Memorial Day and Summer BBQ!

Written By Frankie Martinez
Memorial Day BBQ

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This week the guys are talking Memorial Day and Summer BBQ! First segment highlights include Wes’ sausage egg muffin Blackstone hack, Jay’s smoked pork shoulder money muscle, and butterflied chicken drumsticks!

BBQ Question of the week is, “When spatchcock-ing a chicken, how do you keep the skin from becoming rubbery?”

This week’s #grillcoachrecommendation is a reliable pair of Poultry Shears! Heavy duty, spring loaded, easy to clean - and perfect for spatchcock chicken!

In the second segment we dive into Memorial Day and Summer BBQ. We talk some memorial day trivia, what’s on the grill this Memorial Day, summer cook wishlists and goals and three tips to kick off summer bbq!

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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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