when he did his rib video he forgot to mention the real reason he puts mustard on the meat. the reason why people put mustard on is because the acid break down the meat making it much more tender. and yes you dont taste the mustard at all when its done. he only say the mustard helps the seasoning stick and leaves out the real reason why mustard is used. some people might go i dont want mustard on there and uses something else not realizing theres a rhyme to the reason
@@astronautdolphindetective6908 He like yellow mustard as a bounder because it help him to see where the missing spot. The tenderize can be done when they wrap up before glaze.
Been watching this guy for years. Started off strong with great videos and rubs and now look at you, Big Baller in the grilling world. Like the OG of the grills. Taught me so much in a short period of time. My dad passed over 6 years ago and he showed me how to grill to a point. This guy doesn't know how much to taught me in the last few years. Thank you sir for every video you have posted. From the grilling to the mixed drinks. To even the grilling of gold fish lol. God Bless you and your family brother from another mother
Your God is weak. Your God is cruel. Your God is Narcissistic. Your God can't stop women and children from being raped. Your God can't stop wars in his name. Your God admits there are other Gods in his 1st Commandment. Your God can't stop hunger. Your God cant stop cancer. Your God can't stop murder. Your God can't stop aborting thousands of babies every day. Your God can't show his face. Your God can't. Or maybe he won't. Or maybe he doesn't know. Regardless of why your God can't, won't or doesn't know, he has done nothing about these things. And since he is so weak, why do you worship him as a God? Your God is not real, and you are weak for believing in a Middle Eastern Myth.
ive followed this recipe with a 9 lb pork shoulder on my charcoal grill. indirect heat (don't cook over the coals) and put an oven thermometer in there to keep the heat between 250 and 275. checking to add more charcoal and wood every hour. i did this about 6 months ago and it turned out great. im checking back with this video cuz im about to do a 18lb full shoulder this weekend on that same set up. i hear over and over that the meat doesn't really take the smoke anymore after about 6 hours so im planning to smoke the first six hours hours then tinfoil wrap and transfer to my oven at 250deg. for the remainder of the cook time (hour per lb). hope that helps keep you from being discouraged about smoking without an expensive smoker.
Okay AND !? - Damn, Get one - I went thru - hell, too many cheap ass grills - Finally I invested 400.00 in an Old Country Pecos BBQ Pit - Offset and I have had that thing now for going on 4 years and it's still going strong, still getting broke in - Yeah, you have to clean it up for winter storage under a Cover but damn, how many grill shave you bought that didn't last but one or two years and you bought a new one ? I love this thing anit does a fantastic job - I don't compete - We just FEAST - With my Close Friends and Family - and we all fat - Lol.. GET ONE BRO - Get off the Video's and On To COOKING.
Use a charcoal kettle with your coals on one side. You can smoke and bake anything in a kettle as long as you can fit it in there. Or dig a hole in the ground lay some rocks over it. 👍
I guess it's time you get one. In the meantime, get one of those pellet smoker tubes and place it next to your meat. It will create a lot of smoke! Amazon sells them.
I used this approach to do a whole pork shoulder and it was literally the best meat I've ever had. We had 14 people over and they completely wiped out an 18lb pork shoulder. Absolutely incredible.
I did a17lb one on my Big Green Egg. A little over 17hrs and it was done . It’s definitely an investment in time & labor. I wouldn’t do another one with a competition cooker . It turned out great but the BGE just wasn’t quite big enough.
Gordon Ramsey admited on tv that BBQ is an American art. He was asked why the UK doesn't do BBQ and his reply was that smoking requires too much time that by the time the BBQ is done everybody is sleeping and the weather is bad. He also stated that he waited in line for several hours to order ribs and brisket. Nobody beats America at this! Damn ... I'm hungry
Gordon Ramsey considers the U.K. To be the whole of Europe. “Pitmaster X” lives in Holland. He is one of the best BBQ pit smokers on this planet. Ramsey should perhaps learn a thing or two from him and Malcom.
Do you or someone you love have ambitions to become a hacker for good? Well today you can buy a White Hat Hacker Bundle with over 40 hours of tutorials on everything from web scraping to penetration testing for just $US60. The bundle normally costs over $US600. This doesn't just have to be for fun, either. Judging by the descriptions of the six tutorial packages included in this terrific deal, it sounds like you'd walk away with a lot of marketable skills. There's even reason to believe that the skills could invite mischief if you so choose, but the package is most definitely being marketed as a White Hat Hacker Bundle. Regardless, this would be a great gift for the aspiring cybersecurity nut in your family. Or the aspiring cybersecurity nut in you. [AndroidGuys] Image via Shutterstock
I am 72 and retired now in Thailand for 10 years. Born and lived in Memphis/Germantown for 62 years. Loved Bar B Q all my life and what you cook is the best there is - wish I could eat it one more time but I expect that will not happen. Watching your video is the next best thing. Thanks!
