HowToBBQRight Podcast
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.
SEASON 5
Kicking Off WCBCC ‘22, Backyard vs. Competition BBQ & Smoked Porterhouse on the Drum – Season 5: Episode 15
This week, we’re gearing up to kick off our Palmer Home “Feed-A-Family” fundraiser (01:10), and Malcom’s excited for a local contest we’re helping coordinate (03:55). Malcom was officially declared the 2022 Margarita Master (06:53), which was still not as cool as the Nacho Machine we broke out again (13:10). Memphis In May Is FINALLY Here (16:25), and Malcom explains why he loves it so much (22:09). We remember that time I tried to ‘manifest” a Killer Hogs Win (28:34), and the crazy tent neighbors we had last year (29:54). We hosted a guy who got FIRED from his volunteer position (31:43), and accidentally kidnapped a stranger that one time (32:58). Malcom explains how to be the best-prepared sightseer at the competition (35:16). Last week, Malcom drum-smoked a Porterhouse Steak (37:10) and doused it in his “Bacon Tallow” Butter (46:57). We made BBQ Grilled Chicken Sammiches for Mother’s Day (50:00). I want to know what the difference between competition and backyard BBQ is (51:27), and Malcom reveals his TOP SECRET formula for PERFECT Competition Ribs (54:25). We have a whole selection of Bloody Mary mixes to try while we’re in the booth (55:16).
Hot Dog Burnt Ends, Flamin’ Hot TikToks & Cinco de Margaritas – Season 5: Episode 14
This week on the HowToBBQRight Podcast, we’re celebrating Cinco de Mayo here at Malcom’s Shop (00:22), and holding our Annual Office Margarita Competition (02:50). Malcom used The Force and a Lightsaber in a recent TikTok video (07:06), and also tried out Mountain Dew’s newest flavor in a margarita (07:47). Malcom is ALWAYS down for handouts from the Liquor Store (10:44), and Flamin’ Hot Cheetos make fantastic crust on Chicken Wings (12:37). Malcom and I develop a sure-fire way to end all kid sleepovers (19:00). Malcom and Greg Rempe ended their BBQ Round-Table discussion on The BBQ Central Show (20:20). The “Red Meat Disease” would end Malcom’s career (21:44), and we are in full force for our Annual Palmer Home Fundraiser (27:00). The Memphis Grizzlies have a GOOD chance of winning the 2nd round of the NBA Playoffs (30:03). I want to know if Malcom has tried Hot Dog Burnt Ends (34:39), and Kroger has been stocking Pork Belly (36:43). I found a super unique recipe on the Let’s Get to Cookin’ Community Page (42:47), and I rapid-fire some fan questions to Malcom (44:41). We’re hosting a Rib Competition on the Community Page (47:58). We are in knee deep in preparation for Memphis in May that’s NEXT week (50:30)!
White Meat vs. Dark Meat, Crawfish Season & Lemon Pepper Chicken Quarters – Season 5: Episode 13
This week on the HowToBBQRight Podcast, Malcom and I discuss the Memphis Grizzlies BIG win against the Timberwolves (00:20). Malcom made a Lemon Pepper Chicken Quarters (09:18), and I did a little research on the differences between White & Dark Meat (17:02). Malcom judged his first Crawfish Contest (23:35), and ate at a fancy-pants restaurant called Rizzuto’s (36:45). Michael almost caused me to commit “scooter-cide” on our ride together (41:20). We’re about to start a Giveaway for our Facebook Community (44:55), which has been providing some really cool ideas lately (45:40). Malcom’s got a hankering for a Crawfish Boil after last weekend (50:35), and we’re holding a Margarita Contest next week in honor of Cinco De Mayo (52:40). We’re also mid-preparations for our annual Palmer Home Fundraiser (55:30).
The History of Southaven Springfest, Vortex Grilling & BBQ Meal Prepping – Season 5: Episode 12
On today’s episode of the HowToBBQRight Podcast, Malcom made some Lemon Pepper Chicken Quarters for a recipe coming soon (00:45), and he discusses the benefit of using a Vortex versus High Temp Pellet Grill smoking (01:44). He did some research and development on his newest seasoning (04:41), and boiling corn has never been more delicious thanks to a guy in Iowa (10:20). It’s going to be interesting seeing how different crawfish judging is from judging barbecue (13:50), and we’re eating good at a steakhouse outside of New Orleans, this weekend (19:01). I pick Malcom’s brain about the best steak he’s ever had at a restaurant (22:51). Swine Life and some of the guys around the office are practicing for WCBCC at Southaven Springfest (27:19), where Malcom got his start in Competition BBQ (28:00). There is a lot of “Showy-ness” to Competition BBQ, these days (37:30), and has come a long way from Malcom’s Strawberry Shots (40:19). A member of our Facebook Community turned a tractor combine into a bad-to-the-bone rotisserie grill (42:28), and Malcom has Hasselback Sausage Sliders in his near future (44:24). I ponder how good coleslaw would be using our Mississippi White BBQ Sauce (45:10). What is Malcom Reed’s MUST-HAVE Weber Kettle Accessories (46:29), and Pork Brisket NEEDS to make a comeback to store shelves (50:25). What else is coming up this week, in the world of HowToBBQRight (54:00)?
Crawfish Judging, The “Old” Food Network & Easter Brisket Recipe – Season 5: Episode 11
This week on the HowToBBQRight Podcast, Malcom and I talk about the Office Dip Contest going down today (00:21), and the recipes everyone is making for it (02:43). Malcom cooked an Easter Brisket this week, (09:45) which he paired with a homemade gravy (19:12). He’s very particular about his plate arrangement (21:53), but we’re going Coastal with our family Easter Celebration this year (24:20). We went to New Orleans, and got KICKED OUT of a concert last weekend (26:20). I got served chopped grass at a fancy restaurant (30:15). Still, we’re headed back next week for the Metairie Crawfish Festival (32:15). Malcom and I remember classic Food Network shows (37:09). Be on the watch for a Chorizo Queso recipe to hit TikTok (44:58). We’ve got some surprises coming up soon (54:35), including our Second annual Margarita Office Contest (56:20).
The Co-Packing Process, Mississippi White Sauce & Southern Fried Fish – Season 5: Episode 10
On today’s episode of the HowToBBQRight Podcast, Memphis In May is moving to Midtown this year (00:47), and there’s a new Outlaw Pit on Malcom’s wishlist (02:58). The latest and greatest Killer Hogs BBQ Sauce is now on the shelves (07:47), which formulates the age-old question about Mayonnaise shelf life (11:36). Malcom walks me through the process of bottling sauces and rubs (14:38), from finding a Co-Packer, to translating your recipe (18:41) and finally getting the new product on store shelves (28:34). We had a Fish Fry this weekend (31:18), with some easy and delicious Hush Puppies (35:02). Malcom insists he is still the Catfish KING (42:26). He’s perfected his crispy wings on the Pellet Grill (44:07). Walmart is now OFFICIALLY the place to buy steaks (50:22). Is it possible to hold a turkey, post-cook, for TWO days (53:33)? Malcom’s planning a BIG weekend in New Orleans (57:45).
NEW Traeger Timberline, Competition BBQ Secrets & Honey Jalapeno Ribs – Season 5: Episode 9
This week on the HowToBBQRight Podcast, I had my 29th Birthday (again) (00:20), right before a HUGE storm (02:00). Malcom made some delicious Spicy Jalapeño Ribs (03:42) complete with jalapeño honey sauce (17:50). He spills the beans on his “Bone-Out” magic trick for ribs (21:00), which isn’t nearly as impressive as the NEW Traeger Timberline XL that he cooked them on (24:35). The price tag on the Timberline is dwarfed by some grills I found online (34:07), though Malcom thinks he likes the Timberline’s “Pop-N-Lock” feature too much to switch over (41:00). Malcom made me a beautifully rare steak for my birthday (43:22), and some loaded baked potatoes to go with it (47:25). I saw a Tiktok for pastrami crescent rolls (48:58), which Malcom thinks might go well in the Air Fryer (50:36). Malcom’s got some exciting recipes on the works, so stay tuned (54:06).
