Duck Call Room - Uncle Si Gets Genius Secrets from BBQ Recipe Master

Episode Date: July 21, 2022

Si and the boys learn how to BBQ right from pitmaster Malcom Reed. Stone is excited to meet the man behind the YouTube BBQ tutorials that helped him out of a bind more than once. Malcom shares the secret to perfect duck roll-ups and reveals the best cut on a hog (and it's not what you think!) He also tells Martin his top tip for BBQ first-timers. And the boys serve up advice to a guy trying to find a good Christian girlfriend at a yuppie public school. Catch Malcom on the HowToBBQRight channel on YouTube. - Learn more about your ad choices. Visit megaphone.fm/adchoices

Hi, welcome back to the Duck Call Room, ladies and gentlemen. Today, we have got a special guest who arguably enjoys cooking more than me and you, Stone. I think he does. That's something, but we're going to introduce you and show you why you never trust a skinny chef. We've got the host of the YouTube channel, How to Barbecue Right. Malcolm Reed is in the studio with us. That's what I told him. I said, hey, you got one thing in your favor.

Don't trust the skinny cook. That's why I say I don't do any of the cooking. That's why I don't do nothing. I told him if y'all wanted to talk about marathon run and I was the wrong man. Me too. Me too. We can talk some food now. See, here's the deal with Stone.

You can still trust Stone because he's half the man he used to be. That's right. He used to be a little, well. Plump. I used to be heavy. Yeah, plump is the word you're looking for. I was trying to think of the right way. But my cooking skills stayed with me.

Yeah. The weight left me, but my cooking skills stayed with me. Well, you lost weight not by going and eating a bunch of crap. That's right. Like, you still ate good. You just made better decisions. That's right. Yeah, that's right.

So that's the biggest difference. I still love to eat good. I will say something about Malcolm. I have Googled them any of time. I wasn't sure what to do in a certain situation when I was smoking something. And when I googled, I'd say, three different times. His name come up?

No, his picture come up in the video. Well, hey. And I watched it. And the one that got me was your bacon burnt ends. You had a big old slab of bacon. And you cut them things up into cubes and made burnt ends out of them. And when I did that, that was one of the best things I had it for putting my mouth. So it's bacon burn ends.

Well, you need to do that then. I'll do it again. Yeah, but you didn't invite me. I got left out of... I learned how to do that from him. And it was... Well, everything goes better with baking. Don't go to your heart doctor after you eat those, sir.

Oh, man. Hey, I ain't worried about it in my age. Yeah. We believe in the resurrection right now if you want to go ahead. I ain't worried about it. You're going to be a bear. God's got me on the bonus years right now anyway, so I ain't worried about it. No, but it was a big old slab bacon.

And I'll let you describe how to do it. It's an unsliced. You've got to get it before they slice it up into thick-cut pieces, and you just cube it. Oh, this is like going to the smokehouse when I was growing up and get you a slab of bacon, and then do what you're going to do. That's right, and you cut it up and season it up and get it on the smoker first, but then you wrap it up with butter and brown sugar and honey. and all them little cubes just get sticky and soft

and all that fat melts and it's just like meat candy and when you take it out you dip it in more barbecue sauce and set that and then look out I like if I just dip this as you use it. Oh, meat candy that's exactly what it was. But his looked a little better at mine when I got about but boy they was good. The flavors were just incredible.

Oh, well that's like the duck rafts you do before you take them off, you either glaze them with something, either may haul jelly or something, honey or whatever. Mike's hot honey. Yeah. It's my go-to glaze these days. You know, that's our secret in our Memphis

May rib rat. Really? Mike's hot honey. Oh, I finish all my ribs with it. I can't get enough of it. The spice kind of cooks away a little bit once you had the heat to it because, you know, at first you take a spoon of it, it'll light you up.

Oh, yeah. But when you cook it, the heat does something to it, it mellows that out, and it blends it well. It's just really good. Mm-hmm. Oh, it's a fine glaze as I've ever used. Yeah, y'all making me hungry. We're going back to ducks.

Yeah. You know, a duck, he don't taste good. He don't have much flavor. If you cut his breast out, some people's going to disagree with me. Some people like to taste of liver. I don't. But if you cut out a duck breast and just try to fry it up as is, it's going, it's not going, it's going to be kind of musty. That's what I'm saying.

So here's what I do, and I'll let you give me your recommendation. I put the duck breast in a saltwater brine overnight when I'm going to grill them. I just use saltwater. I don't put anything else besides salt water. And then I'll take the breast out, butterfly it, stuff at cream cheese, whatever, wrapping in bacon, grill it. Now, is there another method that you would prefer to that? you can't go wrong with we call them you know roll-ups like that but with me ducks there's no

in-between either you got to cook it hot and fast and quick or you got to cook it low and slow and break it down and serve it with the gravy and onions or something like that there's no there's no medium well or you know on a duck because it's got to me it's rare medium rare that's where you don't taste that liver taste it tastes really good if you cook a duck hot and fast like you're talking about um with the roll-ups often people overcook them and they get that bad taste because they're trying to get that bacon done. That's right.

So what I do is half cook that bacon first. I'll start it out on a sheet pan in the oven or either on the grill. Get it to where the fat's starting to render in and it's still pliable. It ain't turned brown yet. Then take it off the grill and pat it dry with paper towel, get the grease off and then roll my duck up. That way that bacon browns on up before that duck overcooks and it changes the whole flavor of it.

