This week on the HowToBBQRight Podcast, we’re STUFFED after our inner office pie contest (00:14)! Up next is our Best Sandwich contest, and we dive into what the ultimate sandwich option might be (07:54). Malcom is still struggling in our Let’s Get to Cookin’ Community Pick’em League (12:21)... Last week, we headed down to the Royal Oak Invitational, and it was an absolute blast (16:53)! On the way home, we couldn’t resist stopping by Buc-ee’s for some breakfast (24:27). Now that the weather’s finally cooling off, it’s officially chili season (29:13). We talk about why the Primo Grill could be your next favorite backyard smoker (37:11), and how y’all have been winning contests with that White Chicken Chili recipe (37:53)! If you’re making chili this year, don’t skip our BBQ Chili Crackers to go with it (38:48). Chili is loved nationwide, so we explore all the different ways it’s made across the country (40:35). Malcom also shares exactly how he builds his perfect bowl of chili (46:14). Brent from the community took Malcom’s Touchdown Taters and kicked them up a notch (48:54). Next time we make Lasagna Soup, we’re swapping in mozzarella pearls for that perfect cheesy bite (50:24)! We also answer some great BBQ questions — should you dry brine ribs overnight if you’re short on time (53:13)? Is there a thermometer that alerts you when temps drop too low (54:52)? Plus, we discuss how to get the best smoke flavor on turkey legs and thighs (57:02). And to wrap it up, we’ve got a brand-new Asian-style hot sauce that we can’t wait to try (59:08)!
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1:05:19
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1:05:19
North Dakota Steakhouses & Brisket vs. Beef Cheeks
This week on the HowToBBQRight Podcast, Malcom’s getting his butt kicked in the Pick’em League (00:14), and the competition is heating up fast. We kick things off by giving a big shoutout to everyone who competed at The Jack this past weekend (03:23). We’re also announcing our brand-new Let’s Get To Cookin’ Community Giveaway — tune in to find out how you can enter to win some awesome prizes (05:00). Malcom just got back from a North Dakota waterfowl hunt, and he’s got some stories about the incredible steakhouses and wild game eats he found up there (08:26). Got a leftover baked potato? We share some of our favorite ways to turn it into something next-level (19:41). Then we dive into why the Primo Grill might be your next favorite backyard cooker (23:19). Tyler cooked up a Lasagna Soup that blew everyone away (24:02), and he shares a few stories — and surprises — from his trip to Dollywood(28:55). Malcom sets the record straight — yes, he’s still making plenty of new BBQ videos (37:27). We also get into a big debate: why beef cheeks might just be better than brisket for smoking (39:16). Plus, Malcom weighs in on whether it’s a good idea to rest a Boston Butt on the grill after shutdown instead of using a cooler (43:54). Todd posted his Bananas Foster Old Fashioned, and it looked absolutely incredible (46:30). We also answer some listener questions: Can you use AP seasoning as a dry brine (48:12), what should you do if strong winds are messing with your grill temps (51:39), and is it normal for a pork loin to have a pink hue after cooking? (53:46)
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58:26
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58:26
In’s and Out’s of Starting a BBQ Restaurant feat. Meat Dave BBQ
This week on the HowToBBQRight Podcast, we’re fired up to welcome back our good buddy Dave Williamson — AKA Meat Dave — for another mouthwatering episode (00:14)! He’s got big news: Dave just opened a BRAND NEW restaurant (01:10)! Now that he’s running the show, we had to ask — is Dave still out front slinging BBQ like the good ol’ days (11:43)? And what’s it really like selling BBQ in a bar setting — is it harder or easier (15:35)? Dave also drops his famous Mac n’ Cheese recipe, and it was passed down by a good friend of ours (22:15)! When it comes to seasonings, Dave knows his stuff (27:26). We talk about why the Primo Ceramic Grill might just become your new favorite backyard cooker (33:40), and how Malcom and Dave’s lunch at Bain’s BBQ was straight-up deliciousda (34:23). Dave also traveled down to Key West to defend his BBQ festival title (40:01), and yeah… Peanut Butter Jelly RIBS are officially a thing (45:06)! He’s cooked on all kinds of smokers, but RecTeq is still Dave’s go-to (49:13). We also dive into the current state of the California BBQ scene (52:58), and we wrap things up with a look at how Dave is balancing comedy with the restaurant biz (57:17).
