Malcom Reed's How To BBQ Right Podcast

This week on the HowToBBQRight Podcast we talk Malcom’s video recipe this week, Grilled Crispy Chicken Wings (3:29) and why we use the Vortex Grill (4:45). Then we talk about how Malcom cooked 2 slabs of Baby Back Ribs on Sunday (19:10). And we get into how our son, Michael, beat Malcom in a Steak Cook for the second contest in a row (16:28). Then we talk what it takes to prepare for a competition BBQ and steak contest (21:02) and how Malcom picks his contests (31:34).

This week on the HowToBBQRight Podcast we talk with Shane & Lawson Linn from Townsend Spice & Supply all about creating your own rub recipe (1:28) and how you can get it bottled (6:40). We talk about how to make sugar-free rubs (2:09) and what to expect to spend (8:04). What is the most expensive ingredient (14:41) and the hottest pepper they use (21:10). We talk about what working with your first sample (26:46) and how expensive labels can be (29:00) and how to get a good UPC Code (32:28).

This week on the HowToBBQRight Podcast, we talked with Heath Riles about Traeger’s Grill Launch Party we all attended last week. (16:29) We discussed Chad Ward’s karate skills (24:50) and why Malcom didn’t ride the mechanical pig (24:10).  And what we liked about the engineering and new Traeger Grills (38:37) and their R&D department (47:10). Of course we talked about the Pastrami recipe he cooked this week (1:05) and answer some questions (8:10). Had to talk Memphis In May (55:15).

This week on the HowToBBQRight Podcast, we talk about Malcom and Michael’s recipe this week - Sweet & Sour Chicken Legs (9:50) and why this recipe worked so well for kids (13:00).  We also talk about Malcom’s brisket he has soaking for his Pastrami video next week (5:50). Then we talk how Michael started cooking (22:50). And where Malcom learned his love of cooking (32:39). Then Malcom talked about his stint as the Sonic Hamburger and brief employment as Ryan’s Steakhouse cook (41:00).

On this week’s HowToBBQRight Podcast, we talk to Mark Williams from Swine Life BBQ (1:10) and how to get Crispy Grilled Chicken Skin (6:40). Then we talk about the best BBQ Food Truck we’ve found this side of the Mississippi (13:45) and how Mark reverse-seared a Tri-Tip using the Beefer (14:20). Then Mark and Malcom disagree over Sous Vide (29:40), which pellets they run (39:30) and how Mark cooked a Mexican-style pork butt (45:30). 

On the HowToBBQRight Podcast this week, we recap our amazing Steak Cooking adventure (0:50). Then we talked about how Malcom was inspired to cook his Grilled Seafood Pizza (5:25) and how to recipe came together (8:55). Malcom gives you his fool-proof method score a 20thplace finish cooking steaks on the beach (21:21). Then we answer a couple questions from last week’s Deer Filet video (35:15) and Malcom defends his Crocs (42:26).

On the HowToBBQRight Podcast this week, we talk about Malcom’s Deer Filet Steak recipe he shared this week (1:30). We talked about Malcom getting into his cups on our first official SCA Steak Contest we cooked on Sunday (18:55). We talked about Kosmo’s Nashville Hot Chicken Sandwich (27:00) and we answered some of the questions we received on our YouTube comments (32:28)…. And of course we talked about the Homemade Pork Rinds (30:00). Then we talk about other Deer and Wild Game Recipes (45:05). 

On the HowToBBQRight Podcast this week, we drink a little whiskey and talk to Darian Kosmo from Kosmo’s Q. We find out how Kosmo got started in the BBQ business (1:24) and Kosmo’s video classes (9:35). Of course we talk about stick burners and the Jambo (3:40) and how to get that “Blue Smoke” (5:30). Then we talk about why we don’t cook Competition BBQ at home (15:40) And Kosmo explains how to use injections properly (45:00). Finally we talk about Kosmo’s Country Music Video (1:02:18)

On HowToBBQRight Podcast this week, we talk about Brisket! We talk about Malcom’s recipe this week, “Brisket on a Stick Burner” (18:26). Then we talk about tips and tricks for cooking Brisket (36:42). And we take a trip down memory lane with Malcom’s first experience cooking brisket with Cousin Bob (40:10). Then we talk about the biggest mistakes cooking brisket (47:55).

On HowToBBQRight Podcast this week, we talk about kicking off season 2 with a video podcast. We talked Malcom cooked the best beef tenderloin he’s ever cooked (3:52), his new stick burner, The Jambo, and the briskets he’s been cooking (13:03). We talk about how Malcom got his pork belly skin crispy (18:59). Then we talked about Cold Weather Cooking (28:21) and what we’re cooking for Superbowl and some recipe ideas for the big game (34:10).

This week Malcom and I talk about his Creole Shrimp Dip recipe and Spicy Sausage & Cheese Balls. Then we talk about all of Malcom's 48 different videos and recipes he did this year. 

This week Malcom and I talk about our BBQ Island Class in Tempe, AZ last weekend (2:48) and how we found the best BBQ joint in Arizona, Little Miss BBQ (14:05). We talked about The Butcher Shoppe in Pensacola, FL and where to get the best meat (23:22). Malcom explains what he has drying in the beer fridge (24:15). And then we talk about Malcom cooking Prime Rib (27:00). Then we talk about giving food as Christmas gifts – especially Hams, Smoked Cheese and Smoked Nuts (45:58).

This week we plan our BBQ Class at BBQ Island (0:30) and talk about why Prime Rib is one of Malcom’s favorite things to cook on the smoker (1:55). Then we recap Thanksgiving and Malcom talks about smoking a deep fried turkey breast (3:22), Then we talk about building a great stock (9:45). Then Malcom talks about Duck Camp cooking – especially the suckling wild hog (17:01). And we get the Beefer setup (23:30). Then we talk about how to Winterize Smokers and Grills (37:12).

Malcom and Rachelle talk about the White Chocolate Bread Pudding Recipe (2:10) and the Spatchcocked Turkey Recipe (8:30). Filming the Turkey video on the coldest day ever (17:40). We talked about our experience cooking at the World Food Championship in Orange Beach, AL this past week (22:45). We talked about Malcom’s newest grill, The Beefer (42:08). Then we go into planning for your Turkey cook and what you need to start doing today for Thanksgiving next week (48:50).

Malcom & Rachelle Reed from HowToBBQRight.com talk all about the Turkey Recipe they did this week (3:00). Then we talk about preparing for your Holiday Cooking and how to cook multiple meats at once (21:15). Then Malcom shares his advice on managing big cooks for your Holiday cooking (46:38) and cooking Turkeys on electric smokers (43:20)