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 another edition of the How to Barbecue Right podcast.

I'm your host, Malcolm Reed, joined by my lovely, talented and partner in crime, Miss Southern Shell.

Rochelle, how are you doing today? Great, Malcolm. That's Friday. We made it through another week.

Man, this week's been crazy, ain't. I thought last week was bad. This week's been busy. We've got a lot. We've had a lot of stuff going on, man. It seems like, you know, we just kicked a contest last week. That's, in my mind, that seems like forever ago. And it was just Saturday. When I was writing notes for the podcast, I was like, that was this weekend? It doesn't seem like it. That was this past weekend. Let's go ahead. Since I brought that up, you want to go ahead and talk about what we did last weekend?

Sure.

You got another, you got something else in my life.

I had a way to try tip on the... Well, since I brought that up, you want to go ahead and talk about what we did last weekend? Sure. You got another, you got something else in mind.

I had a wagu tri-tip on the front arm. Let's talk about that a minute. Okay. That's too good. We need to give that more time. First off, we're going to recap what we did on the weekend. So it was a double contest, a duel. and at least that's what I call them,

and that's where

you have two different contests going on at the same location. Friday night, we were out

in Millington, Tennessee, at the United States, what was it, the U.S. USA ballpark. I guess the

USA baseball team practices there sometimes or something. I was wondering. That's what it's for. Yeah. It's the Olympic, I guess the Olympic baseball team uses that facility sometime. Not all the time. I don't know. Is there a whole, is there a USA baseball league? Not that I know of. I think it's just the Olympic team. But anyway, they had a barbecue there. And I think there was 35 teams, 34, 35 teams. The steaks had more than that. I don't know how many was in the steak field. It was a pretty strong field. Me and Waylon both signed up for it. But Michael had been having such good luck, and he wanted to come barbecue with us.

He was going to stay all night.

And I said, I told him, son, you can, you know, I'll let you cook a steak. You want to pick it out? You brought him when he got him out of school and brought him up there. And I'd already picked out our number. Luckily, I did pick number one. Was he excited about that? Oh, he said, he told me he had a feeling I was going to pull number one.

I don't know where he got that from.

So I said, what kind of feeling you got about this contest?

He said, oh, me he had a feeling I was going to pull number one. I don't know where he got that from.

So I said, what kind of feeling you got about this contest? He said, oh, we're going to win. So, dang, he's confident. He's bad confident. So I let him pick the stakes out. And the stakes, I will say this, they were subpar. I mean, everybody, it was on a level playing field, but man, they were not good rib-eyes.

It wouldn't like the typical SCA rib, but I don't know where they'd come from, but they dropped a ball on those stakes. So it was a challenge, and I was like, well, since I'm letting him cook, I really don't care. Yeah. We're just going to, is what it is. and so he picked out two decent stakes for, I mean, well, one decent steak is that we picked last.

Yeah. we're just going to is what it is and so he picked out two decent stakes for i mean well one decent

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