This week on The Grill Coach Podcast, we're diving into the fundamentals of seasoning meat for the grill! Whether you're cooking pork, beef, chicken, or seafood, we break down the best dry rub tips and flavor profiles to elevate your BBQ game.
đź‘€ Grill Coach Check-In
Jay shares his experience smoking brisket on the Masterbuilt Gravity Series smoker. Brian grilled up some shrimp skewers and breaks down the simple key: don’t take your eyes off them! Learn how timing and color cues helped him nail the cook in just 90 seconds.
âť“ Listener Question of the Week
 From Gordon, an aspiring grill master: “What do you think about adding mustard on top of smashburgers before the flip?” Brian and Jay share their thoughts on this mustard-forward burger hack and how it affects flavor and crust.
🔥 Check out this week's Grill Coach Recommendation at TheGrillCoach.com!
🎧 After the break, we get into core ingredients for building dry rubs and our go-to seasonings for:
 • Pork – balancing sweet and heat
 • Beef – deep, bold, and peppery
 • Poultry – citrusy, herby blends
 • Seafood – light, bright, and spice-kissed
💬 Have a Grill Coach question or episode suggestion? We’d love to hear from you!
 📧 Email us: Support@TheGrillCoach.com
đź“ž Call/Text: (503) 850-8468
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After 150+ episodes, we want to thank our Patreon supporters—your support makes this show possible! Learn more about Patreon at TheGillCoach.com and grab your free magnetic meat temperature chart.
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