Dolores and I found ourselves face-to-face with a culinary conundrum: how to turn the last pound of alligator meat sitting in our freezer into a dish to remember. The result? A mouthwatering alligator chili that boasted a melange of spices and a hearty texture, alongside stories of our slightly overdone but sinfully sweet Reese's peanut butter cup cake adventure, cooked to (near) perfection on the pit boss. As we share laughs and the behind-the-scenes of these kitchen escapades, we also tease the taste buds with what might come next—gumbo, shrimp boil, or an alligator layer dip, perhaps?
Our festive spirits are as high as our oven temperatures as we approach St. Patrick's Day, with plans to bake a chocolate Guinness cake that's generously kissed with Bailey's Irish Cream. In this episode, not only do we spill the beans on our collaboration with "Just Cook the Damn Food" and other fellow culinary adventurers, but we also take a moment to reflect on the eyebrow-raising peanut butter and jelly BLT that divided the room. Stick with us for our Thursday and Sunday releases, and let Dolores and I whisk you away on a flavorful journey filled with unexpected turns, plenty of laughs, and maybe even inspire your next daring dish.
Fanpage: Leave a voicemail for us and we might play it on a future episode!
Dolores and I found ourselves face-to-face with a culinary conundrum: how to turn the last pound of alligator meat sitting in our freezer into a dish to remember. The result? A mouthwatering alligator chili that boasted a melange of spices and a hearty texture, alongside stories of our slightly overdone but sinfully sweet Reese's peanut butter cup cake adventure, cooked to (near) perfection on the pit boss. As we share laughs and the behind-the-scenes of these kitchen escapades, we also tease the taste buds with what might come next—gumbo, shrimp boil, or an alligator layer dip, perhaps?
Our festive spirits are as high as our oven temperatures as we approach St. Patrick's Day, with plans to bake a chocolate Guinness cake that's generously kissed with Bailey's Irish Cream. In this episode, not only do we spill the beans on our collaboration with "Just Cook the Damn Food" and other fellow culinary adventurers, but we also take a moment to reflect on the eyebrow-raising peanut butter and jelly BLT that divided the room. Stick with us for our Thursday and Sunday releases, and let Dolores and I whisk you away on a flavorful journey filled with unexpected turns, plenty of laughs, and maybe even inspire your next daring dish.
Fanpage: Leave a voicemail for us and we might play it on a future episode!
Welcome back everybody. Welcome back to the Okie Smoke podcast. I'm here today with my lovely wife, co-host Dolores, along with me today. And how are you doing today, dolores?
Time to fire up that grill from smoke port to smash burgers. Outdoor cooking just tastes better. This is the Okie Smoke and Podcast, and here's your host, john Barry.
Speaker 1:
Go ahead and talk about what we had. How'd you like your mid-lunch? Late afternoon lunch, we had the alligator chili. The alligator chili, you like that?
Speaker 2:
Yeah, that's good. I only took a spoonful because it's wonky. That's why I didn't choose today.
Speaker 1:
It tasted, would you say. It tasted just as much of just like almost regular chili.
Speaker 2:
It was a little spicy, but it tasted good.
Speaker 1:
Yeah, I did too. I did a live stream on it this afternoon. The stream started about an hour later. I had to adjust the time from one to two because every time including this podcast, every time we try to do something, it becomes a complete disaster. I couldn't get my cameras syncing that. Nothing was working, and it works fine when I do it just for a test. And then at the moment and you've got to get it going nothing works. So I pushed that back to a two and got everything working and pulled that stream off.
Speaker 1:
We made alligators chili with some sausage and I think it came out fantastic. So, some ground sausage and then the chunks of alligator meat in there with all that seasoning and everything. It actually turned out great. I had like two or three bowls of it. I didn't even add I don't think I did, I don't think I had any cheese or anything to mine. I should have for good toppings, but it didn't need it. It was just. It was just great the way it was. So, yeah, the alligator chili came out absolutely fantastic, I think anyway. So also, what the other video we did? What was the other video I did this week?
Speaker 2:
The other video was the Reese's peanut butter cake.
Speaker 1:
That's what it was. Yeah, yeah, yeah, yeah.
Speaker 2:
The ground, cut the ground, baby.
Speaker 1:
Yep, with Jake we did the Reese's peanut butter cup which now that one was good too, that still got some of that left Cooked that out on the pit boss and I mean I was kind of kind of worried about how well it would come out. And it came out. I mean it just came out. I'm convinced now, if something you just no matter what it is, I don't care what it is if it says bake, you could just put it in the pit boss. I'll probably eat my words and find something one day where I say don't ever do it with that, but everything I've done, it just came out really good. You did say you thought we overcooked it just a little bit.
Speaker 2:
Just a little bit yeah. We should have took it out whenever I did the first test.
Speaker 1:
Yeah, cause we we looked at it and in the middle that we didn't think it's quite done. But then we let it cook a little longer than it got a little bit overdone and probably when we took it out it would have continued cooking in there and probably would have been really good.
Speaker 1:
Yeah, yeah, I think it was uh, it was definitely a hit. It was definitely a hit and it was sweet, holy moly. Yeah, it was it. It tasted like a peanut butter cup. I mean it was uh, it was really. Really. If you like Reese's, you'll want to watch that video and make it, cause I'll do. I'm just telling you it was, it was good and tastes just like a Reese's. So that's what we did this last week Reese's peanut butter cup for dessert. Alligator chili. I've got some more. I got one more pound of alligator that I'm going to be cooking up over the next.
Speaker 1:
Uh you know, sometime within the next month I'll spread it out a little bit. So what do you? What? What should we do for the last alligator? I got one pound left. We've done tacos, we've done chili.
Speaker 1:
I mean, what can we do? We could do, uh, jumbo or gumbo. Uh, uh, we could do it. Yeah, gumbo and shrimp with it, like a shrimp boil. Yeah, yeah, you want to try that. Yeah, but how do we do that? Because I'll have to figure out how to do that. I don't know. If you want you, I guess we'd cook the shrimp up in a skill a little bit first, and then drop them, after they're cooked, into the boiling water with potatoes, with some old bay. Old bay ought to go great with that alligator. I mean, this is going to be a complete sea swamp dish. I think that sounds good. So what we'll do is get some shrimp, get some potatoes, maybe get a lemon and throw up in there some corn. What else should we throw in this if we've got alligator in there? Should we do some sauce, some of that sausage?
Speaker 2:
Yeah, the cabasa.
Speaker 1:
Put some cabasa in. Yeah, we could do that. What's that one thing that you?
Speaker 2:
Or we could do like a casserole or a dip, like the alligator, with cream cheese and jalapenos and cheese in it. Make it a dip.
Speaker 1:
That sounds good. Yeah, now you're talking my language. We could do an alligator dip. Yeah, we'll figure it out. And we'll have to come up, oh yeah, some layer dip. You know where you have corn as one layer, alligator as one layer and then just kind of have different layers on there. That would be pretty cool. Yeah, we'll figure it out. We got to do something with that alligator. Those are a couple of ideals.
Speaker 2:
We'll figure it out, smoke it.
Speaker 1:
I haven't smoked alligator yet. How, hmm. And when you open the package, though, it's not.
Speaker 2:
If we do the layer dip then you could smoke it. I have the cheese melt and everything on it. Okay With the cream cheese.
Speaker 1:
Okay, okay, cream cheese, smoke it, smoke the alligator and have that all mixed together. Mm-hmm which is the most popular. Okay, yeah, we could do that. Several ideals will come up with one of those. I don't know. I like that cream cheese idea. It's actually pretty good too. Yeah, I like cream cheese. The shrimp sounds good, but I don't know the cream cheese.
Speaker 2:
I think we should do the dip.
Speaker 1:
The dip. Okay, well, we're going to put you know how to make that right. Okay, let's do. Oh, okay, and you just use the alligator, I'll just put you in charge of that video. Okay, you can go ahead and make the dip. You can make the whole thing and you can put that together here and what? In the next couple weeks, two, three weeks will have you make the alligator dip. You hear that folks Dolores is making what are you gonna call it?
Speaker 2:
Alligator dip.
Speaker 1:
Alligator dip. There we go, so that's gonna be pretty cool. I think that's what we're sticking with. Now is gonna be some Dolores's dip. We'll get that featured here in a few weeks. We'll get that one done. Well, let's go ahead and jump ahead to what we got going on next week. We do have a couple of videos lined up.
Speaker 2:
Whenever you guys did the Reese's Peanut Butter Cake. I have some stuff to read.
Speaker 1:
Oh, okay, yeah, what do you got?
Speaker 2:
About the peanut butter cake let's see Cooking with Sherry said now, that's a cake, thanks for sharing. And then we got UFO barbecue.
Speaker 1:
I like UFO. He does some good stuff.
Speaker 2:
I was sweet tooth, but dang, I'll try that. And then last we have Annie smoking pot.
Speaker 1:
Love Annie.
Speaker 2:
Hers says my husband would devour this. Lol, absolutely delicious and so unique on cooking it that way. Thank you so much, dear friend, for sharing this wonderful recipe. Love Annie, and that's all I got on that.
Speaker 1:
Cool, I really like Annie, and if any of y'all want to follow a good channel, you need to go ahead and look up Annie's Smoking Pot. Is that what it is? What's it say on there?
Speaker 2:
That's right Annie's Smoking Pot?
Speaker 1:
No, no, I was just making sure I gave out the right name there. Annie's Smoking Pot on YouTube does. Let me tell you what she does. I'm just going to plug her because she is. She's amazing, love her videos. I'm kind of behind. I need to catch up on them. I try to watch them all. She is the.
Speaker 1:
If you want to use an air fryer, or you have an air fryer and you want to, you really want to learn how to use it. Watch Annie's Cookie Pot. I've seen so much. I don't use my air fryer that much because it seems like I always burn stuff. And I told her this. I said I don't use my air fryer. Every time I try to burn something, she says get it back out and start using it. And she makes everything. She makes banana bread air fryer. I saw a video today I haven't watched it yet Some kind of a banana deserters. I'm not sure what it is, but from chicken to lasagna to just absolutely amazing, amazing dishes she makes, and she's always using that air fryer.
Speaker 1:
So yeah, check out Annie's Smoking Pot. She's, she's really, really awesome. So that's cool. That is cool. Glad to hear them. Great comments coming in there. So now we'll go ahead and move on up to next week and see what we got going on here for the future of this podcast. And St Patty's Day is coming up next Sunday. So I've done a live video the last couple of weeks and there will not be a live video next week because I've already got a plan of a video. So we're just gonna do a regular video. We're gonna go ahead and do our regular Thursday video, which I'm not real sure what that's gonna be yet. What do you think we should cook for Thursday?
Speaker 2:
So, since you've been doing cakes, I thought about a chocolate Guinness cake. Is that how you say it? The beer, the Guinness.
Speaker 1:
Yeah, yeah, now is that for St Patty's Day.
Speaker 2:
Yep.
Speaker 1:
Okay. So let me just explain to them exactly what you're talking about is. I am going to be doing a collaboration with just cook the damn food, and there's another one. Follow him as well just cook the damn food on YouTube and a bunch of us I think he said there's over 30 channels that are going to be creating a St Patty's Day dish. It could be fusion, it could be, it could be a whatever you want. It has to be an Irish dish, it has some kind of an Irish connection, and so we have to have it post sometime between Friday and Sunday, and I've been posting every Sunday regularly, so I thought I'm just gonna have that video fall on Sunday, right on St Patty's Day, around 9 in the morning or so. We'll get it done, edited and have it scheduled for 9 on Sunday, and what she's saying is Guinness and beer is Irish right.
Speaker 1:
Yes, that's what it says yeah so and this cake calls for one full bottle of beer, right.
Speaker 2:
Yeah, 11 ounces, yeah, we'll put in a full 12.
Speaker 1:
I ain't wasting an ounce. So yeah, we'll. We'll go ahead and get that prepped up and make a cake for Irish. It's good.
Speaker 2:
It even has Irish cream at Bailey's in it.
Speaker 1:
There you go. I think that'll be a great idea, so we're gonna have that for our Sunday, st Patty's Day. I haven't told anybody else. We're not gonna announce what it is only that's one of the perks of this podcast. You might get some behind the scenes or maybe even some secret info nobody else knows, so we're not gonna announce it on the channel until it releases on Sunday, and it's gonna be an Irish cake made with Guinness beer. That's gonna be crazy. That's gonna be good, though. Are we gonna put that on the pit boss?
Speaker 2:
Yes.
Speaker 1:
Do you have? Do you want to make?
Speaker 2:
the last cake with.
Speaker 1:
Yeah, I think I know the cake you're talking about. What is that? It's not just a round cake, it's got a hole in the middle. What's that called?
Speaker 2:
It's a bun cake.
Speaker 1:
Yeah, do you have the tool or the thing?
Speaker 2:
Yes, the pan.
Speaker 1:
Okay.
Speaker 2:
Yes.
Speaker 1:
Okay, I thought you did. I'm not the baker, I'm mostly the meats and stuff, but I have been doing a little dessert here and there, so that's going to be good. I'll like once again put you in charge of that video, so we'll go ahead and get that scheduled for Sunday. On Thursday, I'm not real sure what the video's going to be. Got any ideals? No, no, it's going to be a surprise, because I don't know either. I'm going to probably smoke something have it done that in a while, maybe a short smoke on either the pellet grill or one of the smokers at least, and so we'll have a video out Thursday. Tune in for that on Thursday and be sure, and check us out Sunday if you want to see the Guinness cake that she has been describing and talking about.
Speaker 2:
Well, how about we start talking about that peanut butter and jelly BLT sandwich that you made, Ew?
Speaker 1:
Oh, you want to talk about that one, uh-huh. Well, did you try it, or were you just looking at it and saying I am not trying?
Speaker 2:
that I'm not going to try that I just love, this.
Speaker 1:
Uh, no, that was Some things you make, I will not try. I think I talked about this on the last podcast a little bit, but she was not into the peanut butter and jelly. Do you have any comments or anything on that one?
Speaker 2:
Um, yes, I did. Let's see Annie Smokin Pie again. She said oh my god, goober, Because she's the goober, peanut butter girl.
Speaker 1:
The goober yeah.
Speaker 2:
She said I love that stuff, or did Somewhere. In my adulthood I developed an allergy to peanuts, which is sad because peanuts is bomb. So no more for me Now as this sandwich. John, you might be crazy or onto something. Lol, I might be about to give my husband to give it a try. Thank you for sharing this unique recipe, annie Well let me know. Annie, if your husband tried it.
Speaker 1:
Hopefully he does. I think he will probably enjoy that.
Speaker 2:
And then the bearded Italian. He said I've never seen this before, buddy Interesting. I like sweet and savory, so this might work for me.
Speaker 1:
Cool, the bearded Italian. The bearded Italian another good channel to watch. He's right here in Oklahoma and I'm thinking you had what was his name? Ufo barbecue. You mentioned earlier UFO BBQ. I'm not sure. Seems like he's from Oklahoma. I know the bearded Italian is. I'll have to look. I may be wrong about that, but he made a, the UFO barbecue. He made a peanut butter and jelly ribs. I want to say he made a. I bet it was good. He put he also made an apple pie ribs. I think it was, was it?
Speaker 2:
Okay, no, I've actually seen someone do do that. I like I watched a video on it. Now that kind of looks good.
Speaker 1:
Yeah, both of them look good.
Speaker 2:
And yeah, cause I mean apples go with pork and all that stuff, so why not ribs Right?
Speaker 1:
Yeah, I think, and he just had cinnamon and and I think he used some kind of a apple butter or something Sounds good, that does sound good. Yeah, but the peanut butter and jelly, no, no no, you don't want no peanut butter and jelly ribs.
Speaker 2:
No, no, no, it just needs to stay on the sandwich.
Speaker 1:
But do you have any other comments or anything else you'd like to bring on to the show today, any thoughts of the future, any ideals?
Speaker 2:
Well, there's like, what about the smash burgers?
Speaker 1:
Yeah, you got some information or some comments on that one, the mile-high guy barbecue.
Speaker 2:
He said who doesn't like a good smash burger? And that sure looks like a pretty damn good burger to me. It was good.
Speaker 1:
Money right there. He knows what he's talking about. Yeah, that's, oh Scott from the mile-high guy a barbecue. You got that right. Smash burger. I believe that was my live video. He's talking about that live stream. I did. And yeah, what is your favorite way to make a burger right now? Do you prefer smoked when?
Speaker 2:
you do the smash burgers, I like the smash burgers. So when you do it, I like it with the grilled onions, grilled mushrooms, and then the cheese and then, of course, my keto bread. But I put tapa with mayo and stuff like that. It's good.
Speaker 1:
And then put a little peanut butter on the bun.
Speaker 2:
No, no, no. I mean, your son did that, but not me. No, no, no. Years back, john had made me a steak for Valentine's Day and he put peanut butter sauce on it and that was really good. He'll have to recreate that and do like a live video on that.
Speaker 1:
That would be a great live video. I have to remember how I did that.
Speaker 2:
Oh my God, that's so good. I've never had peanut butter sauce on a steak.
Speaker 1:
I made it like some high-end restaurant had that sauce all on it and everything.
Speaker 2:
Now, you guys, he did get me sick, though, because he cooked me a lobster tail and he didn't cook it all the way. I got sick.
Speaker 1:
Now, was that the same day?
Speaker 2:
I had peanut poisoning.
Speaker 1:
So I made the lobster the same day as I made the steak with the peanut butter.
Speaker 2:
Yeah, it was Valentine's Day and you made me that and I was so sick. You've been poison me.
Speaker 1:
How many years ago was this? This is well before I'd started this channel.
Speaker 2:
Really I don't know. We lived in this house. I think it was like maybe two or three years when we started living here and you decided to make me that.
Speaker 1:
So we're talking a decade ago, 10 years ago maybe. Yeah, it's been a long time. My cooking has improved a lot since then. I don't poison you.
Speaker 2:
I don't know. No, it's okay.
Speaker 1:
I remember that exact day because I remember eating, because I'd made me a lobster tail too. This we didn't get a whole lobster. I've never done a whole lobster. I don't think. We just got the tails from a local grocery store, I'm not sure where. I think they were frozen, I guess where they frozen.
Speaker 2:
I don't know you can't remember. It's a surprise that you made it for me.
Speaker 1:
But I put them in the oven because I had to watch. At that time I was watching videos, like we all do, trying to figure out how I'm going to make this lobster tail. I cooked them and I thought I cooked them long enough and I remember eating them and I thought you know, they taste done. Do they taste right Now? I think they're done. They taste good, but I don't know. I think mine may have been done a little more than yours. Oh, I didn't eat mine.
Speaker 2:
I ate a big bite and stuff and I was like why does this taste weird? Then you took a little time and said it's not done.
Speaker 1:
Oh well, I don't remember. There you have it.
Speaker 2:
I got food poisoning.
Speaker 1:
So you were sick the next day.
Speaker 2:
No, I was sick that day.
Speaker 1:
Yeah, she would not let me. I don't know, she still hasn't really wanted me to cook lobster, but she'll let me cook shrimp, yeah, so. No lobster, no lobster. Yeah, I think I want to redo the lobster tail.
Speaker 2:
No, you'll eat it first.
Speaker 1:
Oh, I'll eat it first. I think we could smoke a lobster tail now. I could, you know, with all the instruments I have, you could check the internal temperature. Everything I can't I've got to set up where should be failproof.
Speaker 2:
I don't know, I'm afraid.
Speaker 1:
I think I could get. I don't want to relive that night. I don't want to relive the If you've ever had food poisoning, it was not fun. Well, that's our time, years ago, before I knew how to cook, and when I was still learning. And today I don't think I've had it. Have I ever had any moments like that of recent?
Speaker 2:
No none.
Speaker 1:
Yeah, I don't think so. Yeah, and whenever I am not sure on certain things, I really do make sure that it's done properly. I get everything cooked to the proper temperatures and all of that. So, but I do appreciate everybody. Coming into episode number seven this is the seventh episode. We'll need pull season over in about a month or so. Well, that's probably a couple months still. Yet you ready for that hot weather?
Speaker 2:
Yeah, so yeah.
Speaker 1:
So that means that means jumping in the pool while your smokers cooking your meals. That's, that's what that's all about. That's coming up real soon, so that's going to be fun. I can't wait to get to that. Right now, we're kind of cold and hot and cold and hot, so that's where we are right now. I appreciate everybody for listening Any last words. Dolores, you want to tell anybody anything?
Speaker 2:
No, nothing else to say.
Speaker 1:
She's ran out of things to say, so I guess that will do it. Have a great day. We'll see y'all, or we'll talk to you guys in the next podcast. See you then.