Seafood Secrets, Retro Desserts & Wagyu Brisket Tips

This week on the HowToBBQRight Podcast, looking for the perfect tea for your next cookout? Luzianne Tea has you covered (00:00). It's been smelling like fresh popcorn around the office ever since Malcom got a brand-new popcorn machine (00:52). Last week, we held our inner-office "Retro Dessert" competition, and this Baked Alaska recipe won it all (06:01). We talked about pizza being the ultimate leftover food last week, and y'all shared some of your favorite leftovers (08:50). Malcom took me to The Parish for Mother's Day, and it might've been some of the best lobster we've ever had (13:40). What's the most popular fish served in restaurants today (17:55)? Malcom's been whipping up some killer shrimp cocktails lately, and if you want to recreate them at home, make sure to grab some Blue Plate Mayonnaise (22:23). We're heading back down to Venice, Louisiana, for the fishing tournament, so keep an eye out for us (36:11). If you're cooking snapper, never throw away the throats—they're too good to waste (38:14). Crawfish season is starting to wind down, but we're cooking a huge batch of crawfish this weekend in Arkansas (45:25). Restaurants love using sous vide for fish, but there are so many better ways to cook it (47:25). If you're cooking a Wagyu brisket, should you prepare it the night before or the morning of the event (53:00)? Finally, Malcom shares his method for cooking up some killer beef shanks (56:30).