Malcom Reed's Howtobbqright Podcast

This week on the HowToBBQRight Podcast, Mark Williams tells us about his new outdoor kitchen (1:30) and we talk about our Turkey Cooking plans (4:03). Then we talk about Malcom and Mark’s new YouTube channel, “Out the Smoke” (7:58) the concept for these new videos (11:45) and the 4 products we reviewed first (12:02). Then we talk about anchovy steak butter (36:02) hot spots in grills - and ovens (42:27) and the best recipes we’ve ever cooked (50:35). 

This week on the HowToBBQRight Podcast, Malcom explains where the idea for his Smoked Tomahawk Ribeye came from (2:00), what cooker give steaks the best flavor (5:13) coming up with the idea for beef base as a binder (7:40) and why the probe thermometer is so important for thick steaks (13:45). Then we talk about new retail location (21:34), our Grilled Chicken Taco recipe from last week (23:25) and where Malcom will source some wild boar meat (31:33). Then we wrap up the day talking about our favorite Chili recipes (37:09), Malcom tells my dirty chili secret (43:16) and we list some of our favorite soups and stews (46:02). 

This week on the HowToBBQRight Podcast, we talk about Malcom’s Cast Iron Chuck Steak video (1:22), where the Chuck Steak is found on the cow (4:12) and how The Butcher Shoppe gets such cheap Wagyu (7:46). Then we rate all the different ways to cook a steak (14:51), where Malcom sources his steaks (15:26), why Malcom feels he would be rated Wagyu (23:06) and how he likes to season steaks (25:37). Then Malcom ranks all the different methods for cooking a steak (30:31), we talk Steak Toppers (39:48) and Malcom’s favorite steak restaurant (42:27). Then we talk about cooking with Cast Iron (47:07) and what we learned about seasoning cast iron (49:28) and how Malcom cleans his cast iron (54:37). 

This week on the HowToBBQRight Podcast, we talk about cooking wild game sausage (5:33) and the proper way to thaw meat (11:35). Then Malcom has a serious discussion about Pork Steaks (12:50), how you can void your Ole Hickory Warranty (17:50) and cooking Pork Steak at a steak contest (23:00). Then we talk about hosting Booze and Shrimp Day (27:10) and Malcom shares his recipe (and stories) for his Bloody Mary Recipe (29:58), Mojito (37:18), Mississippi Mule (40:32), Cousin Eddie Reed’s BullFrog (42:21), Chell’s favorite Jack & Ginger (45:40), Flaming Dr Peppers (46:54), Tequila Sunrise (50:35), Walk Me Down (53:36), Malcom’s Rum Punch (55:11) and Margaritas (57:41).

This week on the HowToBBQRight Podcast, we talk about Malcom’s recipe this week - Pulled Pork on the Weber Kettle (3:26). Malcom explained how he setup the kettle with the “charcoal snake” method (5:09), why he scored the fat cap (15:20) and why he wraps pork butts with vinegar sauce (20:57). Then Malcom explains the different zone cooking options on a weber (29:55) we talk about Weber Grill’s history (35:15) and Malcom’s experience at the Weber Restaurant (39:46). Then Malcom talks about the new Weber Master Touch grill I gave him for his birthday (42:55)

This week on the HowToBBQRight Podcast, we talk about Malcom’s Fantasy Football Draft Party (1:18), when he started playing Fantasy Football (5:17) and why the draft parties get better every year (9:11). Then we talk about how Malcom cooked his Jerk Mon Pork Sliders (10:56), how to assemble a great charcuterie board (17:11), Chell’s Jalapeño Cheese Football (21:05), we talk about what made those Spare Ribs so good (23:29), and how Malcom cooked the Tri Tips with a reverse sear (30:18). Then we talked about what it took to plan this party (36:03) and how difficult it is to cook the Tangy Carolina Meatballs (39:31). Finally we talked about our new HQ (43:32), Malcom’s run on Sirloin Steaks (47:40) and our Fajita Dinner night (50:30).

This week on the HowToBBQRight Podcast, we talk about editing the Gator video (1:40) the real reason Malcom won’t go gator hunting (3:52) why animal rights folks hated this video (7:43) and the truth about how alligator tastes (10:11). Then Malcom shares his sure-fire recipe for Gar Fish (15:26) and his method for a Low Country Steam on the pellet grill (17:04). Next we talk about the Outlaw Smoker (21:03) and after celebrating his birthday, Malcom reflects on his past 25 years (25:06). Then we talk about Smoking Whole Chickens (34:35) and our favorite Smoked Chicken Recipes (40:31) and planned Malcom’s Fantasy Football Party Recipe (44:48). 

