This week Frankie and Jay are joined by Ryan Mitchell, co-author of Ed Mitchell’s Barbeque! This cookbook is not only full of amazing recipes highlighting North Carolina and whole-hog barbeque, but also offers an enlightening history behind this cherished tradition. Ryan shares the barbeque that started it all and growing up in the family business. He shares the motivation and development of the book and the community of people who helped bring it to life. Of course, Ryan even shares some signature #Edmitchellsbbq tips for cooking a whole-hog!

Looking to buy a pellet cooker? You are in luck! This week Frankie and Jay are discussing picking a pellet cooker. From basic considerations to some you might have not thought of yet! We kick it off with highlights! Jay shares a special steak lesson and the important skills that mastering a good steak will teach you. Frankie cooks his first Mississippi Pot Roast. BBQ question of the week is, “What are your favorite kettle accessories?” After the break we dive into picking a pellet cooker! We touch base on everything from pricing to cooking space, to build quality and accessories. Do you want to sear on your pellet cooker? Do you need a large hopper capacity? We cover this and so much more.

This week we’re breaking down the anatomy of a taco! What makes a good taco? We go over the various components of a taco and discuss ways to put your own spin on this beloved classic. We kick it off with highlights! Frankie shares his first cook on a new gas grill and sunny Portland days. Jay talks tandoori chicken and yogurt marinades. BBQ question of the week is, “Can you get a good dark bark when using a pellet cooker?” After the break we dive into the beloved taco. What goes into making a good taco? What’s better, corn or flour tortillas? Can you smoke a tortilla? What cookers are best to cook various taco fillings? What do you top a taco with? We discuss this and more!

Dawn’s back this week and we’re talking the best bbq recipes for beginners! We break down the best meals, proteins, vegetables and techniques for bbq beginners. Highlights kickoff with Dawn’s new Z-Grills Pellet Grill! Frankie shares his recent bbq blow out and his first tomahawk steak. Jay’s forced into some spring grill cleaning. BBQ question of the week is, “Do beef ribs have a membrane to remove like pork ribs?” Yes…and no? Tune in to hear Jay’s take and let us know what you think! After the break we dive deep into bbq recipes for beginners. These recipes reinforce techniques like hot & fast cooking, reverse searing, smoking, prepping and everything in between. What proteins are best to experiment with? What tools are good to use for different preparations? We discuss this and more!

This week Frankie and Jay dive into smoking with wood chunks or chips! We’re talking why, how, and when to best use wood chunks or chips when barbecuing or grilling. We kick it off with highlights. Jay shares a Korean short rib cook, and the importance of cooking with all you senses. Frankie shares spatchcock chicken two ways and a bbq take over! BBQ question of the week is, “How do you keep small pieces of lump falling through the grates of your grill?” Great question! What techniques do you use to solve this problem? After the break we dive deep into how how to smoke with wood chunks or chips. We talk why to use chunks or chips to begin with. When to use chunks vs. chips. How exactly do you use wood chunks or chips? What types of wood go best with different proteins? We talk this and so much more, tune into the episode below!

We’re back in action! This week Jay and Frankie are going back to basics and discussing how to light your charcoal. We talk types of fuel, tools, tips, and more! As usual we’re kicking it off with highlights. Frankie starts with some life updates, getting his bbq back in action, and taco night! Jay shares a new find in Orlando, Pig Floyd’s Urban BBQ! BBQ Question of the week is, “How to keep a steak warm while it's resting? If I take it out at medium and set it aside, it becomes well done by the time we eat.” What do you think? After the break we dive deep into how to light charcoal. We cover types of fuels, helpful tools to light your charcoal, and when to light it. What about when it’s ready to cook on? Or, how to maintain your fire for a longer cook? What about extinguishing your lit coals? We cover all that and more, you won’t want to miss this episode!

