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This week Jay and Brian are talking all things salt—from dry brining to those final finishing touches that bring a cook to life. Whether you’re seasoning ahead of time or dialing it in right before serving, they break down how salt plays a role every step of the way. 🔥 This week’s highlights include Brian firing up shrimp and Wagyu beef fajitas on the Blackstone, while Jay shares his experience trying an Al Pastor sample from Chris. ❓This week’s listener question is, “Do you trim chicken thighs as part of prep?” 🛠️ Check out this week’s Grill Coach Recommends at TheGrillCoach.com - an essential staple for consistent seasoning and balanced flavor in every cook. 🎙️After the break, Jay and Brian dive deeper into salt and BBQ, covering how to choose the right type of salt and when to use it throughout the cooking process. From pre-cook prep like dry brining to post-cook finishing techniques, they walk through the essentials to help you season with confidence and elevate every bite. 💬 Have a Grill Coach question or episode idea? Email us at [email protected] or send a voicemail/text to (503) 850-8468. 🌟 Join our Patreon community for exclusive content and grab our free Magnetic Meat Temperature Chart to keep your cooks on track. 🌐 Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips to help you cook with confidence. Support the show

Al Pastor: is it the sauce, or is it the technique? In this special Listener Highlight episode, Chris brings his take on one of BBQ's most debated imports — and the answer might just reshape the way you approach your next cook. 🔥 Highlights - Chris traces the flavorful journey of Al Pastor from shawarma to Mexican cooking culture before making his case for why this iconic style is really about the sauce and flavor — not just the technique. Chris walks through his own recipe and breaking down exactly how he builds his marinade at home. Check out this week's 🛠️ Grill Coach Recommends at TheGrillCoach.com! 💬 Have a Grill Coach question or episode idea? Email us at [email protected] or send a voicemail/text to (503) 850-8468. 🌟 Join our Patreon community for exclusive content and grab our free Magnetic Meat Temperature Chart to keep your cooks on track. 🌐 Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips to help you cook with confidence. Support the show

This week, Jay and Brian are joined by Andrew Rog — aka the Grill Sergeant — from ChefsTemp to talk all things Smart Temperature Technology. From wireless meat thermometers to smart grill gauges and airflow control fans, Andrew breaks down how cutting-edge tools are changing the way we cook over fire. Whether you're a backyard warrior or a seasoned pitmaster, this episode is packed with insights to help you cook smarter and eat better.  This week’s 🛠️ Grill Coach Recommends is a trio of smart temp tools from ChefsTemp - Check them out at TheGrillCoach.com!   🎙️ After the break, Jay and Brian dive deeper into Smart Temperature Technology with Andrew, exploring his journey with ChefsTemp and what drives his passion for bringing precision to the grill. Andrew walks through the ProTemp S1 and ProTemp 2 Plus in detail — how they work, what makes them stand out, and why smart grilling tech is the future for anyone serious about BBQ. Be sure to check out Andrew's YouTube channel at youtube.com/GrillSergeant for more from the Grill Sergeant himself. 💬 Have a Grill Coach question or episode idea? Email us at [email protected] or send a voicemail/text to (503) 850-8468. 🌟 Join our Patreon community for exclusive content and grab our free Magnetic Meat Temperature Chart to keep your cooks on track. 🌐 Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips to help you cook with confidence. Support the show

