John: 0:03

so this last week I got me a new amazon kitchen chef knife. It's really, really cool and, uh, we have used it a few times this week and we're going to talk about that knife and how well or how well it doesn't do. We'll go over that. Also made some haven't made alligator in a while and this weekend we made some alligator four cheese dip. We got that and more so stick around time to fire up that grill.

Intro / Outro: 0:38

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: 1:02

Yes, welcome back into the Okie. A Smokin' podcast. Alongside here, my beautiful wife Dolores, how are you doing today?

Dolores: 1:12

I'm doing pretty good. It was a nice, beautiful day today. Went swimming.

John: 1:16

Went out swimming in the pool just a little bit.

Dolores: 1:19

Yeah.

John: 1:19

Yeah, I got in it yesterday. I didn't get in it today. Went out there with the kids.

Dolores: 1:25

Finally pool weather.

John: 1:31

Yeah, we got 90 degrees right here in Oklahoma. I think it was above 90 degrees actually the last two days. So the pool water hasn't been warm enough to jump in in a while and we haven't gotten to that so, and yesterday I was actually got in the pool while my alligator was cooking.

Dolores: 1:47

I went halfway in.

John: 1:49

Dipped from afar, smoked it for about. I don't know, what did you say about an hour, hour and a half?

Dolores: 1:55

Yeah, it wasn't that long. Yeah, it cooked pretty quick.

John: 1:57

Yeah, that's the last batch of alligator. We did alligator tacos, I've done some alligator chili, and then this was alligator four cheese dip.

Dolores: 2:06

Oh my God, it was really good and it was another 10 out of 10.

John: 2:11

10 out of 10. It was also all low carb we used.

Dolores: 2:15

There is two cheeses that were zero carb.

John: 2:17

Yeah, Monterey Jack. Pepper Jack, I thought it was the Kobe Jack. We had Kobe Jack, monterey Jack, pepper Jack and cream cheese. Threw all those in there with some onions, some Rotel cut up a jalapeno.

Dolores: 2:31

Was it Rotel? I thought it was like a just tomato.

John: 2:36

Well it was diced tomatoes with green chilies, almost like Rotel. It was not Rotel. So, yeah, we did that and it turned out really good. We'll have that video out this next Thursday. I haven't edited it yet. I got my homework due. I'll get that done tomorrow so that it comes up.

Dolores: 2:51

I had it with pork skins and it was really good.

John: 2:54

Yes, and so if you do like dip and you can get a way around, or if you like pork skins, that's a great way to keto. Yeah, and I've actually got to where I like it. There's a restaurant we go to and sometimes we'll get queso and dip and they'll let you substitute it with their own pork skins.

Dolores: 3:18

Yeah, and their pork skins come out hot yeah they come out hot and fresh.

John: 3:23

So yeah, pork skins is basically just like a chip.

Dolores: 3:27

It's just a oh no, I didn't eat it with the pork skins. Remember, I did it with my Quest, my Quest chili lime chips.

John: 3:35

OK, so you had some chili lime chips.

Dolores: 3:38

Those were four carbs for the whole bag. I forgot, but we did. Later on I had them with the so yeah, so I ordered a almazan.

John: 3:48

That's a l-m-a-z-a-n kitchen chef knife. I ordered this a couple of weeks ago. It finally came in. It was shipped from siberia and this knife it.

Dolores: 3:59

I mean, it's a beauty I yeah, you used it to cut up everything for the alligator dip and the alligator.

John: 4:08

And I'm looking at it now.

Dolores: 4:10

Don't cut yourself again.

John: 4:12

I have already cut myself with this, and I cut myself when I was actually cleaning it, not when I was using it. I was just rubbing around it and I just got right next to the blade. I was on the outside and it actually did cut my finger. I've got a Band-Aid on it, everything's fine, so it is definitely sharp. You can see my review of when I did the onions on the YouTube channel. But we did onions, tomatoes, we made some pico de gallo.

Dolores: 4:45

Yes, the pico is good.

John: 4:46

So tell them, because you were using it today as well.

Dolores: 4:50

I didn't use the pico de gallo, no, when you were using the knife. Oh, yes, how did you like the way?

John: 4:56

what did you cut up with it?

Dolores: 4:58

I cut up the cucumbers and the tomatoes.

