HowToBBQRight

This week on the HowToBBQRight Podcast, come see us at the Mount Olive Mercantile next weekend (00:17)! We held our in-office sandwich contest, and the results were incredibly close (02:11). What should you do if you find a bird's nest in your cooking area (10:01)? Malcom released his new "White Sauce Chicken Thighs" recipe, and it's a must-try (12:00). Anyone can make chicken meat taste great, but here's how to get the skin just right (16:30). We may be smoking chicken in butter and grilling it up next time we pick up a pack of chicken thighs (24:05). If you're cooking old-school BBQ chicken, here's how to achieve perfectly tight, crispy skin (25:48). What is Alpha-gal syndrome (28:51), and how did Malcom create an Alpha-gal-friendly meal (31:04)? Next time you grab a rotisserie chicken, try these popular TikTok hacks (39:11). Should you wrap or unwrap your meat when using a warming box (42:54)? Have you ever heard of a "Spam Cream Pie" (45:30)? Easter is right around the corner, so give Kevin a call if you're looking to pick up quality meats (50:52).

They discuss a new Greek-style beef flanken ribs recipe and tips for two-zone grilling and basting. The shrinking U.S. cattle herd and possible beef price rises get attention. A debate about when liquid smoke is acceptable sparks lively opinions. Practical tips include using a proofing oven for brisket, resting meat in Cambros, and best ways to freeze saltwater fish.

They debate the top five burger styles and Malcolm reveals his rankings. Cheap cuts and clever swaps for brisket get practical attention. They test seasonings, wing technique, and a smoked-burger method. Trending flavors like hot honey and chili crisp come up, plus talk of bougie bologna and finding whole pork shoulder. Airflow fixes for smokers and recent industry news finish the chat.

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)?

They debate whether dry brining is really curing and compare it to true curing for salmon and bacon. They explore using beef tallow and duck fat for frying, roasting, baking, and even skin care. Practical tips cover cleaning and maintaining smokers and grills. They also discuss cooking London broil, smoking seafood safely on shared smokers, and efficient pork butt catering logistics.

They recap a busy Nashville trip and a Royal Oak shoot at Heath’s smokehouse. Skirt steak tacos and spicy Memphis-style dry ribs get detailed technique talk. A cedar-plank pellet-grill salmon method and larded, reverse-seared thick pork chops are covered. Debates on boneless wings, cooking wings from frozen, and creative sliders and corn-dog remixes finish the show.

They recap a lackluster Super Bowl and the game day foods they cooked. Learn how to level up buffalo chicken dip and hear about buffalo bacon ranch sliders. Get a simple plan for a stress-free at-home steak dinner for Valentine’s. Discover an air fryer trick for extra-crispy chicken and a bizarre fair-food idea: dill devils. Find exact internal meat temperatures to aim for when cooking pork, beef, seafood, and game.

They swap vacation food stories from the Dominican Republic and trade Super Bowl menu strategies. They reveal tricks for keeping pulled pork hot and juicy for crowds. A new chili crisp wing sauce and technique gets detailed. There are fajita hot dog ideas, TikTok cooking tips to test, and ham steak cooking methods for breakfast or platters.

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)?