Ever wondered how to elevate your backyard barbecue game? This episode of the Okie Smokin' Podcast promises to transform your grilling skills with our mouth-watering jalapeno cream cheese poppers wrapped in bacon. Dolores and I break down the ingredients, including green onions and the special Jolly Rogers jalapeno seasoning, while sharing some hilarious moments about the trials of wrapping bacon around large jalapenos. We also reminisce about the twice-baked potatoes Dolores made for my birthday and how those poppers are the perfect match for enchiladas.
Get ready for a culinary adventure as we tease an exciting upcoming collaboration with Jim Kitch's Kitchen. Prepare to be wowed by our unique smoked pickle recipe, featuring a surprising key ingredient—bacon! Plus, we share updates on our latest videos, including a fun cupcake baking session with my grandson Jake, who had a blast decorating and taste-testing different frostings. We want to hear from you—share your favorite frosting flavors and keep an eye out for future content, including some creative uses of Reese's in cooking.
Championship barbecue might not be for everyone, and we explain why. We discuss the often overwhelming seasoning and sauce-drenched presentation that can make competition-level dishes a bit too intense for everyday meals. On a more personal note, I’m preparing for an upcoming family reunion where I'll cook a brisket and pork shoulder, and we talk about possibly capturing the event on video to showcase our Shoemesh Indian heritage. Don’t miss our debate on whether leftover pizza is best enjoyed hot or cold, spurred by feedback from our amazing community on YouTube and Twitter. Tune in for a hearty mix of grilling insights, family stories, and spirited conversations!
Fanpage: Leave a voicemail for us and we might play it on a future episode!
Ever wondered how to elevate your backyard barbecue game? This episode of the Okie Smokin' Podcast promises to transform your grilling skills with our mouth-watering jalapeno cream cheese poppers wrapped in bacon. Dolores and I break down the ingredients, including green onions and the special Jolly Rogers jalapeno seasoning, while sharing some hilarious moments about the trials of wrapping bacon around large jalapenos. We also reminisce about the twice-baked potatoes Dolores made for my birthday and how those poppers are the perfect match for enchiladas.
Get ready for a culinary adventure as we tease an exciting upcoming collaboration with Jim Kitch's Kitchen. Prepare to be wowed by our unique smoked pickle recipe, featuring a surprising key ingredient—bacon! Plus, we share updates on our latest videos, including a fun cupcake baking session with my grandson Jake, who had a blast decorating and taste-testing different frostings. We want to hear from you—share your favorite frosting flavors and keep an eye out for future content, including some creative uses of Reese's in cooking.
Championship barbecue might not be for everyone, and we explain why. We discuss the often overwhelming seasoning and sauce-drenched presentation that can make competition-level dishes a bit too intense for everyday meals. On a more personal note, I’m preparing for an upcoming family reunion where I'll cook a brisket and pork shoulder, and we talk about possibly capturing the event on video to showcase our Shoemesh Indian heritage. Don’t miss our debate on whether leftover pizza is best enjoyed hot or cold, spurred by feedback from our amazing community on YouTube and Twitter. Tune in for a hearty mix of grilling insights, family stories, and spirited conversations!
Fanpage: Leave a voicemail for us and we might play it on a future episode!
Oh my gosh, you can just say it the way that you want to say it, so I made some jalapenos poppers this last week and we'll talk how they were, with some bacon Also.
Speaker 1:
what else did we do?
Speaker 2:
I did the baked potatoes.
Speaker 1:
Ah, the twice baked potatoes that Dolores did. We've got that, and more, so stick around for episode number 22.
Speaker 3:
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:
Yes, welcome on in to the Okie Smokin' Podcast alongside my beautiful co-host, dolores. How are we doing today? I'm doing good, outstanding. We're just going to go ahead and talk a little bit. We got your baked potato that you made, which was excellent. You made that on my birthday.
Speaker 2:
Yeah.
Speaker 1:
It was a great birthday dinner. You can tell us what all you put into that here in just a little bit. We're also going to talk about our upcoming pickle collaboration.
