malcomreedpodcast

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 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).