{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":90,"width":600,"title":"Buffalo Wild Wild Lawsuit, Skirt Steak Tacos and the THICKEST Pork Chops You\u2019ve Ever Seen!","description":"This week on the HowToBBQRight Podcast, we\u2019re back from Nashville\u2014and it was an absolute blast (00:27)! Malcom cooked at Heath\u2019s Smokehouse with Royal Oak and turned out some incredible food (04:21). Skirt steak might not be the fanciest cut of beef, but it makes unbelievable tacos (09:41). It\u2019s hard to beat a good old-fashioned dry rib, but Malcom took them to a whole new level (19:06). He also shares his favorite rib mop recipe and how to use it for maximum flavor (25:50). If you\u2019re planning to cook salmon, fire up your pellet grill and give this method a try (27:44). Everyone loves a great steak, but here\u2019s how to cook a pork chop that\u2019s even better than a steak (33:26). We tackle the age-old question: Are boneless wings really wings (39:35)? If you want to use chicken thighs instead of breasts for Dirty Bird chicken bites, here\u2019s exactly how to cook them (45:57).&amp;nbsp; Shoutout to Tom from CastingAndCookingBBQ for the great idea of making sausage and pimento cheese sliders (47:05). We talked about Dill Devils last week, but Tony took them to a whole different level (50:41).  And finally, should you cook chicken wings straight from the freezer to the pit (53:20)? ","author_name":"Malcom Reed's How To BBQ Right Podcast","author_url":"http:\/\/howtobbqright.libsyn.com\/website","html":"<iframe title=\"Libsyn Player\" style=\"border: none\" src=\"\/\/html5-player.libsyn.com\/embed\/episode\/id\/40177040\/height\/90\/theme\/custom\/thumbnail\/yes\/direction\/forward\/render-playlist\/no\/custom-color\/88AA3C\/\" height=\"90\" width=\"600\" scrolling=\"no\"  allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen><\/iframe>","thumbnail_url":"https:\/\/assets.libsyn.com\/secure\/item\/40177040"}