We’re building community of outdoor cooks, and we could use your help!
We’re here to learn, teach and share the amazing world of grilling and bbq. Based on our personal experiences, we’ve curated some of our most trusted and valued products to share with you. Consider supporting us by checking out some of our affiliates below!
Snake River Farms
Snake River Farms and Double R Ranch are both premium brands of Agri Beef, a family owned company with over 50 years experience in the beef industry. “We take pride in doing what’s right - for our animals, our environment and our customers.”
PK Grills
My PK Original has been a workhorse in my cooker lineup. It’s an efficient, fun to use, and super well made charcoal grill that will last a lifetime. See for yourself how great these cookers are. They don’t call it the “Steak Champ” for nothing. Tell them Wes at The Grill Coach sent you!
Traeger Grills
We love pellet grills and are proud to recommend Traeger Grills! If you want easy and dependable operation Traeger is incredible. Traeger has some of the most advanced controllers and robust construction to last a lone time. Get yours today.
Patreon
We love grilling and bbq, and hope you do too! Please consider joining our Patreon which helps cover things like podcast hosting, website hosting and more. Your subscription goes directly to helping us provide you with the best content possible!
This week Brian and Jay are back and talking selecting and buying cast iron. Why cast iron? Where to buy cast iron? We’ll answer this and much more! We kick it off with highlights! Brian shares his hack for economical pork chops. Jay cooks an emergency skirt steak. After the break we dive deep into Cast Iron - Selecting and Buying! We talk what’s in Jay and Brian’s cast iron arsenal. We answer, What is a dutch oven? How much does cast iron cost? Can you cook eggs on a cast iron? Where do you buy cast iron? We answer this and so much more! Don’t miss Brian’s cast iron outdoor storage hack!
We’re back with a very special episode and talking “New Seasons”. Jay and Frankie give an official Grill Coach welcome to Brian as he joins as a full time co-host! Tune into the episode below! Sticking with tradition we kick it off with highlights! Frankie talks whole fish on the Kanka Grill. Brian shares cast iron chuck steak burnt ends. Jay makes camp fire bbq in the Blue Ridge Mountains. This week our Grill Coach Question is, What is a Slow N’ Sear? After the break we welcome Brian the show. We learn more about his bbq background, style, and strengths and discuss why he is excited to join as a co-host! We also break down some new changes to the show - including a new bi-weekly episode cadence.
This week we are back and talking cooking fish hot and fast. From buying fish to recipes we have you covered! First, highlights! Jay kicks it off with a recent cook of smoked oxtails and chicken wings. Frankie shares a recent double header at Matt’s BBQ Tacos at Great Notion Brewing. After the break we dive into cooking fish on a charcoal grill (or gas grill)! Where to buy fish? How to prep fish? What’s the best way to cook fish on the grill? We cover this and much more! Looking for some recipe inspirations? Check out Contramar’s Red and Green Grilled Snapper (video here) from My Mexico City Kitchen: Recipes and Convictions [A Cookbook] by Gabriela Cámara. Or, try this Grilled Pompano with Cebu Lechon Mix!
This week we making another step on our BBQ World Tour and talking German BBQ! We’re joined by Brian V. who takes us down the wonderful world of German BBQ. First, we kick it off with highlights! Inspired by last week’s episode Brian fires up the grill and makes steak au poivre. Jay shares a special delivery of some Snake River Farms Kurobuta Pork Ribs. Frankie talks wedding bbq on a Santa Maria style grill! After the break we dive into German BBQ. What is German BBQ? How has German BBQ shaped American BBQ? We cover common sides, condiments, recipes and more!
This week Frankie and Jay are talking February Highlights (and other good things we ate!). Tune into the episode below! We kick it off with Bacon Wrapped Filet Mignon and Steak Au Poivre. Frankie has an impromptu homemade sausage party from one of his favorite butcher at The Sheridan Fruit Co. in Portland. He also shares a visit to a Yakitori spot while visiting Seattle. Chicken hearts anyone? Jay tries out a couple of new BBQ spots in Atlanta and an upcoming BBQ competition he will be scooping out - Sip & Swine. He also shares a recent smoked oxtail cook!
We’re back this week talking Super Bowl BBQ! Frankie and Jay are joined by Dawn and share what we’ll be cooking up for this Super Bowl Sunday. Dawn kicks off highlights with her mushroom, bacon, and Swiss cheese fatty. Frankie shares a tomahawk steak on the Traeger Ranger. Jay visits Heirloom BBQ and Geary Farms. Looking for Super Bowl bbq ideas? We break down some of our go to recipes for game day grilling. Jay makes smoked & fried chicken wings. Frankie talks smoked chuck roast taco and nacho bar. Dawn shares her version of kettle-fried Buffa-Que chicken wings!
