Ever wondered how a classic PB&J would fare in a burger battle? Prepare your taste buds for a wild culinary ride as Dolores and I reveal the secrets behind our peanut butter and jelly smashed burgers on the latest Okie Smokin' Podcast. Step into our outdoor kitchen where traditional grilling gets flipped on its head – we're talking burgers infused with pepper Tabasco jelly, and creamy peanut butter cooked to perfection on a blackstone. And it doesn't end there. Imagine pulling apart a brisket so tender it practically melts in your mouth, or diving spoon-first into a soul-warming bowl of potato soup crafted on a camp chef stove. From biscuits that bond with burgers to alligator queso that tastes like bacon, we're serving up stories and techniques that'll make your next cookout legendary.
Do you dare to drizzle bacon grease into your next pot of soup? Join Dolores and me as we chat about the transformative power of this secret ingredient, the controversial yet comforting presence of cilantro in potato soup, and the absolute necessity of cheese and sour cream for creamy decadence. While we toss cilantro and jalapeños into the debate ring, we'll also sprinkle in tales of our poolside grilling fantasies. Will a deck be the missing piece to our swim-grill fusion dreams? Tune in to find out, and we'll make sure you're equipped with not only mouthwatering recipes but also a generous helping of fun and creativity that only the great outdoors can inspire. Don't forget to follow the Okie Smokin' Podcast for a front-row seat to our smokin' hot adventures.
Fanpage: Leave a voicemail for us and we might play it on a future episode!
Ever wondered how a classic PB&J would fare in a burger battle? Prepare your taste buds for a wild culinary ride as Dolores and I reveal the secrets behind our peanut butter and jelly smashed burgers on the latest Okie Smokin' Podcast. Step into our outdoor kitchen where traditional grilling gets flipped on its head – we're talking burgers infused with pepper Tabasco jelly, and creamy peanut butter cooked to perfection on a blackstone. And it doesn't end there. Imagine pulling apart a brisket so tender it practically melts in your mouth, or diving spoon-first into a soul-warming bowl of potato soup crafted on a camp chef stove. From biscuits that bond with burgers to alligator queso that tastes like bacon, we're serving up stories and techniques that'll make your next cookout legendary.
Do you dare to drizzle bacon grease into your next pot of soup? Join Dolores and me as we chat about the transformative power of this secret ingredient, the controversial yet comforting presence of cilantro in potato soup, and the absolute necessity of cheese and sour cream for creamy decadence. While we toss cilantro and jalapeños into the debate ring, we'll also sprinkle in tales of our poolside grilling fantasies. Will a deck be the missing piece to our swim-grill fusion dreams? Tune in to find out, and we'll make sure you're equipped with not only mouthwatering recipes but also a generous helping of fun and creativity that only the great outdoors can inspire. Don't forget to follow the Okie Smokin' Podcast for a front-row seat to our smokin' hot adventures.
Fanpage: Leave a voicemail for us and we might play it on a future episode!
So I cooked some peanut butter and jelly smashed burgers this last week. Those were pretty good. You didn't try those, did you?
Dolores:
No, I couldn't have it.
John:
And then we've got a brisket right now that is in the cooler, that's resting, that we haven't tried. And what else did we do? This last week? Oh yeah, I made some potato soup. Yeah yeah, that was real good. Cooked it out on the camp chef. So that is what we're going to talk about in this episode.
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 today, as normally is is.
Dolores:
I got a lovely wife Dolores there.
John:
How are you doing today? Pretty good. Life Delores there. How are you doing today? Pretty good, yeah, so we got a little bit of stuff to talk about today.
Dolores:
What are you wanting to talk about first? Why are you asking me that?
John:
Why are you asking me that, John? Where do you want to go with?
Dolores:
it. Just do it with your peanut butter and jelly sandwich. I mean not sandwich your peanut butter and jelly burger? I don't know why I said sandwich.
John:
It is kind of a sandwich.
Dolores:
I guess it had the biscuits and stuff.
John:
It was not a typical burger. So yes, so this last week I did do a peanut butter and jelly. Should I go into detail with what I did?
Dolores:
Well, yeah, it's not been released yet, do you remember?
John:
But that's what this podcast is. It's a little bit of a little sneak peek, little preview.
Dolores:
Do you remember the jelly? Again we can talk about it before it even releases. Mm-hmm, do you remember what the jelly was called Hot?
