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, joined by my lovely and talented wife, Miss Southern Shell,

Tyler on the board.

Y'all didn't brought some lunch today?

What's going on?

We're doing a taste test.

Taste test.

Is this the blue plate stuff that they sent the new brand new product, Tyler?

Yeah.

So not only did they get a new branding on all of their products rolling out.

They also have a brand new mayonnaise called the hot and spicy mayo.

Supposedly it's like a Cajun Creole, kind of like creole mustard, but like their take on that with mayonnaise.

So where's the spoons?

I see y'all brought some chicken strips.

When we talked about doing this, you said, I am not eating mayonnaise. Y'all are going to have to do something else. I'll, I mean. I'll like it. This is different, though, because it's not just like open up the jar and get you out a big old plug of it or whatever. Oh, so how you. It's flavored. Oh, it's flavored. It's more of the sauce. Yeah. It's not the.

I'm interesting.

I hadn't opened it yet. I'm interesting to see if it's like a sauce or is it thick like mayo or what's the consistency of it. It looks kind of like an abner sauce or something like that to me. Yeah, a chicken sauce or. Yeah. A chicken dip in sauce. I know they said the best applications for it are like po-boys, fried crawfish, fried oysters, like that kind of thing.

Yeah, my kind of food.

But yeah, it's another rainy day here in Hernando.

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