Malcom Reed's Howtobbqright Podcast

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 (

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

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).

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 whe

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 competi

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)?

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

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 G

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).

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).

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).

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).

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).

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 wee

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 wee

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 feed

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 wee

On today’s episode of the HowToBBQRight Podcast, we’re halfway there on our BIG fundraising campaign (01:37), and here at The Shop, we have a big weekend planned (02:40). Malcom is excited to throw wieners at people (06:55), and Mark spills the beans about what’s in his Mississippi Wagyu recipe (11:01). We hosted Dave Williamson’s BBQ tour here last weekend (11:59), and we didn’t hold anything back making good BBQ for the event (14:30). Mark and Malcom experimented with beef tallow on the Prime Rib (15:21). The boys cooked up some mystery meat for the show (18:18), and they accidentally cooked some freezer burnt ends (23:57). Malcom and Mark have been busy pumping out some new content (27:04), and they recently released a new series of videos on Out the Smoke (30:54). Mark had to put out a grill fire with a fire extinguisher (32:48), and there may have been some science experiments taking place here at The Shop this week (39:56). Mark took revenge on Malcom for making him clean his Pellet Grill (45:27). I wan

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 ne

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)