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 when he chooses not to use his GrillGrates (55:45). I give Malcom a rapid-fire GrillGrate Q&A (57:02).

Malcom Reed's How To BBQ Right Podcast

GrillGrates, Grillin’ with Spam & Coffee Chili Rub Recipe

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 competitions (43:00), and Tyler demands to know why we aren’t fans of real maple syrup (44:10).  We talk about the latest Monday Night Wing recipe (48:35), and the blue cheese sauce he made for it (53:31).

Grillin’ with Coffee & Talkin’ Outlaw Smokers

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)?

The Unofficial BBQ Rulebook

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 is excited to talk about some of the whiskeys sold at Jack Daniels’ HQ (40:35) and our favorite mixed drinks from them (46:28).

Pulled Pork Breakfast, Frozen Ribs & Talkin’ The Jack w/ Jed

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 Grill (40:57). Malcom and I wonder which grills can get the most done (44:01). Recently, we’ve been cooking a lot of overnight pellet grill Pork Butts (46:19), and really considering this technique to give the best results (49:37). Malcom cooked dove last weekend (52:44), which we coupled with some Old Fashioned Deer Roll-Ups (56:05). Malcom’s planning on hunting some more doves (1:00:05), right after the Hernando Water Tower Festival Rib Cook-Off. (1:00:34)

Flat Top Grillin', Sweet Mustard Fire Slaw & Dove Hunting

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).

Nacho Cheese, Fantasy Football & Lemon Pepper Wing Recipe

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).

Smokin' & Grillin' & Interviewin' wit AB

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).

Chicken Rotel Spaghetti, Steak Flights & Over-Seasoning Meat

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).

Hot Ones, Tailgating and Malcom’s Birthday

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).

Talking BBQ with Rylee Wright the Steak Princess

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 week on YouTube, Malcom cooked a massive italian-inspired barbecue sandwich (36:22), and he wants to make an in-depth sausage grinding video (41:40). The guys have been using Malcom’s Sausage Seasoning on Butts recently (42:30). I take shots at Tyler’s taste buds again (45:42). Malcom and I are the only two people on the planet who enjoy boiled peanuts (46:45), and he’s cooked them during a crawfish boil before (48:19). Boiled peanuts make a great laxative (49:20). Malcom also wants to shoot a recipe about making chicharrones (51:37). Finally, we talk about what we have coming up in the future (54:39).

Smoke on the Mountain 2021 feat. Swine Life BBQ

Boiled Peanuts, Gas Station Foods & BBQ Meatball Subs

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 feedback on the new “Ranch Water” cocktail on TikTok (30:36), and he made a new cocktail straight outta Disney World (32:10). Malcom spills the beans about his drink of choice at a BBQ contest (36:51), and he tells Tyler and I about his most treasured drink recipe (39:00). Malcom will only drink IPAs if it’s presented to him (42:05), and he ain't no wine sipper (43:19). He is always trying to hide Tequila shots from me (36:34). We discuss various liquors we aren’t allowed to drink anymore (48:05), and I used to make a dangerous cocktail that will knock your socks off (51:19). We all tell stories about the wonders of drinking responsibly (53:11). Malcom gives his super secret recipe for Carolina Gold Crockpot Meatballs (56:00), and Malcom and I ended up with more casserole dishes than we bargained for at our wedding (58:32). Malcom explains why he isn’t a fan of lasagna noodles (59:02), and why he loves a Memphis staple side dish (1:01:00).

Fourth of July, Deep Sea Fishing & Malcom’s Favorite Drinks

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 week (30:30). All the grocery stores are running out of meat (34:02). Malcom is throwing down his new recipe for Independence Day this year (34:20), and he made a classic take on slaw for a Short Video (40:08). Is Fourth of July THE barbecue holiday (44:00)? I want to know what sides Malcom is looking forward to devouring for the Fourth (48:06). The first time I made Potato Salad for Malcom he got upset with me (53:23). 

S4EP18 Auphonic Edited Audio

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 want to know about the ‘Malcom Bomb’ Hot Wings Mark cooked on YouTube (53:20), and he tells us what all goes on his favorite eating rib (54:50). Mark’s new video is his Daddy’s famous fried catfish recipe (56:01), and finally, we have some laughs about disliking something our spouses cook (58:32). 

Out the Smoke, Wiener Fest 2021 & Beef Tallow feat. Swine Life BBQ

Malcom and Rachelle Reed from HowToBBQRight.com talk about barbecue, grilling and all things delicious.

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Malcom Reed's How To BBQ Right Podcast

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