What to Smoke When You Don’t Have a Lot of Time
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Jay and Brian are firing up the smoker without clearing your schedule - this week's episode is all about quick, weekday-friendly smoked cooks that deliver big BBQ flavor without the all-day commitment. Plus, Brian makes the case for a seriously underrated cut of steak that deserves a spot on your grill.
🔥 Highlights
Jay and Brian kick things off reacting to a head-scratching backyard BBQ video - someone out there combined a cheese grater and a rack of ribs, and the guys have thoughts.
Brian then shines a spotlight on the chuck eye steak - also known as the Delmonico - and makes a compelling case for why this budget-friendly cut is flying under the radar. Rich, beefy, and surprisingly tender, it's a gem hiding in the shoulder. Pro tip from the guys: check out Jess Pryles' video on how to pick the best chuck eye at the store before your next grocery run!
❓ BBQ Question of the Week
This week's listener question cuts right to the point: "Why don't you like filet mignon?" Jay and Brian give their honest take on the most famous - and most polarizing - cut in the butcher case.
🛠️ Grill Coach Recommends: This week Jay and Brian are recommending Cowboy Hardwood Lump Charcoal - and if you've been relying on standard briquettes, this might be the upgrade your backyard cooks have been waiting for. It's especially great for weekday cooks when you want to get up to temp quickly and spend less time managing your fire and more time actually grilling.
🎙️ After the break Jay and Brian get into the real meat of the episode - a breakdown of quick, budget-friendly smoked cooks you can pull off in under three hours on a weeknight. From pork tenderloin and thick-cut pork chops to sausages, beef for tacos, and juicy chicken thighs, this is your go-to guide for bringing smoky flavor to the dinner table without turning it into an all-day project.
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Jay and Brian break down the art of the weekday smoke - big BBQ flavor without the all-day time commitment. Plus, Brian makes the case for the chuck eye steak, the Delmonico cut that's been flying under the radar way too long.