HowToBBQRight

On today's episode of the HowToBBQRight Podcast, Malcom tells us about his second favorite holiday (00:28), and I want to give an update about raising money for feeding children in need (01:15). Malcom went on a weekend trip with an old boss (02:23), and he put the Pit Barrel Jr. to work during the trip (03:30). He also got to try out a new fried fish recipe when he got back (07:30). I'm pulling out all the stops to get a Blue Plate sponsorship (08:32). Malcom tells a story about the Mayor of BBQ-ville at KCBS (11:17), and I ask him who came up with the Brown Sugar Bourbon Chicken Skewers recipe (12:46). We have a laugh about playing rat or cat at the Chinese Buffet (19:14), and TikTok Tyler talks about the new expanded menu at certain movie theaters (22:11). I ask Malcom what he thinks of a new Gravity-Fed Grill on the market (25:19). I want to know what Malcom's protocol is for a grill catching on fire (29:02), and I also want to know if he thinks producing butts for profit is worth the time/effort (31:00). We entertain the idea of using curry in a BBQ rub (34:21), and Malcom spills the beans about getting "blue smoke" (35:15). Malcom chooses between Big Green Egg or Kamado Joe Pits (37:46), and he answers a question about brisket flat burnt ends (43:24). We discuss Malcom's method for finding the amount of pounds per person for cooking crawfish at a boil (44:35), and I ask him about Texas Twinkies (47:50). Malcom always hires a moving company to move his BIG grills (49:34), and then he reminisces about Slug Burgers (54:00). I want to know what Malcom is cooking for his Father's Day recipe (59:59), and finally, we talk about everything upcoming here at Malcom's Shop (1:01:29).

On today's episode of the HowtoBBQRight Podcast, we remind everyone what to do to attend a VIP class with Malcom (00:27). The First Annual HowtoBBQRight Weiner Fest is approaching fast (01:57), and one of our very own will be competing to see who can devour the most hot dogs (03:09). Malcom won't let me put out mayonnaise as a condiment at Weiner Fest (08:54), and he reminds me about our grilling demo at The Shop for Father's Day (10:15). Memphis in May tried to take our trophy away from us (10:51). Malcom tells me about cooking Honey Chipotle Ribs on his Weber Kettle (14:32), and he explains his method for long cooks on the Kettle (16:27). The community wants to know why there was no membrane removal step in the most recent video (16:58), and I appreciate the old-fashioned crispiness that the membrane provides (18:10). Malcom explains the dos and don'ts of a wet-brined rib (19:13). He explains proper technique for sweating seasoning into ribs (25:15), and he tells me where in the world he got the hinge for the Weber Kettle (31:00). TikTok Tyler has us all crying about rolling out Jolene for Weiner Fest (36:12), and Malcom explains why your grates are too hot when your ribs are burning (36:55). Malcom laughs about a comment made about his shirt staying so clean (41:38), and we have some delicious new recipes for TikTok onboard (44:24). Malcom spills the beans about the origins of the 'Malcom Bomb' (49:55), and he goes on to tell us why he gets to relive his glory days starting next week (53:28). Malcom wraps it all up by letting us know what he has on the docket for near-future recipes (54:37).

I want to know what's been going on with Malcom this week (01:32), and then, he tells me about smoking with the Burnt End King of Kansas City (02:53). Malcom says where to get your hands on brisket points (04:16), and he explains why burnt ends don't need to be rested (06:47). Malcom tells me his plans for demolishing our patio (09:43), and he goes on to explain his perfect bite of burnt end (12:20). Malcom gives his "BBQ fact of the podcast" about the origin of the burnt end (14:16), and he tells us what in the heck a "Malcom Bomb" is (16:30). Our neighbors at WCBCC21 were doing "dunk-a-roos" (19:22), and Malcom asks me if we can bring back the Strawberry Shot (21:58). TikTok Tyler explains why our retail manager was harassing the Grizz Girls (24:09), and Malcom spills the beans about rib judging being screwed up at Memphis in May (26:44). I tried a bite of very exotic meat that Malcom wouldn't (31:00), and Mark Williams got robbed at the competition (33:02). I want to know about the sauces that Killer Hogs turned in this year (34:39). The boys cooked one of Malcom's least favorite meats at the tent (38:15), and we create an on-site hot dog eating contest for 4th of July (42:19). Malcom wants the world to know which sausage brand is number one (46:18), and one of the Grizz girls won the Annual Rib Eating Contest (48:16). Malcom has a new trophy woman (51:28), and I want to know if she's better than the Jambo (52:13). We want to thank the Killer Hogs who helped bring home trophies (58:06). Malcom thinks the Pronto Pup merchant from Memphis in May should be fired (59:20), and finally, Malcom explains what we have going on for the next few weeks (1:03:54).

