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, joined by my lovely, talented wife, Miss Southern Shell.

It's another week in the books.

We took a week off last week because we come back from World Foods and we had a ton of work to catch up on.

So we thought.

It wasn't planned to take it.

No, it was much needed.

We had to take a break somewhere and it just happened to be last Friday. So we didn't record a podcast. So we apologize, but we're back. It's kind of our prerogative if we take a week off. I know, but consistency is what gets you there. That is. And, hey, we're back in the saddle today. Yeah. Fresh off, some beef cheeks.

Man, those were good, weren't they?

They were very, very good. And we're also going to talk about our world food trip when all went down, how much fun we had. Yeah. So you're going to start with beef cheeks? Yeah, and I'm excited because Thanksgiving around the corner. I just thought I'd throw that. Today is hallow. we're recording this on Thursday so it's 31st tomorrow. How much candy have you eaten this year? I've eaten zero. I hadn't, you know, I had, no, I think I had a Snickers bar. My mom. She had some of those fun-size ones. That's the only piece I've had. Michael hadn't brought any home yet. I'm waiting. I bought some Halloween candy and kept it in the car So it wouldn't be tempted Is that it melted?

No, it's been cool enough.

Aw. Michael hadn't brought any home yet. Mm-hmm. I'm waiting. I bought some Halloween candy and kept it in the car so it wouldn't be tempted.

Do they think it melted? No, it's been cool enough. Oh, we're in. Are we in winter? Are we in fall? This is early winter, man. It's cold outside now. I think it's 38 degrees outside here in Hernando. and tonight's going to be cold, trick-or-treating.

I'm not going on a hayride.

I can promise you that.

If I'm going, I'm in the pool truck i'm in the heat them kids are they're going to freeze i don't know what we're going to do i don't know how long he'll laugh we've got some sausages we're cooking right yeah we're doing a sausage and cheese tray that's easy so let's talk hey So let's talk about these beef cheek tacos.

All right. Or barbacoa, as they call it. Well, see, I looked this up because people were making comments that that's barbacoa. Yeah. To me, you let me tell you what barbacoa is to me. Okay, you tell me. Traditionally, they take a whole head of a cow. Yeah. they do it with all these peppers and seasonings and stuff. They dig a hole. They drop that head down in there, all covered up on top of some hot coals. They cover it back up. They cook it all day. And then they uncover it. Take all the dirt off, pull the little lid off the top and pick it up out of that hole. And then they turn it into shredded barbacoa but i mean i mean typically eat it as tacos yeah i mean i think that's just like

our loaf bread you're in you're in mexico you just got tortillas yeah that's for real that's what

they do they but so where i got this from now well Well, I looked at barbacoa.

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