Speaker 2:
Oh, I'm excited for that one.
Speaker 1:
We're going to make that probably tomorrow.
Speaker 2:
Okay.
Speaker 1:
And then we'll get that up for next Thursday. You're going to talk a little bit about that, not giving the whole thing away. Also, on our last episode I forgot I said I was going to talk about why some people don't really like to eat championship barbecue. They say it's just for a judging competition. So we'll get to that, as well as some more community comments from YouTube and Twitter. So let's go ahead and start right off with the jalapeno cream cheese poppers. Now these I mean, I thought they were great. I smoked them on the pit boss. Now you did you try these? Well, yeah, it's keto friendly Because it is keto friendly, so smoked them on the pit boss.
Speaker 2:
Now did you try these?
Speaker 1:
Well, yeah, it's keto friendly, because it is keto friendly, so you were able to try those, and what did you think?
Speaker 2:
I thought they tasted good. I love cream cheese with jalapenos and also with the cheese in it, but you added the chives.
Speaker 1:
Yes, I added some green onions. I chopped up with it yeah, that was pretty good had you ever had it with the green onions?
Speaker 2:
no, no, um. What seasoning did you put on it?
Speaker 1:
I used the jolly rogers. It's uh jalapeno seasoning yeah I believe it has jalapeno garlic and, uh, maybe one other thing in it. It it was really good though.
Speaker 2:
It was. I also made enchiladas that night, remember.
Speaker 1:
Yes.
Speaker 2:
And I had one of the kids, I paired it with it like put it in and I was eating it, eat it with it.
Speaker 1:
Yeah, it was a great appetizer. You know those jalapeno poppers, jalapeno poppers.
Speaker 2:
I think I said jalapeno poppers, jalapeno poppers. I think I said jalapeno. Yeah, you always get on the main because you say I got to say jalapeno. I know you got me saying your hick one.
Speaker 1:
I got to get that Y in there. So when I did that, I don't know why. When I did the video, you kept telling me you got to say jalapeno. Yeah, so in the beginning, if you watch the video on the YouTube channel, I said jalapeno when I started the video, but as the video went on I just fell off and every time I talked about it it goes jalapeno, and people do call me out all the time in the comments, but hey, I can't change how I talk.
Speaker 2:
Well, no, no, no. I think it's funny, though, whenever you yeah a lot of people do the way I say certain things. It's the oaky in you.
Speaker 1:
That's why it's called Oaky Smokin' yeah it's the Oaky Smokin' channel right here, headquartered in Oklahoma. Yeah, that's right, but we did the jalapeno cream cheese poppers and put them in a pit boss smoker for about a half hour. Now, those were some massive jalapenos.
Speaker 2:
Those were big.
Speaker 1:
They were really big.
Speaker 2:
I told him to wrap it with the whole bacon, but he decided to cut it and then he was like, oh, I should have wrapped it with the whole bacon.
Speaker 1:
Yeah, because I would have been able to start at the top of the jalapeno and roll it all the way to the end and had it nicely covered, and instead, for some reason because I've done smaller ones and you need like a half a bacon, that's because they're little. Yeah, they were little and I went ahead and cut them all out in advance, and then when I went to wrap them, it just like went around one time one or one and a half times.
Speaker 2:
It didn't even go around all the way, yeah, so I don't know. I thought I always cut them in half. You can on the smaller ones, but those things were pretty big.
Speaker 1:
Yeah, it all worked out, though, because in the end, I just wrapped one around it and another one around it. Plus, I don't think I would have had enough bacon for every jalapeno.
Speaker 2:
Yes.
Speaker 1:
So since I cut them in half, some of them just got like one little piece around it.
Speaker 2:
And you know when they cooked.
Speaker 1:
They stayed together.
Speaker 2:
Yes, since we had some leftover, our middle son had them the next day. He said they tasted really good cold.
