Smoked Tomahawk Steak, Grilled Chicken Tacos and Chili, Soups & Stews

HowToBBQRight

Malcom Reed

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

4.8 • 611 Ratings

🗓️ 9 October 2020

⏱️ 57 minutes

🔗️ Recording | iTunes | RSS

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Summary

This week on the HowToBBQRight Podcast, Malcom explains where the idea for his Smoked Tomahawk Ribeye came from (2:00), what cooker give steaks the best flavor (5:13) coming up with the idea for beef base as a binder (7:40) and why the probe thermometer is so important for thick steaks (13:45). Then we talk about new retail location (21:34), our Grilled Chicken Taco recipe from last week (23:25) and where Malcom will source some wild boar meat (31:33). Then we wrap up the day talking about our favorite Chili recipes (37:09), Malcom tells my dirty chili secret (43:16) and we list some of our favorite soups and stews (46:02).

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.
0:13.3	Hey, welcome back to the How to Barbecue Right podcast.
0:16.6	I'm sitting here with my lovely wife, Miss Southern Shell, and I'm your host, Malcolm Reed.
0:22.3	I kind of did a little different take on that this week.
0:25.4	I don't know if I like it or not, Shell, but we're getting ready to do another episode of the How to Barbecue Right podcast.
0:31.7	That's correct, yes.
0:34.6	Are you feeling all right today?
0:36.1	I'm feeling pretty good.
0:37.0	Yeah, I'm feeling great.
0:38.0	Today, it's Friday.
0:39.9	It's fray.
0:41.3	I like it.
0:43.1	Are we going to last yesterday?
0:44.2	The weather.
0:45.2	We might.
0:46.1	All right.
0:48.2	The weather is cool.
0:50.3	Cooler.
0:51.2	Crisp.
0:52.1	I broke out the hoodie, man.
	...

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