ABOUT THIS EPISODE
This week on the HowToBBQRight Podcast, discover how to make the perfect Southern sweet tea for your next backyard BBQ, cookout, or picnic with Luzianne Tea (00:00). Y'all be sure to check out the Hogs for the Cause giveaway in our community (00:52). We weren't doing great in the College Football Pick 'Em League last week, and we're not doing much better this week (06:00)... It's FINALLY chili season, so you already KNOW what BBQ chili recipe we're cooking up this weekend (09:00). The Jack Daniel's World Championship Invitational Barbecue was an absolute BANGER of an experience (13:00)! Malcom shares his newfound passion for cooking KILLER fondant potatoes (19:50). We stopped in Corinth, Mississippi, for some classic Southern slug burgers, and they were just as good as ever (21:00). Shoutout to Jay Craig from Outlaw BBQ for making the absolute TREK to The Jack (27:00). Congratulations to everyone who competed at The Jack, but a HUGE shoutout to SmellaQue for making HISTORY as one of only two women to win the Jack Daniel's World Championship BBQ competition (29:00)! After all the fun wrapped up, KCBS-style competition BBQ judging began, and boy, was it tough (34:20). When it comes to competition BBQ, The Jack is THE place for BBQ desserts, and the entries were UNBELIEVABLE (42:20)... If you want to run your Backwoods smoker above 275 degrees, here's how to get those higher cooking temperatures (49:00). Shoutout to Goldee's BBQ in Texas for earning its first Michelin star (52:20)! Malcom shares his easy homemade pickled red onion recipe (55:50). How many hamburger buns do you need to serve 25 pounds of pulled pork at your next BBQ? (58:25)