Episode 200 is here, and we are celebrating! Jay and Brian are joined by Frankie for a special roundtable episode looking back on 200 episodes of The Grill Coach Podcast. From favorite moments and memorable guests to the lessons learned along the way, this episode is a heartfelt thank-you to the BBQ community that has made it all possible. 🔥 Highlights: Frankie kicks things off sharing his cook of Tomahawk Steaks on the Masterbuilt Auto Ignite. Jay shares his Mojo Chicken Marinade cooked on a vertical skewer. And Brian brings a learning moment from his recent time behind the grill. ❓BBQ Question: "When you are used to cooking on charcoal and then forced to cook on a gas grill, what should I prepare for?"  Check out this week’s 🛠️ Grill Coach Recommends at TheGrillCoach.com - a great tool to diversify your grill game and bring bold cooking to your backyard setup. 🎙️ After the Break Jay, Brian, and Frankie sit down for a special 200th episode roundtable reflecting on the journey so far. They each share their most fun episode to create, the topic that challenged them most to prepare for, their most memorable guest, the Grill Coach Recommends gear they've gotten the most use out of, and how their grilling game has changed since starting the podcast. It's a fun, honest, and personal conversation that's as much a celebration of the BBQ community as it is of the show. Episodes Mentioned:  What topic/episode was most fun to create? Food with a handle #44Dawn Chiefs #166 - Grill Coach Podcast legend!Mexican BBQ - World Tour #94 What topic did you learn most about preparing for the show? Effect on Salt #121, honarable mention Meathead #87BBQ World Tour: Germany #152 - German immigrants/Texas; brisketAdrian Miller & The History of BBQ #122 What guest has been the most memorable? Listener Spotlight w/Brian #133Josh Silva #163 - still use his salsa recipe on KonnectedJoeCarla #45 - where cooking beginsWhat Grill Coach Recommends have you gotten the most use of? Kinders Buttery SteakhouseMobile table; gift; most underrated accessory is table spaceFireBoard💬 Have a Grill Coach question or episode idea? Email us at [email protected] or send a voicemail/text to (503) 850-8468. 🌟 Join our Patreon community for exclusive content and grab our free Magnetic Meat Temperature Chart to keep your cooks on track. 🌐 Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips to help you cook with confidence. Support the show

In this week’s episode of The Grill Coach Podcast, Jay and Brian break down why great BBQ begins in the kitchen. Before the fire is ever lit, the foundation for incredible food is built through planning, preparation, and attention to detail. The guys walk through how everything from sourcing quality meat to proper prep techniques plays a critical role in your final results on the grill. 🔥 Highlights Brian shares his first experience hanging ribs, talking through the setup and what he learned from the process. Jay highlights a whole picanha cooked on the rotisserie, showcasing why this cut continues to be a favorite for its flavor, simplicity, and impressive presentation. ❓ BBQ Question This week’s listener question asks: “What are some good beginner meats to practice with?” Jay and Brian offer practical recommendations for those just getting started, including forgiving cuts that help build confidence while learning fire management, seasoning, and doneness. Check out this week's 🛠️ Grill Coach Recommends at TheGrillCoach.com - a versatile prep tool that makes it easy to trim, season, marinate, and transport your food from kitchen to grill while keeping your workspace clean and organized. 🎙️ After the Break After the break, the conversation focuses on the full BBQ workflow and how it all starts in the kitchen. Jay and Brian walk through planning your cook, selecting and sourcing quality meat, and properly prepping your ingredients to set yourself up for success. They discuss the importance of preparing your cooker ahead of time and then shift into cooking techniques—emphasizing how to use sight, smell, sound, and touch to guide your cook. The episode wraps with key tips on resting your meat to retain juices and serving it properly, bringing the entire BBQ process full circle from kitchen to plate. Head over to TheGrillCoach.com for links to all the episodes mentioned in today's episode! 💬 Have a question for the show? Send us your BBQ questions or episode ideas at [email protected], or leave us a voicemail or text at (503) 850-8468. 🌟 Join our community on Patreon Support the show and connect with other BBQ enthusiasts on Patreon. Members get access to exclusive content and freebies like our Magnetic Meat Temperature Chart. 🌐 Learn more at Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips. 👍 If you enjoyed this episode, like, subscribe, share the podcast, and leave us a rating or review wherever you listen. Support the show

