The Grill Coach: Recent Episodes
Jay, Wes & Frankie
This is The Grill Coach Podcast and we love BBQ, grilling and cooking outside. We want to share our experiences and journeys to help you level up your grilling game. We’ll cover everything from grilling to smoking, sides and drinks and everything in between! Tune in every week wherever and however you listen! Find us online at www.thegrillcoach.com and connect with us @thegrillcoach on FB, Twitter and Instagram.
This week we're going deep on beef with Brad Baych, author of Primal Cuts Cookbook, plus a home-run cooking technique that'll have your dutch oven working overtime.
🔥 Highlights - Jay kicks things off with a homemade bacon story that's equal parts ambitious and delicious. Not to be outdone, Brian brings the heat with Jalapeño & Hatch chili seasoning, and this week he's putting it to work on fish tacos. If you've been looking for a way to level up taco night, this one's worth a listen.
❓ Grill Coach Cooking Technique - This week's technique is all about low and slow: braised beef belly in a dutch oven, the perfect technique for getting that fall-apart tenderness without drying things out.
🎙️ After the Break, Jay and Brian sit down with Brad Baych, author of Primal Cuts Cookbook: A Butcher's Guide to Selecting, Preparing, and Perfecting Beef. Brad shares his path from cooking background to launching his YouTube channel, and what inspired him to write the book. The conversation digs into the difference between primal and subprimal cuts, what those terms actually mean for home cooks, and where to start if you want to buy beef in bigger, more economical pieces.
They break down the "big three" — strip, ribeye, and tenderloin — the primals most readily available to buy whole and cut yourself, and also talk through budget-friendly options like the chuck roll. Check out more from Brad on YouTube @ButcherWizard.
💬 Have a Grill Coach question or episode idea? Email us at Support@TheGrillCoach.com or send a voicemail/text to (503) 850-8468.
🌟 Join our Patreon community for exclusive content and grab our free Magnetic Meat Temperature Chart to keep your cooks on track.
🌐 Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips to help you cook with confidence.
Support the show
Jay and Brian are firing up the smoker without clearing your schedule - this week's episode is all about quick, weekday-friendly smoked cooks that deliver big BBQ flavor without the all-day commitment. Plus, Brian makes the case for a seriously underrated cut of steak that deserves a spot on your grill.
🔥 Highlights
Jay and Brian kick things off reacting to a head-scratching backyard BBQ video - someone out there combined a cheese grater and a rack of ribs, and the guys have thoughts.
Brian then shines a spotlight on the chuck eye steak - also known as the Delmonico - and makes a compelling case for why this budget-friendly cut is flying under the radar. Rich, beefy, and surprisingly tender, it's a gem hiding in the shoulder. Pro tip from the guys: check out Jess Pryles' video on how to pick the best chuck eye at the store before your next grocery run!
❓ BBQ Question of the Week
This week's listener question cuts right to the point: "Why don't you like filet mignon?" Jay and Brian give their honest take on the most famous - and most polarizing - cut in the butcher case.
🛠️ Check out this week's Grill Coach Recommends at TheGrillCoach.com - if you've been relying on standard briquettes, this might be the upgrade your backyard cooks have been waiting for. It's especially great for weekday cooks when you want to get up to temp quickly and spend less time managing your fire and more time actually grilling.
🎙️ After the break Jay and Brian get into the real meat of the episode - a breakdown of quick, budget-friendly smoked cooks you can pull off in under three hours on a weeknight. From pork tenderloin and thick-cut pork chops to sausages, beef for tacos, and juicy chicken thighs, this is your go-to guide for bringing smoky flavor to the dinner table without turning it into an all-day project.
💬 Have a Grill Coach question or episode idea? Email us at Support@TheGrillCoach.com or send a voicemail/text to (503) 850-8468.
🌟 Join our Patreon community for exclusive content and grab our free Magnetic Meat Temperature Chart to keep your cooks on track.
🌐 Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips to help you cook with confidence.
Support the show
Andy is back, and this week he and Jay and Brian are reflecting on all the things they've learned from The Grill Coach! From game-changing techniques to some honest learning moments, this episode is a great reminder of how far a little curiosity and a hot grill can take you.
🔥 Highlights! This week the crew brings some serious backyard heat to the highlights. Brian shows off his flat top quesadillas, Andy brings a sweet Southern spin with his Georgia Peach Cobbler, and Jay fires up a beautiful Picanha that deserves a permanent spot in your rotation.
❓ BBQ Question of the Week comes from the website and asks about BBQ sandwich ideas — and the guys have plenty of thoughts on how to stack up something delicious straight off the grill.
🛠️ Check out this week’s Grill Coach Recommends at TheGrillCoach.com - if you haven't tried this thing yet, you're missing out. It concentrates heat for seriously high-temp cooking right on your kettle. Perfect for wings, sears, and so much more.
🎙️ After the break, Andy shares some of his favorite things he's learned from The Grill Coach and even made his own. His single biggest takeaway? Cotton ball fire starters - a simple trick that completely changed how he gets the fire going. From there, Andy walks through some of his greatest game changers, including crab legs on the grill and chicken lollipops, along with a few honest learning moments that remind us we're all still students of the flame.
💬 Have a Grill Coach question or episode idea? Email us at Support@TheGrillCoach.com or send a voicemail/text to (503) 850-8468.
🌟 Join our Patreon community for exclusive content and grab our free Magnetic Meat Temperature Chart to keep your cooks on track.
🌐 Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips to help you cook with confidence.
Support the show
This week Jay and Brian are joined by listener Andy, and we are FIRED UP about grilling and BBQ! Andy brings serious energy and even more serious cooks to the table as the guys swap stories, swap tips, and keep the fire burning from start to finish.
🔥 Highlights
- Andy brings the heat with his go-to chicken wings and his favorite Kinder's rub combo
- Jay fires up some irresistible pork belly burnt ends
- Brian takes on a whole rotisserie chicken — and nails it
❓ BBQ Question of the Week What are your best tips for cooking pork chops or pork tenderloins?
🛠️ Check out this week's Grill Coach Recommends at TheGrillCoach.com - whether you're making jam, salsa, or storing your favorite BBQ sauces, these are a must-have in any kitchen.
🎙️ After the Break Andy opens up about his grilling and cooking background and walks us through his current BBQ setup. From there, the conversation gets even better as Andy shares some of his greatest hits on the grill — including a smoky salsa verde on the flat top, his go-to 0-400 method for wings, and a show-stopping pulled ham that's sure to end up on your cook list.
💬 Have a Grill Coach question or episode idea? Email us at Support@TheGrillCoach.comor send a voicemail/text to (503) 850-8468.
🌟 Join our Patreon community for exclusive content and grab our free Magnetic Meat Temperature Chart to keep your cooks on track.
🌐 Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips to help you cook with confidence.
Support the show
This week Jay and Brian are making a case for staying in - because the best steak you've ever had might just be the one you cook yourself. First up - highlights, a shoutout to listeners Walter and Corey, and a BBQ Question that has the guys talking grill maintenance.
🔥 Highlights - Brian fires up a batch of Al Pastor Nachos. Jay puts together race weekend pulled pork tacos and shares listener feedback from Walter and Corey.
❓ BBQ Question of the Week - How do you clean your grills?
🛠️ Check out this week's Grill Coach Recommends at TheGrillCoach.com - essential if you are looking to level up your sear game.
🎙️ After the break, Jay and Brian make a full case for ditching the reservation and cooking steak at home instead. They walk through everything from selecting the right cut to seasoning it properly, nailing your cooking method, and finishing with that perfect bite.
💬 Have a Grill Coach question or episode idea? Email us at Support@TheGrillCoach.comor send a voicemail/text to (503) 850-8468.
🌟 Join our Patreon community for exclusive content and grab our free Magnetic Meat Temperature Chart to keep your cooks on track.
🌐 Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips to help you cook with confidence.
Support the show
Planning a great BBQ doesn't have to be overwhelming - and this week, Jay and Brian are breaking it all down. From choosing your meats to timing your cooks, they're sharing their best tips for pulling off a backyard BBQ that'll have your guests coming back for seconds (and thirds).
🔥 Highlights - Jay shares his experience watching BBQ legend Myron Mixon deliver a live brisket demo. Brian fires up the grill and makes Al Pastor on the skewer.
❓ BBQ Question of the Week Can you actually taste the difference in meat quality? Jay and Brian break down how to think about meat grades and quality when you're standing in the butcher aisle - so you can spend smart and cook even smarter.
🛠️ This week's Grill Coach Recommends takes the guesswork out of every cook - check it out at TheGrillCoach.com!
🎙️ After the Break Jay and Brian dive deep into the art of planning a BBQ menu - covering everything from how to gauge how much food you need based on your guest count, to selecting the right meats for your crowd, to mapping out your cook times so nothing hits the table cold. Whether you're hosting a backyard blowout or an intimate cookout, this segment is packed with practical tips to help you plan with confidence and execute like a pro.
💬 Have a Grill Coach question or episode idea? Email us at Support@TheGrillCoach.comor send a voicemail/text to (503) 850-8468.
🌟 Join our Patreon community for exclusive content and grab our free Magnetic Meat Temperature Chart to keep your cooks on track.
🌐 Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips to help you cook with confidence.
Support the show
This week Jay and Brian are fired up to welcome Chef Blackwell Smith, founder of The Lucky Cajun Seasoning, to the Grill Coach kitchen! Chef Blackwell breaks down his journey into the world of spices and seasonings, the story behind how Lucky Cajun was born — and why the "Born On" Difference changes everything about flavor. From weekly fresh-ground spices to a no-nonsense Cookbook, this one's packed with bold flavors and even bolder ideas.
🔥 Highlights
- How Chef Blackwell found his passion for spices and seasonings
- The origin story of Lucky Cajun Seasoning and what sets it apart
- What the "Born On" Difference means — and why freshness is everything
- Weekly fresh-ground spices: why it matters and how it works
- The No BS Cookbook — what it is and how to get your hands on it
💬 Have a Grill Coach question or episode idea? Email us at Support@TheGrillCoach.comor send a voicemail/text to (503) 850-8468.
🌟 Join our Patreon community for exclusive content and grab our free Magnetic Meat Temperature Chart to keep your cooks on track.
🌐 Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips to help you cook with confidence.
Support the show
This week Jay and Brian are talking all things salt—from dry brining to those final finishing touches that bring a cook to life. Whether you’re seasoning ahead of time or dialing it in right before serving, they break down how salt plays a role every step of the way.
🔥 This week’s highlights include Brian firing up shrimp and Wagyu beef fajitas on the Blackstone, while Jay shares his experience trying an Al Pastor sample from Chris.
❓This week’s listener question is, “Do you trim chicken thighs as part of prep?”
🛠️ Check out this week’s Grill Coach Recommends at TheGrillCoach.com - an essential staple for consistent seasoning and balanced flavor in every cook.
🎙️After the break, Jay and Brian dive deeper into salt and BBQ, covering how to choose the right type of salt and when to use it throughout the cooking process. From pre-cook prep like dry brining to post-cook finishing techniques, they walk through the essentials to help you season with confidence and elevate every bite.
💬 Have a Grill Coach question or episode idea? Email us at Support@TheGrillCoach.com or send a voicemail/text to (503) 850-8468.
🌟 Join our Patreon community for exclusive content and grab our free Magnetic Meat Temperature Chart to keep your cooks on track.
🌐 Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips to help you cook with confidence.
Support the show
Al Pastor: is it the sauce, or is it the technique? In this special Listener Highlight episode, Chris brings his take on one of BBQ's most debated imports — and the answer might just reshape the way you approach your next cook.
🔥 Highlights - Chris traces the flavorful journey of Al Pastor from shawarma to Mexican cooking culture before making his case for why this iconic style is really about the sauce and flavor — not just the technique. Chris walks through his own recipe and breaking down exactly how he builds his marinade at home.
Check out this week's 🛠️ Grill Coach Recommends at TheGrillCoach.com!
💬 Have a Grill Coach question or episode idea? Email us at Support@TheGrillCoach.com or send a voicemail/text to (503) 850-8468.
🌟 Join our Patreon community for exclusive content and grab our free Magnetic Meat Temperature Chart to keep your cooks on track.
🌐 Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips to help you cook with confidence.
Support the show
This week, Jay and Brian are joined by Andrew Rog — aka the Grill Sergeant — from ChefsTemp to talk all things Smart Temperature Technology. From wireless meat thermometers to smart grill gauges and airflow control fans, Andrew breaks down how cutting-edge tools are changing the way we cook over fire. Whether you're a backyard warrior or a seasoned pitmaster, this episode is packed with insights to help you cook smarter and eat better.
This week’s 🛠️ Grill Coach Recommends is a trio of smart temp tools from ChefsTemp - Check them out at TheGrillCoach.com!
🎙️ After the break, Jay and Brian dive deeper into Smart Temperature Technology with Andrew, exploring his journey with ChefsTemp and what drives his passion for bringing precision to the grill. Andrew walks through the ProTemp S1 and ProTemp 2 Plus in detail — how they work, what makes them stand out, and why smart grilling tech is the future for anyone serious about BBQ. Be sure to check out Andrew's YouTube channel at youtube.com/GrillSergeant for more from the Grill Sergeant himself.
💬 Have a Grill Coach question or episode idea? Email us at Support@TheGrillCoach.com or send a voicemail/text to (503) 850-8468.
🌟 Join our Patreon community for exclusive content and grab our free Magnetic Meat Temperature Chart to keep your cooks on track.
🌐 Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips to help you cook with confidence.
Support the show
Episode 200 is here, and we are celebrating! Jay and Brian are joined by Frankie for a special roundtable episode looking back on 200 episodes of The Grill Coach Podcast. From favorite moments and memorable guests to the lessons learned along the way, this episode is a heartfelt thank-you to the BBQ community that has made it all possible.
🔥 Highlights: Frankie kicks things off sharing his cook of Tomahawk Steaks on the Masterbuilt Auto Ignite. Jay shares his Mojo Chicken Marinade cooked on a vertical skewer. And Brian brings a learning moment from his recent time behind the grill.
❓BBQ Question: "When you are used to cooking on charcoal and then forced to cook on a gas grill, what should I prepare for?"
Check out this week’s 🛠️ Grill Coach Recommends at TheGrillCoach.com - a great tool to diversify your grill game and bring bold cooking to your backyard setup.
🎙️ After the Break Jay, Brian, and Frankie sit down for a special 200th episode roundtable reflecting on the journey so far. They each share their most fun episode to create, the topic that challenged them most to prepare for, their most memorable guest, the Grill Coach Recommends gear they've gotten the most use out of, and how their grilling game has changed since starting the podcast. It's a fun, honest, and personal conversation that's as much a celebration of the BBQ community as it is of the show.
Episodes Mentioned:
What topic/episode was most fun to create?
- Food with a handle #44
- Dawn Chiefs #166 - Grill Coach Podcast legend!
- Mexican BBQ - World Tour #94
What topic did you learn most about preparing for the show?
- Effect on Salt #121, honarable mention Meathead #87
- BBQ World Tour: Germany #152 - German immigrants/Texas; brisket
- Adrian Miller & The History of BBQ #122
What guest has been the most memorable?
- Listener Spotlight w/Brian #133
- Josh Silva #163 - still use his salsa recipe on KonnectedJoe
- Carla #45 - where cooking begins
What Grill Coach Recommends have you gotten the most use of?
- Kinders Buttery Steakhouse
- Mobile table; gift; most underrated accessory is table space
- FireBoard
💬 Have a Grill Coach question or episode idea? Email us at Support@TheGrillCoach.com or send a voicemail/text to (503) 850-8468.
🌟 Join our Patreon community for exclusive content and grab our free Magnetic Meat Temperature Chart to keep your cooks on track.
🌐 Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips to help you cook with confidence.
Support the show
In this week’s episode of The Grill Coach Podcast, Jay and Brian break down why great BBQ begins in the kitchen. Before the fire is ever lit, the foundation for incredible food is built through planning, preparation, and attention to detail. The guys walk through how everything from sourcing quality meat to proper prep techniques plays a critical role in your final results on the grill.
🔥 Highlights
Brian shares his first experience hanging ribs, talking through the setup and what he learned from the process. Jay highlights a whole picanha cooked on the rotisserie, showcasing why this cut continues to be a favorite for its flavor, simplicity, and impressive presentation.
❓ BBQ Question
This week’s listener question asks: “What are some good beginner meats to practice with?” Jay and Brian offer practical recommendations for those just getting started, including forgiving cuts that help build confidence while learning fire management, seasoning, and doneness.
Check out this week's 🛠️ Grill Coach Recommends at TheGrillCoach.com - a versatile prep tool that makes it easy to trim, season, marinate, and transport your food from kitchen to grill while keeping your workspace clean and organized.
🎙️ After the Break
After the break, the conversation focuses on the full BBQ workflow and how it all starts in the kitchen. Jay and Brian walk through planning your cook, selecting and sourcing quality meat, and properly prepping your ingredients to set yourself up for success. They discuss the importance of preparing your cooker ahead of time and then shift into cooking techniques—emphasizing how to use sight, smell, sound, and touch to guide your cook. The episode wraps with key tips on resting your meat to retain juices and serving it properly, bringing the entire BBQ process full circle from kitchen to plate.
Head over to TheGrillCoach.com for links to all the episodes mentioned in today's episode!
💬 Have a question for the show?
Send us your BBQ questions or episode ideas at Support@TheGrillCoach.com, or leave us a voicemail or text at (503) 850-8468.
🌟 Join our community on Patreon
Support the show and connect with other BBQ enthusiasts on Patreon. Members get access to exclusive content and freebies like our Magnetic Meat Temperature Chart.
🌐 Learn more at
Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips.
👍 If you enjoyed this episode, like, subscribe, share the podcast, and leave us a rating or review wherever you listen.
Support the show
In this week’s episode of The Grill Coach Podcast, Jay and Brian explore how marinades can transform your grilling and BBQ. From building bold flavor profiles to tenderizing tougher cuts of meat, marinades are one of the most versatile tools in outdoor cooking. The guys break down how acids, enzymes, and seasoning work together to elevate beef, pork, poultry, and seafood on the grill.
🔥 Highlights - Brian shares his experience with his new ChefsTemp WiFi Thermometer, a handy tool for keeping an eye on temperatures during long cooks. Jay talks about a recent rotisserie picanha cook, highlighting why this cut is perfect for rotisserie grilling and how simple seasoning and technique can deliver incredible results.
❓BBQ Question - This week’s listener question asks: “How do I set up direct and indirect heat zones on my grill?” Jay and Brian explain how two-zone cooking works and why it’s one of the most important grilling techniques for controlling heat and avoiding burnt or undercooked food.
Check out this week's 🛠️ Grill Coach Recommends at TheGrillCoach.com. This accessory makes it incredibly easy to create a two-zone cooking setup on charcoal grills, helping you manage heat for both smoking and high-heat grilling.
🎙️ After the Break - The conversation dives deep into marinades for both flavor and tenderness. Jay and Brian discuss how marinade ingredients can complement different proteins, such as bold, acid-forward marinades for beef and pork, and lighter citrus-based marinades that work well with poultry and fish. They share examples like fajita marinades and mojo marinades, highlighting how balance between acid, salt, and aromatics builds flavor.
The discussion also explores enzyme-based marinades used for tenderizing, including ingredients like pineapple, kiwi, Asian pear, papaya, and ginger. Each contains natural enzymes that break down connective tissue and protein bonds, which can help tenderize meat but must be used carefully to avoid turning meat mushy. The guys talk through examples like mapo-style marinades and al pastor, explaining how these ingredients are used in real recipes and how long meats should marinate for the best results.
💬 Have a question for the show?
Send us your BBQ questions or episode ideas at Support@TheGrillCoach.com, or leave us a voicemail or text at (503) 850-8468.
🌟 Join our community on Patreon
Support the show and connect with other BBQ enthusiasts on Patreon. Members get access to exclusive content and freebies like our Magnetic Meat Temperature Chart.
🌐 Learn more at
Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips.
👍 If you enjoyed this episode, like, subscribe, share the podcast, and leave us a rating or review wherever you listen.
Support the show
Rotisserie cooking is one of the most versatile and rewarding ways to grill. The constant rotation bastes the meat in its own juices, creating incredible flavor and evenly cooked results. In this episode, Brian and Jay talk about what foods really shine when cooked on a rotisserie and share ideas to help you get more out of this classic grilling technique.
In this week’s 🔥Highlights Brian shares his recent cook of Gochujang Chicken Thighs, packed with bold flavor and perfect for the grill. Jay talks about receiving a special delivery that has him excited to fire up the grill.
Our Listener Question is, “What part of the chicken do you like to cook best?” (What do you think? Let us know in the comments below!)
Looking to level up your Grill Game? Check out this week’s 🛠️Grill Coach Recommends at TheGrillCoach.com - a great way to add capability to your charcoal kettle grill and open up new cooking possibilities.
🎙️ After the Break
After the break we dive into some of our favorite foods to cook on the rotisserie. We talk about classic poultry options and why the rotisserie is perfect for whole chickens and other birds. We also explore pork options like pork sirloin and whole pork loin, both of which benefit from the even heat and self-basting effect of the rotisserie. Brian and Jay also discuss creative cooks like pork lechon kawali and even picanha steaks, showing how the rotisserie can be used for much more than just whole birds.
💬 Have a question or episode idea? Email us at Support@TheGrillCoach.com or leave us a voicemail/text at (503) 850-8468
👍 Enjoy the show? Be sure to like, subscribe, and share the podcast, and please leave us a rating and review wherever you listen — it really helps others discover The Grill Coach Podcast!
🌟 Support the Show - Join our Patreon community for behind-the-scenes content and exclusive perks - including our free Magnetic Meat Temperature Chart.
