HowToBBQRight

This week on the HowToBBQRight Podcast, if you're looking for the perfect sweet tea for your next cookout, BBQ, or picnic, Luzianne Tea has you covered (00:00). Labor Day weekend is FINALLY here, and Malcom is ready for college football, dove hunting, and plenty of good food (00:43)! Malcom had his fantasy football draft this past weekend, and he thinks he came away with a pretty solid team (04:40). Football season means WING SEASON, and our brand-new Killer Hogs Wing Seasoning has officially dropped (07:28)! Tyler whipped up a KILLER Buffalo Snack Mix using the new Wing Seasoning, and it might be the perfect football snack (10:53). Michael cooked up some steaks this weekend, and they turned out GREAT (14:45). Cuisinart recently recalled certain grill brushes, so if you're still cleaning your grill with a metal wire brush, it might be time to ditch it (19:30). Memphis in May is sanctioning BBQ competitions again, including a new competition in Collierville aimed at entry-level competition BBQ teams (22:14)! Dove season opens this weekend, and Malcom is READY to get back in the field (26:40). Malcom breaks down the full opening-day dove hunt menu and everything he's cooking for Dove Season 2026 (32:50). When smoking BBQ, which matters more: clean, thin blue smoke or steady cooking temperatures (37:20)? Do BBQ binders actually affect smoke ring formation or smoke penetration (40:44)? We've got a BUNCH of upcoming BBQ festivals, competitions, and events where y'all can come hang out with the HowToBBQRight crew (42:30)! Everyone knows Texas-style brisket is cooked low and slow, but what happens when you cook pork ribs using the same low-and-slow BBQ method (48:09)?

This week on the HowToBBQRight Podcast, if you're lookin' for the perfect sweet tea for your next cookout or picnic, Luzianne Tea has you covered (00:00). Malcom is BACK after being away from the podcast for a few weeks, and we're catching up on everything he's been up to (01:30)! After being laid up for a while, Malcom got back in the kitchen and whipped up some BBQ egg rolls that turned out absolutely KILLER (04:22). Our College Football Pick'em League has officially kicked off inside the Let's Get to Cookin' Community, and we're breaking down how you can get in on the action (12:15). Fantasy football draft season is FINALLY here, and luckily for Malcom, everybody else is bringing the food this year (16:30). That leads us into the ultimate fantasy football food discussion: what dishes are absolute MUST-HAVES for draft night and game day (19:25)? I'm making Buffalo Chicken Meatball Sliders this weekend, and they're shaping up to be one heck of a football food (23:34). Buffalo Wild Wings has also brought back a few fan-favorite menu items, so naturally, we've gotta go try 'em (28:00). We tried cooking bacon in the air fryer for the first time, and let's just say... we weren't impressed (30:20). We also catered a community golf event last week and may have finally PERFECTED our BBQ baked beans recipe (36:30). If you haven't eaten at Junior's in Hernando, Mississippi, you need to put it on your list (44:40). Malcom is still getting around with his walker and cane, and he's slowly getting used to life as an old man (47:00). Zaxby's has a new white sauce out, and we're looking forward to giving it a try (49:50). We've cooked plenty of chicken wings with a Vortex, but throwing a wok over one takes kettle grilling to a whole new level (54:00). And if you've got two picanhas on hand, Malcom breaks down two completely different ways to cook this incredible cut of beef (55:50)!

This week on the HowToBBQRight Podcast, if you're lookin' for the perfect tea for your next picnic, Luzianne Tea has got you covered (00:00). Y'all loved the Community Pick'em League last year, so this year we're running a brand-new one—but for COLLEGE football (00:46)! Mikey takes a deep dive into the history of Buck Junkies (04:30). Mikey's made all kinds of dishes, but this one took a turn for the worse (09:00)... Other than being a part of Buck Junkies, Mikey is our resident AWARD-WINNING wing cook (11:50). If you're lookin' to cook up award-winning wings, here's how to get it done (20:00). Mikey takes a moment to talk about all the grills he's got in his arsenal at home (25:45). Y'all have heard Malcom talk about Mikey's easy gumbo, but here's EXACTLY how to make it yourself (34:20). Other than being a great cook, Mikey's also got some viral drink recipes, including his new 'Malibu Sunrise' (46:40). Lookin' for an easy tailgate breakfast? Give these Cinnamon Roll Pigs in a Blanket a shot next time (50:01)! Down South, making gravy is a rite of passage, but here's how you can make gravy just as good as your granny used to make (54:00). I pick Mikey's brain about his absolutely delicious refried bean dip recipe (59:17). I've got a great banana pudding recipe, but this Peanut Butter Banana Pudding recipe might just have me beat (1:05:00)...

This week on the HowToBBQRight Podcast, we're talking about the perfect tea for your next cookout, the latest BBQ adventures, competition costs, and plenty of tips for making better barbecue. Luzianne Tea has you covered (00:00). Malcom is still at home recovering, so things are going to be a little different around here for a while (00:42). Which ketchup is the KING of all ketchups? We put some of the biggest names to the test (05:00). We got to try some oxtail products courtesy of Les BBQ Company, and they were absolutely KILLER (11:06). Mark just took a trip to Indiana for a Live Fire event, and it was an absolute BLAST (14:38). We've all had chicken salad before, but adding bacon is an absolute GAME CHANGER (28:30). Mark has been on the road for barbecue competitions A LOT lately, and boy, is it expensive (30:40). Mitten BBQ Supply recently hosted its anniversary BBQ bash (34:20), and Mark cooked up a whole hog that turned out PERFECT (39:06). Mark shares his go-to Boursin cheese sauce that's guaranteed to please a crowd (46:17). When it comes to comeback sauce, what exactly IS comeback sauce? We break down this Southern favorite (48:06). If you've got a brisket cooking at 194°F and it's already probe tender, what should you do? (50:00). Finally, Mark has figured out how to get that perfect brisket texture… on a rib (55:13).

This week on the HowToBBQRight Podcast, looking for the perfect tea to serve at your next cookout? Luzianne Tea has you covered (00:00). Y'all have been crushing it in the Porter Road community giveaway—thank you for all the support! (00:44) This past weekend, Malcom decided to take on Mr. Chen at his own game and cook up his best homemade Chinese food yet (06:33). Malcom shares his homemade crab rangoon recipe that's guaranteed to be a crowd-pleaser (17:30). Everyone orders the classics at a Mexican restaurant, but the next time you're there for margaritas, don't skip the ribeye steak (23:45). Looking for the best budget-friendly cuts of meat? Here's how to get the most value for your money (26:26). We've cooked plenty of inexpensive cuts over the years, but smoked pig feet might be a first for us (30:45). SPAM just released a brand-new hot dog, and we have to give it a taste test (37:27). What's the best burger to make at home? We break down our favorite burgers, toppings, and cooking methods (46:15). We've got some news to share soon, and the podcast may be taking a short break (53:35).