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Why Smoked Sloppy Joes Feel Like a Better Sandwich Than the Classic
Chiles and Smoke’s smoked sloppy joes are built around a simple idea: smoke the beef first, then finish the filling in a skillet until it turns thick, savory, and a little spicy. The result is a sandwich that keeps the nostalgic shape of a sloppy joe but swaps out the usual.
Why Ry’s Pizza Oven Wings Work So Well
Cooking With Ry shows how dry-brined wings, a hot pizza oven, and a pan-based cook can produce crisp, evenly cooked chicken with a charred jalapeño ranch finish.
Weber’s Smart Performer Keeps the Kettle Familiar and Adds a Digital Brain
AmazingRibs takes a first look at Weber’s 22-inch Performer Smart, which keeps the familiar kettle layout while adding Wi-Fi control, a fan, and probe monitoring.
Why Mad Scientist BBQ Treats Beef Cheeks Like a Smoke Project, Not a Shortcut
Jeremy Yoder’s beef cheek slider cook is built around a clear idea: let the meat do the work. In this recreation of a Food Network Pit Masters recipe, he keeps the seasoning restrained, pushes for bark on the smoker, finishes the cheeks in Wagyu tallow, and brings the whole.
What to Do With Competition BBQ Trimmings Before They End Up in the Trash
If you trim barbecue for competitions, the scrap pile is often better meat than people think. In this video, Girls Can Grill shows how brisket and pork trimmings can be ground, portioned, and turned into meatballs, breakfast sausage, and Italian sausage instead of being tossed.
Why LeRoy and Lewis Break a Whole Lamb Into Primal Pieces Before the Smoke
LeRoy and Lewis Barbecue turn a whole lamb into a backyard barbecue project that feels surprisingly manageable. With Jess Pryles on hand, the team breaks the animal into primals, seasons it with Hardcore Carnivore camo, smokes the pieces on a pellet grill, wraps them as the.
BBQ Is Not Fast Food
Official Pit Culture merchandise from Texas Thread Theory, built for people who live for fire, smoke and low-and-slow weekends.
Alabama White Sauce Started With Chicken, Not a Trend Cycle
Alabama white sauce was created by Bob Gibson in Decatur in 1925. Its original job was simple: finish smoked chicken with a tangy, peppery sauce built around mayonnaise and vinegar.
Charcoal vs. Gas on a Thick New York Strip: What This Side-by-Side Steak Test Really Shows
A fair steak comparison needs more than a hot grill and a confident opinion. In this BBQ and Bottles video, Jared cooks two thick Canadian AAA New York strips side by side—one over charcoal and one on gas—using a reverse-sear approach built to keep the center medium-rare while.
Why Skinless Chicken Drumsticks Make Sense on the Grill
Cooking With Ry answers a common grill question by removing the skin from chicken drumsticks altogether. The result is a straightforward charcoal cook built around dark-meat moisture, an overnight rub, apple wood, and a late sauce finish.
Barbacoa Belongs in the Texas Barbecue Family Tree
Texas barbecue is bigger than brisket. Barbacoa connects older pit-cooking traditions, Mexican influence, and the modern smokehouses reshaping the state’s barbecue identity.
Smoking Wood Is a Seasoning: Match the Strength to the Meat
Smoking wood changes flavor just like a spice blend. Mesquite is bold, hickory is robust, and fruitwoods are milder, so the best choice depends on the meat and cooking time.
Weber’s Smart Kettle Tries to Bridge the Gap Between Charcoal and Set-and-Forget Cooking
The Weber Performer Smart is not trying to erase what makes a kettle a kettle. In this video, Smoked BBQ Source tests it across high-heat steak cooks and low-and-slow barbecue runs, and the picture that emerges is pretty specific: the built-in fan makes charcoal management.
Why Postal Barbecue’s Buffalo Chicken Sliders Land as a Smart Game Day Cook
Postal Barbecue keeps this cook pointed at the same goal from start to finish: make a tray of buffalo chicken sliders that is simple, fast, and worth serving when the game is on. The recipe leans on smoked chicken breast, bacon, buffalo sauce, ranch dressing, and Hawaiian rolls,.
Direct and Indirect Heat Are Two Different Jobs on the Same Grill
Direct grilling puts food over the heat source, while indirect grilling places food beside the heat. A two-zone setup lets one grill do both jobs during the same cook.