Intro / Outro: 0:08

time to fire up that grill. From smoked pork to smash burgers, outdoor cooking just tastes better.

John: 0:17

This is the okie smoking podcast, and here's your host, john barry welcome in to another episode of the yokey smoking podcast, along here with my beautiful wife, dolores, as the co-host. Got a pretty good episode lined up for you today, don't we? We did some peanut butter and jelly collaboration this last week, did some smashed burgers right now Got a little storm, got a little lightning going out there, but yeah. So we did a peanut butter and jelly collaboration with Annie's Smoking Pot and I did a smashed burger. And you were not able to try it, were you, dolores?

Dolores: 1:12

No, I was not.

John: 1:13

Do you think if you could have, you would have wanted to try that?

Dolores: 1:18

I don't know. Peanut butter and jelly with a hamburger.

John: 1:24

No, but our son said it tasted good. It actually did turn out a really, really fantastic. Now the pink, the jelly that we used was pepper jelly, which a little with a little tabasco, and I thought about you, I thought it would probably be better than strawberry or or grape yeah, I was really looking for pineapple, but I couldn't find it.

John: 1:48

It did turn out really really good, so we'll talk a little bit about that in this episode. We're also going to talk about Dolores, and we went out for a little cheat day broke keto went out and ate for a little cheat day Broke keto Went out and ate and also go ahead and get in some community comments like usual, but all that's coming up on today's episode, so thank you for tuning in. This is episode number. I want to say 19. So, yeah, I think 19. So we are well into the podcast. So be sure and tell your friends, tell your neighbors and everybody else about the Okie Smoking Podcast Show. Did you know? Also on YouTube, we are now 75% away to my initial goal of 1,000 subscribers, so over 725. I think we hit 726 subs over the weekend, which is pretty cool. So that's awesome and can't wait to hit 1,000.

John: 2:56

We started this and I looked at this because when I was looking at that, we started this channel. Do you know how long I've really seriously started this channel? October of 2022, so we're talking approaching two solid years to where we've, uh, really put videos up regularly. Now I launched the channel. Before then we had some content, but that is the time that, if you go from October of 2022 till now, you're probably going to find very few months without any content and you're going to find a lot of weeks that don't have any either, because we posted a lot of stuff. So kind of excited about that kind of a benchmark of ours of getting to 1,000 subs and we're on our road to that and I think we'll hit that hopefully this year, maybe this summer, by the end of the summer. So if you have not yet subscribed, go to the Okie Smoking YouTube channel and be sure and subscribe to that. So let's go ahead and get in.

John: 4:02

Our first thing we were going to talk about is our peanut butter and jelly collaboration. Now Annie over at Annie's Smoking Pot, which she is the one that hosted this, come up with an idea about a month ago, I would say, and said create a YouTube video. You have to collaborate with her Mention hashtag peanut butter, jelly fun. So if you want to see the other people that have also created this collaboration video and what they've made, type that into YouTube. It may take a little while before it really gets into the algorithm and you find it. But there is several other people including. Just cook the damn food. We've got a ghost kitchen. We've got a griddle. Cook more. There's a quite a bit of them. Just hashtag a peanut butter jelly fun and you'll get to see a bunch of burgers with peanut butter. So what we did was just added the peanut butter and the jelly to some ground beef 80-20 beef and just mixed it all up and I was looking trying to figure out should I use grape or strawberry? You didn't think those would be that great. No.

Dolores: 5:17

I think I taste gross with those.

John: 5:19

Yeah, I don't know. I think the grape might have been okay, uh-uh.

Dolores: 5:23

No, I don't think so.

John: 5:25

And I was also looking for pineapple. You think pineapple would have been good?

Dolores: 5:29

Yeah.

John: 5:31

I could not find any pineapple.

Dolores: 5:33

Like a spicy pineapple.

John: 5:35

Yeah, yes, I think that would have been good.

