HowToBBQRight – Détails, épisodes et analyse

On today’s episode of HowToBBQRight, next time you’re at Sam’s Club, check out the new patented thermostatically controlled Member’s Mark Pro Series (00:00). It’s Labor Day weekend, but this heat wave just ain’t quitting (01:09)! Malcom gets too excited when he sees Tri-Tip at our local grocery store, because they never carry it (02:32). For the recipe this week, he wanted to make the tri-tip “steakhouse style”, so he marinaded it (03:39), seasoned it up (05:45), and threw it over some hot coals with a two-zone fire (06:04). The most important part of the cook is letting the tri-tip rest and come up in temperature before searing it over the fire (08:36), and to achieve those steakhouse flavors, he made a delicious steakhouse butter to amp up that beefy flavor (11:40). Follow these tips when slicing a tri-tip, or it will be tough (14:02)! Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (18:09). Malcom and I welcome on special guest Brad Baych from Butcher Wizard on YouTube to take butchering meat (18:57)! This is how Brad comes up with ideas for new butchering videos (22:00). This is THE local store that you should be buying your meat (24:05), but when you first start out cutting your own meat, it can be intimidating (25:53). All the excess meat you get when trimming your own strip loins, beef tenderloins, etc. can be great tools for making ground meat (26:38). This is how to pick really good whole cuts of meat at the store (27:11). This is Butcher Wizard’s favorite cut of steak (29:41), and this is the most underrated cut of steak (30:22)! The tomahawk ribeye isn’t everything it’s cracked up to be (34:00)... Some steaks are awesome medium-rare, but some cuts of steak need that extra cook time to get that fat rendered (36:00). Spinalis Pinwheels are easy to cut yourself, if you follow these tips (37:50). I want to know how to make your own deli-style roast beef at home (39:53). Who has better rotisserie chickens: Sam’s Club or Costco (45:27)? Make friends with your local butcher employees… they’ll help you out in a pinch (47:28)! I pick Brad’s brain about making your own beef tallow at home (50:20). Brad went out on a mission to find the best frozen burger at Walmart (54:30), and since Bubba Burger won, this is the best flavor of Bubba Burger (55:34).  Brad Baych from Butcher Wizard is available on all social platforms for all your butchering questions (1:00:00)! This is how you can win a Primo XL Ceramic Grill and everything you need to make this football season legendary (01:03:00)! 

Today on the HowToBBQRight Podcast, if you’re looking to up your grill game, be on the lookout for the Member’s Mark Pro series at Sam’s Club (00:00). Malcom’s Fantasy Football Draft is right around the corner (00:47), and he’s throwing down all kinds of delicious stuff for it (07:46)! If you’re throwing ANY kind of party, these are the TOP RULES to follow for party foods (14:07). We got some of the best jerky, bologna, and sausage we’ve ever had from Grand Rapids (16:05)! Sausage for breakfast is hard to beat, but here’s how we like to spice ours up (19:04)! These Pizza Sausage Balls are sure to be a crowd pleaser (25:57)! Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (33:17)! The Patio Porkers Competition is going down on Beale St. this weekend (34:04). This is how you cook bbq ribs and pork butts on a Weber Kettle (36:30)! If you’re brining a whole chicken, this is the BEST recipe for a juicy, tender bird (48:24)! Got some backstrap from your family? These are the BEST ways to cook up a delicious meal with it (52:01). Finally, Malcom’s gearing up for a weekend’s worth of drafting, and we’ve got a BIG giveaway coming very soon in the ‘Let’s Get to Cookin’ community (1:00:11)!

Today on the HowToBBQRight Podcast, we’ve partnered with Schwank Grills to cut y’all a deal (00:12)! Memorial Day weekend is FINALLY upon us (01:12), and he made an OLD-SCHOOL recipe to celebrate the occasion (03:55)… Is brining your chicken REALLY that important to the flavor (15:44)? Malcom gives the spill on EXACTLY why he didn’t break out a chimney for this recipe (19:08)! When you’re grilling up some chicken, skin side up is the WAY TO GO (21:33)! Here’s our top picks for our FAVORITE sides for Memorial Day grilling (27:55)! Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (29:43)! Mark might be a LITTLE in over his head with his Rib Fest (32:10)... How does Malcom cook Pork Short Ribs (39:00)? Can you use rib wrap juice to make a sauce to glaze ribs (42:38)? Malcom got together with some guys to hunt some hogs and throw down on some BBQ in Texas (44:10). Those Texas hogs are EVERYWHERE, but Malcom was helping to reduce that population (57:47)! Finally, these are Malcom’s favorite Texas eats and firing up those grills for a Happy Memorial Day weekend (59:43)!

This week on the HowToBBQRight Podcast, Malcom and I talk about our “catering job” (1:07), from our Charcuterie arrangement (8:20), to the Bourbon Brown Sugar Chicken Skewers (17:28), to the Street Tacos (21:34) and of course, the Tri-Tips (31:20). We talk sauce with our special guest, Brie Blackford from Elda’s Kitchen (38:55). There was someone cooking up of some interesting meats on the Community Page, recently (59:05).

