The Grill Coach

This week the guys dive deep into our weeks highlights! Frankie kicks it off with his backyard DIY project, talks how to be a good bbq guest, and a recent visit to HATCH Yakitori + Bar! Jay talks meat snacks, rib tips, Blues Hog glazed spareribs and the magic of fatimization! Wes rounds us out with sharing his amazing Oklahoma Onion Burgers cooked on the Blackstone Grill! Check out this week's Grill Coach Recommendation at TheGrillCoach.com! BBQ Question of the week is, “How do you cook a tomahawk steak on a gas grill?” What are your top 3 tips? Shoot us an email at [email protected]! 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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Albert from Ochoa’s Smokehouse joins us for a very special listener highlight! We begin with highlights: Did Frankie finally master hot & fast ribs? Jay shares some magical pork candy. Wes experiments with Nawabi and Tandoori marinated chicken thighs. BBQ question of the day is, “Any tips for cooking my first brisket on a vertical charcoal smoker?” Check out this weeks Grill Coach Recommendation at TheGrillCoach.com! After the break we have a great conversation with Albert from Ochoa’s Smokehouse. Albert shares his cooking background and some lessons and favorite takeaways from listening to the show! We talk Traeger, pellet grill smoking, cooking with the family, pastrami, and so much more! Check out Albert @Ochoas_Smokehouse on Facebook, Instagram and Youtube! 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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The guys are back at it this week! We take a pit stop on our BBQ World Tour and talk the Japanese specialty of Yakitori BBQ!  Wes kicks off this week’s highlights with two listener submitted #protips, one for hanging chicken on a vertical cooker and another for achieving the ultimate fatamization! Meat Redemption? Frankie shares his boneless skinless chicken thighs that may give pre-marinated meat it’s much needed moment. Jay shares some wisdom summed up in 3 simple words: follow the grease! BBQ question of the day is from Joel, “How do you feel about vertical charcoal smokers?” Check out this week's Grill Coach Recommendation at TheGrillCoach.com! After the break we dive deep into Yakitori BBQ! What exactly is Yakitori BBQ? What makes Binchotan Charcoal so special? We break down the traditional 7 spice mix shichimi togarashi and share a simple Tare sauce recipe perfect for chicken yakitori! Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected]! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!

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The team gets a visit from a Fresno Famous caterer and bbq shop owner of Mega Texas BBQ. Hear about how he got started, and the BBQ road trip where his inspiration comes from. Our team still shares our highlights, listener questions. Then a NEW Grill Coach Challenge.

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We’re back this week talking summer highlights! Jay talks about cooking a brisket on a trusty 22-inch weber kettle, a first for him. Frankie talks 4th of July spatchcocked chicken (smoked and grilled) and a burger disaster averted! Wes tries out a new listener recommended spice and proposes a new way to cook bacon?! For a highlight episode, there’s a surprising amount of learning moments too. Hot and fast ribs strike again!

BBQ question of the day is from Eric. He asks, “What meats and cuts do you dry brine or not dry brine? And if you dry brine do you stay away from salt when you put the rest of the seasonings on or would you try and wash it off or just keep it on for extra salt flavor.” 

Check out this weeks Grill Coach Recommendation at TheGrillCoach.com!

Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!

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The teams out this Holiday week, but we'll be back next Thursday with a brand new episode! Fear not - here's a throwback to episode 63 - 5 Sizzling Summer Grilling Recipes!

In this episode we talk 5 Sizzling Summer Grilling Recipes! In the first segment our highlights include charred salsa and mango jalapeño melody, New Orleans Grilled Oysters and Wagyu Ribeye Filet - Ultra! Questions include: What to buy first, Traeger or XL Big Green Egg and What sides can you do on a smoker? Check out our new weekly #GrillCoachRecommendation  at TheGrillCoach.com.  After the break we dive into our 5 Sizzling Summer Grilling Recipes! Spiky glazed kurobuta pork shank, kimchi beef and pork burger with gochujang mayo, grilled peach salad, pulled pork tacos and a hibiscus mezcal margarita! Don't forget to follow us on Instagram, Facebook and Youtube@TheGrillCoach.

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This week we’re talking 4th of July BBQ! We talk some July 4th fun food facts, and recipes! We kick it off with highlights; Jay shares his Jalapeño popper learning moment, Wes reminds us of the importance of grilling chili’s outside, and Frankie shouts out The BBQ Central Show! BBQ question of the day is from Dawn! She asks, “Is there a good way to safely cool meat down to keep it from overcooking while resting if you let it get a little bit away from you when it’s on the grill?” What do you think? Check out this weeks Grill Coach Recommendation at TheGrillCoach.com In the second segment we talk some July 4th food facts including National Grilling Month, National BBQ Day, and popular proteins and sides! Do you know how much beer is consumed over the 4th of July holiday weekend? Tune in and find out! 

Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!

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Has anyone ever told you you couldn’t grill something? This week the guys are discussing 5 common things they say you shouldn’t be grilling. We kick it off with this weeks highlights including country style pork ribs, cooking tri-tip on the road, and a listeners pro-tip on how to make a McDonalds worthy egg! BBQ Question of the Week is, “What’s the point of cedar planks for cooking fish? Can you use them to cook anything else?”  Check out this week’s Grill Coach Recommendation at TheGrillCoach.com! In the second segment we discuss food that some tell you not to grill. Leafy greens? Go for it. Cheese? Let’s do it. Brisket?! Tune in and find out! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!

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This week the guys are talking homemade spices! Our highlights include beef tallow steaks, pork shoulder hash, butterflied chicken drumsticks, and even a poached egg debate! BBQ Question of the Week is, “Can you make a medium rare brisket?” Check out this week’s #grillcoachrecommendation at TheGrillCoach.com! In the second segment we dive deep into making your own spices and seasonings! We cover basics like using salts, granulated vs. powdered ingredients, dried herbs, and even shopping tips! What flavor profiles go best with chicken, beef, and pork? Tune in and find out! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!

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We have a very special episode this week as we celebrate our 100th Episode! True to form we kick it off with this weeks highlights that include a Smokeless Barbie, Prime Steaks, Smoked Ribs, and Tri-Tip! BBQ Question of the Week is, “When using charcoal, is there an advantage to starting the charcoal in a chimney first rather than spreading out the charcoal in the bottom of the grill and lighting the charcoal with a propane torch?” Check out this week’s #grillcoachrecommendation at TheGrillCoach.com! In the second segment we discuss our beginnings, behind the scenes stats, and revisit Episode 1! We chat some our most useful learned techniques, favorite podcast guests, our core items and so much more! Thank you to all of our listeners for your support from episode 1 to episode 100, we couldn’t do this without you! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don’t forget to share!

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