John:
So I used some pepper jelly. Tabasco. That's what it had in it. I got some pepper Tabasco jelly and I went ahead and added about one or two spoonfuls of that into the hamburger meat and I also added some creamy peanut butter and mixed it all up into one ball and smashed it on the blackstone.
Dolores:
And we made biscuits Right and also hash browns, bacon and an egg right.
John:
Yes, that's it. So whenever I.
Dolores:
I didn't get to try it, but it sounded good.
John:
And this was a little bit of a teeter, a little bit of a flip from what our original plan was.
Dolores:
Yeah.
John:
Which we still may do in the future, but we went ahead because when you think of jelly, you think of breakfast.
Dolores:
But not much of a flip, because we were just going to put the jelly on top of the biscuit, remember, and then smoke it.
John:
Yeah, but we were also going to make some uh, the peanut butter sauce. So we didn't really make the peanut butter sauce and we didn't put the jelly on the bun yeah, it's all mixed in with the hamburger this. Yeah, we ended up just go ahead.
Dolores:
We did it different we made a breakfast, one, right?
John:
yeah, that's what I said, because when I think of breakfast, I think of jelly, you think of eggs, you think of bacon. You Because, when I think of breakfast, I think of jelly, you think of eggs, you think of bacon, you think of biscuits, you think of all these things and peanut butter you even still can think of breakfast. I mean what?
Dolores:
do you put peanut butter on?
John:
Yeah, because you can put it on toast, toast you can put it on pancakes. So, peanut butter and jelly screams breakfast.
Dolores:
Our middle son tried it and he said that he didn't think the biscuit would taste good with it, but he said it was really good.
John:
Yes, so yeah, it turned out pretty darn good.
Dolores:
He said, keep it on the menu.
John:
Keep it on the menu. If you get a repeat customer, I guess that means it was pretty good a customer. I guess that means it was pretty good. But yeah, I did find, though, that whenever and if you watch the video, you'll probably see this, because I have not yet completely edited it and I need to edit it and get it released this coming Thursday. But whenever I smashed it, it kind of spread out. It did not smash as uniform as what a regular. Did it stick? It stuck to the blackstone.
John:
I wonder if you should do like less peanut butter. Well, I don't know, but what I was able to do is go ahead and push with a spatula, kind of push everything back.
Dolores:
And then melt the cheese on it Together.
John:
And then when you brought out the cheese and you put the cheese, the cheese is a lifesaver when it comes to smash burgers. Let me tell you, you could have a smash burger in two, three, four pieces, or just a complete cluster of pieces, and then you take the cheese and you throw that across all of those and allow that to melt and then it just kind of holds the entire burger together. And that's how you save a bad smash burger, is you just go ahead and throw some cheese on it.
Dolores:
And that's why you originally brought out two cheeses for two of them, and then I asked you if you needed two more.
John:
Which yeah, and usually I put them on all of them. Which I asked you if you needed two more, which yeah, and usually I put them on all of them. Anyway, yeah, uh.
John:
But yeah, I was like, yeah, bring out two more because we needed to go ahead, and it's kind of like a like glue it is, it's like glue or or construction on a burger and you put that cheese over the smash burger and the pieces that come apart and it melts in and now you can just literally take your spatula under it and you can get the whole burger. And then, once you put it on a bun, it looks perfect because it's put everything back together. It has glued it back together just like you said.
Dolores:
So that's what we did with that. Well, you guys got to eat that. I just had a smash burger without bread or anything like that.
John:
You just had a regular smash burger.
Dolores:
I had a triple, though.
John:
A triple smash burger. Yeah, we just had the double. Now I will say the taste of it was pretty darn good and we kept with. Basically, if you were to get a breakfast biscuit, you know, at a restaurant, or if you were to make a breakfast biscuit and how you put sausage, egg and bacon.
Dolores:
Yeah.
John:
This is basically a hamburger, egg and bacon with cheese and mustard all built in.
Dolores:
Also hash browns.
John:
Oh, didn't we not mention? And I put some hash browns on top of them as well. I mean, it's basically the breakfast, yeah, you can get that at Carl's Jr. You can.
Dolores:
Yeah, they pretty much have what they call a breakfast burger. Yours was probably better then.
John:
They have everything except the peanut butter and jelly, which turned out pretty good, because whenever I go into a place, a lot of times you'll add jelly to your biscuit and then go ahead and eat it that way. So that turned out really, really good, I think.
