Underground Cooking with Saul
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This week the we’re back with a very special Listener segment: Underground Cooking with Saul!
In the first segment, highlights include Frankie’s weekend of BBQ, Wes’ impromptu steak night, and Jay’s rib tips on the kettle!
Check out this week's #GrillCoachRecommendation - butcher paper - perfect for ribs, pork shoulder or cooking underground!!
In the second segment we talk Underground cooking with listener Saul! What is underground cooking? How do you prepare an underground pit? Saul covers the basics and walks us through an underground cook of 17 turkeys!
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This week Frankie and Jay are joined by Albert from Ochoa’s Smokehouse and talking fusion bbq! We kick it off with highlights - a Picanha double header! Frankie talks smoked picanha and Jay talks picanha steaks! This inspired our question of the week, “What is the picanha cut?” After the break Albert joins and talks fusion bbq - incorporating bbq into your everyday cultural cooking! Albert talks the best proteins, sides, rubs, and sauces that he uses to make his fusion bbq. We cover some favorite fusion bbq dishes including barbacoa tortas, brisket tacos, smoked pork pozole, and Cali Style Ribs!