John: 5:37

That would have been good. I couldn't find any, except for online, which was ridiculously priced, so I wasn't going to buy it. So I went with pepper jelly Tabasco, which I found at a local Winco, and I just went ahead and added that just a couple of spoonfuls of the jelly into the ground beef, a couple of spoonfuls of the peanut butter into the ground beef, and we just mixed that all up real well and then just went ahead and smashed it on the griddle, which at that point it kind kind of was thin. Do you think that?

Dolores: 6:10

affected it, I think, if we added more hamburger meat it could be. Yeah, maybe a little more, less peanut butter right more hamburger meat you did put more peanut butter than the jelly.

John: 6:25

Yes, so I don't know.

Intro / Outro: 6:35

Or maybe we could have used parchment paper, sprayed it and smashed it with it and maybe I wouldn't have came up with it on your little tool.

John: 6:40

Yeah, it did stick to it a little bit and it also kind of did not look as uniform.

Dolores: 6:45

Or pretty but it worked with the cheese. The cheese stuck together.

John: 6:51

But my High Barbecue commented on the video and I'll just point this out because I said it was a bit thin. And then he said, when you smashed the burgers, I was thinking also a little bit thin there, and so you could see the thinness, because you could actually see the griddle and it just looked like it wasn't even together. And, like he said, the thinness really worked to your advantage. Making more loose-type burger and with all the other ingredients piled on it sure was a sloppy, good mess. So it all kind of worked. And then, as he went on to say the way, it should be absolutely delicious looking. So while we did smash the burgers on there, it didn't look full.

John: 7:38

And the cheese, the cheese is the one that helped it when it comes to smash burgers. The number one thing that will save you every time, what is it? The cheese the cheese. Because you can smash it and you can have pieces all over the place. You can have little remnants and little parts of the burger, but then you take that cheese, you just throw that slice of cheese over it, let that melt up and basically.

John: 8:04

So when we smashed this burger, you had the, you could see the jelly, you could see the peanut butter, but it wasn't one piece, it was not at all one piece, it was almost like a spaghetti meat or something. I mean it was completely scattered. But then we just took that layer of cheese. I went ahead and used a spatula, put it all close together in an area about the size of that slice of cheese, put the cheese on it and then it held it all together. And then we put the other one on as well and I think that held it together and it came out pretty darn good. And then, of course, we used the biscuits instead of the hamburger Hamburger buns. Now can you try if we would have done it bunless? Can you not have peanut butter on keto?

Dolores: 8:54

No, not that type of peanut butter. It has to be zero sugar.

John: 8:58

So how do you get zero sugar?

Dolores: 9:01

peanut butter you can find it at the stores, but I don't really care for it. It doesn't taste that great. Don't taste that great, or you can actually make your own peanut butter. You know and you speak of that griddle, but it still has carbs in it, but I don't know how many carbs, don't know how many carbs it has in it.

John: 9:17

We'll have to look that up, because if we can't figure out how to get a keto peanut butter, I had to get a keto peanut butter burger.

Dolores: 9:23

I'm just not a peanut butter person.

John: 9:23

You don't really want to.

Dolores: 9:25

Not unless you made me that peanut butter sauce on the steak.

John: 9:30

Would that be a cheat day?

Dolores: 9:31

That would have to be a cheat day.

John: 9:33

Well, originally, when we were doing this, we were going to make a peanut butter sauce and I was going to make a burger and we were going to use the sauce and put it over the burger at some point.

Dolores: 9:45

somehow, somewhere, we come up with the more simpler version well, we didn't have time because you didn't have time life life.

John: 9:55

so I couldn't do the sauce, because I think the sauce and I was envisioning more of a uh kind of like what griddle eat more did an open-faced burger. Yeah To where you put the sauce over it or something and use a spoon and fork.

Dolores: 10:07

Yeah, that's what we were going to do with the biscuit. Yes, remember. Yeah, with the biscuit and just kind of have it open and do it that way, but I like the way that you did it on this one instead of going our other way.

