LATEST
The newest published stories and video features from the Pit Culture world, all in one place.
Three Ways to Fit Ribs in an Electric Smoker—and What Changes on the Plate
Christie Vanover tests three rib cuts in a compact electric smoker. The full slab wins her moisture comparison; individual ribs offer more bark and a faster finish.
Weber Smart Charcoal Still Starts With the Fire: An AmazingRibs Walkthrough
AmazingRibs visits Weber for a smart-charcoal demonstration, showing the airflow controls and fire layouts behind the system without presenting it as a completed review.
Oyster Blade Pulled Beef: Aaron Palmer's Bark, Wrap and Rest
Low n Slow Basics shows an oyster blade cook on a drum smoker, building bark before a foil wrap and saving the juices for the final pull.
How Mad Scientist BBQ Turned a Smoker Into a Cheesecake Oven
Jeremy Yoder’s smoked Basque cheesecake works because he treats the smoker like a hot, wood-fired oven, not a place to add smoke for its own sake. The method is simple on paper—cream cheese, eggs, cream, sugar, flour, plus a few optional accents—but the important part is how.
The Akorn Kamado Fix That Keeps a Sticky Top Vent from Ruining Control
A stiff top vent is easy to ignore until cold grease turns it into a real problem. In this companion feature, Cookout Coach shows how a heavily used Char-Griller Auto Kamado can develop buildup in the vent track, why that buildup matters for low-and-slow cooking, and how a.
Inside the Bearded Butchers’ Beef Jerky Method: Cut, Cure, Slice, Dry
The Bearded Butchers walk through beef jerky from whole-round breakdown and grain-aware slicing to curing, marinating, smoking, and final drying.
Pit Culture Smoke Ring
Official Pit Culture merchandise from Texas Thread Theory, built for people who live for fire, smoke and low-and-slow weekends.
Why Smoked Roast Beef Works So Well for a Week of Sandwiches
The appeal of smoked roast beef in this video is not just the bark or the smoke. It is the way one lean roast gets turned into a week’s worth of usable food. Chiles and Smoke keeps the method narrow and practical: eye of round, a savory binder, a generous beef seasoning, a.
What Kosmos Q’s Live-Fire Tri-Tip Cook Gets Right About Fire, Grain, and Patience
Kosmos Q’s live-fire tri-tip cook is a lesson in controlling the fire, adjusting grill height, resting the meat, and slicing correctly as the grain changes.
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.
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.
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.
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.