HowToBBQRight Podcast Season 3: Episode 32
Barbecue Questions & Answers with Malcom
Malcom answers questions about moisture in wood, serving quality food for catering jobs, holding meat and his favorite cookers.
This week on the HowToBBQRight Podcast, we talk about Malcom’s experience as a Sonic cook (2:32), Swine Life’s Sausage and Cheese Dip (6:11) and we start answering listener’s biggest questions about BBQ (7:19).
Malcom answers questions about soaking wood (8:31), serving the highest quality of food when feeding a lot of people (11:22) why you need to “hold” your meat (17:58), how to cook something you’ve never cooked before (24:14), loading your smoker down with meat (26:14), injecting KCBS meats (28:22), why Malcom will never open a restaurant (34:32), who is using Malcom’s smoker Jolene the most (36:41), paper vs foil (38:16), lump vs briquettes (39:08), cleaning GrillGrates (49:18) and the smoker that taught Malcom the most (51:00).
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]Have a Question About This Recipe?
Connect with us in our HowToBBQRight Facebook group for recipe help, to share your pictures, giveaways, and more!
Comments 7
I love the website and the super videos. I have used them with excellent results several times. My question has to do with the BDI Injector Malcome uses. After watching it being used, I decided to get one and I did. I attempted to use it to do a smoked turkey following the video. Here are the problems I ran into.
** The small needle would not inject even plain water. Still cannot figure what is wrong with that.
** It is a bear to clean, especially after using the butter based marinade used in the video.
** The O rings,….. “OH”, the O rings. After “cleaning” the barrel, no matter how I try, including greasing first, I cannot get the barrel O ring to stay in place. In fact when it arrived the O ring was not entirely in place.
Any suggestions? Where can I get new, and hopefully improved O rings? Thanks.
Just watch your spatchcock turkey on a pellet smoker. How long and what temp would you run a spatchcock turkey on a off set smoker? Just an FYI I’ve been a long time follower and love your videos.
I’m putting a 8lb. flat from Costco on the smoker in the morning using your TX brisket rub. My question, is that all the rub that I need to use. Gonna try a little Bad Byrons for a little kick but not sure that will be too much. Love your web site. New fan.
David B
Good Morning,
Please review smoking a whole beef short rib on a weber 22″.
Thank you
Tim
Love your stuff! When listening to your podcast I fell in love with the idea of smoked chex mix. I couldn’t find your recipe can you help a friend out? I’m thinking of substituting some bacon grease for butter. Thanks for all you do.
Thanks for all the informative videos, I enjoy them very much. What are your thoughts on whole jowl bacon? I have made your pork belly burnt ends .. delicious, and I tried that with jowl bacon . Came out ok, but fat didn’t render as well as the belly. Cooked until 200* What are your thoughts ? .. peace and health to you and your family
How many hours would you suggest I cook a 10 pound brisket on my Green Mountain pellet grill I love watching all your videos and your recipes thank you Troy Meyer