Brown Sugar Chipotle Flanken Short Ribs & Sourcing Meat
HowToBBQRight Podcast Season 2: Episode 32
Brown Sugar Chipotle Flanken Short Ribs & Sourcing Meat
This week on the HowToBBQRight Podcast, we talk about Malcom’s gumbo recipe (3:48) and a Wagyu Sirloin he grilled for dinner one night (9:52).
Then we talk about his Brown Sugar Chipotle Flanken Short Ribs recipe he cooked for a video this week (15:99) and Malcom talks about what he would do differently (20:31).
Then we talk about sourcing Meat (25:10), what he looks for in a brisket (28:08) and why he stays away from WalMart beef (32:21).
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.
Malcom,
Pork shoulder steak recipies. You have 2 different recipies on your website. One has a pull temp of 160-165 the other is 190 -195. Which temp should be used.
One recipe is using the PK grill but you do not give a suggested cooking temp could you supply temp and time.
Gary Laudt
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.
Comments 2
Malcom,
Pork shoulder steak recipies. You have 2 different recipies on your website. One has a pull temp of 160-165 the other is 190 -195. Which temp should be used.
One recipe is using the PK grill but you do not give a suggested cooking temp could you supply temp and time.
Gary Laudt
Author
They’re done at 160-165 but thicker pork steaks will have better texture at 190. On the PK run it at 300-325.