Malcom Reed's HowToBBQRight Podcast 32

HowToBBQRight

Malcom Reed

Food, Arts, Leisure

4.8 • 638 Ratings

🗓️ 30 November 2018

⏱️ 56 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

This week we plan our BBQ Class at BBQ Island (0:30) and talk about why Prime Rib is one of Malcom's favorite things to cook on the smoker (1:55). Then we recap Thanksgiving and Malcom talks about smoking a deep fried turkey breast (3:22), his smoked ham for Thanksgiving (7:50) and Chell's Pecan Pie (14:25). Then we talk about building a great stock… and figure out the difference between stock and broth (9:45). Then Malcom talks about Duck Camp cooking – especially the suckling wild hog (17:01). And we get into getting the Beefer setup and cooking on it for the first time. (23:30). Then we talk about how to Winterize Smokers and Grills (37:12) and how to get your equipment ready for winter.

Transcript

Click on a timestamp to play from that location

0:00.0	Welcome to Malcolm Reed's How to Barbecue Right, a podcast where we talk about barbecue, share recipes, and discuss all things delicious.
0:10.6	And now here's your host, Malcolm and Rochelle Reed.
0:15.0	Hey, welcome back to the How to Barbecue Right podcast. I'm your host, Malcolm Reed, joined by my lovely wife, Shell.
0:22.9	Miss Southern Shell, what's happening today?
0:25.1	A lot.
0:26.2	A lot.
0:28.0	We're getting ready to go to Arizona, first thing in the morning, early.
0:33.2	We got a 7.25 a.m. flight.
0:36.6	That's... Going to Arizona. We're going to be out at Barbecue Island.
0:41.9	It's one of our retailers where they sell all kinds of barbecue supplies.
0:47.7	It's a huge.
0:49.1	You ever looked at their store, what all they have?
0:50.7	If it's in the barbecue world and you need it, they got it at Barbecue Island.
0:55.3	It might be one of the biggest barbecue stores I've ever seen.
0:58.5	Well, we're going out.
0:59.9	This is our first time to really go out and do a demo.
1:02.9	We're going out with Heath Riles.
1:04.1	It's not really a demo.
1:05.0	It's more of a class, isn't it?
1:06.4	Well, we're going to be, it's really just backyard cooking.
1:10.0	We're doing two sessions uh Friday night
1:13.0	it's going to be from like six to ten four hours and we're going to do some backyard cooking
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from Malcom Reed, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of Malcom Reed and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.