malcomreedpodcast

On today’s episode of the HowToBBQRight Podcast, we start off by discussing final preparations for the Water Tower Festival, in which we are hosting a BBQ competition (00:26). Malcom then talks about his awful experience with the Paqui One Chip Challenge (02:50). There is a new trending TikTok challenge called “Sleepy Chicken” (05:16). Go to Sam’s Club if you want good deals on meat (08:25). We go more in depth with the Water Tower Festival BBQ competition (10:26). What does it take to organize a BBQ competition (13:55)? We provide even more information on our scoring and judging system for the competition (19:27). Where should you source your meat for a BBQ competition (27:02)? Is providing meat a good or bad thing as an organizer? Does it follow “Chell Law” (31:20)? Does price increase in meat or bringing our own meat affect participation in competition (36:17)? The judging part of a BBQ Competition can be super chaotic (37:22)! How do you get sponsorships (40:57)? Why are One-Day BBQ Competitions ALWAYS the best (43:42)? What doesn’t work on those little Hawaiian Rolls? Now we know breakfast certainly does (44:33). These new Udder Condiment Dispensers are… uncomfortable (53:44). Kevin from The Butcher Shoppe has won ANOTHER award (56:24). Should a Pork Butt be cooked fat side up or fat side down (57:03)?

On today’s episode of the HowToBBQRight Podcast, our Palmer Home campaign was a resounding success (00:36), and Malcom gives me the spill on that BBQ Chicken Pizza recipe (03:02). Malcom burned some boneless, skinless chicken thighs and won a BBQ Competition with them (13:23). What is the SECRET to getting crispy chicken skin on the grill (19:35)? Malcom lays out how to cook your chicken in butter to win awards (35:36), and he gives a detailed guide to getting golden, crispy turkey skin (42:19). Malcom made some Smoked BBQ Goldfish for his Fantasy Football draft (47:04). Bologna, ham, and turkey 100% belong on Grilled Cheese Sandwiches (51:20).

On today’s episode of the HowToBBQRight Podcast, Malcom is hosting a livestream to kickoff football season (00:45), which is coming up super soon (03:27). What happened at the Townsend Spice & Supply SCA Contest, last weekend (11:27)? Tennessee Mojo whipped out the Blackstone and shared some amazing new recipes he has been brewing up (18:33), and our FREE Bloody Marys were blowing peoples’ minds (23:38). I pick Malcom’s brain about some of his Steak cooking techniques (32:01), and he is REALLY itching to fry up some Frog Legs (39:58). Malcom goes on to share some of his recent healthy lunch recipes (43:35), and he made some ridiculously spicy wings for TikTok (49:44). What would be Malcom’s GO-TO budget Stick Burner you can buy at a Big Box store (54:28)?

On today’s episode of the HowToBBQRight Podcast, they're giving the parents more homework than the kids at school, this year (00:45), and there is still time to get invited to our VIPP, A.K.A. Very Important Pig Pickin’ (04:07). Malcom reminisces about the first time he got invited to talk with Greg Rempe on The BBQ Central Show (05:10). Our buddy SwineLifeBBQ got invited to cook a VERY prestigious BBQ Competition (06:20). This list I found from America’s Test Kitchen put a VERY special mayo at number one (10:29), and Malcom still hasn’t tried the new Whataburger that came to town, recently (14:00). Malcom made the best Salmon he’s ever cooked, but it was in an Air-Fryer (16:27). Pimento Cheese absolutely belongs on Cheeseburgers (22:36), and you can amp-up that burger even more with Sweet & Spicy Candied Bacon (29:18). There is hardly anything on this planet that you can’t put on a Slider Roll and make it more delicious (33:10). Malcom explains how to get more smoke in your cooks on vertical competition smokers (37:58), and I’m interested in Malcom smoking a skinless hog head (43:59). One of our community members wants to know if Malcom wraps Pork Butt, and what temps should they be looking for (49:27)? This is your last call to sign up for the Townsend Spice & Supply SCA Cookoff (53:50).

Malcom and I talk about how our taste for veggies has changed over the years (0:45). We completed our goal for the Palmer Home (5:34). Malcom and I are teaching a private class later (9:30), where we will be making our very own redneck sushi recipe (10:22). We talk about how well the south makes sausage and cheese (15:28), which gets us thinking about how they must BBQ out in California (19:03). Malcom is drooling from the memory of AB’s lemon pepper wings recipe (23:54). Traeger has released new pellet flavors (30:40), and Malcom has a great idea for another (35:29). Fantasy football season is starting (36:40), so Malcom busted out his new nacho machine for the occasion (41:42). Malcom talks about his personal fantasy draft (47:34), and his new BBQ goal for the season (52:47). Malcom still can’t get over how HOT the Hot Ones video we did was (58:16).