On today's episode of the HowtoBBQRight Podcast, I want to give an update about something huge going on (01:10), and how Malcom pulled out the BIG guns at Walmart for the Saturday before Mother's Day (02:13). Then, he explains his fool proof method for getting the bone to fall out of chicken wings (06:38). I want to know about one of Malcom's most recent viral TikToks (10:47), and he goes on to explain what a "Chicken Dum-Dum" is (17:22). We talk about cooking the WCBCC 2019 winning rib recipe, last week (18:53), and I ask Malcom what a "Hollywood Cut" is (32:26). Then, we talk about why Malcom chose the recipe we cooked this week (34:05). I want some recognition for the part of the video I prepped (36:29), and I finally ask Malcom why he is so excited this week (39:46). He gives the play-by-play for each day in Memphis in May (41:10), and I ask him if judges can spot the different between Bison ribeye and a beef ribeye (43:48). Finally, I ask Malcom if he knows what Epicurious is (46:42), and we discuss what Malcom will be sippin' on throughout Memphis in May (50:19).

In today's episode of the HowtoBBQRight Podcast, Malcom asks me if I'm feeling better this week (00:30), and I give an update for our BIG fundraising event (02:19). Malcom talks about Fearing the Reaper (05:12). I want to know why Malcom is wearing a Stetson hat (07:01), and he tells me about his bets on a "lucky" horse, this weekend (08:57). We talk explain what a "Hot Brown" is (12:15), and we also talk about if Kentucky Fried Chicken is the best restaurant fried chicken (17:04). I ask Malcom if he has a recipe for a Kentucky Derby staple (20:04), and we lay out why Comeback Sauce is better homemade (20:53). Malcom tells me about perfecting his buttermilk biscuit recipe during quarantine (22:45), and why we postponed our big 'Deviled Egg' competition (25:58). I ask Malcom what in the world 'Burgoo' really is (30:51). Malcom tells me about an ugly, delicious recipe he threw together for TikTok (34:48), and we talk about what's going on for HowtoBBQRight in May (41:10). I ask Malcom if he heard about Tennessee Mojo frying up ribs (42:22), and he tells me why he almost vomited last night, scrolling through Facebook (44:44). We talk about what's going on our newest competition around the office (49:03). Malcom talks about some Mexican inspired dishes coming soon (49:50), and he also tells me the greatest gift to give any mom for Mother's Day (53:09). I ask Malcom what his all-time favorite Mexican recipes are (55:00). Malcom wants to know what I thought of the MacRib Sammich (1:00:47).

In today's episode of the HowtoBBQRight Podcast, Mark is replacing me for the day (00:18), and Malcom gives an update about our big fundraiser (01:15). Malcom discusses the big sandwich release this week (02:16), and Mark talks about becoming a donut maker for one of his latest videos (06:58). He then explains becoming a professional butcher for some big pieces of meat (11:18). Malcom and Mark spill the beans about their Memphis in May practice sessions (14:12), and how Jay from Outlaw is their secret weapon (17:52). Malcom introduces Nick Mangold, the seven time pro-bowl center for the New York Jets (20:53). Nick tells the boys about his roots in BBQ (22:20), and how he got to establishing his BBQ sauces (23:20). Malcom wants to know if Nick's favorite style of BBQ is Memphis style (24:33), and then, Nick talks about present and future sauces for 74 BBQ (26:18). Malcom talks about some challenges with getting sauces bottled (30:25), and Mark tells a story about giving BBQ sauce as a wedding present (32:23). Malcom wants to know what Nick Mangold still participates in, in the NFL (34:48), and what his go-to recipe is for grilling (38:55). Nick talks about never experiencing tailgating before retirement (40:09), and Malcom asks how many toys Nick has in the backyard (43:00). The boys want to know what Nick's go-to BBQ restaurant is in Jersey (48:32). Malcom and Mark talk about the future of Out the Smoke (55:52).

On this week's episode of the HowtoBBQRight Podcast, Malcom explains what exactly the HowtoBBQRight App is (02:01), and I ask how his crawfish class went (03:24). Malcom explains going caveman for a video this week (5:50). The best hair in barbecue joins the interview, virtually (08:13), and Matt spills the beans as to what he is currently up to right now (09:14). Malcom asks Matt about his process cooking Texas brisket (13:40), and then, he wants to know what Matt's go-to place in Texas is for BBQ (18:56). Meat Church invites Malcom out to his upcoming BBQ classes (24:50), and Malcom mentions his experience opening the retail location (31:06). Matt talks about his roots in cooking crawfish (32:34), and then, he explains who is in charge of the seasonal apparel drops (35:49). Matt wraps his segment up diving deep into his roots in cooking and Memphis in May (41:12). I talk about bringing back some old merch for a reunion coming up (46:00), and Malcom talks about visiting Matt in Texas in the past (46:46). Finally, Malcom spills the beans about an upcoming YouTube recipe (48:07), and he tells me about Jay from Outlaw being in town cooking with him and Mark (51:00).

On this week's episode of the HowtoBBQRight Podcast, I update everyone on our "Feed a Family" campaign (00:34) and we talk about cooking Memphis In May ribs with Jay from Tennessee Mojo this week (01:57). Malcom discusses how he almost made Greg Rempe cry on the BBQ Central this week (07:00). I ask Malcom about tickets to this year's Memphis in May (11:28), and then he explains his party schedule looks like (16:02). Then we talk about the rib practice and working to bring home the trophy (17:27). Malcom and I discuss bacon wrapped, chocolate dipped oreos and other bizarre BBQ trends (21:11). Then I pick Malcom's brain about his roots in competition and backyard barbecue (39:37).

