Boudin & Crawfish King Cake
How To BBQ Right
by Malcom Reed
5d ago
Boudin King Cake topped with a Crawfish Cheese Dip Quick, Easy and Delicious! This is a different take on a King Cake. Your traditional King Cakes are a sweet pastry with an sweet icing. But I’m switching it up and doing a spicy, savory King Cake Recipe using Boudin Sausage and a Crawfish Cheese Dip. Then to really take it to the next level (and make it look awesome) I top it with green onions and crushed Pork Rinds! WHAT MALCOM USED IN THIS RECIPE: Malcom’s King Craw Cajun Seasoning Killer Hogs Hot Sauce Grilla Grills Silverbac Pellet Grill  Print Boudin & Crawfish King Cake ..read more
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WalMart Prime Rib
How To BBQ Right
by Malcom Reed
2M ago
WalMart Prime Rib For this recipe I picked up a nice, boneless, 5lb Prime Rib Roast from WalMart for about $66… and I turned it into something that is worthy of that Holiday Table. I seasoned it with beefy flavors, garlic and onions and then smoked it on a pellet smoker with Hickory pellets until it was medium rare (120 internal). WHAT MALCOM USED IN THIS RECIPE: Killer Hogs TX Brisket Rub Chimi Churri Original Seasoning Swine Life Prime Beef  Thermoworks DOT Red Handle 12″ Brisket Slicer  Print WalMart Prime Rib Author: Malcom Reed Print Recipe Pin Recipe Description Smo ..read more
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Mesquite Smoked Turkey
How To BBQ Right
by Malcom Reed
2M ago
Mesquite Smoked Turkey Smoked Thanksgiving Turkey Recipe – brined with sweet tea, spatchcocked, injected and seasoned with Texas flavors, then smoked over mesquite wood for a flavorful, beautiful, juicy, smoked turkey. WHAT MALCOM USED IN THIS RECIPE: Malcom’s Bird Brine Meat Bags Pitmaster Meat Scissors  Meat Church Holy Gospel Killer Hogs TX Rub Killer Hogs Hot Sauce  Thermoworks DOT Print Mesquite Smoked Turkey Author: Malcom Reed Print Recipe Pin Recipe Description Smoked Turkey Recipe using a Sweet Tea Brine, Texas Flavors and Mesquite Wood. Ingredients 12lb w ..read more
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Smoked & Fried Turkey Recipe
How To BBQ Right
by Malcom Reed
3M ago
Smoked Fried Turkey I brined this 12lb bird, then smoked it on a pellet grill until it hit around 150° internal, then I dropped it in 350° peanut oil until the breast was 165° in the breast. And as soon as it came out of the hot oil, I gave it a good shake of my cajun seasoning…. This turkey can our with a super crunchy, crispy skin on the outside and some seriously juicy and lightly smoked meat on the inside! Print Smoked & Fried Turkey Recipe Author: Malcom Reed Print Recipe Pin Recipe Description Smoked Fried Turkey – whole turkey brined and smoked with pecan wood, &nbs ..read more
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Cajun Pork Loin Sandwich
How To BBQ Right
by Malcom Reed
3M ago
Cajun Pork Loin Sandwich How I Turned a $10 Pork Loin into a $20 Cajun Pork Loin Sandwich Print Cajun Pork Loin Sandwich Author: Malcom Reed Print Recipe Pin Recipe Description Pork Loin injected with a Cajun Butter, Seasoned with King Craw Seasoning and smoked on the pellet grill. Turned into a monster, big-boy pork loin sandwich with spicy garlic pickles and a creamy creole slaw. Ingredients 1 5# pork loin roast 1/4 cup creole mustard 2 Tablespoon Malcom’s King Craw Cajun Seasoning 8oz Cajun Injection – *recipe below or use your favorite 8 Jumbo burger buns 1/2 cup Blue Plat ..read more
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Deer Backstrap Tacos
