Malcom's Recipes
Malcom Reed
Mississippi PoBoy
This dish is a crock pot staple in the South, but I’m putting my spin on it by cooking it out on the smoker and serving it up in a big ole sandwich I call The Mississippi Poboy! Mississippi PoBoy Recipe 2-3lb Beef Chuck Roast 2 Tablespoons Killer Hogs TX Brisket Rub 1 Stick Salted Butter 1 packet dry Beef Au Jus mix 1 packet dry Ranch Dressing mix 6-8 pepperoncini Peppers whole 12” hoagie or sub rolls (use the bread of your choice) 6 slices white American Cheese Sliced pepperoncini peppers for garnish Directions Prepare Big Green Egg or...
Malcom Reed
Jerk Pork Chops
For this recipe I take a pack of boring, family style pork chops – yeah the cheap, thin cut pack – and turn them into delicious, Jerk Pork Chops. Jerk Pork Chops Ingredients 1 pack thin cut, bone in pork chops - family pack Malcom’s Jammin’ Jerk Seasoning Jammin' Jerk Marinade: 1/2 cup fresh lime juice (about 4-5 limes) 1/2 cup olive oil 1/2 cup water 1/4 cup soy sauce 2 Tablespoons Malcom’s Jammin’ Jerk Seasoning 2 Tablespoons dark brown sugar 1 teaspoon kosher salt 1 teaspoon cracked black pepper 3-4 green onions white part only thinly sliced 1-2 scotch...
Malcom Reed
Chicago Italian Beef Sandwich
Hailing from the South Side of Chicago, this sandwich has it all: Piles of thinly sliced, hot beef nestled in a soft bread smothered in tasty “beef juice” topped with sautéed peppers and spicy giardiniera; it just doesn’t get any better. This is a sandwich worthy of a Championship Trophy! Chicago Italian Beef Sandwich Ingredients 3-4lb Top Sirloin Roast (you can also use Top Round or Bottom Round) 2 Tablespoons Kosher Salt 1 Tablespoon Ground Black Pepper
1 teaspoon Granulated Garlic 1 teaspoon Granulated Onion
1 teaspoon Dried Oregano 1 teaspoon Dried Sweet Basil 1/2 teaspoon crushed Red Pepper...
Malcom Reed
Bacon Burnt Ends
Bacon Burnt Ends are sticky little cubes of heaven. As far as I know, Travis from Heim BBQ in Fort Worth Texas came up with idea to cut slab bacon into cubes and call it “burnt ends”. I sincerely thank him for the idea and for sharing it with Texas and the world!
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