HowToBBQRight

This week on the HowToBBQRight Podcast, come see us at the Mount Olive Mercantile next weekend (00:17)! We held our in-office sandwich contest, and the results were incredibly close (02:11). What should you do if you find a bird's nest in your cooking area (10:01)? Malcom released his new "White Sauce Chicken Thighs" recipe, and it's a must-try (12:00). Anyone can make chicken meat taste great, but here's how to get the skin just right (16:30). We may be smoking chicken in butter and grilling it up next time we pick up a pack of chicken thighs (24:05). If you're cooking old-school BBQ chicken, here's how to achieve perfectly tight, crispy skin (25:48). What is Alpha-gal syndrome (28:51), and how did Malcom create an Alpha-gal-friendly meal (31:04)? Next time you grab a rotisserie chicken, try these popular TikTok hacks (39:11). Should you wrap or unwrap your meat when using a warming box (42:54)? Have you ever heard of a "Spam Cream Pie" (45:30)? Easter is right around the corner, so give Kevin a call if you're looking to pick up quality meats (50:52).

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)?

This week on the HowToBBQRight Podcast, Tyler is out on a big trip to California (00:17)! Melinda's Sauces sent over a package today packed with all kinds of goodies (03:55). It's a sad day for Royal Oak fans after a Flame Saber grill recall (06:46)... Malcom tested out some new seasonings this weekend, and y'all—we might be on to something (10:33). I pick Malcom's brain and get his rankings for the absolute best burgers (17:50). Shoutout to everyone who competed at the Houston Rodeo BBQ Championship this past weekend (29:10). What are the best budget-friendly cuts of meat to cook when you don't want to break the bank (32:01)? Have y'all ever seen a boiled egg get pan-fried (39:45)? After last week's episode, we learned that dry brining might be the best way to get deeper flavor into your meat (43:20). We've had all kinds of bologna, but BOUGIE bologna might be a first (50:43)! If you're looking to source whole pork shoulder, here's where you should start (52:17). Having trouble controlling airflow on your smoker? Here's what might be going on (55:44).

This week on the HowToBBQRight Podcast, we're cooking for our local police department here at the office—and it smells GOOD (00:25). If you're a fan of meatballs, you've got to try Korean Beef Balls—they're packed with bold flavor and easy to make (06:49). Crawfish season is almost here, y'all, and we can't wait to fire up the boil (12:56). When it comes to dry brining, is it actually a brine, or is it more like curing? Let's break it down (14:30). Beef tallow and duck fat have been gaining popularity lately—here's how to use them in your cooking (19:03). And beef tallow is great on meat, but what about using beef tallow on your skin (33:30)? Malcom shares his top tips for keeping your grill clean and looking like new (36:09). Never cooked a London broil? Here's exactly how to cook a London broil the right way (43:14). Can you cook seafood on the same smoker you use for beef and chicken? Here's what you need to know (45:07). Planning a fundraiser? Here's how to cook pork butts and distribute them efficiently and safely (48:01). Do you have to vacuum seal pork belly to make homemade bacon, or is there another way (50:55)?

This week on the HowToBBQRight Podcast, we're cooking for our local police department here at the office—and it smells GOOD (00:25). If you're a fan of meatballs, you've got to try Korean Beef Balls—they're packed with bold flavor and easy to make (06:49). Crawfish season is almost here, y'all, and we can't wait to fire up the boil (12:56). When it comes to dry brining, is it actually a brine, or is it more like curing? Let's break it down (14:30). Beef tallow and duck fat have been gaining popularity lately—here's how to use them in your cooking (19:03). And beef tallow is great on meat, but what about using beef tallow on your skin (33:30)? Malcom shares his top tips for keeping your grill clean and looking like new (36:09). Never cooked a London broil? Here's exactly how to cook a London broil the right way (43:14). Can you cook seafood on the same smoker you use for beef and chicken? Here's what you need to know (45:07). Planning a fundraiser? Here's how to cook pork butts and distribute them efficiently and safely (48:01). Do you have to vacuum seal pork belly to make homemade bacon, or is there another way (50:55)?