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This week on the HowToBBQRight Podcast, learn how to make the perfect Southern sweet tea for your next backyard BBQ, cookout, or picnic with Luzianne Tea (00:00). Y'all be sure to check out the Hogs for the Cause giveaway in our community (00:45). Last week was a DISASTER for our pick'em league (02:50)... We've tried all kinds of foods, but chitlins are one thing we can FOR SURE live without (04:40)... Malcom shares his new killer shrimp roll recipe (08:35). We also fired up the grill for chili dogs with some MASSIVE hot dogs courtesy of our buddy Luke (13:35)! Malcom cooked up some incredible lamb this past weekend, and it was some of the BEST lamb we've ever had (18:50)! When there's leftover BBQ or other meat in the fridge, do you ALWAYS reheat it (32:10)? I whipped up some homemade chicken and dumplings this weekend, and they were KILLER (35:20)! Shoutout to everyone who competed in the American Royal BBQ competition this past week (41:10). Weber is unveiling its BRAND NEW live-fire grill this weekend at Al Frugoni's Open Fire Meat Up (45:40)! Y'all shared the Tim Tam Slam with us in the community, and we're putting it to the test this weekend (47:20). Wingstop came out with a new wing flavor, and we are OUT on this one (49:10)... If you're competing in the Anything Pickle ancillary BBQ competition, here are some pickle recipe ideas that MIGHT just help you bring home the win (53:10)! Luke shared his Mississippi pot roast quesadilla recipe in the community, and they looked AWESOME (56:55).

Introducing She Escaped the Unthinkable and Chose Her Own Beginning from The Oprah Podcast. Follow the show: The Oprah Podcast BUY THE BOOKS! I Choose My Beginning: A Story of Courage and Activism https://amzn.to/4j14o11 The Last Girl: My Story of Captivity, and My Fight Against the Islamic State https://amzn.to/4dwNaVF Nadia Murad was just 21 when ISIS attacked her village in northern Iraq. She was taken captive and endured unimaginable abuse before she escaped and went on to become one of the world's most powerful voices for survivors of genocide and wartime violence. A Nobel Peace Prize laureate and human rights activist, Nadia first shared her experience in her bestselling memoir, The Last Girl. Now, in her new book, I Choose My Beginning, she explores what it means to move forward and build a life beyond her past. Oprah and Nadia talk about the difference between surviving and healing and why she continues to speak out for the victims of the Yazidi genocide who are still missing. Nadia also opens up about finding love, getting married and creating a life that includes both her activism and her own happiness. Human rights lawyer Amal Clooney joins the conversation to talk about their work together seeking justice for ISIS crimes against the Yazidi people. 00:00:00 - Welcome Nadia Murad, author of “I Choose My Beginning” 00:05:40 - Why she chose to speak out 00:08:52 - Nadia wanted to rescue her niece 00:12:00 - Winning the Nobel Peace Prize 00:15:00 - Perceptions of survivors 00:18:00 - Online criticism 00:20:50 - Why Oprah admires Nadia 00:23:20 - Meeting Amal Clooney 00:27:00 - Cases for Yazidi women 00:31:30 - What Amal learned from Nadia 00:35:30 - Life in the refugee camp 00:37:35 - Falling in love 00:41:30 - Thousands of Yazidi people still missing 00:43:45 - The aftermath of war 00:51:00 - Nadia declined an operation 00:53:50 - Survival is not the end 00:56:00 - Building a new life Follow Oprah Winfrey on Social: https://www.instagram.com/oprahpodcast/ https://www.facebook.com/oprahpodcast/ https://www.instagram.com/oprah/?hl=en https://www.facebook.com/oprahwinfrey/ DISCLAIMER: Please note, this is an independent podcast episode not affiliated with, endorsed by, or produced in conjunction with the host podcast feed or any of its media entities. The views and opinions expressed in this episode are solely those of the creators and guests. For any concerns, please reach out to [email protected].

