Dry braising is a technique that doesn’t get nearly enough attention in BBQ — and in this episode, Jay and Brian put it to the test for the first time. From pit highlights and rotisserie cooks to a classic brisket fat-side debate, the guys break down how dry braising works, when to use it, and why it deserves a spot in your BBQ toolbox.

What’s it really like to attend a BBQ competition as a spectator? In this episode, Jay and Brian break down what to expect when you visit a BBQ competition — from how events are organized to how judging works and what to watch for while teams are cooking. Whether you’re brand new to BBQ comps or just want to better understand what’s happening behind the scenes, this episode gives you the inside scoop.

Holiday feasts aren’t one-size-fits-all, and this episode proves it. Jay and Brian break down traditional and unconventional holiday proteins, share last-minute feast ideas (including a killer Breakfast Fatty), answer a BxBQ question on seasoning smoked pork butt, and talk holiday traditions, community, and keeping the grill fired up all season long.

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. Whether you’re new to hanging ribs or ready to refine your technique, this episode will give you the confidence and clarity to nail it every time!

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. We’re talking Wedding Oxtails, while Blue Cheese Bacon Burgers. This week’s BBQ Question is, “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, pull-apart tenderness every time. In this first part of our two-episode guide, we cover the Grill Coach Origin Story that led us to hanging ribs, the type of cooker you’ll need, essential accessories, and how to choose the best ribs for the job. We’ll also talk about how many racks you’ll need and how long it takes to achieve that smoky, tender perfection.

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.

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. In our main segment, we break down how to make weeknight grilling part of your regular routine —no stress, just flavor!

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 up disappointed? (Spoiler: we’ve got thoughts.) After the break, we dive into the showstopper:
What is a Tomahawk steak? How do you pick the right one? How do you prepare and cook it to perfection? We walk you through the full cook—from the reverse sear and smoke setup to using your thermometer, letting it rest, and of course, the best part—the eat.

This week we fire things up with some sizzling highlights: Jay battles the elements during a high-humidity cookout, and Brian takes us to flavor town with a homemade Hawaiian Plate Lunch. Then we’re joined by Alex, Mobile Applications Development Manager at Middleby Outdoor, for Part II of our smart grilling series. Alex breaks down how he’s helping build the future of outdoor cooking—using tiny computers to control fire. We dive into his BBQ background, how he got into the tech side of grilling, and what exactly is and is not considered "AI-powered." Tune in as we explore: What to look for in a smart grill? The evolution of grilling technology, and what the future holds for connected outdoor cooking. Whether you're a backyard beginner or a gadget-loving pitmaster, this episode is packed with flavor and fire.

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. 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! Listener Question of the Week: “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. After the break, we get into core ingredients for building dry rubs and our go-to seasonings for Pork, Beef, Poultry, and Seafood!