Summary: 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).
