{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":90,"width":600,"title":"Talkin\u2019 All Things Chili ","description":"This week on the HowToBBQRight Podcast, we\u2019re STUFFED after our inner office pie contest (00:14)! Up next is our Best Sandwich contest, and we dive into what the ultimate sandwich option might be (07:54). Malcom is still struggling in our Let\u2019s Get to Cookin\u2019 Community Pick\u2019em League (12:21)... Last week, we headed down to the Royal Oak Invitational, and it was an absolute blast (16:53)! On the way home, we couldn\u2019t resist stopping by Buc-ee\u2019s for some breakfast (24:27). Now that the weather\u2019s finally cooling off, it\u2019s officially chili season (29:13). We talk about why the Primo Grill could be your next favorite backyard smoker (37:11), and how y\u2019all have been winning contests with that White Chicken Chili recipe (37:53)! If you\u2019re making chili this year, don\u2019t skip our BBQ Chili Crackers to go with it (38:48). Chili is loved nationwide, so we explore all the different ways it\u2019s made across the country (40:35). Malcom also shares exactly how he builds his perfect bowl of chili (46:14). Brent from the community took Malcom\u2019s Touchdown Taters and kicked them up a notch (48:54). Next time we make Lasagna Soup, we\u2019re swapping in mozzarella pearls for that perfect cheesy bite (50:24)! We also answer some great BBQ questions \u2014 should you dry brine ribs overnight if you\u2019re short on time (53:13)? Is there a thermometer that alerts you when temps drop too low (54:52)? Plus, we discuss how to get the best smoke flavor on turkey legs and thighs (57:02). And to wrap it up, we\u2019ve got a brand-new Asian-style hot sauce that we can\u2019t wait to try (59:08)!   ","author_name":"Malcom Reed's How To BBQ Right Podcast","author_url":"http:\/\/howtobbqright.libsyn.com\/website","html":"