Smoked Beef Tenderloin & Mississippi White Sauce Wings Recipe
HowToBBQRight
Malcom Reed
4.8 • 638 Ratings
🗓️ 22 August 2025
⏱️ 63 minutes
🧾️ Download transcript
Summary
Today on the HowToBBQRight Podcast, we partnered up with Grilla Grills to giveaway a wood pellet pizza oven - here's how to win it (00:14)! Y'all be sure to catch us over at 'Arktober Fest' on October 5th (04:30). Football season is right around the corner, and we couldn't be more excited (05:50). Malcom was a little wing hungry, so we whipped up some white sauce wings over a two-zone fire that were money (11:19)... Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (20:51)! PSMO cuts for beef tenderloins are always the way to go (21:35). Do THIS to make the buffalo chicken dip you've ever made in your life (26:24). Malcom wants to know if I had to give up either butter or mayo, which one am I choosing (32:18)? It's hard to beat a good oyster dish, but 'Redneck Rockefeller' might be up next on our must try list (36:45)... Apparently Red Bull is the best griddle cleaner out there, and I want to try it (41:41)! Everyone's been asking me to be a guest pitmaster on HowToBBQRight, and I may finally be ready to get to it (45:22). Could you use butcher paper to wrap up a pork butt (48:07)? This has to be one of the unhealthiest fair foods I've ever heard of (50:01). Where is the best place to source wood chunks locally (53:56)? We've tried Crushed Red Pepper Flakes before, but Crushed Habanero Flakes take it to a whole nother level (57:07)...
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. 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, and I'm joined by my lovely, talented wife, Miss Southern Shell, right across. We got Tyler over here running the board. |
| 0:22.2 | I don't know if he's got a camera. |
| 0:23.1 | Yeah, you got one on you today. |
| 0:24.4 | I do. |
| 0:25.7 | What's smoking, y'all? |
| 0:27.3 | What's smoking? |
| 0:30.2 | What's smoking? |
| 0:32.0 | We have a giveaway in the community. |
| 0:35.2 | Oh, what is it this time? |
| 0:36.5 | I am stoked for this one. |
| 0:37.8 | Is this the pizza one? |
| 0:38.8 | Yeah, this is the pyro. |
| 0:40.1 | Dude, that, that, I ain't a lie. |
| 0:41.5 | That pyro is a bad dude. |
| 0:42.6 | It's pretty cool. |
| 0:43.1 | It's, I'm enjoying cooking on it. |
| 0:45.1 | I think I was its biggest critic when it showed up because I started looking at price points and stuff. |
| 0:48.6 | And I was like, yeah, a pizza oven can't be worth this. But after seeing you use it, I guarantee you it's worth every dollar. |
| 0:54.9 | Yep. |
| 0:55.4 | I saw someone do it with biscuits on one the other day. That's a good. And I want to try it. Yeah, I want to try it. The first time we used it, we didn't use it right? Like, we just turned it up to 400 or 300 or whatever. Just like the pizza box said. Yeah. because you did the Dejorno or |
| 0:52.2 | Yeah |
| 0:52.4 | It worked |
... |
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