Susie Bulloch from Hey Grill Hey!

Written By Frankie Martinez

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This week we’re joined by the iconic Susie Bulloch from Hey Grill Hey! We talk BBQ blogging, products, tv and so much more. You will not want to miss this! Listen this weeks episode below.

We kick off the show with highlights including Frankie’s smoked spaghetti, Wes’ almost watery disaster, and Jay’s continued love for wing dust!

BBQ question of the week is, “What is the best temperature to start slicing a brisket after the rest period? What do you think? Let us know here or leave a comment below!

Check out this week’s Grill Coach Recommendation - Kosmos Q Nashville Hot Wing Dust! Great as finisher on wings, but the possibilites are endless! Elotes? Check. Popcorn? Check.

After the break we are joined by Susie Bulloch from Hey Grill Hey. Susie Bulloch founded Hey Grill Hey in 2015 with one desire: To help people make better BBQ. To date she has created over 550 recipes that millions of people cook every month, making HeyGrill Hey a name synonymous with amazing BBQ. Susie and her husband Todd run a family business that includes a line of signature BBQ rubs, sauces, and gadgets.

Susie talks about the inspiration behind HeyGrillHey.com and the journey from blog to the multi-hyphenate business and team that it is today. She shares her process behind recipe development, gives us a peek into cooking bbq on TV, and the future of Hey Grill Hey!

Looking to up your grilling game? Check out Susie’s online bbq class - The Grill Squad! A truly deep dive into bbq techniques, recipes, and beyond! Find Susie online at HeyGrillHey.com or socials @HeyGrillHey!

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!

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