LATEST
The newest published stories and video features from the Pit Culture world, all in one place.
What Makes a Pepper-Crusted Steak Feel Bistro-Fancy at Home
Steak au poivre sounds like restaurant fare, but this video keeps it grounded in a backyard-friendly rhythm: season the steak, crack the pepper coarsely, sear hard in cast iron, then build a brandy cream sauce from the pan drippings. BBQ and Bottles uses New York strip steaks.
Entry-Level Pitmasters Get a Shot at Memphis in May Through the Carriage Crossing Cookout
The Carriage Crossing Cookout is designed for entry-level pitmasters, with a grand prize that includes paid entry into the 2027 Memphis in May Patio Porkers division or a cash alternative.
Why Grillin With Dad’s Smoked Cowboy Casserole Works as a True One-Skillet Meal
Grillin With Dad turns ground chuck, peppers, onion, corn, beans, and Rotel into a smoked one-skillet casserole finished with a cornbread topping on the grill.
Pork Chops Do Not Need 160°F: USDA Says 145°F With a Three-Minute Rest
USDA guidance calls for whole pork steaks, chops, and roasts to reach at least 145°F followed by a three-minute rest, while ground pork should reach 160°F.
Smoking Meat Safely: The Two Thermometers Every Pit Should Have
USDA guidance calls for monitoring smoker temperature and checking the food itself. Here is how to build those two readings into a practical smoking routine.
Can a Brisket Finish at 177°F? Kosmos Q Builds the Case With a Flat, a Rest, and a Sandwich
Kosmos Q’s brisket video is built around a simple dare: finish at 177°F and still get a tender, enjoyable result. Instead of arguing the point, he stages the cook around a trimmed flat, an overnight run on a Traeger Timberline, and a long enough rest to make the next day’s slice.
Built on Smoke & Patience
Official Pit Culture merchandise from Texas Thread Theory, built for people who live for fire, smoke and low-and-slow weekends.
How LeRoy and Lewis Turns One Cut of Beef Into Two Different Tacos
Evan LeRoy’s beef cheeks cook is less about a single recipe than about a restaurant’s way of thinking. One cut becomes two dishes, and both depend on trimming, smoke, tallow, and a careful read on tenderness.
Santa Maria Barbecue Is a Full Tradition, Not Just a Tri-Tip Recipe
Santa Maria Style barbecue grew from Central Coast ranch traditions and is built around red-oak cooking, simply seasoned beef, pinquito beans, bread, salsa, and a specific regional menu.
The Brisket Stall Is Normal: What Wrapping Actually Changes
Brisket can sit in the mid-150s to mid-160s for hours. Here is why the stall happens, when wrapping helps, and why tenderness matters more than racing the clock.
Why Malcolm Reed Treats Pork Tenderloin Like a Two-Stage Grill Cook
Malcolm Reed’s pork tenderloin method is built around one simple idea: protect a lean cut early, then finish it fast. The brine adds flavor from the inside, the two-zone fire keeps the meat from running past done, and the glaze gives the outside enough color to read as barbecue.
Why This Episode Sees Barbecue as Both a Harder Business and a Wider Culture
This Week in Barbecue covers a lot of ground, but its strongest thread is simple: barbecue is expanding culturally while getting harder to sustain financially. Rasheed Philips and James Welch move from Windy City Smokeout and the new Food Network competition Pit Masters to the.
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.