John: 5:03

Now how do you think it compares to? We had some Cutco knives.

Dolores: 5:07

So the Cutco knife is a lot different. This one, like, goes smooth, you know.

John: 5:13

Right.

Dolores: 5:13

You don't have to the Cutco, you have to kind of like saw.

John: 5:18

You don't have to put as much pressure.

Dolores: 5:19

Yeah, it just goes.

John: 5:21

And when you're like doing the tomato, the tomato it just like went through like butter. Right and you're not losing any. It's not squishing it or making juices come out.

Dolores: 5:30

No no. Right, I was impressed with it, because with cutco you know you have to kind of saw a little bit Right.

John: 5:37

Yeah, it just glides what's crazy is.

Dolores: 5:41

I cut my finger on the Cutco knife not too long ago and it was just putting it in the. What is the thing the board called?

John: 5:55

Yeah, what the knives go with. Yeah, I just was placing it in there the block, the knife block.

Dolores: 5:58

And when I went up I hit another knife and it cut my skin and I felt it. Another knife and it cut my skin and I felt it like but you with the this knife, you guys didn't feel your cuts, even Jay, or Jay cut himself also on it.

John: 6:14

Yeah, it's a real smooth cleaning it and it's just a fast, it's just a fast cut. So yeah, you definitely got to be careful. We're not supposed to cut ourselves with the knife, but it'll happen. Just got to be careful. We're not supposed to cut ourselves with the knife, but it'll happen. Just got to be careful with it. I did notice because when I was cutting the alligator I did use before. When I was cutting the alligator in pieces, I did struggle to get it to cut all the way through.

Dolores: 6:36

I think it's because you weren't using it right at first.

John: 6:39

I'm talking about the last time I was cutting alligator.

Dolores: 6:42

With the cutco knives. Yeah, with the cutco knives.

John: 6:45

Where this talking about the last time?

Dolores: 6:46

I was cutting alligator when I was using, yeah, with the cut co knives, where this one you just kind of glide right through it. I know you kind of were having a hard time in the beginning.

John: 6:51

Yeah, in the beginning you kind of kind of get used to the way the knife works, and then I kind of learned how to just yeah, you just slide it right through there. And then those alligators just started. Uh pieces just started coming into alligator pieces when he was cutting the cheese.

Dolores: 7:04

The cheese blocks you. You know, for the dip, it was just so easy.

John: 7:09

And you can make real thin, like on those tomatoes. You can get you a real thin slice.

Dolores: 7:14

I remember the cucumbers on the pico.

John: 7:17

You didn't try it, we were dipping the cucumbers in the pico.

Dolores: 7:20

You just had some steak.

John: 7:21

You didn't try it on your cooked steak, did you?

Dolores: 7:22

No, I shouldn't.

John: 7:24

We haven't yet tried it on any done meat yet yeah, we've tried it on everything, yet Well, not everything.

Dolores: 7:31

I should have, because I was struggling with my Keku knife.

John: 7:39

So I'm going to use it to try. You know, how you get some chicken wings and just kind of break them apart. Of course you get right there in the joint.

Dolores: 7:45

Yeah, you know, and try to cut them up.

John: 7:46

cut the drumlets up. I bet that knife will do real well there.

Dolores: 7:49

I'm looking at the you know what would be good with that knife? Is our pork the? Is it the swirling pork? The long is that what it's called.

John: 7:58

The pork loin.

Dolores: 7:59

Yeah. Yeah, or it's like long. I bet you that would.

John: 8:05

Oh right, you know when we cut it.

Dolores: 8:06

I guarantee you that would be like sandwich slices.

John: 8:10

Yes so like whenever you have a or a tenderloin, something where you cook a full piece of meat, that's what we'll have to do, and then just slice out your steaks or your pieces of meat, or you could do real thin probably almost like lunch meat, I bet.

Dolores: 8:25

Yeah, that would be good, you and ham.

John: 8:27

Ham, that would be good. There's going to be a lot of uses we'll test it with. And it did come with a little information packet and in here it does state to prevent rusting and staining it is best to first force a patina onto the new blade by rubbing and polishing it with almost anything that has acid in it, like vinegar, potatoes or instant coffee. I've heard apple cider is another option, anything acidic. So I've already done that.

Dolores: 8:58

Yeah, you did it with the vinegar and it changed colors of the knife. It was pretty cool.

