Anatomy Of A Taco
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This week we’re breaking down the anatomy of a taco! What makes a good taco? We go over the various components of a taco and discuss ways to put your own spin on this beloved classic. Tune in below to listen!
We kick it off with highlights! Frankie shares his first cook on a new gas grill and sunny Portland days. Jay talks tandoori chicken and yogurt marinades.
BBQ question of the week is, “Can you get a good dark bark when using a pellet cooker?” Tune in to hear our take and let us know what you think!
Check out this week’s Grill Coach Recommendation, Cotton Glove Liners and 100 Disposable Gloves! Great for handling hot proteins and tools!
After the break we dive into the beloved taco. What goes into making a good taco? What’s better, corn or flour tortillas? Can you smoke a tortilla? What cookers are best to cook various taco fillings? What do you top a taco with? We discuss this and more!
If you want a deeper dive into the origin or tortillas and Mexican cuisine, check out our BBQ World Tour - What is Mexican BBQ episode!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And of course, don’t forget to share to support the show!
We all love the smoky, juicy goodness of pulled pork, right? Our carefully crafted smoked pork recipe will have you bringing that same delicious meat into your kitchen from your own backyard. And we all know that pulled pork seems to expand when you shred it, but don’t worry about leftovers! We’ve got creative, mouthwatering solutions like pulled pork tacos and BBQ pulled pork sandwiches that will keep the family running back for more.