Support the show
Knife skills are one of the most overlooked - and most important - foundations of great BBQ. This week, Brian and Jay break down the essential knife skills you need before the fire ever gets lit. From trimming brisket to breaking down chicken and slicing steak the right way, we explain how proper prep leads to better flavor, better texture, and better presentation on the plate.
🔥 Highlights: Jay shares his newest Rotisserie Chicken cook, and Brian talks about his new grill cart.
❓BBQ Question: “What do you do with your ash can that collects your charcoal?”
Check out this week's 🛠️ Grill Coach Recommends at TheGrillCoach.com - essential for adding prep space and enclosed storage to seriously level up your backyard cooking setup.
🎙️ After the Break:
After the break, we dive into the knife skills every backyard pitmaster should master. We discuss the different types of knives and kitchen shears you should have on hand, along with choosing the right cutting board for BBQ prep. Then we walk through essential trimming techniques - and why trimming matters - covering chicken, pork, brisket, and steak. We also break down preparation basics and handling rules for poultry, pork, and beef to keep your cooks consistent, efficient, and safe. Whether you’re new to BBQ or looking to sharpen your fundamentals, this episode will help you build confidence at the cutting board.
💬 Have a Grill Coach question or episode idea?
Email us at Support@TheGrillCoach.com or send a voicemail/text to (503) 850-8468.
🌟 Join our Patreon community for exclusive content and grab our free Magnetic Meat Temperature Chart to keep your cooks on track.
🌐 Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips to help you cook with confidence.
Support the show
Barbecue is about community, tradition, and bringing people together — but what happens when your health forces you to rethink how you eat? In this powerful and personal episode, Jay and Brian are joined by Dr. Cory Jenks, co-host of the Diabetes Remission Roadmap Podcast, to talk about BBQ and diabetes.
🔥 Jay opens up about his recent Type 2 diabetes diagnosis, the prevalence of diabetes in our community, and his journey toward lowering his A1C. Together, they explore how we can continue to enjoy grilling and smoking while making smarter, sustainable choices for long-term health.
🎙️ After the break Cory shares his background in grilling and smoking before giving a clear overview of Type 2 diabetes, including common symptoms listeners should be aware of in case it’s time to take action. He explains how BBQ and grilled meats can affect blood sugar and insulin levels, offers practical strategies to reduce glucose spikes, and recommends helpful resources and recipes to support healthier habits. Be sure to check out 15 Minutes to Fitness by Dr. Ben Bocchicchio (also available on YouTube) and the HAVA app for simple, effective food tracking.
💬 Have a question or story to share? Email us at Support@TheGrillCoach.com or leave us a voicemail/text at (503) 850-8468.
🌟 Join Our Community: Support the show on Patreon and grab your free Grill Coach Magnetic Meat Temp Guide while you’re there!
🌐 More BBQ Resources: Visit TheGrillCoach.com for recipes, blog posts, and more episodes designed to help you become a more confident backyard pitmaster.
Support the show
Choosing the right BBQ cooker can feel overwhelming — gas, charcoal, pellet, drum, offset, ceramic… the options seem endless. In this episode, inspired by a recent listener question, we break down how to actually decide which BBQ is right for you. It’s not about chasing trends or buying what someone else owns — it’s about understanding what you want to cook, how involved you want to be in the process, and who you’re cooking for. We explore convenience vs. craft, how the industry has evolved toward ease-of-use, and why learning core cooking methods matters more than the brand stamped on the lid.
🔥 Highlights: Brian’s flat iron steak fajitas (an underrated cut for tenderness and flavor) and Jay’s exploration of wagyu beef tallow.
Check out this week's Grill Coach recommends at TheGrillCoach.com - a simple way to elevate everything from searing steaks to seasoning cast iron.
🎙️ After the Break we dive deep into how to think through your cooker decision the right way. We start by asking what you’re trying to achieve — quick weeknight grilling, low-and-slow barbecue, or a mix of both. We discuss who you’re cooking for and how that affects size and capacity, along with how hands-on you want to be during the cooking process. We talk about how the BBQ industry has shifted toward convenience with new cooker technology, but why mastering fire management and cooking methods will ultimately make you successful on any setup.
We also share our recommendations for beginners and why there’s nothing wrong with owning more than one cooker as your skills grow. Finally, we explain what types of cookers we would choose if we were starting from scratch, based on the kinds of cooks we are and the flavors we love to create.
No matter where you are in your BBQ journey, this episode will help you clarify your goals and invest confidently in the right cooker for your style.
💬 Have a Grill Coach question or episode idea? Email us at Support@TheGrillCoach.com or leave us a voicemail or text at (503) 850-8468.
🌟 Join the Grill Coach community - support the show on Patreon and get access to exclusive extras — including our magnetic meat temperature chart.
🌐 Learn more at TheGrillCoach.com
Support the show
Eating BBQ at a restaurant can be one of the best ways to experience great barbecue — if you know what you’re looking at. In this episode, Jay and Brian break down what it really means to dine out for BBQ, how to spot places that respect the craft, and what expectations you should bring with you when you walk into a true BBQ joint. From sell-out menus to ordering by the pound, we’re covering how BBQ works outside your backyard and why that matters.
🔥 Highlights
Jay shares his recent brisket tacos cook, while Brian talks through making homemade tortillas from scratch.
❓ BBQ Question of the Week
“I need advice on whether to get a charcoal grill or a gas grill?”
Check out TheGrillCoach.com for this week's 🛠️ Grill Coach Recommends — an essential tool for anyone serious about making homemade corn tortillas.
🎙️ After the Break – BBQ Dining Out
After the break, we dig into what we really mean when we say “BBQ Dining Out,” and why not every restaurant with BBQ on the menu qualifies as a true BBQ joint. We talk about what separates dedicated BBQ spots from casual restaurants, and why respecting the BBQ process matters — from the time and fuel involved to the people tending the pits. We also cover what you should expect when eating BBQ out, including why many spots sell out, why meat is often sold by the pound, and what “fresh cut” really means at the counter. Finally, we walk through the full BBQ experience, from meats and sauces to sides and desserts, and how it all comes together on the tray.
💬 Have a Grill Coach question or episode idea?
Email us at Support@TheGrillCoach.com or leave us a voicemail or text at (503) 850-8468.
🌟 Join the Grill Coach community
Support the show on Patreon and get access to exclusive extras — including our magnetic meat temperature chart.
🌐 Learn more at TheGrillCoach.com
Support the show
Brisket tacos might be one of the best ways to turn a long cook into something truly unforgettable—and in this special Listener Spotlight episode, we’re joined by Claudio to break them down from start to finish. From brisket prep and smoke strategy to rich tallow-kissed tortillas and taco assembly, this episode is packed with technique, inspiration, and real-world experience you can apply to your next cook.
🔥 Highlights
Jay revisits a Christmas Breakfast Fatty that deserves a second look, while Brian walks through a recent Weber Rotisserie Chicken cook and what made it shine.
❓ Listener Question
“How can I keep meat from drying out on the grill?”
We dig into heat control, timing, moisture management, and a few simple habits that make a big difference.
🛠️ Grill Coach Recommends at TheGrillCoach.com - perfect for night cooks and low-light checks at the grill.
🎙️ After the Break – Brisket Tacos with Claudio
We’re joined by listener Claudio, who walks us through his grilling and smoking background and the inspiration behind his brisket taco recipe. We dig into brisket prep, seasoning, and cook strategy, then take it all the way to taco night with tallow-based tortillas, taco assembly, and final touches that make this cook stand out.
We also talk salsa—whether it’s essential or optional—along with side dish ideas to round out the meal. To wrap it up, Claudio shares what’s next on his BBQ wish list, from techniques he wants to try to meats he’s excited to cook and cookers he’s got his eye on.
💬 Got a Grill Coach question or episode idea?
Email us at Support@TheGrillCoach.com or leave us a voicemail or text at (503) 850-8468.
🌟 Patreon & Community
Support the show and join the Grill Coach community on Patreon. Members get access to exclusive content—and yes, that free magnetic meat temperature chart everyone loves.
🌐 Learn More
Visit TheGrillCoach.com for recipes, articles, and all things grilling and BBQ.
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In this special Listener Spotlight episode, Jay and Brian are joined by Lamont for a dive into one of the most important (and often overlooked) BBQ skills: shopping for beef. From timing your meat purchases to knowing how much to buy, where to buy it, and what to look for at the counter, this episode is packed with practical advice to help you cook with confidence.
This week’s highlight 🔥 is a Christmas Day brisket and we dive deeper into the cook with Lamont later in the episode - trust us, you won’t want to miss this!
BBQ Question ❓ of this week is “How do you keep your food from sticking to the grill?” We break down the fundamentals that make all the difference, no matter what grill you’re cooking on.
This week’s 🛠️ Grill Coach Recommends at TheGrillCoach.com — not just great for pastor, but a versatile and essential tool for rotisserie-style cooking.
🎙️ After the Break
- Listener Spotlight: Meet Lamont and hear about his grilling background and experience
- When to buy meat for your cook
- How to determine how much beef to buy
- Where to buy quality meat
- What to look for when selecting beef at the store or butcher counter
💬 Have a Grill Coach question or episode idea? Email us at Support@TheGrillCoach.com , or leave us a voicemail or text at (503) 850-8468.
🌟 Join the Grill Coach community - support the show on Patreon and get access to exclusive content — plus grab our free magnetic meat temperature chart.
🌐 Visit us online and find recipes, articles, and all our recommended gear at TheGrillCoach.com. Don’t forget to like, share, and subscribe wherever you listen to podcasts!
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Dry braising is a technique that doesn’t get talked about nearly enough in the BBQ world — and in this episode, it’s brand new to The Grill Coach team. Jay and Brian break down what dry braising is, how it differs from traditional braising, and why it can be a powerful method for building flavor and tenderness without drowning your meat. If you love experimenting with new techniques that bridge classic BBQ and live-fire cooking, this one’s for you.
We kick things off with 🔥 Highlights from the pit. Brian talks the Weber Rotisserie & Pizza Oven Combo, while Jay reconnects with an old friend — his drum smoker — and talks about what makes it such a versatile cooker.
This week’s❓BBQ Question tackles a classic debate: when cooking brisket, do you go fat side up or fat side down?
Check out this week's Grill Coach Recommends 🛠️ at TheGrillCoach.com - essential for setting yourself up for success with dry braising and rotisserie cooks.
After the break, we dive deep into dry braising, including:
- What dry braising actually is (and what it isn’t)
- When and why this technique works best
- How airflow, moisture retention, and fat rendering come into play
- Cookers and setups that are ideal for dry braising
- Practical tips to try it on your next BBQ cook
💬 Have a question or episode idea? Email us at Support@TheGrillCoach.com, or leave us a voicemail or text at (503) 850-8468 — we’d love to hear from you.
🌟 Join the Community: Support the show and get access to exclusive content by joining our Patreon — plus grab free resources like our magnetic meat temperature chart.
🌐 Visit Us Online: Head over to TheGrillCoach.com for articles, recipes, gear recommendations, and more. And don’t forget to like, share, and subscribe wherever you listen to podcasts.
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Thinking about attending a BBQ competition but not sure what you’re actually looking at as a spectator? This week, Jay and Brian walk through what to expect when you attend a BBQ competition — how events are structured, what’s happening behind the scenes, and how to get more out of the experience whether you’re just there to eat, learn, or soak it all in.
Jay kicks off 🔥 highlights and shares a Masterbuilt learning moment from a recent cook, and Brian breaks down his overnight pork shoulder.
This week’s BBQ question❓ comes from our article Smoked Pork Butt 101: Unleash a BBQ Experience to Remember: “When cooking pork butt, do you prefer the fat cap up or down — and why?”
Check out this week’s Grill Coach Recommends at TheGrillCoach.com — an essential piece of safety gear for backyard cooks, competitions, and peace of mind around live fire cooking.
After the break, we kick off the main segment 🎙️ with a breakdown of BBQ competitions from a spectator’s point of view, including:
- The major governing bodies that run BBQ competitions
- How BBQ competitions are judged and what judges are scoring
- Key differences between the Kansas City Barbecue Society, Memphis Barbecue Network, and Steak Cookoff Association
- What to watch for when teams are cooking and turning in boxes
- How to enjoy a competition!
💬 Do you have a Grill Coach question or an episode suggestion? Email us at Support@TheGrillCoach.com, or leave us a voicemail or text at (503) 850-8468.
🌟 From all of us at The Grill Coach Team — thank you for continuing to tune in and help grow our community. If you’d like to support the show, join us on Patreon and grab our free magnetic meat temperature chart.
🌐 Visit TheGrillCoach.com for recipes, BBQ articles, gear recommendations, and more to help you grill with confidence.
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The holidays are here, and this week Jay and Brian are talking Holiday Feasts — covering both traditional favorites and unconventional proteins that can shake up your holiday table. Whether you’re planning weeks ahead or need a last-minute idea that still delivers big flavor, this episode is packed with inspiration for the entire holiday season.
Jay kicks 🔥 Highlights off with a look at the rich tradition of Réveillon Dinners in New Orleans and how these celebratory late-night meals capture the spirit of the holidays. We hear updates from the newly launched (and unofficial) Grill Exchange Program!
This week’s ❓ BBQ Question comes from our article Smoked Pork Butt 101: Unleash a BBQ Experience to Remember: “How do you season smoked pork butt with apple juice and apple cider vinegar?” Jay and Brian break down how to layer sweetness, acidity, and seasoning to build flavor without overpowering the smoke.
Check out this week’s 🛠️ Grill Coach Recommends at TheGrillCoach.com - an essential tool for holiday cooking.
We kick off the main segment with a morning feast featuring a 🥓 Breakfast Fatty, inspired by Ashley Thompson from Episode 26 (don’t forget to check out this bonus breakfast fatty recipe from Dawn). It’s the perfect last-minute holiday idea — easy to prep, flexible, and guaranteed to impress.
We roll through holiday protein inspiration including poultry feasts like spatchcock turkey, citrus-glazed duck, Christmas goose, and Cornish hens; pork favorites such as crown roast with sauerkraut and knödels or glazed smoked ham; beef centerpieces like prime rib with au jus and tomahawk steaks with herbed butter; and a lamb feast built around garlic, rosemary, thyme, and a rich red wine sauce. 🍖
🌟 Join Our BBQ Community! After 150+ episodes, we want to thank our Patreon supporters—your support keeps this show sizzling! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.
💬 Have a question or show idea? Email us at support@thegrillcoach.com or call/text us at (503) 850-8468.
🌐 Visit TheGrillCoach.com for recipes, guides, gear recommendations, and everything you need to make this holiday season your best one yet. Happy Holidays and happy grilling! And if you enjoy the show, don’t forget to like, share, and subscribe wherever you listen to podcasts.
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In this follow-up to our hanging ribs deep dive, we’re back with another packed episode of tips, techniques, lessons learned, and a whole lot of BBQ inspiration. Jay kicks things off with his mouthwatering 25-day aged ribeye, while Brian breaks down his latest project: building the Big Poppa Smokers Barrel Kit.
Check out this week’s Grill Coach Recommends at TheGrillCoach.com - a pro level accessory for a DIY Drum Smoker Build.
In our main topic, we break down everything you need to master hanging ribs—whether you’re prepping for a weekend cook or aiming to serve a perfect rack at Sunday 1 PM sharp. We cover:
- The Sunday 1 PM Eating-Time Scenario Plan
- The Cook: Step-by-Step Breakdown
- Potential Dangers & How to Avoid Them
- Hanging Logistics: What You Need to Know
- What Type of Fuel You Can Use
- Clean Smoke Fundamentals
- Prepping the Ribs the Right Way
- Hooking the Ribs Securely
- Positioning & Hanging Ribs Above the Coals
- Hot Air Mechanics & Heat Movement
- Fatimization (Rendering & Self-Basting Explained)
- Wood Selection & Managing Wood Smoke
- Finishing Your Ribs for Maximum Flavor
Whether you’re new to hanging ribs or ready to refine your technique, this episode will give you the confidence and clarity to nail it every time.
Tune in, take notes, and get ready to hang those ribs like a pro!
💬 Got a question or show idea? Email us at support@thegrillcoach.com or call/text us at (503) 850-8468.
🌟 Join Our BBQ Community! After 150+ episodes, we want to thank our Patreon supporters—your support keeps this show sizzling! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.
🌐 Check out TheGrillCoach.com for recipes, blogs, and more BBQ fun.
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The Grill Coach crew is back! After a short break, Jay and Brian fire up the mics with some welcome life updates and a few mouthwatering highlights. Jay’s been serving up Wedding Oxtails, while Brian talks about the Blue Cheese Bacon Burger at Mott Canyon Tavern.
This week’s BBQ Question comes from Pat on our blog: “How many hours do you smoke a pork butt per pound at 225?” — we break it down with tips to help you nail that perfect, pull-apart tenderness every time.
Check out this week's Grill Coach Recommends at TheGrillCoach.com - perfect for the pitmaster who loves to tinker and customize their cook!
After the break we dive into our main topic: Hanging Ribs. In this first part of our two-episode guide, we cover the Grill Coach Origin Story that led us to hanging ribs, the type of cooker you’ll need, essential accessories, and how to choose the best ribs for the job. We’ll also talk about how many racks you'll need and how long it takes to achieve that smoky, tender perfection.
It’s the start of a new chapter — and the start of your next favorite rib technique. Fire up your pits and hang out with us for The Grill Coach Guide to Hanging Ribs – Part 1!
💬 Got a question or show idea? Email us at support@thegrillcoach.com or call/text us at (503) 850-8468.
🌟 Join Our BBQ Community! After 150+ episodes, we want to thank our Patreon supporters—your support keeps this show sizzling! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.
🌐 Check out TheGrillCoach.com for recipes, blogs, and more BBQ fun.
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Pork shoulder steaks are one of the most underrated cuts you can throw on the grill. They’re flavorful, versatile, and easy on the budget — whether you cook them hot and fast, braise them for tenderness, or even give them a kiss of smoke. In this episode, we break down everything you need to know: how to choose the best steaks, what you should expect to pay, and our favorite cooking methods, sides, and sauces to make them shine.
🔥 Highlights: Jay’s midday ribeye and grilled romaine adventure, and Brian’s sprouts with bacon on the Blackstone.
❓ Listener Question: Pete writes in from our blog post on seasoning a Blackstone griddle: “When seasoning, should I season the inside vertical edges too?”
🛠️ Grill Coach Recommends: Check out this week's recommendation at TheGrillCoach.com!
🎙️ After the Break: We get into pork shoulder steaks, covering:
- How to pick out a great cut (marbling, thickness, bone-in vs boneless)
- Price expectations and tips for finding deals
- Cooking methods from grilling to braising and pan-searing
- Pro tips for resting, slicing, and serving juicy steaks
- The best sides, sauces, and drinks to pair with your meal
- Plus common myths, listener tips, and a wrap-up to get you ready to experiment on your own grill
💬 Got a question or show idea? Email us at support@thegrillcoach.com or call/text us at (503) 850-8468.
🌟 Join Our BBQ Community! After 150+ episodes, we want to thank our Patreon supporters—your support keeps this show sizzling! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.
🌐 Check out TheGrillCoach.com for recipes, blogs, and more BBQ fun.
Support the show
This week on The Grill Coach Podcast, we’re making grilling during the busy week easy, efficient, and seriously delicious.
First up, Jay shares a proud moment teaching someone how to grill the perfect steak. Wes has a thermometer fail turned learning moment. For our Grill Coach Recommends, checkout TheGrillCoach.com!
In our main segment, we break down how to make weeknight grilling part of your regular routine:
🔥 The best cookers, fuel, and fire starters for quick setups
🛠️ Must-have accessories for fast, fuss-free cooking
🥩 Tips for keeping it simple with go-to meals—and how to remix them (Pizza Burgers?! Yes. Even salads.)
Make weeknights your new favorite time to grill—no stress, just flavor. Tune into the episode below!
💬 Have a Grill Coach question or episode suggestion? We’d love to hear from you!
📧 Email us: Support@TheGrillCoach.com 📞 Call/Text: (503) 850-8468
📲 Follow us on Instagram & Facebook @TheGrillCoach
🌟 Join Our BBQ Community!
After 150+ episodes, we want to thank our Patreon supporters—your support makes this show possible! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.
🔥 Upgrade Your Grill Game: Check out the Member’s Mark Pro Series with Thermostatic Control, available now at Sam’s Club!
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This week on The Grill Coach Podcast, we’re talking big flavor and even bigger bones—it’s all about the mighty Tomahawk steak!
But first, we kick things off with our weekly highlights: Jay takes us on his Brisket Taco and Tallow Adventure, while Brian gets schooled by his own Party Ribs in a delicious learning moment. Then we tackle a listener-inspired question: Could a 28-inch grill with a lid double as table space, or would I end up disappointed? (Spoiler: we’ve got thoughts.)
Don't miss this week's Grill Coach Recommends at TheGrillCoach.com!
After the break, we dive into the showstopper:
🥩 What is a Tomahawk steak?
🛒 How do you pick the right one?
🔥 How do you prepare and cook it to perfection?
We walk you through the full cook—from the reverse sear and smoke setup to using your thermometer, letting it rest, and of course, the best part—the eat.
💬 Have a Grill Coach question or episode suggestion? We’d love to hear from you!
- 📧 Email us: Support@TheGrillCoach.com
- 📞 Call/Text: (503) 850-8468
- 📲 Follow us on Instagram & Facebook @TheGrillCoach
- 🌟 Join Our BBQ Community!
After 150+ episodes, we want to thank our Patreon supporters—your support makes this show possible! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.
🔥 Upgrade Your Grill Game: Check out the Member’s Mark Pro Series with Thermostatic Control, available now at Sam’s Club!