John: 9:02

I did about three no, about four coats on it and I just kept putting the vinegar on it and massaging it or rubbing it on the knife and then trying to keep it on it. You could just, if you had enough vinegar, just drop the blade in it and let it set completely in the vinegar for say 20 minutes, or whatever you want to do, and then take it out and rinse it off. But you don't want to get the handle, you just want it to stop right at the handle. So I did do that and I think that's going to help to protect it. And then, of course, after each use, we'll just wash it off, make sure it's dry and put it up.

Dolores: 9:41

I found a way to dry it, by the way.

John: 9:43

Without cutting yourself.

Dolores: 9:44

Yes, and put it up. I found a way to dry it, by the way, without cutting yourself, yes, so you take the paper towel right and then you put it underneath, and then you just set it down on the counter and kind of just pat it, just, move it. No, just pat it, oh, just pat it Just pat it and then turn it around to pat the other side.

John: 9:57

Okay, very safe, very safe way I set that. I'm sitting there rubbing it and then part of the towel gets cut.

Dolores: 10:06

That's exactly what happened to Jay.

John: 10:11

He was cleaning it and he got cut as well, and it'll just cut your finger off Not off, but it will cut you, jay cut his skin off, the tip of his finger.

Dolores: 10:20

You got like like a slice inside. Yeah, it did, and I was a bleeder it was. And it bled for several hours.

John: 10:32

It's still bleeding now but I've changed the Band-Aid. It stopped. As long as I don't mess with it, give it another day or so.

Dolores: 10:37

Yesterday we had kind of bad Band-Aids and then we bought some new ones, so it should be good.

John: 10:45

Yeah, yeah. So that's my experience with that. If you were ever wondering about a and this is a high carbon, carbon steel knife and I did get the one from Amazon kitchen Some people are concerned, you know. Make sure you get the ones that are not bootlegged or fake. This is a genuine one that I got. Also got a a sheath that goes along with it yeah, how come you haven't put it in well?

Dolores: 11:11

I just haven't yet and I probably should, but I think you should just keep it out until you actually go somewhere, and then you could bring it with it yeah, see, and that's kind of what I was thinking too, because I don't know where I read this.

John: 11:28

Maybe it's on their website. Golly, will it cut that, but I read that for long-term storage, you really shouldn't put it in this.

Dolores: 11:38

Yeah, because I think it will do something such as I feel like it's when you go out, like if you want to take it somewhere, couldn't get that button on there but yeah, yeah, if you're going to go somewhere. Like camping.

John: 11:50

Camping would be good If you're going fishing you can clean the fish right out at the lake.

Dolores: 11:55

We better bring a first aid kit with us when we go camping.

John: 11:59

Yeah, so it's a real nice brown sheet. But yeah, I don't think you're supposed to store it long term. That's more for when you're on the go, type thing.

Dolores: 12:10

Don't forget to put that back in there.

John: 12:11

Oh yeah, that's a nice little case here.

Dolores: 12:16

I've been keeping it on top of the refrigerator so you know no one else uses that knife.

John: 12:22

That's my knife.

John: 12:23

Well, I don't want like our kids to use it after getting cut in the case yeah, if you want to see the knife in action, I'll be doing more videos the alligator video I use the knife. There'll be some footage of it in that and going forward I'll be using it more regularly. So really enjoy that. Been wanting that for some time. Finally pulled the trigger. I got it for 89.95. The sheath was 29.95. Now the site claims everything was like discounted half off. I don't know how accurate all that is. So if you go, it could be more than 100, it could still be about the same price or heck. Maybe you get a better deal.

Dolores: 13:01

Uh, but I think it was worth it man, I wish you would have had that on your fishing trip.

John: 13:05

That would have been good that would have been cool to have on my fishing trip. For sure, that's what that sheath would have came in handy for, and it's got a way you put it on your belt.

Dolores: 13:13

That would have been neat.

John: 13:14

And just take it with you.

Dolores: 13:15

Next year. I need to take it with you.

John: 13:19

Yeah, just like the pico de gallo that I made came out really good with this, because you could just cut all the vegetables in small little pieces and we used some. What did I put in that pico de gallo? I put an onion, I put a tomato, we used.

Dolores: 13:38

Limes.

John: 13:39

Limes, two limes, and that thing just sliced them. Limes just like nothing, and cilantro.

