LATEST
The newest published stories and video features from the Pit Culture world, all in one place.
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.
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.
Brisket Is My Love Language
Official Pit Culture merchandise from Texas Thread Theory, built for people who live for fire, smoke and low-and-slow weekends.
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.
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.