This week on the HowToBBQRight Podcast, discover how to make the perfect Southern sweet tea for your next backyard BBQ, cookout, or picnic with Luzianne Tea (00:00). Y'all be sure to check out the Hogs for the Cause giveaway in our community (00:52). We weren't doing great in the College Football Pick 'Em League last week, and we're not doing much better this week (06:00)... It's FINALLY chili season, so you already KNOW what BBQ chili recipe we're cooking up this weekend (09:00). The Jack Daniel's World Championship Invitational Barbecue was an absolute BANGER of an experience (13:00)! Malcom shares his newfound passion for cooking KILLER fondant potatoes (19:50). We stopped in Corinth, Mississippi, for some classic Southern slug burgers, and they were just as good as ever (21:00). Shoutout to Jay Craig from Outlaw BBQ for making the absolute TREK to The Jack (27:00). Congratulations to everyone who competed at The Jack, but a HUGE shoutout to SmellaQue for making HISTORY as one of only two women to win the Jack Daniel's World Championship BBQ competition (29:00)! After all the fun wrapped up, KCBS-style competition BBQ judging began, and boy, was it tough (34:20). When it comes to competition BBQ, The Jack is THE place for BBQ desserts, and the entries were UNBELIEVABLE (42:20)... If you want to run your Backwoods smoker above 275 degrees, here's how to get those higher cooking temperatures (49:00). Shoutout to Goldee's BBQ in Texas for earning its first Michelin star (52:20)! Malcom shares his easy homemade pickled red onion recipe (55:50). How many hamburger buns do you need to serve 25 pounds of pulled pork at your next BBQ? (58:25)

This week on the HowToBBQRight Podcast, discover the perfect sweet tea for your next cookout, BBQ, or picnic with Luzianne Tea (00:00). Y'all be sure to check out the Hogs for the Cause giveaway in the community (00:33). We're NOT doing so hot in the community pick'em league this year (02:25). The Royal was an absolute blast (05:50). We stopped at the Golden Ox for an incredible steak dinner (15:11). An espresso martini is a GREAT way to end the night, but this drink might be even better (21:00). We finally tried Dave's Hot Chicken, and it was… alright (23:25). If y'all have never tried Casey's gas station breakfast pizza, you haven't LIVED (28:00)! The BBQ Hall of Fame ceremony was absolutely phenomenal (30:50). We stopped at Scheels before heading home, and it was GREAT (43:00). I'm picking Malcom's Brain for his new five-hour pork butt method (46:15). What's the difference between kiln-dried and air-dried wood for BBQ and smoking meat (53:00)? Shoutout to Jennifer in the community for her killer wing method that we're going to try (58:10)! We're gearing up to head to The Jack this weekend (1:01:40).

This week on the HowToBBQRight Podcast, Tyler has it smelling GOOD in here with these 0-400 wings (00:14)! We're talking crispy chicken wings, game-day BBQ, and why the viral 0-400 method might be the perfect way to cook wings for football season. When it comes to football food around here, Rotel cheese dip reigns SUPREME (08:00). Malcom shares his top tips for making the PERFECT hot dogs for your next football game or tailgate (13:01). Y'all gotta give the Hormel "Gathering" Tray a try at your next get-together (19:45). What are the BEST guilty-pleasure football foods for game day (24:45)? Chelle is back from the ACE Hardware Show, and it was an absolute blast (27:18), while Malcom got to play Mom while she was out of town (37:44). Malcom shares his absolutely KILLER chicken Parmesan recipe that you need to try (42:40). We're heading out soon to the American Royal for Malcom's Hall of Fame induction (50:30). We are NOT doing so hot in the Pick'em League as of late (57:02)... But we told y'all Ole Miss was gonna win (58:20)!