Shop-A-Versary, Smoking for Easter & Brats on the Traeger – Season 5: Episode 8
On today’s episode of the HowToBBQRight Podcast, our very first event of 2022 was a HUGE success (2:08), with the best hot dogs ever (8:32), Redneck Beignets (11:08), Traeger Steak & Rice Casserole, Pork Loin Sliders (12:20), Citrus Crawfish & Boiled Sweet Potatoes (20:53), World Championship Style Ribs (24:56), and Tri-Tip & Ribeye (27:16). People came from all over the country (29:22). We talk about the amazing Tuscan Pasta Salad, Brats & Hot Dogs Malcom and I made (38:22), and the delicious Tri Tip that he smoked like a Brisket last week (39:53). Tyler tells us about how cheap the meat in California is (49:00), and Malcom decides an Easter Brisket is on the calendar (51:30). We appear to have a spoon thief at home (57:20), and we’re knee-deep in prep for Memphis in May (59:00).
St. Patrick’s Day Drinks, Hawaiian Rolls & Redneck Margaritas – Season 5: Episode 7
The Shop-A-Versary Event is almost upon us (01:10), but that didn’t stop Malcom from making some delicious recipes, including better-than-a-Krystal-burgers (05:28) and homemade pizza rolls (08:10), which got me wondering what Malcom’s favorite King’s Hawaiian recipe is (09:18). Malcom came dead last in the last office competition (10:50), which means he gets to pick the next one (12:47). We made some amazing potato skins this week (16:47), and the best Jambalaya ever to go with (18:28). Someone shared the secret of getting fresh lamb locally (32:10), and Malcom clarifies a mistake he made last podcast (33:45). We talk about Redneck Margaritas and Malc’s latest St Patrick’s Day inspired drink (35:30), which makes me wonder if he’s up for an “All-You-Can-Drink” style podcast (40:06). Malc’s got a recipe in the works for a Deep-dish pizza (46:06), Which reminds me of my days working at Papa John’s (50:22).
The Rising Cost of BBQ, Brisket Sundaes & Shepherd’s Pie Recipe – Season 5: Episode 6
This week, Malcom laughs about quitting a job over Spring Break (00:24), and the weather better be MUCH BETTER for our Shop-A-Versary event (03:34). We all reminisce about old-school fair attractions (06:43). Malcom spills the beans about his Brisket Shepherd’s Pie Recipe he made this week (11:00), and he gives a history lesson about the origins of Burnt Ends (26:30). Meat prices are SKYROCKETING (33:30), which may put a kink in any “Brisket Sundaes” Malcom might want to try (39:00). Does anyone open bags of Pellets with their teeth (44:20)? Malcom tells me what is on the horizon in the world of HowToBBQRight (52:06), starting with CT Pork Butts (58:07).
Wiseacre Brewing Co., Elda’s Kitchen & Smoked Rattlesnake – Season 5: Episode 5
This week on the HowToBBQRight Podcast, Malcom and I talk about our “catering job” (1:07), from our Charcuterie arrangement (8:20), to the Bourbon Brown Sugar Chicken Skewers (17:28), to the Street Tacos (21:34) and of course, the Tri-Tips (31:20). We talk sauce with our special guest, Brie Blackford from Elda’s Kitchen (38:55). There was someone cooking up of some interesting meats on the Community Page, recently (59:05).
Back from Jamaica, McDonalds SECRET Menu & Mardi Gras Recipes – Season 5: Episode 4
This week on the HowToBBQRight Podcast, Malcom and I just got back from Jamaica (00:28), and Malcom thinks salmon and lamb might not be so bad after all (01:43). We talk about Malcom’s latest Cajun-style recipes, including Mardi Gras Shrimp (11:23), King Cake Bread Pudding (18:24), Crawfish Rolls (23:57), and his version of a Hurricane (27:12). Malcom is ready to pull out his grillin’ shoes, which Tyler says are making a comeback (30:08). McDonald’s has a new secret menu, which Mark ordered from the other day (32:17). Malcom has never tried a Filet-o-Fish (36:14). I want to know if Malcom has ever cooked a Tri-Tip like Brisket (40:07). Finally, we’re rolling out the Red Carpet here at The Shop really soon (53:04).
Super Bowl Food, Valentine’s Day Dinner Hacks & Smoked Mississippi Pot Roast Recipe – Season 5: Episode 3
On today’s HowToBBQRight Podcast, Malcom’s back on YouTube with a recipe for a Mississippi Pot Roast (01:50), which we used for a multitude of leftovers (07:57). He wants me to make him a list of all the meat he has in the freezer (14:38), which he recently added to. By a lot (17:30). He’s got a great recipe for his new meat, though (19:00). I ask him about his predictions for the Super Bowl (21:55), and the foods he loves to eat while he watches it (24:45). Someone made a recipe for chili cheese chicken wings on the H2Q community page (34:40). Malcom’s got a gourmet Valentine’s dinner guaranteed to woo your boo (37:06), which is much better than the fondue restaurant we went to a few years ago (42:50). We’re going on vacation for Love Day this year, followed by a grand Shop-a-versary in March (45:35). We’ve also officially signed up for Memphis in May this year (48:09).
BBQ Stocks, Deep Freezers & The Outrageous Price of Meat – Season 5: Episode 2
On today’s episode of the HowToBBQRight Podcast, the 2022 Mid-South Ice Storm is about to hit us hard (00:20), and Malcom realizes I was in Middle School when he started College (00:52). I did some research on the outrageous price of meat (02:10). Malcom has a huge stock of frozen meats (5:58), and he has so much he keeps forgetting what he already has (9:44). Malcom’s guide to storing meat in the deep freezer (12:10). Malcom is rooting for Joe Burrow this year (23:45). Malcom spills the beans on his Country Style Rib Recipe (29:08), which sparks a discussion on other “ribs” that aren’t really ribs (31:15). We talk about up and coming BBQ Stock companies (35:10). It’s Chili weather in the Reed household (38:55). He’s been cooking up a new idea for a Memphis-Style Philly Cheesesteak (40:03), and he also has Brats planned for Super Bowl LVI (42:12). Tyler has us salivating over Old-School Sloppy Joe’s (47:50).
Biscuit Dough 101, Blackstone Grilling & NFL Playoffs – Season 5: Episode 1
On today’s episode of the HowToBBQRight Podcast, Malcom wasn’t ready to leave Deer Camp, just yet (00:28), and it’s so cold outside that we filmed TikToks this week, indoors (01:50). Don’t sleep on the Cheesy, Garlic Biscuit recipe (10:45). Malcom did barely any smoking over the holidays (13:35), but his new Blackstone at Deer Camp got put to work (17:15). Some of Malcom’s newest Blackstone recipes are amazing (18:55), but seasoning the flat top was not for the faint of heart (27:38). Malcom bought an Open-Fire Grill/Fire Pit from Buc-ee’s (31:10), and he threw down on some Smores and Hamburgers over the holidays (33:38). I want to know what all the guys cooked down at Deer Camp over the last month (35:03), and Malcom made some fried catfish I ate cold it was so delicious (39:05). Malcom spills the beans about his newest secret method to cooking chicken wings (42:37). How does Malcom store his hundreds of different rubs and seasonings at the house (46:51), and how does he go about cleaning out his stash (48:55)? I know Malcom has to have some big recipes planned for the NFL Playoffs and Super Bowl LVI (53:00).
SEASON 4
Thanksgiving, Dirty Grills & Wagyu Prime Rib (feat. Swine Life BBQ) – Season 4: Episode 36
On today’s episode of the HowToBBQRight Podcast, we had an AMAZING Thanksgiving (4:08), and Malcom has been filming a new podcast the last few weeks (04:35). Malcom was tired of turkey, so he just cooked a breast (4:42). We all talk about our favorite things we ate this year (11:46), and Malcom thanks me for the dessert I made for Deer Camp (16:00). Now that Thanksgiving is over, it’s time for a Christmas celebration at the office (17:06). The Facebook Community is running a ‘Dirtiest Grill’ competition (20:10). Mark Williams and Malcom love talking about their expensive treat Kevin from The Butcher Shoppe sent over (25:53), and Mark explains the origins of his Prime Beef Rub (33:38). We discuss the best ways to cook mushrooms (40:01) and beef (46:10). Mark is still amazed at the variety of horseradish sauces (53:53), and he’s cooking a whole hog for Christmas this year.