Dolores: 13:46

Cilantro, cilantro.

John: 13:48

Cilantro.

Dolores: 13:48

I know I never do say it right, did you use jalapenos too?

John: 13:51

And I used some jalapenos. Yes, and you don't have to, but if you don't want it spicy, you don't use the jalapenos, but I did add some jalapenos to it.

Dolores: 13:59

I think it tastes good with the jalapenos. For some reason I was thinking I'd put bell pepper in it, but I didn't. I just cut up some bell peppers at the end, because we're all eating it, you know.

John: 14:12

And then we were cutting up the cucumbers and we did cut some bell peppers and I think I added those in it yeah after everybody was done it tasted really good with with all that, oh yeah well, it tasted fine, tasted, tasted better than the onions that I didn't take the skin off. Oh, I know.

Dolores: 14:32

It's all right.

John: 14:33

Yeah, you can't really tell it because I didn't put much of that in the video, but that's just the behind-the-scenes stuff you get on the podcast, my mess-ups. I got so excited about the knife. I had the onion and I didn't take the outer part of it off and I cut it. And onion and I didn't take the outer part of it off and I cut it, and I'm like whoa, you know, and I'm just sitting there to start, you know, I just start cutting.

John: 14:50

I didn't even realize it the whole time I cut it up we noticed. I no one told me stop. I told Jay to tell you, but he said he didn't want to ruin your the video it'd have been fine, but yeah, so, uh, yeah, we left the skin on the onion, and then, when eating it, you had to kind of remove some skins that you'd find in there. Everything worked out good, though.

Dolores: 15:13

I didn't get any skin, so I guess I was the lucky one.

John: 15:18

Yeah, well, you only got one layer of skin. Most of the onion is onion.

Dolores: 15:21

I'm trying to think of what I ate it on, because it was really good oh, my pork skins. I was dipping my pork skins in that. But I also ate it on something else. I did my tortilla. I put the pico on my tortilla and rolled it up and put some cheese on it and I ate it like that because I, when I put the cucumbers in there, I ate it with the cucumbers, ate it with the cucumbers.

John: 15:45

Ate it with the cucumbers. Well, let me go ahead and jump forward. One week from Thursday, that's going to land on my next collaboration. That's coming up.

Dolores: 15:55

Peanut butter and jelly.

John: 15:56

Peanut butter and jelly. We talked about this a little bit on our last episode and I still don't want to give anything away. But this Thursday we should have the alligator video drop and then next Thursday around the end of May that's the 29th or 30th, that's on a Thursday.

Dolores: 16:16

Well, the 30th is our grandson's birthday, and you also have to do a thing with him.

John: 16:20

Oh, we have to do something. Am I doing a dessert?

Dolores: 16:23

Yes, he wants you to do a dessert, but it has to be on the flat stone. Is that what it's called?

John: 16:28

The black stone, yeah, the black stone. Oh, he wants to do a black stone dessert. Uh-huh, that'll be good. Yes, but you guys got to figure out something.

Dolores: 16:36

He's so picky, you guys, my grandson's picky but, you got to figure out something.

John: 16:41

And he likes to get in the making of the videos.

Dolores: 16:43

Yeah, he loves doing videos with you?

John: 16:45

Yeah, he gets in there and helps cooking, likes to get presented in it.

Dolores: 16:50

I think he's going to be your next YouTuber, kid.

John: 16:56

He really gets a kick out of that, for sure. Also, we did. I was going to mention we cooked your steak today. Yes, no-transcript wasn't completely clean and I caught the whole inside of that thing on fire.

Dolores: 17:14

Well, it's a good thing. We went outside. I was like, am I ready to put my steak on? And he said, yeah, it should be done because we're in here. What were we doing in here? Oh see, I made lasagna for them and stuff, so I was having them eat first before we cooked the steak.

John: 17:31

Lasagna tonight for dinner, folks.

Dolores: 17:32

Yeah, I made lasagna and salad for them and stuff, so I was having them eat first before we cooked the steak lasagna tonight for dinner.

John: 17:34

Folks, yeah, I made lasagna and salad for them, not smoked, cooked in the oven yeah she makes good lasagna, so thank you, yeah I had that with the salad and she and I can't eat it.

