Speaker 1: 0:00

And we're now back with another episode. How are you doing there, Dolores?

Speaker 2: 0:04

All right, doing pretty good.

Speaker 1: 0:05

What was your favorite thing over the last week?

Speaker 2: 0:08

Of course, my jalapeno popper, the jalapeno popper.

Speaker 1: 0:12

Now, what do we call that?

Speaker 2: 0:13

My pickled jalapeno popper.

Speaker 1: 0:15

That was outstanding. We're going to talk about that as well as.

Speaker 2: 0:20

We put it in a bun.

Speaker 1: 0:21

We put it in a bun. I'm also going to talk about the Carolina Egg Reaper, the Reaper Egg, which did not show up on time, so I haven't yet tried it, and we got a whole lot more on this episode, number 23.

Speaker 3: 0:37

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: 0:55

And welcome in. Got my beautiful, lovely wife sitting next to me here, Dolores.

Speaker 2: 1:00

Hello, hello.

Speaker 1: 1:01

Hard to believe we are at episode number 23. That's pretty darn cool.

Speaker 2: 1:08

It doesn't seem like it.

Speaker 1: 1:10

It really don't. We have a lot of fun doing this and we have now actually become one of the 1% in all podcasters, because most of them never get this far. So welcome in Subscribe, because we're here and we come out every Monday, so we want to go ahead and talk about the. You want to start with the jalapeno or the pickle popper?

Speaker 2: 1:34

The bacon-wrapped jalapeno pickle popper.

Speaker 1: 1:37

Wow, that thing was fantastic.

Speaker 2: 1:41

It was good with the Big Mac sauce.

Speaker 1: 1:43

With the Big Mac sauce. You're going to talk about that and how we made that. That was a copycat Big Mac sauce and it was incredible. Now the whole thing turned out exceptional, I think. What did you like about it the most?

Speaker 2: 2:04

I liked it because it was like a stuffed pickle on it. It tasted really good with the cream cheese and everything inside of it.

Speaker 1: 2:10

Yeah, so what we did was Dolores actually got a tool.

Speaker 2: 2:14

Yes.

Speaker 1: 2:14

And she went ahead and used that tool to go ahead and take part of the pickle out, and inside of the pickle we inserted the cream cheese mixture. What all did you put in that?

Speaker 2: 2:26

In the cream cheese. I put, of course, cream cheese, and then cheese and jalapenos, cheese and jalapenos, and this was a keto. Now stuffing. It was difficult because I should have did a cake. What do you call those things?

Speaker 1: 2:44

Yes, oh, you've got it on the head. Let me go ahead and tell you just you did.

Speaker 2: 2:48

You mentioned that, but if I were to jump ahead to what I was going to talk and I used to have those, but I didn't have any.

Speaker 1: 2:54

Well, a person, because I put this on TikTok just part of us trying to go ahead and fill the pickle, I know, and a guy told us his name A piping bag.

Speaker 2: 3:05

That's what I needed. Yes, look at that you see that.

Speaker 1: 3:08

What's it say Mr Mac from TikTok? He commented on our YouTube video or our TikTok video Use a piping bag or cut a hole in the corner of a Ziploc. So, Ian, you've done that many a time.

Speaker 2: 3:21

Yeah, I have, I just didn't think about it.

Speaker 1: 3:23

Yeah, so that would have worked well. And you just put that in there and fill that pickle right up and you just moved to the next one.

Speaker 2: 3:29

Yeah, just didn't think about it.

Speaker 1: 3:31

We didn't think about it.

Speaker 2: 3:32

Well, I mean, it wasn't that hard to do, because I used my finger, I just stuffed it. Yeah, you just wrapped the pickle with bacon. Two things of bacon, two bacon pieces.

Speaker 1: 3:47

Right.

Speaker 2: 3:48

One was just to seal the top and then the other one was just to which. I mean, I probably didn't need that, but I decided to do it just in case.

Speaker 1: 3:56

Because the cream cheese might start gushing out a little bit. So she went ahead and took one piece of bacon lengthwise, wrapped it around it and then put another one around it. That way it held the entire piece of bacon together.

Speaker 2: 4:13

And then my Big Mac sauce. Well, first, after we did that, we put it in the pit boss and smoked it, and then I put my barbecue sauce on it which is sugar-free Head country. Yeah, head country and put that on it. But I got to say that don't taste bad at all. No, it didn't it didn't taste sugar-free.

Speaker 1: 4:36

I don't know what they got in there.

