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. This is episode number 14. Joined by lovely wife, Rochelle, as always. Shelle, what's happening today? Not much. Malcolm, we got a guest in the studio, Mr. Mark Williams from Swine Life Barbecue. That's right. Mark, how's it going, man? You feeling all right? It's going good, man. Heard you've been up cooking all night in his rain. Yeah, we've been, we had a cook a few butts for a little party tonight, man. You're feeling all right? It's going good, man. I heard you've been up cooking all night in this rain.

Yeah, we've been, we had a cook a few butts for a little party tonight, so put them on last night, slept all night and always morning fishing. Just let them, let them do their thing, huh? Put the smoke to them. Yeah, you got to worry about it on that pett grill. Yeah, what did you fire up the grill? Yeah, it's doing excellent.

How's that thing been kicking for you?

So far, so good.

I have no complaints.

It's been, it's doing excellent. How's that thing been cooking for you? So far, so good.

I have no complaints.

It's been, it's actually blew me away on some of the stuff we've done, especially, you know, Emily doing a lot of stuff on the side, desserts. It's unreal. It's like cooking on an oven, but you're outdoors. And I was pretty impressed with it. Shane Draper brought one over here back to there, Memphis

of May, and we did those videos that

that Shane did, this different style tacos.

Man, they grillo was a pretty neat little pellet cooker. You know, for what they get for it, it's well worth the money, man. It doesn't use a whole lot of pellets. I know you've probably seen that. No, I think we might have run 30 pounds last weekend in Bristol is all we use. And you turned it on on Thursday. You didn't turn it off until Sunday, yeah. It was like three, four days. It was unreal. Wood smoke that actually come off of. It's pretty impressive, too, for a pellet grill because, you know, on a lot of them, you don't really taste the smoke, that grilla seems to put out a little more and

i'm not getting paid by any means i just that's just my observation of the stuff being cooked on it

but uh let's first talk before we get too far into talking to mark let's uh we always like to talk

about the video we did this week we've got fourth of july coming up and uh we wanted to put out

something that you know maybe

give you some ideas and i did uh what i called a texas style port butt i know they don't do a lot of

port butts in texas but this was kind of my take on one because it kind of reminded me of

of the way they do ribs or the way they do brisket where it's just simple salt pepper you know know, on the brisket. It's only seasoned you need. And then they smoke it with good post oak wood. And I had a buddy, send me some since we don't get much post oak here in Mississippi. Sam sent me a box. And I wanted to try it out. So I put some on the egg. You know, I just wanted to it a pretty easy pork butt recipe. I mean, all I did was mixed about a quarter cup of good kosher salt and black pepper together, seasoned up old Kroger pork butt, got a fire going and put the smoke to it, and had that post oak, about five or six chunks of it on the coals. And man, I smoked that pork buttes, $198.

It doesn't get any easier than that. You wrapped it and butcher paper tape. Yeah, you know, that's another Texas thing, too. Of course, everybody knows aluminum falls, a Texas crutch or whatever. But I think using that butcher paper and Mark, I'm sure you've done this on brisket and ribs before, too. It saves that bark bark on the outside you keep that crunchy texture of it

you know that really the best part of it to me is the bark when you wrap in a aluminum full it wants to

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