HowToBBQRight

This week on the HowToBBQRight Podcast, looking for the perfect tea for your next cookout? Luzianne Tea has you covered (00:00)! Ole Miss is absolutely dominating college baseball right now, and we break down their incredible run (00:45). If you missed our community playlist competition in the past, here's another chance to win some awesome prizes (04:30)! Shoutout to Peg Leg Porker for sending us a killer bottle of bourbon (06:40)! We catered the Rolling Thunder Charity Event last week, and it was an absolute blast from start to finish (09:00). Y'all know Malcom has always been a big fan of American Skins pork rinds, but he's got a brand-new favorite hookup to share (13:44). Malcom reveals his go-to method for making the best bacon for breakfast every time (18:04). We've never met a bad hot dog, but Tyler somehow managed to find one this past weekend: maybe some good old Blue Plate Mayo could have saved it (23:43)... Chefs across America have ranked the best hot sauces of 2026, and we're sharing our thoughts on the list (27:34). Walmart has started rolling out Copa Cut steaks, and we're on a mission to track them down and give them a try (31:50)! Planning a nacho bar? We discuss the best meat options for building the ultimate plate of loaded nachos (35:23). If you're using the snake method for smoking ribs, how much wood is too much wood (39:37)? We're gearing up to catch the Dierks Bentley Band this weekend, so be sure to keep an eye out for us (44:05)!

This week on the HowToBBQRight Podcast, looking for the perfect tea for your next cookout? Luzianne Tea has you covered (00:00). Malcom finally made it into the BBQ Hall of Fame (00:52)! Kevin from The Butcher Shoppe made a big business decision (03:20). A few weeks ago, Malcom cooked up some BBQ pork tenderloins, and they turned out incredible (04:48). Plus, he shares his delicious White Sauce Coleslaw recipe that pairs perfectly with any BBQ meal (14:46). You've probably had Luzianne Tea before, but you've never tried a Luzianne Peach Palmer (16:20)! Tyler and Malcom took a trip to Miami to film with Guga, and it was an absolute blast (20:12). Miami is known for its amazing food, and while the sandwiches were great, they definitely could have used some Blue Plate Mayo (26:06). By now, you've probably seen the Hot Dog video on Guga's channel, and it was definitely an interesting experience (31:00). Malcom has eaten at plenty of steakhouses, but none of them come close to El Toro Loco (36:15). Apocalypse BBQ might just be the best BBQ restaurant in Miami—if not all of Florida (47:30). Guga managed to change Malcom's mind about sous vide cooking, and it may be the best way to cook chicken (56:00). Inspired by the trip to Miami, Malcom created his own version of a Brazilian-style charcuterie board (1:01:56).

This week on the HowToBBQRight Podcast, looking for the perfect tea for your next cookout? Luzianne Tea has you covered (00:10). We're on location in Miami hanging out with our good friend Guga Foods (00:33)! Our first day in Miami was absolutely beautiful, and we had a blast exploring Calle Ocho (01:52)! We are heading over to El Toro Loco Steakhouse to check out some of the most premium meats at great prices (05:15), and Guga shares his favorite dishes on the menu (08:01). Malcom also stopped by The Better Taco in Calle Ocho, where he got to try some of the best tacos in Miami (10:15)! Is this the best BBQ restaurant in Florida (13:28)? What is Malcom's all-time favorite thing to cook in the BBQ world (15:55)? How big is the pork BBQ scene in Miami (20:20)? Malcom and Guga discuss their favorite mayonnaise, and why Malcom believes it should be Blue Plate Mayo (21:45). Guga shares his go-to local Miami dish (24:40), along with the most overhyped food trends in the city (25:45). Everyone knows how Malcom feels about sous vide cooking, but Guga may have completely changed his mind (27:50). Which foods benefit the most from sous vide cooking (31:19)? Finally, Guga shares his insider tips for getting the most out of your sous vide setup (36:00).

This week on the HowToBBQRight Podcast, looking for the perfect tea for your next cookout? Luzianne Tea has you covered (00:00). It's been smelling like fresh popcorn around the office ever since Malcom got a brand-new popcorn machine (00:52). Last week, we held our inner-office "Retro Dessert" competition, and this Baked Alaska recipe won it all (06:01). We talked about pizza being the ultimate leftover food last week, and y'all shared some of your favorite leftovers (08:50). Malcom took me to The Parish for Mother's Day, and it might've been some of the best lobster we've ever had (13:40). What's the most popular fish served in restaurants today (17:55)? Malcom's been whipping up some killer shrimp cocktails lately, and if you want to recreate them at home, make sure to grab some Blue Plate Mayonnaise (22:23). We're heading back down to Venice, Louisiana, for the fishing tournament, so keep an eye out for us (36:11). If you're cooking snapper, never throw away the throats—they're too good to waste (38:14). Crawfish season is starting to wind down, but we're cooking a huge batch of crawfish this weekend in Arkansas (45:25). Restaurants love using sous vide for fish, but there are so many better ways to cook it (47:25). If you're cooking a Wagyu brisket, should you prepare it the night before or the morning of the event (53:00)? Finally, Malcom shares his method for cooking up some killer beef shanks (56:30).

This week on the HowToBBQRight Podcast, looking for the perfect tea for your next cookout? Luzianne Tea has you covered (00:10). BBQ Month has officially kicked off (00:40)! Our giveaway has come to a close, and shout out to Derrick for winning it (03:48). Malcom has been nominated for the BBQ Hall of Fame again this year, and he's staying humble about it (04:30). To kick off BBQ season, Malcom cooked ribs and pulled pork that were absolutely out of this world (06:50), and while preparing for our retro dessert contest, he tried his hand at an old-fashioned coconut cake (18:30). Is pizza the best leftover food of all time (24:00)? Beef prices have been outrageous this year, but don't worry because the Justice Department is on the case (31:25). If you're looking to level up your pork butt game, here are Malcom's top tips for getting the most out of your meat (33:28). Got a whole hog you need to cook? Here's how to make sure the ham and shoulders finish perfectly without scorching the rest of the pig (41:20). What cheap foods are people bringing to the BBQ (51:00), and if you're bringing the french onion dip, make sure to choose Blue Plate (55:53)!  When it comes to tri-tip vs. picanha, what's the real difference (55:53)? If your cooker gauges are showing two different temperatures, here's what to do (58:21). Got three probes giving you different readings? Here's which one you should trust (1:04:05).