Malcom Reed's Howtobbqright Podcast

On today's episode of the HowToBBQRight Podcast, where have we been the last few weeks (00:25)?! The Gulf Coast was a MUCH NEEDED break (00:45). How much fish ACTUALLY made it back with us (03:45)? I pick Malcom's brain about the best seafood he ate in Orange Beach (06:08). The Townsend Spice and Supply SCA Steak Contest is approaching FAST (14:22), and who from the HowToBBQRight crew will be making an appearance (18:14)? I'm under the impression that not EVERYONE understands the "Sides Chick" shirt (24:32). There has been some pranking happening around the office recently (31:25). Our Palmer Home for Children Fundraiser is gaining momentum (36:46). We discuss the best places to stop and eat while road tripping on the Gulf Coast (39:01), and Malcom OFFICIALLY got to meet Uncle Si from Duck Dynasty (48:20). Everyone needs to 'be cool' in our Facebook Community, (53:10) and we're hosting ANOTHER barbecue festival right here in our backyard (59:56)!

This week on the HowToBBQRight Podcast, getting to and from Omaha was the worst experience we've ever had (00:22), but once we finally arrived, we were ALL OVER some delicious Ball Park Food (05:00). Nebraskans were much friendlier than people in our area (11:21). The Ole Miss Rebels WON against the Arkansas Razorbacks (12:05). Malcom made us "Gourmet" Microwave Cheeseburgers (15:25), despite his near-DISASTER while preparing Father's Day Brunch (18:23). He made the BEST Sweet Onion Gravy I've ever tasted (26:04). Malcom bought fireworks that are almost TOO BIG to use (30:36), and our office "4th Of July" Celebration is going to have ALLLL the sides (32:40). We answer YOUR Burning BBQ-based questions, from Pulled Pork with bark (40:20) to Beef VS. Pork Country-Style Ribs (51:15). The Palmer Home Fundraiser is in FULL blast (54:35), and we're still getting prepped for the Townsend Rib Cookoff in August (56:10).

On this week's HowToBBQRight Podcast, we're hosting a BIG party for the top 5 donors in our Palmer Home Campaign (00:25), and we're helping put on Townsend Spice and Supply's SCA Steak Cook-Off (02:44), which will feature a "Middle of the Pack" cookoff for two lucky teams (03:50). Malcom wanted a Smoked Beef Tenderloin for Father's Day (07:08), and I want to know if Mayo is an appropriate binder (11:46)? What is the trick for smoking the perfect Beef Tenderloin (13:50)? How many people can ONE Beef Tenderloin feed (18:08)? Why are Red Wine Mushrooms the BEST mushrooms ever (19:25)? Malcom and I are headed to Omaha to see the big Ole Miss showdown (22:51). Is the "Sides Chick" shirt unisex (24:50)? Malcom reminisces about his first time eating the heart of an animal (26:49), and discusses his dreams of opening a "Ranger Danger" racetrack (30:25). Malcom made the best "Run-Em & Rub-Em" Ribs (34:17), with some OG Bacon Baked Beans to ride with them (38:58) and some delicious Southern Potato Salad (41:23). We

On today's episode of the HowToBBQRight Podcast, we offer up a chance to have a VIP experience with Malcom (00:38), discuss the brand new trout division in Townsend Steak Cookoff (01:54), and local events hitting our area (04:58). The Viral Grinder sandwich makes a return to the Podcast (07:28) which reveals Malcom's Blackstone Grinder Idea (09:06). From there, we go in depth about Open Fire grills (12:02), specifically the Argentine Grill from our friends at Crank It Up Grills (13:52). Malcom and I talk about the differences between dry aging and wet aging (25:00), and why that 19-Day Dry Age Tri-Tip was so delicious (30:19). We offer our thoughts on ceramic grills (41:12) . Malcom tried the new Arby's Wagyu Burger, and he needs to show Arby's a thing or two about how to cook a wagyu burger properly (47:06). We check in on our Facebook Community and offer some advice on Brisket storing and the BEST way to heat up Baby Back ribs (53:30). From there, we wrap up with Malcom's upcoming trip to see the Viking's F