On today's episode of the HowtoBBQRight Podcast, we talk about how Malcom went plant-based (00:55), and I explain how you can come hang out with Malcom for a weekend (02:17). We laugh about Malcom having to eat something disgusting for TikTok (04:35). I ask Malcom about the burger he made for YouTube this week (07:58), and Mark tells us how to make any burger like Wagyu (08:50). Mark and Malcom tell me what their favorite burger looks like (09:56), and then, Mark tells a story about his family's first grill (13:27). I ask the boys about a crawfish class they are hosting (16:03), and we all laugh about the stench of rotting crawfish (19:52). I want to know all about Malcom and Mark's new YouTube channel (25:09). Mark tells Malcom about sous viding a Wagyu Brisket (29:30), and how carbonated water is best meat tenderizer (33:19). The boys talk about cooking Wagyu on a salt block (35:25), and we talk about the Out the Smoke video about keeping your wood cutting board forever (41:52). Then, I ask about how in the world they gave pork chops grill marks on an air fryer (44:20). Malcom tells us about how he does not prefer dry-aged meat (46:21), and Mark talks about building the world's largest Vortex (50:29). Malcom tells us about his big April Fools' Day joke (52:30). We discuss fake things that are actually delicious (53:40). I want to know what Mark and Malcom have on the grill for Easter. (56:30)

This week on the HowtoBBQRight Podcast, I explain why you should donate to Palmer Home (00:55) and show Malcom his new "Malcom in May" merch (02:30). Malcom shares his big Memphis in May news (03:49) and our plan for this competition (06:14). We discuss our first class since the pandemic started (06:39) and share a laugh about pickled pigs feet (08:29) and plan a mayonnaise challenge (10:57). Next Malcom shares his Fat Boy Burger recipe he made for TikTok (15:35), talks about the Traeger Ranger (16:19) and plans his upcoming TikTok recipes (21:50). Then we talk margarita recipes (24:40) and how his new toy might cut off an arm (28:47). Next we talk reverse searing some Wagyu steaks (33:04), his BBQ Smoked Ham recipe (34:59) and past hams he has cooked (37:42). Then we plan our weekend (42:57) and talk about trying bacon-wrapped pickles (45:35).

On today's episode of the HowtoBBQRight Podcast, I talk about getting a chance to hang out with Malcom for an awesome cause (00:57). We then discuss all things about the Grand Opening (04:58), and our plans for holding a yearly Malcom Fest (05:36). Malcom talks about last week's podcast with Stalekracker and Chad from Traeger (07:18), and how Kracker treated his fans at the Grand Opening (10:19). We talk about why we brought our guests to the most delicious restaurant in town (13:00), and how Malcom funneled Miller Lite (15:17). I explain the spread Traeger laid out at the Grand Opening (16:45), and what Malcom and the crew cooked for it (17:50). I ask Malcom about his plans for a challenge for our Carolina Reaper Jerky (24:56). We talk about the tabletop pellet grill that Traeger gave us (31:06), and he tells me about the Spatchcock chicken recipe Chad cooked for Malcom (35:05). I ask Malcom if Wagyu is worth the money (40:59). He talks about a delicious Jerk recipe he made off-video (44:08). We discuss Malcom's first class we are holding in the near future (47:03), and how he will be throwing down on Swine Life BBQ (48:50). Malcom talks about hunting some turkey (49:07). He then goes on to talk about shooting some new "lucious" TikToks (52:10), and what we will be releasing for his Easter recipes (53:37).

This week on the HowToBBQRight Podcast, we welcome our guest, Stalekracker and find out how he got started on TikTok (02:39), how his kids feel about Dad being a TikTok star (11:45) and his experience off-shore fishing with Bluegabe off of Venice Beach (13:33). Then we argue about cooking shrimp (14:44), compare notes on boiling crawfish (19:04), and steal his grandfather's "Smoked Rabbit Gumbo" recipe (26:03). Next we bring in Chad from Traeger (32:46) and he and Malcom talk about missing BBQ Classes (33:48). Then Chad and Malcom plan their International BBQ Tour (36:13) and discuss how the shutdown effected BBQ Business (38:02). Next we get Chad's thoughts on a low and slow pork butt, like we made this week (41:39), and Chad finally explains the "Super Smoke" feature in Traeger Grills (43:13). Finally we get Chad to name-drop and tell about cooking with Joe Rogan (50:47) and Dan Patrick (1:03:10).

