Malcom Reed's Howtobbqright Podcast

On today’s episode of the HowToBBQRight Podcast, Malcom tells us about his second favorite holiday (00:28), and I want to give an update about raising money for feeding children in need (01:15).  Malcom went on a weekend trip with an old boss (02:23), and he put the Pit Barrel Jr. to work during the trip (03:30). He also got to try out a new fried fish recipe when he got back (07:30). I’m pulling out all the stops to get a Blue Plate sponsorship (08:32). Malcom tells a story about the Mayor of BBQ-ville at KCBS (11:17), and I ask him who came up with the Brown Sugar Bourbon Chicken Skewers recipe (12:46). We have a laugh about playing rat or cat at the Chinese Buffet (19:14), and TikTok Tyler talks about the new expanded menu at certain movie theaters (22:11). I ask Malcom what he thinks of a new Gravity-Fed Grill on the market (25:19). I want to know what Malcom’s protocol is for a grill catching on fire (29:02), and I also want to know if he thinks producing butts for profit is worth the time/effort (31:00)

On today’s episode of the HowtoBBQRight Podcast, we remind everyone what to do to attend a VIP class with Malcom (00:27).  The First Annual HowtoBBQRight Weiner Fest is approaching fast (01:57), and one of our very own will be competing to see who can devour the most hot dogs (03:09). Malcom won’t let me put out mayonnaise as a condiment at Weiner Fest (08:54), and he reminds me about our grilling demo at The Shop for Father’s Day (10:15). Memphis in May tried to take our trophy away from us (10:51). Malcom tells me about cooking Honey Chipotle Ribs on his Weber Kettle (14:32), and he explains his method for long cooks on the Kettle (16:27). The community wants to know why there was no membrane removal step in the most recent video (16:58), and I appreciate the old-fashioned crispiness that the membrane provides (18:10). Malcom explains the dos and don’ts of a wet-brined rib (19:13). He explains proper technique for sweating seasoning into ribs (25:15), and he tells me where in the world he got the hinge for

I want to know what’s been going on with Malcom this week (01:32), and then, he tells me about smoking with the Burnt End King of Kansas City (02:53). Malcom says where to get your hands on brisket points (04:16), and he explains why burnt ends don’t need to be rested (06:47). Malcom tells me his plans for demolishing our patio (09:43), and he goes on to explain his perfect bite of burnt end (12:20). Malcom gives his “BBQ fact of the podcast” about the origin of the burnt end (14:16), and he tells us what in the heck a “Malcom Bomb” is (16:30). Our neighbors at WCBCC21 were doing “dunk-a-roos” (19:22), and Malcom asks me if we can bring back the Strawberry Shot (21:58). TikTok Tyler explains why our retail manager was harassing the Grizz Girls (24:09), and Malcom spills the beans about rib judging being screwed up at Memphis in May (26:44). I tried a bite of very exotic meat that Malcom wouldn’t (31:00), and Mark Williams got robbed at the competition (33:02). I want to know about the sauces that Killer Hogs

On today’s episode of the HowtoBBQRight Podcast, I want to give an update about something huge going on (01:10), and how Malcom pulled out the BIG guns at Walmart for the Saturday before Mother’s Day (02:13). Then, he explains his fool proof method for getting the bone to fall out of chicken wings (06:38). I want to know about one of Malcom’s most recent viral TikToks (10:47), and he goes on to explain what a “Chicken Dum-Dum” is (17:22). We talk about cooking the WCBCC 2019 winning rib recipe, last week (18:53), and I ask Malcom what a “Hollywood Cut” is (32:26). Then, we talk about why Malcom chose the recipe we cooked this week (34:05). I want some recognition for the part of the video I prepped (36:29), and I finally ask Malcom why he is so excited this week (39:46). He gives the play-by-play for each day in Memphis in May (41:10), and I ask him if judges can spot the different between Bison ribeye and a beef ribeye (43:48). Finally, I ask Malcom if he knows what Epicurious is (46:42), and we discuss what

