51 min listen
The Co-Packing Process, Mississippi White Sauce & Southern Fried Fish
FromHowToBBQRight
ratings:
Length:
64 minutes
Released:
Apr 8, 2022
Format:
Podcast episode
Description
On today’s episode of the HowToBBQRight Podcast, Memphis In May is moving to Midtown this year (00:47), and there’s a new Outlaw Pit on Malcom’s wishlist (02:58). The latest and greatest Killer Hogs BBQ Sauce is now on the shelves (07:47), which formulates the age-old question about Mayonnaise shelf life (11:36). Malcom walks me through the process of bottling sauces and rubs (14:38), from finding a Co-Packer, to translating your recipe (18:41) and finally getting the new product on store shelves (28:34). We had a Fish Fry this weekend (31:18), with some easy and delicious Hush Puppies (35:02). Malcom insists he is still the Catfish KING (42:26). He’s perfected his crispy wings on the Pellet Grill (44:07). Walmart is now OFFICIALLY the place to buy steaks (50:22). Is it possible to hold a turkey, post-cook, for TWO days (53:33)? Malcom’s planning a BIG weekend in New Orleans (57:45).
Released:
Apr 8, 2022
Format:
Podcast episode
Titles in the series (100)
Malcom Reed's HowToBBQRight Podcast Episode 6: Talking barbecue, grilling and all things delicious by HowToBBQRight