Hitting 1M Followers on TikTok and Touring Corky’s – Season 4: Episode 35
Malcom and Tyler talk about the style differences between our TikTok channel and our YouTube Channel (02:10), and Malcom is concerned that his constant TikTok scrolling is gonna give him “swipe thumb” (07:08). We remember the origins of the TikTok account and how it’s evolved (08:39), and we drool over some of our favorite videos along the way (10:58), including some recent ones (31:30). Tyler got Malcom a BIG present for reaching one million followers on TikTok (41:25). Malcom and Tyler toured the Corky’s manufacturing facility yesterday, and they got to learn all about the history of the company, from the restaurant to the shipping and packaging warehouses (42:14). He even got a few tasters while he recorded a podcast with the CEO, Jimmy Stovall (52:43).
Bonafide Chili & Butter Basted Turkey Recipe- Season 4: Episode 34
Today, Malcom, Tyler and I discuss one of Malcom’s most treasured chili recipes, and he goes in-depth about his newest turkey recipe — Butter Basted Turkey on Traeger Grills.
On today’s episode of the HowToBBQRight Podcast, we brought the luck to the Atlanta Braves this year (00:57), and Malcom took me sports betting for our wedding anniversary (03:30). The Shop held a BIG competition this past week (08:00), Malcom came in dead last (08:35), and I share my secrets for my go-to Chicken and Dumplings (09:52). I want to know if Malcom remembers one of our World Foods recipes we did years ago (13:25), and he would have given up hunting to go to the beach this weekend (15:20). World Foods started out as a steak contest (18:13). Malcom picked up all his turkeys for the season, already (22:30), and last week, he made a Butter Basted Turkey on his Traeger Timberline (22:50). I’m curious on how he goes about getting that big of a bird in a brine (23:17). He wishes he would have done a butter injection in the Butter Basted Turkey (28:06), and pellet grills make the best turkeys (29:48). Malcom NEVER stuffs his turkeys (31:29). Mark Lambert gave him his “top secret” turkey seasoning recipe (34:31). Pop-up thermometers are an absolute sham (38:35), and presenting your turkey on Thanksgiving is AS IMPORTANT as the flavor (41:00). Deep-Fried Turkeys often come out dry (42:08), so Smoked Turkeys are the best (42:40). Malcom found his ideal bird for an upcoming TikTok recipe (45:00), and there was no Monday Night Wing recipe this week (46:53). We’re talking turkeys with Mark Williams on Facebook Live (47:47), and Tyler is a Stovetop Stuffing kind of guy (48:40). We ponder about the flavor of canned ham (51:04). Are there after-market temperature controllers for pellet smokers (53:59)? Malcom spills the beans about his go-to, super easy to make Bonafide Chili (59:04). Tyler wants to know if we’ve ever made homemade Chili Mac (1:03:15). Malcom tells a story about his EASY Sonic Cocktail (1:06:20).
Talkin’ GrillGrate with Brad Barrett – Season 4: Episode 33
Today, Malcom and I invite special guest Brad Barrett, the owner and CEO of GrillGrates to sit down and chat with us about breaking world records, how he got GrillGrate off the ground, and much more.
On today’s episode of the HowToBBQRight Podcast, the Braves’ have a new stadium in Brad’s backyard (02:15). Brad tells us how he started GrillGrates (04:38), how his wife joined him in his venture (09:00), and the amazing network of employees and freelancers he’s accumulated (12:03). Brad brought us some Umami Fermented Rice (15:20). He tells us about the biggest GrillGrate he makes (18:20), and the new one for Blackstone Grills (19:45). Are perfect grill marks really all they’re cut out to be (23:20)? How many grills does Brad own, compared to Malcom (26:52)? Malcom is still trying to convince people that Grates run hotter than the dial says (30:05), and we explain how Royal Oak’s Charcoal Pellets work (31:18). Brad was stressed the whole time he was on QVC (34:56), but his life motto is still #GrillGrateful (37:30). Brad never cleans his Grates (39:38), and he barely ever takes them off the grill (43:58). Hurricane Dorian devastated his vacation home (46:40), which ruined his attempt at breaking a Guinness world record (49:35). He tells us about his upcoming app, GrillMaster (56:25), and he explains how to grill Rock Lobster properly (59:18).
Royal Oak Invitational, Authentic Maple Syrup & Pulled BBQ Beef – Season 4: Episode 32
This week, Malcom, Tyler, and I try some real maple syrup all the way from Vermont, talk about the terrible smell emanating from the bathroom of the competition trailer at the Royal Oak Invitational, and discuss Malcom’s Pulled BBQ Beef recipe for Chuck
Malcom loves “Fat Boy Fall”, full of fun flavors and festivities (00:41). Baseball is better than football to watch at the stadium (04:58). Our fan from Vermont sent us a box of goodies he makes from Maple Sap (09:40), and Malcom took it off his list of foods that he refuses try (18:07). We spent this past weekend at the Royal Oak Invitational (20:08), and Malcom got to try a new type of steak (29:27). The bathroom in the BBQ trailer smells like an old Memphis Zoo staple (41:58). This week’s recipe was a BBQ Chuck Roast (46:30), which Malcom paired with some jalapeno slaw (54:41). Malcom’s doing a Butter-Basted Turkey recipe for Traeger (1:00:50), and he’s already thinking about his Thanksgiving Turkey recipe (1:05:00).
GrillGrates, Grillin’ with Spam & Coffee Chili Rub Recipe – Season 4: Episode 31
This week, Malcom tells me about his recent competition at Outlaw Smokers Headquarters, and the amazing chili coffee rub he created this week. I also pick his brain about GrillGrates.
Malcom had an interesting trip to the dentist (00:47), right on the heels of his mystery meat contest in Warsaw, Indiana (06:37). He visited a cool BBQ store there (12:53). Malcom gives me the rundown of how milk cow steak is made (16:14), and he tells me about the new drinks he had while in Indiana (18:35). I got an email from a fan wanting to send us his award-winning syrup (20:28). Malcom is loving the chili coffee rub he made this week (23:58), and the flat iron steak he put it on (26:09). He paired it with Al Frugoni’s Chimichurri Rub (28:51), and I was in love with the subtle coffee flavor in Malcom’s new rub (32:18). Malcom had trouble finding a skirt steak at Aldi this week (33:21). He loves his GrillGrates much more than his ManGrates (36:37), and I came across a great tip for adding a smokey flavor to your steak (44:54). Malcom tells me about all the GrillGrates he’s ruined (45:58), and what modifications he’s seen made to them (48:54). Malcom doesn’t use steak weights (52:21), andI want to know when he chooses not to use his GrillGrates (55:45). I give Malcom a rapid-fire GrillGrate Q&A (57:02).
Grillin’ with Coffee & Talkin’ Outlaw Smokers – Season 4: Episode 30
This week on the HowToBBQRight Podcast, we got a new coffee machine just to try some new coffee that Umble Coffee Co. sent us (00:23), and we also received a package from a sought after sponsor, this morning (04:46). I want to know how Malcom feels about grilling with coffee (07:13). He likes to wake up to the smell of coffee (11:46), and we discuss what kind of foods are cooked using coffee (13:56). Malcom thinks about how he could use coffee in a rub (15:28), and he tells us about the strange challenge in his upcoming competition in Warsaw, Indiana (18:47). Why does Malcom love his Outlaw Smokers so much (24:05)? How big IS the BFO (29:18)? Malcom tells me about what he has coined the “microwave shelf” on grills (32:47). What’s Malcom’s ace-up-his-sleeve for the upcoming ‘Mystery Meat’ competition (35:39)? I pick Malcom’s brain about how many rib recipes he has up there (36:59), and which recipe will he use in his competition this weekend (41:27). We ponder the virtues of real butter vs margarine in competitions (43:00), and Tyler demands to know why we aren’t fans of real maple syrup (44:10). We talk about the latest Monday Night Wing recipe (48:35), and the blue cheese sauce he made for it (53:31).
The Unofficial BBQ Rulebook – Season 4: Episode 29
Malcom and I discuss our busy weekend putting together our first BBQ competition, and how he felt about the whole experience. I also pick Malcom’s brain about the unofficial BBQ list of do’s and don’ts.