Experimented with this recipe over the weekend for the first time on my offset smoker. Fantastic!!! Might be the best pulled pork I’ve ever tasted and proud I made it myself. Thank you for the guidance.
This kid does a nice job. Very easy to follow and a highly recommended video for people new to the smoking game. Malcolm speaks clearly and doesn't waste time with things that won't impact your BBQ. The camera shots are steady, and he doesn't zoom in all the time to make you dizzy. I like that there isn't all kind of extraneous noise and activity in the background. Malcolm is smooth and you can tell by his body language that he knows what he's doing. You could literally turn down the sound and still get a clear understanding of his methods. *All the comments about Malcolm being a big boy are immature and cruel. He knows he's fat and owns it. I don't expect a personal trainer to show me how to smoke a pork shoulder, and I wouldn't expect Malcolm to do exercise videos. People come in all sizes.
Another great video Malcolm, wanted to let you know how much I appreciate all the time and passion you put into your Bbq and sharing it with all of us. Every time we BBQ or smoke something I use one love your videos as a guide and it has never failed to impress friends and family, so Thank you for all you do, and keep`em coming!!
You my friend are the most American gentleman I’ve ever seen or heard. I’ve viewed many of your videos now and they’re all excellent. Keep up the good work, sir, and much love and peace from northern England.
These videos are such a comfort. Currently in the army and deployed to the Middle East and am pretty much obsessed with becoming a pit boss when I return home. I seriously enjoy watching and learning from a master like yourself. Thank you sir.
How to bbq right is my inspiration for smoking meat. Just bought a smoker and have watched all these videos and have been studying the art. I’ve followed step by step your pork ribs, brisket, and your pork butt. Everything came out perfect I did all of these in 2 days for a big gathering of family and friends. Wowed everyone that this was my first time using a smoker but I had the right teacher. Many thanks to the master of bbq the right way.
Dude, this is a phenomenal video. Your knowledge and expertise came thru with flying colors with your hand holding method of presentation/explanation. Here are my opinions on this vid:. Presention: outstanding. Explanation: outstanding. Demonstration: outstanding. Now onto something that can't really be rated: your passion, heart and soul of bbq'ing and desire to educate others from your knowledge database: OUTSTANDING. I truly appreciate this vid. I am a southern boy who knows how to slow cook but you did teach me something new, covering that skin with a towel. Thank you Malcom. This was not only inspirational, but also educational and thoroughly entertaining. Thumbs up and subscribe. I hope my measly efforts can support you as best I can
One of the best BBQ video's online WOW that was great full of step by step details. I only eat beef ribs no pork diet but I will try this for my friends next summer. Thank you great post and keep'em coming I'm learning so much from your videos and others,Now my beef ribs are so tender they fall of the bones.
Yep. Good voice, too. Very easy to listen to. Some company would be smart to hire him to promote their BBQ products or get him on a cooking channel show.
He has his own, he has his Killer Hogs Rubs and Barbeque sauce; and they a really good. Go to his sight and try them. You won't be sorry. I don't work for him either.
@@Forevertrue Do you or someone you love have ambitions to become a hacker for good? Well today you can buy a White Hat Hacker Bundle with over 40 hours of tutorials on everything from web scraping to penetration testing for just $US60. The bundle normally costs over $US600. This doesn't just have to be for fun, either. Judging by the descriptions of the six tutorial packages included in this terrific deal, it sounds like you'd walk away with a lot of marketable skills. There's even reason to believe that the skills could invite mischief if you so choose, but the package is most definitely being marketed as a White Hat Hacker Bundle. Regardless, this would be a great gift for the aspiring cybersecurity nut in your family. Or the aspiring cybersecurity nut in you. [AndroidGuys] Image via Shutterstock
I'm just starting to learn how to smoke and grill better. You've got some amazing videos. This one is really great. Thanks for the great detail and for teaching us so well. Can't wait to try this.
Tried this yesterday on a 10 lb shoulder & it turned out perfect. My best smoking outcome yet! Just follow Malcolm step by step and boom, awesomeness. Thx for sharing your expertise.
I’ve just started to educate myself on smoking/grilling like a pro. Watch many videos on grilling, love learning and feeding the ones I love. Although I have cooked on the grill for many years I am truly greatfull for people like you Malcom who show us you’re expertise that you have developed over your career. I love the satisfaction that comes from a successful cook, knowing it was all worth it when you can provide an amazing meal for the ones you love and they are so amazed with the great meal I am able to provide for them. This New Year I am going to use a few of your ideas, and a few of my own. I plan on cooking all day Dec 31 to bring inn 2020. P.S. Placing order soon. What is you best all around seasoning.
