Malcom's Recipes

Malcom Reed
March 19, 2026

Greek-Style Flanken Beef Ribs (Burn & Turn)

Flanken beef ribs cooked hot and fast over the fire, basted with butter and finished with a deep, caramelized char. Rich, juicy, and full of flavor, these eat like a ribeye right off the bone.

Malcom Reed
November 13, 2025

Cajun Smoked Turkey

This Cajun Smoked Turkey is cooked old-school — on a stick burner with charcoal and wood for that deep, real smoke flavor you can’t fake. It starts with a simple brine, gets a buttery Cajun injection, and smokes slow until it’s golden brown and juicy all the way through. I’m using my Bird Brine and King Craw Cajun Seasoning for this one, but you can swap in your favorite flavors and still follow the same method. If you want a turkey that looks like it came straight off a pit, this is the way to do it.

Smoked Turkey

Juicy on the inside, golden on the outside — this is the turkey everyone remembers. A deep brine and steady smoke build layers of flavor and give the skin that perfect bite and color you only get from doing it right.

Hot Honey Pork Belly

Smoked pork belly glazed with a buttery hot honey sauce that sticks to your fingers in the best way possible... This recipe turns a simple slab of pork belly into bite-size BBQ appetizers with that perfect mix of sweet heat and rich smoke flavor.