John: 0:00

So over this last week I went ahead and made some amazing burger with a little coleslaw, Smashed burger and coleslaw. That was my last video on the YouTube channel. Also, we made some ribs.

Dolores: 0:12

On Mother's Day.

John: 0:13

Yeah, on Mother's Day we made some ribs and those turned out absolutely.

Dolores: 0:17

Mine was keto.

John: 0:19

Yes, and we cooked both of them for six solid hours, I think, maybe closer to seven they were good. That was a long cook, was it not? And also this weekend I went on a little fishing trip. Caught over 20 or 30 fish.

Intro / Outro: 0:34

So we'll talk a little bit about all this in this week's episode 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: 0:56

And alongside of my beautiful co-host Dolores.

Dolores: 1:04

Hey everybody, how you doing, how you doing, how you doing, the show just wouldn't go on if it wasn't for you, no one would listen.

John: 1:11

That'd already be gone. Nah, nah, nah, keeping the show alive. Got Dolores here with me today and we're just going to go ahead and talk a little bit about where you want to start.

Dolores: 1:24

Oh, let's talk about the the smash burgers the smash burgers.

John: 1:28

You know you do like a good smash burger, right?

Dolores: 1:32

yes, the smash burgers are so delicious, but I couldn't have the one this weekend. I ate smash burgers, but not the one with the coleslaw why didn't you have that one?

John: 1:41

because it's not keto but you could have had it without your coleslaw. No, I did, had it without your coleslaw?

Dolores: 1:46

No, I did have it without the coleslaw. That's what I'm saying.

John: 1:48

Oh, you just had the plain yeah, yeah but.

Dolores: 1:51

I had mine with bacon.

John: 1:53

Oh, you had bacon on yours. Yes, I got you. Yeah, Well, we had it with coleslaw and that coleslaw was pretty good. We had made some from scratch some cabbage, some carrots in it, used some vinegar, boiled it all up on the camp chef right out back and then smashed those burgers and it turned out really, really good.

Dolores: 2:17

I'm sorry. Our son just came in and showed us his beard because John just got a new set of like shavers for the beard and like the hair and stuff and our son did his face and I think he cut a little too much of the beard.

John: 2:37

Well, I did the same thing yesterday. I used to. If you've seen any of my videos, my hair was very long, probably the longest it's ever been.

Dolores: 2:46

I like the way that you look. Now you look hot.

John: 2:50

Yeah, see there, I cut it all off. I completely shaved it down to about a number two, so I don't have any long hair no more. The beard has been trimmed, and so everything is back in order. Yes For the summer Looks good.

Dolores: 3:04

Yeah, and so everything is back in order.

John: 3:05

Yes, for the summer Looks good, yeah, and so we got that going on. But yeah, that slaw burger, like I was saying, was really really good, even some people that typically don't like slaw. My son said that he really enjoyed that. You can check that video out. It was last Thursday. I've got another burger video coming up in a week or so. When we do that, what's it going to be? Peanut butter and jelly?

Dolores: 3:27

Oh yeah, I forgot about that.

John: 3:29

Yes, Peanut butter and jelly.

Dolores: 3:32

It's got to be good because we're doing well. I don't want to say yet.

John: 3:37

It's a secret right now. If you add peanut butter to a burger, the only way you add it is to an elevated burger.

Dolores: 3:46

Yes, because you're going to make that peanut butter sauce.

John: 3:48

Peanut butter sauce. Yes, the burger is not going to be your regular burger. We're going to elevate this burger a little bit.

Dolores: 3:56

Even with the jelly, we're going to do it.

John: 3:58

I don't know. I don't think it's going to be a smashed burger. Well, but it could be. We'll have to decide. I feel like a smash burger would be good.

Dolores: 4:07

No, I feel like you should do a smash burger babe.

John: 4:10

Keep with my smash burgers.

Dolores: 4:11

Yes, yes, with all that.

John: 4:15

Yeah, it's going to be great. I envision what I'm going to be doing with the peanut butter and how we're going to incorporate the jelly.

Dolores: 4:23

Yes, oh, it's going to be great. I like the jelly part.

John: 4:26

It'll come out by the end of the month, before June 1st. We'll have that video out. Peanut butter and jelly.

Dolores: 4:34

And who's the spy? Who's the collaboration?

John: 4:36

So this is a collaboration that I'm doing. I have two of them booked right now. I keep booking.