For the sake of an old guy who may need to get some sleep - I am thinking during that wrapped phase, couldn't I just put that in my Kitchen Oven at 225-230 for the duration of that part so for one, I don't have to monitor that smoker and add wood to keep the temp up - ( I have an old style Offset ) - And, Since I have all the Smoke Flavor I need - all I really need is consistent cooking temp ??? You know, I've said this to you before - Man, you do some damn good BBQ Brother - My hats off to ya and THANK YOU for sharing your amazing knowledge - I have been cooking since I was a kid around 9, now 62, and I love to get outdoors and I do pretty damn good - But hey, when you watch and listen to the best like yourself, Myron Mixon, Moe Cason, Johnny Triggs, et.al - Lol - You can't help but get good - and if you ain't good after 53 years of cooking, get your ass out of the Kitchen - Or off the Deck.
By the time I'm seeing this video it is now 3/24/21. Thank you so much for sharing cause though I know I will not be diving into the science of doing that slab of meat justice, it is a pleasure watching you do it. You explain every step of the way how, when and why. Keep on teaching. I love it.
I like the old videos like this. I started watching Malcom years ago. This video is classic. The instruction is simple and clear and the video presence in sincere. Excellent!
This video is Awesome!! Very instructive. Nothing like a real bbq chef working hard for a perfect product. I'd love to see him recreate this same recipe after 5 years!
Hey, Malcom, up here in Canada, we call this combination shoulder cut (Picnic / pork butt blade) a New York shoulder cut. Have you heard of it being called this? Great cook. Will have to try this one. Cheers!
I've been cutting meat for decades...and only now did it occur to me to make a little grip hole on the skin like you did. You bloody genius, you. Keep being amazing!
Great job been smoking whole shoulder 30 years i have never wrapped one but i might have to after watching you. 30 years still using a old refrigerator Thank you
Too bad. I'm sure he's the type of guy that would botch your last meal, just for being on death row and knowing you don't deserve something great like this.
I've made a few of his recipes that turned out great! Have a list of a few more to try as soon as this Chicago winter is over. His videos are very well done. Very informative.
"Fully injected shoulder!" Sounds like a sequel to Full Metal Jacket, but instead it's for an old Charlie Sheen with a shoulder replacement surgery :D Really enjoyed this video. beautiful bark...
I got hooked on smoking meat about 30 years ago by slow smoking a pork shoulder in a Brinkman Bullet smoker, that shoulder was about 35 lbs. did no trimming or anything, placed it in that brinkman and slow smoked it over 3 days, served it along with mom's turkey for Thanksgiving, family went bonkers over it which was a relief, back then I had no idea what I was doing.Have graduated to an offset smoker since and am stiill learning as I love to experiment.
found your rub in a store in Lancaster county, Pennsylvania this weekend needless to say they do not have no more. Love learning from the master, great looking pork
My goal is to make every single thing on this channel. I just got my Kamado Joe a week ago and I've already made five different things. Needless to say every one of them has been amazing.
Outstanding work, Sir. I have watched this video at least ten times, and I don't even eat pork. You do such an amazing job with your food, I really do not have words to describe the incredible job you do. Keep up the good work, Sir. I truly enjoy your videos.
I use a Masterbuilt ES. Wont use anything else anymore. Never have to worry about the meat drying up. I don't even need to wrap it. I did a 9lbs Boston the other weekend took about 20 hours on really low heat 215F. Used apple wood. Rub was a simple, brown sugar, cumin, salt, garlic, and onion powder with some cyan. Salt was very thick chunk kosher salt to give it that salty bite as it kept cooking only salted the top of the Boston fat side of course. Made my own mop with apple cider vinager, and molasses and the same ingrediants I used for the rub. I simmered that mop until it reduced a little and left it chilling out. i removed the Boston at 198F internal temp and pulled it all together with bark in a giant metal bowl with two forks, came out amazing. Just enough spice almost didn't use the mop. Served with some okra, corn bread, and cole slaw and some hawaiin rolls. Damn I'm hungry now.
To all watching, you should try a Missouri treat! Have the butcher cut this meat into 1.5 to 1.75" thick steaks. Use your favorite rub, smoke it or grill it. Put sauce on it both sides, 150 to 155 degrees center. Not an 18 hour commitment and every steak has the outside season and sauce. Did some few weeks ago on charcoal grill, less than two hours. Did the same as beef steak, hot 2 mins both sides then off to side until temp achieved. So, go Missouri style and enjoy life. You will love it! Respectfully, Kevin
I put potatoes and carrots in the drip pan and all the pork flavors and seasoning drip on them as they cook. Well plus the smokey goodness. You can take them off when they are done. No use wasting the good stuff.
I work in tech, but I'm going to start using "render out" in future meetings. "Yeah, we'll get this feature shipped in a few sprints. This next sprint will consist of many tickets, some of that code will render out, though."
