John: 0:00

Welcome back to the Okie Smokin podcast. My name is John, alongside my co-host, Dolores here, and we got another episode for you today where we're going to talk about exotic cooks that we've done. We've done some frog legs and we've done some alligators, so you'll want to stick around for that.

Intro / Outro: 0:20

Time to fire up that grill from smoke for to smash burgers. Outdoor cooking just tastes better. This is the Okie Smokin podcast, and here's your host, john Barry.

John: 0:52

So how are you doing today, Dolores?

Dolores: 0:55

I'm very fine.

John: 0:57

Which of the two do you think you like better out of those the frog legs or the alligator? You didn't really try the frog legs, did you?

Dolores: 1:04

Ew no.

John: 1:05

You didn't really try the frog legs.

Dolores: 1:09

No, I didn't try it. I'm not going to like it, you're not going to try it.

John: 1:13

Yeah, she would not try the frog legs, and we had the alligator as well.

Dolores: 1:18

So the only reason why I like the alligator is because we tried it at a restaurant down in Oklahoma City of Alligator Bites.

John: 1:28

It was bourbon, it's from like the bourbon street right here in Bricktown, I believe, is that restaurant still there.

Dolores: 1:36

Mm-hmm.

John: 1:37

I think it's still there. Yeah, they have alligators and different things. So, yeah, it all started just about a month and a half ago when I decided I was going to try some frog legs. I went ahead and looked and did find that you can actually buy them locally, right here in Oklahoma at one of the Walmart's. So you can't find them at all of them. And I got a box of them and we went ahead and I fried them up in the deep fryer and I tried them. But the lures here would not give those any kind of a try.

Dolores: 2:14

Ew no, our kids like them though.

John: 2:17

Yeah. So I'll go over. The first time we did them. We basically just put them in some oil Basically, just kind of did them like catfish, you know just breaded them up real good and put some I think we used some corn starch, some flour, I had some old base seasoning and just went ahead and soaked them in buttermilk, I don't know, for a half hour or so and then put them on a cast iron skillet that was a pretty cool video Put them on the pit boss, use the cast iron skillet out there to heat the grease up and then only about three or four minutes on each side.

John: 2:54

And my old high guy barbecue he also made a batch of them. His actually, I gotta say, looked a little better than mine. He had a he liked double. He battered them and then, you know, went ahead and rebattered them. You know, rewet it rebattered them. His frog legs ended up looking about twice as big as the actual frog legs and they just looked real good and had a nice real crunch to them. And then I decided I wanted to do them a different way and I went ahead and smoked the last batch which that video was out a couple of weeks ago and basically just seasoned it up and threw it on the pit boss for I don't know. I think about two hours and they came out fantastic as well and I thought I thought they were great. Did you ever consider trying them? Maybe if I did a third batch.

Dolores: 3:43

No, no, no, You're not gonna.

John: 3:45

you're never gonna try. What if we uh-uh? You like to meat off the legs? Nope, and we just cooked it that way and you didn't even see the legs. Uh-uh, what's the worst part about it? What do you not like about it? Is it just the look? It tastes just like chicken.

Dolores: 4:00

Uh-uh, I'm not falling for that.

John: 4:03

You know I'm gonna try that, but for our other one we did on uh, and this video was the last one we launched just this last week.

John: 4:11

It's the one I really wanted to talk about a little more was the alligator Now we're in Oklahoma, so you really cannot find alligator that easily. You probably can if you look hard enough, and then if you did find it, it probably wouldn't be quite the quality of the alligator meat that I had. I knew someone that was going out of state for a while, and he asked if I wanted him to bring back some alligator and we could cook it up, because he knew we had a channel which of course we are on YouTube at Oki Smokin. I said yeah, so I went ahead and bought three pounds. I've cooked one pound so far, and it's just some white filet meats and it's just in a sealed bag. I've got the other two in the freezer and just pretty much cooked those on the Blackstone, sauteed them up with some onions and a rotel, and they turned out real good. Now, you liked this one though, didn't you? I believe you said it was a 10 out of 10 in the video.

