Welcome to Malcolm Reed's How to Barbecue Right, a podcast where we talk about barbecue, share recipes, and discuss all things delicious.

And now here's your host, Malcolm and Rochelle Reed.

Hey, welcome back to the How to Barbecue Right podcast.

I'm your host, Malcolm Reed, and we're joined with my lovely wife, Miss Southern Shell. Shale, how's it going? It's going pretty good. Having a good day? Yeah. Ready to podcast? Ready to podcast. Hey, we're here. We're, we're actually recording this a day early because of weather. We're things going to rain so we didn't get to record videos today. Normally we film Wednesday, podcast Thursday. Yeah, we reversed. We're flipping flipping the script today. Yeah. So I'm good. And also we're getting out of town a little earlier this week. We're going to be leaving Friday morning to head to Melbourne, Arkansas for the SCA cook. That's, I talked to Shane over there who's Townsend Spices, Shane and Lawson, on and run that company, and they're the ones heading up this contest. It's the Townsend Spice and Supply Contest, S-E-A-State contest. They've got, I think it was, 69 entries already. And I don't know if they were letting any more in, if it was too late. But I know if you still want to get in i imagine you can because

i because i'm sure they got plenty of steaks and they've got uh trout shang called me yesterday

to tell me about he was amazed everybody's getting fillets of trout and he said the fish looks fantastic

yeah he did say they were pretty so did you even ask

him if they're new bone i'm sure they are yeah if it's fillets should be off the bone i mean

sometimes trout have those little pin bones you'd say to feel and remove but that's going to be a fun

category there what would you do how would you prepare your trout if've got, man, tell you what, it's hard to beat that. I already know what you're going

fried catfish. I'd probably do, I'd probably do a fried trout over like a bed of rice

and then do like a shrimp or a crawfish or a both etouffay yeah but you got to have

six individual portions yeah oh you can't just build a box with that I don't think I would put it

in a little boat and you get a trout filet with a little bit of rice in the bottom of it I'd make sure

that's how I did it yeah so everybody's going to get like a little teeny piece of filet. I don't think it would be teeny. I would try to get as much as I could have won. It's not a one-byte challenge. Yeah. So I'm thinking like, you know how the world's foods, how they give us these little boats or the little. I don't know if it has to all Do they have have to all go in the turning box at SCA?

Yes, it has to be inside.

So you got to find six.

Man, that makes it tough there. It makes it a lot tougher. You could put six pieces of catfish in there. You could definitely do that. On a bed with a pepper in the middle with your tartar sauce in it or something like that. I would figure out a way to do that. That's what I would do.

Yeah.

I mean, I think the Et2 face sauce just sets it off.

It'd be something different.

It would.

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