Wow. This is exactly what I'm doing this weekend. I injected my 9lbs shoulder with Octoberfest beer and apple juice and let it set overnight. I used your rub, too, and took off all the skin. I'll use hickory and cherry. What injector is that?
...and today, in August 2019, I'm once again watching your video to make sure I'm doing it right! Got two 5kgs shoulders in my little Landmann Grand Tennessee, managed to find your rub here in the UK, hopefully it will be awesome in 12 hours! Thank you for your great videos!
This guy always does a good job of explaining why he's doing something. One of the best out there!
when he did his rib video he forgot to mention the real reason he puts mustard on the meat. the reason why people put mustard on is because the acid break down the meat making it much more tender. and yes you dont taste the mustard at all when its done. he only say the mustard helps the seasoning stick and leaves out the real reason why mustard is used. some people might go i dont want mustard on there and uses something else not realizing theres a rhyme to the reason
You are so right! He’s gifted
@@astronautdolphindetective6908 He like yellow mustard as a bounder because it help him to see where the missing spot. The tenderize can be done when they wrap up before glaze.
Been watching this guy for years. Started off strong with great videos and rubs and now look at you, Big Baller in the grilling world. Like the OG of the grills. Taught me so much in a short period of time. My dad passed over 6 years ago and he showed me how to grill to a point. This guy doesn't know how much to taught me in the last few years. Thank you sir for every video you have posted. From the grilling to the mixed drinks. To even the grilling of gold fish lol. God Bless you and your family brother from another mother
Your God is weak.
Your God is cruel.
Your God is Narcissistic.
Your God can't stop women and children from being raped.
Your God can't stop wars in his name.
Your God admits there are other Gods in his 1st Commandment.
Your God can't stop hunger.
Your God cant stop cancer.
Your God can't stop murder.
Your God can't stop aborting thousands of babies every day.
Your God can't show his face.
Your God can't.
Or maybe he won't.
Or maybe he doesn't know.
Regardless of why your God can't, won't or doesn't know, he has done nothing about these things.
And since he is so weak, why do you worship him as a God?
Your God is not real, and you are weak for believing in a Middle Eastern Myth.
The only problem I see, with an 18 hr. cook is trying to stay sober long enough to finish, really have to pace them beers !
Chris Simpson COCAINE, lol
just drink coffee
or just get someone else to do it with you
Lmao 😂
@@Noneya-rf7pu hahaaaa😂🤣😅
Shoot.... drink lite beer...or just drink one beer each hour
I wish this guy was my uncle who barbecued every Sunday
Same
Lol I have that uncle.
What’s wrong with your uncle that barbecued every Sunday?
same but you need english mustard!!
he might tough you in the night little jake find uncles sausage
Breaks my heart watching this video knowing damn good and well I don't own a smoker.
ive followed this recipe with a 9 lb pork shoulder on my charcoal grill. indirect heat (don't cook over the coals) and put an oven thermometer in there to keep the heat between 250 and 275. checking to add more charcoal and wood every hour. i did this about 6 months ago and it turned out great. im checking back with this video cuz im about to do a 18lb full shoulder this weekend on that same set up.
i hear over and over that the meat doesn't really take the smoke anymore after about 6 hours so im planning to smoke the first six hours hours then tinfoil wrap and transfer to my oven at 250deg. for the remainder of the cook time (hour per lb). hope that helps keep you from being discouraged about smoking without an expensive smoker.
Simple Weber with Slow "N Sear does a GREAT job!
Okay AND !? - Damn, Get one - I went thru - hell, too many cheap ass grills - Finally I invested 400.00 in an Old Country Pecos BBQ Pit - Offset and I have had that thing now for going on 4 years and it's still going strong, still getting broke in - Yeah, you have to clean it up for winter storage under a Cover but damn, how many grill shave you bought that didn't last but one or two years and you bought a new one ? I love this thing anit does a fantastic job - I don't compete - We just FEAST - With my Close Friends and Family - and we all fat - Lol.. GET ONE BRO - Get off the Video's and On To COOKING.
Use a charcoal kettle with your coals on one side. You can smoke and bake anything in a kettle as long as you can fit it in there. Or dig a hole in the ground lay some rocks over it. 👍
I guess it's time you get one. In the meantime, get one of those pellet smoker tubes and place it next to your meat. It will create a lot of smoke! Amazon sells them.
I used this approach to do a whole pork shoulder and it was literally the best meat I've ever had. We had 14 people over and they completely wiped out an 18lb pork shoulder. Absolutely incredible.
Made this yesterday. 14.6 pound shoulder done in a little over 13 hours. Was all gone in less than 30 minutes. That tells me this is a good recipie
Nice!
Than you are the man to my brother.... You couldn't ask for anything better.... Bet you slept good that night.....
What was your average temperature?
