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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College Baseball World Series, Country Style Ribs & Wagyu Flat Iron
This week on the HowToBBQRight Podcast, getting to and from Omaha was the worst experience we've ever had (00:22), but once we finally arrived, we were ALL OVER some delicious Ball Park Food (05:00). Nebraskans were much friendlier than people in our area (11:21). The Ole Miss Rebels WON against the Arkansas Razorbacks (12:05). Malcom made us “Gourmet” Microwave Cheeseburgers (15:25), despite his near-DISASTER while preparing Father’s Day Brunch (18:23). He made the BEST Sweet Onion Gravy I’ve ever tasted (26:04). Malcom bought fireworks that are almost TOO BIG to use (30:36), and our office “4th Of July” Celebration is going to have ALLLL the sides (32:40). We answer YOUR Burning BBQ-based questions, from Pulled Pork with bark (40:20) to Beef VS. Pork Country-Style Ribs (51:15). The Palmer Home Fundraiser is in FULL blast (54:35), and we're still getting prepped for the Townsend Rib Cookoff in August (56:10).
Blackstone Grilling, Mayo as a Binder & Smoked Beef Tenderloin Recipe
On this week's HowToBBQRight Podcast, we're hosting a BIG party for the top 5 donors in our Palmer Home Campaign (00:25), and we're helping put on Townsend Spice and Supply's SCA Steak Cook-Off (02:44), which will feature a "Middle of the Pack" cookoff for two lucky teams (03:50). Malcom wanted a Smoked Beef Tenderloin for Father's Day (07:08), and I want to know if Mayo is an appropriate binder (11:46)? What is the trick for smoking the perfect Beef Tenderloin (13:50)? How many people can ONE Beef Tenderloin feed (18:08)? Why are Red Wine Mushrooms the BEST mushrooms ever (19:25)? Malcom and I are headed to Omaha to see the big Ole Miss showdown (22:51). Is the "Sides Chick" shirt unisex (24:50)? Malcom reminisces about his first time eating the heart of an animal (26:49), and discusses his dreams of opening a "Ranger Danger" racetrack (30:25). Malcom made the best “Run-Em & Rub-Em” Ribs (34:17), with some OG Bacon Baked Beans to ride with them (38:58) and some delicious Southern Potato Salad (41:23). We accidentally meal prepped some delicious Philly Cheesesteaks (45:23) and Breakfast Tacos, AKA “Meat Torpedos” (48:44). Malcom wants to know what kinds of Ballpark foods I'm looking forward to (51:03), and we can't believe it's HOTTER in Omaha than it is in Mississippi (52:04). Malcom talks about his BIG Father's Day plans for this year (53:21).
Open Fire Cooking, Grilling Hacks & Trying the NEW Arby’s “Wagyu”
On today’s episode of the HowToBBQRight Podcast, we offer up a chance to have a VIP experience with Malcom (00:38), discuss the brand new trout division in Townsend Steak Cookoff (01:54), and local events hitting our area (04:58). The Viral Grinder sandwich makes a return to the Podcast (07:28) which reveals Malcom's Blackstone Grinder Idea (09:06). From there, we go in depth about Open Fire grills (12:02), specifically the Argentine Grill from our friends at Crank It Up Grills (13:52). Malcom and I talk about the differences between dry aging and wet aging (25:00), and why that 19-Day Dry Age Tri-Tip was so delicious (30:19). We offer our thoughts on ceramic grills (41:12) . Malcom tried the new Arby's Wagyu Burger, and he needs to show Arby's a thing or two about how to cook a wagyu burger properly (47:06). We check in on our Facebook Community and offer some advice on Brisket storing and the BEST way to heat up Baby Back ribs (53:30). From there, we wrap up with Malcom’s upcoming trip to see the Viking’s Football Game, The Community Steak Contest, and the Sides Chick Demo this weekend (1:04:32).
Bloody Marys, Apple Pie Baked Beans & BBQ Pork Grinder Sandwich Recipe
On today’s episode of the HowToBBQRight Podcast, we officially unveiled our new Podcast merch (00:17), and the chance to come kick it with Malcom has OFFICIALLY started (02:18). We found our new favorite Bloody Mary mix (05:10), and I want to know what Malcom’s perfect Bloody Mary recipe is (07:15). Malcom kicked off Memorial Day with a BBQ Pork Grinder recipe (10:26), and I want to know if a grinder is really just a sandwich (16:25)? Mark, from Swine Life BBQ, made us some amazing Milk Cow Steaks (21:44). We took the HowtoBBQRight crew to a Memphis Red Birds game (23:17). This Summer is the summer of Frozen Drinks (23:42). Malcom finally got around to trying Sugarfire Smokehouse in St. Louis (26:53), and hilarity ensued when we got around to trying an Escape Room (30:21). Malcom “spills the beans” about that viral Apple Pie Baked Bean recipe (34:06), and explains what exactly a Country Style Rib is (39:22). Malcom kicked my Crack Dip recipe to the moon (43:22). Arby’s has a new “WAGYU” burger on the menu (46:42), and Malcom is pretty sure I’m trying to settle a life insurance policy on him (49:56). There is a delicious Berry Cobbler coming soon to a TikTok near you (51:14), and we’re hosting a Father’s Day Steak Contest on our Facebook Community Page (53:28).
