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On today\\u2019s episode of the HowToBBQRight Podcast, Malcom made some Lemon Pepper Chicken Quarters for a recipe coming soon (00:45), and he discusses the benefit of using a Vortex versus High Temp Pellet Grill smoking (01:44). He did some research and development on his newest seasoning (04:41), and boiling corn has never been more delicious thanks to a guy in Iowa (10:20). It\\u2019s going to be interesting seeing how different crawfish judging is from judging barbecue (13:50), and we\\u2019re eating good at a steakhouse outside of New Orleans, this weekend (19:01). I pick Malcom\\u2019s brain about the best steak he\\u2019s ever had at a restaurant (22:51). Swine Life and some of the guys around the office are practicing for WCBCC at Southaven Springfest (27:19), where Malcom got his start in Competition BBQ (28:00). There is a lot of \\u201cShowy-ness\\u201d to Competition BBQ, these days (37:30), and has come a long way from Malcom\\u2019s Strawberry Shots (40:19).\\xa0 A member of our Facebook Community turned a tractor combine into a bad-to-the-bone rotisserie grill (42:28), and Malcom has Hasselback Sausage Sliders in his near future (44:24). I ponder how good coleslaw would be using our Mississippi White BBQ Sauce (45:10). What is Malcom Reed\\u2019s MUST-HAVE Weber Kettle Accessories (46:29), and Pork Brisket NEEDS to make a comeback to store shelves (50:25). What else is coming up this week, in the world of HowToBBQRight (54:00)?\\xa0