This week on the HowToBBQRight Podcast, if you're looking for the perfect sweet tea for your next cookout, BBQ, or picnic, Luzianne Tea has you covered (00:00). We're diving right in with Arby's Steak Bites (00:50) and how Malcom would recreate them at home (09:00). Y'all be sure to check out the Hogs for the Cause giveaway in the community (13:17)! Malcom is not doing so hot in our Community Pick'em League (15:45)... The BIGGEST college football game of the year is coming up this weekend, and Oxford might be burned to the ground (17:45). Malcom whipped up some new Mississippi Meatballs this week, and they were KILLER (22:50). Tyler broke out his new Pickle Grilled Cheese recipe, and they turned out GREAT (28:40). You've heard of people robbing banks, but what about stealing brisket (34:20)? I pick Malcom's brain about the Chicken Alfredo dinner he whipped up this week (37:25). Are Zero-to-400 Wings REALLY that good (46:00)? Meatloaf is great as it is, but Smoked Turkey Meatloaf might just be next level (51:23)... ThermoWorks came out with a new thermometer, and we're looking forward to testing it out (53:00). Got leftover Texas Twinkie filling? Here are some recipes to use it up (56:30)! Mikey's Bean Dip is great, but putting it on a hot dog makes it SO much better (1:01:40). Got a caster wheel that fell off your smoker? Here's what to do (1:04:40).

This week on the HowToBBQRight Podcast, if you're looking for the perfect sweet tea for your next cookout, BBQ, or picnic, Luzianne Tea has you covered (00:00). College football has OFFICIALLY kicked off (00:44)! We're gearing up for a giveaway for Hogs For The Cause coming up next week (07:30). EVERYONE was cooking up some ribs this past weekend in the community (09:40). Tyler whipped up a gas station buffalo chicken dip, and it was absolutely KILLER (14:52). Malcom dropped his brand-new Cubano Slider recipe that's a SURE HIT at your next get-together (19:44). Arby's brought back their steak bites, and we're down to give 'em a shot (27:50). Southern Living released their 'Best New BBQ Restaurants' list, and we've got some new places to check out (34:40). The Indiana State Fair announced their winner for Best Taste, and we might just have to give the S'mork a try (44:32). Weber announced their new smart charcoal kettle, and it seems… interesting (49:20). If you're looking to smoke fajitas, here's how you get it done (51:45). When it comes to bacon, are most of us cooking it too hot (56:30)?

This week on the HowToBBQRight Podcast, if you're looking for the perfect sweet tea for your next cookout, BBQ, or picnic, Luzianne Tea has you covered (00:00). Labor Day weekend is FINALLY here, and Malcom is ready for college football, dove hunting, and plenty of good food (00:43)! Malcom had his fantasy football draft this past weekend, and he thinks he came away with a pretty solid team (04:40). Football season means WING SEASON, and our brand-new Killer Hogs Wing Seasoning has officially dropped (07:28)! Tyler whipped up a KILLER Buffalo Snack Mix using the new Wing Seasoning, and it might be the perfect football snack (10:53). Michael cooked up some steaks this weekend, and they turned out GREAT (14:45). Cuisinart recently recalled certain grill brushes, so if you're still cleaning your grill with a metal wire brush, it might be time to ditch it (19:30). Memphis in May is sanctioning BBQ competitions again, including a new competition in Collierville aimed at entry-level competition BBQ teams (22:14)! Dove season opens this weekend, and Malcom is READY to get back in the field (26:40). Malcom breaks down the full opening-day dove hunt menu and everything he's cooking for Dove Season 2026 (32:50). When smoking BBQ, which matters more: clean, thin blue smoke or steady cooking temperatures (37:20)? Do BBQ binders actually affect smoke ring formation or smoke penetration (40:44)? We've got a BUNCH of upcoming BBQ festivals, competitions, and events where y'all can come hang out with the HowToBBQRight crew (42:30)! Everyone knows Texas-style brisket is cooked low and slow, but what happens when you cook pork ribs using the same low-and-slow BBQ method (48:09)?

