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.

Welcome back to the How to Barbecue Right podcast. I'm your host, Malcolm Reed.

I'm joined by my lovely wife, Rochelle, as always.

Shell, how's it going today, babe? It's growing great. Hey, I'm feeling pretty good to do.

Yeah, I'm feeling good today. To do. I'm feeling good today, too, Shell. I'm feeling too good,

actually. I don't know why. I guess because I got a good steak cut. I'll tell you why. I'm coming off a strong second place finish at my last weekend state contest. And Well, that's a good thing. You've been struggling here a little bit. I wouldn't say struggling. I've been, you know, right forking with the top ten. Yeah. Yeah, that's struggling, though. But for a man that's usually at top of. I feel like I dialed it in last weekend. Yeah. I'm not going to lie. We cooked a double last weekend. So he cooked Friday night. We jumped in the truck and drove three and a half hours to Fort Ice, Arkansas, Friday night. Came back. What time did you get back? I was asleep. Oh, man. It was like 2 am. Yeah. Jumped up the next morning. Okay, let's talk about the Ford Ice Cook first. First off, we got R.TELs waxed. I'm talking about there was, I think there was 28 teams there. Was it just a steak? Yeah, they were having a BCA barbecue contest too.

We didn't do it.

We just went for the steak contest.

And man, you know, I thought I picked out a decent steak.

They were on the thin side.

All the steaks were, so there's really nothing you can do about that.

Did our normal thing to them.

Fired the P.K. up.

And that's, I mean, threw them in and... did our normal thing to him fired the P.K. up.

And that's, I mean,

threw them in and 24th. 24, shell, out of 28.

I mean, I was practically dead last.

I call that. That's the closest I've,

that's probably the closest I've been to DAL.

Dead ass last.

I thought you were a D.A.L. Like, long time ago in Murphysboro one year. No. Oh, no. Never when I made a turn-in. Yeah. Now, we've missed a turn-in at the Jack and got a dead last, but it was sauce. Yeah. And we was like, I got the time screwed up. We were probably drinking too much Jack Daniels, you know. And we, Martin Lambert was with a Zid. He used that sauce up there to turn it in. He just got to hit it when he got up there. Yeah, he started looking around and everybody was turning in something different. Yeah. He's turning in appetizer or something like. He's like, what a, what turn in is this? okay what time what sauce oh okay

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