John: 10:20

Yes, so it all turned out real well as a breakfast bread. We added hash browns, we added an egg, had an over easy egg on that, added bacon and just completely loaded that thing up, Cooked some biscuits, cooked it all outdoors, cooked it all like we always do, on the pit boss. We cooked the biscuits on the pit boss and we cooked everything else on the Blackstone griddle. It was a messy burger, it was a messy burger, but it was really really good, so not disappointed in how it turned out at all.

Dolores: 10:54

Yeah, and our son said, keep it on the menu.

John: 10:57

Keep it on the menu. Yep, we'll make it again. And the great thing about whenever you cook something for the first time and that's why always experiment with your food Don't become just lazy with your food, or just experiment Go out there a little bit, try something different and, like we did, we will be able to adjust this. And, like you said, you think we needed more peanut butter. No, less peanut butter, less peanut butter, more hamburger meat, more hamburger meat. So the next time we'll add more hamburger meat. You kind of each time will say we're going to try this again. And next thing, you know, we're going to fine tune it and then eventually you're going to have a heck of a dish. So that's going to be real good. And you said keep it on the menu. And you know what else would be good with this, and I didn't do it. Maybe some coleslaw.

Dolores: 11:54

Ew.

John: 11:55

I don't think so. You don't think any coleslaw.

Dolores: 11:57

No, not on that Uh-uh.

John: 12:00

A coleslaw breakfast burger? No, not with peanut butter and jelly no. Ew no no, no, I think it tastes pretty good.

Dolores: 12:09

I don't think so Ew.

John: 12:13

But that is that, and there's other participants out there. If you'd like to check them all out, be sure and check it out. It's hashtag peanut butter jelly fun and we had a lot of fun with this one. I was talking a bit ago. A griddle eats more. I don't know if you've have you seen his video yet. I don't know what did he make? He made a funnel cake.

Dolores: 12:35

I know I didn't get to watch that.

John: 12:45

Yeah, it's pretty so he made an open face funnel cake from you. He made the funnel. He also made his peanut butter from scratch.

John: 12:49

He put peanuts, peanuts in a blender or vitamin x, I think's what he said and he blended it up kind of like a ninja, yeah before and then put it in like a bottle like you know how we have our blackstone bottle with the water and then was able to use that later on. Spurred it on there, yes, and he made that with it and then did smash burgers, just like I did, Well did he like it? He seemed to yes, but he made three smash burgers, added cheese to all of them, so he made a triple.

Dolores: 13:19

With funnel cake.

John: 13:20

With the funnel cake, did he?

Dolores: 13:21

put powder.

John: 13:22

The powdered cheese, yes, ew it was all there so you can check it out. I love funnel cake, though he made the funnel cake. Then, if I remember right, he put the burgers like three of them just kind of side by side across that funnel cake. Then he put the powdered sugar all across it and then added the peanut butter and then added the jelly. It seems like he used grape jelly. I may be wrong, though Probably did, can't remember 100%, but he added the jelly on it and then just went ahead. It's a spoon and fork burger, though You're not going to grab this.

Dolores: 14:03

I don't know, that doesn't sound good, but I do love funnel cake though.

John: 14:08

It looked good though I would definitely give this one a try and it was all like he used the bottle, where he used it to make the funnel cake, like the sauce stuff.

Dolores: 14:18

And then he used yeah, the peanut butter was a sauce like a sauce.

John: 14:24

Well, he just made the peanut butter with the peanuts. He'd get the peanuts in, grind them up and then just put it on top of it Yep, just like a sauce or something, put the jelly on there, the powder and everything. Well, I'll have to try it because it sounds gross. But we cannot talk about the peanut butter and jelly fun peanut butter and jelly burger without talking about the host.

Dolores: 14:49

Yeah, she put Reese's in the peanut butter cup.

John: 14:53

Oh yes, you've got to check it out. Annie's Smoking Pot on YouTube and she created the burger and put a Reese's in the middle of a peanut butter patty a Reese's peanut butter cup. So you basically you know I love stuffed peanut or not peanut butter stuffed burgers.

Dolores: 15:15

She didn't make it into a smash burger, she just made it into a burger.

