STORIES
Barbecue stories, pitmaster profiles, recipes, techniques, gear and regional traditions from across the culture of smoke and fire.
LATEST STORIES
KCBS Competition Barbecue Is Built Around Four Main Meats
KCBS Master Series teams compete in chicken, pork ribs, pork shoulder and brisket, with each meat contributing to category results and the overall standings.
Why Lockhart Became the Barbecue Capital of Texas
Lockhart’s barbecue identity comes from generations of Central Texas smokehouse tradition, including family-run institutions and a 1999 state designation as the Barbecue Capital of Texas.
Reverse Sear Explained: Why Thick Steaks Benefit From Cooking Low Before the Final Sear
Reverse searing uses indirect heat to bring a thick steak close to its target temperature before a fast final sear builds the crust.
How Memphis in May Barbecue Judging Works Behind the Smoke
The World Championship Barbecue Cooking Contest uses trained judges and multiple judging formats. Here is what fans and aspiring competitors should understand about the process.
Meat Keeps Cooking After It Leaves the Grill: That Is Carryover Cooking
Carryover cooking is the rise in internal temperature that can continue after meat leaves the grill, which is one reason cooks need to plan the finish and the rest together.
Stop Judging Burgers by Color: The Temperature That Actually Matters
USDA guidance puts ground beef at 160°F and warns that color is not a reliable indicator of doneness. Here is the simple backyard method that removes the guesswork.
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.
Alabama White Sauce Started With Chicken, Not a Trend Cycle
Alabama white sauce was created by Bob Gibson in Decatur in 1925. Its original job was simple: finish smoked chicken with a tangy, peppery sauce built around mayonnaise and vinegar.
Barbacoa Belongs in the Texas Barbecue Family Tree
Texas barbecue is bigger than brisket. Barbacoa connects older pit-cooking traditions, Mexican influence, and the modern smokehouses reshaping the state’s barbecue identity.
Smoking Wood Is a Seasoning: Match the Strength to the Meat
Smoking wood changes flavor just like a spice blend. Mesquite is bold, hickory is robust, and fruitwoods are milder, so the best choice depends on the meat and cooking time.
Direct and Indirect Heat Are Two Different Jobs on the Same Grill
Direct grilling puts food over the heat source, while indirect grilling places food beside the heat. A two-zone setup lets one grill do both jobs during the same cook.