In this week’s episode of The Grill Coach Podcast, Jay and Brian explore how marinades can transform your grilling and BBQ. From building bold flavor profiles to tenderizing tougher cuts of meat, marinades are one of the most versatile tools in outdoor cooking. The guys break down how acids, enzymes, and seasoning work together to elevate beef, pork, poultry, and seafood on the grill. 🔥 Highlights - Brian shares his experience with his new ChefsTemp WiFi Thermometer, a handy tool for keeping an eye on temperatures during long cooks. Jay talks about a recent rotisserie picanha cook, highlighting why this cut is perfect for rotisserie grilling and how simple seasoning and technique can deliver incredible results. ❓BBQ Question - This week’s listener question asks: “How do I set up direct and indirect heat zones on my grill?” Jay and Brian explain how two-zone cooking works and why it’s one of the most important grilling techniques for controlling heat and avoiding burnt or undercooked food. Check out this week's 🛠️ Grill Coach Recommends  at TheGrillCoach.com. This accessory makes it incredibly easy to create a two-zone cooking setup on charcoal grills, helping you manage heat for both smoking and high-heat grilling. 🎙️ After the Break - The conversation dives deep into marinades for both flavor and tenderness. Jay and Brian discuss how marinade ingredients can complement different proteins, such as bold, acid-forward marinades for beef and pork, and lighter citrus-based marinades that work well with poultry and fish. They share examples like fajita marinades and mojo marinades, highlighting how balance between acid, salt, and aromatics builds flavor. The discussion also explores enzyme-based marinades used for tenderizing, including ingredients like pineapple, kiwi, Asian pear, papaya, and ginger. Each contains natural enzymes that break down connective tissue and protein bonds, which can help tenderize meat but must be used carefully to avoid turning meat mushy. The guys talk through examples like mapo-style marinades and al pastor, explaining how these ingredients are used in real recipes and how long meats should marinate for the best results. 💬 Have a question for the show?  Send us your BBQ questions or episode ideas at [email protected], or leave us a voicemail or text at (503) 850-8468. 🌟 Join our community on Patreon  Support the show and connect with other BBQ enthusiasts on Patreon. Members get access to exclusive content and freebies like our Magnetic Meat Temperature Chart. 🌐 Learn more at  Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips. 👍 If you enjoyed this episode, like, subscribe, share the podcast, and leave us a rating or review wherever you listen. Support the show

Rotisserie cooking is one of the most versatile and rewarding ways to grill. The constant rotation bastes the meat in its own juices, creating incredible flavor and evenly cooked results. In this episode, Brian and Jay talk about what foods really shine when cooked on a rotisserie and share ideas to help you get more out of this classic grilling technique. In this week’s 🔥Highlights Brian shares his recent cook of Gochujang Chicken Thighs, packed with bold flavor and perfect for the grill. Jay talks about receiving a special delivery that has him excited to fire up the grill. Our Listener Question is, “What part of the chicken do you like to cook best?” (What do you think? Let us know in the comments below!)  Looking to level up your Grill Game? Check out this week’s 🛠️Grill Coach Recommends at TheGrillCoach.com - a great way to add capability to your charcoal kettle grill and open up new cooking possibilities. 🎙️ After the Break After the break we dive into some of our favorite foods to cook on the rotisserie. We talk about classic poultry options and why the rotisserie is perfect for whole chickens and other birds. We also explore pork options like pork sirloin and whole pork loin, both of which benefit from the even heat and self-basting effect of the rotisserie. Brian and Jay also discuss creative cooks like pork lechon kawali and even picanha steaks, showing how the rotisserie can be used for much more than just whole birds. 💬 Have a question or episode idea? Email us at [email protected] or leave us a voicemail/text at (503) 850-8468 👍 Enjoy the show? Be sure to like, subscribe, and share the podcast, and please leave us a rating and review wherever you listen — it really helps others discover The Grill Coach Podcast! 🌟 Support the Show - Join our Patreon community for behind-the-scenes content and exclusive perks -  including our free Magnetic Meat Temperature Chart. Support the show

