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, and got Rochelle on my side of the table today, Miss Southern Shev, Tyler the board. We got a special guest, Jill. Y'all going to quit calling it special. Is it special? Yeah, it's just we got Mark back with this, y'all. It ain't special. It ain't special. Mark's here every day. He just ain't always on camera. Yeah. But Mark came on today because we're talking ribs. We released a rib video this week, kind of a. So we did one. It was like in our following up of the, how we did the brisket one a month or so ago. Yeah. We're going to keep doing some of these. We got a turkey one coming out. We got talking about doing a holiday one. We might do a hog.

You never know where this is going to go.

Mark.

Who knows? I like the style of video we do with that because it's like me and Mark hanging out and just giving all of our thoughts on whatever it is we're cooking. So it is like a, it's kind of like a class of some sorts. A little, yeah. kind of half podcast

half class half

recipe video because I mean

we don't really class of some sorts a little yeah kind of half podcast half class half recipe video because

I mean we don't really give a recipe it's more like steps or technique or what to think of it

yeah yeah I mean from from the film in at standpoint what do y'all think how do you all think it comes

across I think we i think we

have a lot of thoughts oh what you don't realize that can we start recording that's why i asked that

because a lot of times it's just a flow of me and mark talking yeah and so that's got to be so

hard to edit and turn into something that's you you know, a video that you could watch without

just going, you know, here's the whole dump of conversation. No, we could sell that. Like, if we sold it raw, unedited, like there's, like, we talk about everything, not just rib and brisket, like it goes out in left field sometimes. If y'all could see the behind the scenes, y'all love it.

How much footage was it?

Like, do we get that day?

Just on the Riblin.

Because the Ribbons is shorter. It's a shorter. No, it was not shorter. I think it was longer than it was. Oh, was it? Yeah. All went deep with the ribs. I want to say it was like two hours and 17 minutes before I made some first cuts and the first one shell got was like an hour

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