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. 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!

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? After the break we dive into our bbq gift guide - essentials for a summer of successful cooks!

This week Jay and Brian are back and talking smoked banana pudding with KCBS champion cook Casey Nix! What exactly is smoked banana pudding? We’ll 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?” 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!

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. 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?! 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!

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! We kick it off with highlights! Brian shares his hack for economical pork chops. Jay cooks an emergency skirt steak. 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!

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? 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.

This week we are back and talking cooking fish hot and fast. From buying fish to recipes we have you covered! 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. 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!

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. 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! 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!

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!

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!