Wing Seasoning, Tailgate Food & Opening Weekend Menu

This week on the HowToBBQRight Podcast, if you're looking for the perfect sweet tea for your next cookout, BBQ, or picnic, Luzianne Tea has you covered (00:00). Labor Day weekend is FINALLY here, and Malcom is ready for college football, dove hunting, and plenty of good food (00:43)! Malcom had his fantasy football draft this past weekend, and he thinks he came away with a pretty solid team (04:40). Football season means WING SEASON, and our brand-new Killer Hogs Wing Seasoning has officially dropped (07:28)! Tyler whipped up a KILLER Buffalo Snack Mix using the new Wing Seasoning, and it might be the perfect football snack (10:53). Michael cooked up some steaks this weekend, and they turned out GREAT (14:45). Cuisinart recently recalled certain grill brushes, so if you're still cleaning your grill with a metal wire brush, it might be time to ditch it (19:30). Memphis in May is sanctioning BBQ competitions again, including a new competition in Collierville aimed at entry-level competition BBQ teams (22:14)! Dove season opens this weekend, and Malcom is READY to get back in the field (26:40). Malcom breaks down the full opening-day dove hunt menu and everything he's cooking for Dove Season 2026 (32:50). When smoking BBQ, which matters more: clean, thin blue smoke or steady cooking temperatures (37:20)? Do BBQ binders actually affect smoke ring formation or smoke penetration (40:44)? We've got a BUNCH of upcoming BBQ festivals, competitions, and events where y'all can come hang out with the HowToBBQRight crew (42:30)! Everyone knows Texas-style brisket is cooked low and slow, but what happens when you cook pork ribs using the same low-and-slow BBQ method (48:09)?  

This week on the HowToBBQRight Podcast, if you're lookin' for the perfect sweet tea for your next cookout or picnic, Luzianne Tea has you covered (00:00). Malcom is BACK after being away from the podcast for a few weeks, and we're catching up on everything he's been up to (01:30)! After being laid up for a while, Malcom got back in the kitchen and whipped up some BBQ egg rolls that turned out absolutely KILLER (04:22). Our College Football Pick'em League has officially kicked off inside the Let's Get to Cookin' Community, and we're breaking down how you can get in on the action (12:15). Fantasy football draft season is FINALLY here, and luckily for Malcom, everybody else is bringing the food this year (16:30). That leads us into the ultimate fantasy football food discussion: what dishes are absolute MUST-HAVES for draft night and game day (19:25)? I'm making Buffalo Chicken Meatball Sliders this weekend, and they're shaping up to be one heck of a football food (23:34). Buffalo Wild Wings has also brought back a few fan-favorite menu items, so naturally, we've gotta go try 'em (28:00). We tried cooking bacon in the air fryer for the first time, and let's just say... we weren't impressed (30:20). We also catered a community golf event last week and may have finally PERFECTED our BBQ baked beans recipe (36:30). If you haven't eaten at Junior's in Hernando, Mississippi, you need to put it on your list (44:40). Malcom is still getting around with his walker and cane, and he's slowly getting used to life as an old man (47:00). Zaxby's has a new white sauce out, and we're looking forward to giving it a try (49:50). We've cooked plenty of chicken wings with a Vortex, but throwing a wok over one takes kettle grilling to a whole new level (54:00). And if you've got two picanhas on hand, Malcom breaks down two completely different ways to cook this incredible cut of beef (55:50)!  

This week on the HowToBBQRight Podcast, if you're lookin' for the perfect tea for your next picnic, Luzianne Tea has got you covered (00:00). Y'all loved the Community Pick'em League last year, so this year we're running a brand-new one—but for COLLEGE football (00:46)! Mikey takes a deep dive into the history of Buck Junkies (04:30). Mikey's made all kinds of dishes, but this one took a turn for the worse (09:00)... Other than being a part of Buck Junkies, Mikey is our resident AWARD-WINNING wing cook (11:50). If you're lookin' to cook up award-winning wings, here's how to get it done (20:00). Mikey takes a moment to talk about all the grills he's got in his arsenal at home (25:45). Y'all have heard Malcom talk about Mikey's easy gumbo, but here's EXACTLY how to make it yourself (34:20). Other than being a great cook, Mikey's also got some viral drink recipes, including his new 'Malibu Sunrise' (46:40). Lookin' for an easy tailgate breakfast? Give these Cinnamon Roll Pigs in a Blanket a shot next time (50:01)! Down South, making gravy is a rite of passage, but here's how you can make gravy just as good as your granny used to make (54:00). I pick Mikey's brain about his absolutely delicious refried bean dip recipe (59:17). I've got a great banana pudding recipe, but this Peanut Butter Banana Pudding recipe might just have me beat (1:05:00)...

