Welcome to the HowToBBQRight Podcast with Malcom & Rachelle Reed. Here we talk all about our weekly YouTube recipes, what we’re grilling at the house, tips and tricks for grilling and our competition BBQ contests.
Apple Pie Ribs, Grilled Brats and July 4th Recipes – Season 3: Episode 20
Malcom talks about Apple Pie Ribs, cooking the perfect Brat and all his July 4th
This week on the HowToBBQRight Podcast, we talk about serving White BBQ Sauce with our July 4th Pulled Pork (2:20) and Malcom’s most American recipe ever… his Apple Pie Ribs (5:22). We talk about the importance of your rib’s appearance (8:26), Malcom’s favorite pork baste (12:08), wrapping with apple butter (13:58) and why you need to use jelly as a glaze (19:34). Then we talk about our trip to visit Code 3 BBQ Supply for their Meat American Podcast (26:23). Malcom shares his secret to the perfect Brat (31:51), we go over all his July 4th recipes (38:55) and make a plan for his new Thanksgiving recipe (41:11).
video on the way…
BBQ Contests, Fried Catfish and Jerk Burgers – Season 3: Episode 19
Malcom talks about cooking SCA and KCBS Contests last weekend, frying Catfish for Father’s Day and his delicious Jerk Burger Recipe
This week on the HowToBBQRight Podcast, we talk about technical issues with our videos (1:05) and pressuring Tennessee Mojo to make a video with us (5:06). Then we gave an update from our BBQ Contest last week (8:11), Michael’s Steak Bet to shave his head (12:44) and what we learned about frozen chicken (21:57). Malcom shared his Catfish recipe that he cooks for his dad each year on Father’s Day (29:24) and talked about his Catfish King of Mississippi title (34:32). Then we talk about Malcom’s delicious Jerk Burger Recipe from this week (38:40), why he didn’t toast his bun (45:10) and all the ways to use leftover Calypso sauce (50:47).
Competition BBQ Cancellations – Season 3: Episode 18
Malcom talks about getting ready for his first and possibly last BBQ Competition of the year – and his plan on how he’s going to cook it.
This week on the HowToBBQRight Podcast, we talk about cancelling BBQ Contests – including Memphis In May (1:40) and Malcom’s brilliant solution to Football Season (3:00). Then Malcom remembers how difficult it is to get ready for a BBQ Contest (7:33) and the new “Rona Rules” for BBQ and Steaks Cooks (9:00). Then Malcom talks about sourcing and trimming meat for a BBQ Contest (14:11), explains exactly what a “Money Muscle” is on a pork butt (16:47) and raves about a Wagyu Eye of Chuck Steak from the Butcher Shoppe (19:19). Malcom tries to connivence me to cook his competition chicken (31:25), what it took to get the new BBQ Trailer ready (42:56) and Malcom’s Competition BBQ cooking timeline and procedures (47:55).
Vacations, Fish Cooking & Crustacean Recipes – Season 3: Episode 17
Malcom talks about his boy’s trip last week, the food we’ve eaten on vacation and why he’ll never go deep sea fishing again.
This week on the HowToBBQRight Podcast Malcom explains why we haven’t filmed any new videos (1:52) and how long it took to edit the Whole Hog video (2:20). Then we talk about cooking a crawfish, shrimp and snow crab boil (7:50) the secret to cooking crustaceans (9:10) and Malcom explains why there is a crawfish season (12:12). Then Malcom told his traumatizing story of deep sea fishing (14:48), the amazing steak dinner they grilled (29:31), the best crab cakes recipe (32:12) and the fish tacos they cooked (40:46).
Cooking a Whole Hog with Swine Life BBQ – Season 3: Episode 16
Malcom talks with Jamie and Mark Williams of Swine Life BBQ about his delicious dinner recipe and the whole “racing style” hog they cooked last week.
This week on the HowToBBQRight Podcast we have guests Jamie and Mark Williams from Swine Life BBQ. Malcom share his Delicious Dinner recipe (0:49) of Barbecue Pork Chops with Zucchini (4:35) and Sweet Potatoes (5:47). Then talk about cooking a “running style” Whole Hog (10:43). Mark explains how we prepped the hog (12:51), why we stuffed the hog with a cinder block (17:52), why the hog looked like he was wrapped in butcher paper (25:22) and why this hog stalled out for hours (27:55). We debated how much meat a 150lb hog will yield (32:28) then bragged about how good this “running style” hog was (33:04) and Malcom’s failed attempt at smoked hog pork rinds (34:35). Mark and Jamie share their recipes for leftover hog meat (37:09) and the boys plan for their next hog recipe (42:17).