Speaker 1:
Yes, he was just chowing down on them. He just ate them up cold after they were in the fridge and the seeds are removed. They weren't really hot at all.
Speaker 2:
No, it wasn't spicy or anything, but it tasted really good.
Speaker 1:
What if you took out all the seeds? And then put it in with the cream cheeses. You can Do. People do that.
Speaker 2:
You can. I haven't ever seen anybody do that.
Speaker 1:
I think that would be pretty cool.
Speaker 2:
I wouldn't see it.
Speaker 1:
I had some of your Carolina Reaper. Oh yeah, put some spiciness in there. I think that would be something that I could do a video of. I don't think that would be a YouTube video. That'd be a good TikTok, though. Maybe make a quick video of that.
Speaker 2:
Yeah, that would be good.
Speaker 1:
Yeah, do that, and then just put the seeds back in the mixture Mix it up.
Speaker 2:
I wouldn't put like all the seeds, but I'd put some in there, some of them in there, maybe some of that Reaper Carolina Reaper sauce.
Speaker 1:
Yeah, mix it all up.
Speaker 2:
I think that would taste good.
Speaker 1:
Maybe crumble the bacon inside of it.
Speaker 2:
Oh yeah, yeah, that would taste good too.
Speaker 1:
What if you just cut up the jalapenos and put it in there and just made a dip instead of putting you?
Speaker 2:
know you can do that too. I've seen people do that make a dip out of the Just make a cream cheese.
Speaker 1:
And they just like dip it with crackers or chips Instead of poppers, That'd be good too. Or spread it on something maybe.
Speaker 2:
You know, I've made that before.
Speaker 1:
Oh, okay, my memory has done, forgot, but that was the keto which I will be getting that on the website. I'm behind. I've got a lot of recipes Tomorrow I'm going to start up. That's going to be one that will be on the okiesmokingcom website tomorrow. It is keto friendly. I'll have it up there. It'll have the video. It will have the recipe ingredients that we used, the seasoning and stuff. You can just use salt pepper and that type of thing.
Speaker 2:
It's a real simple recipe.
Speaker 1:
All you do is throw the stuff together and just mix it up. It isn't that complicated, but I will have that available there, so go ahead real quick and talk about that twice-baked potato that you made.
Speaker 2:
Yes, I thought it would be a good idea to bake it in the oven. You put it on 500 degrees for the potatoes, but you have to wash them, and then I put avocado oil on it, and then I wrapped them in foil and then stuck them in the oven at 500 degrees. As soon as they were done, I pulled them out, I cut them in half and I de-gutted it.
Speaker 1:
And about how long did it take before they were done?
Speaker 2:
Oh, an hour. You cook them for an hour and then I de-gutted it, put it in a bowl, right, and I added butter, milk, like you make mashed potatoes, like whatever, and you put whatever seasoning you want in it. You know, I was just throwing seasoning in there and then I took it out and I put it back in the potato that I cut. You put it back in there and then I took it out and I put it back in the potato that I cut. You put it back in there and then you top it with cheese and then you put it back in the oven, but this time I air fried it and I think I air fried it at 400 degrees and it didn't take long, like for it to get like brown and you just put it because we got a samsung range that has the air fryer and you air fried it.
Speaker 2:
And when it was done I took it out. But I also cooked chicken and I diced up the chicken and what did I put in the chicken?
Speaker 1:
You put onions.
Speaker 2:
Did I put? Oh, I put the chives here.
Speaker 1:
Oh, okay, the leftovers of those.
Speaker 2:
I put those in there and then, after that was done, I topped it on the chicken, the baked potato, and then I put sour cream, drizzled some ranch on it and I also drizzled some of your Reaper sauce on it.
Speaker 1:
Gotcha.
Speaker 2:
Yes, and then I put a little bit more butter and then I handed it to you, did you like it?
Speaker 1:
It was amazing. It truly was. I just can't get over that Carolina Reaper sauce. How good it was too, but the whole thing. Yeah, I mean it's basically you took it out of the potato.