Malcom introduces me to our special guest AB (0:23). I tell AB about our fundraiser for the Palmer Home (2:13). Malcom and I explored Cozy Corner with AB yesterday (3:07), and AB loved the Southern hospitality he saw (6:15). We reminisce about the “fire” food we ate yesterday at Memphis BBQ Co. (9:35), after which we all had to go have a lie-down so we didn’t burst (14:47).  Malcom loves AB’s amazing wing recipe (15:50), and AB shares his gratitude for Malcom’s hospitality (24:55). AB gives us a history of his food career (28:07), including his biggest video (33:23), how he gets inspiration for more (34:35), and his restaurant (38:28), finishing with some tips on how to grow your own channel (41:09). Both grillmasters know the struggle of putting out high-quality content (44:19), and they contemplate how they got to 1mil subscribers (45:24). We all talk about our passion for our jobs (52:23), and the amazing people who keep us going (55:00).

On today’s episode of the HowToBBQRight Podcast, we talk about our favorite fast food chicken (01:13). Malcom’s birthday was this weekend (08:20), and he spills the beans about the HUGE Steak Flight (13:52). Malcom talks about an oven roasted potato video he saw on TikTok (29:33). I want to know if Malcom thinks that smoke is considered a seasoning (31:43). What in the world does Malcom think about the five different types of flavors (41:34)? Does Malcom believe that a meat can be over-seasoned (47:34)? Malcom talks Chicken Rotel Spaghetti and how much he loves it (51:34), and he and the boys are throwing down for a bachelor party this weekend (57:44).

On today’s episode of the HowToBBQRight Podcast, Malcom talks about his stomach churning experience doing the Hot Ones challenge (01:15). Malcom thinks his Fear the Reaper Jerky is childs’ play in comparison to the sauces (15:25). We are super stoked to start cooking some tailgate food and watching football (17:54), and I want to know how Malcom got the idea for the tailgate cheesesteak (18:51). Malcom shares a story about tailgating at Ole Miss (30:20), and I ask him what he likes to bring to tailgates (34:00). Malcom’s brother went to jail when they were younger (36:46). We’re helping out with a local BBQ contest, this year (40:43). Malcom turns 46 years young this weekend (51:21).

On today’s episode of the HowToBBQRight Podcast, we introduce our special guest Rylee Wright (Steak Princess). Malcom talks about our trip watching the Braves dominate (00:40), and Malcom made a jam up Bacon Jam for TikTok (02:23). We all try a new, HOT product on the market (06:13). I ask Malcom how he and Rylee first met (08:20), and Rylee tells us about how she got started grilling (10:00). I want to know what Rylee’s favorite ancillary is (19:25), and Malcom and I steal some of Rylee’s steak secrets (22:00). Steak Princess loves throwing down some Tri-Tip (28:00), and I want know how Rylee faired cooking with The Shed at WCBCC (31:00). Rylee gives tips and tricks for young children to get into cooking competitively (36:40), and she got a Golden Ticket to cook at World Foods (42:45). We talk about Kids Steak Competitions that Rylee is teaching in the near future (46:30), and Malcom wants to know about Rylee winning at Down South Cook Fest (48:52).

On today’s episode of the HowToBBQRight Podcast, we have prematurely reached an amazing goal, thanks to y’all (00:32), and Killer Hogs BBQ will be throwing down at a big Palmer Home event, soon (01:55). Malcom is hoping to get a Fiddle this weekend (02:19), and his bucket list for the trip includes bar food (04:51). There used to be a massive beach party in Galax (08:20). Dauphin Island rocked me harder than I rocked it (15:40). Malcom cooked a Pork Butt on the Ranger (19:45), and he has a big warning for using that type of pellet grill (21:27). We all love a good boat sandwich (24:01), and I want to know if it’s just a Southern thing to find amazing gas station food (25:39). Malcom spills the beans about the Wagyu Steaks he cooked on Instagram this weekend (27:08), and he doesn’t believe in temping Wagyu meat (30:13). I want to hear about Malcom’s take on a Caprese Salad (31:20), and his second favorite season is fresh tomato season (32:18). Tyler questions Malcom about peeling his tomatoes (32:56). This week on YouTube, Malcom cooked a massive italian-inspired barbecue sandwich (36:22), and he wants to make an in-depth sausage grinding video (41:40). The guys have been using Malcom’s Sausage Seasoning on Butts recently (42:30). I take shots at Tyler’s taste buds again (45:42). Malcom and I are the only two people on the planet who enjoy boiled peanuts (46:45), and he’s cooked them during a crawfish boil before (48:19). Boiled peanuts make a great laxative (49:20). Malcom also wants to shoot a recipe about making chicharrones (51:37). Finally, we talk about what we have coming up in the future (54:39).

