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.

🥩 STAR GIVETH: The star giveth and maybe taketh away... Michelin’s Texas deal is up with no renewal in sight, and Daniel Vaughn asks whether the guide ever really “got” barbecue.

🥩 WELD DONE: A welder showed up to build the smoker enclosure for the health department and never left, now he runs San Antonio’s best new BBQ.

🥩 MOB FEED: How much mac and cheese does it take to feed 250 people? One backyard cook ran the catering math.

🥩 PIT STOP: Carlos Sainz and Alex Albon cook Texas BBQ for the first time at Michelin-starred la Barbecue 👇

🥓 LID LIES: Your kettle’s lid thermometer can read 25 to 50 degrees off the grate, so trust it for trends, but never for truth.

🥓 RIB HACK: Reverse-sear cheap country-style ribs, smoke, char, then glaze them into crowd food.

🥓 TALLOW WRAP: Wrap your brisket in tallow rendered from its own trimmings, salt and pepper, overnight on charcoal.

🥓 HEAT MAP: One temp reading will not cut it, since the fire, the dome, and the oven floor all hold heat differently.

🥓 TRUCK BUILD: Texas Metal turns a 1940 water truck into a rolling BBQ beast 👇