The BEST Burgers: Smoked, Grilled or Flat Top Griddled?

11/03/23 • 59 min

Today on the HowToBBQRight Podcast, Malcom and I went to Oxford to see the Rebels play (00:40). Malcom wants to know how old is “too old” to trick-or-treat (03:40), and we had another cold weather chili weekend (04:48). Malcom and Mark are cooking up another basics video for YouTube (06:30). I want Malcom to spill the beans about that Brat Burger (08:30)... THIS is why you don’t want to overwork your burger meat (16:59). This is the BEST tip to making burger patties (21:25). Malcom can be a little extra in the grocery store (25:05)... What is the BEST CHEESE for cheeseburgers (28:03)? What are the differences between grilled, smoked, and flat-topped burgers (30:22)? Should you be glazing your burgers (31:40)? What are slug burgers (33:33)? This Texas BBQ Festival is where it’s at (37:49). We discuss and answer community questions about party coolers, resting meat, and more (39:42)! This is the best cooler used for resting meats (40:13). How long can you rest a brisket for (43:06)? Should you separate the point from the flat when smoking a brisket (45:43)? What competition tricks can you use for catering large events (47:42)? This was the BEST BBQ Sandwich, ever (56:00). This is what’s coming up at HowToBBQRight HQ (57:49).

Previous Episode

Tips and Tricks for Smoking Ribs & Competition Lifestyle feat. Swine Life BBQ

Today on the HowToBBQRight Podcast, Malcom and I bring on Mark from Swine Life BBQ to talk rib magic (00:24)! We discuss our series, “Basics to...” and our upcoming videos (01:31). Malcom and I went to Royal Oak HQ for their invitational (02:35). Everyone else was showcasing meats... Malcom was showcasing Bullfrog (04:22). How has Mark been doing in competition cooking (07:20)? What should you look for when buying ribs from the store (16:07)? Let’s debate spare ribs vs. baby back ribs (19:18). You have to adapt recipes depending on what you’re smoking on (21:26). What are the BIGGEST differences between fresh versus frozen ribs (24:00)? The 3-2-1 Rib method is outdated (29:43)... There is such a thing as TOO MUCH smoke (32:06). Mark does not use binders on ribs (35:20). Seasoning is a wonderful asset in the cooking world (38:22)... What is the perfect ratio of meat on the pit (40:40)? How would Malcom and Mark cook their perfect ribs (44:40)? Is texture an important factor to ribs (53:18)? Mark gives his final thoughts and major tips on cooking ribs (57:41). Check us out on our H2Q community and upcoming videos (1:03:24)!

Next Episode

Thanksgiving Turkeys: Thawing, Brining, Smoking & More!

In this week’s HowToBBQRight Podcast, it’s almost TURKEY TIME, y’all (00:26)! We’re dropping some Thanksgiving Care Packages over on the 'Let's Get to Cookin’ community (08:00)! When should you start buying your turkeys for Thanksgiving (08:40)? What’s the best brand of turkey to buy (12:50)? The turkey may be the face of Thanksgiving, but the SIDES are where it’s at (17:57)! Which is better: Stuffing or Dressing (21:05)? How many days do you need to thaw out your turkey (26:34)? I pick Malcom’s brain about the do’s and don’ts of brining a turkey (30:31). When and what should you inject your bird with this year (35:39)? Is it okay to stuff AND smoke a turkey (43:54)? How long should your turkey be left in the pit (49:54)? How long can you hold a turkey for, after you cook it (51:23)? Can you dry brine a turkey (54:54)? Finally, we close out with Malcom’s final tips for you to make the BEST Thanksgiving turkey you can this holiday season (59:36)!

If you like this episode you’ll love

HowToBBQRight

Perfect Pour Craft Beer Podcast

Tap the Craft Podcast - Craft Beer Education

Animation Is Hard

Etsy Conversations Podcast

Episode Comments

Generate a badge

Get a badge for your website that links back to this episode

Select type & size

Copy