Malcom Reed's How To BBQ Right Podcast

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), 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 (48:0

This week on the HowToBBQRight Podcast, we talk turkeys! First, Malcom explains why he decided to stuff his smoked turkey (4:40) and why he always brines his birds (8:55). Then Malcom explains why you should always smoke a turkey instead of roasting one (27:51) and realistic expectations on crispy turkey skin (37:30). Then Malcom talks about how to properly slice a turkey (40:30), 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). 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 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) 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) and our plan for The World Food Champions

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 turning 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). Then we talked about Malcom’s Bonafide Ribeye Sandwich (14:08), why it’s the best sandwich he’s ever had (16:20), & the 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

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 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).

This week on the HowToBBQRight Podcast, we talk with Eric Lee from Fire Dancer BBQ about his winning Competition Chicken timeline (4:18), and how he met Malcom over beer and Fire Ants (0:41). Then we talk BBQ Food Trucks! (21:32) Eric talks about how he created his rubs (22:20), the license and regulations to starting your own food truck (24:53), and the strategy behind selling out of BBQ each day (32:56). Then we quickly talk about The American Royal that’s happening this weekend (53:08).

This week on the HowToBBQRight Podcast, we talk with Mike Brinkman from Uncle Pookie Smokers about drum smokers. We talk about the first drum smokers we made (11:49) and what’s the difference between a burn barrel and a smoker (17:14) why they are so simple to use (20:51) and why you don’t need to worry about leaks (24:31). Then we talk about how to fire up a drum smoker (28:50), what charcoal we use in our drums (31:53) and the cheapest heat diverter out there (37:32).

This week on the HowToBBQRight Podcast, Malcom talks about his Spicy Chicken Slider recipe (2:10). Then Malcom’s friend and old Killer Hogs teammate, Justin Weatherly stops by to talk about their Fantasy Football draft (3:57) and why Malcom is always the host of the draft (8:48). Then Justin tells about cooking with Malcom back in the old days (14:04). Then we talk about Football Foods (41:40) and what can go wrong when you smoke a pork loin (42:54). Next we talk Football and the Vikings (54:54).

This week on the HowToBBQRight Podcast, we talk about planning for Malcom’s FF Draft Party (2:04) . Then we talk about what is Char Siu (9:01), his idea to substitute pork belly (10:48) and how he would use a thinner pork chop (12:01). We talked about Malcom’s love of Jolene (17:22) and why everyone should admire their pits (18:03). Then we talked about gauges (28:25), Wired Thermometers (32:38), Hand-Held Thermometers (48:00), Infrared Guns (58:04) and Pit Control Devices (1:00:43).

This week on the HowToBBQRight Podcast, we talk about the HowToBBQRight App (6:05) and the Steak Contest we cooked last weekend (9:16). Then we talk Grilled Chicken Pitas (11:49), how to serve these pitas for dinner (13:40) and what we did with the leftovers (16:30). And in honor of Malcom’s birthday, I asked him about his favorite foods, restaurants and grills (29:10).

This week on the HowToBBQRight Podcast, we talk about cooking Red Snapper on the grill (0:34), other fish you can substitute (4:43) and why to cook it with the skin on (5:44). Then we talked about why the Vortex is perfect for fish (17:07) and cooking fish on other grills (20:03). Next we talk about our YouTube videos (23:00) and how Malcom gets ideas for his recipes (27:05). Then we reminisce about getting our business started (42:58) and some disasters we had while filming recipes (47:28).