Speaker 1: 0:00

So I got 10 different seasonings sitting in front of me right now, as well as some wing sauce we're going to talk about Did a seasoning haul today and I bought some other seasonings here recently, so we're going to go over some of the seasonings that I have and also I'm going to test out one of them from Cosmos right here on this podcast that I haven't tried yet. We also made some Carolina Reaper wings that I tried with some Carolina Reaper sauce. I'll get into that and a little bit more right here on today's episode. It's episode number 21.

Speaker 2: 0:40

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.

Speaker 1: 0:59

Yes, welcome back to the Okie Smokin' Podcast. I have my lovely wife Dolores sitting across from me today. How are we doing today?

Speaker 3: 1:06

I'm doing good. It's a beautiful day, it is. It's nice and sunny.

Speaker 1: 1:10

It is sunny, it is hot.

Speaker 3: 1:12

That pool is calling my name. The pool is going.

Speaker 1: 1:14

We've got a little fountain going out there and after we get done with this, I'm diving in because it is definitely hot. Need to cool down. I think we had rain, rain, rain. Now we have hot hot, hot so summer's, here it's June.

Speaker 1: 1:32

Well, this is, of course, episode number 21, which we're going to go ahead and talk about some spices. You know, I'm just I guess you could call me in a way a spice addict. You know, I just like trying all different kinds. There's so many good different ones you have. I make some of my own, my SPG and things, but we went out and got five of them today, and let's start out with the ones that are zero carbs. Now, we got several of these because Dolores looks at them and you don't want any carbs at all hardly in your seasoning.

Speaker 3: 2:10

Well, I mean, when you did do one, you told me it was zero carbs and it was one carb and I wasn't adding that to my carb content.

Speaker 1: 2:18

She had been using this one that I had we'll get into in a minute On everything because it was so good, and he told me that it was zero carbs. Well, if you see, it says total fat zero. I may have looked at the wrong thing and I didn't have the glasses on. Oh yeah, so total carb on this one was one per every half a teaspoon, a fourth of a teaspoon, so a teaspoon's four and I just can't trust you now.

Speaker 1: 2:40

So I gotta make sure better, you gotta check it yourself yeah well, here are some of the seasonings we got today and we're going to be I'm going to try one of these here in a minute but we got Cosmos. I really, really like Cosmos and you've tried the Dirty Bird, uh-huh. And this is one of them we got and this has been one of my favorite seasonings is the Cosmos Dirty Bird, and we're going to start. I did say we're starting with the zero carb, right?

Speaker 3: 3:08

Yeah.

Speaker 1: 3:08

So we're going to go ahead and go over the seasonings that I got here. We got the dry rub. It's the Cosmos Dirty Bird. It is zero carbs.

Speaker 3: 3:18

Are you testing all of them or are you just testing one?

Speaker 1: 3:21

No, the one I'm going to test today is going to be the Honey Killer Bee. Oh, I see I haven't tried that one yet. I'm going to try that on a piece of what is this turkey?

Speaker 3: 3:30

It's peppered turkey.

Speaker 1: 3:33

Peppered turkey. I'm going to sprinkle some of that on there. You know what I might try two. It's one carb per slice on the peppered turkey. It's one carb per slice on the pepper turkey. Have I used this? Have we opened? Let me see here. Yeah, I've opened this double. I'm going to try the white lightning butter, double garlic butter. I'm going to try both of those today and I'm just going to see how both of those really taste.

Speaker 3: 3:56

And you have on the chicken that you're making.

Speaker 1: 3:58

And we're making them on the chicken, which we'll get into a cook. We're actually doing a cook right now while we're doing this podcast. But let's go ahead real quick and go over the zero carb spices that I have looking in front of me and I got a total of 10 spices here and six of them are zero carbs. So we got the Midwest Dust from Boar's Night Out. Have not tried that yet. Found that at Lowe's. That was $11.95 at Lowe's. Also, we got the Pit. Boss, Boss Rub, it says garlic lemon onion.

Speaker 3: 4:33

Yeah, I put that on my chicken out there because I thought that sounded good.