John: 4:44

But the first one is the peanut butter and jelly We'll talk about the other one a little later, but it is a peanut butter and jelly burger. How can you make your peanut butter and jelly burger? What is your take on it or what's your design? And so later this month you're going to see a bunch of them. I wish I knew the hashtag, I don't right now, but there to see a bunch of them, I wish I knew the hashtag. I don't right now, but there'll be a bunch of peanut butter and jelly burgers going up.

Dolores: 5:11

Oh my God, I can't wait. I cannot wait to see everybody's.

John: 5:15

Yeah, I always really like I binge watch them when we do these collaborations.

Dolores: 5:18

I'm excited to do ours though. Yeah, I'm like really excited, yeah, so yeah.

John: 5:21

I'm like really excited, yeah. So we'll be putting that together here in the next couple of weeks.

Dolores: 5:25

You guys. I'm still waiting for our alligator dip, though.

John: 5:29

Yeah, I still got the alligator dip.

Dolores: 5:32

We've been so busy Like John's been working every day, so it's been kind of hard to do the dip thing.

John: 5:38

Yeah, so things are calming down.

Dolores: 5:40

I'm going to start getting back.

John: 5:41

I'm going to get back into a little bit of a routine. I should start to get most of my weekends back. I haven't had them.

Dolores: 5:46

What about this weekend? This weekend, are you doing anything? Do you have to work?

John: 5:52

If I do, it won't be very long on Saturday.

Dolores: 5:54

Maybe we could do it on Saturday do a little Alligator dip, yeah.

John: 5:58

Have that for our next Thursday video.

Dolores: 6:01

That'd be great. Alligator dip Sounds good.

John: 6:04

Yeah, we can get that put in.

Dolores: 6:05

I'm excited because you know I don't have to cheat or anything. I can actually eat this. Yeah, it's going to be good.

John: 6:10

It's going to be real good, that alligator dip, and I don't know if I ever mentioned it and you asked. The collaboration is by Annie.

Dolores: 6:17

Yeah, yes.

John: 6:21

From Annie's cooking pot.

Dolores: 6:22

Okay, Annie's cooking pot.

John: 6:23

Okay, annie's cooking pot, annie's smoking pot.

Dolores: 6:25

Smoking pot isn't that right.

John: 6:26

I think so. Let me take a look here. Yeah, it's Annie's smoking pot. I don't know why I sometimes get that mixed up, but yeah, she has, like I've said before, a ton and a ton of air fryer cook videos for things you typically wouldn't even see, for air fryer and things you would.

Dolores: 6:44

but has some great ideas. I feel like like we know all these people. I don't know why, but it's like we watch them and you get to know them.

John: 6:52

You get to know them and you comment back and forth to them and they they comment back and forth to us. And I haven't been in the community much lately and I want because I've been busy and I usually watch and I usually comment.

Dolores: 7:07

And I haven't been too active. You know what would be a great idea if all us Oklahoma ones get together one day.

John: 7:16

Oh, it could definitely happen, like at a park or something that would be cool. Yeah, sure could. It could definitely happen Because, like you said, it's like they're just your friends, you know them.

Dolores: 7:30

Yeah, it is, it's weird.

John: 7:32

But yeah, so we got the peanut butter and jelly burger that's going to be coming up. What should we go to next? How about we talk about?

Dolores: 7:40

the ribs. Okay, you guys. So mine was keto and I'm going to tell you I ate like a lot of those ribs. Those ribs were really good. They were juicy fall apart.

John: 7:54

And I cooked them as low as I could for the first three hours. I used the Pit Boss. We talk a lot about the Pit Boss. They ought to pay us money. We say that name so much pit boss but we put them on there and I put it to 180 degrees for the first three hours. After we seasoned it and I seasoned mine with some Kinder's Texas brisket rub actually Put it on my ribs I went ahead and added some of that, um, white lightning oh, that's what I added to mine too I added.

John: 8:31

I added some of that, and then I added some red pepper flakes, and under this we added some mustard, just for everything to stick to the mustard makes it good well, you can't even taste it. You don't taste it.

Dolores: 8:44

I swear it makes it juicy.

John: 8:46

Well, I think it just keeps the seasoning from falling off. I mean, it's just a bonding agent.

Dolores: 8:50

I don't think it makes it juicy, though no maybe I don't know.

