Carne Asada Gringo Style & Quarantine Cooking

Carne Asada Gringo Style & Quarantine Cooking

HowToBBQRight Podcast Season 3: Episode 8

Carne Asada Gringo Style & Quarantine Cooking

Malcom talks about his Gringo Carne Asada, The Tiger King, Malcom’s new Side Chick and what we’re cooking during Quarantine

This week on the HowToBBQRight Podcast, Malcom talks about the one thing that has been on his mind lately… The Tiger King (0:58). Then we talk about grilling Carne Asada (3:08), the importance of the marinade (5:00), why he chose the Weber Grill to cook carne asada (8:32) and how he grilled the veggies (11:08). Malcom talks about his new Side Chick (16:43). Then we talk about the Tiger King some more (21:22)… and then we talk about cooking at home (24:43) and using this time to teach kids to cook (31:29). Then we talk about the PK Grills #STAYINCOOKOUT we’ll be doing this weekend – and all those details… (34:01)

 

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 [email protected]

Comments 2

  1. Just wanted Malcom and Rachel to know how much I appreciate all you have done and continue to do for all the BBQ nation. Both pro and backyard. Although I have yet to compete in a Compitition I have judged one and have religiously watched, and taken detailed notes of your podcast cooks and shows. I have repeatedly watched all your podcast cooks almost to the point of Nausea. I learn something new every time I watch. My biggest obstacle is myself. Even though I have pretty much memorized verbatim all that you have taught. The importance of time, temperature, sauces, rubs. The wrap. Presentation etc. I’am Reticent Or should I say fearful of screwing up at a Compitition. I know if I don’t try I have failed before I even started. Can you give me some sound advice about ignoring my fears and just doing a Compitition? I totally respect you two and would greatly covet your wisdom. Thank you, Rob

    1. Post
      Author

      Thanks Rob – Don’t worry about screwing up- focus on having a good time. If you make all your turn-ins, have a good time and learn something then you are going to be a winner for your first competition. You gotta just jump in a get your feet wet!

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