Speaker 1: 4:39

And she has some of this cooking right now. Also today I've already had this before. We got some more of the dry rub. Dirty Bird Cosmos makes Dirty Bird. You can get Dirty Bird from a couple of different brands, but usually get the Cosmos. And one I haven't tried and I will be trying soon is Jolly Roger Jalapeno Garlic Black Rub.

Speaker 3: 5:01

That sounds good, doesn't?

Speaker 1: 5:02

it, yeah, and I'll be able to report on that a little bit.

Speaker 3: 5:06

I didn't know he bought it, I picked it out.

Speaker 1: 5:09

It says World Champion Lute and Booty Barbecue, jolly Roger, jalapeno, garlic Black Rub, and I'm going to be cooking this on a pork shoulder tonight so we'll be able to see how that tastes. That's what we're going to use as the main seasoning and the last one I got was some Cosmos cow cover Haven't yet tried this one and it is advertising as a beef dry rub. If you look at the Dirty Bird, it says meat dry rub and the Honey Killer Bee says meat dry rub, but the cow cover, because of the name, of course it says beef dry rub. And the honey killer bee says meat dry rub, but the cow cover, because of the name, of course it says beef dry rub.

Speaker 1: 5:48

But I find, when it comes to seasonings, I put on anything I put, I put them on anything like, so do I like. If it says pork, I still put on my chicken it may, it may specialize and it could be a marketing ploy, I don't know, but maybe it tastes better on it, but I really like it on anything, or all these seasonings, really on anything. Okay, then let's go over here to the one carbs.

Speaker 3: 6:11

Wait, you forgot about this one. Oh, what is it?

Speaker 1: 6:14

Oh yes, and the reason I have this here and this is a zero carb, it is the Bad Byron's Butt Rub and this was really, really good.

Speaker 3: 6:26

So there are actually six zero-carb ones.

Speaker 1: 6:29

Yeah. So we got six zero-carbs, this one here we cooked on the Carolina Reaper wings, which I'll talk about here in a minute.

Speaker 3: 6:37

Oh my God, that smells so good when you put that on there.

Speaker 1: 6:39

Yeah, we're going to try this. I'll talk a little bit more about that. This is zero carb and one of the reasons is if you look on the back of this product, it says that it is our grass root seasoning was created out of a love for barbecue and barbecue competitions. Now, the reason I want to mention that is they claim this is as good as you know competition meat or if you're in a competition eating it. Because if you go out and get a lot of the competition rubs you know we were at the Academy, remember, and all them different ones there, and you said they were all too high on carbs.

Speaker 3: 7:21

Yeah, the Kinder.

Speaker 1: 7:24

No, kinder don't have any carbs, does it?

Speaker 3: 7:26

yeah, it does, babe does it.

Speaker 1: 7:28

Yeah, there were several of them that did, but most of the time I think it's because they have a lot of sweetness and that's what I say most of the time.

Speaker 1: 7:36

If you see competition or one competitions, it's going to have a carb or two in it because they really up the. You know they got sugar in it, because whenever you think of competition food, it's going to have a little more carbs in it usually, and then they add the sauces and everything, which I also want to talk a little bit about why and I saw this on a Facebook group today why people don't like to cook competition meat at home. It's a very interesting thing. I read, and a debate I saw on there, so we get back into that here in a little bit that you only want to eat competition food when you are at a competition judging it.

Speaker 3: 8:19

Why that's silly. I'll get into that If you think it tastes good. Why would you just do it that way?

Speaker 1: 8:25

I think it's good and I would eat it all, but I was reading some of the comments and it was interesting, so we'll get into that here in just a little bit.

Speaker 3: 8:32

I'll have to read them.

Speaker 1: 8:33

Yeah. So all right, let's go over here to the one carbs. These all have one carbs over here. We got the Honey Killer Bee. Now, you liked this one, didn't you?

Speaker 3: 8:48

Yeah, that's the one that I was putting.

Speaker 1: 8:51

Yeah, this one's over halfway gone. I think it's mostly you.

