Cooking Fish
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This week we are back and talking cooking fish hot and fast. From buying fish to recipes we have you covered! Tune into the episode below!
First, highlights! Jay kicks it off with a recent cook of smoked oxtails and chicken wings. Frankie shares a recent double header at Matt’s BBQ Tacos at Great Notion Brewing.
This week’s Grill Coach Recommendation is a Fish Spatula! Ideal for cooking fish on the grill, inside, and even pan frying.
After the break we dive into cooking fish on a charcoal grill (or gas grill)! Where to buy fish? How to prep fish? What’s the best way to cook fish on the grill? We cover this and much more!
Looking for some recipe inspirations? Check out Contramar’s Red and Green Grilled Snapper (video here) from My Mexico City Kitchen: Recipes and Convictions [A Cookbook] by Gabriela Cámara. Or, try this Grilled Pompano with Cebu Lechon Mix!
Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach.
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.