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It’s all about Barbecue…

I’m Malcom Reed and these are my recipes, videos, techniques and tips for grilling and smoking mouth-watering ‘que.

Click on any image below and get the full recipe

About Malcom Reed

I am a professional BBQ’er. I’ve cooked the competition barbecue circuit since 2001 with my team, Killer Hogs… and we’re still going strong. Along with my brother, Waylon Reed, we cook over 20 professional barbecue contests a year.

Killer Hogs BBQ Team
With my wife Rachelle I run this website, my YouTube Channel, our BBQ Shop and Barbecue Live Classes. We work hard and don’t get much time off, but we love what we do.

I have a passion for barbecue and cooking really good food. I’ve been a student of barbecue all my life and I always want to learn more. And I like to share my recipes too… that’s how this whole thing all got started.

So jump right in and check out some of the recipes and the videos here at HowToBBQRight.

Plus you’ll also find smoking and grilling tips, articles on meat selection and butchers, even advice on buying smokers. I try to cover it all… and I put out new recipes and videos every week. You might as well just go ahead and bookmark us.

If you need to reach HowToBBQRight, reach out and get in touch below

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Sign-up for my HowToBBQRight Newsletter

Twice a month I send out my BBQ recipe newsletter. I put a lot of work into my newsletters, and I’m proud of them. So if you like it, send one to a friend. When you sign-up, I will immediately send you the rib method I use in BBQ competitions – and in my own backyard. And I can guarantee you that I will not sell your information or send you anything aside from my BBQ newsletter every other week.

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whole hog smoker

You can’t talk about BBQ without talking about smoke

Ever had BBQ that tastes bitter? Or looks way too dark?

One big mistake when BBQing is to add smoke through the entire cooking process. If you add too much smoke, you’re not going to get the best ‘que possible.

It’s easy to avoid this; you just have to understand how the meat takes on that smoky flavor…

When you first place a cut of meat on a hot grill, the “pores” of the meat are essentially open. But when the surface of your meat reaches a specific temperature – around 145 internal – it begins to brown (and those pores start to close). This is called the Maillard reaction (or the browning reaction). This is what gives you the brown color on the outside, this is what creates your bark and this reaction gives you a LOT of flavor.

If you threw a steak on a hot grill, you would have this reaction almost instantly… but when you smoking low n’ slow it takes a while and gives you a chance to add a rich, smoky flavor to the meat.

smoking butts and brisket

Once the browning process occurs, you can’t get anymore smoke into the meat – that part of the cooking process is over. I don’t care who you are; it’s just not going to happen. All you can do now is add smoke to your bark… and too much smoke on your bark is going to give your BBQ a very bitter taste and a black color.

A lot of people will taste badly cooked BBQ and think that they can taste lighter fluid… but really it’s just the bitterness they taste caused from too much smoke.

For the perfect smoked flavor, you smoke meat from the time it goes on the grill until the internal temperature reaches 145F. Then just remove the wood – or let it finish burning – and continue to breakdown and cook the meat with a clean-burning charcoal.

This is how you get the maximum amount of smoke flavor inside our meat without making any part bitter.

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Carolina Style Pulled Pork Sandwiches

Korean Style Spare Ribs

Firecracker Grilled Chicken

Grilled Filet Mignon on the Big Green Egg

Memphis Style Rib Recipe

Kansas City Spare Ribs

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Contact Malcom
Welcome to HowToBBQRight

I'm Malcom Reed and these are my methods and techniques for mouth-watering, slow-smoked BBQ. Recipes, videos, detailed procedures and BBQ tips.

To me, it's all about Barbecue... I love creating, cooking and sharing my recipes.

I have a lot of smoking, grilling and cooking recipes on this website and my HowToBBQRight YouTube Channel. Check 'em out.

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Twice a month I send out a BBQ Newsletter with all my latest recipes. Enter your name and email address below and I'll start sending you one too.
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Snake River Farms Wagyu Brisket
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