Dolores: 17:43

So I was like I bought me two steaks so you know I put them on the was gonna put them on the grill. We went outside and the whole there was so much smoke out there.

John: 17:53

Yeah, well, I set the temperature of the pit boss to 450 degrees, because we usually cook it pretty high, 450 to 500 when we do steak, and I've just kind of stuck with 450. And she said did you open up the? So you can open up a spot, so the flame will come through for more of a flame broil.

Dolores: 18:13

Yeah, because I like it that way.

John: 18:14

And I hadn't opened it. But when I opened it it was smoking and I thought man, this is smoking.

Dolores: 18:19

It's not funny.

John: 18:20

Yeah, there was grease and just stuff that was on the shield and on the sides of the grill. So I moved it over and as soon as the flame come up, it just ignited the shield, the whole sides. I had flames going all the way out of there. I had to turn it off, shut it, try to smother it.

Dolores: 18:38

Which it went out pretty quick.

John: 18:40

Oh yeah.

Dolores: 18:41

It was like flame galore and I thought I was going to catch the house on fire first, because we have it in our back area, kind of by the house.

John: 18:50

Yeah, I wasn't going to let that happen. We had a water hose too if we needed to, but it didn't go to that extreme.

Dolores: 18:56

But it got cleaned and I finally got my smoke on. Yeah, I just haven't.

John: 19:00

And that's something you've got to remember. I do a lot of slow smokes on it, so it's 180, 200 degrees. I have the shield closed on all my smokes.

Dolores: 19:09

Well that, and the kids use it too, so you know.

John: 19:13

But every now and then you need to make sure you remove your grates, and it wasn't the grates that were dirty. The grates were fine.

Dolores: 19:22

It was under the grate you got the shield that lays over.

John: 19:23

There were all the grease slants, yeah, and there was just some grease and then under the shield on the outer part of it and the whole thing and then we had a pretty massive fire in the grill going on. It got hot fast so once it went out I removed everything, we cleaned it, got the shop back out after it, cooled off, actually added some water in there and then just used the shop back to suck that out real fast, turned on to dry that and cooked her steak about 30 minutes later and it cooked like the thing was brand new again and I think that could be why I've had a little bit of an issue controlling the temperature is I've had some of that built up in there in the bottom and then it was helping.

John: 20:04

It's been burning a little hotter than normal and all that other stuff could have been burning in there, so you weren't just getting the pellets to do it.

Dolores: 20:14

But I cooked my steak and it was really good.

John: 20:17

Yeah.

Dolores: 20:17

I did it myself.

John: 20:18

What did you have with your steak?

Dolores: 20:20

Just steak. I didn't eat no salad. Well, she does steak.

John: 20:24

She just does steak a lot.

Dolores: 20:26

But I didn't eat both of them. The other ones in the fridge.

John: 20:28

Save one for lunch tomorrow.

Dolores: 20:30

Yes, that's exactly what I'm going to do, right? I didn't really eat much today, for some reason. We went in the pool and I didn't really have much. I made a guacamole and I had that with my pork skins.

John: 20:47

Right.

Dolores: 20:48

That's about it. That's all I've ate today.

John: 20:54

So going back to the knife, I was just looking here from the community and seeing some of the comments that they have posted about the knife and there's a, there's a, I guess a kind of a funny comment here. A little stab at me. It says wow, you can tell, you have no idea how to use the knife. Now, I never really said I was an expert. Maybe I'm not holding it right. I haven't ever owned this knife before and I hadn't cut myself yet.

Dolores: 21:26

And everything was chopped up. Is there a way that you're supposed to use it?

John: 21:30

Yeah, so if you know how I should be using the knife any better, be sure and let us know. You can send a text to us just in the description or even a video.

Dolores: 21:40

Send us a video of you doing it yeah, yeah, or send a video, show me.

John: 21:44

Show me what I need to do and what I'm doing wrong. Then this other person said and they a jalapeno H-A-L-L-A-P-E-A-N-O, some cilantro and an unguyung U-N-G-Y-U-N-G. So making fun of every part of my accent.

Dolores: 22:09

I do that too, though. Yeah, yeah.

John: 22:12

So that was an interesting comment there.

Dolores: 22:15

Yeah, when I first moved here, I used to make fun of your accent. Yes, and also your dad, your dad? Okay, I'm from California, so when I moved up here, his dad was talking to me and he goes I'm just joshing with you and I was like what, what do you mean? Like? Josh as a person what I'm confused. And he said that means joking.

