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.

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🌐 Visit TheGrillCoach.com for recipes, gear recommendations, and more BBQ tips to help you cook with confidence.

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