HowToBBQRight

This week on the HowToBBQRight Podcast, we quickly reminisce about our first Christmas together (0:54) and then talk about Malcom’s Raspberry Chipotle Ham Recipe (3:50) - different glazes you can use for smoked hams (8:03), why Malcom likes the spiral cut hams so much (11:14) and all Malcom’s different smoked ham recipes (13:55). Then we talk about cooking Prime Rib for Christmas (23:15) and cooking Beef Loin for Malcom’s “loin party” this weekend (26:53) and the Charcuterie Board he’s planning to serve (30:24). Then Malcom talks about how he might win his Fantasy Football season (27:10), his plan for capturing a Christmas Goose (38:18) and we go over the best Christmas Gifts for any cook (39:50).

This week on the HowToBBQRight Podcast, we talk about Texas Style Turkey (7:02) what really puts this recipe over the top (14:15) Malcom’s secret ingredient for a killer turkey sandwich (17:08) and how you can use this recipe for smaller turkey breasts – and even chicken (19:38). Then I ask Malcom his opinion on controversial BBQ topics like pellet grills (24:57), electrical smokers (26:29), MSG (38:31), Liquid Smoke (29:26), Grass Fed Beef (30:51), Injecting with Phosphates (34:38), Wrapping with Foil (38:27), Medium Rare (43:18), Burnt Ends (44:57) and why Memphis has the best BBQ (48:02).

This week on the HowToBBQRight Podcast, we talk turkeys! First, Malcom explains why he decided to stuff his smoked turkey (4:40), why he always brines his birds (8:55) and how to get the skin crispy as possible (14:59) and why he didn’t use his Yoder for this recipe (18:29). Then Malcom explains why you should always smoke a turkey instead of roasting one (27:51), how you can thaw a turkey in a hurry (32:42) and realistic expectations on crispy turkey skin (37:30). Then Malcom talks about how to properly slice a turkey (40:30), how to keep smoked turkeys from getting too dark (44:50) and how to reheat a smoked turkey (46:16). Then we talk about how easy it is to smoke a ham for the holidays (52:05).

This week on the HowToBBQRight Podcast, we talk about Malcom’s Cajun Turkey Club recipe (2:48), where to find a good turkey breast (4:53), how to cook spicy candy bacon (8:30) and some other delicious ideas Malcom has for this sandwich (15:14). Then we talk about Hunting Camp Recipes and Malcom’s go-to deer stew recipe (22:43), Christmas Tree Cakes (26:00) and the weird things we eat with our chili (27:39). Then we talk about a true hunting camp delicacy – fried deer tenderloin (36:36), sausage and biscuits (45:35) and how Malcom makes his deer camp jerky (49:52).

This week on the HowToBBQRight Podcast, we talk about delicious beef cheeks (0:50) and how we stole the recipe from Meat Church (3:29) and the hardest part of cooking beef cheeks (6:28). Then Malcom is finally pulling the trigger on his new BBQ trailer from Southern Dimensions (22:40). And we recap our World Foods trip (27:11), what it’s like to cook in Kitchen Stadium (31:05), how we cooked in the Steak final round (37:47) and Malcom’s major award from the NBBQA (44:26). Then get Malcom’s opinion on the Traeger Lawsuit (46:32).

This week on the HowToBBQRight Podcast, we talk about Malcom’s Jack Daniel’s Sirloin recipe (1:35), the internal temps for the Sirloin Cut (4:29) and how to smoke a loaded baked potato (5:25). Then we talk with Jeb Delzer from the Jack Daniel’s Distillery (8:04) about our times cooking at “The Jack” (9:05), what’s happening at this year’s event (11:12), the new Jack Daniel’s Apple Whiskey (14:50) and we talk about bungs (21:20). Then I remind Malcom of all his recipes that contain Whiskey (27:24), that time I got a perfect score at The Jack for desserts (34:29) and our plan for The World Food Championships (40:48).

This week on the HowToBBQRight Podcast, we talk about killing it at the Sports Book in Tunica last weekend (1:04). Then we talked about the Monterey Chicken recipe (8:58) how you can get creative with this recipe (10:22) and how Malcom wants to turn it into a Monterey Chicken sandwich (13:36). Then I ask Malcom all about how he develops a new recipe (23:01). The #1 rule of recipe creation (29:50), why it’s important to label your notes (34:19) and how many hours a week Malcom thinks about cooking recipes (40:09).

This week on the HowToBBQRight Podcast, we talk about cooking a backyard contest in our hometown (4:08) how Mark from Swine Life BBQ cooked the best lamb for an exotic turn-in (6:36) and why Heath Riles’ ribs were stolen (11:50). Then we talked about Malcom’s Bonafide Ribeye Sandwich (14:08), why he thinks it’s the best sandwich he’s ever had (16:20), the hair pick he used to tenderize (17:45) and all the different sandwich recipe ideas he has now (22:39). Then we talk about two zone fires (35:05), setting a two zone with a gas grill (38:32) and how we cooked our old “spinner” competition chicken on the weber (44:23).

This week on the HowToBBQRight Podcast, we with Heath Riles from Heath Riles BBQ about dual contests (2:15) and what it takes to cook an MBN and a KCBS contest on the same day (4:20). Then Heath talks about cooking a competition hog (8:58) and walks through his competition chicken leg method (21:55). Then we talk about Heath’s new trailer (31:25) and we talk about how long Malcom has had his BBQ trailer (29:08). Then we talk about buying a used trailer (45:55) and why BBQ trailers are so important when your cooking comps (47:45).

This week on the HowToBBQRight Podcast, we talk about Malcom’s gumbo recipe (3:48) and a Wagyu Sirloin he grilled for dinner one night (9:52). Then we talk about his Brown Sugar Chipotle Flanken Short Ribs recipe he cooked for a video this week (15:99) and Malcom talks about what he would do differently (20:31). Then we talk about sourcing Meat (25:10), what he looks for in a brisket (28:08) and why he stays away from WalMart beef (32:21).