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 on location.

We are, I'm probably blowing y'all out because I'm not used to holding this,

Mike, but that's okay. We are down on the river at Memphis May, the World

Championship barbecue cooking contest here at Tomley Park. Back again, my favorite place

for a barbecue contest, and we're doing something a little different you know normally

we're in the studio doing our podcast but today shell and i are going to try to do a little q and a podcast

style we wanted to go live we're having some internet problems i guess there's so many people down

here on the internet tubes that the live's not working so we're still going to do some

Q&A stuff and we're just going to talk and hang out for a little bit we're having a

bloody Mary uh shell how are you today good is it too early you got that's your first

bloody Mary right yeah I said this morning like this is a terrible idea why do we every year we try to, we try to do so much stuff while we're down here. I don't know why we do it, but what is it Thursday morning? 10 o'clock? Is it 10 o'clock? Yeah, yeah, yeah. 10 o'clock Thursday morning at Memphis and May, I'm having one of these Sunday-fund-day Bloody Maryys and Shell's having a morning wood spicy deal.

You like that morning wood?

It's a good Bloody Mary mix, right, Shell?

It's actually my favorite.

I would you say it's actually your favorite, right?

That's right.

But, hey, so Tyler, you're not miced up today, so you're just going to be yelling at us.

What are we talking about today?

Let me give Sheld the mic.

She can ask some questions.

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