{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":90,"width":600,"title":"Dry Brining vs Curing, Cooking with Beef Tallow & Making Bacon at Home","description":"This week on the HowToBBQRight Podcast, we\u2019re cooking for our local police department here at the office\u2014and it smells GOOD (00:25). If you\u2019re a fan of meatballs, you\u2019ve got to try Korean Beef Balls\u2014they\u2019re packed with bold flavor and easy to make (06:49). Crawfish season is almost here, y\u2019all, and we can\u2019t wait to fire up the boil (12:56). When it comes to dry brining, is it actually a brine, or is it more like curing? Let\u2019s break it down (14:30). Beef tallow and duck fat have been gaining popularity lately\u2014here\u2019s how to use them in your cooking (19:03). And beef tallow is great on meat, but what about using beef tallow on your skin (33:30)? Malcom shares his top tips for keeping your grill clean and looking like new (36:09). Never cooked a London broil? Here\u2019s exactly how to cook a London broil the right way (43:14). Can you cook seafood on the same smoker you use for beef and chicken? Here\u2019s what you need to know (45:07). Planning a fundraiser? Here\u2019s how to cook pork butts and distribute them efficiently and safely (48:01). Do you have to vacuum seal pork belly to make homemade bacon, or is there another way (50:55)?   ","author_name":"Malcom Reed's How To BBQ Right Podcast","author_url":"http:\/\/howtobbqright.libsyn.com\/website","html":"