Buffalo Wild Wild Lawsuit, Skirt Steak Tacos and the THICKEST Pork Chops You've Ever Seen!
HowToBBQRight
Malcom Reed
4.8 • 638 Ratings
🗓️ 20 February 2026
⏱️ 60 minutes
🧾️ Download transcript
Summary
This week on the HowToBBQRight Podcast, we're back from Nashville—and it was an absolute blast (00:27)! Malcom cooked at Heath's Smokehouse with Royal Oak and turned out some incredible food (04:21). Skirt steak might not be the fanciest cut of beef, but it makes unbelievable tacos (09:41). It's hard to beat a good old-fashioned dry rib, but Malcom took them to a whole new level (19:06). He also shares his favorite rib mop recipe and how to use it for maximum flavor (25:50). If you're planning to cook salmon, fire up your pellet grill and give this method a try (27:44). Everyone loves a great steak, but here's how to cook a pork chop that's even better than a steak (33:26). We tackle the age-old question: Are boneless wings really wings (39:35)? If you want to use chicken thighs instead of breasts for Dirty Bird chicken bites, here's exactly how to cook them (45:57). Shoutout to Tom from CastingAndCookingBBQ for the great idea of making sausage and pimento cheese sliders (47:05). We talked about Dill Devils last week, but Tony took them to a whole different level (50:41). And finally, should you cook chicken wings straight from the freezer to the pit (53:20)?
Transcript
Click on a timestamp to play from that location
| 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. |
| 0:09.6 | And now here's your host, Malcolm and Rochelle Reed. |
| 0:12.7 | Hey, welcome back to the How to Barbecue Right podcast. |
| 0:15.6 | I'm your host, Malcolm Reed, joined by my lovely talented wife, Ms. Southern Shell, right across from me. |
| 0:20.3 | Tyler over here on the boards. And we're back again, folks. Yep. Came in hot. Came in hot. Sunday. Oh, yeah. We went to Nashville for three days. That was awesome. Was it three or four? Thursday, Friday, Saturday, Sunday. I guess it was, yeah, four. We stayed three nights. |
| 0:38.3 | Yeah, we stayed three nights. Man, how crazy was Opryland Hotel and Convention Center? |
| 0:43.8 | That's what the busiest places I've ever been in my life. |
| 0:46.9 | And I've been to some places. |
| 0:48.6 | Tyler, guess how much a bottle of water costs? |
| 0:51.2 | Oh, gosh. |
| 0:52.3 | Wow. |
| 0:53.3 | I'm going to say. What's Disney prices for just a bottle of water just like this, same side? I want to say I paid like seven maybe. Oh, they got you beat. They got you beat at Opryland. It was $8 for $8. Not even like a big, like just. Yeah, this standard 24 pack Krugger water was $8. That's great. Was $8.ed Kruger water was $8. |
| 1:13.1 | And a bush light was $9.25. |
| 1:16.8 | Paying it in Bush Latte. They're proud of the lattes. |
| 1:20.5 | I drank a few of them at $9.00. |
| 1:22.9 | Call me a fool. |
| 1:23.9 | Nine's not that bad considering I think at Bank Plus Empathy or you pay like 16, 17. |
| 1:27.9 | Yeah, but you get the big one at least. |
| 1:29.6 | Yeah, this is 12 ounce. |
| 1:31.7 | Yeah, 12 ounce. |
| 1:32.6 | I didn't do the math on how much that was per ounce, but. |
| 1:35.7 | It's a lot. |
... |
Please login to see the full transcript.
Disclaimer: The podcast and artwork embedded on this page are from Malcom Reed, and are the property of its owner and not affiliated with or endorsed by Tapesearch.
Generated transcripts are the property of Malcom Reed and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.
Copyright © Tapesearch 2026.