On today’s episode of the HowtoBBQRight Podcast, we remind everyone what to do to attend a VIP class with Malcom (00:27).  The First Annual HowtoBBQRight Weiner Fest is approaching fast (01:57), and one of our very own will be competing to see who can devour the most hot dogs (03:09). Malcom won’t let me put out mayonnaise as a condiment at Weiner Fest (08:54), and he reminds me about our grilling demo at The Shop for Father’s Day (10:15). Memphis in May tried to take our trophy away from us (10:51). Malcom tells me about cooking Honey Chipotle Ribs on his Weber Kettle (14:32), and he explains his method for long cooks on the Kettle (16:27). The community wants to know why there was no membrane removal step in the most recent video (16:58), and I appreciate the old-fashioned crispiness that the membrane provides (18:10). Malcom explains the dos and don’ts of a wet-brined rib (19:13). He explains proper technique for sweating seasoning into ribs (25:15), and he tells me where in the world he got the hinge for the Weber Kettle (31:00). TikTok Tyler has us all crying about rolling out Jolene for Weiner Fest (36:12), and Malcom explains why your grates are too hot when your ribs are burning (36:55). Malcom laughs about a comment made about his shirt staying so clean (41:38), and we have some delicious new recipes for TikTok onboard (44:24). Malcom spills the beans about the origins of the ‘Malcom Bomb’ (49:55), and he goes on to tell us why he gets to relive his glory days starting next week (53:28). Malcom wraps it all up by letting us know what he has on the docket for near-future recipes (54:37).