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 2025 first episode of the How to Barbecue Right podcast.

I'm your host, Malcolm Reed, joined by my lovely talent, that good-looking thing sitting across from him. Man. You're sucking up. No, we've had a great break. How are you today, Shale? Good. That was my first question for you. How was your break? Oh, man, it was fantastic. It was fantastic. It flew by. It did go super fast.

So when's the last podcast?

Tyler's over here on the boards.

Tyler, when's the last podcast we did? Was it right before Christmas? What up? Yeah, it was a, uh, two. I looked at it. I think it was like December 17th or something like that. Okay. That's when I went live.

So it's been a little over a month, month than six weeks anyway.

Yeah.

So we started back filming yesterday.

We did.

First. That was when I went live. So it's been a little over a month, month and six weeks anyway. Yeah. So we started back filming yesterday. We did. First, first recipe back. Well, really, we kind of started the week before because I did that duck video. Yeah. We'll talk about that, aren't we? Yes. I got that on my list about it. But yeah. So it's, but this really kicked off the first one. It's still cold, but the smokehouse is doing just fine. We got new lights in there. It looks good. Yeah. We didn't put a heater out there, you know, I was thinking that might not have been a bad idea to have some kind of heat. We need a heater up in this podcast. We can hang meat in here.

For real. My little heater I brought in here quit working. I'm going to get me a heated seat. You think they make an office chair? It's got heat. Oh, yeah. I'm sure. If you get one, I'll get one. We'll let you get one see how it is. If anybody owns a heated seat company, let us know. But we got a good game plan for the year.

We do.

It's going to be a great tournament. If anybody owns a heated seat company, let us know.

But we got a good game plan for the year. We do. It's going to be great. 20, 25. I'm excited. I just can't wait to get back to cooking some stuff, man. I've been kind of, I've been in hunt mode. I hadn't been in cook mode, but I'm ready to get back to cook mode now that my freezers are stocked. Yeah, I thought you didn't cook me nothing.

You didn't. I cooked some stuff.

I cooked some stuff.

Yeah. mode, but I'm ready to get back to cook mode now that my freezers are stocked. Yeah, I thought you didn't cook me nothing. You didn't. I cook some stuff. I thought about the bologna. I was going to talk about it. Yeah, but we're planning to do more lives where Malcolm actually cooks on Fridays and Saturdays. And we're going to try to recreate some of the old recipe. That's going to be fine. Somebody, I forget who it was telling me, you need to make a set. Like, recreate the yellow kitchen set. I don't know how we find that paint. Man, I don't either. I don't even know what you call that color. At the time, I was like, this is nice. It's like mustard stain yellow. It's like, you know how mustard gets on your clothes and it changes color? It's not as bright as the shade. Yeah, yeah. It's after the stain. Oh, when I picked it out, I was like, this is going to look good. Heck, yeah. I was going to ask you. So, you know, we're going to try to go back and recreate some old videos, like take the recipe and do like an updated version of it.

What would I do now after? Yeah, what would you do now? Ten years ago, it was do different. A decade later. Oh, there's probably a bunch of them I do, but do different. Do you think your cooking has changed over the year?

Absolutely.

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