This week, we’re taking the gloves off and digging deep into the evolving world of barbecue and culture. From the growing “sample culture” popping up at pits across the country to California’s war on nonstick pans (and what that means for your kitchen), we’re serving up hot takes and real talk.We’re breaking down whether cutting your workforce to save a business is savvy or short-sighted, swapping holiday budget meal ideas to help you feed the crew without breaking the bank, and naming the essential gear every pitmaster should own. Plus, we’re asking the big question: if AI can write your emails and drive your car, how long before it’s running the pits?

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