On HowToBBQRight Podcast this week, we talk about kicking off season 2 with a video podcast. We taking about what we’ve been cooking over the holidays (2:12) and how Malcom cooked the best beef tenderloin he’s ever cooked (3:52). Malcom talks about his new stick burner, The Jambo, and the briskets he’s been cooking (13:03). The deal Cosco has on a case of briskets (16:22) We talk about how Malcom got his pork belly skin crispy (18:59). Then we talked about Cold Weather Cooking (28:21) which Malcom admits a southern boy isn’t the best person to ask. Then we get to important stuff and talk about What we’re cooking for Superbowl and some recipe ideas for the big game (34:10).

This week Malcom and I talk about his Creole Shrimp Dip recipe and Spicy Sausage & Cheese Balls. Then we talk about all of Malcom's 48 different videos and recipes he did this year. 

This week Malcom and I talk about our class we did at BBQ Island in Tempe, AZ last weekend (2:48) and how we stumbled upon the best BBQ joint in Arizona, Little Miss BBQ (14:05). We talked about The Butcher Shoppe in Pensacola, FL and how they have the best meat around (23:22). Malcom explains what kind of meat he has drying in the beer fridge (24:15). And then we dive into how Malcom cooked one delicious Prime Rib for the recipe this week (27:00). Then we talk about giving food as Christmas gifts – especially Hams, Smoked Cheese and Smoked Nuts (45:58).

This week we plan our BBQ Class at BBQ Island (0:30) and talk about why Prime Rib is one of Malcom’s favorite things to cook on the smoker (1:55). Then we recap Thanksgiving and Malcom talks about smoking a deep fried turkey breast (3:22), his smoked ham for Thanksgiving (7:50) and Chell’s Pecan Pie (14:25). Then we talk about building a great stock… and figure out the difference between stock and broth (9:45). Then Malcom talks about Duck Camp cooking – especially the suckling wild hog (17:01). And we get into getting the Beefer setup and cooking on it for the first time. (23:30). Then we talk about how to Winterize Smokers and Grills (37:12) and how to get your equipment ready for winter.

Malcom and Rachelle talk about the White Chocolate Bread Pudding Recipe (2:10) and the Spatchcocked Turkey Recipe (8:30). Filming the Turkey video on the coldest day ever (17:40). We talked about our experience cooking at the World Food Championship in Orange Beach, AL this past week (22:45). We talked about Malcom’s newest grill, The Beefer. And how Emily got to compete in The Beefer Challenge (42:08). Then we go into planning for your Turkey cook and what you need to start doing today for Thanksgiving next week (48:50). And what we’re cooking for Thanksgiving (56:45) And you can always find out where to direct your Smoked Turkey Recipes towards Mark & Jay (8:36).

Malcom & Rachelle Reed from HowToBBQRight.com talk all about the Turkey Recipe they did this week (3:00). Then we talk about preparing for your Holiday Cooking and how to cook multiple meats at once (21:15). Then Malcom shares his advice on managing big cooks for your Holiday cooking (46:38) and cooking Turkeys on electric smokers (43:20)

Malcom & Rachelle Reed from HowToBBQRight.com talk about the upcoming BBQ Class in Tempe, AZ. And we talk about our BBQ Experiment and everything we know about carryover in meat. We talk about holding butts in a dry cooler - and great BBQ Gift ideas. 

Malcom & Rachelle Reed from HowToBBQRight.com talk all about cooking Elk Steaks and other wild game. 

This week on the HowToBBQRight Podcast, Malcom and Rachelle talk about the Competition Rib that Heath Riles cooked for our recipe this week. We talk about Malcom's newest smoker addition "The Jambo" and his plans for seasoning it this weekend. We also talk about Operation BBQ Relief and the work they are doing in FL.

Malcom & Rachelle Reed from HowToBBQRight.com talk about what they cooked this week and BBQ YouTube videos. And they tell stories about how they got started (and the equipment used) doing their own HowToBBQRight videos.