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.

🥩 CROWN CUT: Brazil’s most prized steak is a triangle of sirloin with a fat cap, and the trick is to cook it twice instead of low and slow. Is tri-tip done for?

🥩 STADIUM EATS: Pastrami nachos, Korean fried chicken, and a Michelin-starred pastry chef, all before the first pitch.

🥩 GRILL GOSPEL: Pros swear by a charcoal-and-wood hybrid and two heat zones on every cook. Make sure you know your fundamentals.

🥩 CITRUS HACK: Blend a whole orange, peel and all, into a glossy purée for glazes and dressings in about a minute.

🥩 CHEAP CUT: Epic team up for an old-school Texas pork steak, done right 👇

🥓 DEAD WEIGHT: Thirteen “classic” cookout dishes nobody really eats at the cookout, led by the leafy salad wilting in the sun. Don’t make these, bro.

🥓 MELT TEST: Eight cheeses tested on eight smash burgers… but there can only be one winner. American took it, with Gouda and Havarti right behind.

🥓 SPRAY MYTH: The water bottle by your grill is making flare-ups worse. Choke the oxygen instead and move the meat.

🥓 SEVEN SINS: The mistakes you didn’t consider that are wrecking your meal 👇