John: 8:54

I think that's just the way I cook it.

Dolores: 8:57

Could be, could be.

John: 8:58

But yeah. So I put all the seasonings all on it and then threw them on the smoker for about three hours Now. I was setting the pit boss to 180 and it kept getting closer to like 210. I thought that's right.

Dolores: 9:11

Did you turn it down?

John: 9:13

Well, I couldn't turn it down anymore. It was turned down as low as it can go, but there is a setting on there and I've had to do this a time or two. I don't know if it was just the way that the outside was at the particular time. It's got a P setting and on the P setting you can go ahead and raise it. It's set to four by default and if your smoker has this and you raise it, it actually does not dispense pellets as frequently. And I raised it to six and then I got it closer to 170 to 190. That's where it started hanging around. But, with caution, it's something you really should not tinker with very much or very often unless you really know what you're doing or unless you're monitoring the fire, because if you actually change it too much, it can actually cause the fire to go out. The pellets would build up eventually, they could ignite and you could potentially have a dangerous fire. I think I didn't know that. Yeah, so it's something that I will.

Dolores: 10:07

That's why I don't smoke.

John: 10:10

And that P setting only affects the lowest setting If you have a smoke setting or a setting of 180 on your pit boss, but once you change it to a higher setting, the P setting is no longer into effect and I always want to revert it back to the default for number four when I'm done. So yeah, and I was able to get that low and slow temperature for about three hours. That just let that smoke go, smoke go, smoke go. Then I wrapped it and I found some Reynolds Wrap butcher paper which I hadn't seen before, and it was right next to the aluminum foil and I went ahead and grabbed that.

Dolores: 10:49

I said I'll just use this for my wraps, and that was at Walmart that we found that.

John: 10:51

That was at Walmart. It's some pink butcher paper. It was 75 feet and when I get it I like to lay it long ways with the ribs. Then you put the ribs over it it and then you fold it so that it covers it and then you take the ends and you fold it over and you flip it over yeah, like a package yeah, and when I, when I wrap it, I put the meat down, and when it's unwrapped, I put the meat up. That's just how I do it.

Dolores: 11:17

So down means like not the bone down, is that what you're talking about the meat.

John: 11:23

I have the meat up when it's unwrapped and when it's wrapped I put the meat down.

Dolores: 11:30

I'm confused.

John: 11:31

So the bones are up when it's unwrapped, no, the bones. You got me all confused now. So the bones are on the upside when it's wrapped and the bones are down when it's unwrapped, and that holds true to when I'm at the end of the cook as well.

Dolores: 11:54

Damn still confused.

John: 11:57

And it probably don't matter at all one way or the other, I don't know, but it's just how I've always done it and it's always worked well.

Dolores: 12:05

These ribs actually were juicier than normal.

John: 12:12

Why is that? Well, I normally don't cook them this long and I didn't record this, and I want to do another you didn't record it I just got back from the trip. I was tired and I could have went out there and did what do you call it?

Dolores: 12:26

uh, rolling footage or b-roll I'm shocked that you did not record this, because you record it every day. I do, I was tired.

John: 12:32

I just got back from near Texas for a two-and-a-half-hour drive and I stopped at a Homeland, a little store in here, and they had ribs on sale.

Dolores: 12:44

In Norman, yeah, in.

John: 12:45

Norman on the way here and I stopped there, grabbed these, said, said I'm just going to put these on. I was tired, I was unpacking, I was doing everything I'm telling you, babe, and I didn't want to just film it. I want to do this video and when I do I want? To do it with meaning. I want to really nail the video as well.

John: 13:02

One day when we have, like we usually do, a pool party, like like with friends and stuff over the summer ribs ribs we should do that for our pool and I could do a lot of ribs because I mean I've got the pit barrel, you could hang eight of them in there. I don't think we need that many.

Dolores: 13:17

But we could well, I don't know. It depends on how many people we invite.

John: 13:21

I've got the uh, the weber smoky mountain, which I've got to start bringing out some of the others.

Dolores: 13:27

I mean, like I said, I don know I'm so stuck to that one.

John: 13:32

Once again, pit boss, where's my money?

Dolores: 13:34

I'll tell you what we love it. It's my favorite one so far, my favorite.

John: 13:39

Yeah, it has been phenomenal.

Dolores: 13:42

And we had the Lexington one Besides the flat one.

