Podcasts Arts Food HowToBBQRight Chuck Roast Burnt Ends, Grilled Pollo Tapatio and Cooking BBQ for 200 People

Chuck Roast Burnt Ends, Grilled Pollo Tapatio and Cooking BBQ for 200 People

Published: May 8, 2020, 9:27 p.m.

This week on the HowToBBQRight Podcast, we talk about how many Margaritas Malcom has before doing Greg Rempe\u2019s BBQ Central Show this week (0:46) and the list of nominees for the BBQ Hall of Fame (2:10). Then we talk about Malcom\u2019s Chuck Roast Burnt End method for making \u201cPoor Man Burnt Ends\u201d (7:55), why it\u2019s not as good as Brisket Burnt Ends (9:55), why he didn\u2019t use a lot of sweetness in the braise (14:30) and what he would do differently (15:23). Then we talk about how Malcom says \u201cPollo\u201d (17:58), how he cooks his version of a grilled Pollo Tapatio (18:35) and how he makes Salsa Rice and Refried Beans (21:11). Then we talk about cooking bbq for 200 people (29:17), how to figure the right amount of meat to cook (33:14) and Chell\u2019s catering Cole Slaw recipe (40:34).