Knife skills are one of the most overlooked - and most important - foundations of great BBQ. This week, Brian and Jay break down the essential knife skills you need before the fire ever gets lit. From trimming brisket to breaking down chicken and slicing steak the right way, we explain how proper prep leads to better flavor, better texture, and better presentation on the plate. 🔥 Highlights: Jay shares his newest Rotisserie Chicken cook, and Brian talks about his new grill cart.  ❓BBQ Question: “What do you do with your ash can that collects your charcoal?” Check out this week's 🛠️ Grill Coach Recommends at TheGrillCoach.com - essential for adding prep space and enclosed storage to seriously level up your backyard cooking setup. 🎙️ After the Break: After the break, we dive into the knife skills every backyard pitmaster should master. We discuss the different types of knives and kitchen shears you should have on hand, along with choosing the right cutting board for BBQ prep. Then we walk through essential trimming techniques - and why trimming matters - covering chicken, pork, brisket, and steak. We also break down preparation basics and handling rules for poultry, pork, and beef to keep your cooks consistent, efficient, and safe. Whether you’re new to BBQ or looking to sharpen your fundamentals, this episode will help you build confidence at the cutting board. 💬 Have a Grill Coach question or episode idea? Email us at [email protected] or send a voicemail/text to (503) 850-8468. 🌟 Join our Patreon community for exclusive content and grab our free Magnetic Meat Temperature Chart to keep your cooks on track. 🌐 Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips to help you cook with confidence. Support the show

Barbecue is about community, tradition, and bringing people together — but what happens when your health forces you to rethink how you eat? In this powerful and personal episode, Jay and Brian are joined by Dr. Cory Jenks, co-host of the Diabetes Remission Roadmap Podcast, to talk about BBQ and diabetes.  🔥 Jay opens up about his recent Type 2 diabetes diagnosis, the prevalence of diabetes in our community, and his journey toward lowering his A1C. Together, they explore how we can continue to enjoy grilling and smoking while making smarter, sustainable choices for long-term health. 🎙️ After the break Cory shares his background in grilling and smoking before giving a clear overview of Type 2 diabetes, including common symptoms listeners should be aware of in case it’s time to take action. He explains how BBQ and grilled meats can affect blood sugar and insulin levels, offers practical strategies to reduce glucose spikes, and recommends helpful resources and recipes to support healthier habits. Be sure to check out 15 Minutes to Fitness by Dr. Ben Bocchicchio (also available on YouTube) and the HAVA app for simple, effective food tracking. 💬  Have a question or story to share? Email us at [email protected] or leave us a voicemail/text at (503) 850-8468. 🌟  Join Our Community: Support the show on Patreon and grab your free Grill Coach Magnetic Meat Temp Guide while you’re there! 🌐  More BBQ Resources: Visit TheGrillCoach.com for recipes, blog posts, and more episodes designed to help you become a more confident backyard pitmaster. Support the show

Choosing the right BBQ cooker can feel overwhelming — gas, charcoal, pellet, drum, offset, ceramic… the options seem endless. In this episode, inspired by a recent listener question, we break down how to actually decide which BBQ is right for you. It’s not about chasing trends or buying what someone else owns — it’s about understanding what you want to cook, how involved you want to be in the process, and who you’re cooking for. We explore convenience vs. craft, how the industry has evolved toward ease-of-use, and why learning core cooking methods matters more than the brand stamped on the lid. 🔥 Highlights: Brian’s flat iron steak fajitas (an underrated cut for tenderness and flavor) and Jay’s exploration of wagyu beef tallow. Check out this week's Grill Coach recommends at TheGrillCoach.com - a simple way to elevate everything from searing steaks to seasoning cast iron. 🎙️ After the Break we dive deep into how to think through your cooker decision the right way. We start by asking what you’re trying to achieve — quick weeknight grilling, low-and-slow barbecue, or a mix of both. We discuss who you’re cooking for and how that affects size and capacity, along with how hands-on you want to be during the cooking process. We talk about how the BBQ industry has shifted toward convenience with new cooker technology, but why mastering fire management and cooking methods will ultimately make you successful on any setup.  We also share our recommendations for beginners and why there’s nothing wrong with owning more than one cooker as your skills grow. Finally, we explain what types of cookers we would choose if we were starting from scratch, based on the kinds of cooks we are and the flavors we love to create. No matter where you are in your BBQ journey, this episode will help you clarify your goals and invest confidently in the right cooker for your style. 💬 Have a Grill Coach question or episode idea? Email us at [email protected] or leave us a voicemail or text at (503) 850-8468. 🌟 Join the Grill Coach community - support the show on Patreon and get access to exclusive extras — including our magnetic meat temperature chart. 🌐 Learn more at TheGrillCoach.com Support the show

