The BEST Pulled Pork Tricks, Chili Crisp Wings, and Super Bowl Eats

This week on the HowToBBQRight Podcast, we're back from vacation, and let's just say things got absolutely NASTY down here in the South (00:24). We've eaten plenty of great food over the years, but some of the BEST food we've ever had might have been in the Dominican Republic (03:34). Super Bowl Sunday is almost here, and we are beyond PUMPED for football, food, and BBQ (06:18). Y'all have been patient, and don't worry — we're officially back to recording new BBQ videos (15:28). If you're cooking pulled pork, we're sharing the BEST way to keep it hot, juicy, and ready to serve for a crowd (18:18). The most important step in finishing a pork butt is doctoring it up the right way, and we're breaking it all down (23:10). Everyone loves classic buffalo wings, but Malcom just created a BRAND NEW chili crisp wing recipe that will absolutely blow your mind (32:42). Tyler whipped up some fajita hot dogs, and they've officially made it onto our must-cook list (46:50). We found some quick and easy TikTok cooking tips that we're planning to test the next time we fire up the grease (50:23). If ham steaks are on the breakfast menu, here's exactly how Malcom is cooking them up to perfection (56:23). Finally, Malcom is gearing up for his first-ever gala appearance with the NWTF and sharing what to expect (1:01:53).  

This week on the HowToBBQRight Podcast, we're back for a brand-new season after a long break (00:14)! With an absolutely crazy amount of snow expected this weekend, the conversation starts off cold and wild (05:09). Malcom shares his personal favorite gumbo recipe and what makes it a must-try (09:57). We break down what might be the absolute worst potato salad recipe we've ever seen (15:37). Ever wondered if you should finish a pork butt in the oven? We tackle that BBQ debate head-on (17:42). Duck is a mighty fine dish, but most people don't really know the best way to cook it—until now (22:04). We also recap some killer eats from New Year's celebrations (29:17). Competition BBQ is seeing a huge resurgence this year, and we dive into what's driving it (35:12). Finally, we've cooked plenty of wild game around the H2Q office, but trying bear meat was a first for us (41:44).

This week on the HowToBBQRight Podcast, we can't believe Season 8 is already over (00:14). While out on a hunting trip, Malcom discovered some killer food in Canton, Mississippi (01:23). I've been baking nonstop this year, and I'm on a serious roll (05:14). Fantasy football has come down to the wire around the office lately (08:14). If you're shopping for Christmas gifts for a pitmaster, we break down exactly what you should be looking for (11:17), along with the absolute worst Christmas gifts we've ever received (15:45). Malcom shares his no-nonsense pitmaster gift guide (18:06), though gift wrapping is definitely not his strong suit (26:12). If you've got GrillGrates and want to add a nonstick layer, here's how to do it right (31:48). You can't go wrong with classic cast iron as a gift (34:58). We also discuss what the perfect main dish for Christmas dinner should be (41:54) and what Christmas will look like this year at the Reed household (51:04). Looking to make pork belly sliders for the holidays? We've got a quick and easy recipe (55:11). Plus, we answer listener questions: can you smoke a tenderloin and re-sear it later (59:12), are there any non-sweet glazes for ham (1:00:58), and can you dry brine a beef tenderloin overnight (1:03:01)?  

On this week of the HowToBBQRight Podcast, we kick things off and set the tone for a food-filled holiday conversation (00:00). I'm finally coming around to the Christmas spirit (01:09)... We debate whether Christmas is really Malcom Reed's favorite holiday or if another one still holds the top spot (06:45). The conversation turns to wild game as we discuss how we've been using Malcom's elk meat and the different ways it's been showing up on our table (08:01). Holiday appetizer talk heats up as we talk about whether spinach dip should be served hot or cold at Christmas parties (12:30). We compare classic tailgating foods to traditional Christmas foods and decide where the line really is between the two (15:51). Sports news sneaks in with a discussion about Ole Miss's head coach leaving and what that means to Malcom (17:30). I think that Blue Plate deserves their very own Mayo Bowl, and why it just makes sense (18:12). Things get fun when we break down the BEST Christmas appetizers according to ChatGPT and see how they stack up to real-life favorites (20:56). A surprisingly heated debate follows over whether deviled eggs belong at the dinner table or are strictly party food (24:00). Malcom confesses to stealing a top-secret monkey bread recipe that's perfect for the holidays (31:32). We share our favorite Christmas desserts and what absolutely has to be on the table every year (33:05). Malcom thinks butter boards are "fat boy food", and here's why (35:40). We reveal the BEST place to get smoked sausage and what makes it stand out from the rest (38:50). Malcom walks through his guide to making homemade summer sausage and why it's worth doing yourself (41:00). I share a simple but genius hack I learned to keep your limes fresh forever (47:29). Hosting challenges come up as we explain how to host a vegetarian at Christmas without making it awkward or stressful (49:39). We talk about turning uncured ham into pulled pork and why you may just want to go with a pork butt instead (51:45). A member of the community made Touchdown Taters but made them breakfast-ready (53:47). We break down the best way to monitor meat and debate wired versus wireless thermometers for BBQ and holiday cooks alike (57:51). The Pick'em League update gives a rundown of where things stand and who's bragging this week (1:01:31). We highlight the Let's Get to Cookin' Community Giveaway Week 3 and how listeners can get involved (1:04:40). We wrap everything up and close out the episode with a classic HowToBBQRight sendoff (1:07:46).

