HowToBBQRight

The Shop-A-Versary Event is almost upon us (01:10), but that didn’t stop Malcom from making some delicious recipes, including better-than-a-Krystal-burgers (05:28) and homemade pizza rolls (08:10), which got me wondering what Malcom’s favorite King’s Hawaiian recipe is (09:18). Malcom came dead last in the last office competition (10:50), which means he gets to pick the next one (12:47). We made some amazing potato skins this week (16:47), and the best Jambalaya ever to go with (18:28).  Someone shared the secret of getting fresh lamb locally (32:10), and Malcom clarifies a mistake he made last podcast (33:45). We talk about Redneck Margaritas and Malc’s latest St Patrick’s Day inspired drink (35:30), which makes me wonder if he’s up for an “All-You-Can-Drink” style podcast (40:06). Malc’s got a recipe in the works for a Deep-dish pizza (46:06), Which reminds me of my days working at Papa John’s (50:22).

This week, Malcom laughs about quitting a job over Spring Break (00:24), and the weather better be MUCH BETTER for our Shop-A-Versary event (03:34). We all reminisce about old-school fair attractions (06:43). Malcom spills the beans about his Brisket Shepherd’s Pie Recipe he made this week (11:00), and he gives a history lesson about the origins of Burnt Ends (26:30). Meat prices are SKYROCKETING (33:30), which may put a kink in any “Brisket Sundaes” Malcom might want to try (39:00). Does anyone open bags of Pellets with their teeth (44:20)? Malcom tells me what is on the horizon in the world of HowToBBQRight (52:06), starting with CT Pork Butts (58:07). 

This week on the HowToBBQRight Podcast, Malcom and I talk about our “catering job” (1:07), from our Charcuterie arrangement (8:20), to the Bourbon Brown Sugar Chicken Skewers (17:28), to the Street Tacos (21:34) and of course, the Tri-Tips (31:20). We talk sauce with our special guest, Brie Blackford from Elda’s Kitchen (38:55). There was someone cooking up of some interesting meats on the Community Page, recently (59:05).

This week on the HowToBBQRight Podcast, Malcom and I just got back from Jamaica (00:28), and Malcom thinks salmon and lamb might not be so bad after all (01:43).  We talk about Malcom’s latest Cajun-style recipes, including Mardi Gras Shrimp (11:23), King Cake Bread Pudding (18:24), Crawfish Rolls (23:57), and his version of a Hurricane (27:12). Malcom is ready to pull out his grillin’ shoes, which Tyler says are making a comeback (30:08).  McDonald’s has a new secret menu, which Mark ordered from the other day (32:17). Malcom has never tried a Filet-o-Fish (36:14). I want to know if Malcom has ever cooked a Tri-Tip like Brisket (40:07). Finally, we’re rolling out the Red Carpet here at The Shop really soon (53:04).

On today's HowToBBQRight Podcast, Malcom’s back on YouTube with a recipe for a Mississippi Pot Roast (01:50), which we used for a multitude of leftovers (07:57). He wants me to make him a list of all the meat he has in the freezer (14:38), which he recently added to. By a lot (17:30). He’s got a great recipe for his new meat, though (19:00). I ask him about his predictions for the Super Bowl (21:55), and the foods he loves to eat while he watches it (24:45). Someone made a recipe for chili cheese chicken wings on the H2Q community page (34:40). Malcom’s got a gourmet Valentine’s dinner guaranteed to woo your boo (37:06), which is much better than the fondue restaurant we went to a few years ago (42:50). We’re going on vacation for Love Day this year, followed by a grand Shop-a-versary in March (45:35). We’ve also officially signed up for Memphis in May this year (48:09).