On today's episode of the HowToBBQRight Podcast, we officially unveiled our new Podcast merch (00:17), and the chance to come kick it with Malcom has OFFICIALLY started (02:18). We found our new favorite Bloody Mary mix (05:10), and I want to know what Malcom's perfect Bloody Mary recipe is (07:15). Malcom kicked off Memorial Day with a BBQ Pork Grinder recipe (10:26), and I want to know if a grinder is really just a sandwich (16:25)? Mark, from Swine Life BBQ, made us some amazing Milk Cow Steaks (21:44). We took the HowtoBBQRight crew to a Memphis Red Birds game (23:17). This Summer is the summer of Frozen Drinks (23:42). Malcom finally got around to trying Sugarfire Smokehouse in St. Louis (26:53), and hilarity ensued when we got around to trying an Escape Room (30:21). Malcom "spills the beans" about that viral Apple Pie Baked Bean recipe (34:06), and explains what exactly a Country Style Rib is (39:22). Malcom kicked my Crack Dip recipe to the moon (43:22). Arby's has a new "WAGYU" burger on the menu (46

On today's episode of the HowToBBQRight Podcast, Heath Riles is the Rib Champion OF THE WORLD (00:15), which is a LONG way from his DIY Stick Burner days (02:20). Malcom wants to know Heath's secrets (03:57), and we've decided On-Site judging is MUCH better than blind boxes (08:38). Should Memphis in May be back on The River next year (11:03)? His on-site judges ate the ENTIRE slab of Ribs (17:13), which reminds Malcom of his first pork judging experience (18:05). Malcom and Heath reminisce about the glory days of Internet BBQ Channels (21:39), and Heath talks about his new Retro Weber Kettle Grill (25:31). Heath spills the beans about his WORLD CHAMPION Rib recipe (36:37), and his latest recipe, Buffalo Rib Bites (39:00). Heath and Malcom have both built an empire around Youtube BBQ (43:11), and they're preparing for Memorial Day with amazing food (46:12). Malcom is still in love with his Nacho Machine (49:20). Heath caught the Cooler Thief at MiM red-handed (51:09), while Jamie made a bologna chub "Christma

On today's HowToBBQRight Podcast, we're feeding TWO families for Palmer Home this year (00:43), and preparing for a SCA Cookoff in Melbourne, AK in August (03:33). We loved being on our own "tent island" this year for MiM (07:56), though that didn't stop the thief that made away with Chell's cooler (10:20). I turned in a modified Chick-Fil-A sauce for the mustard sauce competition (15:30), and Wright on Que got us FIRST PLACE in Turkey (18:23). Mikey was a true Wing-Man with his perfect-score recipe (22:53), and we were all glad when the Nacho Machine made it through the night of thievery (25:24). Outlaw BBQ brought us some technically perfect chicken drums (26:45), and our Wagyu brisket and filets were probably too much for the judges to handle (31:06). We were able to hold over our bacon-wrapped stuffed shrimp (34:06) all the way through a severe weather warning (35:03). Kevin's Bison Ribeyes were just like Wagyu Beef (38:53), and I was officially declared "in charge" during the awards ceremony (41:34). Our

This week, we're gearing up to kick off our Palmer Home "Feed-A-Family" fundraiser (01:10), and Malcom's excited for a local contest we're helping coordinate (03:55). Malcom was officially declared the 2022 Margarita Master (06:53), which was still not as cool as the Nacho Machine we broke out again (13:10). Memphis In May Is FINALLY Here (16:25), and Malcom explains why he loves it so much (22:09). We remember that time I tried to 'manifest" a Killer Hogs Win (28:34), and the crazy tent neighbors we had last year (29:54). We hosted a guy who got FIRED from his volunteer position (31:43), and accidentally kidnapped a stranger that one time (32:58). Malcom explains how to be the best-prepared sightseer at the competition (35:16). Last week, Malcom drum-smoked a Porterhouse Steak (37:10) and doused it in his "Bacon Tallow" Butter (46:57). We made BBQ Grilled Chicken Sammiches for Mother's Day (50:00). I want to know what the difference between competition and backyard BBQ is (51:27), and Malcom reveals his TOP

This week on the HowToBBQRight Podcast, we're celebrating Cinco de Mayo here at Malcom's Shop (00:22), and holding our Annual Office Margarita Competition (02:50). Malcom used The Force and a Lightsaber in a recent TikTok video (07:06), and also tried out Mountain Dew's newest flavor in a margarita (07:47). Malcom is ALWAYS down for handouts from the Liquor Store (10:44), and Flamin' Hot Cheetos make fantastic crust on Chicken Wings (12:37). Malcom and I develop a sure-fire way to end all kid sleepovers (19:00). Malcom and Greg Rempe ended their BBQ Round-Table discussion on The BBQ Central Show (20:20). The "Red Meat Disease" would end Malcom's career (21:44), and we are in full force for our Annual Palmer Home Fundraiser (27:00). The Memphis Grizzlies have a GOOD chance of winning the 2nd round of the NBA Playoffs (30:03). I want to know if Malcom has tried Hot Dog Burnt Ends (34:39), and Kroger has been stocking Pork Belly (36:43). I found a super unique recipe on the Let's Get to Cookin' Community Page (4

