Malcom Reed's Howtobbqright Podcast

This week on the HowToBBQRight Podcast, we talk with Eric Lee from Fire Dancer BBQ about his winning Competition Chicken Recipe (4:18), his competition cooking timeline (9:03) and how he met Malcom over beer and Fire Ants (0:41). Then we talk BBQ Food Trucks! (21:32) Eric talks about how he created his rubs (22:20), the license and regulations to starting your own food truck (24:53), and the strategy behind selling out of BBQ each day (32:56). Then we quickly talk about The American Royal that’s happening this weekend (53:08).

This week on the HowToBBQRight Podcast, we talk with Mike Brinkman from Uncle Pookie Smokers about drum smokers. We talk about a delicious Buffalo Chicken Sandwich recipe from SwineLife this weekend (4:00) and the Competition Chicken Recipe for next week (5:14). Then we talk about the first drum smokers we made (11:49) and what’s the difference between a burn barrel and a smoker (17:14) why they are so simple to use (20:51) and why you don’t need to worry about leaks (24:31). Then we talk about how to fire up a drum smoker (28:50), what charcoal we use in our drums (31:53) and the cheapest heat diverter out there (37:32).

This week on the HowToBBQRight Podcast, Malcom talks about his Spicy Chicken Slider recipe (2:10) and smoking whole chickens (3:15). Then Malcom’s long-time friend and old Killer Hogs teammate, Justin Weatherly stops by to talk about their Fantasy Football draft (3:57) and why Malcom is always the host of the draft (8:48). Then Justin tells about cooking with Malcom back in the old days (14:04) and how competition can break you down (33:10). Then we talk about Football Foods (41:40) and what can go wrong when you smoke a pork loin (42:54). Next Malcom and Justin can’t help but talk about Football and why they are Vikings Fans (54:54).

This week on the HowToBBQRight Podcast, we talk about planning for Malcom’s Fantasy Football Draft Party (2:04) and how he doesn’t have a plan for his Labor Day Recipe (8:10). Then we talk about what is Char Siu (9:01), his idea to substitute pork belly for this recipe (10:48) and how he would use a thinner pork chop (12:01). We talked about Malcom’s love of Jolene (17:22) and why everyone should admire their pits (18:03). Then we talked about gauges (28:25), Wired Thermometers (32:38), Hand-Held Thermometers (48:00), Infrared Guns (58:04) and Pit Control Devices (1:00:43).

This week on the HowToBBQRight Podcast, we talk about the HowToBBQRight App (6:05) and the Steak Contest we cooked last weekend (9:16). Then we talk Grilled Chicken Pitas (11:49), how to serve these pitas for dinner (13:40) and what we did with the leftovers (16:30). And in honor of Malcom’s birthday, I asked him about his favorite foods, restaurants and grills (29:10).

This week on the HowToBBQRight Podcast, we jump right in and talk about cooking Red Snapper on the grill (0:34), other fish you can substitute (4:43) and why to cook it with the skin on (5:44). Then we talked about why the Vortex is perfect for fish (17:07) and cooking fish on other grills (20:03). Next we talk about our YouTube videos (23:00) and how Malcom gets ideas for his recipes (27:05). Then we reminisce about getting our business started (42:58) and some disasters we had while filming recipes (47:28).

This week on the HowToBBQRight Podcast, we talk about what we’re cooking this weekend (1:14), our thoughts on the new show, BBQ Brawl (3:21) and the Steak Contest we’re cooking next weekend (8:27). Then we talk about our weekend at Code 3 BBQ (11:05) and spending time with Sweet Baby Ray himself, Dave Raymond (14:12). Then we make a plan for our whole hog cook this fall (20:04) and the square drum smoker I want to buy Malcom for his birthday (17:29). Then we talk all about BBQ gadgets (24:17) and the new pellet grill attachment we found this weekend called The Heat Wave (24:24).