John: 13:47

Which one's that.

Dolores: 13:49

Where we do like eggs and bacon and stuff.

John: 13:51

Oh, you're talking about the Blackstone. Oh, okay, the Blackstone.

Dolores: 13:55

I keep on calling it a flat top, but you know.

John: 13:58

No, it's a flat top. Blackstone's basically just a brand. You could get a pit boss Okay.

Dolores: 14:05

I don't know, I don't honestly know what any of those are.

John: 14:09

But yeah, that's.

Dolores: 14:13

It was good.

John: 14:15

It was really good, I mean, and then we did some stouffer mac and cheese on the side.

Dolores: 14:20

Yes, and all my kids are like oh, my God, this is so good. Which we've had before?

John: 14:24

You would have thought that was the star of the show.

Dolores: 14:26

I know right.

John: 14:27

Oh my gosh, this is the best mac and cheese.

Dolores: 14:30

Which I can't have.

John: 14:30

I hear nothing about the ribs from them.

Dolores: 14:33

I like the ribs.

John: 14:34

You're like this is a lot better than Kraft.

Dolores: 14:37

No, the baby did taste the ribs, which he tasted mine, because your guys' was spicy, yeah, which I did have some spice on mine, but not as much as your guys'. Yeah, he liked it, but he just wasn't sure.

John: 14:51

Right.

Dolores: 14:52

He's a very picky eater.

John: 14:54

And I will say you put the red pepper flakes. I put that on ours.

Dolores: 15:00

See, and I went with the. What is there? Red jalapeno something.

John: 15:06

Yeah, you had just some seasoning of some sort red chili and on my mac and cheese I had just some seasoning of some sort red chili and on my mac and cheese I added some Creole seasoning as well, some Tony's Creole. Oh, it's good just to flavor up that mac and cheese.

Dolores: 15:19

Honestly, I don't even know what I put on mine.

John: 15:25

I was just like just slapping stuff on there that I could have. Well, you know me too, because I also added some fire-roasted garlic habanero, a hot sauce. You know Walmart.

Dolores: 15:32

Sam, I can't have any of this stuff. My husband has like a whole thing.

John: 15:36

I just got all kind of he has barbecue sauce.

Dolores: 15:38

I can't have that.

John: 15:39

That's Kinder's Mild Barbecue. Kinder's Honey Hot. Oh, that's good. I got to get some more of that. Kinder's I Kinders, I get that at the Academy. I've even got some habanero ketchup I haven't tried that yet Ghost pepper ketchup and I'll tell you where I got that. And Walmart has for a while now had a really awesome place in every one of their stores. It's just dollar hot sauces.

Dolores: 16:02

Now you're not going to get a big bottle. Babe, we did get that at Walmart's supermarket.

John: 16:07

Yep, they got the ketchup. They got the little bottles though they're like sample a little bigger, they're cute. They're bigger than sample size. They're about two ounces apiece, somewhere a little less those ketchup's four ounces. But you know, and I'll go in there and I'll see something new.

Dolores: 16:23

Yeah, but you bought this at Academy. I got this ghost pepper hot sauce here.

John: 16:27

Yeah, I got the Kinder's barbecue sauce from Academy and that's real good. I'm going to have to get some more of this. That Honey Hot's been going good, that's been everybody's favorite. So we did add some of that. I added the mild barbecue to our ribs before I wrapped it. Okay, no, I added some honey before I wrapped it. And then what I did is I unwrapped them after about two hours. So they went three hours at about that 180 degree mark. So yeah, three hours unwrapped, two hours wrapped and then one hour unwrapped. And each time I do that, turn the meat up, turn the meat down, turn the meat up. And with yours we just didn't add anything during the wrapping process. Ours had honey.

John: 17:10

And then at the end, when I unwrapped it, I went ahead and added the barbecue sauce. But excellent.

Dolores: 17:14

You know, I found some keto honey that I could use. But, I found it on Amazon, so I don't know how the price is but. I found some it's zero carbs.

John: 17:27

Yeah, it'll be pricey, I know right.

Dolores: 17:31

Why is keto stuff so high? I don't get it.

John: 17:34

It will be. So we'll definitely give that a try for you as well. But also the last thing we're going to talk about in this video or on this podcast I do videos so much I sometimes say the wrong word. You'll see that a lot. You guys know what I mean.

