Hot Dog Burnt Ends, Flamin’ Hot TikToks & Cinco de Margaritas
HowToBBQRight
Malcom Reed
4.8 • 611 Ratings
🗓️ 6 May 2022
⏱️ 56 minutes
🧾️ Download transcript
Summary
This week on the HowToBBQRight Podcast, we’re celebrating Cinco de Mayo here at Malcom’s Shop (00:22), and holding our Annual Office Margarita Competition (02:50). Malcom used The Force and a Lightsaber in a recent TikTok video (07:06), and also tried out Mountain Dew’s newest flavor in a margarita (07:47). Malcom is ALWAYS down for handouts from the Liquor Store (10:44), and Flamin’ Hot Cheetos make fantastic crust on Chicken Wings (12:37). Malcom and I develop a sure-fire way to end all kid sleepovers (19:00). Malcom and Greg Rempe ended their BBQ Round-Table discussion on The BBQ Central Show (20:20). The “Red Meat Disease” would end Malcom’s career (21:44), and we are in full force for our Annual Palmer Home Fundraiser (27:00). The Memphis Grizzlies have a GOOD chance of winning the 2nd round of the NBA Playoffs (30:03). I want to know if Malcom has tried Hot Dog Burnt Ends (34:39), and Kroger has been stocking Pork Belly (36:43). I found a super unique recipe on the Let’s Get to Cookin’ Community Page (42:47), and I rapid-fire some fan questions to Malcom (44:41). We’re hosting a Rib Competition on the Community Page (47:58). We are in knee deep in preparation for Memphis in May that’s NEXT week (50:30)!
Transcript
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| 0:00.0 | Welcome to Malcolm Reed's How to Barbecue Right, a podcast where we talk about barbecue, |
| 0:06.1 | share recipes, and discuss all things delicious. And now here's your host, Malcolm and |
| 0:11.6 | Rochelle Reed. Hey, welcome back to the How to Barbecue Right podcast. I'm your host, Malcolm |
| 0:16.1 | Reed, joined by my lovely, talented Atlanta Brave Support and wife. you got the shirt and the hat on today |
| 0:22.6 | this is my most uh Cinco de Mayo outfit it goes right with it Cinco to Mayo heck yeah Los |
| 0:29.3 | Bravos Los Bravos Los Bravos Los Bravos. Los Bravos love it love it you ready for some margaritas |
| 0:34.2 | yeah so that day I don't even know like I doubt anybody in Mexico celebrates Cudemaio. |
| 0:40.8 | I don't think they do. |
| 0:41.4 | It's just a, it's just an excuse for them to sell margaritas and cheese dips and |
| 0:45.9 | Corona beer. |
| 0:46.7 | I'm behind it. |
| 0:47.4 | I mean, it's probably like, I would imagine the Hispanic people that run restaurants hate it. |
| 0:52.4 | Well, I don't know. |
| 0:52.8 | They make a lot of money. I was going to say. But, like, we rode by this morning and taking Michael to school, La Siesta, our favorite local watering hole establishment. Mexican restaurant. Yeah. They had, like, caution tape out, had, like, blocked out part of the parking lot because they bring out tables and it's it's crazy like last year we |
| 1:12.0 | went to which one we go to we didn't go to las yester because they had a band at me pueblo i think it was |
| 1:17.4 | and it was going to be a big time oh it was miserable you couldn't get service i said i'll never go |
| 1:22.1 | back i'm a la siesta man i knew better than not to go to la siesta i don't even know why i did |
| 1:26.8 | the band was good i left the Mexican restaurant, walked down the street, bought us this 18 pack of beer. I don't even know if you're supposed to do that. And brought it into it. Passed it over the fence. Don't tell on us. It's not bring your own. That's right. |
| 1:44.6 | We couldn't get any service. |
| 1:45.9 | They were so big. |
| 1:46.7 | I mean, they were, yeah, they had five servers to 300 people. |
| 1:51.1 | Yeah. |
... |
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