I did a17lb one on my Big Green Egg. A little over 17hrs and it was done . It’s definitely an investment in time & labor. I wouldn’t do another one with a competition cooker . It turned out great but the BGE just wasn’t quite big enough.
Gordon Ramsey admited on tv that BBQ is an American art. He was asked why the UK doesn't do BBQ and his reply was that smoking requires too much time that by the time the BBQ is done everybody is sleeping and the weather is bad. He also stated that he waited in line for several hours to order ribs and brisket. Nobody beats America at this! Damn ... I'm hungry
I never really thought about weather being a factor. It's always sunny where im from here in USA
Gordon Ramsey considers the U.K. To be the whole of Europe. “Pitmaster X” lives in Holland. He is one of the best BBQ pit smokers on this planet. Ramsey should perhaps learn a thing or two from him and Malcom.
You forgot to mention that Ramsey is a arrogant prick who thinks Britain is the center of the universe.
@@porkroast9777 You're wrong.....Ramsey thinks he is the centre of the universe!
@@roamingnemesis2578 👍
Couldn't sleep tonight, watched your videos for a couple hours, now I'm wide awake and really hungry for BBQ. Your videos are great! Keep on smokin'
Do you or someone you love have ambitions to become a hacker for good? Well today you can buy a White Hat Hacker Bundle with over 40 hours of tutorials on everything from web scraping to penetration testing for just $US60. The bundle normally costs over $US600.
This doesn't just have to be for fun, either. Judging by the descriptions of the six tutorial packages included in this terrific deal, it sounds like you'd walk away with a lot of marketable skills. There's even reason to believe that the skills could invite mischief if you so choose, but the package is most definitely being marketed as a White Hat Hacker Bundle. Regardless, this would be a great gift for the aspiring cybersecurity nut in your family. Or the aspiring cybersecurity nut in you. [AndroidGuys]
Image via Shutterstock
I am 72 and retired now in Thailand for 10 years. Born and lived in Memphis/Germantown for 62 years. Loved Bar B Q all my life and what you cook is the best there is - wish I could eat it one more time but I expect that will not happen. Watching your video is the next best thing. Thanks!
Experimented with this recipe over the weekend for the first time on my offset smoker. Fantastic!!! Might be the best pulled pork I’ve ever tasted and proud I made it myself. Thank you for the guidance.
This kid does a nice job. Very easy to follow and a highly recommended video for people new to the smoking game.
Malcolm speaks clearly and doesn't waste time with things that won't impact your BBQ. The camera shots are steady, and he doesn't zoom in all the time to make you dizzy. I like that there isn't all kind of extraneous noise and activity in the background.
Malcolm is smooth and you can tell by his body language that he knows what he's doing. You could literally turn down the sound and still get a clear understanding of his methods.
*All the comments about Malcolm being a big boy are immature and cruel. He knows he's fat and owns it. I don't expect a personal trainer to show me how to smoke a pork shoulder, and I wouldn't expect Malcolm to do exercise videos. People come in all sizes.
Flapjack Adonis he’s a grown man, ain’t no kid
LMAO!
He,s not a kid I bet your a 9 year old the kid roght a esae to loser
Bro why u calling him fat let him enjoy his body
Look good
There are a lot of excellent BBQ Pork Shoulder videos out there, but this one just stands out.
Good job
Good job
How can anybody not like this guy.......he is an artist who is committed...
Another great video Malcolm, wanted to let you know how much I appreciate all the time and passion you put into your Bbq and sharing it with all of us. Every time we BBQ or smoke something I use one love your videos as a guide and it has never failed to impress friends and family, so Thank you for all you do, and keep`em coming!!
You my friend are the most American gentleman I’ve ever seen or heard. I’ve viewed many of your videos now and they’re all excellent. Keep up the good work, sir, and much love and peace from northern England.
“When your lookin, your not cookin” gold!
That goes for the oven inside the house too!
These videos are such a comfort. Currently in the army and deployed to the Middle East and am pretty much obsessed with becoming a pit boss when I return home. I seriously enjoy watching and learning from a master like yourself. Thank you sir.
I don't know how many times I have watched this video, it never gets old.
How to bbq right is my inspiration for smoking meat. Just bought a smoker and have watched all these videos and have been studying the art. I’ve followed step by step your pork ribs, brisket, and your pork butt. Everything came out perfect I did all of these in 2 days for a big gathering of family and friends. Wowed everyone that this was my first time using a smoker but I had the right teacher. Many thanks to the master of bbq the right way.
Malcom Reed makes the best BBQ videos, by far...
