Boiled Peanuts, Gas Station Foods & BBQ Meatball Subs

HowToBBQRight

Malcom Reed

Malcomreed, Howtobbqright, Bbq, Food, Barbecue, Leisure, Arts

4.8 • 611 Ratings

🗓️ 23 July 2021

⏱️ 58 minutes

🔗️ Recording | iTunes | RSS

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Summary

On today’s episode of the HowToBBQRight Podcast, we have prematurely reached an amazing goal, thanks to y’all (00:32), and Killer Hogs BBQ will be throwing down at a big Palmer Home event, soon (01:55). Malcom is hoping to get a Fiddle this weekend (02:19), and his bucket list for the trip includes bar food (04:51). There used to be a massive beach party in Galax (08:20). Dauphin Island rocked me harder than I rocked it (15:40). Malcom cooked a Pork Butt on the Ranger (19:45), and he has a big warning for using that type of pellet grill (21:27). We all love a good boat sandwich (24:01), and I want to know if it’s just a Southern thing to find amazing gas station food (25:39). Malcom spills the beans about the Wagyu Steaks he cooked on Instagram this weekend (27:08), and he doesn’t believe in temping Wagyu meat (30:13). I want to hear about Malcom’s take on a Caprese Salad (31:20), and his second favorite season is fresh tomato season (32:18). Tyler questions Malcom about peeling his tomatoes (32:56). This week on YouTube, Malcom cooked a massive italian-inspired barbecue sandwich (36:22), and he wants to make an in-depth sausage grinding video (41:40). The guys have been using Malcom’s Sausage Seasoning on Butts recently (42:30). I take shots at Tyler’s taste buds again (45:42). Malcom and I are the only two people on the planet who enjoy boiled peanuts (46:45), and he’s cooked them during a crawfish boil before (48:19). Boiled peanuts make a great laxative (49:20). Malcom also wants to shoot a recipe about making chicharrones (51:37). Finally, we talk about what we have coming up in the future (54:39).

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.
0:12.6	Hey, welcome back to the How to Barbecue Right podcast.
0:15.8	I'm your host, Malcolm Reed.
0:17.0	I forgot who it was for a second.
0:18.6	Join by my lovely wife, Miss Southern Shell, and we got Tyler at the boards, but Shell, how are you doing today? Great. We are very busy. Hey, it's, it's a contest week. This has been a short week for us. We're hitting the road. Real quick, before we started to talk about the podcast, I want to mention that we have reached our gold with Palmer home. We have raised. to bell or something. Tyler, you know, put some sound on that one. We need like a big siren going off or something. We hit that 20,000. You know, when we first set out to do this shell, I was like, how in the heck are we going to raise 20 grand by Labor Day? And it was going slow.
0:55.0	You said, just trusty.
0:56.6	We did.
0:58.2	We committed to it.
0:59.4	And man, I'm just, I want to thank everybody that donated because this has been
1:04.2	awesome.
1:04.7	And it's really going to help the Palmer Home home.
1:06.2	And those people are really going to put this money to use.
1:09.1	It goes to them.
1:10.1	That's my favorite thing
1:11.7	about Palmer Home. It's not an organization where you don't know where that money's going. We're
1:16.7	giving it to the Palmer Home, and they're giving it to one of their families, and it's going to feed
1:20.9	those kids for a whole year. So it really helps. And they don't get government assistance or anything
1:25.4	like that. It's a totally private
1:28.1	organization and all their funds come from the money they raise. And so they depend on people
1:33.4	like you and people like us to help them do that and help these kids out. So it's a really,
1:38.8	really appreciate everybody that helped us. And we are going to continue. We're not through.
	...

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