Speaker 2: 4:37

They got something, but it tasted good. It tastes just like barbecue.

Speaker 1: 4:40

Yeah, if I was trying to look for. Uh, what is that? That baby ray's?

Speaker 2: 4:50

sugar-free, but I couldn't find any couldn't find the sugar-free usually, usually I do, and I like that on there too, like you know, the barbecue sauce yes but I didn't find any when we went to the store.

Speaker 1: 5:03

Okay, Well, that pickle turned out fantastic, and then we put it on a bun. Of course, you had your own bun.

Speaker 2: 5:11

Yeah, my keto. I buy Hero Bread. I don't know if anybody's ever heard of that, but it tastes delicious.

Speaker 1: 5:19

Yeah, she gets Hero Bread regularly and about once a month, I'd say.

Speaker 2: 5:27

And then my sauce that I put on.

Speaker 1: 5:28

It was big mac sauce, that's what I call it, because it tastes like it tasted like it, so it was uh.

Speaker 2: 5:34

Oh, let me see if I could find the recipe real quick well, you use relish and here it is. I used a half cup of mayo, four tablespoons of the dill pickle of mayo, four tablespoons of the dill pickle. But I just used all of the dill pickle that I decoded out of there.

Speaker 1: 5:50

Right. Instead of relish, we used the dill pickle.

Speaker 2: 5:52

And then two tablespoons of yellow mustard, one teaspoon of white wine vinegar, one teaspoon of paprika, one teaspoon of onion powder and one teaspoon of garlic, and then we just mixed it and it tasted really good.

Speaker 1: 6:05

It was good. And how many carbs does that sauce have?

Speaker 2: 6:08

That's zero carbs on all that Zero carbs.

Speaker 1: 6:12

That's why I am going to go ahead and tell you, going forward, in every episode, from here on out, we're going to have the Dolores low-carb episode.

Speaker 2: 6:23

I'll try Every week. You've got to come up with something. Low-carb episode.

Speaker 1: 6:25

I'll try Every week you've got to come up with something low-carb and we're going to have a little segment that people are going to look forward to, and it don't have to be zero-carb but low-carb.

Speaker 2: 6:37

I wish everything was zero-carb. That would be so nice.

Speaker 1: 6:40

So starting next week.

Speaker 2: 6:42

But I really liked my Big Mac sauce. You've got a homework assignment.

Speaker 1: 6:45

Find out something low carb, you're going to discuss it with us Now.

Speaker 2: 6:48

I want to do this Big Mac sauce on everything now.

Speaker 1: 6:51

But she does like the Big Mac sauce. It tasted good. It really did, and when I tasted it, and theirs was with.

Speaker 2: 6:57

like a regular bun Ben, he added the Carolina Reaper to his also. How did you like that that?

Speaker 1: 7:05

was phenomenal, that Carolina Reaper sauce. If you can get it at the US food store, if you have it close by, it's not super hot and it really does taste fantastic. So that was our pickle challenge, our pickle collaboration that we did with Jim Kitchen. Be sure, and check it out. It's what was it? Hashtag Filling.

Speaker 2: 7:33

Pickley right.

Speaker 1: 7:34

Filling Picklish.

Speaker 2: 7:35

Oh, Picklish. We put Pickley out first. We said Pickley during the video.

Speaker 1: 7:40

But it's hashtag Picklish. If you go ahead and type that in Google or YouTube, you'll probably find some of the videos he had some cool stuff, the cheesecake he did a pickle cheesecake.

Speaker 2: 7:52

I'm thinking about making that, but making it keto-friendly, because that really sounds good and I would do it with my pork skins.

Speaker 1: 8:02

He did it with a cracker, but I could do it with pork skins, skins, and that would be like you could. You could turn that into a almost keto dish, low carb dish.

Speaker 2: 8:09

What else did he make? Because he made several of the. Well, no, he did that one.

Speaker 1: 8:14

Then he did another one. Uh launched a video which was uh, keto, keto, kool-aid, wasn't it? It was um keto or or pickle kool-Aid, wasn't it it was.

Speaker 2: 8:23

Keto.

Speaker 1: 8:24

Or Pickle Kool-Aid Pickle-Aid.

Speaker 2: 8:26

I was like Keto what? No, he used some no that was definitely not Keto, but yeah.

Speaker 1: 8:33

Yeah, it wasn't Keto.

Speaker 2: 8:34

But our kid, our youngest, wants to try the the Kool-Aid pickle.