Speaker 2:
And you kind of make it like mashed potatoes Mashed potatoes, and then you put it back in the potato. And then you cook it again.
Speaker 1:
Then you cook it and then you add cheese.
Speaker 2:
Yes, you top it with cheese, so then it gets that little crusty, you know.
Speaker 1:
Yes, I don't think we, I don't know if I don't, I don't have enough footage to do the full video.
Speaker 2:
I do have a little bit of the Tik TOK, but it's not the full thing. So we will make a video on it, we'll have to redo it.
Speaker 1:
But we'll do it on the smoker I do have a picture of it, I believe, on my Facebook Okie Smoking Show and on Twitter Okie Smokin' Show. So check our social media if you want to see what it looks like. It really turned out fantastic.
Speaker 2:
Yeah, I know, I gave our youngest his, which wasn't topped with some of the stuff because you know he has braces, but he ate it all.
Speaker 1:
But you were unable to eat it because you were on keto. So what did you have?
Speaker 2:
I had the chicken with the stuff in it and I had it with my hero. I made a burrito.
Speaker 1:
So you basically had what we had, minus the potato. Yes, okay.
Speaker 2:
And it tasted so good. The chicken turned out really good. Oh no, I put bacon with the chicken. That's what it was.
Speaker 1:
Oh yeah, we mentioned that earlier in the show.
Speaker 2:
Yes, I put bacon with the chicken and that's what I made together. I put the onions in afterwards, but yeah.
Speaker 1:
Okay, chicken, bacon, potato.
Speaker 2:
Yeah, With cheese and cheese. Well, I loaded it up with the. It was really good.
Speaker 1:
Yes, it was really really good. Let's go ahead and talk about next Thursday's video.
Speaker 2:
Yeah, the pickles, pickles, pickles.
Speaker 1:
You're really excited.
Speaker 2:
I finally started. I stopped eating the pickles so we could have some for our.
Speaker 1:
We don't need to re-get some more.
Speaker 2:
No, I quit doing it because, gosh guys, we bought them and I was eating one every day.
Speaker 1:
Yeah, we bought a gallon of them at the US Food Chef's.
Speaker 2:
Store. Those were really good, so I can't wait to do our collaboration on it.
Speaker 1:
What do you envision? This video Do you envision?
Speaker 2:
Well, we're going to do it on your smoker.
Speaker 1:
We're going to smoke the pickle.
Speaker 2:
Yes, but I don't want to go into details on what we're actually doing with the pickle.
Speaker 1:
But the pickle will be the main featured star of this. It's not going to just be pickles cut up and thrown in a salad, because basically we could tell you what the collaboration is. It is with Jim Kitch's Kitchen and it'll be on my channel next Thursday at 2 pm Pacific. Yes, so be looking for that. We'll also talk about it once it's done on next week's episode.
Speaker 2:
I wonder if he's doing like three pickles, because he always does three things.
Speaker 1:
Three things. Yeah, he does do a lot of trios where he'll you never know. You don't know what he'll make, so it'll be interesting to see and you'll want to check him out.
Speaker 2:
You should do your pickle shot.
Speaker 1:
A pickle shot.
Speaker 2:
Yeah, remember, he did the pickle shot.
Speaker 1:
Yeah, we could be pickle shot. Yeah, remember, you did the pickle shot.
Speaker 2:
Yeah, we could be pickle shot. Which guys? I will not be drinking the pickle shot. My husband did this I don't know how many years ago and the kids, all of us. We were like partying up and he was giving us pickle shots. Pickle shots the next day. Oh my God.
Speaker 1:
No one was happy. You weren't happy.
Speaker 2:
No, oh no, oh. A pickle came up. Never again will I do a pickle shot, but my husband, he likes it, he didn't get sick, he didn't get sick. No, I think you were the only one out of our oldest kids, like you were the only one. You know the oldest ones. They got sick as well. What is?
Speaker 1:
one ingredient that we're going to be using with these pickles.
Speaker 2:
Bacon.
