Malcom Reed's Howtobbqright Podcast

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).

This week on the HowToBBQRight Podcast we talk all about Competition Ribs (38:11). The flavor profile for competition ribs (46:30), how to get the right amount of smoke flavor (52:00) and how Malcom finishes his competition ribs at a BBQ contest(54:32). We also talked about Malcom’s Smoked Wagyu Tri Tip recipe from this week and how to pronounce “Wag-yu” correctly (11:14) Then we debate what makes beef “Wagyu” (15:07) and why Malcom smoked it instead of doing a reverse sear (20:25). And we kicked things off by talking about our KCBS and SCA Competition BBQ and Steak contests from this past weekend (1:04).

This week on the HowToBBQRight Podcast we talk Malcom’s video recipe this week, Grilled Crispy Chicken Wings (3:29) and why we use the Vortex Grill (4:45). Then we talk about how Malcom cooked 2 slabs of Baby Back Ribs on Sunday (19:10). And we get into how our son, Michael, beat Malcom in a Steak Cook for the second contest in a row (16:28) and what happens when you grind Killer Hogs Steak Rub (17:45). Then we talk what it takes to prepare for a competition BBQ and steak contest (21:02) and how Malcom picks his contests (31:34).

This week on the HowToBBQRight Podcast we talk with Shane & Lawson Linn from Townsend Spice & Supply all about creating your own rub recipe (1:28) and how you can get it bottled - both for personal use and to sell (6:40). We talk about how to make sugar-free or diet-restricted rubs (2:09) and what you can expect to spend bottling your own recipe (8:04). The most expensive ingredient (14:41), why Chinese Garlic is the best in the world (15:01) and the hottest pepper they use in their rub manufacturing (21:10). We talk about what to expect when you get your first sample (26:46), how expensive labels can be (29:00) and UPC codes (32:28). Then we talk about Townsend Spice & Supply’s upcoming SCA Steak Contest (37:57) and what to expect when you come to Arkansas to cook a steak (49:10).

This week on the HowToBBQRight Podcast, we talked with Heath Riles from Heath Riles BBQ about Traeger’s Grill Launch Party we all attended last week. (16:29) We discussed Chad Ward’s karate skills (24:50), why Malcom didn’t ride the mechanical pig (24:10) and the amazing menu we had while in Utah (33:08).  And what we liked about the engineering and use of new Traeger Grills they just launched (38:37) and how impressed we were with their R&D department (47:10). Of course we talked about the Pastrami recipe he cooked this week (1:05) and answer some questions (8:10). And we continued our Memphis In May discussion (55:15) and what other contests we have planned these coming weeks (53:45) and the best recipes Heath’s been cooking at home (1:01:30).

This week on the HowToBBQRight Podcast, we talk about Malcom and Michael’s recipe this week - Sweet & Sour Chicken Legs (9:50) and why this recipe worked so well for kids (13:00) and how to do it at home –not for kids (18:25).  We also talk about Malcom’s brisket he has soaking for his Pastrami video next week (5:50) and what we cooked while camping last weekend (2:20). Then we talked about how we get our son cooking with us (22:50) and kids who are killing it in the competition world today (25:34). And where Malcom learned his love of cooking and my background with BBQ (32:39). Then Malcom talked about his stint as the Sonic Hamburger and his brief employment as a Ryan’s Steakhouse cook (41:00).

On this week’s HowToBBQRight Podcast, we talk to Mark Williams from Swine Life BBQ (1:10) and he talks about what he’s been cooking lately. (8:55).  Malcom talks about making a video on getting Crispy Grilled Chicken Skin (6:40) and the Backyard Competition we judged last weekend (10:45).  Then we talk about the best BBQ Food Truck we’ve found this side of the Mississippi, Big Bad Wolf Truck in Tupleo, MS (13:45) and how Mark reverse-seared a Tri-Tip using the Beefer (14:20). Then Malcom explains how he cooked a flat iron on the pellet smoker for our Wednesday night dinner (26:00) and Mark and Malcom disagree over Sous Vide (29:40). Mark talks about Grilla Grills (37:02) and which type of pellets he runs in his grill (39:30). Next we talk about our plan for Memphis In May (41:15) and how Mark cooked a Mexican-style pork butt for his housewarming taco bar (45:30).  And we also talk about Malcom’s guest spot on the BBQ Central Show (3:08) and what we have planned for next week (53:50).

On the HowToBBQRight Podcast this week, we recap our amazing Steak Cooking adventure to the Bahamas (0:50) and how GrillGrates and the SCA put on a once-in-a-lifetime trip. Then we talked about how Malcom was inspired to cook his Grilled Seafood Pizza (5:25) and how he cooked the recipe this week (8:55). Malcom gives you his fool-proof method score a 20thplace finish cooking steaks on the beach (21:21). Then we answer a couple questions from last week’s Deer Filet video (35:15) and Malcom defends his Crocs (42:26). Malcom talks about his upcoming ideas for videos (55:01) and the Memphis In May controversy (59:01).  

On the HowToBBQRight Podcast this week, we jump right in and talk about Malcom’s Deer Filet Steak recipe he shared this week (1:30) and the difference between loin and tenderloin (4:40). Then Malcom shares what he’s learned about the secret to order well-cooked meat at restaurants (9:30) and why you should order medium rare. We talked about Malcom getting into his cups on our first official SCA Steak Contest we cooked on Sunday (18:55). And  I bragged on Malcom’s Valentine’s Day Dinner (24:20). We talked about Kosmo’s Nashville Hot Chicken Sandwich (27:00) and we answered some of the questions we received on our YouTube comments (32:28)…. And of course we talked about the Homemade Pork Rinds (30:00). Then we talk about other Deer and Wild Game Recipes we’ve had in the past - and the ones Malcom plans to add to his YouTube receives in the future. (45:05). 

On the HowToBBQRight Podcast this week, we drink a little whiskey and talk to Darian Kosmo from Kosmo’s Q and his Kosmo's Q YouTube Channel.  We find out how Kosmo got started in the BBQ business (1:24), about his new store he just opened in Oklahoma (2:35) and Kosmo’s video classes (9:35). Of course we talk about stick burners and the Jambo (3:40) and how to get that “Blue Smoke” (5:30). Then we talk about why we don’t cook Competition BBQ at home (15:40) and all about Kosmo cooking SCA events and winning the World Championship Steak Cookoff (21:10). Then we talked about Kosmo’s Deep Fried Ribeye recipe (40:05). And Kosmo explains how to use injections properly (45:00). Finally we talk about Kosmo’s Country Music Video (1:02:18)

On HowToBBQRight Podcast this week, we talk about Brisket! We talk about Malcom’s recipe this week, “Brisket on a Stick Burner” (18:26). Then we talk about tips and tricks for cooking Brisket (36:42). And we take a trip down memory lane with Malcom’s first experience cooking brisket with Cousin Bob (40:10). Then we talk about the biggest mistakes cooking brisket (47:55). We also talk all the redneck things Malcom did last Saturday (1:20), what we cooked for Superbowl (5:52) and the lunch we catered at the house this week (18:33).