HowToBBQRight

On today’s episode of the HowToBBQRight Podcast, we have prematurely reached an amazing goal, thanks to y’all (00:32), and Killer Hogs BBQ will be throwing down at a big Palmer Home event, soon (01:55). Malcom is hoping to get a Fiddle this weekend (02:19), and his bucket list for the trip includes bar food (04:51). There used to be a massive beach party in Galax (08:20). Dauphin Island rocked me harder than I rocked it (15:40). Malcom cooked a Pork Butt on the Ranger (19:45), and he has a big warning for using that type of pellet grill (21:27). We all love a good boat sandwich (24:01), and I want to know if it’s just a Southern thing to find amazing gas station food (25:39). Malcom spills the beans about the Wagyu Steaks he cooked on Instagram this weekend (27:08), and he doesn’t believe in temping Wagyu meat (30:13). I want to hear about Malcom’s take on a Caprese Salad (31:20), and his second favorite season is fresh tomato season (32:18). Tyler questions Malcom about peeling his tomatoes (32:56). This week on YouTube, Malcom cooked a massive italian-inspired barbecue sandwich (36:22), and he wants to make an in-depth sausage grinding video (41:40). The guys have been using Malcom’s Sausage Seasoning on Butts recently (42:30). I take shots at Tyler’s taste buds again (45:42). Malcom and I are the only two people on the planet who enjoy boiled peanuts (46:45), and he’s cooked them during a crawfish boil before (48:19). Boiled peanuts make a great laxative (49:20). Malcom also wants to shoot a recipe about making chicharrones (51:37). Finally, we talk about what we have coming up in the future (54:39).

On today’s episode of the HowToBBQRight Podcast, Summer has flown by and school is right around the corner, again (00:39). We have come SUPER close to hitting our goal for the Palmer Home (02:17), and the Palmer Home is putting on a Radiothon that Malcom will be apart of, soon (02:57). Malcom tells me about The Rock’s career starting in our backyard (04:20). Malcom took the July 4th weekend off from grilling (06:14), and we won an award at our local parade with only 24 hours notice (07:19). I made a new dessert this last weekend that was a huge hit (11:29), and Tyler made some backdoor deals with his local firework man (13:43). Malcom wants to blow up our new employee, already (16:57). Malcom and I are going to see who gets seasick first this week (19:04). Malcom was on a Bourbon Podcast recently (21:37), and everyone on TikTok is a self-proclaimed bourbon expert (25:00). I want to know about Malcom’s new cocktail on Instagram (26:33), and he invented a new concoction last night (29:16). Malcom gives his feedback on the new “Ranch Water” cocktail on TikTok (30:36), and he made a new cocktail straight outta Disney World (32:10). Malcom spills the beans about his drink of choice at a BBQ contest (36:51), and he tells Tyler and I about his most treasured drink recipe (39:00). Malcom will only drink IPAs if it’s presented to him (42:05), and he ain't no wine sipper (43:19). He is always trying to hide Tequila shots from me (36:34). We discuss various liquors we aren’t allowed to drink anymore (48:05), and I used to make a dangerous cocktail that will knock your socks off (51:19). We all tell stories about the wonders of drinking responsibly (53:11). Malcom gives his super secret recipe for Carolina Gold Crockpot Meatballs (56:00), and Malcom and I ended up with more casserole dishes than we bargained for at our wedding (58:32). Malcom explains why he isn’t a fan of lasagna noodles (59:02), and why he loves a Memphis staple side dish (1:01:00).

On today’s episode of the HowToBBQRight Podcast, Malcom and I partied watching the College National Championship (00:54), and Tyler texted Malcom last night about a new grill on the market (3:07). We’re cooking one of my favorites in the office today (06:02). Malcom watched a Flamin’ Hot TikTok last night (08:51). We are starting to see when who we will be rolling out the red carpet for (09:58), and to be frank, we held a VERY successful event here at The Shop last weekend (10:46). Tyler outlines being in our first annual HowToBBQRight Hot Dog Eating Contest (11:52), and he filmed people catching them in their mouths for TikTok (15:39). The guys loaded up the BIG Outlaw with wieners (17:55), and I spill the beans on my All-American Apple Cobbler recipe (21:20). We bought a new member of the family here at The Shop (23:04), and the heat is keeping away anymore events here for the Summer (25:30). Malcom hurt himself bad playing a dangerous game (25:59), and he cooked a Chili’s inspired dish for YouTube last week (30:30). All the grocery stores are running out of meat (34:02). Malcom is throwing down his new recipe for Independence Day this year (34:20), and he made a classic take on slaw for a Short Video (40:08). Is Fourth of July THE barbecue holiday (44:00)? I want to know what sides Malcom is looking forward to devouring for the Fourth (48:06). The first time I made Potato Salad for Malcom he got upset with me (53:23). 

