In this week’s HowToBBQRight Podcast, we’re going to be at this retail shop in Arkansas, come see us (03:05)! Hogs for the Cause in New Orleans is going to be a weekend for the books (04:17). WCBCC ‘23 is starting to ramp up (11:09). I want to know what some of Malcom’s favorite Easter Traditions were growing up (13:24), and why Malcom’s new smoked ham recipe should be at your Easter dinner, this year (19:35). If ham really isn’t your thing, this Easter brisket recipe should do the trick (39:32). Malcom, Tyler and I debate on the BEST Easter side (41:52). What is the BEST Easter candy (46:50)? This is how you prevent your meatloaf from falling apart (54:51)... This is Malcom’s Guide to getting into Competition BBQ (56:22).
Fler avsnitt från "HowToBBQRight"
Competition Cooking Tips, Catfish Essentials, & Making a Healthy BBQ Sauce
55:20Today on the HowToBBQRight Podcast, Malcom and I talk about competition cooking, but first Malcom talks about his upcoming Oktoberfest rib demo (02:09). How has competition cooking changed, and what types of recipes and tips can you do at home using competition style techniques (04:03)? Do THIS to make competition style chicken at home (09:17). Malcom LOVES Brazillian steakhouses a little too much (14:34)... This is Malcom’s go-to recipe for frying catfish (20:40), and what he needs at the table to eat it (25:20). Malcom gives his tartar sauce recipes using Blue Plate Mayo (27:50). What is an “Airline Chicken” breast (31:30)? Should we remove all the sugars and oils from Killer Hogs “The BBQ Sauce” (36:43)? Malcom is headed south for a “Live Fire” Cooking event (47:06). What’s coming up next at HowToBBQRight HQ (53:40)?
Making Fast Food at Home, Maintaining Your Grill & Best Chain Restaurants
53:17Today on the HowToBBQRight Podcast, Malcom’s coming down with a bad case of the man cold (01:31). How did Malcom do on his sports betting this week (03:53)? He might put Chick-fil-A out of business with this “Better-than” Honey Pimento Sandwich (06:31). What are Malcom’s best copycat restaurant recipes (12:51)? We debate whether Krystal’s or White Castle burger is better (18:09). Ain’t nothing in this world like Waffle House’s griddle hashbrowns (19:08)... What are Malcom’s favorite fast food restaurants (21:11)? I can’t believe Malcom picked this as his favorite chain restaurant (25:23)! Malcom has been experimenting with tailgating recipes, lately (27:24)... Follow these steps to maintain your pits (43:40). Pork Belly Tacos sound amazing (48:17). What’s coming up at HowToBBQRight HQ (52:17)?
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Reverse Seared Tri-Tip, Smoking Frozen Meat & Baltimore Pit Beef Recipe
59:57Today on the HowToBBQRight Podcast, Malcom and I announce our winners for our “Feed a Family” campaign (00:58). Every holiday is Malcom’s favorite holiday (01:56). What’s cookin’ at deer camp (04:14)? Malcom talks about his reverse seared tri-tip (08:03). What kind of wild game cooking is happening this season (10:05)? You have to try these Steakhouse Baked Beans (15:16)! Should you be using the foil boat method when smoking brisket (18:55)? This ain’t your regular ole tiger sauce (25:32)... What exactly is pit beef, and how do you cook it (29:45)? Which is better - roast beef or baltimore pit beef (38:20)? Can you smoke both a whole pork butt and chicken together (39:09)? What are beef chuck short ribs (41:02)? How do we cook our beef balls (43:06)? Sage seasoning is NOT good on BBQ (48:21)... How long do you have to smoke the meat that’s been in the fridge (52:00)? It’s finally NFL season, and that means more delicious football cookin’ (56:27). Check out our BBQ community, socials, and recipes (59:08)!
Experimenting with Sous Vide, Best Tailgate Recipes & Labor Day Weekend
1:04:04Today on the HowToBBQRight Podcast, it’s the LAST WEEK to donate to our Palmer Home fundraiser (01:28). Fantasy Football has OFFICIALLY begun (03:25)! Malcom did something he NEVER thought he would do (05:50), and this is why it’s important to remove fat before sous viding (09:12). I talk about the BEST creamy horseradish sauce (15:54). Are tri-tips better sous vide or smoked (16:37)? Old Hickory pits make the best old school smoked meat flavor (18:15). These little ham biscuits are to DIE for (24:15). Buy those little French Onion dip packs at the store, and do THIS to amp them up to 100 (25:40). These Hot BBQ Wings were some of the best wings I’ve ever had (28:53). Malcom’s ‘Tailgatorade’ will keep you going all game day long (35:02). THIS is the BEST tailgate food, ever invented (40:20). How would Malcom grill at a tailgate (47:18)? Walmart now carries disposable cutting boards (53:43)! Dove Season, Labor Day and start of College Football.. ALL in one weekend (55:38)! Going to the grocery store can be an event… (1:00:45). Check out our BBQ community, future giveaways, socials, and recipes (1:03:00)!
Fantasy Football Recipes, the Best Sandwiches of All Time & What is the BEST City for Eating BBQ?
