HowToBBQRight

On today’s episode of the HowToBBQRight Podcast, we teamed up with Mossy Oak Gamekeeper Butchery to giveaway some Wild Game (00:32). Malcom shares some recipes for cooking up some Wild Game at home, (06:47) and Tyler HATES Biscuits (09:47)?! Malcom has started experimenting with using Blue Plate Mayo as a binder (11:41). Swine Life has been grilling up steak using Mayo (18:47). Being in Minnesota for the Vikings game was LIFE CHANGING (24:04). I want to know Malcom’s GO-TO method for winning a Rib Cookoff (26:36), and how he uses his leftover ribs (46:41). Malcom made some CHEAP and DELICIOUS Enchilada Dip (50:08), and smashing burger meat down with bacon and blue cheese is our new addiction (53:02). What does HowToBBQRight have coming up on the horizon (58:28)?

On today’s episode of the HowToBBQRight Podcast, Malcom and Tyler become professional YouTubers at VidSummit 2022 (00:24), and Malcom made a MONSTER Ribeye Sandwich (03:03). Conferences are a great place to come up with fresh new ideas (08:04), and Mr. Beast Burger was really something else (14:17)... Tyler and Malcom had a WILD week (18:25), and LAX really needs to do something about their airport (31:16). Should you remove the membrane off ribs your cooking at home (38:50), and why do people really inject pork butts (40:39)? Chili season is FINALLY upon us (44:42)! Malcom discusses his BIG crossover with Gamekeeper Butchery, where you can get some delicious wildgame (58:02).

On today’s episode of the HowToBBQRight Podcast, we start off by discussing final preparations for the Water Tower Festival, in which we are hosting a BBQ competition (00:26). Malcom then talks about his awful experience with the Paqui One Chip Challenge (02:50). There is a new trending TikTok challenge called “Sleepy Chicken” (05:16). Go to Sam’s Club if you want good deals on meat (08:25). We go more in depth with the Water Tower Festival BBQ competition (10:26). What does it take to organize a BBQ competition (13:55)? We provide even more information on our scoring and judging system for the competition (19:27). Where should you source your meat for a BBQ competition (27:02)? Is providing meat a good or bad thing as an organizer? Does it follow “Chell Law” (31:20)? Does price increase in meat or bringing our own meat affect participation in competition (36:17)? The judging part of a BBQ Competition can be super chaotic (37:22)! How do you get sponsorships (40:57)? Why are One-Day BBQ Competitions ALWAYS the best (43:42)? What doesn’t work on those little Hawaiian Rolls? Now we know breakfast certainly does (44:33). These new Udder Condiment Dispensers are… uncomfortable (53:44). Kevin from The Butcher Shoppe has won ANOTHER award (56:24). Should a Pork Butt be cooked fat side up or fat side down (57:03)?

On today’s episode of the HowToBBQRight Podcast, we’re hosting our second BBQ competition (00:58), and EVERYONE is making that BBQ Pizza recipe in the Community Page (05:22). There was a grilling explosion at the Dolphins game (12:48), and we’re going to start the HowToBBQRight Tailgate Crew (15:55). I get all the details of Malcom’s delicious Backstrap Taco recipe (19:42), and he gives all the secrets behind creating the Green Gringo Sauce (27:34). Can Venison Ribs actually be delicious (32:26)? I pick Malcom’s brain about his go-to Bloody Mary Recipe (36:55), and Tyler’s been trying to replicate SwineLifeBBQ’s Country Gravy (43:47). I made some bomb Bubba Burgers on the Blackstone (49:53). Can you cook a Pork Butt and a Brisket on the same grill, at the same time (53:30)?

On today’s episode of the HowToBBQRight Podcast, our Palmer Home campaign was a resounding success (00:36), and Malcom gives me the spill on that BBQ Chicken Pizza recipe (03:02). Malcom burned some boneless, skinless chicken thighs and won a BBQ Competition with them (13:23). What is the SECRET to getting crispy chicken skin on the grill (19:35)? Malcom lays out how to cook your chicken in butter to win awards (35:36), and he gives a detailed guide to getting golden, crispy turkey skin (42:19). Malcom made some Smoked BBQ Goldfish for his Fantasy Football draft (47:04). Bologna, ham, and turkey 100% belong on Grilled Cheese Sandwiches (51:20).