John: 15:19

She just made a burger. She did smash it a little later on in the video, but she put a Reese's in the center of the burger. You know, like you would stuff a peanut butter or I keep saying peanut butter you would stuff a burger with mozzarella cheese or with jalapenos or with some of your favorite.

Dolores: 15:39

Maybe hers needs to go with the funnel cake. That would be good.

John: 15:45

The peanut butter.

Dolores: 15:46

With the funnel cake With the funnel cake.

John: 15:50

That would be a good, that would compare together.

John: 15:55

Yep, mix it together. But she went ahead and did that, and then she still put peanut butter and she used some pepper jelly as well and put it all together and went ahead and made what I would say was an amazing peanut butter and jelly burger. So if you'd like to check that out, just be sure and check her out. It's Annie's Smoking Pot. So we had a lot of fun with the peanut butter and jelly collaboration, which we do also. Before we go on to our next segment, I want to talk about our next collaboration.

Dolores: 16:37

What's your next?

John: 16:38

collaboration With Jim Kitchen.

Dolores: 16:42

So you're doing another one with him.

John: 16:44

Oh yes, we have it in. We've got to do it by the end of the month. Remember what is that Pickle? You forget about the pickle. I did forget about the pickle, so anything with pickle. Anything with pickles, I'll have to come up with something. I mean, you could just create a burger. I'm going to put some pickles on it. That would be boring, can't do that.

Dolores: 17:05

I'll come up with something. We can't stay on here though.

John: 17:08

No, but there's got to be some. The pickle's got to be the star of this dish, so a pickle dish.

Dolores: 17:18

I got it. I got one.

John: 17:18

You got one, I'm not going to stay on here. You're not going to give it away yeah. A pickle collaboration that's coming up. We're going to be doing it. It'll be due. I don't remember the exact date, but it is in June. The video is going to drop on this channel with Jume Kitchen's kitchen, we have to buy big pickles though oh, you want a big pickle. Yeah, I have something in my mind. You don't want a small pickle.

Dolores: 17:42

No, big, the big ones. How big, like your mom, used to buy the jar. You know those jars with all the pickles.

John: 17:50

Oh right, the big ones, those jars with all the pickles. Oh right, jumbo. Yes, I have something in my head, all right, well, she's going to create the next collaboration. Do I do I have something good? Are we going to fill it? Yeah, oh, I can't. I'm not real sure what she's going with, but so a pickle collaboration.

Dolores: 18:07

I'll tell you after this.

John: 18:08

Stay tuned, be sure, and have you not yet subscribed or followed this podcast? Be sure and do so so you can see what we do with those pickles that will be coming up here in the next few weeks. A little pickle barbecue.

Dolores: 18:24

Yeah, I have something in mind. I think I could eat it too.

John: 18:28

Oh, we ought to do a keto version. Whatever it is you want.

Dolores: 18:33

No, it's keto that I'm thinking of. Yes.

John: 18:36

So we'll do something that you can taste. It's going to be totally keto because, if you don't know, if you just followed or just listen to this episode Dolores follows a keto diet for the most part. She does cheat once in a while, which we're going to tell you a little bit about that here in a minute. We went out and ate, but she does not cheat regularly, and so I think that's the key and I'm going to stick with it going forward. The next collaboration the pickles. Let's make it keto. Let's make sure everything is keto friendly. Let's make sure the audience that listens if they're keto, they can have it. Let's do a keto version. I think that'll be great with Yum Kitchen's kitchen. So we get a pickle challenge, a pickle collaboration, coming up, and that's going to be awesome. So we got that going on. I also had my grandson Jakeake come over yes, this uh last weekend. And for his birthday.

Dolores: 19:37

He wanted to do a video with papa, because they always do videos together and they haven't done one in quite it's.

John: 19:45

It's been a minute, yeah, so he's excited it has been a minute and if you look back on our YouTube channel, we have done and we got a dessert playlist and he's done some desserts with us.

Dolores: 19:59

When was the last time that you did something with him?

John: 20:02

Wow.

Dolores: 20:02

Besides this one, it's been a while.