This week on the HowToBBQRight Podcast, Malcom and I discuss the Memphis Grizzlies BIG win against the Timberwolves (00:20). Malcom made a Lemon Pepper Chicken Quarters (09:18), and I did a little research on the differences between White & Dark Meat (17:02). Malcom judged his first Crawfish Contest (23:35), and ate at a fancy-pants restaurant called Rizzuto's (36:45). Michael almost caused me to commit "scooter-cide" on our ride together (41:20). We're about to start a Giveaway for our Facebook Community (44:55), which has been providing some really cool ideas lately (45:40). Malcom's got a hankering for a Crawfish Boil after last weekend (50:35), and we're holding a Margarita Contest next week in honor of Cinco De Mayo (52:40). We're also mid-preparations for our annual Palmer Home Fundraiser (55:30). 

On today's episode of the HowToBBQRight Podcast, Malcom made some Lemon Pepper Chicken Quarters for a recipe coming soon (00:45), and he discusses the benefit of using a Vortex versus High Temp Pellet Grill smoking (01:44). He did some research and development on his newest seasoning (04:41), and boiling corn has never been more delicious thanks to a guy in Iowa (10:20). It's going to be interesting seeing how different crawfish judging is from judging barbecue (13:50), and we're eating good at a steakhouse outside of New Orleans, this weekend (19:01). I pick Malcom's brain about the best steak he's ever had at a restaurant (22:51). Swine Life and some of the guys around the office are practicing for WCBCC at Southaven Springfest (27:19), where Malcom got his start in Competition BBQ (28:00). There is a lot of "Showy-ness" to Competition BBQ, these days (37:30), and has come a long way from Malcom's Strawberry Shots (40:19).  A member of our Facebook Community turned a tractor combine into a bad-to-the-bone r

This week on the HowToBBQRight Podcast, Malcom and I talk about the Office Dip Contest going down today (00:21), and the recipes everyone is making for it (02:43). Malcom cooked an Easter Brisket this week, (09:45) which he paired with a homemade gravy (19:12). He's very particular about his plate arrangement (21:53), but we're going Coastal with our family Easter Celebration this year (24:20). We went to New Orleans, and got KICKED OUT of a concert last weekend (26:20). I got served chopped grass at a fancy restaurant (30:15). Still, we're headed back next week for the Metairie Crawfish Festival (32:15). Malcom and I remember classic Food Network shows (37:09). Be on the watch for a Chorizo Queso recipe to hit TikTok (44:58). We've got some surprises coming up soon (54:35), including our Second annual Margarita Office Contest (56:20).

On today's episode of the HowToBBQRight Podcast, Memphis In May is moving to Midtown this year (00:47), and there's a new Outlaw Pit on Malcom's wishlist (02:58). The latest and greatest Killer Hogs BBQ Sauce is now on the shelves (07:47), which formulates the age-old question about Mayonnaise shelf life (11:36). Malcom walks me through the process of bottling sauces and rubs (14:38), from finding a Co-Packer, to translating your recipe (18:41) and finally getting the new product on store shelves (28:34). We had a Fish Fry this weekend (31:18), with some easy and delicious Hush Puppies (35:02). Malcom insists he is still the Catfish KING (42:26). He's perfected his crispy wings on the Pellet Grill (44:07). Walmart is now OFFICIALLY the place to buy steaks (50:22). Is it possible to hold a turkey, post-cook, for TWO days (53:33)? Malcom's planning a BIG weekend in New Orleans (57:45).

This week on the HowToBBQRight Podcast, I had my 29th Birthday (again) (00:20), right before a HUGE storm (02:00). Malcom made some delicious Spicy Jalapeño Ribs (03:42) complete with jalapeño honey sauce (17:50). He spills the beans on his "Bone-Out" magic trick for ribs (21:00), which isn't nearly as impressive as the NEW Traeger Timberline XL that he cooked them on (24:35). The price tag on the Timberline is dwarfed by some grills I found online (34:07), though Malcom thinks he likes the Timberline's "Pop-N-Lock" feature too much to switch over (41:00). Malcom made me a beautifully rare steak for my birthday (43:22), and some loaded baked potatoes to go with it (47:25). I saw a Tiktok for pastrami crescent rolls (48:58), which Malcom thinks might go well in the Air Fryer (50:36). Malcom's got some exciting recipes on the works, so stay tuned (54:06).

