HowToBBQRight

This week on the HowToBBQRight Podcast, we're kicking things off with a big shoutout to our winners from the recent Turtlebox Giveaway in the community (00:25)! Huge congratulations to Jamie from Swine Life for another big win last weekend—this time cooking on Outlaw's brand-new drum smoker (08:34). We celebrated our 17-year anniversary, and it was an absolute blast (11:09)! Next up, we're getting ready for the Texas Open Fire Meetup—if you're headed that way, be sure to come say hello (14:02)! The holidays are almost here, and that means it's time to start thinking about your Thanksgiving turkey (20:17). If you're planning to brine your bird this year, check out our brand-new turkey brine kits (25:37). Got a smaller turkey? We talk about whether you should use the entire bottle of brine (27:43). Malcom shares whether he injects his turkeys at home (29:23), and we discuss if you should brine when you're only cooking a turkey breast (30:59). For those stuffing their turkey, here's exactly how to do it the right way (33:37). We also cover whether it's better to spatchcock or part your turkey before cooking (37:42). We dive into why the Primo Grill might be your next favorite backyard smoker (39:58). And if you're cooking your turkey on a different type of smoker, your recipe might need a few adjustments (40:42). Has Malcom ever done a two-stage finish on a turkey (44:23)? If you're cooking your turkey and need to travel—say, a couple of hours to a relative's house—here's how to handle that like a pro (46:07). For a midweek meal idea, we share a quick trick to make chicken phillies super easy (49:34). Everyone loves bacon and brisket, but what if you cooked bacon like a brisket (52:44)? Could you win a chili contest with a doctored-up version of Wolf's chili (54:14)?

Ever wondered how Arbo's Cheese Dip became the delicious fan-favorite it is today (02:09)? Andrew shares the inspiring story behind building a national cheese dip brand from scratch, and the toughest challenge he faced getting Arbo's onto store shelves (06:36). We also talk about why Primo Grills could be your next favorite backyard cooker (13:50) and what truly sets Arbo's Cheese Dip apart from every other cheese dip on the market (14:35). Plus, Arbo's now offers more mouthwatering flavors than just the original (18:00)! Andrew explains how he scaled up his homemade cheese dip recipe for mass production (21:20) and surprises us with a mystery box—you won't believe what's inside (24:10)! Malcom fires up some incredible dishes using Arbo's, including Cheesy Chicken & Rice (26:14) and a pizza dip that's to die for (32:01)! Andrew also shares his favorite ways to enjoy Arbo's at home (35:29), plus some of the wildest and most creative recipes fans have come up with using Arbo's Cheese Dip (37:30). Finally, Andrew opens up about his service in the United States Air Force and how those experiences shaped his journey as an entrepreneur (40:46).

Get ready for chili season as the hosts dive into the debate of red vs. white chili, favorite toppings, and how to build the perfect bowl. They also share fun insights from the Royal Oak Invitational and their unique office pie contest. Have you heard of BBQ Chili Crackers? They're a hit! Plus, explore regional chili styles like Cincinnati's over noodles and Frito pie. And don't miss clever tips on enhancing meals like lasagna soup with mozzarella pearls. It's a tasty episode filled with flavor and fun!

This week on the HowToBBQRight Podcast, Malcom's getting his butt kicked in the Pick'em League (00:14), and the competition is heating up fast. We kick things off by giving a big shoutout to everyone who competed at The Jack this past weekend (03:23). We're also announcing our brand-new Let's Get To Cookin' Community Giveaway — tune in to find out how you can enter to win some awesome prizes (05:00). Malcom just got back from a North Dakota waterfowl hunt, and he's got some stories about the incredible steakhouses and wild game eats he found up there (08:26). Got a leftover baked potato? We share some of our favorite ways to turn it into something next-level (19:41). Then we dive into why the Primo Grill might be your next favorite backyard cooker (23:19). Tyler cooked up a Lasagna Soup that blew everyone away (24:02), and he shares a few stories — and surprises — from his trip to Dollywood(28:55). Malcom sets the record straight — yes, he's still making plenty of new BBQ videos (37:27). We also get into a big debate: why beef cheeks might just be better than brisket for smoking (39:16). Plus, Malcom weighs in on whether it's a good idea to rest a Boston Butt on the grill after shutdown instead of using a cooler (43:54). Todd posted his Bananas Foster Old Fashioned, and it looked absolutely incredible (46:30). We also answer some listener questions: Can you use AP seasoning as a dry brine (48:12), what should you do if strong winds are messing with your grill temps (51:39), and is it normal for a pork loin to have a pink hue after cooking? (53:46)

