Malcom Reed's Howtobbqright Podcast

Malcom and Tyler talk about the style differences between our TikTok channel and our YouTube Channel (02:10), and Malcom is concerned that his constant TikTok scrolling is gonna give him “swipe thumb” (07:08). We remember the origins of the TikTok account and how it’s evolved (08:39), and we drool over some of our favorite videos along the way (10:58), including some recent ones (31:30). Tyler got Malcom a BIG present for reaching one million followers on TikTok (41:25). Malcom and Tyler toured the Corky’s manufacturing facility yesterday, and they got to learn all about the history of the company, from the restaurant to the shipping and packaging warehouses (42:14). He even got a few tasters while he recorded a podcast with the CEO, Jimmy Stovall (52:43).

On today’s episode of the HowToBBQRight Podcast, we brought the luck to the Atlanta Braves this year (00:57), and Malcom took me sports betting for our wedding anniversary (03:30). The Shop held a BIG competition this past week (08:00), Malcom came in dead last (08:35), and I share my secrets for my go-to Chicken and Dumplings (09:52). I want to know if Malcom remembers one of our World Foods recipes we did years ago (13:25), and he would have given up hunting to go to the beach this weekend (15:20). World Foods started out as a steak contest (18:13). Malcom picked up all his turkeys for the season, already (22:30), and last week, he made a Butter Basted Turkey on his Traeger Timberline (22:50). I’m curious on how he goes about getting that big of a bird in a brine (23:17). He wishes he would have done a butter injection in the Butter Basted Turkey (28:06), and pellet grills make the best turkeys (29:48). Malcom NEVER stuffs his turkeys (31:29). Mark Lambert gave him his “top secret” turkey seasoning recipe (

On today’s episode of the HowToBBQRight Podcast, the Braves’ have a new stadium in Brad’s backyard (02:15). Brad tells us how he started GrillGrates (04:38), how his wife joined him in his venture (09:00), and the amazing network of employees and freelancers he’s accumulated (12:03). Brad brought us some Umami Fermented Rice (15:20). He tells us about the biggest GrillGrate he makes (18:20), and the new one for Blackstone Grills (19:45). Are perfect grill marks really all they're cut out to be (23:20)? How many grills does Brad own, compared to Malcom (26:52)? Malcom is still trying to convince people that Grates run hotter than the dial says (30:05), and we explain how Royal Oak’s Charcoal Pellets work (31:18). Brad was stressed the whole time he was on QVC (34:56), but his life motto is still #GrillGrateful (37:30). Brad never cleans his Grates (39:38), and he barely ever takes them off the grill (43:58). Hurricane Dorian devastated his vacation home (46:40), which ruined his attempt at breaking a Guinness

Malcom loves “Fat Boy Fall”, full of fun flavors and festivities (00:41). Baseball is better than football to watch at the stadium (04:58). Our fan from Vermont sent us a box of goodies he makes from Maple Sap (09:40), and Malcom took it off his list of foods that he refuses try (18:07). We spent this past weekend at the Royal Oak Invitational (20:08), and Malcom got to try a new type of steak (29:27). The bathroom in the BBQ trailer smells like an old Memphis Zoo staple (41:58). This week’s recipe was a BBQ Chuck Roast (46:30), which Malcom paired with some jalapeno slaw (54:41). Malcom’s doing a Butter-Basted Turkey recipe for Traeger (1:00:50), and he’s already thinking about his Thanksgiving Turkey recipe (1:05:00).

Malcom had an interesting trip to the dentist (00:47), right on the heels of his mystery meat contest in Warsaw, Indiana (06:37). He visited a cool BBQ store there (12:53). Malcom gives me the rundown of how milk cow steak is made (16:14), and he tells me about the new drinks he had while in Indiana (18:35). I got an email from a fan wanting to send us his award-winning syrup (20:28). Malcom is loving the chili coffee rub he made this week (23:58), and the flat iron steak he put it on (26:09). He paired it with Al Frugoni’s Chimichurri Rub (28:51), and I was in love with the subtle coffee flavor in Malcom’s new rub (32:18). Malcom had trouble finding a skirt steak at Aldi this week (33:21). He loves his GrillGrates much more than his ManGrates (36:37), and I came across a great tip for adding a smokey flavor to your steak (44:54). Malcom tells me about all the GrillGrates he’s ruined (45:58), and what modifications he’s seen made to them (48:54). Malcom doesn’t use steak weights (52:21), andI want to know whe

