Welcome to Malcolm Reed's Barbecue Right, a podcast where we talk about barbecue, share recipes, and discuss all things delicious. And now here's your hosts, Malcolm and Rochelle Reed.

Hey, welcome to the How to Barbecue Right podcast. I'm your host, Malcolm Reed. I'm joined by my lovely wife, Rochelle. How are you today, Shale?

I'm doing good, Mark. How about yourself? I'm doing fine. And we're starting a brand new thing here at How to Barbecue Right. It's going to be a podcast. You know, we do the videos on YouTube and we do our newsletter. We keep up with our blog. Well, we wanted to add a podcast just so we could, you know, let y'all see the inside what we have going on here at How to Barbecue Rite. And, of course, we're going to talk about barbecue, but we're also going to talk about the recipes we're working on, the videos we're doing, what we have going on in the comp world. Pretty much anything we want to talk about. Shell wants to bring guest on just to some people that we want to yeah we want to invite out our friends and you know just uh have a

good time with the podcast we hope uh you guys will start listening and we're going to have a lot

of fun with this and you know some of them be short some of them be long but

it's new to us a new world of podcast and we just want to welcome everybody yeah we're just

going to talk about what we want to talk about it might not always be barbecue but it's always

going to be about something good to eat more than likely knowing us hey that's right well the first

thing you know i kind of jotted down a few notes today to kind of give us some framework. I feel like you're reading them too. But what we're going to talk about first is the new video that I did last week. We were actually out of town, but before we left, we filmed a video, and Rochelle was going to release it while we were in Fort Worth last week. We did release it. It's the Tomahawk steak. I know you guys have seen it. It's a cowboy ribby. Tomahawk, caveman style steak. It's just this big bone-in rib-eye. They still live the whole ribbone attached to it. And it's fringed back all the way clean but it's this big piece of meat

and I think that one weighed like right at three and a half pounds it was monster it didn't even fit

we had to make sure it was going to fit on the grill that was one of our dissatisfactor's is what

grill to use yeah I went with the 360 because it was long enough I mean you got to you got to

think that thing was huge I mean I guess it was probably over well over two foot long I mean it was long enough. I mean, you got to think that thing was huge. I mean, I guess it was probably over, well over two foot long. I mean, it was, that, the bone on the ribby alone was monstrous. Before we talk any further about it, I did get that from Matador Prime Beef, company out of Texas, they ship it right to you. And I was contacted by them all that's if I wanted to try something I said man

you know you got a tomahawk I'd love to try that so they sent me one and that's how we got to do that

recipe the tomahawk rib I mean most of them were always at least two pounds this one was three

and a half and I knew there was going to take a long time to cook it you can't just you know do the two

minutes two minutes flip two minutes because it won't be done. And you can reverse sear it. That's one way. I see a lot of people do it. It's where you start it out low and you bring it up. But I wanted to do something a little different. I wanted my grue grate marks to be perfect on it. and I wanted to go ahead and get the outside seared a little bit so I started out like I would cook a steak in a steak contest you know I got my grill

grapes getting hot up you know we put a load of charcoal in the PK 360 and uh yeah and I got it good and hot just so I could

sear it and then I raised it up on a rack over on the side,

the indirect side, and just finished it off. I kept all the seasoning simple on this steak.

I put some salt pepper garlic on it, let that work for about 30 minutes. And that's really what

starts getting the flavors in there. I didn't want to, you know, get over the board. I wasn't

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