We’re talking 5 Turkey Tips for the Holiday Season! We’ll cover all the essentials for a show-stopping turkey! Jay kicks off highlights with a new find - Heirloom Market BBQ in Atlanta. Frankie talks chicken quarters and pork shoulder steaks on the Kanka Grill! BBQ Question of the week is, “I have a camp chef pellet smoker when I set it to 170°(doing jerky) it can climb as high as 250° is that normal?" After the break we talk 5 Turkey Tips for the Holiday Season. How long do you need to thaw a frozen turkey? How do you brine a turkey? How do you set up your cooker for grilling a turkey? We’ll cover this and much more!

We’re back this week talking Brisket Dust. This Columbian inspired dish is a must try! If you haven’t heard of this yet, you’re in for a treat! Frankie kicks off highlights with his most recent cook on the Kanka Grill. Jay talks pork chops with Kinder’s red garlic rub. BBQ Question of the week is, “What is the purpose of the can of beer in a beer can chicken?” In our main topic we dive into just what exactly is Brisket Dust? How do you make Brisket Dust? What do you use Brisket Dust for? We’ll discuss this and much more, tune in today!

Jay and Frankie are back this week and talking Ace Hardware! Specifically, Ace Hardware in Grayson Georgia. In a Grill Coach first, Jay is live on site interviewing Ashley from Ace Hardware - you won’t want to miss this! Ashley shares some behind the scenes info about Ace Hardware and talks bbq with Jay! She shares some of the top questions customers ask and rising trends in bbq cookers. Did you know Ace can assemble your cookers, including their Ace exclusive Weber cookers! We’ll talk this and much more!

We’re back this week talking bbq! Jay kicks it off with Traeger talk and keeping your grill clean. He shares a 72 chicken wing cook and a trio of spices and rubs. Frankie talks about his first cook on his new Kanka Grill! This heavy duty rotisserie grill is quickly becoming a new favorite. Frankie shares a picanha cook on it, some lessons learned, and teases some future cooks!

This week the guys are back (finally) and talking ribs on a Weber Kettle. In this new Grill Coach Short we share tips, lessons, and some new favorite techniques! Jay shares a recent rib cook while on the road. Frankie does hot and fast ribs on the kettle. This weeks question is, “What do you do when a “LEr” error code comes up during a cook?”

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!

This week the guys are back and discussing injecting meat. Inspired by a question about injecting brisket, we break down the basics of how to inject meat for bbq. Of course, we kick it off with highlights! Frankie shares his nextover chilaquiles. Jay talks the Ninja Woodfire Outdoor Grill and the joy of sharing bbq. After the break we dive into injecting meat. Why would you want to inject meat? What tools do you need? What type of marinade do you use to inject meat? What type of meat can you inject? How do you inject meat? We discuss this and much more! Tune into the episode below.

This week Frankie and Jay are joined by Brian! We are going on another leg of our BBQ World Tour and talking Australian BBQ! Of course we kick it off with highlights! Brian shares a pro-tip on cooking chicken kabobs. Frankie gets back outside and is hanging chickens on The Pit Barrel Jr. Jay shares some last minute ribs and the bend test. BBQ question of the week, “What is the best injection for brisket?” After the break we dive into Australian BBQ! What exactly is an Australian Barbie? What is Australian BBQ culture today? What style of bbq do they make in Australia? What type of cookers are available? Do they use bbq sauce in Australia? We talk this and much more!

This week Jay and Frankie talk about Heat, from the book Salt, Fat, Acid, Heat by Samin Nosrat. In our final installment we break down some key elements and takeaways from the book. First, highlights! Frankie shares about a recent bbq he attended and we talk brisket lessons. Jay shares some listener feedback! BBQ question of the week, “Do you favor one type of lump coal over another?” After the break we dive into Heat. What is heat? How does heat effect browning and flavor? What are different ways we can use heat? And how can we measure heat?

