Malcom Reed's Howtobbqright Podcast

On today’s episode of the HowToBBQRight Podcast, we introduce our guest, Mark Williams from Swine Life BBQ, to talk about cooking whole hogs and to recap our Palmer Home Event (00:22). We talk about Jay Craig from Outlaw BBQ Smokers, and his help with providing smokers to cook (01:22). This is Outlaw’s NEWEST Pit, the “Hoss” Hog Smoker (01:51). What lessons and tricks did Mark learn from cooking on the “Hoss” pit (04:24)? Mark explains temperature fluctuations and time control when cooking full hogs (06:35). You could’ve eaten the hog skin like chips… (08:08). Deboning a WHOLE pig is tough (10:55). What is a “Split Head” on a pig (12:35)? Malcom’s reactions to food are TRUTHFUL (15:12). This was the start and finish of cooking the whole hog during the Palmer Home Event (16:14). This is why you SHOULDN’T inject with Phosphates (18:11). After post-injection, Mark goes into further detail on the hog cook (21:20). We pre-gamed our guests with Bloody Marys (23:10). Let’s talk about fire boxes and barrels (24:25).

In this week’s HowToBBQRight Podcast, we are now brought to you by Blue Plate Mayo (00:28)! Our Very Important Pig Pickin’ is THIS WEEKEND (02:30). With Thanksgiving on the horizon, it’s time to start talkin’ turkey (12:10), and Malcom discusses why you should ditch store-bought brines (19:30). How should you be seasoning your turkey (24:06)? Malcom gives the spill on stuffing turkey procedures (29:01). Should you spatchcock your turkey or not (31:28)? Should you SMOKE and FRY your Turkey (33:06)? There’s a Blue Plate Mayo covered Turkey on Malcom’s horizon (45:15)... Malcom gives his final turkey tips for this holiday season (47:32). Ham is better than Turkey for Thanksgiving (49:20).

On today’s episode of the HowToBBQRight Podcast, Malcom’s new Cajun Pork Loin Sandwich was JUICY and DELICIOUS (00:30). We have one lucky WINNER of our GameKeeper Butchery Giveaway (13:42). The Royal Oak Invitational is always such an awesome experience (14:19). We HAVE to crown the best mayonnaise of all time (19:32). Malcom welcomes in Matt Price of Mr. Make It Happen (24:40), Matt tells us about his origins on YouTube and getting his start in the food industry (27:04), and what is Mr. Make It Happen’s BEST VIDEO of all time (31:10)? What made him begin cooking on YouTube (34:24)? Mr. Make It Happen LOVES to grill (37:41)... Matt has his own line of rubs, and Malcom HAS to get his hands on the newest one (40:43). I HAVE to know what Malcom’s take on “Moo Glue” is (46:38). What sugar is the BEST SUGAR to making your own BBQ Rubs at home (52:28)? Halloween is upon us at HowToBBQRight HQ (54:18)...

On today’s episode of the HowToBBQRight Podcast, Malcom’s got a JAM-PACKED weekend coming up (00:44), and our Gamekeeper Butchery Wild Game Giveaway is coming to a close (1:57). Malcom cooked up a KILLER Bison Ribeye (8:03), which reminds me of his SERIOUS meat hoarding addiction (15:11). It’s FINALLY Chili Season again (20:04). Blue Plate Mayo makes the BEST toast on the Blackstone (25:05). I want to know what Malcom’s GO-TO methods for cooking chili are (28:39). Malcom’s Candy Apple Pork Belly recipe was MOUTH WATERING (36:49), and he figured out a new way to secretly (46:11). Alabama is ABSOLUTELY going to lay the smackdown to Mississippi State (48:06). What's up next at HowToBBQRight HQ (51:53)?

On today’s episode of the HowToBBQRight Podcast, we teamed up with Mossy Oak Gamekeeper Butchery to giveaway some Wild Game (00:32). Malcom shares some recipes for cooking up some Wild Game at home, (06:47) and Tyler HATES Biscuits (09:47)?! Malcom has started experimenting with using Blue Plate Mayo as a binder (11:41). Swine Life has been grilling up steak using Mayo (18:47). Being in Minnesota for the Vikings game was LIFE CHANGING (24:04). I want to know Malcom’s GO-TO method for winning a Rib Cookoff (26:36), and how he uses his leftover ribs (46:41). Malcom made some CHEAP and DELICIOUS Enchilada Dip (50:08), and smashing burger meat down with bacon and blue cheese is our new addiction (53:02). What does HowToBBQRight have coming up on the horizon (58:28)?