Speaker 1:
Bacon.
Speaker 2:
We've been doing a lot of bacon Bacon, so we're going to have bacon Bacon.
Speaker 1:
We're going to have pickles, and well, that's a nice teaser. You're going to have to watch the channel. Be sure and subscribe Oaky Smokin' on YouTube so you don't miss that. A nice teaser. You're going to have to watch the channel. Be sure and subscribe okie smoking on youtube, so you don't miss that and you'll be able to check out. I'll give you the hashtag once it's released so that you can check out all the other participants of that awesome video that we're going to be doing. I wish I could talk more about it, but hasn't has not been yet creed I know it's like we want to talk about it, but we can't.
Speaker 1:
We cannot talk about it. Let's go ahead and also talk about. We did two videos this week. We did the jalapeno pepper. It's okay, baby, just say it how you say it the pepper video and we also did a cupcake video, me and Jake, my grandson. You also were in it just a little bit, but we went ahead and made some cupcakes on the pit boss. Yes, and they turned out really good they did, they turned out Well, I mean.
Speaker 2:
I didn't get to try it, but they turned out. They looked good, Like they looked fluffy they were.
Speaker 1:
We made them with chocolate, we made them with vanilla and then a marble one. Just a cake box, yeah, and we did one that was half vanilla, half chocolate, did the icing. He had so much fun doing that he really enjoys doing YouTube and he's been in some of the videos here and there.
Speaker 2:
Your dessert videos.
Speaker 1:
Mostly the dessert videos and this one he actually just he is his birthday. We just pretty much let him take it, take it, just take the lead, yeah, and, and he went ahead and did that and there's a few comments. When we get to our community section, we'll read a few of the comments well, you got to try the chocolate one and he did the vanilla.
Speaker 2:
But his had the two frostings on it. You guys, he was like cake in the frosting on his little cupcake.
Speaker 1:
Did it have both frostings on it?
Speaker 2:
Yes, yes, he made it and he put it right in front of him. That's why he was like leaning in towards it, right. And I figure, that's the one that he was going to pick.
Speaker 1:
He also mentioned on the YouTube video that he had vanilla and he had chocolate and he asked what people like the best. Which frosting do you like the best? So if you go to the show notes below, you can send John and Delores a text. Click that. Tell us do you like vanilla frosting or chocolate? Help Jake know.
Speaker 2:
What's your favorite?
Speaker 1:
Chocolate.
Speaker 2:
See, my favorite is I like yellow cake, but out of your guys' pick I would have probably done the marble one that we did. I'd have had both the chocolate and the vanilla.
Speaker 3:
Half and half.
Speaker 2:
Yeah, but I would have picked the frosting frosting the rainbow, frosting the I can't remember what it was called, but it has the little rainbow right things in it. I would have picked that frosting. I'm usually a chocolate person, but that's what I would have went for gotcha and I really do go chocolate, chocolate on chocolate. I know you're a Reese's fan.
Speaker 1:
You know chocolate on chocolate, so that's pretty cool. Speaking of Reese's, we did do a peanut butter collaboration. We've talked about that. We're not going to go into a whole depth on that, but any smoking pot is, and her video she put a Reese's inside the hamburger.
Speaker 2:
Yes, we talked about that. Did we talk about that?
Speaker 1:
Yeah, I don't know what episode it was, yeah, so one of our episodes you said Reese's and it just brought that up. But let's go ahead and get into why some folks don't like championship barbecue. We said we were going to talk about it. Then, when we were listening to it, I said we never did talk about it, so we're going to catch about it. Then, when we were listening, to it.
Speaker 2:
I said we never did talk about it, so we're going to catch up this episode. Sometimes we do that. I've got notes in front of me today so I won't forget anything.
Speaker 1:
We had notes last time. Yeah well, it didn't do no good, but there was a Facebook group I was in and I no longer have it, but I remember enough of it to talk about it just a little bit. You can tell me what you think, but the people in there were talking and constructive criticism of each other on.
