LATEST
The newest published stories and video features from the Pit Culture world, all in one place.
Memphis Barbecue Is Not All Sauce: Dry-Rub Ribs Are Part of the City’s Identity
Memphis barbecue includes both sauce and dry-rub traditions, with paprika-forward spice blends and iconic dry ribs helping define the city’s barbecue identity.
Your Charcoal Grill Temperature Is Controlled by Air as Much as by Fuel
Charcoal temperature control is largely airflow control: opening dampers feeds the fire more oxygen, while reducing airflow slows combustion and lowers the grill temperature.
Ribs Are Done When They Bend, Not When the Clock Says So
Pork ribs can be food-safe before they are barbecue-tender. Learn how temperature, bone pullback and the bend test work together to tell you when a rack is actually ready.
A Kettle Grill Can Smoke Low and Slow If You Control the Air
The secret to smoking on a kettle grill is not a gadget. It is managing airflow, indirect heat and fuel so the fire burns steadily instead of racing.
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.
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.
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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.
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.
Clean Grill Grates Start With a Hot Grill, Not a Cold Scrub
Weber recommends preheating a grill before brushing the cooking grates, making hot-grate cleaning part of the setup for the next cook rather than a cold-grate chore.
South Carolina Barbecue Has Four Sauce Traditions, Not Just Mustard
South Carolina’s barbecue identity is regional. The state’s official tourism guide recognizes four sauce traditions, and knowing where they overlap makes the food easier to understand.
Why Smoked Chicken Can Still Look Pink When It Is Fully Cooked
USDA says smoked poultry can stay pink even after reaching a safe temperature. Here is why pitmasters should trust the thermometer instead of the color of the meat.