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