John: 22:42

Yeah. I'm just joshing around.

Dolores: 22:43

And here yonder I'm like what.

John: 22:48

Yeah, but that's okay, I like it. You can make fun of my accent I do.

Dolores: 22:52

I love it when he says wash instead of wash. It cracks me up yeah it does but, whenever he says cilantro, I always correct him cilantro yes, people do on my I do correct you social media platform sites. They always correct me as well.

John: 23:13

Now they're really correcting you Also had a comment. It says I had a beautiful French carbon steel knife. Unfortunately, no matter how hard I tried, I could not prevent it from rusting. Great knife though and yeah, I think that's as I said is a great knife.

Dolores: 23:29

And yeah, I think that's as I said is a great knife.

John: 23:31

That's where I'm hoping the patina will help and try to really take care of it. If you start to see any developing rust, probably re-add vinegar. Make sure anything removes from it. This knife will be a lot. I don't know about a lot. It is not as easy to take care of, of course, as a stainless steel knife, because you know it does require a little more care. You got to make sure it stays dry and all those types of things. And what else do we got here. This guy says what matters is can you keep this or can you keep the knife this sharp? He's talking about how this is the first time we've used it and we're sitting there.

Dolores: 24:12

I mean, we have a knife sharpener and stuff, you know. Yeah, so can you use that Like the cocoa one.

John: 24:18

No, the knife sharpener, no, you would need a um uh, do you?

Dolores: 24:22

need stones Like the fire, the stone.

John: 24:24

Yeah, you would need stones, Uh, stones, what's it called? There's a, oh, you get some stones and some grit I can't think of what it's called. But there is something you can get that they actually do. Because he went on to ask do they offer a sharpening tool for it? And they actually do sell a sharpening stone kit that you can get from Amazon, and how much is that you can get from Amazon?

Dolores: 24:52

And how much is that?

John: 24:53

I don't remember. I don't remember.

Dolores: 24:54

I think it's about 50 bucks, maybe you can get that for Father's Day.

John: 24:57

Yeah Well, I don't need to sharpen it right now.

Dolores: 25:00

Oh well, next year Father's Day.

John: 25:02

Maybe in a year's time, hopefully. And then there's some comments I won't read of people replying to him. And then this other one here is go make food pork with that thing in your hand. What are they talking about there? I don't know, Make food pork.

Dolores: 25:23

In your hand.

John: 25:24

Yeah, go make food pork with that thing in your hand.

Dolores: 25:28

Huh.

John: 25:29

Let me see if we got anything else.

Dolores: 25:30

Is he telling you to kill a pig? Uh-uh, it sounds like it.

John: 25:37

Yeah, yeah, I'm just looking here.

Dolores: 25:39

You know what I mean.

John: 25:40

Another interesting comment Now. This is from my slaw smash burger and this is from Hayden B Grilling.

Dolores: 25:48

Oh my, God, I wish I could have tasted that.

John: 25:51

He said funny how our taste buds change over the years, isn't that true? I mean your taste buds. How you look at things that you wouldn't have tried in days past and now you look forward to. And then he goes on to say if I'd come across this about a year ago, I'd have kept scrolling on by, basically meaning he wouldn't have clicked on my video. Yeah, he said LOL, but I'm all about some slaw these days. Great looking burger.

Dolores: 26:23

Hey, babe, I got to go pick up our kid so I don't get to finish the podcast with you, so you have to do it solo now.

John: 26:30

Well, you know what that means. Everybody's going to quit listening, right?

Dolores: 26:33

now. No, all right, guys. Well, I'll see you next week. Bye.

John: 26:40

Well, if you want to go ahead and join in the community, you can at any time Just comment on any of our YouTube videos, TikTok videos or on our Facebook page. Don't have much action going there. Got one whole follower on Facebook, but we do have a Facebook page. Don't really do a whole lot on that. Those are all places you can find us. You can send us a text. In the description below there's an easy link to do that. Would like to hear from you. The more text we get, the more comments we get, the more stuff we can talk about on this show. Make fun of me, I don't care. It's all about fun. It's all about cooking outdoors and, you know, have a blast at doing it. Appreciate everyone for listening.

Intro / Outro: 27:28

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