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.

I'm joined by my lovely and talented wife, Miss Southern Shell. Shale, what's

happening today? Today is a great day. Memorial Day weekend. You know, this kind of marks the

halfway point for us in the year. I know we, you know, not officially calendar-wise, but it always

feels like when we get to Memorial Day weekend, we get to check up a little bit, enjoy ourselves. We've got the pool open. I mean, I got my trunks on now. I said I'm all trunks all weekend. That's all I'm not coming out. I'm ready to go poolside. I don't know we're going to cook some stuff. This is the first weekend in a very long time that we've had nothing planned. Yeah, nothing planned. Nothing coming up, nothing. Yeah, nothing pressing. So we're going to enjoy ourselves. I know we're going to throw some stuff on the grill. Yeah. Probably not going to record anything. We'll probably do some Instagram stuff. If it's hard not to do the, do some Instagram shots when you're cooking just because that's what we do.

But I'm not. probably not going to record anything we'll probably do some Instagram stuff it's hard not to do the do some Instagram shots when you're cooking just because that's what we do

but I'm not doing a recipe this weekend I refuse to get in front of the camera

I have on here like we people will ask us

oh I bet you're doing a big Memorial Day spread

nope we're doing hot dogs we do our big spreads every other weekend. You know, I can't not cook some stuff. Yeah, we're going to cook a little, but we're not going to go all out. For me, Memorial Day is all about ribs. I know we'll probably get to that after a while. I wanted to talk about, you know, some different ways that I do ribs. It's a great weekend experiment because stuff's on sale, man.

The stores have the charcoal on sale.

They have meat on sale.

So what do you want to talk about first today before we get into what we're doing this weekend?

Man, I tell you what, coming to the podcast is a good luck charm.

And it worked for Jay.

Well, we have him on two podcasts to ago right before Memphis and May. And he ended up when in first place, he's a world champion now. He's a world champion. Rib category. He put it on us. He was 32 spots ahead of us. We finished 33. I thought we had some really good ribs this time. And they turned out good. But, man, you've got to have some luck at Memphis and May. Yeah. They weren't my favorite ribs. They weren't. What was wrong with them? Thought the texture was off a little bit. If I had to say anything, what I learned, and I always try to learn something when I cook, I took a Jolene out there, and she was our show grill.

Because at Memphis and May, you know, you got to put on a little dog and pony show, they call it where the judges come. It's not just a blind box contest. The judges actually come on site. You got to decorate up. You got to make things look nice. That's your department. Yeah. You had our site looking great. And if you want to see pictures of that, you can go back and look on Instagram, look on Facebook.

You put a bunch of them up.

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