BBQ Pitmaster Social Network
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Malcom Reed
- Male
- Southaven, MS
- United States
- Blog Posts (19)
- Discussions (26)
- Events
- Photos (110)
- Photo Albums
- Videos (32)
Malcom Reed's Discussions
The Inaugural Sam’s Club National BBQ Tour
Started Jun 22, 2011 0 Replies 0 Likes
Anyone competed in or going to compete in The Inaugural Sam’s Club National BBQ Tour?We are on a waiting list...Continue
Tags: cookogg, competition, bbq, sams, kcbs
Ole Hickory Pits & Weber Smoker Giveaway!
Started Jun 8, 2011 0 Replies 0 Likes
Sting-Kill is holding another Summer Giveaway this year, but it's bigger than it was last year.. If you "like" their Facebook page, you'll be entered to win a 22.5" Weber Smoker. …Continue
Watch Best In Smoke last night?
Started this discussion. Last reply by David Haber May 11, 2011. 7 Replies 0 Likes
What did ya think?
How To BBQ Right Blog
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HowToBBQRight.com
Latest Activity
DAVID GRAHAM left a comment for Malcom Reed"CONGRATS TO MALCOM AND THE KILLER HOGS ON THERE INVITATION TO THE JACK. WAY TO GO BROTHER"
DAVID GRAHAM left a comment for Malcom Reed"HAPPY BIRTHDAY MALCOM FROM BIG D AND THE GET-R-DONE CREW OF PAPA CECIL'S PITMASTERS "
DAVID GRAHAM left a comment for Malcom Reed"Malcom I needs some adv. we just pick up a new to us trailer to put our comp. equipment. on. After we finish our mod's. the deck should end up at around 30x16 ft.Your website has helped us tremendously so I value opinion.
So her is the…"
Malcom Reed's photo was featured
BBQ Bologna and Smoked Sausage on the smoker
Cooking a hometown and team favorite - BBQ Bologna for the team. I call it "Mississippi Prime Rib" - good eating!
DAVID GRAHAM left a comment for Malcom Reed"MALCOM , GOOD MORNING AND THANK YOU FOR WHAT YOU DO !! APPLIED THE ONIONS AND CHUNKS TECHNIQUE TO OUR NEWLY RECON. BRINKMAN SNP .OMG THE FLAVOR AND AROMA IS AMAZING.WE USED VIDALIA AND APPLE FOR BUTTS AND RIBS . NEXT TIME MAYBE…"
Profile Information
- What kind of BBQ'er do you consider yourself (Backyard, Tailgater, Competitive, etc...)?
- Competitive
- What level of BBQ'er are you (Beginner, Intermediate, Expert, or Pro)?
- Pro
- What kind of grill(s) and smoker(s) do you use at home and in competitions?
- Backwoods and Ole Hickory Pits for competition
Weber for Home cooking
- What is your favorite thing to grill or smoke when your relaxing with friends and family in your backyard?
- Pork
- Do you cook with a Competitive BBQ Team? If so, what team do you cook wIth?
- Killer Hogs
- If you cook with a Competitive BBQ Team tell everyone a little about your team.
- For over 12 years we have been cooking competition BBQ, winning the big checks and breaking hearts. With our experience and our closely-guarded BBQ secrets we regularly turn-in some of the best slow-smoked meat cooked in the KCBS and MBN barbeque competition circuits... and we have the trophies to prove it
- Are you a member of any BBQ Organizations (KCBS, MBN, NEBS, MABA, etc...)?
- KCBS and MBN
- What is your favorite contest to cook?
- Memphis in May World Championship BBQ Cooking Contest
- What is your favorite competition category to cook? (Chicken, Ribs, Pork Shoulder, Brisket, Whole Hog, etc...)?
- Whole Hog
- Do you have a BBQ related website or blog? If so, what is it's address?
- http://www.howtobbqright.com
Check Out My Website HowToBBQRight.com
HowToBBQRight.com
At HowToBBQRight.com you will find methods and techniques to produce competition-quality BBQ.
Our goal on this site is to provide QUALITY BBQ recipes, how-to videos, and detailed procedures and tips... and we don't believe in charging folks for this information.
We cook ribs, pulled pork, brisket, chicken and whole hog... Because that is what REAL bbq is...
We don't have recipes for barbequed desserts, we do not believe that you can smoke meat in an oven and you will not find a recipe for a "veggie burgers" on this website.
At HowToBBQRight.com we only focus on REAL BBQ. And we take it seriously.
Malcom Reed's Photos
Malcom Reed's Videos
Malcom Reed's Blog
The Good and The Bad of BBQ
Posted on September 22, 2011 at 3:00pm 1 Comment 7 Likes
I had an email this week asking me to touch on a sore subject for most every BBQ cook. What happens when you put in all the hard work, time, and money… and you still don’t get your name called at the end of the day?
Should you get mad? Should you think about changing the way you’re cooking? Should you just quit cooking all together?
These are a just a FEW of the things that have gone through my mind over my cooking career.
But if there is one thing I’ve learned…
Talking Tailgating
Posted on September 20, 2011 at 6:13pm 1 Comment 2 Likes
Tomorrow night - Wednesday at 7:00PM EST - I'm going to be on the Grilling With Rich’s BBQ Talk Show - and we're talking tailgating.
