Wiseacre Brewing Co., Elda’s Kitchen & Smoked Rattlesnake

HowToBBQRight

Malcom Reed

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

4.8 • 611 Ratings

🗓️ 4 March 2022

⏱️ 66 minutes

🔗️ Recording | iTunes | RSS

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Summary

This week on the HowToBBQRight Podcast, Malcom and I talk about our “catering job” (1:07), from our Charcuterie arrangement (8:20), to the Bourbon Brown Sugar Chicken Skewers (17:28), to the Street Tacos (21:34) and of course, the Tri-Tips (31:20). We talk sauce with our special guest, Brie Blackford from Elda’s Kitchen (38:55). There was someone cooking up of some interesting meats on the Community Page, recently (59:05).

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.
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.
0:15.5	I'm your host, Malcolm Reed, joined by my lovely, talented side chick, Miss Southern
0:20.2	Shep.
0:21.6	Sides, uh.
0:22.7	S chick, yeah.
0:24.0	The S is important.
0:25.6	You got to stress the S and sides.
0:27.7	I guess you're right.
0:30.5	That would be pretty bad.
0:31.5	Maybe I need to redo that intro.
0:33.2	And we got Tyler on the board.
0:35.4	How's it going, y'all?
0:37.3	I'm so good. I'm the main chick and a side chick. How's it going, y'all? I'm so good.
0:38.1	I'm the main chick and the side chick.
0:40.4	That's what you're doing you boss.
0:44.5	So, Shil.
0:45.7	How's your day going?
0:47.1	Good.
0:48.1	A little later in the podcast, we're going to interview Bree from Elda's Kitchen.
	...

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