This week on the HowToBBQRight Podcast, we got a new coffee machine just to try some new coffee that Umble Coffee Co. sent us (00:23), and we also received a package from a sought after sponsor, this morning (04:46). I want to know how Malcom feels about grilling with coffee (07:13). He likes to wake up to the smell of coffee (11:46), and we discuss what kind of foods are cooked using coffee (13:56). Malcom thinks about how he could use coffee in a rub (15:28), and he tells us about the strange challenge in his upcoming competition in Warsaw, Indiana (18:47). Why does Malcom love his Outlaw Smokers so much (24:05)? How big IS the BFO (29:18)? Malcom tells me about what he has coined the “microwave shelf” on grills (32:47). What’s Malcom’s ace-up-his-sleeve for the upcoming ‘Mystery Meat’ competition (35:39)? I pick Malcom’s brain about how many rib recipes he has up there (36:59), and which recipe will he use in his competition this weekend (41:27). We ponder the virtues of real butter vs margarine in competi

On today’s episode of the HowToBBQRight Podcast, we’re recording on National Podcast Day (01:07), and bow season is about to kick-off (01:40). We talk about all the preparations we had to do to put on our first BBQ competition (03.24). We laugh about Malcom missing turn-in at The Jack (13:12), and I want to know what Malcom learned from hosting his first BBQ contest (14:58). Is sanitation, cooking with sugar and removing rib membranes a BBQ cardinal sin (20:19)? We also discuss letting your meat rest, oiling your grates and using wire grill brushes (27:52). Does bone-in meat have more flavor than boneless (53:06)? What’s coming up on the HowToBBQRight agenda (1:01:43)?

We’re excited for the MS State Bulldogs season (0:45), but also knee deep in preparations for the Water Tower Festival we’re sponsoring, this Saturday (3:06). Malcom is still drooling over Pulled Pork for Breakfast (4:27), and I was pleasantly surprised by the bacon jam he made to go with it (8:51). Malcom concocted his next Monday Night Wing recipe (09:46). We had a photoshoot at Malcom’s Deer Camp yesterday (14:50), and I had to really improvise with our props (15:53). We have a remote guest today (22:03), who told us all about The Jack (22:52): how the last year has affected it, what our guest’s job is during the competition (27:30), and how ironic it is that an alcohol company is based in a dry county (28:53).  He talks about what events and family fun will be going on during the competition (30:44), where you can crash when you’ve experienced it all (33:49), and what to pack this year so you don’t have to worry about weather (35:27). We want to know how one gets an invitation to The Jack (37:18). Malcom

Malcom is excited about our new holiday gift registry (0:56). The American Royal Competition is going on right now (2:06), and it brought back memories of freezing our butts off there (3:46). Michael’s birthday was spent at a new seafood restaurant in town (5:32), which prompted a discussion about our favorite types of fish (7:42), and our least favorite seafood (10:02). Malcom is a Month-Ending-in-ER Oyster Man (13:44). We received a Matt Pittman cardboard cutout this week from Traeger (15:24), and an email about how Chick-Fil-A prepares their chicken sandwiches (16:54). Malcom made Desert Gold Hot Wings for Monday Night Football (21:49),  with a homemade blue cheese dip to go with them (26:40). We missed talking about last week’s Spicy Chicken Sandwich recipe (27:58). Malcom spills the beans about his BBQ Hot Links (32:39), that he topped with his Sweet Fire Mustard Slaw (35:03). Malcom contemplates if a pellet grill might run on battery power (39:15). He loves the seasoning on his "new-to-him" Blackstone G

Malcom and I talk about how our taste for veggies has changed over the years (0:45). We completed our goal for the Palmer Home (5:34). Malcom and I are teaching a private class later (9:30), where we will be making our very own redneck sushi recipe (10:22). We talk about how well the south makes sausage and cheese (15:28), which gets us thinking about how they must BBQ out in California (19:03). Malcom is drooling from the memory of AB’s lemon pepper wings recipe (23:54). Traeger has released new pellet flavors (30:40), and Malcom has a great idea for another (35:29). Fantasy football season is starting (36:40), so Malcom busted out his new nacho machine for the occasion (41:42). Malcom talks about his personal fantasy draft (47:34), and his new BBQ goal for the season (52:47). Malcom still can’t get over how HOT the Hot Ones video we did was (58:16).