On today’s episode of the HowToBBQRight Podcast, we’re recording on National Podcast Day (01:07), and bow season is about to kick-off (01:40). We talk about all the preparations we had to do to put on our first BBQ competition (03.24). We laugh about Malcom missing turn-in at The Jack (13:12), and I want to know what Malcom learned from hosting his first BBQ contest (14:58). Is sanitation, cooking with sugar and removing rib membranes a BBQ cardinal sin (20:19)? We also discuss letting your meat rest, oiling your grates and using wire grill brushes (27:52). Does bone-in meat have more flavor than boneless (53:06)? What’s coming up on the HowToBBQRight agenda (1:01:43)?
Pulled Pork Breakfast, Frozen Ribs & Talkin’ The Jack w/ Jed – Season 4: Episode 28
This week, we talk about Malcom’s recent recipes and a photoshoot at Deer Camp before jumping into all things Jack Daniel’s World Championship BBQ Competition with our virtual guest, Jed.
We’re excited for the MS State Bulldogs season (0:45), but also knee deep in preparations for the Water Tower Festival we’re sponsoring, this Saturday (3:06). Malcom is still drooling over Pulled Pork for Breakfast (4:27), and I was pleasantly surprised by the bacon jam he made to go with it (8:51). Malcom concocted his next Monday Night Wing recipe (09:46). We had a photoshoot at Malcom’s Deer Camp yesterday (14:50), and I had to really improvise with our props (15:53). We have a remote guest today (22:03), who told us all about The Jack (22:52): how the last year has affected it, what our guest’s job is during the competition (27:30), and how ironic it is that an alcohol company is based in a dry county (28:53). He talks about what events and family fun will be going on during the competition (30:44), where you can crash when you’ve experienced it all (33:49), and what to pack this year so you don’t have to worry about weather (35:27). We want to know how one gets an invitation to The Jack (37:18). Malcom is excited to talk about some of the whiskeys sold at Jack Daniels’ HQ (40:35) and our favorite mixed drinks from them (46:28).
Flat Top Grillin’, Sweet Mustard Fire Slaw & Dove Hunting – Season 4: Episode 27
On this episode, Malcom and I discuss our favorite fish, Monday night Football wings, pizza ovens, and more. He’s excited about the latest recipes he’s made, from BBQ hot links to dove breasts, and wonders if he might improve his food by switching grills.
Malcom is excited about our new holiday gift registry (0:56). The American Royal Competition is going on right now (2:06), and it brought back memories of freezing our butts off there (3:46). Michael’s birthday was spent at a new seafood restaurant in town (5:32), which prompted a discussion about our favorite types of fish (7:42), and our least favorite seafood (10:02). Malcom is a Month-Ending-in-ER Oyster Man (13:44). We received a Matt Pittman cardboard cutout this week from Traeger (15:24), and an email about how Chick-Fil-A prepares their chicken sandwiches (16:54). Malcom made Desert Gold Hot Wings for Monday Night Football (21:49), with a homemade blue cheese dip to go with them (26:40). We missed talking about last week’s Spicy Chicken Sandwich recipe (27:58). Malcom spills the beans about his BBQ Hot Links (32:39), that he topped with his Sweet Fire Mustard Slaw (35:03). Malcom contemplates if a pellet grill might run on battery power (39:15). He loves the seasoning on his “new-to-him” Blackstone Grill (40:57). Malcom and I wonder which grills can get the most done (44:01). Recently, we’ve been cooking a lot of overnight pellet grill Pork Butts (46:19), and really considering this technique to give the best results (49:37). Malcom cooked dove last weekend (52:44), which we coupled with some Old Fashioned Deer Roll-Ups (56:05). Malcom’s planning on hunting some more doves (1:00:05), right after the Hernando Water Tower Festival Rib Cook-Off. (1:00:34)
Nacho Cheese, Fantasy Football & Lemon Pepper Wing Recipe – Season 4: Episode 26
Malcom and I talk about our favorite foods, reminisce about the amazing eats we made while AB was here, and discuss all things Fantasy Football.
Malcom and I talk about how our taste for veggies has changed over the years (0:45). We completed our goal for the Palmer Home (5:34). Malcom and I are teaching a private class later (9:30), where we will be making our very own redneck sushi recipe (10:22). We talk about how well the south makes sausage and cheese (15:28), which gets us thinking about how they must BBQ out in California (19:03). Malcom is drooling from the memory of AB’s lemon pepper wings recipe (23:54). Traeger has released new pellet flavors (30:40), and Malcom has a great idea for another (35:29). Fantasy football season is starting (36:40), so Malcom busted out his new nacho machine for the occasion (41:42). Malcom talks about his personal fantasy draft (47:34), and his new BBQ goal for the season (52:47). Malcom still can’t get over how HOT the Hot Ones video we did was (58:16).
Smokin’ & Grillin’ & Interviewin’ wit AB – Season 4: Episode 25
Malcom and I interview YouTube Personality and Chef, Smokin’ & Grillin’ wit AB. We talk about our Memphis BBQ Crawl and what got AB started here on YouTube.
Malcom introduces me to our special guest AB (0:23). I tell AB about our fundraiser for the Palmer Home (2:13). Malcom and I explored Cozy Corner with AB yesterday (3:07), and AB loved the Southern hospitality he saw (6:15). We reminisce about the “fire” food we ate yesterday at Memphis BBQ Co. (9:35), after which we all had to go have a lie-down so we didn’t burst (14:47). Malcom loves AB’s amazing wing recipe (15:50), and AB shares his gratitude for Malcom’s hospitality (24:55). AB gives us a history of his food career (28:07), including his biggest video (33:23), how he gets inspiration for more (34:35), and his restaurant (38:28), finishing with some tips on how to grow your own channel (41:09). Both grillmasters know the struggle of putting out high-quality content (44:19), and they contemplate how they got to 1mil subscribers (45:24). We all talk about our passion for our jobs (52:23), and the amazing people who keep us going (55:00).
Chicken Rotel Spaghetti, Steak Flights & Over-Seasoning Meat – Season 4: Episode 24
<h4Malcom, Tyler and I talk about what we did over the weekend for Malcom’s Birthday, and we discuss all of the food we ate that day. Malcom talks about his preferred flavor when he cooks food, and what umami is.
On today’s episode of the HowToBBQRight Podcast, we talk about our favorite fast food chicken (01:13). Malcom’s birthday was this weekend (08:20), and he spills the beans about the HUGE Steak Flight (13:52). Malcom talks about an oven roasted potato video he saw on TikTok (29:33). I want to know if Malcom thinks that smoke is considered a seasoning (31:43). What in the world does Malcom think about the five different types of flavors (41:34)? Does Malcom believe that a meat can be over-seasoned (47:34)? Malcom talks Chicken Rotel Spaghetti and how much he loves it (51:34), and he and the boys are throwing down for a bachelor party this weekend (57:44).
Hot Ones, Tailgating and Malcom’s Birthday – Season 4: Episode 23
Malcom, Tyler and I discuss tailgating season approaching fast, Malcom’s 46th birthday plans and his dire regret for doing the Hot Ones challenge for Out the Smoke.
On today’s episode of the HowToBBQRight Podcast, Malcom talks about his stomach churning experience doing the Hot Ones challenge (01:15). Malcom thinks his Fear the Reaper Jerky is childs’ play in comparison to the sauces (15:25). We are super stoked to start cooking some tailgate food and watching football (17:54), and I want to know how Malcom got the idea for the tailgate cheesesteak (18:51). Malcom shares a story about tailgating at Ole Miss (30:20), and I ask him what he likes to bring to tailgates (34:00). Malcom’s brother went to jail when they were younger (36:46). We’re helping out with a local BBQ contest, this year (40:43). Malcom turns 46 years young this weekend (51:21).
Talking BBQ with Rylee Wright the Steak Princess – Season 4: Episode 22
Malcom, Rylee and I talk about her overall experience in the competitive cooking world, from her favorite ways to cook, how it is being such a young competitor, the opportunities she’s had and little bit about the contest she has competed in.