In today’s episode of the HowtoBBQRight Podcast, Malcom asks me if I’m feeling better this week (00:30), and I give an update for our BIG fundraising event (02:19). Malcom talks about Fearing the Reaper (05:12). I want to know why Malcom is wearing a Stetson hat (07:01), and he tells me about his bets on a “lucky” horse, this weekend (08:57). We talk explain what a “Hot Brown” is (12:15), and we also talk about if Kentucky Fried Chicken is the best restaurant fried chicken (17:04). I ask Malcom if he has a recipe for a Kentucky Derby staple (20:04), and we lay out why Comeback Sauce is better homemade (20:53). Malcom tells me about perfecting his buttermilk biscuit recipe during quarantine (22:45), and why we postponed our big ‘Deviled Egg’ competition (25:58). I ask Malcom what in the world ‘Burgoo’ really is (30:51). Malcom tells me about an ugly, delicious recipe he threw together for TikTok (34:48), and we talk about what’s going on for HowtoBBQRight in May (41:10). I ask Malcom if he heard about Tennesse

In today’s episode of the HowtoBBQRight Podcast, Mark is replacing me for the day (00:18), and Malcom gives an update about our big fundraiser (01:15). Malcom discusses the big sandwich release this week (02:16), and Mark talks about becoming a donut maker for one of his latest videos (06:58). He then explains becoming a professional butcher for some big pieces of meat (11:18). Malcom and Mark spill the beans about their Memphis in May practice sessions (14:12), and how Jay from Outlaw is their secret weapon (17:52). Malcom introduces Nick Mangold, the seven time pro-bowl center for the New York Jets (20:53). Nick tells the boys about his roots in BBQ (22:20), and how he got to establishing his BBQ sauces (23:20). Malcom wants to know if Nick’s favorite style of BBQ is Memphis style (24:33), and then, Nick talks about present and future sauces for 74 BBQ (26:18). Malcom talks about some challenges with getting sauces bottled (30:25), and Mark tells a story about giving BBQ sauce as a wedding present (32:23).

On this week's episode of the HowtoBBQRight Podcast, Malcom explains what exactly the HowtoBBQRight App is (02:01), and I ask how his crawfish class went (03:24). Malcom explains going caveman for a video this week (5:50). The best hair in barbecue joins the interview, virtually (08:13), and Matt spills the beans as to what he is currently up to right now (09:14). Malcom asks Matt about his process cooking Texas brisket (13:40), and then, he wants to know what Matt’s go-to place in Texas is for BBQ (18:56). Meat Church invites Malcom out to his upcoming BBQ classes (24:50), and Malcom mentions his experience opening the retail location (31:06). Matt talks about his roots in cooking crawfish (32:34), and then, he explains who is in charge of the seasonal apparel drops (35:49). Matt wraps his segment up diving deep into his roots in cooking and Memphis in May (41:12). I talk about bringing back some old merch for a reunion coming up (46:00), and Malcom talks about visiting Matt in Texas in the past (46:46). Fin

On this week's episode of the HowtoBBQRight Podcast, I update everyone on our "Feed a Family" campaign (00:34) and we talk about cooking Memphis In May ribs with Jay from Tennessee Mojo this week (01:57). Malcom discusses how he almost made Greg Rempe cry on the BBQ Central this week (07:00). I ask Malcom about tickets to this year's Memphis in May (11:28), and then he explains his party schedule looks like (16:02). Then we talk about the rib practice and working to bring home the trophy (17:27). Malcom and I discuss bacon wrapped, chocolate dipped oreos and other bizarre BBQ trends (21:11). Then I pick Malcom’s brain about his roots in competition and backyard barbecue (39:37). 

On today’s episode of the HowtoBBQRight Podcast, we talk about how Malcom went plant-based (00:55), and I explain how you can come hang out with Malcom for a weekend (02:17). We laugh about Malcom having to eat something disgusting for TikTok (04:35). I ask Malcom about the burger he made for YouTube this week (07:58), and Mark tells us how to make any burger like Wagyu (08:50). Mark and Malcom tell me what their favorite burger looks like (09:56), and then, Mark tells a story about his family’s first grill (13:27). I ask the boys about a crawfish class they are hosting (16:03), and we all laugh about the stench of rotting crawfish (19:52). I want to know all about Malcom and Mark’s new YouTube channel (25:09). Mark tells Malcom about sous viding a Wagyu Brisket (29:30), and how carbonated water is best meat tenderizer (33:19). The boys talk about cooking Wagyu on a salt block (35:25), and we talk about the Out the Smoke video about keeping your wood cutting board forever (41:52). Then, I ask about how in the

