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 12.

I'm your host, Malcolm Reed, and I'm joined by my lovely wife Rochelle as always shell what's happening today not much ma'am well a lot but

it's always a lot going on in our life no we've we've been really busy this week because we're getting ready to

go out of town and do a little catering event. We don't do a lot of catering events, but...

This is something special. Yeah, we're going to Bristol, Tennessee. Cooking at the NHRA drag

races this weekend, up in Bristol, Tennessee. Are we cooking actually inside the... We are.

We're going to be in the pits cooking for Robert Haidt, and he's a part of John Forced

Racing.

He's actually John Forced's son-in-law, and we were invited to come up and do some cooking

for the teams, all of Force Racing, so i think they've got like four teams it's

like 55 people we've got to cook uh lunch and dinner for friday and saturday and then i think we're

going to do a breakfast on lunch on sunday and it'll be time to pack up and come back home so it's

going to be exciting weekend's like six total meals we're cooking out. Yeah, we've got some good stuff lined up.

Yeah, yeah, yeah. We're leaving out first thing in the morning. I heard it. Way before sunrise. We've got to get on the road. We've got to be there tomorrow afternoon, so. I'm looking forward to it. I think it's going to be a lot of fun. I think it's going to be a unique experience. Hopefully we get some good pictures. I'm ready to see those race cars, man. I've never been to an HRA event. I know you're probably not excited about it, but it's going to be loud and it's going to be fast. I don't really know what that's fast. I've been told I need to get some earplugs. Yeah, I'm going to have to get you some ear plugs and some like ear some like ear muffs. You're going to need to double up on these cars because, man, they put out some decibels. Well, let's jump in and talk about a recipe this week. Yeah, we had a, I wanted to do something, you know, I kind of touched on a little bit last week. But I did another dessert. I hadn't done a whole, I've done a few desserts on the grill.

A corner tape.

Yeah, but I thought it was a good time to do another one. Fourth of July coming up. So I wanted, you know, people might want to add that to the little barbecue repertoire. Yeah, they can't all be tomahawks. They can't all be tomahawks. But no, I wanted to do a, you know, I love cooking and cast iron on the grill.

So I thought a pineapple upside down cake would be a great way to do it. And my mom always done them in like bunk pans and it was like classic pineapple upside down cake with the, you know, the pineapples on top, the cherries in the middle and all that. So I just took that and kind of made it in my cornbread skillet and it's a

perfect size skillet. It's like a little medium size. I don't know. It's probably nine and a half ten inch cast iron pan. I say it's a medium size but you can do it in a cake pan too. You can do it pretty much anything. I mean the recipe is super simple. All it was melt some butter and put it in the skillet sprinkle some brown sugar on it thought your

pineapples down you know put your The recipe is super simple. All it was, melt some butter and put it in the skillet,

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