Low and Slow Brisket and Getting Authentic BBQ Flavor on Pellet Grills – Season 3: Episode 15
Malcom talks about his pellet grill brisket method and how he gets authentic BBQ flavor on a pellet grill
This week on the HowToBBQRight Podcast, we talk about how Malcom smoked a low & slow brisket on his pellet grill (0:34), how to pick the right brisket (3:05), if pellet briskets as good (7:04) and how the seasonings help you build the smoke ring (11:05). Then we talk about leaving a smoker going overnight (17:30), the right internal temp to pull briskets off the smoker (20:11) and holding briskets in a dry cooler (25:32). Finally, I ask Malcom if pellet smokers are “real bbq” (32:16), the first pellet smoker Malcom saw (40:31) and how he’s going to fire the Yoder back up! (43:41).
Herb Crusted Beef Tenderloin, Meat Shortages and Summer BBQ Plans – Season 3: Episode 14
Malcom talks about his herb crusted beef tenderloins, speculates on meat shortages and dreams about grillin’ and chillin’ this summer
This week on the HowToBBQRight Podcast, Malcom brags about his new haircut (0:40) and finding Certified Angus Beef at the local grocery store (2:57). Then we talk about Malcom’s evil French laugh (5:11), why he decided to go with an Herb Crust for his beef tenderloin recipe (7:39), the key to perfecting a grilled beef tenderloin (11:50) and how to serve beef tenderloin for a crowd (15:44). Then Malcom shared his Memphis In May gossip (25:06), our backup plans if there is a meat shortage (28:08) and Malcom’s political plans (32:35). Then we talk about Summer BBQs (34:52) and Malcom’s love of gillin’ and chillin’ (37:51) and our thoughts on grilled watermelon (47:10).
Chuck Roast Burnt Ends, Grilled Pollo Tapatio and Cooking Pulled Pork for 200 People – Season 3: Episode 13
Malcom gives his opinion of “Poor Man Burnt Ends” using Chuck Roast, share his favorite Mexican recipe and tells how to cook a BBQ Dinner for 200 people
This week on the HowToBBQRight Podcast, we talk about how many Margaritas Malcom has before doing Greg Rempe’s BBQ Central Show this week (0:46) and the list of nominees for the BBQ Hall of Fame (2:10). Then we talk about Malcom’s Chuck Roast Burnt End method for making “Poor Man Burnt Ends” (7:55), why it’s not as good as Brisket Burnt Ends (9:55), why he didn’t use a lot of sweetness in the braise (14:30) and what he would do differently (15:23). Then we talk about how Malcom says “Pollo” (17:58), how he cooks his version of a grilled Pollo Tapatio (18:35) and how he makes Salsa Rice and Refried Beans (21:11). Then we talk about cooking bbq for 200 people (29:17), how to figure the right amount of meat to cook (33:14) and Chell’s catering Cole Slaw recipe (40:34).
Smoked Chicken Enchiladas, Delicious Dinners and Cooking Fails – Season 3: Episode 12
Malcom talks about his Gringo Chicken Enchiladas, cooking Grilled Pork Tenderloins and Hamburger Steaks for dinner and our biggest Cooking Fails
This week on the HowToBBQRight Podcast, we talk about Malcom’s Gringo Smoked Chicken Enchiladas (2:57), why he used corn tortillas (5:27), where his love of Mexican food started (7:35) and what he’s cooking for Cinco De Mayo (11:01). Then we talk about Malcom’s Hamburger Steak dinner recipe (17:30), his grilled Pork Tenderloin recipe (21:53) and green apple coleslaw (24:34). Malcom answered questions on why he doesn’t follow “Chef Rules” (28:23). Then we talked about cooking fails (32:27), his first whole hog (32:57) and what he’s learned cooking brisket (40:31).
Smoking a Pork Butt for the best Pulled Pork Sandwiches – Season 3: Episode 11
Malcom talks about how he smokes a pork butt and makes a killer pulled pork sandwich. Then we talk about ham biscuits, red beans & rice and grilling burgers.
