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.

This is episode number 10.

I'm your host, Malcolm Reed, joined by my lovely, Rochelle. Shale, how's it going? It's going good, Mal. It's going real good. We have a guest in the studio today. We do, Mr. Heath Riles. Heath Riles barbecue has joined us. Heath, how you doing, man? I'm doing good this morning. Good, man. We appreciate you coming out, talking to us a little bit.

I know you've got a busy schedule.

We headed out of town tomorrow and got a lot of stuff going on on your plate,

but we wanted to just talk some shot with you, man.

Talk about barbecue.

So thanks for being here.

Thank you for having me.

Tell everybody a little about Heath. Well, Heath has

been cooking barbecue. I think we all started about the same time. I mean, you were kind of in the

same boat I was. We started kind of in the backyard and I think you dabbled in Casey BS a little

bit, a little bit before we did, but we really come up, and I know you came up mainly

through the MBN, Memphis May Network, and then it switched to MBN.

Man, how many grands have you got just since you've been doing Heath Riles barbecue?

In 2013, I kind of broke off and started doing my own thing with Victory Lane barbecue,

and since September of 2013

at Praise the Lord on my own in Murfysboro, Illinois to date 54 Grand Championship.

Wow, that is incredible.

But hey, these aren't only like NBN grants.

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