HowToBBQRight

This week on the HowToBBQRight Podcast, we're switching things up at the office and sipping on Luzianne Unsweet Tea for a change (00:00). Our Community Playlist Giveaway has officially wrapped up, and y'all submitted some absolute wildcards this time around (04:09). Malcom had a great Father's Day and got a brand-new wok to break in (09:22). Looking for the best squash side dish? Here's how to take fresh squash to the next level (16:36). Malcom loves a good tomato pie, but this unique tomato pie recipe is a little different from the classic version (22:33). Mark Williams brought us fresh cucumbers, so Malcom made homemade pickles—and they turned out absolutely delicious (25:50). Want to make the perfect BBQ bologna? Here's our step-by-step guide to smoking a bologna chub (33:48). Food Network is launching a brand-new show called Pitmasters, featuring several incredible BBQ cooks we know (40:30). Need an easy meal for a guys' trip? Here's how to impress everyone with an amazing cook in under 3 hours (45:09). How many times can you reuse charcoal before it's time to throw it out? (47:50) Butter-injected baked potatoes might be the ultimate baked potato upgrade—here's why you need to try them (49:50). Should you buy a vertical or horizontal pellet grill? We break down the pros and cons (52:16). Love gyros? Cooking gyro meat taco-style on the flat top might be the best way to enjoy them, of course with a little Blue Plate tzatziki sauce on the side (56:10).

This week on the HowToBBQRight Podcast, looking for the perfect tea for your next cookout? Luzianne Tea has you covered (00:00)! Y'all are really getting into our second round of the BBQ Playlist Contest (00:43). If you heard about a restaurant called Wok Star, BBQ probably wouldn't be the first thing you'd expect to find on the menu (06:34). Malcom's video teaching Guga how to cook the perfect picanha is finally out, and y'all are loving it (10:15). Father's Day is coming up this weekend, and Malcom's plan is to do absolutely nothing (15:50). Grilling at a condo? Here's how to make food cooked on a shared grill taste even better than what comes off your grill at home (20:28). JBS is shutting down several beef processing facilities, and cattle prices don't appear to be improving anytime soon (23:50). Y'all know we love desserts around here, so these viral Banana Pudding Brownies are definitely next on our must-try list (26:43)! Everyone wraps their pork butts, but what about finishing one in a Dutch oven (29:00)? Michael shared a recipe for Jalapeño Cheddar Stuffed Meatballs, and they looked absolutely incredible (31:15). If you've frozen jalapeños for jalapeño poppers, can you put them straight on the grill from frozen (32:30)? There are plenty of ways to cook ribs, but is it worth wrapping them in parchment paper before foil to finish them off (35:40)? Pulled pork takes Poutine to a whole new level… only thing missing was some good old Blue Plate Mayo (38:40)! We've had baked beans every way imaginable, but adding pineapple to them is a first for us (42:30).

This week on the HowToBBQRight Podcast, looking for the perfect tea for your next cookout? Luzianne Tea has you covered (00:00)! Ole Miss is absolutely dominating college baseball right now, and we break down their incredible run (00:45). If you missed our community playlist competition in the past, here's another chance to win some awesome prizes (04:30)! Shoutout to Peg Leg Porker for sending us a killer bottle of bourbon (06:40)! We catered the Rolling Thunder Charity Event last week, and it was an absolute blast from start to finish (09:00). Y'all know Malcom has always been a big fan of American Skins pork rinds, but he's got a brand-new favorite hookup to share (13:44). Malcom reveals his go-to method for making the best bacon for breakfast every time (18:04). We've never met a bad hot dog, but Tyler somehow managed to find one this past weekend: maybe some good old Blue Plate Mayo could have saved it (23:43)... Chefs across America have ranked the best hot sauces of 2026, and we're sharing our thoughts on the list (27:34). Walmart has started rolling out Copa Cut steaks, and we're on a mission to track them down and give them a try (31:50)! Planning a nacho bar? We discuss the best meat options for building the ultimate plate of loaded nachos (35:23). If you're using the snake method for smoking ribs, how much wood is too much wood (39:37)? We're gearing up to catch the Dierks Bentley Band this weekend, so be sure to keep an eye out for us (44:05)!

This week on the HowToBBQRight Podcast, looking for the perfect tea for your next cookout? Luzianne Tea has you covered (00:00). Malcom finally made it into the BBQ Hall of Fame (00:52)! Kevin from The Butcher Shoppe made a big business decision (03:20). A few weeks ago, Malcom cooked up some BBQ pork tenderloins, and they turned out incredible (04:48). Plus, he shares his delicious White Sauce Coleslaw recipe that pairs perfectly with any BBQ meal (14:46). You've probably had Luzianne Tea before, but you've never tried a Luzianne Peach Palmer (16:20)! Tyler and Malcom took a trip to Miami to film with Guga, and it was an absolute blast (20:12). Miami is known for its amazing food, and while the sandwiches were great, they definitely could have used some Blue Plate Mayo (26:06). By now, you've probably seen the Hot Dog video on Guga's channel, and it was definitely an interesting experience (31:00). Malcom has eaten at plenty of steakhouses, but none of them come close to El Toro Loco (36:15). Apocalypse BBQ might just be the best BBQ restaurant in Miami—if not all of Florida (47:30). Guga managed to change Malcom's mind about sous vide cooking, and it may be the best way to cook chicken (56:00). Inspired by the trip to Miami, Malcom created his own version of a Brazilian-style charcuterie board (1:01:56).

This week on the HowToBBQRight Podcast, looking for the perfect tea for your next cookout? Luzianne Tea has you covered (00:10). We're on location in Miami hanging out with our good friend Guga Foods (00:33)! Our first day in Miami was absolutely beautiful, and we had a blast exploring Calle Ocho (01:52)! We are heading over to El Toro Loco Steakhouse to check out some of the most premium meats at great prices (05:15), and Guga shares his favorite dishes on the menu (08:01). Malcom also stopped by The Better Taco in Calle Ocho, where he got to try some of the best tacos in Miami (10:15)! Is this the best BBQ restaurant in Florida (13:28)? What is Malcom's all-time favorite thing to cook in the BBQ world (15:55)? How big is the pork BBQ scene in Miami (20:20)? Malcom and Guga discuss their favorite mayonnaise, and why Malcom believes it should be Blue Plate Mayo (21:45). Guga shares his go-to local Miami dish (24:40), along with the most overhyped food trends in the city (25:45). Everyone knows how Malcom feels about sous vide cooking, but Guga may have completely changed his mind (27:50). Which foods benefit the most from sous vide cooking (31:19)? Finally, Guga shares his insider tips for getting the most out of your sous vide setup (36:00).