On today's episode of the HowToBBQRight Podcast, our very first event of 2022 was a HUGE success (2:08), with the best hot dogs ever (8:32), Redneck Beignets (11:08), Traeger Steak & Rice Casserole, Pork Loin Sliders (12:20), Citrus Crawfish & Boiled Sweet Potatoes (20:53), World Championship Style Ribs (24:56), and Tri-Tip & Ribeye (27:16). People came from all over the country (29:22). We talk about the amazing Tuscan Pasta Salad, Brats & Hot Dogs Malcom and I made (38:22), and the delicious Tri Tip that he smoked like a Brisket last week (39:53). Tyler tells us about how cheap the meat in California is (49:00), and Malcom decides an Easter Brisket is on the calendar (51:30). We appear to have a spoon thief at home (57:20), and we're knee-deep in prep for Memphis in May (59:00).

The Shop-A-Versary Event is almost upon us (01:10), but that didn't stop Malcom from making some delicious recipes, including better-than-a-Krystal-burgers (05:28) and homemade pizza rolls (08:10), which got me wondering what Malcom's favorite King's Hawaiian recipe is (09:18). Malcom came dead last in the last office competition (10:50), which means he gets to pick the next one (12:47). We made some amazing potato skins this week (16:47), and the best Jambalaya ever to go with (18:28).  Someone shared the secret of getting fresh lamb locally (32:10), and Malcom clarifies a mistake he made last podcast (33:45). We talk about Redneck Margaritas and Malc's latest St Patrick's Day inspired drink (35:30), which makes me wonder if he's up for an "All-You-Can-Drink" style podcast (40:06). Malc's got a recipe in the works for a Deep-dish pizza (46:06), Which reminds me of my days working at Papa John's (50:22).

This week, Malcom laughs about quitting a job over Spring Break (00:24), and the weather better be MUCH BETTER for our Shop-A-Versary event (03:34). We all reminisce about old-school fair attractions (06:43). Malcom spills the beans about his Brisket Shepherd's Pie Recipe he made this week (11:00), and he gives a history lesson about the origins of Burnt Ends (26:30). Meat prices are SKYROCKETING (33:30), which may put a kink in any "Brisket Sundaes" Malcom might want to try (39:00). Does anyone open bags of Pellets with their teeth (44:20)? Malcom tells me what is on the horizon in the world of HowToBBQRight (52:06), starting with CT Pork Butts (58:07). 

This week on the HowToBBQRight Podcast, Malcom and I talk about our "catering job" (1:07), from our Charcuterie arrangement (8:20), to the Bourbon Brown Sugar Chicken Skewers (17:28), to the Street Tacos (21:34) and of course, the Tri-Tips (31:20). We talk sauce with our special guest, Brie Blackford from Elda's Kitchen (38:55). There was someone cooking up of some interesting meats on the Community Page, recently (59:05).

This week on the HowToBBQRight Podcast, Malcom and I just got back from Jamaica (00:28), and Malcom thinks salmon and lamb might not be so bad after all (01:43).  We talk about Malcom's latest Cajun-style recipes, including Mardi Gras Shrimp (11:23), King Cake Bread Pudding (18:24), Crawfish Rolls (23:57), and his version of a Hurricane (27:12). Malcom is ready to pull out his grillin' shoes, which Tyler says are making a comeback (30:08).  McDonald's has a new secret menu, which Mark ordered from the other day (32:17). Malcom has never tried a Filet-o-Fish (36:14). I want to know if Malcom has ever cooked a Tri-Tip like Brisket (40:07). Finally, we're rolling out the Red Carpet here at The Shop really soon (53:04).

On today's HowToBBQRight Podcast, Malcom's back on YouTube with a recipe for a Mississippi Pot Roast (01:50), which we used for a multitude of leftovers (07:57). He wants me to make him a list of all the meat he has in the freezer (14:38), which he recently added to. By a lot (17:30). He's got a great recipe for his new meat, though (19:00). I ask him about his predictions for the Super Bowl (21:55), and the foods he loves to eat while he watches it (24:45). Someone made a recipe for chili cheese chicken wings on the H2Q community page (34:40). Malcom's got a gourmet Valentine's dinner guaranteed to woo your boo (37:06), which is much better than the fondue restaurant we went to a few years ago (42:50). We're going on vacation for Love Day this year, followed by a grand Shop-a-versary in March (45:35). We've also officially signed up for Memphis in May this year (48:09).