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. Jay’s been serving up Wedding Oxtails, while Brian talks about the Blue Cheese Bacon Burger at Mott Canyon Tavern. This week’s BBQ Question comes from Pat on our blog: “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. Check out this week's Gril...
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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. Jay’s been serving up Wedding Oxtails, while Brian talks about the Blue Cheese Bacon Burger at Mott Canyon Tavern. This week’s BBQ Question comes from Pat on our blog: “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. Check out this week's Gril...
Smart Grilling Technology Part II with Alex from Middleby Outdoor
The Grill Coach
1 hour
4 months ago
Smart Grilling Technology Part II with Alex from Middleby Outdoor
This week we fire things up with some sizzling highlights: Jay battles the elements during a high-humidity cookout, and Brian takes us to flavor town with a homemade Hawaiian Plate Lunch featuring steak tips and reverse-seared short ribs. Then we’re joined by Alex, Mobile Applications Development Manager at Middleby Outdoor, for Part II of our smart grilling series. Alex breaks down how he’s helping build the future of outdoor cooking—using tiny computers to control fire. We dive into his BBQ...
The Grill Coach
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. Jay’s been serving up Wedding Oxtails, while Brian talks about the Blue Cheese Bacon Burger at Mott Canyon Tavern. This week’s BBQ Question comes from Pat on our blog: “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. Check out this week's Gril...