Speaker 1: 8:41

Yeah, that he did on there so we'll do that. Yeah, but basically what he did is he made some Kool-Aid and he put the pickles in the jar and let them set and then ate the pickles later and they changed flavors.

Speaker 2: 8:53

Like you, put them in the fridge for at least 24 hours probably.

Speaker 1: 8:56

Yeah, something like that, just kind of let them set. So that was real good. So Jacob wants to try that.

Speaker 2: 9:01

So so that was real good. So Jacob wants to try that.

Speaker 1: 9:02

So we'll have to do it for him, because we have pickles in there, we've got plenty of pickles, but we're going to go ahead into our next segment, which is the Carolina pickled egg.

Speaker 2: 9:16

Yeah, you didn't get to taste it this weekend. Like I said, of course it's your luck, though. It is my husband. He calls it the berry luck. No, the berry curse the berry curse. That's what it is. That's what it is.

Speaker 1: 9:29

That goes back to my dad. So we had the berry curse.

Speaker 2: 9:33

I'm telling you every time he, like, orders something or gives something. It's always wrong. I don't know why, but it is.

Speaker 1: 9:40

This thing. It was basically some Carolina Reaper eggs dill pickle eggs that were supposed to be delivered Saturday, which I understand. Things do happen and they come late. But it was an Oklahoma City Friday and now it's in Missouri.

Speaker 2: 9:58

Yeah, they put it on the truck again.

Speaker 1: 10:00

So it got on the wrong truck and and it's supposed to be delivered saturday, and now it's all the way in missouri. Well, actually it has reappeared in oklahoma and it's now in tulsa of course, because it came back. It may be here tomorrow, I'm not sure monday or tuesday.

Speaker 2: 10:18

I'll probably have these eggs well, I'll be here all day tomorrow. I should be so.

Speaker 1: 10:23

I'm going to do a video on YouTube of me reviewing the eggs. They're Carolina Reaper eggs.

Speaker 2: 10:30

You know I might try it with you. I'm just kind of, I just have to see how it looks first.

Speaker 1: 10:34

I've seen some reviews of these eggs and I don't think they're that hot.

Speaker 2: 10:44

Yeah, that's what, babe. All these people that always say it's not that hot.

Speaker 1: 10:45

Yeah, that's what babe, all these people that always say it's not that hot, love, hot, hot food. I want to eat an egg and take a shot of it. You know we take the juice I'm not doing that we take a pickle juice shot of the of the carolina reaper eggs. I'll leave that up to you you don't want to take a shot of them no, nope, nope once I go ahead and taste these eggs, I also want to make my own.

Speaker 1: 11:04

So we've kind of got these and I want to figure out how to make a Carolina Reaper pickled egg.

Speaker 2: 11:11

Well, you got the hot sauce, so you should be able to make it.

Speaker 1: 11:14

No, I don't want to pour hot sauce in it.

Speaker 2: 11:16

Why wouldn't you want to? Pour the? Like if you want to try to make it.

Speaker 1: 11:21

Well, you don't want to pour hot sauce in an egg, a dill pickled egg. We want the actual peppers.

Speaker 2: 11:28

We should try it though.

Speaker 1: 11:30

So you're saying we pour the Carolina Reaper sauce, yes, and then mix it and shake it.

Speaker 2: 11:35

I'm serious. See how it tastes. I don't think there's anything wrong with that.

Speaker 1: 11:41

I guess we could just drop a boiled egg into the hot sauce.

Speaker 2: 11:43

Ew, I don't think there's anything wrong with that, I guess we could just drop a boiled egg into the hot sauce. Ew, I don't know about that.

Speaker 1: 11:49

And see how that turns out.

Speaker 2: 11:49

I just just set it in there for a while.

Speaker 1: 11:53

But that was supposed to be on tonight's episode. It did not get here and so that'll be next week. I was going to have some audio clips of me trying that.

Speaker 2: 12:03

How many eggs are in there?

Speaker 1: 12:05

It says approximately 11. 11 eggs, all right, and it was $15 with $10 shipping.

Speaker 2: 12:13

You better eat all those eggs.

Speaker 1: 12:15

You better eat them all. I'm excited to try those.

Speaker 2: 12:18

All right.

Speaker 1: 12:19

Well, it is the 4th of July, independence Day, coming up this Thursday.

Speaker 2: 12:24

Yay.

Speaker 1: 12:25

And one of our favorite holidays really. You know, celebrating the Independence Day and also—.

Speaker 2: 12:33

We're going to a baseball game, though this year. We are we went last year and we're continuing our tradition.