This week Dawn is back and we’re discussing getting ready for spring bbq. We’re talking repairs, restocking supplies, maintenance and much more! We kick it off with highlights. Dawn updates us on her bbq-charcuterie board that was a hit, even with the dogs! Frankie’s shares a recent family bbq. Jay talks birthday brisket in honor of Lety. BBQ Question of the week is, “How can you leverage other tools and seasonings with the Traeger to get a better textural and flavor experience from things like chicken? I made some thighs that were smoky, but that’s really all they had going for them.” What do you think? Let us know if the comments and tune in to hear our take! After the break we dive into tips for preparing yourself, your grills, and your space for bbq season! How are those gas lines looking? What’s on that repair list? Time for a new grill? Tune in as we discuss these tips and more!

This week Jay and Frankie are back talking Fat from Salt, Fat, Acid, Heat by Samin Nosrat. We dive into the wonderful world of fat and it’s effect on flavor and our cooking! We kick it off with highlights. Frankie gives an update on his super bowl experiment Tyrokafteri. Jay discovers a nearby international supermarket and scores some bone in pork belly and Asian style spare ribs! BBQ Question of the week is, “How long can you hold meat using the keep warm function? After the break we dive into Fat! What is fat? Where does fat come from? What role does fat play in our cooking? How does fat effect flavor? We discuss this and so much more!

This week Dawn’s back and we’re talking Super Bowl Foods + Date Night Meals. From pig shots to pork shoulder steaks this episode is packed with recipe ideas! We kick it off with Super Bowl food ideas! Dawn breaks down her pig shots, Frankie shares “Tyrokafteri”, and Jay talks Lemon Pepper Wings. After the break we switch gears and talk our Valentines Day meals. Frankie starts with his plan for Reverse Seared Rack of Lamb from Pit Barrel Cooker Co. Jay talks Pork Shoulder Steaks. Dawn plans for a Surf and Turf Charcuterie Style BBQ spread.

In this very special episode Jay and Frankie talk with Adrian Miller, Author of Black Smoke: African Americans and the United States of Barbecue. We’re talking his recent book and the influence African Americans have had on the world of bbq. Jay and Frankie kick off the episode with highlights! Frankie shares his country style ribs cooked on the Pit Barrel Cooke Jr. and adapting to grilling in the rain. Jay shares his new love for Grilled German Potato Salad! BBQ Question of the week is, “Is a salt, pepper, garlic rub good for burgers?” After the break we Adrian Miller joins us and we talk his cooking origin story and what influenced him to begin writing about BBQ. We then dive into the history of bbq, it’s Indigenous roots, the shift to what we currently consider bbq and the significant influence and contribution African Americans have had on the culture of BBQ. Adrian shares his thoughts on the current state of BBQ and what the future may hold.

This week Jay and Frankie are talking salt and and it’s impact on flavor. We kick it off with highlights including Frankie’s inside cooking adventures and Jay’s new bbq convert! BBQ Question of the week is, “What is the stall?” Jay breaks it down and we cover some tips on how to deal with the dreaded stall! We dive into the wonderful world of salt! Jay shares some key takeaways from the Samin Nosrat’s book, Salt, Fact, Acid, Heat and it’s significant impact on the flavor of the food we eat.

Are BBQ Tortillas a thing? We’ll find out! This week we’re joined by Dawn and talking tortillas, bbq, and good food (not just tacos)! Dawn kicks off our highlights segment with her pulled pork smoked queso. Frankie talks smoked spatchcocked chicken on the Pit Barrel Jr. Jay shares a rare brisket learning moment. BBQ Question of the week is, “What’s the best way to keep food serving worthy for a bbq pop up?” After the break we dive into the bbq tortilla. We talk different ways of incorporating tortillas into our bbq cooking, and not just tacos! We talk Enchiladas, Arepas, Pupusa’s, and even some alternatives like Roti and Naan!

