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.

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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

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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

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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.

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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 experience
• When to buy meat for your cook
• How to determine how much beef to buy
• Where to buy quality meat
• What 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!

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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 best
• How airflow, moisture retention, and fat rendering come into play
• Cookers and setups that are ideal for dry braising
• Practical 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.

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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 competitions
• How BBQ competitions are judged and what judges are scoring
• Key differences between the Kansas City Barbecue Society, Memphis Barbecue Network, and Steak Cookoff Association
• What to watch for when teams are cooking and turning in boxes
• How 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.

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The holidays are here, and this week Jay and Brian are talking Holiday Feasts — covering both traditional favorites and unconventional proteins that can shake up your holiday table. Whether you’re planning weeks ahead or need a last-minute idea that still delivers big flavor, this episode is packed with inspiration for the entire holiday season.

Jay kicks 🔥 Highlights off with a look at the rich tradition of Réveillon Dinners in New Orleans and how these celebratory late-night meals capture the spirit of the holidays. We hear updates from the newly launched (and unofficial) Grill Exchange Program!

This week’s ❓ BBQ Question comes from our article Smoked Pork Butt 101: Unleash a BBQ Experience to Remember: “How do you season smoked pork butt with apple juice and apple cider vinegar?” Jay and Brian break down how to layer sweetness, acidity, and seasoning to build flavor without overpowering the smoke.

Check out this week’s 🛠️ Grill Coach Recommends at TheGrillCoach.com - an essential tool for holiday cooking. 

We kick off the main segment with a morning feast featuring a 🥓 Breakfast Fatty, inspired by Ashley Thompson from Episode 26 (don’t forget to check out this bonus breakfast fatty recipe from Dawn). It’s the perfect last-minute holiday idea — easy to prep, flexible, and guaranteed to impress. 

We roll through holiday protein inspiration including poultry feasts like spatchcock turkey, citrus-glazed duck, Christmas goose, and Cornish hens; pork favorites such as crown roast with sauerkraut and knödels or glazed smoked ham; beef centerpieces like prime rib with au jus and tomahawk steaks with herbed butter; and a lamb feast built around garlic, rosemary, thyme, and a rich red wine sauce. 🍖

🌟 Join Our BBQ Community! After 150+ episodes, we want to thank our Patreon supporters—your support keeps this show sizzling! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.

💬 Have a question or show idea? Email us at [email protected] or call/text us at (503) 850-8468. 

🌐 Visit TheGrillCoach.com for recipes, guides, gear recommendations, and everything you need to make this holiday season your best one yet. Happy Holidays and happy grilling! And if you enjoy the show, don’t forget to like, share, and subscribe wherever you listen to podcasts.

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In this follow-up to our hanging ribs deep dive, we’re back with another packed episode of tips, techniques, lessons learned, and a whole lot of BBQ inspiration. Jay kicks things off with his mouthwatering 25-day aged ribeye, while Brian breaks down his latest project: building the Big Poppa Smokers Barrel Kit. 

Check out this week’s Grill Coach Recommends at TheGrillCoach.com - a pro level accessory for a DIY Drum Smoker Build.

In our main topic, we break down everything you need to master hanging ribs—whether you’re prepping for a weekend cook or aiming to serve a perfect rack at Sunday 1 PM sharp. We cover:

• The Sunday 1 PM Eating-Time Scenario Plan
• The Cook: Step-by-Step Breakdown
• Potential Dangers & How to Avoid Them
• Hanging Logistics: What You Need to Know
• What Type of Fuel You Can Use
• Clean Smoke Fundamentals
• Prepping the Ribs the Right Way
• Hooking the Ribs Securely
• Positioning & Hanging Ribs Above the Coals
• Hot Air Mechanics & Heat Movement
• Fatimization (Rendering & Self-Basting Explained)
• Wood Selection & Managing Wood Smoke
• Finishing Your Ribs for Maximum Flavor

Whether you’re new to hanging ribs or ready to refine your technique, this episode will give you the confidence and clarity to nail it every time.

Tune in, take notes, and get ready to hang those ribs like a pro!

💬 Got a question or show idea? Email us at [email protected] or call/text us at (503) 850-8468.

🌟 Join Our BBQ Community! After 150+ episodes, we want to thank our Patreon supporters—your support keeps this show sizzling! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.

🌐 Check out TheGrillCoach.com for recipes, blogs, and more BBQ fun.

Support the show

The Grill Coach crew is back! After a short break, Jay and Brian fire up the mics with some welcome life updates and a few mouthwatering highlights. Jay’s been serving up Wedding Oxtails, while Brian talks about the Blue Cheese Bacon Burger at Mott Canyon Tavern.

This week’s BBQ Question comes from Pat on our blog: “How many hours do you smoke a pork butt per pound at 225?” — we break it down with tips to help you nail that perfect, pull-apart tenderness every time.

Check out this week's Grill Coach Recommends at TheGrillCoach.com - perfect for the pitmaster who loves to tinker and customize their cook!

After the break we dive into our main topic: Hanging Ribs. In this first part of our two-episode guide, we cover the Grill Coach Origin Story that led us to hanging ribs, the type of cooker you’ll need, essential accessories, and how to choose the best ribs for the job. We’ll also talk about how many racks you'll need and how long it takes to achieve that smoky, tender perfection.

It’s the start of a new chapter — and the start of your next favorite rib technique. Fire up your pits and hang out with us for The Grill Coach Guide to Hanging Ribs – Part 1!

💬 Got a question or show idea? Email us at [email protected] or call/text us at (503) 850-8468.

🌟 Join Our BBQ Community! After 150+ episodes, we want to thank our Patreon supporters—your support keeps this show sizzling! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.

🌐 Check out TheGrillCoach.com for recipes, blogs, and more BBQ fun.

Support the show