Brad Baych: Author of Primal Cuts Cookbook

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This week we're going deep on beef with Brad Baych, author of Primal Cuts Cookbook, plus a home-run cooking technique that'll have your dutch oven working overtime.

🔥 Highlights - Jay kicks things off with a homemade bacon story that's equal parts ambitious and delicious. Not to be outdone, Brian brings the heat with Jalapeño & Hatch chili seasoning, and this week he's putting it to work on fish tacos. If you've been looking for a way to level up taco night, this one's worth a listen.

❓ Grill Coach Cooking Technique - This week's technique is all about low and slow: braised beef belly in a dutch oven, the perfect technique for getting that fall-apart tenderness without drying things out.

🎙️ After the Break, Jay and Brian sit down with Brad Baych, author of Primal Cuts Cookbook: A Butcher's Guide to Selecting, Preparing, and Perfecting Beef. Brad shares his path from cooking background to launching his YouTube channel, and what inspired him to write the book. The conversation digs into the difference between primal and subprimal cuts, what those terms actually mean for home cooks, and where to start if you want to buy beef in bigger, more economical pieces.

They break down the "big three" — strip, ribeye, and tenderloin — the primals most readily available to buy whole and cut yourself, and also talk through budget-friendly options like the chuck roll. Check out more from Brad on YouTube @ButcherWizard.

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