On today’s episode of the HowToBBQRight Podcast, we introduce our special guest Rylee Wright (Steak Princess). Malcom talks about our trip watching the Braves dominate (00:40), and Malcom made a jam up Bacon Jam for TikTok (02:23). We all try a new, HOT product on the market (06:13). I ask Malcom how he and Rylee first met (08:20), and Rylee tells us about how she got started grilling (10:00). I want to know what Rylee’s favorite ancillary is (19:25), and Malcom and I steal some of Rylee’s steak secrets (22:00). Steak Princess loves throwing down some Tri-Tip (28:00), and I want know how Rylee faired cooking with The Shed at WCBCC (31:00). Rylee gives tips and tricks for young children to get into cooking competitively (36:40), and she got a Golden Ticket to cook at World Foods (42:45). We talk about Kids Steak Competitions that Rylee is teaching in the near future (46:30), and Malcom wants to know about Rylee winning at Down South Cook Fest (48:52).
Smoke on the Mountain 2021 feat. Swine Life BBQ – Season 4: Episode 21
Today, the boys and I discuss all things Smoking on the Mountain 2021, Out The Smoke and what the Grand Champion has been up to since the last time he was on the podcast.
On today’s episode of the HowToBBQRight Podcast, we have prematurely reached an amazing goal, thanks to y’all (00:32), and Killer Hogs BBQ will be throwing down at a big Palmer Home event, soon (01:55). Malcom is hoping to get a Fiddle this weekend (02:19), and his bucket list for the trip includes bar food (04:51). There used to be a massive beach party in Galax (08:20). Dauphin Island rocked me harder than I rocked it (15:40). Malcom cooked a Pork Butt on the Ranger (19:45), and he has a big warning for using that type of pellet grill (21:27). We all love a good boat sandwich (24:01), and I want to know if it’s just a Southern thing to find amazing gas station food (25:39). Malcom spills the beans about the Wagyu Steaks he cooked on Instagram this weekend (27:08), and he doesn’t believe in temping Wagyu meat (30:13). I want to hear about Malcom’s take on a Caprese Salad (31:20), and his second favorite season is fresh tomato season (32:18). Tyler questions Malcom about peeling his tomatoes (32:56). This week on YouTube, Malcom cooked a massive italian-inspired barbecue sandwich (36:22), and he wants to make an in-depth sausage grinding video (41:40). The guys have been using Malcom’s Sausage Seasoning on Butts recently (42:30). I take shots at Tyler’s taste buds again (45:42). Malcom and I are the only two people on the planet who enjoy boiled peanuts (46:45), and he’s cooked them during a crawfish boil before (48:19). Boiled peanuts make a great laxative (49:20). Malcom also wants to shoot a recipe about making chicharrones (51:37). Finally, we talk about what we have coming up in the future (54:39).
Boiled Peanuts, Gas Station Foods & BBQ Meatball Subs – Season 4: Episode 20
Today, Malcom, Tyler and I discuss our love for boiled peanuts of all kinds, delicious Southern gas station food and Malcom’s newest YouTube recipe – BBQ Meatball Subs.
On today’s episode of the HowToBBQRight Podcast, we have prematurely reached an amazing goal, thanks to y’all (00:32), and Killer Hogs BBQ will be throwing down at a big Palmer Home event, soon (01:55). Malcom is hoping to get a Fiddle this weekend (02:19), and his bucket list for the trip includes bar food (04:51). There used to be a massive beach party in Galax (08:20). Dauphin Island rocked me harder than I rocked it (15:40). Malcom cooked a Pork Butt on the Ranger (19:45), and he has a big warning for using that type of pellet grill (21:27). We all love a good boat sandwich (24:01), and I want to know if it’s just a Southern thing to find amazing gas station food (25:39). Malcom spills the beans about the Wagyu Steaks he cooked on Instagram this weekend (27:08), and he doesn’t believe in temping Wagyu meat (30:13). I want to hear about Malcom’s take on a Caprese Salad (31:20), and his second favorite season is fresh tomato season (32:18). Tyler questions Malcom about peeling his tomatoes (32:56). This week on YouTube, Malcom cooked a massive italian-inspired barbecue sandwich (36:22), and he wants to make an in-depth sausage grinding video (41:40). The guys have been using Malcom’s Sausage Seasoning on Butts recently (42:30). I take shots at Tyler’s taste buds again (45:42). Malcom and I are the only two people on the planet who enjoy boiled peanuts (46:45), and he’s cooked them during a crawfish boil before (48:19). Boiled peanuts make a great laxative (49:20). Malcom also wants to shoot a recipe about making chicharrones (51:37). Finally, we talk about what we have coming up in the future (54:39).
Fourth of July, Deep Sea Fishing & Malcom’s Favorite Drinks – Season 4: Episode 19
Malcom, Tyler and I discuss all things about our Fourth of July celebrations, Malcom and I’s upcoming Deep Sea excursion and Malcom answers questions about some of his favorite drinks.
On today’s episode of the HowToBBQRight Podcast, Summer has flown by and school is right around the corner, again (00:39). We have come SUPER close to hitting our goal for the Palmer Home (02:17), and the Palmer Home is putting on a Radiothon that Malcom will be apart of, soon (02:57). Malcom tells me about The Rock’s career starting in our backyard (04:20). Malcom took the July 4th weekend off from grilling (06:14), and we won an award at our local parade with only 24 hours notice (07:19). I made a new dessert this last weekend that was a huge hit (11:29), and Tyler made some backdoor deals with his local firework man (13:43). Malcom wants to blow up our new employee, already (16:57). Malcom and I are going to see who gets seasick first this week (19:04). Malcom was on a Bourbon Podcast recently (21:37), and everyone on TikTok is a self-proclaimed bourbon expert (25:00). I want to know about Malcom’s new cocktail on Instagram (26:33), and he invented a new concoction last night (29:16). Malcom gives his feedback on the new “Ranch Water” cocktail on TikTok (30:36), and he made a new cocktail straight outta Disney World (32:10). Malcom spills the beans about his drink of choice at a BBQ contest (36:51), and he tells Tyler and I about his most treasured drink recipe (39:00). Malcom will only drink IPAs if it’s presented to him (42:05), and he ain’t no wine sipper (43:19). He is always trying to hide Tequila shots from me (36:34). We discuss various liquors we aren’t allowed to drink anymore (48:05), and I used to make a dangerous cocktail that will knock your socks off (51:19). We all tell stories about the wonders of drinking responsibly (53:11). Malcom gives his super secret recipe for Carolina Gold Crockpot Meatballs (56:00), and Malcom and I ended up with more casserole dishes than we bargained for at our wedding (58:32). Malcom explains why he isn’t a fan of lasagna noodles (59:02), and why he loves a Memphis staple side dish (1:01:00).
Aldi Grills, Peachy Baby Backs & Cajun Ribeye Recipe – Season 4: Episode 18
Malcom and I go in-depth about Malcom’s new Aldi Kettle Grill and his two newest recipes: Peachy Baby Back Ribs and his take on a Cajun Ribeye.
On today’s episode of the HowToBBQRight Podcast, Malcom and I partied watching the College National Championship (00:54), and Tyler texted Malcom last night about a new grill on the market (3:07). We’re cooking one of my favorites in the office today (06:02). Malcom watched a Flamin’ Hot TikTok last night (08:51). We are starting to see when who we will be rolling out the red carpet for (09:58), and to be frank, we held a VERY successful event here at The Shop last weekend (10:46). Tyler outlines being in our first annual HowToBBQRight Hot Dog Eating Contest (11:52), and he filmed people catching them in their mouths for TikTok (15:39). The guys loaded up the BIG Outlaw with wieners (17:55), and I spill the beans on my All-American Apple Cobbler recipe (21:20). We bought a new member of the family here at The Shop (23:04), and the heat is keeping away anymore events here for the Summer (25:30). Malcom hurt himself bad playing a dangerous game (25:59), and he cooked a Chili’s inspired dish for YouTube last week (30:30). All the grocery stores are running out of meat (34:02). Malcom is throwing down his new recipe for Independence Day this year (34:20), and he made a classic take on slaw for a Short Video (40:08). Is Fourth of July THE barbecue holiday (44:00)? I want to know what sides Malcom is looking forward to devouring for the Fourth (48:06). The first time I made Potato Salad for Malcom he got upset with me (53:23).
