4.8 • 611 Ratings
🗓️ 23 April 2021
⏱️ 60 minutes
🧾️ Download transcript
In today’s episode of the HowtoBBQRight Podcast, Mark is replacing me for the day (00:18), and Malcom gives an update about our big fundraiser (01:15). Malcom discusses the big sandwich release this week (02:16), and Mark talks about becoming a donut maker for one of his latest videos (06:58). He then explains becoming a professional butcher for some big pieces of meat (11:18). Malcom and Mark spill the beans about their Memphis in May practice sessions (14:12), and how Jay from Outlaw is their secret weapon (17:52). Malcom introduces Nick Mangold, the seven time pro-bowl center for the New York Jets (20:53). Nick tells the boys about his roots in BBQ (22:20), and how he got to establishing his BBQ sauces (23:20). Malcom wants to know if Nick’s favorite style of BBQ is Memphis style (24:33), and then, Nick talks about present and future sauces for 74 BBQ (26:18). Malcom talks about some challenges with getting sauces bottled (30:25), and Mark tells a story about giving BBQ sauce as a wedding present (32:23). Malcom wants to know what Nick Mangold still participates in, in the NFL (34:48), and what his go-to recipe is for grilling (38:55). Nick talks about never experiencing tailgating before retirement (40:09), and Malcom asks how many toys Nick has in the backyard (43:00). The boys want to know what Nick’s go-to BBQ restaurant is in Jersey (48:32). Malcom and Mark talk about the future of Out the Smoke (55:52).
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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. |
0:09.5 | And now here's your host, Malcolm and Rochelle Reed. |
0:12.7 | Hey, welcome back to the How to Barbecue Right podcast. |
0:15.9 | I'm your host, Malcolm Reed. |
0:17.8 | And today, Miss Southern Shell's not here. |
0:20.1 | We've got another co-host, Mr. Mark Williams. Can I not be lovely and beautiful, too? I ain't going into all that. Come on now. You're more smoky and... Yeah, rough and probably got bags on her eyes this morning. Oh, it's all good. It's all good. So, Mark, what's going on, man? Man, I'm just filling in the cracks where I need to. There you go. Well, hopefully she'll be back next week. |
0:21.7 | She's feeling a little down. It's all good. It's all good. So, Mark, what's going on, man? Man, I'm just filling in the cracks where I need to. |
0:38.1 | There you go. |
0:40.5 | Well, yeah, she'll hopefully she'll be back next week. |
0:41.5 | She's feeling a little down. But, you know, she's been hard at it. Yeah, hard working lady. That's right. That's right. But we're still going to have our podcast. We've got a special guest coming that we're going to bring on here after a while via video, right, Tyler? |
0:38.9 | Yes, sir. |
0:39.8 | Mr. Nick Mango, number 74 for the New York Jets. |
0:43.2 | Nick, Nick was... bring on here after a while via video right Tyler yes sir mr nick mango number 74 for the |
0:56.9 | new york jets nick nick was like a what a seven-time pro bowler played like 13 seasons as a center |
1:04.2 | for the the jets and uh he's into barbecue so we're going to see what that's all about later on |
1:09.1 | football and barbecue hey it goes hey it's solid ain't yeah yeah but i mean we're going to see what that's all about later on. Football and barbecue. Hey, it goes ahead. Yeah, yeah. But, I mean, we're going to, you know, talk about our normal stuff. First and foremost, Mark, I wanted to mention our Palmer Home fundraiser. We're going to do that every time we get a chance because, you know, it's for a good cause. So, you know, we've got this little campaign going where we're trying to raise 20 grand to defeat one of the Palmer home houses that they house eight kids in. And so that's still up and running. And it's on the website. You can go there and donate. You can start your own little campaign. And we're having a contest to see who raises the most money. Mark, we're going to do a class. You're going to be part of that. |
1:44.7 | I'm excited. |
1:45.3 | Yeah. |
1:45.5 | That's going to be a good time. |
1:46.3 | It is going to be fun. |
1:47.2 | We're going to, I think it's like, what we say, five people. They're going to each meet to bring a guest. It'll be a 10-person class only and just cooking my favorite things to cook, which, you know, we're going to do all the good stuff. |
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