John: 20:05

It has been a while. You need to do more, because he likes doing the easy stuff he does and he likes doing desserts and things. Of course, not just that, but we've done a s'mores pizza.

Dolores: 20:14

That was his favorite. Oh, besides my keto French bread that you did.

John: 20:22

The keto French bread.

Dolores: 20:23

No, french toast, French toast, french toast, that we did. He loved that.

John: 20:26

We cooked that on the Weber.

Dolores: 20:27

He keeps on telling you to redo that.

John: 20:30

He wants me to redo it again, because he loved that so much. We cooked it on the Weber and then threw it on the Blackstone to brown it.

Dolores: 20:37

That's really good.

John: 20:38

Yeah, that one was good. And then we, what else did we do? We did the.

Dolores: 20:44

The ice cream, something with ice cream.

John: 20:46

We did the apple, we did some kind of apple dessert yeah and it had ice cream on it, right. Yeah, so I may be missing one, but we've done several dessert videos.

Dolores: 21:02

I have not yet edited this one, so we need to edit it and get it on the channel this week coming up. Yeah, it's for his ninth birthday.

John: 21:06

He's all excited. He enjoys doing YouTube.

Dolores: 21:09

Yeah, they made cupcakes together.

John: 21:11

Cupcakes.

Dolores: 21:12

And you guys cooked it on the.

John: 21:15

Pit boss, Pit boss. Yes, and I just got to say the pit boss when it comes to baking.

Dolores: 21:20

Oh, my gosh, you guys. Okay. So when they baked the cupcakes, it was like quick. I felt like yes. It didn't take that long. I'm cooking my cakes out there.

John: 21:31

I mean it's seriously. It didn't take that long. I may be kicking my cakes out there. I mean it's seriously. If you have a, I challenge you. If you have a recipe and it says something to the effects of bake it in the oven and you have a pit boss, just put it in the pit boss Right, Follow the instructions, Do what it says and it works almost every time. We even cooked a pizza.

Dolores: 22:01

Oh yeah, you guys did.

John: 22:02

Yeah, we cooked a frozen Mike's ultimate pizza, nothing crazy, but I mean it was only $6 and 98 cents at Winco. We took it, I threw it on the pit boss at 400 degrees for about 15 minutes. It had a crunch to it, did it not?

Dolores: 22:18

It did, I didn't get to eat it though.

John: 22:19

Yeah, it was real good. You'll be able to find that on the TikTok. I didn't put that on YouTube, but I did a little.

Dolores: 22:24

I didn't even get to taste the cupcakes either. They looked really good. Yeah, it tasted we did some marbling on some of them On the cupcakes. We did, we did some chocolate with vanilla mix. It looked pretty too when it came out.

John: 22:40

We cut one in half.

Dolores: 22:42

Yeah, those cupcakes turned out really really good when he was making it, he was just tasting the batter and then he told them don't be eating that it has eggs in it, I know. You remember when your mom used to tell you don't eat that because it has eggs in it, and everybody used to eat it. You licked the bowl.

John: 22:59

He was licking the bowl and the spoons.

Dolores: 23:01

He was the icing. Oh my goodness, the kid was sugared up.

John: 23:05

He was really enjoying that. So I've got to edit that and I'll get that video up here in the next couple of days as a little special video. It won't interfere with my Thursday. So we're going to throw that as a special video, coming up the next day or two and then. So that's pretty much what we got going on, except we did have our anniversary come up on May 28th and and Dolores did break keto.

Dolores: 23:32

Yeah, I had to, it's good, but we didn't do it at the home and Dolores did break keto. Yeah, I had to, it was good.

John: 23:36

But we didn't do it at the home.

Dolores: 23:38

No, we went out to Texas Roadhouse.

John: 23:41

Texas Roadhouse. We talked about that on the podcast a few episodes ago, but we said she was going to go to Texas Roadhouse and she was not going to cheat until then. So did you? From the time you were talking, did you break keto? No, I did not, so you made it all the way until then.

