Happy New Year 2023!
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We ring in the New Year doing what we love best - talking highlights! Tune in to the episode below.
Frankie shares grilling steaks at work, Buttery Steakhouse and Pistachio Mole from Mi Casa Tu Casa.
Jay talks Al Pastor Tacos and Carnitas on the Blackstone Griddle and the perfect surface temp for achieving ultimate caramelization!
How do you measure surface temp? With this week’s Grill Coach Recommendation - a ThermoPro Digital Infrared Thermometer Gun! Great for the Blackstone Griddle or cast iron cooking!
BBQ Question of the week is, “What temp should I be cooking a double smoked ham to?” Tune in below to hear Jay break down the bacteria “danger zone” and check out this guide from FoodSafety.gov on Meat and Poultry Roasting Guides. Great reference for timing and safe cooking temps for all kinds of cuts of meats and roasts.
Speaking of ham, don’t miss Jay’s Pecan Maple Syrup Glazed Ham story!
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. And don’t forget to share!
Mentioned Books
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.