This week on the HowToBBQRight Podcast, if you're lookin' for the perfect sweet tea for your next cookout or picnic, Luzianne Tea has you covered (00:00). Malcom is BACK after being away from the podcast for a few weeks, and we're catching up on everything he's been up to (01:30)! After being laid up for a while, Malcom got back in the kitchen and whipped up some BBQ egg rolls that turned out absolutely KILLER (04:22). Our College Football Pick'em League has officially kicked off inside the Let's Get to Cookin' Community, and we're breaking down how you can get in on the action (12:15). Fantasy football draft season is FINALLY here, and luckily for Malcom, everybody else is bringing the food this year (16:30). That leads us into the ultimate fantasy football food discussion: what dishes are absolute MUST-HAVES for draft night and game day (19:25)? I'm making Buffalo Chicken Meatball Sliders this weekend, and they're shaping up to be one heck of a football food (23:34). Buffalo Wild Wings has also brought back a few fan-favorite menu items, so naturally, we've gotta go try 'em (28:00). We tried cooking bacon in the air fryer for the first time, and let's just say... we weren't impressed (30:20). We also catered a community golf event last week and may have finally PERFECTED our BBQ baked beans recipe (36:30). If you haven't eaten at Junior's in Hernando, Mississippi, you need to put it on your list (44:40). Malcom is still getting around with his walker and cane, and he's slowly getting used to life as an old man (47:00). Zaxby's has a new white sauce out, and we're looking forward to giving it a try (49:50). We've cooked plenty of chicken wings with a Vortex, but throwing a wok over one takes kettle grilling to a whole new level (54:00). And if you've got two picanhas on hand, Malcom breaks down two completely different ways to cook this incredible cut of beef (55:50)!

This week on the HowToBBQRight Podcast, if you're lookin' for the perfect tea for your next picnic, Luzianne Tea has got you covered (00:00). Y'all loved the Community Pick'em League last year, so this year we're running a brand-new one—but for COLLEGE football (00:46)! Mikey takes a deep dive into the history of Buck Junkies (04:30). Mikey's made all kinds of dishes, but this one took a turn for the worse (09:00)... Other than being a part of Buck Junkies, Mikey is our resident AWARD-WINNING wing cook (11:50). If you're lookin' to cook up award-winning wings, here's how to get it done (20:00). Mikey takes a moment to talk about all the grills he's got in his arsenal at home (25:45). Y'all have heard Malcom talk about Mikey's easy gumbo, but here's EXACTLY how to make it yourself (34:20). Other than being a great cook, Mikey's also got some viral drink recipes, including his new 'Malibu Sunrise' (46:40). Lookin' for an easy tailgate breakfast? Give these Cinnamon Roll Pigs in a Blanket a shot next time (50:01)! Down South, making gravy is a rite of passage, but here's how you can make gravy just as good as your granny used to make (54:00). I pick Mikey's brain about his absolutely delicious refried bean dip recipe (59:17). I've got a great banana pudding recipe, but this Peanut Butter Banana Pudding recipe might just have me beat (1:05:00)...

This week on the HowToBBQRight Podcast, we're talking about the perfect tea for your next cookout, the latest BBQ adventures, competition costs, and plenty of tips for making better barbecue. Luzianne Tea has you covered (00:00). Malcom is still at home recovering, so things are going to be a little different around here for a while (00:42). Which ketchup is the KING of all ketchups? We put some of the biggest names to the test (05:00). We got to try some oxtail products courtesy of Les BBQ Company, and they were absolutely KILLER (11:06). Mark just took a trip to Indiana for a Live Fire event, and it was an absolute BLAST (14:38). We've all had chicken salad before, but adding bacon is an absolute GAME CHANGER (28:30). Mark has been on the road for barbecue competitions A LOT lately, and boy, is it expensive (30:40). Mitten BBQ Supply recently hosted its anniversary BBQ bash (34:20), and Mark cooked up a whole hog that turned out PERFECT (39:06). Mark shares his go-to Boursin cheese sauce that's guaranteed to please a crowd (46:17). When it comes to comeback sauce, what exactly IS comeback sauce? We break down this Southern favorite (48:06). If you've got a brisket cooking at 194°F and it's already probe tender, what should you do? (50:00). Finally, Mark has figured out how to get that perfect brisket texture… on a rib (55:13).