Speaker 3: 8:55

It probably was because I had to put it on everything.

Speaker 1: 8:58

I did use it on some stuff, but you used this on everything.

Speaker 3: 9:01

The kids used it on everything too.

Speaker 1: 9:02

It says spicy boars night out and I did a review of this on my YouTube channel. You can check it out. But it was not that spicy, but you might get something that feels like a spicy.

Speaker 3: 9:16

But it's not spicy.

Speaker 1: 9:18

It's good though.

Speaker 3: 9:19

It is, it's real good.

Speaker 1: 9:20

I'll just say that. Then I've got the new one that I haven't tried yet, which I actually have some stuff cooking right now. She has some chicken breasts with her seasoning from the pit boss rub. I have some chicken legs, some drumsticks with some white lightning, double garlic butter and some honey killer bee. I don't know why I always I like to double up seasoning.

Speaker 3: 9:47

Well, I'm going to dip mine into the Carolina Reaper stuff for my dipping sauce.

Speaker 1: 9:53

You're going to dip it into that.

Speaker 3: 9:54

Heck, yeah, that stuff is good.

Speaker 1: 9:58

Now I've had a little while. This is the Texas Brisket Rub by Big Joe Cason. And this, again it shows to be competition quality and it also shows to have I don't have my glasses on how many carbs does that say? Let's say one looks like it's three.

Speaker 3: 10:20

I thought it was three carbs, but it does have dietary fiber, so it's actually two carbs.

Speaker 1: 10:25

So two carbs per one teaspoon yeah, and that's a competition quality and it tastes really really good. So just be known that I know most people that are doing brisket may not be keto, but I know we've got some keto listeners because you're keto and they really follow what you do.

Speaker 3: 10:42

Hey you guys. I am actually 162.2 now. I'm excited for that.

Speaker 1: 10:48

Yeah, she's been doing good and watching every carb, counting them. Do you have an app or do you have a log?

Speaker 3: 10:55

No, I used to have the carb manager app.

Speaker 1: 10:59

I know you used to have some app I don't do that anymore and it would tell you.

Speaker 3: 11:01

Nope, I don't do that, I just do it on my little journal book.

Speaker 1: 11:04

So you have a journal and you write down your daily.

Speaker 3: 11:13

What's your maximum that you go for per day? Well, usually 20, but here it's been lower because I mean 20 carbs one bite of bread would would kill, that wouldn't yeah? I have my, I have my keto bread in there and it's only one carb per slice and they're pretty good. Um, I buy hero and the hero oh my gosh that is some expensive bread right there. Yes, it's good, but it comes with bread and tortillas.

Speaker 1: 11:36

You say, it tastes just like.

Speaker 3: 11:37

It tastes just like bread, Like that's the first one that I've ever had that actually tastes like bread, Because the Sola or I think that's how you say it right.

Speaker 1: 11:49

Yeah, Walmart sells that.

Speaker 3: 11:50

Yeah, it's smaller, more higher, I feel.

Speaker 1: 11:53

Because you barely get any bread. You just get a smaller package. And I just it tastes good, it tastes good, but that Hero seems to last a while too.

Speaker 3: 12:03

It don't mold up or anything. No, I put it in the fridge so it won't mold, and I like it. It tastes really good.

Speaker 1: 12:11

Alright, well, let me go ahead and test out this. Uh, I'm going to test out a couple of these which one you test them?

Speaker 3: 12:18

we're going to test the honey, bee, the honey killer bee the honey killer bee so let me open this up.

Speaker 1: 12:28

It's the wrong side, that side's this side, that you can put a spoon in. I don't want to pour from there. Open this side up here and then I'm just going to go ahead and rip off, tear off a little piece of this turkey. That is turkey, right.

Speaker 3: 12:40

Yes, it's peppered turkey.

Speaker 1: 12:41

Peppered turkey and.

Speaker 3: 12:43

I'm just going to. The reason why I buy that peppered turkey is because our grandson loves it.

