Brisket Dust
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We’re back this week talking Brisket Dust. This Columbian inspired dish is a must try! If you haven’t heard of this yet, you’re in for a treat! Tune into the episode below.
Frankie kicks off highlights with his most recent cook on the Kanka Grill. Jay talks pork chops with Kinder’s red garlic rub.
“What is the purpose of the can of beer in a beer can chicken?” What do you think? Let us know at TheGrillCoach.com!
In our main topic we dive into just what exactly is Brisket Dust? How do you make Brisket Dust? What do you use Brisket Dust for? We’ll discuss this and much more, tune into the episode below!
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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.