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 Reed and I'm joined by my lovely wife,

Rochelle. It's raining outside today. How are you doing? I'm doing good. You're doing good? We just recorded this podcast and weren't hooked up, so we're redoing it. We're redoing it. This is a take number two, huh? Hey, it happens. We didn't get all the way through it. Yeah, we almost did.

But let's jump right in.

What are we going to talk?

Hey, let's talk about what we got coming up first. Arizona. We got what we're doing. I got invited to go out and do a class like a backyard skills class out in Arizona. It's me and Heath Riles. We're doing two days at the Barbecue Island store.

Tempey, Arizona. Yeah, Barbecue Island, I guess it's a huge barbecue store out there. They've got two or three stores, actually, and they supply barbecue products, grills, cuffs, rubs and sauces, all that. They have classes there. They have a great setup for classes, from what I've seen on, you know, pictures and videos.

A lot of people have done classes there.

I know Starling lives out there.

He's done them.

Mo's done them.

Deva's done on there.

I don't know. They have a great setup for classes, from what I've seen on, you know, pictures and videos. A lot of people have done classes there.

I know Sterling lives out there.

He's done them. Mo's done them. Deva's done on there. I don't know who else. They have them regularly. They have stuff scheduled regularly. But you can go to their website, Barbecue Island, and check it out. And they've got a list of events. and we're down there. It's November 30th and December 1st.

We're doing two days, two different kinds of backyard classes.

So backyard skills class is going to be the Friday night.

It's like 6 to 10 p.m.

You're doing ribs, brisket, a ribby steak, and sides, backyard sides. Are you all, are you going to only do smoke sides or is it like potato salad or? Uh, you know, I hadn't got that for you. Because we want to do something that's cool that people, you know, they want to see how we do stuff. So we'll come up with some recipes there. I know we're going to be cooking on, the thing that wants to cook on Triggers, they've got a P.K.

Grill to do ribbys with or whatever we want to grill on it. They've got big green egg. Those guys deal in all kind of stuff. So we're going to be putting, we're going to be showing how to use some different grills. You're going to be sampling, eating some good stuff. On Saturday. Yeah, Let's talk about Saturday.

From one, no, from 12 to 4, you're doing a holiday class.

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