Thinking about your first charcoal grill? Jay and Brian make the case for the Weber Kettle, the classic that has launched a million backyard cookouts. Plus: Brian's Bulgogi bowl, Jay's Big Green Egg pork chop tips, and the scraper tool every kettle owner needs.

This week, Jay and Brian tackle one of the most underrated parts of any cookout: what's in your glass. From beer and bourbon to wine and cocktails, they break down how to pair your drinks with your BBQ for maximum flavor.

This week we're joined by Brad Baych, author of Primal Cuts Cookbook, to break down primal vs. subprimal cuts and where to start buying beef whole. Plus, homemade bacon, jalapeño-hatch fish tacos, and a braised belly dutch oven technique you won't want to miss.

Jay and Brian break down the art of the weekday smoke - big BBQ flavor without the all-day time commitment. Plus, Brian makes the case for the chuck eye steak, the Delmonico cut that's been flying under the radar way too long.

Andy is back on The Grill Coach, and this week the guys are reflecting on everything they've learned along the way — the game-changers, the wins, and the honest learning moments that come with leveling up your backyard BBQ game.

Jay and Brian welcome listener Andy to the show for a episode packed with great cooks, killer tips, and plenty of BBQ inspiration. Andy brings his go-to chicken wings with a favorite Kinder's rub combo, Jay fires up pork belly burnt ends, and Brian takes on a whole rotisserie chicken. Plus, the guys tackle your pork chop and tenderloin questions and Andy shares some of his greatest grill wins — including salsa verde on the flat top, the 0-400 wing method, and a pulled ham you'll want to add to your lineup.

Jay and Brian are fired up this week with Al Pastor Nachos, race weekend pulled pork tacos, and listener feedback from Walter and Corey - plus everything you need to know to cook a steak better than any steakhouse, from prep to plate.

Jay and Brian are sharing their top tips for planning a BBQ menu — from picking the right meats to nailing your cook times. Plus, Jay recaps a live Myron Mixon brisket demo, Brian makes Al Pastor on the skewer, and they tackle whether meat quality is really worth the extra spend.

Chef Blackwell Smith, founder of Lucky Cajun Seasoning, joins Jay and Brian to talk fresh-ground spices, the "Born On" Difference, and his No BS Cookbook. This one's full of flavor from start to finish.

Salt can make or break your BBQ. This week, Jay and Brian break down how to use it right - from dry brining to finishing touches—so every bite is seasoned to perfection.