Speaker 1: 12:40

We're trying. We enjoyed it last year, so this year we're going to go to it.

Speaker 2: 12:46

Usually every year we go to well, we sit in our front yard because we could see from the park over there all the fireworks and stuff like that.

Speaker 1: 12:56

Right.

Speaker 2: 12:56

And of course, we have food and we eat like crazy.

Speaker 1: 13:01

There isn't a 4th of July going by without some hot dogs, burgers, maybe a slab of ribs.

Speaker 2: 13:06

Yes.

Speaker 1: 13:07

So yeah, we always have the food out front.

Speaker 2: 13:09

Desserts, just everything. Beer, yeah, absolutely.

Speaker 1: 13:14

But we are going to the. We're going to a baseball game right here in Oklahoma City yeah, I don't know what it's called. The team is changing its name again.

Speaker 2: 13:24

No, are you serious?

Speaker 1: 13:25

Yeah, so it used to be the Oklahoma City Dodgers for seven or nine years I'm not sure it's been a while and now they're changing it again to make it something more Oklahoma.

Speaker 2: 13:36

Now we're playing Las Vegas. Is that what we're playing?

Speaker 1: 13:39

I believe we're playing Las Vegas and it's the Oklahoma City baseball team.

Speaker 2: 13:44

Yes.

Speaker 1: 13:45

That's our team's name, which is just nothing.

Speaker 2: 13:49

Yeah.

Speaker 1: 13:49

Yeah, we'll see how that turns out. We're going to go there. I'm going to get me a hot dog.

Speaker 2: 13:53

Are you they?

Speaker 1: 13:54

sometimes I didn't last time, but they sell these bats that you can fill with beer.

Speaker 2: 14:01

Really.

Speaker 1: 14:02

Yeah, you buy an actual bat and in your first one you'll get a beer filled in it. So you get this big bat and you drink it and you take the bat to them, back to them, and they'll refill it.

Speaker 2: 14:12

I didn't know that. Well gosh, when we were there it was just the lines were like ridiculous, trying to get stuff. So me and Jacob were kind of we didn't really get much of anything.

Speaker 1: 14:23

And we're sitting in the same seats we were last year. Yes, every year we're going to try again Front seats. It's way the heck up. But what is? It like you can actually see, like I really like those tall seats or way up top so you can see everything over. We'll get some hot dogs, have some pictures. They'll be on Twitter, I'm sure I'm going to post those. If you haven't followed us yet, check us out.

Speaker 2: 14:48

But we're going to just have a blast on the 4th of July. I know I said I was going to cheat, but I may not. I just am not sure yet.

Speaker 1: 14:54

Will they make you a hot dog without a bun there? Just say I want a hot dog no bun? Probably yeah, I'm sure they will.

Speaker 2: 15:00

Yeah, I'm sure they will. I just wish I could bring my keto stuff with me. It should be about half price, but it'll be the same price. I wish I could bring my keto stuff with me.

Speaker 1: 15:07

But that's coming up this 4th of July. We're also I am in a collaboration with Annie's Smoking Pot, which I've spoke about on an episode or two, but she has called me out to create a video with summertime fun, and she did a chicken, a burger, that you might want to check out. It looks fantastic. So I'm going to be launching a video on the 4th of July for that as well. So that'll be out in the morning time. And what do you think I should do? What does the 4th of July speak to you?

Speaker 2: 15:47

Hot dogs, hamburgers, hot dogs and hamburgers, slab of ribs, watermelon, watermelon. Like funnel cakes, all sorts of things.

Speaker 1: 15:59

Well, I ain't doing no funnel cake.

Speaker 2: 16:00

Why not?

Speaker 1: 16:04

But we do have the 4th of July coming up, so happy 4th of July everybody, Chips.

Speaker 2: 16:09

Yes, chips. Like you, can make your own chips too.

Speaker 1: 16:12

Make some dip chips. Chips and dip would be great.

Speaker 2: 16:16

With the hot dog. That sounds good.

Speaker 1: 16:18

But when it comes to the 4th of July, it's not just about the meat.

Speaker 2: 16:24

Yeah, you got sides, like you know, baked beans.

Speaker 1: 16:29

Coleslaw.

Speaker 2: 16:29

Yes, coleslaw is really good.

Speaker 1: 16:31

Potato salad.

Speaker 2: 16:32

Yes, all sorts of things like you could just throw in there, because you know, we used to have like a family dinner over here all the time and, gosh, we used to cook up a storm. Yeah, nachos.