Eating BBQ at a restaurant can be one of the best ways to experience great barbecue — if you know what you’re looking at. In this episode, Jay and Brian break down what it really means to dine out for BBQ, how to spot places that respect the craft, and what expectations you should bring with you when you walk into a true BBQ joint. From sell-out menus to ordering by the pound, we’re covering how BBQ works outside your backyard and why that matters. 🔥 Highlights Jay shares his recent brisket tacos cook, while Brian talks through making homemade tortillas from scratch. ❓ BBQ Question of the Week “I need advice on whether to get a charcoal grill or a gas grill?” Check out TheGrillCoach.com for this week's 🛠️ Grill Coach Recommends — an essential tool for anyone serious about making homemade corn tortillas. 🎙️ After the Break – BBQ Dining Out After the break, we dig into what we really mean when we say “BBQ Dining Out,” and why not every restaurant with BBQ on the menu qualifies as a true BBQ joint. We talk about what separates dedicated BBQ spots from casual restaurants, and why respecting the BBQ process matters — from the time and fuel involved to the people tending the pits. We also cover what you should expect when eating BBQ out, including why many spots sell out, why meat is often sold by the pound, and what “fresh cut” really means at the counter. Finally, we walk through the full BBQ experience, from meats and sauces to sides and desserts, and how it all comes together on the tray. 💬 Have a Grill Coach question or episode idea? Email us at [email protected] or leave us a voicemail or text at (503) 850-8468. 🌟 Join the Grill Coach community Support the show on Patreon and get access to exclusive extras — including our magnetic meat temperature chart. 🌐 Learn more at TheGrillCoach.com Support the show

Brisket tacos might be one of the best ways to turn a long cook into something truly unforgettable—and in this special Listener Spotlight episode, we’re joined by Claudio to break them down from start to finish. From brisket prep and smoke strategy to rich tallow-kissed tortillas and taco assembly, this episode is packed with technique, inspiration, and real-world experience you can apply to your next cook. 🔥 Highlights Jay revisits a Christmas Breakfast Fatty that deserves a second look, while Brian walks through a recent Weber Rotisserie Chicken cook and what made it shine. ❓ Listener Question “How can I keep meat from drying out on the grill?” We dig into heat control, timing, moisture management, and a few simple habits that make a big difference. 🛠️ Grill Coach Recommends at TheGrillCoach.com - perfect for night cooks and low-light checks at the grill. 🎙️ After the Break – Brisket Tacos with Claudio We’re joined by listener Claudio, who walks us through his grilling and smoking background and the inspiration behind his brisket taco recipe. We dig into brisket prep, seasoning, and cook strategy, then take it all the way to taco night with tallow-based tortillas, taco assembly, and final touches that make this cook stand out. We also talk salsa—whether it’s essential or optional—along with side dish ideas to round out the meal. To wrap it up, Claudio shares what’s next on his BBQ wish list, from techniques he wants to try to meats he’s excited to cook and cookers he’s got his eye on. 💬 Got a Grill Coach question or episode idea? Email us at [email protected] or leave us a voicemail or text at (503) 850-8468. 🌟 Patreon & Community Support the show and join the Grill Coach community on Patreon. Members get access to exclusive content—and yes, that free magnetic meat temperature chart everyone loves. 🌐 Learn More Visit TheGrillCoach.com for recipes, articles, and all things grilling and BBQ. Support the show

