Dry Brining vs Curing, Cooking with Beef Tallow & Making Bacon at Home

HowToBBQRight

Malcom Reed

Leisure, Arts, Food

4.8 • 611 Ratings

🗓️ 27 February 2026

⏱️ 62 minutes

🔗️ Recording | iTunes | RSS

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Summary

This week on the HowToBBQRight Podcast, we're cooking for our local police department here at the office—and it smells GOOD (00:25). If you're a fan of meatballs, you've got to try Korean Beef Balls—they're packed with bold flavor and easy to make (06:49). Crawfish season is almost here, y'all, and we can't wait to fire up the boil (12:56). When it comes to dry brining, is it actually a brine, or is it more like curing? Let's break it down (14:30). Beef tallow and duck fat have been gaining popularity lately—here's how to use them in your cooking (19:03). And beef tallow is great on meat, but what about using beef tallow on your skin (33:30)? Malcom shares his top tips for keeping your grill clean and looking like new (36:09). Never cooked a London broil? Here's exactly how to cook a London broil the right way (43:14). Can you cook seafood on the same smoker you use for beef and chicken? Here's what you need to know (45:07). Planning a fundraiser? Here's how to cook pork butts and distribute them efficiently and safely (48:01). Do you have to vacuum seal pork belly to make homemade bacon, or is there another way (50:55)?

Transcript

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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.
0:15.5	I'm your host, Malcolm Reed, joined by my lovely talented wife, Ms. Suther's Shell.
0:19.3	We got Tyler over here running the board for us, and we are back to do another podcast. Whole place smells like barbecue today. It does. It smells good, don't it? Yeah. It's got me wanting a pool port sandwich. I knew when I pulled up, it was, and I opened a car door, you could just smell it lofting in the air. That adds to the store right there.
0:38.8	Bad thing is we don't sell barbecue.
0:42.2	But it sure smells good when it's cooking, don't it?
0:45.5	Make sure we'll buy some seasoned and go cook your own at home.
0:50.5	So we're cooking for the police?
0:53.8	Yeah, they're having like a rewards dinner tonight or something. We're cooking some barbecue for it. We don't. Some sides, a few beans. We don't really do catering. We just try to help out our local community where we can. Yeah. People always ask, do you do catering? I'm like, no, not really. But we do more than we probably want to do,
1:11.1	but it's not like a catering job. Yeah. We don't get paid. You can't pay for our catering.
1:19.0	It's always donations. It's usually teachers, policemen, firemen. You guys support the schools.
1:24.3	Man, those people put up with all our kids every day.
1:28.4	They deserve.
1:30.2	They deserve some reward.
1:33.1	Every time they say, can you cook for the teachers?
1:33.9	I'm like, heck yeah. I know how a hard job that is, and I do not want it.
1:36.8	And I feel the same way for the fire and the policemen, all of our local officials.
1:42.5	Yeah.
1:43.1	I was about to say the cops are dealing with them after school. Yeah. Yeah. That's right. That's exactly right. And it's never a bad idea to get on the good side of the police. No. No. We don't have, and it's not like it's a super huge police force. Yeah. It's not like it's, you're cooking for a thousand people. I did get some footage of all that stuff, though. I'm hoping it goes somewhere. I mean, I think we cooked a dozen butts and, you know, several big cans of beans and slaws and buns and other stuff to go with it. Yeah. And if all you want pull, pork, beans, slough, maybe potatoes salad or something, we can handle that.
2:18.9	Yeah, yeah.
2:19.6	That's in our wheelhouse.
	...

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