Talkin’ BBQ with Rib Champion Heath Riles
On today’s episode of the HowToBBQRight Podcast, Heath Riles is the Rib Champion OF THE WORLD (00:15), which is a LONG way from his DIY Stick Burner days (02:20). Malcom wants to know Heath’s secrets (03:57), and we’ve decided On-Site judging is MUCH better than blind boxes (08:38). Should Memphis in May be back on The River next year (11:03)? His on-site judges ate the ENTIRE slab of Ribs (17:13), which reminds Malcom of his first pork judging experience (18:05). Malcom and Heath reminisce about the glory days of Internet BBQ Channels (21:39), and Heath talks about his new Retro Weber Kettle Grill (25:31). Heath spills the beans about his WORLD CHAMPION Rib recipe (36:37), and his latest recipe, Buffalo Rib Bites (39:00). Heath and Malcom have both built an empire around Youtube BBQ (43:11), and they’re preparing for Memorial Day with amazing food (46:12). Malcom is still in love with his Nacho Machine (49:20). Heath caught the Cooler Thief at MiM red-handed (51:09), while Jamie made a bologna chub “Christmas Vacation” style (54:58). We’re getting closer and closer to our “Feed A Family” fundraiser (58:00), and Heath is competing in a few more BBQ Competitions, this year (1:00:06).
Winning THREE Trophies at Memphis in May 2022
On today's HowToBBQRight Podcast, we’re feeding TWO families for Palmer Home this year (00:43), and preparing for a SCA Cookoff in Melbourne, AK in August (03:33). We loved being on our own “tent island” this year for MiM (07:56), though that didn’t stop the thief that made away with Chell’s cooler (10:20). I turned in a modified Chick-Fil-A sauce for the mustard sauce competition (15:30), and Wright on Que got us FIRST PLACE in Turkey (18:23). Mikey was a true Wing-Man with his perfect-score recipe (22:53), and we were all glad when the Nacho Machine made it through the night of thievery (25:24). Outlaw BBQ brought us some technically perfect chicken drums (26:45), and our Wagyu brisket and filets were probably too much for the judges to handle (31:06). We were able to hold over our bacon-wrapped stuffed shrimp (34:06) all the way through a severe weather warning (35:03). Kevin's Bison Ribeyes were just like Wagyu Beef (38:53), and I was officially declared “in charge” during the awards ceremony (41:34). Our ribs were torn apart by the blind box judges (45:10), but we got some amazing beer from “the Butter Man” from Minnesota (53:13). We narrowly avoided a sewage-smelling disaster on Saturday (55:09). We’re about to film a Memorial Day Grinder Sandwich recipe (57:53), and Chris from the H2Q Community won our “Best Rib Picture” contest on Facebook (1:00:10).
Kicking Off WCBCC ‘22, Backyard vs. Competition BBQ & Smoked Tomahawk on the Drum
This week, we’re gearing up to kick off our Palmer Home “Feed-A-Family” fundraiser (01:10), and Malcom’s excited for a local contest we’re helping coordinate (03:55). Malcom was officially declared the 2022 Margarita Master (06:53), which was still not as cool as the Nacho Machine we broke out again (13:10). Memphis In May Is FINALLY Here (16:25), and Malcom explains why he loves it so much (22:09). We remember that time I tried to ‘manifest” a Killer Hogs Win (28:34), and the crazy tent neighbors we had last year (29:54). We hosted a guy who got FIRED from his volunteer position (31:43), and accidentally kidnapped a stranger that one time (32:58). Malcom explains how to be the best-prepared sightseer at the competition (35:16). Last week, Malcom drum-smoked a Porterhouse Steak (37:10) and doused it in his “Bacon Tallow” Butter (46:57). We made BBQ Grilled Chicken Sammiches for Mother’s Day (50:00). I want to know what the difference between competition and backyard BBQ is (51:27), and Malcom reveals his TOP SECRET formula for PERFECT Competition Ribs (54:25). We have a whole selection of Bloody Mary mixes to try while we’re in the booth (55:16).
Hot Dog Burnt Ends, Flamin’ Hot TikToks & Cinco de Margaritas
This week on the HowToBBQRight Podcast, we’re celebrating Cinco de Mayo here at Malcom’s Shop (00:22), and holding our Annual Office Margarita Competition (02:50). Malcom used The Force and a Lightsaber in a recent TikTok video (07:06), and also tried out Mountain Dew’s newest flavor in a margarita (07:47). Malcom is ALWAYS down for handouts from the Liquor Store (10:44), and Flamin’ Hot Cheetos make fantastic crust on Chicken Wings (12:37). Malcom and I develop a sure-fire way to end all kid sleepovers (19:00). Malcom and Greg Rempe ended their BBQ Round-Table discussion on The BBQ Central Show (20:20). The “Red Meat Disease” would end Malcom’s career (21:44), and we are in full force for our Annual Palmer Home Fundraiser (27:00). The Memphis Grizzlies have a GOOD chance of winning the 2nd round of the NBA Playoffs (30:03). I want to know if Malcom has tried Hot Dog Burnt Ends (34:39), and Kroger has been stocking Pork Belly (36:43). I found a super unique recipe on the Let’s Get to Cookin’ Community Page (42:47), and I rapid-fire some fan questions to Malcom (44:41). We’re hosting a Rib Competition on the Community Page (47:58). We are in knee deep in preparation for Memphis in May that’s NEXT week (50:30)!
