weberkettle

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).

If you had a catastrophic, life-changing accident involving a BBQ, I'd wager that you'd never want to go near a barbecue ever again. But not Cam. 

Cam House, from Cam's Q suffered a huge accident in 2019 when a fully loaded Weber Kettle grill fell on him, resulting in 3rd degree burns to his arm and hand. The resulting surgeries, skin grafts and complications have taken their toll on his and his partner's lives and finances, but Cam is not to be deterred. 

His love of low and slow BBQ food, smoked brisket, pulled pork, BBQ chicken and BBQ ribs as well as all things wood and charcoal just couldn't be denied. Despite his horrific burns, he's now rebuilding himself a brand new BBQ life, centred around barbeque and is forging a new path, creating an industry for himself that didn't exist before. 

In this Episode of the Smoking Hot Confessions BBQ Podcast, we get into:

• Live on a cattle station outside of Townsville, QLD (6:07)
• His past life as a chef (10:27)
• The Accident (12:50)
• His new business 'Cams Q' (28:33)
• What is a freelance BBQ sales rep? (32:22)
• Becoming a BBQ TV star (39:57)
• How to properly represent yourself and your brand on social media (43:58)

This Episode of the Smoking Hot Confessions BBQ Podcast is proudly brought to you by our Podcast Partner, Heat Beads®. Heat Beads® have been a part of the BBQ family in Australia for over 50 years, fuelling fires and have a wide range of BBQ charcoal, briquettes, and other products. Learn more at: 

https://heatbeads.com.au/

New to the world of smoked meat? Grab your free copy of our ebook 'The Beginner's Guide to Real BBQ' at our website:

https://smokinghotconfessions.com/

Support the Smoking Hot Confessions BBQ Podcast on Patreon:

https://www.patreon.com/smokinghotconfessions 

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)

Heavy Kettle Smokers hail from New Zealand, and considering how much they love BBQ over there, the nickname of ‘The Land of the Long White Cloud’ seems fitting. Daniel Tate is the team captain of the competition BBQ team ‘Heavy Kettle Cookers’. His passion for BBQ is overwhelming, and he’s competed at almost every competition ever held in New Zealand. His passion has been recognised by some big name sponsors such as Kingsford charcoal and Matangi Angus Beef. His real passion however, is for Weber BBQs. In fact, Daniel and his team cook exclusively on Webers - kettle and Smokey Mountains. Daniel is very proud of his collection of both new and rescued Webers and clearly knows how to use them!

In this episode we find out about how Daniel got into BBQ, and his life growing up in rural New Zealand cooking BBQ with his grandfather. We get into the BBQ scene in New Zealand - we learn about BBQ in NZ culture before the explosion of low’n’slow, including a quick lesson on the iconic ‘Hangi’. Then we explore the boom of low’n’slow and competitive BBQ in NZ. Finally, we close out the episode with a lesson from Daniel on how to restore rescued Webers to life and make them look brand new again. 

To learn more about Heavy Kettle Smokers, check out:

https://www.facebook.com/HeavyKettleSmokers/ 

Stay warm this winter with some killer hoodies and beanies from SHC:https://smokinghotconfessions.com/shop/