Ever had one of those weeks where everything that could go wrong with your BBQ did? Well, pull up a chair and join Dolores and me as we recount the great brisket disaster – a tale of lost footage thanks to a poolside phone mishap that left our YouTube fans waiting. But it's not all about what went under; we're here to share the sizzle and smoke of our family's outdoor cooking escapades, from stick-to-your-ribs pork loin feasts to navigating the keto landscape with low-carb finds and smart choices, all while juggling the demands of a packed work schedule.
This week's episode isn't just about the meat; it's about the adventures that come with it. Get ready to cast a line with us as we discuss our upcoming trip to Lake Texoma, armed with a GoPro to capture every catch and the promise of fish tacos with a side of homemade guacamole upon our return. And if you think a five-mile walk is merely a stroll in the park, wait until you hear about our family's journey through Midwest City. So, pop in those headphones and let's share some tales, tips, and maybe even a recipe or two. Whether you're a seasoned pitmaster or a fishing novice, there's a place by the fire for you here on the Okie Smoking Podcast.
Fanpage: Leave a voicemail for us and we might play it on a future episode!
Ever had one of those weeks where everything that could go wrong with your BBQ did? Well, pull up a chair and join Dolores and me as we recount the great brisket disaster – a tale of lost footage thanks to a poolside phone mishap that left our YouTube fans waiting. But it's not all about what went under; we're here to share the sizzle and smoke of our family's outdoor cooking escapades, from stick-to-your-ribs pork loin feasts to navigating the keto landscape with low-carb finds and smart choices, all while juggling the demands of a packed work schedule.
This week's episode isn't just about the meat; it's about the adventures that come with it. Get ready to cast a line with us as we discuss our upcoming trip to Lake Texoma, armed with a GoPro to capture every catch and the promise of fish tacos with a side of homemade guacamole upon our return. And if you think a five-mile walk is merely a stroll in the park, wait until you hear about our family's journey through Midwest City. So, pop in those headphones and let's share some tales, tips, and maybe even a recipe or two. Whether you're a seasoned pitmaster or a fishing novice, there's a place by the fire for you here on the Okie Smoking Podcast.
Fanpage: Leave a voicemail for us and we might play it on a future episode!
So tonight we had some pork loin and some chicken legs, which you were not.
Berry:
No, because I do not like dark meat.
John:
No, but the kids enjoyed it. It was fantastic. I use the same seasoning on the chicken legs as I did on the pork loin, and you love the pork loin.
Berry:
I know, but I just don't like dark meat. But I might try it.
John:
Well, we're going to talk about that in this episode, as well as the video that never made it. I made a great brisket, we've talked about it before and there was no video this last week on the YouTube channel, but this is the new episode of the Okie Smoking Podcast.
Intro / Outro:
Time to fire up that grill. From smoked pork to smash burgers, outdoor cooking just tastes better. This is the Okie Smokin' Podcast, and here's your host, John Barry.
John:
And alongside with me is my lovely, beautiful wife Dolores, Doing all right today.
Berry:
I'm doing good.
John:
Excellent, enjoying the weather we're having.
Berry:
No, I need sunshine. I'm tired of the rain.
John:
It has been nonstop rain and weather. Weather events and everything else got some more weather coming in, but hopefully the sunshine comes to where you know. We get 90 degree weather where the water warms up. Right now we're just stuck in like the 70s or something.
Berry:
You know, that's 70 degree weather, 80 degree weather weather and walking weather well, we did do some walking today, yes, and yesterday we walked five miles, holy moly, yesterday I we did do some walking, today, yes, and yesterday we walked five miles, yesterday, holy moly yesterday I did some crazy walking with you. We walked yeah, with the whole family.
John:
Yeah, we did a major walk.
Berry:
We were just missing one of our kids, but basically the whole family.
John:
Yeah, so we do do some walking right here around the Oklahoma area. Right here in Midwest City got a little creek yeah, it's uh called.
Berry:
What is it the spirit? Spirit trail but over there it's called something soldier, is it soldier?
John:
soldier creek yeah, I think soldier creek or there's a couple of them, but we did do some walking right out. Uh, right outside of our house. We can go out and do some walking. Right outside of our house. We can go out and do some walking. Got a snow cone stand and various things and enjoy to do that.
Berry:
Yeah, I made them walk like five miles yesterday.
John:
It was crazy.
Berry:
But me and the kids jogged.
John:
Yes, and I'm just like wow. I almost raised the red flag a few times. I was ready to give up, but then, once I was over halfway, I couldn't turn around. It had been further than going all the way around.
