Today on the HowToBBQRight Podcast, we’ve partnered with Schwank Grills to cut y’all a deal (00:12)! There has been some more drama in the BBQ social world (00:50)... Why won’t we be at Memphis in May (04:30)? There’s nothing quite like turning and burning some boneless skinless chicken thighs (08:16), and top it with some calypso sauce and pineapple slaw and you got yourself a killer jerk chicken sammich (23:49)! Malcom has some new ideas after that chocolate cobbler went viral (31:10)... Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (35:27)! Chesapeake’s in Gatlinburg might be Malcom’s new favorite steakhouse (36:15), and there’s just something about Buccee’s brisket that just hits different (42:21)! Baseball parks around the United States are all competing to have the best food, and here are some of the craziest ones (48:12). What is the best way to reheat a pork butt (57:20)? How long is it safe to reheat and eat leftover BBQ (59:39)? Can you add raviolis to a seafood boil  (1:01:10)? You asked, and we answered: here’s Malcom’s TOP injections for competition cooking (1:03:10). Finally, we close out with gearin’ up for a weekend of cookin’ and plans for a crawfish care package (1:06:19)!

Topics include wild game cookoff with delicious dishes like wild boar bacon and drinks, secrets of pellet grills, Easter cooking ideas from bison ribeyes to smoked crab legs, sourcing local wood for smoking meat, wood selection and charcoal making for flavorful smoking, mastering meat cooking techniques, and creative crawfish cooking with comedy content.

Topics include the difference between aioli and mayonnaise, resting meat when reverse searing, a new family style pork loin recipe, whiskey glazed carrots, exploring Grand Rapids, Michigan, cooking contest plans, and a discussion on 'Smoke-a-Fried' Deviled Eggs.

Grilling season is approaching, and the podcast dives into the world of cooking ribs. Topics include trying Gyro Hero seasoning, using HexMill grinders, spotting the best ribs at the store, exploring Greek and Mexican styles, and sharing camping adventures. The hosts also discuss burger condiments, Thousand Island dressing origins, smoking brisket hot and fast, and gearing up for an Easter community giveaway.

Topics include deals on grills, drama in grilling world, the difference between Cowboy Ribeye and Tomahawk Ribeye, Primo XXL cooker, St. Patrick’s Day recipes, using Blue Plate Mayo, cooking Chuck Roast Blade Steak, and upcoming 'Let's Get to Cookin’ community events

Today on the HowToBBQRight Podcast, we’ve partnered with Schwank Grills to give y’all a discount (00:17)! Malcom was NOT ready to leave the Bahamas (01:32). There’s something that just hits different with that Short Rib Mac & Cheese (04:39). Malcom wanted to try out something a little different (12:30). This is Malcom’s favorite ceramic grill to cook on (19:11)… I tried to make Birria in the crockpot (19:55), and I found some really good store-bought Birria sauce (26:30)! I’ve got an idea for a Grande Gringo style spin on a CLASSIC pot roast recipe (30:20)! When should you be using a BBQ Mop when smoking meat (32:00)? Malcom uses this much broth when making gumbo (40:00). Should you be using GrillGrates on your pellet grills (42:37)? It’s National Employee Appreciation Day (46:00)! This recipe used to get Malcom a lot of chicken checks in the competition barbecue circuit (48:07). Are pellet grills the BEST way to get crispy chicken skin (52:21)? Easter and Spring Break are right around the corner (55:45)...