This week on the HowtoBBQRight Podcast, we talk about Malcom's new Picanha recipe video (03:43), and where he sourced the wagyu meat for the video (06:36). I ask Malcom and Craig how Wayu is pronounced (07:48). Craig talks about his new experiences cooking on a drum smoker (09:56), and then goes on to talk about a funny story at the SCA World Championship (12:38). I bring up one of Malcom's oldest drum kits we smoked on (14:34), and he talks about the most expensive part of making his drum back in the day (15:30). Craig begins to discuss his Mossy Oak cooking experience (16:48), and Craig asks what Malcom's favorite Mossy Oak Wild Game recipe was his favorite (19:06). The BBQ Ninja dives deep about his braised rabbit meal he did at Mossy Oak (20:52). Malcom briefly goes on about the different kinds of meats offered by GamekeeperMeats.com (24:20), and he talks about the uncertainties that came with traveling to Mossy Oak to cook (27:04). Craig reminisces about Malcom singing karaoke at camp (30:02), and how Craig killed a huge buck to be produced on a Mossy Oak video (31:40). Malcom tells a story about how his boots almost got burned by the Mossy Oak staff (35:42). I ask The BBQ Ninja about how many events he has been to this past year (37:00), and we discuss if Memphis in May will happen this year (38:03). Malcom jokes about the winter storm social distancing everyone for a week (39:45). The BBQ Ninja talks about his experience at IBCA comp (40:35) and the Dallas World Championship next week (45:00). He discusses the 2020-2021 Royal Oak Charcoal branded teams (46:15), and Malcom asks how the Royal Oak board goes about picking who is selected for those teams (48:26). Craig talks about events he is hoping to traveling to in the near future (1:03:00).

This week on the HowToBBQRight Podcast, we talk about just ditching town in time for the Snowmageddon of 2021 (2:28), and what Malcom has been up to since landing back in Hernando (5:05). I ask him how he felt about the new fashion trends in Jamaica (7:28). Malcom then talks about the experience of opening the retail shop (8:53). He then goes on to talk about some of the VIPs we are having for the Malcom's Shop Grand Opening (11:09). Malcom explains why Jamaica is his favorite place on Earth (16:28), and some of his favorite recipes that he tried on vacation (18:18). Malcoms talks about how Jerk started as a way to preserve meat (28:44). I ask him about what recipes he is going to film after our research and development (31:09), and then we talk about some of the past Jerk recipes Malcom filmed for the channel (37:00). He told me about his two favorite Jerk recipes from the past are (40:58). We talk about the new Facebook community page for connecting with Malcom (49:05), and Malcom answers some of the questions the community have asked on it (51:27). We then wrap everything up by talking about filming new Out the Smoke videos (1:01:24), and I ask Malcom about some of the past videos they filmed for it (1:01:52).

This week on the HowToBBQRight Podcast, Malcolm shares what he's been up to these past, few weeks (1:08) and how he's keeping up with his TikTok (2:56) and his new favorite wing recipes (3:14). Then we talk about the latest product, Malcom's Bonafide Chili Seasoning (6:30) and how Rachelle beat Malcom in our office chili competition (8:10) - and we share the secrets about both our chili recipes (9:30). The Mossy Oak wild game videos got dropped this past week (14:36) and we talked about all the deer Malcom missed this hunting season (15:44). Then we talked about the best thing Malcom ate over the Holidays (19:00), Christmas Tree Cake dip, Beef Tenderloin and his New Year's Pulled Ham recipe. And since it's time for The Big Game, we talk about Malcom's new BBQ Nacho Burger recipe (30:58), his past Super Bowl recipes (38:44), and what our menu looks like for Sunday (40:01).

This week on the HowToBBQRight Podcast, we talk about our first office (1:05), the Grand Opening of our new Retail Shop (3:32) and our new Certified Angus Beef sign (4:14). Then Malcom explains why they call it Prime Rib (5:18), why he cut the ribs off his whole ribeye (5:47) and how you can please everyone cooking a whole ribeye (9:43). Then we talk about Malcom's Smoked, Tangy Meatball recipe (15:31), his Smoked Chex recipe (19:36) and Chell's Smoked Sticky Buns (24:04). Then Malcom tells what he wants for Christmas (32:00) and some other BBQ gift ideas (32:55). Next Malcom and I go over all the recipes he's cooked this year (43:31).

This week on the HowToBBQRight Podcast, we talk about Malcom's visit to Mossy Oak (1:00) and how he cooked Wild Boar Ribs (2:24), Quail stuffed with Venison Dirty Rice (5:00), Elk Medallions (7:20), Bison Ribeyes (9:33) and Deer Camp Cheese Dip (13:50). Then Malcom talked about filming in the deer blind (18:44) and one of Malcom's heroes, TK & Mike (22:41). Then we talk all about outdoor kitchens (25:24) - how he built his current outdoor kitchen (28:52) and what his dream outdoor kitchen would look like (33:48).

This week on the HowToBBQRight Podcast, we talk about Hot Apple Cider (2:21), Friendsgiving (7:33) and when to thaw and brine your Thanksgiving Turkey (10:41). Then we talk about a cooking timeline for Thanksgiving day (18:09), using bacon grease to baste (20:11) stuffing the cavity (24:04), Malcom's turkey fail (29:18), why we called this turkey "The Norm" (34:47) and the most important thing when smoking turkeys for Thanksgiving (41:45). Then Malcom talks about his upcoming hog cooking competition (45:47) and our new retail store, Malcom's Shop (53:41).

This week on the HowToBBQRight Podcast, we talk about opening our Malcom's Shop retail location (0:24), Malcom's new Killer Jerky (1:22) and why we now have a sidewalk (3:00). Then we talk about why you need to get your Thanksgiving turkeys now (7:31), where Malcom likes to source his holiday hams (10:49) and smoking a hen (12:27). Then I ask Malcom about taking pulled pork to another level (21:48), how Malcom started in BBQ (27:27), how he keeps his smokers clean (31:52), getting juicy chuck roast (36:20), what happens when they stop making Mayonnaise (41:36) and the best pellet grill under 1k (43:38).

