Talking Brisket feat. Swine Life BBQ
HowToBBQRight
Malcom Reed
4.8 • 639 Ratings
🗓️ 18 August 2023
⏱️ ? minutes
🧾️ Download transcript
Summary
Today on the HowToBBQRight Podcast, Malcom and I introduce a "special guest", Mark Williams from Swine Life BBQ (00:19). We discuss Mark's extensive competition bbq season (02:20), and what he and Malcom's BBQ competition bucket list consists of (05:53). Malcom and Mark discuss brisket techniques and tips like (08:28): where can you get a good eating brisket (13:07), the BIGGEST issue that ruins a brisket (16:01), competition vs. home-smoked brisket (21:42), learning something new every time (27:48), and using beef tallow to amp up their briskets (32:00)? Is Mark's favorite mayonnaise - Blue Plate Mayo (35:05)? He did whip up some pancakes with mayo, recently (38:00). What do you do with burnt ends (38:44)? Come join our #BetweenTheBuns Community Competition (42:35)! What are Malcom and Mark's PERFECT brisket cook (45:55)? Buc-ee's briskets are a game changer (52:58). Make sure y'all checkout our Palmer Home "Feed-a-Family" campaign (54:47). Check out Swine Life BBQ's socials & youtube (56:28)!
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. Got Shell right here on my side of the table. Shell, we got a guest on the other side. Who we got with us this week? It's just Mark. It's Mark. He's probably been on the podcast more than anybody. Almost as much as you. Almost. No, I appreciate it. It's always a good time. It's a busy year. We've been traveling a lot, cooking a lot. So it's definitely a little bit picked up from last year. But we've enjoyed it. |
| 0:37.6 | Have a good year. |
| 0:39.4 | And just kind of chasing that dream, seeing what's out there. |
| 0:42.4 | So what have you been cooking? |
| 0:43.9 | Mb. |
| 0:44.3 | N. |
| 0:44.6 | Something I said I never would cook. |
| 0:46.3 | Memphis Barbecue Network. |
| 0:47.6 | Memphis Barbecue Network. |
| 0:49.3 | We, uh, it started out as we were just cooking hogs to practice for Memphis |
| 0:53.6 | and May. |
| 0:54.1 | Well, Memphis May is over. It started out as we were just cooking hogs to practice for Memphis and May. |
| 0:56.0 | Well, Memphis May is over and guess what? |
| 0:57.2 | We're still cooking hogs. |
| 1:01.6 | You've seen where Memphis May has said that they are officially doing it somewhere different. |
| 1:04.1 | Did you see the price tag on that? |
| 1:07.3 | 1.5 or $1.4 million? |
| 1:07.9 | Yeah. So they're saying that's crazy. |
| 1:10.7 | That's how much damage was done to the park. |
| 1:13.1 | Yeah. |
| 1:13.4 | After all of Memphis, that has to include music for everything they did down there, not just barbie. |
| 1:18.8 | It was like, I don't forget, like a stupid amount for landscape. |
... |
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