Spice Up Your Life! (How to make your own seasonings)
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This week the guys are talking homemade spices! Our highlights include beef tallow steaks, pork shoulder hash, butterflied chicken drumsticks, and even a poached egg debate!
BBQ Question of the Week is, “Can you make a medium rare brisket?”
This week’s #grillcoachrecommendation is unctuous and delicious wagyu beef tallow! Perfect on steaks, vegetables, sauces and more!
In the second segment we dive deep into making your own spices and seasonings! We cover basics like using salts, granulated vs. powdered ingredients, dried herbs, and even shopping tips! What flavor profiles go best with chicken, beef, and pork? Tune in and find out!
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This week on The Grill Coach Podcast, we're diving into the fundamentals of seasoning meat for the grill! Whether you're cooking pork, beef, chicken, or seafood, we break down the best dry rub tips and flavor profiles to elevate your BBQ game. Jay shares his experience smoking brisket on the Masterbuilt Gravity Series smoker. Brian grilled up some shrimp skewers and breaks down the simple key: don’t take your eyes off them! Listener Question of the Week: “What do you think about adding mustard on top of smashburgers before the flip?” Brian and Jay share their thoughts on this mustard-forward burger hack and how it affects flavor and crust. After the break, we get into core ingredients for building dry rubs and our go-to seasonings for Pork, Beef, Poultry, and Seafood!