Dude, this is a phenomenal video. Your knowledge and expertise came thru with flying colors with your hand holding method of presentation/explanation. Here are my opinions on this vid:. Presention: outstanding. Explanation: outstanding. Demonstration: outstanding. Now onto something that can't really be rated: your passion, heart and soul of bbq'ing and desire to educate others from your knowledge database: OUTSTANDING. I truly appreciate this vid. I am a southern boy who knows how to slow cook but you did teach me something new, covering that skin with a towel. Thank you Malcom. This was not only inspirational, but also educational and thoroughly entertaining. Thumbs up and subscribe. I hope my measly efforts can support you as best I can
17:27 I waved my hand 'round my left ear thinking there was a fly there
Wearing earphones
Jeepers fucking creepers !! I almost broke my neck trying to get away from the damned fly, shieeeeeeet !
With ya bud
One of the best BBQ video's online WOW that was great full of step by step details. I only eat beef ribs no pork diet but I will try this for my friends next summer. Thank you great post and keep'em coming I'm learning so much from your videos and others,Now my beef ribs are so tender they fall of the bones.
One of the best guys to explain the what and the why of smoking. You know he knows what’s up when it comes to cooking and eating.
this guy is very likeable
Yep. Good voice, too. Very easy to listen to. Some company would be smart to hire him to promote their BBQ products or get him on a cooking channel show.
He has his own, he has his Killer Hogs Rubs and Barbeque sauce; and they a really good. Go to his sight and try them. You won't be sorry. I don't work for him either.
@@jawtek82 THIS IS HIS COOKING CHANNEL FOOL! FYM
@@jdas5819 Which part of the word SHOW did you not grasp, you colossal fucking imbecile?
@@Forevertrue Do you or someone you love have ambitions to become a hacker for good? Well today you can buy a White Hat Hacker Bundle with over 40 hours of tutorials on everything from web scraping to penetration testing for just $US60. The bundle normally costs over $US600.
This doesn't just have to be for fun, either. Judging by the descriptions of the six tutorial packages included in this terrific deal, it sounds like you'd walk away with a lot of marketable skills. There's even reason to believe that the skills could invite mischief if you so choose, but the package is most definitely being marketed as a White Hat Hacker Bundle. Regardless, this would be a great gift for the aspiring cybersecurity nut in your family. Or the aspiring cybersecurity nut in you. [AndroidGuys]
Image via Shutterstock
my mouth started watering real good when he pulled the finished product out. I am doing this very soon.
I'm just starting to learn how to smoke and grill better. You've got some amazing videos. This one is really great. Thanks for the great detail and for teaching us so well. Can't wait to try this.
Tried this yesterday on a 10 lb shoulder & it turned out perfect. My best smoking outcome yet! Just follow Malcolm step by step and boom, awesomeness. Thx for sharing your expertise.
I’ve just started to educate myself on smoking/grilling like a pro. Watch many videos on grilling, love learning and feeding the ones I love. Although I have cooked on the grill for many years I am truly greatfull for people like you Malcom who show us you’re expertise that you have developed over your career. I love the satisfaction that comes from a successful cook, knowing it was all worth it when you can provide an amazing meal for the ones you love and they are so amazed with the great meal I am able to provide for them.
This New Year I am going to use a few of your ideas, and a few of my own. I plan on cooking all day Dec 31 to bring inn 2020.
P.S. Placing order soon.
What is you best all around seasoning.
For the sake of an old guy who may need to get some sleep - I am thinking during that wrapped phase, couldn't I just put that in my Kitchen Oven at 225-230 for the duration of that part so for one, I don't have to monitor that smoker and add wood to keep the temp up - ( I have an old style Offset ) - And, Since I have all the Smoke Flavor I need - all I really need is consistent cooking temp ??? You know, I've said this to you before - Man, you do some damn good BBQ Brother - My hats off to ya and THANK YOU for sharing your amazing knowledge - I have been cooking since I was a kid around 9, now 62, and I love to get outdoors and I do pretty damn good - But hey, when you watch and listen to the best like yourself, Myron Mixon, Moe Cason, Johnny Triggs, et.al - Lol - You can't help but get good - and if you ain't good after 53 years of cooking, get your ass out of the Kitchen - Or off the Deck.
Kevin Stailey That’s what I do. I smoke it, than I throw it in the oven at 250* for the duration. It comes out awesome and I save on the charcoal
17:27 i almost had a heart attack dude the fly sounded like it flew inside my ear lmao
By the time I'm seeing this video it is now 3/24/21. Thank you so much for sharing cause though I know I will not be diving into the science of doing that slab of meat justice, it is a pleasure watching you do it. You explain every step of the way how, when and why. Keep on teaching. I love it.
Great instructional step by step video! I'm trying this out this weekend, glad I found this.
I like the old videos like this. I started watching Malcom years ago. This video is classic. The instruction is simple and clear and the video presence in sincere. Excellent!
Man, that's advanced level BBQ right there... That's impressive!
Stumbled upon this golden oldie while watching his new videos. has stayed true to great BBQ
God bless you, my man. This was amazing.
