The Grill Coach

This week, Jay and Brian are joined by Andrew Rog — aka the Grill Sergeant — from ChefsTemp to talk all things Smart Temperature Technology. From wireless meat thermometers to smart grill gauges and airflow control fans, Andrew breaks down how cutting-edge tools are changing the way we cook over fire. Whether you're a backyard warrior or a seasoned pitmaster, this episode is packed with insights to help you cook smarter and ea...

Episode 200 is here, and we are celebrating! Jay and Brian are joined by Frankie for a special roundtable episode looking back on 200 episodes of The Grill Coach Podcast. From favorite moments and memorable guests to the lessons learned along the way, this episode is a heartfelt thank-you to the BBQ community that has made it all possible.

🔥 Highlights: Frankie kicks things off sharing his cook of Tomahawk Steaks on the Masterbuilt...

In this week’s episode of The Grill Coach Podcast, Jay and Brian break down why great BBQ begins in the kitchen. Before the fire is ever lit, the foundation for incredible food is built through planning, preparation, and attention to detail. The guys walk through how everything from sourcing quality meat to proper prep techniques plays a critical role in your final results on the grill.

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Brian shares his first exper...

In this week’s episode of The Grill Coach Podcast, Jay and Brian explore how marinades can transform your grilling and BBQ. From building bold flavor profiles to tenderizing tougher cuts of meat, marinades are one of the most versatile tools in outdoor cooking. The guys break down how acids, enzymes, and seasoning work together to elevate beef, pork, poultry, and seafood on the grill.

🔥 Highlights - Brian shares his experience with...

Rotisserie cooking is one of the most versatile and rewarding ways to grill. The constant rotation bastes the meat in its own juices, creating incredible flavor and evenly cooked results. In this episode, Brian and Jay talk about what foods really shine when cooked on a rotisserie and share ideas to help you get more out of this classic grilling technique.

In this week’s 🔥Highlights Brian shares his recent cook of Gochujang Chicken...

Knife skills are one of the most overlooked - and most important - foundations of great BBQ. This week, Brian and Jay break down the essential knife skills you need before the fire ever gets lit. From trimming brisket to breaking down chicken and slicing steak the right way, we explain how proper prep leads to better flavor, better texture, and better presentation on the plate.

🔥 Highlights: Jay shares his newest Rotisserie Chicken...

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 l...

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...

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 ...

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.

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Jay rev...

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 dee...

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, th...

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 re...

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 Ne...

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 o...

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,...

Pork shoulder steaks are one of the most underrated cuts you can throw on the grill. They’re flavorful, versatile, and easy on the budget — whether you cook them hot and fast, braise them for tenderness, or even give them a kiss of smoke. In this episode, we break down everything you need to know: how to choose the best steaks, what you should expect to pay, and our favorite cooking methods, sides, and sauces to make them shine.

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This week on The Grill Coach Podcast, we’re making grilling during the busy week easy, efficient, and seriously delicious.

First up, Jay shares a proud moment teaching someone how to grill the perfect steak. Wes has a thermometer fail turned learning moment. For our Grill Coach Recommends, checkout TheGrillCoach.com!

In our main segment, we break down how to make weeknight grilling part of your regular routine:

 🔥 The best cooke...

This week on The Grill Coach Podcast, we’re talking big flavor and even bigger bones—it’s all about the mighty Tomahawk steak!

But first, we kick things off with our weekly highlights: Jay takes us on his Brisket Taco and Tallow Adventure, while Brian gets schooled by his own Party Ribs in a delicious learning moment. Then we tackle a listener-inspired question: Could a 28-inch grill with a lid double as table space, or would I end ...