BBQ Contests, Fried Catfish and Jerk Burgers
HowToBBQRight
Malcom Reed
4.8 • 638 Ratings
🗓️ 26 June 2020
⏱️ 61 minutes
🧾️ Download transcript
Summary
This week on the HowToBBQRight Podcast, we talk about technical issues with our videos (1:05) and pressuring Tennessee Mojo to make a video with us (5:06). Then we gave an update from our BBQ Contest last week (8:11), Michael's Steak Bet to shave his head (12:44) and what we learned about frozen chicken (21:57). Malcom shared his Catfish recipe that he cooks for his dad each year on Father's Day (29:24) and talked about his Catfish King of Mississippi title (34:32). Then we talk about Malcom's delicious Jerk Burger Recipe from this week (38:40), why he didn't toast his bun (45:10) and all the ways to use leftover Calypso sauce (50:47).
Transcript
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| 0:00.0 | Welcome to Malcolm Reed's How to Barbecue Right, a podcast where we talk about barbecue, |
| 0:06.1 | share recipes, and discuss all things delicious. And now here's your host, Malcolm and |
| 0:11.6 | Rochelle Reed. Hey, welcome back to the How to Barbecue Right podcast. I'm your host, Malcolm |
| 0:17.4 | Reed, joined by my lovely and talented wife once again, Miss Miss Southern Shell, we enjoy getting those new floors put in the house. |
| 0:26.2 | Yeah. |
| 0:27.4 | We had some old carpet been upstairs since we bought the house, I guess, when we've been there five years now, like that. |
| 0:34.9 | It needed to go. |
| 0:36.3 | Yeah. |
| 0:36.4 | So we've had one fast Jimmy over there all week. |
| 0:41.4 | It took a, it's taking a long time. |
| 0:44.2 | He is my fast. |
| 0:47.9 | I don't know if it's just the job. |
| 0:51.8 | Yeah. |
| 0:52.9 | I don't know. |
| 0:54.1 | But we've had to be there. So I hadn't got to go with the office. Yeah. We've been juggling that. But we're here. It's Friday. We're doing our podcast. We're doing it. We've got a video out. We released a video this week. We shot another one that we're going to talk a little bit about today. that we're going today. It's like a delicious dinner and we're not going to talk about it. |
| 1:13.3 | I don't know. |
| 1:26.5 | Yeah. Well, hey, we don't have to talk about that. You wouldn't have you with it? Uh-uh. Oh, really? Yeah. What was your problem? I thought the shrimp were delicious. They were delicious. Yeah. I'm just not, I don't know about the quality of the video. |
| 1:28.7 | Oh, you think it's more on that side of it. Yeah, yeah. |
| 1:28.9 | It wasn't the food. |
| 1:29.6 | Yeah. |
| 1:30.1 | It was the production. |
| 1:31.1 | Yeah, that happens. Um, we're, I'm not 100% so I'm going to review everything this weekend and we'll see. Okay. Because we shot it last night. I hadn't had a chance to look at it. So we may not have a delicious dinner video. I mean, no, the what that tells me is I'm going to have to rejuved that one, right? Hey, I don't mind making shrimp again. It was excellent. Wouldn't you rather have it right? Yeah, I don't want to put out something jacked up. See, we had, so we called a lot of flack off the sound on the hog video. And I to this day cannot get it to make the sound that everybody says to hear. Yeah, I had no idea it made that sound until people let me know after we'd uploaded it. Yeah, we thought the sound was pretty good on it. I mean, yeah, it was like we tried to use a boom mic and we tried to use some mic on a live live mic. And so it was a little different, but evidently there was some feedback that some people |
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