The Grill Coach

Why should your very first charcoal grill be a Weber Kettle? This week, Jay and Brian make the case for the grill that's launched a million backyard cookouts, plus a killer Bulgogi bowl, pork chop pro tips on the Big Green Egg, and the maintenance tool every kettle owner needs in their arsenal. 🔥 Highlights Brian kicks things off with his take on a Bulgogi bowl, built around marinated flank steak that brings serious flavor. Jay follows up with his pro tips for nailing the perfect pork chop cook on the Big Green Egg, covering the details that take chops from good to great. Check out this week's 🛠️ Grill Coach Recommends at TheGrillCoach.com ! A must-have for keeping your kettle in top shape. Good grate maintenance means a longer life for your grill, and this tool makes the job easy. 🎙️ After the break, Jay and Brian break down everything that makes the Weber Kettle a BBQ icon, starting with a quick history of the grill and how it became the gateway charcoal grill for so many backyard cooks. They dig into what earns it that reputation today: reliable temp control, dead-simple operation, easy cleanup, and a wide range of accessories that let you grow into the grill over time. If you're looking to buy your first charcoal grill, this is the episode that makes the case for starting with the classic. 💬 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 keepyour 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 about drinks - specifically, what makes a great beer or cocktail pairing for your next BBQ. From matching flavor profiles to knowing when to contrast instead of complement, they're breaking down how to build the ultimate BBQ pairings. 🔥 Highlights: This week's highlights bring some serious flavor to the grill. Jay whips up a last-minute Ribeye while Brian brings the heat with his Spicy Lamb Burger - a bold twist on backyard classics. Check out this week's Grill Coach Recommends at TheGrillCoach.com - the perfect way to properly taste and compare your BBQ beer pairings glass by glass. 🎙️ After the Break: Jay and Brian dig into the art of drink pairing for your next cookout. They talk through which beers work best with different flavor profiles and proteins, when you want a pairing that complements versus one that contrasts, and tackle the age-old debate of beer or bourbon with brisket. They also weigh in on whether wine has a place at a BBQ, and reveal the one cocktail neither of them would ever serve at a cookout. 💬 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 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.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 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.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

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.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 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.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 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