Malcom Reed

Verified account

@HowToBBQRight

Pitmaster and Kentucky Colonel 🔥 HowToBBQRight 🔥 Killer Hogs BBQ

Hernando, MS

Joined April 2009

349 Following

83.7K Followers

6.6K Posts

Pinned Tweet

3 months ago

Low & Slow Picanha smoked on my Outlaw Ringo Drum

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3 days ago

It’s tough for a restaurant to surprise me anymore… this one did.

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7 days ago

Sun Tea just hits different than tea any other way… @LuzianneIcedTea

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8 days ago

New podcast just dropped ➡️ https://t.co/Tj8XlKluzO

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Who to follow

Verified account

The National Barbecue & Grilling Association is dedicated to promoting and expanding the BBQ and grilling industry. #bbqhelpers #grillinghelpers

Meat Church ™

Verified account

Matt Pittman - Live Fire Cook | BBQ Pitmasters Season 5 | BBQ seasoning, merch, & instruction. Our BBQ rubs come with a happy ending.

The official Rex's BBQ competition cooking team and the feed for https://t.co/ZCmkDw3mO8. Bacon, BBQ and Blockchain. Check us out on https://t.co/AMlQtVIinM

8 days ago

Does anyone else do this? 😂

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14 days ago

It’s not comp ribs for the 4th barbecue… it’s those run em and rub em ribs! 🇺🇸

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15 days ago

New pod is LIVE! 👇 👇 https://t.co/Qk0OJ9Q1I9

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15 days ago

Granny turned me into a tomato peelin’ machine…

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17 days ago

Cook ‘em while you smoke some meat for extra deliciousness!

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22 days ago

New podcast 👉👉 https://t.co/dzVH31HlQO

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22 days ago

Chinese food and BBQ under the same roof had no business being this good.

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27 days ago

The best TX style barbecue in the heart of Miami, FL... New video is LIVE: https://t.co/hg2WgzucPQ

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29 days ago

New pod is live! 👇 👇 https://t.co/FS0IOBh8vB

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29 days ago

Don’t make cookin’ bacon harder than it’s got to be…

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about 1 month ago

Homemade Jalapeno & Cheese Brats

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about 1 month ago

Can’t go to Miami and not get a mojito…

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about 1 month ago

The El Toro Loco experience… New podcast: https://t.co/Zu2eDTycRM

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about 1 month ago

White Sauce Slaw that’s perfect for those summertime barbecues!

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about 1 month ago

Gas station food meats turkey season!

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about 1 month ago

Gonna have to break out my sous vide to try this... Full podcast ep: https://t.co/HgnwWkrqNY

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about 1 month ago

Stop making dry pork tenderloin… Bring it up slow to 135 degrees, then sear it over hot coals until it reaches 145 internal. Gonna give you a juicier tenderloin, every time!

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