This week on the HowtoBBQRight Podcast, I explain why you should donate to Palmer Home (00:55) and show Malcom his new "Malcom in May" merch (02:30). Malcom shares his big Memphis in May news (03:49) and our plan for this competition (06:14). We discuss our first class since the pandemic started (06:39) and share a laugh about pickled pigs feet (08:29) and plan a  mayonnaise challenge (10:57). Next Malcom shares his Fat Boy Burger recipe he made for TikTok (15:35), talks about the Traeger Ranger (16:19) and plans his upcoming TikTok recipes (21:50). Then we talk margarita recipes (24:40) and how his new toy might cut off an arm (28:47). Next we talk reverse searing some Wagyu steaks (33:04), his BBQ Smoked Ham recipe (34:59) and past hams he has cooked (37:42). Then we plan our weekend (42:57) and talk about trying bacon-wrapped pickles (45:35).

On today’s episode of the HowtoBBQRight Podcast, I talk about getting a chance to hang out with Malcom for an awesome cause (00:57). We then discuss all things about the Grand Opening (04:58), and our plans for holding a yearly Malcom Fest (05:36). Malcom talks about last week’s podcast with Stalekracker and Chad from Traeger (07:18), and how Kracker treated his fans at the Grand Opening (10:19). We talk about why we brought our guests to the most delicious restaurant in town (13:00), and how Malcom funneled Miller Lite (15:17). I explain the spread Traeger laid out at the Grand Opening (16:45), and what Malcom and the crew cooked for it (17:50). I ask Malcom about his plans for a challenge for our Carolina Reaper Jerky (24:56). We talk about the tabletop pellet grill that Traeger gave us (31:06), and he tells me about the Spatchcock chicken recipe Chad cooked for Malcom (35:05). I ask Malcom if Wagyu is worth the money (40:59). He talks about a delicious Jerk recipe he made off-video (44:08). We discuss Malc

This week on the HowToBBQRight Podcast, we welcome our guest, Stalekracker and find out how he got started on TikTok (02:39), how his kids feel about Dad being a TikTok star (11:45) and his experience off-shore fishing with Bluegabe off of Venice Beach (13:33). Then we argue about cooking shrimp (14:44), compare notes on boiling crawfish (19:04), and steal his grandfather’s “Smoked Rabbit Gumbo” recipe (26:03). Next we bring in Chad from Traeger (32:46) and he and Malcom talk about missing BBQ Classes (33:48). Then Chad and Malcom plan their International BBQ Tour (36:13) and discuss how the shutdown effected BBQ Business (38:02). Next we get Chad's thoughts on a low and slow pork butt, like we made this week (41:39), and Chad finally explains the “Super Smoke” feature in Traeger Grills (43:13). Finally we get Chad to name-drop and tell about cooking with Joe Rogan (50:47) and Dan Patrick (1:03:10). 

This week on the HowtoBBQRight Podcast, we talk about Malcom’s new Picanha recipe video (03:43), and where he sourced the wagyu meat for the video (06:36). I ask Malcom and Craig how Wayu is pronounced (07:48). Craig talks about his new experiences cooking on a drum smoker (09:56), and then goes on to talk about a funny story at the SCA World Championship (12:38). I bring up one of Malcom’s oldest drum kits we smoked on (14:34), and he talks about the most expensive part of making his drum back in the day (15:30). Craig begins to discuss his Mossy Oak cooking experience (16:48), and Craig asks what Malcom’s favorite Mossy Oak Wild Game recipe was his favorite (19:06). The BBQ Ninja dives deep about his braised rabbit meal he did at Mossy Oak (20:52). Malcom briefly goes on about the different kinds of meats offered by GamekeeperMeats.com (24:20), and he talks about the uncertainties that came with traveling to Mossy Oak to cook (27:04). Craig reminisces about Malcom singing karaoke at camp (30:02), and how Cr

This week on the HowToBBQRight Podcast, we talk about just ditching town in time for the Snowmageddon of 2021 (2:28), and what Malcom has been up to since landing back in Hernando (5:05). I ask him how he felt about the new fashion trends in Jamaica (7:28). Malcom then talks about the experience of opening the retail shop (8:53). He then goes on to talk about some of the VIPs we are having for the Malcom’s Shop Grand Opening (11:09). Malcom explains why Jamaica is his favorite place on Earth (16:28), and some of his favorite recipes that he tried on vacation (18:18). Malcoms talks about how Jerk started as a way to preserve meat (28:44). I ask him about what recipes he is going to film after our research and development (31:09), and then we talk about some of the past Jerk recipes Malcom filmed for the channel (37:00). He told me about his two favorite Jerk recipes from the past are (40:58). We talk about the new Facebook community page for connecting with Malcom (49:05), and Malcom answers some of the questi