On today’s episode of the HowToBBQRight Podcast, Malcom and Tyler become professional YouTubers at VidSummit 2022 (00:24), and Malcom made a MONSTER Ribeye Sandwich (03:03). Conferences are a great place to come up with fresh new ideas (08:04), and Mr. Beast Burger was really something else (14:17)... Tyler and Malcom had a WILD week (18:25), and LAX really needs to do something about their airport (31:16). Should you remove the membrane off ribs your cooking at home (38:50), and why do people really inject pork butts (40:39)? Chili season is FINALLY upon us (44:42)! Malcom discusses his BIG crossover with Gamekeeper Butchery, where you can get some delicious wildgame (58:02).

On today’s episode of the HowToBBQRight Podcast, we start off by discussing final preparations for the Water Tower Festival, in which we are hosting a BBQ competition (00:26). Malcom then talks about his awful experience with the Paqui One Chip Challenge (02:50). There is a new trending TikTok challenge called “Sleepy Chicken” (05:16). Go to Sam’s Club if you want good deals on meat (08:25). We go more in depth with the Water Tower Festival BBQ competition (10:26). What does it take to organize a BBQ competition (13:55)? We provide even more information on our scoring and judging system for the competition (19:27). Where should you source your meat for a BBQ competition (27:02)? Is providing meat a good or bad thing as an organizer? Does it follow “Chell Law” (31:20)? Does price increase in meat or bringing our own meat affect participation in competition (36:17)? The judging part of a BBQ Competition can be super chaotic (37:22)! How do you get sponsorships (40:57)? Why are One-Day BBQ Competitions ALWAYS th

On today’s episode of the HowToBBQRight Podcast, we’re hosting our second BBQ competition (00:58), and EVERYONE is making that BBQ Pizza recipe in the Community Page (05:22). There was a grilling explosion at the Dolphins game (12:48), and we’re going to start the HowToBBQRight Tailgate Crew (15:55). I get all the details of Malcom’s delicious Backstrap Taco recipe (19:42), and he gives all the secrets behind creating the Green Gringo Sauce (27:34). Can Venison Ribs actually be delicious (32:26)? I pick Malcom’s brain about his go-to Bloody Mary Recipe (36:55), and Tyler’s been trying to replicate SwineLifeBBQ’s Country Gravy (43:47). I made some bomb Bubba Burgers on the Blackstone (49:53). Can you cook a Pork Butt and a Brisket on the same grill, at the same time (53:30)?

On today’s episode of the HowToBBQRight Podcast, our Palmer Home campaign was a resounding success (00:36), and Malcom gives me the spill on that BBQ Chicken Pizza recipe (03:02). Malcom burned some boneless, skinless chicken thighs and won a BBQ Competition with them (13:23). What is the SECRET to getting crispy chicken skin on the grill (19:35)? Malcom lays out how to cook your chicken in butter to win awards (35:36), and he gives a detailed guide to getting golden, crispy turkey skin (42:19). Malcom made some Smoked BBQ Goldfish for his Fantasy Football draft (47:04). Bologna, ham, and turkey 100% belong on Grilled Cheese Sandwiches (51:20).

On today’s episode of the HowToBBQRight Podcast, the start of College Football is FINALLY here (00:24), and with Labor Day THIS coming Monday, our Palmer Home Campaign is coming to a close (05:37). How did Malcom’s Fantasy Football drafts go, and what Football Foods made the cut (08:48)? I want the inside scoop of those Dirty Bird Chicken Bites he made for YouTube, this week (12:54), and he also may have made Tyler and I’s favorite recipe of the year so far for TikTok (17:10). I NEED to know why Malcom loves Pancho’s Cheese Dip so much (25:10). Memphis in May MIGHT be over as we know it (33:50). This week, Malcom won our office Pasta Contest with none other than BBQ Spaghetti (44:38), and he’s ready to cook up some Wildgame this weekend at Deer Camp, for the opening of Dove Season (54:24).

On today’s episode of the HowToBBQRight Podcast, we recap our successful football food livestream, and there’s a NEW way to get an invite to hang with Malcom and his buddies (00:21). We talk about the start and joy of football season, and our drafts for the Fantasy Football League (03:54). We answer questions from the livestream such as low and slow pellet grill briskets (06:23), and how to solve an ash out problem (11:40). We bring out our special guest, Mikey Dyer, where he shares his Memphis in May Winning Wings recipes with us (15:30). Malcom shares what every drafter should be practicing in Fantasy Football, this year (35:00), and his Top 5 Draft Day Foods (39:15). We then learned how Malcom cooks his brats (42:00), and what all goes in his budget Charcuterie/grazing board (44:42). What are we cooking for Malcom’s upcoming Fantasy Drafts (50:34)?

