Seafood Secrets, Retro Desserts & Wagyu Brisket Tips

HowToBBQRight

Malcom Reed

Food, Arts, Leisure

4.8 • 638 Ratings

🗓️ 15 May 2026

⏱️ 61 minutes

🔗️ Recording | iTunes | RSS

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Summary

This week on the HowToBBQRight Podcast, looking for the perfect tea for your next cookout? Luzianne Tea has you covered (00:00). It's been smelling like fresh popcorn around the office ever since Malcom got a brand-new popcorn machine (00:52). Last week, we held our inner-office "Retro Dessert" competition, and this Baked Alaska recipe won it all (06:01). We talked about pizza being the ultimate leftover food last week, and y'all shared some of your favorite leftovers (08:50). Malcom took me to The Parish for Mother's Day, and it might've been some of the best lobster we've ever had (13:40). What's the most popular fish served in restaurants today (17:55)? Malcom's been whipping up some killer shrimp cocktails lately, and if you want to recreate them at home, make sure to grab some Blue Plate Mayonnaise (22:23). We're heading back down to Venice, Louisiana, for the fishing tournament, so keep an eye out for us (36:11). If you're cooking snapper, never throw away the throats—they're too good to waste (38:14). Crawfish season is starting to wind down, but we're cooking a huge batch of crawfish this weekend in Arkansas (45:25). Restaurants love using sous vide for fish, but there are so many better ways to cook it (47:25). If you're cooking a Wagyu brisket, should you prepare it the night before or the morning of the event (53:00)? Finally, Malcom shares his method for cooking up some killer beef shanks (56:30).

Transcript

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0:00.0	Around here, if there's barbecue on the table, there's probably sweet tea beside it.
0:03.9	And now Louisiana has ready to drink tea gallons that make it easy.
0:07.9	They're brood in small batches using their classic tea blends, and they come in sweet tea,
0:12.8	extra sweet, unsweet, and zero sugar.
0:16.0	Cold, refreshing, and they taste like homemade without having to make it yourself.
0:20.2	Find Louisiana tea gallons
0:21.6	in the refrigerated section of your local grocery store and grab a couple gallons for your next
0:26.3	barbecue. Welcome to Malcolm Reed's How to Barbecue Right, a podcast where we talk about
0:32.2	barbecue, share recipes, and discuss all things delicious. And now here's your host, Malcolm and Rochelle Reed.
0:39.6	Hey, welcome back to the How to Barbecue Right podcast.
0:42.6	I'm your host of Malcolm Reed, and I'm joined by my lovely, talented wife, Miss Southern
0:46.2	Shell.
0:47.0	And we got Tyler over on the board.
0:50.7	What's going on today?
0:51.6	Y'all been drinking some tea?
0:53.5	I have. I got me a big Stanley full. Big Stanley full of Louisiana.
0:58.0	Finest. You can get it at Kroger already in the dead gum jug made up.
1:03.4	Is this as good as Milo's? I think it's better. I don't have that earthy flavor.
1:07.2	Milo's has that bitterness. I don't like it. Yeah. It smells in here. I got it. I'll tell you what. I like V4. You get anything on V4. That's where I got that popcorn machine. It's like the T-mo for machines. Oh, really? Yeah. I was like, I don't know what we got to thinking. We were talking about popcorn at the office of the day.
1:27.8	I was like, man, it's smell good. You know how good at popcorn smells like the movie theater. I was like, well, when did one for the office? They can't be that expensive. And so I got the look at it. And it was like 170 bucks on V4. So I said, I'll spend 170 bucks. So I bought it. And it was here in like two days.
1:44.6	Mark put it together.
1:46.0	I ordered this kit of, uh, been 170 bucks so I bought it and it was here in like two days mark put it together I
	...

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