Out the Smoke, Wiener Fest 2021 & Beef Tallow feat. Swine Life BBQ – Season 4: Episode 17
Today, we caught up with Mark Williams from Swine Life BBQ and talked about Out the Smoke, what’s going on at Wiener Fest 2021 and what we cooked for the comedy show we held here at The Shop.
On today’s episode of the HowToBBQRight Podcast, Malcom outlines the Father’s Day Demo we did here at The Shop (01:05), and he spills the beans about the Bacon-Wrapped BBQ Meatballs (04:01). I am obsessed with a talking dog (10:52), and I started my own TikTok Channel (13:06). Malcom has started using Duck Fat on everything (15:00), and he was searing steaks hot and fast for Out the Smoke (15:53). Malcom discusses his love for smoked crab legs (17:01), and he explains how the rubs/seasonings penetrate the crab’s exo-skeleton (17:19). Malcom uploaded his take on a Pig Shot to TikTok (21:36), and I walk through the process of making my mini cheeseballs (25:34). I ask Malcom where he got the inspiration for the Tennessee Sunrise (26:51). Malcom was on a radio show with Kevin from The Butcher Shoppe in Pensacola (31:36), and they asked him what his ideal Father’s Day looks like (33:06). We discuss why we think Kevin is the #1 Butcher in America (35:51). Malcom dives deep into getting into Competition BBQ for a newbie (38:00), and he is cooking in a competition very soon (44:24). Wiener Fest 2021 is fast approaching (47:56), and we give an update about our BIG fundraiser (55:26).
Father’s Day, TikTok Recipes & Competition BBQ – Season 4: Episode 16
Malcom and I discuss some of Malcom’s biggest recipe hits on TikTok and answer questions about getting your feet wet in Competition BBQ
On today’s episode of the HowToBBQRight Podcast, Malcom outlines the Father’s Day Demo we did here at The Shop (01:05), and he spills the beans about the Bacon-Wrapped BBQ Meatballs (04:01). I am obsessed with a talking dog (10:52), and I started my own TikTok Channel (13:06). Malcom has started using Duck Fat on everything (15:00), and he was searing steaks hot and fast for Out the Smoke (15:53). Malcom discusses his love for smoked crab legs (17:01), and he explains how the rubs/seasonings penetrate the crab’s exo-skeleton (17:19). Malcom uploaded his take on a Pig Shot to TikTok (21:36), and I walk through the process of making my mini cheeseballs (25:34). I ask Malcom where he got the inspiration for the Tennessee Sunrise (26:51). Malcom was on a radio show with Kevin from The Butcher Shoppe in Pensacola (31:36), and they asked him what his ideal Father’s Day looks like (33:06). We discuss why we think Kevin is the #1 Butcher in America (35:51). Malcom dives deep into getting into Competition BBQ for a newbie (38:00), and he is cooking in a competition very soon (44:24). Wiener Fest 2021 is fast approaching (47:56), and we give an update about our BIG fundraiser (55:26).
Moving Grills, Camp Week & Chicken Skewers – Season 4: Episode 15
Malcom and I discuss one of Malcom’s 2nd favorite holidays, the brown sugar chicken skewers Malcom cooked this week and answer some of the Facebook Community’s Questions.
On today’s episode of the @HowToBBQRight Podcast, Malcom tells us about his second favorite holiday (00:28), and I want to give an update about raising money for feeding children in need (01:15). Malcom went on a weekend trip with an old boss (02:23), and he put the Pit Barrel Jr. to work during the trip (03:30). He also got to try out a new fried fish recipe when he got back (07:30). I’m pulling out all the stops to get a Blue Plate sponsorship (08:32). Malcom tells a story about the Mayor of BBQ-ville at KCBS (11:17), and I ask him who came up with the Brown Sugar Bourbon Chicken Skewers recipe (12:46). We have a laugh about playing rat or cat at the Chinese Buffet (19:14), and TikTok Tyler talks about the new expanded menu at certain movie theaters (22:11). I ask Malcom what he thinks of a new Gravity-Fed Grill on the market (25:19). I want to know what Malcom’s protocol is for a grill catching on fire (29:02), and I also want to know if he thinks producing butts for profit is worth the time/effort (31:00). We entertain the idea of using curry in a BBQ rub (34:21), and Malcom spills the beans about getting “blue smoke” (35:15). Malcom chooses between Big Green Egg or Kamado Joe Pits (37:46), and he answers a question about brisket flat burnt ends (43:24). We discuss Malcom’s method for finding the amount of pounds per person for cooking crawfish at a boil (44:35), and I ask him about Texas Twinkies (47:50). Malcom always hires a moving company to move his BIG grills (49:34), and then he reminisces about Slug Burgers (54:00). I want to know what Malcom is cooking for his Father’s Day recipe (59:59), and finally, we talk about everything upcoming here at Malcom’s Shop (1:01:29).
Weber Ribs, Malcom Bomb & Celebrating Hot Dogs – Season 4: Episode 14
Malcom’s newest recipe, the Honey Chipotle Weber Ribs, his new career as a bartender on TikTok and what in the world Weiner Fest 2021 is.
On today’s episode of the HowtoBBQRight Podcast, we remind everyone what to do to attend a VIP class with Malcom (00:27). The First Annual HowtoBBQRight Weiner Fest is approaching fast (01:57), and one of our very own will be competing to see who can devour the most hot dogs (03:09). Malcom won’t let me put out mayonnaise as a condiment at Weiner Fest (08:54), and he reminds me about our grilling demo at The Shop for Father’s Day (10:15). Memphis in May tried to take our trophy away from us (10:51). Malcom tells me about cooking Honey Chipotle Ribs on his Weber Kettle (14:32), and he explains his method for long cooks on the Kettle (16:27). The community wants to know why there was no membrane removal step in the most recent video (16:58), and I appreciate the old-fashioned crispiness that the membrane provides (18:10). Malcom explains the dos and don’ts of a wet-brined rib (19:13). He explains proper technique for sweating seasoning into ribs (25:15), and he tells me where in the world he got the hinge for the Weber Kettle (31:00). TikTok Tyler has us all crying about rolling out Jolene for Weiner Fest (36:12), and Malcom explains why your grates are too hot when your ribs are burning (36:55). Malcom laughs about a comment made about his shirt staying so clean (41:38), and we have some delicious new recipes for TikTok onboard (44:24). Malcom spills the beans about the origins of the ‘Malcom Bomb’ (49:55), and he goes on to tell us why he gets to relive his glory days starting next week (53:28). Malcom wraps it all up by letting us know what he has on the docket for near-future recipes (54:37).
Cooking with Fergolicious BBQ & Memphis in May 2021 – Season 4: Episode 13
On today’s episode of the HowtoBBQRight Podcast, I talk with Malcom about his experience at Memphis in May this year and about cooking Kansas City Burnt Ends with Fergolicious BBQ.
I want to know what’s been going on with Malcom this week (01:32), and then, he tells me about smoking with the Burnt End King of Kansas City (02:53). Malcom says where to get your hands on brisket points (04:16), and he explains why burnt ends don’t need to be rested (06:47). Malcom tells me his plans for demolishing our patio (09:43), and he goes on to explain his perfect bite of burnt end (12:20). Malcom gives his “BBQ fact of the podcast” about the origin of the burnt end (14:16), and he tells us what in the heck a “Malcom Bomb” is (16:30). Our neighbors at WCBCC21 were doing “dunk-a-roos” (19:22), and Malcom asks me if we can bring back the Strawberry Shot (21:58). TikTok Tyler explains why our retail manager was harassing the Grizz Girls (24:09), and Malcom spills the beans about rib judging being screwed up at Memphis in May (26:44). I tried a bite of very exotic meat that Malcom wouldn’t (31:00), and Mark Williams got robbed at the competition (33:02). I want to know about the sauces that Killer Hogs turned in this year (34:39). The boys cooked one of Malcom’s least favorite meats at the tent (38:15), and we create an on-site hot dog eating contest for 4th of July (42:19). Malcom wants the world to know which sausage brand is number one (46:18), and one of the Grizz girls won the Annual Rib Eating Contest (48:16). Malcom has a new trophy woman (51:28), and I want to know if she’s better than the Jambo (52:13). We want to thank the Killer Hogs who helped bring home trophies (58:06). Malcom thinks the Pronto Pup merchant from Memphis in May should be fired (59:20), and finally, Malcom explains what we have going on for the next few weeks (1:03:54).
