Malcom's Recipes
Malcom Reed
Reverse-Seared Picanha (Malcom Style)
If you’ve never cooked a picanha, this reverse-seared method is the easiest way to get a juicy, medium-rare steak with a real crust. It’s cooked low and slow over indirect heat, then finished hot and fast for that perfect bite.
Malcom Reed
White Sauce Chicken Thighs
Hot and fast chicken thighs with bite-through skin, finished in a tangy White BBQ Sauce for a bold twist on classic BBQ.
Malcom Reed
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
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.
Recent articles