Malcom introduces me to our special guest AB (0:23). I tell AB about our fundraiser for the Palmer Home (2:13). Malcom and I explored Cozy Corner with AB yesterday (3:07), and AB loved the Southern hospitality he saw (6:15). We reminisce about the “fire” food we ate yesterday at Memphis BBQ Co. (9:35), after which we all had to go have a lie-down so we didn’t burst (14:47).  Malcom loves AB’s amazing wing recipe (15:50), and AB shares his gratitude for Malcom’s hospitality (24:55). AB gives us a history of his food career (28:07), including his biggest video (33:23), how he gets inspiration for more (34:35), and his restaurant (38:28), finishing with some tips on how to grow your own channel (41:09). Both grillmasters know the struggle of putting out high-quality content (44:19), and they contemplate how they got to 1mil subscribers (45:24). We all talk about our passion for our jobs (52:23), and the amazing people who keep us going (55:00).

On today’s episode of the HowToBBQRight Podcast, we talk about our favorite fast food chicken (01:13). Malcom’s birthday was this weekend (08:20), and he spills the beans about the HUGE Steak Flight (13:52). Malcom talks about an oven roasted potato video he saw on TikTok (29:33). I want to know if Malcom thinks that smoke is considered a seasoning (31:43). What in the world does Malcom think about the five different types of flavors (41:34)? Does Malcom believe that a meat can be over-seasoned (47:34)? Malcom talks Chicken Rotel Spaghetti and how much he loves it (51:34), and he and the boys are throwing down for a bachelor party this weekend (57:44).

On today’s episode of the HowToBBQRight Podcast, Malcom talks about his stomach churning experience doing the Hot Ones challenge (01:15). Malcom thinks his Fear the Reaper Jerky is childs’ play in comparison to the sauces (15:25). We are super stoked to start cooking some tailgate food and watching football (17:54), and I want to know how Malcom got the idea for the tailgate cheesesteak (18:51). Malcom shares a story about tailgating at Ole Miss (30:20), and I ask him what he likes to bring to tailgates (34:00). Malcom’s brother went to jail when they were younger (36:46). We’re helping out with a local BBQ contest, this year (40:43). Malcom turns 46 years young this weekend (51:21).

On today’s episode of the HowToBBQRight Podcast, we introduce our special guest Rylee Wright (Steak Princess). Malcom talks about our trip watching the Braves dominate (00:40), and Malcom made a jam up Bacon Jam for TikTok (02:23). We all try a new, HOT product on the market (06:13). I ask Malcom how he and Rylee first met (08:20), and Rylee tells us about how she got started grilling (10:00). I want to know what Rylee’s favorite ancillary is (19:25), and Malcom and I steal some of Rylee’s steak secrets (22:00). Steak Princess loves throwing down some Tri-Tip (28:00), and I want know how Rylee faired cooking with The Shed at WCBCC (31:00). Rylee gives tips and tricks for young children to get into cooking competitively (36:40), and she got a Golden Ticket to cook at World Foods (42:45). We talk about Kids Steak Competitions that Rylee is teaching in the near future (46:30), and Malcom wants to know about Rylee winning at Down South Cook Fest (48:52).

On today’s episode of the HowToBBQRight Podcast, we have prematurely reached an amazing goal, thanks to y’all (00:32), and Killer Hogs BBQ will be throwing down at a big Palmer Home event, soon (01:55). Malcom is hoping to get a Fiddle this weekend (02:19), and his bucket list for the trip includes bar food (04:51). There used to be a massive beach party in Galax (08:20). Dauphin Island rocked me harder than I rocked it (15:40). Malcom cooked a Pork Butt on the Ranger (19:45), and he has a big warning for using that type of pellet grill (21:27). We all love a good boat sandwich (24:01), and I want to know if it’s just a Southern thing to find amazing gas station food (25:39). Malcom spills the beans about the Wagyu Steaks he cooked on Instagram this weekend (27:08), and he doesn’t believe in temping Wagyu meat (30:13). I want to hear about Malcom’s take on a Caprese Salad (31:20), and his second favorite season is fresh tomato season (32:18). Tyler questions Malcom about peeling his tomatoes (32:56). This wee