Dolores: 5:11

Yeah.

John: 5:12

And you were all about the alligator. So if I got a whole alligator, no, don't do that.

Dolores: 5:21

No, just the way that I was perfect. I don't want to add anything like that.

John: 5:27

If you don't want to, then go ahead and create a whole size alligator. Yeah, it was really, really good. It didn't. I don't know how would you describe the taste of that alligator. If you were to describe it, is it to kind of go with the seafood or chicken? What would you consider it to be similar to?

Dolores: 5:50

I don't know, because when we tried the alligator bites at the Bourbon Cafe in downtown Oklahoma City it tastes like chicken.

John: 5:59

Yeah, I remember. Yeah, but I did not.

Dolores: 6:03

It had I don't know a difference. I don't want to describe it, but it tasted really good.

John: 6:09

Yeah, it was totally different taste than chicken. But I remember when we were at Bourbon Street it was basically just like we're eating chicken nuggets, Maybe they tricked us and they just said it was.

Dolores: 6:21

It could be different, because that's deep fried and we didn't have it deep fried.

John: 6:25

It's deep fried and I'm not also sure what type of chicken or alligator it was, you know, because I had the white meat fillets, that's what these were, so it could have been a different cut of meat also, which could have potentially changed the flavor of the alligator. I don't know.

John: 6:45

The taco on was like nice and like easy to eat and not like Now now, you did a fat piece, but it wasn't bad it was like, yeah, what we did was we made tacos with this and I just went ahead and cooked them up and put the alligator meat on the bottom layer and then we added our. We had rotel and onions and some green chilies we cooked up through on top of that, cooked it with some taco seasoning and just some good flavor sour cream and it was money really was, and so I love that and we're gonna be making, making some more of it and we'll have some videos when we do and we'll talk about it when we make some more of the alligator. I did also see, because I was looking, if you can find alligator locally and just like I found the frog legs, I did find a local Walmart that has alligator right and yes, they have alligator, but it's probably something that I wouldn't mind trying.

John: 7:51

But it looked to me like it was kind you know how you get chicken nuggets at Walmart. You get them in them bags. Yeah, that that's what it was, was basically just a bag alligator, and I think they may have even already had them breaded, so you just fry them up like the packaging yeah, and you fry them up and it just kind of was like alligator bites.

John: 8:15

So that's something I'm trying to. It said from Louisiana on the bags. So because these come from the ones, I have come from a Mississippi farm, like I said, I don't know how the not sure.

John: 8:29

I was trying to look, I think is another one of them. You know them little neighborhood markets. That's where I found this one and it was in Norman and I think this one might also been in Norman. I have to look at, see. I'll have to get some of those and maybe we'll try them, try them out on the channel as well and just kind of see how they taste it, see, see if those have that chicken resemblance or something you know. But we've done that's. Going back to the frog legs, we've done pride on the frog legs and we did smoke on the frog legs. So the alligator, we've done the, the sauteed and the fried portion. So I think, maybe, what do you think? Should we do a smoked portion or or make what about chili? You know you add pork chops, you add beef, you add all this stuff to chili. What? What about alligator, thrown in some chili, don't?

Dolores: 9:20

what yeah?

John: 9:23

I think we the next batch we make, alligator chili or gumbo, something like that, maybe, I don't know gumbo, so I think it's settled. I think the next batch of alligator I make I don't know when it'll be I think we'll do a batch of alligator chili. We. If we did that, I think we should do all alligator, maybe alligator and and other meats to what I don't know. I don't know if it should be multi, just a strictly alligator, alligator and beef.

Dolores: 9:56

I don't know, because it's kind of like a like a chicken type thing. So maybe what it tastes good with with pork and stuff well, that's what I don't know.

John: 10:08

It's not you know, it's what we do here. We try things that we don't know, and we'll find out.

Dolores: 10:13

I could like feel like alligator with some beef that did.