That's why I use cheap bacon. And that's another thing. Use that thin bacon. It's the, it's the, it's the, it's the, The only time I say it's acceptable to buy the $2 dollar bacon is when you're going to wrap something in. Because you don't care about the bacon in. It's serving a different purpose.

Now, you go to eat bacon for breakfast. That needs to be the most expensive bacon you can afford. Now, for everybody, that's a different price point for everybody. But when you're wrapping something, give me the stuff that's on sale two for four bucks or whatever. Because it don't matter. He's just a side piece in, you know. There you go.

But, yeah, no, and I've done that too. Start it either, and I've done it oven, microwave, it doesn't really matter. Just get it started. Then that way, when you get done, it's done, and you duck it and like blue and leather. Now, see, the problem of me is I like lift. I love a chicken liver now. I was raised on chicken liver. Chicken liver done right, hard to be.

There's a lot of good fried chicken liver in Mississippi. Mm-hmm. Yeah, I was raised on fried chicken livers. That's one thing. My grandpa and grandma loved to eat, whatever. you had left over you took fishing they turn into catfish too if you're careful yeah yeah real quick but that's one of the few things a catfish me and a catfish will both eat right there as a chicken liver because most of the rest of it got a fight going on board oh man I love

have you heard of poking holes in the in the duck breast before you bribed it I have um we use Well, Gacard. So, you know, it's like that meat needle thing. Oh, yeah. You stamp with it, and that's usually what I do with it. Yeah. I'll run it, I'll run it through that and then throw it in the marinade. I mean, I keep it simple.

A wish shire. I like a little soy sauce Italian dressing. I like that zesty Italian just to give it some flavor and let it soak in it. I mean, I have done just buttermilk, too. Let the buttermilk. And when I fry, when I fry them, I use the buttermilk. Yeah. And I'll use that tender.

What's that thing called again? Jard. I think that's how you pronounce it. I'm sure it's French. You got one of them? Oh yeah, you just sit there, do you like this. That thing is a game changer. Oh, yeah.

Yeah, I've used them. They're really good for deer. That's what I use for deer. Yeah, if you're trying to, whenever you're like grilling a backstrap or something, if you're not going to leave it whole, if you want to do like little deer wrap, the same deal. If you're trying to get it in a smaller section, that way you can get the flavor in there, but you're not going to overcook it and it'll, yeah.

We're sitting here talking about cooking a bunch of wild game, and it's the middle of July. There's a problem going on. No, I'm ready for it to open. But that's what I, but we can't go get it. I know. That's the problem because we don't freeze none of it harder. It's up for sausage, like sausage and hamburger meat. I think so.

The quality cuts are gone quickly around this part. Well, you're talking about. One of them is like put out a backstrap in June. No. No, he got about 72 hours for he's gone. I was aging, aging my dearer this year, and every week, Willie sent me a text. You got a backstrap? You got a back strap?

You got a back strap? I bring him one over. Now that you work directly, directly under him, that text is going to come more often. Yeah, about every three days. But let's take our first break. We'll be back right after this. All right, look, springtime is here. It's warming up.

You know what that means? That means more outside cooking. And y'all know we love to eat beef around here. And that's what because of our friends over at Triedale's beef makes such a good product, baby. Ain't it good? It's so good. our friend, Sao Robertson would say, buy on the grill. Look, before we got Tritels, getting ready for a cookout,

man, somebody had to run the grocery store, do all the things, grab whatever was left in case you were late in the day. And you never really know where that beef comes to them. But with Tritels beef, we skip the grocery store and do it a different way. Tritels comes from a family ranch out in Texas. They're a fifth generation American ranch. So they've been at it for a while. Now, look, the beef comes straight from their ranch and other ranchers they work with

who raise cattle the same way. Their steaks are properly aged and shipped straight from the ranch to your door. We threw a couple of ribbys on the grill. Look, salt, pepper, garlic, hot fire, that's all you need. Look, because I tell you what, when the beef comes from people who raise cattle for a living, you can taste the difference. The tenderness and the flavor are fantastic. So if you're stocking the freezer for grilling season, go check out Tritale's beef.

I know in size case Christine loves it, which is just a, she doesn't eat meat. Yeah, and a big meat easier, folks. Yeah. Just go to trybeef.com slash. That's tribeef.com slash support ranch families and eat some dang good steak. Malcolm, how did you get into barbecue? What, what, is that a family deal? Is that something y'all did growing up?

In the town I'm from, which is right outside of Memphis, it was called Sally and Mississippi. We had a little yearly festival growing up as a kid, me and my brother went to it. And it was always, you know, it was a barbecue contest, carnival, cookoff, deal. And so we just grew up around it. We got old enough. We started hanging out with the guys that was cooking, and we just kind of picked up a few things. And Memphis in May, I don't know if y'all have heard of it, but it's the World Port Champion Barbecue Cooking Contest in Memphis.

And so a lot of the teams used that South Haven contest in the spring to tune up for the World Championship. And so when we got to cooking against those guys, you either had to learn to cook or you got laughed out of there. So it just kind of came natural to the last. learned, you know, to barbecue and smoke. And we were, we were mainly cooking pork, rib, shoulder, and whole hog. And then as years went on, I just got into other things.