Dolores: 23:57

Yeah, and I ate steak, baked potato and, of course, veggies. But I had a drink and it was a margarita, a strawberry margarita with a kicker in it, with Patron.

John: 24:12

So what does that kicker explain that? It's patrone right, and then, when they bring that to you, it's like a shot and then you dump it inside your margarita.

Dolores: 24:21

But my margarita already had like a liquor in it. I let john taste it. Right, what'd you say?

John: 24:28

yeah, it was pretty strong and that kicker just slowly infuses into it, right, because you just turn it upside down and stick it in, you know how you get either sugar or salt.

Dolores: 24:38

I put salt on it because you know I was going so much on keto and I did gain a pound.

John: 24:45

Just from breaking keto.

Dolores: 24:46

Yes, just from breaking. But the next two days I did a liquid fast, so then I lost weight. So I weigh 165.6.

John: 24:58

She wears a better weight too much. She looks just fine.

Dolores: 25:00

No, no, no. I need to lose 20 pounds. I'm obese, you guys. It says on the chart.

John: 25:08

So what did you have? You had a steak while you were there, right?

Dolores: 25:11

Yes. Which I feel like our steaks got.

John: 25:15

I think everything got messed up. I think our steak Honestly, because when he first came out and nothing about I mean everything was great, but it came out and didn't. I have like one of your sides.

Dolores: 25:27

Yes, and you had one of them.

John: 25:29

And I had one of yours. You had the veggies. You still went part keto, so you had broccoli and veggies.

Dolores: 25:35

With the steak, it's still keto.

John: 25:37

But it was on my. He gave it to me and he gave you the mashed potatoes.

Dolores: 25:41

Yes, and I told him. I said, sir, that's actually my stuff.

John: 25:45

So he swapped those two. Yes.

Dolores: 25:47

But I think our steaks were switched.

John: 25:50

And I was supposed to have the shrimp, I think our steaks were switched and I was supposed to have the shrimp. You had the shrimp, oh, but I did. Yes, you did, but mine was rare and yours was medium rare.

Dolores: 26:00

Yes, but I think mine was I just like mine rare. Mine was more pink than yours. I mean barely cook it.

John: 26:04

But then when you ate yours or when you cut into yours, yours?

Dolores: 26:08

looked rare.

John: 26:14

Well, it didn't look rare but it looked more pink.

Dolores: 26:16

It was a lot more pink.

John: 26:16

Mine looked more medium, yes, so mine was definitely not medium rare, I think. I mean it was good.

Dolores: 26:19

Yeah, it was good, everything was fine, but it seemed like the everything usually yours is like they had the sides backwards and I think they had the stakes backwards, to be honest, because when I was looking at it I think so because when I started yeah, I was, I think so Because when I was starting I was like I think this is your steak, because I liked more, but that was her little cheat date that we had. And you guys, the bread. I'm all about the bread.

John: 26:42

Oh my gosh, that's a major, major keto cheat.

Dolores: 26:45

Yes, I think that's why I gained weight, because I think I had like four biscuits. You guys, I'm not going to lie With their butter. Their butter has cinnamon and sugar in it, doesn't it?

John: 27:00

It does.

Dolores: 27:01

So I think that's what put me over the. It has some kind of a cinnamon-ness to it. I think that's what brought me over.

John: 27:12

That's why I gained a pan, yeah, so that was a real good time and we enjoyed that, and you had your drink, yes, and now you're back on keto.

Dolores: 27:21

Now, Yep, back on keto. I did the two-day liquid fast and I'm back on track.

John: 27:26

So when would be your next?

Dolores: 27:28

cheat day. Remember I told you 4th of July 4th of July. Yep, the 4th of July, 4th of July, yeah, the 4th of July is my next cheat day.

John: 27:35

That's not too far away, about a month, a little over.

Dolores: 27:37

Yeah. Yeah, and I've been trying to do my walks. So what do you think on the 4th?

John: 27:44

Because that's typically I mean you don't need to.

Dolores: 27:46

I know it's hamburger and hot dogs, but I mean sides.

John: 27:50

I'll have some potato salad.

