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 Ride podcast. I'm your host, Malcolm Reed, and I'm joined by my lovely watch for Shell.

Shell, how you feeling today?

I'm feeling great today, Mount.

The sun is out.

The sun's out.

It's a little warmer day.

Beautiful spring day.

I'm ready for this.

We have one more cold spell coming.

I think it's supposed to dip down a little bit this weekend, but after that, I promise

you it's going to warm up, Shell.

You're here first spring is on the way I'm expecting it to still be cold at Memphis May no it's all I got to say I'm getting portic cools and we're

having Mystic fans set up and it's going to be hot I promise that's way I want it so

this week let's just jump right in.

All right. What are we going to talk about today on the podcast?

Well, this week we cooked molasses glaze salmon.

Yeah, you know, I touched on that last week about kind of what I wanted to do.

You had an idea last week, but you really kind of...

I made it happen this week.

We went and picked up some fresh salmon this week and actually... Which was a little bit of a challenge, actually. Yeah, well, I found it at Sam's. Our Sam's Club, I don't know if they've done this in y'all's area, but they've really revamped our meat and seafood departments. And there's, man, we're seeing Wagyu beef in there. They've got some heritage i've seen birkshire pork loins and tinnar loins and chops but the seafood department now is all this

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