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.

🥩 THIRD WAVE: American BBQ is entering a third wave. First wave was regional tradition. Second wave was the Goldwyn/Franklin era of science and documentation. Third wave is what happens when trained chefs start treating smoke the way sommeliers treat wine. Whether you're excited or annoyed by that says a lot about you.

🥩 CHICKEN PROBLEM: Not sure if this is a surprise, but smoked chicken at Texas BBQ joints is consistently the weakest item on the menu. This piece advocates for why chicken deserves more respect at the pit.

🥩 CAROLINA TRAIL: Four itineraries for eating your way through Carolina BBQ sauce country. Eastern NC vinegar. Western NC tomato dip. SC mustard. SC spiced vinegar. If you've been meaning to do this trip, Bon Appétit just mapped it out to make it easier.

🥩 RAMSAY ROAST: Nothing says "closure" like picking apart Gordon Ramsay's brisket one slice at a time 👇

🥓 MUSTARD BURGER: Try this secret ingredient to create a crust and add tang. Nobody will know it's there.

🥓 BEGINNER CUTS: These are the best meats to start with on the grill if you're just getting someone into BBQ. Forward this to the right person.

🥓 GAS GRILL OVERNIGHT: What happens if you leave a gas grill on overnight. Short answer: nothing good. Read this and be prepared…

🥓 BRUSH RECALL: Are people still using grill brushes? 1.7 million Cuisinart grill brushes were recalled this week. With metal bristles detaching and ending up in food, three people needed surgery. Check your brush now.

🥓 SWEET FINISH: Three words that'll ruin your self-control: Peach. Bourbon. Pork belly 👇