John: 0:01

Well, it's July 8th. Just after the holiday of the 4th of July, I went to a ball game, made some hot dogs on our 4th of July video, which we'll talk a little bit about in this episode. Also made some chicken breasts, smoked a baked potato and I used some new hot sauce. I want to talk about that and a whole lot more right here on episode number 24.

Intro/Outro: 0:27

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, and here's your host John Barry.

John: 0:49

Welcome back in to the Okie Smokin' Podcast, episode number 24. 24 in and still rolling them right along with my beautiful co-host Dolores. How are you doing today?

Dolores: 0:59

I'm doing pretty good. Still got a little. Uh, I'm a little tired though Is it all. Because I got up at 5 am.

John: 1:06

Got up at 5 am this morning. Been raining a lot ever since.

Dolores: 1:10

Oh my goodness, has it ever. I like poured buckets.

John: 1:14

Yeah, it came in. What about 5, 5 am? It started pouring lightning, thundering. That's what it's been like. It was like that on the 4th as well.

Dolores: 1:25

Yeah, but even though it was on the 4th, we went to our baseball game and it rained a little bit and then it was clear after that. Well, it wasn't clear, but you know it didn't rain anymore.

John: 1:38

Right, we went to a baseball game for the 4th and the storms were supposed to come in. Right it was. It was real gonna slices, or it may hit us, and the rain came in about the time they opened up the gates and of course it's sideways rain, so we got hit with rain.

John: 1:57

You have a little cover out there and everybody gets under it. And then the wind kicked in because they didn't have the gates open yet and you were dry. And then all of a in, because they didn't have the gates open yet and you were dry. And then all of a sudden wind came and it just started hitting everybody and so we all got wet before we went in there. But had a good time there. Hope everybody had a great holiday as well.

Dolores: 2:17

Yeah, the fireworks were really good and we won.

John: 2:21

And the OKC baseball team won. Yes, and the fireworks show was really good. I like it because you sit in the stand. It's just right there. It's real cool. We go all the way up to the top.

Dolores: 2:32

And that was my cheat day, you guys. So I did cheat. I had a pizza. I liked a slice of pizza.

John: 2:41

You had a slice of pepperoni pizza and you guys.

Dolores: 2:43

I was going up the steps and then I fell.

John: 2:45

But I saved my pizza, though, and she did a saving catch on that pizza. I mean, I was walking up the stairs and all of a sudden, before I know it, she's on the ground. I look behind me and it looked like Well, not the ground.

Dolores: 2:59

I was like like I slid, but I hit my knees and stuff on the step, yeah, and her hand.

John: 3:07

There was a play in the baseball game to where the guy actually went and put his hands out and he slid and he caught the ball out on the field. That was the position you were in because you had that pizza. Like you had a glove on or something. You just like caught that pizza. It didn't come off the plate, it didn't hit the floor and you had a glove on or something. You just like caught that pizza. Yes, it didn't come off the plate, it didn't hit the floor and you had a grip of it. It was just like a perfect catch, or you just never let it go.

Dolores: 3:32

I wonder how many people saw me fall, though.

John: 3:35

Well, we were there so early. I don't really think anybody.

Dolores: 3:39

No one was on the stairwell.

John: 3:53

No, no one was on the stereo, but they were probably watching, like dang Might have been walking by looking at you, yeah, so we had a great time there.

Dolores: 3:56

Also for our 4th of July video that we released on the 4th.

John: 3:58

we made these hot dogs. What was it the day before? Yes, and we made some real good hot dogs just for a video and cooked them on the Blackstone. Now you had one as well.

Dolores: 4:05

Yes, but I didn't have the bun. I had my hero bun, which is zero carbs on it. So, you went with the zero carb. I put a couple of jalapenos on mine and cheese was on it. What else did I put on?

John: 4:19

it. Did you put any? Because I salted some bell peppers on the blackstone.

Dolores: 4:24

No, I didn't put any Some onions? No, I didn't put any of that on it.

John: 4:28

Did you put some kind of a special? You put the Big Mac sauce on it.

Dolores: 4:32

Oh yeah, that's what it was. That's why it tasted so good.

John: 4:36

And did you use the pickles again or did you use relish? How did you make it?

Dolores: 4:40

I used the same, not the same. I used the same pickles, like I did again.

John: 4:48

Do you remember what goes in that? Can you remind everybody Like?

Dolores: 4:51

paprika, the white vinegar, the white wine vinegar White wine vinegar. Uh-huh. Salt pepper any of that Onion powder, garlic powder, and then the stuff, and also two tablespoons of mustard and a half a cup of the mayonnaise.