Berry:
What's crazy is our grandson went with us and he's only eight. He's about to be nine.
John:
And he didn't have a problem the whole time Didn't say pick me up, carry me.
Berry:
None of that Wasn't like a bad or nothing, he just liked it.
John:
Well, this is episode number. What are we at 14, 15.
Berry:
Who knows?
John:
It'll say, uh, on your little deal there. This is the Okie smoking podcast, as we come out here every week and uh just chit chat. Me and my wife uh really enjoy doing this and we're just going to talk a little bit. Didn't have a whole lot going on this last week no, my husband works too much this week well, I should say in april april is the month of yeah
John:
just bulk cleanup and it's been like every day yes, and we didn't get done, uh, saturday, so we had to work sunday, and we still aren't done, so we had to work Monday, and so no time to cook anything, no time to uh, yeah, really orchestrate anything.
Berry:
So well, what's sad about it is that you were supposed to put a video out this last week, but what happened? Well, the video got destroyed, uh, so I we're we're doing the pool um getting it up and stuff like that and we came back in the house and my husband says where's my phone at, can you call it? And I was ringing it and he goes outside and where'd you find it?
John:
Well, I did. I go outside and I start to say I do hear it. I could hear the ringing. But when I went outside and I walked outside, it felt like it wasn't outside. It felt like it was in the front yard or something, because the ring was so faint.
John:
And then I started to put two and two together and I said the reason the ring's so faint or sounds like it's so far away isn't because it's in the front yard and I'm in the backyard, but it's because it's so far away, isn't because it's in the front yard and I'm in the backyard, but it's because it's underwater. So I started looking in the pool and I couldn't find it and I kept hearing and then on our skimmer there's a little cover and I picked it up and then the noise got a little bit louder and I saw the phone in there and it was in there where the suction was. So it was just suctioning water through the through the phone the whole time. And, yeah, the pool was in there and I pulled it out it worked for a little while.
John:
Yeah, but it quit working completely, but it was working very erratically.
Berry:
And that day, when he videotaped everything, it was on his phone instead of his other cameras.
John:
He did it on his phone only and I have a GoPro 7. I have a GoPro 10, which no longer works because of the same issue.
Berry:
We'll explain that.
John:
Well, the GoPro is waterproof.
Berry:
Yeah, yeah, yeah.
John:
But if you buy parts from eBay from a non-GoPro manufacturer, it's no longer waterproof. So I learned that as well. But I have a GoPro 7 that still works.
Berry:
But you didn't videotape all of it on there. No, I did not use that, it was just the phone it was all on the phone, I hadn't done the edit yet.
John:
I just said I will edit that. It was kind of a backup video because I knew I wouldn't be able to do one and I said we'll edit this when it gets closer.
Berry:
And the day that it came. Guess what?
John:
He couldn't do it because it was on his old phone. It was on the phone I don't know.
Berry:
You think he was trying to get a new phone, you guys? No, no, I'm just kidding.
John:
Well, you know, I do now have a new phone yes, yeah, and it's a different style iPhone, but it is also being used for filming, as any phone would be. But anyway, there is no video. There was no video this last week because of that, so unfortunately I lost all footage and I just got to say it's real disappointing.
Berry:
I know that Briscoe was so good. You guys just got to say it's real disappointing. I know that brisket was so good. You guys, we'll have to redo it like literally redo the whole video, which I'm down for because that brisket was really it was.
John:
We're doing one this summer we're gonna make a brisket video this summer, lock it in, uh man, and we going to do it the same way.
Berry:
The same way overnight and everything, yeah, so what we did, was we just. I thought we already told them what we did.
John:
Well, we did, but if you didn't know, you know, if you didn't listen to that episode.
Berry:
Yeah, because he said that he put it in the. What was it? The? Cooler, the cooler, and I let it rest you said that you wrapped it in towels and I was like wait a minute, you wrapped it in the foil first, before the towels.
John:
Yeah, we talked about that, but I did, I cooked that thing for about I'd say 14 hours. Yeah, that was so good, yeah. And then we wrapped it in a towel which was already in foil.
Berry:
And our middle son is the one that bought the brisket and he was like Dad, make this brisket, yeah, remember.
John:
Yep, so he bought the brisket that I made, yeah, and it was really fantastic and I'm really disappointed I was not able to bring it out to show you guys. I would have had some. I was just going to show that.
Berry:
The juices. Like everything, it was fall apart.
John:
It was championship brisket right there, so we'll be doing another one in the next.
Berry:
I would say a couple months, we're going to have another one. Even the fat would like melt in your mouth. It was really good.
