HowToBBQRight

This week on the HowToBBQRight Podcast, we can't believe Season 8 is already over (00:14). While out on a hunting trip, Malcom discovered some killer food in Canton, Mississippi (01:23). I've been baking nonstop this year, and I'm on a serious roll (05:14). Fantasy football has come down to the wire around the office lately (08:14). If you're shopping for Christmas gifts for a pitmaster, we break down exactly what you should be looking for (11:17), along with the absolute worst Christmas gifts we've ever received (15:45). Malcom shares his no-nonsense pitmaster gift guide (18:06), though gift wrapping is definitely not his strong suit (26:12). If you've got GrillGrates and want to add a nonstick layer, here's how to do it right (31:48). You can't go wrong with classic cast iron as a gift (34:58). We also discuss what the perfect main dish for Christmas dinner should be (41:54) and what Christmas will look like this year at the Reed household (51:04). Looking to make pork belly sliders for the holidays? We've got a quick and easy recipe (55:11). Plus, we answer listener questions: can you smoke a tenderloin and re-sear it later (59:12), are there any non-sweet glazes for ham (1:00:58), and can you dry brine a beef tenderloin overnight (1:03:01)?

On this week of the HowToBBQRight Podcast, we kick things off and set the tone for a food-filled holiday conversation (00:00). I'm finally coming around to the Christmas spirit (01:09)... We debate whether Christmas is really Malcom Reed's favorite holiday or if another one still holds the top spot (06:45). The conversation turns to wild game as we discuss how we've been using Malcom's elk meat and the different ways it's been showing up on our table (08:01). Holiday appetizer talk heats up as we talk about whether spinach dip should be served hot or cold at Christmas parties (12:30). We compare classic tailgating foods to traditional Christmas foods and decide where the line really is between the two (15:51). Sports news sneaks in with a discussion about Ole Miss's head coach leaving and what that means to Malcom (17:30). I think that Blue Plate deserves their very own Mayo Bowl, and why it just makes sense (18:12). Things get fun when we break down the BEST Christmas appetizers according to ChatGPT and see how they stack up to real-life favorites (20:56). A surprisingly heated debate follows over whether deviled eggs belong at the dinner table or are strictly party food (24:00). Malcom confesses to stealing a top-secret monkey bread recipe that's perfect for the holidays (31:32). We share our favorite Christmas desserts and what absolutely has to be on the table every year (33:05). Malcom thinks butter boards are "fat boy food", and here's why (35:40). We reveal the BEST place to get smoked sausage and what makes it stand out from the rest (38:50). Malcom walks through his guide to making homemade summer sausage and why it's worth doing yourself (41:00). I share a simple but genius hack I learned to keep your limes fresh forever (47:29). Hosting challenges come up as we explain how to host a vegetarian at Christmas without making it awkward or stressful (49:39). We talk about turning uncured ham into pulled pork and why you may just want to go with a pork butt instead (51:45). A member of the community made Touchdown Taters but made them breakfast-ready (53:47). We break down the best way to monitor meat and debate wired versus wireless thermometers for BBQ and holiday cooks alike (57:51). The Pick'em League update gives a rundown of where things stand and who's bragging this week (1:01:31). We highlight the Let's Get to Cookin' Community Giveaway Week 3 and how listeners can get involved (1:04:40). We wrap everything up and close out the episode with a classic HowToBBQRight sendoff (1:07:46).

This week on the HowToBBQRight Podcast, Thanksgiving is right around the corner and we are more than ready for it (00:27). We kicked things off at the Open Fire Meetup in Hondo, Texas, and it turned out to be an absolute blast (02:37). Saturday's open-to-the-public portion of the Open Fire Meetup was packed from end to end (07:38). Malcom even judged the event and tasted some of the best BBQ bites he's ever had (12:31). While on his elk-hunting trip in Texas, Malcom also threw down some incredible steaks on a pellet grill (23:35). If you're searching for a great Christmas gift for the cook or pitmaster in your life, ThermoWorks is running a major sale right now (27:01). With Thanksgiving approaching fast, we're sharing our favorite family traditions for turkey day (28:45), along with the must-have side dishes that always make our holiday table (31:20). We're also talking about the new Thanksgiving desserts we can't wait to try this year (37:29). We take a closer look at why Primo Grills might become your new go-to backyard smoker (40:01). If you're planning to part, brine, and inject your turkey, we break down exactly how long you should cook it (40:43). For anyone slicing and vacuum-sealing their turkey this year, we explain the best way to reheat it without losing moisture (43:03). And if you're using a pellet grill for your bird, here are the top pellet options to get the best flavor (44:56). Should you brine your turkey for 48 hours (46:38)? Is it too much to brine and inject (48:52)? We answer those questions and more. Finally, Tyler shares his top-secret carrot bacon recipe (50:21).

This week on the HowToBBQRight Podcast, we're kicking things off with a big shoutout to our winners from the recent Turtlebox Giveaway in the community (00:25)! Huge congratulations to Jamie from Swine Life for another big win last weekend—this time cooking on Outlaw's brand-new drum smoker (08:34). We celebrated our 17-year anniversary, and it was an absolute blast (11:09)! Next up, we're getting ready for the Texas Open Fire Meetup—if you're headed that way, be sure to come say hello (14:02)! The holidays are almost here, and that means it's time to start thinking about your Thanksgiving turkey (20:17). If you're planning to brine your bird this year, check out our brand-new turkey brine kits (25:37). Got a smaller turkey? We talk about whether you should use the entire bottle of brine (27:43). Malcom shares whether he injects his turkeys at home (29:23), and we discuss if you should brine when you're only cooking a turkey breast (30:59). For those stuffing their turkey, here's exactly how to do it the right way (33:37). We also cover whether it's better to spatchcock or part your turkey before cooking (37:42). We dive into why the Primo Grill might be your next favorite backyard smoker (39:58). And if you're cooking your turkey on a different type of smoker, your recipe might need a few adjustments (40:42). Has Malcom ever done a two-stage finish on a turkey (44:23)? If you're cooking your turkey and need to travel—say, a couple of hours to a relative's house—here's how to handle that like a pro (46:07). For a midweek meal idea, we share a quick trick to make chicken phillies super easy (49:34). Everyone loves bacon and brisket, but what if you cooked bacon like a brisket (52:44)? Could you win a chili contest with a doctored-up version of Wolf's chili (54:14)?

Ever wondered how Arbo's Cheese Dip became the delicious fan-favorite it is today (02:09)? Andrew shares the inspiring story behind building a national cheese dip brand from scratch, and the toughest challenge he faced getting Arbo's onto store shelves (06:36). We also talk about why Primo Grills could be your next favorite backyard cooker (13:50) and what truly sets Arbo's Cheese Dip apart from every other cheese dip on the market (14:35). Plus, Arbo's now offers more mouthwatering flavors than just the original (18:00)! Andrew explains how he scaled up his homemade cheese dip recipe for mass production (21:20) and surprises us with a mystery box—you won't believe what's inside (24:10)! Malcom fires up some incredible dishes using Arbo's, including Cheesy Chicken & Rice (26:14) and a pizza dip that's to die for (32:01)! Andrew also shares his favorite ways to enjoy Arbo's at home (35:29), plus some of the wildest and most creative recipes fans have come up with using Arbo's Cheese Dip (37:30). Finally, Andrew opens up about his service in the United States Air Force and how those experiences shaped his journey as an entrepreneur (40:46).