Speaker 1: 16:47

It's, it's, and then desserts.

Speaker 2: 16:49

You can make desserts. You know how you make those like cakes that look like the flag with the fruits and stuff like that.

Speaker 1: 16:56

Yeah.

Speaker 2: 16:57

That would be good, or even a cheesecake, yeah.

Speaker 1: 17:01

Oh my gosh, that just sounds great. I also want to talk just a little bit about this brisket we just made on the pit barrel. Now, you were not as fond of it.

Speaker 2: 17:12

I was not impressed with your brisket this time around. It was a little dry.

Speaker 1: 17:18

A little bit dry.

Speaker 2: 17:19

Yeah, it was kind of sad. I mean, the middle part was juicy, it was just like I don't know, it just didn't taste like wow.

Speaker 1: 17:29

It didn't have the wow factor. You can see this brisket if you follow me on TikTok. I did not make a YouTube video of it, but she said it was a little dry. However, when you got to the center of the brisket, it was more moist.

Speaker 2: 17:40

Yes, yes. I have it used, but usually your brisket is all the way like squeezed juice and all that stuff, but this time it was not that way.

Speaker 1: 17:58

I don't know if I need to, because I wrapped it in butcher paper but I couldn't put a much liquid in it. I think if I would have wrapped it in a heavy duty foil and filled it with maybe some beef broth, maybe some beer, maybe some apple juice or something like that and really got it moist, maybe that would have helped it, or went ahead and infused it with some liquid.

Speaker 2: 18:14

You can't really do apple juice, because that's sugar.

Speaker 1: 18:18

Can't do apple juice If.

Speaker 2: 18:20

I ate it.

Speaker 1: 18:20

it would be or was it the pit barrel cooking it so hot.

Speaker 2: 18:25

I don't know. We lost one of our things so we had to buy something else, and I feel like. I feel like it was that you're talking about the temperature yes so our weber yeah, I feel like that had something to do with yeah, yeah, what?

Speaker 1: 18:41

she's talking about is. We had a Weber thermometer. It's a Wi-Fi sensor.

Speaker 2: 18:47

It quit working and oh, I thought we lost it. It just quit working. Yeah, it quit working.

Speaker 1: 18:57

Oh, okay, but I have it under warranty, so we'll be getting a new one.

Speaker 2: 19:01

Yeah.

Speaker 1: 19:01

Yeah, they're going to go in and replace that, but I do feel like maybe foil or something to keep those juices in.

Speaker 2: 19:05

Yeah, yeah, they're going to go in and replace that, so we weren't able to monitor the temperature, but I do feel like maybe foil or something to keep those juices in. They were just falling out of the butcher paper.

Speaker 1: 19:13

Yeah. Yeah, the butcher paper don't keep the moisture in quite as well.

Speaker 2: 19:17

Yeah.

Speaker 1: 19:18

But that was the brisket we did. She was not as impressed this round. I thought it was good, but it was a little drier than normal.

Speaker 2: 19:26

I did dip it, though I dipped it in my barbecue sauce.

Speaker 1: 19:32

Well, let's go ahead and check in this week with the community and see what's going on. We got lots of comments, lots of things going on here, so let's check that out. And I want to go and stop out, or stop or start with the mr mac which we talked about earlier in this video. I actually had this lined out to talk about in the comment section.

Speaker 1: 19:55

You had no idea and you mentioned the piping bag, but you see, right there, yeah he commented, use a piping bag or cut a hole in the corner of a ziploc, so that would be a great way to get a pickup.

Speaker 2: 20:07

I've done that before, but I don't have my piping bags anymore. They got old and I just tossed them, but that's what I need to get again. That would be perfect.

Speaker 1: 20:18

Also also on TikTok. Mike commented on a tenderloin. Remember that tenderloin? We didn't talk about this, that much. I did a tenderloin and this thing was super pink.

Speaker 2: 20:32

Yes.

Speaker 1: 20:33

You'll be able to see the pictures on Twitter. And Blue Sky. And it was super pink. Even my aunt said yeah she said gross. Gross, or why don't you just go ahead and eat the thing straight out of the package?

Speaker 2: 20:47

Yeah. But I mean it doesn't taste raw, you guys, it's like tender.

Speaker 1: 20:55

Yeah.

Speaker 2: 20:57

Like where you just pull it apart and it's like butter in your mouth.

