Hey Society — Wednesday's episode is hitting the burger debates head-on. You know the ones. Dimple or no dimple. Salt timing. Smash vs. thick. The "never press" rule that every griddle cook breaks. Medium rare safety. Pre-formed patties vs. forming your own. I'm bringing the food science to settle these for Memorial Day weekend — six lies, six truths, and the playbook to back it up. Question for the chat: Which of these burger debates have you argued about with someone in your family or on social? Drop it in the comments 👇 — I want to make sure I'm hitting the ones you're actually fighting about. See you Wednesday at 6pm PST. 🔥 https://youtube.com/live/kbM5uUOVaTM?feature=share

Select your favorite cooking style on the grill

Y'all — new one is live. 🔥 We've all been watching brisket prices climb to crazy levels this year. So I put a bone-in chuck roast through the full brisket treatment: Texas-style seasoning, 275°F on the Huntsman, butcher paper wrap with tallow, long rest. About 4 pounds, 8 hours total. Half the price, half the time. Did it hit like a real brisket? My honest answer is in the video. Two questions for the Society: 1. Have any of y'all been substituting other cuts for brisket with prices the way they are? What's been working? 2. If I do a follow-up, what cut should I try next as a poor man's brisket — denver steak, flat iron, or something else? Watch it here: https://youtu.be/pw79Nu1dc0k

Hey Society, I just received confirmation that my Smart Ring is on the way..... I will have the opportunity to try it out before it is made available for sale in the US later this summer. I'm excited to see how it compares to more established smart cooking controllers like Spider Grills' Venom controller and I will share my observations with y'all. In the meantime, here's one of Weber's videos that explains how to setup the Smart Ring with charcoal.

This is the full prep walkthrough. I'm covering: - What actually makes a rib "St. Louis" vs. a regular spare rib - Why Costco's trim job saves me a ton of time - My silver skin shortcut (no peeling required) - And the big one — going salt and pepper only after what we discovered in the direct heat ribs video Salt first, let it pull moisture, then come back with pepper. That's the move. Watch it here → https://youtu.be/yy7nNHAcOZM Now I want to hear from you all: 👉 Are you still running commercial rubs on your ribs, or have you gone simple? 👉 What's the one thing you've changed about your rib prep recently that made the biggest difference? Drop a comment below — let's talk it out. – Backyard SmokeMaster BBQ