Malcom Style Ribs, Delicious Dinners, Picanha with Chimichurri and a Breakfast Burger

HowToBBQRight

Malcom Reed

Malcomreed, Howtobbqright, Bbq, Food, Barbecue, Leisure, Arts

4.8 • 611 Ratings

🗓️ 3 April 2020

⏱️ 65 minutes

🔗️ Recording | iTunes | RSS

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Summary

This week on the HowToBBQRight Podcast we start talk about Malcom’s meat addiction (0:40). Then we talk about Malcom Style Ribs (2:50), why he loves ribs cooked on a drum (7:34), onions on the fire (11:40), basting ribs with just water (16:45) and we discuss “Muddy Ribs” (20:36). Then we talk about our first Delicious Dinners recipe (28:30), Grilled Chicken and Sausage Pasta Jambalaya (28:57). We had fun on #STAYINCOOKOUT (32:43) and Malcom talked about his delicious Breakfast Burger (34:22) and how he cooked the best Picanha on the PK Grill (37:27). Then we talked about Malcom’s post-quarantine Mexican plans (46:40) and creating recipes for Pollo Tapatio (47:42) and a Grande Gringo Molcajete (48:58). Then we talk about all the different types of rib recipes Malcom has (49:41) and our Easter Cooking Plans (54:37).

Transcript

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0:00.0	Welcome to Malcolm Reed's How to Barbecue Right, a podcast where we talk about barbecue,
0:06.1	share recipes, and discuss all things delicious.
0:09.5	And now here's your host, Malcolm and Rochelle Reed.
0:13.6	Welcome back to the How to Barbecue Write podcast.
0:16.6	I'm your host, Malcolm Reed, joined by my lovely, talented, the brains of the whole operation, Mrs. Southern Shell. Thanks, ma'am. You're sucking up. Still quarantined up. It's tough. It gets tougher and tougher. These walls keep closing in on us, don't they? At least we get to go outside and do some filming and cooking and get our mind off stuff. It really is helping us. Yeah. I will say that. There's some people, you know, they can't do their job at all. Yeah, I know. We get to double down on ours. Well, as long as we got meat to cook, that's been running out of things. I did me a Kruger. I did me a super low click list today. Malcolm has been freaking out about the idea that he can't get meat. He can't go shopping for meat. The stores don't have meat. It's bad. It's bad. I have, I never thought that I had a problem. We have a fraser full of me. But I have to go walk through the aisles of the store and go to the meat departments and look at the meat.
1:12.5	I don't care if I don't buy something. It's something that I need to do. It's like therapeutic. It is therapeutic. And I'm not getting to do it. It's driving me crazy. It really is. And it makes me sad. Like the times I did go in, everything's empty. Yeah. I mean, it's apocalyptic. I hate it. I hate it.
1:09.8	I mean, it's okay. You I hate it. I hate it.
1:28.4	I mean, it's okay.
1:29.0	You know, you can order stuff and have it shipped to you and all that, but it's not
1:32.5	the same as getting to go to the store.
1:34.3	We take stuff for granted that we're not getting to do.
1:37.5	And I know that everybody's got to stay home.
1:39.7	We got to, you know, wake this virus out.
1:42.5	Man, it's driving me crazy. It really is.
1:45.4	I'm glad I got this podcast event on.
1:48.1	Okay.
1:48.7	Nobody won't say, are you vinton?
1:51.4	So, um, let's just jump right in, talk about our recipe this week.
1:55.0	Sure.
1:55.6	Well.
1:55.8	Welcome style ribs.
1:57.2	I picked up, this was before quarantine.
	...

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