HowToBBQRight Podcast
Welcome to the HowToBBQRight Podcast with Malcom & Rachelle Reed. Here we talk all about our weekly KZread recipes, what we’re grilling at the house, tips and tricks for grilling and our competition BBQ contests.
We started HowToBBQRight in 2007. We didn’t know what we were doing… but Malcom loved to cook BBQ and I knew just enough about designing a website to build one. Now we sell our own line of Killer Hogs BBQ Products and create weekly recipes for our HowToBBQRight KZread Channel and website - and now we’re doing a Podcast! To us, it’s all about cooking delicious food and taking pride in everything we cook.
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Bro spitting game!
The best pork steaks you'll ever have are in the Bootheel; Strawberry's BBQ in Holcomb, MO
At least no blaring music, but get to the point of the video already!
Can’t wait to try it! I need to reload my seasoning pantry so I’m going shopping!😂
Awesome with guacamole too😅
where did i miss the walmart exclusives
New Holland dragons milk is awesome
Will your sauces return to Walmart anytime soon?
I never had them at any WalMart near me.
@@BrianMiller1973 we had killer hogs sauces and heath riles around here in Kentucky
Hello Mr. Malcom
that skirt steak looked great!! its one of my favorite cuts
London Broil is technically the cooking method (using the broiler from above)... the steaks this works well on are flank steaks and top round steaks... generally, in America, a "london broil" is a top round steak...
What is Blue Plate? Never heard of it. Is this just sponsor business or is this Mayo product actually worth getting. I tend to think it’s not difficult to just add whatever seasoning to Dukes to get where you want…
Both. You start with the fat side down for 1-2 hours and finish it the rest of the way with the fat side up to have it render down.
Don’t add too much or it’ll fall right through the grates of the grill 😅
Chicken thrown
If it’s a big enough piece of meat, could you carve away a 1/2 inch of the entire outside😂
You forgot to say you got fired as a state trooper and you had to start tic tok that and how it started
I love this guy ... Never trust a skinny chef ...😊
Someone please give this man the noble prize cuz that is genius. Fixin to add sauteed mushrooms, onions, bell pepper, and garlic too❤🥔❤🥔❤🥔
I made myself some flanken last night! There a carneceria in Perris California that knows how to cut them just right and the price is right. Mmmmmmm good!
Cool. Next time i fuk ribs up i can just tell everyone i made world class competition ribs.
He is actually a real nice stale cracker His money dude.. watching from Australia 🤙🤙
Smokers; 1.Pellet Grill (Traeger) 2. Stick burner Grills; 3.Blackstone 4.Santa Maria Grill Multi purpose; 5. Regular charcoil Weber Wouldn’t hurt; Drum Smoker !
I've had steaks from bottom of the barrel Mexican food trucks all the way to 5 star restaurants. My go to every single time is that $35 Longhorn ribeye 😂.
What would you use for a butt brine?
Helll I thought I was the only one. I always put my lettuce on the bottom bun and get looks like I’m crazy.
Do you buy St. Louis cut ribs or do you buy spares and cut them yourself? I’ve been buying spares and cutting my and then I’ll season my trimmings and put them in a foil pan uncovered for a few hours on the pit then I’ll hit them with some butter, extra seasoning, and pineapple juice then cover them. When the ribs are done the trimmings shred into a pulled pork. It’s a big hit bonus when we do ribs.
Reverse searing ruins the texture
Chris Lilly injects. No one kicks more pork butt but than Chris. I inject. It’s easy.
Never heard anyone pronounce Duke's mayonnaise that way before, odd
Flavor over Presentation. Especially when it’s a home style.
The Food Version of JellyRoll. PLEASE keep giving out tips 💪🏼🤠
He was a Louisiana State Trooper for about 8 yrs before that
Where's the recipe???
From what I heard he had no Choice he was a state cop crashed a boat being drunk got fired from the police force and had no choice..
Nope...look it up and try again.
On that brisket holding question. If he has a warm setting on his oven or it goes down to at least 150, he'd be fine holding it for longer than 4 hours
Malcom not a fan of that pocket ham
Covered or uncovered?
@@jared6028 I do it loosely covered with foil.
The pre-sear rest is clutch.
Once it’s seasoned right…it’s super easy to care for…..blackened fish and steak is phenomenal in cast iron too!
I love that part in Return of the Jedi when Princess Leia chokes him with the chain. 😂
It’s in every single chicken nugget you probably ever eaten. It’s how you get holiday spiral ham as well.
It’s in every single chicken nugget you probably ever eaten. It’s how you get holiday spiral ham as well.
With ya there. Injecting is pure rubbish doesn’t do anything. Brining is the best way to get juicy meat
What is the best way to crisp chicken skin on a weber grill?
How to bbq right, you might want to perform due diligence on potential guests before you have them on your channel! You got you a narcissistic alcoholic here that was fired as a state trooper for abusing his badge! Do better!
Stakecrackers cooking reminds me of my grandma's cooking
I live in Las Vegas. Tri-tip is easy to find here, but I cannot find beef ribs here. The only way I can get a hold of them is if (seasonally only even at that) they have whole bone-in prime rib roasts for sale and I cut them off and make boneless steaks out of the rest of the roast
Smoke at 400??? No way ur grilling at 300 lol
Stale cracker is money dude. He seems like a straight up gentleman, with solid morals, and a good heart. We need more folk like him