HowToBBQRight

In this week’s HowToBBQRight Podcast, our trip to the Caribbean is just a few days away (01:26)! What exactly is a “Tammy” (02:31)? Malcom actually ALREADY has a London Broil recipe (05:27). Malcom’s been doing A LOT of grilling on his new Adventure Series Blackstone (07:55). Malcom’s Super Bowl approved recipes: Philly Cheesesteak Burger, (16:58) Spicy Avocado Ranch Dip, (24:54), Crawfish Rotel (31:14), and his Super BBQ Chicken Sandwich (37:33)! What in the world is an “Atomic Buffalo Turd'' (40:45)? Malcom takes a dive into some of his FAVORITE football foods for this Sunday (41:47). What’s going on in the “Let’s Get to Cookin’” Community (47:14)? Can you smoke cream cheese in advance, and have it ready the next day (47:23)? What’s the correct way to grill wings on a pellet grill (49:54)? Is it fine to ONLY use charcoal in your Weber Kettle (53:06)? How should you cook a rump roast for the big game (54:06)? Can’t find Captain Rodney’s Glaze? Here’s a copy-cat recipe (57:33)! What are Malcom’s Super Bowl plans, this year (59:53)?

  In this week’s HowToBBQRight Podcast, We survived the Mid-South Ice Storm of 2023 (00:22). During our time at home, Malcom really got down to cooking inside (04:24), and broke into his hog jowl stash (07:49)! Super Bowl Sunday is JUST AROUND THE CORNER (12:16)! What did Malcom cook for the last week of hunting season (14:42)? Potato Salad and Gumbo is a thing, and it’s freaking delicious (20:21)… I get the spill on Malcom’s recent Boudin King Cake recipe (22:29). What exactly is Boudin(33:15)? It’s time for us to start planning out our competitions for the year (40:35). What do we have planned for Super Bowl Sunday (44:03)? Wanna win some cool HowToBBQRight Swag (45:56)? We take a deep dive into the community questions for the week with, “What is a ‘London Broil’” (50:31)? Can meat juices put out your fire on a drum smoker (53:30)? If you were going to cook pork butts for a party, how many should you be smoking (55:18)? Chimichurri Rub is the absolute best (57:33)!   

In this week’s HowToBBQRight Podcast, We are BACK IN BUSINESS for Season 6 (0:33)! Super Bowl weekend is FINALLY here (2:22). During the break we had some MOUTH WATERING foods (3:30). Malcom clears the air about having “canned” turnip greens for New Years Day (5:43). I FINALLY convinced Malcom to put Blue Plate on his cornbread (07:25) Duck meat is TRULY a hidden gem of meat (8:28). Malcom recreated his Walmart prime rib for Christmas and it was TO DIE FOR (12:06). Malcom’s Deer Summer Sausage recipe is coming along quickly (15:12)! I can’t stop thinking about our upcoming Birria Taco Recipe (17:54). Malcom smoked a Whole Hog on Outlaw’s new smoker “The HAWG” (24:54). I ask Malcom all about his new Grilla Grill Chimp He’s been using here lately (34:53), and why he always keeps his grill open when he lights them (39:30). We take a deep dive into FireBall’s recent controversy (41:05). Over the break, someone sent us a WHOLE GALLON of Blue Plate Mayo (44:44). We start a NEW weekly segment of answering YOUR community questions (49:53). Malcom gives the rundown of how he would cook up some Chicken Tacos for a large catering event (50:20). How should you go about cooking MULTIPLE dishes all at one temperature (55:48)? Finally we close out with how Malcom would cook a DELICIOUS Elk Roast (59:40)!

In this week’s HowToBBQRight Podcast, Malcom is home from a successful hunting trip to Texas (00:42). Malcom discusses the different deer he hunted (03:52), what deer he ACTUALLY brought home (06:35), and ALL of the MOUTH-WATERING food he had while out of town (08:53)! Malcom’s Walmart Prime Rib Recipe has been making waves on YouTube (19:21)! Why does prime rib ALWAYS looks like it’s overdone (32:16)? Malcom’s Horseradish Sauce (feat. Blue Plate Mayo) worked PERFECTLY with the prime rib recipe (35:15). While out of town, Malcom’s Kentucky Colonel Membership bestowed him the “Drinking Man’s HIGHEST Honor” (36:26). We take some time to dive deep into some recent community recipes that have caught our eyes (41:15). Finally we wrap up with what’s in store next year for the HowToBBQRight podcast (52:29)!

In this week’s HowToBBQRight Podcast, Santa is COMING to TOWN (00:38)! Our Thanksgiving was a resounding success (02:30)! Malcom reluctantly admits that the sides stole the show this Thanksgiving (05:10). Everyone is HATING on Malcom’s Easy Turkey Gravy (12:08), and he will forever be obsessed with making sliders (17:55). Don’t be wasting those Turkey Necks, now that’s GOOD meat (28:56)! What in the world is a “Turkey Rib” (30:44)? Don’t be sleeping on Buffalo Wild Wings (33:17). The HowToBBQRight Christmas party is IN THE WORKS (39:12)! We break down the science of Sausage & Cheese Balls (42:15). Malcom also makes a killer Garlic Cheese Log (47:39)! What are the BEST Holiday Appetizers to cook this year (53:04)?