John: 5:13

Okay, so no salt and pepper.

Dolores: 5:15

No, no salt and pepper.

John: 5:17

All right, that's the real, quick and easy.

Dolores: 5:19

I do want to tweak it a little bit, because I think it tastes too much mustardy. So I think, like maybe one tablespoon of mustard in there and it would probably taste better.

John: 5:29

Start out with one I also put the onion slivers in it the dried onion. Oh, okay, from the seasoning.

Dolores: 5:40

Yeah.

John: 5:40

The little dried up onions Not onion powder, but chopped onion.

Dolores: 5:45

Well, onion powder's in it.

John: 5:47

You have that in it too, but I have the dried chopped up onions.

Dolores: 5:50

I think it gives it a little bit of flavor. I know you can put like real onions in there, like dice it up. But I don't really like that Okay.

John: 6:02

I did the same thing, except you had the cheese on it, right?

Dolores: 6:06

Yeah, Well, wait, you stole from me. I saw that. I saw he like took a bunch of cheese off that one dog there.

John: 6:16

Yeah, If you watch the video you'll see that we cooked. I basically sauteed bell peppers, onions and jalapenos. Later in the video you'll see where I actually had a different jalapeno, just kind of separated. That was just for her because it was less carbs than all the other vegetables. And then I put the dogs down. Those were ballpark franks, yes, and I just put some grated cheese over them, but of course it falls off and a lot of it went onto the Blackstone and it fried that cheese and then molded it or rubbed, made it stick to the hot dogs. So when I took off the hot dogs you had that perfectly looking fried, some little crisp cheese.

Dolores: 7:02

Yeah, but I saw you steal some cheese off that other hot dog.

John: 7:07

When I took mine off and it looked good, I just looked down and saw more cheese, so I grabbed the cheese and pulled it off of another hot dog and added it to it. Yeah, Did you get that one that had the less cheese?

Dolores: 7:19

Uh-huh.

John: 7:21

And then I just added some Dijon. How do you say that?

Dolores: 7:24

Dijon mustard. Dij added some Dijon. How do you say that?

John: 7:27

Dijon mustard, dijon, dijon mustard, yeah well, there was a comment on my YouTube channel today and it said did you just say Dijon mustard, T-H-E and then J-O-H-N? Did you just say Dijon mustard? No, it does sound like that's what. I said actually yeah, so I didn't say it real well, so had some Dijon mustard. See, you do say it. And so those were excellent.

Dolores: 7:55

It's just that oaky twing you have.

John: 7:57

Those are some real, real good dogs. So yeah, if you just have a Blackstone don't want to cook them over the fire Smoke them.

Dolores: 8:05

Worked out fine, I just rolled them and I like my hot dog more burnt. I like my hot dogs burnt.

John: 8:12

So you'd leave it on one side for a long time and then rotate it.

Dolores: 8:16

I mean it was good, but I like them, you know how I like them.

John: 8:18

Do you like them more burnt than what we had on that day? I also toasted the buns on there.

Dolores: 8:26

Yes, I had them that day, I also toasted the buns on there.

John: 8:27

Yes, my bun was good too, toasted, oh, and we added a piece of bacon. Oh yeah, did you have bacon?

Dolores: 8:29

in yours. Yes, I had bacon on mine, I first cooked the bacon. We had leftover bacon and I took one of my hot dog buns and I put it in between. Oh my goodness.

John: 8:40

A bacon bun.

Dolores: 8:42

No, and I put the Big Mac sauce with it.

John: 8:45

She's obsessed with this Big Mac sauce.

Dolores: 8:47

And ate it that way.

John: 8:49

Is that only the second time you made it?

Dolores: 8:51

Yeah, that's the second time that I made it You'll be making it a third time, probably before the next podcast, probably. Well, I mean also for the reunion.

John: 8:57

But it's easy to make.

Dolores: 8:58

Yeah, yeah, and we've got a reunion coming up, which we'll talk about more in some upcoming episodes, but let's move on to our uh, chicken breasts that we did. Oh, those are good. Actually, I had some leftovers today and I, of course, I had my hot dog bun again, but I put, um, we had, went to what was that place called the barbecue place.

John: 9:25

We took a trip and I'm not sure if these are on other locations. Yeah probably not. I don't know if it's Oklahoma only, but it's a champion barbecue on Penn in Oklahoma City, north of Penn in Oklahoma.

Dolores: 9:40

City. We went up there and they have. If you are a barbecue enthusiast.

