BBQ World Tour: Italy!
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This week the guys embark on another BBQ World Tour Stop - Italy!
In our first segment highlights include Jay’s roadside bbq, Frakie’s Traeger Ranger learning moment and Wes’ homemade “hot spice”! Questions include, “When wrapping your proteins, do you get an advantage finishing them in the smoker vs. an oven?” and “How do you make smoked burgers?”
Check out this weeks #GrillCoachRecommendation - Cattleman's Grill California Tri-Tip Rub & Seasoning! In the second segment we dive deep into Italy and in its many food contributions to the world, bbq included! We’re talking Spiedini, Stigghiole, Porchetta, Steak Florentine and more! Don't forget to follow us on Instagram, Facebook and Youtube @TheGrillCoach.
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!