On today’s episode of the HowToBBQRight Podcast, the start of College Football is FINALLY here (00:24), and with Labor Day THIS coming Monday, our Palmer Home Campaign is coming to a close (05:37). How did Malcom’s Fantasy Football drafts go, and what Football Foods made the cut (08:48)? I want the inside scoop of those Dirty Bird Chicken Bites he made for YouTube, this week (12:54), and he also may have made Tyler and I’s favorite recipe of the year so far for TikTok (17:10). I NEED to know why Malcom loves Pancho’s Cheese Dip so much (25:10). Memphis in May MIGHT be over as we know it (33:50). This week, Malcom won our office Pasta Contest with none other than BBQ Spaghetti (44:38), and he’s ready to cook up some Wildgame this weekend at Deer Camp, for the opening of Dove Season (54:24).

On today’s episode of the HowToBBQRight Podcast, we recap our successful football food livestream, and there’s a NEW way to get an invite to hang with Malcom and his buddies (00:21). We talk about the start and joy of football season, and our drafts for the Fantasy Football League (03:54). We answer questions from the livestream such as low and slow pellet grill briskets (06:23), and how to solve an ash out problem (11:40). We bring out our special guest, Mikey Dyer, where he shares his Memphis in May Winning Wings recipes with us (15:30). Malcom shares what every drafter should be practicing in Fantasy Football, this year (35:00), and his Top 5 Draft Day Foods (39:15). We then learned how Malcom cooks his brats (42:00), and what all goes in his budget Charcuterie/grazing board (44:42). What are we cooking for Malcom’s upcoming Fantasy Drafts (50:34)?

On today’s episode of the HowToBBQRight Podcast, Malcom is hosting a livestream to kickoff football season (00:45), which is coming up super soon (03:27). What happened at the Townsend Spice & Supply SCA Contest, last weekend (11:27)? Tennessee Mojo whipped out the Blackstone and shared some amazing new recipes he has been brewing up (18:33), and our FREE Bloody Marys were blowing peoples’ minds (23:38). I pick Malcom’s brain about some of his Steak cooking techniques (32:01), and he is REALLY itching to fry up some Frog Legs (39:58). Malcom goes on to share some of his recent healthy lunch recipes (43:35), and he made some ridiculously spicy wings for TikTok (49:44). What would be Malcom’s GO-TO budget Stick Burner you can buy at a Big Box store (54:28)?

On today’s episode of the HowToBBQRight Podcast, come visit us at a BBQ Competition THIS WEEKEND (00:44), and getting your ticket to that Very Important Pig Pickin’ (VIPP) is slowly but surely hitting the deadline (05:10). I pick Malcom’s brain about that Award-Winning Fried Catfish recipe (07:15), and he turned it into an amazing sandwich for TikTok (21:55). I make plans to binge watch BBQ USA on the Food Network (29:50). I’ve been wondering if the different types of Wood Pellets actually make a difference in the flavor of BBQ coming off a Pellet Grill (42:10). Does BBQ have a place at the table in the world of Breakfast (49:32)?

On today’s episode of the HowToBBQRight Podcast, they're giving the parents more homework than the kids at school, this year (00:45), and there is still time to get invited to our VIPP, A.K.A. Very Important Pig Pickin’ (04:07). Malcom reminisces about the first time he got invited to talk with Greg Rempe on The BBQ Central Show (05:10). Our buddy SwineLifeBBQ got invited to cook a VERY prestigious BBQ Competition (06:20). This list I found from America’s Test Kitchen put a VERY special mayo at number one (10:29), and Malcom still hasn’t tried the new Whataburger that came to town, recently (14:00). Malcom made the best Salmon he’s ever cooked, but it was in an Air-Fryer (16:27). Pimento Cheese absolutely belongs on Cheeseburgers (22:36), and you can amp-up that burger even more with Sweet & Spicy Candied Bacon (29:18). There is hardly anything on this planet that you can’t put on a Slider Roll and make it more delicious (33:10). Malcom explains how to get more smoke in your cooks on vertical competition smokers (37:58), and I’m interested in Malcom smoking a skinless hog head (43:59). One of our community members wants to know if Malcom wraps Pork Butt, and what temps should they be looking for (49:27)? This is your last call to sign up for the Townsend Spice & Supply SCA Cookoff (53:50).