1:01:01Today on the HowToBBQRight Podcast, Malcom and I discuss our ongoing podcast room changes and our Palmer Home “Feed-a-Family” campaign (02:05). What is the #BetweenTheBuns contest (04:40)? This guy made a Pork Butt with GREEK flavors (08:16)... Is a Connecticut or Boston Lobster Roll better (13:28)? What is Malcom’s GOAT sandwich recipe (20:16)? Why are pellet grill wings so good (21:28)? Malcom considers himself a dip kind of guy (24:10). It’s time for Malcom’s annual Fantasy Football draft party (26:57)! What is the best wing dipping sauce (33:09)? This is why I hate 7-Layer Bean Dip (36:01)... There’s NO WAY these are the best BBQ cities in America (37:28). Do defroster plates ACTUALLY work (45:18)? This is Malcom’s ‘Hot Take’ on smoking briskets (49:55). Malcom isn’t as good as he used to be at Madden (58:01). Check out our BBQ community, socials, and upcoming football recipes (1:00:05)!
Talking Brisket feat. Swine Life BBQ
57:35Today on the HowToBBQRight Podcast, Malcom and I introduce a “special guest”, Mark Williams from Swine Life BBQ (00:19). We discuss Mark’s extensive competition bbq season (02:20), and what he and Malcom’s BBQ competition bucket list consists of (05:53). Malcom and Mark discuss brisket techniques and tips like (08:28): where can you get a good eating brisket (13:07), the BIGGEST issue that ruins a brisket (16:01), competition vs. home-smoked brisket (21:42), learning something new every time (27:48), and using beef tallow to amp up their briskets (32:00)? Is Mark’s favorite mayonnaise - Blue Plate Mayo (35:05)? He did whip up some pancakes with mayo, recently (38:00). What do you do with burnt ends (38:44)? Come join our #BetweenTheBuns Community Competition (42:35)! What are Malcom and Mark’s PERFECT brisket cook (45:55)? Buc-ee’s briskets are a game changer (52:58). Make sure y’all checkout our Palmer Home “Feed-a-Family” campaign (54:47). Check out Swine Life BBQ’s socials & youtube (56:28)!
Royal Oak HQ, Fast & Easy BBQ Recipes, & the BEST Smoke Bacon Recipe
1:06:29Today on the HowToBBQRight Podcast, Malcom and I discuss our Palmer Home’s “Feed a Family” campaign (00:59). Malcom and Tyler discuss their experience at Royal Oak’s headquarters in Roswell, GA (03:24). What are BBQ Chicken Littles and firecracker sauce (06:42)? Malcom talks about his favorite sliders (12:33), and how he made skirt steak tacos (17:02). Is this the BEST restaurant in Georgia (28:00)? We made the BEST homemade “Whataburger” patty melts (36:27). Malcom has a bunch of drinks that will "get you back right" (42:25). THIS is the BEST smoked bacon recipe ever (46:45)! Joey Chestnut is the KING of meat sweats (53:01). We answer and talk about some community questions (56:55). Check us out on our socials and website for recipes (1:05:46)!
Grilling in Bad Weather, Best Steakhouse in the South & the “Smoking on Main” Experience
52:34Today on the HowToBBQRight Podcast, Malcom and I discuss our Palmer Home “Feed a Family” campaign and its prizes (01:34)! How was our experience at the Collinsville “Smoking on Main” event (02:44)? What are Pork Steaks (04:45)? The Saint Louis BBQ Society competition was fun until a crazy storm blew through (08:58). Malcom had the opportunity to try S.T.A.G. Beer (11:40)! What is a horseshoe sandwich (14:50)? Does BAD WEATHER affect your smoke on the grill (19:31)? Humidity AND altitude both have an affect on grilling (23:14). What are the BEST & WORST cookers for lousy weather (29:55)? We answer some Q&A from our Let's Get to Cookin' community (32:18). These are the 'TOP 5' Steakhouses in the Mid-South (36:55). What’s coming up this week (45:55)?
Deep Sea Fishing, Baked Potato Hacks & Red Snapper Recipes
59:41Today on the HowToBBQRight Podcast, Malcom and I are back from our midseason break. We’re starting it off by discussing our Palmer Home “Feed a Family Campaign” (02:08). We caught some BIG fish during our deep sea excursion (05:13). Red Snapper in the Air-Fryer is DANG GOOD (09:52)! What are snapper throats (13:16)? What are the differences between home-grown tomatoes versus store-bought tomatoes (23:00)? I’ve been experimenting with chicken thighs on the pellet grill (31:40). Malcom was a kid in a candy store at the new butcher shop in town (35:03)... Malcom reveals his new baked potato hack that changes the game (37:18). Are tomahawk steaks a waste of money (41:19)? The art and science of seasoning and coloring a steak (43:58). What’s coming up this season (51:36)? Follow our H2Q community for future contests and plans (56:39).
St. Louis Eats, The Science of Marinades & Butcher Paper Ribs Recipe
59:48Today on the HowToBBQRight Podcast, Tyler is BACK from his recent paternity leave (00:23). The 4th of July weekend is the best time to fire up those pits (01:18)... Who knew St. Louis had the best lobster rolls (02:34)? I pick Malcom’s brain about his MOUTH-WATERING Butcher Paper Rib recipe (09:45), and would Malcom use butcher paper to wrap ribs for a competition (18:50)? We finally got to shoot a video at Malcom’s new Smokehouse (26:00), and he shot a classic take on baked beans for TikTok (32:07). Do Blue Plate Mayo and Baked Beans belong together (37:18)? Malcom had some fun experimenting with food, recently (39:43). What is the science behind Marinating Meat (46:50)?