Speaker 1: 12:46

And the color of this? What would you say? The color of that is Is that?

Speaker 3: 12:49

kind of orange.

Speaker 1: 12:51

Yeah, a little orange Cosmos Honey Killer Bee Meat Dry Rub for basically pork beef chicken, and I got turkey right here. Let me go ahead and eat this.

Speaker 3: 13:08

Mmm, yeah, is it spicy. Do you have honey in it?

Speaker 1: 13:13

Wow, that has an amazing taste. Yeah, I only ate part of it. I got the rest. Yeah, that is really, really good. I put that on my drumsticks, that I'm cooking right now and that's going to be outstanding.

Speaker 3: 13:36

Now you've got to taste the other one.

Speaker 1: 13:38

Let me take a drink of this beer.

Speaker 3: 13:41

Got to clear that pellet.

Speaker 1: 13:43

Got to get the pellet clear. You know, when you're in a judging competition and I don't have them in front of me, do you know what you're supposed to use in between pellets? Or in between you know you judge something and then to clear your palate because you're going to get new flavors of what you use in between.

Speaker 3: 14:02

Either water or wine?

Speaker 1: 14:03

huh Well, you can't have wine or alcohol?

Speaker 3: 14:05

I can't, but water is one of the things I would like to have, like beer or something.

Speaker 1: 14:11

Like a saltine cracker.

Speaker 3: 14:13

Really.

Speaker 1: 14:14

Yep.

Speaker 3: 14:15

So that clears the pellet.

Speaker 1: 14:19

It neutralizes. Or yeah, you eat that cracker and I think it absorbs some of the seasonings, so that you got a plain taste in your mouth. That way, when you go to the next rib or the next brisket or whatever it is you're judging, you kind of reset your palate. Yeah, but no saltine cracker in front of me here.

Speaker 3: 14:38

See, I know you wanted me to do like judging with you, but since I'm on keto, that wouldn't be a good thing.

Speaker 1: 14:44

It would not be easy. You would have to make your judging nights cheat nights.

Speaker 3: 14:48

Yeah, and that would be a no-go, because my next cheat night is July 4th.

Speaker 1: 14:54

Yeah, there ain't no Jeb-a-Gene competition.

Speaker 3: 14:56

I've been sticking to my stuff too.

Speaker 1: 14:58

All right, I'm going to go ahead.

Speaker 3: 15:01

Now, this color is kind of white with some green. That's green in there.

Speaker 1: 15:06

Or black? Yeah, just pepper. I guess this is the Boar's Night Out White Lightning with Double Garlic Butter.

Speaker 3: 15:18

I bet you that one's good, and let me just say these seasonings that I get.

Speaker 1: 15:22

I mean, these are like top notch. I think all these are going to be great. And let me go ahead and try this one. Wow, the two of those together. I've got a piece left and I've just got to put a little bit of, because I'm cooking chicken together and this has got to be good. I mean, both of these they're just the flavor bomb. So I went ahead and now I've got both of them together. On this last piece I've got honey, killer bee mixed with double garlic, butter, white lightning, and I'm going to see how it tastes together, just like my chicken's going to be, and that turns out real good, although one of them kind of cancels the other out just a little bit, like overpowers it. Yeah, a little overpowering, because one of them kind of cancels the other out just a little bit like overpowers it, yeah, a little overpowering because both of them on there, but I think, is it that honeybee that over counters?

Speaker 1: 16:17

maybe, uh, but it kind of it. It takes away. I think the honeybee does take away from the double garlic butter just a little bit, but I think once I cook it.

Speaker 3: 16:27

this one looks finer than the other one when you were sprinkling it Once it's all cooked in, it's going to taste good?

Speaker 1: 16:33

Yeah, because I always have a habit of using two or even three seasonings, sometimes something spicy.

Speaker 3: 16:38

I can't wait until it's done and cooked.

Speaker 1: 16:40

It's just what I do Now the one that you used. I could try.

Speaker 3: 16:44

Of course I don't have any of this left. But this is the one Just pour it on the thingy, and we'll try it with our finger.

