Poke Bowls, Pork Prices & Pitmaster Hot Takes

HowToBBQRight

Malcom Reed

Food, Arts, Leisure

4.8 • 638 Ratings

🗓️ 26 September 2025

⏱️ 62 minutes

🔗️ Recording | iTunes | RSS

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Summary

This week on the HowToBBQRight Podcast, Malcom's had a tough run in our pick 'em league—but the Vikings have been looking great lately (00:14)! Nothing beats a classic BBQ plate, and Malcom put together a killer spread this past weekend (02:40). Everyone loves a good sausage and cheese plate at a party, but we're sharing the top-secret sauce that will take yours to the next level (06:49). Plus, our Blue Plate BBQ Sauce concentrate finally came in and it tastes absolutely killer (12:45). Malcom made his very first poke bowl this week, and it might just become a new family favorite (15:22). We're diving into some of the dumbest BBQ hills you're willing to die on, get ready for some hot takes (26:26)! In a few months, we're heading to Hondo, Texas, to hang out at Al Frugoni's Live Open Fire Meetup and it's going to be a blast (33:25). If you're curious about the best time to buy pork or beef, we're breaking down the seasonal trends to help you score the best deals on meat (36:05). Thinking about getting a Buffalo Chopper? We're sharing our honest thoughts on whether it's actually worth the investment (41:47). We also break down why the Primo Ceramic Grill might be your next go-to cooker (46:20), and why the Buttula remains one of our all-time favorite BBQ tools (47:02). If you're running your Big Green Egg at 250°F but your internal temps are spiking, here's what might be going wrong and how to fix it (48:25). Only have a 14" kettle grill? No problem, we're sharing tips to help you cook up mouthwatering ribs on it (50:13). And finally, we all love beef short ribs, but here are a few creative ways to take them to the next level (51:48)!

Transcript

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0:00.0	Welcome to Malcolm Reed's How to Barbecue Right, a podcast where we talk about barbecue, share recipes, and discuss all things delicious.
0:09.5	And now here's your host, Malcolm and Rochelle Reed.
0:12.5	Hey, welcome back to the How to Barbecue Right podcast. I'm your host, Malcolm Reed, joined by my lovely, talented wife, Miss Southern Shell, sitting right across from me and Tyler over here on the boards, folks, what's adding? What up? Y'all having a good week? Yeah. Pretty good. Pretty good. A little crazy. That's rain finally, man. I'm excited. So I make my stuff grow. Food plots food plots. How are you doing in Pickham?
0:38.3	I'm doing fantastic.
0:39.6	I've dropped down to like the 70s, right where I expected to be.
0:43.4	I suck.
0:44.8	I'm horrible at Picklem.
0:46.3	I am 89.
0:47.5	I had clawed back a little bit.
0:49.9	And then I, then I fell back.
0:51.8	Last week was not a good week.
0:53.4	I'm going to tell you what, though.
0:54.5	Them Vikings look strong.
0:57.8	We go ahead and end the season now.
1:00.0	I'm on cloud nine, Jack.
1:02.5	Your opinion changes.
1:04.8	The Bengals didn't want none of that last week.
1:07.2	It was over like quick.
1:09.7	Like they just, you know, when the defense scores two touchdowns out the gate, that's hard to come back from. Yeah. The defense looked really good. Do you think they're going to do as well this week? Absolutely. Who do they play this week? I don't even know. I've already picked them and I don't remember. Is that bad? No, I don't know if they're going to do good this week or not. I didn't pick them to be low score. See, that's how my luck goes. I picked the Vikings to have the lowest score last week. I was like, man, this ain't good. I went to a backup quarterback. I'm 18th. No, you're not. You broke top 20?
1:46.3	Meat sweats is in number one.
1:48.7	Well, meat sweats would be hard to beat.
1:51.3	So, yeah, I'm gaining on him.
	...

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