This week we are joined by Steven Raichlen and are discussing his exciting new book release about cooking Beer-Can Chicken! What was the inspiration for this book? How do you prepare a can for cooking beer-can chicken? What is liquid smoke? We cover history and techniques to recipes and beyond. Brian shares Peking Beer-Can Chicken. Frankie cooks two Classic Beer-Can Chickens. Jay makes Thai Coconut Beer-Can Chicken - and maybe even brines a chicken?! After the break Steven explains some of the basics of how to cook Beer Can Chicken while giving the listeners enough ideas to put their own twist on it - inspiring ideas like using wine, soda or coconut milk instead of beer. With this fresh take on the original version published in 2002, Steven shares amazing recipes like Chinese style, Peking Beer Can Chicken or Belgium and French style Chicken Carbonnade and many more!

This week Brian and Jay are back and talking selecting and buying cast iron. Why cast iron? Where to buy cast iron? We’ll answer this and much more! We kick it off with highlights! Brian shares his hack for economical pork chops. Jay cooks an emergency skirt steak. After the break we dive deep into Cast Iron - Selecting and Buying! We talk what’s in Jay and Brian’s cast iron arsenal. We answer, What is a dutch oven? How much does cast iron cost? Can you cook eggs on a cast iron? Where do you buy cast iron? We answer this and so much more! Don’t miss Brian’s cast iron outdoor storage hack!

We’re back with a very special episode and talking “New Seasons”. Jay and Frankie give an official Grill Coach welcome to Brian as he joins as a full time co-host! Tune into the episode below! Sticking with tradition we kick it off with highlights! Frankie talks whole fish on the Kanka Grill. Brian shares cast iron chuck steak burnt ends. Jay makes camp fire bbq in the Blue Ridge Mountains. This week our Grill Coach Question is, What is a Slow N’ Sear? After the break we welcome Brian the show. We learn more about his bbq background, style, and strengths and discuss why he is excited to join as a co-host! We also break down some new changes to the show - including a new bi-weekly episode cadence.

This week we are back and talking cooking fish hot and fast. From buying fish to recipes we have you covered! First, highlights! Jay kicks it off with a recent cook of smoked oxtails and chicken wings. Frankie shares a recent double header at Matt’s BBQ Tacos at Great Notion Brewing. After the break we dive into cooking fish on a charcoal grill (or gas grill)! Where to buy fish? How to prep fish? What’s the best way to cook fish on the grill? We cover this and much more! Looking for some recipe inspirations? Check out Contramar’s Red and Green Grilled Snapper (video here) from My Mexico City Kitchen: Recipes and Convictions [A Cookbook] by Gabriela Cámara. Or, try this Grilled Pompano with Cebu Lechon Mix!

This week we making another step on our BBQ World Tour and talking German BBQ! We’re joined by Brian V. who takes us down the wonderful world of German BBQ. First, we kick it off with highlights! Inspired by last week’s episode Brian fires up the grill and makes steak au poivre. Jay shares a special delivery of some Snake River Farms Kurobuta Pork Ribs. Frankie talks wedding bbq on a Santa Maria style grill! After the break we dive into German BBQ. What is German BBQ? How has German BBQ shaped American BBQ? We cover common sides, condiments, recipes and more!

This week Frankie and Jay are talking February Highlights (and other good things we ate!). Tune into the episode below! We kick it off with Bacon Wrapped Filet Mignon and Steak Au Poivre. Frankie has an impromptu homemade sausage party from one of his favorite butcher at The Sheridan Fruit Co. in Portland. He also shares a visit to a Yakitori spot while visiting Seattle. Chicken hearts anyone? Jay tries out a couple of new BBQ spots in Atlanta and an upcoming BBQ competition he will be scooping out - Sip & Swine. He also shares a recent smoked oxtail cook!

We’re back this week talking Super Bowl BBQ! Frankie and Jay are joined by Dawn and share what we’ll be cooking up for this Super Bowl Sunday. Dawn kicks off highlights with her mushroom, bacon, and Swiss cheese fatty. Frankie shares a tomahawk steak on the Traeger Ranger. Jay visits Heirloom BBQ and Geary Farms. Looking for Super Bowl bbq ideas? We break down some of our go to recipes for game day grilling. Jay makes smoked & fried chicken wings. Frankie talks smoked chuck roast taco and nacho bar. Dawn shares her version of kettle-fried Buffa-Que chicken wings!

The Grill Coach is back! In this week's episode Jay and Frankie are back and talking our BBQ Resolutions for 2024! Frankie kicks off highlights with his New Year's cook including prime rib, home made stock, smoked pork belly, and mole! Jay talk's his Christmas Brisket - a new tradition?Jay and Frankie dive into some of our bbq resolutions - or intentions - for this year! 

This week Frankie and Jay are discussing their Thanksgiving cook(s)! What went good, what went bad, and what we want to do next! Jay cooked 3 turkeys this year and he breaks down his cooks including a spatchcocked turkey, an injected turkey, and a wet brined turkey! Frankie cooked 3 turkeys, too! He shares a spatchcocked turkey on the kettle, a smoked turkey, and his first deep fried turkey!

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!