From NPR's 1A: Ask A Grillmaster
from The Grill Coach Hosted by Jay, Wes & Frankie
This week we are sharing a podcast episode from NPR's 1A - Ask A Grillmaster. In this very special episode Jay joins the 1A podcast to talk grilling meats and answering listener questions. Jay is joined by Eudell Watts & Bricia Lopez in this jam packed episode, you won't want to miss it! From NPR: Since the dawn of mankind, humans have been have been taking food to fire. After thousands of years — and probably tons of really awful woolly mammoth meat — we've learned to make grilling taste good. With summer here and summer holidays just around the corner, it's almost impossible to head outside and not catch a whiff of a grill somewhere. But the world of grilling has gone through a lot of innovation since our ancestors first held ingredients to the sacred fire. We're here to help you make sense of it all. For our latest installment of our "Ask A..." series, we're asking grillmasters all about their craft and answering your questions. Find more of our programs online. Listen to 1A sponsor-free by signing up for 1A+ at plus.npr.org/the1a. ---- After 150+ episodes we’d like to send a huge thank you to you to our Patreon supporters - we couldn’t do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart! Have a grill coach question you would like us to answer on the show? Let us know! Email us at [email protected] Call or Text us at (503) 850-8468 Follow us on Instagram or Facebook @TheGrillCoach. Check out the Member’s Mark Pro Series with Thermostatic Control, now available at your local Sam’s Club store! Support the show
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This week we are sharing a podcast episode from NPR's 1A - Ask A Grillmaster. In this very special episode Jay joins the 1A podcast to talk grilling meats and answering listener questions. Jay is joined by Eudell Watts & Bricia Lopez in this jam packed episode, you won't want to miss it! From NPR: Since the dawn of mankind, humans have been have been taking food to fire. After thousands of years — and probably tons of really awful woolly mammoth meat — we've learned to make grilling ...
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