If it made us stop scrolling, it probably deserves a spot here. From gear to techniques to the occasional internet chaos, this is the stuff we’re paying attention to this week.

🥩 OLD SCHOOL: Cooper's Original Pit Bar-B-Q in Mason, Texas, has been open since 1953. Thing is… there are no offset smokers. No rotisserie. It’s meat directly over mesquite coals. They didn't change because it wasn't broken.

🥩 BBQ IS EVERYWHERE: Chain restaurants have started figuring out that BBQ flavor moves product. Whether any of it is actual BBQ is a different conversation.

🥩 EVICTED: You might want to check on your grill 👇

🥓 LOVE TAPS: Tapping meat against hot grates shakes loose fat that drips onto the coals and creates controlled flare-ups packed with charcoal flavor. Worth a try?

🥓 OPEN FIRST: Lighting a gas grill with the lid closed creates a propane buildup that can cause an explosion. Lift the lid before you turn on the gas. Every time.

🥓 STEAK TIPS: Massachusetts-style steak tips are one of the most underrated regional grilling traditions in the country. Never gone down the steak tips rabbit hole? This is where to start.

🥓 GRILL GUIDE 2026: Barbecue Bible released their full 2026 grill guide this week. Bookmark it before making any gear decisions this season.

🥓 TACO CHURCH: The kind of taco that makes you question every other taco you've made 👇