Dolores:
That's good.
John:
And that was our collaboration that we did with any smoking pot which people will be going ahead and adding, those coming, I think, this next Wednesday through Sunday.
Dolores:
Yeah.
John:
Mine will go up Thursday. Is it through June?
Dolores:
1st, is that one the last? I?
John:
think June 1st or 2nd.
Dolores:
Okay.
John:
I want to say the 2nd, because I believe she's releasing hers on the final day, which is on the second, so she's going to release hers last.
Dolores:
So is there any more collaborations that you're doing?
John:
Yes, we'll be doing.
Dolores:
When are you going to do your own?
John:
Oh, but before I, I will eventually, and I've been thinking about that. But before I go to the next collaboration, I just want to mention to anybody. So in the future, whenever you hear this video, if you just want to find the videos we're talking about, about the peanut butter jelly collaboration with the burger, and that's all. It is Peanut butter jelly collaboration with the burger. There may be some that don't have a bun or anything. It's just you've got to do that and that's what we did, but it's hashtag peanut butter jelly fun. Now what? Now, this podcast is being released a little bit early yeah, before the, so that hashtag won't work until probably three to five days after this podcast comes out.
John:
And and this podcast is a spoiler as well, because unless you're listening to the podcast you will not know anything. So we're going to leave it all silent outside of this. So that's an advantage of being on the podcast, the Okie smoking podcast show, giving you a little bit of a information behind the scenes, or, you know, a little bit of a sneak peek, if you will. So that is coming out, coming into this Thursday and then today, and this video won't come out, for I'm going to go ahead and say three weeks.
Dolores:
The brisket, the brisket the brisket. It could two to four weeks somewhere in there yeah, because you still have to do the grandson one, because he wants you to do a video of his birthday yeah, so he's all excited about that I could put that as a special episode in the middle.
John:
I've been doing one, one a week, so when we do that one I might just drop it. But yeah, so he's having a, it's his birthday.
Dolores:
Yeah, his ninth birthday.
John:
I'm going to be nine years old and he wants to create a dessert of some sort and we're going to go ahead and do that. I don't know what it's going to be yet. He hasn't been over. When he comes over, we're going to figure it out. I think he wants to use his blackstone. Yes, he wants to use the flat. Yep, he wants to use the flat top. I'm going to let him do the entire cooking of it. I'll help him and we're going to release that. So that's going to be for his birthday. He's going to make a little video and we'll have that out. That's going to be kind of fun, I think.
Dolores:
Yeah, he enjoys it. Yeah, he enjoys it, you guys haven't been able to make any lately.
John:
No, and we have made several, and if you haven't looked on my YouTube channel, we have.
Dolores:
I don't know at least a half dozen. That's all the desserts.
John:
Sam, and most of them are desserts that he's done. We've got an apple pie or an apple fritter type thing.
Dolores:
His favorite was the pizza, the little pizza dessert that you pizza dessert. Oh yes, we made a pizza s'more.
John:
That was his favorite out of all of them. Yeah, yeah, that was really really good. That turned out great. Did we use a tortilla on that? Yes, used the tortilla, we put some marshmallows or we used the marshmallow fluff the marshmallow fluff and you just spread that on it. Put some Hershey's chocolate graham crackers and put that on the Blackstone. Let me tell you, folks, you can make some good dessert on the Blackstone. You can also make some good dessert in the pit boss and smoker.
Dolores:
Oh, and he liked my keto French toast. That was his most favorite one.
John:
Yeah, I know he wants me to remake that and that's a little bit of a work to make that one, because you've got to smoke the bread.
Dolores:
He liked that one, though big time.
John:
I cooked that on, like the Weber kettle too. Yeah, you've got to smoke the bread, let the bread rise up, and then we cut them, and then we finished them off on the Blackstone.
Dolores:
Speaking of my keto.
John:
So my weight loss was 175, and then I went to 170, and now I'm to 167, guys 167.
Dolores:
Yay, I want to lose 20 more pounds 20 more 20 more pounds. Mm-hmm. Yeah you'll be good. But on Tuesday is my cheat day because it's our anniversary.
John:
We'll be married 29 years, you guys 29 years and we're going to go ahead and go out that night to the Texas Roadhouse.
