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.

As always, I'm joined by my lovely and talented co-host.

Miss Southern Michelle herself.

Rochelle, how you doing today?

I'm doing great, Malc.

How about yourself?

I'm fantastic.

Had a good week.

We did some good recipes.

Had somebody come in and teach me a thing or two, fresh off a contest,

getting ready to do a little catering party here at the house for her son's baseball team tomorrow.

I wouldn't call it a catering party.

It's just a party.

I'm not just going to throw some pulled pork out until you're going to have it at it.

I've got to do it up.

Yeah, that's true.

You know, when you're coming here, you're not getting some pulled pork on a... Oh, that old stale bond? Yeah. No, we're going to do it up tomorrow. But what are we going to talk about today, Shale? Well, I thought we'd start off talking about the tri-tip, the recipe this week. I guess the main recipe. We put up two videos this week. Kindle ate air from Smoked and Spice.

Came up. start off talking about the try tip the recipe this week i guess the main recipe we put out two videos

this week um kendall ate air from smoked and spice came over did a guest pitmaster video series

with us and he wanted to do lobster mac of cheese and try tip so we did two different videos there

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