You can only make so many rib videos. Yeah. You got to cook some. And I mean, I just like cooking outside. But really, it was when I met my wife and she heard me talking a lot like we are here, just sharing recipes and talking about barbecue things, probably a lot like y'all do with duck hunting and everything. And she said, you need to start sharing this with people.

So we did a newsletter. I said, nobody's going to read. Poor boy from Mississippi writing about barbecue. No, no answer. But they started reading it. And then YouTube come along and she said, well, let's make us a video some of it. And we just started doing that and doing my recipes and never gave up.

That's pretty cool. I guess it's been about 12 years ago. We started the video side of it. But I've been doing this, you know, since 2004, really, with the website and newsletter and stuff like that. Well, first question. The thing they have in the summertime, do you win that? We've, I've won the first year we ever cooked it,

In 06, you had to start out as an amateur. And we won the ribs that year, and they made us turn pro. And then ever since then, we've never looked back. I don't get to cook as much competition as I used to, but, you know, those were my younger days when I had plenty of time. And now since it's turned into a business for us, you know, so it keeps me going. I get to cook some, and that's the fun I get to have. And the rest of it, you know, is just making content and sharing and helping people cook good in their backyard. I realize quick that there's only so many people that watch competition stuff.

but everybody's just about got a grill in their backyard. Everybody I know. Yeah. You know, and so we all want to cook and learn to cook outside and, you know, cook stuff for our family and our friends. And that's what it's really about sharing stuff that you can share with somebody else. Yeah, no, I agree.

And I got a couple of buddies that have done that Memphis and May. Chris Lilly. Oh, yeah. We worked together through Yeti and then Michael Mixing, the mixing. I know both of them very well. Two totally different personnel, mind you. I had to ask you. that about the thing because I knew the answer was going to be yes I've won it.

Oh yeah, absolutely. I knew that. That's why I asked. Yeah. So in this day and age, are you seeing like a change in the barbecue where? After that dreaded C word, we don't like to bring it up because then they put warnings on your stuff. But, you know, you see a lot more people cooking outside and like cooking with family and stuff like that. So like since all that may have started, have you noticed?

to change and all that? You know, we noticed a big change, and we didn't know what to do when it hit too. We started home, and I just started doubling down on cooking dinners and filming them and putting them out there, and everybody else was doing the same thing. Yeah. And I know it hurt the restaurant industry,

and I got a lot of friends that, you know, they're struggling and still trying to get back on their feet, and some of them even lost their restaurants because people didn't go out, and people started cooking at home. And that's when we started seeing an uptick and people watching videos and sending in emails, asking questions about stuff. and I think people are still doing it, especially with the prices,

I mean, you know, look at fuel prices, which is bringing it all the way down to the supermarket where the meat we buy, the seasonings we buy to cook with, everything's went up. So when people can save money

and they can cook stuff at home and, you know, a lot of the stuff we cook is not just a one meal thing. It lasts, you know, several meals and you can prep. You can do the meal prep stuff with a lot of the bigger barbecue cuts that we cook. So I think it's just a lot more people

cooking at home. Yeah, no, that's a good thing. And probably, I mean, I would suspect some of that too probably has to do with like pellet grills, making it easier for people to smoke meat. I use those terms loosely. Well, I've seen a big uptick in those. Pellet grills have been around a while, but man, they're mainstream now.

Yeah. You've got these big companies like Trager and, you know, Camp Chef and Pit Boss and, you know, rec tech and all these companies that are, that put pellet grills on the market. And it's really, I think it's great. Is it smoking? Not really. Yeah. But is it getting people into cooking outside and, you know,

learning how to season meat and get it on the grill and when to take it off? Now, what they're going to do is progress to more of a smoker, whether you've got to build the fire and learn how to airflow and learn how to manage that fire. And that's where, you know, a lot of the skill comes in with people calling themselves pit masters. But you've got to start somewhere. So I think, and I cook on pellet grill all the time, which is easy. Yeah. My wife, you know, my son.

You know, my son, we can just go out there, turn it on. You set it just like your oven, walk away. Same here. Like the pellet grill is like the Zepko 33. Of the, you know, as Zepko 33 is to fish it, anybody can pick it up and go fish and go catch him a fish. A pellet grill is a lot in the same way, you know. Very convenient. I never thought of it like that, but I love it out.

Yeah. Zepco 33. Good analogy. Yeah. But, and, you know, what else about Zepko 33 is tough. It keeps working. It doesn't, you know, so it's just kind of like, you know, if you're going into shotguns, you can call it like the Remington 870.

Like, I mean, that's just, that's what they are. And, no, it's been cool because I work with pit boss. Willie works with pit boss. So to see these people like reaching out wanting these recipes and all that, because I love to cook. I mean, I just, I enjoy it. It's something to do. Like, I hate going home and sitting on a couch. Like, I'm always up piddling on something, so it might as well be making something good to eat.

And right now during the remodel, I'm like, can't be. hamping out every night. So I'm cooking on, I'm cooking on gas stoves outside and the pit boss. And if I didn't have that, I'd be starving to death right now because my kitchen is torn to shred. You know, that's what we do too. Even at our house, I try to cook as much as I can outside just to keep them heating the house up. Well, turning on that oven, you know. Yeah, that's exactly. And you don't stink up your house. And your woman's happier. And when you, if you make a mess, you just get the water hose. Wash it away. I'm a big fan of the barrel smoker.

the pit barrel cooker. And I love at Hook-and-Hang. It's for something about it, suspended over that tray, that the smoke gathering up around that meat, that it just seems to take on. And I like a big, heavy smoke flavor. And just about everybody in my household does, except for my mother-in-law.

