Barbecue Chicken & July 4th Cooking

HowToBBQRight

Malcom Reed

Food, Leisure, Arts

4.8 • 638 Ratings

🗓️ 28 June 2019

⏱️ 60 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

This week on the HowToBBQRight Podcast, we talk about cooking Old School Barbecue Chicken (5:19), how we remember eating Chicken Plates growing up (7:14) and how many beers it takes to cook barbecue chicken (14:53). Then we talk about the sides – Barbecue Beans (20:30) and how Michael grew the cabbage we used for our Southern Cole Slaw (27:05). We talked about our July 4thmemories and on that included Mark Chesnutt (42:28). And talk about what to do – and what not to do – when reheating meat for serving this July 4th (46:10).

Transcript

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0:00.0	Welcome to Malcolm Reed's How to Barbecue Right, a podcast where we talk about barbecue, share recipes, and discuss all things delicious.
0:09.5	And now here's your host, Malcolm and Rochelle Reed.
0:13.1	Hey, welcome back to How to Barbecue Right podcast.
0:16.2	I'm your host, Malcolm Reed.
0:17.9	As always, I'm joined by my lovely wife, Miss Southern Shell. Shell, you ready for vacation? Yeah. I'm ready for it, but I'm not ready for it. We're, hey, Fourth of July is on us. We're dropping a new video this week, and then we're going on vacation for a little while. Yeah. We've got some friends that are going down to Florida. We're going to follow them down there and meet them down there, actually. And I'm hoping to stop in at the butcher shop and see Kevin and Jordan on our way through. Hopefully we can swing that in maybe Sunday, I hope. Hopefully. But let's talk about. No podcast next week. Yeah. It's Fourth of July. It's, you should be out cooking yourself. You should be out cooking and not listening to podcasts, right? We'll be back the week after. Yeah. And we'll probably drop that. I don't know if we'll drop it early. We'll record it early because we've got to go to Kentucky that week, right? Yeah. But this week, it's all about cooking for 4th of July. Yep. We're going to talk about some of our favorite things, talk about the recipe we did this week. I just, oh, go ahead. I was just going to say, I just did some old school chicken, some chicken plates, and they were fire. They were a lot. They were good. They were good. It was hot outside.
1:27.8	It was like, I mean, it was a real deal. I need to be a sweat rag, flanting flies. I mean, it was, I should have had some music. I didn't have any theme music going. I mean, it was, we were missing people. We were missing music and a sweat rag. Yeah. The pool. A good drink, yeah. You know, I wanted to throw a drink video in on there.
1:25.6	I just didn't have time.
1:26.7	It would have been hard for us to pull off four videos this week. Yeah. Even though the drink video is pretty short. Because we're dropping the sides too. Yep. The coleslaw and the barbecue baked beans. Oh, it's already dropped. Already. Well.
2:02.1	You've got them,
2:04.9	by the time this podcast comes out.
2:05.2	Yeah.
2:05.7	Oh, yeah.
2:07.4	We're recording this because we're leaving Friday.
2:07.8	Yeah.
2:09.0	This is going to come out Friday.
2:12.9	That's the magic of recordification.
2:20.5	Real quick, swine life's been doing some videos.
2:22.0	He did an old school rip.
2:23.5	He did. He did.
2:24.3	Man, he broke out the sausage seasoning on them.
2:27.3	I know.
2:27.9	That is really his, that's his dad's thing.
	...

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