About Malcolm

For over a decade now Malcom Reed has been competing in barbecue competitions... and it didn't take long for this hobby to develop into a full-blown addiction. After being inspired by the comradery and brotherhood of the sport, Malcom developed HowToBBQRight.com, a website devoted to sharing BBQ techniques and promoting the Competition BBQ Lifestyle. Through his cooking team, The Killer Hogs, and his barbecue business, Malcom is a constant student of 'Que... and his goal is to and his goal is to share his knowledge and passion with everyone. 

Competition-Style BBQ Sauce Recipe

This is my recipe for my sweet and spicy barbecue sauce that I use at competition bbq cooks. Plus, it makes a great base to start your own BBQ sauce. You can make this BBQ sauce recipe and then add a few more ingredients to make it your own, or you can use it as-is (that’s what I do)! Ingredients: 16 oz Tomato Sauce 16 oz Ketchup 12 oz Chili Sauce 1 cup Apple Cider Vinegar 1 cup Brown Sugar 1 cup Corn Syrup 1/2 cup Honey 1 TBS Worcestershire Sauce 1 TBS Soy Sauce 1/2 cup Dry Rub 1 TBS Hot …

Caribbean Style Hot Wings

If you’re looking for a way to spice up your average chicken wing, I have a great recipe that I want to share with you.  This is my take on a Caribbean Style hot wing cooked over charcoal.  There’s nothing wrong with deep fried hot wings but the flavor that the grill gives these wings is much better, and it’s a little healthier for you too! I start with 4lbs of frozen wings that you can find at any supermarket.  Look for the bag that contains both 1st and 2nd wing sections.  You can also buy whole wings and cut …

Grilled Lamb Loin Chops

When I think of lamb, fresh herbs and garlic come to mind, and that’s the ingredients I’m going to use for this dish.  Herbs like Rosemary, Thyme, Oregano compliment the natural flavor of lamb, and  I’m using them in a marinade for the loin chops. Here’s the recipe for the marinade: ½ cup Olive Oil Juice of 2 large Lemons Zest of 2 large Lemons (heaping Tablespoon) 4-5 cloves of fresh garlic chopped 1 Tablespoon Fresh Rosemary finely chopped 1 Tablespoon Fresh Oregano finely chopped 1 Tablespoon Fresh Thyme finely chopped Pour the lemon juice in a mixing bowl and …

Korean Style Short Ribs

You can find these beef short ribs at your local grocery store for around $3 per lb. They’re cut about 1/4” thick from the chuck flanken area of the beef rib which makes them perfect for quick grilling.  You’ll want to give the short ribs a good rinse under cool water when you take them out of the package.  I found that there are tiny bits of bone shard left on the meat from the butcher process.  Rinse this away and you won’t have to worry about biting down on any hard bits of bone after it’s cooked.  Be sure …

St. Patty’s Day Corn Beef and Cabbage

Corn Beef & Cabbage is a traditional meal served on St. Partick’s Day in the U.S.  This year I’m adding my spin to this delicious dish and preparing it on the smoker.  Corn Beef actually doesn’t have anything to do with “corn”. The term comes from the type of salt used in the brining process.  These salt grains are as big as a piece of corn hence the name “corned beef”.  Brisket is the typical cut of beef used for this method.  It can be either the flat or point end.  I choose the flat portion because it’s more uniform …

Stadium-Style Sausages

Ingredients 12  Bratwurst or Italian Sausages 2  Sweet Yellow Onions 2  Green Bell Peppers 24oz Beer 12 Brat Buns or Hard Rolls Directions Arrange sausages in a half-size aluminum pan. Quarter 1 of the onions and place in the pan.  Pour beer over the sausages and place on Med. Hot grill.  Simmer brats for 30min but don’t let it come to a boil.  Reduce heat if necessary. While the sausages are simmering, slice the green pepper and remaining onion into thin strips.  Season lightly with salt, black pepper, and garlic powder.  In a separate pan melt 2 TBS butter on …

Superbowl Nacho Recipe

Ingredients: 3lbs  Pulled Pork 1lb  Processed Cheese (Velvetta brand) 12oz can Rotel (tomatoes and green chilies) 8oz  cream cheese 1lb Hot breakfast sausage 18oz BBQ Sauce 4oz BBQ Dry Rub 1 jar sliced jalapenos 1 bag of Tortilla Chips Directions: Brown the sausage over medium heat and drain fat. Cut the Velvetta and cream cheese into small cubes and place in a crockpot.  Add the Rotel tomatoes, hot sausage and stir to combine.  Cover and set temperature on high for 1 hour.  Stir the cheese mixture often and once it has melted move the setting to warm. Arrange Tortilla chips …

