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. We’re talking Wedding Oxtails, while Blue Cheese Bacon Burgers. This week’s BBQ Question is, “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. 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.

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.

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. In our main segment, we break down how to make weeknight grilling part of your regular routine —no stress, just flavor!

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.) 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.

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. 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, and 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.

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. 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! Listener Question of the Week: “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. After the break, we get into core ingredients for building dry rubs and our go-to seasonings for Pork, Beef, Poultry, and Seafood!

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. We answer not one but two listener questions: Why does the surface of a griddle rust so easily? Did Brian finally finish building his Grill Shack? After the break, we dive into creative recipes you can make with leftover pulled pork, including Kimchi Pulled Pork Sandwich, Pulled Pork Pizza, Smoked Pork Ramen, Smoked Pork Hash, and so much more!

This week, Jay and Brian fire up the smoker for a deep dive into smoked pork butt! From meat prep to grill setup, overcoming the stall, and the all-important rest, they break down every step of this BBQ classic. Jay talks B&B Competition Char Logs, Brian grills up a picanha, and they answer a listener question on how to cook the perfect steak. Plus, why disposable aluminum pans might be your new favorite BBQ tool!

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!

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!  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, breaks down the Final Table rounds, and shares valuable insights into the world of Food Sport.