Talking Meat with Kevin from ‘The Butcher Shoppe’

HowToBBQRight

Malcom Reed

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

4.8 • 611 Ratings

🗓️ 1 November 2024

⏱️ 67 minutes

🔗️ Recording | iTunes | RSS

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Summary

On today’s episode of HowToBBQRight Podcast, I’m decked out for our Halloween costume contest here at The Shop (00:13)! We’re bringing on Kevin from the Butcher Shoppe to discuss the in’s and out’s of owning a butcher shop (04:49)! These are the BEST and WORST Halloween candies, in our opinion (07:11). Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (10:07)! It’s time to welcome on Kevin Green from The Butcher Shoppe in Pensacola, FL (10:52)! What is ‘The Butcher Shoppe’, and why is it so important to us (11:48)? This is the reality of getting started in the butchery industry (13:59). When did Kevin get involved in owning ‘The Butcher Shoppe’ (15:00)? The BEST thing about ‘The Butcher Shoppe’ in our opinion is the customer service, and here’s why it’s so important to Kevin (19:13). How many A5 Briskets did Kevin send the American Royal this weekend (20:43)? The Butcher Shoppe is famous for it’s Japanese A5 Wagyu Briskets (23:40), but is the Wagyu you’re buying in grocery stores actually real Wagyu (27:04)? If you’ve NEVER cooked wagyu before, here’s Kevin’s TOP cuts of meat to start with (29:13). Is dry aging worth the hassle (37:21), or is it more beneficial to go with a wet age (39:36)? What does the owner of a butcher shop like to take home with him to throw on the smoker (41:49)? Other than beef, what other meats does ‘The Butcher Shoppe’ keep stocked in the coolers (43:40)? With the holidays on the horizon, here’s what you should be on the lookout for this year when shopping for your protein (49:33). What is the MOST EXPENSIVE piece of meat Kevin’s ever sold (52:29)? Other than the camel tenderloin Kevin sent Malcom, what other exotic meats does Kevin like to stock up on (54:08)? Finally, what are the BEST BBQ spots to hit while you’re in Pensacola, FL (1:00:38)?

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.
0:09.5	And now here's your host, Malcolm and Rochelle Reed.
0:12.6	Hey, welcome back to the How to Barbecue Right podcast.
0:15.4	I'm your host of Malcolm Reed, and today I'm joined by Nuko host.
0:20.3	I've got Doug and his friend,
0:23.2	Emu, Leamu, Leamu, right?
0:25.5	Is that who's over here with me today?
0:27.4	Yeah.
0:27.9	Happy Halloween.
0:30.3	I don't know if I could do this, seriously.
0:34.0	It's kind of a cross between.
0:36.0	You were supposed to say, what are you today, Shell? Yeah, so supposed to say what are you today shell yeah so shell
0:38.9	what are you today le moo emu you got the little recording punch it up and hug i'm dug i love it
0:47.5	i would almost if you didn't have the emu yeah and the doug i would i would i would, Beastie Boy Sabotin. Yeah. That's even bad. Same vibe. The same vibe. The stash, though, that's killing me. I don't know how you're standing. Mark keeps having to touch my wig. It's good. That's a good wig. Yeah, so it's Halloween here. It's Halloween today. And we're doing a costume contest here. Where's your costume? My costume will make an appearance after the podcast. I could not do the full podcast and costume. I've got a good one. That's how mine is. I logistically could not sit in the chair right now if I had it on. Dang. Oh, really? So this is a stand-up. I've got a good one. What are you? The macho man. If I'd put it on, I have to, like when I put it on, I get it in character. And I'd have to do this whole podcast as Randy, the macho man, savage. We'll take some pictures after. Yeah, there you go. And get it it up That would have made for some awesome
1:44.5	podcast clips later
1:46.0	Just like I don't
1:46.7	Like still floating around the algorithm
1:48.7	A couple months later
1:49.7	Lemu-emu talking to Randy seven
1:52.0	We might need to do
1:55.6	Come back into a clip at the end
1:57.4	We're also doing
	...

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