On today’s episode of the HowToBBQRight Podcast, Malcom is hosting a livestream to kickoff football season (00:45), which is coming up super soon (03:27). What happened at the Townsend Spice & Supply SCA Contest, last weekend (11:27)? Tennessee Mojo whipped out the Blackstone and shared some amazing new recipes he has been brewing up (18:33), and our FREE Bloody Marys were blowing peoples’ minds (23:38). I pick Malcom’s brain about some of his Steak cooking techniques (32:01), and he is REALLY itching to fry up some Frog Legs (39:58). Malcom goes on to share some of his recent healthy lunch recipes (43:35), and he made some ridiculously spicy wings for TikTok (49:44). What would be Malcom’s GO-TO budget Stick Burner you can buy at a Big Box store (54:28)?

On today’s episode of the HowToBBQRight Podcast, come visit us at a BBQ Competition THIS WEEKEND (00:44), and getting your ticket to that Very Important Pig Pickin’ (VIPP) is slowly but surely hitting the deadline (05:10). I pick Malcom’s brain about that Award-Winning Fried Catfish recipe (07:15), and he turned it into an amazing sandwich for TikTok (21:55). I make plans to binge watch BBQ USA on the Food Network (29:50). I’ve been wondering if the different types of Wood Pellets actually make a difference in the flavor of BBQ coming off a Pellet Grill (42:10). Does BBQ have a place at the table in the world of Breakfast (49:32)?

On today’s episode of the HowToBBQRight Podcast, they're giving the parents more homework than the kids at school, this year (00:45), and there is still time to get invited to our VIPP, A.K.A. Very Important Pig Pickin’ (04:07). Malcom reminisces about the first time he got invited to talk with Greg Rempe on The BBQ Central Show (05:10). Our buddy SwineLifeBBQ got invited to cook a VERY prestigious BBQ Competition (06:20). This list I found from America’s Test Kitchen put a VERY special mayo at number one (10:29), and Malcom still hasn’t tried the new Whataburger that came to town, recently (14:00). Malcom made the best Salmon he’s ever cooked, but it was in an Air-Fryer (16:27). Pimento Cheese absolutely belongs on Cheeseburgers (22:36), and you can amp-up that burger even more with Sweet & Spicy Candied Bacon (29:18). There is hardly anything on this planet that you can’t put on a Slider Roll and make it more delicious (33:10). Malcom explains how to get more smoke in your cooks on vertical competition

On today’s episode of the HowToBBQRight Podcast, Malcom and I give some exciting new information about the Townsend Spice and Supply Competition (00:49), and Malcom gives out ALL of his secrets to winning an SCA Steak Cookoff (05:40). The Palmer Home Feed-a-Family Fundraiser is going strong (17:50). There have been layoffs industry wide in the BBQ industry (20:43), and is the decline of the BBQ Boom really happening (24:57)? Our community has been sharing some interesting tactics to refurbishing old grills (27:31). MaxTheMeatGuy smoked a WHOLE Octupus and it was interesting (29:04). Tyler recently came across some BBQ flavored Vodka (33:35), and Malcom had a run-in with Birthday Cake Pinnacle at the American Royal (38:20). Malcom absolutely has to make me this delicious recipe this weekend (40:40). Gamekeeper Butchery and HowToBBQRight are colliding for something HUGE (41:40). Where should YOU be buying your Wood Splits, online (47:50)? Finally, there are some banger TikToks headed down the pipeline (51:50).

On today’s episode of the HowToBBQRight Podcast, where have we been the last few weeks (00:25)?! The Gulf Coast was a MUCH NEEDED break (00:45). How much fish ACTUALLY made it back with us (03:45)? I pick Malcom’s brain about the best seafood he ate in Orange Beach (06:08). The Townsend Spice and Supply SCA Steak Contest is approaching FAST (14:22), and who from the HowToBBQRight crew will be making an appearance (18:14)? I’m under the impression that not EVERYONE understands the “Sides Chick” shirt (24:32). There has been some pranking happening around the office recently (31:25). Our Palmer Home for Children Fundraiser is gaining momentum (36:46). We discuss the best places to stop and eat while road tripping on the Gulf Coast (39:01), and Malcom OFFICIALLY got to meet Uncle Si from Duck Dynasty (48:20). Everyone needs to ‘be cool’ in our Facebook Community, (53:10) and we’re hosting ANOTHER barbecue festival right here in our backyard (59:56)!

