Happy New Year 2023!
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We ring in the New Year doing what we love best - talking highlights! Tune in to the episode below.
Frankie shares grilling steaks at work, Buttery Steakhouse and Pistachio Mole from Mi Casa Tu Casa.
Jay talks Al Pastor Tacos and Carnitas on the Blackstone Griddle and the perfect surface temp for achieving ultimate caramelization!
How do you measure surface temp? With this week’s Grill Coach Recommendation - a ThermoPro Digital Infrared Thermometer Gun! Great for the Blackstone Griddle or cast iron cooking!
BBQ Question of the week is, “What temp should I be cooking a double smoked ham to?” Tune in below to hear Jay break down the bacteria “danger zone” and check out this guide from FoodSafety.gov on Meat and Poultry Roasting Guides. Great reference for timing and safe cooking temps for all kinds of cuts of meats and roasts.
Speaking of ham, don’t miss Jay’s Pecan Maple Syrup Glazed Ham story!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!
Mentioned Books
This week Jay and Brian are joined by @Dawnchiefs! The gang is talking cooking on the griddle! Tune into the episode below! We kick it off the highlights of course. Dawn share her recent Grill House build. Brian talks smoked salsa on the Konnected Joe. Jay makes a reverse seared steak on a Recteq Bullseye. After the break we dive into griddle cooking! What’s the difference between grilling and griddling? Does a griddle provide any unique flavor? Can you get smoke flavor on a griddle? From accessories to cleaning, and even biscuits and gravy on the griddle we cover it all.