This video is Awesome!! Very instructive. Nothing like a real bbq chef working hard for a perfect product. I'd love to see him recreate this same recipe after 5 years!
Malcolm you grow with age and experience.
Hey, Malcom, up here in Canada, we call this combination shoulder cut (Picnic / pork butt blade) a New York shoulder cut. Have you heard of it being called this? Great cook. Will have to try this one. Cheers!
I've been cutting meat for decades...and only now did it occur to me to make a little grip hole on the skin like you did.
You bloody genius, you. Keep being amazing!
"When you looking - you not cooking" What a great quote!
Great job been smoking whole shoulder 30 years i have never wrapped one but i might have to after watching you. 30 years still using a old refrigerator Thank you
dude!!!!! you are THE man!!!!! wow!!!!!
Try his rubs they are the best. I am buying a second batch right now.
You got me drooling on my keyboard when you started pulling the meat off of that thing!
Id be willing to go on death row if they could guarantee me this guy cooks my last meal
You are just saying that. You actually won't go to death row over food.
Too bad. I'm sure he's the type of guy that would botch your last meal, just for being on death row and knowing you don't deserve something great like this.
ABHIJIT Sen you must be fun at parties 🥴
what love about this dude is that he SEASONS his food unlike MOST other ppl who only season a small part of the meats.
Malcolm from the beginning to the ending had my attention...all the way
I've made a few of his recipes that turned out great! Have a list of a few more to try as soon as this Chicago winter is over. His videos are very well done. Very informative.
Malcom: "If you like what we're doin..."
Me: "I love what you're doin..."
Dude, brilliant. You dealt with the situation with accuracy, brevity and depth.
When a big guy tells you how to cook something, do exactly what he says and you'll never go hungry.
your passion for cooking really shines through and i like your casual delivery style too, thanks for making the videos
As always excellent tutorial! Can't wait to meet you in person.
watching you in 2015 and seeing you now....WOW come on Malcom. health is wealth
Better then anyone on food network.
100% facts
When we smoke butts, we score the fat cap in a cube fashion and after 18 hrs @ 225 those cubes a pickable and melt in your mouth. Great video!
Never seen so much time and care go into a piece of meat
guy speaks nonstop for 28mins speaking about pork meat.
Kevin Vin, funny, he could talk someone through taken a crap. Lol.
Oh I have hehehe
vanderley3 then u never seen me fuckin
@vanderley3 you haven’t seen me in action
Not only do I enjoy every video you make but that injector is bad ass! Keep up the awesome work and thanks for all the knowledge I've gained
"Fully injected shoulder!" Sounds like a sequel to Full Metal Jacket, but instead it's for an old Charlie Sheen with a shoulder replacement surgery :D Really enjoyed this video. beautiful bark...
This is your best and most comprehensive video yet. Much Love.
I got hooked on smoking meat about 30 years ago by slow smoking a pork shoulder in a Brinkman Bullet smoker, that shoulder was about 35 lbs. did no trimming or anything, placed it in that brinkman and slow smoked it over 3 days, served it along with mom's turkey for Thanksgiving, family went bonkers over it which was a relief, back then I had no idea what I was doing.Have graduated to an offset smoker since and am stiill learning as I love to experiment.
found your rub in a store in Lancaster county, Pennsylvania this weekend needless to say they do not have no more. Love learning from the master, great looking pork
+doublejbbq Where at?
at the reading glass kitchen store
My goal is to make every single thing on this channel. I just got my Kamado Joe a week ago and I've already made five different things. Needless to say every one of them has been amazing.
"I'm going to pump it 3 times, everytime I stick." LOL! Hilarious.
Outstanding work, Sir. I have watched this video at least ten times, and I don't even eat pork. You do such an amazing job with your food, I really do not have words to describe the incredible job you do. Keep up the good work, Sir. I truly enjoy your videos.
I'm off to the butcher , can't believe you waited that long to taste.
Followed your recipe for the most part your way and mine for my first shoulder. It turned out great the next one will be even better... Thank you.
8:18 i had a feeling of my injector being inadequate
One of the best bbq how to's I have ever seen...great job
never trust a skinny chef ;)
Gordan Ramsay is skinny........
how many michelin stars do you have?
+Joey Ganzo lol you are obviously ignorant about how to prepair food if you think Gordon ramsay sucks lol
Joey Ganzo
Fuck you are an idiot.
you guys need better causes to fight for..
I use a Masterbuilt ES. Wont use anything else anymore. Never have to worry about the meat drying up. I don't even need to wrap it. I did a 9lbs Boston the other weekend took about 20 hours on really low heat 215F. Used apple wood. Rub was a simple, brown sugar, cumin, salt, garlic, and onion powder with some cyan. Salt was very thick chunk kosher salt to give it that salty bite as it kept cooking only salted the top of the Boston fat side of course. Made my own mop with apple cider vinager, and molasses and the same ingrediants I used for the rub. I simmered that mop until it reduced a little and left it chilling out. i removed the Boston at 198F internal temp and pulled it all together with bark in a giant metal bowl with two forks, came out amazing. Just enough spice almost didn't use the mop. Served with some okra, corn bread, and cole slaw and some hawaiin rolls. Damn I'm hungry now.