In this week’s HowToBBQRight Podcast, it’s FINALLY time to start getting those turkeys out and ready for Thanksgiving day (00:41), and I need some more details about Malcom’s Mesquite Smoked Turkey (06:07). Can you brine AND inject a turkey (15:55)? Use Blue Plate to get CRISPY skin on your Thanksgiving Turkey (26:20). Malcom discusses a few of his side dish recipes you HAVE to try this holiday season (34:50): his “Better-Than-Canned” Cranberry Sauce (38:23), and his savory “Thanksgiving Leftovers'' Sliders (40:44)! The Let’s Get to Cookin’ Community had a few Turkey questions for us (44:00), and what is Malcom Reed cooking for his Thanksgiving Dinner (56:01)?

On today’s episode of the HowToBBQRight Podcast, we introduce our guest, Mark Williams from Swine Life BBQ, to talk about cooking whole hogs and to recap our Palmer Home Event (00:22). We talk about Jay Craig from Outlaw BBQ Smokers, and his help with providing smokers to cook (01:22). This is Outlaw’s NEWEST Pit, the “Hoss” Hog Smoker (01:51). What lessons and tricks did Mark learn from cooking on the “Hoss” pit (04:24)? Mark explains temperature fluctuations and time control when cooking full hogs (06:35). You could’ve eaten the hog skin like chips… (08:08). Deboning a WHOLE pig is tough (10:55). What is a “Split Head” on a pig (12:35)? Malcom’s reactions to food are TRUTHFUL (15:12). This was the start and finish of cooking the whole hog during the Palmer Home Event (16:14). This is why you SHOULDN’T inject with Phosphates (18:11). After post-injection, Mark goes into further detail on the hog cook (21:20). We pre-gamed our guests with Bloody Marys (23:10). Let’s talk about fire boxes and barrels (24:25). How often should you run your coal between baskets (25:33)? This guy makes “NASA” level hog pits… (26:12) We provided our guests with Comp Style A-9 Wagyu Briskets from The Butcher Shoppe (27:30). Mark explains the purpose of microwave shelves on burners (30:25). We RUINED brisket for some of our guests (32:11), and Mark talks about how fast the “Hoss” can heat up (33:07). Some of our guests ate till it HURT (36:25), and the Bullfrog drink didn’t make it very long (38:54). Malcom is one with the element when around Whiskey… (40:12) Malcom is now OFFICIALLY a Kentucky Colonel (41:08). This was the ending to a great dinner event (43:18). Mark breaks down the anatomy and dissection of a pig (45:35). Thank you to our supporters, donors, and friends (47:15)! What NEW videos does Swine Life BBQ have coming out (49:08)?

In this week’s HowToBBQRight Podcast, we are now brought to you by Blue Plate Mayo (00:28)! Our Very Important Pig Pickin’ is THIS WEEKEND (02:30). With Thanksgiving on the horizon, it’s time to start talkin’ turkey (12:10), and Malcom discusses why you should ditch store-bought brines (19:30). How should you be seasoning your turkey (24:06)? Malcom gives the spill on stuffing turkey procedures (29:01). Should you spatchcock your turkey or not (31:28)? Should you SMOKE and FRY your Turkey (33:06)? There’s a Blue Plate Mayo covered Turkey on Malcom’s horizon (45:15)... Malcom gives his final turkey tips for this holiday season (47:32). Ham is better than Turkey for Thanksgiving (49:20).

On today’s episode of the HowToBBQRight Podcast, Malcom’s new Cajun Pork Loin Sandwich was JUICY and DELICIOUS (00:30). We have one lucky WINNER of our GameKeeper Butchery Giveaway (13:42). The Royal Oak Invitational is always such an awesome experience (14:19). We HAVE to crown the best mayonnaise of all time (19:32). Malcom welcomes in Matt Price of Mr. Make It Happen (24:40), Matt tells us about his origins on YouTube and getting his start in the food industry (27:04), and what is Mr. Make It Happen’s BEST VIDEO of all time (31:10)? What made him begin cooking on YouTube (34:24)? Mr. Make It Happen LOVES to grill (37:41)... Matt has his own line of rubs, and Malcom HAS to get his hands on the newest one (40:43). I HAVE to know what Malcom’s take on “Moo Glue” is (46:38). What sugar is the BEST SUGAR to making your own BBQ Rubs at home (52:28)? Halloween is upon us at HowToBBQRight HQ (54:18)...

On today’s episode of the HowToBBQRight Podcast, Malcom’s got a JAM-PACKED weekend coming up (00:44), and our Gamekeeper Butchery Wild Game Giveaway is coming to a close (1:57). Malcom cooked up a KILLER Bison Ribeye (8:03), which reminds me of his SERIOUS meat hoarding addiction (15:11). It’s FINALLY Chili Season again (20:04). Blue Plate Mayo makes the BEST toast on the Blackstone (25:05). I want to know what Malcom’s GO-TO methods for cooking chili are (28:39). Malcom’s Candy Apple Pork Belly recipe was MOUTH WATERING (36:49), and he figured out a new way to secretly (46:11). Alabama is ABSOLUTELY going to lay the smackdown to Mississippi State (48:06). What's up next at HowToBBQRight HQ (51:53)?