And all your neighbors. That's right. And all my neighbors. So, you know, I get asked all the time, what's my favorite cooker to cook on? And it is, I will say my drum cooker is my favorite for flavor. The only downside is it's only got a 22 inch grate. You know, it's an old Weber grate that fits in that thing.

So you can't, you're limited on what you can put in there. Yeah. But you will not, that's authentic barbecue flavor. Like you look back at the old timers when they were cooking in these big brick pits and they would shovel the coals underneath it and the meat was up above it and the juices was all dripping down on the coals. You get that in that drunk. There's no other smoker out there that lets it drip and you get that real, you know,

it makes, throw your wood in there. So you're getting the smoke. you're getting a sizzle from all that renderings dripping down on the hot coals. Yeah. I'd like to put me a loaf of bread down there. Just catch it all. Yeah, and then just reach in there and grab you a slice of that white bread. I hummed me some babybacks in there Saturday.

And I didn't smoke them but an hour and a half. And then I moved them to the oven and did the old Texas crutch with them. And an hour and a half of a half of a hour. smoking and them things taste like they've been smoking for six hours. That's for sure. Yeah. I mean, I think you get more flores. A lot of people don't, they don't believe me when they say you can hang ribs because they say, oh, they're going to end up falling in the coals where you ain't hanging them until they're fall apart in. That's right. Only during where they get color and bark on them. And then you want to wrap them up

and it don't matter. You can put them back on the grate wrapped up. You can put them in another grill. You can throw them in the oven. It's just heat at that point. Yeah, once you wrap them, all that goes out of the wind. What do you like to put in your, in your wrap? Well, it depends. Most of the time I've been cooking what I call sweet barbecue all my career. That's what competition barbecue was. So it was the honey, the brown sugar, the butter, the pepper sauce, stuff like that. And when we cook competitions, we talked about a little bit earlier that Mike's hot honey

has been of our secrets for a while. It gives it a little spice and a little sweet. But a lot of times if I'm home, I'm wanting to taste the meat. I'm wanting to taste the smoke and then seasoning. It's just an accent to it. So I'm a salt and pepper man. If you can give me a good slab of ribs and I've just got salt and black pepper or it's Texas-style barbecue.

But man, it's authentic and it just tastes like the real deal. Have you tried that tiger sauce in your real? I have. That's an old-school Johnny Triggwin there, the tiger sauce, and it's really good. It was a squeezy parquet butter. You got to get to squeeze it. Squeezing parquet boys. Brown sugar, tiger sauce, and a little honey.

That fake butter that you squeeze out is good. Oh, yeah. It's fire whenever you're trying to wrap. I catch so much hard times over using that blue bottle of fake butter. People say I'm going to kill myself and kill everybody else. It's just chemicals. Hey, that's already been decided long before we get here. You might as well enjoy it while you hear it way I look at it.

But let's take a break. We'll be back right after this. Now, Malcolm, I stumbled across this stuff. I just want to let you know in case you ain't heard of it yet. There's some stuff called the W sauce. Have you seen him yet? Yeah. I've used it.

Yeah. That's good stuff. It's real good stuff. I like the spicy one. Oh, yeah. The Fire Shire they call it. Yeah, that's it. I got a bunch of it at the house.

I had to bring some of it. I'll bring it up here. I saw them using it on TikTok, so I had to order some up. Yeah. And we got it in our store now. It's like, it's, yeah. I got to know the guy. They're down in Florida.

I mean, they can't hardly keep up. Yeah, old bear. Yeah, that's it. Oh, Bear and Burton. Bear is actually a good buddy of mine that I went fishing with. he used to be or still is a fishing guide in key west but you know during again when times changed wasn't nobody going fishing so he had to figure out a way to make a living and they decided to bottle the family recipe that's a good one and that's a it's a is like a barbecue

it's like Worcestershire but better yeah it's like it's founded in Worcestershire yeah it's a foundation is Worcestershire something yeah but it's better it's thicker it's a it's a much better marinade to me than just yeah that's what that's what we i use it on steaks yeah's the number one thing we you know we're cooking ribby steaks i'm putting me some of that on as a binder yeah a lot like you would mustard on ribs or port butt and then kind of just a light coat rubbing in good and then season on top of it same that's what i do my ducks in now ever since i started making that because it makes a really good i didn't have it back during duck season yeah believe me i'm going to you yeah i'll bring that tomorrow yeah i'll bring it to you it's good stuff yeah i got a case of it

So, yeah, no, they're good. They know what they do, and they good boys. What's, I guess if we had to ask you, what is your favorite thing that you cook? I mean, I know you cook a lot. I'm sitting here scrolling through your YouTube channel and just looking around, but I just wondering, like, if you got one meal, you say,

I'm about to show out for everybody. What's that one? It's going to be a whole hog. Whole. Whole. That's just, you know, it's more than just me cooking it. Most of the time, it's several of your buddies around. It's going to take 22 hours to cook one.