This week on the HowToBBQRight Podcast, looking for the perfect tea to serve at your next cookout? Luzianne Tea has you covered (00:00). Y'all have been crushing it in the Porter Road community giveaway—thank you for all the support! (00:44) This past weekend, Malcom decided to take on Mr. Chen at his own game and cook up his best homemade Chinese food yet (06:33). Malcom shares his homemade crab rangoon recipe that's guaranteed to be a crowd-pleaser (17:30). Everyone orders the classics at a Mexican restaurant, but the next time you're there for margaritas, don't skip the ribeye steak (23:45). Looking for the best budget-friendly cuts of meat? Here's how to get the most value for your money (26:26). We've cooked plenty of inexpensive cuts over the years, but smoked pig feet might be a first for us (30:45). SPAM just released a brand-new hot dog, and we have to give it a taste test (37:27). What's the best burger to make at home? We break down our favorite burgers, toppings, and cooking methods (46:15). We've got some news to share soon, and the podcast may be taking a short break (53:35).

This week on the HowToBBQRight Podcast, looking for the perfect tea to serve at your next cookout? Luzianne Tea has you covered (00:00). We're gearing up for a brand-new giveaway in the Let's Get To Cookin' Community, and we want to know: what's the most underrated cut of meat? (00:45) The Fourth of July National Hot Dog Eating Contest has come and gone, and Joey Chestnut has once again cemented his status as the GOAT of competitive hot dog eating (05:30). We cooked an INSANE amount of food for the Fourth of July, and it was absolutely worth it (08:40)! Malcom whipped up his "Rub 'Em and Run 'Em" ribs, and they might just be our new favorite way to cook ribs (13:37). I share my cheeseburger sliders recipe that's sure to give White Castle a run for its money, especially with some Blue Plate on em' (19:01). The day after the Fourth of July, Malcom cooked up some picanha steaks, and they practically melted in your mouth (21:40). We shared our Sun Tea recipe, and boy, did we catch some flak for it (27:06). Pork steaks might just be the BEST bang for your buck when it comes to buying meat at the grocery store (31:25). Looking for a new favorite appetizer? Give these Boursin cheese bites a try (34:00)! The big UFC fight happened this past week, and boy, was it a letdown (37:00). We found some chuck eye steaks in the freezer, so y'all KNOW we had to whip up some killer beef sliders (39:06). Malcom shares his new favorite technique for making jalapeño poppers (42:01). If you've ever bought take-and-bake cookies and thought they were too small, here's how to turn them into giant cookies that everyone will be asking you to make again (44:24). Looking for new rib flavor ideas? Here are some combinations that are SURE to bring big flavor to your next cookout (48:16). If you're looking to watch your figure, here's how to cook pork loin so it tastes just like pork butt (51:08). Malcom tried his hand at homemade Chicago-style hot dogs, and he knocked them CLEAN out of the park (53:00)!

This week on the HowToBBQRight Podcast, looking for the perfect tea to serve at your next cookout? Luzianne Tea has you covered (00:00)! The biggest BBQ holiday of the year, the 4th of July, is almost here, and Malcom is cookin' up a whole case of ribs (00:45). Y'all ask for it every year, and this week we're sharing the ORIGINAL Bullfrog recipe that'll get you hoppin' (06:37). We've all done some wild things in college, but drinking out of a garbage can might just take the cake (10:22)... Does anyone else secretly treat potlucks like they're competitions in disguise (13:40)? When it comes to 4th of July side dishes, these are the must-have recipes on our table every year, and you can't forget to bring the Blue Plate (15:40). Malcom shares his favorite recipes that are guaranteed to take your 4th of July BBQ to the next level (20:42). You won't believe how many hot dogs are eaten every 4th of July across America (29:37)... We eat a lot of food around here, but it's nothing compared to what competitive eaters put themselves through to prepare for an event (33:55)... Once the cookin' is done, here's what Malcom has planned for the biggest BBQ weekend of the year (39:45). Be sure to check out the brand-new community giveaway and share your BEST 4th of July recipes with us (42:30)!

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).