This week on the HowToBBQRight Podcast, getting to and from Omaha was the worst experience we've ever had (00:22), but once we finally arrived, we were ALL OVER some delicious Ball Park Food (05:00). Nebraskans were much friendlier than people in our area (11:21). The Ole Miss Rebels WON against the Arkansas Razorbacks (12:05). Malcom made us “Gourmet” Microwave Cheeseburgers (15:25), despite his near-DISASTER while preparing Father’s Day Brunch (18:23). He made the BEST Sweet Onion Gravy I’ve ever tasted (26:04). Malcom bought fireworks that are almost TOO BIG to use (30:36), and our office “4th Of July” Celebration is going to have ALLLL the sides (32:40). We answer YOUR Burning BBQ-based questions, from Pulled Pork with bark (40:20) to Beef VS. Pork Country-Style Ribs (51:15). The Palmer Home Fundraiser is in FULL blast (54:35), and we're still getting prepped for the Townsend Rib Cookoff in August (56:10).

On this week's HowToBBQRight Podcast, we're hosting a BIG party for the top 5 donors in our Palmer Home Campaign (00:25), and we're helping put on Townsend Spice and Supply's SCA Steak Cook-Off (02:44), which will feature a "Middle of the Pack" cookoff for two lucky teams (03:50). Malcom wanted a Smoked Beef Tenderloin for Father's Day (07:08), and I want to know if Mayo is an appropriate binder (11:46)? What is the trick for smoking the perfect Beef Tenderloin (13:50)? How many people can ONE Beef Tenderloin feed (18:08)? Why are Red Wine Mushrooms the BEST mushrooms ever (19:25)? Malcom and I are headed to Omaha to see the big Ole Miss showdown (22:51). Is the "Sides Chick" shirt unisex (24:50)? Malcom reminisces about his first time eating the heart of an animal (26:49), and discusses his dreams of opening a "Ranger Danger" racetrack (30:25). Malcom made the best “Run-Em & Rub-Em” Ribs (34:17), with some OG Bacon Baked Beans to ride with them (38:58) and some delicious Southern Potato Salad (41:23). We

On today’s episode of the HowToBBQRight Podcast, we offer up a chance to have a VIP experience with Malcom (00:38), discuss the brand new trout division in Townsend Steak Cookoff (01:54), and local events hitting our area (04:58). The Viral Grinder sandwich makes a return to the Podcast (07:28) which reveals Malcom's Blackstone Grinder Idea (09:06). From there, we go in depth about Open Fire grills (12:02), specifically the Argentine Grill from our friends at Crank It Up Grills (13:52). Malcom and I talk about the differences between dry aging and wet aging (25:00), and why that 19-Day Dry Age Tri-Tip was so delicious (30:19). We offer our thoughts on ceramic grills (41:12) . Malcom tried the new Arby's Wagyu Burger, and he needs to show Arby's a thing or two about how to cook a wagyu burger properly (47:06). We check in on our Facebook Community and offer some advice on Brisket storing and the BEST way to heat up Baby Back ribs (53:30). From there, we wrap up with Malcom’s upcoming trip to see the Viking’s F

On today’s episode of the HowToBBQRight Podcast, we officially unveiled our new Podcast merch (00:17), and the chance to come kick it with Malcom has OFFICIALLY started (02:18). We found our new favorite Bloody Mary mix (05:10), and I want to know what Malcom’s perfect Bloody Mary recipe is (07:15). Malcom kicked off Memorial Day with a BBQ Pork Grinder recipe (10:26), and I want to know if a grinder is really just a sandwich (16:25)? Mark, from Swine Life BBQ, made us some amazing Milk Cow Steaks (21:44). We took the HowtoBBQRight crew to a Memphis Red Birds game (23:17). This Summer is the summer of Frozen Drinks (23:42). Malcom finally got around to trying Sugarfire Smokehouse in St. Louis (26:53), and hilarity ensued when we got around to trying an Escape Room (30:21). Malcom “spills the beans” about that viral Apple Pie Baked Bean recipe (34:06), and explains what exactly a Country Style Rib is (39:22). Malcom kicked my Crack Dip recipe to the moon (43:22). Arby’s has a new “WAGYU” burger on the menu (46