Cookin’ Tri-Tip, Pastalaya & the PERFECT Potato Salad
Feb 28, 2025
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Join in as Malcom shares tales from his Texas turkey hunting trip! Discover his secrets to grilling on the go and why everything's better in Texas, especially his tri-tip. Get a taste of his classic pastalaya and learn essential gas grill safety tips. Plus, the secrets to a perfect potato salad are unveiled! The debate heats up over the best sandwiches, and don't miss innovative uses for Alabama white barbecue sauce. Finally, explore the magic of homemade buns and how chorizo can elevate your chili!
The hosts emphasized the importance of adapting cooking techniques and utilizing local ingredients, showcasing their resourcefulness even with limited equipment.
Malcom's tri-tip preparation highlighted regional BBQ diversity, emphasizing seasoning techniques and the significance of letting meat rest for optimal tenderness.
The conversation reinforced the necessity of packing essential grilling tools when cooking outdoors, ensuring successful culinary experiences in unfamiliar settings.
Deep dives
Journeys to New Adventures in Barbecue
The hosts share a recent trip to Texas that involved scouting for turkeys on a cattle ranch, highlighting the unique aspects of the Texas landscape. They described their experiences with local flora and fauna, including the challenges presented by cacti and the need for proper footwear to navigate the rugged terrain. The conversation reveals a stark contrast between their experiences in Texas and their home state of Mississippi, particularly regarding wildlife such as rattlesnakes and scorpions. This narrative sets the stage for discussing the intricacies of outdoor cooking in unfamiliar environments.
Innovative Cooking Techniques with Makeshift Grills
The hosts outlined how they adapted to a shortage of proper grilling equipment during their trip, using a collapsible grill called the American Walkabout to cook various dishes. They described the grill's design and functionality, noting that they managed to cook a significant number of chicken legs on it during the first night. The use of local materials, such as mesquite wood for smoking, enriched their cooking experience and contributed to flavor development. This demonstrated their resourcefulness and ability to create delicious meals even with limited equipment.
Flavor Experiences: Tri-Tip Cooking Method
They detailed cooking a tri-tip on an open fire, emphasizing the importance of seasoning and using beef fat rendering techniques to enhance flavor. The process involved letting the meat rest before slicing and serving it, which allowed juices to redistribute for maximum tenderness. They also recounted how the tri-tip was met with surprise from their Texas companions, who were unfamiliar with the cut. This exchange highlights the diversity of regional BBQ practices and the potential for culinary exploration.
Essential Tools for Outdoor Cooking
Throughout the episode, a recurring theme was the importance of having adequate cooking tools on hand when venturing into unfamiliar cooking territories. The hosts discussed the necessity of packing items such as thermometers, tongs, and basic utensils to ensure successful grilling experiences. They also offered practical tips on how to assemble a travel cooking kit tailored to various outdoor scenarios. This advice reflects their expertise in BBQ and the lessons learned from their own cooking adventures.
Experiments With New Recipes
The hosts shared a variety of dishes they prepared during their trip, including a pasta dish featuring smoked sausage and chicken, which demonstrated their creativity in the kitchen. They discussed incorporating affordable and local ingredients while keeping the preparations simple, showcasing the variety that can be achieved without extensive resources. By experimenting with flavors and cooking methods, they aimed to captivate their audience's taste buds. This element of culinary innovation encourages listeners to try new recipes and techniques in their own cooking endeavors.
Today on the HowToBBQRight Podcast, Malcom is back from his Texas turkey hunting escapades (01:14)! Malcom doesn’t always have all his fancy tools on him to grill on vacation, but here’s his SECRETS on making it work (06:15). They always say everything’s better in Texas, and Malcom whipped up a tri-tip that PROVED it was true (10:30). Malcom got down to showing off his CLASSIC pastalaya recipe out in Texas and they couldn’t BELIEVE how good it was (16:25). If you are cooking on a gas grill on vacation, PLEASE make sure you are being careful (19:28). We will be LIVE this Saturday cookin’ up some wings and cocktails so make sure to swing by (22:30)! Y’all voted for the Philly cheesesteak as the better sandwich, but we just don’t agree (26:13)... White BBQ sauce might be different than what you’re used to, but here are the BEST ways to utilize it (28:05)! Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (34:28)! We might be giving homemade buns a try here real soon (35:13). Competition brisket might look a LITTLE strange but here’s the reason why (41:01). We’ve put all kinds of meat in Chili, but CHORIZO might just be NEXT LEVEL (44:21)! If you don’t have the hot rub for the Hot Honey Ribs here’s how you can cook 'em up (46:28). Why is it that pork belly bites ALWAYS seem to get chewy after they’re done (48:31)? Malcom gives the secret to making a PERFECT potato salad every time (50:46). It’s almost time for some crawfish y’all and we are READY (58:39)!
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