LATEST
The newest published stories and video features from the Pit Culture world, all in one place.
What a WFC Master Judge Says Winning Entries Get Right
Harry Soo’s judging advice from the World Food Championships is not a bag of flashy secrets. It is a checklist of basic decisions that matter more under pressure: know the rules, understand how E.A.T. scoring works, keep the title and dish aligned, and build a turn-in that.
Why Brisket Can Read as Dry Even When It Still Feels Tender
Brisket dryness is usually discussed as if one mistake caused it. Steve Gow’s experiment argues otherwise. His tests point to a mix of fat loss, water loss, finishing temperature, hold time, and cooking humidity—and they show why a brisket can feel tender while still chewing dry.
Inside the Syndicate Smokedown: Barbecue, Music, and a Scholarship Mission in the Fort Worth Stockyards
The Syndicate Smokedown is not built like a generic food festival. In Rasheed Philips’s conversation with Andy Eldridge, it comes across as a tightly packed one-day event in the Fort Worth Stockyards with three moving parts: an IBCA-sanctioned barbecue competition, barbecue.
Can a Hybrid Smoker Deliver Offset Flavor Without the Overnight Fire Watch?
Smoking Dad BBQ’s pork shoulder cook is built around a simple question with a practical edge: can a hybrid smoker give you the early smoke character of a wood-burning offset without forcing you to stay up all night feeding the fire? In this feature, the answer is found in the.
Seven Briskets, One Hot Spot: What the Goldies Backyard Smoker Test Really Showed
The experiment starts as a simple capacity question and turns into a much more specific one: what happens when seven briskets, a hot spot, and a long low-temperature stretch all meet in the same offset? Jirby’s BBQ does not frame the Goldies backyard smoker video as a clean pass.
BBQ Jackpot 2025 Delivers a Straight Results Reel From One of the West’s Biggest Contests
Girls Can Grill’s 2025 BBQ Jackpot reel is not built like a full competition documentary. It is a results snapshot: heat, crowd energy, category winners, perfect scores, and the final announcement that Big John’s Barbecue earned grand champion at Silverton Casino.
Meat. Fire. Repeat.
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12 Weber Kettle Mistakes That Make Good Charcoal Cooks Harder Than They Need to Be
Smoked BBQ Source breaks down 12 common Weber kettle mistakes, from fuel and vent management to heat zones, lid lifting, wood choice, and long-cook fire control.
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.