The Decline In Cattle Supply, When To Use Liquid Smoke & Beef Flanken Ribs Recipe

HowToBBQRight

Malcom Reed

Food, Leisure, Arts

4.8 • 638 Ratings

🗓️ 20 March 2026

⏱️ 70 minutes

🔗️ Recording | iTunes | RSS

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Summary

This week on the HowToBBQRight Podcast, we're getting back into the swing of things after an eventful spring break (00:17). Tyler recaps his favorite foods from his recent trip to California (03:38). Shoutout to Bougie Bologna for sending us all kinds of goodies in the mail (13:46). I pick Malcom's brain about his brand-new Beef Flanken Ribs recipe (15:17). We got a brand-new proofing oven, and I tried my hand at cooking a brisket—it turned out great (26:03). Y'all found Malcom a brand-new replacement for his Flame Saber (32:41). The price of meat may be going up because the cattle supply continues to decline (33:56). When is it acceptable to use liquid smoke (37:10)? Tony posted a Reuben Chopped Cheese recipe in the community, and it looks killer (39:11). Should you use a Cambro to rest your meat (42:10)? You can cook a pork butt in many ways, but chopping it into chunks is another great method to try (45:04). Malcom's Memphis-style mop sauce is great on ribs, but you should try it on these other foods too (50:40). What is the best way to freeze fresh saltwater fish (55:58)? If price isn't a concern, should you choose a Weber or a ceramic-style grill (59:47)?

Transcript

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0:00.0	Call my wife.
0:01.5	Calling UK Wildlife.
0:03.6	Voice assistance not working for you.
0:05.7	BlackRock Investment Trust has a lot working for you.
0:08.2	Get to know them at blackrock.com.
0:10.0	Capital at risk marketing material.
0:11.4	BlackRock Investment Management UK Limited,
0:13.0	authorised and regulated by the Financial Conduct Authority.
0:15.6	Welcome to Malcolm Reeds How to Barbecue Right,
0:18.6	a podcast where we talk about barbecue,
0:24.1	share recipes and discuss all things delicious.
0:27.5	And now here's your host, Malcolm and Rochelle Reed.
0:29.8	Hey, welcome back to the How to Barbecue Right podcast.
0:35.0	I'm your host, Malcolm Reed, and I'm joined by my lovely talented wife's Miss Southern Shell right across from me.
0:37.3	Tyler's over here on the board. What's happening, folks? Just getting back in it this week. Man, yeah. Spring, break has been sprung. It sprung it, didn't we? Yeah, we just went to Arkansas. We went all the way across to Arkansas. That's true. All the way as far as you can go, I guess. Before you hit, what, Oklahoma? Yeah. Oh, yeah, I think it's up here. We went to Fayetteville, enemy territory. Not really enemy territory. I kind of liked it. I ain't a lie. It was nice. I didn't know what to expect. I'd never been to the campus of the University of Arkansas, but man, it's beautiful.
1:12.0	Yeah.
1:12.6	It's a big campus, too.
1:15.7	They said they acted like it was compact.
1:18.5	Really?
1:19.0	Yeah.
1:19.7	Oh, they've never been to Ole Miss.
1:21.4	They said, you know, this is way more compact than A&M or Texas.
	...

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