Speaker 1: 16:50

Yeah, let's try this Pit Boss.

Speaker 3: 16:52

Just a little bit.

Speaker 1: 16:54

Garlic lemon onion. This is the boss rub, I'll tell you. A guy on Twitter because I put this on Twitter said he really, really likes this.

Speaker 3: 17:02

Hand me your plate, babe, and I'll try it.

Speaker 1: 17:04

Okay.

Speaker 3: 17:05

Because I don't want to do like you just did.

Speaker 1: 17:07

Yeah, go ahead and try that. That's real good. That's different than what I tried before. You don't have as much of the sweetness oh.

Speaker 3: 17:21

I like it. Yeah, that tastes. You can really taste the garlic in that.

Speaker 1: 17:23

That tastes good and, of course, the pit boss rub. It's not as fine, it's thicker. It's not as It's's thicker.

Speaker 3: 17:32

It's not as it's like.

Speaker 1: 17:33

More coarse or.

Speaker 3: 17:35

Like salt rock kind of. Yeah, in the Before you, whatever Right Before you, what do you call it? Before you, grind it, grind it.

Speaker 1: 17:43

Yeah, grind it. Use that grinder, grind it up. It's kind of like that Yep, and you could grind it up finer, but that's got an excellent flavor. So we just keep trying rubs on here.

Speaker 3: 17:52

That is really good. I like that one. It all tastes great. I like it.

Speaker 1: 17:55

Have you tried the butt rub the? You want to try that one, the bad Byron's? You never did try that.

Speaker 3: 18:02

Sure, I'll try it.

Speaker 1: 18:03

You want to try that real quick. Why don't you try that?

Speaker 3: 18:05

No, I didn't get to try this because I didn't eat anything that day I was on my fast.

Speaker 1: 18:13

Go ahead. She's sprinkling a little bit on a plate here and she's going to use her hand and try that out. Give us an opinion of that. What in and try that out? Give us an opinion of that. What do you think?

Speaker 3: 18:26

It tastes good. I like my other one better, so you like the pit boss better.

Speaker 1: 18:30

Yeah, okay, there we go. There's no winner or loser in this it kind of tastes more salty though. They're all really good, but I did go ahead and it says that it has chipotle powder in it.

Speaker 3: 18:43

I don't taste, no spice.

Speaker 1: 18:44

That should add a little smokiness to it.

Speaker 3: 18:45

It doesn't taste spicy.

Speaker 1: 18:47

You add a little smoky flavor. You think no.

Speaker 3: 18:48

Is that what that is?

Speaker 1: 18:49

Yeah, it usually has a little smoky flavor.

Speaker 3: 18:52

Oh, it doesn't taste smoky to me.

Speaker 1: 18:54

Yeah, it tastes more salty, just salty, mm. Well, you can like high power, so you can go ahead and also find uh, the oaky smoking a show now on twitter at. You can just follow us or look us up. It's at oaky smoking show. So it's not just oaky smoking, it's oaky smoking show and you can find us there. And I went ahead and posted my latest spice haul today and I think it was Mr Chef, mr Chef, mr Home Chef tweeted back and said he has used your boss rub that you've used, said he really likes it. Yeah, he said he has it and he really likes it. So that's real good. And if you want to check us out, we'll put in the link of all our podcast episodes. We'll have our Twitter account as well. We just sit there and post food pictures and videos and things and things going on all the time. So that's at Okiesmokingshow1. It's actually not Twitter anymore, it's X, but I don't care what you say, I'll never get over not saying Twitter.

Speaker 3: 20:07

Right.

Speaker 1: 20:08

You know, it just don't sound right I understand why they changed that Now here is the Carolina Reaper wing sauce that I'm going to be using on today's chicken, and it is really good, you're going to use it too.

Speaker 3: 20:20

Yep, I'm going to use it too.

Speaker 1: 20:21

Yep, I'm going to use that today, so let's go ahead and talk a little bit about it. You did not try this.

Speaker 3: 20:27

Yes, I did.

Speaker 1: 20:30

You tried the sauce, but you didn't try the meat.

