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PitCast Episode 182 - "The Malcom Reed Interview, Part I" - November 7, 2019

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  • BBQCentralShow
    Greg Rempe
    • Jul 2014
    • 365

    PitCast Episode 182 - "The Malcom Reed Interview, Part I" - November 7, 2019

    Say hello to one of the newest member of the Pitmaster Club Forum, This is a special 2 part series...this week we do the deep dive on Malcom...NEXT week he answers all of your question...YES, all of them!! Keep an eye out for Malcom as he pops in and out here in the Pitmaster Club too...he's very busy answering a TON of emails already but you just might see him here too!!


  • Nate
    Charter Member
    • Apr 2015
    • 3763
    • Quarantined
    • INFO
      ~Known as: Nate
      ~Location: Cornfield in Southwestern Indiana
      ~Credit Manager for an Agriculture Coop.


      SMOKERS & GRILLS
      ~Grilla Original Grilla
      ~Char-Broil Commercial Tru-Infrared Gas Grill
      ~Pit Barrel Cooker
      ~Brinkmann Trailmaster Vertical Offset Smoker
      ~Weber Kettle 22.5" Original
      ~Weber Q1000


      THERMOMETERS
      ~Thermoworks Thermapen MX4
      ~Thermoworks Thermapen
      ~Thermoworks ThermoPop
      ~Thermoworks ChefAlarm TX-1100-XX (Orange and black)
      ~Thermoworks DOT TX-1200-XX (Black)
      ~Thermoworks IR-Gun-S Industrial Infrared Thermometer
      ~Maverick ET-733
      ~Maverick XR-50


      ACCESSORIES
      ~Stanley T-Stak mobile tool box for BBQ Supplies
      ~Slow 'n' Sear
      ~Drip 'n' Griddle
      ~Weber Rapid Fire Chimney Starter
      ~Pro-Series Probes for Thermoworks
      ~Humphrey's Rib Spatula


      DRINKS
      ~Sweet Tea
      ~Bourbon
      ~Craft Beers or whatever is in your fridge

    #2
    Oh yeah and I also have a.... oh and I just remembered I have a..... lol... love it! Plus my guess is he is lucky enough to make them tax deductions!

    Can't wait to hear next week's part 2.

    Comment

    • HawkerXP
      Club Member
      • Jul 2016
      • 4393
      • Northern Virginia
      • 3 Weber kettles, and a PBC
        Thermopop
        Dot w two probes
        Slo n Sear
        Cold beer

      #3
      Thanks!

      Comment

      • Dewesq55
        Founding Member
        • Jul 2014
        • 1432
        • The Poconos, NEPA
        • Smoker:
          Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
          Masterbuilt 40.2" 1200W Electric Smoker
          Masterbuilt ThermoTemp XL Vertical Propane Smoker

          Gas Grill:
          BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

          Thermometer:​​​​​​
          Fireboard with Drive cable and 20 CFM fan
          ThermoWorks Mini Instant Read
          Lavaworks Thermowand Instant Read
          2 Maverick 733
          ThermoWorks IR-GUN-S Industrial Infrared Thermometer
          ThermoWorks ThermaPen Mk4 x 2
          Govee Bluetooth Thermometer

          Miscellaneous:
          Anova Sous Vide Immersion Circulator - 1st generation
          Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

          Favorite Beer:
          Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

          Favorite Spirit:
          Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions

          Favorite Wine:
          Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

          Favorite Meat(s):
          Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
          Chicken - Mainly the dark meat and wings
          Beef Ribeye steak

          Favorite Cuisine to Cook:
          Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

          Favorite Cuisine to Eat:
          Indian, followed closely by BBQ.