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This week we fire things up with some sizzling highlights: Jay battles the elements during a high-humidity cookout, and Brian takes us to flavor town with a homemade Hawaiian Plate Lunch featuring steak tips and reverse-seared short ribs.
Then we’re joined by Alex, Mobile Applications Development Manager at Middleby Outdoor, for Part II of our smart grilling series. Alex breaks down how he’s helping build the future of outdoor cooking—using tiny computers to control fire. We dive into his BBQ background, how he got into the tech side of grilling, and what exactly is and is not considered "AI-powered."
Tune in as we explore:
- What to look for in a smart grill
- The evolution of grilling technology
- What the future holds for connected outdoor cooking
Whether you're a backyard beginner or a gadget-loving pitmaster, this episode is packed with flavor and fire.
💬 Have a Grill Coach question or episode suggestion? We’d love to hear from you - connect with us at TheGrillCoach.com!
- 📧 Email us: Support@TheGrillCoach.com
- 📞 Call/Text: (503) 850-8468
- 📲 Follow us on Instagram & Facebook @TheGrillCoach
🌟 Join Our BBQ Community!
After 150+ episodes, we want to thank our Patreon supporters—your support makes this show possible! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.
🔥 Upgrade Your Grill Game: Check out the Member’s Mark Pro Series with Thermostatic Control, available now at Sam’s Club!
Support the show
This week on The Grill Coach Podcast, we're diving into the fundamentals of seasoning meat for the grill! Whether you're cooking pork, beef, chicken, or seafood, we break down the best dry rub tips and flavor profiles to elevate your BBQ game.
👀 Grill Coach Check-In
Jay shares his experience smoking brisket on the Masterbuilt Gravity Series smoker. Brian grilled up some shrimp skewers and breaks down the simple key: don’t take your eyes off them! Learn how timing and color cues helped him nail the cook in just 90 seconds.
❓ Listener Question of the Week
From Gordon, an aspiring grill master: “What do you think about adding mustard on top of smashburgers before the flip?” Brian and Jay share their thoughts on this mustard-forward burger hack and how it affects flavor and crust.
🔥 Check out this week's Grill Coach Recommendation at TheGrillCoach.com!
🎧 After the break, we get into core ingredients for building dry rubs and our go-to seasonings for:
• Pork – balancing sweet and heat
• Beef – deep, bold, and peppery
• Poultry – citrusy, herby blends
• Seafood – light, bright, and spice-kissed
💬 Have a Grill Coach question or episode suggestion? We’d love to hear from you!
📧 Email us: Support@TheGrillCoach.com 📞 Call/Text: (503) 850-8468
📲 Follow us on Instagram & Facebook @TheGrillCoach
🌟 Join Our BBQ Community!
After 150+ episodes, we want to thank our Patreon supporters—your support makes this show possible! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.
🔥 Upgrade Your Grill Game: Check out the Member’s Mark Pro Series with Thermostatic Control, available now at Sam’s Club!
Support the show
This week on The Grill Coach Podcast, Jay and Brian go all-in on one of the most beloved BBQ staples: Smoked Pork Butt! From cooking techniques to next-level recipe ideas, this episode is packed with flavor.
Jay kicks things off with his take on Pork Riblets, while Brian shares his experience with an overnight pulled pork cook—low, slow, and totally worth it.
We answer not one but two listener questions:
1️⃣ Why does the surface of a griddle rust so easily? 2️⃣ Did Brian finally finish building his Grill Shack?
🔥 Check out this week's Grill Coach Recommendation at TheGrillCoach.com!
After the break, we dive into creative recipes you can make with leftover pulled pork, including Kimchi Pulled Pork Sandwich, Smoked Cubano Sandwich, Pulled Pork Pizza, Pozole Verde and so much more!
💡 Be sure to check out our full Smoked Pork Butt blog post for even more cooking inspiration!
🌟 Join Our BBQ Community!
After 150+ episodes, we want to thank our Patreon supporters—your support makes this show possible! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.
💬 Have a BBQ Question? Ask Us!
📧 Email: Support@TheGrillCoach.com
📞 Call/Text: (503) 850-8468
📲 Follow us on Instagram & Facebook @TheGrillCoach
🔥 Upgrade Your Grill Game: Check out the Member’s Mark Pro Series with Thermostatic Control, available now at Sam’s Club!
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On this episode of The Grill Coach Podcast, we’re talking all things smoked pork butt—a BBQ classic that’s perfect for slow smoking and packed with flavor. From prep to rest, we break down each step so you can master this essential cut.
Jay shares his experience with B&B Competition Char Logs, a clean-burning, long-lasting fuel that’s perfect for low and slow cooks like pork butt. Brian takes us into steak territory, grilling a delicious picanha, and we answer the question: “What’s the best way to cook a steak?” Our advice? It depends on thickness, cut, and your grill setup—whether you sear first or reverse it, temp control is key.
Check out this week's Grill Coach Recommends at TheGrillCoach.com - they’re a pitmaster’s best friend.
How to Smoke Pork Butt?
We walk step-by-step through smoking pork butt, from choosing your cut to slicing into that bark-covered beauty. Whether it’s your first pork butt or your fiftieth, this episode brings tips and experience that’ll make your next BBQ even better.
🌟 Join Our BBQ Community!
After 150+ episodes, we want to thank our Patreon supporters—your support makes this show possible! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.
💬 Have a BBQ Question? Ask Us!
📧 Email: Support@TheGrillCoach.com
📞 Call/Text: (503) 850-8468
📲 Follow us on Instagram & Facebook @TheGrillCoach
🔥 Upgrade Your Grill Game: Check out the Member’s Mark Pro Series with Thermostatic Control, available now at Sam’s Club!
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This week Jay and Brian are joined by a very special guest - Meathead! Pioneer of AmazingRibs.com, Meathead returns to the podcast to talk his newest book - The Meathead Method!
Meathead discusses the inspiration behind the new book, grilled fried chicken, myth busting, essential tools, competition vs backyard bbq, over 100 recipes from his new book, and so much more!
🌟 Join Our BBQ Community!
After 150+ episodes, we want to thank our Patreon supporters—your support makes this show possible! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.
⌨️ Find us online at TheGrillCoach.com
💬 Have a BBQ Question? Ask Us!
📧 Email: Support@TheGrillCoach.com
📞 Call/Text: (503) 850-8468
📲 Follow us on Instagram & Facebook @TheGrillCoach
🔥 Upgrade Your Grill Game: Check out the Member’s Mark Pro Series with Thermostatic Control, available now at Sam’s Club!
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This week Jay and Brian are joined by Michelle O’Guin - a WFC champion who is headed into the Final Table and the chance to win $150,000!
First, highlights! Jay and Brian each share a recent brisket cook - with very different approaches!
🔥 Grill Coach Recommendation: Check out this week’s recommendation at TheGrillCoach.com!
After the break Brian and Jay are joined by Michelle O’Guin, fresh off a win from WFC 2024 and headed into the Final Tables this month. Michelle shares a bit about her World Food Championship origin story and her journey to the win and $150,000! She breaks down the final table rounds and shares valuable insights into the world of Food Sport. Tune into the episode below!
🌟 Join Our BBQ Community!
After 150+ episodes, we want to thank our Patreon supporters—your support makes this show possible! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.
💬 Have a BBQ Question? Ask Us!
📧 Email: Support@TheGrillCoach.com 📞 Call/Text: (503) 850-8468
📲 Follow us on Instagram & Facebook @TheGrillCoach
🔥 Upgrade Your Grill Game: Check out the Member’s Mark Pro Series with Thermostatic Control, available now at Sam’s Club!
Support the show
This week on The Grill Coach Podcast, Jay and Brian review the highly anticipated Gravity Series 600 Digital Charcoal Grill + Smoker. We break down its best features, cooking performance, and whether it’s worth the investment for BBQ lovers.
Brian shares why buying BBQ rubs from local spice shops can elevate your grilling game, and Jay dives into the art and joy of teaching BBQ, passing on skills that make grilling more fun and rewarding.
🔥 BBQ Tip of the Week: Wondering how to reheat brisket without drying it out? We share our top methods for keeping it juicy and flavorful.
🔥 Grill Coach Recommendation: Check it out at TheGrillCoach.Com
🌟 Join Our BBQ Community!
After 150+ episodes, we want to thank our Patreon supporters—your support makes this show possible! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.
💬 Have a BBQ Question? Ask Us!
📧 Email: Support@TheGrillCoach.com 📞 Call/Text: (503) 850-8468
📲 Follow us on Instagram & Facebook @TheGrillCoach
🔥 Upgrade Your Grill Game: Check out the Member’s Mark Pro Series with Thermostatic Control, available now at Sam’s Club!
Support the show
This week Jay and Brian are back in the studio and are talking with Bob Healey, the inventor of the GrillGun! We dive into how this product was developed and what makes this product so unique - and fun!
Bob shares the entrepreneurial journey behind inventing the GrillGun and bringing it to market, best practices for optimal performance, and the best way to light charcoal. We discuss this and much more, tune into the episode below and grab your own GrillGun at GrillBlazer.com!
After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!
Have a grill coach question you would like us to answer on the show? Let us know!
- Find us online at TheGrillCoach.com!
- Call or Text us at (503) 850-8468
- Follow us on Instagram or Facebook @TheGrillCoach.
- Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!
Support the show
This week the Jay and Brian are talking with competitors from the Chef, Rice, and Noodle categories in our final episode from the World Food Championships 2024$
Interviews Include:
- Chef G (Gamal Amadou): Country Club Chef from Bethesda, Maryland shared about the highly competitive chef competitor.
- Chelsea: CJ from The Barrel Room and V with Naan Stop Donor described beating an Iron Chef and cooking in the “Rahhs” category.
- Keisha: Shares with us about writing a cooking history book about Caribbean cuisine - Caribe Cookbook - and talks to us about her dish.
- Chef Antwan Coleman - Private Chef Antwan stops by and shares his rice and noodle cook!
- Machete and Pat: Threw down on all things El Gordo Niños before competing in Pasta on Day Three. Wait ‘til you see his dish - WOW!
Have a grill coach question you would like us to answer on the show? Let us know!
- Find us online at TheGrillCoach.com!
- Email us at Support@TheGrillCoach.com
- Call or Text us at (503) 850-8468
- Follow us on Instagram or Facebook @TheGrillCoach.
- Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!
Support the show
This week the Jay and Brian are talking with Junior Competitors, Bacon Champions, Dessert, Seafood and More with live interviews from World Food Championships 2024!
Interviews Include:
- Julia and Maddie - Stopped by and shared what it was like to ROCK the Junior Chef category, taking home first place ~and~ best communication.
- Logan - Detailed the Junior competition representing Anderson High.
- Scott - Round One Bacon Champion Scott stops by and shares his game day winning experience!
- Jared & Melissa - Bacon competitors Jared and Melissa are from the Telluridechef.com and Experienceachef.com Team and are talking about their elevated game gay Peanut Butter, Bacon, Banana, and Jelly Sandwich!
- Marc and Princess - Chef Couple from Melbourne Australia! They both competed in BBQ last year Marc and Princess Anne came by for a “natter” about competing in dessert and seafood.
Have a grill coach question you would like us to answer on the show? Let us know!
- Find us online at TheGrillCoach.com
- Email us at Support@TheGrillCoach.com
- Call or Text us at (503) 850-8468
- Follow us on Instagram or Facebook @TheGrillCoach.
- Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!
Support the show
This week Jay and Brian are interviewing BBQ Competitors at The World Food Championships in Indianapolis talking about our favorite subject - BBQ recipes, tips, and tricks!
Interviews Include:
- Eric from Eduardo BBQ: Eric is part of a competition BBQ team from Arizona and chats Wagyu Brisket, Iberico Pork Spare Ribs. and Monster Beef Ribs.
- Dan with Team Croix Valley BBQ: Fresh off a wild card turn in, team leader Dan talks Beef Tenderloin with Croix Valley Greenbeans.
- Barnaby from Blazin’ Barrels BBQ: Barnaby talks about his experience with Blazin’ Barrels BBQ team and the BBQ community that is alive and well at the WFC.
Have a grill coach question you would like us to answer on the show? Let us know!
- Find us online at TheGrillCoach.com!
- Email us at Support@TheGrillCoach.com
- Call or Text us at (503) 850-8468
- Follow us on Instagram or Facebook @TheGrillCoach.
- Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!
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We’re back with another installment of Jay and Brian at The World Food Championships in Indianapolis. We dive in with competitors from the Sandwich and Dessert categories! Interviews Include:
- Damon Holter - Is a sandwich competitor and WFC legend. He describes being a multi-time champion and his expectations for this year. Shares some tricks to recipes for an award winning $10,000 sandwich. Owner of Croix Valley Foods - find them on instagram @croixvalley
- Jennifer Norem - Is the first-round sandwich competition 2nd place winner with a cobbler club sandwich.
- Kathy Harmon and Rowan - Team K-Hart Mom and family team share their experiences at WFC and their Grilled Gourmet Sandwich made with grilled quail, elk loin, and kangaroo.
- Rick Duffy - Chef Rick D from Crow’s Foot BBQ and Taste of Canada winner. He shares his Double Duck Rueben with Smoked Duck Breast Sandwich made with King Cole Ducks.
- David Eaheart - American Pie Champion and dessert category competitor with The Chestnut Pig, and Prairie Fresh Pork salesman. He shares his unique dessert entry!
Have a grill coach question you would like us to answer on the show? Let us know!
- Find us online at TheGrillCoach.com
- Email us at Support@TheGrillCoach.com
- Call or Text us at (503) 850-8468
- Follow us on Instagram or Facebook @TheGrillCoach.
- Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!
Support the show
This week Jay and Brian back with on location interviews at The World Food Championships in Indianapolis! This week's interviews include:
- Jeanette from Indiana Pork Farmers Association who represents over 2800 pork farmers and shares how important pig farming is to the state of Indiana. She also taught us about Indiana Pork Tenderloin Sandwiches.
- Debbie Donato - Master food and bbq judge for many years and shares her insights on what its like to judge so many fantastic events and her experience growing with the WFC.
- Janette - Head Cheferee for the 2024 WFC. She shares why Cheferees’ are important and their role in foodsports, how she got started with the WFC, and the future of the industry.
- Joel - A spectator and listener to The Grill Coach podcast as well as a home bbq enthusiast who shares his experiences at this amazing event.
- Keith Goldsmith - We were so honored to meet a long time listener Keith as he has been listening since episode 1! We talked to him about his Grill Coach journey and he even shares his Pastrami Cook procedure with us.
Have a grill coach question you would like us to answer on the show? Let us know!
- Visit us online at TheGrillCoach.com
- Email us at Support@TheGrillCoach.com
- Call or Text us at (503) 850-8468
- Follow us on Instagram or Facebook @TheGrillCoach.
- Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!
Support the show
This week Jay and Brian are on location at The World Food Championships in Indianapolis! Join us as we kick of a series of interviews with participants, judges, creators and beyond!
Interviews include:
- JB is a food culture writer for @edibleindy and the Indianapolis food scene.
- Ian is the marketing director from Hard Truth Whiskey and gives very detailed information about a great whiskey.
- John McManus, a reality star from the 90-Day Fiancé franchise who is now partnered with MSH Nation that sells a variety of rubs and sauces.
- Al Frugoni is a headline guest at the WFC with an amazing live fire demonstration where he is hanging 7 bone rib roast and whole hogs. Vegetables are only for decoration.
- Jack and David are accomplished professional chefs and they schooled us on all the great things American Culinary Federation does for chefs - and home cooks, alike.
Have a grill coach question you would like us to answer on the show? Let us know!
- Email us at Support@TheGrillCoach.com
- Call or Text us at (503) 850-8468
- Follow us on Instagram or Facebook @TheGrillCoach.
- Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!
Support the show
**This week Jay and Brian are headed to the World Food Championships! In this episode they are joined by Mike McCloud, President of the World Food Championships. What are the World Food Championships? What is food sport? We'll cover the good and the bad of food competitions, how judging works, and so much more! Tune in below!
Have a grill coach question you would like us to answer on the show? Let us know!**
- Email us at Support@TheGrillCoach.com
- Call or Text us at (503) 850-8468
- Follow us on Instagram or Facebook @TheGrillCoach.
- Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!
Support the show
This week Jay and Brian are back with a listener favorite, BBQ Horror Stories! In this very special episode we hear some of our listeners BBQ disasters & horror stories. The team breaks down the learning moments from each, and even share some of their own!
After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!
You can email Jay@thegrillcoach.com, message us on Instagram @TheGrillCoach - or for the best chance, we'd love to hear from you! Leave us a voicemail at (503) 850-8468!
Have a grill coach question you would like us to answer on the show? Let us know!
- Email us at Support@TheGrillCoach.com
- Call or Text us at (503) 850-8468
- Follow us on Instagram or Facebook @TheGrillCoach.
- Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!
Support the show
This week Jay and Brian are reviewing the Konnected Joe!
We kick it off the highlights of course. Jay cooks a special birthday brisket, breaks down the cook and shares some pro-tips!
Do you have a grill coach question? Call or Text us at (503) 850-8468!
Check out this week’s Grill Coach Recommendation at TheGrillCoach.com!
After the break we dive into the Konnected Joe! What is a Konnected Joe? What fuel should you use with a Konnected Joe? How do you light the Konnected joe? How do you mantain temp in a Konnected Joe? How does WiFi Connected Technology work on the Konnected Joe? What can you cook on the Konnected Joe? We answer this and so much more!
After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!
As Halloween approaches, so does a listener favorite - BBQ Horror Stories! We're back this year and are looking for your best bbq horror stories of the year. Submit your stories for a chance to win a newly designed Grill Coach T-Shirt and swag! Give us a call at (503) 850-8468**!
You can email Jay@thegrillcoach.com, message us on Instagram @TheGrillCoach - or for the best chance, we'd love to hear from you! Leave us a voicemail at (503) 850-8468!**
Have a grill coach question you would like us to answer on the show? Let us know!
- Email us at Support@TheGrillCoach.com
- Call or Text us at (503) 850-8468
- Follow us on Instagram or Facebook @TheGrillCoach.
- Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!
Support the show
This week Jay and Brian are joined by @Dawnchiefs! The gang is talking cooking on the griddle! Tune into the episode below!
We kick it off the highlights of course. Dawn share her recent Grill House build. Brian talks smoked salsa on the Konnected Joe. Jay makes a reverse seared steak on a Recteq Bullseye.
Do you have a grill coach question? Call or Text us at (503) 850-8468!
Check out this week’s Grill Coach Recommendation at TheGrillCoach.com!
After the break we dive into griddle cooking! What’s the difference between grilling and griddling? Does a griddle provide any unique flavor? Can you get smoke flavor on a griddle? From accessories to cleaning, and even biscuits and gravy on the griddle we cover it all. Tune into the episode below!
After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!
**As Halloween approaches, so does a listener favorite - BBQ Horror Stories! We're back this year and are looking for your best bbq horror stories of the year. Submit your stories for a chance to win a newly designed Grill Coach T-Shirt and swag!
You can email Jay@thegrillcoach.com, message us on Instagram @TheGrillCoach - or for the best chance, we'd love to hear from you! Leave us a voicemail at (503) 850-8468!**
Have a grill coach question you would like us to answer on the show? Let us know!
- Email us at Support@TheGrillCoach.com
- Call or Text us at (503) 850-8468
- Follow us on Instagram or Facebook @TheGrillCoach.
- Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!
Support the show
This week Jay and Brian are back with another cast iron episode and talking seasoning and maintaining essentials. Tune into the episode below!
We kick it off the highlights of course. Brian shares chicken leg quarters with new rubs from Grillin With Dad. Jay shares bacon wrapped chicken legs from Academy of Q.
This week’s BBQ Question is, “How do you prepare ribs on a gas cooker?” Can it be done? Let us know what you think in the comments below! Do you have a grill coach question? Call or Text us at (503) 850-8468!
Check out this week’s Grill Coach Recommendation at TheGrillCoach.com!
After the break we dive into seasoning and maintaining cast iron. Brian shares some valuable resources for this from Teach A Man To Fish on YouTube and Cast Iron Chris on Instagram. Jay and Brian go over quick cleans, to use soap or not, and maintenance 101, and more! Tune into the episode below!
After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!
Have a grill coach question you would like us to answer on the show? Let us know!
- Email us at Support@TheGrillCoach.com
- Call or Text us at (503) 850-8468
- Follow us on Instagram or Facebook @TheGrillCoach.
- Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!
Support the show
**As Halloween approaches, so does a listener favorite - BBQ Horror Stories! We're back this year and are looking for your best bbq horror stories of the year. Submit your stories for a chance to win a newly designed Grill Coach T-Shirt and swag!
You can email Jay@thegrillcoach.com, message us on Instagram @TheGrillCoach - or for the best chance, we'd love to hear from you! Leave us a voicemail at (503) 850-8468!**
Have a grill coach question you would like us to answer on the show? Let us know!
- Email us at Support@TheGrillCoach.com
- Call or Text us at (503) 850-8468
- Follow us on Instagram or Facebook @TheGrillCoach.
- Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!
Support the show
Jay and Brian are back this week and talking Drum Smokers! What are drum smokers? Where did they come from and what are they good for? We’ll discuss this and much more, tune in below!
We kick off the episode with highlights of course. Brian shares his version of Sticky Ribs a la Jay - a la Frankie! Jay shares a recent chicken cooking demonstration he did at Ace Hardware. We get some bonus listener feedback and some tips on cooking beer-can chicken on a weber kettle!
Do you have a grill coach question? Call or Text us at (503) 850-8468!
Check out this week’s Grill Coach Recommendation at TheGrillCoach.com!
After the break we dive into vertical drum smokers. What are vertical drum smokers and where did they come from? How can you make your own DIY drum smoker? Are drum smokers good for anything else aside from hanging ribs? How do you clean ash from a drum smoker? We answer this and so much more. Tune into the episode below!