Cooking World Championship Ribs & Loaded BBQ Baked Potatoes – Season 4: Episode 12
Today, Malcom and I discuss our plans for the World Championship Barbecue Cooking Content, cooking award-winning ribs with Jay Durbin and the recipe for Malcom’s BBQ loaded baked potatoes.
On today’s episode of the HowtoBBQRight Podcast, I want to give an update about something huge going on (01:10), and how Malcom pulled out the BIG guns at Walmart for the Saturday before Mother’s Day (02:13). Then, he explains his fool proof method for getting the bone to fall out of chicken wings (06:38). I want to know about one of Malcom’s most recent viral TikToks (10:47), and he goes on to explain what a “Chicken Dum-Dum” is (17:22). We talk about cooking the WCBCC 2019 winning rib recipe, last week (18:53), and I ask Malcom what a “Hollywood Cut” is (32:26). Then, we talk about why Malcom chose the recipe we cooked this week (34:05). I want some recognition for the part of the video I prepped (36:29), and I finally ask Malcom why he is so excited this week (39:46). He gives the play-by-play for each day in Memphis in May (41:10), and I ask him if judges can spot the different between Bison ribeye and a beef ribeye (43:48). Finally, I ask Malcom if he knows what Epicurious is (46:42), and we discuss what Malcom will be sippin’ on throughout Memphis in May (50:19).
Kentucky Derby, Mexican Recipes and Malcom in May – Season 4: Episode 11
different recipes offered at the Kentucky Derby, our plans for Cinco de Mayo and where you can find the KIller Hogs tent at Memphis in May.
In today’s episode of the HowtoBBQRight Podcast, Malcom asks me if I’m feeling better this week (00:30), and I give an update for our BIG fundraising event (02:19). Malcom talks about Fearing the Reaper (05:12). I want to know why Malcom is wearing a Stetson hat (07:01), and he tells me about his bets on a “lucky” horse, this weekend (08:57). We talk explain what a “Hot Brown” is (12:15), and we also talk about if Kentucky Fried Chicken is the best restaurant fried chicken (17:04). I ask Malcom if he has a recipe for a Kentucky Derby staple (20:04), and we lay out why Comeback Sauce is better homemade (20:53). Malcom tells me about perfecting his buttermilk biscuit recipe during quarantine (22:45), and why we postponed our big ‘Deviled Egg’ competition (25:58). I ask Malcom what in the world ‘Burgoo’ really is (30:51). Malcom tells me about an ugly, delicious recipe he threw together for TikTok (34:48), and we talk about what’s going on for HowtoBBQRight in May (41:10). I ask Malcom if he heard about Tennessee Mojo frying up ribs (42:22), and he tells me why he almost vomited last night, scrolling through Facebook (44:44). We talk about what’s going on our newest competition around the office (49:03). Malcom talks about some Mexican inspired dishes coming soon (49:50), and he also tells me the greatest gift to give any mom for Mother’s Day (53:09). I ask Malcom what his all-time favorite Mexican recipes are (55:00). Malcom wants to know what I thought of the MacRib Sammich (1:00:47).
Interview with Nick Mangold feat. SwineLifeBBQ – Season 4: Episode 10
Malcom and Mark interview Nick Mangold, of the NY Jets and 74 BBQ.
In today’s episode of the HowtoBBQRight Podcast, Mark is replacing me for the day (00:18), and Malcom gives an update about our big fundraiser (01:15). Malcom discusses the big sandwich release this week (02:16), and Mark talks about becoming a donut maker for one of his latest videos (06:58). He then explains becoming a professional butcher for some big pieces of meat (11:18). Malcom and Mark spill the beans about their Memphis in May practice sessions (14:12), and how Jay from Outlaw is their secret weapon (17:52). Malcom introduces Nick Mangold, the seven time pro-bowl center for the New York Jets (20:53). Nick tells the boys about his roots in BBQ (22:20), and how he got to establishing his BBQ sauces (23:20). Malcom wants to know if Nick’s favorite style of BBQ is Memphis style (24:33), and then, Nick talks about present and future sauces for 74 BBQ (26:18). Malcom talks about some challenges with getting sauces bottled (30:25), and Mark tells a story about giving BBQ sauce as a wedding present (32:23). Malcom wants to know what Nick Mangold still participates in, in the NFL (34:48), and what his go-to recipe is for grilling (38:55). Nick talks about never experiencing tailgating before retirement (40:09), and Malcom asks how many toys Nick has in the backyard (43:00). The boys want to know what Nick’s go-to BBQ restaurant is in Jersey (48:32). Malcom and Mark talk about the future of Out the Smoke (55:52).
Talking with Matt Pittman from Meat Church BBQ – Season 4: Episode 9
We talk with Matt Pittman about his new smokers, classes and chicken fried chicken
On this week’s episode of the HowtoBBQRight Podcast, Malcom explains what exactly the HowtoBBQRight App is (02:01), and I ask how his crawfish class went (03:24). Malcom explains going caveman for a video this week (5:50). The best hair in barbecue joins the interview, virtually (08:13), and Matt spills the beans as to what he is currently up to right now (09:14). Malcom asks Matt about his process cooking Texas brisket (13:40), and then, he wants to know what Matt’s go-to place in Texas is for BBQ (18:56). Meat Church invites Malcom out to his upcoming BBQ classes (24:50), and Malcom mentions his experience opening the retail location (31:06). Matt talks about his roots in cooking crawfish (32:34), and then, he explains who is in charge of the seasonal apparel drops (35:49). Matt wraps his segment up diving deep into his roots in cooking and Memphis in May (41:12). I talk about bringing back some old merch for a reunion coming up (46:00), and Malcom talks about visiting Matt in Texas in the past (46:46). Finally, Malcom spills the beans about an upcoming YouTube recipe (48:07), and he tells me about Jay from Outlaw being in town cooking with him and Mark (51:00).
Malcom’s Roots, Bacon Wrapped Oreos & Cooking with Tennessee Mojo – Season 4: Episode 8
We talk about Malcom’s beginnings in barbecue, BBQ food trends and throwing down on the pit with Tennessee Mojo.
On this week’s episode of the HowtoBBQRight Podcast, I update everyone on our “Feed a Family” campaign (00:34) and we talk about cooking Memphis In May ribs with Jay from Tennessee Mojo this week (01:57). Malcom discusses how he almost made Greg Rempe cry on the BBQ Central this week (07:00). I ask Malcom about tickets to this year’s Memphis in May (11:28), and then he explains his party schedule looks like (16:02). Then we talk about the rib practice and working to bring home the trophy (17:27). Malcom and I discuss bacon wrapped, chocolate dipped oreos and other bizarre BBQ trends (21:11). Then I pick Malcom’s brain about his roots in competition and backyard barbecue (39:37).
Talking Burgers and Out the Smoke with Mark Williams – Season 4: Episode 7
We talk with Mark Williams (from Swine Life BBQ) about crawfish, burgers, and all things Out the Smoke.
On today’s episode of the HowtoBBQRight Podcast, we talk about how Malcom went plant-based (00:55), and I explain how you can come hang out with Malcom for a weekend (02:17). We laugh about Malcom having to eat something disgusting for TikTok (04:35). I ask Malcom about the burger he made for YouTube this week (07:58), and Mark tells us how to make any burger like Wagyu (08:50). Mark and Malcom tell me what their favorite burger looks like (09:56), and then, Mark tells a story about his family’s first grill (13:27). I ask the boys about a crawfish class they are hosting (16:03), and we all laugh about the stench of rotting crawfish (19:52). I want to know all about Malcom and Mark’s new YouTube channel (25:09). Mark tells Malcom about sous viding a Wagyu Brisket (29:30), and how carbonated water is best meat tenderizer (33:19). The boys talk about cooking Wagyu on a salt block (35:25), and we talk about the Out the Smoke video about keeping your wood cutting board forever (41:52). Then, I ask about how in the world they gave pork chops grill marks on an air fryer (44:20). Malcom tells us about how he does not prefer dry-aged meat (46:21), and Mark talks about building the world’s largest Vortex (50:29). Malcom tells us about his big April Fools’ Day joke (52:30). We discuss fake things that are actually delicious (53:40). I want to know what Mark and Malcom have on the grill for Easter. (56:30)
Ham Recipe, Memphis in May and Smash Burgers – Season 4: Episode 6
In this week’s episode, we talk about Malcom’s Easter Menu, our Memphis in May plan and his new love of TikTok.
