The Grill Coach

Delicious pichana steaks on some homemade skewers from a listener Chris. I love this cut very unique but any steak lover would enjoy. Fyi. This will be a highlight on a future podcast episode. Jay

Jay had a great time experiment with new flavors and a cooking technique. These are called Filipino Sticky Ribs. Stay tuned to The Grill Coach podcast to hear about it. It will be a highlight coming up! I can't wait to share the story with our listeners. It was a GRILL COACH WIN!

New episode coming this week!

Brian’s grilling highlight from Episode 154: Chuck Steak Burnt Ends. It turned out that two hours of smoking before braising was a bit too much, but the sauce saved the day. Braising for two hours in that liquid kept things nice and moist. Dinner was great!

Cooking brats over an open fire in the north Georgia mountains! Doesn't get more Grill Coach than this. Get outside and grill! Listen to episode # 154, Grill Coach New Season to hear about Jay's highlight! getoutsideandgrill 🔥

Episode Alert 📣 This week Frankie and Jay are joined by Ryan Mitchell, co-author of Ed Mitchell’s Barbeque! This cookbook is not only full of amazing recipes highlighting North Carolina and whole-hog barbeque, but also offers an enlightening history behind this cherished tradition.

Ryan shares the barbeque that started it all and growing up in the family business. He shares the motivation and development of the book and the community of people who helped bring it to life. Of course, Ryan even shares some signature tips for cooking a whole-hog!

You can find Ryan Mitchell on Instagram and Ed Mitchell on Facebook @ "The Pitmaster" Ed Mitchell or online at ThePitmasterEdMitchell.com. Check out their line of sauces True Made Foods!

Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube . And of course, don’t forget to share to support the show!

Ed Mitchell’s Barbeque - A Cookbook — The Grill Coach We are joined by Ryan Mitchell of Ed Mitchell’s Barbeque! This cookbook highlights North Carolina and whole-hog barbeque and the history behind this cherished tradition. Ryan shares the barbeque that started it all, the motivation behind the book and the community of people who helped bring it to ...

Sunday night ribs! Straight savory with no sauce. buttery steakhouse and woodfired garlic. Cooked on a weber kettle by Jay

Albert from Ochoa’s Smokehouse joins us for a very special listener highlight! We begin with highlights: Did Frankie finally master hot & fast ribs? Jay shares some magical pork candy. Wes experiments with Nawabi and Tandoori marinated chicken thighs.

BBQ question of the day is, “Any tips for cooking my first brisket on a vertical charcoal smoker?”

After the break we have a great conversation with Albert from Ochoa’s Smokehouse. Albert shares his cooking background and some lessons and favorite takeaways from listening to the show! We talk Traeger, pellet grill smoking, cooking with the family, pastrami, and so much more!

Check out Albert ochoas_smokehouse
on Facebook, Instagram and Youtube!

Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube . And don’t forget to share!

https://www.thegrillcoach.com/podcast/cooking-with-ochoas-smokehouse

Cooking with Ochoa’s Smokehouse! — The Grill Coach Albert from Ochoa’s Smokehouse joins us for a very special listener highlight! Albert shares his cooking background and some lessons and favorite takeaways from listening to the show! We talk Traeger, pellet grill smoking, cooking with the family, pastrami, and so much more!

The guys are back at it this week! We take a pit stop on our BBQ World Tour and talk the Japanese specialty of Yakitori BBQ! Wes kicks off this week’s highlights with two listener submitted , one for hanging chicken on a vertical cooker and another for achieving the ultimate fatamization! Frankie shares his boneless skinless chicken thighs that may give pre-marinated meat it’s much needed moment. Jay shares some wisdom summed up in 3 simple words: follow the grease! BBQ question of the day is from Joel, “How do you feel about vertical charcoal smokers?” After the break we dive deep into Yakitori BBQ. What exactly is Yakitori BBQ? Come find out!

What is Yakitori BBQ? — The Grill Coach We take a pit stop on our BBQ World Tour and talk the Japanese specialty of Yakitori BBQ! Dive deep into Yakitori BBQ. What exactly is Yakitori BBQ? What makes Binchotan Charcoal so special? We break down the traditional 7 spice mix shichimi togarashi and share a simple Tare sauce recipe perfect for

complete. Furikake elotes in the books as a success. -Wes

Jay working on some meat therapy

Comfort cooking during the week! Turkey wings in my homemade sauce served with rice and peas. Listen for the next podcast to hear me talk about it - Jay

Jay's tailgating tong technique! Rise Up Falcons!

Prepping an amazing looking brisket! All trimmed, dry brined and wrapped to sit over night in the fridge. I love - Jay

Thank you for helping me do this grilled shrimp!

After a weekend of putting the new to work I’m still loving it! And it fits in my trunk so oh the places we’ll go 🍾🔥
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Trying out this new toy!

I'm cooking on my tonight and really wishing I had a charcoal scraper like Wes said I needed on a recent podcast episode

Listener Jordan sent in these pics, Build Your Own BBQ! Love the pit, love the tradition. I feature this as a highlight in our latest episode. -Wes