Dolores: 17:51

Yes, he always gives some stuff Usually, I correct him.

John: 17:55

Yeah, so we did go on a fishing trip this, or I did and I went on a fishing trip this last weekend to Lake Texoma, which is the second year in a row we went no girls, no ladies. Yeah, she went and got her hair done, though.

Dolores: 18:16

Yes, I cut my hair off. I had it past my butt and I got it cut. She gets her hair cut once a year and we go fishing. I still need to color it, but I haven't gotten to that process yet because it was Mother's Day weekend and the salon is like packed.

John: 18:33

Everybody's buying mom hairdos Exactly. Yeah, right on. So yeah, we went out there and basically get a guide, had a different guide this year. We went out a little later in the day. The last time it was early in the morning, so I don't know if that had any effect on how many fish we caught. See, the last time we went there we caught our limit.

Dolores: 18:55

But didn't you say it was like muggy water? I feel like that has a lot to do with it, because it's like muddy and gross. Yeah, the water was way muddier.

John: 19:04

The last time it was clear I don't know exactly there had been a lot of rain. I think that the dam was releasing water, and water coming from different areas and it really washed it up.

Dolores: 19:14

I do feel like that has a factor in that.

John: 19:16

But our guide did get in a boat and we tried to outrun the mud. So I mean, we're on that boat for like seemed like a half hour, 20, 30 minutes, just full speed, just going across the water and then finally stop at a location. The first time we went we actually caught one striper.

Dolores: 19:35

Now I do have to say that whenever the first guy, when you guys very first went, he took out the bones very good on the fish, and this time the person did not take out the bones very good. I have found a lot of bones and the fish.

John: 19:50

I brought back. There was bones.

Dolores: 19:52

Yeah, and I feel like the first guide. I did it when you guys first went. It was a lot better.

John: 19:58

Less bones.

Dolores: 19:59

You had to really watch what you were eating, and I'm like terrified because our son he was just pulling bones out of his mouth with those fish. So I don't know, it's kind of leery.

John: 20:11

Yeah, so yeah, the guide also cleans your fish for you. If you want them, you can take them whole.

Dolores: 20:17

But what else did you guys do? Oh, you guys went to a karaoke bar.

John: 20:23

Well, you know it is a little. You know, after you're done fishing you've got to wind down a little bit. And actually this it wasn't much of a travel. I mean, literally it was 25 steps.

Dolores: 20:35

So you guys just walked there.

John: 20:37

Yes.

Dolores: 20:37

That's good.

John: 20:38

Yes, maybe more than 25 steps, but it was.

Dolores: 20:42

As long as you had fun. That's the point.

John: 20:45

Yeah, it was like an eighth of a mile or something, it was just literally you can look out the door and see it. So yeah, we're not out doing anything crazy getting in vehicles or anything. We did go over, had a nice time and just kind of wind down after we did our fishing All right, had to cut out just a minute there after we did our fishing All right, had to cut out just a minute there. I needed the new beer.

Dolores: 21:09

And I needed some new shots for my. I have a vodka mixed with a Munster.

John: 21:15

A Munster with vodka and I've got a Coop 66, a lager.

Dolores: 21:22

And you took a shot.

John: 21:23

A little vodka, hey, the best way you took a shot, a little vodka hey, the best way to make a podcast.

Dolores: 21:27

Exactly.

John: 21:29

You just can't be sober, but we're saying so. On that fishing trip we, like I said, cut about 20 or 30. The last time we cut over 60. And the water was muddy and the conditions there was no wind.

Dolores: 21:46

And you guys were out there for three hours already, right?

John: 21:50

Yeah, we were out there three hours.

Dolores: 21:51

See, that's a long time.

John: 21:53

We were out there for some time and one of your buddies was like I'm ready to go in. Yeah, yeah.

Dolores: 21:58

I understand that you know.

John: 22:00

Yeah, they were ready to go in and we were happy with what we got Plenty to cook for dinner and had some to bring home. I'm going to smoke some of that fish.

Dolores: 22:09

What else did you have with the fish? What did you guys eat with the?

John: 22:13

fish. We got some coleslaw, also had some mac and cheese and that's really pretty much it. We went and got some Louisiana just from Walmart that you just dip the fish on just some breading.

Dolores: 22:29

So your first day out there. What did you guys eat that night, or was it?