Considering I take my football almost as serious as I take my BBQ... I've learned a few tricks and developed some pretty amazing tailgating recipes over the years.
Really, there is nothing like standing around a grill with your friends, drinking a few beers and getting geared up for a rival football game.
Maybe Rich will let me…
Over-Cooked BBQ
Posted on August 25, 2011 at 11:03am 3 Comments 3 Likes
There ain’t nothing worse than spending good money on a nice cut of meat, putting in the time it takes to prep and stay up all night cooking… only to end up with over-cooked BBQ.
To me, over-cooked BBQ is just as bad as under-cooked BBQ.
And when I say over-cooked I’m talking about mushy, falling-apart meat… the kind of meat that takes on a peanut butter texture in your mouth.
Of course, some folks don’t think you can overcook BBQ, they think that… Continue
To me, over-cooked BBQ is just as bad as under-cooked BBQ.
And when I say over-cooked I’m talking about mushy, falling-apart meat… the kind of meat that takes on a peanut butter texture in your mouth.
Of course, some folks don’t think you can overcook BBQ, they think that… Continue
BBQ’ing on Vacation
Posted on August 17, 2011 at 10:21am 0 Comments 0 Likes
Usually at the end of July, I try to take a little vacation (which is why I didn’t send out a newsletter last week). But even when I’m on vacation, I still have BBQ on my mind. I always try to hit-up a few BBQ joints or even judge a contest.
This July I was lucky enough to visit two separate restaurants ran by competition BBQ’ers. Ubon's of Yazoo City, MS and The “Original” Shed BBQ and Blues Joint in Ocean Springs.
Ubon’s is usually pretty strong competition in the MBN… Continue
This July I was lucky enough to visit two separate restaurants ran by competition BBQ’ers. Ubon's of Yazoo City, MS and The “Original” Shed BBQ and Blues Joint in Ocean Springs.
Ubon’s is usually pretty strong competition in the MBN… Continue
Comment Wall (11 comments)
- At 9:52pm on September 4, 2012, DAVID GRAHAM said…
CONGRATS TO MALCOM AND THE KILLER HOGS ON THERE INVITATION TO THE JACK. WAY TO GO BROTHER
- At 7:21pm on August 15, 2012, DAVID GRAHAM said…
HAPPY BIRTHDAY MALCOM FROM BIG D AND THE GET-R-DONE CREW OF PAPA CECIL'S PITMASTERS
- At 1:32pm on August 5, 2012, DAVID GRAHAM said…
Malcom I needs some adv. we just pick up a new to us trailer to put our comp. equipment. on. After we finish our mod's. the deck should end up at around 30x16 ft.Your website has helped us tremendously so I value opinion.
So her is the ?'s. What equipment,should go on the trailer? And what is your opinion on the layout? Smoker in the front,rear mid.? I've ran so many scenario I have confused myself. Any help would be greatly appreciated.
Malcom I needs some adv. we just pick up a new to us trailer to put our comp. equipment. on. After we finish our mod's. the deck should end up at around 30x16 ft.Your website has helped us tremendously so I value opinion.
So her is the ?'s. What equipment,should go on the trailer? And what is your opinion on the layout? Smoker in the front,rear mid.? I've ran so many scenario I have confused myself. Any help would be greatly appreciated.
- At 8:58am on July 7, 2012, DAVID GRAHAM said…
MALCOM , GOOD MORNING AND THANK YOU FOR WHAT YOU DO !! APPLIED THE ONIONS AND CHUNKS TECHNIQUE TO OUR NEWLY RECON. BRINKMAN SNP .OMG THE FLAVOR AND AROMA IS AMAZING.WE USED VIDALIA AND APPLE FOR BUTTS AND RIBS . NEXT TIME MAYBE SOME PEACH AND HICKORY
- At 8:24pm on May 17, 2012, DAVID GRAHAM said…
GOD LUCK THIS WEEKEND BOYS. BRING HOME THE BIG ONE
- At 6:19pm on May 8, 2012, DAVID GRAHAM said…
CONGRATS BIG GUY ON THE GC // KILLERHOGS ARE SMOKIN IN TO MIM // IT CAN HAPPEN
- At 5:00pm on May 7, 2012,
Rusty Tate SMOKIN' TATERS said… THATS WHAT I'M TALKING BOUT' . GRAND CHAMPS!!!!! CONGRATS MALCOM, THAT WILL CERTAINLY GET YA MOTIVATED FOR MEMPHIS!!!!
- At 10:09pm on April 12, 2012,
Barry Spencer said… I am struggling with my brisket. I have tried it low and slow, I have tried it hot and fast loke Lang smokers does theirs. always I have failed. their is good color. good smoke ring, good taste. but it is either too dry or under cooked. Can't seem to lock it in. I have my first competition the first first weekend in May and I an scared to death. I am not as good as some but I am skilled. I have been cooking for 15-18 years. HELP!!!
- At 1:22pm on September 26, 2011,
John & Sherri Keith said… - Thanks for friending me Malcum. I'm a big fan!
- At 4:43pm on August 31, 2011,
Pork Barrel BBQ said… - How is it going buddy? Are you going to be coming to the Jack? If so, stop by and say hi!
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