John: 9:44

they have like how many? A whole wall of seasonings and then every grill you need, every accessory you need.

Dolores: 9:52

Yeah, the dream, the dream grills, the high-end grills.

John: 9:55

Yeah, yeah, we did get a. I went up there and grabbed some Cosmos Dirty Bird. I didn't have the Hot Dirty Bird and you went ahead and grabbed something there.

Dolores: 10:06

Yeah, I grabbed this. It's by Gourmet Warehouse and it's no sugar added and it's ketchup and it's keto, paleo and low carb on here.

John: 10:19

And what's the total carbs on that?

Dolores: 10:21

The total carbs on it is just one gram.

John: 10:25

And how many ounces.

Dolores: 10:26

But that's for one tablespoon, that's a pretty good size there.

John: 10:29

What is it about 16 ounces? Yeah, 16 ounces 16-ounce bottle and I think it was $6 or $7.99.

Dolores: 10:38

You guys. To me this tastes really good. It doesn't taste like ketchup, though. Even though it says that it's ketchup, it has like this sweet barbecue-y taste to it.

John: 10:48

So would you dip fries?

Dolores: 10:50

And it's all like natural.

John: 10:51

You wouldn't eat fries, though You'd put that on your hot dog.

Dolores: 10:55

No, I'd put it on my chicken.

John: 10:57

Oh, you'd put it on your chicken.

Dolores: 10:58

Yeah, and also I put it on a hamburger yesterday too.

John: 11:01

Would you say that's more, if someone was looking into that more like barbecue sauce than ketchup.

Dolores: 11:07

To me it tastes like a barbecue sauce, like sweet, like a sweet flavor, but it's supposed to be ketchup, but it doesn't taste like ketchup to me.

John: 11:17

Yeah, it's got a picture of a tomato on it.

Dolores: 11:19

Yeah, yeah.

John: 11:20

So it must be.

Dolores: 11:21

But it's all like natural. It's nothing like it doesn't have any fructose in it or anything like that Corn syrup stuff.

John: 11:29

All healthy ketchup.

Dolores: 11:30

It's all healthy. Yes.

John: 11:32

That's why it don't taste like ketchup.

Dolores: 11:35

Probably, but I really like it, though. It tastes really good, it is, it is. It's delicious.

John: 11:42

Now you had your chicken. Did you have some side item with it, or did you just eat it plain, like that?

Dolores: 11:47

No, I just yesterday, I just ate it plain honestly.

John: 11:55

And.

Dolores: 11:55

I added this stuff to it.

John: 11:56

Right, I went ahead and also smoked a few potatoes and I yeah, you guys got a loaded potato, put some butter, some sour cream cheese and cut up those chicken breasts and added that to it.

Dolores: 12:11

Today I had the chicken breast with this, but you're also your new sauce. What is that called?

John: 12:18

Yes, and I also got the new spicy. It's from the Spicy Gnome.

Dolores: 12:22

See, I liked it. It had like a little kick to it too and it tasted good on my stuff with this yeah it's their Enchanted flavor.

John: 12:30

It has. Well, let me just go get the bottle. So here it is. I went and grabbed it. It's a five-ounce bottle. It's a green bottle, it's a real cool-looking bottle, it's almost all gone. Well, we've used, there's still a decent amount.

Dolores: 12:44

We've used a lot of it 25% of it's gone. It's really good.

John: 12:50

It has four peppers. It has serrano Jalapeno, jalapenos Ghost peppers. Ghost peppers. What's the last one?

Dolores: 12:59

Habanero. And habanero and it also has cilantro in it.

John: 13:05

And some lime juice.

Dolores: 13:08

Really really good. It tastes good. I put some on my potato, I put some on my chicken.

John: 13:12

I put some on my chicken too, yeah, I mean, and the kids were liking it. This is and you can look it up at the Spicy Gnome that's T-H-E-S-P-I-C-Y-C-N-O-M-E that's T-H-E-S-P-I-C-Y-G-N-O-M-Ecom.

Dolores: 13:27

I would definitely recommend that.

John: 13:29

And he's got different flavors. I want to try and that's all.

Dolores: 13:31

Zero carbs on there too.

John: 13:36

It's from JS Blends Company. You can also follow them on Twitter and they announce when they have things in stock out of stock new flavors and all that stuff.

Dolores: 13:47

I'm pretty sure it's zero calories on there too.

John: 13:49

I think it's all zeros.

Dolores: 13:51

Yeah.

John: 13:51

Zero carbs. This, right here is keto.

Dolores: 13:54

Definitely.

