HowToBBQRight

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).

On today's episode of the HowToBBQRight Podcast, we brought the luck to the Atlanta Braves this year (00:57), and Malcom took me sports betting for our wedding anniversary (03:30). The Shop held a BIG competition this past week (08:00), Malcom came in dead last (08:35), and I share my secrets for my go-to Chicken and Dumplings (09:52). I want to know if Malcom remembers one of our World Foods recipes we did years ago (13:25), and he would have given up hunting to go to the beach this weekend (15:20). World Foods started out as a steak contest (18:13). Malcom picked up all his turkeys for the season, already (22:30), and last week, he made a Butter Basted Turkey on his Traeger Timberline (22:50). I'm curious on how he goes about getting that big of a bird in a brine (23:17). He wishes he would have done a butter injection in the Butter Basted Turkey (28:06), and pellet grills make the best turkeys (29:48). Malcom NEVER stuffs his turkeys (31:29). Mark Lambert gave him his "top secret" turkey seasoning recipe (34:31). Pop-up thermometers are an absolute sham (38:35), and presenting your turkey on Thanksgiving is AS IMPORTANT as the flavor (41:00). Deep-Fried Turkeys often come out dry (42:08), so Smoked Turkeys are the best (42:40). Malcom found his ideal bird for an upcoming TikTok recipe (45:00), and there was no Monday Night Wing recipe this week (46:53). We're talking turkeys with Mark Williams on Facebook Live (47:47), and Tyler is a Stovetop Stuffing kind of guy (48:40). We ponder about the flavor of canned ham (51:04). Are there after-market temperature controllers for pellet smokers (53:59)? Malcom spills the beans about his go-to, super easy to make Bonafide Chili (59:04). Tyler wants to know if we've ever made homemade Chili Mac (1:03:15). Malcom tells a story about his EASY Sonic Cocktail (1:06:20).

On today's episode of the HowToBBQRight Podcast, the Braves' have a new stadium in Brad's backyard (02:15). Brad tells us how he started GrillGrates (04:38), how his wife joined him in his venture (09:00), and the amazing network of employees and freelancers he's accumulated (12:03). Brad brought us some Umami Fermented Rice (15:20). He tells us about the biggest GrillGrate he makes (18:20), and the new one for Blackstone Grills (19:45). Are perfect grill marks really all they're cut out to be (23:20)? How many grills does Brad own, compared to Malcom (26:52)? Malcom is still trying to convince people that Grates run hotter than the dial says (30:05), and we explain how Royal Oak's Charcoal Pellets work (31:18). Brad was stressed the whole time he was on QVC (34:56), but his life motto is still #GrillGrateful (37:30). Brad never cleans his Grates (39:38), and he barely ever takes them off the grill (43:58). Hurricane Dorian devastated his vacation home (46:40), which ruined his attempt at breaking a Guinness world record (49:35). He tells us about his upcoming app, GrillMaster (56:25), and he explains how to grill Rock Lobster properly (59:18).

Malcom loves "Fat Boy Fall", full of fun flavors and festivities (00:41). Baseball is better than football to watch at the stadium (04:58). Our fan from Vermont sent us a box of goodies he makes from Maple Sap (09:40), and Malcom took it off his list of foods that he refuses try (18:07). We spent this past weekend at the Royal Oak Invitational (20:08), and Malcom got to try a new type of steak (29:27). The bathroom in the BBQ trailer smells like an old Memphis Zoo staple (41:58). This week's recipe was a BBQ Chuck Roast (46:30), which Malcom paired with some jalapeno slaw (54:41). Malcom's doing a Butter-Basted Turkey recipe for Traeger (1:00:50), and he's already thinking about his Thanksgiving Turkey recipe (1:05:00).

Malcom had an interesting trip to the dentist (00:47), right on the heels of his mystery meat contest in Warsaw, Indiana (06:37). He visited a cool BBQ store there (12:53). Malcom gives me the rundown of how milk cow steak is made (16:14), and he tells me about the new drinks he had while in Indiana (18:35). I got an email from a fan wanting to send us his award-winning syrup (20:28). Malcom is loving the chili coffee rub he made this week (23:58), and the flat iron steak he put it on (26:09). He paired it with Al Frugoni's Chimichurri Rub (28:51), and I was in love with the subtle coffee flavor in Malcom's new rub (32:18). Malcom had trouble finding a skirt steak at Aldi this week (33:21). He loves his GrillGrates much more than his ManGrates (36:37), and I came across a great tip for adding a smokey flavor to your steak (44:54). Malcom tells me about all the GrillGrates he's ruined (45:58), and what modifications he's seen made to them (48:54). Malcom doesn't use steak weights (52:21), andI want to know when he chooses not to use his GrillGrates (55:45). I give Malcom a rapid-fire GrillGrate Q&A (57:02).