Grilled Jalapeno Poppers

Grilled Jalapeno Poppers Ingredients: 2   12oz Sirloin Steaks cut into bite size chunks 1 dozen whole jalapeno peppers 1lb thin sliced bacon 8oz cream cheese 4oz Worcestershire Sauce 4oz Italian Dressing 2oz Soy Sauce 3 TBS BBQ dry rub Directions: Season the Sirloin chunks with Salt, Pepper, and Granulated Garlic on both sides; then place in a gallon size zip top storage bag. Next pour in Worcestershire, Soy Sauce, and Italian Dressing. Move the pieces of steak around so that everything is covered, and place the bag in the refrigerator for 1-2 hours. While the meat is marinating, split the …

Bone-In Pork Loin

Bone-In Pork Loin Recipe If you want to impress your Holiday guests this season, do I have a recipe for you!  This is my sure-fire pork loin recipe, and it is guaranteed to be the talk of the dinner table.  What makes it unique is that it’s a Bone-In pork loin. Everyone knows that cooking meat on the bone gives it a ton of flavor and the presentation of this roast will make your mouth water. This time of year you can find bone-in pork loin roast at your local grocery store. They typically come in 7-8 bone center cut …

Cold Smoke Cheese

It’s fairly easy to prepare smoked cheese at home, but there’s a few things you need to know. The first thing is Cold Smoking.  It’s basically producing good, clean smoke with little or no heat.  The last thing you want it the temperature high enough to melt the cheese. To produce just the right amount of cool smoke, it doesn’t take many coals.  I start with 6 coals arranged in a small pile. To make it easy I place the coals in a charcoal chimney or tin can for cold smoking.  Since you don’t need a large fire only one …

BBQ Bologna

Don’t let the name fool you. Some people are a little hesitant to try this stuff, but I promise you it’s a real crowd please and not just in the South! BBQ Bologna is probably the easiest meat you can possibly cook on a smoker.  This recipe is done with a smaller chunk of bologna versus the traditional “whole stick” that we do at events.  It’s scaled down, so that anyone at home can easily throw a chunk on the pit. There’s really no wrong way to make BBQ bologna.  I like to score the outside in a diamond shape …

Jerk Chicken

If you’ve never had Jerk Chicken, it’s a sweet and spicy Caribbean chicken dish that is popular in Jamaica. I spent a week in Negril a few years back and I couldn’t get enough of it. It’s gooood. Don’t let the heat fool you in this dish, even though it’s considerably spicy, the sweet flavors balance out the heat. What makes traditional jerk chicken unique is the spices used in the marinade. You don’t season your chicken any other way before grilling; just letting it soak up the flavor. The marinade is a combination of pimento berries – what we …

Malcom’s St. Louis Spare Ribs

St. Louis Spare Ribs The St. Louis cut ribs are simply spare ribs with the brisket bone removed.  They come from the belly section of the hog, so they contain a little more fat than loin ribs… but everyone knows that fat = flavor.  You can buy the entire slab of spare ribs and trim it into St. Louis cut ribs at home, but you can also find them pre-trimmed at most grocery stores. Once out of the package there’s a little work that needs to be done.  Flip the ribs over and trim off the flap of meat right …

Pig Candy aka Candied Bacon

There’s not many ways to improve a piece of delicious bacon, but I know one way that is sure fire every time.  I’m talking about Pig Candy.  Pig candy is basically sugar coated bacon cooked on a smoker.  It’s a simple technique that is guaranteed to drive your friends and family bacon-crazy. Here’s all you need: 3lb of Thick Sliced Smoked Bacon (Wright brand is what I use) ½ Cup Brown Sugar ¼ Cup Bbq Rub (The BBQ Rub. of course) ½ tea Cayenne Pepper I use a cookie sheet and a full size cooling rack to make clean up …

Grilling Flat Iron Steaks

The flat iron steak comes from the shoulder area of the cow. It’s the meat from the top blade roast inside the curve of the blade bone. You may see it called “top blade steak”, “patio steak”, or simply “top blade roast”. The flat iron is a tender cut of beef, and it cooks very evenly due to its flat, uniform shape. That’s where the name “flat iron” comes from…it looks like an old timey iron. The method for cooking this cut of beef is pretty simple: Apply a generous coating of salt, black pepper, and garlic. The base layer …

Smoked Pork Belly

For a while now, I’ve wanted to do a pork belly on my backyard smoker. The only time I get true bacon is off a whole hog, and I wanted to duplicate that “whole hog” style bacon on a smaller scale – something anyone can do. So I went and bought myself a case of pork bellies earlier this week. I had 5 bellies total, so I have some homemade, cured bacon in the works – and I’m going to share that too. But today it’s all about uncured, slow-smoked, melt-in-your-mouth goodness that is pork belly. The pork belly I …

Memorial Day Cookin’

Porter House Steak The Porter House is a man’s steak if there ever was one. It’s basically two steaks in one the NY Strip on one side of the bone and the filet on the other.  The bone gives both cuts tremendous flavor and when cooked just right, you won’t find a better steak.  That’s why the Porter House demands the most money on restaurant menus. I like them about 1 ½” thick which weighs in around a whopping 24oz.  For you light weights you may want to stick to a petit filet or small ribeye but if you’re serious …