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 and talented wife, Miss Southern Shell,

and she brought along two of her friends this week.

They're my friends too, hopefully y'all's.

But Mr. Jamie Williams or Mark Williams from Swine Life Barbecue, guys, how are y'all doing?

Doing good.

Good, man.

Hey, we appreciate you all coming in the studio here today. Thank you. And we're just going to hang out and go through our full hog cooking we did. Is there anything you want to talk about first before we get started, Shale? Do you want to talk about your delicious dinner? Of course. I want to talk about my delicious dinner. Being in the lawn with a whole hog, I did some center cut pork chops, kind of barbecue grill

style on a PK, little, I guess you'd call it a sear and finish all. What about this?

It'd be a hot and it's not a reverse sear. It's forward it's a forward sear that's what i did and i served

it up with some smashed sweet potatoes and some grilled zucchini spears i guess we'd call those but it was

really good um this was a simple dinner man anybody can cook y'all like porch chops i love them that's what

i mean i mean now shell asked me Simple dinner, man. Anybody can cook. Y'all like pork chops? I love them. That's what I mean. Yeah.

I mean, now, Shell asked me, do you think anybody would say pork chops are as good as a steak?

I was, we were eating the pork chop, and I was talking about how good it was and how much I enjoyed the pork chop.

And then I said, do you think anybody would pick this over a steak yeah I don't know what I don't confess to that one would you

do it you love a good port you love a good port it's a rippa okay so it's a hard call it depends

so you pork chop with fat on it yeah so really so that's what that's what I did with these now

these were froze but I got a whole pork loin from Kevin down to butcher shop in Pensacola, and I cut it up myself. So if you want to save some money and you want some really good pork chops, go for the whole loin. Because you got that front portion that's kind of up near the shoulder. That's sort of you get those rib-eye chops, you know, the good ones. And then you can cut you out some, you know, real nice thick-cut, center-cut chops. And then you can still get you a center-cut roast. And you got room for tailmeat, for stir-friar, or whatever you want to do with it. What's the cost of a hole? Usually less than 18 bucks, normal pre-COVID. I don't know what they are.

18. 18. 18 bucks a pound or 18? No, no, no. For the whole three foot yard long pork loin.

...