On today’s episode of the HowToBBQRight Podcast, the 2022 Mid-South Ice Storm is about to hit us hard (00:20), and Malcom realizes I was in Middle School when he started College (00:52). I did some research on the outrageous price of meat (02:10). Malcom has a huge stock of frozen meats (5:58), and he has so much he keeps forgetting what he already has (9:44). Malcom’s guide to storing meat in the deep freezer (12:10).  Malcom is rooting for Joe Burrow this year (23:45). Malcom spills the beans on his Country Style Rib Recipe (29:08), which sparks a discussion on other “ribs” that aren’t really ribs (31:15). We talk about up and coming BBQ Stock companies (35:10). It’s Chili weather in the Reed household (38:55). He’s been cooking up a new idea for a Memphis-Style Philly Cheesesteak (40:03), and he also has Brats planned for Super Bowl LVI (42:12). Tyler has us salivating over Old-School Sloppy Joe’s (47:50).

On today’s episode of the HowToBBQRight Podcast, Malcom wasn’t ready to leave Deer Camp, just yet (00:28), and it’s so cold outside that we filmed TikToks this week, indoors (01:50). Don’t sleep on the Cheesy, Garlic Biscuit recipe (10:45). Malcom did barely any smoking over the holidays (13:35), but his new Blackstone at Deer Camp got put to work (17:15). Some of Malcom’s newest Blackstone recipes are amazing (18:55), but seasoning the flat top was not for the faint of heart (27:38). Malcom bought an Open-Fire Grill/Fire Pit from Buc-ee’s (31:10), and he threw down on some Smores and Hamburgers over the holidays (33:38). I want to know what all the guys cooked down at Deer Camp over the last month (35:03), and Malcom made some fried catfish I ate cold it was so delicious (39:05). Malcom spills the beans about his newest secret method to cooking chicken wings (42:37). How does Malcom store his hundreds of different rubs and seasonings at the house (46:51), and how does he go about cleaning out his stash (48:55)? I know Malcom has to have some big recipes planned for the NFL Playoffs and Super Bowl LVI (53:00).

This week, we talk about Malcom’s recent maple glazed ham recipe (1:00), and what we each cook for New Year’s (8:55). Malcom answers some listener questions (15:35). We talk about everything we accomplished this year (24:47), from the Shop’s grand opening (25:11), to Memphis in May (27:47), to the events we put on here in Hernando (31:19). We talk about all 34 videos we added to the channel this year (36:26). Apparently, there’s a cream cheese shortage (50:57). Malcom tells me what his Christmas wish list is (52:25) and how he’s spending his time off (58:39).

On today’s episode of the HowToBBQRight Podcast, we had an AMAZING Thanksgiving (4:08), and Malcom has been filming a new podcast the last few weeks (04:35). Malcom was tired of turkey, so he just cooked a breast (4:42). We all talk about our favorite things we ate this year (11:46), and Malcom thanks me for the dessert I made for Deer Camp (16:00). Now that Thanksgiving is over, it’s time for a Christmas celebration at the office (17:06). The Facebook Community is running a ‘Dirtiest Grill’ competition (20:10). Mark Williams and Malcom love talking about their expensive treat Kevin from The Butcher Shoppe sent over (25:53), and Mark explains the origins of his Prime Beef Rub (33:38). We discuss the best ways to cook mushrooms (40:01) and beef (46:10). Mark is still amazed at the variety of horseradish sauces (53:53), and he’s cooking a whole hog for Christmas this year.

Malcom and Tyler talk about the style differences between our TikTok channel and our YouTube Channel (02:10), and Malcom is concerned that his constant TikTok scrolling is gonna give him “swipe thumb” (07:08). We remember the origins of the TikTok account and how it’s evolved (08:39), and we drool over some of our favorite videos along the way (10:58), including some recent ones (31:30). Tyler got Malcom a BIG present for reaching one million followers on TikTok (41:25). Malcom and Tyler toured the Corky’s manufacturing facility yesterday, and they got to learn all about the history of the company, from the restaurant to the shipping and packaging warehouses (42:14). He even got a few tasters while he recorded a podcast with the CEO, Jimmy Stovall (52:43).