This week on the HowToBBQRight Podcast, we talk about Malcom’s never-fail pork butt recipe to make the best Pulled Pork Sandwich (1:20), why he uses a mustard binder (5:38), which smoker he thinks gives pork the best flavor (9:07), why he wraps his pork butts in pans (14:12) and the tip on getting more smoke flavor during the glaze (16:46). Then we go over Malcom’s cole slaw recipe and talk (20:51) about the best pulled pork sandwich we’ve had at a restaurant (24:12). Malcom’s plan for our leftover Easter ham (33:06), his Red Beans & Rice recipe (37:18) and how he grilled the best hamburgers we’ve had in a while (41:30).
Honey Smoked Turkey Breast, Beef Ribs and Malcom’s Top 10 Albums – Season 3: Episode 10
Malcom talks his Honey Baked knock-off Turkey Breast, all the cooking we’ve been doing this week and the music that influenced Malcom’s life
This week on the HowToBBQRight Podcast, we talk about how Malcom recreated the “Honey Baked” turkey breast on the pellet cooker (2:22), where he sourced breasts that big (3:02), and why he loves that crunchy glaze (8:02) and what he would do differently with his Honey Smoked Turkey Breast (13:28). Then we talk about our Delicious Dinner of Grilled Chicken and Roasted Vegetables (15:19), the baby pork butt he cooked on the drum (17:51), his grilled breakfast quesadillas (19:55) and wings 3 ways (23:12). Then we talk about the Beef Ribs we saved from the freezer (32:18), why these ribs make giving up meat impossible (34:36), and the stuffed venison backstrap recipe he tested out (36:25). Then we talked about Malcom’s tribute to John Prine (40:07) and went over the 10 albums that influence Malcom’s life (42:54).
Malcom Style Ribs, Delicious Dinners, Picanha with Chimichurri and a Breakfast Burger – Season 3: Episode 9
Malcom talks about his own Malcom Style Ribs, all our quarantine cooking and our Mexican Restaurant plans
This week on the HowToBBQRight Podcast we start talk about Malcom’s meat addiction (0:40). Then we talk about Malcom Style Ribs (2:50), why he loves ribs cooked on a drum (7:34), onions on the fire (11:40), basting ribs with just water (16:45) and we discuss “Muddy Ribs” (20:36). Then we talk about our first Delicious Dinners recipe (28:30), Grilled Chicken and Sausage Pasta Jambalaya (28:57). We had fun on #STAYINCOOKOUT (32:43) and Malcom talked about his delicious Breakfast Burger (34:22) and how he cooked the best Picanha on the PK Grill (37:27). Then we talked about Malcom’s post-quarantine Mexican plans (46:40) and creating recipes for Pollo Tapatio (47:42) and a Grande Gringo Molcajete (48:58). Then we talk about all the different types of rib recipes Malcom has (49:41) and our Easter Cooking Plans (54:37).
Carne Asada Gringo Style & Quarantine Cooking – Season 3: Episode 8
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)
Cooking Crawfish & Starting a BBQ YouTube Channel with Mark Williams from Swine Life BBQ – Season 3: Episode 7
This week on the HowToBBQRight Podcast, we jump right in with Mark Williams from Swine Life BBQ and talk about cooking crawfish (1:07), how to source crawfish (5:03), the myth of purging crawfish (7:24), why they boil their pots twice (17:11) and new ideas for crawfish sides (26:02). Then Malcom talks about his mis-adventures in cooking crawfish (35:34) and the old Killer Hogs Crawfish Boils (37:07). Then we ask Mark about starting his own YouTube BBQ Channel this year (42:08), how he learned to become comfortable on camera (45:35), how much work it takes to make a video (51:05) and tips for anyone starting out with their own BBQ YouTube Channel (59:35).