Speaker 3: 20:31

I tried it on my finger, but I didn't eat it with your chicken that you had.

Speaker 1: 20:33

Okay, yeah, on our last we had a little bonus episode.

Speaker 3: 20:37

She did, she tried this this because when you were eating, you're like wow and I was like okay I'm gonna try this because also it sounds so someone told me you need to shake this, so I'm gonna shake it up a little bit my thing is when, whenever?

Speaker 1: 20:52

that's what I eat got that shaking. I'm gonna shake this up it got shook in the car though it probably did I was like running around and I'm just gonna go and, once again, just put me a little dab on this plate.

Speaker 3: 21:04

It's really good. I like the taste of it.

Speaker 1: 21:07

I should have had this. This would have been good with my little turkey.

Speaker 3: 21:10

Yeah.

Speaker 1: 21:11

And I want to taste this again. It's just a tasting episode. Yeah, that got a kick to it. It's definitely got a kick to it.

Speaker 3: 21:22

It's definitely got a kick to it, but it does have a kick to it, but the flavor is so good it's like I'm gonna use that to dip my chicken and I'm gonna pour in a cup and dip it yeah, and I thought about like making my salad and then just eating it with it and pouring the right like using that as dressing.

Speaker 1: 21:40

Yeah, but although but it does have one carb, it's not zero carb.

Speaker 3: 21:45

I thought it was zero carbs. I thought you told me it was zero carbs.

Speaker 1: 21:49

It is no one carb. Remember because you said it was keto. It's one carb per tablespoon.

Speaker 3: 21:55

Yeah, it's one carb per tablespoon, so it's still keto.

Speaker 1: 21:58

but it does have one carb in it.

Speaker 3: 22:01

But it's tablespoon, so that still not bad.

Speaker 1: 22:02

It's still keto, but it does have one carb in it, but it's tablespoon, so that's not bad, whereas some of these seasonings is like one carb for like a fourth of a teaspoon, because I mean dipping my chicken in.

Speaker 3: 22:09

it is not going to kill me.

Speaker 1: 22:11

Yeah, I know, it's not.

Speaker 3: 22:13

I might brush it on there, yeah, yeah.

Speaker 1: 22:16

Yeah, that'll be good, that'll be fine it sounds that stuff is so good though I'm gonna go ahead and check right now and see where our I have some the chicken and I'm using the weber connect, which I basically have a uh, a wi-fi device sitting out there by the smoker. It's smoking on the uh, the, not the weber the uh, pit boss, pit pellet grill, the pellet smoker right now, and I'm going to pull up the Weber Connect and let's just take a look at where our chicken is right now. So I've got a probe in there and it's showing at 213 degrees is the temperature inside the unit and we've got your chicken breast right now at 136.

Speaker 3: 23:03

What's it all supposed to be at?

Speaker 1: 23:04

A 165. And I've got the chicken legs or the drumsticks at 137. You can see there, see the neck and neck. That's the temperature. I've got a probe.

Speaker 3: 23:14

Yeah, I see it.

Speaker 1: 23:15

Yep, the top one or the probe two is yours, the probe, the chicken breast One's green, one's red and the one below it is mine, and that Weber Connect is really, really cool. They're not sponsoring this or anything, but I really like it it's better than your other ones that you've had. And if you're cooking something overnight, you can lay in your bed. You can just kind of maybe get up and look at your phone, because I've got a probe checking the temperature in the grill.

Speaker 3: 23:42

Yeah, and doesn't it like make noise if it's?

Speaker 1: 23:44

Yes, you can actually set an alarm. So say, your fire went out and something happened, you could set it to alert you.

Speaker 3: 23:53

Yeah, because it's done that before.

Speaker 1: 23:54

If it goes, down to say below 180 degrees or 250, whatever you want. Or if it gets too hot, you can have an alarm go off in the opposite direction and you can do the same for the food.

Speaker 3: 24:06

And I really like those things that you bought. So when you take it and you don't have those wires everywhere, you can.

