The Grill Coach

We'll be back next week with a new episode! In the meantime here's one of our favorite past episodes with Meathead!
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This week the one and only Meathead Goldwyn joins the show! Creator of AmazingRibs.com, author of New York Times Best Seller “Meathead, The Science of Great Barbecue and Grilling” and BBQ Hall of Famer! We talk about his entry into the world of bbq, creating AmazingRibs.com, his book and the three temps every bbq enthusiast should master! Meathead explains exactly how dry brining works, the advantages of the reverse sear, hot and fast cooking, and is #fatimization a thing? Check out this week's #GrillCoachRecommendation at TheGrillCoach.com and follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!

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This week Dawn’s back and we’re talking Super Bowl Foods + Date Night Meals. From pig shots to pork shoulder steaks this episode is packed with recipe ideas! Check out our full show notes with all the links we mentioned at TheGrillCoach.com!

We kick it off with Super Bowl food ideas! Dawn breaks down her pig shots form Postal Barbecue. Frankie learns about “Tyrokafteri” from How to Grill Vegetables by Steven Raichlen. Jay talks Lemon Pepper Wings from Adrian Miller’s Black Smoke.

BBQ Question of the week is, “I am a pellet cooker guy and I have taken a few classes from Bam Bam’s BBQ and a couple more local classes. I am wondering if anyone else is using this method. I use a name brand bag of pellets for the smoker, but for my smoke tube I use Green Mountain Texas Blend. I feel like I get a good smoke flavor from the better pellets in the tube and I'm not "wasting" my boujee pellets in the hopper. Just wanted to get your thoughts on this.” What do you think? Have you used this technique before? Let us know in the comments below!

After the break we switch gears and talk our Valentines Day meals. Frankie starts with his plan for Reverse Seared Rack of Lamb from Pit Barrel Cooker Co. Jay talks Pork Shoulder Steaks. Dawn plans for a Surf and Turf Charcuterie Style BBQ spread.

You can find Dawn on Instagram @DawnChiefs or on Facebook at A Woman and Her Grill.

Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!

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In this very special episode Jay and Frankie talk with Adrian Miller, Author of Black Smoke: African Americans and the United States of Barbecue. We’re talking his recent book Black Smoke and the influence African Americans have had on the world of bbq.

Jay and Frankie kick off the episode with highlights! Frankie shares his country style ribs cooked on the Pit Barrel Cooke Jr. and adapting to grilling in the rain. Jay shares his new love for Grilled German Potato Salad!

BBQ Question of the week is, “Is a salt, pepper, garlic rub good for burgers?” What do you say? Tune into the episode to hear Jay and Frankie’s take, and let us know what you think in the comments below!

Check out this week’s Grill Coach Recommendation at TheGrillCoach.com.

After the break we Adrian Miller joins us and we talk his cooking origin story and what influenced him to begin writing about BBQ. We then dive into the history of bbq, it’s Indigenous roots, the shift to what we currently consider bbq and the significant influence and contribution African Americans have had on the culture of BBQ. Adrian shares his thoughts on the current state of BBQ and what the future may hold.

You can find Adrian Miller on Instagram and across all socials @SoulFoodScholar!

Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!

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This week Jay and Frankie are talking salt and and it’s impact on flavor. The first in a new series, we’re talking Salt as in Salt, Fat, Acid, Heat! Listen to the episode below! 

We kick it off with highlights including Frankie’s inside cooking adventures and Jay’s new bbq convert! BBQ Question of the week is, “What is the stall?” Jay breaks it down and we cover some tips on how to deal with the dreaded stall!

Check out this week’s Grill Coach Recommendation at TheGrillCoach.com! An essential for anyone looking to level up their cooking game.

After the break we dive into the wonderful world of salt! Jay shares some key takeaways from the Samin Nosrat’s book, Salt, Fact, Acid, Heat and it’s significant impact on the flavor of the food we eat.

Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!

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Are BBQ Tortillas a thing? We’ll find out! This week we’re joined by Dawn and talking tortillas, bbq, and good food (not just tacos)! 