The Grill Coach is back! In this week's episode Jay and Frankie are back and talking our BBQ Resolutions for 2024! Frankie kicks off highlights with his New Year's cook including prime rib, home made stock, smoked pork belly, and mole! Jay talk's his Christmas Brisket - a new tradition?Jay and Frankie dive into some of our bbq resolutions - or intentions - for this year!
This week Frankie and Jay are discussing their Thanksgiving cook(s)! What went good, what went bad, and what we want to do next! Jay cooked 3 turkeys this year and he breaks down his cooks including a spatchcocked turkey, an injected turkey, and a wet brined turkey! Frankie cooked 3 turkeys, too! He shares a spatchcocked turkey on the kettle, a smoked turkey, and his first deep fried turkey!
We’re talking 5 Turkey Tips for the Holiday Season! We’ll cover all the essentials for a show-stopping turkey! Jay kicks off highlights with a new find - Heirloom Market BBQ in Atlanta. Frankie talks chicken quarters and pork shoulder steaks on the Kanka Grill! BBQ Question of the week is, “I have a camp chef pellet smoker when I set it to 170°(doing jerky) it can climb as high as 250° is that normal?" After the break we talk 5 Turkey Tips for the Holiday Season. How long do you need to thaw a frozen turkey? How do you brine a turkey? How do you set up your cooker for grilling a turkey? We’ll cover this and much more!
Our Partners
As a grilling enthusiast, you should know that a clean grill is the key to delicious food. Wire brushes and stainless steel bristles are popular choices for effective cleaning, but not all grill brushes are created equal. In this Grill Coach guide, we'll explore the ins and outs of grill brushes, including the best overall options, bristle-free alternatives, and even grill rescue brushes for those tough, stuck-on food situations.
Blackstone seasoning is the first and most crucial step to achieve perfectly cooked dishes, like scrambled eggs or fried rice. This guide will help you season a brand new Blackstone griddle from out of the box and maintain seasoning so its ready for your cooking needs. We break down a step-by-step process of seasoning your new griddle and maintaining its seasoning to ensure the best possible cooking results.
If you're a fan of smoky, juicy brisket, then you know how important it is to get the perfect cook. But what happens when you have leftovers and need to reheat that delicious meat without it becoming dry and chewy? Fear not, because, in this blog post, we'll show you how to reheat brisket like a pro.
I love the versatility of cooking on a Blackstone Griddle because I can cook just about anything on the Griddle in a quick and easy manner. I love the different techniques that can be used depending on what and when you want to cook. One could have an epic Griddle day and cook all three of these meals in the same day. I will share with you these amazing ideas so you can include them into your rotation of great meals cooked outside. Let's dive into the three things I want to cook on my Blackstone Griddle - Breakfast Hash, Smash Burgers, and Teppanyaki!
We at The Grill Coach are so passionate and enthusiastic about bbq and grilling we always have our eye on the “next” thing. If you love bbq and grilling you too probably are always looking at a new cooker, a new smoker or a new technique to try. This craft that we love has endless possibilities. Is there a best way? Probably not. Is there a better way? Of course!
A couple of years ago I got to “test drive” a Blackstone griddle prior to owning mine and it was awesome. I was hooked once I saw how easy it was to handle and cook on. Santa brought me one (LINK) that Christmas after I wouldn’t shut up about it. I promptly did epic breakfasts, fried rice, country style potatoes and whatever else I could find an excuse to cook on it. After owning it a while and the newness wore off I reflected on what I cooked on it and the accessories I purchased for it.
Guest Contributor Nick Catalana visits the Grill Coach and shares his process for making homemade bacon!
Can you taste different wood smokes? We put our hosts to the test in this delicious experiment!
When it comes to BBQ meats, there is nothing better than delicious pork. What if I told you that your pork experience can be even greater! These 4 reasons will let you know why Kurobuta pork is incredible and why you need to try it.
This week we are joined by Steven Raichlen and are discussing his exciting new book release about cooking Beer-Can Chicken! What was the inspiration for this book? How do you prepare a can for cooking beer-can chicken? What is liquid smoke? We cover history and techniques to recipes and beyond. Brian shares Peking Beer-Can Chicken. Frankie cooks two Classic Beer-Can Chickens. Jay makes Thai Coconut Beer-Can Chicken - and maybe even brines a chicken?! After the break Steven explains some of the basics of how to cook Beer Can Chicken while giving the listeners enough ideas to put their own twist on it - inspiring ideas like using wine, soda or coconut milk instead of beer. With this fresh take on the original version published in 2002, Steven shares amazing recipes like Chinese style, Peking Beer Can Chicken or Belgium and French style Chicken Carbonnade and many more!