HowToBBQRight PodcastS2E13

How Malcom’s BBQ Style Changed

HowToBBQRight Podcast Season 2: Episode 13

How Malcom’s BBQ Style Changed

This week on the HowToBBQRight Podcast we talk about the Beefer Grill (1:30) and the two recipes we shot using 1500 degrees – Beefer Steak (5:03) and Beefer Salmon (10:22).

Then we talk about how Malcom’s cooking has evolved over the years (17:45). Malcom shares how he first got into competition bbq (18:40) and how his smoker preference has changed over the years (31:08).

Malcom looks back at how he used to soak wood (38:49) and his first brisket fails (42:09).

 

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.

 

Connect with Malcom

HowToBBQRight Facebook Page

Connect with Malcom on Twitter

Connect with Malcom on Instagram

Connect with Malcom on YouTube

 

Connect with Rachelle

Connect with Rachelle on Instagram

Connect with Rachelle on Twitter

For Media Requests Contact Rachelle at rachelle@howtobbqright.com

Comments 1

  1. Great podcast. It was fun to hear about Malcom’s early days in BBQ and how you’ve worked together over the years to build what you’ve got now.

    I’m 74 and I’ve just started learning to BBQ on RecTec Stampede. I live in Arizona and I’m mostly cooking in 100° heat with 35% humidity. I’ve found that I have to reduce Malcom’s cooking times sometimes drastically to keep from overcooking, be it chuck roast or chicken although the pit temperature stays steady at the prescribed number. I’m also cooking much smaller amounts than Malcom so that might be a big part of it.

    You are both delightful people and it was great to see you together in a relaxed setting. Thank you.

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