BBQ at The World Food Championships (2024)
This week Jay and Brian are interviewing BBQ Competitors at The World Food Championships in Indianapolis talking about our favorite subject - BBQ recipes, tips, and tricks!
Interviews Include:
Eric from Eduardo BBQ: Eric is part of a competition BBQ team from Arizona and chats Wagyu Brisket, Iberico Pork Spare Ribs. and Monster Beef Ribs.
Dan with Team Croix Valley BBQ: Fresh off a wild card turn in, team leader Dan talks Beef Tenderloin with Croix Valley Greenbeans.
Barnaby from Blazin’ Barrels BBQ: Barnaby talks about his experience with Blazin’ Barrels BBQ team and the BBQ community that is alive and well at the WFC.
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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.