After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!
Have a grill coach question you would like us to answer on the show? Let us know!
- Email us at Support@TheGrillCoach.com
- Call or Text us at (503) 850-8468
- Follow us on Instagram or Facebook @TheGrillCoach.
- Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!
Support the show
This week Jay and Brian are talking smart grilling technology and are joined by a very special guest from Middleby Outdoor, Josh Silva! Middleby Outdoor whose brands include Kamado Joe, Masterbuilt and Char-Griller! You won’t want to miss this episdoe, tune in below!
Of course, we kick it off with highlights! Brian shares a special rib cook on while on vacation in Lake Tahoe. Jay visits a favorite Michigan butcher and makes his own “Pastrami”!
Our BBQ Question of the week is, “When using a smoke box to add smoke to my gas grill cooking, should I soak the chips? There seems to be some confusion online.” What do you say?
Do you have a grill coach question? Call or Text us at (503) 850-8468!
Check out this week’s Grill Coach Recommendation at TheGrillCoach.com!
After the break we dive into our interview with Josh Silva of Middleby Outdoors. As tradition dictates, Josh shares his cooking background, favorite bbq memories and how that influences him today. We then dive into smart grilling technology on the Kamado Joe, Masterbuilt, and Char-Griller cookers!
What is smart grill technology from Middleby? What makes this technology different? What is the future of smart grilling technology? We answer these and so much more! Tune into the episode below!
After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!
Have a grill coach question you would like us to answer on the show? Let us know!
- Email us at Support@TheGrillCoach.com
- Call or Text us at (503) 850-8468
- Follow us on Instagram or Facebook @TheGrillCoach.
- Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!
Support the Show.
This week Jay and Brian by a special guest Brian (yes, two Brians!) and asking, is it a Gadget or Gimmick? Tune into the episode below!
First, we kick it off with highlights. Brian shares a recent grilled Sriracha salmon salad success story. Jay talks a new Thai restaurant find in Atlanta - Talat Market!
Do you have a grill coach question? Call or Text us at (503) 850-8468!
This week’s Grill Coach Recommendation at TheGrillCoach.com!
After the break Brian joins and we’re breaking down grilling accessories and asking, is it a Gadget or Gimmick? We kick it off with the inspiration for the episode - a hot dog roller for the grill!
We turn to the Gadget or Gimmick scale to be objective as possible as we talk the Bear Claw Shredding Tool, Themed Grilling Accessories, Simple Green, and even Ai Smokers!
After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!
Have a grill coach question you would like us to answer on the show? Let us know!
- Email us at Support@TheGrillCoach.com
- Call or Text us at (503) 850-8468
- Follow us on Instagram or Facebook @TheGrillCoach.
- Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!
Support the Show.
This week Jay and Brian are talking the colorful world of Weber Kettles. Inspired by a very special White Weber Kettle, the guys discuss various kettles, colors, accessories and more! Tune into the episode below!
First, we kick it off with highlights. Brian talks reversed seared burgers and smoked corn. Jay shares very special New Orleans Food Tour! Special shoutout to Joel and his protip on how to check the level of a propane tank.
Do you have a grill coach question? Call or Text us at (503) 850-8468! Check out this week’s Grill Coach Recommendation and all the links mentioned in the episode at TheGrillCoach.com!
After the break Jay and Brian talk about the White Master-Touch Charcoal Grill, the various colors and options they come in, the Weber Gourmet BBQ System, the WeberKettleClub.com, and so much more!
After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!
Have a grill coach question you would like us to answer on the show? Let us know!
- Email us at Support@TheGrillCoach.com
- Call or Text us at (503) 850-8468
- Follow us on Instagram or Facebook @TheGrillCoach.
- Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!
Support the Show.
This week we are sharing a podcast episode from NPR's 1A - Ask A Grillmaster. In this very special episode Jay joins the 1A podcast to talk grilling meats and answering listener questions. Jay is joined by Eudell Watts & Bricia Lopez in this jam packed episode, you won't want to miss it!From NPR:Since the dawn of mankind, humans have been have been taking food to fire.
After thousands of years — and probably tons of really awful woolly mammoth meat — we've learned to make grilling taste good.
With summer here and summer holidays just around the corner, it's almost impossible to head outside and not catch a whiff of a grill somewhere.
But the world of grilling has gone through a lot of innovation since our ancestors first held ingredients to the sacred fire.
***We're here to help you make sense of it all. For our latest installment of our "Ask A..." series, we're asking grillmasters all about their craft and answering your questions.
Find more of our programs online*. Listen to 1A sponsor-free by signing up for 1A+ at plus.npr.org/the1a**.
After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!**
Have a grill coach question you would like us to answer on the show? Let us know!
- Email us at Support@TheGrillCoach.com
- Call or Text us at (503) 850-8468
- Follow us on Instagram or Facebook @TheGrillCoach.
- Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!
Support the Show.
This week Jay and Brian are back and talking Cast Iron cooking with Lady of Q, Sylvie Curry! Sylvie is an award winning BBQ Pitmaster, Netflix’s Barbecue Showdown Participant, and a California BBQ Hall of Fame inductee. She joins the podcast to share some pro-tips for cooking with cast iron on the grill!
First, we kick it off with highlights. Brian uses beer-can chicken drippings as a fire starter. Jay makes the best salmon he has every made.
Do you have a grill coach question? Call or Text us at (503) 850-8468! Check out this week’s Grill Coach Recommendation at TheGrillCoach.com!
After the break we talk cast iron cooking with Sylvie Curry . We discuss her bbq competition background, the California BBQ Association, and her time on Barbecue Showdown. Sylvie shares insights into BBQ comps, including prep, timing, and much more! The Lady of Q shares expert insights into cooking with cast iron on the grill - from seasoning and maintenance to recipes and beyond! Find Sylvie Curry on instagram @sylvie1950 and tune into the episode below!
After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!
Have a grill coach question you would like us to answer on the show? Let us know!
- Email us at Support@TheGrillCoach.com
- Call or Text us at (503) 850-8468
- Follow us on Instagram or Facebook @TheGrillCoach.
- Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!
Support the Show.
**This week Frankie, Brian, and Jay are back and with our Guide to Summer Grilling Gifts and Needs! We discuss some of the items needed for a Summer full of grilling and bbq - from essentials to wish lists these are perfect gifts for the griller in your life! Tune into the episode, or check out or recommendations below!
First, highlights! Jay shares his new favorite find, smoked and braised chicken wings. Frankie makes hot and fast lemon pepper wings. Brian gets a mini smoke n’ sear for the kettle.
This week’s BBQ Question is, After listening to your informative show with Stephen Raichlen, I have two questions: How does the beer create steam if the chicken is done at 165 degrees, which is below the boiling point of water, and if the can is inside the chicken, doesn't the full carcass block steam penetration? Do you have a grill coach question? Call or Text us at (503) 850-8468****!
After the break we dive into our bbq gift guide - essentials for a summer of successful cooks! Check out TheGrillCoach.com for all our recommendations!
After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!**
Have a grill coach question you would like us to answer on the show? Let us know!
- Email us at Support@TheGrillCoach.com
- Call or Text us at (503) 850-8468
- Follow us on Instagram or Facebook @TheGrillCoach.
- Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!
Support the Show.
**This week Jay and Brian are back and talking smoked banana pudding with KCBS champion cook Casey Nix! What exactly is smoked banana pudding? Tune in and find out!
First, we kick it off with highlights! Brian cooks up a t-bone steak and shouts out Episode 58. Jay talks office ribs.
This week’s BBQ Question is, “What is a kanka grill?” Do you have a grill coach question? Call or Text us at (503) 850-8468****!
Check out this week's Grill Coach Recommendation at TheGrillCoach.com****!
After the break we chat with Casey Nix of “'Four Guys Porkin’”. We learn more about Casey’s cooking background and the competition team. (Don’t miss the Sara Lee Office Bake-Off Competition story!) Casey breaks down what exactly is smoked banana pudding and shares some pro tips! Tune into the episode below!
After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!
Have a grill coach question you would like us to answer on the show? Let us know!**
- Email us at Support@TheGrillCoach.com
- Call or Text us at (503) 850-8468
- Follow us on Instagram or Facebook @TheGrillCoach.
- Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store!
Support the Show.
**This week we are joined by Steven Raichlen and are discussing his exciting new book release about cooking Beer-Can Chicken! What was the inspiration for this book? How do you prepare a can for cooking beer-can chicken? What is liquid smoke? We cover history and techniques to recipes and beyond.
First, we kick it off with highlights! Brian shares Peking Beer-Can Chicken. Frankie cooks two Classic Beer-Can Chickens. Jay makes Thai Coconut Beer-Can Chicken - and maybe even brines a chicken?!
Do you have a grill coach question? Call or Text us at (503) 850-8468*! Check out this week's Grill Coach Recommendation at* TheGrillCoach.com****!
After the break Steven explains some of the basics of how to cook Beer Can Chicken while giving the listeners enough ideas to put their own twist on it - inspiring ideas like using wine, soda or coconut milk instead of beer. With this fresh take on the original version published in 2002, Steven shares amazing recipes like Chinese style, Peking Beer Can Chicken or Belgium and French style Chicken Carbonnade and many more!
The Grill Coach team had a blast talking with Steven about this fun, delicious and eye-catching style of cooking. You can find Steven at barbecuebible.com or on socials @*stevenraichlen*!
After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!
Have a grill coach question you would like us to answer on the show? Let us know!**
- Email us at Support@TheGrillCoach.com
- Call or Text us at (503) 850-8468
- Follow us on Instagram or Facebook @TheGrillCoach.
Support the Show.
**This week Brian and Jay are back and talking selecting and buying cast iron. Why cast iron? Where to buy cast iron? We’ll answer this and much more, tune into the episode below!
We kick it off with highlights! Brian shares his hack for economical pork chops. Jay cooks an emergency skirt steak.
Do you have a grill coach question? Call or Text us at (503) 850-8468! Check out this week’s Grill Coach Recommendation at TheGrillCoach.com - essential for exceptional #castironcooking!
After the break we dive deep into Cast Iron - Selecting and Buying! We talk what’s in Jay and Brian’s cast iron arsenal. We answer, What is a dutch oven? How much does cast iron cost? Can you cook eggs on a cast iron? Where do you buy cast iron? We answer this and so much more! (Don’t miss Brian’s cast iron outdoor storage hack!)
After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!
Have a grill coach question or episode request you would like to hear on the show? Let us know!**
- Email us at Support@TheGrillCoach.com
- Call or Text us at (503) 850-8468
- Follow us on Instagram or Facebook @TheGrillCoach.
Support the Show.
**We’re back with a very special episode and talking “New Seasons”. Jay and Frankie give an official Grill Coach welcome to Brian as he joins as a full time co-host! Tune into the episode below!
Sticking with tradition we kick it off with highlights! Frankie talks whole fish on the Kanka Grill. Brian shares cast iron chuck steak burnt ends. Jay makes camp fire bbq in the Blue Ridge Mountains.
This week our Grill Coach Question is, What is a Slow N’ Sear? Do you have a grill coach question? Call or Text us at (503) 850-8468!**
Check out this week’s Grill Coach Recommendation at TheGrillCoach.com!
**After the break we welcome Brian the show. We learn more about his bbq background, style, and strengths and discuss why he is excited to join as a co-host! We also break down some new changes to the show - including a new bi-weekly episode cadence.
After 150+ episodes we’d like to send a huge thank you to you to our Patreon supportors - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!
Have a grill coach question you would like us to answer on the show? Let us know!**
- Email us at Support@TheGrillCoach.com
- Call or Text us at (503) 850-8468
- Follow us on Instagram or Facebook @TheGrillCoach.
Check out more episodes with Brian!
- German BBQ
- Australian BBQ
- Listener Spotlight with Brian V!
Support the Show.
**This week we are back and talking cooking fish hot and fast. From buying fish to recipes we have you covered! Tune into the episode below!
First, highlights! Jay kicks it off with a recent cook of smoked oxtails and chicken wings. Frankie shares a recent double header at Matt’s BBQ Tacos at Great Notion Brewing****.
Check out this week’s Grill Coach Recommendation at TheGrillCoach.com****!
After the break we dive into cooking fish on a charcoal grill (or gas grill)! Where to buy fish? How to prep fish? What’s the best way to cook fish on the grill? We cover this and much more!
Looking for some recipe inspirations? Check out Contramar’s Red and Green Grilled Snapper (*video here) from My Mexico City Kitchen: Recipes and Convictions [A Cookbook] by Gabriela Cámara. Or, try this Grilled Pompano with Cebu Lechon Mix***!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach.**
Support the Show.
**This week we making another step on our BBQ World Tour and talking German BBQ! We’re joined by Brian V. who takes us down the wonderful world of German BBQ. Tune into the episode below!
First, we kick it off with highlights! Inspired by last week’s episode Brian fires up the grill and makes steak au poivre. Jay shares a special delivery of some Snake River Farms Kurobuta Pork Ribs. Frankie talks wedding bbq on a Santa Maria style grill!
Check out this week's Grill Coach Recommendation and all the links mentioned in the show at TheGrillCoach.com****!
After the break we dive into German BBQ. What is German BBQ? How has German BBQ shaped American BBQ? We cover common sides, condiments, recipes and more!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach.**
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This week Frankie and Jay are talking February Highlights **(and other good things we ate!). Tune into the episode below!
We kick it off with Bacon Wrapped Filet Mignon and Steak Au Poivre. Frankie has an impromptu homemade sausage party from one of his favorite butcher at The Sheridan Fruit Co****. in Portland. He also shares a visit to a Yakitori spot while visiting Seattle. Chicken hearts anyone?
Jay tries out a couple of new BBQ spots in Atlanta and an upcoming BBQ competition he will be scooping out - Sip & Swine****. He also shares a recent smoked oxtail cook!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach.**
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We’re back this week talking Super Bowl BBQ**! Frankie and Jay are joined by Dawn and share what we’ll be cooking up for this Super Bowl Sunday.
Dawn kicks off highlights with her mushroom, bacon, and Swiss cheese fatty. Frankie shares a tomahawk steak on the Traeger Ranger. Jay visits Heirloom BBQ and Geary Farms.
Looking for Super Bowl bbq ideas? We break down some of our go to recipes for game day grilling. Jay makes smoked & fried chicken wings. Frankie talks smoked chuck roast taco and nacho bar. Dawn shares her version of kettle-fried Buffa-Que chicken wings!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. Catch Dawn on Instagram @DawnChiefs and on Facebook at A Woman and Her Grill**! And of course, don’t forget to share to support the show!
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**The Grill Coach is back! In this week's episode Jay and Frankie are back and talking our BBQ Resolutions for 2024!
Frankie kicks off highlights with his New Year's cook including prime rib, home made stock, smoked pork belly, and mole! Jay talk's his Christmas Brisket - a new tradition?
Jay and Frankie dive into some of our bbq resolutions - or intentions - for this year!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!**
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**Happy Holidays! Jay and Frankie do a holiday check-in, discuss some favorite moments of 2023, and what we are looking forward to in the New Year!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!**
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[Repost] We’re back with Sara Range! Sara is back this week sharing 5 tips for hosting a holiday party spread, and how to be a good potluck guest! From what to cook and when to cook it, to how to serve it! Sara even shares some show stopping recipes sure to impress.
Don’t forget to check out Sara’s past episodes: Sara Range Talks Traeger Cooking and Recipe Development (Episode 42) and Fancy BBQ and 5 Tips to Taking Beautiful BBQ Photos (Episode 29**).
Of course, we gotta kick off the episode with highlights. Sara makes her TV Debut gives us a behind the scenes peek into live TV! Jay shouts out a recent visit with Anthony from Mega Texas BBQ and getting to cook on a gravity fed charcoal grill. Frankie shares a technology fail and a gentle reminder to calibrate your thermometers!
BBQ Question of the week is, “What is the best way to transport your BBQ?” What are your favorite ways to take your bbq on the road?
Check out this week's Grill Coach Recommendation at TheGrillCoach.com****!
After the break we get into 5 Tips for Hosting a Holiday Party (Or Being a Good Grilling Potluck Guest)! Tune in, you won’t want to miss this!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And don’t forget to share!**
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**This week Frankie and Jay are discussing their Thanksgiving cook(s)! What went good, what went bad, and what we want to do next! Tune into the episode below.
Jay cooked 3 turkeys this year and he breaks down his cooks including a spatchcocked turkey, an injected turkey, and a wet brined turkey!
Frankie cooked 3 turkeys, too! He shares a spatchcocked turkey on the kettle, a smoked turkey, and his first deep fried turkey!**
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!
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**On this week’s Grill Coach Short we’re talking 5 Turkey Tips for the Holiday Season! We’ll cover all the essentials for a show-stopping turkey! Tune into the episode below.
Jay kicks off highlights with a new find - Heirloom Market BBQ in Atlanta. Frankie talks chicken quarters and pork shoulder steaks on the Kanka Grill!
BBQ Question of the week is, “I have a camp chef pellet smoker when I set it to 170°(doing jerky) it can climb as high as 250° is that normal?"*Check out this week’s Grill Coach Recommendation at* TheGrillCoach.com****, an everyday essential that’s particularly helpful for a juicy perfectly cooked turkey!
After the break we talk 5 Turkey Tips for the Holiday Season. How long do you need to thaw a frozen turkey? How do you brine a turkey? How do you set up your cooker for grilling a turkey? We’ll cover this and much more!**
Check out the USDA’s guide on safely thawing a turkey. Want more #turkeytalk!? Check out our past episodes “BBQ Turkey 3 Ways!” and “Thanksgiving Spectacular**!”
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!**
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We’re back this week talking Brisket Dust**. This Columbian inspired dish is a must try! If you haven’t heard of this yet, you’re in for a treat! Tune into the episode below.
Frankie kicks off highlights with his most recent cook on the Kanka Grill. Jay talks pork chops with Kinder’s red garlic rub.
BBQ Question of the week is, “What is the purpose of the can of beer in a beer can chicken?” What do you think? Let us know at TheGrillCoach.com****!
In our main topic we dive into just what exactly is Brisket Dust****? How do you make Brisket Dust? What do you use Brisket Dust for? We’ll discuss this and much more, tune into the episode below!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!**
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Jay and Frankie are back this week and talking Ace Hardware! Specifically, Ace Hardware in Grayson Georgia**. In a Grill Coach first, Jay is live on site interviewing Ashley from Ace Hardware - you won’t want to miss this!
Ashley shares some behind the scenes info about Ace Hardware and talks bbq with Jay! She shares some of the top questions customers ask and rising trends in bbq cookers. Did you know Ace can assemble your cookers, including their Ace exclusive Weber cookers! We’ll talk this and much more!
Check out Ace Hardware in Grayson Georgia this Sunday, October 29th, 2023 from 1-4PM EST! They’ll have a local meat vendor on site, propane specials, and all the bbq accessories you need! Come hungry and grab some brisket cooked onsite!*Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*, Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!
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We’re back this week talking bbq! Jay kicks it off with Traeger talk and keeping your grill clean. He shares a 72 chicken wing cook and a trio of spices and rubs. Frankie talks about his first cook on his new Kanka Grill! This heavy duty rotisserie grill is quickly becoming a new favorite. Frankie shares a picanha cook on it, some lessons learned, and teases some future cooks! Check it out at TheGrillCoach.com!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!
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This week the guys are back (finally) and talking ribs on a Weber Kettle. In this new Grill Coach Short we share tips, lessons, and some new favorite techniques! Jay shares a recent rib cook while on the road. Frankie does hot and fast ribs on the kettle. This weeks question is, “What do you do when a “LEr” error code comes up during a cook?”
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!
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As we head into October, we'd love to hear some of your best bbq horror stories! For some inspiration, here's a throwback to our 2021 BBQ Horror Stories**!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!**
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Jay and Frankie check in with highlights! Frankie shares a special visit to Kann Restaurant in Portland and talks wood fired food. Jay makes a visit to Ace and makes a Blue's Hog score!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!
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**This week Frankie and Jay are joined by Albert from Ochoa’s Smokehouse and talking fusion bbq! What is fusion bbq? Tune into the episode below and find out!
We kick it off with highlights - a Picanha double header! Frankie talks smoked picanha and Jay talks picanha steaks! This inspired our question of the week, “What is the picanha cut?”
Check out this week’s Grill Coach Recommendation (and all the links we mention) at TheGrillCoach.com!
After the break Albert joins and talks fusion bbq - incorporating bbq into your everyday cultural cooking! Albert talks the best proteins, sides, rubs, and sauces that he uses to make his fusion bbq. We cover some favorite fusion bbq dishes including barbacoa tortas, brisket tacos, smoked pork pozole, and Cali Style Ribs!
You can find Albert on Instagram and Facebook @ochoassmokehouse****!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!
Don’t forget to check out Albert’s previous podcast too, Episode 106**!
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Frankie and Jay are checking in with a quick episode! We'll be back next week with a full episode, but until then check out this week's highlights! Check out all our past episodes at TheGrillCoach.com!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!
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**This week the guys are back and discussing injecting meat. Inspired by a question about injecting brisket, we break down the basics of how to inject meat for bbq. Tune into the episode below!
Of course, we kick it off with highlights! Frankie shares his nextover chilaquiles. Jay talks the Ninja Woodfire Outdoor Grill and the joy of sharing bbq.
Check out this week’s Grill Coach Recommendation is at TheGrillCoach.com****!
After the break we dive into injecting meat. Why would you want to inject meat? What tools do you need? What type of marinade do you use to inject meat? What type of meat can you inject? How do you inject meat? We discuss this and much more! Tune into the episode below.
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!**
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**This week Frankie and Jay are joined by Brian! We are going on another leg of our BBQ World Tour and talking Australian BBQ!