Speaker 2:
People really do not want to make championship barbecue If like for example, and it's weird because you would think that you would want to at home too, right?
Speaker 1:
So I'm confused and I'm cooking for a reunion in August, which we'll talk about that as well, and that's going to have a lot of great photos. I'll have some video footage of all that. I'm going to cook a brisket and I'm going to cook a pork shoulder, so that's going to be really cool.
Speaker 2:
So you're videotaping that, so that's going to be really cool so you're videotaping that?
Speaker 1:
Yeah, I don't know if I'll do an actual video or I'll just have scenes of it, or TikTok, or maybe a full-blown video.
Speaker 2:
I don't know how many people are going to be here.
Speaker 1:
Yeah, so some of it.
Speaker 2:
I'll have footage of it at least, but I should not create championship barbecue when you do that cookout, which is my reunion. We're Shoemesh Indian and if they do any kind of songs, you should videotape it and put it on your yeah, I can do that if they don't mind. I don't think they would, but I think it would be a great thing to show my side of the family. Yeah, we could do that. I think it would be a great thing to show my side of the family.
Speaker 1:
You know, yeah, we could do that. Put it on YouTube or Twitter and kind of get the heritage out there, get the background a little bit of you. Yeah, that would be perfectly fine. But the reason most people say they don't like it is because when you go to a championship barbecue, they want to just one bite and wow the judge. So what they typically say is, whenever you're seasoning for championship meat to win a judge, you use about four times the seasoning as you would, as the dog walks across the floor, as you would and here's little feet but as you would if you were just going to eat it at home. Because that one bite, they want to really wow the judges. So they're going to punch so much flavor in there that that one bite is what you'd normally get on an entire rib.
Speaker 2:
Oh, wow, so it's more expensive. That's why.
Speaker 1:
Well, yeah, they pound it, they add sugar, they add all these seasonings, they do everything. So when you eat it, you take a bite of it and you're just like, oh my, that tastes so great, but it is overpowering and it signals to the judge's brain that this is exceptional. The number two reason is you're going to get it literally usually covered in sauce, or they're going to put all kinds of sauce on it so that it's going to be extremely messy and a lot of people just want the rib they might want to dip their sauce, and a lot of people just want the rib they might want to dip their sauce.
Speaker 1:
They might not want sauce, they're going to put what they want on it, and they may not want it over seasoning. So what do you think about that? I know you've never been to a judging competition, I've been to one.
Speaker 2:
I went there with you, but I didn't stay for it because I didn't think we could. But I could have though.
Speaker 1:
Yes, but that one you could have. But yeah, that's just the thing I was going to mention, is it's kind of interesting.
Speaker 2:
I think it's like. I think they should do it every once in a while at home. You know, make it.
Speaker 1:
Yes and I will. I will because I'm going to sit there and try to make it.
Speaker 2:
Make it like a bomb? Yes, Like it tastes so good, you know, but I could see like it would get expensive if you did it all the time and stuff like that.
Speaker 1:
Expensive or overpowering. Just a little bit Too much, yeah, Just too sweet too much, just too over the top.
Speaker 2:
Yeah.
Speaker 1:
You know. So that's the little bit of an argument that I was listening to. I don't know what you think that are listening out there. So a lot of people say that you only that. Even and this was another thing the people in that competition and this is probably true do not typically cook their ribs or brisket or chicken the same way they do when they're at the competition as they do when they're at home.
Speaker 2:
Yeah, that's kind of understandable after a while.
Speaker 1:
So they're wanting to just get the judge's five-star vote yeah so they can win. But when you are at home, you're actually creating it so that your entire family and friends are going to think it's five star, even though it's not championship quality. And it's probably better because it's not going to be full of sauce and all those types of things.
Speaker 2:
So for my reunion, you're going to make it championship, right?
Speaker 1:
I might, I might.
Speaker 2:
I'm just teasing.
Speaker 1:
I might make.
Speaker 2:
Well, I don't know if I would go like two with the spices, because you never know how they are you know?