Dolores:
Yep, I'm excited. It's my cheat day. Hopefully I don't gain a bunch.
John:
Well, you're not going to gain much at all. If anything, probably nothing on that one cheat date, and then after that, when is your next cheat date?
Dolores:
It's going to be July 4th, july 4th.
John:
Independence Day. Yeah, okay, I think we'll make some ice cream.
Dolores:
On July 4th. Yeah, like homemade.
John:
Yes, I want some homemade ice cream. And then from there we're not going to do nothing. Crazy brisket, just throw some hot dogs, some good. Nathan's hot dogs, nathan's hot dogs, nathan's yeah, nathan's hot dogs, what's?
Dolores:
that.
John:
Those are really really good hot dogs that you get. They're like 100% beef. I just really enjoy those and we're going to cook those.
Dolores:
Hot dogs and hamburgers, like we always do.
John:
Hot dogs and hamburgers and some baked beans, and it's going to be a great, great, great Independence Day right there. But real quick, let's just go ahead and jump into a few things that the community has commented on and some of the last videos I've done. One of them was and I believe we touched on this was the alligator queso oh yeah we did. Did we touch on that on the last podcast?
Dolores:
yes, I believe we did. Yeah, um well, yes, I believe so?
John:
Yeah Well, bearded Barbecue said I love alligator, nice video. My friend and I agree with you Alligator is really fantastic. What do you think it tastes like?
Dolores:
To me it kind of tasted like bacon in that for some reason I don't know why, but it reminded me of bacon.
John:
So more pork than chicken.
Dolores:
Yeah.
John:
With that queso it did did it had a little bacon flavor. Yeah, yeah, it kind of does to me that was a 10 out of 10 you like that case yeah the next day I was still eating it yeah, we didn't waste any of that, did we didn't have it didn't last um I had like I had a little bit left, but I had to get rid of it, you know then also uh cooking with sherry, said yummy, alligator cooked perfectly.
John:
So she she's commented on many of the alligator uh and a lot of the videos I've done, so she likes it. And then hayden b grill and also commented I love gator tail. It's so good, great looking queso. That's definitely on my list of things to make and, hayden, you've got to try it. If you like queso, add some alligator. I thought about adding sausage to it, but we just went ahead and uh yeah, we didn't do it like the other one, we just kept it alligator and also any Ponce said I could eat a gallon of that Spicy, cheesy.
John:
Goodness For sure that looks fantastic, John. Thank you so much, dear friend, for sharing this wonderful recipe. So those are a few things that came up in the community in the last week. If you'd like to get in the community, you can do so by commenting on our YouTube channel, Facebook, or simply visiting our fan page at okiesmokingcom slash fan page, or texting us by clicking the link in the description of this podcast. So let's go ahead and go on to our potato soup that I did.
Dolores:
Yeah, usually I make it, but you decided to make it out on your new thing. What is it called?
John:
So we made our potato soup on my camp chef.
Dolores:
Yeah, that's it. Sorry guys. He gets new things constantly, so I'm like, what is this?
John:
And I'm not kidding, if you watch any of my videos or hear me say once in a while my outdoor kitchen, that's what it is, folks it is. I mean, you've got now out back I can cook in my pit boss, which I call my oven. So if you need something that's cooked in an oven, give it to me, I'll cook it out back in the pit boss, I'll cook it out back in the pit balls. And then you've got my camp chef, which is my two burner propane stove, and I can cook pretty much, boil, cook whatever. It's got a flame under it and I can go in and cook, throw a cast iron skillet on it, we can fry some fish, whatever you need done I can do there. And I've also got my Weber kettle, I've got my Weber smoky mountain and I've got uh, I'm missing some my pit barrel, which I haven't brought out in a while. So you can see I've got a plethora of stuff that we can put out there in the backyard outdoor kitchen. It's, it's my favorite place to cook yes, it is.
Dolores:
And what was inside your potato soup?
John:
because usually I cook mine in the slow cooker yes, and I've cooked it in the instant pot quite a bit yeah, yeah, but you make it different than me.
John:
Yes, so well. Okay, so the potato soup. All I did was I started out with some onions and I used some garlic and I went ahead and rendered that down. Put the onions in first, Put the garlic in, Let that render down and pretty much. From there I just added some chicken broth and the potatoes. Once those onions were good, I just kind of let them boil in. I did add a little bit of heavy cream.