John: 10:17

Yeah, because you know, when I make chili sometimes I'll put three or four meats, throw some some smoky some pork chops my feet and one yeah like all of me so we could do it several different ways bean you know well, if any of you are listening to this channel or podcast and you've tried alligator or you've tried frog legs either one you know, be sure and comment about it, let us know what you have, some perfects.

John: 10:52

Yeah, and the recipes. You could also contact me anytime. It's John at okey smoking comm Got a plane going overhead In the house and you can still. You can't make a video where we are without a plane going overhead. You can't make a podcast without a plane going overhead. It shakes the whole house. They fly so low it's it's all the time right here by this Air Force base. So Tinker Air Force base always has planes going by. So can't get anything done without getting a entertaining plane flight coming overhead. But that's okay, it's part of the deal. So sure, be sure and send us all of your Questions, comments to that.

John: 11:36

And also, I want to go ahead and go over one other thing that we have brand new that I'm kind of excited about, and this is an opportunity for For anyone that listens to this podcast or anyone that watches the videos and they would like to go ahead and Input or become part of the podcast. You can actually do just that and All you have to do is go to your web browser and you just go to okey smoking comm slash fan page. If you go to okey smoking comm slash fan page, it's going to go ahead and bring up our fan page for the podcast and you can easily just click. There's a little button, okay, there's a little button on this page. It's going to say record and if you click record, then you can click start recording and then from your phone or your computer you can start talking and what's going to happen is it's going to record what you're saying and anything that you record it's. You can save it and then it's going to go ahead and be publicly available. There You'll be able to choose to private if you don't want other people to see it, but otherwise it'll be publicly available so other people can see and listen to the message you gave. But we're also going to be able to take that and have it on the on a future podcast episode. So if you want to, if you want to talk about the show, if you want to describe a dinner or something that you made, you can do that. If you want to ask a question or anything, and then we will be able to have that on the show. So I think that's going to be fun as we start to hopefully gain a few listeners and if they want to become a part of it the podcast It'll give us more things to discuss and talk about in a segment like that. So it's just okie, smoking comm slash fan page and you can easily become part of the podcast. So go ahead, do that, be sure, and become part of the podcast if you'd like to. But that's good to go ahead and kind of wind up this episode.

John: 13:40

We went ahead and talked about our exotic frog and Alligator. We have the amphibian and we have the reptile. If there was one more, go ahead and name this. If there was one more thing, that you Exotic thing, that in the future, come on what else? We're gonna go back to our regular, you know, our, our burgers things. If you had something else, I got. I'm thinking of something that some point on my Well maybe some rattlesnake or something, would you?

John: 14:14

Would, you consider it?

Dolores: 14:16

I've had rattlesnakes, most likely because remember I'm Indian and lived on their reservation and I was young, probably Fat, on the high tape.

John: 14:28

If I could get a hold of one, I think that'd be something pretty cool to bring up here. But but we're not to turn, we're not turn the oaky. The oaky smoke it into the complete strange and exotic dishes out there.

Dolores: 14:40

But I'm not trying, no, you're not trying.

John: 14:44

If I get rattlesnake, you're not trying that either.

Dolores: 14:46

Why, why?

John: 14:48

I don't know, it's just. It just sounds like something I've heard. It's pretty good, no.

John: 14:54

No if you like. If you'd like us to try rattlesnake, let us know. Well, I want to thank everybody for tuning into this podcast that we come out here and try to do one every week and blanch them on Mondays. So if you enjoy this content and we're going to continue to grow this podcast it's kind of a dumpster fire to start things off, but hopefully we get that fire put out in the upcoming episodes. We're learning as we go. This is only episode number five, so I expect us to Continue on and and fine tune it and hopefully make this something worth your time and hey, we'll be talking to you here in the next episode.

Dolores: 15:37

All right, bye, guys.

Intro / Outro: 15:41

Thank you for listening to the Okie Smokin podcast. Episodes drop every Monday. Don't forget to follow this podcast or you might miss out on some delicious creations. You can also find us on our website, okiesmokin. com, and on YouTube and other social media platforms. Until next time, keep firing up that grill.