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 wife and talented and beautiful, does't say that? Miss Southern Shell. And we got a special guest today, Mr. Mark Williams from Swine Life. Mark, what's happening, man? And we're making it. Having a good day. You ready to eat some more crawfish? I am. I was kind of want to do it this weekend. Man, I'll tell you what, this de-gum quarantine ban and stuff. If we can get under 10 people, I don't think we had 10 last time. No. We need another. Not all at one time. Not at one time. We had to cycle them out because we didn't want breaking laws. I don't know if they put a headlines outside. Governor Tate's put a proclamation on us, but we did not break them. We had, what, 66 pounds of crawfish we cooked, and there wasn't a one left.

Them jokers were good. They was good. But today, Shell, what are we going to talk about? We got to talk first, you know, we're going to talk about that. Is anything you going to get off your chest before we get going? No, I didn't have any other notes, but yeah, we're going to talk about the crawfish video y'all did this week i do have some sad news

memphis and may has been officially canceled they haven't got an official post well moved to the fall

supposedly they're working on dates but missus in the fall it's going to be so it's going to be so

crazy man everything's trying to move to the fall and there's going to be so much jammed in there

from, if we, you know, if we get, yes, I mean, assuming we're going to get to go back to normal hills here soon, but maybe they'll move deer season and see. I don't know what we're going to do that, man. We got dove season. And then we roll into deer season. And then we got all these contest moving and just everything I had planned is canceled. The next one on my list now is in June and I'm just hoping got my fingers crossed

that that pushkew ain't canceled down in Montgomery. I mean that's a big one. That's going to be a

big one at Wind Creek. How many thousands is it? Is the Persia? Oh, that's a big one. That's a

monster. We've got a room. We're ready.

You're going to haul one of the outlaws down there? Outlaw hyper's going with us. Stay in a hotel at the casino. I think it'll be, everything will be. Hopefully. Yeah, died back down. It's got to let this virus die out. Yeah. Before we all do. All right. So, Crawlfish. So this week, since it is the spring, and the trees are blooming, and it's supposed to be barbecue season, and the crop beer biting.

You're supposed to invite all your friends over to your house.

You're supposed to invite them over and have a big crawfish bowl.

And so we wanted to share with everybody pretty much the recipe that me and Mark's been working on for what, going on three, four years now? We've been cooking because when I first met Mark, he started having a crawfish party kind of for your birthday. It was always around the first of May. I don't know exactly. Usually in the April 1st of May, we had one. And I've been cooked.

We've been cooking crawfish for a long time.

And we kind of got a very, very old crawfish cooking video.

Yeah.

I mean, we did in the old house in the backyard, one pot style.

Yeah, your method has changed.

It has.

...