This week on the HowToBBQRight Podcast, Malcom and I just got back from Jamaica (00:28), and Malcom thinks salmon and lamb might not be so bad after all (01:43). 

We talk about Malcom’s latest Cajun-style recipes, including Mardi Gras Shrimp (11:23), King Cake Bread Pudding (18:24), Crawfish Rolls (23:57), and his version of a Hurricane (27:12). Malcom is ready to pull out his grillin’ shoes, which Tyler says are making a comeback (30:08).  McDonald’s has a new secret menu, which Mark ordered from the other day (32:17). Malcom has never tried a Filet-o-Fish (36:14). I want to know if Malcom has ever cooked a Tri-Tip like Brisket (40:07). Finally, we’re rolling out the Red Carpet here at The Shop really soon (53:04).

On today's HowToBBQRight Podcast, Malcom’s back on YouTube with a recipe for a Mississippi Pot Roast (01:50), which we used for a multitude of leftovers (07:57). He wants me to make him a list of all the meat he has in the freezer (14:38), which he recently added to. By a lot (17:30). He’s got a great recipe for his new meat, though (19:00). I ask him about his predictions for the Super Bowl (21:55), and the foods he loves to eat while he watches it (24:45). Someone made a recipe for chili cheese chicken wings on the H2Q community page (34:40). Malcom’s got a gourmet Valentine’s dinner guaranteed to woo your boo (37:06), which is much better than the fondue restaurant we went to a few years ago (42:50). We’re going on vacation for Love Day this year, followed by a grand Shop-a-versary in March (45:35). We’ve also officially signed up for Memphis in May this year (48:09).

On today’s episode of the HowToBBQRight Podcast, the 2022 Mid-South Ice Storm is about to hit us hard (00:20), and Malcom realizes I was in Middle School when he started College (00:52). I did some research on the outrageous price of meat (02:10). Malcom has a huge stock of frozen meats (5:58), and he has so much he keeps forgetting what he already has (9:44). Malcom’s guide to storing meat in the deep freezer (12:10). 

Malcom is rooting for Joe Burrow this year (23:45). Malcom spills the beans on his Country Style Rib Recipe (29:08), which sparks a discussion on other “ribs” that aren’t really ribs (31:15). We talk about up and coming BBQ Stock companies (35:10). It’s Chili weather in the Reed household (38:55). He’s been cooking up a new idea for a Memphis-Style Philly Cheesesteak (40:03), and he also has Brats planned for Super Bowl LVI (42:12). Tyler has us salivating over Old-School Sloppy Joe’s (47:50).

On today’s episode of the HowToBBQRight Podcast, Malcom wasn’t ready to leave Deer Camp, just yet (00:28), and it’s so cold outside that we filmed TikToks this week, indoors (01:50). Don’t sleep on the Cheesy, Garlic Biscuit recipe (10:45). Malcom did barely any smoking over the holidays (13:35), but his new Blackstone at Deer Camp got put to work (17:15). Some of Malcom’s newest Blackstone recipes are amazing (18:55), but seasoning the flat top was not for the faint of heart (27:38). Malcom bought an Open-Fire Grill/Fire Pit from Buc-ee’s (31:10), and he threw down on some Smores and Hamburgers over the holidays (33:38). I want to know what all the guys cooked down at Deer Camp over the last month (35:03), and Malcom made some fried catfish I ate cold it was so delicious (39:05). Malcom spills the beans about his newest secret method to cooking chicken wings (42:37). How does Malcom store his hundreds of different rubs and seasonings at the house (46:51), and how does he go about cleaning out his stash (48:55)? I know Malcom has to have some big recipes planned for the NFL Playoffs and Super Bowl LVI (53:00).

This week, we talk about Malcom’s recent maple glazed ham recipe (1:00), and what we each cook for New Year’s (8:55). Malcom answers some listener questions (15:35). We talk about everything we accomplished this year (24:47), from the Shop’s grand opening (25:11), to Memphis in May (27:47), to the events we put on here in Hernando (31:19). We talk about all 34 videos we added to the channel this year (36:26). Apparently, there’s a cream cheese shortage (50:57). Malcom tells me what his Christmas wish list is (52:25) and how he’s spending his time off (58:39).

On today’s episode of the HowToBBQRight Podcast, we had an AMAZING Thanksgiving (4:08), and Malcom has been filming a new podcast the last few weeks (04:35). Malcom was tired of turkey, so he just cooked a breast (4:42). We all talk about our favorite things we ate this year (11:46), and Malcom thanks me for the dessert I made for Deer Camp (16:00). Now that Thanksgiving is over, it’s time for a Christmas celebration at the office (17:06). The Facebook Community is running a ‘Dirtiest Grill’ competition (20:10). Mark Williams and Malcom love talking about their expensive treat Kevin from The Butcher Shoppe sent over (25:53), and Mark explains the origins of his Prime Beef Rub (33:38). We discuss the best ways to cook mushrooms (40:01) and beef (46:10). Mark is still amazed at the variety of horseradish sauces (53:53), and he’s cooking a whole hog for Christmas this year.