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, Michelle, as always.

Shel, how you feeling today? Good.

Another beautiful, beautiful, beautiful rainy day. I hear the thunder rolling. If you hear

some crazy noises here on the podcast, it's because we've got a good thunderstorm going,

and I think it's sitting in rain for the next week. So, hey, got that to look forward to. We haven't had any rain, too. Yeah, that's all we're needing is some more and I think it's sitting in rain for the next week so hey got that to look forward to

we haven't had any rain. Yeah that's all we're needing is some more. I really need to be out there

with my raincoat and umbrella letting some water out of the pool. Yeah. It's getting bad. But hey,

one thing, we are getting on a plane in the morning and go into the Bahamas to cook. I don't care. It can rain here as long as it's not raining in the tropics. Is that called? Do you consider that the tropics? It's the Caribbean. Yeah. The Bermuda Triangle, right? Is that where we're going? Don't say that out. Uh-oh. Are you one of those conspiracy theories?

You know it. Amelia Earhart went down in the Bahamas? Yes. No, she didn't. She went down over in the Hawaii. Oh, well, I don't know. In the Pacific. It shows you what I know, right? You know, I'm going to know. All the conspiracies, though. I do know that. So what are we talking about today on the podcast, Shell?

Well, I thought we'd jump right in and going to know all the conspiracies though i do know that so what are we talking about today on the

podcast well i thought we'd jump right in and talk about this week's recipe hey yeah um

everybody had been wondering when i was going to do some of that deer meat that i that i've been

hunting all winter and i thought it was a good week to do some so so i thought out some of the

back straps i had and i always put the back straps up whole. Some dears I take the processor. I get them to do sausage, summer sausage, and smoke sausage, different things like that, snack sticks. But when it comes down to the back straps, probably the best part on the deer, I always get those whole, and I usually put those up myself.

Sometimes you cook them whole.

Sometimes I love cooking.

Like a big loin.

I've got some good recipes on the site already for some whole back.

I've got one for a whole backstrap and a stuffed backstrap, I think, which are great ways.

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