This week on the HowToBBQRight Podcast, we got a new coffee machine just to try some new coffee that Umble Coffee Co. sent us (00:23), and we also received a package from a sought after sponsor, this morning (04:46). I want to know how Malcom feels about grilling with coffee (07:13). He likes to wake up to the smell of coffee (11:46), and we discuss what kind of foods are cooked using coffee (13:56). Malcom thinks about how he could use coffee in a rub (15:28), and he tells us about the strange challenge in his upcoming competition in Warsaw, Indiana (18:47). Why does Malcom love his Outlaw Smokers so much (24:05)? How big IS the BFO (29:18)? Malcom tells me about what he has coined the "microwave shelf" on grills (32:47). What's Malcom's ace-up-his-sleeve for the upcoming 'Mystery Meat' competition (35:39)? I pick Malcom's brain about how many rib recipes he has up there (36:59), and which recipe will he use in his competition this weekend (41:27). We ponder the virtues of real butter vs margarine in competitions (43:00), and Tyler demands to know why we aren't fans of real maple syrup (44:10). We talk about the latest Monday Night Wing recipe (48:35), and the blue cheese sauce he made for it (53:31).

On today's episode of the HowToBBQRight Podcast, we're recording on National Podcast Day (01:07), and bow season is about to kick-off (01:40). We talk about all the preparations we had to do to put on our first BBQ competition (03.24). We laugh about Malcom missing turn-in at The Jack (13:12), and I want to know what Malcom learned from hosting his first BBQ contest (14:58). Is sanitation, cooking with sugar and removing rib membranes a BBQ cardinal sin (20:19)? We also discuss letting your meat rest, oiling your grates and using wire grill brushes (27:52). Does bone-in meat have more flavor than boneless (53:06)? What's coming up on the HowToBBQRight agenda (1:01:43)?

We're excited for the MS State Bulldogs season (0:45), but also knee deep in preparations for the Water Tower Festival we're sponsoring, this Saturday (3:06). Malcom is still drooling over Pulled Pork for Breakfast (4:27), and I was pleasantly surprised by the bacon jam he made to go with it (8:51). Malcom concocted his next Monday Night Wing recipe (09:46). We had a photoshoot at Malcom's Deer Camp yesterday (14:50), and I had to really improvise with our props (15:53). We have a remote guest today (22:03), who told us all about The Jack (22:52): how the last year has affected it, what our guest's job is during the competition (27:30), and how ironic it is that an alcohol company is based in a dry county (28:53). He talks about what events and family fun will be going on during the competition (30:44), where you can crash when you've experienced it all (33:49), and what to pack this year so you don't have to worry about weather (35:27). We want to know how one gets an invitation to The Jack (37:18). Malcom is excited to talk about some of the whiskeys sold at Jack Daniels' HQ (40:35) and our favorite mixed drinks from them (46:28).

Malcom is excited about our new holiday gift registry (0:56). The American Royal Competition is going on right now (2:06), and it brought back memories of freezing our butts off there (3:46). Michael's birthday was spent at a new seafood restaurant in town (5:32), which prompted a discussion about our favorite types of fish (7:42), and our least favorite seafood (10:02). Malcom is a Month-Ending-in-ER Oyster Man (13:44). We received a Matt Pittman cardboard cutout this week from Traeger (15:24), and an email about how Chick-Fil-A prepares their chicken sandwiches (16:54). Malcom made Desert Gold Hot Wings for Monday Night Football (21:49), with a homemade blue cheese dip to go with them (26:40). We missed talking about last week's Spicy Chicken Sandwich recipe (27:58). Malcom spills the beans about his BBQ Hot Links (32:39), that he topped with his Sweet Fire Mustard Slaw (35:03). Malcom contemplates if a pellet grill might run on battery power (39:15). He loves the seasoning on his "new-to-him" Blackstone Grill (40:57). Malcom and I wonder which grills can get the most done (44:01). Recently, we've been cooking a lot of overnight pellet grill Pork Butts (46:19), and really considering this technique to give the best results (49:37). Malcom cooked dove last weekend (52:44), which we coupled with some Old Fashioned Deer Roll-Ups (56:05). Malcom's planning on hunting some more doves (1:00:05), right after the Hernando Water Tower Festival Rib Cook-Off. (1:00:34)