4.8 • 611 Ratings
🗓️ 28 August 2021
⏱️ 61 minutes
🧾️ Download transcript
Malcom introduces me to our special guest AB (0:23). I tell AB about our fundraiser for the Palmer Home (2:13). Malcom and I explored Cozy Corner with AB yesterday (3:07), and AB loved the Southern hospitality he saw (6:15). We reminisce about the “fire” food we ate yesterday at Memphis BBQ Co. (9:35), after which we all had to go have a lie-down so we didn’t burst (14:47). Malcom loves AB’s amazing wing recipe (15:50), and AB shares his gratitude for Malcom’s hospitality (24:55). AB gives us a history of his food career (28:07), including his biggest video (33:23), how he gets inspiration for more (34:35), and his restaurant (38:28), finishing with some tips on how to grow your own channel (41:09). Both grillmasters know the struggle of putting out high-quality content (44:19), and they contemplate how they got to 1mil subscribers (45:24). We all talk about our passion for our jobs (52:23), and the amazing people who keep us going (55:00).
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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. And now here's your host, Malcolm and |
0:11.6 | Rochelle Reed. Hey, welcome back to the How to Barbecue Right podcast. I'm your host, Malcolm |
0:16.7 | Reed, joined by my lovely and talented wife, Ms. Southern Shell. How are you today? |
0:21.9 | Doing great. We've had a great day today. It's been a great day because we've got a special guest. |
0:26.1 | I know everybody out there knows the world famous Mr. A.B. He is in the house from California. |
0:33.5 | Come out here for us to work on some recipes together and learn some things. A.B. |
0:37.6 | Thanks for coming out, man. |
0:38.5 | Yeah. |
0:38.9 | Thank you. |
0:39.3 | You know what? |
0:39.7 | Thank you, too, for having me. |
0:41.8 | I'll just start by saying that, you know? |
0:39.8 | Man, it's been a lot of fun. We're doing this podcast kind of at the end. we spent a day kind of going out and showing you some of my favorite restaurants and some of my favorite |
0:55.1 | menu things of barbecue in Memphis where I grew up and things that I go to eat with my buddies. |
1:00.7 | I wanted you to hopefully get some inspiration for some of that. |
1:03.7 | That was part of when we started first talking about coming out. |
1:07.0 | You were, you know, we were trying to figure out what we could do with each other. |
1:10.2 | And I know you do a lot of stuff, you know, a lot of great cooking, not just grilling and stuff, not just barbecue. It's cooking across the board. And I'm, you know, I hope you picked up some stuff on this trip. That's an understatement. You did a great job. You know, everywhere we went to, You know what I mean, it was a great, good representation, you know, what this region has to offer. You know, me being in California, you hear everybody talk about, you know, Memphis, this, or, you know, the styles. They talk about the music and stuff like that. But I really feel like they're coming here, you know, spending this time with you and seeing what you guys eat, listening to the music and things like that, I think I'm going to take a little bit of that back back to Cali. Well, I can't wait to come out there, man. I've got to get that trip planned up. Oh, yeah. You've never been West Coast. Never. Never. I've never been West Coast. Well, I got some big shoes to the field. I'm excited. So I guess Shale's come up with some questions. |
1:44.9 | We kind of I got some big shoes, I feel. I'm excited. |
2:01.6 | So I guess Shell's come up with some questions. |
2:04.4 | We kind of, you know, try to jot down and have loosely what we're going to talk about today. |
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