BBQ Tortillas
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Are BBQ Tortillas a thing? We’ll find out! This week we’re joined by Dawn Chiefs and talking tortillas, bbq, and good food (not just tacos)! Tune into the episode below!
Dawn kicks off our highlights segment with her pulled pork smoked queso. Frankie talks smoked spatchcocked chicken on the Pit Barrel Jr. Jay shares a rare brisket learning moment.
Settle a debate: pre-shredded cheese or freshly grated cheese?
BBQ Question of the week is, “What’s the best way to keep food serving worthy for a bbq pop up?”
Check out this week’s Grill Coach Recommendation - a bamboo cutting board! Easy on your knifes and essential for slicing you’ll want to make sure you get a cutting board with built in grooves to easy clean up!
After the break we dive into the bbq tortilla. We talk different ways of incorporating tortillas into our bbq cooking, and not just tacos! We talk Enchiladas, Arepas, Pupusa’s, and even some alternatives like Roti and Naan! Check out Hey Grill Hey’s Grilled Flour Tortillas for some inspiration!
Want a slightly deeper dive into the history of tortillas? Check out episode 94, What Is Mexican BBQ?
You can find Dawn on Instagram @DawnCheifs
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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.