The Grill Coach

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 [email protected] 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.Support the show

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 PlanThe Cook: Step-by-Step BreakdownPotential Dangers & How to Avoid ThemHanging Logistics: What You Need to KnowWhat Type of Fuel You Can UseClean Smoke FundamentalsPrepping the Ribs the Right WayHooking the Ribs SecurelyPositioning & Hanging Ribs Above the CoalsHot Air Mechanics & Heat MovementFatimization (Rendering & Self-Basting Explained)Wood Selection & Managing Wood SmokeFinishing Your Ribs for Maximum FlavorWhether 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 [email protected] 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

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 [email protected] 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

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 dealsCooking methods from grilling to braising and pan-searingPro tips for resting, slicing, and serving juicy steaksThe best sides, sauces, and drinks to pair with your mealPlus 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 [email protected] 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: [email protected] 📞 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 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: [email protected]📞 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 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 grillThe evolution of grilling technologyWhat the future holds for connected outdoor cookingWhether 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: [email protected] 📞 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-InJay 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: [email protected] 📞 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: [email protected] 📞 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

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: [email protected] 📞 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