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1:04:07
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1:04:07
Ambassador BBQ Crawl , Drum Smoker Tips & The BEST Cuts of Wagyu
This week on the HowToBBQRight Podcast, we’re packing up and heading to Mountain Home, Arkansas, for Ark-tober Fest (00:20)! Malcom’s not doing so hot lately in our Let’s Get To Cookin’ Community Pick’em League (04:10)... Last weekend, we hosted our Ambassador BBQ Crawl and it was an absolute blast (08:07)! If you ever find yourself in the Memphis area craving authentic Texas-style BBQ, make sure to stop by Bain’s BBQ — it’s a must-try (24:01). After wrapping up the crawl, we took a trip down to Venice, Louisiana and enjoyed some killer fish and drinks (26:30)! We’ve all tasted pineapple flavors on ribs... but have you ever seen someone wrap an entire rack of ribs around a pineapple? (32:38) Wild stuff. If you’re craving a classic pulled beef sandwich, what’s the best cut of beef to use? We break it down (36:01). We also share why the Primo Ceramic Grill could be your new favorite backyard cooker (37:45), and why we’re seriously craving some more fresh tuna (38:30). Cooking on a drum smoker for the first time? Here are our top tips for beginners who want to master the drum (41:36). Why is everyone suddenly using maple syrup in their injections and wraps? We’ve got thoughts (45:55).Thinking about buying Wagyu beef for the first time? Here are the top cuts to look out for (47:11). If your pellet grill shuts off overnight while cooking a pork butt, what should you do? We’ve got answers (51:13). And finally, if you want to serve brisket for dinner on Friday, but save the burnt ends for Sunday, how do you pull it off? (53:45).
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58:03
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58:03
Poke Bowls, Pork Prices & Pitmaster Hot Takes
This week on the HowToBBQRight Podcast, Malcom's had a tough run in our pick ‘em league—but the Vikings have been looking great lately (00:14)! Nothing beats a classic BBQ plate, and Malcom put together a killer spread this past weekend (02:40). Everyone loves a good sausage and cheese plate at a party, but we’re sharing the top-secret sauce that will take yours to the next level (06:49). Plus, our Blue Plate BBQ Sauce concentrate finally came in and it tastes absolutely killer (12:45). Malcom made his very first poke bowl this week, and it might just become a new family favorite (15:22). We’re diving into some of the dumbest BBQ hills you’re willing to die on, get ready for some hot takes (26:26)! In a few months, we’re heading to Hondo, Texas, to hang out at Al Frugoni’s Live Open Fire Meetup and it’s going to be a blast (33:25). If you’re curious about the best time to buy pork or beef, we’re breaking down the seasonal trends to help you score the best deals on meat (36:05). Thinking about getting a Buffalo Chopper? We’re sharing our honest thoughts on whether it’s actually worth the investment (41:47). We also break down why the Primo Ceramic Grill might be your next go-to cooker (46:20), and why the Buttula remains one of our all-time favorite BBQ tools (47:02). If you’re running your Big Green Egg at 250°F but your internal temps are spiking, here’s what might be going wrong and how to fix it (48:25). Only have a 14” kettle grill? No problem, we’re sharing tips to help you cook up mouthwatering ribs on it (50:13). And finally, we all love beef short ribs, but here are a few creative ways to take them to the next level (51:48)!
Welcome to the HowToBBQRight Podcast with Malcom & Rachelle Reed. Here we talk all about our weekly YouTube recipes, what we’re grilling at the house, tips and tricks for grilling and our competition BBQ contests.
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