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 back to the How to Barbecue Right podcast.

This is episode number two.

I'm your host, Malcolm Reed, and I'm joined by my lovely

wife, Michelle. Shail, how's it going today? It's going pretty good, Mount. How about yourself?

Oh, man, it's been a busy week. We have been really rocking and rolling this week. It started

off with a, you know, a full contest weekend during SCA events on Saturday and Sunday. We did a little

private class on Monday and then I had to do a video this week too. And that's what we want to talk

about first. You know, I always want to kind of recap how our week went with our YouTube videos

because that's kind of, you know, one of the main focuses we have for the week is doing a video.

This week, I decided I was going to do some shrimp and grits.

And this is going to be kind of a barbecue-style shrimp.

I kind of took that New Orleans flavor profile where you cook the shrimp in a sauce.

But I wanted to get them on the grill, too.

And it turned out great.

What did you think?

It was delicious.

I normally like a creamy barbecue shrimp and grits or a creamy shrimp and grits but you converted me over to the worcestershire shrimp and grits though i don't know if you've ever had um the

new orleans uh barbecue shrimp but what it is it's not a barbecue sauce at all. They use

like Worcestershire, butter, lemon juice, you know, a lot of fresh herbs, garlics, and it kind of

makes this thin sauce that's great for dipping. But when you put the shrimp in it and you cook

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