Brian and Jay break down some of the best foods to cook on the rotisserie, from classic poultry to pork loin, pork sirloin, and even picanha steaks. If you’ve been looking for new ideas to try on your rotisserie, this episode will help you get more out of this versatile grilling technique.

Knife skills are the foundation of great BBQ. This week, Brian and Jay break down the essential knives, shears, and cutting boards every pitmaster should own, plus trimming techniques for chicken, pork, brisket, and steak. Learn why proper prep leads to better flavor, texture, and presentation before the fire ever gets lit.

Jay shares his personal journey with his diabetes diagnosis as Dr. Cory Jenks joins the show to discuss how BBQ and blood sugar can coexist. Learn how grilled foods impact insulin levels, symptoms to watch for, and practical tips to enjoy barbecue while improving your health.

Choosing the right BBQ cooker doesn’t have to be overwhelming. In this episode, we break down how to decide which grill or smoker fits your cooking style, your crowd, and your budget. From convenience cookers to traditional fire management, we help you focus on mastering cooking methods first — so any cooker can work for you.

Jay and Brian break down what it really means to dine out for BBQ, including how to spot true BBQ joints, why the process deserves respect, and what to expect when ordering barbecue by the pound. They cover sell-outs, fresh-cut meats, and how meats, sauces, sides, and desserts come together to define the BBQ dining experience.

In this Listener Spotlight episode, we’re joined by Claudio for a deep dive into brisket tacos. From brisket prep and the cook to tallow-based tortillas, taco assembly, salsa, and sides, this episode is packed with tips to turn your next brisket into an unforgettable taco night.

In this Listener Spotlight episode, Jay and Brian are joined by Lamont to break down how to shop for beef with confidence. From when to buy meat and how much to get, to where to shop and what to look for at the counter, this episode is packed with practical tips. Plus, a Christmas Day brisket and answers to a classic BBQ question you don’t want to miss.

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.