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Evan LeRoy’s First Cookbook Turns a Launch Week Into a Bigger Argument About Barbecue
New School Barbecue is not presented like a tidy product drop. In LeRoy and Lewis’ release-week video, it becomes a three-stop Austin story: a friends-and-family party at the restaurant, a signing at BookPeople, and a final event at Yeti flagship on South Congress. Through it.
How Grillin With Dad Turns a Salmon Fillet Into a Summer Smoke Worth Serving Whole
Grillin With Dad’s smoked maple bourbon salmon is built around a few smart moves that keep the fish from drying out while giving it a sweet, smoky finish. The trick is in the prep, the low-and-slow cook, and the repeated glaze that turns a single fillet into a platter-ready main.
How Aaron Palmer Turns a Whole Beef Fillet Into Steaks, Roast Pieces, and a Reverse-Sear Finish
Aaron Palmer’s whole fillet video is a lesson in getting value from a premium cut without wasting any of it. He trims away silver skin, portions the tenderloin into steaks and a roast piece, saves the thin ends and trim for other uses, and later reverse sears one eye fillet.
The Lowe’s BBQ Finds That Solve Real Backyard Problems
The strongest thing about this Lowe’s barbecue roundup is that it is not really about browsing aisle by aisle. Smoked BBQ Source treats each find as a fix for a specific backyard problem: not enough prep room, not having the right thermometer, wanting better brisket wrap, or.
Clean Grill Grates Start With a Hot Grill, Not a Cold Scrub
Weber recommends preheating a grill before brushing the cooking grates, making hot-grate cleaning part of the setup for the next cook rather than a cold-grate chore.
South Carolina Barbecue Has Four Sauce Traditions, Not Just Mustard
South Carolina’s barbecue identity is regional. The state’s official tourism guide recognizes four sauce traditions, and knowing where they overlap makes the food easier to understand.
Respect the Bark
Official Pit Culture merchandise from Texas Thread Theory, built for people who live for fire, smoke and low-and-slow weekends.
Why Smoked Chicken Can Still Look Pink When It Is Fully Cooked
USDA says smoked poultry can stay pink even after reaching a safe temperature. Here is why pitmasters should trust the thermometer instead of the color of the meat.
Why the Hot Dog Still Belongs to the Regional Grill Canon
Hot dogs can look generic until you start naming cities. In this interview, Meathead argues that regional topping traditions are what make the hot dog a real American food story, not just a cookout filler.
Japanese Wagyu Brisket Isn’t a Simple Upgrade — Here’s What the Panel Actually Found
Steve Gow set out to answer a clean question: if you pay far more for Japanese Wagyu brisket, do you actually get a better brisket? The answer from this cook is not a neat yes or no. After smoking a Costco Angus brisket, an American Wagyu packer, and a Japanese Wagyu point-side.
Inside the Bearded Butchers’ Live Elk Breakdown at Montana Knife Company
The Bearded Butchers break down a full elk during a live demo at Montana Knife Company, showing how chilled quarters become individual cuts, trim, and sausage.
Why a Whole 11-Bone Beef Rib Rack Changes the Rules of Open-Fire Cooking
Al Frugoni’s whole rack of beef ribs cook is not a routine barbecue video. It is a look at a traditional Argentine cut, a 24-pound rack with 11 bones, and the fire-control habits that make asado work. The lesson is simple: on a cut this large, patience matters more than force.
Why Cooking With Ry’s Charred Jalapeno Lime Jerky Lands Between Tender and Smoky
Cooking With Ry builds charred jalapeño lime beef jerky around careful slicing, an overnight marinade, controlled drying, and a final glaze for tender, smoky texture.
Kansas City Is Now Missouri’s Official State Barbecue Capital
Missouri formally designated Kansas City as the state barbecue capital in 2026. The move recognizes a barbecue tradition that grew from Henry Perry, the stockyards era and a restaurant culture that now spans more than 100 barbecue stops.
A Pellet Grill Still Burns Wood: Electricity Runs the Feed System, Not the Fire
A pellet grill uses electricity for its controller, auger, igniter, and fan while hardwood pellets travel from a hopper into a fire pot where they burn to create the cooking heat.
Why the Goldies Smoker Won Over a Skeptical Pitmaster
The Goldies pit looks unusual because it is unusual. In Jeremy Oder’s hands-on review, the elbow between the firebox and cook chamber becomes the defining feature: it changes airflow, softens heat before it reaches the grate, and helps the cooker act more like a precise.
The Backyard Barbecue Danger Zone: When Food Has Been Sitting Out Too Long
USDA defines 40°F to 140°F as the food-safety danger zone and shortens the two-hour rule to one hour when outdoor temperatures rise above 90°F.
The Hidden Brisket Problem Behind a Dry Flat — and the Fix That Actually Matters
Steve Gow explains why brisket flats dry out when the point and flat cook unevenly, then focuses on trimming, probes, rotation, wrapping, and cooling to keep them in sync.
Why the Chuck Is No Longer the Steak Case’s Hidden Corner
The straightforward answer from this video is that chuck is no longer just roast country. When The Bearded Butchers break down the beef chuck beside the short loin, they show how much modern butchery has changed the steak map. Cuts that used to be left in roasts or trimmings.
The Small Rib Checks That Separate an Okay Cook from a Great One
Malcom Reed’s baby back rib method focuses on repeatable checkpoints: an even rack, a clean trim, developed bark, a well-timed wrap, tenderness, and a final glaze.
Do Not Put Used Raw-Meat Marinade Back on Finished Barbecue Unless You Boil It
USDA says meat and poultry should be marinated in the refrigerator and used marinade should not go onto cooked food unless it is boiled first to destroy harmful bacteria.
How Grillin With Dad Turned a Car Show Into a Full-Service Pit Stop
Grillin With Dad spent the day at Route 66 Raceway cooking for the Hamilton Collection’s Enthusiast Showcase, and the interesting part is not just that he brought food to a car show. It is how deliberately the cook was organized around the job. Multiple grills, different heat.
What Makes a Ceramic Kamado Different From a Regular Charcoal Grill
Ceramic kamado cookers use charcoal like other grills, but insulated ceramic construction and controlled airflow help them retain heat and move between low-and-slow and high-heat cooking.
Why a Bone-In Smoked Turkey Breast Can Carry a Whole Holiday Table
Cookout Coach’s Thanksgiving turkey breast cook is built around restraint. The breast is already brined in the package, so the bigger flavor move is a Cajun injection. From there, the method stays simple: kamado heat, hickory from the charcoal alone, a sweet rub on the outside.