Dolores:
Yeah, you're supposed to add heavy cream. Yeah.
John:
I think I added a pint of that, mixed it all in and just let it cook up, Season it with some salt, some pepper. I also used some dill weed.
Dolores:
And also yeah.
John:
What else did I use, yeah?
Dolores:
you used cheese in there. Okay, yeah, I didn't add any cheese until you reminded me At first he was forgetting about the cheese and it was kind of soupy and I was like that's what makes it thicker is the cheese.
John:
Yeah, the cheese is what thickens it up.
Dolores:
If you don't want cheese you'll need to create a.
John:
What do you call it? A roux.
Dolores:
I don't do that With the flour. I don't like the flour taste.
John:
But if you just add the cheese, it kind of goes ahead and will thicken it up, and then you added sour cream in it, and then I added all the ingredients except the sour cream until a little later and then, once it was pretty much the potatoes were done, went ahead and added the sour cream, let that simmer for a while and topped it off with some chopped jalapenos.
Dolores:
Yes, because I told you to put jalapenos. I said cilantro would sound good, but we didn't, cilantro would have been good.
John:
We didn't, you could really, I mean, you know, oh and bacon.
Dolores:
Oh, yes, the bacon yes, we almost forgot about that at first.
John:
I need to back the whole story up because I think bacon was the first thing we put in no, bacon is not the first thing you put in.
Dolores:
You cook the bacon first, babe okay, right.
John:
Well, that's the first thing, but that's where I started, so I started, you don't put the bacon in first.
Dolores:
You probably just use the bacon grease, maybe to cook the onions and stuff.
John:
Right. So I started with the bacon. I cooked the bacon to start and then, once I took the bacon out, I used that grease so we didn't use no olive oil or anything and then started the onions and everything right there. That's where you would also, if you did, opt to use flour, but we didn't. And then we just went ahead and started adding the chicken broth and added all the ingredients and let it cook up, let the potatoes get done.
Dolores:
Next time we should add cream cheese.
John:
Oh, that'd be good.
Dolores:
I didn't get to taste it or anything like that, but the kids liked it.
John:
Now, where would you? At what point of the cook would you add the cream cheese? Would you put that?
Dolores:
in the beginning. Almost at the end. No, almost at the end.
John:
Would you still add the cream cheese? Would you put that in the beginning, almost at the end? No, almost at the end.
Dolores:
Would you still add the sour cream? No, or would you switch it? No sour cream, just the cream cheese.
John:
Because I added the sour cream at the end of it, so cream cheese at the end of it. I bet that would be good. So yeah, the next version of potato soup. We can do that, but it turned out great. I eat, I don't know, two or three bowls of it.
Dolores:
I love potato soup, but my original potato soup I used to use the red potatoes.
John:
Yeah.
Dolores:
That was the original recipe was the red potatoes, and then I switched it to the little yellow potatoes after a while, because it's so simple, you know, you buy the little ones and you just cut it up and put it in.
John:
Well, for this potato soup I just used whatever the bag of potatoes we have. They're down there. Yeah, it wasn't.
Dolores:
Let me take a look, it's just regular yellow potatoes. Yeah, it's just regular yellow potatoes. They're medium-sized.
John:
And cut them up in plenty of chunks.
Dolores:
I cut them up with his new knife and I think it's so easy to cut.
John:
So you've used it a few more times. Have you seen it? What do you think now? You originally was amazed by it.
Dolores:
I'm still amazed by it. It's like easy to cut, it's just like.
John:
And I was removing some fat off of the brisket today.
Dolores:
And I've always struggled. I always kept on asking why are you removing that? Because I like the fat.
John:
Well.
Dolores:
But you put it in what?
John:
Well, I did remove more of the fat than what I did in the past, and maybe more than I should have, I don't know. But I went ahead and rendered that fat down in the smoker while it was cooking, and then, when I wrapped it, I scooped with a ladle.
Dolores:
I like the juice.
John:
I scooped some of the juice on it while I wrapped it, so I used that for the moisture.
Dolores:
Do you still have the fat though? Yeah, it's still actually cooking out there, so it'll that for the moisture.
John:
Do you still have the fat there? Yeah, it's still actually cooking out there, so it'll cook down to where it's complete liquid and then, because we're using the rest of it so fast, we can just pour it on it. If we want to keep it, we can strain it and actually keep that, for you know, you'll have some brisket fat, brisket lard basically, that you could actually use for cooking things. It's basically animal fat.