Of course we kick it off with highlights! Brian shares a pro-tip on cooking chicken kabobs. Frankie gets back outside and is hanging chickens on The Pit Barrel Jr. Jay shares some last minute ribs and the bend test.
BBQ question of the week, “What is the best injection for brisket?” Do you inject your brisket? Let us know in the comments below!**
Check out this week’s Grill Coach recommendation at TheGrillCoach.com**!
After the break we dive into Australian BBQ! What exactly is an Australian Barbie? What is Australian BBQ culture today? What style of bbq do they make in Australia? What type of cookers are available? Do they use bbq sauce in Australia? We talk this and much more!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!**Check out Brian’s Listener Spotlight (episode 133)
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**This week Jay and Frankie talk about Heat, from the book Salt, Fat, Acid, Heat by Samin Nosrat. In our final installment we break down some key elements and takeaways from the book.
First, highlights! Frankie shares about a recent bbq he attended and we talk brisket lessons. Jay shares some listener feedback!
BBQ question of the week, “Do you favor one type of lump coal over another? I’m currently using Jealous Devil Lump coal and it seems to burn clean.”
Check out this week’s Grill Coach recommendation at TheGrillCoach.com****!
After the break we dive into Heat. What is heat? How does heat effect browning and flavor? What are different ways we can use heat? And how can we measure heat? Tune in below, and check out our past episodes on Salt, Fat, and Acid at TheGrillCoach.com*!Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*, Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!
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**We’re back and are talking eating out, bbq edition! As more and more bbq restaurants are popping up all over the country we talk things to look for or consider when picking a bbq restaurant.
We kick it off with the BBQ question of the week, “Do you have any special cuts of meat you favor when using the reverse sear method?”
This week’s Grill Coach recommendation at TheGrillCoach.com****!
After the break we start with highlights including Frankie’s visit to Matt’s BBQ in Portland and Jay’s visit to Smokey Bones BBQ in Michigan!
Inspired by our recent bbq restaurant visits we break down some things to look out for (or avoid) when eating out! We talk menu and specialties, reviews, sides, sauces, wait times, and so much more. Tune into the show below!**
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!
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**We’re back in action this week talking July Highlights! We check in, share where we’ve been, and talk our favorite - bbq highlights!
Frankie finds a supermercado and grills up some carne asada and adobe marinated beef short ribs. Jay does a Pinoy marinated brisket and pork shoulder steaks!
Our listener question this week is, “Do you have any episodes about fish, turkey, or vegetables?” YES! Check out TheGrillCoach.com for past episodes where we cover these topics and much more!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!**
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**This week we have a special listener episode with Joel! He shares his recent outdoor bbq shed build!
We kick it off with highlights including Frankie’s #loaded potato hash and Jay’s Hunger adventures!
BBQ question of the day is, “Is resting pulled pork mandatory?”**
This week’s Grill Coach Recommendation at TheGrillCoach.com**!
After the break we dive into building your own bbq shed! We talk logistics, design, cost, timeline, construction and so much more!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!**
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Dawn is back with Frankie and Jay and we are talking 4th of July BBQ: 2023! Tune into the episode below.
**We of course start with highlights! Dawn shares her 3-inch grilled ribeye on the vintage PK Grill. Frankie talks the #EverythingPlate from Kee’s Loaded Kitchen. Jay shares some bbq tv moments!
BBQ question of the day is, “Does the 3-2-1 method work on beef ribs?” We think not, what say you? Let us know!
Check out this week’s Grill Coach Recommendation and all the links we discuss at TheGrillCoach.com****!
After the break we dive into 4th of July BBQ. We talk some fun facts, the National Hot Dog & Sausage Council, the history of the hotdog, and some origins of how BBQ became a 4th of July staple. We of course talk some food and tips for this upcoming holiday, whether you are hosting or going to be a guest! Frankies share a go to sangria recipe, Dawn talks beans and smoked ice cream. Jay shares a new pork stick recipe! We talk this and much more, check out the episode below!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!**
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This week Frankie and Jay take another stop on our BBQ World Tour and are talking Filipino BBQ! From techniques to dishes we do a dive into this fascinating cuisine, and Jay even share some fun facts!
(If you haven’t already, make sure to check out our previous World Tour episodes which are at TheGrillCoach.com**!)
We kick off highlights with Frankie’s new favorite wing in Portland at Chicken & Guns****. Jay makes some Pinoy Style Rib Tips and Smoked Beef Kaldereta!
BBQ question of the day is, “How do you maintain temperature in a weber kettle for a low and slow cook?” What say you?
This week’s Grill Coach Recommendation is at TheGrillCoach.com****!
After the break we dive into Filipino BBQ. What is Filipino BBQ? Where does Filipino BBQ originate from? What are common Filipino BBQ techniques? Jay shares some popular Filipino BBQ dishes and sides like Lechon, Dawsawan, Adobo, and Kamayan Celebration! Tune into the episode below!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!**
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**We have a special episode this week and are joined by long time listener and supporter Brian V! In this listener spotlight we chat with Brian about the show, his bbq cooking practice, and even highlights!
We kick off highlights with Brian’s smash burgers on the pellet grill. Frankie finally makes it into a Costco and makes pork spareribs on the Pit Barrel Jr. Jay makes some adobo style tacos with grilled pineapple!
After the break we dive into how The Grill Coach Podcast has impacted his outdoor cooking. Brian shares some of his favorite episodes including Experimental BBQ with Marshall from Brulosophy*, Ashley Thompson from Netflix’s American BBQ Showdown*, Smash Burgers with Chef Ty, The Grill Coach Guide To Nextovers, The Side Show!, and the alcohol soaked cotton ball hack from episode 7 with Zilla’s Pit BBQ with Big Perm!Brian even shares some pro-tips his learned along the way!Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!
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We’re back in action this week and are talking ACID from Salt, Fat, Acid, Heat by Samin Nosrat. We break down acid and the role it plays in our cooking. (If you haven’t already, make sure to check out our previous episodes on Salt and Fat**!)
We begin with highlights! Frankie shares how his Memorial Day BBQ played out, a special feature of the Fireboard thermometer, and a chile ancho liquor! Jay tells us about his pork shoulder tacos and trying out Ed Mitchell’s True Made Food Sauces*! (Check out our episode* Ed Mitchell’s Barbeque**!)
BBQ question of the day is, “Where do you take the temp of a brisket, the flat or the point?” What say you? Let us know in the comments below!
This week’s Grill Coach Recommendation at TheGrillCoach.com**!
After the break we dive into Acid. What is Acid and why is it important? What are different sources of acid? How do you use acid? We break these questions down and much more! Tune into the episode below!**
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!
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**Happy Memorial Day from Jay and Frankie! We hope your weekend is filled with good food, family, and friends. See you next week!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!**
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This week Frankie and Jay are joined by Ryan Mitchell, co-author of Ed Mitchell’s Barbeque! This cookbook is not only full of amazing recipes highlighting North Carolina and whole-hog barbeque, but also offers an enlightening history behind this cherished tradition.
**Ryan shares the barbeque that started it all and growing up in the family business. He shares the motivation and development of the book and the community of people who helped bring it to life. Of course, Ryan even shares some signature #Edmitchellsbbq tips for cooking a whole-hog!
You can find Ryan Mitchell on Instagram @bbqprince1031 and Ed Mitchell on Facebook @ "The Pitmaster" Ed Mitchell or online at ThePitmasterEdMitchell.com*. Check out their line of sauces* True Made Foods**!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!
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**Looking to buy a pellet cooker? You are in luck! This week Frankie and Jay are discussing picking a pellet cooker. From basic considerations to some you might have not thought of yet!
Not sure if you want a pellet cooker? Make sure to check out our previous episode 18 You Should Buy A Pellet Cooker or read our blog 5 Reasons to Buy A Pellet Cooker****!
We kick it off with highlights! Jay shares a special steak lesson and the important skills that mastering a good steak will teach you. Frankie cooks his first Mississippi Pot Roast.
BBQ question of the week is, “What are your favorite kettle accessories?” Tune in to hear our take and let us know what you think!
Check out this week’s Grill Coach Recommendation at TheGrillCoach.com****!
After the break we dive into picking a pellet cooker! We touch base on everything from pricing to cooking space, to build quality and accessories. Do you want to sear on your pellet cooker? Do you need a large hopper capacity? We cover this and so much more.
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!**
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This week we’re breaking down the anatomy of a taco! What makes a good taco? We go over the various components of a taco and discuss ways to put your own spin on this beloved classic.
**We kick it off with highlights! Frankie shares his first cook on a new gas grill and sunny Portland days. Jay talks tandoori chicken and yogurt marinades.
BBQ question of the week is, “Can you get a good dark bark when using a pellet cooker?”
Check out this week’s Grill Coach Recommendation at TheGrillCoach.com!
After the break we dive into the beloved taco. What goes into making a good taco? What’s better, corn or flour tortillas? Can you smoke a tortilla? What cookers are best to cook various taco fillings? What do you top a taco with? We discuss this and more!
If you want a deeper dive into the origin or tortillas and Mexican cuisine, check out our BBQ World Tour - What is Mexican BBQ episode!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!**
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**Due to some unforeseen circumstances we aren't able to do a full show, but we still have some fun highlights we wanted to share this week. We're talking duroc pork, sausage tastings, cowboy steaks and more! We'll be back next week with a full show!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!**
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**Dawn’s back this week and we’re talking the best bbq recipes for beginners! We break down the best meals, proteins, vegetables and techniques for bbq beginners.
Highlights kickoff with Dawn’s new Z-Grills Pellet Grill! Frankie shares his recent bbq blow out and his first tomahawk steak. Jay’s forced into some spring grill cleaning.
BBQ question of the week is, “Do beef ribs have a membrane to remove like pork ribs?” Yes…and no? Tune in to hear Jay’s take and let us know what you think!
Check out this week’s Grill Coach Recommendation at TheGrillCoach.com**!
After the break we dive deep into bbq recipes for beginners. These recipes reinforce techniques like hot & fast cooking, reverse searing, smoking, prepping and everything in between. What proteins are best to experiment with? What tools are good to use for different preparations? We discuss this and more! What is your favorite bbq recipes for beginners? Let us know at Support@TheGrillCoach.com**!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!**
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This week Frankie and Jay dive into smoking with wood chunks or chips**! We’re talking why, how, and when to best use wood chunks or chips when barbecuing or grilling.
First, we kick it off with highlights. Jay shares a Korean short rib cook, and the importance of cooking with all you senses. Frankie shares spatchcock chicken two ways and a bbq take over!
BBQ question of the week is, “How do you keep small pieces of lump falling through the grates of your grill?” Great question! What techniques do you use to solve this problem?
Check out this week’s Grill Coach Recommendation at TheGrillCoach.com****!
After the break we dive deep into how to smoke with wood chunks or chips. We talk why to use chunks or chips to begin with. When to use chunks vs. chips. How exactly do you use wood chunks or chips? What types of wood go best with different proteins? We talk this and so much more, tune into the episode below!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!**
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**We’re back in action! This week Jay and Frankie are going back to basics and discussing how to light your charcoal. We talk types of fuel, tools, tips, and more! Tune into the episode below.
As usual we’re kicking it off with highlights. Frankie starts with some life updates, getting his bbq back in action, and taco night! Jay shares a new find in Orlando, Pig Floyd’s Urban BBQ****!
BBQ Question of the week is, “How to keep a steak warm while it's resting? If I take it out at medium and set it aside, it becomes well done by the time we eat.” What do you think? Let us know if the comments and tune in to hear our take!
Check out this week's Grill Coach Recommendation at TheGrillCoach.com**!
**After the break we dive deep into how to light charcoal. We cover types of fuels, helpful tools to light your charcoal, and when to light it. What about when it’s ready to cook on? Or, how to maintain your fire for a longer cook? What about extinguishing your lit coals? We cover all that and more, you won’t want to miss this episode!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!**
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The BBQ World Tour Continues with the next stop in Mexico! What is Mexican BBQ? Tune in and find out! Highlights include Frankie’s smoked pork chile verde, Jay’s ribs on the gateway, and the most amazing steaks Wes has ever cooked! BBQ question of the day is, "How and what do you smoke on a gas grill?” Check out this week's #GrillCoachRecommendation at TheGrillCoach.com. In the second segment we dive deep into what exactly is Mexican BBQ? We talk salsas, corn, tortillas, carne asada, suadero, barbacoa, and cochinita pibil! What is the difference between tequila, mezcal, and pulque? Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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As you may have heard last episode, Frankie's making a move to Portland so we will be off for two weeks while we get settled in! We'll be back with some new content soon! In the meantime check out this episode on corned beef and pastrami!
This week the we’re talking Corned Beef and Pastrami as we approach St. Patricks Day! In the first segment highlights include Wes’ update on his home made carne asada rub taco night, Jay’s feedback on Meathead’s visit, and Frankie’s picnic skewers cooked on the Traeger Ranger. Check out this week's #GrillCoachRecommendation at TheGrillCoach.com!I In the second segment we talk what is corned beef? What is pastrami? How do you make it? What are we eating with it?! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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This week Dawn is back and we’re discussing getting ready for spring bbq. We’re talking repairs, restocking supplies, maintenance and much more. Tune into the episode below!
**We kick it off with highlights. Dawn updates us on her bbq-charcuterie board that was a hit, even with the dogs! Frankie’s shares a recent family bbq. Jay talks birthday brisket in honor of Lety.
BBQ Question of the week is, “How can you leverage other tools and seasonings with the Traeger to get a better textural and flavor experience from things like chicken? I made some thighs that were smoky, but that’s really all they had going for them.” What do you think? Let us know if the comments and tune in to hear our take!
Check out our Grill Coach Recommendation at TheGrillCoach.com****!
After the break we dive into tips for preparing yourself, your grills, and your space for bbq season! How are those gas lines looking? What’s on that repair list? Time for a new grill? Tune in as we discuss these tips and more!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. Catch Dawn on Instagram @dawnchiefs and on Facebook at A Woman and Her Grill**! And of course, don’t forget to share to support the show!
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This week Jay and Frankie are back talking Fat from Salt, Fat, Acid, Heat by Samin Nosrat. (Don’t forget to check out our previous episode from this series on Salt**!) We dive into the wonderful world of fat and it’s effect on flavor and our cooking!
We kick it off with highlights. Frankie gives an update on his super bowl experiment Tyrokafteri - a charred chili and feta dip from Steven Raichlen’s How To Grill Vegetables****. Jay discovers a nearby international supermarket and scores some bone in pork belly and Asian style spare ribs!
BBQ Question of the week is, “How long can you hold meat using the keep warm function?” Apparently a decisive question, tune in and hear Jay’s take. Have you used this feature on your pellet cooker? What do you think?
Check out this week's Grill Coach Recommendation at TheGrillCoach.com**!
After the break we dive into Fat! What is fat? Where does fat come from? What role does fat play in our cooking? How does fat effect flavor? We discuss this and so much more!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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We'll be back next week with a new episode! In the meantime here's one of our favorite past episodes with Meathead!
This week the one and only Meathead Goldwyn joins the show! Creator of AmazingRibs.com, author of New York Times Best Seller “Meathead, The Science of Great Barbecue and Grilling” and BBQ Hall of Famer! We talk about his entry into the world of bbq, creating AmazingRibs.com, his book and the three temps every bbq enthusiast should master! Meathead explains exactly how dry brining works, the advantages of the reverse sear, hot and fast cooking, and is #fatimization a thing? Check out this week's #GrillCoachRecommendation at TheGrillCoach.com and follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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This week Dawn’s back and we’re talking Super Bowl Foods + Date Night Meals. From pig shots to pork shoulder steaks this episode is packed with recipe ideas! Check out our full show notes with all the links we mentioned at TheGrillCoach.com**!
We kick it off with Super Bowl food ideas! Dawn breaks down her pig shots form Postal Barbecue*. Frankie learns about “Tyrokafteri” from* How to Grill Vegetables by Steven Raichlen*. Jay talks Lemon Pepper Wings from* Adrian Miller’s Black Smoke. BBQ Question of the week is, “I am a pellet cooker guy and I have taken a few classes from Bam Bam’s BBQ and a couple more local classes. I am wondering if anyone else is using this method. I use a name brand bag of pellets for the smoker, but for my smoke tube I use Green Mountain Texas Blend. I feel like I get a good smoke flavor from the better pellets in the tube and I'm not "wasting" my boujee pellets in the hopper. Just wanted to get your thoughts on this.” What do you think? Have you used this technique before? Let us know in the comments below!
After the break we switch gears and talk our Valentines Day meals. Frankie starts with his plan for Reverse Seared Rack of Lamb from Pit Barrel Cooker Co. Jay talks Pork Shoulder Steaks. Dawn plans for a Surf and Turf Charcuterie Style BBQ spread.
You can find Dawn on Instagram @DawnChiefs or on Facebook at A Woman and Her Grill****.
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And don’t forget to share!**
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In this very special episode Jay and Frankie talk with Adrian Miller, Author of Black Smoke: African Americans and the United States of Barbecue. We’re talking his recent book Black Smoke and the influence African Americans have had on the world of bbq.**Jay and Frankie kick off the episode with highlights! Frankie shares his country style ribs cooked on the Pit Barrel Cooke Jr. and adapting to grilling in the rain. Jay shares his new love for Grilled German Potato Salad!
BBQ Question of the week is, “Is a salt, pepper, garlic rub good for burgers?” What do you say? Tune into the episode to hear Jay and Frankie’s take, and let us know what you think in the comments below!
Check out this week’s Grill Coach Recommendation at TheGrillCoach.com****.
After the break we Adrian Miller joins us and we talk his cooking origin story and what influenced him to begin writing about BBQ. We then dive into the history of bbq, it’s Indigenous roots, the shift to what we currently consider bbq and the significant influence and contribution African Americans have had on the culture of BBQ. Adrian shares his thoughts on the current state of BBQ and what the future may hold.
You can find Adrian Miller on Instagram and across all socials @SoulFoodScholar****!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And don’t forget to share!**
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This week Jay and Frankie are talking salt and and it’s impact on flavor. The first in a new series, we’re talking Salt as in Salt, Fat, Acid, Heat! Listen to the episode below!
**We kick it off with highlights including Frankie’s inside cooking adventures and Jay’s new bbq convert! BBQ Question of the week is, “What is the stall?” Jay breaks it down and we cover some tips on how to deal with the dreaded stall!
Check out this week’s Grill Coach Recommendation at TheGrillCoach.com****! An essential for anyone looking to level up their cooking game.
After the break we dive into the wonderful world of salt! Jay shares some key takeaways from the Samin Nosrat’s book, Salt, Fact, Acid, Heat and it’s significant impact on the flavor of the food we eat.
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And don’t forget to share!**
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Are BBQ Tortillas a thing? We’ll find out! This week we’re joined by Dawn and talking tortillas, bbq, and good food (not just tacos)!
**Dawn kicks off our highlights segment with her pulled pork smoked queso. Frankie talks smoked spatchcocked chicken on the Pit Barrel Jr. Jay shares a rare brisket learning moment.
Settle a debate: pre-shredded cheese or freshly grated cheese?
BBQ Question of the week is, “What’s the best way to keep food serving worthy for a bbq pop up?”
Check out this week’s Grill Coach Recommendation and the links we mention at TheGrillCoach.com****!
After the break we dive into the bbq tortilla. We talk different ways of incorporating tortillas into our bbq cooking, and not just tacos! We talk Enchiladas, Arepas, Pupusa’s, and even some alternatives like Roti and Naan!
You can find Dawn on Instagram @DawnChiefs Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And don’t forget to share!**
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We’re joined by Rusty from Salt City Barbecue and the Pitmasters Podcast. You’ll remember Rusty from episode 38 where he shares his insights into the world of competition bbq. This week his back and we talking the 3 things he wish he knew before opening his food truck Salt City Barbecue. Check out our full show notes at TheGrillCoach.com!
Frankie kicks highlights off with his quick kabobs and chimichurri cooked on his Traeger Ranger. Rusty talks steaks on the PK Grill and the sear revolution! Jay shares his beef chuck roast stew cooked in Kinders Bone Broth.
**After the break Rusty shares his motivation behind wanting to open a food truck, the reality of what that involves, and the difference between cooking in food truck vs your backyard.
Have you ever thought of opening a food truck? Then you won’t want to miss Rusty’s 3 things he wish he knew before opening a food truck. He shares the complexities of licensing and offers a few pro tips from lessons learned, the difficulties of maintaining a social media presence, and the demand for food trucks!
You can find more info about Rusty, his food truck, and the competition team at SaltCityBBQ.co (that’s .CO not .com!) and his podcast with co-host Anthony Lujan at ThePitmastersPodcast.com. Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And don’t forget to share!**
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We ring in the New Year doing what we love best - talking highlights! Frankie shares grilling steaks at work, Buttery Steakhouse and Pistachio Mole. Jay talks Al Pastor Tacos and Carnitas on the Blackstone Griddle and the perfect surface temp for achieving ultimate caramelization!
**BBQ Question of the week is, “What temp should I be cooking a double smoked ham to?” Speaking of ham, don’t miss Jay’s Pecan Maple Syrup Glazed Ham story!
Check out this week's Grill Coach Recommendation and all the links we mentioned at TheGrillCoach.com!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And don’t forget to share!**
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Happy Holidays from The Grill Coach team! We'll be taking a Holiday break and are excited to be back in 2023! In the meantime check out past episodes at TheGrillCoach.com and let us know what you're cooking this Holiday season! Reach out to us at Support@TheGrillCoach.com!
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We’re back with Sara Range! Sara is back this week sharing 5 tips for hosting a holiday party spread, and how to be a good potluck guest! From what to cook and when to cook it, to how to serve it! Sara even shares some show stopping recipes sure to impress.
