Malcom Reed's How To BBQ Right Podcast

This week on the HowToBBQRight Podcast, we talk about what we’re cooking this weekend (1:14), our thoughts on the new show, BBQ Brawl (3:21). Then we talk about our weekend at Code 3 BBQ (11:05) and spending time with Dave Raymond (14:12). Then we make a plan for our whole hog cook this fall (20:04) and the square drum smoker I want to buy Malcom for his birthday (17:29). Then we talk all about BBQ gadgets (24:17) and the new pellet grill attachment we found this weekend called The Heat Wave (24:24).

This week on the HowToBBQRight Podcast, we’re heading to Code 3 Smoking on Main (1:15) and planning to eat at A Fine Swine BBQ (4:58). Then we talk about deep-sea fishing (6:53), eating seafood in LA (Lower Alabama) (10:10) and The Wild Orange boat (19:24). We talked about the Fish Tacos we cooked for dinner Tuesday night (21:19), why Crab Legs are the best on the smoker (33:20) and smoked shrimp (36:21).

This week on the HowToBBQRight Podcast, we talk about our vacation and visiting New Orleans (1:52), Destin (5:05) and our adventure in Panama City Beach (7:11). Then we talk about Reverse Sear (29:00) and when to use the reverse sear technique (31:09) and how to do it on a pellet grill (34:50). We debate if reverse sear has the same flavor (39:45), how easy it can be (41:02) and if a Caveman Style Steaks are any good (41:30).

This week on the HowToBBQRight Podcast, we talk about cooking Old School Barbecue Chicken (5:19), how we remember eating Chicken Plates growing up (7:14) and how many beers it takes to cook barbecue chicken (14:53). Then we talk about Barbecue Beans (20:30) and Southern Cole Slaw (27:05). We talked about our July 4th memories and on that included Mark Chesnutt (42:28). And talk about what to do – and what not to do – when reheating meat for serving this July 4th (46:10).

This week on the HowToBBQRight Podcast, we talk about “Camp Week” (0:29) and our Smokafried Wing video from this week (2:25). What you really get when you order Smoke Wings at a restaurant (5:20), why Malcom smokes these Smokafried wings at 275 (8:01) and the dangers of using Propane (11:20). Then we talked about how Malcom fries a great hot wing (15:12) and why he always uses peanut oil (18:29). Then we talked about Fried Catfish (26:10) and the best way to fry them (28:30).

This week on the HowToBBQRight Podcast, we talk about our Meat Church BBQ Class (1:50). We explain how these two classes were setup (8:35), and how we travel for 2 days with Cole Slaw (14:04). Then we talk about Franklin’s Masterclass (33:29), what we weren’t impressed with (38:05) and what Malcom thought was very valuable (39:30). And we found out how Aaron Franklin cooks his brisket (46:29), we wonder why he uses a water pan (49:12) and find out what Malcom learned from this class (54:05).

This week on the HowToBBQRight Podcast, we talk about how Malcom came up with the idea for his latest Porterhouse Steak video (1:33) and the difference between a Porterhouse and a Tbone (5:01) Then we talked about Malcom’s newest invention – Steak Butter Dipping Sauce (13:30). And Malcom’s experience using multiple grills for one steak (21:10). Then we talk about Malcom’s White BBQ Sauce recipe (37:32) and the first pellet grill Malcom ever saw (40:08).

This week on the HowToBBQRight Podcast, we talk about the best thing Malcom cooked all Memorial Day weekend (6:05) and our smoked hot dog bar (12:10). Then we talked our video recipe this week, Competition Ribs at Memphis In May (14:32) and the challenges of filming at a big contest (18:12). Then we dive into water pan cooking (29:29) and the benefits and negatives to cooking with a water pan (32:02).

This week on the HowToBBQRight Podcast, we congratulate Jay Durbin from Tennessee Mojo for his Grand Champion Rib win (1:51). Next we dive into Malcom’s Mojo Beef Ribs (17:13), and adding pickle juice to his beef mop (17:50). Then we talk about resting big meats (28:02) and what recipes can cause fights (33:16). Next we get into Memorial Day BBQ Cooking (36:19) and how Malcom likes to cook his Memorial Day ribs (36:25). Then to wrap it up we talk about cooking Mountain Lion (51:36).

This week on the HowToBBQRight Podcast, we talk about Malcom’s latest video – Bacon Burnt Ends (2:02) and where Malcom found unsliced slab bacon (4:32). Then we talked about why we tagged Kevin Bacon (5:28) and why you cut bacon before smoking (8:50). Then we talked about Malcom’s Smoked Turkey Taco recipe (11:33) and why we’re keeping it a secret until Thursday (16:10). Then we talk about how Memphis in May BBQ Fest is going (22:30) and what we’re cooking this weekend ‘down on the river’ (26:

This week on the HowToBBQRight Podcast, we talk with Jay Durbin from Tennessee Mojo. We talk about how Jay started with Instagram (6:45) and how he learned to take great pictures (10:02). We talk about Jay’s World Food Burger Entry (15:16) and how he wants Malcom to be his first boudoir shoot (23:10). Then we pick Jay’s brain about how to improve your Instagram (27:40). Then we talk about Jay cooking and eating guinea pigs (45:13).

This week on the HowToBBQRight Podcast we talk about our trip the Certified Angus Beef headquarters (0:39). We talk about how Certified Angus Beef came to be (2:50) and the 10 qualifications required to become “Certified” (5:30). We spent time on a work beef farm (10:40), broke down a ¼ of a cow into primal cuts (23:45) and made beef sausage that was better than expected (40:42). We talked about our Beef Fondue breakfast on the farm (45:35) and cooking Sirloin Picanha with Dr. BBQ (50:45).

This week on the HowToBBQRight Podcast we talk about the Beefer Grill (1:30) and the two recipes we shot using 1500 degrees – Beefer Steak (5:03) and Beefer Salmon (10:22). Then we talk about how Malcom’s cooking has evolved over the years (17:45). Malcom shares how he first got into competition bbq (18:40) and how his smoker preference has changed over the years (31:08). Malcom looks back at how he used to soak wood (38:49) and his first brisket fails (42:09).

This week on the HowToBBQRight Podcast we talk Lamb Shoulder Chops and how Malcom smoked and braised them on his Memphis Grill (2:44). We moved to a new podcast set and office (1:32) and Malcom reveals how he gets permission to get all his smokers and grills (13:19). We talked about smoking Easter Hams (15:30) and how you fundraise by selling Hams around the holidays (33:01). And we go over Malcom’s fail-proof Crawfish recipe (40:12).

This week on the HowToBBQRight Podcast we talk all about Competition Ribs (38:11). The flavor profile for competition ribs (46:30), how to get the right amount of smoke flavor (52:00) and how Malcom finishes his comp ribs(54:32). We also talked about Malcom’s Smoked Wagyu Tri Tip recipe from this week and how to pronounce “Wag-yu” correctly (11:14) Then we debate what makes beef “Wagyu” (15:07) and why Malcom smoked it instead of doing a reverse sear (20:25).