17:28 lol i knocked my headphones off when i heard that fly damn it....
K1200 Prototype lmao same i really thought a bug flew in my ear i had to replay it 😂
This right here is one of my favorite all-time BBQ videos
I inject mine first then season but other than that I followed you and mine came out amazing I learn a lot watching your videos
did anyone else think a fly went into their ear?
+josshlegg 17:27 gotta have headphones on for the effect.
+josshlegg I watched this video more than four time and the fly has gotten me to swipe at him every time.
+josshlegg Just happened to me. I actually jumped...lol!
a fly whos ear
OMG, YES I WAS LIKE WHAT THE......WAS THAT
I love watching this guy! I base all my cooks from his advice!
17:27 that fly though... 😂 😂 😂
honestly this is one of the best uses of youtube space out there! i drooled on my desk at work watching this vid!
noooooooooo! thats good crackling, the best part of the pig ! ! ! !
I've watched this video several times and tried the exact same thing. 👍. Pork belly burnt ends is a must.
When I saw the thumbnail my saliva glands was like hot damn that looks good as hell
To all watching, you should try a Missouri treat! Have the butcher cut this meat into 1.5 to 1.75" thick steaks. Use your favorite rub, smoke it or grill it. Put sauce on it both sides, 150 to 155 degrees center. Not an 18 hour commitment and every steak has the outside season and sauce. Did some few weeks ago on charcoal grill, less than two hours. Did the same as beef steak, hot 2 mins both sides then off to side until temp achieved. So, go Missouri style and enjoy life. You will love it! Respectfully, Kevin
464 pigs dislike this video. That BBQ looks amazing!
Malcolm’s top G of BBQ
Super film! Pozdrawiam!
Eyy Polacky! Wszystkiego najlepszego.
You are quite THE MOUTH
@@jimbettes3417 no kurwa.
I put potatoes and carrots in the drip pan and all the pork flavors and seasoning drip on them as they cook. Well plus the smokey goodness. You can take them off when they are done. No use wasting the good stuff.
I work in tech, but I'm going to start using "render out" in future meetings. "Yeah, we'll get this feature shipped in a few sprints. This next sprint will consist of many tickets, some of that code will render out, though."
love what you did. pork shoulder is way more my favorite than beef brisket. all I need with that pork is some lightly crunchy Italian bread
Wow. This is exactly what I'm doing this weekend. I injected my 9lbs shoulder with Octoberfest beer and apple juice and let it set overnight. I used your rub, too, and took off all the skin. I'll use hickory and cherry.
What injector is that?
+Scott Byer howtobbqright.com/bbqshop/ little more than half way down the page.
Thank you!
+Scott Byer How did it come out?? I'm curious
Fantastic. I left it on for 12 hours and let it rest for 2 hours. Amazing. I'll get more in the future.
+Scott Byer that's great, I love smoking meats. I've never done a whole shoulder, I have to try it
My go to, wow the family and friends with amazing BBQ.
A champion human right there... 👍🏻
You're gonna want to check in on it every 72 hours. In about 3 weeks she'll be gettin' close. Don't rush it. Great video!
17:27 - I thought that it was a fly / mosquito irl and I shook my head...
Malcom you have the best bbq tutorial videos thanks for taking the time man we all appreciate it .
17:27 whoever is wearing headphones omfg XDDDD im dead
This Guy Will Teach You Things About Smoking ANYTHING
Puzzled why on gods green earth there’s over 960 thumbs down 🤷🏾♂️ must be pork haters I guess
Maybe because he is standing there spitting all over it...🤔🤔🤷♂️🤷♂️
I would agree with C Simpson, a fella could get pretty banged up before the 18 hour cook was over. Looks fantastic
I wish I had over 17 hours of daylight in October. Where are you?
+Jboyette8624 We used lights on the porch. But just outside of Memphis, TN
+HowToBBQRight Malcom Reed Geesh, I am disappointed! I would have bet money you were from North Carolina! (Still lookin' good!)
Smokers don't automatically turn off when the sun goes down. Maybe someday we'll have solar smokers in space that go 24/7.
Richard Shewmaker that'd be sick
You could see lights reflection on smoker at 20:00. Bigg ass light!
...and today, in August 2019, I'm once again watching your video to make sure I'm doing it right! Got two 5kgs shoulders in my little Landmann Grand Tennessee, managed to find your rub here in the UK, hopefully it will be awesome in 12 hours! Thank you for your great videos!