The Grill Coach’s New Season
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We’re back with a very special episode and talking “New Seasons”. Jay and Frankie give an official Grill Coach welcome to Brian as he joins as a full time co-host! Tune into the episode below!
Sticking with tradition we kick it off with highlights! Frankie talks whole fish on the Kanka Grill. Brian shares cast iron chuck steak burnt ends. Jay makes camp fire bbq in the Blue Ridge Mountains.
This week our Grill Coach Question is, What is a Slow N’ Sear? Do you have a grill coach question? Call or Text us at (503) 850-8468!
This week’s Grill Coach Recommendation is, you guessed it, a Slow N’ Sear!
After the break we welcome Brian the show. We learn more about his bbq background, style, and strengths and discuss why he is excited to join as a co-host! We also break down some new changes to the show - including a new bi-weekly episode cadence.
After 150+ episodes we’d like to send a huge thank you to you to our Patreon supportors - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!
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Call or Text us at (503) 850-8468
Check out more episodes with Brian!
This week we are joined by Steven Raichlen and are discussing his exciting new book release about cooking Beer-Can Chicken! What was the inspiration for this book? How do you prepare a can for cooking beer-can chicken? What is liquid smoke? We cover history and techniques to recipes and beyond. Brian shares Peking Beer-Can Chicken. Frankie cooks two Classic Beer-Can Chickens. Jay makes Thai Coconut Beer-Can Chicken - and maybe even brines a chicken?! After the break Steven explains some of the basics of how to cook Beer Can Chicken while giving the listeners enough ideas to put their own twist on it - inspiring ideas like using wine, soda or coconut milk instead of beer. With this fresh take on the original version published in 2002, Steven shares amazing recipes like Chinese style, Peking Beer Can Chicken or Belgium and French style Chicken Carbonnade and many more!