Speaker 1: 24:12

You can roll it up.

Speaker 3: 24:13

What is that called?

Speaker 1: 24:16

It's, I don't know, be like a caddy or something.

Speaker 3: 24:19

Yeah, and it's so much easier, Like After I wash it, I put it on there and then stick it in the drawer. Before it was like a.

Speaker 1: 24:25

You just have wires.

Speaker 3: 24:26

It was just crazy in the drawer. That's how they would break.

Speaker 1: 24:31

Once you wrap it up, it fits in there snug it attaches to it and you can just put it in your drawer. Also, when you want, you just throw them in the dishwasher.

Speaker 3: 24:42

Yeah, that's what I did.

Speaker 1: 24:43

And clean them After I wash it. It only came with like one of each or something, and I ordered a couple extras, so now I actually have I really like those. I have three probes. I can check the temperature of the meat, and one that you get a little deal you can throw in the grill and check the temperature of your grill. So we'll be having those done soon.

Speaker 3: 25:05

When that gets closer to done, I'm going to go out there and put some of that Carolina Reaper sauce on, on yours, yep, without eating.

Speaker 1: 25:09

You don't want any on yours.

Speaker 3: 25:10

No, I'd rather dip it.

Speaker 1: 25:12

I'm going to put it on my drumsticks.

Speaker 3: 25:15

I told our son that he would have one of those chicken breasts so he could eat it, because he has the braces. He can't eat your bone one.

Speaker 1: 25:23

Oh, okay.

Speaker 3: 25:23

When you have braces, you're not allowed to eat bone in meat.

Speaker 1: 25:27

Well, we could always peel it off though.

Speaker 3: 25:29

No, it says that you're not allowed to eat bone in meat?

Speaker 1: 25:31

No, I think, as long as you take it off, are you sure? Yeah, it's just biting into the bone.

Speaker 3: 25:36

I don't know. I have no clue. I don't know anything about braces.

Speaker 1: 25:39

As long as the bone's gone, he's good.

Speaker 3: 25:41

Yeah, but I'd rather him have one of the chicken breasts.

Speaker 1: 25:46

He likes it better anyway.

Speaker 3: 25:51

You just cut it small, because I made tortillas like tacos yesterday. How do you eat those? He has to cut the tortilla up so small. It's only because of the back teeth, so that's why he has to cut it up tiny. Anything that he hates, he's going to cut it and shove it.

Speaker 1: 26:12

And let's go ahead and take one look into the community. See what comments we got going on here and Cooking with. Sherry commented on my last Carolina Reaper Hot Wings video on YouTube and said this is an interesting comment. I made Carolina Reaper salt plus a couple of other hot pepper salts.

Speaker 3: 26:36

Interesting. How does she make the Carolina Reaper sauce?

Speaker 1: 26:40

Salt. I mean salt. Well, I think the I don't know, she didn't say. Like do you?

Speaker 3: 26:46

dry it out like somehow.

Speaker 1: 26:48

I think, in order to make salt, you're going to probably need to get the dried pepper, because you can get a Carolina or dry out a pepper.

Speaker 3: 26:57

Well, I mean, we had like the plant, so I wonder how you would do that. Do you just dehydrate it in the oven?

Speaker 1: 27:03

Like on our air, probably dehydrated or just dry it out, that's pretty interesting and you. Basically, I don't know.

Speaker 3: 27:12

You'll have to tell her to make a video of it.

Speaker 1: 27:15

Of how you make the salt Of how you do it yeah, yeah, that would be cool to see how you make it. And she says she's made other pepper salt, so that's something to look at.

Speaker 3: 27:23

That is, I would like that.

Speaker 1: 27:26

Have some hot salt. That would be pretty cool. Also, mr Omega, fred Zeppelin said I got to find that wing sauce. My wife Zeppelin, yeah, he said I got to find that wing sauce. My wife and I each ate a raw ghost pepper a while back. Dude, those wings look really delicious. I want some Great video. Rock on. And they were delicious. And a raw ghost pepper. Have I ever eaten a raw ghost pepper?

