5 Things They Tell You Not To Grill
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Has anyone ever told you you couldn’t grill something? This week the guys are discussing 5 common things they say you shouldn’t be grilling.
We kick it off with this weeks highlights including country style pork ribs, cooking tri-tip on the road, and a listeners pro-tip on how to make a McDonalds worthy egg!
BBQ Question of the Week is, “What’s the point of cedar planks for cooking fish? Can you use them to cook anything else?”
Never tried using cedar planks? Cue this week’s #grillcoachrecommendation - Cedar Grilling Planks! Perfect for fish, cheese, chicken, veggies and more!
In the second segment we discuss food that some tell you not to grill. Leafy greens? Go for it. Cheese? Let’s do it. Brisket?! Tune in and find out!
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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!