On today’s episode of the HowToBBQRight Podcast, Memphis In May is moving to Midtown this year (00:47), and there’s a new Outlaw Pit on Malcom’s wishlist (02:58). The latest and greatest Killer Hogs BBQ Sauce is now on the shelves (07:47), which formulates the age-old question about Mayonnaise shelf life (11:36). Malcom walks me through the process of bottling sauces and rubs (14:38), from finding a Co-Packer, to translating your recipe (18:41) and finally getting the new product on store shelves (28:34). We had a Fish Fry this weekend (31:18), with some easy and delicious Hush Puppies (35:02). Malcom insists he is still the Catfish KING (42:26). He’s perfected his crispy wings on the Pellet Grill (44:07). Walmart is now OFFICIALLY the place to buy steaks (50:22). Is it possible to hold a turkey, post-cook, for TWO days (53:33)? Malcom’s planning a BIG weekend in New Orleans (57:45).

The Co-Packing Process, Mississippi White Sauce & Southern Fried Fish

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)! We have been CRAZY busy this past week (01:06), and we took a trip down to Royal Oak and had a BLAST (07:06)! Malcom’s been enjoying his new FLAME SABER a little too much (11:46)... Charcoal and lighter fluid have STEADILY made their way to the top of the BBQ fuel ladder (13:33), but tumbleweeds are slowly starting to get up there with them (19:11). We were SURROUNDED by all kinds of BBQ masters down at Royal Oak (20:51). Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (29:07)! We had some awesome craft beer at a local brewery near Atlanta (29:53). Does mayo belong in your breakfast (31:18)? We’re catering for 350 people for the Palmer home today (33:18)! Here’s the REAL reason why the rest makes your meat taste SO MUCH BETTER (42:11)! Malcom’s gearing up to cook that camel here real soon (48:52). Here’s how we keep ALL of our BBQ accessories stored and ready to go at home (50:06)!  Finally, we’re gearing up for our upcoming Burger Contest and Malcom’s cooking for me this weekend (53:59)...

Royal Oak Charcoal & Catering BBQ for the Masses

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)...  

The Co-Packing Process, Mississippi White Sauce & Southern Fried Fish

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