This week on the HowToBBQRight Podcast, we talk about Malcom's experience as a Sonic cook (2:32), Swine Life's Sausage and Cheese Dip (6:11) and we start answering listener's biggest questions about BBQ (7:19). Malcom answers questions about soaking wood (8:31), serving the highest quality of food when feeding a lot of people (11:22) why you need to "hold" your meat (17:58), how to cook something you've never cooked before (24:14), cooking at max capacity on your smoker (26:14), injecting KCBS meats (28:22), why Malcom will never open a restaurant (34:32), who is using Malcom's smoker Jolene the most (36:41), paper vs foil (38:16), lump vs briquettes (39:08), cleaning GrillGrates (49:18) and the smoker that taught Malcom the most (51:00).

This week on the HowToBBQRight Podcast, we talk about opening the new retail shop in 3 weeks (1:36) and the item Malcom is excited about selling (3:51). Then we talk about Hot Dogs (4:48), what made his Game Day Chili Dog so good (7:55) how he prepped the dogs (13:05) and which hot dogs to feed the kids (18:38). Then Malcom shares his favorite way to eat a hot dog (21:33), the recipe for a BBQ Nacho Hot Dog (22:03) and my special Hot Dog steamer (24:28). Then we talk about Halloween and Malcom's best costumes (31:01), the lack of Halloween themed food (36:49) and Malcom's new BBQ house (40:28).

This week on the HowToBBQRight Podcast, Mark Williams tells us about his new outdoor kitchen (1:30) and we talk about our Turkey Cooking plans (4:03). Then we talk about Malcom and Mark's new YouTube channel, "Out the Smoke" (7:58) the concept for these new videos (11:45) and the 4 products we reviewed first (12:02). Then we talk about anchovy steak butter (36:02) hot spots in grills - and ovens (42:27) and the best recipes we've ever cooked (50:35).

This week on the HowToBBQRight Podcast, Malcom explains where the idea for his Smoked Tomahawk Ribeye came from (2:00), what cooker give steaks the best flavor (5:13) coming up with the idea for beef base as a binder (7:40) and why the probe thermometer is so important for thick steaks (13:45). Then we talk about new retail location (21:34), our Grilled Chicken Taco recipe from last week (23:25) and where Malcom will source some wild boar meat (31:33). Then we wrap up the day talking about our favorite Chili recipes (37:09), Malcom tells my dirty chili secret (43:16) and we list some of our favorite soups and stews (46:02).

This week on the HowToBBQRight Podcast, we talk about Malcom's Cast Iron Chuck Steak video (1:22), where the Chuck Steak is found on the cow (4:12) and how The Butcher Shoppe gets such cheap Wagyu (7:46). Then we rate all the different ways to cook a steak (14:51), where Malcom sources his steaks (15:26), why Malcom feels he would be rated Wagyu (23:06) and how he likes to season steaks (25:37). Then Malcom ranks all the different methods for cooking a steak (30:31), we talk Steak Toppers (39:48) and Malcom's favorite steak restaurant (42:27). Then we talk about cooking with Cast Iron (47:07) and what we learned about seasoning cast iron (49:28) and how Malcom cleans his cast iron (54:37).

This week on the HowToBBQRight Podcast, we talk about cooking wild game sausage (5:33) and the proper way to thaw meat (11:35). Then Malcom has a serious discussion about Pork Steaks (12:50), how you can void your Ole Hickory Warranty (17:50) and cooking Pork Steak at a steak contest (23:00). Then we talk about hosting Booze and Shrimp Day (27:10) and Malcom shares his recipe (and stories) for his Bloody Mary Recipe (29:58), Mojito (37:18), Mississippi Mule (40:32), Cousin Eddie Reed's BullFrog (42:21), Chell's favorite Jack & Ginger (45:40), Flaming Dr Peppers (46:54), Tequila Sunrise (50:35), Walk Me Down (53:36), Malcom's Rum Punch (55:11) and Margaritas (57:41).

This week on the HowToBBQRight Podcast, we talk about Malcom's recipe this week - Pulled Pork on the Weber Kettle (3:26). Malcom explained how he setup the kettle with the "charcoal snake" method (5:09), why he scored the fat cap (15:20) and why he wraps pork butts with vinegar sauce (20:57). Then Malcom explains the different zone cooking options on a weber (29:55) we talk about Weber Grill's history (35:15) and Malcom's experience at the Weber Restaurant (39:46). Then Malcom talks about the new Weber Master Touch grill I gave him for his birthday (42:55)

This week on the HowToBBQRight Podcast, we talk about Malcom's Fantasy Football Draft Party (1:18), when he started playing Fantasy Football (5:17) and why the draft parties get better every year (9:11). Then we talk about how Malcom cooked his Jerk Mon Pork Sliders (10:56), how to assemble a great charcuterie board (17:11), Chell's Jalapeño Cheese Football (21:05), we talk about what made those Spare Ribs so good (23:29), and how Malcom cooked the Tri Tips with a reverse sear (30:18). Then we talked about what it took to plan this party (36:03) and how difficult it is to cook the Tangy Carolina Meatballs (39:31). Finally we talked about our new HQ (43:32), Malcom's run on Sirloin Steaks (47:40) and our Fajita Dinner night (50:30).

