HowToBBQRight

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)?  

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!