Today on the HowToBBQRight Podcast, Cinco De Mayo is RIGHT around the corner (00:14), and Malcom whipped up a brand new Mexican Meatloaf recipe just in time for it (04:36)! Malcom’s made a LOT of BBQ in his life but he’s on his way to making just as many Mexican recipes here these past few years (12:55). If you’re lookin’ for a killer new topping for tacos this weekend, Malcom’s taco onion recipe might just be the thing to spice it up (17:28)! Carne asada might not be the most FANCY dish you’ve ever seen, but don’t go sleeping on that skirt steak flavor (20:19)... Malcom’s fried pork belly tacos were so good that we’d put them up against burnt ends ANY day (25:41). Any good taco needs an even GREATER sauce to go with it, Malcom’s got you covered (28:34). We whipped up some kebabs for lunch this past weekend and they were KILLER (31:28). The Kentucky Derby is coming up this Saturday and Malcom is READY to break out the colonel outfit for the show (37:55)! Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (40:30)! You can’t celebrate Cinco De Mayo without a GREAT margarita recipe, and the Grande Gringo has got you covered (41:23). If you’re cookin’ up chicken for a large crowd, should you use thighs or WHOLE pulled chickens (46:24)? If you marinate your meat beforehand but don’t want to use it JUST yet, can you freeze it (48:30)? Is it common to put new coal on top of coal that you have left from a previous cook (50:35)? The bullfrog recipe is ever changing, but here is the PERFECT bullfrog recipe for your next get together (52:46)!..

Today on the HowToBBQRight Podcast, summertime has ALMOST made its way down south (00:14)! Malcom whipped up a whole bologna chub for Alonzo, and I think he changed that Texas boy’s life (03:01)... Then, Alonzo made us one of the most succulent bites in BBQ - Texas Beef Ribs (08:02). If you’ve managed to score yourself some dino rib bones, here’s how long you should be cooking those bad boys up (20:16). The H2Q app is back y’all, but only on android for now (22:28)... Weber came out with a new grill spray, and we are trying REAL hard to get our hands on it (24:30). When it comes to running a BBQ contest there’s a LOT of involvement, so here’s our guide to running it smoothly (27:07). Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (47:00)! Prices sure have gone up, but what are the cheap meats of BBQ today (47:43)? Poke bowls are a lot like Chipotle but a lot more delicious (51:10)! You should be trimming your ribs to remove any bone fragments (52:45). Portable grills are a dime a dozen, but this is the BEST bang for your buck (55:21)! If you’ve got a dry flat on a brisket don’t fret, here’s what you can do with it (58:31). Finally, if your meat is coming out bitter, here’s a few things you can do to fix it before your next cook (1:00:25).

Today on the HowToBBQRight Podcast, check out our first annual Taco and Margarita contest RIGHT HERE at The Shop (00:14)! Malcom whipped up a Hot Honey Ham just in time for Easter, and it will definitely be the show stopper at your Easter dinner (02:18)... Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (13:35)! Easter is coming up this weekend, and these are our favorite easter recipes (14:18). Y’all KILLED IT on our Meme contest in the community, but here’s our big winner (16:51). If you’re thinking of doing a pulled ham for Easter, here’s Malcom’s top tips for cooking that bad boy up (20:16). Our Master’s experience ended up tasting WAY better than we expected (25:02)! Here’s your reminder to NOT buy gas station food without inspecting it first (31:49). Building a drum smoker is a difficult process, but here’s the paints that you should be using for the BEST experience (34:43). If you’ve got three 20lb pound pork butts that you’ve got to cook on a pellet smoker, here’s how to get them done (38:42). Mikey’s competition wing sauce from a few years ago seems to still be making its rounds through the Let’s Get To Cookin’ community page (43:54)! Cooking in higher altitudes can be a big adjustment, here’s some tips to make the transition easier (46:58). Finally, we don’t know TOO much about meat in the UK, but here’s Malcom’s best bet on how to cook it (50:26).