This week on the HowToBBQRight Podcast, we talk to Craig Verhage about how he joined the legendary Ubon’s BBQ team (2:56), where “The BBQ Ninja” originated (7:04) and the experience of Food Network’s Chopped Grill Masters (10:20). Then we talk about Craig’s new job with Royal Oak Charcoal (18:46) and how Royal Oak chooses their sponsored teams (22:48). Then we talk about cooking gator (29:32)! First we talk to Craig about how he hunts gators (32:24), how he learned to cook gator (36:25) and using Turkey Brine for gator (39:59) and why Malcom didn’t use Jolene (43:43). Then we get Craig’s famous chicken wing recipe (46:34). 

This week on the HowToBBQRight Podcast, we talk about Pork Riblets (2:10), Malcom’s experience with Applebee’s All-You-Can-Eat Riblets (3:33) the plan to make Buffalo Riblets (9:08) and why Malcom always uses Lump Charcoal in the Drum Smoker (12:49). Then Malcom shares his recipe for Beef Flaken Ribs (12:54) and we told the story of how I saved Marlboro points to give Malcom his “lucky” Weber Grill (29:38). Then we talk about how to build a clean fire (42:08) and Malcom plan’s his fantasy football draft pics (49:48). 

This week on the HowToBBQRight Podcast, we celebrate hitting 1 Million Subscribers on YouTube (1:18) and Malcom reminisces on starting this 10 year ago, talks about all his big plans (6:24) and why we can’t call our new HQ “The Mothership” (9:57). Then we talk about Malcom’s Pork Chop Sandwich recipe (13:26), his concern about the tough texture (17:31) and why he regrets comparing it to a McRib Sandwich (22:14). Then we talk about Snapper Fishing (30:34) and why Snapper throat look like grilled bats (35:18). Then I ask, “Is it too hot to cook?” (45:09) and we talk about what Malcom’s deserted island must-haves (48:44).

This week on the HowToBBQRight Podcast, we talk about serving White BBQ Sauce with our July 4th Pulled Pork (2:20) and Malcom’s most American recipe ever… his Apple Pie Ribs (5:22). We talk about the importance of your rib’s appearance (8:26), Malcom’s favorite pork baste (12:08), wrapping with apple butter (13:58) and why you need to use jelly as a glaze (19:34). Then we talk about our trip to visit Code 3 BBQ Supply for their Meat American Podcast (26:23). Malcom shares his secret to the perfect Brat (31:51), we go over all his July 4th recipes (38:55) and make a plan for his new Thanksgiving recipe (41:11).

This week on the HowToBBQRight Podcast, we talk about technical issues with our videos (1:05) and pressuring Tennessee Mojo to make a video with us (5:06). Then we gave an update from our BBQ Contest last week (8:11), Michael’s Steak Bet to shave his head (12:44) and what we learned about frozen chicken (21:57). Malcom shared his Catfish recipe that he cooks for his dad each year on Father’s Day (29:24) and talked about his Catfish King of Mississippi title (34:32). Then we talk about Malcom’s delicious Jerk Burger Recipe from this week (38:40), why he didn’t toast his bun (45:10) and all the ways to use leftover Calypso sauce (50:47).

This week on the HowToBBQRight Podcast, we talk about cancelling BBQ Contests – including Memphis In May (1:40) and Malcom’s brilliant solution to Football Season (3:00). Then Malcom remembers how difficult it is to get ready for a BBQ Contest (7:33) and the new “Rona Rules” for BBQ and Steaks Cooks (9:00). Then Malcom talks about sourcing and trimming meat for a BBQ Contest (14:11), explains exactly what a “Money Muscle” is on a pork butt (16:47) and raves about a Wagyu Eye of Chuck Steak from the Butcher Shoppe (19:19). Malcom tries to connivence me to cook his competition chicken (31:25), what it took to get the new BBQ Trailer ready (42:56) and Malcom’s Competition BBQ cooking timeline and procedures (47:55).

This week on the HowToBBQRight Podcast Malcom explains why we haven’t filmed any new videos (1:52) and how long it took to edit the Whole Hog video (2:20). Then we talk about cooking a crawfish, shrimp and snow crab boil (7:50) the secret to cooking crustaceans (9:10) and Malcom explains why there is a crawfish season (12:12). Then Malcom told his traumatizing story of deep sea fishing (14:48), the amazing steak dinner they grilled (29:31), the best crab cakes recipe (32:12) and the fish tacos they cooked (40:46).

