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 and talented wife, Ms. Rochelle. Shale, how's it going? Good. Having a good week? It's been a busy week. It's been short. Yeah, we were short today. Because we were on Easter break. Yeah, Michael's out of school Monday. My mom was still here visiting from the weekend. Didn't get much work done. And I edited three videos this week. I don't know. That's what we were going to talk about first, right? Those Biffer videos. Yeah, the Bfer videos. We actually, Cooper and Matthias from Bifert came out to the house. What was that? Two or three weeks ago? And we recorded those.

And we knew we had some other stuff we had to look what we were going to do before that.

So we knew we'd hold them to this week.

I thought it'd be a good time since this was a short week.

And those videos turned out fantastic.

You know, I kind of, if you read the description in those videos, in the beeper intro,

I kind of going briefly how I met those guys.

We were up in Nashville at the National Hardware Show last spring.

And we were just walking around outside.

Of course, they have a big trade show, all the people bringing their new grills for the year and all that.

Then outside, they have like

what they call the burn area and that's where people are live cooking there's you know grill demos

um their chefs doing stuff it's pretty cool it's the first time we ever went and beefer was out there

and you know i didn't know anything about those type grills there were several they're kind of new

yeah they've been big over in europe a while. Yeah, but they're kind of new to the year. The beefer was kind of the original, the one that started it all, the whole craze from what I was told. They're kind of like the, they're, the, I guess, the Nike. Of, yeah, over there. Yeah, it'sers the brand. Yeah. All the other guys are knock-offs, right? But what it is, it's, it's, if you think of like a high-end steakhouse where they have these high-heat broilers, sometimes you seem called salamander grills or something like that. But a lot of, you know the palm rousch chris a lot of these

places are using those high heat to cook their steaks now it's not a charcoal grill or grilled

steak by any means it's super seared at intense heat and the thing does 1500 degrees that's what

was pretty cool about it roose chris is known for that because they do it in the butter.

Yeah, that's the best part about a Ruth's Chris steak to me, that pan butter that's in there. Well, we knew someone that actually bought a Ruth's Chris style cooker, and it was huge. Yeah, no, it was, I mean, it's a piece of kitchen equipment. Yes, I mean, it was. This thing is like 25 grand or something like that.

It was as big as a refrigerator.

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