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.

🥩 NEXT GENERATION: 110 high school teams got together in near 100-degree heat to cook pork ribs, chicken, ribeye, and cast-iron desserts. Daniel Vaughn showed up and left calling it the future of Texas barbecue.

🥩 BBQ BRAWL: Season 7 is running now through July 6. Bobby Flay talked about why this show keeps working.

🥩 COWBOY CULTURE: Check out the food situation that comes with black rodeo culture in Oklahoma. It’s cowboys, live fire, turkey legs, BBQ, and more.

🥩 BBQ EFFECT: World Cup visitors are understanding the obsession 👇

🥩 PORK STEAKS: Tootsie at Snow’s BBQ has been running pork steaks for decades 👇

🥓 DOUBLE RUB: Rub before. AND rub after you pull. The second hit goes straight into the meat.

🥓 BEGINNER TIPS: These are the grilling tips that you should know. Good reminders here even if you’ve been at it for years.

🥓 LIQUID SMOKE BURGER: A few drops in the patty mix before you form the burgers can make all the difference.

🥓 GRILL GRATE LIFESPAN: Cast iron outlasts everything. Even stainless holds up. But chrome-plated doesn't. Know what you're buying.

🥓 WET VS DRY: Two racks, one cook, and one old argument settled 👇