This week on the HowToBBQRight Podcast, we're talking about the perfect tea for your next cookout, the latest BBQ adventures, competition costs, and plenty of tips for making better barbecue. Luzianne Tea has you covered (00:00). Malcom is still at home recovering, so things are going to be a little different around here for a while (00:42). Which ketchup is the KING of all ketchups? We put some of the biggest names to the test (05:00). We got to try some oxtail products courtesy of Les BBQ Company, and they were absolutely KILLER (11:06). Mark just took a trip to Indiana for a Live Fire event, and it was an absolute BLAST (14:38). We've all had chicken salad before, but adding bacon is an absolute GAME CHANGER (28:30). Mark has been on the road for barbecue competitions A LOT lately, and boy, is it expensive (30:40). Mitten BBQ Supply recently hosted its anniversary BBQ bash (34:20), and Mark cooked up a whole hog that turned out PERFECT (39:06). Mark shares his go-to Boursin cheese sauce that's guaranteed to please a crowd (46:17). When it comes to comeback sauce, what exactly IS comeback sauce? We break down this Southern favorite (48:06). If you've got a brisket cooking at 194°F and it's already probe tender, what should you do? (50:00). Finally, Mark has figured out how to get that perfect brisket texture… on a rib (55:13). 

This week on the HowToBBQRight Podcast, looking for the perfect tea to serve at your next cookout? Luzianne Tea has you covered (00:00). Y'all have been crushing it in the Porter Road community giveaway—thank you for all the support! (00:44) This past weekend, Malcom decided to take on Mr. Chen at his own game and cook up his best homemade Chinese food yet (06:33). Malcom shares his homemade crab rangoon recipe that's guaranteed to be a crowd-pleaser (17:30). Everyone orders the classics at a Mexican restaurant, but the next time you're there for margaritas, don't skip the ribeye steak (23:45). Looking for the best budget-friendly cuts of meat? Here's how to get the most value for your money (26:26). We've cooked plenty of inexpensive cuts over the years, but smoked pig feet might be a first for us (30:45). SPAM just released a brand-new hot dog, and we have to give it a taste test (37:27). What's the best burger to make at home? We break down our favorite burgers, toppings, and cooking methods (46:15). We've got some news to share soon, and the podcast may be taking a short break (53:35).

This week on the HowToBBQRight Podcast, looking for the perfect tea to serve at your next cookout? Luzianne Tea has you covered (00:00). We're gearing up for a brand-new giveaway in the Let's Get To Cookin' Community, and we want to know: what's the most underrated cut of meat? (00:45) The Fourth of July National Hot Dog Eating Contest has come and gone, and Joey Chestnut has once again cemented his status as the GOAT of competitive hot dog eating (05:30). We cooked an INSANE amount of food for the Fourth of July, and it was absolutely worth it (08:40)! Malcom whipped up his "Rub 'Em and Run 'Em" ribs, and they might just be our new favorite way to cook ribs (13:37). I share my cheeseburger sliders recipe that's sure to give White Castle a run for its money, especially with some Blue Plate on em' (19:01). The day after the Fourth of July, Malcom cooked up some picanha steaks, and they practically melted in your mouth (21:40). We shared our Sun Tea recipe, and boy, did we catch some flak for it (27:06). Pork steaks might just be the BEST bang for your buck when it comes to buying meat at the grocery store (31:25). Looking for a new favorite appetizer? Give these Boursin cheese bites a try (34:00)! The big UFC fight happened this past week, and boy, was it a letdown (37:00). We found some chuck eye steaks in the freezer, so y'all KNOW we had to whip up some killer beef sliders (39:06). Malcom shares his new favorite technique for making jalapeño poppers (42:01). If you've ever bought take-and-bake cookies and thought they were too small, here's how to turn them into giant cookies that everyone will be asking you to make again (44:24). Looking for new rib flavor ideas? Here are some combinations that are SURE to bring big flavor to your next cookout (48:16). If you're looking to watch your figure, here's how to cook pork loin so it tastes just like pork butt (51:08). Malcom tried his hand at homemade Chicago-style hot dogs, and he knocked them CLEAN out of the park (53:00)!  

This week on the HowToBBQRight Podcast, looking for the perfect tea to serve at your next cookout? Luzianne Tea has you covered (00:00)! The biggest BBQ holiday of the year, the 4th of July, is almost here, and Malcom is cookin' up a whole case of ribs (00:45). Y'all ask for it every year, and this week we're sharing the ORIGINAL Bullfrog recipe that'll get you hoppin' (06:37). We've all done some wild things in college, but drinking out of a garbage can might just take the cake (10:22)... Does anyone else secretly treat potlucks like they're competitions in disguise (13:40)? When it comes to 4th of July side dishes, these are the must-have recipes on our table every year, and you can't forget to bring the Blue Plate (15:40). Malcom shares his favorite recipes that are guaranteed to take your 4th of July BBQ to the next level (20:42). You won't believe how many hot dogs are eaten every 4th of July across America (29:37)... We eat a lot of food around here, but it's nothing compared to what competitive eaters put themselves through to prepare for an event (33:55)... Once the cookin' is done, here's what Malcom has planned for the biggest BBQ weekend of the year (39:45). Be sure to check out the brand-new community giveaway and share your BEST 4th of July recipes with us (42:30)!  