This week on the HowToBBQRight Podcast, we’re heading to Code 3 Smoking on Main (1:15) and planning to eat at A Fine Swine BBQ (4:58). Then we talk about deep-sea fishing (6:53), eating seafood in LA (Lower Alabama) (10:10) and The Wild Orange boat (19:24). We talked about the Fish Tacos we cooked for dinner Tuesday night (21:19), why Crab Legs are the best on the smoker (33:20) and smoked shrimp (36:21). Then we talked about the fish recipes Malcom screwed up (43:33) and how not to overcook lobsters and scallops (52:02).

This week on the HowToBBQRight Podcast, we talk about our vacation and visiting New Orleans (1:52), Destin (5:05) and our adventure in Panama City Beach (7:11). Then we talk about the Rib Licker Steak Contest we’re cooking this weekend (16:28). And Malcom explains why he has a Fantasy Football pre-draft party (18:19) and cooking steaks in a monsoon (19:52). Then we talk about Reverse Sear (29:00) and when to use the reverse sear technique (31:09) and how to do it on a pellet grill (34:50). We debate if reverse sear has the same flavor (39:45), how easy it can be (41:02) and if a Caveman Style Steaks are any good (41:30).

This week on the HowToBBQRight Podcast, we talk about cooking Old School Barbecue Chicken (5:19), how we remember eating Chicken Plates growing up (7:14) and how many beers it takes to cook barbecue chicken (14:53). Then we talk about the sides – Barbecue Beans (20:30) and how Michael grew the cabbage we used for our Southern Cole Slaw (27:05). We talked about our July 4thmemories and on that included Mark Chesnutt (42:28). And talk about what to do – and what not to do – when reheating meat for serving this July 4th (46:10).

This week on the HowToBBQRight Podcast, we talk about “Camp Week” (0:29) and our Smokafried Wing video from this week (2:25). What you really get when you order Smoke Wings at a restaurant (5:20), why Malcom smokes these Smokafried wings at 275 (8:01) and the dangers of using Propane (11:20). Then we talked about how Malcom fries a great hot wing (15:12) and why he always uses peanut oil (18:29). Then we talked about Fried Catfish (26:10) and the best way to fry them (28:30).

This week on the HowToBBQRight Podcast, we talk about our last weekend with Matt Pittman at the Meat Church BBQ Class (1:50). We stopped by Buckee’s on the way (4:25) and checked out some flanken style short ribs (7:35). We explain how these two classes were setup (8:35), what BBQ we both cooked (9:45), and how we travel for 2 days with Cole Slaw (14:04). We talked about our family trip to a honky tonk (22:58). Then we talk about Franklin’s Masterclass (33:29), what we weren’t impressed with (38:05) and what Malcom thought was very valuable (39:30). And we found out how Aaron Franklin cooks his brisket (46:29), we wonder why he uses a water pan (49:12) and find out what Malcom learned from this class (54:05).

This week on the HowToBBQRight Podcast, we talk about how Malcom came up with the idea for his latest Porterhouse Steakvideo (1:33) and the difference in cooking on a propane grill vs a pellet grill (3:30). We talk about the difference between a Porterhouse and a Tbone (5:01) and when the cooking process actually starts (7:14). Then we talked about Malcom’s newest invention – Steak Butter Dipping Sauce (13:30). And Malcom’s experience using multiple grills for one steak (21:10). And I ask Malcom if the pellet grill could have beat a charcoal steak (25:46). Then we talk about Malcom’s White BBQ Sauce recipe(37:32) and the first pellet grill Malcom ever saw (40:08).

This week on the HowToBBQRight Podcast, we talk about the best thing Malcom cooked all Memorial Day weekend (6:05) and our smoked hot dog bar (12:10). Then we talked our video recipe this week, Competition Ribs at Memphis In May (14:32) and the challenges of filming at a big contest (18:12). Then we dive into water pan cooking (29:29) and the benefits and negatives to cooking with a water pan (32:02).

