Get Outside And Grill!
This week Brian and Jay are back and talking selecting and buying cast iron. Why cast iron? Where to buy cast iron? We’ll answer this and much more! We kick it off with highlights! Brian shares his hack for economical pork chops. Jay cooks an emergency skirt steak. After the break we dive deep into Cast Iron - Selecting and Buying! We talk what’s in Jay and Brian’s cast iron arsenal. We answer, What is a dutch oven? How much does cast iron cost? Can you cook eggs on a cast iron? Where do you buy cast iron? We answer this and so much more! Don’t miss Brian’s cast iron outdoor storage hack!
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? 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.
This week we are back and talking cooking fish hot and fast. From buying fish to recipes we have you covered! First, highlights! Jay kicks it off with a recent cook of smoked oxtails and chicken wings. Frankie shares a recent double header at Matt’s BBQ Tacos at Great Notion Brewing. After the break we dive into cooking fish on a charcoal grill (or gas grill)! Where to buy fish? How to prep fish? What’s the best way to cook fish on the grill? We cover this and much more! Looking for some recipe inspirations? Check out Contramar’s Red and Green Grilled Snapper (video here) from My Mexico City Kitchen: Recipes and Convictions [A Cookbook] by Gabriela Cámara. Or, try this Grilled Pompano with Cebu Lechon Mix!
As a grilling enthusiast, you should know that a clean grill is the key to delicious food. Wire brushes and stainless steel bristles are popular choices for effective cleaning, but not all grill brushes are created equal. In this Grill Coach guide, we'll explore the ins and outs of grill brushes, including the best overall options, bristle-free alternatives, and even grill rescue brushes for those tough, stuck-on food situations.
Blackstone seasoning is the first and most crucial step to achieve perfectly cooked dishes, like scrambled eggs or fried rice. This guide will help you season a brand new Blackstone griddle from out of the box and maintain seasoning so its ready for your cooking needs. We break down a step-by-step process of seasoning your new griddle and maintaining its seasoning to ensure the best possible cooking results.
If you're a fan of smoky, juicy brisket, then you know how important it is to get the perfect cook. But what happens when you have leftovers and need to reheat that delicious meat without it becoming dry and chewy? Fear not, because, in this blog post, we'll show you how to reheat brisket like a pro.
I love the versatility of cooking on a Blackstone Griddle because I can cook just about anything on the Griddle in a quick and easy manner. I love the different techniques that can be used depending on what and when you want to cook. One could have an epic Griddle day and cook all three of these meals in the same day. I will share with you these amazing ideas so you can include them into your rotation of great meals cooked outside. Let's dive into the three things I want to cook on my Blackstone Griddle - Breakfast Hash, Smash Burgers, and Teppanyaki!
We at The Grill Coach are so passionate and enthusiastic about bbq and grilling we always have our eye on the “next” thing. If you love bbq and grilling you too probably are always looking at a new cooker, a new smoker or a new technique to try. This craft that we love has endless possibilities. Is there a best way? Probably not. Is there a better way? Of course!
A couple of years ago I got to “test drive” a Blackstone griddle prior to owning mine and it was awesome. I was hooked once I saw how easy it was to handle and cook on. Santa brought me one (LINK) that Christmas after I wouldn’t shut up about it. I promptly did epic breakfasts, fried rice, country style potatoes and whatever else I could find an excuse to cook on it. After owning it a while and the newness wore off I reflected on what I cooked on it and the accessories I purchased for it.
Guest Contributor Nick Catalana visits the Grill Coach and shares his process for making homemade bacon!
Can you taste different wood smokes? We put our hosts to the test in this delicious experiment!
When it comes to BBQ meats, there is nothing better than delicious pork. What if I told you that your pork experience can be even greater! These 4 reasons will let you know why Kurobuta pork is incredible and why you need to try it.
Finally nailed that Brisket Cook. Check it out.
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!