Mar 8, 2019
On this week’s HowToBBQRight Podcast, we talk to Mark Williams from Swine Life BBQ (1:10) and he talks about what he’s been cooking lately. (8:55). Malcom talks about making a video on getting Crispy Grilled Chicken Skin (6:40) and the Backyard Competition we judged last weekend (10:45). Then we talk about the best BBQ Food Truck we’ve found this side of the Mississippi, Big Bad Wolf Truck in Tupleo, MS (13:45) and how Mark reverse-seared a Tri-Tip using the Beefer (14:20). Then Malcom explains how he cooked a flat iron on the pellet smoker for our Wednesday night dinner (26:00) and Mark and Malcom disagree over Sous Vide (29:40). Mark talks about Grilla Grills (37:02) and which type of pellets he runs in his grill (39:30). Next we talk about our plan for Memphis In May (41:15) and how Mark cooked a Mexican-style pork butt for his housewarming taco bar (45:30). And we also talk about Malcom’s guest spot on the BBQ Central Show (3:08) and what we have planned for next week (53:50).