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Memorial Day brisket math, in one table: 1/2 lb cooked per adult, 1/4 lb per child, +20% safety. Plus the raw-weight conversion, ribs/pork/chicken/tri-tip portions, and the buy-by-May-20 timeline.
Swicy — sweet plus spicy — is the dominant 2026 BBQ flavor trend. Three sauces define it: Honey-Habanero glaze, Pineapple-Chipotle BBQ sauce, and Hot Honey + Bourbon mop. The chiles, the sweets, the acid — and how to build your own.
The Ugly Drum Smoker is having its biggest year since 2018. Why 2026 BBQ trend forecasts all flag drum smokers as the surprise comeback — simpler than offsets, more flavor than pellets, 12+ hour burns on a single fuel load, and as cheap as $120 DIY.
A great Memorial Day brisket isn’t a single 14-hour cook — it’s 30 days of preparation that starts today. Order your brisket, book your fuel, run two practice cooks. The day-by-day calendar pitmasters use to deliver flawless brisket on the holiday.
Five months of winter does strange things to a smoker. The 7-step startup that takes 90 minutes — gaskets, ash-out, grease flush, probe calibration, fuel check, paint touch-ups, and a 90-minute burn-in — that saves your first brisket of the season.
Smoked carrot steaks are the surprise plant-based BBQ entrée of 2026 — slow-cooked over hardwood until the sugars caramelize and the bark eats remarkably like brisket. Recipe with bourbon-maple glaze plus three variations.
Grilled Buffalo wings are the undisputed kings of Super Bowl wings season, and every year they dominate game-day tables across the country. On Super Bowl Sunday the grill ends up being the second screen, and nothing empties a room faster than a platter of crispy grilled chicken wings, coming off it hot. Recent Super Bowl…
Himalayan Salt Block Grilling: Coastal-Inspired BBQ Techniques In practice, Himalayan salt block grilling seasons food from underneath as it sears. These pink slabs come from the Khewra Salt Mine in Pakistan, and the reason to use one is not that it looks good; it is that nothing else gives you an even, gentle salinity…
Chicken is done at 165°F in the breast and closer to 175°F in the thigh, and every other decision follows from getting there evenly. Grilling chicken looks like a puzzle because the cuts behave so differently. A breast, a thigh and a whole bird want three different setups. Knowing how to grill chicken well comes…
Ten easy things to grill that are not burgers or hot dogs, most of them done in under fifteen minutes over direct heat. None of these need a smoker, a long cook or special equipment. What they do need is the confidence to put something unfamiliar over fire, which is most of the barrier. Into…
Burn off at 500°F, let it cool, scrub, then oil the grate. Four steps, about fifteen minutes, and it is the difference between food sticking and not. Nobody enjoys this job, which is why most people put it off until the grate is genuinely bad. Done after each cook it takes minutes; left for a…
A grill basket solves one problem: food too small or too delicate to sit on the grates. Vegetables, shrimp and fish fillets are the three it earns its keep on. It does not do anything a grate cannot, it just stops the food falling through or breaking apart when you turn it. Preheat it with…
