I’ve purchased an assortment of his sauces and rubs twice now. They are absolutely worth it. 🤤 I only wish he offered larger jars, and whole/spear cut varieties, of “The Big Dill.” They are very good!
I bought his sample pack with sauces and rubs. That vinegar sauce is good enough to drink. With they’d sell it by the gallon instead of a little 16oz bottle
In Germany Subway stopped selling the Meatball Sub 10y ago. It was by far the best Sub you could buy. I just bought myself a smoker and all of a sudden yt recommended your video - awesome. Thanks for your recipe.
2:04 - "These are hearty, MAN-SIZED meatballs!" I love it! Malcom not only makes the best BBQ on the planet, he also finds new ways to describe the deliciousness every time :-)
I went down to mississippi to visit my dad and nonstop fish for 2 weeks but the 1 thing I wanted 2 make him was Malcom's fully loaded potatos with pork on top and the fact that my dad who has around 50 yrs of smoking under his belt had The BBQ Sauce and defaulted to howtoobbqright for the recipe put such a smile on my face, it almost made me shed a tear.
Just bought the ingredients!! Plus I’ve already got his seasonings!! So I’m gonna put my life jacket on and jump into this incredible looking San wich’!!!
I’ve been making these for years. Actually made some last weekend for a bunch of people. I do Italian subs though not BBQ, but smoked meatballs are great.
I tried the bacon wrap BBQ meatballs he did before and holy crap they were awesome and huge hit at my house. wanna give these a try now. the killer hogs rub is one of my new favorites so I definitely wanna try the new BBQ sauce. Thanks Malcom for giving me ideas to try on my weekends off!!!
Malcolm, been following you for some time now. Love your products, and the BBQ lessons and ideas you provide. Keep teaching, your love and passion for great BBQ is encouraging. This recipe is awesome very flavourful. Thanks to both you and your wife
Been watching your videos for a couple of years now and have made over a dozen of your recipes. They have been spot on and so easy to make. Hands down, you are the best BBQ channel on RU-vid. You are da man Malcom. Many thanks!!!
First off I'd like to apologize to Malcolm. I haven't stopped by your channel in quite a while now. And today when these delicious looking meatball sub popped up on my feed...I had to click on it. And now I see you have your own Tshirt made, your own seasoning, cooking paper, brother congratulations on all your success. Man I'd sure love to be invited to your next cookout haha 😄 Take care , much love all the way from Southern California ✌
That would be awesome if I could find his excellent products locally here in Northern California. On the bright side, I’m glad to buy directly from him knowing it goes straight to this fine fellow (check the video description for the link).
We love making this. We also spread a garlic, oregano and chive butter on the bread too to give it a little extra depth of flavor ❤❤❤❤ love the videos by the way
Great recipe! Two thoughts I had to improve it. Toast the bread on the pit before you canoe it. That might help the bread hold up to the sauce and meatballs. The other is to serve it with a cup of the sauce on the side, almost like a French dip
Funny you mention Subway. That's the way they used to cut out the rolls to make hoagies back in the 80's cutting the V out of the top . I remember actually liking Subway back then. Now it makes me about gag lol. Helluva good looking BBQ meatball sub buddy! Yummy!
we can't get enough of Malcoms videos... you should post once or twice a week. Same food just prepped differently I know Malcom you'll get fancy and creative with the seasonings
gonna make this and take it snowboarding tomorrow to taligate in the parking lot. Hell yea Malcolm. Grinding chuck roast and mixing in with ground pork. Wanted to grind brisket but roads are so bad here in WI right now, can't make it to costco
I know you are always looking for new things to smoke. I got one for you. Spicy chicken gizzards...they are great!! I smoke them in an aluminum pan,cover with olive oil. Then season with an AP rub and Tony Chachere seasoning. If you like gizzards you will love these.
Man I wish this man was my uncle so every family reunion and he just goes crazy on the grill and makes good food not just for me but for the whole family it looks so good
Malcom love the channel and your recipes. And please forgive me but I would make two suggestions. #1 grind your own beef and pork right when you make this. I promise you will no doubt taste a difference. #2 Same goes for the cheese...Grate it fresh... Again much respect but try it and tell me (and everyone) if you notice a difference - I already know you will! Thanks! Oh and where I come from this would qualify as a "Sang-Weech" which is much better and totally different that a "sanwich".