This week, the hilarious Dave Williamson, known as 'Meat Dave,' stops by. A touring comedian and passionate pitmaster, he just launched his restaurant, Meat Dave BBQ. He shares insights on balancing comedy with running a BBQ joint and reveals how he revamped an old dive bar’s menu to include tasty burgers and his famous peanut butter and jelly ribs. Also, discover his tips on staff training in BBQ integrity and the exciting growth of the California BBQ scene. Plus, don't miss his legendary mac and cheese recipe!

Join the fun as the hosts explore Ark-tober Fest and the thrilling Ambassador BBQ Crawl! Discover the mind-bending concept of pineapple-wrapped ribs and why chuck roast is the go-to for pulled beef sandwiches. Get the lowdown on drum smoker tips for beginners and why maple syrup is making waves in BBQ wraps. Plus, find out the top Wagyu cuts to impress your guests! From BBQ spots in Memphis to fresh-caught tuna tales, it's a delicious adventure you won't want to miss!

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!

Explore the exciting world of grilling with caveman-style ribeyes and a flavorful tenderloin recipe using Cajun Power Worcestershire sauce. Discover the debate over foil, butcher paper, or going naked when smoking brisket. Try out the viral microwave egg hack alongside a taste test of Billy’s fantastic boudin. Plus, get recommendations for the must-try Porch & Parlor in Memphis and learn about the benefits of smoked butter. Don’t forget to check out the latest in barbecue gear like wireless thermometers!

Fall has arrived, and a pellet grill tomahawk ribeye steals the spotlight with simple yet delicious cooking techniques. Dove season kicks off with homemade pizzas and innovative recipes, including a fresh deconstructed dove popper dip. Upgrading your grill? Discover why a Primo Ceramic Grill is a game changer. Plus, indulgent white sauce chicken nachos and a mouthwatering Bacon Jam Brisket Melt make an appearance. Finally, join the spirited debate on the best chain wing restaurant while exploring the wonders of BBQ sauce concentrate.

Today on the HowToBBQRight Podcast, we're covering everything from the best frozen pizzas to football season recipes and BBQ tips you don't want to miss. We reveal the best frozen pizza brands—voted by y'all (00:15). Our new Pick 'Em League officially kicks off, and the excitement is unreal (06:39). Football season is in full swing, and Malcom couldn't be more fired up for Week 1 (11:19). He also shares his ultimate Bloody Mary recipe, the perfect game-day drink to start the year off right (14:11). Tennessee Pride's frozen sausage balls taste just as good as homemade—maybe better (18:22). Malcom explains his secret trick to keep an overnight pork butt from catching fire (25:02). We talk about my Nutrageous brownies, which might just become your new family favorite dessert (29:18). For anyone thinking about upgrading their grill, Primo Ceramic Grills might be your next must-have (31:18). Malcom also shares the sandwich he's planning to cook for football this weekend (32:08). To level up your tailgate food, a tomato pie dip might be even better than regular tomato pie (34:54). We tackle the question of eating oysters in the summer—and share proof why you shouldn't (41:00). With dove season in full swing, Malcom is making a killer Dove Popper Dip (44:03). We also discuss which cut of A9 Wagyu beef is the best to buy (46:40). Malcom breaks down what to do if your ribs didn't turn out tender (48:42) and explains why ribs sometimes come out too dry—and how to fix them (51:52). Finally, we answer a practical question: how many boneless, skinless chicken thighs do you need to cook to feed 50 hungry guests (55:24)?