          Disqus ID:
          David E. Waterbury

        #4
        I enjoyed that immensely. Can't hardly wait for Part 2. Thanks BBQCentralShow

        Comment

        • Troutman
          Club Member
          • Aug 2017
          • 6662
          • Republic of Texallence

          • OUTDOOR COOKERS
            22" Weber Kettle - Red Premium Limited Edition
            6 Burner Weber Summit Gasser
            22" and 18" Weber WSM Smoker
            18” Jumbo Joe
            36" double door Lyfe Tyme offset stick burner (SOLD !)
            Pitts & Spitts Pellet Pro 2436
            BBQ ACCESSORIES
            Classic Thermopen
            Thermoworks SMOKE
            Fireboard Pro with Pit Viper fan
            Grill Grates
            SNS for the 22" Weber kettle
            A-MAZE-N Smoker 12" Tube & Tray
            Weber stainless veggie basket
            Weber stainless fish basket
            Weber stainless rib rack
            Phat Mat cooking mats
            Barbestar BBQ Cooking Gloves
            WOOD & PELLET PREFERENCES
            For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
            For Chicken & other fowl = competition blend, cherry/oak/hickory
            For Turkey = 100% hickory or competition blend
            For Pork Shoulder = mesquite, oak or hickory
            For Pork Chops or Ribs = 100% applewood
            SOUS VIDE
            Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
            INDOOR COOKWARE
            Generic Calphalon non-stick cookware set of pots and pans
            12" & 14" All-Clad Stainless skillets
            Cast Iron 12" skillet by Victoria
            La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
            La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
            Old Revere Wear Copper & Stainless Pots (handed down)

            JA Henckels 15 piece Stainless Knife Set
            Victorinox 12" Fibrox Pro Slicing Knive
            Victorinox 6" Curved Boning Knife
            Set of Dalstrong Japanese Steak Knives

          #5
          Thanks for doing this interview Greg. I've listened to Malcom and his wife's podcast since the beginning and followed his recipe themes for several years, even going back to his earlier YouTube videos. I still hunt and search for his recipes, they've been of great inspiration to my barbecuing. Glad he's decided to be a contributor to this site, makes this ever growing community even more relevant in the bbq world.

          Comment

          • ofelles
            Club Member
            • Jun 2018
            • 1211
            • Brentwood CA
            • Yoder YS640 on Comp cart
              Klose 20x42 Charcoal Grill
              LSG Insulated Cabinet (coming in April)
              Jumbo Joe
              VacMaster Pro 380 sealer
              FireBoard and Fan
              Thermoworks Signal
              Thermoworks Dot
              Thermopen Mk4

            #6
            Thanks Greg. Looking forward to the next part 2 and learning more about him.

            Comment

            • Donw
              Club Member
              • Jul 2017
              • 2303

              #7
              I really enjoyed this. I wish my BBQ skills matched your interviewing skills. Really well done.

              Comment

              • backyardbubba
                Club Member
                • Aug 2015
                • 4
                • Montgomery, Texas (Lake Conroe)

                #8
                Great interview. Looking forward to the many great things that will grow out of the Meathead-Malcom relationship.

                Comment


                • Polarbear777
                  Polarbear777 commented
                  Editing a comment
                  Smoked M&Ms?
              • Dan Deter
                Club Member
                • Jun 2018
                • 314
                • Raleigh, NC
                • Weber Summit S-670
                  Thermapen Mk 4

                #9
                "I can't get rid of Joelene...that's crazy talk!"

                Comment

                • FireMan
                  Charter Member
                  • Jul 2015
                  • 6866
                  • Bottom of Winnebago

                  #10
                  Sounds like a down to earth BBQin regular guy. Cool! Next week oughta be interesting.
                  Especially if’n he deals with the Wibs Controversy.
                  Last edited by FireMan; November 8th, 2019, 09:20 PM.

                  Comment

                  • Superchief05
                    Club Member
                    • Apr 2018
                    • 26

                    #11
                    Great interview, Greg, I enjoy both Amazing Ribs and How to BBQ right, so I am looking forward to the future. I am glad Malcom is as down to earth as he seems on his videos

                    Comment

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                    Meat-Up in Memphis 2020

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