This week on the HowToBBQRight Podcast, we're back for a brand-new season after a long break (00:14)! With an absolutely crazy amount of snow expected this weekend, the conversation starts off cold and wild (05:09). Malcom shares his personal favorite gumbo recipe and what makes it a must-try (09:57). We break down what might be the absolute worst potato salad recipe we've ever seen (15:37). Ever wondered if you should finish a pork butt in the oven? We tackle that BBQ debate head-on (17:42). Duck is a mighty fine dish, but most people don't really know the best way to cook it—until now (22:04). We also recap some killer eats from New Year's celebrations (29:17). Competition BBQ is seeing a huge resurgence this year, and we dive into what's driving it (35:12). Finally, we've cooked plenty of wild game around the H2Q office, but trying bear meat was a first for us (41:44).

This week on the HowToBBQRight Podcast, we can't believe Season 8 is already over (00:14). While out on a hunting trip, Malcom discovered some killer food in Canton, Mississippi (01:23). I've been baking nonstop this year, and I'm on a serious roll (05:14). Fantasy football has come down to the wire around the office lately (08:14). If you're shopping for Christmas gifts for a pitmaster, we break down exactly what you should be looking for (11:17), along with the absolute worst Christmas gifts we've ever received (15:45). Malcom shares his no-nonsense pitmaster gift guide (18:06), though gift wrapping is definitely not his strong suit (26:12). If you've got GrillGrates and want to add a nonstick layer, here's how to do it right (31:48). You can't go wrong with classic cast iron as a gift (34:58). We also discuss what the perfect main dish for Christmas dinner should be (41:54) and what Christmas will look like this year at the Reed household (51:04). Looking to make pork belly sliders for the holidays? We've got a quick and easy recipe (55:11). Plus, we answer listener questions: can you smoke a tenderloin and re-sear it later (59:12), are there any non-sweet glazes for ham (1:00:58), and can you dry brine a beef tenderloin overnight (1:03:01)?

On this week of the HowToBBQRight Podcast, we kick things off and set the tone for a food-filled holiday conversation (00:00). I'm finally coming around to the Christmas spirit (01:09)... We debate whether Christmas is really Malcom Reed's favorite holiday or if another one still holds the top spot (06:45). The conversation turns to wild game as we discuss how we've been using Malcom's elk meat and the different ways it's been showing up on our table (08:01). Holiday appetizer talk heats up as we talk about whether spinach dip should be served hot or cold at Christmas parties (12:30). We compare classic tailgating foods to traditional Christmas foods and decide where the line really is between the two (15:51). Sports news sneaks in with a discussion about Ole Miss's head coach leaving and what that means to Malcom (17:30). I think that Blue Plate deserves their very own Mayo Bowl, and why it just makes sense (18:12). Things get fun when we break down the BEST Christmas appetizers according to ChatGPT and see how they stack up to real-life favorites (20:56). A surprisingly heated debate follows over whether deviled eggs belong at the dinner table or are strictly party food (24:00). Malcom confesses to stealing a top-secret monkey bread recipe that's perfect for the holidays (31:32). We share our favorite Christmas desserts and what absolutely has to be on the table every year (33:05). Malcom thinks butter boards are "fat boy food", and here's why (35:40). We reveal the BEST place to get smoked sausage and what makes it stand out from the rest (38:50). Malcom walks through his guide to making homemade summer sausage and why it's worth doing yourself (41:00). I share a simple but genius hack I learned to keep your limes fresh forever (47:29). Hosting challenges come up as we explain how to host a vegetarian at Christmas without making it awkward or stressful (49:39). We talk about turning uncured ham into pulled pork and why you may just want to go with a pork butt instead (51:45). A member of the community made Touchdown Taters but made them breakfast-ready (53:47). We break down the best way to monitor meat and debate wired versus wireless thermometers for BBQ and holiday cooks alike (57:51). The Pick'em League update gives a rundown of where things stand and who's bragging this week (1:01:31). We highlight the Let's Get to Cookin' Community Giveaway Week 3 and how listeners can get involved (1:04:40). We wrap everything up and close out the episode with a classic HowToBBQRight sendoff (1:07:46).