This week on the HowToBBQRight Podcast, we congratulate our friend and BBQ Brother, Jay Durbin from Tennessee Mojo for his Grand Champion Rib win at Memphis In May this past weekend (1:51). Then we talk about Mark’s technique for removing rib membranes (14:02). Next we dive into Malcom’s recipe this week… Mojo Beef Ribs (17:13), and adding pickle juice to his beef mop (17:50) and the best way to describe eating beef ribs (21:22). Then we talk about resting big meats (28:02) and what recipes can cause fights (33:16). Next we get into Memorial Day BBQ Cooking (36:19) and how Malcom likes to cook his Memorial Day ribs (36:25). Then to wrap it up we talk about cooking Mountain Lion (51:36) and the best way to cook a 50lb hog (54:06).

This week on the HowToBBQRight Podcast, we talk about Malcom’s latest video craze – Bacon Burnt Ends (2:02) and where Malcom found unsliced slab bacon (4:32). Then we talked about why we tagged Kevin Bacon in our Instagram pics this week (5:28), why you want to cut your bacon before smoking (8:50) and what Malcom prefers (10:54). Then we talked about Malcom’s Smoked Turkey Taco recipe from this week (11:33) and why we’re keeping it a secret until Thursday (16:10). Then we talk about how Memphis in May BBQ Fest is going (22:30) and what we’re cooking this weekend ‘down on the river’ (26:32).

This week on the HowToBBQRight Podcast, we talk with Jay Durbin from Tennessee Mojo. Malcom tells the story about how he met Jay (3:00) and how #SteakTeam was started (5:25). We talk about how Jay started with Instagram (6:45) and how he learned to take great pictures of his food (10:02). We talk about Jay’s World Food Burger Entry (15:16) and how he wants Malcom to be his first boudoir shoot (23:10). Then we pick Jay’s brain about how to improve your Instagram (27:40) and the 3 most important things to improve your Instagram game (34:28). Then we talk about Jay cooking and eating guinea pigs (45:13) and we wrap up by talking about cooking hogs in Ecuador (49:28).

This week on the HowToBBQRight Podcast we talk about our trip to Ohio and the Certified Angus Beef headquarters (0:39). We talk about how Certified Angus Beef came to be (2:50) and the 10 qualifications required for an angus cow to become “Certified” (5:30). We spent time on a working beef farm (10:40), broke down a ¼ of a cow into primal cuts (23:45) and made beef sausage that was so much better than expected (40:42). We talked about our Beef Fondue breakfast on the farm (45:35) and cooking Sirloin Picanha with Dr. BBQ (50:45).

This week on the HowToBBQRight Podcast we talk about the Beefer Grill (1:30) and the two recipes we shot using 1500 degrees – Beefer Steak (5:03) and Beefer Salmon (10:22) - and how we met the Beefer guys to begin with (1:00). Then we talk about how Malcom’s cooking has evolved over the years (17:45). Malcom shares how he first got into competition bbq (18:40) and the bathtubs he used to hone his rub cooking skills (24:48). Then he talks about how his smoker preference has changed over the years (31:08) and how cooking BBQ the wrong way helped him learn (35:10). Malcom looks back at how he used to soak wood (38:49), his first brisket fails (42:09) and his old chicken recipe that won plenty of trophies (46:35). http://howtobbqright.com/

This week on the HowToBBQRight Podcast we talk Lamb Shoulder Chops and how Malcom smoked and braised them on his Memphis Grill (2:44). We moved to a new podcast set and office (1:32) and Malcom reveals how he gets permission to get all his smokers and grills (13:19). Of course we talked about smoking Easter Hams (15:30) and how you fundraise by selling Hams around the holidays (33:01) and the Creole Turkey Breast Malcom is cooking to go with our Easter Ham (37:28). And we go over Malcom’s fail-proof Crawfish recipe (40:12).