John: 22:37

just whatever you guys picked up, you ate. What did we eat that first night? I don't.

Dolores: 22:41

You don't remember, no, how the f*** were you. Wait, sorry. Now I've got to hit the explicit version. Don't remember. No, how the f*** were you? Wait, sorry.

John: 22:47

Now I've got to hit the explicit version. Don't let me forget.

Dolores: 22:49

Oops.

John: 22:52

No, I was. No, we had a few beers and I think I had some chips, really. Yeah, I don't really think I ate anything. So when we woke up the next morning, we had breakfast, what'd you eat.

Dolores: 23:05

What'd you guys have? Yeah, I don't really think I ate anything. So when we woke up the next morning, we had breakfast What'd you? Eat. What'd you guys have?

John: 23:11

Did you guys cook or go out?

Dolores: 23:13

No, we went out.

John: 23:14

Where'd you?

Dolores: 23:14

guys go.

John: 23:15

Well, the restaurant's only about 20 steps from where we were staying you guys lived it Like after everything. The bar is inside the restaurant.

Dolores: 23:27

So the bar that you went to that night was the same bar that you went to for breakfast.

John: 23:32

Yeah, that's where the karaoke bar and the bar and the restaurant, it's all in one building there. Basically, that's funny. So we had breakfast and then went out on our fishing trip and then came back and pretty much did the uh cook which I took my camp chef, which, if you've ever seen on the videos and we took it, they hooked their propane tank up and we went ahead and, uh, I had like I don't know how many 10 or 12 quarts that you put the fish in yeah.

John: 24:07

And then filled that thing with oil, and then, you know, we went ahead and a cast iron, cast iron. But I forgot to. I forgot to actually.

Dolores: 24:18

Did you videotape any of that?

John: 24:20

Not really. Oh, I should have and I could have made. Like maybe one year I go out there and I'll actually do like a video out there, because I think it would be good and everybody would see the outside I do have a little bit of a clip of the fish that I might throw some on a video, and I have a little bit of a clip of the fish cooking I have ideas, so like the boat, but you know not a whole lot whenever we do like a fish thing.

Dolores: 24:45

Maybe this week you could do like a fish thing and throw that in there and say hey, I have a little bit of a roll, but not much.

John: 24:55

But we cooked the fish and I didn't bring a thermometer to check the temperature of the oil, so our first fish went in and it came out all p***y.

Dolores: 25:04

Oh no, Was it not too hot? That's why.

John: 25:08

It was way too hot, it was black.

Dolores: 25:11

Oh, that's my type of fish.

John: 25:12

Yeah, I like the crispy, yeah so it was completely crispy and everything, oops. But John Howard, we brought it home home and a friend of mine, he actually said the next day he put it between bread. When we got back we chilled it, he'd put it between bread and, with some mayonnaise or mustard, threw some pickles on it and it made one hell of a sandwich.

Dolores: 25:38

The burnt one.

John: 25:39

Or the the burnt one. Oh yeah, okay, the burnt one. So he said, see, I would have liked it.

Dolores: 25:43

If I was there, I'd ate it, because I like my stuff crunchy but after the second batch everything started to come out golden brown, everything that's good everything turned out fantastic how come you guys didn't do like chips, like cut the potatoes up like chips and put it up in there.

John: 25:59

That would not try to do all that that would have been good, though.

Dolores: 26:02

If I there, that's what I would have done. That's why they don't have women there.

John: 26:07

It's a vacation.

Dolores: 26:10

Away from the women.

John: 26:13

Part of the reason that we do this is we get a guide. He takes us out to the fish, he puts the bait on the hook and he takes the fish off when you catch it, and when you get back to shore he cleans it and he gives it to you in a bag.

Dolores: 26:29

Yeah.

John: 26:30

There's very little work involved. You don't have to mess with any of it.

Dolores: 26:35

It's just kind of a potato babe.

John: 26:38

That's a lot of work.

Dolores: 26:39

That's not a lot. It's fresh. Fresh and good.

John: 26:44

Yeah, we ain't doing all that. We might go get a bag of potato chips. Last year we did have some frozen fries, so we did do some fries. This year we didn't do fries. I was looking for some hush puppy mix I would have made. I didn't see any.

Dolores: 26:59

That would have been good with jalapenos with it.

