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BBQ Season Kickoff, Malcom’s Best Pork Butt Recipe & Whole Hog Secrets | Season 9, Episode 12
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Malcom Reed’s Killer Hogs Competition Team at Memphis In May 2018
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YouTubeHowToBBQRight
This one’s all about the salt, pepper and fire. 🔥 . Ingredients: - 1 whole Tri-Tip roast (untrimmed) - Killer Hogs TX Brisket Rub (or salt, coarse black pepper, garlic blend) Instructions: 1. Don’t Trim a Thing Leave all the fat and sinew on that big, beautiful tri-tip. That’s how Mr. Al Frugoni—the king of live fire—does it, and we’re sticking to it. 2. Season Heavy Hit it generously with TX Brisket Rub (or your favorite salt & pepper blend). Don’t be shy—we want a big crust. 3. Build the Fire
1:20
This one’s all about the salt, pepper and fire. 🔥 . Ingredients: - 1 whole Tri-Tip roast (untrimmed) - Killer Hogs TX Brisket Rub (or salt, coarse black pepper, garlic blend) Instructions: 1. Don’t Trim a Thing Leave all the fat and sinew on that big, beautiful tri-tip. That’s how Mr. Al Frugoni—the king of live fire—does it, and we’re sticking to it. 2. Season Heavy Hit it generously with TX Brisket Rub (or your favorite salt & pepper blend). Don’t be shy—we want a big crust. 3. Build the Fire
1 viewsJun 15, 2025
FacebookMalcom Reed
How to BBQ Right's Malcolm Reed on Wild Game & Building a Mississippi Brand | MS Outdoors Podcast
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We gave out 140lbs of Hog meat in about 45 minutes! #hog #wholehog #wholehogbbq #porkbelly
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