Dolores: 27:52

Yeah, like we do our sides.

John: 27:54

Baked beans.

Dolores: 27:55

And of course, dessert.

John: 27:56

Dessert. Yeah, we're going to be doing a good Fourth of July.

Dolores: 28:00

I was thinking like a watermelon, like I would love to eat some watermelon.

John: 28:04

Is watermelon not keto.

Dolores: 28:06

It is not. It has a bunch of carbs in it.

John: 28:08

We'll get a watermelon. How about some homemade ice cream? I love that.

Dolores: 28:11

on the 4th I know that's what you want. I probably won't cheat on that, but the kids will. I think I'm going to make some homemade ice cream. I don't really like homemade ice cream.

John: 28:20

It's going to be like 100 degrees.

Dolores: 28:23

I know you do.

John: 28:23

It's the perfect time of year.

Dolores: 28:29

We'll get out in the pool.

John: 28:32

Well, let's go ahead and check into the community comments that we currently have. By the way, you can comment simply by going to okiesmokingcom slash fan page and leave a voicemail, or you can send a text to me and Dolores by checking the show notes in your podcast app. Check in the show notes in your podcast app. I'm looking here and got a comment on our last video that I did, which was the the burger and peanut butter from a griddle cook video, eat and more. And he says now that's a biscuit right there. I like how you incorporated the PB and J in the ground beef. Great job with three thumbs up. Now, that's something that I did and a lot of people don't do, although I've seen it. Some do you think when you make the peanut butter and jelly or peanut butter burger, you should just spread it on it, because we can corporate it in. Most people spread it on the bun and originally that's kind of what we wanted to do.

Dolores: 29:35

No, we were going to put the jelly on the bun Remember the top of it and we were going to smoke it and then throw it on the griddle or smoke it. No we were going to smoke it remember.

John: 29:44

That would be good, like after it cooked it, we, and just let it go. But there's one more I was wanting to read on here, if I could find it, and it is from uh, let me take a look. So it was from lumberjack pa and he said wow, that looks great. Thanks for sharing. But that made me think. It's not the comment he gave me. It's his actual video, so let me talk about that just a minute, which is a video that he did of the peanut butter and jelly collaboration with the burger, and he actually caramelized some grape jelly in the onions and I.

John: 30:31

I remember watching that yeah it was a real good one. It's Lumberjack PA and pretty much I commented on his video and I said nice-looking burger, I like the way you incorporated the jelly in the caramelized onions. And then he said the grape jelly caramelized onions seemed to be a hit. The peanut butter on the bun not so much.

Dolores: 30:53

So I really like that. Maybe less peanut butter. Maybe he should do less peanut butter on the bun.

John: 31:00

Right, but I really think I want to do that. I want to take some onions. You know how you carry, do you?

Dolores: 31:05

think if he would have put peanut butter with a little butter, it would have been better on the bun oh, let's spread some peanut butter.

John: 31:12

With a little butter, it'd have been better on the bun. Oh, let's spread some peanut butter and butter yeah like that would be something so you kind of you kind of like a thick.

Dolores: 31:20

Later just put it like a thin and then put it on.

John: 31:23

That might be, that might be, uh, so, but that's something we can try well, I can't on my keto, but you can.

Dolores: 31:33

You and the boys can. I should say.

John: 31:35

Well, this is the Okie Smokin' Podcast Show and going forward. There are some videos we do have coming out. We have a brisket video that will be coming out either. You think that's coming out this Thursday? Yes, I believe. Okay, we're going gonna get that edited and get that video out. I made a full packer brisket it was good too and we'll talk about that a little more in depth when the video comes out.

Dolores: 32:03

But that was cooked fairly fast yeah 250 to 300 degrees I'm pretty sure we talked about this last week, because you told everybody that you burnt the ends.

John: 32:20

Okay, I did touch on it a little bit.

Dolores: 32:22

Yeah, you burnt the ends and it was really good. Remember we talked about it last week, because I remember you doing a taste test on the podcast did I do a taste test?

