BBQ Resolutions: 2024

Written By Frankie Martinez
smoked beef ribs

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The Grill Coach is back! In this week's episode Jay and Frankie are back and talking our BBQ Resolutions for 2024!


Frankie kicks off highlights with his New Year's cook including prime rib, home made stock, smoked pork belly, and mole! Jay talk's his Christmas Brisket - a new tradition?

Jay and Frankie dive into some of our bbq resolutions - or intentions - for this year! 

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Guide To Hanging Ribs - Part 2
Guide To Hanging Ribs - Part 2

In this follow-up to our hanging ribs deep dive, we’re back with another packed episode of tips, techniques, lessons learned, and a whole lot of BBQ inspiration. Whether you’re new to hanging ribs or ready to refine your technique, this episode will give you the confidence and clarity to nail it every time!

Grill Coach Guide To Hanging Ribs - Part 1
Grill Coach Guide To Hanging Ribs - Part 1

The Grill Coach crew is back! After a short break, Jay and Brian fire up the mics with some welcome life updates and a few mouthwatering highlights. We’re talking Wedding Oxtails, while Blue Cheese Bacon Burgers. This week’s BBQ Question is, “How many hours do you smoke a pork butt per pound at 225?” — we break it down with tips to help you nail that perfect, pull-apart tenderness every time. In this first part of our two-episode guide, we cover the Grill Coach Origin Story that led us to hanging ribs, the type of cooker you’ll need, essential accessories, and how to choose the best ribs for the job. We’ll also talk about how many racks you’ll need and how long it takes to achieve that smoky, tender perfection.

Pork Shoulder Steaks
Pork Shoulder Steaks

Pork shoulder steaks are one of the most underrated cuts you can throw on the grill. They’re flavorful, versatile, and easy on the budget — whether you cook them hot and fast, braise them for tenderness, or even give them a kiss of smoke. In this episode, we break down everything you need to know: how to choose the best steaks, what you should expect to pay, and our favorite cooking methods, sides, and sauces to make them shine.

Frankie Martinez
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