John:
It was so good. So that's why we didn't have a video come out. Because of that, we lost all the footage. A lot of times we do videos, we have a couple of different camera angles and when things like that happen, we can save it with another. We only had that one, so that one failed. But let's just go ahead and talk about tonight. And so I did talk about tonight, and so I did. I worked this Sunday and got home and I told her I'm going to bring home something.
Berry:
We're going to put on the smoker, which I'm surprised, because you've been getting home so late. I thought you'd be tired.
John:
Well, yeah, I got home about four o'clock today and brought home a pork loin, just a little pork loin, I don't know what, a couple pounds, nothing real big and also brought home some chicken legs, which I really enjoy. There's a few things you can smoke and if you were to talk about things you can smoke that does not take a lot of time chicken legs that was actually pretty quick pork loin.
John:
Yes, what, what's something else like it? You know pork chops, uh, you know. Of course you got hot dogs. You got, uh, those type of hamburgers. Ribs, ribs take a little longer, they take three to four hours, but yeah, we smoked them real quick.
Berry:
We're supposed to make ribs this one day I remember when I was going to go to Sam's I was excited because I was going to buy that Yo Mama's stuff for myself because it's zero carbs or something like that. I said it was low carb. Yeah, I couldn't even find it. I went to Sam's Club and Jacob was with me, our youngest son and we looked everywhere and I could not find it. It said that it was there, though.
John:
Did you ask anybody? No?
Berry:
I didn't. I didn't even see a worker.
John:
You're typical like a guy. You're not going to ask for help or directions.
Berry:
No, I was tired. It was so packed this weekend.
John:
I don't know why. Yeah, we were going to do ribs and never did make it happen and I actually thought about that today. But I thought because, like you said, it takes a little bit longer, you can fast track a set of ribs. I mean, you can do it in two hours and boom, you have your ribs.
John:
Yeah, but I like when it's like fall apart, but for me I like it where it's a little bit slower three to four hours. So I didn't want to do ribs. Of course I will say, if you want to fast track some ribs and I haven't done this in a while a video or talked about it pit barrel. You know what I'd like you to do the pit barrel man, let me just say that is a fast way to cook ribs and they're good. They fall apart.
Berry:
What I'd like you to do is that burnt something.
John:
Burn-ins.
Berry:
Yes, like that thing.
John:
Like burn-ins from brisket. What are you talking?
Berry:
about. Yeah, it's like they chop it up and they put it in the smoker or something. I'll have to show you a video.
John:
Yeah, I mean you got the burn-ins from brisket.
Berry:
I'm pretty sure that might be it, or?
John:
something. Or you take the portion of it off.
Berry:
And you like dice it up.
John:
Yeah.
Berry:
Yes, that's what I'm talking about, and it has like crunch. The guy had like picked it up and he was crunching it.
John:
I'm not sure that's keto, though.
Berry:
Why would it be keto? It's meat.
John:
No, because we're going to go ahead and add all these flavors to it and turn it into what you know the brown sugar and various things you could do.
Berry:
Keto brown we could do a keto version you could do keto brown. If we do that, yeah yeah, we could do that oh you guys.
John:
I'm so excited because my anniversary is not too long and I get to cheat so so far you said before you have not done any cheating and keto nope, you haven't had a candy bar.
Berry:
In the beginning I was what I was, 171 yeah so now, what am, I guess, 161? No, I wish 168 168. So I dropped a couple pounds.
John:
So you're trickling down a little bit.
Berry:
Finally, I've been like teeter-tottering, like just to.
John:
What's your ultimate goal? What do you want to get to?
Berry:
Oh my god, I want to get to 140. Is that possible? I'm trying my hardest.
John:
What's the closest you've been to that in the past?
Berry:
155.
John:
So you've been pretty close.
Berry:
Yes, Last year I was 155, John and I cheated and cheated. That's what my problem was. I cheated too much because we were on vacation and did all that stuff and we got a vacation that we're going to be scheduling soon, yeah, but this time I'm not going to do like crazy. Like when I started cheating I was like, oh my God, I tried this guy, I tried you know. Right, I'm not going to do that this time. I'm going to be smart.
John:
Okay.
Berry:
Because I do. I want to get down to 140.
John:
140 is the goal.
Berry:
Yes, you guys need to root me on to 140.
John:
Root Dolores on to 140. We'll update you. She's at 168. 168. And she wants to get to 140. That's her goal and she takes keto seriously, she takes it to a whole new level and she enjoys doing it.
Berry:
She eats things that A lot of people wouldn't eat because they say keto jack.