So, you know, we're going to have a lot of time to tell tales and sit around and watch the fire and all that. But that the camaraderie of getting to do that and socialize, and that's what barbecue really is. When we think of how it started, they were cooking these meats, and they didn't have another way to preserve them. So they were cooking these big cuts of meat and then sharing them with the whole tribe or whoever was eating them. And that's what we do with the whole haul. We have a pig picking. Yeah. So I can invite 150 of my closest friends over, you know,

know, and we can, you can all just watch. And they'll still have leftovers. Yeah, yeah. But, I mean, it's just something about cooking that whole hog. And I think that's really the test of somebody that likes to smoke or, you know, considers herself a pit master to learn how to cook that whole hog. Maybe there'll be leftovers. If it's good enough, it won't be.

Well, most of them things I've noticed, though, sometimes a lot of times a beer flows like wine. Well, yeah. So there's generally some leftovers by the end of it, because you get full off of it. off of the extraneous things of why you eat. Extrists. You know. So on a pig picking, that whole hog sitting there, beautiful, ready to go. What piece are you grabbing first?

Oh, I'm in that belly. It ain't even out there. Belly in the jail. That's the best part of it. And there's a little pique. Y'all probably know about there in Louisiana, but that temple meat. And they use, a lot of people use it down here to make jumblei. Yeah.

It's some of the first meat they buy, but it's a little socket that's right up in the skull, that hog, and you pull that piece of meat. out and man it is the most tender it's as good as the belly meat on there and it's often overlooked i don't know if y'all've ever tried it well that's why you ask these things because now you're learning see next time you look on that platter and you see that old hog he just lay in there you know to get up there around that face yeah get that jowl meat get that jow meat and then right over that eye and that little socket it's in the temple of him it's a little plug of meat about as big as your thumb that's like them red snapper you know them throats or the throats are the best

thing on that red sneper. Uh-huh. There ain't no red in that. That's all white meat. There's no red meat to take out of him. Now, that's what I always like to ask people. I like to, I like to know the secret within the secret. Because, like, look, you can open up a hog.

You can start on a shoulder. That's going to be fine. You can start back there on ham. That's going to be fine. You get in that tenderloin. But you start watching where the boys that cook at grab, they grab in unconventional locations. You're like, now, hold on now.

What are you doing up there? Yeah. What are you doing up there around the eyeballs? What's you doing up there around that cheek? What's you doing up there now? Let me pay attention here real quick. That's typically what we do. We take the hands and shoulders and the loin, chop all that up,

and you got a pile, and that's what everybody's going out to eat. We got the good stuff here. You don't even see that. That never even makes it out there. We like to call that chef's cut. That's right. That's right. No, I'm the same way on a lot of that stuff.

That's like when you pull that pork butt, when you get ready to pull that pork, and you start getting around that bone, there's one muscle that seems to outshine the rest of them. That's in the Y, I call it the Y of that bone. If you look at it from the side, it kind of makes a curve in there. It lays right up in there. What it is, that muscle don't get worked as much as that whole getting up and down and walking around.

It's a little more tender. Oh, yeah. It's kind of the filet mignon of that shoulder. I like to use a little dark beer with my pull port. Mix it in? Well, I'll smoke it for about five hours on the barrel, and then put it in a pan, pour me a bottle of Guinness extra stout in there with it, and then cover it up, put it in the oven, finish it up and up.

That is a sore, but I pull it in that beer, and it gives that, it's got a good flavor. I've tried that. I've tried it in a brisket mop, a dart beer like that. That's about the only thing of Guinness can be good for. Yeah, it was a mock. It was pretty good. Or soap. Oh, I don't like them.

Oh, man. Well, let's take another break. We'll be back right after this. I don't need to ever do this again. It's getting you hungry. Yeah, not eat nothing. Then they come up here and we talk about food the whole time. What are you talking about?

All I had for lunch was a pack of crackers. Because we had an OB appointment this morning that ran a little long. Hey, I had a blue-bloody muffin. That would hit. Yeah. I'm starving to death now. That blue blary. Blue blary muffled.

Look, see, he doesn't got so hungry as words. He goes. Oh. What's you got there? There's a snack for you. Hey, here's a snack. Jerky and a black. Malcolm's killer jerky.

Get a long little hoggy. He's a jerky. That's baking. That's baking jerky. They bust it open. Bust it open. Go ahead. If I start on him, I ain't going to.

Now, don't think in this last segment when we get there, I ain't going to eat some of them, but I don't need to start right now. Malcolm, if there's somebody listening out here that is, because our fans are all over doing all kinds of things, that's wanting to get started in barbecue, not competition. They ain't ever done it before. They just got their fill-in grill, whatever, whether it be pit boss, Weber, big green egg, you name it. What's your number one tip for beginners? The number one tip is just to do it, jump in and do it.

Because, I mean, you're going to have to figure it out. And I tell people all the time, you can start with something as simple as that Weber, classic Weber kettle grill. When you learn how to set it up for grilling, how to set your fire up to where you can smoke on it, you know, make a two zone fire where you can cook some ribs or some butts and you learn how to control the vents, you're really learning fire management at that point. And so it's a, you know, that's a big thing. But there's so much out there now.

There's so, I mean, you've got YouTube videos. You've got guys doing podcasts. You've got, you know, the TV shows. When I first started doing that, barbecue was like held real close. It was family secrets. People weren't sharing all that stuff.