This week on the HowtoBBQRight Podcast, I explain why you should donate to Palmer Home (00:55) and show Malcom his new “Malcom in May” merch (02:30). Malcom shares his big Memphis in May news (03:49) and our plan for this competition (06:14). We discuss our first class since the pandemic started (06:39) and share a laugh about pickled pigs feet (08:29) and plan a mayonnaise challenge (10:57). Next Malcom shares his Fat Boy Burger recipe he made for TikTok (15:35), talks about the Traeger Ranger (16:19) and plans his upcoming TikTok recipes (21:50). Then we talk margarita recipes (24:40) and how his new toy might cut off an arm (28:47). Next we talk reverse searing some Wagyu steaks (33:04), his BBQ Smoked Ham recipe (34:59) and past hams he has cooked (37:42). Then we plan our weekend (42:57) and talk about trying bacon-wrapped pickles (45:35).
Wagyu, Crawfish and Traeger Recipes – Season 4: Episode 5
In this week’s episode, we talk about the upcoming videos we shot with Chad from Traeger and the successful Grand Opening we had for Malcom’s Shop.
On today’s episode of the HowtoBBQRight Podcast, I talk about getting a chance to hang out with Malcom for an awesome cause (00:57). We then discuss all things about the Grand Opening (04:58), and our plans for holding a yearly Malcom Fest (05:36). Malcom talks about last week’s podcast with Stalekracker and Chad from Traeger (07:18), and how Kracker treated his fans at the Grand Opening (10:19). We talk about why we brought our guests to the most delicious restaurant in town (13:00), and how Malcom funneled Miller Lite (15:17). I explain the spread Traeger laid out at the Grand Opening (16:45), and what Malcom and the crew cooked for it (17:50). I ask Malcom about his plans for a challenge for our Carolina Reaper Jerky (24:56). We talk about the tabletop pellet grill that Traeger gave us (31:06), and he tells me about the Spatchcock chicken recipe Chad cooked for Malcom (35:05). I ask Malcom if Wagyu is worth the money (40:59). He talks about a delicious Jerk recipe he made off-video (44:08). We discuss Malcom’s first class we are holding in the near future (47:03), and how he will be throwing down on Swine Life BBQ (48:50). Malcom talks about hunting some turkey (49:07). He then goes on to talk about shooting some new “lucious” TikToks (52:10), and what we will be releasing for his Easter recipes (53:37).
Talking BBQ with Stalekracker & Chad Ward – Season 4: Episode 4
Joined by Stalekracker from TikTok and Chad Ward from Traeger grills, Malcom talks all things grand opening.
This week on the HowToBBQRight Podcast, we welcome our guest, Stalekracker and find out how he got started on TikTok (02:39), how his kids feel about Dad being a TikTok star (11:45) and his experience off-shore fishing with Bluegabe off of Venice Beach (13:33). Then we argue about cooking shrimp (14:44), compare notes on boiling crawfish (19:04), and steal his grandfather’s “Smoked Rabbit Gumbo” recipe (26:03). Next we bring in Chad from Traeger (32:46) and he and Malcom talk about missing BBQ Classes (33:48). Then Chad and Malcom plan their International BBQ Tour (36:13) and discuss how the shutdown effected BBQ Business (38:02). Next we get Chad’s thoughts on a low and slow pork butt, like we made this week (41:39), and Chad finally explains the “Super Smoke” feature in Traeger Grills (43:13). Finally we get Chad to name-drop and tell about cooking with Joe Rogan (50:47) and Dan Patrick (1:03:10).
The BBQ Ninja, Mossy Oak Wildgame and Competition BBQ – Season 4: Episode 3
Malcom and I are joined by Craig Verhage, AKA “The BBQ Ninja”, and we talk about their experience at Mossy Oak hunting deer and shooting videos, the state of competition BBQ, and what Craig has been up to since his last visit in 2020.
This week on the HowtoBBQRight Podcast, we talk about Malcom’s new Picanha recipe video (03:43), and where he sourced the wagyu meat for the video (06:36). I ask Malcom and Craig how Wagyu is pronounced (07:48). Craig talks about his new experiences cooking on a drum smoker (09:56), and then goes on to talk about a funny story at the SCA World Championship (12:38). I bring up one of Malcom’s oldest drum kits we smoked on (14:34), and he talks about the most expensive part of making his drum back in the day (15:30). Craig begins to discuss his Mossy Oak cooking experience (16:48), and Craig asks what Malcom’s favorite Mossy Oak Wild Game recipe was his favorite (19:06). The BBQ Ninja dives deep about his braised rabbit meal he did at Mossy Oak (20:52). Malcom briefly goes on about the different kinds of meats offered by GamekeeperMeats.com (24:20), and he talks about the uncertainties that came with traveling to Mossy Oak to cook (27:04). Craig reminisces about Malcom singing karaoke at camp (30:02), and how Craig killed a huge buck to be produced on a Mossy Oak video (31:40). Malcom tells a story about how his boots almost got burned by the Mossy Oak staff (35:42). I ask The BBQ Ninja about how many events he has been to this past year (37:00), and we discuss if Memphis in May will happen this year (38:03). Malcom jokes about the winter storm social distancing everyone for a week (39:45). The BBQ Ninja talks about his experience at IBCA comp (40:35) and the Dallas World Championship next week (45:00). He discusses the 2020-2021 Royal Oak Charcoal branded teams (46:15), and Malcom asks how the Royal Oak board goes about picking who is selected for those teams (48:26). Craig talks about events he is hoping to traveling to in the near future (1:03:00).
Back from Jamaica, Snowmageddon and Grand Opening – Season 4: Episode 2
Malcom talks about our big Grand Opening, getting some R&D in Jamaica, the winter storm of 2021, and all our favorite Jerk Recipes.
This week on the HowToBBQRight Podcast, we talk about just ditching town in time for the Snowmageddon of 2021 (2:28), and what Malcom has been up to since landing back in Hernando (5:05). I ask him how he felt about the new fashion trends in Jamaica (7:28). Malcom then talks about the experience of opening the retail shop (8:53). He then goes on to talk about some of the VIPs we are having for the Malcom’s Shop Grand Opening (11:09). Malcom explains why Jamaica is his favorite place on Earth (16:28), and some of his favorite recipes that he tried on vacation (18:18). Malcoms talks about how Jerk started as a way to preserve meat (28:44). I ask him about what recipes he is going to film after our research and development (31:09), and then we talk about some of the past Jerk recipes Malcom filmed for the channel (37:00). He told me about his two favorite Jerk recipes from the past are (40:58). We talk about the new Facebook community page for connecting with Malcom (49:05), and Malcom answers some of the questions the community have asked on it (51:27). We then wrap everything up by talking about filming new Out the Smoke videos (1:01:24), and I ask Malcom about some of the past videos they filmed for it (1:01:52).
Back to Work, Chili Recipes, BBQ Nacho Burger and Vacation – Season 4: Episode 1
Malcom talks about his time off, how badly he lost in the chili contest, how he came up with a BBQ Nacho Burger and our BIG Super Plans.
This week on the HowToBBQRight Podcast, Malcolm shares what he’s been up to these past, few weeks (1:08) and how he’s keeping up with his TikTok (2:56) and his new favorite wing recipes (3:14). Then we talk about the latest product, Malcom’s Bonafide Chili Seasoning (6:30) and how Rachelle beat Malcom in our office chili competition (8:10) – and we share the secrets about both our chili recipes (9:30). The Mossy Oak wild game videos dropped this past week (14:36) and we talked about all the deer Malcom missed this hunting season (15:44). Then we talked about the best thing Malcom ate over the Holidays (19:00), Christmas Tree Cake dip, Beef Tenderloin and his New Year’s Pulled Ham recipe. And since it’s time for The Big Game, we talk about Malcom’s new BBQ Nacho Burger recipe (30:58), his past Super Bowl recipes (38:44), and what our menu looks like for Sunday (40:01).
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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.
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