In this special Listener Spotlight episode, Jay and Brian are joined by Lamont for a dive into one of the most important (and often overlooked) BBQ skills: shopping for beef. From timing your meat purchases to knowing how much to buy, where to buy it, and what to look for at the counter, this episode is packed with practical advice to help you cook with confidence.  This week’s highlight 🔥 is a Christmas Day brisket and we dive deeper into the cook with Lamont later in the episode - trust us, you won’t want to miss this! BBQ Question ❓ of this week is “How do you keep your food from sticking to the grill?” We break down the fundamentals that make all the difference, no matter what grill you’re cooking on. This week’s 🛠️ Grill Coach Recommends at TheGrillCoach.com — not just great for pastor, but a versatile and essential tool for rotisserie-style cooking. 🎙️ After the Break  Listener Spotlight: Meet Lamont and hear about his grilling background and experienceWhen to buy meat for your cookHow to determine how much beef to buyWhere to buy quality meatWhat to look for when selecting beef at the store or butcher counter💬 Have a Grill Coach question or episode idea? Email us at [email protected] , or leave us a voicemail or text at (503) 850-8468.  🌟 Join the Grill Coach community - support the show on Patreon and get access to exclusive content — plus grab our free magnetic meat temperature chart. 🌐 Visit us online and find recipes, articles, and all our recommended gear at TheGrillCoach.com. Don’t forget to like, share, and subscribe wherever you listen to podcasts! Support the show

Dry braising is a technique that doesn’t get talked about nearly enough in the BBQ world — and in this episode, it’s brand new to The Grill Coach team. Jay and Brian break down what dry braising is, how it differs from traditional braising, and why it can be a powerful method for building flavor and tenderness without drowning your meat. If you love experimenting with new techniques that bridge classic BBQ and live-fire cooking, this one’s for you. We kick things off with 🔥 Highlights from the pit. Brian talks the Weber Rotisserie & Pizza Oven Combo, while Jay reconnects with an old friend — his drum smoker — and talks about what makes it such a versatile cooker. This week’s❓BBQ Question tackles a classic debate: when cooking brisket, do you go fat side up or fat side down?  Check out this week's Grill Coach Recommends 🛠️  at TheGrillCoach.com - essential for setting yourself up for success with dry braising and rotisserie cooks. After the break, we dive deep into dry braising, including: What dry braising actually is (and what it isn’t)When and why this technique works bestHow airflow, moisture retention, and fat rendering come into playCookers and setups that are ideal for dry braisingPractical tips to try it on your next BBQ cook💬 Have a question or episode idea? Email us at [email protected], or leave us a voicemail or text at (503) 850-8468 — we’d love to hear from you. 🌟 Join the Community: Support the show and get access to exclusive content by joining our Patreon — plus grab free resources like our magnetic meat temperature chart. 🌐 Visit Us Online: Head over to TheGrillCoach.com for articles, recipes, gear recommendations, and more. And don’t forget to like, share, and subscribe wherever you listen to podcasts. Support the show

Thinking about attending a BBQ competition but not sure what you’re actually looking at as a spectator? This week, Jay and Brian walk through what to expect when you attend a BBQ competition — how events are structured, what’s happening behind the scenes, and how to get more out of the experience whether you’re just there to eat, learn, or soak it all in. Jay kicks off 🔥 highlights and shares a Masterbuilt learning moment from a recent cook, and Brian breaks down his overnight pork shoulder. This week’s BBQ question❓ comes from our article Smoked Pork Butt 101: Unleash a BBQ Experience to Remember: “When cooking pork butt, do you prefer the fat cap up or down — and why?” Check out this week’s Grill Coach Recommends at TheGrillCoach.com — an essential piece of safety gear for backyard cooks, competitions, and peace of mind around live fire cooking. After the break, we kick off the main segment 🎙️  with a breakdown of BBQ competitions from a spectator’s point of view, including: The major governing bodies that run BBQ competitionsHow BBQ competitions are judged and what judges are scoringKey differences between the Kansas City Barbecue Society, Memphis Barbecue Network, and Steak Cookoff AssociationWhat to watch for when teams are cooking and turning in boxesHow to enjoy a competition!💬 Do you have a Grill Coach question or an episode suggestion? Email us at [email protected], or leave us a voicemail or text at (503) 850-8468. 🌟 From all of us at The Grill Coach Team — thank you for continuing to tune in and help grow our community. If you’d like to support the show, join us on Patreon and grab our free magnetic meat temperature chart. 🌐 Visit TheGrillCoach.com for recipes, BBQ articles, gear recommendations, and more to help you grill with confidence. Support the show