We’re joined by Rusty from Salt City Barbecue and the Pitmasters Podcast talking the 3 things he wish he knew before opening his food truck. Rusty shares his motivation behind wanting to open a food truck, the reality of what that involves, and the difference between cooking in food truck vs your backyard. Have you ever thought of opening a food truck? Then you won’t want to miss Rusty’s 3 things he wish he knew before opening a food truck. He shares the complexities of licensing and offers a few pro tips from lessons learned, the difficulties of maintaining a social media presence, and the demand for food trucks!

We ring in the New Year doing what we love best - talking highlights! Frankie shares grilling steaks at work, Buttery Steakhouse and Pistachio Mole. Jay talks Al Pastor Tacos and Carnitas on the Blackstone Griddle and the perfect surface temp for achieving ultimate caramelization! BBQ Question of the week is, “What temp should I be cooking a double smoked ham to?” Speaking of ham, don’t miss Jay’s Pecan Maple Syrup Glazed Ham story!

We’re back with Sara Range! Sara is back this week sharing 5 tips for hosting a holiday party spread, and how to be a good potluck guest! From what to cook and when to cook it, to how to serve it! Sara even shares some show stopping recipes sure to impress. Of course, we gotta kick off the episode with highlights. Sara makes her TV Debut gives us a behind the scenes peek into live TV! Jay shouts out a recent visit with Anthony from Mega Texas BBQ and getting to cook on a gravity fed charcoal grill. Frankie shares a technology fail and a gentle reminder to calibrate your thermometers! BBQ Question of the week is, “What is the best way to transport your BBQ?” What are your favorite ways to take your bbq on the road?

This week Frankie and Jay are talking 5 Tips for Cooking on Your Weber Kettle with Anthony from Mega Texas BBQ! From choosing the right kettle to keeping it well maintained, you won’t want to miss this! Jay shares a bbq visit to Bonfire - A Smokin’ Taqueria in South Carolina. Frankie talks BBQ Charcuterie Boards and a visit to Bobby Flay’s Amalfi in Las Vegas. Anthony shares his family tradition of the Holiday Brisket! BBQ Question of the week is, “I let my hopper run dry - Will letting the hopper run out of pellets hurt your smoker?” What do you think?

We’re happy to say, The Grill Coach Podcast is back! For this very special episode Jay and Frankie are joined by listener favorite Dawn! We’re talking highlights! BBQ question of the week is, “What does reserve mean in competition bbq?” Our roundtable of highlights include Dawn’s Game Day Smoked Nachos and Green Tomato Salsa, Jay’s Boneless Short Rib Steaks and his new Blackstone Griddle, and Frankie’s Smoked Pork Chili Verde Tetela’s!

We’re back this week with a listener spotlight and are joined by Nathan! We talk bbq, recipes, and more! In the first segment we’re kicking it off with highlights. Jay shares about the best steak he has had while eating out at G. Garvin’s LowCountry Steak in Atlanta. Wes talks his home made barbacoa. Frankie gets a Blackstone Griddle! BBQ question of the week is a double header, “Do you think it’s worth it to get a Prime Tri-Tip if it’s going in a sandwich? What seasonings do you recommend for a tri-tip?” After the break we’re talking recipes with listener Nathan! He shares his approach to trying new recipes. He shares breakfast smash burgers, garlic parmesan pork chops, Coke-can chicken, and even home made smoked seasonings!

This week we’re joined by the iconic Susie Bulloch from Hey Grill Hey! We talk BBQ blogging, products, tv and so much more. 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? After the break we are joined by Susie Bulloch from Hey Grill Hey. 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!

We’re back this week talking Blackstone Griddle accessories, techniques, and recipes! First, highlights - Jay kicks us off with a reminder to buy the best equipment to work with as you can, in particular thermometers! Frankie talks pork cushion meat, two ways! What is pork cushion meat? Wes talks some Blackstone Grill cooking and tells us the most important function of Blackstone Griddles! After the break we’re talking Blackstone Griddles! We talk the most important Blackstone Grill accessories, favorite recipes and helpful techniques!