How To BBQ Right
by Malcom Reed
4M ago
Backstrap Tacos Venison Tacos – Deer Backstrap seasoned with Mexican Seasonings and smoked until medium rare. Then the venison backstop is sliced and served as deer tacos on a tortilla with fajita vegetables and a Gringo Green Sauce. WHAT MALCOM USED IN THIS RECIPE: Malcom’s Grande Gringo Seasoning Killer Hogs AP Seasoning Black Nitrile Gloves White “Hand Saver” Gloves  Print Backstrap Tacos Author: Malcom Reed Print Recipe Pin Recipe Description Backstrap Tacos Recipe – Deer (Venison) Backstrap seasoned with Mexican Seasonings and smoked until medium rare. Then served on a to ..read more
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Dirty Bird Chicken Bites
How To BBQ Right
by Malcom Reed
5M ago
Dirty Bird Chicken Bites Bacon-Wrapped Chicken stuffed with a Hot Dill Pickle – Charcoal Grilled – and Served with a Sweet and Spicy “Dirty Dip” Sauce WHAT MALCOM USED IN THIS RECIPE: Killer Hogs Hot Sauce  Killer Hogs Hot Rub  Killer Hogs Hot Dill Pickles  Royal Oak Tumbleweeds Green Thermoworks Thermapen Print Dirty Bird Chicken Bites Author: Malcom Reed Print Recipe Pin Recipe Description Chunks of chicken breas – cut into big, bite-sized pieces – wrapped with bacon and a spicy pickle. Seasoned with Hot Sauce and Hot BBQ Rub, then grilled over charcoal until the ..read more
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Fried Catfish
How To BBQ Right
by Malcom Reed
6M ago
Fried Catfish Mississippi pond raised Catfish Filets – fried Southern Style with a thin, crispy fish breading. Print Fried Catfish Author: Malcom Reed Print Recipe Pin Recipe Description Catfish filets, fried with a thin and crispy batter, for a traditional Southern-Style Fried Catfish. Ingredients 8–10 catfish filets 1/4 cup Killer Hogs AP Seasoning 1/4 cup Malcom’s King Craw Cajun Seasoning 2 cups Cornmeal Instructions Split catfish filets in half lengthwise and pat dry with paper towel. Place filets on wire rack. Season fillets lightly with AP and King Craw on both si ..read more
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Firecracker Pork Belly Bites
How To BBQ Right
by Malcom Reed
7M ago
Firecracker Pork Belly Bites Pork belly cut into bites, smoked with a psicy seasoning and glazed with a sweet and spicy firecracker sauce. Print Firecracker Pork Belly Bites Author: Malcom Reed Print Recipe Pin Recipe Description Pork Belly Burnt Ends smoked with a sweet and spicy Firecracker Sauce Ingredients 1 pork belly 1/4 cup yellow mustard 1/4 cup Killer Hogs Hot Rub 1 cup brown sugar 1/4 cup honey 1/4 cup Killer Hogs Hot Sauce 1 Tablespoon Frank’s Red Hot Seasoning Firecracker Glaze: 1/2 cup brown sugar 1/2 cup Killer Hogs Hot Sauce 1 Tablespoon apple cider vinegar 1 ..read more
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Smoked Beef Tenderloin
How To BBQ Right
by Malcom Reed
8M ago
Smoked Beef Tenderloin on Pellet Grill Smoking a beef tenderloin this way gives new meaning to “steak dinner”. When I was thinking about what meal I’d want for Father’s Day this year… I just wasn’t feeling ribeye… But I was feeling a perfectly smoked Beef Tenderloin, cut into filet-sized pieces, and served with some Beefy Smoked Mushrooms. WHAT MALCOM USED IN THIS RECIPE: Killer Hogs AP Seasoning Traeger Blackened Saskatchewan Rub Kitchen Accomplice Beef Broth Concentrate Thermoworks DOT  12” Red Handle Slicer Knife  Print Smoked Beef Tenderloin Author: Malcom Reed Print Re ..read more
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