It's neat to come back to these old vids and see how far Malcom has come. The different smokers he's had and the different locations he been...its also crazy that I've been watching you all these years...where does the time go?
Malcolm, I just want to say this...you sir are the man! I have learned so much from watching your videos. Thank you so much for taking the time to show us how to start towards becoming pitmasters! I tried these beef bombs the other day at the fire house while I was on shift, and all the guys decided I'm in charge of smoking the foods for the upcoming holiday shifts. Again, thank you so much for all the assistance you've been!!! I can't wait to learn more from you!!!!!!!
How much did the Habs calm down from smoking/cooking ? The raw ones are a bit intense for me, so I use sparingly, or in pickles to mellow them out a LOT, try that if you get the chance... one finely sliced Hab to a big jar of pickled anything works. Everything else gets hotter, the Hab comes down to Jalapeno levels. My favorite is sliced white or Vidalia onions with Habs sweet pickled. I just re-use the brine from a fresh jar of bread and butter pickles... and don't keep more than a week or two in fridge since they'll go funky if you wait more than a month or two hoping they'll get stronger. (3 days minimum, best after 1 week pickling in fridge)
Keep these videos coming. I tried the stuffed venison backstrap and they turned out perfect and were the best I've ever had. Thanks and keep up the good work.
People who make comments about your weight are simply ignorant and unhappy with themselves, and don't have the courage to post their own videos! Love your channel! Keep the great vids coming!
Malcolm.You have insiperd me once again ! . I have made a few versions of the poppers,you, my friend have just stepped them up another level.I cant wait to try them.Thank you,Phil from Gold Coast Queensland Australia
Your videos are getting better and better. If im smoking something you are the first person i go to. I brag about you to everyone i know. They ask what recipe i used. I just tell them MALCOLM REED baby!!!!!!
Malcom!! My man! These were a HIT at my football gathering. I made about 50 and they were gone in one quarter! Making them again today, I added a Tablespoon of hot mustard to the marinade to add a slight touch of heat to the meat. Also trying chive cream cheese.
You have taken my grilling to a place i cant describe thank you, I swore against treager grills was all about charcoal but i bought the cuisine art 4 in 1 and I am able to charcoal and smoke usually do both but your videos if nothing less than cooking temps and times have never failed me thank you I do not eat out much and probably will not any time soon because the food we make at home is so much better and I love those 3 to 8 hour cooks best channel for sure don't know why anyone would thumbs down except your competition and your friends with most of them too
Ok i made this up. At first after i tasted the marinade I thought wow way to punget, after the cook was complete I thought dam this is awesome Thanks for sharing. .
Don't have flank, but I do have hamburger, so I'm going to try these soon. Had an idea to mix the marinade with the cream cheese before its used as marinade for more flavor it and easier to spread on jalapenos, plus any leftover cream cheese is now a dip or spead for other stuff ! Just subscribed based on this one video.
Love your videos - especially this one! One question I had... did you cook the steak before you put it in the peppers? Or does it go straight from the marinade into the peppers? Thanks!
That sounds GOOD ! I make a similar marinade with pineapple juice in place of the balsamic, and it tenderizes, so be careful about that, no 24 or long overnight marinade or it will turn meat into gummy textures, ecchh !
Malcolm! Where did you find that thermometer!!? I know everything is digital now but would love to get my hand's on one of those!! Also love the podcast!!
i mainly use charcoal and grill 1. does the bacon burn in the bottom 2. how to make the fire in the grill not go out when you close it for so long? srry for noob questions
I've watched a couple of your vids and gotta say that I'm hooked on them. Was there any left over flank steak and if so what did you do with them? Just looked like you had enough for more than the 16 poppers.
Daammmm son now thats look like sum good eatin right therr..... imma have to take a trip down therr to visit yall mississippi boys..... Haha Thnx for the recipe brotha will be tryin this 'un soon......
This recipe tasted great! I'm not an expert, but since there was no way for me to get fresh ginger from a grocery store around here, I substituted that with a half can of ginger beer to make my less than ideal meat cut lots more tender from the carbonation.
Sean Taylor You can build your own. I've got directions here: howtobbqright.com/udssmoker.htmlThis one was made by my buddy Uncle Pookie. He sells them locally here in North Miss: facebook.com/pages/Uncle-Pookie-the-Riblets-BBQ/1513970732169414
