Knife skills are one of the most overlooked - and most important - foundations of great BBQ. This week, Brian and Jay break down the essential knife skills you need before the fire ever gets lit. From trimming brisket to breaking down chicken and slicing steak the right way, we explain how proper prep leads to better flavor, better texture, and better presentation on the plate.
🔥 Highlights: Jay shares his newest Rotisserie Chicken cook, and Brian talks about his new grill cart.
❓BBQ Question: “What do you do with your ash can that collects your charcoal?”
Check out this week's 🛠️ Grill Coach Recommends at TheGrillCoach.com - essential for adding prep space and enclosed storage to seriously level up your backyard cooking setup.
🎙️ After the Break:
After the break, we dive into the knife skills every backyard pitmaster should master. We discuss the different types of knives and kitchen shears you should have on hand, along with choosing the right cutting board for BBQ prep. Then we walk through essential trimming techniques - and why trimming matters - covering chicken, pork, brisket, and steak. We also break down preparation basics and handling rules for poultry, pork, and beef to keep your cooks consistent, efficient, and safe. Whether you’re new to BBQ or looking to sharpen your fundamentals, this episode will help you build confidence at the cutting board.
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