This week on the HowToBBQRight Podcast, we're switching things up at the office and sipping on Luzianne Unsweet Tea for a change (00:00). Our Community Playlist Giveaway has officially wrapped up, and y'all submitted some absolute wildcards this time around (04:09). Malcom had a great Father's Day and got a brand-new wok to break in (09:22). Looking for the best squash side dish? Here's how to take fresh squash to the next level (16:36). Malcom loves a good tomato pie, but this unique tomato pie recipe is a little different from the classic version (22:33). Mark Williams brought us fresh cucumbers, so Malcom made homemade pickles—and they turned out absolutely delicious (25:50). Want to make the perfect BBQ bologna? Here's our step-by-step guide to smoking a bologna chub (33:48). Food Network is launching a brand-new show called Pitmasters, featuring several incredible BBQ cooks we know (40:30). Need an easy meal for a guys' trip? Here's how to impress everyone with an amazing cook in under 3 hours (45:09). How many times can you reuse charcoal before it's time to throw it out? (47:50) Butter-injected baked potatoes might be the ultimate baked potato upgrade—here's why you need to try them (49:50). Should you buy a vertical or horizontal pellet grill? We break down the pros and cons (52:16). Love gyros? Cooking gyro meat taco-style on the flat top might be the best way to enjoy them, of course with a little Blue Plate tzatziki sauce on the side (56:10).  

This week on the HowToBBQRight Podcast, looking for the perfect tea for your next cookout? Luzianne Tea has you covered (00:00)! Y'all are really getting into our second round of the BBQ Playlist Contest (00:43). If you heard about a restaurant called Wok Star, BBQ probably wouldn't be the first thing you'd expect to find on the menu (06:34). Malcom's video teaching Guga how to cook the perfect picanha is finally out, and y'all are loving it (10:15). Father's Day is coming up this weekend, and Malcom's plan is to do absolutely nothing (15:50). Grilling at a condo? Here's how to make food cooked on a shared grill taste even better than what comes off your grill at home (20:28). JBS is shutting down several beef processing facilities, and cattle prices don't appear to be improving anytime soon (23:50). Y'all know we love desserts around here, so these viral Banana Pudding Brownies are definitely next on our must-try list (26:43)! Everyone wraps their pork butts, but what about finishing one in a Dutch oven (29:00)? Michael shared a recipe for Jalapeño Cheddar Stuffed Meatballs, and they looked absolutely incredible (31:15). If you've frozen jalapeños for jalapeño poppers, can you put them straight on the grill from frozen (32:30)? There are plenty of ways to cook ribs, but is it worth wrapping them in parchment paper before foil to finish them off (35:40)? Pulled pork takes Poutine to a whole new level… only thing missing was some good old Blue Plate Mayo (38:40)! We've had baked beans every way imaginable, but adding pineapple to them is a first for us (42:30).

This week on the HowToBBQRight Podcast, looking for the perfect tea for your next cookout? Luzianne Tea has you covered (00:00)! Ole Miss is absolutely dominating college baseball right now, and we break down their incredible run (00:45). If you missed our community playlist competition in the past, here's another chance to win some awesome prizes (04:30)! Shoutout to Peg Leg Porker for sending us a killer bottle of bourbon (06:40)! We catered the Rolling Thunder Charity Event last week, and it was an absolute blast from start to finish (09:00). Y'all know Malcom has always been a big fan of American Skins pork rinds, but he's got a brand-new favorite hookup to share (13:44). Malcom reveals his go-to method for making the best bacon for breakfast every time (18:04). We've never met a bad hot dog, but Tyler somehow managed to find one this past weekend: maybe some good old Blue Plate Mayo could have saved it (23:43)... Chefs across America have ranked the best hot sauces of 2026, and we're sharing our thoughts on the list (27:34). Walmart has started rolling out Copa Cut steaks, and we're on a mission to track them down and give them a try (31:50)! Planning a nacho bar? We discuss the best meat options for building the ultimate plate of loaded nachos (35:23). If you're using the snake method for smoking ribs, how much wood is too much wood (39:37)? We're gearing up to catch the Dierks Bentley Band this weekend, so be sure to keep an eye out for us (44:05)!