Don’t forget to check out Sara’s past episodes: Sara Range Talks Traeger Cooking and Recipe Development (Episode 42) and Fancy BBQ and 5 Tips to Taking Beautiful BBQ Photos (Episode 29**).
Of course, we gotta kick off the episode with highlights. Sara makes her TV Debut gives us a behind the scenes peek into live TV! Jay shouts out a recent visit with Anthony from Mega Texas BBQ and getting to cook on a gravity fed charcoal grill. Frankie shares a technology fail and a gentle reminder to calibrate your thermometers!
BBQ Question of the week is, “What is the best way to transport your BBQ?” What are your favorite ways to take your bbq on the road?
Check out this week's Grill Coach Recommendation at TheGrillCoach.com****!
After the break we get into 5 Tips for Hosting a Holiday Party (Or Being a Good Grilling Potluck Guest)! Tune in, you won’t want to miss this!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And don’t forget to share!**
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This week Frankie and Jay are talking 5 Tips for Cooking on Your Weber Kettle with Anthony from Mega Texas BBQ**! From choosing the right kettle to keeping it well maintained, you won’t want to miss this!
We kick off the episode with highlights. Jay shares a bbq visit to Bonfire - A Smokin’ Taqueria in South Carolina****. Frankie talks BBQ Charcuterie Boards and a visit to Bobby Flay’s Amalfi in Las Vegas. Anthony shares his family tradition of the Holiday Brisket!
BBQ Question of the week is, “I let my hopper run dry - Will letting the hopper run out of pellets hurt your smoker?” What do you think?
Check out this week’s Grill Coach Recommendation at TheGrillCoach.com****!
Tune in to the episode below to hear more! You can find Anthony @Mega_Texas on IG and TikTok and don’t forget to check out his last episode (20) for even more tips from Mega Texas BBQ!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram*,* Facebook and Youtube @TheGrillCoach. And don’t forget to share!**
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We’re happy to say, The Grill Coach Podcast is back! For this very special episode Jay and Frankie are joined by listener favorite Dawn! We’re talking highlights, highlights, and highlights! Catch up on Dawn’s past episode “Every Day Grilling With Dawn” and her recipe for a Breakfast Fatty!
BBQ question of the week is, “What does reserve mean in competition bbq?”
Our roundtable of highlights include Dawn’s Game Day Smoked Nachos and Green Tomato Salsa, Jay’s Boneless Short Rib Steaks and his new Blackstone Griddle, and Frankie’s Smoked Pork Chili Verde Tetela’s!
You can find Dawn on Instagram @DawnChiefs or on Facebook at A Woman and Her Grill!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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Happy Thanksgiving from The Grill Coach Podcast. We'll be back next week with a new episode!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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We’re back this week with a listener spotlight and are joined by Nathan! We talk bbq, recipes, and more! In the first segment we’re kicking it off with highlights. Jay shares about the best steak he has had while eating out at G. Garvin’s LowCountry Steak in Atlanta. Wes talks his home made barbacoa. Frankie gets a Blackstone Griddle! BBQ question of the week is a double header, “Do you think it’s worth it to get a Prime Tri-Tip if it’s going in a sandwich? What seasonings do you recommend for a tri-tip?” What do you think? Let us know here or leave a comment below! Check out this week’s Grill Coach Recommendation at TheGrillCoach.com! After the break we’re talking recipes with listener Nathan! He shares his approach to trying new recipes. He shares breakfast smash burgers, garlic parmesan pork chops, Coke-can chicken, and even home made smoked seasonings!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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Spooky Season is upon us! Here's a throwback to 2021 BBQ Horror Stories to get you in the spirit! We'll be back next week with a new episode. Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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This week we’re joined by the iconic Susie Bulloch from Hey Grill Hey! We talk BBQ blogging, products, tv and so much more. We kick off the show with highlights including Frankie’s smoked spaghetti, Wes’ almost watery disaster, and Jay’s continued love for wing dust! BBQ question of the week is, “What is the best temperature to start slicing a brisket after the rest period? What do you think? Let us know here or leave a comment below! Check out this week’s Grill Coach Recommendation at TheGrillCoach.com!
After the break we are joined by Susie Bulloch from Hey Grill Hey. Susie talks about the inspiration behind HeyGrillHey.com and the journey from blog to the multi-hyphenate business and team that it is today. She shares her process behind recipe development, gives us a peek into cooking bbq on TV, and the future of Hey Grill Hey! Looking to up your grilling game? Check out Susie’s online bbq class - The Grill Squad! A truly deep dive into bbq techniques, recipes, and beyond! Find Susie online at HeyGrillHey.com or socials @HeyGrillHey!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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We’re back this week talking Blackstone Griddle accessories, techniques, and recipes! Part 2 of All Things Blackstone Griddle brings the most essential accessories, techniques, and recipes to elevate your griddle cooking game! First, highlights - Jay kicks us off with a reminder to buy the best equipment to work with as you can, in particular thermometers! Frankie talks pork cushion meat, two ways! (What is pork cushion meat?) Wes talks some Blackstone Grill cooking and tells us the most important function of Blackstone Griddles! After the break we’re talking Blackstone Griddles! We talk the most important Blackstone Grill accessories, favorite recipes and helpful techniques! If you haven’t already, check out 5 Things I Wish I Knew Before Buying a Blackstone Griddle blog or podcast to get Blackstone Griddle Basics. Check out this week's Grill Coach Recommendation at TheGrillCoach.com!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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Let’s talk All Things Blackstone Griddle! This week the guys kick off part 1 of a 2 part special where we dive deep into Blackstone Grills - buying tips, maintenance, and more! But first, highlights! Wes shares his most recent find from butcher shop favorite The Meat Up - some Brandt Beef Wagyu Ultra New York Steaks! We can’t talk steaks without Jay reminding everyone the importance of buying good beef! Frankie talks classic tri-tip sandwiches on the Weber Kettle. Jay updates us with a new Kinder’s Seasoning: Caramelized Onion Butter! After the break we’re talking Blackstone Griddles! If you haven’t already, check out 5 Things I Wish I Knew Before Buying a Blackstone Griddle blog or podcast to get Blackstone Griddle Basics. In this special episode we answer some of our most frequently asked questions about Blackstone Grills. How do you season your Blackstone Griddle? How do you clean your Blackstone Grill? How do you restore a Blackstone Griddle flat top? How do you prevent warping of your flat top? We even discuss some Blackstone Griddle alternatives!
Check out this week's Grill Coach Recommendation at TheGrillCoach.com!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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We’re talking Vertical Smokers this week and we dive straight into highlights! Jay kicks us off with his first every rib cook on a weber kettle!? Wes shares some expertly made grilled seafood adventure with salmon and shrimp. Frankie talks about his recent visit to Grasslands Barbecue in Hood River, Oregon! BBQ Question of the day is, “I have a 4 burner Blackstone grill and there is a spring loaded little gizmo on the left front leg brace. What's its purpose?” What do you say? Let us know below or shoot us an email at Support@TheGrillCoach.com! Check out this week’s Grill Coach Recommendation at TheGrillCoach.com! After the break we break down vertical smokers. What exactly is a vertical smoker and how do they work? We discuss the different types of vertical smokers, pros and cons, and much more!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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This week we're back with our August cooking and grillin' highlights! Frankie breaks out the Traeger Ranger and kicks us off talking smoked spatchcock chicken. Wes shares about a recent lunch with listener Gabe and his Thai Beef Salad! (Check out Gabe’s podcast episode BYOB: Build Your Own BBQ!) Jay reminds us to appreciate how a simple approach can result in delicious food with his chicken wings with wing dust! Don’t forget steaks - what are our thoughts on filet’s and the importance of picking the right meat? BBQ Question of the day is, “Can you use an electric knife to slice a brisket?” What do you say? Let us know below or shoot us an email at Support@TheGrillCoach.com! Check out this week’s Grill Coach Recommendation, at TheGrillCoach.com. Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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We’re grillin’ with Dylan from Dilly Meats! This week the guys share a special listener segment and are joined by long time listener Dylan! In the first segment we talk Wes’ Malaysian inspired chicken hung on the WSM for maximum fatomization. Frankie shares an update from a listener’s first brisket cook. Jay talks smash burgers for breakfast, and a listeners one-up! This week’s Grill Coach Recommendation is listener inspired! Check it out at TheGrillCoach.com! Dylan kicks off our second segment and gives the guys serious #grillenvy. He shares how The Grill Coach Podcast has encouraged him to get outside and grill, learn from mistakes and try new things. Don’t miss his tip on grapefruit smoked fish! Check Dylan out @DillyMeats! Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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This week the guys dive deep into our weeks highlights! Frankie kicks it off with his backyard DIY project, talks how to be a good bbq guest, and a recent visit to HATCH Yakitori + Bar! Jay talks meat snacks, rib tips, Blues Hog glazed spareribs and the magic of fatimization! Wes rounds us out with sharing his amazing Oklahoma Onion Burgers cooked on the Blackstone Grill! Check out this week's Grill Coach Recommendation at TheGrillCoach.com! BBQ Question of the week is, “How do you cook a tomahawk steak on a gas grill?” What are your top 3 tips? Shoot us an email at Support@TheGrillCoach.com! Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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Albert from Ochoa’s Smokehouse joins us for a very special listener highlight! We begin with highlights: Did Frankie finally master hot & fast ribs? Jay shares some magical pork candy. Wes experiments with Nawabi and Tandoori marinated chicken thighs. BBQ question of the day is, “Any tips for cooking my first brisket on a vertical charcoal smoker?” Check out this weeks Grill Coach Recommendation at TheGrillCoach.com! After the break we have a great conversation with Albert from Ochoa’s Smokehouse. Albert shares his cooking background and some lessons and favorite takeaways from listening to the show! We talk Traeger, pellet grill smoking, cooking with the family, pastrami, and so much more! Check out Albert @Ochoas_Smokehouse on Facebook, Instagram and Youtube! Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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The guys are back at it this week! We take a pit stop on our BBQ World Tour and talk the Japanese specialty of Yakitori BBQ! Wes kicks off this week’s highlights with two listener submitted #protips, one for hanging chicken on a vertical cooker and another for achieving the ultimate fatamization! Meat Redemption? Frankie shares his boneless skinless chicken thighs that may give pre-marinated meat it’s much needed moment. Jay shares some wisdom summed up in 3 simple words: follow the grease! BBQ question of the day is from Joel, “How do you feel about vertical charcoal smokers?” Check out this week's Grill Coach Recommendation at TheGrillCoach.com! After the break we dive deep into Yakitori BBQ! What exactly is Yakitori BBQ? What makes Binchotan Charcoal so special? We break down the traditional 7 spice mix shichimi togarashi and share a simple Tare sauce recipe perfect for chicken yakitori! Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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The team gets a visit from a Fresno Famous caterer and bbq shop owner of Mega Texas BBQ. Hear about how he got started, and the BBQ road trip where his inspiration comes from. Our team still shares our highlights, listener questions. Then a NEW Grill Coach Challenge.
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**We’re back this week talking summer highlights! Jay talks about cooking a brisket on a trusty 22-inch weber kettle, a first for him. Frankie talks 4th of July spatchcocked chicken (smoked and grilled) and a burger disaster averted! Wes tries out a new listener recommended spice and proposes a new way to cook bacon?! For a highlight episode, there’s a surprising amount of learning moments too. Hot and fast ribs strike again!
BBQ question of the day is from Eric. He asks, “What meats and cuts do you dry brine or not dry brine? And if you dry brine do you stay away from salt when you put the rest of the seasonings on or would you try and wash it off or just keep it on for extra salt flavor.”
Check out this weeks Grill Coach Recommendation at TheGrillCoach.com**!
Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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The teams out this Holiday week, but we'll be back next Thursday with a brand new episode! Fear not - here's a throwback to episode 63 - 5 Sizzling Summer Grilling Recipes!
In this episode we talk 5 Sizzling Summer Grilling Recipes! In the first segment our highlights include charred salsa and mango jalapeño melody, New Orleans Grilled Oysters and Wagyu Ribeye Filet - Ultra! Questions include: What to buy first, Traeger or XL Big Green Egg and What sides can you do on a smoker? Check out our new weekly #GrillCoachRecommendation at TheGrillCoach.com. After the break we dive into our 5 Sizzling Summer Grilling Recipes! Spiky glazed kurobuta pork shank, kimchi beef and pork burger with gochujang mayo, grilled peach salad, pulled pork tacos and a hibiscus mezcal margarita! Don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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This week we’re talking 4th of July BBQ! We talk some July 4th fun food facts, and recipes! We kick it off with highlights; Jay shares his Jalapeño popper learning moment, Wes reminds us of the importance of grilling chili’s outside, and Frankie shouts out The BBQ Central Show! BBQ question of the day is from Dawn! She asks, “Is there a good way to safely cool meat down to keep it from overcooking while resting if you let it get a little bit away from you when it’s on the grill?” What do you think? Check out this weeks Grill Coach Recommendation at TheGrillCoach.com In the second segment we talk some July 4th food facts including National Grilling Month, National BBQ Day, and popular proteins and sides! Do you know how much beer is consumed over the 4th of July holiday weekend? Tune in and find out!
Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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Has anyone ever told you you couldn’t grill something? This week the guys are discussing 5 common things they say you shouldn’t be grilling. We kick it off with this weeks highlights including country style pork ribs, cooking tri-tip on the road, and a listeners pro-tip on how to make a McDonalds worthy egg! BBQ Question of the Week is, “What’s the point of cedar planks for cooking fish? Can you use them to cook anything else?” Check out this week’s Grill Coach Recommendation at TheGrillCoach.com! In the second segment we discuss food that some tell you not to grill. Leafy greens? Go for it. Cheese? Let’s do it. Brisket?! Tune in and find out! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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This week the guys are talking homemade spices! Our highlights include beef tallow steaks, pork shoulder hash, butterflied chicken drumsticks, and even a poached egg debate! BBQ Question of the Week is, “Can you make a medium rare brisket?” Check out this week’s #grillcoachrecommendation at TheGrillCoach.com! In the second segment we dive deep into making your own spices and seasonings! We cover basics like using salts, granulated vs. powdered ingredients, dried herbs, and even shopping tips! What flavor profiles go best with chicken, beef, and pork? Tune in and find out! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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We have a very special episode this week as we celebrate our 100th Episode! True to form we kick it off with this weeks highlights that include a Smokeless Barbie, Prime Steaks, Smoked Ribs, and Tri-Tip! BBQ Question of the Week is, “When using charcoal, is there an advantage to starting the charcoal in a chimney first rather than spreading out the charcoal in the bottom of the grill and lighting the charcoal with a propane torch?” Check out this week’s #grillcoachrecommendation at TheGrillCoach.com! In the second segment we discuss our beginnings, behind the scenes stats, and revisit Episode 1! We chat some our most useful learned techniques, favorite podcast guests, our core items and so much more! Thank you to all of our listeners for your support from episode 1 to episode 100, we couldn’t do this without you! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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This week the guys are talking Memorial Day and Summer BBQ! First segment highlights include Wes’ sausage egg muffin Blackstone hack, Jay’s smoked pork shoulder money muscle, and butterflied chicken drumsticks! BBQ Question of the week is, “When spatchcock-ing a chicken, how do you keep the skin from becoming rubbery?” Check out this week’s #grillcoachrecommendation at TheGrillCoach.com! In the second segment we dive into Memorial Day and Summer BBQ. We talk some memorial day trivia, what’s on the grill this Memorial Day, summer cook wishlists and goals and three tips to kick off summer bbq! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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We’re back this week and talking Next Day BBQ! What does that mean exactly? Tune in and find out! Hint: it’s not nextovers! First segment highlights include Frankie’s hot and fast grilled ribs on a Big Green Egg, Jay’s KC Strip Steaks, and Wes’ grilled fish adventures on the grill! BBQ Question of the week is, “How do you smoke oxtail?” Check out this week’s #grillcoachrecommendation and all the links we mentioned at TheGrillCoach.com! In the second segment we dive into Next Day BBQ! We talk preparing bbq to enjoy the next day - perfect when you’re entertaining and cooking for large crowds and special occasions! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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This week we have a short bonus episode of highlights and questions! Highlights include Memphis in May, Delmonico Steaks, spatchcock chicken, and spice crusted pork ribs! BBQ Questions of the week are, “Can you freeze raw meat that has been dry-brined?” “How do you get smoke on a pork shoulder after it’s been in a pressure cooker? Check out this weeks #grillcoachrecommendation at TheGrillCoach.com! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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This week the guys are back in action and talking fusion bbq! What exactly is fusion bbq? Tune in and find out! In the first segment we talk chuck roast on the pit barrel smoker, a fancy butcher shop called Mitch’s Meat Market, and a turkey burger learning moment. BBQ Question of the week is, “What’s the best temp to smoke steak filet mignons at, 225 or 250?” Check out this week’s #grillcoachrecommendation at TheGrillCoach.com! In the second segment we dive into fusion bbq! What comes to mind when you think fusion bbq? We share some fusion bbq recipes to try at home, including Jamaican Jerk Spiced Ribs, smoked lamb chops with homemade mole, and a Korean inspired pork roulade!
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This week the guys are traveling, celebrating, and taking a week off. We'll be back next week with a new episode! In honor of Cinco de Mayo here's a repost of one of our BBQ World Tour episodes, Mexican BBQ! Don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach
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Today the guys discuss smash burgers with Chef Ty Goerke, head chef of Smashburger restaurants! In the first segment highlights include Wes’ al pastor tortas with listener Gabe, Jay’s new favorite - DAS BBQ Restaurant in Atlanta, and Frankie’s pork loin top roast. Special shout out to listener Rodd for recommending the Kinder’s Bourbon and Peach Rub! BBQ question of the day is, "For a beginner, what’s the best wood to use for smoking?” Check out this week's #GrillCoachRecommendation at TheGrillCoach.com! In second segment we’re with Chef Ty and talk all things smash burger. With over 25 years of experience Chef Ty Goerke shares tips and techniques to achieve the best smash burger! What’s the best mix of beef to make a smash burger? What tools do you need to make a smash burger? Can you smash something other than beef!? Tune in as we answer all of those questions, and more! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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Do you remember the steak that changed your life? This week the guys talk steak, steak, and steak! Highlights include Frankie’s quick bulgogi chicken bowls, Jay’s Prime Rib moment of enlightenment, and Wes’ Japanese A5 Wagyu Omakase experience. BBQ question of the day is, "Do you need to spritz pork butt or brisket?” Check out this week's #GrillCoachRecommendation at TheGrillCoach.com! In the second segment we talk steak! How is steak graded in the US? What is Wagyu? How do you cook steak? What makes a steak a steak? After the second break we share the steaks that changed our lives!
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The BBQ World Tour Continues with the next stop in Mexico! What is Mexican BBQ? Tune in and find out! Highlights include Frankie’s smoked pork chile verde, Jay’s ribs on the gateway, and the most amazing steaks Wes has ever cooked! BBQ question of the day is, "How and what do you smoke on a gas grill?” Check out this week's #GrillCoachRecommendation at TheGrillCoach.com. In the second segment we dive deep into what exactly is Mexican BBQ? We talk salsas, corn, tortillas, carne asada, suadero, barbacoa, and cochinita pibil! What is the difference between tequila, mezcal, and pulque? Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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This week the guys talk all things BBQ Sandwiches! Highlights include Tajin rubbed ribs, reverse sear burgers on the new PK, and Wes’ learning moment with beef ribs! BBQ question of the day is, "Can I arrange chicken wings on a cold grate, and then put that into a hot grill?” Check out this week's #GrillCoachRecommendation at TheGrillCoach.com! In the second segment we dive deep into BBQ Sandwiches. We talk tri tip, pastrami, cuban sandwiches, banh mi, McRibs, and Hot-Link breakfast sandwiches! We close out the show with some #gimmickorgamechanger updates on charcoal pellets! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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This week the guys talk all things PK Grill! We begin with highlights; Jay's Honey Pig Korean BBQ, Wes' new favorite seasoning, and Frankie's homemade chorizo! BBQ question of the day is, "What's the difference between Angus beef and Prime beef?" Check out this week's #GrillCoachRecommendation at TheGrillCoach.com! In the second segment we dive deep into PK Grills. What makes them so unique? What are the different models? What should you consider when purchasing a PK Grill? Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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Grilling season is upon us and this week we're talking 5 Tips To Kickoff Grilling Season! Opening segment highlights are weeknight ribs, Johnsonville brats, and prime beef ribs! BBQ Question of the day is, How do you make beef bacon? Check out this week's #GrillCoachRecommendation at TheGrillCoach.com! In the second segment we talk 5 things to kickoff your bbq and grilling season - and we dive into our most recent gimmick or game changer! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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We kick off our American BBQ Tour with our first stop in Texas! In the first segment, highlights include smoked chuck roast, birria quesatacos, baby back ribs, and The Ultimate Braai Master! BBQ Question of the day is, Do you need to trim off the fat cap off the point for corned beef? Check out this week's #GrillCoachRecommendation at TheGrillCoach.com! In the second segment we kick off our American BBQ Tour and talk Texas BBQ! What is Texas BBQ? Regional Texas BBQ? What meats are king in Texas? Types of cookers? Classic BBQ Sides?! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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This week the we’re back with a very special Listener segment: Underground Cooking with Saul! In the first segment, highlights include Frankie’s weekend of BBQ, Wes’ impromptu steak night, and Jay’s rib tips on the kettle! Check out this week's #GrillCoachRecommendation at TheGrillCoach.com! In the second segment we talk Underground cooking with listener Saul! What is underground cooking? How do you prepare an underground pit? Saul covers the basics and walks us through an underground cook of 17 turkeys! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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This week the we’re talking Corned Beef and Pastrami as we approach St. Patricks Day! In the first segment highlights include Wes’ update on his home made carne asada rub taco night, Jay’s feedback on Meathead’s visit, and Frankie’s picnic skewers cooked on the Traeger Ranger. Check out this week's #GrillCoachRecommendation at TheGrillCoach.com!I In the second segment we talk what is corned beef? What is pastrami? How do you make it? What are we eating with it?! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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This week the one and only Meathead Goldwyn joins the show! Creator of AmazingRibs.com, author of New York Times Best Seller “Meathead, The Science of Great Barbecue and Grilling” and BBQ Hall of Famer! We talk about his entry into the world of bbq, creating AmazingRibs.com, his book and the three temps every bbq enthusiast should master! Meathead explains exactly how dry brining works, the advantages of the reverse sear, hot and fast cooking, and is #fatimization a thing? Check out this week's #GrillCoachRecommendation at TheGrillCoach.com and follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
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This week the guys are talking Grilling For Two! Highlights include Jay's Jalapeño learning moment, Wes' epic super bowl spread, and Frankie's tri-tip nachos! BBQ Question of the day is, "How do you cold smoke salmon?" Check out this week's #GrillCoachRecommendation at TheGrillCoach.com. In the second segment it's Grilling For Two as we share some of our favorite go to special meals for two - and a gimmick or game changer update! Follow us on Instagram, Facebook and Youtube @TheGrillCoach and don’t forget to share!