John: 32:33

yes, on the podcast yes, wow, you better check out the last episode, I do now I recall all this.

Dolores: 32:40

I'm like, okay, yeah, I remember you doing a taste test on it. Yes, well, let me tell you but we said that we talk about it because we didn't get to the brisket brisket yet. Remember, you just did the taste test of that and you put it back on hmm, okay, I'm pretty sure I did a taste test.

John: 32:59

I have to check that out because he doesn't even remember well, let me tell you, folks, we do the podcast, I did the youtube channel, I also have a pool channel. I have various things going on and so I sometimes forget what I've done. And then a few beers and you don't remember much. So we're going to go ahead and have the brisket video come out this week. I've also got the potato soup video. I don't know when that one's going to come out, should it come out the week after?

Dolores: 33:36

Yes. Do the brisket first and then the potato.

John: 33:39

We'll do the brisket, we'll do the potato.

Dolores: 33:41

Even though I think you did the potato first.

John: 33:43

I did do the potato first.

Dolores: 33:45

Since we're talking about the brisket, let's do the brisket, let's get it on out.

John: 33:47

We'll do the brisket. Let's get it on out. We'll do the brisket video. It's coming up this Thursday. We're going to have a potato soup video coming out next Thursday after, and then I'm just going to keep cooking. We're going to keep. Basically, I've got a library and we cook stuff and then we go ahead and put it out. What should I do that I haven't done?

Dolores: 34:09

yet we need to make like a Father's Day type.

John: 34:14

When is. Father's Day. Look up the date real quick. She's on her phone. How fast can you tell me, come on, when is Father's Day and if you're from Oklahoma? Right now I am drinking An F5 Imperial IPA, so check it out. It's really good.

Dolores: 34:38

It's June 16th, so it's right next to your party. Okay, so I didn't come out with Some kind of father's day.

John: 34:45

When is what's Thursday's date If you look on the calendar Right?

Dolores: 34:49

there, that's Thursday. Yeah, I wasn't looking at a calendar, yeah.

John: 34:51

Let's look on the calendar. Right there it's thursday. Yeah, yeah, let's look at the calendar here. Let's take a look at this and see if we can figure out when thursday's date is thursday, is the sixth thursday's the sixth that's perfect for, like you know, we could do so. We do the brisket on the sixth, but then the potato soup comes out. On what date?

Dolores: 35:11

The 13th.

John: 35:12

And when is Father's Day?

Dolores: 35:14

Father's Day is the 16th.

John: 35:16

We could have a special Father's Day. Why should we do on that?

Dolores: 35:19

I don't know. We'll have to think of something.

John: 35:23

That's on a Sunday? Yeah, okay, of course, always on a Sunday, right? Yeah, okay.

Dolores: 35:31

Okay, okay, we'll think of something.

John: 35:33

Nothing crazy Burgers and hot dogs. What do you think?

Dolores: 35:36

No, that's.

John: 35:37

Fourth of July stuff. That's Fourth of July, we've got to think of something.

Dolores: 35:41

Maybe a what do you While you're a dad? What do you like on Father's Day?

John: 35:45

Oh, I like food. Yeah, really, really.

Dolores: 35:52

Food beer.

John: 35:54

Something incorporated with beer. Something incorporated with beer? Yeah, food brats, beer sausages. I'm starting to see something. I don't know, but we'll maybe have a special episode. As a matter of fact, now you've locked it in.

Dolores: 36:11

You've committed me to it.

John: 36:13

That following is a special, so we'll do that coming up. Uh, be sure you've got. You got notebook or something. You're writing all this down. This is the Okie Smokin podcast. Hey, thank you for tuning in and I'll see you guys. We come out here. How often do we do this show?

Dolores: 36:28

We'll see you next Sunday.

John: 36:30

Next Sunday, sunday.

Dolores: 36:34

Today's Sunday.

John: 36:36

When does the episode usually drop?

Dolores: 36:38

On Monday, but we'll see you Sunday, though, because we talk on Sunday, right, right?

Intro / Outro: 36:58

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.