On today’s episode of the HowToBBQRight Podcast, we’re halfway there on our BIG fundraising campaign (01:37), and here at The Shop, we have a big weekend planned (02:40). Malcom is excited to throw wieners at people (06:55), and Mark spills the beans about what’s in his Mississippi Wagyu recipe (11:01). We hosted Dave Williamson’s BBQ tour here last weekend (11:59), and we didn’t hold anything back making good BBQ for the event (14:30). Mark and Malcom experimented with beef tallow on the Prime Rib (15:21). The boys cooked up some mystery meat for the show (18:18), and they accidentally cooked some freezer burnt ends (23:57). Malcom and Mark have been busy pumping out some new content (27:04), and they recently released a new series of videos on Out the Smoke (30:54). Mark had to put out a grill fire with a fire extinguisher (32:48), and there may have been some science experiments taking place here at The Shop this week (39:56). Mark took revenge on Malcom for making him clean his Pellet Grill (45:27). I want to know about the ‘Malcom Bomb’ Hot Wings Mark cooked on YouTube (53:20), and he tells us what all goes on his favorite eating rib (54:50). Mark’s new video is his Daddy’s famous fried catfish recipe (56:01), and finally, we have some laughs about disliking something our spouses cook (58:32). 

On today’s episode of the HowToBBQRight Podcast, Malcom outlines the Father’s Day Demo we did here at The Shop (01:05), and he spills the beans about the Bacon-Wrapped BBQ Meatballs (04:01). I am obsessed with a talking dog (10:52), and I started my own TikTok Channel (13:06). Malcom has started using Duck Fat on everything (15:00), and he was searing steaks hot and fast for Out the Smoke (15:53). Malcom discusses his love for smoked crab legs (17:01), and he explains how the rubs/seasonings penetrate the crab’s exo-skeleton (17:19). Malcom uploaded his take on a Pig Shot to TikTok (21:36), and I walk through the process of making my mini cheeseballs (25:34). I ask Malcom where he got the inspiration for the Tennessee Sunrise (26:51). Malcom was on a radio show with Kevin from The Butcher Shoppe in Pensacola (31:36), and they asked him what his ideal Father’s Day looks like (33:06). We discuss why we think Kevin is the #1 Butcher in America (35:51). Malcom dives deep into getting into Competition BBQ for a newbie (38:00), and he is cooking in a competition very soon (44:24). Wiener Fest 2021 is fast approaching (47:56), and we give an update about our BIG fundraiser (55:26). 

On today’s episode of the HowToBBQRight Podcast, Malcom tells us about his second favorite holiday (00:28), and I want to give an update about raising money for feeding children in need (01:15).  Malcom went on a weekend trip with an old boss (02:23), and he put the Pit Barrel Jr. to work during the trip (03:30). He also got to try out a new fried fish recipe when he got back (07:30). I’m pulling out all the stops to get a Blue Plate sponsorship (08:32). Malcom tells a story about the Mayor of BBQ-ville at KCBS (11:17), and I ask him who came up with the Brown Sugar Bourbon Chicken Skewers recipe (12:46). We have a laugh about playing rat or cat at the Chinese Buffet (19:14), and TikTok Tyler talks about the new expanded menu at certain movie theaters (22:11). I ask Malcom what he thinks of a new Gravity-Fed Grill on the market (25:19). I want to know what Malcom’s protocol is for a grill catching on fire (29:02), and I also want to know if he thinks producing butts for profit is worth the time/effort (31:00). We entertain the idea of using curry in a BBQ rub (34:21), and Malcom spills the beans about getting “blue smoke” (35:15). Malcom chooses between Big Green Egg or Kamado Joe Pits (37:46), and he answers a question about brisket flat burnt ends (43:24). We discuss Malcom’s method for finding the amount of pounds per person for cooking crawfish at a boil (44:35), and I ask him about Texas Twinkies (47:50). Malcom always hires a moving company to move his BIG grills (49:34), and then he reminisces about Slug Burgers (54:00). I want to know what Malcom is cooking for his Father’s Day recipe (59:59), and finally, we talk about everything upcoming here at Malcom’s Shop (1:01:29).

On today’s episode of the HowtoBBQRight Podcast, we remind everyone what to do to attend a VIP class with Malcom (00:27).  The First Annual HowtoBBQRight Weiner Fest is approaching fast (01:57), and one of our very own will be competing to see who can devour the most hot dogs (03:09). Malcom won’t let me put out mayonnaise as a condiment at Weiner Fest (08:54), and he reminds me about our grilling demo at The Shop for Father’s Day (10:15). Memphis in May tried to take our trophy away from us (10:51). Malcom tells me about cooking Honey Chipotle Ribs on his Weber Kettle (14:32), and he explains his method for long cooks on the Kettle (16:27). The community wants to know why there was no membrane removal step in the most recent video (16:58), and I appreciate the old-fashioned crispiness that the membrane provides (18:10). Malcom explains the dos and don’ts of a wet-brined rib (19:13). He explains proper technique for sweating seasoning into ribs (25:15), and he tells me where in the world he got the hinge for the Weber Kettle (31:00). TikTok Tyler has us all crying about rolling out Jolene for Weiner Fest (36:12), and Malcom explains why your grates are too hot when your ribs are burning (36:55). Malcom laughs about a comment made about his shirt staying so clean (41:38), and we have some delicious new recipes for TikTok onboard (44:24). Malcom spills the beans about the origins of the ‘Malcom Bomb’ (49:55), and he goes on to tell us why he gets to relive his glory days starting next week (53:28). Malcom wraps it all up by letting us know what he has on the docket for near-future recipes (54:37).