This week on the HowToBBQRight Podcast, Thanksgiving is right around the corner and we are more than ready for it (00:27). We kicked things off at the Open Fire Meetup in Hondo, Texas, and it turned out to be an absolute blast (02:37). Saturday's open-to-the-public portion of the Open Fire Meetup was packed from end to end (07:38). Malcom even judged the event and tasted some of the best BBQ bites he's ever had (12:31). While on his elk-hunting trip in Texas, Malcom also threw down some incredible steaks on a pellet grill (23:35). If you're searching for a great Christmas gift for the cook or pitmaster in your life, ThermoWorks is running a major sale right now (27:01). With Thanksgiving approaching fast, we're sharing our favorite family traditions for turkey day (28:45), along with the must-have side dishes that always make our holiday table (31:20). We're also talking about the new Thanksgiving desserts we can't wait to try this year (37:29). We take a closer look at why Primo Grills might become your new go-to backyard smoker (40:01). If you're planning to part, brine, and inject your turkey, we break down exactly how long you should cook it (40:43). For anyone slicing and vacuum-sealing their turkey this year, we explain the best way to reheat it without losing moisture (43:03). And if you're using a pellet grill for your bird, here are the top pellet options to get the best flavor (44:56). Should you brine your turkey for 48 hours (46:38)? Is it too much to brine and inject (48:52)? We answer those questions and more. Finally, Tyler shares his top-secret carrot bacon recipe (50:21).

This week on the HowToBBQRight Podcast, we're kicking things off with a big shoutout to our winners from the recent Turtlebox Giveaway in the community (00:25)! Huge congratulations to Jamie from Swine Life for another big win last weekend—this time cooking on Outlaw's brand-new drum smoker (08:34). We celebrated our 17-year anniversary, and it was an absolute blast (11:09)! Next up, we're getting ready for the Texas Open Fire Meetup—if you're headed that way, be sure to come say hello (14:02)! The holidays are almost here, and that means it's time to start thinking about your Thanksgiving turkey (20:17). If you're planning to brine your bird this year, check out our brand-new turkey brine kits (25:37). Got a smaller turkey? We talk about whether you should use the entire bottle of brine (27:43). Malcom shares whether he injects his turkeys at home (29:23), and we discuss if you should brine when you're only cooking a turkey breast (30:59). For those stuffing their turkey, here's exactly how to do it the right way (33:37). We also cover whether it's better to spatchcock or part your turkey before cooking (37:42). We dive into why the Primo Grill might be your next favorite backyard smoker (39:58). And if you're cooking your turkey on a different type of smoker, your recipe might need a few adjustments (40:42). Has Malcom ever done a two-stage finish on a turkey (44:23)? If you're cooking your turkey and need to travel—say, a couple of hours to a relative's house—here's how to handle that like a pro (46:07). For a midweek meal idea, we share a quick trick to make chicken phillies super easy (49:34). Everyone loves bacon and brisket, but what if you cooked bacon like a brisket (52:44)? Could you win a chili contest with a doctored-up version of Wolf's chili (54:14)?  

Ever wondered how Arbo's Cheese Dip became the delicious fan-favorite it is today (02:09)? Andrew shares the inspiring story behind building a national cheese dip brand from scratch, and the toughest challenge he faced getting Arbo's onto store shelves (06:36). We also talk about why Primo Grills could be your next favorite backyard cooker (13:50) and what truly sets Arbo's Cheese Dip apart from every other cheese dip on the market (14:35). Plus, Arbo's now offers more mouthwatering flavors than just the original (18:00)! Andrew explains how he scaled up his homemade cheese dip recipe for mass production (21:20) and surprises us with a mystery box—you won't believe what's inside (24:10)! Malcom fires up some incredible dishes using Arbo's, including Cheesy Chicken & Rice (26:14) and a pizza dip that's to die for (32:01)! Andrew also shares his favorite ways to enjoy Arbo's at home (35:29), plus some of the wildest and most creative recipes fans have come up with using Arbo's Cheese Dip (37:30). Finally, Andrew opens up about his service in the United States Air Force and how those experiences shaped his journey as an entrepreneur (40:46).  

