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!

Check out this week's Grill Coach Recommendation and all the links we mentioned at TheGrillCoach.com!

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