Dawn kicks off our highlights segment with her pulled pork smoked queso. Frankie talks smoked spatchcocked chicken on the Pit Barrel Jr. Jay shares a rare brisket learning moment.

Settle a debate: pre-shredded cheese or freshly grated cheese?

BBQ Question of the week is, “What’s the best way to keep food serving worthy for a bbq pop up?”

Check out this week’s Grill Coach Recommendation and the links we mention at TheGrillCoach.com!

After the break we dive into the bbq tortilla. We talk different ways of incorporating tortillas into our bbq cooking, and not just tacos! We talk Enchiladas, Arepas, Pupusa’s, and even some alternatives like Roti and Naan!

You can find Dawn on Instagram @DawnChiefs

Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!

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We’re joined by Rusty from Salt City Barbecue and the Pitmasters Podcast. You’ll remember Rusty from episode 38 where he shares his insights into the world of competition bbq. This week his back and we talking the 3 things he wish he knew before opening his food truck Salt City Barbecue. Check out our full show notes at TheGrillCoach.com!

Frankie kicks highlights off with his quick kabobs and chimichurri cooked on his Traeger Ranger. Rusty talks steaks on the PK Grill and the sear revolution! Jay shares his beef chuck roast stew cooked in Kinders Bone Broth. 

After the break Rusty shares his motivation behind wanting to open a food truck, the reality of what that involves, and the difference between cooking in food truck vs your backyard.

Have you ever thought of opening a food truck? Then you won’t want to miss Rusty’s 3 things he wish he knew before opening a food truck. He shares the complexities of licensing and offers a few pro tips from lessons learned, the difficulties of maintaining a social media presence, and the demand for food trucks!

You can find more info about Rusty, his food truck, and the competition team at SaltCityBBQ.co (that’s .CO not .com!) and his podcast with co-host Anthony Lujan at ThePitmastersPodcast.com.

Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!

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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!

Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!

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Happy Holidays from The Grill Coach team! We'll be taking a Holiday break and are excited to be back in 2023! In the meantime check out past episodes at TheGrillCoach.com and let us know what you're cooking this Holiday season! Reach out to us at [email protected]!

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We’re back with Sara Range! Sara is back this week sharing 5 tips for hosting a holiday party spread, and how to be a good potluck guest! From what to cook and when to cook it, to how to serve it! Sara even shares some show stopping recipes sure to impress.

Don’t forget to check out Sara’s past episodes: Sara Range Talks Traeger Cooking and Recipe Development (Episode 42) and Fancy BBQ and 5 Tips to Taking Beautiful BBQ Photos (Episode 29).

Of course, we gotta kick off the episode with highlights. Sara makes her TV Debut gives us a behind the scenes peek into live TV! Jay shouts out a recent visit with Anthony from Mega Texas BBQ and getting to cook on a gravity fed charcoal grill. Frankie shares a technology fail and a gentle reminder to calibrate your thermometers!

BBQ Question of the week is, “What is the best way to transport your BBQ?” What are your favorite ways to take your bbq on the road?

Check out this week's Grill Coach Recommendation at TheGrillCoach.com!

After the break we get into 5 Tips for Hosting a Holiday Party (Or Being a Good Grilling Potluck Guest)! Tune in, you won’t want to miss this!

Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!

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This week Frankie and Jay are talking 5 Tips for Cooking on Your Weber Kettle with Anthony from Mega Texas BBQ! From choosing the right kettle to keeping it well maintained, you won’t want to miss this!

We kick off the episode with highlights. Jay shares a bbq visit to Bonfire - A Smokin’ Taqueria in South Carolina. Frankie talks BBQ Charcuterie Boards and a visit to Bobby Flay’s Amalfi in Las Vegas. Anthony shares his family tradition of the Holiday Brisket!

BBQ Question of the week is, “I let my hopper run dry - Will letting the hopper run out of pellets hurt your smoker?” What do you think?

Check out this week’s Grill Coach Recommendation at TheGrillCoach.com!

Tune in to the episode below to hear more! You can find Anthony @Mega_Texas on IG and TikTok and don’t forget to check out his last episode (20) for even more tips from Mega Texas BBQ!

Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!

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