On today’s episode of the HowToBBQRight Podcast, we have prematurely reached an amazing goal, thanks to y’all (00:32), and Killer Hogs BBQ will be throwing down at a big Palmer Home event, soon (01:55). Malcom is hoping to get a Fiddle this weekend (02:19), and his bucket list for the trip includes bar food (04:51). There used to be a massive beach party in Galax (08:20). Dauphin Island rocked me harder than I rocked it (15:40). Malcom cooked a Pork Butt on the Ranger (19:45), and he has a big warning for using that type of pellet grill (21:27). We all love a good boat sandwich (24:01), and I want to know if it’s just a Southern thing to find amazing gas station food (25:39). Malcom spills the beans about the Wagyu Steaks he cooked on Instagram this weekend (27:08), and he doesn’t believe in temping Wagyu meat (30:13). I want to hear about Malcom’s take on a Caprese Salad (31:20), and his second favorite season is fresh tomato season (32:18). Tyler questions Malcom about peeling his tomatoes (32:56). This wee

On today’s episode of the HowToBBQRight Podcast, Summer has flown by and school is right around the corner, again (00:39). We have come SUPER close to hitting our goal for the Palmer Home (02:17), and the Palmer Home is putting on a Radiothon that Malcom will be apart of, soon (02:57). Malcom tells me about The Rock’s career starting in our backyard (04:20). Malcom took the July 4th weekend off from grilling (06:14), and we won an award at our local parade with only 24 hours notice (07:19). I made a new dessert this last weekend that was a huge hit (11:29), and Tyler made some backdoor deals with his local firework man (13:43). Malcom wants to blow up our new employee, already (16:57). Malcom and I are going to see who gets seasick first this week (19:04). Malcom was on a Bourbon Podcast recently (21:37), and everyone on TikTok is a self-proclaimed bourbon expert (25:00). I want to know about Malcom’s new cocktail on Instagram (26:33), and he invented a new concoction last night (29:16). Malcom gives his feed

On today’s episode of the HowToBBQRight Podcast, Malcom and I partied watching the College National Championship (00:54), and Tyler texted Malcom last night about a new grill on the market (3:07). We’re cooking one of my favorites in the office today (06:02). Malcom watched a Flamin’ Hot TikTok last night (08:51). We are starting to see when who we will be rolling out the red carpet for (09:58), and to be frank, we held a VERY successful event here at The Shop last weekend (10:46). Tyler outlines being in our first annual HowToBBQRight Hot Dog Eating Contest (11:52), and he filmed people catching them in their mouths for TikTok (15:39). The guys loaded up the BIG Outlaw with wieners (17:55), and I spill the beans on my All-American Apple Cobbler recipe (21:20). We bought a new member of the family here at The Shop (23:04), and the heat is keeping away anymore events here for the Summer (25:30). Malcom hurt himself bad playing a dangerous game (25:59), and he cooked a Chili’s inspired dish for YouTube last wee

On today’s episode of the HowToBBQRight Podcast, we’re halfway there on our BIG fundraising campaign (01:37), and here at The Shop, we have a big weekend planned (02:40). Malcom is excited to throw wieners at people (06:55), and Mark spills the beans about what’s in his Mississippi Wagyu recipe (11:01). We hosted Dave Williamson’s BBQ tour here last weekend (11:59), and we didn’t hold anything back making good BBQ for the event (14:30). Mark and Malcom experimented with beef tallow on the Prime Rib (15:21). The boys cooked up some mystery meat for the show (18:18), and they accidentally cooked some freezer burnt ends (23:57). Malcom and Mark have been busy pumping out some new content (27:04), and they recently released a new series of videos on Out the Smoke (30:54). Mark had to put out a grill fire with a fire extinguisher (32:48), and there may have been some science experiments taking place here at The Shop this week (39:56). Mark took revenge on Malcom for making him clean his Pellet Grill (45:27). I wan

On today’s episode of the HowToBBQRight Podcast, Malcom outlines the Father’s Day Demo we did here at The Shop (01:05), and he spills the beans about the Bacon-Wrapped BBQ Meatballs (04:01). I am obsessed with a talking dog (10:52), and I started my own TikTok Channel (13:06). Malcom has started using Duck Fat on everything (15:00), and he was searing steaks hot and fast for Out the Smoke (15:53). Malcom discusses his love for smoked crab legs (17:01), and he explains how the rubs/seasonings penetrate the crab’s exo-skeleton (17:19). Malcom uploaded his take on a Pig Shot to TikTok (21:36), and I walk through the process of making my mini cheeseballs (25:34). I ask Malcom where he got the inspiration for the Tennessee Sunrise (26:51). Malcom was on a radio show with Kevin from The Butcher Shoppe in Pensacola (31:36), and they asked him what his ideal Father’s Day looks like (33:06). We discuss why we think Kevin is the #1 Butcher in America (35:51). Malcom dives deep into getting into Competition BBQ for a ne