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.

Listener Chris tackles one of BBQ's biggest debates: is Al Pastor defined by its marinade or its method? It's a special Listener Highlight episode on The Grill Coach Podcast.

Andrew Rog — aka the Grill Sergeant — from ChefsTemp joins Jay and Brian to talk Smart Temperature Technology. From wireless meat thermometers to smart grill gauges, find out how these tools are changing the BBQ game.

Jay and Brian are joined by Frankie for a special 200th episode roundtable, looking back on favorite moments, memorable guests, and how the podcast has shaped their grilling game. Thank you to the BBQ community for getting us here!

Jay and Brian explain why great BBQ starts in the kitchen, covering everything from planning and prep to cooking, resting, and serving for better results every time.

Jay and Brian break down how marinades work for both flavor and tenderness. Learn how acids, enzymes, and seasoning enhance beef, pork, poultry, and fish while exploring classic marinade ideas like fajitas, mojo, and al pastor.

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.