In this special Listener Spotlight episode, Jay and Brian are joined by Lamont for a dive into one of the most important (and often overlooked) BBQ skills: shopping for beef. From timing your meat purchases to knowing how much to buy, where to buy it, and what to look for at the counter, this episode is packed with practical advice to help you cook with confidence.

This week’s highlight 🔥 is a Christmas Day brisket and we dive deeper into the cook with Lamont later in the episode - trust us, you won’t want to miss this!

BBQ Question ❓ of this week is “How do you keep your food from sticking to the grill?” We break down the fundamentals that make all the difference, no matter what grill you’re cooking on.

This week’s 🛠️ Grill Coach Recommends at TheGrillCoach.com — not just great for pastor, but a versatile and essential tool for rotisserie-style cooking.

🎙️ After the Break

• Listener Spotlight: Meet Lamont and hear about his grilling background and experience
• When to buy meat for your cook
• How to determine how much beef to buy
• Where to buy quality meat
• What to look for when selecting beef at the store or butcher counter

💬 Have a Grill Coach question or episode idea? Email us at Support@TheGrillCoach.com , or leave us a voicemail or text at (503) 850-8468.

🌟 Join the Grill Coach community - support the show on Patreon and get access to exclusive content — plus grab our free magnetic meat temperature chart.

🌐 Visit us online and find recipes, articles, and all our recommended gear at TheGrillCoach.com. Don’t forget to like, share, and subscribe wherever you listen to podcasts!

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Dry braising is a technique that doesn’t get talked about nearly enough in the BBQ world — and in this episode, it’s brand new to The Grill Coach team. Jay and Brian break down what dry braising is, how it differs from traditional braising, and why it can be a powerful method for building flavor and tenderness without drowning your meat. If you love experimenting with new techniques that bridge classic BBQ and live-fire cooking, this one’s for you.

We kick things off with 🔥 Highlights from the pit. Brian talks the Weber Rotisserie & Pizza Oven Combo, while Jay reconnects with an old friend — his drum smoker — and talks about what makes it such a versatile cooker.

This week’s❓BBQ Question tackles a classic debate: when cooking brisket, do you go fat side up or fat side down?

Check out this week's Grill Coach Recommends 🛠️ at TheGrillCoach.com - essential for setting yourself up for success with dry braising and rotisserie cooks.

After the break, we dive deep into dry braising, including:

• What dry braising actually is (and what it isn’t)
• When and why this technique works best
• How airflow, moisture retention, and fat rendering come into play
• Cookers and setups that are ideal for dry braising
• Practical tips to try it on your next BBQ cook

💬 Have a question or episode idea? Email us at Support@TheGrillCoach.com, or leave us a voicemail or text at (503) 850-8468 — we’d love to hear from you.

🌟 Join the Community: Support the show and get access to exclusive content by joining our Patreon — plus grab free resources like our magnetic meat temperature chart.

🌐 Visit Us Online: Head over to TheGrillCoach.com for articles, recipes, gear recommendations, and more. And don’t forget to like, share, and subscribe wherever you listen to podcasts.

Support the show

Thinking about attending a BBQ competition but not sure what you’re actually looking at as a spectator? This week, Jay and Brian walk through what to expect when you attend a BBQ competition — how events are structured, what’s happening behind the scenes, and how to get more out of the experience whether you’re just there to eat, learn, or soak it all in.

Jay kicks off 🔥 highlights and shares a Masterbuilt learning moment from a recent cook, and Brian breaks down his overnight pork shoulder.

This week’s BBQ question❓ comes from our article Smoked Pork Butt 101: Unleash a BBQ Experience to Remember: “When cooking pork butt, do you prefer the fat cap up or down — and why?”

Check out this week’s Grill Coach Recommends at TheGrillCoach.com — an essential piece of safety gear for backyard cooks, competitions, and peace of mind around live fire cooking.

After the break, we kick off the main segment 🎙️ with a breakdown of BBQ competitions from a spectator’s point of view, including:

• The major governing bodies that run BBQ competitions
• How BBQ competitions are judged and what judges are scoring
• Key differences between the Kansas City Barbecue Society, Memphis Barbecue Network, and Steak Cookoff Association
• What to watch for when teams are cooking and turning in boxes
• How to enjoy a competition!

💬 Do you have a Grill Coach question or an episode suggestion? Email us at Support@TheGrillCoach.com, or leave us a voicemail or text at (503) 850-8468.

🌟 From all of us at The Grill Coach Team — thank you for continuing to tune in and help grow our community. If you’d like to support the show, join us on Patreon and grab our free magnetic meat temperature chart.

🌐 Visit TheGrillCoach.com for recipes, BBQ articles, gear recommendations, and more to help you grill with confidence.

Support the show