But I think that's changed, you know, in the past 10, 20 years. You've got more people sharing how to do stuff. I mean, everybody knows if you want to look up something. You look on YouTube now. That's the Google. And there's a video on it. If it ain't,

you need to make one because somebody else is probably looking for it too. but I mean I think just getting started is where you you know don't be scared don't be scared to get on there and ruin something I mean everybody's done it I mess stuff up there's no you know start with your basic stuff don't jump in and buy sixty dollar biscuit and think you're gonna cook that first off start with some bologna or some chicken breast or yeah that's why I was gonna ask you too like if they're if if they're walking down the meat aisle and their beginner and like the the most user-friendly cut of meat in your mind is probably porkloin or chops yeah that's what it's cheap you can

start with that or chicken breast. When you learn, the chicken breast is a little tough to start with. Yeah. Because most people dry it out. But pork loins are blank campus. You can take that and do all kinds. I see one of my favorite cuts is I'm a weird one that I don't ever see many people in that is a Boston butt steak.

Oh, we call them pork steaks. Pork steak. Oh, yeah. And pork steaks are fantastic. They're hard to screw up. They really are. They got a ton of fat on them. And you can cook them.

If you over them a little bit, it's really a lot of dark in there anyway. So if you do go a little over, you still got a good piece of meat. Worst thing to do, it's going to fall apart and turn into pull a pork. Yeah, that's exactly right. Yeah, I love a pork steak. You talk about a drum smoker. Those things are made to cook on a drum because as they drip, you get that sizzle and you get all that flavor on a big pork steak.

I like them thick, too. Oh, absolutely. I don't want the thin one. I want to, you know, inch and a half ten. What's the internal temp you cook for days too? Man, I'm taking them up to 175, 180. I mean, they're going pretty high. They're not going as far as you would to pull, like close to 200.

but you want them to go up to where they're soft where you can cut them with a fork. If I had to get a knife out on a pork steak, I didn't do it right. Yeah. But I cook them like I do ribs. I'll get some seasoning on the outside, whatever you barbecue rub you want to put on them,

get some color on them, and then I wrap them up. And that's why I still use some butter, some brown sugar, some barbecue sauce. It could be whatever, you can put beer in there if you wanted to, apple juice,

just something to make some moisture and then you cook them to where they fall apart tender. And kind of like a chicken. Yeah, that's like a chicken thigh is another hard one. Yeah. He's hard to screw up. Because he's got, they are forgiven.

So, and I, oh, them break pads is good. That's what I call them. I think I'm going to find me some pork steaks when I leave here. There ain't nothing wrong with a porch steak. What he just described. Well, you can get like three or four pounds of pork steaks for like eight bucks, eight or nine dollars. Oh, yeah.

And they're on the end down there where nobody apparently shops or something because they always there. like, yeah, give me him. Here's a little pro tip. Whenever they run them butts on sale, just take that butt over to your butcher counter. I mean, you can't do it at Walmart. They ain't got butchers no more.

But a store that's got a butcher counter and tell them you want them to cut them an inch and a half. They'll charge you the same price. Most of them they put on sale for 99 cents a pound or $0.09, something like that. And you can get eight good port butts out of a butt. You know, that's a pound a piece. That's a pretty thick piece of meat. You know, they're good, though.

Boy, it's a shame we've got to work after this. Unbelievable. Well, Malcolm, if our fans, we have a section coming after this, but I want to give you this chance right now before we get into like the emails and all that. So if they're looking to learn more about Malcolm Reed or more about what you got going on in your store, all that, where can they find you? How to BBQ write.com. Or you can search how to BBQ write on Instagram, Facebook, Twitter, YouTube, TikTok. We got a podcast too.

And apparently you got a bunch of stuff. So you got Malcolm's killer jerky right here. We do some jerky, yeah. We do jerky. We do, you know, rubs and sauces, of course. You know, I brought you guys some stuff to try and play around with. But I've, we've branched out and done, you know, pickled products. I've got, you know, several different lines of pickles that we do, hot sauce.

That man. Hi, man. That was my alarm going off, wake me up from my nap. Oh, I was about to say, God. My best. I didn't meet. So you got pickles. Yeah, they didn't get enough.

Yeah, we've got hot sauces. We've got grill cleaners, gloves, stuff like that. You know, it's just barbecue accessories. Yeah. Stuff for the cooking man. Everything you need to cook with, clean up your mess, make it better, all that kind of stuff. Keep Mama happy. One thing he said I want to go to the guys that are just starting out, don't be afraid to fail.

You're going to do that. Ever cook, he don't ever just make everything right every time he cooks. Oh, that's why to be willing to experiment. My mom and dad were mad scientists in the kitchen. One of the greatest thing that ever happened for cooking is YouTube, because all that stuff exists out there. And you can look and it don't make you less of a man or less of a person, figure out how to do it.

Because, I mean, I've gotten cut to meat before sent to me that I don't even know what they are. I'm like, the first time I saw it, it was called a bevet steak. I'm a redneck from Louisiana. I ain't ever heard of him. Yeah, I ain't. I ate at somebody's house, a buddy's house one time, and they told me it was fried chicken. And I kept looking for the pulley bone.

Yeah. And I said, I'm going to have to watch y'all cut these chickens up. I said, because I've looked through this whole platter and ain't on chicken breast, you know, with a pulley bull bone there. And they bust out alive and said, you've been eating rabbit. Go ahead and throw up. And I said, I ain't going to throw up. Give me another hunk of it.

