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

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

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

Spring is here and it's time to fire up the pit! Show off the fantastic food that you're BBQing! Put it here or put it in one of our posting categories (Recipes, Leftovers, Grills & Smokers, Accessories). I can't wait to see it!

Hey Society! 🔥 Wednesday's episode is going to save some of you from a frustrating cook. Beef ribs are one of the most misunderstood things in backyard BBQ — not because they're complicated, but because most people don't realize they're working with completely different cuts. Back ribs, plate ribs, and chuck short ribs all behave differently on the pit, and if you're treating them the same you're working against yourself. This Wednesday at 6 PM PST we're breaking all three down — the anatomy, the buying guide, the cook approach, and the five mistakes I see people make over and over. Episode 107 | Stop Ruining Beef Ribs: Back vs. Plate vs. Chuck Ribs Explained 🔴 Set your reminder: https://youtube.com/live/vBFQZOSw4Eo?feature=share Drop a comment below — which of the three cuts have you cooked the most? And if you've had a beef rib cook go sideways, tell me what happened. Let's talk about it before the show. 👇