Speaker 1: 21:01

It was excellent. But Mike from TikTok said if my tenderloin isn't that pink, I don't want it. And I agree you want that beautiful pink color.

Speaker 2: 21:13

Because I think if you would kick out like all right, there, it'd be the yuck.

Speaker 1: 21:18

Yeah, you don't want it to be like ground beef and brown in the middle.

Speaker 2: 21:21

Yeah. I think it would taste nasty, so yeah, so that's that, let's go ahead and check. Of course I've never had it that way but I feel like it would be. I don't like my meat raw, like pink, like that, like it looks raw. But, that actually tastes pretty good, you guys.

Speaker 1: 21:41

Yeah, it tasted fantastic. Had him plenty of people on Twitter also applauding it.

Speaker 2: 21:46

Like you should always try stuff you know, even though it looks gross or whatever, if it don't quite look what you might think you'd want or whatever.

Speaker 1: 21:55

Let's go ahead and check out some of the YouTube comments we have, and we have several of them From the Ultimate Picker Popper Sandwich video. Let's start there. Pickle Popper Sandwich video. Let's start there. Rachel Conley, 1974, said New subscriber here from the collab Great recipe. We eat low carb, also love it. I got a fan there, also cooking with joy Said hello there, new friend here. These pickle poppers sounded really good, very creative. Thanks for sharing. And it goes on and on. So a lot of people really enjoyed the pickle poppers sounded really good, very creative.

Speaker 2: 22:32

Thanks for sharing. And it goes on and on. So a lot of people really enjoyed the pickle popper.

Speaker 1: 22:34

I know, I know we're going to use it definitely and keep it on the menu because that was really good. And, of course, the host of the show, jim Kitch Kitchen. He went ahead and also made a comment. Holy cow, was not expecting that. A stuffed pickle sandwiches, am I dreaming? Absolutely love it, and wrapped in bacon. Thanks for sharing and taking uh. Thanks for taking part in this uh celebration of the pickle, and that's what it was a celebration of the pickles.

Speaker 2: 23:01

So lots of stuff going on there, if you and you know if you, if you do that, and you don't even have to smoke it, you could just stick it in your oven.

Speaker 1: 23:08

Stick it in the oven. Stick it in the air fryer.

Speaker 2: 23:11

Yes, in the air fryer. If you just want one, just make it up and just stick it in there and then just eat it on a bun.

Speaker 1: 23:18

Stick it in there and eat it on the bun? Yeah, because that's what I'll probably do if I don't have my husband here to put out on the pit bus. So we're going to be cooking something for the 4th of July coming up soon. That's going to be on our video Oaky Smokin' what is something that we should cook up after then.

Speaker 2: 23:39

After the 4th, let's see how about something like pork chops?

Speaker 1: 23:46

Pork chops.

Speaker 2: 23:47

Like something that has to do with a pork chop. Yeah.

Speaker 1: 23:50

How can we make a pork chop much better?

Speaker 2: 23:54

Why would I say it? You want me to say it on here. So then, people will copy it.

Speaker 1: 23:59

No, they ain't going to copy it. Tell them what do you think? Peanut butter?

Speaker 2: 24:02

No.

Speaker 1: 24:03

Jelly.

Speaker 2: 24:03

No, yuck, I don't think so. Like garlic, some onions, some mushrooms, maybe some cream cheese on there. I'm like stuck on cream cheese lately with some jalapenos.

Speaker 1: 24:16

We got the fourth of july video coming up, and then we'll go ahead and make her pork chop.

Speaker 2: 24:20

What about a loaded pork chop? That sounds bomb, bomb With the cheese, cream cheese. There's everything on it.

Speaker 1: 24:29

Cream cheese.

Speaker 2: 24:30

I like glued on cream cheese.

Speaker 1: 24:33

Why don't we do a pork chop popper?

Speaker 2: 24:39

Oh yeah, we could do that, stuff it. Stuff the pork, chop, wrap it with another piece of pork. Wrap it with bacon. Pork bacon. Wrap it with bacon piece of pork.

Speaker 1: 24:46

Wrap it with bacon. No, wrap it, yeah, pork bacon. Wrap it with bacon. Cream cheese, jalapeno, that's coming.

Speaker 2: 24:50

Yeah, we can try that.

Speaker 1: 24:52

I think so.

Speaker 2: 24:53

Cut it open, put it in there.

Speaker 1: 24:55

You want to see this? Yeah, and subscribe for the pork chop popper.

Speaker 3: 25:08

The pork chop popper coming soon on the Okie Smokin' channel. 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.