Jay and Brian welcome listener Andy to the show for a episode packed with great cooks, killer tips, and plenty of BBQ inspiration. Andy brings his go-to chicken wings with a favorite Kinder's rub combo, Jay fires up pork belly burnt ends, and Brian takes on a whole rotisserie chicken. Plus, the guys tackle your pork chop and tenderloin questions and Andy shares some of his greatest grill wins — including salsa verde on the flat top, the 0-400 wing method, and a pulled ham you'll want to add to your lineup.

Jay and Brian are fired up this week with Al Pastor Nachos, race weekend pulled pork tacos, and listener feedback from Walter and Corey - plus everything you need to know to cook a steak better than any steakhouse, from prep to plate.

Jay and Brian are sharing their top tips for planning a BBQ menu — from picking the right meats to nailing your cook times. Plus, Jay recaps a live Myron Mixon brisket demo, Brian makes Al Pastor on the skewer, and they tackle whether meat quality is really worth the extra spend.

Chef Blackwell Smith, founder of Lucky Cajun Seasoning, joins Jay and Brian to talk fresh-ground spices, the "Born On" Difference, and his No BS Cookbook. This one's full of flavor from start to finish.

Salt can make or break your BBQ. This week, Jay and Brian break down how to use it right - from dry brining to finishing touches—so every bite is seasoned to perfection.

Listener Chris tackles one of BBQ's biggest debates: is Al Pastor defined by its marinade or its method? It's a special Listener Highlight episode on The Grill Coach Podcast.

Andrew Rog — aka the Grill Sergeant — from ChefsTemp joins Jay and Brian to talk Smart Temperature Technology. From wireless meat thermometers to smart grill gauges, find out how these tools are changing the BBQ game.

Jay and Brian are joined by Frankie for a special 200th episode roundtable, looking back on favorite moments, memorable guests, and how the podcast has shaped their grilling game. Thank you to the BBQ community for getting us here!

Jay and Brian explain why great BBQ starts in the kitchen, covering everything from planning and prep to cooking, resting, and serving for better results every time.

Jay and Brian break down how marinades work for both flavor and tenderness. Learn how acids, enzymes, and seasoning enhance beef, pork, poultry, and fish while exploring classic marinade ideas like fajitas, mojo, and al pastor.