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Contenu fourni par Malcom Reed. Tout le contenu du podcast, y compris les épisodes, les graphiques et les descriptions de podcast, est téléchargé et fourni directement par Malcom Reed ou son partenaire de plateforme de podcast. Si vous pensez que quelqu'un utilise votre œuvre protégée sans votre autorisation, vous pouvez suivre le processus décrit ici https://fr.player.fm/legal.
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Melbourne Burger Cook-Off, Eating Exotic Meats & The Secret to Smoked Meatloaf

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Manage episode 445767546 series 2738830
Contenu fourni par Malcom Reed. Tout le contenu du podcast, y compris les épisodes, les graphiques et les descriptions de podcast, est téléchargé et fourni directement par Malcom Reed ou son partenaire de plateforme de podcast. Si vous pensez que quelqu'un utilise votre œuvre protégée sans votre autorisation, vous pouvez suivre le processus décrit ici https://fr.player.fm/legal.

On today’s episode of HowToBBQRight Podcast, we are BACK from Melbourne and the Burger Cook-Off was a BLAST (00:12)! There were some familiar winners at The Jack (03:40). Malcom got a new Thermoworks toy, and he can’t wait to test it out (07:26). Malcom spills the beans about what makes his meatloaf so good (11:40). There is nothing better than boxed mac ’n’ cheese (17:58). Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (20:32)! Malcom was putting our little $20 griddle through the works this past weekend (21:15). The Buck Junkies made some killer one pot turnip greens down at The Farm (29:35). Malcom’s Crab Rangoon Dip was too good not to break down (32:11)... We’re giving away ANOTHER grill over on the “Let’s Get to Cookin’” Community (37:44), and we can’t wait to see what questions y’all are going to ask Smoke Buddy (40:15)... I need to know if Malcom would ever try horse meat, and how he thinks it would taste (42:17)! When smoking brisket, you gotta cut off any lumps to make it more aerodynamic (45:16). This ratio gives you the best burger grind at home (46:46)! Next week, we are having a very special guest on the podcast (48:02), but first, we’re going to throw down at the Royal Oak Invitational (49:49)!

  continue reading

260 episodes

Artwork
iconPartager
 
Manage episode 445767546 series 2738830
Contenu fourni par Malcom Reed. Tout le contenu du podcast, y compris les épisodes, les graphiques et les descriptions de podcast, est téléchargé et fourni directement par Malcom Reed ou son partenaire de plateforme de podcast. Si vous pensez que quelqu'un utilise votre œuvre protégée sans votre autorisation, vous pouvez suivre le processus décrit ici https://fr.player.fm/legal.

On today’s episode of HowToBBQRight Podcast, we are BACK from Melbourne and the Burger Cook-Off was a BLAST (00:12)! There were some familiar winners at The Jack (03:40). Malcom got a new Thermoworks toy, and he can’t wait to test it out (07:26). Malcom spills the beans about what makes his meatloaf so good (11:40). There is nothing better than boxed mac ’n’ cheese (17:58). Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (20:32)! Malcom was putting our little $20 griddle through the works this past weekend (21:15). The Buck Junkies made some killer one pot turnip greens down at The Farm (29:35). Malcom’s Crab Rangoon Dip was too good not to break down (32:11)... We’re giving away ANOTHER grill over on the “Let’s Get to Cookin’” Community (37:44), and we can’t wait to see what questions y’all are going to ask Smoke Buddy (40:15)... I need to know if Malcom would ever try horse meat, and how he thinks it would taste (42:17)! When smoking brisket, you gotta cut off any lumps to make it more aerodynamic (45:16). This ratio gives you the best burger grind at home (46:46)! Next week, we are having a very special guest on the podcast (48:02), but first, we’re going to throw down at the Royal Oak Invitational (49:49)!

  continue reading

260 episodes

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