That's a sucker was good. Rabbit, he good. He was good. Yeah, he's good. But Malcolm, we're going to come back right after this, get into some email questions, and we welcome you to throw in some advice in there, but I did want to give folks a chance to find you.

So how to bbqwrite.com, search for it on anything, YouTube, Facebook, Instagram, all that. You'll find Malcolm there, but we'll be back right after this to get in that inbox and see what our fans. I'll see what a fan's up to. All right, Malcolm. We're back. This is one of my favorite section of the show.

So we have an email inbox, hello at duck callroom.com where our fans email in, asking questions, concerned. Look, if y'all got any barbecue questions, shoot them our way. We'll get the experts with you. We'll answer them best we can. We don't have any in here currently, but I do have some stuff that I thought was pretty good, save from over the weekend. Mainly because SIE and Stone are both here. Some of it are veteran stuff.

So this one is, good afternoon. I'm a fan of the show and the podcast. As an older Marine Corps veteran who loves outdoor, finding a good, clean podcast, entertaining, are funny, are hard to come by. Yours is the best. Thank you for that, by the way. I love when you all have guests,

but the original crew, hands down, are the funnest. Anyway, I've listened to the podcast. Do you have any recommendations to any, like yours or treasure hunts? If not, please consider Uncle Size is the greatest. So what I wanted to do here was other podcasts, right? So Malcolm has got one talking about all things cooking that Stones listen to. I'm going to go listen to now. Are there any other podcasts that, well, we got unashamed, obviously.

I'll tell you one that's really good that you probably didn't expect us to say, if you need like uplifting spiritual things, Sadie's podcast is fantastic. Sadie Robertson can lay it down in there. She is She's unbelievably talented And her messages aren't just for The younger female crowd Any age

Any place in life can get a lot From what Sadie talks about in there So I know that sounds like home cooking That we're just we're picking on some of our own But you know There are some other good ones out there The Meat Eater podcast If you're a hunter and you like cooking wild game

And stuff like that The Meat Eater podcast is really good. I listen to Jocko pretty regular. There you go. There's another one right there. So there's all kinds of podcasts out there. We're happy to give love where love is given to us.

I know a lot of those guys are friends. They support us, so we're happy to support them. Let's see. I have another one here. Well, you're looking. I'll just say this, okay. It's actually really good, okay, to have all these different people that are doing it. because not only do you get our four views, okay, you can check them out,

ask them, send them questions, okay, and get another viewpoint from somebody else. Okay, and especially if we're cooking this concern. Yeah. If a guy that does it for a living and has one cooking contest, hey, check him out and, hey, pick his brain. And look, he got 1.4 million subscribers on YouTube. There it is. Let me tell you something.

Hey, he can cook. he knows what he's talking about. Yeah. You know, on the podcast thing, I think people like that form of media because they feel the connection with you. They can send you an email and ask you a question.

How many shows have you seen on TV? You can't call them folks up. Yeah, I can't talk to Bobby Flay. He ain't going to answer you back. I'm like Martin. That's my favorite part is the guys asking questions about something that, you know, get our viewpoint.

I'm a firm believer. If you don't know, ask. Yeah. And here's... There ain't no dumb questions. And we don't know it all. That's right. And here's the one for Stone right here.

I really wanted to do this one again because Malcolm, you've got a young son here. I'm assuming that's your son. It's in here with us. That's Michael. Yeah, Michael. But this one is for Stone from Benjamin and Sioux City, Iowa. It says, Stone, what was the online app browser thing that you mentioned on the podcast about how to monitor online activity and accountability?

I'm 15 and asking my parents about Snapchat. I've never had it before. and we were talking about the possibility of me having it. We both value the in-person relationships and spending time with family. So I just want to give my parents an option to show that I'm being honest on life. Well, the one that my buddy told me about it was the best one that I've seen is that it's called R-P-P-A-C-T. There you go, Benjee. And it mirrors everything that happens on that cell phone.

so it's and and supposedly it's foolproof that they can't hide anything so but accountability with with with with these things right here is huge which i think that's really cool a 15 year just emailed us asking us for a way to be more that that's awesome that's awesome and look you know it's it's great that that you're thinking that way because and they know they know those teenagers know they can't handle what's on that cell phone without help and um And that's great. Kudos to you, man. That's pretty awesome. Absolutely. Let me see. I got another one here. This one. Sy here. This one right on for you. John 18 from Pennsylvania. I'm going into my senior year and I've never dated anyone before.

I've been putting myself out there lately and trying to ask out girls, but they all seem to have boyfriend. I even spent a week on a mission trip with my church and met a girl who seemed into me for the whole week just to have her tell me she had a boyfriend. and do you have any advice on how to find a good Christian girlfriend in a yuppie public school area? You're the matchmaker. Hey, look, here's all you got to do, man. Just keep going. Keep asking, keep chasing. Okay.

All of averages, right? Because, hey, here's my, here's, this is just my personal view. God's already got the woman picked out for you, dude. You just got to find it. All you got to do is just keep saying, hey, you want to go out with me? Let's go get a pizza or something. You know, finally you're going to say one. And she said, yeah, I've been watching you.

You're pretty cool. You know? Hey, trust me when I tell you, they're watching. Oh, yeah. Okay. So, hey, yeah. That's exactly right. Sink or swim.

That was the method I went with. The worst she's going to say is no. Hey, it's just like fishing. That's it. It's just like fishing. You got to cast that bait out there in the water and pull it back to get one. Okay. So, hey, just keep getting out there and talking, hey, you want to go out?

