This week on the HowToBBQRight Podcast, we're riding high in our pick'em league lately (00:25 )! We also had an absolute BLAST on our recent trip to Oxford to watch the Rebels play (02:30 )! Malcom's been talkin' about firing up a caveman-style ribeye, and Steve Reichling has a recipe we're dying to try (08:45 ). Even though Malcom's the face of HowToBBQRight, he's had his fair share of behind-the-scenes fails (13:15 )... and we're sharing a few good ones. We break down why the Primo Ceramic Grill might be your next must-have cooker (18:28 ). Malcom also tested out Cajun Power Worcestershire Sauce in a beef tenderloin recipe—and it turned out dang good (19:10 )! Ever tried the viral microwave egg hack? We gave it a shot (23:00 ). We tried Billy's Boudin this weekend—spoiler alert: it was FANTASTIC (27:49 ). We dive into whether you should use a foil boat, butcher paper, or go naked when smoking brisket (31:45 ). If you're in the market for a wireless meat thermometer, the ThermoWorks RFX might be exactly what you need (37:40 ). We also debate: is using a chimney starter really necessary for lighting coals (41:13 )? Over in our community, James shared his smoked chicken thigh taco recipe—and we've GOT to try it (45:20 ). Plus, y'all sent in your favorite Bloody Mary mixes, and Bloody Revolution is next up on our list (47:11 ). If you're ever in Memphis, you must check out Porch & Parlor—seriously, don't skip it (49:22 )! Ever heard of smoked butter? We learned about it, and now, Malcom wants to try it (53:19 ). And finally, we tackle the big question: are those pricey smoking pecan pellets really worth it (55:47 )?