This week on the HowToBBQRight Podcast, we talk about cancelling BBQ Contests – including Memphis In May (1:40) and Malcom’s brilliant solution to Football Season (3:00). Then Malcom remembers how difficult it is to get ready for a BBQ Contest (7:33) and the new “Rona Rules” for BBQ and Steaks Cooks (9:00). Then Malcom talks about sourcing and trimming meat for a BBQ Contest (14:11), explains exactly what a “Money Muscle” is on a pork butt (16:47) and raves about a Wagyu Eye of Chuck Steak from the Butcher Shoppe (19:19). Malcom tries to connivence me to cook his competition chicken (31:25), what it took to get the new BBQ Trailer ready (42:56) and Malcom’s Competition BBQ cooking timeline and procedures (47:55).

Competition BBQ Cancellations

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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Today on the HowToBBQRight Podcast, we’ve partnered with Schwank Grills to cut y’all a deal (00:12)! What is the GE Indoor Smoker, and what the heck are we grilling on it today (00:57)? Malcom threw down some delicious American Wagyu this last weekend (05:36), and GrillGrates new product helped us get the job done (12:57)... To go along with our weekend of perfect steaks, I whipped up a QUICK & EASY spinach artichoke dip (15:05)! Here’s the REAL reason why some peppers are hotter than others (17:18)... Malcom’s talked a lot about Primo Grills, but here’s how it ACTUALLY feels to fire one up (19:41)! Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (23:18)! When you’re looking to make your own sausage, here’s the casings you should consider before you do it (25:03). How long can you hold a rack of ribs for after you smoke them (30:14)? How was the food that came off the Indoor Smoker (32:07)? The catfish king is throwing down some catfish this weekend (34:04)...  

American Wagyu, Best Sausage Casings & Testing the GE Indoor Smoker

Today on the HowToBBQRight Podcast, we’ve partnered with  Schwank Grills to cut y’all a deal (00:12)! There has been some more drama in the BBQ social world (00:50)... Why won’t we be at Memphis in May (04:30)? There’s nothing quite like turning and burning some boneless skinless chicken thighs (08:16), and top it with some calypso sauce and pineapple slaw and you got yourself a killer jerk chicken sammich (23:49)! Malcom has some new ideas after that chocolate cobbler went viral (31:10)... Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (35:27)! Chesapeake’s in Gatlinburg might be Malcom’s new favorite steakhouse (36:15), and there’s just something about Buccee’s brisket that just hits different (42:21)! Baseball parks around the United States are all competing to have the best food, and here are some of the craziest ones (48:12). What is the best way to reheat a pork butt (57:20)? How long is it safe to reheat and eat leftover BBQ (59:39)? Can you add raviolis to a seafood boil  (1:01:10)? You asked, and we answered: here’s Malcom’s TOP injections for competition cooking (1:03:10). Finally, we close out with gearin’ up for a weekend of cookin’ and plans for a crawfish care package (1:06:19)!

Buccee’s BBQ, Jerk Chicken Sandwich & The Best Ballpark Foods

  Today on the HowToBBQRight Podcast, we’ve partnered with Schwank Grills to cut y’all a deal (00:26)! Malcom had a BLAST down at the Beast & Brews wild game cookoff (01:22), where the guys whipped up some KILLER wild boar bacon (05:50), and some DELICIOUS drinks to go with it (10:50)! When you're cookin' up a burger, how do YOU like it cooked (16:46)? Here's some of the secrets of WHY your pellet grill goes ablaze during your cook (22:16)... Easter is HOPPIN' in fast this weekend (24:13)! Can you inject a pre-smoked ham (27:20)? Malcom loves smoking crab legs on the pellet grill (29:50), and here's how he does it (36:10)! Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (38:14)! Here’s how Malcom sources wood for his smokers (39:02). Is making your own charcoal worth the long process (44:55)? Can you REALLY taste different flavors of wood, when smoking meat (47:48)? Malcom doesn’t recommend smoking a strip loin like a brisket… but here’s how you should be smoking them (50:52)! This is the difference in smoking a brisket for a competition versus smoking a backyard brisket (52:41). What is rib bacon (54:52)? Would Malcom recommend a Pit Boss or Recteq Pellet Grill (58:24)? What’s up next at HowToBBQRight HQ (1:00:13)?  

Wild Game Cookoff, All The Easter Food & Best Woods for Smoking Meat

Today on the HowToBBQRight Podcast, we’ve partnered with Schwank Grills to cut y’all a deal (00:28). Tyler got himself a BRAND NEW Primo (02:30)! What’s the difference between an aioli and mayonnaise (04:56)? When you’re reverse searing meat, do you need to let it rest in-between sears (09:55)? The NCAA Men’s Basketball tournament is going down in Memphis (13:29)... Malcom got his first gobbler this past week, and he fried up some Bang Bang Turkey for Buck Junkies (17:20). Malcom’s new Family Style Pork Loin recipe (20:29) went GREAT with his Mashed Taters (30:32) and the Whiskey Glazed Carrots (32:45)! Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (35:58)! What’s there to do in Grand Rapids, Michigan (42:55)? Join the Let’s Get to Cookin’ Community for future giveaways (51:26). What’s a ‘Smoke-a-Fried’ Deviled Egg (52:35)? Malcom think Braised Pork Shank has gotta be delicious (57:58)... What does Malcom think about Blue Plate’s ‘Sandwich Spread’ (1:00:52)? Malcom is cooking his first contest of the year this coming weekend (1:04:37)...

Resting Meat, Easter Sides & Family Dinner Pork Loin Recipe

Today on the HowToBBQRight Podcast, we’ve partnered with Schwank to cut y’all a deal on some KILLER grills (00:15). It’s almost time for grilling season… which means it’s time to talk ribs (01:34)! Malcom’s done PLENTY of sweet ribs, but he couldn’t BELIEVE how good Gyro Hero is on them (07:30). HexMill sent Malcom some grinders, and he’s been feeling REAL fancy (08:50). I want to know how well the Primo Grill handled charring up those ribs (11:20)...  What should go in your rib wrap (16:48)? Since Greek style ribs were such a hit, Malcom might have to take a crack at a Mexican style rib next (25:45). When you’re in search of a rack of ribs, here’s how to spot the BEST ones at the store (30:40)! The Butcher Shoppe has a new brand of rib that is OUT OF THIS WORLD (33:40)! Looking for a new grill? Primo Ceramic Grills has you covered! (38:01). Our “camping” trip was nothing short of a success (38:38), and Malcom got to shake off his rusty propane grill skills on some burgers (40:45)! Blue Plate Mayo is the superior burger condiment (45:43). Here’s the REAL story behind the infamous Thousand Island Dressing (50:14). This is when you HAVE TO smoke a brisket hot and fast (53:36). Finally, we close out with gearing up for our Easter Community giveaway and a weekend of grillin’ & chillin’ (59:52)!

Competition BBQ Cancellations

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