Speaker 3: 27:57

I believe you have with our middle son.

Speaker 1: 28:01

Yes, I think I have. I think I've done that.

Speaker 3: 28:03

You guys, he did that chip challenge too.

Speaker 1: 28:08

I did, and that was worse than a pepper. I don't know that thing had.

Speaker 3: 28:14

Wasn't that a Carolina Reaper or something?

Speaker 1: 28:16

Yeah, that was like four or five. That was Carolina Reaper ghost pepper it had, I don't know scorpion. That was ridiculous. It was Carolina Reaper ghost pepper it had I don't know scorpion. That was ridiculous.

Speaker 3: 28:23

It was the last one that was put out.

Speaker 1: 28:25

Yeah.

Speaker 3: 28:26

And they no longer have it out unless you're 18 and older.

Speaker 1: 28:29

Right, so yeah, I ate that.

Speaker 3: 28:31

His eyes were watering. His stomach was hurting. Yeah, it felt like I had a knife going through my stomach.

Speaker 1: 28:39

That one was horrible. Oh, that was horrible. That was horrible. Annie, smoked Pot also said now that's what I call a jug of sauce. Lol, those wings look spectacular. Thanks, annie. And that is, that's a half gallon jug of sauce. So it is quite a bit, quite a bit of sauce there.

Speaker 3: 28:56

And it won't go to waste either.

Speaker 1: 28:58

Yeah, it won't. It won't go to any waste or anything like that. Some older videos got some comments from our Blazing Jalapeno Smash Burgers and someone said darn good looking burgers, good job on the video. And also he said cheese is excellent to fix. Happy little accidents. Mention my little accident I had there. You just throw the cheese on it. That was the peanut butter one. Huh Was it? Was it the peanut butter one? Happy little accidents. Mention my little accident I had there. You just throw the cheese on it.

Speaker 3: 29:22

Go ahead and repair it. That was the peanut butter one. Huh, Was it? Was it the peanut butter one?

Speaker 1: 29:26

No, that was actually Because that one was. That's actually an old video. Okay, yeah that's when I did a jalapeno smash burger.

Speaker 3: 29:33

Okay.

Speaker 1: 29:34

That popped up there. So, yeah, some people watching some older videos. They're getting some comments in and if you comment on YouTube or any of our social media network accounts, where you can find us, where can you find us?

Speaker 3: 29:47

On Facebook Facebook X.

Speaker 1: 29:50

X, and on X it's the At Oaky Smoking Show, and also on YouTube and TikTok. Just go ahead and look us up. The logo is the same on all of them, so you'll know it's us and comment. So go ahead and look at the logos the same on all of them, so you'll know it's us and comment. This is episode 21. Got number 22 coming out when?

Speaker 3: 30:09

Next week.

Speaker 1: 30:10

I won't tell you the date On Monday.

Speaker 3: 30:14

I know that you drop it Mondays, but I always have to say Saturday we're recording this in early.

Speaker 1: 30:19

We'll talk a little bit about how the seasonings came out with the chicken and some other things, as always.

Speaker 3: 30:27

And I'll definitely talk about mine, like when I dipped it into the Reaper sauce, the Reaper sauce, and you're going to talk about how that was.

Speaker 1: 30:34

So we got that coming up next week.

Speaker 3: 30:36

And we'll talk about the. Are we doing a butt roast with the?

Speaker 1: 30:40

I am doing a butt roast tonight.

Speaker 3: 30:43

And we're going to try the.

Speaker 1: 30:44

Jolly Roger. Yeah, we mentioned. We're going to try the Jolly Roger Jalapeno Garlic Black Rub.

Speaker 3: 30:50

Yes.

Speaker 1: 30:50

I've never tried that. The packaging marketing of it. It really looks awesome. So we'll get into that a little bit next week as well. Scroll down in the show notes of the podcast. We'll have all our social media accounts where you can find us. And is there anything else you would like to add?

Speaker 3: 31:08

Yes, I hope everybody had a happy Father's Day.

Speaker 2: 31:12

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