Dolores:
Yeah.
John:
So yeah, so I did.
Dolores:
That kind of sounds gross.
John:
I did trim it down and you know I think it's going to be great and right now I've got the brisket that is resting.
Dolores:
I'm hungry, guys. I can't wait to eat it.
John:
And I did some burnt ends, which I'm going to not be able to tell you. Actually, I can. Let me go ahead and get it. So yeah, I just went out there and got this. So this is as live as you can get. I've got some of the burnt ends that I was cooking on the pit boss. We cooked this thing on the Weber Smoky Mountain and then I made some burnt ends and used some butter, some barbecue sauce.
John:
Brown sugar. Brown sugar I used some Worcestershire sauce and I'm going to go ahead and see how these burn-ins taste right now. Before it even makes a video, let's try this. That is so good. Got a live taste test right now.
John:
But wow that's really good. It does taste a bit like candy and if you saw, you see how the fork just breaks that apart, so tender, so good. Yeah, so that's the burnt ends that I made on the pit boss with the brisket that I made that I made on the pit boss with the brisket that I made. The rest of it we're not going to be able to go into detail until next episode because it's still resting in the cooler Now. I did this a little bit faster Now. Do you think I cooked this quicker than normal?
Dolores:
I guess so.
John:
Yeah, I think.
Dolores:
Yeah, because usually it takes until like, and then we're still waiting.
John:
So I went ahead and I tried to do a faster method. But I didn't get the temperature quite up to what I wanted so it wasn't quite as fast. But this was a 13-pound brisket which we cut the point off, which I cooked separately to make the burnt ends, point off, which I cook separately to make the burnt ends. But also a 13 pound brisket would typically take me 15 hours, 18 hours because I'm more of the slow like 180, 200 degrees, and this thing was cooked between 250 and 300.
Dolores:
At times we spiked above 300 why you're supposed to kick it overnight, but all of our storms that we've been having yeah, we had storms coming in and everything and stuff.
John:
So I didn't want to put it out there and have anything crazy happen. So we waited for all that, which actually no storms hit us but didn't want to put it out there until everything was in the clear. And then I woke up this morning at 9 am and we're rest, or actually woke up well before 9 am, but I got the brisket on by nine, nine, 30. Yeah, we're at seven, 30 at night and I've already got it resting. So that's what? Eight out of 10 hours. So that's pretty darn fast and and I'll if, if the brisket is any indication of these burn ins, it's going to be awesome and I've, I've got it resting. So we're just going to let it rest for a while and then I'll be testing it out, so that I think that's going to be great. So we'll update you on the next episode on that.
Dolores:
Is there anything else we need to talk about today?
John:
I don't think so yeah, but I can recall. Yeah, so we talked about our. What was the first thing? Your hamburger, the hamburger yeah, see, my memory ain't that good.
Dolores:
The peanut butter and jelly hamburger smashed, yeah.
John:
Then we talked about our.
Dolores:
Potato soup.
John:
Potato soup and then the brisket.
Dolores:
See what would he do without me this show would fall apart I know that much because you forget easy yeah, so uh, thank you for keeping me up and don't forget to say happy memorial weekend, happy memorial weekend yeah, it is a happy, it's beautiful.
John:
Today, too, it's a beautiful day here. Happy Memorial Weekend. Happy Memorial Weekend, yeah.
Dolores:
It is a happy. It's beautiful today too.
John:
It's a beautiful day here in Oklahoma. It's above 90 degrees. The pool is nice and cool. We did get out and take a dip in that while the brisket was cooking.
Dolores:
Yes.
John:
You know, if I were to get like some kind of a grill and roll over to the pool and then I could be in the pool while cooking it.
Dolores:
No, no, let's not. No, no, no.
John:
You know, just swim and grill. You know the two things I like.
Dolores:
No, you need to build a deck, and then you can See.
John:
I have to have a deck in order for that to work. A deck, it would be beautiful out.
Dolores:
Then you can see, I have to have a deck in order for that to work, a deck, it'd be beat a flat Well I think it would be pretty cool to just kind of grill and swim at the same time. But no that's a little weird.
John:
All right, well, thanks for coming into the podcast. I'll see you. When will we be back?
Dolores:
Next week.
John:
Next week on a Monday.
Intro / Outro:
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.