White Meat vs. Dark Meat, Crawfish Season & Lemon Pepper Chicken Quarters
This week on the HowToBBQRight Podcast, Malcom and I discuss the Memphis Grizzlies BIG win against the Timberwolves (00:20). Malcom made a Lemon Pepper Chicken Quarters (09:18), and I did a little research on the differences between White & Dark Meat (17:02). Malcom judged his first Crawfish Contest (23:35), and ate at a fancy-pants restaurant called Rizzuto’s (36:45). Michael almost caused me to commit “scooter-cide” on our ride together (41:20). We’re about to start a Giveaway for our Facebook Community (44:55), which has been providing some really cool ideas lately (45:40). Malcom’s got a hankering for a Crawfish Boil after last weekend (50:35), and we’re holding a Margarita Contest next week in honor of Cinco De Mayo (52:40). We’re also mid-preparations for our annual Palmer Home Fundraiser (55:30).
The History of Southaven Springfest, Vortex Grilling & BBQ Meal Prepping
On today’s episode of the HowToBBQRight Podcast, Malcom made some Lemon Pepper Chicken Quarters for a recipe coming soon (00:45), and he discusses the benefit of using a Vortex versus High Temp Pellet Grill smoking (01:44). He did some research and development on his newest seasoning (04:41), and boiling corn has never been more delicious thanks to a guy in Iowa (10:20). It’s going to be interesting seeing how different crawfish judging is from judging barbecue (13:50), and we’re eating good at a steakhouse outside of New Orleans, this weekend (19:01). I pick Malcom’s brain about the best steak he’s ever had at a restaurant (22:51). Swine Life and some of the guys around the office are practicing for WCBCC at Southaven Springfest (27:19), where Malcom got his start in Competition BBQ (28:00). There is a lot of “Showy-ness” to Competition BBQ, these days (37:30), and has come a long way from Malcom’s Strawberry Shots (40:19). A member of our Facebook Community turned a tractor combine into a bad-to-the-bone rotisserie grill (42:28), and Malcom has Hasselback Sausage Sliders in his near future (44:24). I ponder how good coleslaw would be using our Mississippi White BBQ Sauce (45:10). What is Malcom Reed’s MUST-HAVE Weber Kettle Accessories (46:29), and Pork Brisket NEEDS to make a comeback to store shelves (50:25). What else is coming up this week, in the world of HowToBBQRight (54:00)?
Crawfish Judging, The “Old” Food Network & Easter Brisket Recipe
This week on the HowToBBQRight Podcast, Malcom and I talk about the Office Dip Contest going down today (00:21), and the recipes everyone is making for it (02:43). Malcom cooked an Easter Brisket this week, (09:45) which he paired with a homemade gravy (19:12). He’s very particular about his plate arrangement (21:53), but we’re going Coastal with our family Easter Celebration this year (24:20). We went to New Orleans, and got KICKED OUT of a concert last weekend (26:20). I got served chopped grass at a fancy restaurant (30:15). Still, we’re headed back next week for the Metairie Crawfish Festival (32:15). Malcom and I remember classic Food Network shows (37:09). Be on the watch for a Chorizo Queso recipe to hit TikTok (44:58). We’ve got some surprises coming up soon (54:35), including our Second annual Margarita Office Contest (56:20).
The Co-Packing Process, Mississippi White Sauce & Southern Fried Fish
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).
Read Malcom Reed's How To BBQ Right Podcast podcast reviews
4.9 out of 5
Malcolm, don’t let the one and only hater get you down
Love, love, love your YouTube channel, your products, and your podcast. I typically don’t write reviews, but after reading the ugly review left by “Ch...
Best Grilling Podcast anywhere
I love the HTBBQR Podcast. It is like good friends talking about all things delicious. Malcom has such an easy way to share techniques and he and ‘Che...
Should stick to cooking tips and info
It’s a waste of time outside of cooking topics.
And take the mic away from Tyler until he can form a sentence without like, and like, but like, and l...
Malcolm and southern Chelle are relationship goals!
I love Malcom and rashell reed
Love this podcast ! Best YouTuber out there in the land on bbq
You and your Gal are the ABSOLUTE BEST!! Love the podcast,, How to BBQ RIGHT, your guests, Hi Tyler! I am hook line and sinker. You all have taugh...
b b q dude
Love all the bbq content
How to bbq right
Wanna learn how to bbq right? This is the place to listen up! These folks will teach ya.
Really, a terrific BBQ podcast. Great recipes, great tips, and frankly, I love the rapport between Malcolm and Southern Shell. Great lessons in BBQ de...