Malcom Reed's Howtobbqright Podcast

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 competition ribs at a BBQ contest(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). And we kicked things off by talking about our KCBS and SCA Competition BBQ and Steak contests from this past weekend (1:04).

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) and what happens when you grind Killer Hogs Steak Rub (17:45). 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 - both for personal use and to sell (6:40). We talk about how to make sugar-free or diet-restricted rubs (2:09) and what you can expect to spend bottling your own recipe (8:04). The most expensive ingredient (14:41), why Chinese Garlic is the best in the world (15:01) and the hottest pepper they use in their rub manufacturing (21:10). We talk about what to expect when you get your first sample (26:46), how expensive labels can be (29:00) and UPC codes (32:28). Then we talk about Townsend Spice & Supply’s upcoming SCA Steak Contest (37:57) and what to expect when you come to Arkansas to cook a steak (49:10).

This week on the HowToBBQRight Podcast, we talked with Heath Riles from Heath Riles BBQ about Traeger’s Grill Launch Party we all attended last week. (16:29) We discussed Chad Ward’s karate skills (24:50), why Malcom didn’t ride the mechanical pig (24:10) and the amazing menu we had while in Utah (33:08).  And what we liked about the engineering and use of new Traeger Grills they just launched (38:37) and how impressed we were with 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). And we continued our Memphis In May discussion (55:15) and what other contests we have planned these coming weeks (53:45) and the best recipes Heath’s been cooking at home (1:01:30).

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) and how to do it at home –not for kids (18:25).  We also talk about Malcom’s brisket he has soaking for his Pastrami video next week (5:50) and what we cooked while camping last weekend (2:20). Then we talked about how we get our son cooking with us (22:50) and kids who are killing it in the competition world today (25:34). And where Malcom learned his love of cooking and my background with BBQ (32:39). Then Malcom talked about his stint as the Sonic Hamburger and his brief employment as a Ryan’s Steakhouse cook (41:00).

On this week’s HowToBBQRight Podcast, we talk to Mark Williams from Swine Life BBQ (1:10) and he talks about what he’s been cooking lately. (8:55).  Malcom talks about making a video on getting Crispy Grilled Chicken Skin (6:40) and the Backyard Competition we judged last weekend (10:45).  Then we talk about the best BBQ Food Truck we’ve found this side of the Mississippi, Big Bad Wolf Truck in Tupleo, MS (13:45) and how Mark reverse-seared a Tri-Tip using the Beefer (14:20). Then Malcom explains how he cooked a flat iron on the pellet smoker for our Wednesday night dinner (26:00) and Mark and Malcom disagree over Sous Vide (29:40). Mark talks about Grilla Grills (37:02) and which type of pellets he runs in his grill (39:30). Next we talk about our plan for Memphis In May (41:15) and how Mark cooked a Mexican-style pork butt for his housewarming taco bar (45:30).  And we also talk about Malcom’s guest spot on the BBQ Central Show (3:08) and what we have planned for next week (53:50).

On the HowToBBQRight Podcast this week, we recap our amazing Steak Cooking adventure to the Bahamas (0:50) and how GrillGrates and the SCA put on a once-in-a-lifetime trip. Then we talked about how Malcom was inspired to cook his Grilled Seafood Pizza (5:25) and how he cooked the recipe this week (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). Malcom talks about his upcoming ideas for videos (55:01) and the Memphis In May controversy (59:01).  

On the HowToBBQRight Podcast this week, we jump right in and talk about Malcom’s Deer Filet Steak recipe he shared this week (1:30) and the difference between loin and tenderloin (4:40). Then Malcom shares what he’s learned about the secret to order well-cooked meat at restaurants (9:30) and why you should order medium rare. We talked about Malcom getting into his cups on our first official SCA Steak Contest we cooked on Sunday (18:55). And  I bragged on Malcom’s Valentine’s Day Dinner (24:20). 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 we’ve had in the past - and the ones Malcom plans to add to his YouTube receives in the future. (45:05). 

On the HowToBBQRight Podcast this week, we drink a little whiskey and talk to Darian Kosmo from Kosmo’s Q and his Kosmo's Q YouTube Channel.  We find out how Kosmo got started in the BBQ business (1:24), about his new store he just opened in Oklahoma (2:35) 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 all about Kosmo cooking SCA events and winning the World Championship Steak Cookoff (21:10). Then we talked about Kosmo’s Deep Fried Ribeye recipe (40:05). 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). We also talk all the redneck things Malcom did last Saturday (1:20), what we cooked for Superbowl (5:52) and the lunch we catered at the house this week (18:33).

On HowToBBQRight Podcast this week, we talk about kicking off season 2 with a video podcast. We taking about what we’ve been cooking over the holidays (2:12) and how Malcom cooked the best beef tenderloin he’s ever cooked (3:52). Malcom talks about his new stick burner, The Jambo, and the briskets he’s been cooking (13:03). The deal Cosco has on a case of briskets (16:22) We talk about how Malcom got his pork belly skin crispy (18:59). Then we talked about Cold Weather Cooking (28:21) which Malcom admits a southern boy isn’t the best person to ask. Then we get to important stuff and talk about 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 class we did at BBQ Island in Tempe, AZ last weekend (2:48) and how we stumbled upon the best BBQ joint in Arizona, Little Miss BBQ (14:05). We talked about The Butcher Shoppe in Pensacola, FL and how they have the best meat around (23:22). Malcom explains what kind of meat he has drying in the beer fridge (24:15). And then we dive into how Malcom cooked one delicious Prime Rib for the recipe this week (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), his smoked ham for Thanksgiving (7:50) and Chell’s Pecan Pie (14:25). Then we talk about building a great stock… and figure out the difference between stock and broth (9:45). Then Malcom talks about Duck Camp cooking – especially the suckling wild hog (17:01). And we get into getting the Beefer setup and cooking on it for the first time. (23:30). Then we talk about how to Winterize Smokers and Grills (37:12) and how to get your equipment ready for winter.

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. And how Emily got to compete in The Beefer Challenge (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). And what we’re cooking for Thanksgiving (56:45) And you can always find out where to direct your Smoked Turkey Recipes towards Mark & Jay (8:36).

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)

Malcom & Rachelle Reed from HowToBBQRight.com talk about the upcoming BBQ Class in Tempe, AZ. And we talk about our BBQ Experiment and everything we know about carryover in meat. We talk about holding butts in a dry cooler - and great BBQ Gift ideas. 

Malcom & Rachelle Reed from HowToBBQRight.com talk all about cooking Elk Steaks and other wild game. 

This week on the HowToBBQRight Podcast, Malcom and Rachelle talk about the Competition Rib that Heath Riles cooked for our recipe this week. We talk about Malcom's newest smoker addition "The Jambo" and his plans for seasoning it this weekend. We also talk about Operation BBQ Relief and the work they are doing in FL.

Malcom & Rachelle Reed from HowToBBQRight.com talk about what they cooked this week and BBQ YouTube videos. And they tell stories about how they got started (and the equipment used) doing their own HowToBBQRight videos.