We’re back and are talking eating out, bbq edition! As more and more bbq restaurants are popping up all over the country we talk things to look for or consider when picking a bbq restaurant. We kick it off with the BBQ question of the week, “Do you have any special cuts of meat you favor when using the reverse sear method?” After the break we start with highlights including Frankie’s visit to Matt’s BBQ in Portland and Jay’s visit to Smokey Bones BBQ in Michigan! Inspired by our recent bbq restaurant visits we break down some things to look out for (or avoid) when eating out! We talk menu and specialties, reviews, sides, sauces, wait times, and so much more.

We’re back in action this week talking July Highlights! We check in, share where we’ve been, and talk our favorite - bbq highlights! Frankie finds a supermercado and grills up some carne asada and adobe marinated beef short ribs. Jay does a Pinoy marinated brisket and pork shoulder steaks! Our listener question this week is, “Do you have any episodes about fish, turkey, or vegetables?” YES! Check out the links to past episodes where we cover these topics and much more!

This week we have a special listener episode with Joel! He shares his recent outdoor bbq shed build! We kick it off with highlights including Frankie’s #loaded potato hash and Jay’s Hunger adventures! BBQ question of the day is, “Is resting pulled pork mandatory? After the break we dive into building your own bbq shed! We talk logistics, design, cost, timeline, construction and so much more!

Dawn is back with Frankie and Jay and we are talking 4th of July BBQ: 2023! Tune into the episode below. We of course start with highlights! Dawn shares her 3-inch grilled ribeye on the vintage PK Grill. Frankie talks the #EverythingPlate from Kee’s Loaded Kitchen. Jay shares some bbq tv moments! BBQ question of the day is, “Does the 3-2-1 method work on beef ribs?” We think not, what say you? Let us know! After the break we dive into 4th of July BBQ. We talk some fun facts, the National Hot Dog & Sausage Council, the history of the hotdog, and some origins of how BBQ became a 4th of July staple. We of course talk some food and tips for this upcoming holiday, whether you are hosting or going to be a guest! Frankies share a go to sangria recipe, Dawn talks beans and smoked ice cream. Jay shares a new pork stick recipe!

This week Frankie and Jay take another stop on our BBQ World Tour and are talking Filipino BBQ! From techniques to dishes we do a dive into this fascinating cuisine, and Jay even share some fun facts! We kick off highlights with Frankie’s new favorite wing in Portland at Chicken & Guns. Jay makes some Pinoy Style Rib Tips and Smoked Beef Kaldereta! BBQ question of the day is, “How do you maintain temperature in a weber kettle for a low and slow cook?” What say you?After the break we dive into Filipino BBQ. What is Filipino BBQ? Where does Filipino BBQ originate from? What are common Filipino BBQ techniques? Jay shares some popular Filipino BBQ dishes and sides like Lechon, Dawsawan, Adobo, and Kamayan Celebration! Tune into the episode below!

We have a special episode this week and are joined by long time listener and supporter Brian V! In this listener spotlight we chat with Brian about the show, his bbq cooking practice, and even highlights! We kick off highlights with Brian’s smash burgers on the pellet grill. Frankie finally makes it into a Costco and makes pork spareribs on the Pit Barrel Jr. Jay makes some adobo style tacos with grilled pineapple! After the break we dive into how The Grill Coach Podcast has impacted his outdoor cooking. Brian shares some of his favorite episodes and lessons from the show. He even shares some pro-tips his developed along the way!

We’re back in action this week and are talking ACID from Salt, Fat, Acid, Heat by Samin Nosrat. We break down acid and the role it plays in our cooking. We begin with highlights! Frankie shares how his Memorial Day BBQ played out and Jay tells us about his pork shoulder tacos! BBQ question of the day is, “Where do you take the temp of a brisket, the flat or the point?” What say you? After the break we dive into Acid. What is Acid and why is it important? What are different sources of acid? How do you use acid? We break these questions down and much more!

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!