Today on the HowToBBQRight Podcast, Malcom and I discuss our Super Bowl, Fat Tuesday, and Mardi Gras week (00:31). Will HowToBBQRight do a collab with Guga (03:25)? Are tomahawk steaks worth the price (12:39)? Malcom goes into detail about the importance of roux in gumbo (16:33). Via American Test Kitchen, I want to know what Malcom thinks about making roux in the oven (19:22). Can you cook raw chicken in your broth while making gumbo (26:42)? We’re taking our Blue Plate Mayo to the pool in the Bahamas (32:47). What is a ‘Paczki Dog’ in Detroit, and how can you get lucky in New Orleans (34:06)? Malcom has been known to turn into a big money baller to get what he wants (37:07)... Is it crawfish season yet (38:51)!? What’s better: crawfish, crab legs, shrimp, or lobster (44:48)? These are the BEST vacuum sealers on the market (50:10). We’ll be out next week for our annual HowToBBQRight Research & Development Conference on the beach (1:00:53).

Today on the HowToBBQRight Podcast, Malcom and I anticipate the upcoming BIG game (00:38). What is EVERYONE cooking for the Super Bowl, according to Google (04:22)? These are the BEST party dips to make for the Super Bowl (08:22). What makes Caramelized Onion Dip so much better than French Onion dip (09:08)? What is a wing board (16:10)? These are the ‘TOP 5’ wing recipes for gameday (17:40). According to Malcom: Should you dip wings in ranch or blue cheese (23:30)? When you’re whipping up some Superbowl Snacks this Sunday, make sure you’re choosing Blue Plate (25:32)! The quality of meat going in your dishes really does matter (26:52). What are our plans for Mardi Gras, Superbowl, and Valentines week (30:40)?Using extra succulent lump crab in your crab cakes makes a huge difference (34:20). What are some signature dishes for Mardi Gras (46:40)? This is Malcom’s go-to Gumbo recipe (47:13). From the Let’s Get to Cookin’ Community: What is Malcom’s go-to steakhouse in the Mid South (59:45)? Looks like Malcom’s got a whole week of Valentine’s Surprises lined up just for me(1:02:12)...

In this week’s HowToBBQRight Podcast, we are BACK for Season 7 (00:17)! Malcom got invited back down to Mossy Oak Gamekeeper Butchery (02:07), and even got to throw down some unbelievable wild game (08:40). We’ve been waiting five years to finally get this new co-host (14:47)! Malcom and the guys put on their first class at the new smokehouse (15:48), and Mark from Swine Life can cook a mean Creme Brulee (26:18)! Malcom wants to know how much Blue Plate Mayo I used over the holidays (28:48). Malcom wanted to send a message in his latest YouTube recipe (29:50)... Why didn’t Malcom use beans in the Bonafide Chili recipe (36:51)? You can’t serve chili without some Fire Chili Crackers to accompany (42:20)! What is Malcom’s favorite, go-to chili recipe (46:25)? I took my first crack at smoking up a brisket, and here’s how it went (47:50). We want to see y’all’s favorite wing recipes in The Community (52:49)! What’s the benefit to smoking meats HOT and FAST versus LOW and SLOW (54:04)? Here’s the secret to cooking the perfect Hog Jowl (57:54).

In this week’s HowToBBQRight Podcast, we have FINALLY reached the end of season 6 (00:21)! I pick Malcom’s brain about his “Holly Jolly Tri-Tip'' recipe (02:05). If you’re cooking a prime rib for Christmas this year, here’s some tips you NEED to know (10:55). Has Malcom ever smoked a DUCK for Christmas dinner (14:40)? I get the scoop on ALL of what Malcom’s cooking up for me this Christmas (17:03)... I’ve seen plenty of kitchen gadgets, but this one might be next on my Christmas list (22:49). Everyone loves getting food gifts at Christmas, but does anyone ACTUALLY like fruit cake (26:12)? Here’s a recipe for those braver than us to give a shot (28:30). I give the spill on my TOP SECRET holiday cheese ball recipe (32:52). What are Malcom’s favorite drinks to kick off the holiday season (38:28)? We’ve seen many of marinades in our time cooking, but this one is a little… spotty (42:01) Finally, we close out with answering some of YOUR Christmas cooking questions (44:56), and what Malcom’s gearing up to cook here on this holiday break (55:12)!