Grilling For Two

Written By Frankie Martinez
heart shaped steaks

You’ll find links to all our recommendations below, some of which are affiliate links. This is a great way to support the show!

This week the guys are talking Grilling For Two! Highlights include Jay's Jalapeño learning moment, Wes' epic super bowl spread, and Frankie's tri-tip nachos!

BBQ Question of the day is, "How do you cold smoke salmon?"

Check out this week's #GrillCoachRecommendation - a Smoker Tube for Pellets!

In the second segment it's Grilling For Two as we share some of our favorite go to special meals for two - and a gimmick or game changer update!

Follow us on Instagram, Facebook and Youtube @TheGrillCoach and don’t forget to share!

Mentioned Episodes: Butcher Secrets with Frank The Butcher

Featured
Pork Shoulder Steaks
Pork Shoulder Steaks

Pork shoulder steaks are one of the most underrated cuts you can throw on the grill. They’re flavorful, versatile, and easy on the budget — whether you cook them hot and fast, braise them for tenderness, or even give them a kiss of smoke. In this episode, we break down everything you need to know: how to choose the best steaks, what you should expect to pay, and our favorite cooking methods, sides, and sauces to make them shine.

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Weeknight Grilling
Weeknight Grilling

This week on The Grill Coach Podcast, we’re making grilling during the busy week easy, efficient, and seriously delicious. First up, Jay shares a proud moment teaching someone how to grill the perfect steak. Wes has a thermometer fail turned learning moment. In our main segment, we break down how to make weeknight grilling part of your regular routine —no stress, just flavor!

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Tomahawk Steak 101
Tomahawk Steak 101

This week on The Grill Coach Podcast, we’re talking big flavor and even bigger bones—it’s all about the mighty Tomahawk steak! But first, we kick things off with our weekly highlights: Jay takes us on his Brisket Taco and Tallow Adventure, while Brian gets schooled by his own Party Ribs in a delicious learning moment. Then we tackle a listener-inspired question: Could a 28-inch grill with a lid double as table space, or would I end up disappointed? (Spoiler: we’ve got thoughts.) After the break, we dive into the showstopper:
What is a Tomahawk steak? How do you pick the right one? How do you prepare and cook it to perfection? We walk you through the full cook—from the reverse sear and smoke setup to using your thermometer, letting it rest, and of course, the best part—the eat.

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Frankie Martinez
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