John:
Yeah, she eats things that I will like there was. I was at the Casey's Supermarket there in Norman and I was in there just a couple of weeks ago and I was just looking for a snack and I got a coffee and everything, which is all great. That store is fantastic, the coffee is good and they have snacks and pizza and whatnot. And then I was going to get a Pop-Tart and I looked over there and I saw this legendary I love those things.
John:
She loves those, literally loves those, and I looked at it and I said it looks like it's double the price of a pop tart. It's it's this, and that it only has one it don't have two, it's fat, though it's big it is thick and I bought it which kind did you buy?
Berry:
I don't remember no no, I do say the cinnamon. Uh, bun one. I don't like that. That sounds familiar, I don't know that's one. I don't like that one.
John:
That sounds familiar. That's the one that I don't like, but I bought it and I went out and I ate it and I'm like hmm, and you just, it was not that good. Yeah, it took me to why keto isn't good.
Berry:
So my go-to is the strawberry and the birthday cake.
John:
Yeah.
Berry:
And I like the. There's another one that I like, but I don't ever see it in the stores. I got it with my keto crate stuff. I love those things. I don't know how you guys don't like them.
John:
It wasn't.
Berry:
The baby today. He was like oh, my. God, it looks good. Can I try a piece? But I don't know why, when I was going to give him a piece, he walked away. That was today. He kind of likes keto, though, yeah he likes some of my keto ice cream.
John:
He used to not, but he's adventured closer to liking keto.
Berry:
He drinks the zeros and stuff.
John:
Yeah.
Berry:
He likes some of my keto stuff.
John:
Right, but yeah, that's what we did today. We had our pork loin, we had the chicken legs and the pork loin was like juicy and it tasted really good. I liked it, yeah, and I'll tell you the seasonings I used on that, which really was something.
Berry:
Now, is that zero carbs?
John:
It should have been zero, to clearly close to zero. The pork loin was. There was nothing on it, but I added some mustard to it and put on it.
Berry:
Okay, that's nice. It's weird, when you cook with mustard it doesn't taste like mustard.
John:
No, I just added that as a sticking agent or just a bonding agent.
Berry:
Just like when you add mayonnaise to something, it doesn't taste like mayonnaise, right.
John:
Right and I just went ahead and put some of the what's that seasoning that I have.
Berry:
I don't know, the white stuff, the white lightning. We always say the white stuff.
John:
It's the white lightning seasoning Boar's Night Out. Yeah, boar's Night Out. I got to say that's.
Berry:
Where did you get that?
John:
Someone to give it to me. You can get it at Cosmos. You can get it online.
Berry:
It's really good.
John:
Yeah, I still have some left. And it works great because it's got MSG, which is great for whenever you're smoking something or slow cooking something, and I put that on it. And then I went ahead and put some SPG my own, which I make which is salt, pepper, garlic. That's what SPG stands for, but I like the all-purpose.
John:
So I add some garlic powder, some paprika, some stuff, onion powder and put that on it. And then I was about to cook it and I says you know what? I have some Rudy's seasoning in the cabinet. Rudy's barbecue makes some real good seasoning, so I added that to it. So this was a three-layer seasoning. It had that on it as well, and I cooked that. I started it at 180 degrees, cooked it for about 20 minutes, maybe 30 minutes, and then pumped it to 200 degrees for about another half hour. Then we were ready to eat. So I went ahead and started cranking it up to about 250. And during this time we also were putting the chicken legs on and I seasoned the chicken legs the exact same way, except I didn't add the mustard.
John:
I just seasoned them the bread with the cheese and the garlic. Yeah, what kind of bread was that?
Berry:
It's just French bread, the. French bread from Crest, just the local grocery store. Yeah.
John:
So she had some local grocery store bread from the deli. I put the garlic on it. She put garlic butter on it.
Intro / Outro:
And I threw that on the smoker With some cheese.
John:
Yeah, so the pork loin got done first. Yeah, man, and when I removed it I had room for the bread. We added that to it and let that cook.
Berry:
This time I cut into the pork loin before anybody and let that cook.
John:
This time I cut into the pork loin before anybody. She is over there saying boy this is juicy. It was really good. It was good. I like it. Yes, I'll have it for lunch tomorrow too, have some pork loin. I'll probably take a couple of chicken legs to work. That would be good.
Berry:
Yeah, a piece of bread.
John:
Take a lot, yeah, take a couple of good, yeah, a piece of bread.
Berry:
Take a lot.
John:
Yeah, take a couple of them. Yeah. Yeah, it turned out fantastic and really, really good. But, yeah, after all these hours I've been working and everything I do, have a good trip coming up this next weekend and that's going to be my fishing trip and I'm going to try to get some footage of that so I can share with you guys, and I'll also talk about it here in a couple of weeks or so and talk about the fishing trip we're going to be going. So we're going to Lake Texoma.
