Malcom Reed's Howtobbqright Podcast

This week on the HowToBBQRight Podcast, we talk about Malcom’s never-fail pork butt recipe to make the best Pulled Pork Sandwich (1:20), why he uses a mustard binder (5:38), which smoker he thinks gives pork the best flavor (9:07), why he wraps his pork butts in pans (14:12) and the tip on getting more smoke flavor during the glaze (16:46). Then we go over Malcom’s cole slaw recipe (20:51) and the best pulled pork sandwich we’ve had at a restaurant (24:12). Malcom’s plan for our leftover Easter ham (33:06), his Red Beans & Rice recipe (37:18) and how he grilled the best hamburgers we’ve had in a while (41:30).

This week on the HowToBBQRight Podcast, we talk about how Malcom recreated the “Honey Baked” turkey breast on the pellet cooker (2:22), where he sourced breasts that big (3:02), and why he loves that crunchy glaze (8:02) and what he would do differently with his Honey Smoked Turkey Breast (13:28). Then we talk about our Delicious Dinner of Grilled Chicken and Roasted Vegetables (15:19), the baby pork butt he cooked on the drum (17:51), his grilled breakfast quesadillas (19:55) and wings 3 ways (23:12). Then we talk about the Beef Ribs we saved from the freezer (32:18), why these ribs make giving up meat impossible (34:36), and the stuffed venison backstrap recipe he tested out (36:25). Then we talked about Malcom’s tribute to John Prine (40:07) and went over the 10 albums that influence Malcom’s life (42:54)

This week on the HowToBBQRight Podcast we start talk about Malcom’s meat addiction (0:40). Then we talk about Malcom Style Ribs (2:50), why he loves ribs cooked on a drum (7:34), onions on the fire (11:40), basting ribs with just water (16:45) and we discuss “Muddy Ribs” (20:36). Then we talk about our first Delicious Dinners recipe (28:30), Grilled Chicken and Sausage Pasta Jambalaya (28:57). We had fun on #STAYINCOOKOUT (32:43) and Malcom talked about his delicious Breakfast Burger (34:22) and how he cooked the best Picanha on the PK Grill (37:27). Then we talked about Malcom’s post-quarantine Mexican plans (46:40) and creating recipes for Pollo Tapatio (47:42) and a Grande Gringo Molcajete (48:58). Then we talk about all the different types of rib recipes Malcom has (49:41) and our Easter Cooking Plans (54:37).

This week on the HowToBBQRight Podcast, Malcom talks about the one thing that has been on his mind lately… The Tiger King (0:58). Then we talk about grilling Carne Asada (3:08), the importance of the marinade (5:00), why he chose the Weber Grill to cook carne asada (8:32) and how he grilled the veggies (11:08). Malcom talks about his new Side Chick (16:43). Then we talk about the Tiger King some more (21:22)… and then we talk about cooking at home (24:43) and using this time to teach kids to cook (31:29). Then we talk about the PK Grills #STAYINCOOKOUT we’ll be doing this weekend – and all those details… (34:01)

This week on the HowToBBQRight Podcast, we jump right in with Mark Williams from Swine Life BBQ and talk about cooking crawfish (1:07), how to source crawfish (5:03), the myth of purging crawfish (7:24), why they boil their pots twice (17:11) and new ideas for crawfish sides (26:02). Then Malcom talks about his mis-adventures in cooking crawfish (35:34) and the old Killer Hogs Crawfish Boils (37:07). Then we ask Mark about starting his own YouTube BBQ Channel this year (42:08), how he learned to become comfortable on camera (45:35), how much work it takes to make a video (51:05) and tips for anyone starting out with their own BBQ YouTube Channel (59:35).

This week on the HowToBBQRight Podcast, we talk about Malcom’s Guinness Flat Iron Steak & Potatoes recipe (3:12), why a Flat Iron makes a great dinner (5:49), how Malcom grills on windy days (9:41) and how to make that delicious Guinness Mushroom Sauce (11:34). Then Malcom talks about how impressed he was with the Butcher Shoppe in Pensacola (21:18), the delicious briskets and tri tips we served up while we were there (22:44) and the amazing Denver Steaks we brought back home (27:55). Then we talk about Butcher Shops (35:28), what surprised us about The Butcher Shoppe in FL (38:03), the local shops we have in the Memphis area (40:06) and making relationships with a butcher (45:45).

