BBQ Season Kickoff, Malcom's Best Pork Butt Recipe & Whole Hog Secrets
HowToBBQRight
Malcom Reed
4.8 • 638 Ratings
🗓️ 8 May 2026
⏱️ 72 minutes
🧾️ Download transcript
Summary
This week on the HowToBBQRight Podcast, looking for the perfect tea for your next cookout? Luzianne Tea has you covered (00:10). BBQ Month has officially kicked off (00:40)! Our giveaway has come to a close, and shout out to Derrick for winning it (03:48). Malcom has been nominated for the BBQ Hall of Fame again this year, and he's staying humble about it (04:30). To kick off BBQ season, Malcom cooked ribs and pulled pork that were absolutely out of this world (06:50), and while preparing for our retro dessert contest, he tried his hand at an old-fashioned coconut cake (18:30). Is pizza the best leftover food of all time (24:00)? Beef prices have been outrageous this year, but don't worry because the Justice Department is on the case (31:25). If you're looking to level up your pork butt game, here are Malcom's top tips for getting the most out of your meat (33:28). Got a whole hog you need to cook? Here's how to make sure the ham and shoulders finish perfectly without scorching the rest of the pig (41:20). What cheap foods are people bringing to the BBQ (51:00), and if you're bringing the french onion dip, make sure to choose Blue Plate (55:53)! When it comes to tri-tip vs. picanha, what's the real difference (55:53)? If your cooker gauges are showing two different temperatures, here's what to do (58:21). Got three probes giving you different readings? Here's which one you should trust (1:04:05).
Transcript
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| 0:00.0 | Around here, if there's barbecue on the table, there's probably sweet tea beside it. |
| 0:03.9 | And now Louisiana has ready to drink tea gallons that make it easy. |
| 0:07.9 | They're brooding small batches using their classic tea blends, and they come in sweet tea, |
| 0:12.7 | extra sweet, unsweet, and zero sugar. |
| 0:16.0 | Cold, refreshing, and they taste like homemade without having to make it yourself. |
| 0:20.1 | Find Louisiana tea gallons in the |
| 0:21.9 | refrigerated section of your local grocery store and grab a couple gallons for your next barbecue. |
| 0:27.6 | Welcome to Malcolm Reed's How to Barbecue Right, a podcast where we talk about barbecue, |
| 0:33.4 | share recipes, and discuss all things delicious. And now here's your host, Malcolm and Rochelle Reed. |
| 0:39.8 | Hey, welcome back to the How to Barbecue Right podcast. |
| 0:42.8 | I'm your host, Malcolm Reed, joined by my lovely wife, Miss Southern Shell, sitting right across from me. |
| 0:49.2 | Tyler's here running the boards. |
| 0:52.1 | What is going on, folks? |
| 0:54.0 | It's officially barbecue munt. It is. May brings out barbecue. Here we are already into it. Man, it's been a fast spring, hasn't it? Yes. It feels like it was just a couple weeks ago when it was Christmas. It's fish. I consider May like to kick off the barbecue season. I mean, I think everybody does. Yeah. Well, I mean, I guess it's Memorial Day is the first big barbecue holiday. It's national barbecue month. Once you get by Cinco de Mayo, is that how you say it? Cinco de Mayo. Yeah. Yeah. Once you get through that, it's barbecue. We had our, we had our taco night, |
| 1:28.6 | Taco Tuesday night. |
| 1:30.0 | Yeah, we did. |
| 1:30.8 | At the house, |
| 1:31.4 | we didn't go get margaritas. |
| 1:32.5 | I had to do, |
| 1:33.2 | I did a barbecue Central show that night, |
| 1:35.5 | so I had to lay off the margaritas. |
| 1:39.1 | What did you and Greg talk about? |
... |
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