HowToBBQRight Poke Bowls, Pork Prices & Pitmaster Hot Takes
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Sep 26, 2025 The hosts discuss how the Vikings are on a winning streak while sharing BBQ wisdom. Malcom reveals a secret dipping sauce that elevates any sausage and cheese plate. He also introduces his first poke bowl, a dish that may become a family favorite. The conversation heats up with hot takes on barbecue preferences and meat quality. Tips on the best times to buy pork and beef are covered, along with insights on useful tools like the Butchula and Buffalo Chopper. Plus, there's advice for cooking ribs on a small kettle grill!
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Classic Memphis Ribs Weekend
- Malcolm describes a classic BBQ plate he made with Memphis-style dry ribs, baked beans, potato salad, deviled eggs and rolls.
- He smoked ribs about three hours, finished in foil with butter, vinegar sauce and maple syrup, then dried them briefly for color and served four-hour ribs.
Upgrade Sides With Simple Tweaks
- Make quick, tasty sides by starting with store-bought bases and customizing them.
- Drain canned baked beans, add bacon and extra BBQ sauce, and use mayo+sour cream+ranch packet for a thick ranch dip.
Sausage And Cheese Dip Hack
- Malcolm shares a sausage-and-cheese plate trick from a friend: dust smoked Cajun sausage with hot rub and serve with a 50/50 mix of ranch and barbecue sauce.
- He uses King Cotton Cajun smoked sausage hot off the pit and pairs it with ranch+BBQ for dipping.