Speaker 1:
see, exactly that's why.
Speaker 2:
So that's why we're actually, we're just gonna spicy I I don't know how they are indians like spice?
Speaker 1:
come on, we're not that type of indian babe. Every indian's gotta have a little spice.
Speaker 2:
I don't know how they are on spice. Remember when my aunt was here. What did she like? Spicy.
Speaker 1:
We're not that type of Indian babe. Every Indian's got to have a little spice.
Speaker 2:
I don't know how they are. On spice, remember when my aunt was here, did she like spicy stuff when she was here?
Speaker 1:
Yeah, I can't remember.
Speaker 2:
I feel like it was a no on the spices. I know your mom would cook things that would run you out of the house and burn your eyes Right right, my mom, she would make chilies on the stove and your eyes would be burning and she would tell us to quit being. You know I don't want to say the word on here, but she used to tell us to quit being babies, basically.
Speaker 1:
Keeping this podcast-y clean right there.
Speaker 2:
I remember her choking us Remember coffee she would.
Speaker 1:
You'd want to go outside when she was getting that going.
Speaker 2:
She's like oh, it's not spicy, which I mean we ate it, and it wasn't like spicy, spicy, but your eyes would just water. You'd start watering.
Speaker 1:
You'd put them in the pans and it'd start going up in the air. It's worse than onions all day long. You know you cut an onion and your eyes would water. It was much worse than that. Well, let's go ahead and check into the Smokey Oaken Smokey Community Corner. How about that? The Smokey Community Corner? So from the community here? I was talking a little bit ago about the Jake birthday cake video.
Speaker 2:
The cupcakes yes.
Speaker 1:
Yeah, the cupcake video. We did have a few comments on it. It's titled Grandpa and Grandson Team Up for Pit Boss Birthday Cupcakes. On the channel, on the YouTube channel, kmefood commented Happy birthday, jake. Those cupcakes look really good. Job well done guys.
Speaker 2:
You'll have to read those to him.
Speaker 1:
He'll be all excited, he hasn't seen these yet.
Speaker 2:
No, he hasn't.
Speaker 1:
Cooking with. Sherry also said so fun to share your cooking skills with your grandson. I love helping the kitchen. I do too. He loves to help in the kitchen. And what else did we have? I thought we had one more somewhere and we do. It's Annie Smoking Pot. She said I love cooking with my granddaughters and I've had them on the channel before and they loved it. That is a great video, John. By the way, I prefer chocolate. He's got a vote on a chocolate. Chocolate icing is her preference. So some great comments there. There'll be some more. Indeed, Also got some comments on the perfect smoked jalapeno poppers. I did. This came from Nelson Robertson Jr and he said looks good. Can you send me the recipe and direction, John, john? Also, can this be done in a regular grill or fryer oven? It can. It can be done in an air fryer. I've done it in the oven before. I think if you do it on the grill they may get done a little longer or a little quicker, actually, because you get the fire coming up out.
Speaker 2:
Yeah, well, if he does do a grill, just be careful. I'd put foil down first and then, if you want your bacon a little bit crunchier, then put it on there, you know just with the grill and then take it off quickly. After you know what I mean.
Speaker 1:
Yes, but yeah. So that's a good comment and I'll send him the link to the website once I get that up if he wants a little more details on how we did it. Also, griddle, cook and Eat More said he loves jalapeno poppers. Said he just made some popper brat boots and they turned out really good. Some brat boots.
Speaker 2:
Isn't it called brats?
Speaker 1:
Yes, some brat, some brat. And it also is boats. I said boots, isn't it called?
Speaker 2:
brats. Yes, some brat, some brat Brats, and it also is boats.
Speaker 1:
I said boots Gosh, this is falling off the rails today.
Speaker 2:
It's that beer, it's the beer.
Speaker 1:
I've only got Miller Lite. It ain't no IPA, jalapeno, popper, brat boats. How about that? There you go, say that four times real fast, so that'll be good. I haven't chopped. See, if he made a video on that. If he did, I'll watch it. I haven't been up at his channel in a little bit, so that's at griddle cook and more.
