HowToBBQRight

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)?  

Today on the HowToBBQRight Podcast, college football is FINALLY kickin’ off (00:25)! Shoutout to the winner of our Grilla Pie-ro Pizza Oven giveaway (02:37). Malcom may have gone a little overboard with his Labor Day weekend plans (06:11).. Malcom got the awesome chance to cook with Austin Dennis, and the dips they made were so good (19:27). We went to see Dierks Bentley live, and it might have been the BEST concert we’ve ever seen (22:04)! Baked Ziti is just the lazy version of lasagna, and I cooked it up for Malcom last weekend (23:35). Someone in the community used cream of shrimp soup in a cheesy cajun shrimp pasta, and we’ve GOT to give it a try (27:42). If you’re lookin’ for ribs in the Memphis area, here’s our FAVORITE places to score a rack at (29:29). Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (33:11)! We’ve got our company competition coming up here soon and this time it’s all things PIE (33:56). Wings cooked over a Vortex on a Weber Kettle are so good, but this guy put potato wedges on it. I got to try this one (37:40)! This is Buffalo Wild Wings’ Honey Garlic Wing sauce recipe (41:15). Malcom drafted the best fantasy team he’s ever drafted this year, and his team is scoring REALLY high (44:01)! We’ve seen chicken used for all kinds of things, but making chicken schmaltz might send Malcom over the edge (49:01)...   

The hosts announce an exciting giveaway of a wood pellet pizza oven and share tips on high-temperature pizza cooking. With football season approaching, they discuss perfect wing recipes, especially Alabama white sauce wings. A delightful story about preparing beef tenderloin for a birthday is shared, alongside debates over creamy pimento cheese. The quirky use of Red Bull as a grill cleaner is revealed, and they reminisce about outrageous fair foods. The conversation wraps up with insights on sourcing wood for smoking and a playful take on cooking with dehydrated peppers.

Join a lively conversation with Austin Dennis as he unveils the secrets behind the best tailgating foods and his favorite BBQ dishes. Discover why some recipes don't go viral and hear about his culinary journey during the pandemic. The hosts explore the rich culture of Southern food, including unique flavors found in gas stations and the charm of New Orleans cuisine. Plus, get the scoop on Austin’s new BBQ sauce and how LSU fans bring warmth to the football scene. It's a delightful blend of food, fun, and friendly rivalry!

Join the hosts as they grill up delicious salmon on a pellet grill, sharing tips and techniques for perfect seafood. Discover a crowd-pleasing broccoli salad recipe and the heated debate on whether to add cheese to a BLT. The lively BBQ t-shirt contest wraps up with funny submissions. Plus, explore the best beef cuts for tacos and hear about creative summer drinks like Malcom’s Melon Mojito. Whether you're camping or cooking at home, they have you covered with essential grilling advice!

Today on the HowToBBQRight Podcast, school is finally back in session, and Malcom can’t be happier (00:14)! Malcom has been craving NOLA food, so he whipped up a delicious Muffuletta (01:49). Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (09:17)! We may be called HowToBBQRight, but this week it’s ALL about how to barbecue WRONG (09:56)! Malcom whipped up some chicken parm for dinner this week, and it was ON POINT (41:24). Malcom is excited to make some homemade pizzas on his new toy (46:17)... Is the slices of mayo real, and I want to know if Blue Plate will take a crack at it (49:14). Stop cooking chicken wings to 165 degrees, here’s why (51:38)! If you’re cooking a brisket on a pellet grill, should you still take it to 205 internal (55:01)? Caprese salad is always good, but we’ve gotta give Sweet Corn Caprese salad a try (57:47)! If you’ve managed to burn your ribs while they’re wrapped in foil, here’s how to make sure it NEVER happens again (1:01:25). Here is the best way we know how to cook a bunch of beef tenderloins at one time (1:03:21). Malcom LOVES fried cabbage, so cajun fried cabbage might just be next up on his radar (1:05:01).  

Guga, a YouTube sensation from GugaFoods, dives into the creative world of food experiments. He shares his journey from Brazil to becoming a culinary creator, highlighting the first viral moment that skyrocketed his career. Guga reveals his wildest cooking experiments and discusses the dishes he steers clear of. When not filming, he enjoys cooking for his family, building connections through food. He also talks about balancing content creation with the demands of running three successful channels. Prepare for a tasty adventure filled with humor and culinary passion!

The hosts dive into the joys of tomato season, whipping up delicious recipes and sharing their cooking adventures. Mini Italian beef sandwiches take the spotlight with an easy preparation method that promises tasty results for gatherings. They also recount barbecue mishaps while reminiscing about fishing trips where grilled trout became a tasty highlight. A recent steak dinner paired with decadent macaroni and cheese adds a gourmet touch. Finally, the best tips for holding brisket at the right temp are shared, ensuring your meat stays tender and flavorful.

Get ready for Fourth of July grilling with tips on essential outdoor cooking gear. Discover the secrets to grilling the perfect hot dog and hear about nostalgic summer meals, like onion rings. Malcom shares a delicious jalapeno ranch chicken skewers recipe and his mouthwatering approach to steakhouse-style mushrooms. Plus, enjoy creative ideas for using leftover pulled pork and enlightenment on the best bottled jerk sauce. Amidst travel woes, they reflect on summertime cooking adventures and community traditions.