This week on the HowToBBQRight Podcast we have guests Jamie and Mark Williams from Swine Life BBQ. Malcom share his Delicious Dinner recipe (0:49) of Barbecue Pork Chops with Zucchini (4:35) and Sweet Potatoes (5:47). Then talk about cooking a "running style" Whole Hog (10:43). Mark explains how we prepped the hog (12:51), why we stuffed the hog with a cinder block (17:52), why the hog looked like he was wrapped in butcher paper (25:22) and why this hog stalled out for hours (27:55). We debated how much meat a 150lb hog will yield (32:28) then bragged about how good this “running style” hog was (33:04) and Malcom’s failed attempt at smoked hog pork rinds (34:35). Mark and Jamie share their recipes for leftover hog meat (37:09) and the boys plan for their next hog recipe (42:17).

This week on the HowToBBQRight Podcast, we talk about how Malcom smoked a low & slow brisket on his pellet grill (0:34), how to pick the right brisket (3:05), if pellet briskets are as good (7:04) and how the seasonings help you build the smoke ring (11:05). Then we talk about leaving a smoker going overnight (17:30), the right internal temp to pull briskets off the smoker (20:11) and holding briskets in a dry cooler (25:32). Finally, I ask Malcom if pellet smokers are “real bbq” (32:16), the first pellet smoker Malcom saw (40:31) and how he’s going to fire the Yoder back up! (43:41).

This week on the HowToBBQRight Podcast, Malcom brags about his new haircut (0:40) and finding Certified Angus Beef at the local grocery store (2:57). Then we talk about Malcom’s evil French laugh (5:11), why he decided to go with an Herb Crust for his beef tenderloin recipe (7:39), the key to perfecting a grilled beef tenderloin (11:50) and how to serve beef tenderloin for a crowd (15:44). Then Malcom shared his Memphis In May gossip (25:06), our backup plans if there is a meat shortage (28:08) and Malcom’s political plans (32:35). Then we talk about Summer BBQs (34:52) and Malcom’s love of gillin’ and chillin’ (37:51) and our thoughts on grilled watermelon (47:10).

This week on the HowToBBQRight Podcast, we talk about how many Margaritas Malcom has before doing Greg Rempe’s BBQ Central Show this week (0:46) and the list of nominees for the BBQ Hall of Fame (2:10). Then we talk about Malcom’s Chuck Roast Burnt End method for making “Poor Man Burnt Ends” (7:55), why it’s not as good as Brisket Burnt Ends (9:55), why he didn’t use a lot of sweetness in the braise (14:30) and what he would do differently (15:23). Then we talk about how Malcom says “Pollo” (17:58), how he cooks his version of a grilled Pollo Tapatio (18:35) and how he makes Salsa Rice and Refried Beans (21:11). Then we talk about cooking bbq for 200 people (29:17), how to figure the right amount of meat to cook (33:14) and Chell’s catering Cole Slaw recipe (40:34).

This week on the HowToBBQRight Podcast, we talk about Malcom’s Gringo Smoked Chicken Enchiladas (2:57), why he used corn tortillas (5:27), where his love of Mexican food started (7:35) and what he’s cooking for Cinco De Mayo (11:01). Then we talk about Malcom’s Hamburger Steak dinner recipe (17:30), his Grilled Pork Tenderloin recipe (21:53) and green apple coleslaw (24:34). Malcom answered questions on why he doesn’t follow “Chef Rules” (28:23). Then we talked about cooking fails (32:27), his first whole hog (32:57) and what he’s learned cooking brisket (40:31).

This week on the HowToBBQRight Podcast, we talk about Malcom’s never-fail pork butt recipe to make the best Pulled Pork Sandwich (1:20), why he uses a mustard binder (5:38), which smoker he thinks gives pork the best flavor (9:07), why he wraps his pork butts in pans (14:12) and the tip on getting more smoke flavor during the glaze (16:46). Then we go over Malcom’s cole slaw recipe (20:51) and the best pulled pork sandwich we’ve had at a restaurant (24:12). Malcom’s plan for our leftover Easter ham (33:06), his Red Beans & Rice recipe (37:18) and how he grilled the best hamburgers we’ve had in a while (41:30).