HowToBBQRight

This week on the HowToBBQRight Podcast, we talk about our first office (1:05), the Grand Opening of our new Retail Shop (3:32) and our new Certified Angus Beef sign (4:14). Then Malcom explains why they call it Prime Rib (5:18), why he cut the ribs off his whole ribeye (5:47) and how you can please everyone cooking a whole ribeye (9:43). Then we talk about Malcom’s Smoked, Tangy Meatball recipe (15:31), his Smoked Chex recipe (19:36) and Chell’s Smoked Sticky Buns (24:04). Then Malcom tells what he wants for Christmas (32:00) and some other BBQ gift ideas (32:55). Next Malcom and I go over all the recipes he’s cooked this year (43:31). 

This week on the HowToBBQRight Podcast, we talk about Malcom’s visit to Mossy Oak (1:00) and how he cooked Wild Boar Ribs (2:24), Quail stuffed with Venison Dirty Rice (5:00), Elk Medallions (7:20), Bison Ribeyes (9:33) and Deer Camp Cheese Dip (13:50). Then Malcom talked about filming in the deer blind (18:44) and one of Malcom’s heroes, TK & Mike (22:41). Then we talk all about outdoor kitchens (25:24) - how he built his current outdoor kitchen (28:52) and what his dream outdoor kitchen would look like (33:48).

This week on the HowToBBQRight Podcast, we talk about Hot Apple Cider (2:21), Friendsgiving (7:33) and when to thaw and brine your Thanksgiving Turkey (10:41). Then we talk about a cooking timeline for Thanksgiving day (18:09), using bacon grease to baste (20:11) stuffing the cavity (24:04), Malcom’s turkey fail (29:18), why we called this turkey “The Norm” (34:47) and the most important thing when smoking turkeys for Thanksgiving (41:45). Then Malcom talks about his upcoming hog cooking competition (45:47) and our new retail store, Malcom’s Shop (53:41). 

This week on the HowToBBQRight Podcast, we talk about opening our Malcom’s Shop retail location (0:24), Malcom’s new Killer Jerky (1:22) and why we now have a sidewalk (3:00). Then we talk about why you need to get your Thanksgiving turkeys now (7:31), where Malcom likes to source his holiday hams (10:49) and smoking a hen (12:27). Then I ask Malcom about taking pulled pork to another level (21:48), how Malcom started in BBQ (27:27), how he keeps his smokers clean (31:52), getting juicy chuck roast (36:20), what happens when they stop making Mayonnaise (41:36) and the best pellet grill under 1k (43:38). 

This week on the HowToBBQRight Podcast, we talk about Malcom’s experience as a Sonic cook (2:32), Swine Life’s Sausage and Cheese Dip (6:11) and we start answering listener’s biggest questions about BBQ (7:19). Malcom answers questions about soaking wood (8:31), serving the highest quality of food when feeding a lot of people (11:22) why you need to “hold” your meat (17:58), how to cook something you’ve never cooked before (24:14), cooking at max capacity on your smoker (26:14), injecting KCBS meats (28:22), why Malcom will never open a restaurant (34:32), who is using Malcom’s smoker Jolene the most (36:41), paper vs foil (38:16), lump vs briquettes (39:08), cleaning GrillGrates (49:18) and the smoker that taught Malcom the most (51:00).

This week on the HowToBBQRight Podcast, we talk about opening the new retail shop in 3 weeks (1:36) and the item Malcom is excited about selling (3:51). Then we talk about Hot Dogs (4:48), what made his Game Day Chili Dog so good (7:55) how he prepped the dogs (13:05) and which hot dogs to feed the kids (18:38). Then Malcom shares his favorite way to eat a hot dog (21:33), the recipe for a BBQ Nacho Hot Dog (22:03) and my special Hot Dog steamer (24:28). Then we talk about Halloween and Malcom’s best costumes (31:01), the lack of Halloween themed food (36:49) and Malcom’s new BBQ house (40:28).

This week on the HowToBBQRight Podcast, Mark Williams tells us about his new outdoor kitchen (1:30) and we talk about our Turkey Cooking plans (4:03). Then we talk about Malcom and Mark’s new YouTube channel, “Out the Smoke” (7:58) the concept for these new videos (11:45) and the 4 products we reviewed first (12:02). Then we talk about anchovy steak butter (36:02) hot spots in grills - and ovens (42:27) and the best recipes we’ve ever cooked (50:35). 

This week on the HowToBBQRight Podcast, Malcom explains where the idea for his Smoked Tomahawk Ribeye came from (2:00), what cooker give steaks the best flavor (5:13) coming up with the idea for beef base as a binder (7:40) and why the probe thermometer is so important for thick steaks (13:45). Then we talk about new retail location (21:34), our Grilled Chicken Taco recipe from last week (23:25) and where Malcom will source some wild boar meat (31:33). Then we wrap up the day talking about our favorite Chili recipes (37:09), Malcom tells my dirty chili secret (43:16) and we list some of our favorite soups and stews (46:02). 

This week on the HowToBBQRight Podcast, we talk about Malcom’s Cast Iron Chuck Steak video (1:22), where the Chuck Steak is found on the cow (4:12) and how The Butcher Shoppe gets such cheap Wagyu (7:46). Then we rate all the different ways to cook a steak (14:51), where Malcom sources his steaks (15:26), why Malcom feels he would be rated Wagyu (23:06) and how he likes to season steaks (25:37). Then Malcom ranks all the different methods for cooking a steak (30:31), we talk Steak Toppers (39:48) and Malcom’s favorite steak restaurant (42:27). Then we talk about cooking with Cast Iron (47:07) and what we learned about seasoning cast iron (49:28) and how Malcom cleans his cast iron (54:37). 

This week on the HowToBBQRight Podcast, we talk about cooking wild game sausage (5:33) and the proper way to thaw meat (11:35). Then Malcom has a serious discussion about Pork Steaks (12:50), how you can void your Ole Hickory Warranty (17:50) and cooking Pork Steak at a steak contest (23:00). Then we talk about hosting Booze and Shrimp Day (27:10) and Malcom shares his recipe (and stories) for his Bloody Mary Recipe (29:58), Mojito (37:18), Mississippi Mule (40:32), Cousin Eddie Reed’s BullFrog (42:21), Chell’s favorite Jack & Ginger (45:40), Flaming Dr Peppers (46:54), Tequila Sunrise (50:35), Walk Me Down (53:36), Malcom’s Rum Punch (55:11) and Margaritas (57:41).