Berry:
When you're on your fishing trip, bring your GoPro and film some of the stuff. Yes, and then you could put that on your.
John:
Yeah, I didn't do that last time and it was, I'm just saying, the most phenomenal thing, or just crazy thing. I didn't expect to go out. The last time we went out at like 6 or 7 am and by 9.30, we had 60 fish in the boat over 60 fish, which was crazy to me. So you have a guide that knows where to go and he also has, you know, like a radar on the water and he's got all the tapping on the boat and everything and he tells you to. He basically baits the hook, you drop it in and the fish grab it.
Berry:
This is at Lake Texoma.
John:
Yes, okay, and I think we pretty much stay on the Oklahoma side, although I can't be for sure, I do need to still get my Lake Texoma license. Yeah, no, I'll get one, it's not much.
Berry:
I think you did that last time. Right, we went to Bass Pro's, yeah.
John:
I got it at Bass Pro Yep.
Berry:
Is that where you want to get it again? We can, yeah, I'll either go there.
John:
Actually, they now have an app and you can just go on there and go ahead and renew it.
Berry:
Will the app be okay to use?
John:
Yeah, you just show them the app.
Berry:
What if you can't show them the app?
John:
You'll be fine as long as you show them the app, but yeah, so I need to get that taken care of.
Berry:
And whenever you do. You could go fishing this summer, or do you have to do?
John:
it at. Lake Texoma Well that's the thing I think. When I do it, I'm going to get one for Lake Texoma and Oklahoma, and then, when they get yours, we'll both go fishing.
Berry:
We don't have to go there. I know the kids like the Jacob and the baby Yep, start doing that a little more.
John:
Would it not be great to go out and catch some fish and be filming it you, me and the kids? Or the grandkid and then we pull in a fish and then all of a sudden we show it, and then we show it on a platter Ew, I don't know, why do you say ew?
Berry:
Yeah, it's crazy Is when I was, you know, like a teenager, I used to fish a lot and now I don't know like, I try to like throw it in, like cast it, and what is it? It always just goes doop, like before. I used to be able to, just you know, and now it just goes doop.
John:
Oh, I need to get you back into fishing.
Berry:
It's not like riding a bike.
John:
I need to get your license. We need to start making a fishing trip a little more frequently, but we do have that coming and we're going to catch, I hope, a lot of fish, and so that's something we're going to be talking about here in the near future and talking about that. And we're going to be talking about here in the near future and talking about that, but when I do get back, I think we're going to bring some fish and you're going to make some guacamole. What do you think about that? You like guacamole?
Berry:
Well, you know I like guacamole. Why would you ask that question?
John:
Who doesn't?
Berry:
like guacamole. Yeah, I love guacamole.
John:
Why would you ask that question? Who doesn't like guacamole?
Berry:
Yeah, I love guacamole and avocados. Well, guacamole is made out of guacamole, john.
John:
I don't know, that, just sounds good to me.
Berry:
Some guacamole some fish so we can make fish tacos With guacamole, yes, yes, guacamole.
John:
Yes, yes, we can make that that sounds good actually, yeah, so hopefully we can have some fish tacos coming up, yeah, here in the near future, but uh, what do you, what do you guys put on your fish tacos, you know, send us like what you guys put on.
Berry:
Why don't you go?
John:
ahead and tell them where they can find us. Uh and uh, you know, send us like what you guys put on your tacos. Why don't you go ahead and tell them where they can find us, and you?
Berry:
know On social media Facebook.
John:
Yeah, okiesmokingcom. John at okiesmokingcom. Yeah, and on Facebook and Twitter.
Berry:
Yes and YouTube.
John:
And on YouTube you can go ahead, and also on our fan page at okiesmokingcom slash fan page. If you want to go on there. You can leave us a voicemail. You know we just come on here and chat for 20 to 30 minutes or longer as we want and start talking about things. And hey, I appreciate each and every one of you that listen in, all over the country and all over the world. Thank you so much for listening and we'll see you guys in the next video. Got anything else to say?
Berry:
No, I don't have anything on my mind right now.
John:
Thanks for listening guys. You really enjoyed doing the podcast. Yeah, yeah, it's kind of fun just chatting with you, and hopefully you do too, and I'll see you guys in the next. Uh, I will see you in the next podcast thank you for listening to the okie smoking podcast.
Intro / Outro:
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, okiesmokincom, and on YouTube and other social media platforms. Until next time, keep firing up that grill.