On today’s episode of the HowToBBQRight Podcast, Summer has flown by and school is right around the corner, again (00:39). We have come SUPER close to hitting our goal for the Palmer Home (02:17), and the Palmer Home is putting on a Radiothon that Malcom will be apart of, soon (02:57). Malcom tells me about The Rock’s career starting in our backyard (04:20). Malcom took the July 4th weekend off from grilling (06:14), and we won an award at our local parade with only 24 hours notice (07:19). I made a new dessert this last weekend that was a huge hit (11:29), and Tyler made some backdoor deals with his local firework man (13:43). Malcom wants to blow up our new employee, already (16:57). Malcom and I are going to see who gets seasick first this week (19:04). Malcom was on a Bourbon Podcast recently (21:37), and everyone on TikTok is a self-proclaimed bourbon expert (25:00). I want to know about Malcom’s new cocktail on Instagram (26:33), and he invented a new concoction last night (29:16). Malcom gives his feedback on the new “Ranch Water” cocktail on TikTok (30:36), and he made a new cocktail straight outta Disney World (32:10). Malcom spills the beans about his drink of choice at a BBQ contest (36:51), and he tells Tyler and I about his most treasured drink recipe (39:00). Malcom will only drink IPAs if it’s presented to him (42:05), and he ain't no wine sipper (43:19). He is always trying to hide Tequila shots from me (36:34). We discuss various liquors we aren’t allowed to drink anymore (48:05), and I used to make a dangerous cocktail that will knock your socks off (51:19). We all tell stories about the wonders of drinking responsibly (53:11). Malcom gives his super secret recipe for Carolina Gold Crockpot Meatballs (56:00), and Malcom and I ended up with more casserole dishes than we bargained for at our wedding (58:32). Malcom explains why he isn’t a fan of lasagna noodles (59:02), and why he loves a Memphis staple side dish (1:01:00).

On today’s episode of the HowToBBQRight Podcast, Malcom and I partied watching the College National Championship (00:54), and Tyler texted Malcom last night about a new grill on the market (3:07). We’re cooking one of my favorites in the office today (06:02). Malcom watched a Flamin’ Hot TikTok last night (08:51). We are starting to see when who we will be rolling out the red carpet for (09:58), and to be frank, we held a VERY successful event here at The Shop last weekend (10:46). Tyler outlines being in our first annual HowToBBQRight Hot Dog Eating Contest (11:52), and he filmed people catching them in their mouths for TikTok (15:39). The guys loaded up the BIG Outlaw with wieners (17:55), and I spill the beans on my All-American Apple Cobbler recipe (21:20). We bought a new member of the family here at The Shop (23:04), and the heat is keeping away anymore events here for the Summer (25:30). Malcom hurt himself bad playing a dangerous game (25:59), and he cooked a Chili’s inspired dish for YouTube last week (30:30). All the grocery stores are running out of meat (34:02). Malcom is throwing down his new recipe for Independence Day this year (34:20), and he made a classic take on slaw for a Short Video (40:08). Is Fourth of July THE barbecue holiday (44:00)? I want to know what sides Malcom is looking forward to devouring for the Fourth (48:06). The first time I made Potato Salad for Malcom he got upset with me (53:23). 

On today’s episode of the HowToBBQRight Podcast, Malcom outlines the Father’s Day Demo we did here at The Shop (01:05), and he spills the beans about the Bacon-Wrapped BBQ Meatballs (04:01). I am obsessed with a talking dog (10:52), and I started my own TikTok Channel (13:06). Malcom has started using Duck Fat on everything (15:00), and he was searing steaks hot and fast for Out the Smoke (15:53). Malcom discusses his love for smoked crab legs (17:01), and he explains how the rubs/seasonings penetrate the crab’s exo-skeleton (17:19). Malcom uploaded his take on a Pig Shot to TikTok (21:36), and I walk through the process of making my mini cheeseballs (25:34). I ask Malcom where he got the inspiration for the Tennessee Sunrise (26:51). Malcom was on a radio show with Kevin from The Butcher Shoppe in Pensacola (31:36), and they asked him what his ideal Father’s Day looks like (33:06). We discuss why we think Kevin is the #1 Butcher in America (35:51). Malcom dives deep into getting into Competition BBQ for a newbie (38:00), and he is cooking in a competition very soon (44:24). Wiener Fest 2021 is fast approaching (47:56), and we give an update about our BIG fundraiser (55:26). 

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).

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). 

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). 

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).