You don't. Well, hey, you're lost, girl. You don't know what you just turned down It's like that same old saying, Martin You start at the top of the totem pole Worky way down Yeah, you'll find you a notch to land on Oh, you'll find a notch

Yeah Or you can start there and climb you away Women are like fools of fish There's always another one out there And the same thing goes For me and too For you ladies listening We don't want to leave them out

That's it, hey No, no keep trying Man size right Hey look And it is important to find one that has the same values. That's right. That's right.

And one that you can live with it. Like Phil would always say, hey, does she told the Bible? Yeah. I'll say this. So she told the Bible, hey, take her out. Projects are best left to be friends with, not in a relationship with. You don't want a project under your own roof. We're all a big enough project ourselves.

You don't need to be trying to save one that you're living with, so to speak. It's a fine one that starts there and then work on your friends around you and then create a whole community to be. bring to heaven with you. But we're coming to that time. So do you have a Bible verse in mine? I didn't even think about this. You want me to...

No, let's say good grief. I've been reading field book. I should have plenty, but my mind went blank. You hit me, you hit me, and I didn't have it ready. Well, here, look, I got one. Let's just go with a verse of the day off of the Bible that, because that man, actually, actually, it's really... This is good here.

And it's Psalms 147.11. And it says, the Lord delights in those who fear him, who put their hope in his unfailing love. That's it. And I like one that goes with that. Hey, fear of the Almighty is the beginning of knowledge. Absolutely. Okay.

Absolutely. Hey, you better fear him. It's so awesome that our Lord and Savior does have that unfailing love for us. You know what we're going to do? We're going to fail. And he still loves us. But his love never failed. That's it.

And just tell me, hey, dude, yeah, you've done it again. Get up, dust it off. Come on with me. Yeah, ask for forgiveness and let's move on. You've got it, ask for it, and let's move on. Let's have a good day. Look, Malcolm, we appreciate you stopping by. You're welcome in here anytime you want to be, brother.

And, man, but right now we're going to give you another sneak peek in Uncle Si's new show, Duck Family Treasure, available on Fox Nation, streaming everywhere, military first responders. Military and first responders, free. year, baby. There you go. There you go. Appreciate your service. Yep, check it out. Enjoy it. Send us an email. Let us know how that's going. We appreciate y'all. We'll see y'all next time right here in the Duck Call room. May God bless you each and every day of your life. So did y'all hear about this guy in England? Do you hear about this? No. You saw this? I know. This is amazing. Because it's a tall tail? No, this just happened. This is breaking news. This is for real, in other words.

Breaking news. I feel like I should be telling this and say, this is amazing. I feel like I should be telling this. some kind of English accent. I can say one phrase, good. I've practiced this quite a bit. Let's have it. Well, let's hear it. It's a bit nutty. A short phrase, too.

That's it. That's all I got. Let me give you a lead in. What I've fixed to tell you, it's a bit nutty. You nailed it, buddy. You nailed it. So this story is

This guy gets a metal detector, and on the first day, he walks out, some pasture out in England somewhere. Bloop, bloop, bloop, bloop, goes off, digs it up. A gold coin from the 13th century. Oh, you're making this up. One of only eight to have ever existed. So they sell it. 875,000. why I've been telling you, it can't happen. Well, it did. I just thought I would try to inspire you,

so I is rubbing off on me. I thought we might need a little inspiration. I have an amazing spot. My buddies' wife's grandparents has this place called Magnolia Ridge in South Louisiana. One of the members of the Lewis and Clark Expedition, this was their property. What? Yep. Yeah. It's been there since like 1700s. I'm not old. Never been hunted. How do you know? Because I researched it. And Miss Ann, the owner, is a treasure hunter herself, and she's found like several things just on top of the ground, just walking around the property. They found a full-length sword in the garden. Like an old sword? An old sword. Really? When do we leave? We got a standing invite. Whenever you I want to go and we can make it a guys night stay the night oh we're talking overnight overnight

i like this i'm wondering why you're just now bringing this up yep's been telling me about this on and off for the last couple of years he knows why aren't you not telling me what i don't understand you would forget about it by tomorrow yep and i would been entrusted on this deal i trust murray he listens to me actually you don't listen very well he cares i have a condition it's called selective no it's called Selecting number. That's his condition. Okay, hey, look, y'all go down there. I'll have you boys night out, whatever, okay?

And then that'll give me time to work on my idea. Oh, what's your idea? All right, photo shoot. For who? For you three and me. I'm trying to establish our brand. But I just as a general rule, I don't like photo sites. Hey, you come together for an hour, maybe two, and you're just, you're just, you're

maybe two and take some photographs. Two hours? Two hours of my life. Hey, there's a darn photo up, no way in it. I'm trying to make a household name. We do this picture shoot or whatever you're talking about. Then what happens? Social media.

Yeah, we're going to turn it loose. Look, if it'll get us access to landowners, I like that. Now you're talking. I like it. Okay. That's all I'm trying to do with this. I'm in. You'll be thanking me later for him. Okay. I have faith, baby.

All right. Y'all go down there, get your beauty rest, see what you can find. Come back. We'll do the photo shoot. Boy's Night Treasure hunting. Call it Men's Night. I hadn't been a boy for a while. Okay. Don't call him a boy. He's got an image from him.