The Decline In Cattle Supply, When To Use Liquid Smoke & Beef Flanken Ribs Recipe

This week on the HowToBBQRight Podcast, we're getting back into the swing of things after an eventful spring break (00:17). Tyler recaps his favorite foods from his recent trip to California (03:38). Shoutout to Bougie Bologna for sending us all kinds of goodies in the mail (13:46). I pick Malcom's brain about his brand-new Beef Flanken Ribs recipe (15:17). We got a brand-new proofing oven, and I tried my hand at cooking a brisket—it turned out great (26:03). Y'all found Malcom a brand-new replacement for his Flame Saber (32:41). The price of meat may be going up because the cattle supply continues to decline (33:56). When is it acceptable to use liquid smoke (37:10)? Tony posted a Reuben Chopped Cheese recipe in the community, and it looks killer (39:11). Should you use a Cambro to rest your meat (42:10)? You can cook a pork butt in many ways, but chopping it into chunks is another great method to try (45:04). Malcom's Memphis-style mop sauce is great on ribs, but you should try it on these other foods too (50:40). What is the best way to freeze fresh saltwater fish (55:58)? If price isn't a concern, should you choose a Weber or a ceramic-style grill (59:47)?

This week on the HowToBBQRight Podcast, Tyler is out on a big trip to California (00:17)! Melinda's Sauces sent over a package today packed with all kinds of goodies (03:55). It's a sad day for Royal Oak fans after a Flame Saber grill recall (06:46)... Malcom tested out some new seasonings this weekend, and y'all—we might be on to something (10:33). I pick Malcom's brain and get his rankings for the absolute best burgers (17:50). Shoutout to everyone who competed at the Houston Rodeo BBQ Championship this past weekend (29:10). What are the best budget-friendly cuts of meat to cook when you don't want to break the bank (32:01)? Have y'all ever seen a boiled egg get pan-fried (39:45)? After last week's episode, we learned that dry brining might be the best way to get deeper flavor into your meat (43:20). We've had all kinds of bologna, but BOUGIE bologna might be a first (50:43)! If you're looking to source whole pork shoulder, here's where you should start (52:17). Having trouble controlling airflow on your smoker? Here's what might be going on (55:44).

This week on the HowToBBQRight Podcast, we're cooking for our local police department here at the office—and it smells GOOD (00:25). If you're a fan of meatballs, you've got to try Korean Beef Balls—they're packed with bold flavor and easy to make (06:49). Crawfish season is almost here, y'all, and we can't wait to fire up the boil (12:56). When it comes to dry brining, is it actually a brine, or is it more like curing? Let's break it down (14:30). Beef tallow and duck fat have been gaining popularity lately—here's how to use them in your cooking (19:03). And beef tallow is great on meat, but what about using beef tallow on your skin (33:30)? Malcom shares his top tips for keeping your grill clean and looking like new (36:09). Never cooked a London broil? Here's exactly how to cook a London broil the right way (43:14). Can you cook seafood on the same smoker you use for beef and chicken? Here's what you need to know (45:07). Planning a fundraiser? Here's how to cook pork butts and distribute them efficiently and safely (48:01). Do you have to vacuum seal pork belly to make homemade bacon, or is there another way (50:55)?  

This week on the HowToBBQRight Podcast, we're cooking for our local police department here at the office—and it smells GOOD (00:25). If you're a fan of meatballs, you've got to try Korean Beef Balls—they're packed with bold flavor and easy to make (06:49). Crawfish season is almost here, y'all, and we can't wait to fire up the boil (12:56). When it comes to dry brining, is it actually a brine, or is it more like curing? Let's break it down (14:30). Beef tallow and duck fat have been gaining popularity lately—here's how to use them in your cooking (19:03). And beef tallow is great on meat, but what about using beef tallow on your skin (33:30)? Malcom shares his top tips for keeping your grill clean and looking like new (36:09). Never cooked a London broil? Here's exactly how to cook a London broil the right way (43:14). Can you cook seafood on the same smoker you use for beef and chicken? Here's what you need to know (45:07). Planning a fundraiser? Here's how to cook pork butts and distribute them efficiently and safely (48:01). Do you have to vacuum seal pork belly to make homemade bacon, or is there another way (50:55)?  

This week on the HowToBBQRight Podcast, we're back from Nashville—and it was an absolute blast (00:27)! Malcom cooked at Heath's Smokehouse with Royal Oak and turned out some incredible food (04:21). Skirt steak might not be the fanciest cut of beef, but it makes unbelievable tacos (09:41). It's hard to beat a good old-fashioned dry rib, but Malcom took them to a whole new level (19:06). He also shares his favorite rib mop recipe and how to use it for maximum flavor (25:50). If you're planning to cook salmon, fire up your pellet grill and give this method a try (27:44). Everyone loves a great steak, but here's how to cook a pork chop that's even better than a steak (33:26). We tackle the age-old question: Are boneless wings really wings (39:35)? If you want to use chicken thighs instead of breasts for Dirty Bird chicken bites, here's exactly how to cook them (45:57).  Shoutout to Tom from CastingAndCookingBBQ for the great idea of making sausage and pimento cheese sliders (47:05). We talked about Dill Devils last week, but Tony took them to a whole different level (50:41). And finally, should you cook chicken wings straight from the freezer to the pit (53:20)?

This week on the HowToBBQRight Podcast, the Super Bowl was an absolute snoozer—here's our full recap and reaction (00:22). Want to take your buffalo chicken dip to the next level? Here's exactly how to make it even better (04:31). I whipped up Buffalo Bacon Chicken Ranch sliders, and they were absolutely killer (07:29)! Some of y'all shared your favorite party dip recipes in the Let's Get To Cookin' Community, and we may have to fire up a few of them ourselves (12:36). Valentine's Day is this weekend, and Malcom has a foolproof plan to make your big day delicious and stress-free (22:30). You know the Burnt Ass Chicken recipe, but we kicked it up a notch and cooked it in the air fryer for next-level flavor and crispy skin (27:18). We've seen all kinds of wild fair food creations, but a Dill Devil might be a first for us (31:27). If you're cooking pork or beef, here's the exact internal temperature you should be aiming for (33:45). We're heading to Nashville for the NWTF Convention, and Malcom couldn't be more excited (41:20)!

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).