Father’s Day, TikTok Recipes & Competition BBQ
HowToBBQRight
Malcom Reed
4.8 • 611 Ratings
🗓️ 18 June 2021
⏱️ 57 minutes
🧾️ Download transcript
Summary
On today’s episode of the HowToBBQRight Podcast, Malcom outlines the Father’s Day Demo we did here at The Shop (01:05), and he spills the beans about the Bacon-Wrapped BBQ Meatballs (04:01). I am obsessed with a talking dog (10:52), and I started my own TikTok Channel (13:06). Malcom has started using Duck Fat on everything (15:00), and he was searing steaks hot and fast for Out the Smoke (15:53). Malcom discusses his love for smoked crab legs (17:01), and he explains how the rubs/seasonings penetrate the crab’s exo-skeleton (17:19). Malcom uploaded his take on a Pig Shot to TikTok (21:36), and I walk through the process of making my mini cheeseballs (25:34). I ask Malcom where he got the inspiration for the Tennessee Sunrise (26:51). Malcom was on a radio show with Kevin from The Butcher Shoppe in Pensacola (31:36), and they asked him what his ideal Father’s Day looks like (33:06). We discuss why we think Kevin is the #1 Butcher in America (35:51). Malcom dives deep into getting into Competition BBQ for a newbie (38:00), and he is cooking in a competition very soon (44:24). Wiener Fest 2021 is fast approaching (47:56), and we give an update about our BIG fundraiser (55:26).
Transcript
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| 0:00.0 | Welcome to Malcolm Reed's How to Barbecue Right, a podcast where we talk about barbecue, |
| 0:06.2 | share recipes, and discuss all things delicious. |
| 0:09.6 | And now here's your host, Malcolm and Rochelle Reed. |
| 0:12.8 | Hey, welcome back to the How to Barbecue Right podcast. |
| 0:15.9 | I'm your host, Malcolm Reed. |
| 0:17.7 | Join by my lovely and talented wife, Miss Southern Shell. |
| 0:38.5 | Shell, how are you today? Great. Doing good? Wonderful, actually. Got another week in the books. Yeah, almost. Yeah, we're halfway through June now. So it's going by year is officially halfway over. Super fast. Tyler, you've been with us half a year now, man. How are you doing today? It's crazy. |
| 0:33.9 | I'm doing great, man. It's actually been like a year since I started contract work and everything. Really? Yeah. It's crazy. It is. How are you doing today, Malcolm? Hey, I'm here. I'm ready. It seems like I've been, man, we've been busy this week. I know. I've had meetings every day and interviews. |
| 0:36.3 | It ain't over yet. |
| 0:37.6 | It's just getting going. |
| 0:38.3 | We got one right after this. We've got to wrap this podcast up quick. We've got somebody coming here today. And we got a lunch and we got an event tonight. Yes. We're doing here at the shop, this is our father's day kind of open house, would you call it? |
| 1:12.8 | Kind of. |
| 1:13.1 | We're calling in an after hour shopping event. |
| 1:15.4 | Yeah. |
| 1:15.8 | It's after. |
| 1:16.2 | If you got to get those late last minute gift ideas for dad this weekend, |
| 1:21.1 | we're going to stay open a little while longer tonight. |
| 1:23.0 | We're going to drag some grills out this afternoon. |
| 1:25.7 | Uh, the guys are fixing a load up. |
| 2:13.1 | Uh, we got reels. Yeah, Miss Fancy is getting loaded up today with some ribs. We're going to have some ribs tonight. Oh, y'all are pulling out the real pretty red one. Yeah. She's going to do some ribs. Yeah. Babybacks. We've got some rib-eye steak. We've got a, you bought a whole ribloin, a prime ribloin from Sam's. I saw it. Man, that thing was $300-something. I know. That's what I called you. I was like, it's the only ones I got. It is what it is, you know. I just made an executive. Fix it has some expensive steaks for giving away tonight. we're going to do a demo on how we cook steaks and show the different grills and show off the grill grates and just use some tools that we think dads would love and that we have here at the shop and you can see how they work and how we use them. |
| 2:14.4 | Get some samples. |
| 2:14.9 | Yeah. |
... |
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