Speaker 2:
That sounds really good.
Speaker 1:
That's Doug over at griddle, cook, eat and more. So that'll be good to check out. Also had One of my Twitter friends signed up to my channel, Lifestyle with Sharon Glad she's here, she is on Twitter and comments on stuff, and she joined the channel and said nice video, very informative and helpful on one that I show how to clean the Pit Boss pellet grill temperature sensor. So glad to hear from her. And let's go ahead and let me look over at Twitter. I did ask a question on Twitter and so I had, we had, we went out last night and had pizza.
Speaker 2:
Is it called X? Not really Twitter, okay, x.
Speaker 1:
Yeah, so on X, I asked the question about heating up pizza. Now, I last night went out and I ordered a pizza from a Louie's Louie's.
Speaker 2:
Bar and Louie's Grill. I ordered a pizza too.
Speaker 1:
It's right here in Oklahoma and it's a real good pizza Meat lovers pizza. It had jalapenos on it, it had meat on it, it had all I don't know several meats and I put a picture of it on Twitter or X and said heat it up, some leftover pizza. What's your thoughts? Should it be heated or retained? Code I only put this up an hour ago. Currently got four likes, one retweet and one comment. We'll see if we get some more.
Speaker 2:
What do you think the guy? Said how to heat it up.
Speaker 1:
I said heat it up some leftover pizza. What's your thought? Should it be heated or retained cold?
Speaker 2:
the first comment that replied to me yeah, I like it retained cold day that's correct, he said, I like cold pizza, like, instead of reheated, because reheated I don't know, it just doesn't taste, unless you put it back in the oven Like I don't know.
Speaker 1:
Barry. Also. His Twitter is at Corona underscore, extra underscore. One said I'm kind of an animal when it comes to code pizza. A little happy face and a thumbs up and an exclamation point An animal when it comes to code pizza. I replied. I said I think you're right, I think it would have been better. I heated it, and not only that, I heated it in the microwave and it was a little soggy. And if you heat it, throw it on the pit boss, put it on there, let it heat up, and then it's much, much better.
Speaker 2:
Well, I had my pizza and I thought it was keto because I did the cauliflower crust and I only had two slices and I gained a pound and I was like what? So?
Speaker 1:
you think theirs may not be keto.
Speaker 2:
I don't think so. Something. It must be really high carb. I didn't get a chance to look because it was like spur of the moment, we're going there because we're supposed to go to the garage, so I brought my bread with me. Not the garage of the moment we're going there because we were supposed to go to the garage, so I brought my bread with me.
Speaker 1:
Not the garage in the house, it's the burger joint.
Speaker 2:
Yes, you picked Louie's.
Speaker 1:
We decided to go to Louie's.
Speaker 2:
I was like ah, because I already picked at the garage what I could eat, and then I had to change it all.
Speaker 1:
And I'm like, oh no, yeah, so it is from the community. You can always get in the community at Okie Smokin Show on Twitter, at Okie Smokin on Blue Sky. There's other social media platforms. Just look in the show notes below and you can find everywhere they can find us. Is there any place I mentioned they can find us.
Speaker 2:
On Facebook.
Speaker 1:
On Facebook Yep, you can find us on Facebook. And, place I mentioned, they can find us On Facebook. On Facebook Yep, you can find us on Facebook. And, of course, youtube and TikTok. All right, so we went ahead and talked about the jalapeno cheese, cream cheese, the video that's coming up about the pickles, why folks don't like championship barbecue really, or do they? You know that's a debate, your baked potato.
Speaker 2:
And our grandson's cupcakes.
Speaker 1:
And our grandson's cupcakes. What an episode it's been. I don't know how we packed it into just about a half hour. We got another episode coming out next week, as always on what day.
Speaker 2:
On Monday.
Speaker 1:
Monday.
Speaker 3:
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.