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The team is back and talking Kingsford Flavored Charcoal as we introduce a new segment, Gimmick or Game Changer? In our first segment highlights include Wes’s pickle brined chicken, Frankie’s final #cook90 challenge update, and Jay’s classic ribs hung on the Gateway Drum Smoker! BBQ Question of the day is, “How do you use curing salt?” Check out this weeks #GrillCoachRecommendation double header (and all the links mentioned in the show) at TheGrillCoach.com. In the second segment it’s Gimmick or Game Changers?! Sous vide? Soaking wood chips? Pellet cookers? Kingsford Flavored Charcoal? Let us know what you think! Follow us on Instagram, Facebook and Youtube @TheGrillCoach and don’t forget to share!
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The team is taking a much needed vacation day, but fear not! Here is a repost of one of our most popular podcast episodes - 5 Tips to Up Your Charcoal Game. Don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach
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In this very special Listener Spotlight, we are Cooking with Grace! We chat every day cooking, being a mom and good food! In our first segment highlights include Frankie’s #cook90 challenge, Wes’s South East Asian marinated chickens, and Jay goes on another steak rant! BBQ Question of the day is, “What is the minimum and maximum length of time you should dry brine chicken or beef?” Check out TheGrillCoach.com for this weeks #GrillCoachRecommendation and all the links we mentioned in the show! In the second segment we chat with friend of the show in our most recent #listenerspotlight - Grace! We go over some takeaways from the podcast that have helped her improve her outdoor cooking, learning moments, cooking goals and more! Follow us on Instagram, Facebook and Youtube @TheGrillCoach and don’t forget to share!
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This week the guys embark on another BBQ World Tour Stop - Italy! In our first segment highlights include Jay’s roadside bbq, Frankie’s Traeger Ranger learning moment and Wes’ homemade “hot spice”! Questions include, “When wrapping your proteins, do you get an advantage finishing them in the smoker vs. an oven?” and “How do you make smoked burgers?” Check out the TheGrillCoach.com for this weeks #GrillCoachRecommendation! In the second segment we dive deep into Italy and in its many food contributions to the world, bbq included! Don't forget to follow us on Instagram, Facebook and Youtube @TheGrillCoach.
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The guys are back and ringing in 2022 with The Best Learn, Teach, Share moments from 2021! In our first segment highlights include Jay and Wes’ Snake River Farms Black Grade Wagyu Brisket and Kurobuta Ham and Frankie’s Christmas chuck roast, smoked chile verde tamales and breakfast fatties! Questions include, “Can you clean the inside of a Traeger with a water hose?” and “How do you get a good smoke ring?” Check out TheGrillCoach.com for this weeks #GrillCoachRecommendation and links to all the mentioned episodes in this podcast! In the second segment we dive into our favorite learn, teach and share moments of 2021! Don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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Happy New Year from The Grill Coach Team! The guys touch base this week to share some highlights and speak some intention into the year. Don't forget to complete our Podcast Listener Survey for your chance to win 6 months of pellets from Bear Mountain BBQ and Grill Coach Merch! Visit us at TheGrillCoach.com and follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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Happy Holiday's from The Grill Coach Team! The guys touch base this week to share some highlights and spread some cheer. Don't forget to complete our Podcast Listener Survey for your chance to win 6 months of pellets from Bear Mountain BBQ and Grill Coach Merch! Visit us at TheGrillCoach.com and follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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This week the guys are back and talking Christmas Dinner! In our first segment highlights include kurobuta pork, pulled pork leftovers, and frozen fried chicken on the Traeger. (Check out Jay's article, 4 Reasons to Try Kurobuta Pork!) Questions include, "How do you clean out a pellet cooker after using a fire extinguisher?" and "Any tips or suggestions for buying a meat slicer?" Check out our full show notes at TheGrillCoach.com for this weeks #GrillCoachRecommendation and all the links we mention in the show. Don't forget to complete our Podcast Listener Survey - make sure to complete the survey for your chance to win 6 months of pellets from Bear Mountain BBQ and Grill Coach Merch! In the second segment we share some ideas for BBQ Christmas Dinner! Don't forget to visit us at TheGrillCoach.com and follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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We're back in action and this week we share our Holiday Gift Guide! Our first segment includes Wes's Hot Chicken, Frankie's Al Pastor on the Pit Barrel Jr. and Jay shares an amazing experience with listener Chris and Argentinian BBQ! Questions include, "When doing reverse sear, what's the best way to get the coals hot for the sear?" and "Any tips for cooking a prime rib roast with charcoal?" We also share about our Podcast Listener Survey - make sure to complete the survey for your chance to win 6 months of pellets from Bear Mountain BBQ and Grill Coach Merch! In the second segment we share our 9 gifts for the griller in your life! Check out our full show notes at TheGrillCoach.com for the full list and don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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A special December message from co-host Frankie! Happy Holiday's from The Grill Coach Team and we'll be back with a new episode next week! Itching for some ear candy? Check out last years episode Christmas BBQ Extravaganza from 2020. Don't forget to submit your Holiday Plate for Thanksgiving Dinner for a chance to win 6 months of pellets from Bear Mountain BBQ! Shoot an email over to Jay@TheGrillCoach.com to enter. We also have our #grillcoachchallenge going strong - alligator from Anthony Lujan and Elotes from Jay! Don't forget to follow us on online at www.TheGrillCoach.com and on Instagram, Facebook and Youtube@TheGrillCoach.
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A special Thanksgiving message from our host, Jay. Happy Thanksgiving from The Grill Coach Team! Don't forget to follow us on online at www.TheGrillCoach.com and on Instagram, Facebook and Youtube@TheGrillCoach.
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The guys are back this week talking BBQ Turkey, 3 ways! We talk Wes's premium pre-seasoned chicken, Frankie's chicken thighs on the Traeger Ranger, and Jay's brisket, pork shoulder and elotes! #BBQQuestions include, "What is a good turkey brine recipe?" and "Can you smoke a stuffed turkey?" Check out our full show notes at TheGrillCoach.com for this weeks #GrillCoachRecommendation. In the second segment we share 3 BBQ Turkey Preparations and Recipes. Don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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This week Anthony Lujan from The Pitmasters Podcast and competition team Smoke Ain’t No Joke joins us to talk about judging bbq. We talk Jay’s surprise brisket delivery, Anthony’s grilled duck, Wes’s grilled basa fish and Frankie’s Grilled poblano shooters. #BBQQuestions include, “Is a pork picnic the same as a pork butt, and will it make pulled pork?” “Tips for managing an offset cooker.” “How long do you need to let mesquite wood dry before using?” Check out our full show notes at TheGrillCoach.com for this weeks #GrillCoachRecommendation. In the second segment we dive deep into competition bbq judging and talk Kansas City BBQ Society (KCBS), Steak Cook-off Association (SCA), judging criteria and Anthony throws down our newest #grillcoachchallenge! Don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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In this episode the guys are back and sharing the 7 things you should know before ordering bbq at a restaurant! In the first segment we talk Jay's tailgate bbq, Wes's balsamic marinated flank steak and Frankie's pork belly adventures. We answer, Any suggestions for an electric grill? and Why is grease building up in my smoke stack? Check out our full show notes at TheGrillCoach.com for this weeks #GrillCoachRecommendation. In the second segment we dive deep into the 7 things you should know before ordering bbq at a restaurant. Don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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I wanted to use this episode to honor my wife as she passed away on October 24, 2021. She was an incredible woman and without her, there is no Grill Coach. She was the driving force behind all my hopes and dreams. I love this woman more than anything and I miss her terribly.
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Welcome to BBQ Horror Stories 2021! In the first segment we talk Frankie's Rib Disaster and Jay and Wes' visit to Rodney Scotts BBQ in Atlanta! Listener questions include, Does foil help with keeping your Traeger clean? Why did my brisket turn out dry? Check out our full show notes at TheGrillCoach.com for this weeks #GrillCoachRecommendation and links to all the episodes and posts we referenced in this episode. After the first break we share BBQ Horror Stories from our listeners and even some of our own - you won't want to miss this! Don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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In this episode we dive into grilled and smoked soups - is that even a thing?! In the first segment we talk flank steak Thai Beef Salad, smoked chicken stock and a Traeger drain pan learning moment! Listener questions include, What are some commercial size smokers? Should you cook ribs bone side down or up when doing 321 ribs? Check out our full show notes at TheGrillCoach.com for this weeks #GrillCoachRecommendation. Is Grilled Soup A Thing? In the second segment we explore how to incorporate grilled and smoke flavor into soups! We chat essential tools, techniques and recipes! Check out Frankie’s Basic Homemade Chicken Stock to get you started! Don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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Winter is coming and this week the guys chat about things to consider as we move into cold weather cooking. In our first segment we talk street tacos with budget beef, breakfast smash burgers, and smoked turkey wings with gravy! Listener questions include, Can you overcook pulled pork? How long should you rest a brisket before slicing? Check out our full show notes at TheGrillCoach.com for this weeks #GrillCoachRecommendation. In the second segment winter is coming, and how it affects your outdoor grilling! Don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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This week Ben from Bear Mountain BBQ returns to talk Gas Grilling! In the first segment our highlights take us from Snake River Farms Briskets, the American Royal in Kansas City and Frankie's visit to Grand Ole BBQ. Don't forget to submit your BBQ Horror Stories to Wes@TheGrillCoach.com for a chance to win a 6 month supply of Bear Mountain BBQ Pellets! We answer, What are cuts of meat with low fat? and How do you make your burgers not come out dry? In the second segment we dive deep into Gas Grilling! We talk tips for buying and maintaining, use and recipes for gas grilling! Check out our full show notes at TheGrillCoach.com and don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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We're back this week talking grilling tips, recipes & proteins that save you money! In the first segment we talk Jay's Atlanta brisket adventures at Fox Bro's BBQ and Wes' jealous devil charcoal. We answer, When cooking on a drum smoker, do you have to fill the charcoal basket all the way? Why is smoke attracted to water? Check out our full show notes at TheGrillCoach.com for this weeks #GrillCoachRecommendation. In the second segment we share our favorite tips, recipes & proteins that save you money! Don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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This week the guys talk Jay's attempted brisket redemption, Wes's tri-tip brisket style and Frankie shares about his first weekend with his new Traeger Ranger! Make sure to submit your BBQ Horror Story to Wes@TheGrillCoach.com. Check out our full show notes at TheGrillCoach.com for this weeks #GrillCoachRecommendation and don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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We're back and talking our 5 favorite grills and smokers to buy (or receive) in 2021. In the first half we talk Jay's first tailgate with the family, Wes's market trim smash burgers and Frankie shares a learning moment involving an olive oil smoke fire! We answer, Why did my Blackstone griddle get rusty, and how do you remove it? How do you get a good black bark? Check out our full show notes at TheGrillCoach.com for this weeks #GrillCoachRecommendation. In the second segment we share the 3 things you should consider before buying a new grill and 5 of our favorite grills and smokers to buy in 2021! Don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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This week the guys discuss the Blackstone Griddle. In the first segment Jay talks his nextover chuck roast cooked in tallow and Wes tells us about listener Jordan's DIY whole hog bbq pit! We answer, How do you get an accurate temperature reading in an offset smoker? Can you smoke bbq sauce to get more flavor in it? Check out our full show notes at TheGrillCoach.com for this weeks #GrillCoachRecommendation. In the second segment we dive deep and discuss the 5 Things I Wish I Knew Before Buying a Blackstone Grill! Don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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Listener Gabe visits The Grill Coach to talk BYOB: Build Your Own BBQ! In the first segment Wes shares a brisket lesson, Frankie hangs a tri-tip, and Jay shares his morning disaster. We answer, How do you get a better bark on your roast? In our second segment we dive deep with Listener Gabe and talk fabrication and bbq! Check out our full show notes at TheGrillCoach.com for this weeks #GrillCoachRecommendation. Don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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This week the guys talk to those that are Charcoal Curious. In the first segment we talk steak turners, curry halved chicken and Jay shares his burnt brisket learning moment! We answer What's the best way to re-heat pork butt? Check out our full show notes at TheGrillCoach.com for this weeks #GrillCoachRecommendation. In the second segment we dive deep into the world of charcoal. Don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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We're back this week talking Blogging and BBQ with Lauren of @Bonappeteach! In the first segment we talk Tallow Wrapped Brisket, Gluten Free Keto Friendly Apple Tarts and Wes gives us a homemade beef jerky update. We answer, How do you smoke spices? Check out our full show notes at TheGrillCoach.com for this weeks #GrillCoachRecommendation. In the second segment we dive deep with Lauren about her passion for blogging and how she turned that into a business! She also talks healthy recipe development and shares some of her favorites, like Pumpkin Spiced Hot-wings!? Find her online at https://www.bonappeteach.com/ and on instagram @Bonappeteach. Don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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This week we share some of our most helpful and watched Youtube channels! In the first segment our highlights include homemade steak turners, brisket smoked queso, Berkshire pork chops, Denver steaks and money rub! Questions include How to make your own jerky? and Why is 203 the magic internal temp for roasts? Check out our new weekly #GrillCoachRecommendation in our full show notes at TheGrillCoach.com. After the break we dive into all things BBQ Youtube! Don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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We're back and this week we share The Grill Coach Guide To Nextovers! In the first segment our highlights include brisket dust, seared ahi tuna and smashed potatoes. Questions include: What are country style ribs? and How do you make smoked queso? Check out our new weekly #GrillCoachRecommendation in our full show notes at TheGrillCoach.com. After the break we dive into The Grill Coach Guide to Nextovers! Don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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In this episode we talk 5 Sizzling Summer Grilling Recipes! In the first segment our highlights include charred salsa and mango jalapeño melody, New Orleans Grilled Oysters and Wagyu Ribeye Filet - Ultra! Questions include: What to buy first, Traeger or XL Big Green Egg and What sides can you do on a smoker? After the break we dive into our 5 Sizzling Summer Grilling Recipes! Spiky glazed kurobuta pork shank, kimchi beef and pork burger with gochujang mayo, grilled peach salad, pulled pork tacos and a hibiscus mezcal margarita! Check out our new weekly #GrillCoachRecommendation in our full show notes at TheGrillCoach.com. Don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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This week Georgia Chasen from Netflix's American BBQ Showdown visits The Grill Coach Podcast! In the first segment we talk rib portions, grilled Chilean sea bass, bavette steaks and halved chickens on the Pit Barrel Junior. Questions include: What would be a good offset cooker for a beginner? Any advice for someone doing their first bbq competition? Georgia also shares some insights from the show! In the second segment we dive deep with Georgia Chasen and learn more about Bold BBQ and Adventure Cooking! Find our full show notes at TheGrillCoah.com and don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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This week we continue on our BBQ World Tour and talk the Argentinian Asado! In the first segment we talk ribs, burgers and elotes. Questions include: How to make roast beef on the grill? How do you hold pork shoulder once it's cooked? What's the best way to reheat brisket? In the second segment we discuss the essentials to traditional Argentinian Asado and its history and traditions. Find our full show notes at TheGrillCoah.com and don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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This week's episode we cover grilling chicken like a pro. In our first segment we talk pork shoulder nachos, Bold Bear Mountain pellets with prime tri-tip, and grilled avocados. Our listener questions include: How to get a nice smoke ring? How to cook brisket burnt ends? Where do you measure the final internal temp of a brisket? In our second segment we talk all things chicken with tips and techniques to grill chicken like a pro! Find our full show notes at TheGrillCoah.com and don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach
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This week we talk charcoal do's and don'ts! In the first segment we talk Frankie's first cook on the Pit Barrel Junior, Jay's cajon steaks and Wes's local caught halibut. Questions include: What cut of meat to use to grind your own burgers? How do you make pulled chicken? What exactly do we use Kinder's Buttery Steakhouse on? In the second segment we dive into the basics and share 5 Tips to Improve Your Charcoal Grilling Game! Find our full show notes at TheGrillCoah.com and don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach
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Steven Raichlen visits The Grill Coach Team to talk his latest book, How To Grill Vegetables. In this jam packed episode Steven talks smoked avocado guacamole, grilled paneer cheese kabobs, zucchini burnt ends, caveman flat breads and shares 3 essential tips to grilling vegetables outside! Find our full show notes at TheGrillCoah.com and don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach! Check out Steven Riachlen at www.barbecuebible.com.
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We're back and talking #MoreBeef! In the first segment we talk tri-tip steaks, dry aged ribeye, smoking temps and more. We dive deep into beef in the second segment and talk our favorite preparations, cooking techniques, and even 3D printed beef? Find our full show notes at TheGrillCoah.com and don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach!
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In this very special episode James BBQ Grubbs from Netflix's American BBQ Showdown joins The Grill Coach Podcast to talk sausage making! In the first segment we talk pineapple salsa, Blues Hog BBQ Sauce, salmon, and even philanthropic bbq! In the second segment Grubbs educates us about sausage making and shares some essential sausage making tips, go too recipes and throws down our newest #grillcoachchallenge! Find our full show notes at TheGrillCoah.com and don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach!
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We're back and talking Everyday Grilling with Dawn, a listener highlight! In our first segment we talk Meathead joining the BBQ Hall of Fame, Wes's Korean BBQ redemption and the simple joys of quick cooks! Listener questions include tips for keeping your chamber temperature down, if the 3-2-1 method works on beef ribs and tips for buying wood. After the first break we dive deep with Dawn and talk her vintage bbq collection and tips for making grilling part of your everyday life! Find Dawn on Instagram @Dawnchiefs and on Facebook at A Woman and Her Grill. Check out our full show notes at TheGrillCoah.com and don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach!
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As Memorial Day Weekend approaches so does Grilling Season! We discuss the humble origins of Memorial Day and how this holiday came to mark the beginning of grilling season. In our first segment we discuss Jay's Gateway Drum disaster and Wes's pineapple marinated chicken gone wrong. Listener questions include Dr. Pepper brined brisket, favorite woods and good non-pork proteins to smoke. Check out our full show notes at TheGrillCoah.com and don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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We're back to our virtual BBQ World Tour with Korean BBQ! In our first segment we talk lamb racks, quick picked carrots and Jay's rekindling love with the Big Green Egg. This week's questions are what's better: kamado vs pellet smokers, alternatives to wire brush cleaners and how do infrared burners work? In the second segment we talk all things Korean BBQ - origins and traditions, banchan, kimchi, bibimbap and bulgogi beef! Check out our full show notes at TheGrillCoah.com and don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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Join as we dive deep into BBQ Rubs & Spices! In our first segment our highlights include lots of 8 minute steaks, smash burgers and a surprise London broil?! Listener questions include, how long does the stall last when cooking a brisket, tips for injecting whole chickens, and how much meat to cook for a crowd of people. In the second segment we tackle rubs vs spices, our go to commercial and homemade rubs, and tips how you too can make your own rub. Check out our full show notes at TheGrillCoah.com and don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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In this very special episode Ben Madden from bear Mountain BBQ Company visits and drops an insane amount of knowledge - both about pellets and recipes (smoked tomato sauce!?)! In the first segment we discuss Tomahawk Steak vs. Cowboy Ribeyes, giant squids and something called #riotmode?! We also tackle how to smoke sausages and tips for smoked chicken! In the second half we dive deep into Ben Madden and Bear Mountain BBQ Pellets where he talks about what goes into making a good pellet and where the future of the pellet industry may lead us. Check out our full show notes at TheGrillCoah.com and don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach**.
Giveaway! Enter for a chance to win a bag of Bear Mountain BBQ Pellets or Smoke ‘Ems! To enter simply follow The Grill Coach and Bear Mountain BBQ on instagram and tag 3 friends in this weeks episode post! Four lucky winners will be chosen at random. You’ll have 1 week to enter from today, May 6, 2021!**
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It's the Pork Rib Episode! We break down the basics of pork ribs and share some of our favorite preparations we use and learned from bbq pros - both classic and unconventional! Highlights take us from buffa-que chicken thighs, kosmo q wing dust and smoked turkey breast bbq doughnuts! We close the show with our #grillcoachchallenge update for April. Check out our full show notes at TheGrillCoah.com and don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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In this very special episode we spotlight listener Nick (aka @gimme_two_smokes), who shares his technique for making home made bacon! Our listener questions include how to smoke a whole chicken, what pellets are best for smoking a brisket, and seasoning a new Traeger! Check out our full show notes at TheGrillCoah.com and don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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This week is the Sauce Episode where we talk everything from commercial to homemade sauces! We also talk Brandt beef, tandoori chicken, roasted salsas and even #chickenforbreakfast! Check out our full show notes at TheGrillCoah.com and don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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We kick off our virtual BBQ World Tour in South Africa as we talk about the traditional Braai.