This week on the HowToBBQRight Podcast, we talk about editing the Gator video (1:40) the real reason Malcom won't go gator hunting (3:52) why animal rights folks hated this video (7:43) and the truth about how alligator tastes (10:11). Then Malcom shares his sure-fire recipe for Gar Fish (15:26) and his method for a Low Country Steam on the pellet grill (17:04). Next we talk about the Outlaw Smoker (21:03) and after celebrating his birthday, Malcom reflects on his past 25 years (25:06). Then we talk about Smoking Whole Chickens (34:35) and our favorite Smoked Chicken Recipes (40:31) and planned Malcom's Fantasy Football Party Recipe (44:48).

This week on the HowToBBQRight Podcast, we talk to Craig Verhage about how he joined the legendary Ubon's BBQ team (2:56), where "The BBQ Ninja" originated (7:04) and the experience of Food Network's Chopped Grill Masters (10:20). Then we talk about Craig's new job with Royal Oak Charcoal (18:46) and how Royal Oak chooses their sponsored teams (22:48). Then we talk about cooking gator (29:32)! First we talk to Craig about how he hunts gators (32:24), how he learned to cook gator (36:25) and using Turkey Brine for gator (39:59) and why Malcom didn't use Jolene (43:43). Then we get Craig's famous chicken wing recipe (46:34).

This week on the HowToBBQRight Podcast, we talk about Pork Riblets (2:10), Malcom's experience with Applebee's All-You-Can-Eat Riblets (3:33) the plan to make Buffalo Riblets (9:08) and why Malcom always uses Lump Charcoal in the Drum Smoker (12:49). Then Malcom shares his recipe for Beef Flaken Ribs (12:54) and we told the story of how I saved Marlboro points to give Malcom his "lucky" Weber Grill (29:38). Then we talk about how to build a clean fire (42:08) and Malcom plan's his fantasy football draft pics (49:48).

This week on the HowToBBQRight Podcast, we celebrate hitting 1 Million Subscribers on YouTube (1:18) and Malcom reminisces on starting this 10 year ago, talks about all his big plans (6:24) and why we can't call our new HQ "The Mothership" (9:57). Then we talk about Malcom's Pork Chop Sandwich recipe (13:26), his concern about the tough texture (17:31) and why he regrets comparing it to a McRib Sandwich (22:14). Then we talk about Snapper Fishing (30:34) and why Snapper throat look like grilled bats (35:18). Then I ask, "Is it too hot to cook?" (45:09) and we talk about what Malcom's deserted island must-haves (48:44).

This week on the HowToBBQRight Podcast, we talk about serving White BBQ Sauce with our July 4th Pulled Pork (2:20) and Malcom's most American recipe ever… his Apple Pie Ribs (5:22). We talk about the importance of your rib's appearance (8:26), Malcom's favorite pork baste (12:08), wrapping with apple butter (13:58) and why you need to use jelly as a glaze (19:34). Then we talk about our trip to visit Code 3 BBQ Supply for their Meat American Podcast (26:23). Malcom shares his secret to the perfect Brat (31:51), we go over all his July 4th recipes (38:55) and make a plan for his new Thanksgiving recipe (41:11).

This week on the HowToBBQRight Podcast, we talk about technical issues with our videos (1:05) and pressuring Tennessee Mojo to make a video with us (5:06). Then we gave an update from our BBQ Contest last week (8:11), Michael's Steak Bet to shave his head (12:44) and what we learned about frozen chicken (21:57). Malcom shared his Catfish recipe that he cooks for his dad each year on Father's Day (29:24) and talked about his Catfish King of Mississippi title (34:32). Then we talk about Malcom's delicious Jerk Burger Recipe from this week (38:40), why he didn't toast his bun (45:10) and all the ways to use leftover Calypso sauce (50:47).

This week on the HowToBBQRight Podcast, we talk about technical issues with our videos (1:05) and pressuring Tennessee Mojo to make a video with us (5:06). Then we gave an update from our BBQ Contest last week (8:11), Michael's Steak Bet to shave his head (12:44) and what we learned about frozen chicken (21:57). Malcom shared his Catfish recipe that he cooks for his dad each year on Father's Day (29:24) and talked about his Catfish King of Mississippi title (34:32). Then we talk about Malcom's delicious Jerk Burger Recipe from this week (38:40), why he didn't toast his bun (45:10) and all the ways to use leftover Calypso sauce (50:47).

This week on the HowToBBQRight Podcast, we talk about cancelling BBQ Contests – including Memphis In May (1:40) and Malcom's brilliant solution to Football Season (3:00). Then Malcom remembers how difficult it is to get ready for a BBQ Contest (7:33) and the new "Rona Rules" for BBQ and Steaks Cooks (9:00). Then Malcom talks about sourcing and trimming meat for a BBQ Contest (14:11), explains exactly what a "Money Muscle" is on a pork butt (16:47) and raves about a Wagyu Eye of Chuck Steak from the Butcher Shoppe (19:19). Malcom tries to connivence me to cook his competition chicken (31:25), what it took to get the new BBQ Trailer ready (42:56) and Malcom's Competition BBQ cooking timeline and procedures (47:55).

