malcom reed

This wild game recipe turns plucked mallard breasts into crisp-skinned, juicy duck grilled hot and fast, then topped with a creamy, bacon-jalapeño popper sauce. Perfect for summer gatherings or field-to-table meals.

Grilled Duck Breast with Popper Sauce

mallard breasts (skin on, plucked)

bird brine (such as Malcom’s Bird Brine)

water

brown sugar

Worcestershire sauce (W Sauce preferred)

tbsp AP seasoning (salt, pepper, garlic blend)

block softened cream cheese

pre-cooked bacon, chopped

jalapeños

Worcestershire sauce

1½ tbsp AP seasoning

Mexican crema (or milk to thin)

In a large bowl or zip-top bag, combine water, bird brine, and brown sugar. Add duck breasts and refrigerate overnight.

Remove duck from the brine and rinse. Pat dry. Cross-hatch the skin using a sharp knife to help render the fat and prevent curling.

Toss duck with Worcestershire sauce and AP seasoning. Let sit while grill heats.

Set up a two-zone fire (hot direct heat and a cooler indirect side). Aim for medium-high heat.

Place duck skin-side down over direct heat for 1–2 minutes until crispy. Then move to indirect heat.

Continue cooking until internal temp reaches 125–130°F. Do not exceed 135°F to keep the duck tender.

Let duck rest 5–10 minutes. Slice against the grain at a slight angle.

In a saucepan, combine all popper sauce ingredients over medium-low heat until warm and smooth. Thin with crema or milk if needed.

Serve sliced duck with sauce drizzled on top or on the side for dipping.

These Firecracker Chicken Wings from Pitmaster Malcom Reed deliver smoky flavor, crispy skin, and a sticky sweet heat — perfect for summer grilling or 4th of July cookouts.

Firecracker Chicken Wings

family pack of chicken wings (4–5 lbs)

Cooking spray

hot BBQ rub (Killer Hogs Hot Rub recommended)

hot sauce (Killer Hogs Hot Sauce recommended)

apple cider vinegar

tsp kosher salt

tsp crushed red pepper flakes

Pat wings dry with paper towels. Lightly coat with cooking spray.

Season generously on all sides with hot BBQ rub.

Preheat smoker to 275°F. Place wings directly on the rack and cook for 1 hour 45 minutes, flipping halfway, until internal temp reaches 190°F.

Make sauce by combining brown sugar, hot sauce, vinegar, salt, and red pepper flakes in a saucepan. Simmer until smooth.

Toss hot wings in warm sauce until evenly coated. Serve immediately.

These BBQ Pork Tenderloin Sliders are a quick, flavor-packed alternative to pulled pork, featuring juicy pork tenderloin glazed in BBQ sauce and stacked with pickles and slaw.

BBQ Pork Tenderloin Sliders

pork tenderloins

mustard

tbsp all-purpose seasoning (Killer Hogs AP recommended)

tbsp barbecue rub (Killer Hogs The BBQ Rub recommended)

oz Killer Hogs The BBQ Sauce

Dill pickle slices

Creamy coleslaw (mayonnaise-based)

Trim silver skin from pork tenderloins. Coat with mustard, then season with AP seasoning and BBQ rub.

Preheat smoker to 275°F. Smoke tenderloins for 1 to 1½ hours or until internal temp reaches 125–130°F.

Brush with BBQ sauce and continue cooking for 15–20 minutes until internal temp reaches 135–140°F.

Rest pork for 15–20 minutes, then slice into thin medallions.

Build sliders with toasted buns, pickle slices, sliced pork, and creamy slaw.

This Peach Shandy blends Bird Dog Peach Whiskey with light beer and sparkling lemonade to create a refreshing, sweet-but-crisp cocktail that’s easy to make and perfect for summer.

Peach Shandy Cocktail

1½ oz Bird Dog Peach Whiskey (or to taste)

oz Bush Light (or other light beer)

oz sparkling lemonade or lemon spritzer (carbonated preferred)

Ice (optional)

Add 1½ oz of Bird Dog Peach Whiskey to a chilled glass.

Top with about half a can (6 oz) of Bush Light.

Add 6 oz of sparkling lemonade or lemon spritzer. Stir gently.

Enjoy immediately — over ice if desired, or straight from the glass. Garnish optional (a lemon slice or peach wedge works great).

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Peach Shandy Cocktail

The most viewed malcom reed recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine