Speaker 1: 0:00

A couple of interesting cooks we did talk about in this episode.

Speaker 2: 0:05

Time to fire up that grill. From smoked pork to smash burgers, outdoor cooking just tastes better. This is the Oki Smokin podcast, and here's your host, john Barry.

Speaker 1: 0:35

And we're back. It's episode number eight on the Oki Smokin podcast, right here with my co-host, my lovely wife, the woman of the house, dolores, is here with us today. And how are you doing? I'm doing pretty good. How about you? I'm doing great. We had a couple of real good cooks this last, this last week, and one of them was the chocolate Guinness chocolate cake collaboration and we did the tri tip. What did you think about? Well, let's start with the tri tip, but how did you think that turned out?

Speaker 3: 1:18

The tri, the tri tips. Oh my God, it tasted so good. Like it tasted better than like the ribeye steaks and stuff.

Speaker 1: 1:29

Yeah, there's something about cooking it. You know a whole big piece of meat like that and then cutting up your slices of steak. We did a tri tip. I don't know, I'd say eight to ten months ago we did it on the pit barrel. Do you remember that one? That was one we hung up in there. Yeah, I'm pretty sure we did one and I don't know. I think they were both good it's. It's one of those things where the last cook you did just always seems the best really. But we went ahead and and brined that with that salt brine and and let it go into fridge for a couple hours and it turned out quite remarkable, I think, quite, quite remarkable.

Speaker 3: 2:13

And I made my keto tacos and then the next day I made like a keto sandwich with it and the next day I made a keto salad with it.

Speaker 1: 2:26

Those tri tips is when you do single steaks whether it be ribeye or sirloin or or whatever and you throw them on, you may have some leftovers. But when you do it this way, you've got some leftovers. You cook that big old thing. And this wasn't all that expensive. I think it was about six dollars a pound, maybe a little more, here at a local store here in Oklahoma, at Crest Foods, and you know it. Just it this. You cut into it, got that nice pink center. That was a great one. We released that this last Thursday and it turned out. Turned out quite phenomenal, I would say.

Speaker 3: 3:06

I thought it was juicy.

Speaker 1: 3:08

Yeah, I think that brine, you know, by putting that salt in and then brining it for a couple hours, which I'd really like to do. That See, my problem when I come to cooking is I don't plan real well. Even when I know I'm going to cook something, I just don't plan. So if I would plan and then put that brine on it and let it set overnight maybe 12 hours, eight to 12 hours and then cook it, I bet it would all those flavors and juices going all the way through that thing would be good that we need to do that plan a little better. But I could be going to cook a brisket or whatever I'm going to be cooking, and it just seems like about the day before oh, I need to, it's frozen in the freezer or I need to run to the store and when I'm ready to eat it I just think about it and I go cook it.

Speaker 1: 4:04

So I saw a video of UFO the barbecue guy, a UFO barbecue. He was part of the collaboration that we did. He did a corned beef to where he actually brined it, seasoned it for like a week, you know, and that's pretty cool, like seven days. I forget exactly. If I look at it. It's exactly his process. But yeah, I just it's hard for me to do that. I'll be on day two and I'll be going seven. I'll say let's just cook this thing. So yeah, that is one problem I have, I guess. So how are you feeling about the podcast going forward? So far? We're kind of loosening up a little bit. Episode eight got the past under there. You you enjoying the show so far?

Speaker 3: 4:57

Yeah, it's good. I'm a little underneath the weather today because of my voice.

Speaker 1: 5:02

Not feeling well, but you feel good. You just your voice is just a little hoarse.

Speaker 3: 5:07

Yeah, all those allergies and stuff Oklahoma has.

Speaker 1: 5:12

Well, we'll, we'll, we'll run this through the software and it'll make you sound just fine when this thing gets done. Hopefully you don't sound bad to me over the over the headphones, really, so I think you're coming through, coming through All right. On that try tip, when I was cooking it and I didn't get to film this part because I was afraid to, but so I I cooked it at about 180 degrees on the smoke setting on the pit boss, While that smoke just kind of got all around it until I got to about 110 degrees and then I wanted to sear it because I wanted to get the outer part of it all seared up and crispy. So when I did that, I left for a minute and I came back and I wish I would have had footage of this or a camera on or something, and I wanted to, but I was afraid I was going to completely run. The meter is really going to burn, but I opened that thing.

Speaker 1: 6:09

If you've ever seen a pit boss or a pellet grill have a flame going about 10, I'm not not 10, about 10 to 12, yeah, about 10 to 12 inches above the meat plum up there, it was a heck of a sight, and that's when I ran in and grabbed the plate and I got that pulled off and it actually seared it perfectly because it had that nice, nice look of bark to it. If you see the video you'll see the bark that it had to it. But that would have been a cool piece to actually have a picture of video of that, where that that flame was just taken off, but didn't quite get that in the shot. But overall, yeah, I think that was a successful, successful cook. And then this last Sunday, which we're this is Sunday Nope, yeah, this is Sunday we actually released the the same Kelly's Day.

Speaker 3: 6:56

Yeah, county Right. Happy St Patrick's Day.

Speaker 1: 7:00

Yeah, happy St Patrick's Day everybody, it's. We're redoing this episode on Sunday, which will drop on Monday, and I released the video a day earlier than I planned. I thought you know it's ready, let's drop it Saturday night, so it'll get through the algorithm and everything people who get to sit over Saturday night and through Sunday. And that leads us into the next segment, which is the St Patrick's Day collaboration that we did, and it was a fun collaboration. I really enjoy doing these. I've got another one coming up next month which I'll talk about when it gets closer. Another collaboration I'm joining in with a different creator, and there'll be a lot of the same ones. I'm sure that does this, but let's just talk about this one here.

Speaker 1: 7:51

It was something you had to create, a dish that was Irish, any kind of food that fell under the St Patrick's theme, and you're the one that originally, because I was sitting there trying to think a cabbage I was. You know what kind of meat's gonna smoke, or do you know? There's a lot of, you know a lot of the St Patrick's stuff. You know it's boiling. I mean you know you boil something I didn't want to. You know, boil a corned beef or anything. I mean, I'm sure it's good, but you come up with it and you said Irish cake. Aren't you the one that come up with that idea originally? Now the actual and you helped me look up some recipes and the original one you found wasn't quite the one we ended up doing, but I think the thought was the same and it turned out really, really good.

Speaker 1: 8:45

Now, you typically wouldn't try that cake, because it definitely was not keto. So you were able to break. You couldn't give it up.

Speaker 3: 8:58

No.

Speaker 1: 9:00

Yeah. So this cake, it was really, really good. If you get a chance, you'll want to check it out and all the other YouTubers I don't know how many there were and I've been trying to watch them all and there's more dropping today because some of them dropped their videos Friday, some dropped them Saturday, some today, and there may even be some that drops later today on into Monday to finish out this collab. But there's, I would say, over a couple dozen right now and if you want to find them, or even my video, you just go to your Google hashtag St Patty's Food. That's a hashtag STPADDYSFOD, St Patty's Food and as these get in the search engine, it will start to list. You'll be able to find all the videos in there, and once his name is rich over, just cook the damn food that put this on. And once he gets a full playlist out, I'll put it in the show notes of this episode as well as on the YouTube channel.

Speaker 1: 10:13

But yeah, we basically took an entire Guinness and turned that into subtle chocolate cake. It wasn't overly sweet. I thought it might be super sweet, but it didn't seem super sweet, did it?

Speaker 3: 10:28

It was a little sweet, not the cake part, but the frosting was.

Speaker 1: 10:33

So would you prefer, if you had to do one of those again? Which which? The frosting or the chocolate cake? Which one are you going for? What was your favorite part of that?

Speaker 3: 10:44

Well, I mean, both were good. The cake tasted like a brownie.

Speaker 1: 10:48

Right, the cake tasted more like a brownie. I think you could take that Irish cream icing that we did and put that on a number of kind of that was so good. I mean just your regular old birthday cake. Load that thing up. We used three ounces, or was it three ounces? Three tablespoons of Irish cream Baileys. So it did have alcohol in that icing and while the Guinness, which used a full can of beer you were able to cook out, you cooked out the alcohol because I started it on the pit boss and I went ahead and boiled it, simmered it and then cooked the cake on the pit boss. So the Guinness alcohol was completely cooked out. There was no alcohol in it. The icing, on the other hand, may not have been appropriate if you're under 21, because it actually had the. It has the full alcohol because it's actually used in the icing. Yeah, you could taste a little bit of that. So, yeah, that was a fantastic cook there, the St Patrick's Day collaboration, and there's plenty of channels out there, so you might look that up. As we mentioned in our last episode I know Annie's smoking pot just cooked the damn food.

Speaker 1: 12:10

There's also a brand new guy out there I mean brand new and he's doing some real good things early on. His name is Cartoon Dad. He has only been on YouTube for a brief period of time and he doesn't show himself Like he don't want to be on camera. So he does great views of the food that's being cooked, but when he talks he's an image of a cartoon in his mouth, animates and moves and everything. He's got his daughter that'll sometimes appear on the show and she's a cartoon daughter. So it's a pretty cool little concept. That's cool. Yeah, so he don't. Instead of being on it, he's actually got his cartoon dad and cartoon daughter image. So it's real cool. You all might check him out. I find a lot of his food to be very good that he started cooking. So just a shout out to him.

Speaker 1: 13:06

If there's dozens of them, you can find, and one day I'm going to host my own collaboration Any ideals I'm going to. I don't know when, but I'm going to come out there and announce to the community anyone that wants to jump in the oaky smoking collaboration what I think I could hold off until later in the summer or maybe even next year. You know I do a lot of pies. It could be a pie collaboration or something. You got any thoughts? I don't know.

Speaker 3: 13:37

Just yet, no thoughts. Yeah, I don't know. I'm going to.

Speaker 1: 13:44

I'm going to think about it and at some point I'm going to host one sip. Some people will join me in creating something. I think that would be pretty cool. Now, do you have any comments or questions or anything for us this week as we get into our little Q and A and comments segment?

Speaker 3: 14:04

Well, question number one from Janelle Alaskan Cooking what podcast host do you use for your shows? I'm interested in starting my own podcast.

Speaker 1: 14:18

Oh, okay. Yeah, that's great If you can get started podcast. That's an amazing way to get out there. I've really enjoyed it and I think you'll get better over time. The one we use is Buzz Sprout. There's plenty of them out there. There's Lipson, there's also some free ones, and I can't think of the names right off the bat. But I would caution you not don't go with the 100% free plans, because most of them all have a clause in there that you don't actually own the rights to your own content. They can do whatever they want with it. If you wanted to move or anything to a different host, they could hijack you. Basically, buzz Sprouts is the way to go.

Speaker 1: 15:09

What I like about them, too, is they've got some premium features I have. Number one is I don't know what this podcast is going to be called and I'm not the best at writing the description. Once this podcast is over and I upload it, it's going to do everything for me. It will look at it, give me five title ideals, write it, boom, boom, boom, done over. It'll also master the audio, make it sound like we're in some kind of high-end studio in Hollywood or something. Buzz Sprouts is the one I do. Good luck. Let me know if you start one. You can email me, johnadokismokincom. I'll check you out. Any others?

Speaker 3: 15:54

Okay, the next question is from Jess H. For me, actually, how hard is it to stay on keto when John is always smoking all the delicious food? I've considered keto but don't know if I could resist the temptations. Well, sometimes it is hard to resist. Believe me, I have cheat days a lot.

Speaker 1: 16:19

Again, it's pie there.

Speaker 3: 16:21

Yeah, exactly, I only ate well. We just cut that one piece and we shared, but the frosting on it is licking a lot. But John's the one that got me on keto. I used to weigh 245.8 pounds, believe it or not, and now I'm 170,. But this last summer I was 155 and I laid off keto for a while and then I got back on it.

Speaker 1: 16:55

Any tips or anything? If someone's trying to go down the keto path, is there something you would do to help breaking keto? You know, if you're about to go toward that, one item that's going to break you out of it.

Speaker 3: 17:11

Honestly, if you want to go into keto, go full force at first, because that's what I did At first. I didn't believe that I would do it, but I actually stuck to it and lost the law away.

Speaker 1: 17:27

And going on, if this is someone that's interested in going in keto. You hear a lot of people say it's just bland food. Do you find that a lot or do you get? You find ways to flavor your food pretty good and it's not some of the stuff you make. I think it's pretty good. Would you say it's more of a bland diet or you get all the good flavors?

Speaker 3: 17:46

See, I don't think so. I think you got to get used to keto because you know, there was some point where I was like ew. But then after a while you just get used to everything and you're like, okay, I really like this. And my grandkids then. He likes some of my keto stuff, you know, and some of the kids, my kids, like some of my keto stuff too. It's just expensive, right.

Speaker 1: 18:10

So you can have, like there's a, you get ice cream right and you can get you a little chocolate snacks or whatever.

Speaker 3: 18:19

Yeah, I always go towards quest brands. They really are good for keto, you know. But I'm not like keto keto, I'm kind of lazy keto because I eat the keto breads and stuff and I think most keto people don't. They make their own stuff by scratch.

Speaker 1: 18:44

Yeah, I think that's right because I've heard from following you on keto and trying it myself lasted a few days. But I've found that a lot of people don't want any of the processed food because you'd never know exactly what's in it. So you'll have people out there that if you tell them you're on keto and you had this and oh, you're not supposed to have that, that type of thing, but it's your diet, you can do it. You know you can flex it however you want. It's up to you on that. But yeah, that's good. Any other questions or comments that we got today?

Speaker 3: 19:22

No, there's no more.

Speaker 1: 19:26

All right. Well, I do appreciate all the comments out there from everybody. If you want to comment, you know. Send me an email, john, at okeysmokincom. We will see if we can't get it on an upcoming future podcast episode. I did have one comment that was interesting that I saw that came in over the weekend. Is what you called this? Would you remember that one I was telling you about Now? Would you call that a hater comment or was that a constructive comment? Remember the one about the eggs that came in?

Speaker 3: 20:02

Oh, I don't know, it's kind of weird.

Speaker 1: 20:05

Yeah, so we did also, I didn't.

Speaker 3: 20:10

It's like you don't know if he's hating or if he's.

Speaker 1: 20:15

Oh, you get. You get some people that hate every now and then, and if they do, that's when you know you're starting to get somewhere, because I like it. You know, hey, you're starting to hit big league, but I'm not really sure we didn't mention this. We did an egg video. I'm in my son. I think this was also last week, it might have been a off day.

Speaker 1: 20:34

Sometimes, just on an off day, I do a video and if you subscribe to my channel you may not get a notification of every video. I do Generally the one on Thursday and if I do one on Saturday night or Sunday, I send out notifications. But occasionally I'll do some Tuesday, wednesday or I might throw a short out and I'm and there's a button you can click and I'll click it so that it does not notify everybody. There's a couple reasons for this. Number one I don't want to over have people still pop, pop, pop for everything that may not be as related. Number one and number two it kind of allows it to go out to a new set of people and see what YouTube thinks. And, of course, your subscribers. If you are subscribed to the channel, we'll still see those videos pop up at some point under recommended and that kind of thing. So you'll still still see it.

Speaker 1: 21:25

But this is one I did and the guy commented it's showing here about 15 hours ago. So we did a smoked egg, we did a boiled egg and we got an egg out of a great value bag from Walmart and we wanted to see because I was told the great value is just an amazing egg and it's better than if you boil them yourself, and I wanted to give it a try. So we smoked an egg with no water for 90 minutes on the smoker. That was number one. Number two we boiled an egg for about seven and a half minutes. That was number two. Put both of those in an ice bath. We didn't get to making the video for a couple hours, they just kind of sat there. We went ahead and shelled them and stuff. But we went ahead and did a test and this guy wrote the green around the edge of the oak means it is overcooked. Now do you? What do you think about that? The green around the edge of the yolk means it's overcooked. I could see some argument to that. But also, if you're not eating it right away, you could also start to see that green. So I'm not 100% sure if it was it just because it had set from the one we smoked.

Speaker 1: 22:45

Then he goes on to say the boiled egg does not have it. So he didn't like the boiled egg. The smoked egg, he said, had a green I believe that's the one he's talking about had a green around the edge of the yolk. The boiled egg, though, was very moist. When we cut into it I actually thought it was pretty good, but he said.

Speaker 1: 23:09

He said the boiled egg does not have it. He goes on to say neither does the great value egg. So we got three eggs up on display and all of them, all three of them. He gave a thumbs down on all three of them. Then he went on to kind of give me some constructive criticism in the next sentence. I'm betting if you smoked the eggs for less time they would be much better. So I smoked them for 90 minutes. He thinks I should have over smoked them. But after all of this criticism, here's the crazy kind of sentence. At the very end he goes I'm going to try it. So something he had to. He had to like something on there, but maybe he's gonna try it and maybe he won't cook it quite as long.

Speaker 1: 24:08

So yeah, that was him. I went ahead and replied back to him. But yeah, that was an interesting comment. Yeah, yeah, I kind of like it because you get a lot of the it's great. It's great, so, getting some opinions on there. It wasn't totally off the wall or anything, but I thought I'd read that comment. That's kind of an interesting one. That just came in. I think it came in, yeah, 15 hours ago so, and if you want to comment, you can too as well.

Speaker 3: 24:40

I was gonna go back on the keto stuff. You know, when I said that you smoke delicious stuff. Well, most of your stuff I could eat because it's meats, and if it's the ribs and stuff, you do one for me and one for you guys too yeah, because keto really meats is is all on zero basically zero carbs on the meat you just have to watch out you just have to watch out for some of the things you put on the meats, like I like honey and you you really can't have honey.

Speaker 1: 25:17

I like maybe some barbecue sauce that you can't have. You'll have your keto version. Or you just got to make sure the seasonings and most seasonings, like kinders and most seasonings you can look on it, unless it has something like brown sugar or some of those type of seasonings you can't. So if I want brown sugar or something, I do that one separate. So yeah, we usually do a separate cook on many occasions. And if you don't, if we don't want to cook two full slab of ribs, hey, I did one cook and we cut the slab in half. You basically do half years, half mine cook it about the same length of time. You don't have to cook the ribs all on one slab. So that that seems to work out quite well too.

Speaker 1: 26:05

We didn't go into too much detail on what's upcoming next week because, frankly, I don't know. We're just gonna kind of well, we'll let you know what we do. We're gonna yeah, we don't really have any. The last week we kind of had a whole week planned. Sometimes we do, and when we do we can talk about it in advance, but I don't know what. We might just throw something on the blackstone for a Thursday video, might throw something in the smoker, I don't know well, easter is coming up, so we could think about something Easter oh, yeah, when, when is is that next weekend it is.

Speaker 1: 26:41

What date is that land on? That always lands on Sunday, right?

Speaker 3: 26:44

let's see, yeah, and I think it's. I think it's the 31st, but I'm not sure hold on take a look here at this yeah, the 31st so that's, that's next Sunday no, no, it's not oh yeah, well, we a couple weeks out it's the, it's the next week and after that okay, so we're two weeks out 24th next.

Speaker 1: 27:13

Sunday is the 24th, so it's the 31st, is Easter well, what I do want to do the week of Easter maybe that Thursday before Easter, not this week, but following up to next week is let's do some debiled eggs and I think we smoke them. Do you like the idea of the smoked debiled eggs?