Guinness Flat Iron, Denver Steaks & The Best Butcher Shops – Season 3: Episode 6
This week on the HowToBBQRight Podcast, we talk about Malcom’s Guinness Flat Iron Steak & Potatoes recipe (3:12), why a Flat Iron makes a great dinner (5:49), how Malcom grills on windy days (9:41) and how to make that delicious Guinness Mushroom Sauce (11:34). Then Malcom talks about how impressed he was with the Butcher Shoppe in Pensacola (21:18), the delicious briskets and tri tips we served up while we were there (22:44) and the amazing Denver Steaks we brought back home (27:55). Then we talk about Butcher Shops (35:28), what surprised us about The Butcher Shoppe in FL (38:03), the local shops we have in the Memphis area (40:06) and making relationships with a butcher (45:45)
Jerk Pork Belly Bites, Weber’s New Pellet Grill and BBQ Season! – Season 3: Episode 5
This week on the HowToBBQRight Podcast, we talk Pork Belly! Malcom really explains just how delicious Jerk Belly Bites really are (2:18), his opinion of the quality of Cheshire Pork (5:19) and the danger of cooking pork belly burnt ends (9:11). Then Malcom brags about finally getting his BBQ trailer (27:39), how impressed he was with Southern Dimension’s shop (29:28) and why it’s such a big deal (37:55). Then we talk about the pros and cons of Weber’s new Pellet Grill, SmokeFire (39:04) and start preparing for BBQ Season!(45:53)
Mississippi PoBoy, Jamaica and Eating while Traveling – Season 3: Episode 4
This week on the HowToBBQRight Podcast, we talk about we filmed the Mississippi PoBoy recipe while packing for our trip (1:30), how Malcom screwed up a “Mississippi Pot Roast” the first time (4:09), why the smoker made it sooo good (7:20) and how to make party sliders with this recipe (9:49). Then we talked about Jamaica (20:49), the plan for Jerk Sausage (24:40) and Malcom’s guide to drinking on the beach (27:03). Then we talk about finding unique food while traveling (33:05), who is the best person to ask for local restaurant recommendations (33:27) and Malcom’s favorite travel-inspired recipe (34:10).
Voodoo Chicken Wings, Valentine’s Recipes and New Orleans Food – Season 3: Episode 3
This week on the HowToBBQRight Podcast, we talk about Malcom’s Mardi Gras inspired recipe, Voodoo Wings (2:10), why he loves using the Vortex for wings (3:34) and how he comes up with delicious sauces (10:23). Then we talk about how things got crazy at our last grilling class (18:40) and the seriously delicious ribeyes and tri tip we served (27:48). Next I brag on Malcom’s Valentine’s Dinner game (34:26) and what to do if you have a vegetarian valentine (37:12). Then we talk about Mardi Gras (38:48) and why Malcom really goes to New Orleans (40:01), where to find the best Chicken Sandwich (44:17), his favorite po’boy (47:05) and the Vietnamese place you have to try if you’re in the Big Easy (52:22).
Jerk Pork Chops and Cooking Authentic Recipes – Season 3: Episode 2
This week on the HowToBBQRight Podcast, we jump right in and talk about Malcom’s Jammin’ Jerk Pork Chop recipe (4:25), what gives it those jerk flavors (7:10) and Malcom’s Caribbean retirement plans (14:18). Then we talk about the Santa Maria attachment Malcom used in this video (24:02) and the history of Santa Maria Grills (24:17). Then we talk about Malcom’s Insta-Saturday (28:56). He explains how he cooked his Gold Rush Wings (29:38) and the easiest and most delicious Kansas City Ribs recipe that won the day (33:58). We talked Malcom’s Super Bowl of Jambalaya he cooked on Sunday (39:03). And we debated what makes a recipe “authentic” (45:56).
Chicago Italian Beef Sandwich, The Shed Steak Cook & Football Recipes – Season 3: Episode 1
This week on the HowToBBQRight Podcast we talk about what Malcom got for Christmas (0:55), the 2 BBQ Classes we have scheduled in February (3:06) and the ideas Malcom has for his venison recipes (4:50). Then we talked about Malcom’s Chicago Italian Beef Sandwich video (8:36) – we went over the best part of this sandwich (10:41), why that top sirloin looked so marbled (14:18) and what we’d like to ‘sop in that juice (20:56). Then we talked about our first contest of the season, cooking SCA steaks and ribs at The Shed (26:06) and what happens when a contest gives out free beer (27:36). To wrap it up, we talked about Malcom’s plans for this weekend (35:53) and some last-minute recipe ideas for the big game (40:18).
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
Connect with Rachelle
For Media Requests Contact Rachelle at firstname.lastname@example.org