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
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Comments 1
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