This week on the HowToBBQRight Podcast, Malcolm shares what he’s been up to these past, few weeks (1:08) and how he’s keeping up with his TikTok (2:56) and his new favorite wing recipes (3:14). Then we talk about the latest product, Malcom's Bonafide Chili Seasoning (6:30) and how Rachelle beat Malcom in our office chili competition (8:10) - and we share the secrets about both our chili recipes (9:30). The Mossy Oak wild game videos got dropped this past week (14:36) and we talked about all the deer Malcom missed this hunting season (15:44). Then we talked about the best thing Malcom ate over the Holidays (19:00), Christmas Tree Cake dip, Beef Tenderloin and his New Year’s Pulled Ham recipe. And since it’s time for The Big Game, we talk about Malcom's new BBQ Nacho Burger recipe (30:58), his past Super Bowl recipes (38:44), and what our menu looks like for Sunday (40:01).

This week on the HowToBBQRight Podcast, we talk about our first office (1:05), the Grand Opening of our new Retail Shop (3:32) and our new Certified Angus Beef sign (4:14). Then Malcom explains why they call it Prime Rib (5:18), why he cut the ribs off his whole ribeye (5:47) and how you can please everyone cooking a whole ribeye (9:43). Then we talk about Malcom’s Smoked, Tangy Meatball recipe (15:31), his Smoked Chex recipe (19:36) and Chell’s Smoked Sticky Buns (24:04). Then Malcom tells what he wants for Christmas (32:00) and some other BBQ gift ideas (32:55). Next Malcom and I go over all the recipes he’s cooked this year (43:31). 

This week on the HowToBBQRight Podcast, we talk about Malcom’s visit to Mossy Oak (1:00) and how he cooked Wild Boar Ribs (2:24), Quail stuffed with Venison Dirty Rice (5:00), Elk Medallions (7:20), Bison Ribeyes (9:33) and Deer Camp Cheese Dip (13:50). Then Malcom talked about filming in the deer blind (18:44) and one of Malcom’s heroes, TK & Mike (22:41). Then we talk all about outdoor kitchens (25:24) - how he built his current outdoor kitchen (28:52) and what his dream outdoor kitchen would look like (33:48).

This week on the HowToBBQRight Podcast, we talk about Hot Apple Cider (2:21), Friendsgiving (7:33) and when to thaw and brine your Thanksgiving Turkey (10:41). Then we talk about a cooking timeline for Thanksgiving day (18:09), using bacon grease to baste (20:11) stuffing the cavity (24:04), Malcom’s turkey fail (29:18), why we called this turkey “The Norm” (34:47) and the most important thing when smoking turkeys for Thanksgiving (41:45). Then Malcom talks about his upcoming hog cooking competition (45:47) and our new retail store, Malcom’s Shop (53:41). 

This week on the HowToBBQRight Podcast, we talk about opening our Malcom’s Shop retail location (0:24), Malcom’s new Killer Jerky (1:22) and why we now have a sidewalk (3:00). Then we talk about why you need to get your Thanksgiving turkeys now (7:31), where Malcom likes to source his holiday hams (10:49) and smoking a hen (12:27). Then I ask Malcom about taking pulled pork to another level (21:48), how Malcom started in BBQ (27:27), how he keeps his smokers clean (31:52), getting juicy chuck roast (36:20), what happens when they stop making Mayonnaise (41:36) and the best pellet grill under 1k (43:38). 

This week on the HowToBBQRight Podcast, we talk about Malcom’s experience as a Sonic cook (2:32), Swine Life’s Sausage and Cheese Dip (6:11) and we start answering listener’s biggest questions about BBQ (7:19). Malcom answers questions about soaking wood (8:31), serving the highest quality of food when feeding a lot of people (11:22) why you need to “hold” your meat (17:58), how to cook something you’ve never cooked before (24:14), cooking at max capacity on your smoker (26:14), injecting KCBS meats (28:22), why Malcom will never open a restaurant (34:32), who is using Malcom’s smoker Jolene the most (36:41), paper vs foil (38:16), lump vs briquettes (39:08), cleaning GrillGrates (49:18) and the smoker that taught Malcom the most (51:00).