I want to know what’s been going on with Malcom this week (01:32), and then, he tells me about smoking with the Burnt End King of Kansas City (02:53). Malcom says where to get your hands on brisket points (04:16), and he explains why burnt ends don’t need to be rested (06:47). Malcom tells me his plans for demolishing our patio (09:43), and he goes on to explain his perfect bite of burnt end (12:20). Malcom gives his “BBQ fact of the podcast” about the origin of the burnt end (14:16), and he tells us what in the heck a “Malcom Bomb” is (16:30). Our neighbors at WCBCC21 were doing “dunk-a-roos” (19:22), and Malcom asks me if we can bring back the Strawberry Shot (21:58). TikTok Tyler explains why our retail manager was harassing the Grizz Girls (24:09), and Malcom spills the beans about rib judging being screwed up at Memphis in May (26:44). I tried a bite of very exotic meat that Malcom wouldn’t (31:00), and Mark Williams got robbed at the competition (33:02). I want to know about the sauces that Killer Hogs turned in this year (34:39). The boys cooked one of Malcom’s least favorite meats at the tent (38:15), and we create an on-site hot dog eating contest for 4th of July (42:19). Malcom wants the world to know which sausage brand is number one (46:18), and one of the Grizz girls won the Annual Rib Eating Contest (48:16). Malcom has a new trophy woman (51:28), and I want to know if she’s better than the Jambo (52:13). We want to thank the Killer Hogs who helped bring home trophies (58:06). Malcom thinks the Pronto Pup merchant from Memphis in May should be fired (59:20), and finally, Malcom explains what we have going on for the next few weeks (1:03:54).

On today’s episode of the HowtoBBQRight Podcast, I want to give an update about something huge going on (01:10), and how Malcom pulled out the BIG guns at Walmart for the Saturday before Mother’s Day (02:13). Then, he explains his fool proof method for getting the bone to fall out of chicken wings (06:38). I want to know about one of Malcom’s most recent viral TikToks (10:47), and he goes on to explain what a “Chicken Dum-Dum” is (17:22). We talk about cooking the WCBCC 2019 winning rib recipe, last week (18:53), and I ask Malcom what a “Hollywood Cut” is (32:26). Then, we talk about why Malcom chose the recipe we cooked this week (34:05). I want some recognition for the part of the video I prepped (36:29), and I finally ask Malcom why he is so excited this week (39:46). He gives the play-by-play for each day in Memphis in May (41:10), and I ask him if judges can spot the different between Bison ribeye and a beef ribeye (43:48). Finally, I ask Malcom if he knows what Epicurious is (46:42), and we discuss what Malcom will be sippin’ on throughout Memphis in May (50:19).

In today’s episode of the HowtoBBQRight Podcast, Malcom asks me if I’m feeling better this week (00:30), and I give an update for our BIG fundraising event (02:19). Malcom talks about Fearing the Reaper (05:12). I want to know why Malcom is wearing a Stetson hat (07:01), and he tells me about his bets on a “lucky” horse, this weekend (08:57). We talk explain what a “Hot Brown” is (12:15), and we also talk about if Kentucky Fried Chicken is the best restaurant fried chicken (17:04). I ask Malcom if he has a recipe for a Kentucky Derby staple (20:04), and we lay out why Comeback Sauce is better homemade (20:53). Malcom tells me about perfecting his buttermilk biscuit recipe during quarantine (22:45), and why we postponed our big ‘Deviled Egg’ competition (25:58). I ask Malcom what in the world ‘Burgoo’ really is (30:51). Malcom tells me about an ugly, delicious recipe he threw together for TikTok (34:48), and we talk about what’s going on for HowtoBBQRight in May (41:10). I ask Malcom if he heard about Tennessee Mojo frying up ribs (42:22), and he tells me why he almost vomited last night, scrolling through Facebook (44:44). We talk about what’s going on our newest competition around the office (49:03). Malcom talks about some Mexican inspired dishes coming soon (49:50), and he also tells me the greatest gift to give any mom for Mother’s Day (53:09). I ask Malcom what his all-time favorite Mexican recipes are (55:00). Malcom wants to know what I thought of the MacRib Sammich (1:00:47).