Malcom Reed's How To BBQ Right Podcast

This week on the HowToBBQRight Podcast, Malcom brags about his new haircut (0:40) and finding Certified Angus Beef at the local grocery store (2:57). Then we talk about the Herb Crust for his beef tenderloin recipe (7:39), the key to perfecting a grilled beef tenderloin (11:50). Then Malcom shared his Memphis In May gossip (25:06), our backup plans if there is a meat shortage (28:08). Then we talk about Summer BBQs (34:52) and Malcom’s love of gillin’ and chillin’ (37:51).

This week on the HowToBBQRight Podcast, we talk about the BBQ Central Show (0:46) and nominees for the BBQ Hall of Fame (2:10). Then we talk about Malcom’s Chuck Roast Burnt End method (7:55), why it’s not as good as Brisket Burnt Ends (9:55) and what he would do differently (15:23). How Malcom says “Pollo” (17:58), a Grilled Pollo Tapatio Recipe (18:35) and Salsa Rice and Refried Beans (21:11). Then cooking bbq for 200 people (29:17), how to figure amounts (33:14) and Cole Slaw recipe (40:34).

This week on the HowToBBQRight Podcast, we talk about Malcom’s Gringo Smoked Chicken Enchiladas (2:57), where his love of Mexican food started (7:35) and our Cinco De Mayo meal (11:01). Then we talk about Malcom’s Hamburger Steak recipe (17:30), his Grilled Pork Tenderloin recipe (21:53) and green apple coleslaw (24:34). Malcom explains why he doesn’t follow “Chef Rules” (28:23). Then we talked about cooking fails (32:27), his first whole hog (32:57) and what he’s learned cooking brisket (40:31)

This week on the HowToBBQRight Podcast, we talk about Malcom’s never-fail pork butt recipe to make the best Pulled Pork Sandwich (1:20), which smoker he thinks gives pork the best flavor (9:07), why he wraps his pork butts in pans (14:12) and how to get more smoke flavor during the glaze (16:46). Malcom’s cole slaw recipe (20:51) and the best pulled pork sandwich at a restaurant (24:12). Malcom’s plan for our leftover Easter ham (33:06), his Red Beans & Rice recipe (37:18) and grilled hamburgers (41:3

This week on the HowToBBQRight Podcast, we talk about how Malcom recreated the “Honey Baked” turkey breast (2:22), where he sourced breasts that big (3:02), and why he loves that crunchy glaze (8:02). We talk about our Delicious Dinner (15:19), the baby pork butt he cooked (17:51), breakfast quesadillas (19:55), Beef Ribs we saved from the freezer (32:18) and the stuffed venison backstrap (36:25). Malcom’s tribute to John Prine (40:07) and went over the 10 albums that influence Malcom’s life (42:54

This week on the HowToBBQRight Podcast we talk about Malcom’s meat addiction (0:40), Malcom Style Ribs (2:50), cooking on a drum (7:34), onions on the fire (11:40) and “Muddy Ribs” (20:36). We talk about Delicious Dinners recipes (28:30), Grilled Chicken and Sausage Pasta Jambalaya (28:57, Breakfast Burgers (34:22) and Picanha (37:27). We talk about Malcom’s post-quarantine Mexican plans (46:40) Pollo Tapatio (47:42) and a Grande Gringo Molcajete (48:58). Different types of rib recipes (49:41).

This week on the HowToBBQRight Podcast, Malcom talks about The Tiger King (0:58). Then we talk about grilling Carne Asada (3:08), the importance of the marinade (5:00), why he chose the Weber Grill to cook carne asada (8:32) and how he grilled the veggies (11:08). Malcom talks about his new Side Chick (16:43). Then we talk about cooking at home (24:43) and using this time to teach kids to cook (31:29) and PK Grills #STAYINCOOKOUT we’ll be doing this weekend (34:01)

This week on the HowToBBQRight Podcast, we jump right in with Mark Williams from Swine Life BBQ and talk about cooking crawfish (1:07), how to source crawfish (5:03), the myth of purging crawfish (7:24) and new ideas for crawfish sides (26:02). Then Malcom talks about his mis-adventures in cooking crawfish (35:34). Then we ask Mark about starting his own YouTube BBQ Channel (42:08), how much work it takes to make a video (51:05) and tips for anyone starting out with their own BBQ YouTube Channel (59:35).

This week on the HowToBBQRight Podcast, we talk about Malcom’s Guinness Flat Iron Steak & Potatoes recipe (3:12), how Malcom grills on windy days (9:41) and the delicious Guinness Mushroom Sauce (11:34). Then Malcom talks about how impressed he was with the Butcher Shoppe in Pensacola (21:18), the delicious briskets and tri tips we served (22:44) and the amazing Denver Steaks we brought home (27:55). Then we talk about Butcher Shops (35:28) and making relationships with a butcher (45:45).

This week on the HowToBBQRight Podcast, Malcom explains just how delicious Jerk Belly Bites really are (2:18) and the danger of cooking pork belly burnt ends (9:11). Then Malcom brags about finally getting his BBQ trailer (27:39), how impressed he was with Southern Dimension’s shop (29:28) and why it’s such a big deal (37:55). Then we talk about the pros and cons of Weber’s new Pellet Grill, SmokeFire (39:04) and start preparing for BBQ Season! (45:53)

This week on the HowToBBQRight Podcast, we talk about filming the Mississippi PoBoy recipe while packing for our trip (1:30), how Malcom screwed up a “Mississippi Pot Roast” the first time (4:09), and how to make party sliders (9:49). Then we talked about Jamaica (20:49), the plan for Jerk Sausage (24:40) and Malcom’s guide to drinking on the beach (27:03). Then we talk about finding unique food while traveling (33:05) and Malcom’s favorite travel-inspired recipe (34:10).

This week on the HowToBBQRight Podcast, we talk about Voodoo Wings (2:10), and using the Vortex for wings (3:34). Then we talk about how things got crazy at our last grilling class (18:40) and the ribeyes and tri tip we served (27:48). Next I brag on Malcom’s Valentine’s Dinner game (34:26) and what to do if you have a vegetarian valentine (37:12). Then we talk about Mardi Gras (38:48), why Malcom really goes to New Orleans (40:01), the best Chicken Sandwich (44:17) and po’boy (47:05).

This week on the HowToBBQRight Podcast, we talk about Malcom’s Jammin’ Jerk Pork Chop recipe (4:25), what gives it those jerk flavors (7:10) and Malcom’s Caribbean retirement plans (14:18). Then we talk about the Santa Maria used in the video (24:02) and the history of these grills (24:17). Malcom’s Insta-Saturday (28:56) and how he cooked his Gold Rush Wings (29:38) and the Kansas City Ribs recipe that won the day (33:58). And we wrap up by debating what makes a recipe “authentic” (45:56).

This week on the HowToBBQRight Podcast we talk about Malcom's Christmas (0:55). Then we talked about Malcom’s Chicago Italian Beef Sandwich video (8:36) – we talked about why that top sirloin looked so marbled (14:18) and what we’d like to ‘sop in that juice (20:56). Then we talked about our first contest of the season at The Shed (26:06) and what happens when you have free beer (27:36). And we talked about Malcom’s plans for this weekend (35:53) and some last-minute ideas for the big game (40:18)

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).