This week on the HowToBBQRight Podcast we talk with Shane & Lawson Linn from Townsend Spice & Supply all about creating your own rub recipe (1:28) and how you can get it bottled - both for personal use and to sell (6:40). We talk about how to make sugar-free or diet-restricted rubs (2:09) and what you can expect to spend bottling your own recipe (8:04). The most expensive ingredient (14:41), why Chinese Garlic is the best in the world (15:01) and the hottest pepper they use in their rub manufacturing (21:10). We talk about what to expect when you get your first sample (26:46), how expensive labels can be (29:00) and UPC codes (32:28). Then we talk about Townsend Spice & Supply’s upcoming SCA Steak Contest (37:57) and what to expect when you come to Arkansas to cook a steak (49:10).

How to Develop & Sell Your Own BBQ Rub

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)! I pick Malcom’s brain ALL ABOUT his new MOUTH WATERING Birria Rib Recipe (00:57) just in time for Cinco De Mayo (17:17)! It’s time to welcome in our guest, Nick Bauer from Primo Grills (21:20)! What exactly is ‘Empire’ as a company (23:12)? How did Primo first get into the ceramic grill business (30:10)? When you’ve got a grill as great as Primo, you’ve gotta make some EVEN BETTER accessories to go with it (37:20)! What’s Nick’s go-to recipe on the Primo (39:40)? If you’re looking for a long cook, here’s how long you can expect that Primo to keep going through the night (41:06). Nick drops some top-secret info on us straight from Primo HQ (43:20)... What does it take to make an American Made ceramic grill (46:27)? Go to ‘The Jack’ if you want a good deal on a Primo (51:48). Malcom thinks the ‘oval design’ of the Primo is genius (53:40)! Nick’s rotisserie wing recipe is too easy not to try (57:30)!  When Empire acquired Primo Grills, how did the BBQ world react (59:35)? Go to these events if you want to checkout the food coming off of Primo Grills (1:04:22)... Where will Primo be ten years from now (1:11:08)? Here’s our picks for some of the BEST countries to go get your grub on (1:17:20)!

Talkin’ BBQ with Primo Nick

Today on the HowToBBQRight Podcast, we’ve partnered with  Schwank Grills to cut y’all a deal (00:12)! Even though we aren’t competing it Memphis in May, the month will still be super busy (01:16)! The burger competition is gonna be great, but Tyler wants to do a slider eating contest (07:16)! Malcom will be in Grand Rapids for a meet and greet (11:14). Malcom wanted to try something new with this tri-tip (12:40), but the rest is one of the most vital steps (21:24). It’s tricky to slice a tri-tip, so here’s some pro tips (22:44). What is the best method to cook a tri-tip (25:30)? Malcom will be throwing down a camel tenderloin in his near future (28:26)... This is Malcom’s go-to Horseradish Cream Sauce (32:52)! I want Malcom to cook something special this weekend (35:52)… How does Buccee’s smoke their brisket (39:45)? Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (42:06)! How do you keep your seasonings from clumping up (42:53)? Can you get BITE THROUGH skin on a smoked whole chicken (47:23)? I pick Malcom’s brain about some rib smoking pro-tips (53:37)! If you’re entering an EXTREME SANDWICH competition, give THIS a shot (58:21)! Here’s how you cook up that burnt ass chicken on a pellet grill (1:00:39). What’s the WEIRDEST thing you’ve ever seen mayo get put on (1:03:30)? If you’ve got some candied jalapenos laying around, try some of these recipes (1:08:16).  Finally, there are some local BBQ competitions coming up, and we’re heading out for a weekend of cookin’ (1:10:11)!

Resting Meat, Rib Cooking Tips & BBQ Tri-Tip Recipe

Today on the HowToBBQRight Podcast, we’ve partnered with  Schwank Grills to cut y’all a deal (00:12)! We got down on the GE Profile Indoor Smoker last week: here’s our thoughts on it (01:12). Malcom and I had a BLAST on the ‘Shootin the Que’ podcast with Heath Riles (04:34)! Malcom charred up a KILLER lamb (05:52), using the ingenious oval designed Primo Ceramic Grill (12:51)! Next time you’re cooking up a rack of lamb, ditch the mint sauce and whip THIS up instead (18:36). Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (25:25)! What are our FAVORITE midnight snack recipes (26:10)? Can you marinate chicken for TOO long (28:49)? Malcom’s Bang Bang Turkey recipe might be the BEST way to cook wild turkey EVER (30:50)! We all love butter, but here’s where its cousin margarine REALLY comes from (33:37)! Why is brown butter the best kind of butter (37:12)? This is how you smoke a pork butt over hot coals (39:58)… How should you go about cooking a top tip sirloin roast (44:04)? Is Sam’s Club meat actually high quality (46:54)? This is how you thaw out a 12lb brisket (51:03). You just can’t beat those dang colossal dogs (53:11)! Malcom cooked up a NEW SPIN on a CLASSIC meatball (57:13)! Finally, we’re gearing up for a new  Let’s Get to Cookin’ community giveaway and a weekend FULL of cooking new recipes (1:03:00)!

Sam’s Club Meats, Brown Butter & The SECRET to Grilled Lamb

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)!

How to Develop & Sell Your Own BBQ Rub

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