A symphony of smoky brisket, fiery Hatch chiles, and molten cheese elevates this dip to legendary status, making it the undisputed champion of any tailgate or viewing party. The roar of the crowd, the thrill of a last-minute touchdown, and the comforting aroma of delicious food – these are the hallmarks of an unforgettable game […]

A Culinary Innovator Demonstrates How to Achieve Premium BBQ Flavors on a Budget In the ever-evolving landscape of barbecue, where brisket often reigns supreme, a particular cut has been quietly waiting for its moment in the spotlight. The tri-tip, a flavorful yet often overlooked triangular muscle from the bottom sirloin, is now being transformed into […]

A Symphony of Smoked Brisket, Fiery Chiles, and Melted Cheese Ignites the Tailgate Scene As the roar of the crowd echoes and the crisp autumn air signals the return of football season, a culinary champion emerges from the smoky depths of the Traeger grill: the Hatch Chile Brisket Dip. This isn’t just any appetizer; it’s […]

A Masterful Approach to Affordable, Flavor-Rich Barbecue In the competitive world of barbecue, where brisket often reigns supreme and commands premium prices, an often-overlooked gem is taking center stage. Pitmaster Matt Pittman, a renowned figure in the barbecue community and founder of Meat Church, is revolutionizing the perception of the tri-tip. Through meticulous technique and […]

By Steven Raichlen, 5-time James Beard Award-winner and Barbecue Hall of Famer For those who regularly tune into the world of live-fire cooking, particularly through this blog and newsletter, the aroma of searing steak, slow-smoked brisket, succulent ribs, and tender pork shoulders likely dominates your culinary imagination. It’s a carnivoran paradise, a testament to the […]

The quest for authentic, mouthwatering Texas barbecue often leads enthusiasts down a path of hefty price tags and time-consuming cooks. Yet, pitmaster Matt Pittman is redefining what’s possible, transforming a seemingly humble and often overlooked cut – the tri-tip – into a brisket-style masterpiece that promises all the rich, smoky flavor and tender texture of […]

By Steven Raichlen, 5-time James Beard Award-winner and Barbecue Hall of Famer For those who regularly follow this blog and newsletter, the landscape might appear to be an unending expanse of succulent steaks, slow-smoked brisket, tender ribs, and savory pork shoulders. It’s a carnivore’s dream, a testament to the primal allure of fire-kissed meats. This […]

AUSTIN, TX – In the hallowed halls of barbecue, where brisket often reigns supreme, a culinary revolution is quietly taking place. Pitmaster Matt Pittman, a recognized maestro of smoke and fire, is elevating one of the barbecue world’s most overlooked cuts – the tri-tip – into a brisket-style masterpiece. This innovative approach not only promises […]

August 14, 2026 – For those who regularly immerse themselves in the smoky, savory world of barbecue, the name Steven Raichlen conjures images of perfectly seared steaks, succulent ribs, and slow-cooked pork shoulders. As a five-time James Beard Award-winner and Barbecue Hall of Famer, Raichlen has undoubtedly cemented his legacy in the realm of carnivorous […]

A culinary trend is rapidly gaining traction, transforming a beloved cut of beef into an extraordinary gastronomic experience. Inspired by the rich, smoky allure of slow-cooked brisket, pitmasters and home cooks alike are discovering the unparalleled potential of the tri-tip. This often-underestimated cut, when subjected to the patient, low-and-slow smoking treatment typically reserved for larger […]