Talkin' All Things Chili

HowToBBQRight

Malcom Reed

Leisure, Arts, Food

4.8 • 611 Ratings

🗓️ 24 October 2025

⏱️ 65 minutes

🔗️ Recording | iTunes | RSS

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Summary

This week on the HowToBBQRight Podcast, we're STUFFED after our inner office pie contest (00:14)! Up next is our Best Sandwich contest, and we dive into what the ultimate sandwich option might be (07:54). Malcom is still struggling in our Let's Get to Cookin' Community Pick'em League (12:21)... Last week, we headed down to the Royal Oak Invitational, and it was an absolute blast (16:53)! On the way home, we couldn't resist stopping by Buc-ee's for some breakfast (24:27). Now that the weather's finally cooling off, it's officially chili season (29:13). We talk about why the Primo Grill could be your next favorite backyard smoker (37:11), and how y'all have been winning contests with that White Chicken Chili recipe (37:53)! If you're making chili this year, don't skip our BBQ Chili Crackers to go with it (38:48). Chili is loved nationwide, so we explore all the different ways it's made across the country (40:35). Malcom also shares exactly how he builds his perfect bowl of chili (46:14). Brent from the community took Malcom's Touchdown Taters and kicked them up a notch (48:54). Next time we make Lasagna Soup, we're swapping in mozzarella pearls for that perfect cheesy bite (50:24)! We also answer some great BBQ questions — should you dry brine ribs overnight if you're short on time (53:13)? Is there a thermometer that alerts you when temps drop too low (54:52)? Plus, we discuss how to get the best smoke flavor on turkey legs and thighs (57:02). And to wrap it up, we've got a brand-new Asian-style hot sauce that we can't wait to try (59:08)!

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. 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 talented wife who's got her Starkville hat on today.
0:22.2	Go dogs.
0:23.5	Mr. Tyler's over here on the board.
0:26.0	Are y'all in a coma?
0:27.8	Yeah.
0:28.0	A little bit.
0:28.9	I'm feeling a little crazy.
0:30.4	We have got a sugar overload going on here and how to barbecue right today.
0:35.6	Do you want to tell them why?
0:36.9	We occasionally here at the office do a contest because
0:40.7	that's what we do.
0:42.2	Everybody gets to bragging and talking and, you know, we all cook.
0:45.6	You win a prize.
0:47.4	So today we did how to barbecue right.
0:50.8	This is just people who work here.
0:52.2	In her office.
0:52.7	In her office.
0:53.9	Pie contest. This was our first pie contest. Yes. It may be last. No, I don't think it'll be last because the pie contest is a lot of fun. It's the, we need to bring judges in. Yeah, yeah. We judge it. It's like everybody's ready for a nap now.
1:28.0	Because you had to sample 12 pies. Is that what it ended up again? Yeah. That's why, like, I feel like a lot of people brought more than one to serve everybody. And in my head, I was like, there's no way anybody needs that much in my pie. Yeah. I was like, even if they get a little sliver because really it's like a one-by challenge. That was throwing me off when we had to slice them.
	...

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