VIDEOS
Creator-led cooks, techniques and pit tours with Pit Culture editorial context, clear source attribution and independently verified research where the story needs it.
LATEST VIDEOS
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.
Fire. Smoke. Flavor.
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.
Why Malcolm Reed Treats Pork Tenderloin Like a Two-Stage Grill Cook
Malcolm Reed’s pork tenderloin method is built around one simple idea: protect a lean cut early, then finish it fast. The brine adds flavor from the inside, the two-zone fire keeps the meat from running past done, and the glaze gives the outside enough color to read as barbecue.
Why This Episode Sees Barbecue as Both a Harder Business and a Wider Culture
This Week in Barbecue covers a lot of ground, but its strongest thread is simple: barbecue is expanding culturally while getting harder to sustain financially. Rasheed Philips and James Welch move from Windy City Smokeout and the new Food Network competition Pit Masters to the.
Evan LeRoy’s First Cookbook Turns a Launch Week Into a Bigger Argument About Barbecue
New School Barbecue is not presented like a tidy product drop. In LeRoy and Lewis’ release-week video, it becomes a three-stop Austin story: a friends-and-family party at the restaurant, a signing at BookPeople, and a final event at Yeti flagship on South Congress. Through it.
How Grillin With Dad Turns a Salmon Fillet Into a Summer Smoke Worth Serving Whole
Grillin With Dad’s smoked maple bourbon salmon is built around a few smart moves that keep the fish from drying out while giving it a sweet, smoky finish. The trick is in the prep, the low-and-slow cook, and the repeated glaze that turns a single fillet into a platter-ready main.
How Aaron Palmer Turns a Whole Beef Fillet Into Steaks, Roast Pieces, and a Reverse-Sear Finish
Aaron Palmer’s whole fillet video is a lesson in getting value from a premium cut without wasting any of it. He trims away silver skin, portions the tenderloin into steaks and a roast piece, saves the thin ends and trim for other uses, and later reverse sears one eye fillet.
The Lowe’s BBQ Finds That Solve Real Backyard Problems
The strongest thing about this Lowe’s barbecue roundup is that it is not really about browsing aisle by aisle. Smoked BBQ Source treats each find as a fix for a specific backyard problem: not enough prep room, not having the right thermometer, wanting better brisket wrap, or.
Why the Hot Dog Still Belongs to the Regional Grill Canon
Hot dogs can look generic until you start naming cities. In this interview, Meathead argues that regional topping traditions are what make the hot dog a real American food story, not just a cookout filler.
Japanese Wagyu Brisket Isn’t a Simple Upgrade — Here’s What the Panel Actually Found
Steve Gow set out to answer a clean question: if you pay far more for Japanese Wagyu brisket, do you actually get a better brisket? The answer from this cook is not a neat yes or no. After smoking a Costco Angus brisket, an American Wagyu packer, and a Japanese Wagyu point-side.