Listener Chris tackles one of BBQ's biggest debates: is Al Pastor defined by its marinade or its method? It's a special Listener Highlight episode on The Grill Coach Podcast.

Andrew Rog — aka the Grill Sergeant — from ChefsTemp joins Jay and Brian to talk Smart Temperature Technology. From wireless meat thermometers to smart grill gauges, find out how these tools are changing the BBQ game.

Jay and Brian are joined by Frankie for a special 200th episode roundtable, looking back on favorite moments, memorable guests, and how the podcast has shaped their grilling game. Thank you to the BBQ community for getting us here!

Jay and Brian explain why great BBQ starts in the kitchen, covering everything from planning and prep to cooking, resting, and serving for better results every time.

Jay and Brian break down how marinades work for both flavor and tenderness. Learn how acids, enzymes, and seasoning enhance beef, pork, poultry, and fish while exploring classic marinade ideas like fajitas, mojo, and al pastor.

Brian and Jay break down some of the best foods to cook on the rotisserie, from classic poultry to pork loin, pork sirloin, and even picanha steaks. If you’ve been looking for new ideas to try on your rotisserie, this episode will help you get more out of this versatile grilling technique.

Knife skills are the foundation of great BBQ. This week, Brian and Jay break down the essential knives, shears, and cutting boards every pitmaster should own, plus trimming techniques for chicken, pork, brisket, and steak. Learn why proper prep leads to better flavor, texture, and presentation before the fire ever gets lit.

Jay shares his personal journey with his diabetes diagnosis as Dr. Cory Jenks joins the show to discuss how BBQ and blood sugar can coexist. Learn how grilled foods impact insulin levels, symptoms to watch for, and practical tips to enjoy barbecue while improving your health.

Choosing the right BBQ cooker doesn’t have to be overwhelming. In this episode, we break down how to decide which grill or smoker fits your cooking style, your crowd, and your budget. From convenience cookers to traditional fire management, we help you focus on mastering cooking methods first — so any cooker can work for you.

Jay and Brian break down what it really means to dine out for BBQ, including how to spot true BBQ joints, why the process deserves respect, and what to expect when ordering barbecue by the pound. They cover sell-outs, fresh-cut meats, and how meats, sauces, sides, and desserts come together to define the BBQ dining experience.