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.

🥩 THE SPIKE: Roy Perez has been pitmaster at Kreuz Market for almost 40 years. He cooks brisket with a custom-made stainless steel spike you won't find anywhere else. No thermometer. No app. Just forty years of knowing what done feels like.

🥩 FIRE ROOTS: BBQ as we know it didn't come from nowhere. The brisket on your smoker right now has a lineage. Worth knowing it.

🥩 MEMPHIS IN MAY: The World Championship Barbecue Cooking Contest in Memphis is underway. Everything you need to know about the biggest competition on the calendar is right here. There’s still time to visit…

🥩 PORK TOMAHAWK: Pork tomahawk with a bourbon cream sauce. That's it. That's the pitch 👇

🥓 DOLLAR TREE BBQ: 13 BBQ season essentials at Dollar Tree for under $2 each. Plates, spices, sides, snacks. With beef prices where they are, every dollar counts.

🥓 MEAT VENDING: A third-generation butcher in Bozeman, Montana, installed a 24/7 meat vending machine outside his shop. For the people who want a steak at 11 p.m. The rest of the country needs to catch up.

🥓 DOG UPGRADE: Worcestershire, mustard, and liquid smoke. Three ingredients that make a hot dog taste like it earned its place at a real cookout.

🥓 SALMON PINWHEELS: Looks expensive... isn't 👇