HowToBBQRight Podcast Season 2: Episode 12
Smoking Hams
This week on the HowToBBQRight Podcast we talk Lamb Shoulder Chops and how Malcom smoked and braised them on his Memphis Grill (2:44). We moved to a new podcast set and office (1:32) and Malcom reveals how he gets permission to get all his smokers and grills (13:19). Of course we talked about smoking Easter Hams (15:30) and how you fundraise by selling Hams around the holidays (33:01) and the Creole Turkey Breast Malcom is cooking to go with our Easter Ham (37:28). And we go over Malcom’s fail-proof Crawfish recipe (40:12).About Malcom and Rachelle Reed
We started HowToBBQRight in 2007. We didn’t know what we were doing… but Malcom loved to cook BBQ and I knew just enough about designing a website to build one.
Now we sell our own line of Killer Hogs BBQ Products and create weekly recipes for our HowToBBQRight YouTube Channel and website – and now we’re doing a Podcast! To us, it’s all about cooking delicious food and taking pride in everything we cook.
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Malcolm – I love your cooking tips and such. Can I smoke a 12 pound turkey and an 8 pound applewood smoked spiral ham together in my smoker? They would easily fit. What temp and how long? – Turkey to 165 and ham to 140? Help a brother Malcolm! Thank you, Tim