Talking Burgers and Out the Smoke with Mark Williams

HowToBBQRight

Malcom Reed

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

4.8 • 611 Ratings

🗓️ 2 April 2021

⏱️ 67 minutes

🔗️ Recording | iTunes | RSS

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Summary

On today’s episode of the HowtoBBQRight Podcast, we talk about how Malcom went plant-based (00:55), and I explain how you can come hang out with Malcom for a weekend (02:17). We laugh about Malcom having to eat something disgusting for TikTok (04:35). I ask Malcom about the burger he made for YouTube this week (07:58), and Mark tells us how to make any burger like Wagyu (08:50). Mark and Malcom tell me what their favorite burger looks like (09:56), and then, Mark tells a story about his family’s first grill (13:27). I ask the boys about a crawfish class they are hosting (16:03), and we all laugh about the stench of rotting crawfish (19:52). I want to know all about Malcom and Mark’s new YouTube channel (25:09). Mark tells Malcom about sous viding a Wagyu Brisket (29:30), and how carbonated water is best meat tenderizer (33:19). The boys talk about cooking Wagyu on a salt block (35:25), and we talk about the Out the Smoke video about keeping your wood cutting board forever (41:52). Then, I ask about how in the world they gave pork chops grill marks on an air fryer (44:20). Malcom tells us about how he does not prefer dry-aged meat (46:21), and Mark talks about building the world’s largest Vortex (50:29). Malcom tells us about his big April Fools’ Day joke (52:30). We discuss fake things that are actually delicious (53:40). I want to know what Mark and Malcom have on the grill for Easter. (56:30)

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
0:17.2	Reed, joined by my lovely and talented wife, Miss Southern Shell.
0:21.6	How are you today?
0:22.6	Good.
0:23.6	Great.
0:24.6	Good.
0:25.6	We've got a special guest with us today, Mr. Mark Williams.
0:27.6	I'm a little about special.
0:28.6	I know.
0:29.6	I agree.
0:30.6	I was excited.
0:31.6	You see that old regular, old stand-in, Mark Williams.
0:34.6	Mark, how are you doing, man?
0:35.6	Pretty good, man.
0:36.6	You got me up here early today, but we're good. That's right. We've got to get this podcast in for the week. We got, man, Tyler, on the boards and running the computer. So, Tyler, you good, man? I'm doing fantastic as long as y'all are. Hey, I'm always doing good. It's been a good week here, April Fool's. We've done went through that. I went vegan for a day. How was I? Y'all believe that, right? I look like a vegan. I love how you, um, drank the truly while you were cooking the vegan sandwich. I figured you had to get this. If you're going to cook impossible meat, you had to get the impossible beverage in, too. The only step down from that would have been like, what was it, the non-alcoholic, the odules. They still make odules? Yes. Odules. And didn't Miller have one like an N-A or something? Or somebody used to have one. Non-alcohol. You've tried one of those, Mark? Hadn't tried one, yeah.
1:28.1	That kind of defeats the purpose. Me too. I'm not drinking it for the taste of it. Like, ooh, I just like that beer taste. I don't want the effect. God, that's a fool. If you got problems, if you got to drink. I know several people that drink. I just like the way it tastes. Yeah.
1:23.8	No, it's because they drink six of them and it's like drinking one beer, so they're still getting a taste.
1:28.5	Yeah. No, it's because they drink six of them and it's like drinking one beer,
1:46.0	so they're still getting a taste.
1:48.1	I would as well,
	...

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