For an everyday grilled meal I would say chicken is the king. I would also say that chicken thighs would be the crown jewels of the chicken. Thighs have a few things going for them, they’re cheap, readily available, and delicious when grilled. Here’s a quick way to cook a very forgiving protein and make it different enough each time to keep it interesting.
Choosing the right BBQ cooker doesn’t have to be overwhelming. In this episode, we break down how to decide which grill or smoker fits your cooking style, your crowd, and your budget. From convenience cookers to traditional fire management, we help you focus on mastering cooking methods first — so any cooker can work for you.
Jay and Brian break down what it really means to dine out for BBQ, including how to spot true BBQ joints, why the process deserves respect, and what to expect when ordering barbecue by the pound. They cover sell-outs, fresh-cut meats, and how meats, sauces, sides, and desserts come together to define the BBQ dining experience.
In this Listener Spotlight episode, we’re joined by Claudio for a deep dive into brisket tacos. From brisket prep and the cook to tallow-based tortillas, taco assembly, salsa, and sides, this episode is packed with tips to turn your next brisket into an unforgettable taco night.
In this Listener Spotlight episode, Jay and Brian are joined by Lamont to break down how to shop for beef with confidence. From when to buy meat and how much to get, to where to shop and what to look for at the counter, this episode is packed with practical tips. Plus, a Christmas Day brisket and answers to a classic BBQ question you don’t want to miss.
Dry braising is a technique that doesn’t get nearly enough attention in BBQ — and in this episode, Jay and Brian put it to the test for the first time. From pit highlights and rotisserie cooks to a classic brisket fat-side debate, the guys break down how dry braising works, when to use it, and why it deserves a spot in your BBQ toolbox.
What’s it really like to attend a BBQ competition as a spectator? In this episode, Jay and Brian break down what to expect when you visit a BBQ competition — from how events are organized to how judging works and what to watch for while teams are cooking. Whether you’re brand new to BBQ comps or just want to better understand what’s happening behind the scenes, this episode gives you the inside scoop.
Holiday feasts aren’t one-size-fits-all, and this episode proves it. Jay and Brian break down traditional and unconventional holiday proteins, share last-minute feast ideas (including a killer Breakfast Fatty), answer a BxBQ question on seasoning smoked pork butt, and talk holiday traditions, community, and keeping the grill fired up all season long.
In this follow-up to our hanging ribs deep dive, we’re back with another packed episode of tips, techniques, lessons learned, and a whole lot of BBQ inspiration. Whether you’re new to hanging ribs or ready to refine your technique, this episode will give you the confidence and clarity to nail it every time!
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.
Jay shares his personal journey with his diabetes diagnosis as Dr. Cory Jenks joins the show to discuss how BBQ and blood sugar can coexist. Learn how grilled foods impact insulin levels, symptoms to watch for, and practical tips to enjoy barbecue while improving your health.