Hunting and Cooking an American Bison, Smoked King Crab Legs & Wild Game Cookin
HowToBBQRight
Malcom Reed
4.8 • 638 Ratings
🗓️ 31 January 2025
⏱️ 63 minutes
🧾️ Download transcript
Summary
Today on the HowToBBQRight Podcast, we are BACK from our break and ready to dive right into season 8 (00:22)! It's been a long time since we've seen the yellow kitchen, but how has Malcom's cooking changed since then (02:48)? Malcom went off and scored himself a HUGE bison, and cooked it up the best way he knows how (07:11)! If you're looking to up your mashed potato game, here's a secret that'll take them to the NEXT LEVEL (21:07)! We made sure to end 2024 off with a HUGE seafood smorgasbord (24:38), and I tried my hand at a not-so-successful creme fraiche (33:57)... Valentine's day is approaching quickly, and here's our BEST dinners for you to surprise someone special with (36:17)! Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (39:37)! Chef Michael Hunter swung by The Smokehouse to hunt with Malcom, and BOY can he make a mean charcuterie board (40:23)! Even though we've been eating like fancy folk, we still enjoy smoking up a fat chub of bologna (49:14). If you're cookin' up ribs on a drum smoker, this is the BEST way to avoid overcooked ribs (53:21)! Not all butter is made equal, so should you be buying Kerrygold or Land'o'Lakes for your next cook (57:13)?
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. |
| 0:09.6 | And now here's your host, Malcolm and Rochelle Reed. |
| 0:12.4 | Hey, welcome back to the 2025 first episode of the How to Barbecue Right podcast. |
| 0:18.7 | I'm your host, Malcolm Reed, joined by my lovely talented, this good-looking thing sitting across from him. Man, all fixed up to the podcast. 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. |
| 0:38.7 | So when's the last podcast? |
| 0:40.2 | Tyler's over here on the boards. |
| 0:41.2 | Tyler, when's the last podcast we did? Was it right before Christmas? What up? Yeah, it was a two. I looked at it. I think it was like December 17th or something like that. Okay. So it's been a little over a month, month and six weeks anyway. |
| 0:54.8 | Yeah. |
| 0:55.5 | So we started back filming yesterday. |
| 0:57.2 | We did. |
| 0:57.9 | First. That's when I went like. So it's been a little over a month, month and six weeks anyway. |
| 0:54.8 | Yeah. |
| 0:55.5 | So we started back filming yesterday. |
| 0:57.2 | We did. |
| 0:57.9 | First recipe back. |
| 0:59.5 | Well, really, we kind of started the week before because I did that duck video. |
| 1:04.5 | Yeah. |
| 1:05.0 | We'll talk about that, aren't we? |
| 1:06.3 | Yes. |
| 1:06.7 | I got that on my list about. |
| 1:08.3 | But yeah. |
... |
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