John: 27:02

I didn't see any and again, I could have looked up the ingredients and made it from scratch, but I didn't want to buy all those ingredients, I didn't want to do all that. Yeah, um, but for the most part it all, it all turned out fantastic. Really was a great trip. And, uh, I will be cooking. I got a batch of fish here and I was thinking I'm going to smoke it you're going to smoke the fish yep, yep, I'm thinking on the pit boss.

John: 27:26

Since you're so down for it, we're going to smoke this batch of fish. We'll make a video on that. I don't know when that will be. It's in the freezer right now. I've got several videos lined up. Of course, if we cook it earlier, I could just schedule that video out. So we'll do that here pretty soon out. So we'll do that here pretty soon, and probably, I would say, in June, that video at some point will pop up and a little of smoked fish, and maybe I can do just a slight, because I just have very miniature footage of our trip.

Dolores: 27:53

I'm just excited about the gator dip.

John: 27:56

The gator dip. That's what we're going to work on this weekend. So you've heard it this weekend we're going to be making some alligator dip. And then we went ahead and talked about the ribs that you read and raved about.

Dolores: 28:10

You know it's funny. It's like I always say that your stuff is good and I don't think I've had anything that has been bad yet you guys. Yeah, and the brisket he asked to remake.

John: 28:23

I got a remake. It lost all the footage of that and that was and the brisket he has to remake. I got to remake. It Lost all the footage of that and that was an excellent brisket. I mean everybody makes a brisket, so it ain't like it's a major video that needs to come out. This brisket was really good, you guys, but I want to just do it my own brisket, that we did, and then our coleslaw burger.

Dolores: 28:42

So we did do it, which I didn't get to do. I didn't get to do the coleslaw, but our son he said that it was like because he doesn't like coleslaw. So he was like wow, this was like top-notch bomb.

John: 29:00

Yeah, he typically don't like coleslaw. But I will say when you make it to and I mentioned this in the video you might use a slotted spoon or make sure you get all the juice out, because when I put them on the burger initially, I just put them on there and there's not a lot of juice hadn't soaked up. I put too much juice or not enough coleslaw. So it did sog up the bun a little bit Not overly bad.

John: 29:25

Well, little bit Not overly bad. Well, it must have been good, you guys like, ate it all.

Dolores: 29:26

Oh yeah, it added flavor to the bun. You guys, we were still waiting for our burger, but they ate theirs first and they were like, oh my God, that was so good and I was like what about us?

John: 29:37

It was really really good. And I toasted the bun so that kind of shielded some of that juice, because when you toast it it prevents it from getting quite as soggy, and so it had been toasted, but then the juice kind of ran on the underneath and got the bottom of it a little soggy. But no, that was really really good.

Dolores: 29:57

I need to really find me some zero-carb barbecue sauce, because, man, I would love some on my ribs or something you know.

John: 30:07

Right, right. Well, if you enjoy what you hear, you can find us. Where can you find us at there, Dolores?

Dolores: 30:13

On Facebook YouTube.

John: 30:16

TikTok. You can find us all those places YouTube where we make all the videos. Tiktok, I do some videos as well.

Dolores: 30:24

And the fan.

John: 30:26

And you can also send us a voice message at okiesmokingcom slash fan page. And there's something new that I've done that is now part of the podcast. What?

Dolores: 30:37

is that.

John: 30:38

You can text us. You can send us a text message, and it's never been easier. You don't need to remember a phone number. You don't need to remember a website. Most of you are probably listening to this on your iPhone or your Android phone, and if you are, just scroll down to the description of the podcast that you're listening to right now On Apple Spotify. It don't matter. It says send John and Dolores a text.

Dolores: 31:07

Yeah, you can ask us any kind of question.

John: 31:09

You can click that It'll be in the description of every one of our episodes. It's a brand new feature we've rolled out and it will be sent to us, so we'd love to hear from each and every one of you if you want to ask us a question, or just say hi.

Dolores: 31:23

Yes.

John: 31:24

Be sure and do that. If there's something you want us to talk about, just scroll down to the description something that you want him to make, something you want me to make. It could be about my video or anything else come on yeah, so, uh, do that, send us a text or a, send us a voice message. Anything else you'd like to say? What else is on your mind there, dolores?

Dolores: 31:47

actually I don't have anything else to say except for have a good evening, and I hope all you mothers had a happy Mother's Day thank you for listening to the Yoki Smokin podcast.

Intro / Outro: 32:00

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