In’s and Out’s of Starting a BBQ Restaurant feat. Meat Dave BBQ
Malcom Reed's How To BBQ Right Podcast
Release Date: 10/10/2025
Talkin’ BBQ with Big K’s Que & CookinWithBabe
Malcom Reed's How To BBQ Right Podcast
This week on the HowToBBQRight Podcast, we’re joined by Kevin and Leslie from Big K’s Que and Cookin’ with Babe (00:22)! How many videos per week are Kevin and Leslie averaging (01:30)? Have y’all ever heard of banana pudding nachos before (03:15)? Kevin’s first viral video started as a simple bacon-wrapped onion ring and turned into a huge following (05:40)! What are some of Kevin and Leslie’s most popular videos of all time (09:00), and what are their favorite recipes (12:45)? When the cameras aren’t rolling, what’s being cooked for dinner (18:11)? If Kevin and Leslie are...
info_outline
Malcom’s Reuben Sandwich Recipe, Crispy Chicken Skin & Alpha Gal Recipes
Malcom Reed's How To BBQ Right Podcast
This week on the HowToBBQRight Podcast, come see us at the Mount Olive Mercantile next weekend (00:17)! (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)....
info_outline
The Decline In Cattle Supply, When To Use Liquid Smoke & Beef Flanken Ribs Recipe
Malcom Reed's How To BBQ Right Podcast
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...
info_outline
Best Burgers Ranked, Budget BBQ Cuts, & Fixing Smoker Airflow
Malcom Reed's How To BBQ Right Podcast
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). (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...
info_outline
Dry Brining vs Curing, Cooking with Beef Tallow & Making Bacon at Home
Malcom Reed's How To BBQ Right Podcast
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). (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...
info_outline
Dry Brining vs Curing, Cooking with Beef Tallow & Making Bacon at Home
Malcom Reed's How To BBQ Right Podcast
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). (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...
info_outline
Buffalo Wild Wild Lawsuit, Skirt Steak Tacos and the THICKEST Pork Chops You’ve Ever Seen!
Malcom Reed's How To BBQ Right Podcast
This week on the HowToBBQRight Podcast, we’re back from Nashville—and it was an absolute blast (00:27)! (04:21). Skirt steak might not be the fanciest cut of beef, but it makes unbelievable tacos (09:41). It’s hard to beat a good old-fashioned dry rib, but Malcom took them to a whole new level (19:06). He also shares his favorite rib mop recipe and how to use it for maximum flavor (25:50). If you’re planning to cook salmon, fire up your pellet grill and give this method a try (27:44). Everyone loves a great steak, but here’s how to cook a pork chop that’s even better than a steak...
info_outline
Valentine’s Steak Dinner, Buffalo Bacon Ranch Sliders & Perfect Meat Temps
Malcom Reed's How To BBQ Right Podcast
This week on the HowToBBQRight Podcast, the Super Bowl was an absolute snoozer—here’s our full recap and reaction (00:22). Want to take your buffalo chicken dip to the next level? Here’s exactly how to make it even better (04:31). I whipped up Buffalo Bacon Chicken Ranch sliders, and they were absolutely killer (07:29)! (12:36). Valentine’s Day is this weekend, and Malcom has a foolproof plan to make your big day delicious and stress-free (22:30). You know the Burnt Ass Chicken recipe, but we kicked it up a notch and cooked it in the air fryer for next-level flavor and crispy skin...
info_outline
The BEST Pulled Pork Tricks, Chili Crisp Wings, and Super Bowl Eats
Malcom Reed's How To BBQ Right Podcast
This week on the HowToBBQRight Podcast, we’re back from vacation, and let’s just say things got absolutely NASTY down here in the South (00:24). We’ve eaten plenty of great food over the years, but some of the BEST food we’ve ever had might have been in the Dominican Republic (03:34). Super Bowl Sunday is almost here, and we are beyond PUMPED for football, food, and BBQ (06:18). Y’all have been patient, and don’t worry — we’re officially back to recording new BBQ videos (15:28). If you’re cooking pulled pork, we’re sharing the BEST way to keep it hot, juicy, and ready to...
info_outline
Snow Day Recipes & Deer Camp Eats
Malcom Reed's How To BBQ Right Podcast
This week on the HowToBBQRight Podcast, we’re back for a brand-new season after a long break (00:14)! With an absolutely crazy amount of snow expected this weekend, the conversation starts off cold and wild (05:09). Malcom shares his personal favorite gumbo recipe and what makes it a must-try (09:57). (15:37). Ever wondered if you should finish a pork butt in the oven? We tackle that BBQ debate head-on (17:42). Duck is a mighty fine dish, but most people don’t really know the best way to cook it—until now (22:04). We also recap some killer eats from New Year’s celebrations (29:17)....
info_outlineThis week on the HowToBBQRight Podcast, we’re fired up to welcome back our good buddy Dave Williamson — AKA Meat Dave — for another mouthwatering episode (00:14)! He’s got big news: Dave just opened a BRAND NEW restaurant (01:10)! Now that he’s running the show, we had to ask — is Dave still out front slinging BBQ like the good ol’ days (11:43)? And what’s it really like selling BBQ in a bar setting — is it harder or easier (15:35)? Dave also drops his famous Mac n’ Cheese recipe, and it was passed down by a good friend of ours (22:15)! When it comes to seasonings, Dave knows his stuff (27:26). We talk about why the Primo Ceramic Grill might just become your new favorite backyard cooker (33:40), and how Malcom and Dave’s lunch at Bain’s BBQ was straight-up deliciousda (34:23). Dave also traveled down to Key West to defend his BBQ festival title (40:01), and yeah… Peanut Butter Jelly RIBS are officially a thing (45:06)! He’s cooked on all kinds of smokers, but RecTeq is still Dave’s go-to (49:13). We also dive into the current state of the California BBQ scene (52:58), and we wrap things up with a look at how Dave is balancing comedy with the restaurant biz (57:17).