This week on the HowToBBQRight Podcast, we're STUFFED after our inner office pie contest (00:14)! Up next is our Best Sandwich contest, and we dive into what the ultimate sandwich option might be (07:54). Malcom is still struggling in our Let's Get to Cookin' Community Pick'em League (12:21)... Last week, we headed down to the Royal Oak Invitational, and it was an absolute blast (16:53)! On the way home, we couldn't resist stopping by Buc-ee's for some breakfast (24:27). Now that the weather's finally cooling off, it's officially chili season (29:13). We talk about why the Primo Grill could be your next favorite backyard smoker (37:11), and how y'all have been winning contests with that White Chicken Chili recipe (37:53)! If you're making chili this year, don't skip our BBQ Chili Crackers to go with it (38:48). Chili is loved nationwide, so we explore all the different ways it's made across the country (40:35). Malcom also shares exactly how he builds his perfect bowl of chili (46:14). Brent from the community took Malcom's Touchdown Taters and kicked them up a notch (48:54). Next time we make Lasagna Soup, we're swapping in mozzarella pearls for that perfect cheesy bite (50:24)! We also answer some great BBQ questions — should you dry brine ribs overnight if you're short on time (53:13)? Is there a thermometer that alerts you when temps drop too low (54:52)? Plus, we discuss how to get the best smoke flavor on turkey legs and thighs (57:02). And to wrap it up, we've got a brand-new Asian-style hot sauce that we can't wait to try (59:08)!  

This week on the HowToBBQRight Podcast, Malcom's getting his butt kicked in the Pick'em League (00:14), and the competition is heating up fast. We kick things off by giving a big shoutout to everyone who competed at The Jack this past weekend (03:23). We're also announcing our brand-new Let's Get To Cookin' Community Giveaway — tune in to find out how you can enter to win some awesome prizes (05:00). Malcom just got back from a North Dakota waterfowl hunt, and he's got some stories about the incredible steakhouses and wild game eats he found up there (08:26). Got a leftover baked potato? We share some of our favorite ways to turn it into something next-level (19:41). Then we dive into why the Primo Grill might be your next favorite backyard cooker (23:19). Tyler cooked up a Lasagna Soup that blew everyone away (24:02), and he shares a few stories — and surprises — from his trip to Dollywood(28:55). Malcom sets the record straight — yes, he's still making plenty of new BBQ videos (37:27). We also get into a big debate: why beef cheeks might just be better than brisket for smoking (39:16). Plus, Malcom weighs in on whether it's a good idea to rest a Boston Butt on the grill after shutdown instead of using a cooler (43:54). Todd posted his Bananas Foster Old Fashioned, and it looked absolutely incredible (46:30). We also answer some listener questions: Can you use AP seasoning as a dry brine (48:12), what should you do if strong winds are messing with your grill temps (51:39), and is it normal for a pork loin to have a pink hue after cooking? (53:46)  

This week on the HowToBBQRight Podcast, we're fired up to welcome back our good buddy Dave Williamson — AKA Meat Dave — for another mouthwatering episode (00:14)! He's got big news: Dave just opened a BRAND NEW restaurant (01:10)! Now that he's running the show, we had to ask — is Dave still out front slinging BBQ like the good ol' days (11:43)? And what's it really like selling BBQ in a bar setting — is it harder or easier (15:35)? Dave also drops his famous Mac n' Cheese recipe, and it was passed down by a good friend of ours (22:15)! When it comes to seasonings, Dave knows his stuff (27:26). We talk about why the Primo Ceramic Grill might just become your new favorite backyard cooker (33:40), and how Malcom and Dave's lunch at Bain's BBQ was straight-up deliciousda (34:23). Dave also traveled down to Key West to defend his BBQ festival title (40:01), and yeah… Peanut Butter Jelly RIBS are officially a thing (45:06)! He's cooked on all kinds of smokers, but RecTeq is still Dave's go-to (49:13). We also dive into the current state of the California BBQ scene (52:58), and we wrap things up with a look at how Dave is balancing comedy with the restaurant biz (57:17).