This week on the HowToBBQRight Podcast Malcom explains why we haven't filmed any new videos (1:52) and how long it took to edit the Whole Hog video (2:20). Then we talk about cooking a crawfish, shrimp and snow crab boil (7:50) the secret to cooking crustaceans (9:10) and Malcom explains why there is a crawfish season (12:12). Then Malcom told his traumatizing story of deep sea fishing (14:48), the amazing steak dinner they grilled (29:31), the best crab cakes recipe (32:12) and the fish tacos they cooked (40:46).

This week on the HowToBBQRight Podcast we have guests Jamie and Mark Williams from Swine Life BBQ. Malcom share his Delicious Dinner recipe (0:49) of Barbecue Pork Chops with Zucchini (4:35) and Sweet Potatoes (5:47). Then talk about cooking a "running style" Whole Hog (10:43). Mark explains how we prepped the hog (12:51), why we stuffed the hog with a cinder block (17:52), why the hog looked like he was wrapped in butcher paper (25:22) and why this hog stalled out for hours (27:55). We debated how much meat a 150lb hog will yield (32:28) then bragged about how good this "running style" hog was (33:04) and Malcom's failed attempt at smoked hog pork rinds (34:35). Mark and Jamie share their recipes for leftover hog meat (37:09) and the boys plan for their next hog recipe (42:17).

This week on the HowToBBQRight Podcast, we talk about how Malcom smoked a low & slow brisket on his pellet grill (0:34), how to pick the right brisket (3:05), if pellet briskets are as good (7:04) and how the seasonings help you build the smoke ring (11:05). Then we talk about leaving a smoker going overnight (17:30), the right internal temp to pull briskets off the smoker (20:11) and holding briskets in a dry cooler (25:32). Finally, I ask Malcom if pellet smokers are "real bbq" (32:16), the first pellet smoker Malcom saw (40:31) and how he's going to fire the Yoder back up! (43:41).

This week on the HowToBBQRight Podcast, Malcom brags about his new haircut (0:40) and finding Certified Angus Beef at the local grocery store (2:57). Then we talk about Malcom's evil French laugh (5:11), why he decided to go with an Herb Crust for his beef tenderloin recipe (7:39), the key to perfecting a grilled beef tenderloin (11:50) and how to serve beef tenderloin for a crowd (15:44). Then Malcom shared his Memphis In May gossip (25:06), our backup plans if there is a meat shortage (28:08) and Malcom's political plans (32:35). Then we talk about Summer BBQs (34:52) and Malcom's love of gillin' and chillin' (37:51) and our thoughts on grilled watermelon (47:10).

This week on the HowToBBQRight Podcast, we talk about how many Margaritas Malcom has before doing Greg Rempe's BBQ Central Show this week (0:46) and the list of nominees for the BBQ Hall of Fame (2:10). Then we talk about Malcom's Chuck Roast Burnt End method for making "Poor Man Burnt Ends" (7:55), why it's not as good as Brisket Burnt Ends (9:55), why he didn't use a lot of sweetness in the braise (14:30) and what he would do differently (15:23). Then we talk about how Malcom says "Pollo" (17:58), how he cooks his version of a grilled Pollo Tapatio (18:35) and how he makes Salsa Rice and Refried Beans (21:11). Then we talk about cooking bbq for 200 people (29:17), how to figure the right amount of meat to cook (33:14) and Chell's catering Cole Slaw recipe (40:34).

This week on the HowToBBQRight Podcast, we talk about Malcom's Gringo Smoked Chicken Enchiladas (2:57), why he used corn tortillas (5:27), where his love of Mexican food started (7:35) and what he's cooking for Cinco De Mayo (11:01). Then we talk about Malcom's Hamburger Steak dinner recipe (17:30), his Grilled Pork Tenderloin recipe (21:53) and green apple coleslaw (24:34). Malcom answered questions on why he doesn't follow "Chef Rules" (28:23). Then we talked about cooking fails (32:27), his first whole hog (32:57) and what he's learned cooking brisket (40:31).

This week on the HowToBBQRight Podcast, we talk about Malcom's Gringo Smoked Chicken Enchiladas (2:57), why he used corn tortillas (5:27), where his love of Mexican food started (7:35) and what he's cooking for Cinco De Mayo (11:01). Then we talk about Malcom's Hamburger Steak dinner recipe (17:30), his Grilled Pork Tenderloin recipe (21:53) and green apple coleslaw (24:34). Malcom answered questions on why he doesn't follow "Chef Rules" (28:23). Then we talked about cooking fails (32:27), his first whole hog (32:57) and what he's learned cooking brisket (40:31).