This week on the HowToBBQRight Podcast, we talk Pork Belly! Malcom really explains just how delicious Jerk Belly Bites really are (2:18), his opinion of the quality of Cheshire Pork (5:19) and the danger of cooking pork belly burnt ends (9:11). Then Malcom brags about finally getting his BBQ trailer (27:39), how impressed he was with Southern Dimension’s shop (29:28) and why it’s such a big deal (37:55). Then we talk about the pros and cons of Weber’s new Pellet Grill, SmokeFire (39:04) and start preparing for BBQ Season! (45:53)

This week on the HowToBBQRight Podcast, we talk about filming the Mississippi PoBoy recipe while packing for our trip (1:30), how Malcom screwed up a “Mississippi Pot Roast” the first time (4:09), why the smoker made it sooo good (7:20) and how to make party sliders with this recipe (9:49). Then we talked about Jamaica (20:49), the plan for Jerk Sausage (24:40) and Malcom’s guide to drinking on the beach (27:03). Then we talk about finding unique food while traveling (33:05), who is the best person to ask for local restaurant recommendations (33:27) and Malcom’s favorite travel-inspired recipe (34:10).

This week on the HowToBBQRight Podcast, we talk about Malcom’s Mardi Gras inspired recipe, Voodoo Wings (2:10), why he loves using the Vortex for wings (3:34) and how he comes up with delicious sauces (10:23). Then we talk about how things got crazy at our last grilling class (18:40) and the seriously delicious ribeyes and tri tip we served (27:48). Next I brag on Malcom’s Valentine’s Dinner game (34:26) and what to do if you have a vegetarian valentine (37:12). Then we talk about Mardi Gras (38:48) and why Malcom really goes to New Orleans (40:01), where to find the best Chicken Sandwich (44:17), his favorite po’boy (47:05) and the Vietnamese place you have to try if you’re in the Big Easy (52:22).

This week on the HowToBBQRight Podcast, we jump right in and talk about Malcom’s Jammin’ Jerk Pork Chop recipe (4:25), what gives it those jerk flavors (7:10) and Malcom’s Caribbean retirement plans (14:18). Then we talk about the Santa Maria attachment Malcom used in this video (24:02) and the history of Santa Maria Grills (24:17). Then we talk about Malcom’s Insta-Saturday (28:56). He explains how he cooked his Gold Rush Wings (29:38) and the easiest and most delicious Kansas City Ribs recipe that won the day (33:58). We talked Malcom’s Super Bowl of Jambalaya he cooked on Sunday (39:03). And we debated what makes a recipe “authentic” (45:56).

This week on the HowToBBQRight Podcast we talk about what Malcom got for Christmas (0:55), the 2 BBQ Classes we have scheduled in February (3:06) and the ideas Malcom has for his venison recipes (4:50). Then we talked about Malcom’s Chicago Italian Beef Sandwich video (8:36) – we went over the best part of this sandwich (10:41), why that top sirloin looked so marbled (14:18) and what we’d like to ‘sop in that juice (20:56). Then we talked about our first contest of the season, cooking SCA steaks and ribs at The Shed (26:06) and what happens when a contest gives out free beer (27:36). To wrap it up, we talked about Malcom’s plans for this weekend (35:53) and some last-minute recipe ideas for the big game (40:18).

This week on the HowToBBQRight Podcast, we quickly reminisce about our first Christmas together (0:54) and then talk about Malcom’s Raspberry Chipotle Ham Recipe (3:50) - different glazes you can use for smoked hams (8:03), why Malcom likes the spiral cut hams so much (11:14) and all Malcom’s different smoked ham recipes (13:55). Then we talk about cooking Prime Rib for Christmas (23:15) and cooking Beef Loin for Malcom’s “loin party” this weekend (26:53) and the Charcuterie Board he’s planning to serve (30:24). Then Malcom talks about how he might win his Fantasy Football season (27:10), his plan for capturing a Christmas Goose (38:18) and we go over the best Christmas Gifts for any cook (39:50).

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), electrical smokers (26:29), MSG (38:31), Liquid Smoke (29:26), Grass Fed Beef (30:51), 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 (48:02).

This week on the HowToBBQRight Podcast, we talk turkeys! First, Malcom explains why he decided to stuff his smoked turkey (4:40), why he always brines his birds (8:55) and how to get the skin crispy as possible (14:59) and why he didn’t use his Yoder for this recipe (18:29). Then Malcom explains why you should always smoke a turkey instead of roasting one (27:51), how you can thaw a turkey in a hurry (32:42) and realistic expectations on crispy turkey skin (37:30). Then Malcom talks about how to properly slice a turkey (40:30), how to keep smoked turkeys from getting too dark (44:50) 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) and some other delicious ideas Malcom has for this sandwich (15:14). 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 how we stole the recipe from Meat Church (3:29) 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), the internal temps for the Sirloin Cut (4:29) 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), that time I got a perfect score at The Jack for desserts (34:29) and our plan for The World Food Championships (40:48).

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 Malcom wants to turn 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) and why Heath Riles’ ribs were stolen (11:50). Then we talked about Malcom’s Bonafide Ribeye Sandwich (14:08), why he thinks it’s the best sandwich he’s ever had (16:20), the hair pick he used to tenderize (17:45) and all the different 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 (44:23).

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 buying a used trailer (45:55) and why BBQ trailers are so important when your cooking comps (47:45).