Speaker 3: 27:38

I don't know you wait, you've made them before and they were good for your family, remember yeah, well, you had shrimp on it? I think no shrimp. I did I did?

Speaker 1: 27:51

I made some shrimp double eggs. Those were. Those were really, really good. And the last time I smoked them I boiled the eggs and water for like seven or eight minutes, and I may have actually boiled them a little less because I knew I was going to be putting them on the smoker. And that continued I can't really remember maybe six, seven minutes. Then I put them on the smoker on low for like 30 minutes and after they were peeled. So I boiled them, I peeled them and I placed them on the smoker. I might even cut them in half. No, I can't remember, but I know I'd.

Speaker 3: 28:32

So they were boiled and they were cut in half. You already put the stuff in.

Speaker 1: 28:36

You put it back on the smoker so I would have had to have cooked them the full length of time I guess seven, eight minutes made the debiled eggs and then we put the debiled eggs on the smoker and just let them smoke for like a half hour or something. Remember, right, you could also do that with just a smoke tube, but I'm pretty sure I put them on the smoker so they cooked a little more and those were good. Everybody I did take that to one of my family's houses for a holiday, I wonder how like sausage would taste on the Like on the deviled eggs.

Speaker 3: 29:12

Yeah, yeah, the, the gold sausage that we have the blue and gold.

Speaker 1: 29:19

Hmm, mix that in with the with the mix.

Speaker 3: 29:22

I think it would be good.

Speaker 1: 29:27

Oh, I think it is, try some with and try some without.

Speaker 1: 29:31

Yeah, we could do that. Yeah, might do some of each. So we'll figure it out. But you can count on, if it's the 31st, the Thursday, I'll put that a few days. Put that on Thursday episode. That's going to be our scheduled episode in a little over a week, just before Easter. Some smoked deviled eggs, maybe some sausage deviled eggs, and who knows where it goes from there, but I can tell you it's. It's going to be good. I have no doubt about that. So this week, who knows? But coming up before Easter, we've got deviled eggs, so that's going to be great. Any final words of wisdom for anybody out there? Any final thoughts on any anything you ate this week or next week?

Speaker 3: 30:24

Just go make that tri-tip and also that cake. It was good.

Speaker 1: 30:30

We're going to make that again. We're going to make that again. So, matter of fact, just going back before we go, if you watch them videos, I don't know how many times people cooked with Guinness. There's Guinness stew, right, there's Guinness pot pie, there's Guinness. I mean some kind of cabbage.

Speaker 3: 30:56

Is that the only Irish beer that we have, or is there different ones?

Speaker 1: 31:02

No, there's other Irish beers, but I think that's the most popular. Guinness is the most popular beer in Ireland. That's the one that they.

Speaker 3: 31:16

I was wondering.

Speaker 1: 31:18

Yeah, because there's definitely a lot of Irish beers. I mean there's. If you're talking about a stout, there's a chance it kind of stems from Irish, because Guinness is a stout beer like you get to Porter House Oyster Stouts, you've got there's Red Elves as well and various things. But yeah, irish beers, there's a lot of them and there's a lot of good ones, but Guinness is probably the most popular and that's why everybody went with it. And then, of course, we used the Irish. We did use the Bailey's Irish Cream. I considered getting some other brand that was half price. I said no, not going to do it. We ended up getting the Bailey's for the icing, so I wanted to make sure I didn't mess that up. But hey, we'll see you guys next week and you guys take care, keep on cooking. Let us know what you cook. Send us an email. We'd like to discuss it on this podcast show. Y'all have a great evening, great day, great week. Keep on cooking.

Speaker 3: 32:21

Happy St Patty's Day Bye, thank you for listening to the Oki Smokin Podcast.

Speaker 2: 32:28

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, oki-smokincom, and on YouTube and other social media platforms. Until next time, keep firing up that grill.