This week on the HowToBBQRight Podcast, we talk about Malcom's never-fail pork butt recipe to make the best Pulled Pork Sandwich (1:20), why he uses a mustard binder (5:38), which smoker he thinks gives pork the best flavor (9:07), why he wraps his pork butts in pans (14:12) and the tip on getting more smoke flavor during the glaze (16:46). Then we go over Malcom's cole slaw recipe (20:51) and the best pulled pork sandwich we've had at a restaurant (24:12). Malcom's plan for our leftover Easter ham (33:06), his Red Beans & Rice recipe (37:18) and how he grilled the best hamburgers we've had in a while (41:30).

This week on the HowToBBQRight Podcast, we talk about how Malcom recreated the "Honey Baked" turkey breast on the pellet cooker (2:22), where he sourced breasts that big (3:02), and why he loves that crunchy glaze (8:02) and what he would do differently with his Honey Smoked Turkey Breast (13:28). Then we talk about our Delicious Dinner of Grilled Chicken and Roasted Vegetables (15:19), the baby pork butt he cooked on the drum (17:51), his grilled breakfast quesadillas (19:55) and wings 3 ways (23:12). Then we talk about the Beef Ribs we saved from the freezer (32:18), why these ribs make giving up meat impossible (34:36), and the stuffed venison backstrap recipe he tested out (36:25). Then we talked about Malcom's tribute to John Prine (40:07) and went over the 10 albums that influence Malcom's life (42:54)

This week on the HowToBBQRight Podcast we start talk about Malcom's meat addiction (0:40). Then we talk about Malcom Style Ribs (2:50), why he loves ribs cooked on a drum (7:34), onions on the fire (11:40), basting ribs with just water (16:45) and we discuss "Muddy Ribs" (20:36). Then we talk about our first Delicious Dinners recipe (28:30), Grilled Chicken and Sausage Pasta Jambalaya (28:57). We had fun on #STAYINCOOKOUT (32:43) and Malcom talked about his delicious Breakfast Burger (34:22) and how he cooked the best Picanha on the PK Grill (37:27). Then we talked about Malcom's post-quarantine Mexican plans (46:40) and creating recipes for Pollo Tapatio (47:42) and a Grande Gringo Molcajete (48:58). Then we talk about all the different types of rib recipes Malcom has (49:41) and our Easter Cooking Plans (54:37).

This week on the HowToBBQRight Podcast, Malcom talks about the one thing that has been on his mind lately… The Tiger King (0:58). Then we talk about grilling Carne Asada (3:08), the importance of the marinade (5:00), why he chose the Weber Grill to cook carne asada (8:32) and how he grilled the veggies (11:08). Malcom talks about his new Side Chick (16:43). Then we talk about the Tiger King some more (21:22)… and then we talk about cooking at home (24:43) and using this time to teach kids to cook (31:29). Then we talk about the PK Grills #STAYINCOOKOUT we'll be doing this weekend – and all those details… (34:01)

This week on the HowToBBQRight Podcast, we jump right in with Mark Williams from Swine Life BBQ and talk about cooking crawfish (1:07), how to source crawfish (5:03), the myth of purging crawfish (7:24), why they boil their pots twice (17:11) and new ideas for crawfish sides (26:02). Then Malcom talks about his mis-adventures in cooking crawfish (35:34) and the old Killer Hogs Crawfish Boils (37:07). Then we ask Mark about starting his own YouTube BBQ Channel this year (42:08), how he learned to become comfortable on camera (45:35), how much work it takes to make a video (51:05) and tips for anyone starting out with their own BBQ YouTube Channel (59:35).

This week on the HowToBBQRight Podcast, we talk about Malcom's Guinness Flat Iron Steak & Potatoes recipe (3:12), why a Flat Iron makes a great dinner (5:49), how Malcom grills on windy days (9:41) and how to make that delicious Guinness Mushroom Sauce (11:34). Then Malcom talks about how impressed he was with the Butcher Shoppe in Pensacola (21:18), the delicious briskets and tri tips we served up while we were there (22:44) and the amazing Denver Steaks we brought back home (27:55). Then we talk about Butcher Shops (35:28), what surprised us about The Butcher Shoppe in FL (38:03), the local shops we have in the Memphis area (40:06) and making relationships with a butcher (45:45).

This week on the HowToBBQRight Podcast, we talk Pork Belly! Malcom really explains just how delicious Jerk Belly Bites really are (2:18), his opinion of the quality of Cheshire Pork (5:19) and the danger of cooking pork belly burnt ends (9:11). Then Malcom brags about finally getting his BBQ trailer (27:39), how impressed he was with Southern Dimension's shop (29:28) and why it's such a big deal (37:55). Then we talk about the pros and cons of Weber's new Pellet Grill, SmokeFire (39:04) and start preparing for BBQ Season! (45:53)

This week on the HowToBBQRight Podcast, we talk about filming the Mississippi PoBoy recipe while packing for our trip (1:30), how Malcom screwed up a "Mississippi Pot Roast" the first time (4:09), why the smoker made it sooo good (7:20) and how to make party sliders with this recipe (9:49). Then we talked about Jamaica (20:49), the plan for Jerk Sausage (24:40) and Malcom's guide to drinking on the beach (27:03). Then we talk about finding unique food while traveling (33:05), who is the best person to ask for local restaurant recommendations (33:27) and Malcom's favorite travel-inspired recipe (34:10).