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Robert Sikes from the Keto Savage Podcast and KetoSavage.com joins the Team to share insights into the ketogenic lifestyle - and he throws down the most difficult #GrillCoachChallenge yet! Check out our full show notes at TheGrillCoah.com and don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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In this very special episode, the amazing Carla Lalli Music makes a surprise visit to The Grill Coach Podcast! Carla is author of Where Cooking Begins and Host of Carla's Cooking Show on Patreon.com. This episode is jam packed and you won't want to miss a minute. We talk about Carla's epic outdoor wood burning oven, smoked maple syrup, herbaceous lamb chops and more! Check out our full show notes at TheGrillCoah.com and don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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This week the guys talk food with a handle - what does that even mean?! Are tacos food with a handle? Tune in and find out! We also talk beef tallow, tips for buying pork, marinades and Jay gives a special shoutout. Check out our full show notes at TheGrillCoah.com and don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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In this episode the guys discuss bbq sides - on and off the grill. Our highlights include Peruvian whole roasted chicken, a listeners budget bbq score and rack roasted chicken on the Weber kettle. Questions cover where to buy a kettle, the difference between the flat and point of a brisket and maintaining a long and consistent fire using charcoal. Check out our full show notes at TheGrillCoah.com and don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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The Grill Coach Team welcomes back Sara Range aka @Polygrill17 to talk Traeger cooking, recipe development, and drops yet another pro-tip on how to get a new grill! Highlights take us from beef ribs to smoked drinks, Lumberjack pellets and a fancy Traeger Game Day Spread. Questions include how to cook pork shoulder steaks, storing vacuum packed food and how wagyu is rated. Follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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In this episode the guys explore what exactly is budget bbq? In a surprising highlight, Wes shares his new favorite steak, picanha strikes again and Jay shares another update on artificial meat. Follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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In this episode the guys share some of the tools we turn to most, and even some things on our wishlist. Highlights include heritage pork chops, turmeric and curry vegetables - and we have yet another update on tender fajita meat! Follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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In this episode we talk homemade bacon, braised chicken thighs, beef grades and of course all things steaks! Follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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In this very special episode Rusty Monson from the Pitmasters Podcast and head cook of Salt City BBQ Competition Team joins the guys to talk competition bbq. You won't want to miss this episode jam packed with pro tips. Rusty also throws down possibly the most interesting #GrillCoachChallenge yet! Follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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In this episode we dive deep into pellets, cupcake chicken, all day burgers and Texas trinity potatoes! Jay also shares his experience cooking on a gas grill! Follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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In this episode we take a closer look at our core values and how they can level up your grill game. We also talk Denver Steaks, Naval Pastrami, Riblets, Smoked Cheese and more! Follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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In this very special, first annual #GOTAG Awards the guys take a look back at our favorite Episodes, Guests, Blogs and our favorite Instagram posts of 2020! Follow us on Instagram, Facebook and Youtube@TheGrillCoach.Show Notes: USDA Meat Yields
Best Episodes
- Episode 1: Simple Items
- Episode 21: Cooking on Trash Cans
- Episode 24: BBQ Horror Stories
Best Blog Post
- Smoke
- Cooking Fish on a Charcoal Grill
- Stretching a bag of charcoal
- My First Successful Brisket Cook
- The Most Amazing Steak I Have Ever Eaten!
Best Guest
- Big Perm from Zilla’s Pit BBQ
- Greg Rempe from The BBQ Central Show
- Butcher Secrets with Frank D Butcher
- Sara Range and Fancy BBQ
Best Instagram Post
- @ugly_richs_smokehouse Tri tip leftover breakfast sandwich
- @polygrill17 Mezcal margarita wings - and everything she does
- @spokanebbqcompany Grilled donut with honey bourbon sauce on whipped cream
- @kel_brew Breakfast fatties
- @dillydilly Bacon Jamaican jerk bacon wrapped chicken lollipops
- @aussie.bbq.bloke Meat toffee apple
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In this special episode of The Grill Coach Blog, Jay reads "My First Successful Brisket Cook." Find this blog and all our others at TheGrillCoach.com! Follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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The Grill Coach team kicks off the year with a special guest Marshall from Brülosophy and we discuss Experimental BBQ! Follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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In this special episode of The Grill Coach Blog, Wes reads "My First Successful Brisket Cook." Find this blog and all our others at TheGrillCoach.com! Follow us on Instagram, Facebook and Youtube@TheGrillCoach.
Support the show (https://www.patreon.com/thegrillcoach)
In this very special episode of The Grill Coach Podcast the team takes a look back at 2020 and features some our best Learn, Teach and Share moments. From our 3 simple items, to bbq horror stories you won't want to miss this episode! Check us out online at www.TheGrillCoach.com or on Instagram, Facebook or Youtube@TheGrillCoach!
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We wish you and your family a happy Holiday Season from The Grill Coach Team! Check us out online at www.TheGrillCoach.com or on Instagram, Facebook or Youtube@TheGrillCoach!Yg0n5ovy9NRLIbjtiNAh
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In this special episode of The Grill Coach Blog, Jay reads “The Most Amazing Steak I’ve Ever Eaten!” Find this blog and all our others at TheGrillCoach.com! Follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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This is the first ever Christmas BBQ Extravaganza episode! We talk smoked drinks, Traeger wifi tech and a listener question takes us back to our core principles. The guys share what's on our Christmas wish lists and we discuss Christmas meals from around the globe including Tamales, Hangikjöt and Lechón!
Check us out online at www.TheGrillCoach.com or on Instagram, Facebook or Youtube@TheGrillCoach!
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In this special episode of The Grill Coach Blog, Wes reads "Best Charcoal Grill Ever?" Find this blog and all our others at TheGrillCoach.com! Follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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James Boatright aka Big J from Netflix's American BBQ Showdown visits The Grill Coach Podcast! Jay shares a secret he's been keeping from us all, we talk Wes's 8 Minute Steak technique and homemade butter?! Boatright even throws down another mid month challenge. Check us out online at www.TheGrillCoach.com or on Instagram, Facebook or Youtube@TheGrillCoach!
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In this special episode of The Grill Coach Blog, Jay reads "Amazing Ribs Website"! Find this blog and all our others at TheGrillCoach.com! Follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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Sara Range aka @PolyGrill17 joins The Grill Coach Podcast to talk Fancy BBQ and her 5 Tips to takings beautiful bbq photos. We talk Jay's visit to Bludso's LA restaurant, Ribeye caps, game day spreads and bacon wrapped carrots. Sara even drops a pro tip on the easiest way to get a new grill!
Check us out online at www.TheGrillCoach.com or on Instagram, Facebook or Youtube@TheGrillCoach!
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In this special episode of The Grill Coach Blog, Jay reads "Grilling Vegetables"! Find this blog and all our others at TheGrillCoach.com! Follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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We at The Grill Coach Podcast just want wish you all a Happy Thanksgiving!
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In this special episode of The Grill Coach Blog, Jay reads "The BBQ Central Show"! Find this blog and all our others at TheGrillCoach.com! Follow us on Instagram, Facebook and Youtube@TheGrillCoach.
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Turkey, Sides and Desserts oh my. In this episode the guys discuss Thanksgiving Spectacular! We cover Thanksgiving entrees and sides, helpful listener questions and of course we share our highlights - Jay even shares another low light.
Check us out online at www.TheGrillCoach.com or on Instagram, Facebook or Youtube@TheGrillCoach!
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In this special episode of The Grill Coach Blog, Wes reads "Grilling Fish"! Find this blog and all our others at TheGrillCoach.com! Follow us on Instagram, Facebook and Youtube @TheGrillCoach.
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**In this surprise guest episode we're joined with Ashley Thompson from Netflix's American BBQ Showdown! Ashley shares some insights into the show while dropping an insane amount of knowledge in this jam packed episode - you won't want to miss this! We talk North Carolina BBQ, cooking whole hogs and we're also presented with a mid-month #GrillCoachChallenge!
Check us out online at www.TheGrillCoach.com or on Instagram*,* Facebook or Youtube*@TheGrillCoach!*
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In this special episode of The Grill Coach Blog, Frankie reads "Hanging Ribs"! Find this blog and all our others at TheGrillCoach.com! Follow us on Instagram, Facebook and Youtube @TheGrillCoach.
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**Have you ever just wanted to pick your butchers brain? Well, you're in luck! In this episode we discuss Butcher Secrets with Frank D Butcher! Frank shares some insider tips, we go over some interesting highlights and of course listener questions! First guest of the month also means a new Grill Coach Challenge!
Check us out online at www.TheGrillCoach.com or on Instagram*,* Facebook or Youtube*@TheGrillCoach!*
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In this special episode of The Grill Coach Blog, Frankie reads "Hanging Ribs"! Find this blog and all our others at TheGrillCoach.com! Follow us on Instagram, Facebook and Youtube @TheGrillCoach.
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**Were you around when BBQ went wrong? Well, we got amazing stories from our listeners that are down right scary and funny. Stay tuned for the twist from one of our own at the end. We also finish up our Grill Coach Challenge and spotlight a couple of great Instagram listeners.
Check us out online at www.TheGrillCoach.com or on Instagram*,* Facebook or Youtube*@TheGrillCoach!*
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In this special episode of The Grill Coach Blog, Wes reads "Smoke"! Find this blog and all our others at TheGrillCoach.com! Follow us on Instagram, Facebook and Youtube @TheGrillCoach.
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In this episode we go back to basics and discuss some of our most used and helpful BBQ Slang and Terminology. Wes updates us on his Bacon Wrapped Chicken Lollipops and we discuss Episode 3 of Netflix's Great American BBQ Showdown!
Check us out online at www.TheGrillCoach.com or on Instagram, Facebook or Youtube@TheGrillCoach!
Recipes Discussed:
- Bacon Wrapped Chicken Lollipops
- Rosemary Spatchcock Chicken
- Pork Shoulder Steaks
Support the show (https://www.patreon.com/thegrillcoach)
In this special episode of The Grill Coach Blog, Frankie reads "Fire"! Find this blog and all our others at TheGrillCoach.com! Follow us on Instagram, Facebook and Youtube @TheGrillCoach.
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**In this episode the guys discuss Breakfast & Brunch BBQ (have you heard of such a thing?!), some special highlights and dive into Episode 2 of Netflix's Great American BBQ Showdown!
Check us out online at www.TheGrillCoach.com or on Instagram*,* Facebook or Youtube*@TheGrillCoach*!
Recipes Discussed**
- Spare ribs, rib tips
- Chicken Thighs multiple ways
- Pulled pork breakfast sandwich
- Watermelon Mimosa
- Brewmosa
- AM Manhattan
- Homemade Pastrami
- Homemade Canadian Bacon
- Jayrizoa
Support the show (https://www.patreon.com/thegrillcoach)
In this special episode of The Grill Coach Blog, Frankie reads "Stretching A Bag of Charcoal"! Find this blog and all our others at TheGrillCoach.com! Follow us on Instagram, Facebook and Youtube @TheGrillCoach.
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In this episode the guys discuss what it means to cook on trash cans. You will be surprised to know how they work and why you might want one. Also, hear our incredible highlights and interesting questions from our listeners. Check us out online at www.TheGrillCoach.com or on Instagram, Facebook or Youtube@TheGrillCoach!
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In this special episode of The Grill Coach Blog Wes reads 5 Reason to Buy a Pellet Cooker! Consider Traeger Grills for your next pellet cooker! Find this blog and all our others at TheGrillCoach.com! Follow us on Instagram, Facebook and Youtube @TheGrillCoach.
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In this episode the guys get a visit from Fresno Famous Caterer Anthony "The BBQ Guy" from Mega Texas BBQ. The team talks about his restaurant bbq, catering, inspiring bbq road trips and all things cooking outside! Anthony also throws down this month's new #GrillCoachChallenge! Find us online at www.TheGrillCoach.com or on Instagram, Facebook or Youtube@TheGrillCoach!
Recipes Discussed:
- Bacon Wrapped Bacon Lollipops
- Hanging Ribs
Support the show (https://www.patreon.com/thegrillcoach)
In this special episode of The Grill Coach Blog Jay reads How Long Does BBQ Take? Check out this blog and all our others at TheGrillCoach.com! Follow us on Instagram, Facebook and Youtube @TheGrillCoach.
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In this episodes the guys discuss Backyard Beverages: Fundamentals and Favorites as well as September's Grill Coach Challenge!
Find us online at www.TheGrillCoach.com or on Instagram, Facebook or Youtube@TheGrillCoach!
Recipes Discussed:
- Michelada v Chelada
- Sour Mix
- Skinny Margarita
Support the show (https://www.patreon.com/thegrillcoach)
In this special episode of The Grill Coach Blog Frankie reads Three Must Have Items to Start Improving Your Grill Game - Part 3. Check out this blog and all our others at TheGrillCoach.com! Follow us on Instagram, Facebook and Youtube @TheGrillCoach.
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In this episode the guys discuss 5 reasons you should buy a pellet cooker, some particularly long highlights and a couple of unique and helpful listener submissions! Find us online at www.TheGrillCoach.com or on Instagram, Facebook or Youtube@TheGrillCoach!
Recipes Discussed:
- Beef Rib Steaks
- Berkshire Pork Chop
Support the show (https://www.patreon.com/thegrillcoach)
In this special episode of The Grill Coach Blog Wes reads Three Must Have Items to Start Improving Your Grill Game - Part 2. Check out this blog and all our others at TheGrillCoach.com! Follow us on Instagram, Facebook and Youtube @TheGrillCoach.
Support the show (https://www.patreon.com/thegrillcoach)
In this episode the guys discuss Party and Tailgate BBQ! From grilling on the go or large groups, the team discusses some of their favorite foods and techniques. Find us online at TheGrillCoach.com or on Facebook, Instagram or Youtube@TheGrillCoach**!
Recipes Discussed:**
- Boneless chicken thighs
- Reverse Tri-tip
- Jalapeno Poppers
- Harissa Sliders
- Smoked Chicken Wings
- Braised Sausage
- Beef Ribs on Crostini
Support the show (https://www.patreon.com/thegrillcoach)
Tune in for this special episode of The Grill Coach Blog - Three Must Have Items to Start Improving Your Grill Game Part 1. Check out this blog and all our others at TheGrillCoach.com! Follow us on Instagram, Facebook and Youtube @TheGrillCoach.
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In this episode, the team visits with Master Brewer from the House of Pendragon, Tommy Caprelian. Hear about Tommy’s brisket cooking success for his family. We share great highlights and are presented with a new Grill Coach Challenge.
Recipes Discussed:
- Gochujang Pork Shoulder
- Peruvian Style Grilled Chicken
- Tommy’s Jalapeño Green Chicken Thighs
- Dalmatian Brisket
Find us online at www.TheGrillCoach.com and on Facebook, Instagram and Youtube @TheGrillCoach!
Support the show (https://www.patreon.com/thegrillcoach)
In this episode, the Team continues their discussion of the Weber kettle and talks advanced techniques and must have accessories. Grilling highlights and listener questions, as well as new Grill Coach challenge feature.
Recipes discussed
- Pulled Pork Enchiladas
- Thai Beef Salad
Find us online at www.TheGrillCoach.com and on Facebook, Instagram and YouTube @TheGrillCoach
Support the show (https://www.patreon.com/thegrillcoach)
In this episode, the Team will discuss the basics of cooking on a Weber Kettle or any other charcoal cooker basically. Also hear about our highlights and listener questions.
Recipes discussed
- Pork Shoulder
- BBQ Oysters
Find us online at www.TheGrillCoach.com and on Facebook, Instagram and YouTube @TheGrillCoach
Support the show (https://www.patreon.com/thegrillcoach)
In this episode, the Team discuss Vegetables and some Fruit. Did you know veggies can be great on the grill? Hear all about it! We also provide an update on The Grill Coach Challenge with Pizza on the grill. Hear how Wes turns pizza making into a family event.
Recipes discussed
- Cauliflower Steaks
- Shrimps on the grill
- Collard Greens
- Grilled Romaine Lettuce
- Grilled Artichokes
Find us online at www.TheGrillCoach.com or on Instagram, Facebook or Youtube @TheGrillCoach!
Support the show (https://www.patreon.com/thegrillcoach)
In this episode, we have an amazing guest - Greg Rempe from the BBQ Central Show which airs live on Tuesdays @ 9pm EST or subscribe at thebbqcentralshow.com. Hear about the Grill Coach Challenge that Greg gives the team, learn about the BBQ hall of fame and Horsemeat 2020!
Recipes discussed
- Beef plate ribs (Dinosaur Bones)
- Tomahawk steak (Sous vide)
- Grilled Salad
Find us online at TheGrillCoach.com and on Facebook, Instagram and Youtube @TheGrillCoach!
Support the show (https://www.patreon.com/thegrillcoach)
In this episode, the Team discuss Seafood! The Team talks about our seafood items to eat on the grill and tips and techniques on cooking seafood over the fire. Wrapping up The Grill Coach challenge for July, Frankie spills his reverse seared chorizo burger!
Recipes discussed
- Basa fillet
- Whole fish on the grill
- Pork belly burnt ends
- Sea Bass
- Grilled lobster
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In this episode, the Team discuss big Beef! Does it get any better than beef on the grill? The Team talks about our favorite beef items. They talk some tips and techniques cooking steaks and brisket. In an update for The Grill Coach challenge we recognize an amazing reverse sear burger from another Instagram listener.
Recipes discussed
- Steaks (ribeye, new york and spinalis)
- Brisket
- Chorizo infused burger
- Tri-tip
Check us out online at www.TheGrillCoach.com and find us on Instagram, Facebook and Youtube @TheGrillCoach!
Support the show (https://www.patreon.com/thegrillcoach)
In this episode, the Team discuss pork, pork, and some times beef but just for a few seconds. What is the favorite and best ways to eat and cook pork? In an update for The Grill Coach challenge we recognize an amazing reverse sear burger from an Instagram listener.
Recipes discussed
- Reverse Sear Steaks
- Chimichurri Sauce
- Smoked Johnsonville Bratwurst
- Smoked Pork Butt
Find us online at www.TheGrillCoach.com and on Facebook & Instagram @TheGrillCoach
Support the show (https://www.patreon.com/thegrillcoach)
In this episode, the Team discuss chicken, chicken, and some times beef but just for a few seconds. What is the favorite and best ways to eat and cook chicken. In an update for The Grill Coach challenge we recognize an amazing reverse sear burger from an Instagram listener.
Recipes discussed
- Beer Can Chicken
- Spatchcock Chicken
- Teriyaki Grilled Chicken Thighs
- Smoked Chicken Wings
Find us online at www.TheGrillCoach.com and on Facebook & Instagram @TheGrillCoach
Support the show (https://www.patreon.com/thegrillcoach)
In this episodes our team has its first ever guest on the podcast. Big Perm from Zilla’s Pit BBQ is a true bbq guy at heart willing to share his many years of knowledge and experience with our show. We will also talk about our latest Grill Coach Challenge as Frankie did his version of Jay’s Reverse Sear Burger
Recipes Discussed
Jay’s Split Brisket
Brisket Mac & Cheese
Smoked Salmon
Reverse Sear Burger
Find us online at www.TheGrillCoach.com or find us on Instagram and Facebook @TheGrillCoach!
Support the show (https://www.patreon.com/thegrillcoach)
In this episode our host talk about where to buy meats and what to look for. You will also learn what to watch out for. Wes surprises Jay and Frankie with a box? Whats in the box? Frankie can teach you how to break down a chicken.
Recipes discussed:
- Cooking pork shoulder
- Rib tips on the PK grill
- Grilling Steaks
- Marinated Pork Loin
Find us on Facebook and Instagram @thegrillcoach!
Support the show (https://www.patreon.com/thegrillcoach)
Find us online at www.TheGrillCoach.com and on Facebook and Instagram @TheGrillCoach
Support the show (https://www.patreon.com/thegrillcoach)
In this episode we talk about many different types of grills and smokers. We learn about the time Jay broke his favorite cooker and hear results of our Grill Coach Challenge.
Recipes discussed:
- Chile Verde Pork Shoulder
- Accidental Chicken Thighs
- Spare ribs on the Weber
Find us online at www.TheGrillCoach.com and on Facebook and Instagram @TheGrillCoach
Support the show (https://www.patreon.com/thegrillcoach)
In this episode our host will explain the differences between BBQ and grilling. You will also learn about the BBQ oath and who made a music video.
Recipes discussed
- Chicken breast
- Rib tips
Find us online at https://www.thegrillcoach.com and make sure to follow us on Facebook, Instagram & Twitter @TheGrillCoach!
Support the show (https://www.patreon.com/thegrillcoach)
In this episode our host discuss the time that it takes to grill and bbq. And one of the hosts purchased a new toy!
Recipes discussed
- Korean style short ribs
Find us online at www.TheGrillCoach.com and make sure to follow us on Facebook, Instagram and Twitter @TheGrillCoach!
Support the show (https://www.patreon.com/thegrillcoach)
In this episode you will get to meet our hosts! Jay, Wes and Frankie. We will discuss what simple items can help you grill and share stories about our first time cooking.
Recipes discussed:
- Reverse sear hamburgers
- Grilled shrimp and aioli
- Grilled chicken thighs
Support the show (https://www.patreon.com/thegrillcoach)
This is The Grill Coach Podcast and we love BBQ, grilling and cooking outside. We want to share our experiences and journeys with you to help you level up your grilling game. We’ll cover everything from grilling to smoking, sides and drinks and everything in between! Tune in every week wherever and however you listen! Find us online at www.thegrillcoach.com and connect with us @thegrillcoach on FB, Twitter and Instagram.
Support the show (https://www.patreon.com/thegrillcoach)