John: 13:55

Yep, it's made in. I forgot where I come from. It seems like Minnesota, I'm not 100% sure Minnesota, yep. So that's real good, real good sauce right there and I've been using that because I've been eating a lot of Chinese food takeout, so we had some leftover and that went real good with it. And just putting that all over the noodles and the rice and everything just adds that extra kick.

Dolores: 14:19

What did I have? You guys had Chinese food. What did I eat? Oh no, I was on a liquid diet that day.

John: 14:24

Yeah, I guess you didn't eat much that day.

Dolores: 14:28

No, it was just liquid.

John: 14:30

Yeah, so that was pretty much our chicken and baked potato loaded with all the toppings and everything, and that turned out fantastic. So, moving on, I really want to talk about this. I ordered some pickled eggs from Eggman it's EggmanPickledEggscom and they came in, and I ordered the ghost pepper pickled eggs. Now, we've all tried them. Did you try them?

Dolores: 15:01

Uh-uh.

John: 15:02

I don't think they have many carbs.

Dolores: 15:04

Well, no, I just don't want to try it. You don't want to try the pickled eggs? Uh-uh, I don't think they have many carbs.

John: 15:06

Well, no, I just don't want to try it. You don't want to try the pickled eggs, uh-uh.

Dolores: 15:08

I don't like the way it smells.

John: 15:10

Well, they're fantastic.

Dolores: 15:11

But I know you guys like them.

John: 15:13

Yeah, they're fantastic, and we also made something with them which I'll talk about in a minute that was even better. So at my first initial testing, so at my first initial testing.

Dolores: 15:26

Yeah, you and our middle son tested it, and you guys tried it with your. What is it sauce? Yeah, you tried one without and one with.

John: 15:37

Right, that's when we did the deviled eggs.

Dolores: 15:39

Yes.

John: 15:40

But before we did that, we went ahead and also just tried them regularly.

Dolores: 15:45

That's what I'm talking about. And they didn't seem that hot Until well, even with the. What is the sauce called again?

John: 15:55

The Carolina Reaper Wing Sauce yeah.

Dolores: 15:58

Our middle son put a lot on his. Right and then you put some on yours and you guys still said it wasn't like that bad. You guys both said it was delicious. And then you guys made deviled eggs and I think that was the most funniest thing that I filmed between you two.

John: 16:15

We do have a video of it out there, and we made deviled eggs with these. So basically, the concept's pretty simple. Of course, it's not that difficult and you just go ahead and cut them in half, take the yolks out and use those yolks. You don't have to boil them and instead of using vinegar or something else, we just use the juice from the habanero pickle juice. Yeah, we use that put that in there, added some mayo and Dijon mustard and mixed all that up in there and threw some pepper together and put them back in.

Dolores: 16:51

And paprika on it.

John: 16:53

Fire, they were, fire, they were, oh my.

Dolores: 16:56

God, it was so funny watching you guys.

John: 16:57

They were spicy Because you were like were. Oh my god, it was so funny, they were good, they were spicy like oh my god, is it spicier. And then our other son was like my mouth is on fire and then we went ahead and and he, he went ahead and sprinkled some of that, carolina wing sauce on top of the eggs.

John: 17:11

You guys did it, I did it crazy nice and spicy, Excellent though it was extra spicy after that and we did top the eggs with paprika, so that was really really good and we got another batch of coming in this next week.

Dolores: 17:28

Oh yeah, it's the one that you originally ordered. The one that you originally ordered.

John: 17:35

Yeah, it's the Carolina Reaper, so we got some Carolina Reaper pickled eggs coming in.

Dolores: 17:42

Oh, and, as a matter of fact, we made some of what is that guy's name, Kitsch Jim's Kitchen.

John: 17:49

Jim Kitsch's Kitchen.

Dolores: 17:51

Yes, we bought some Kool-Aid packets and we'll be trying that. Well, the kids will be trying that later on in this today probably.

John: 18:02

Why don't we go ahead and have Jacob try one right now, real quick, just?

Dolores: 18:05

one that's been sitting in there.

John: 18:06

Come over here and tell us what you think. Why don't you grab one of them?

Dolores: 18:08

pickles out of there, just one of them that you think yeah, hold on.

John: 18:12

She's going to go get this. We're going to do a live taste test right now. Hang on just one second. So they're over there getting the pickles out of the fridge. So what we did was, in Jim Kitch's kitchen, he went ahead and did some pickles and they put them in Kool-Aid or he put them in Kool-Aid and let them set. Wow, it's like a bright color. So she's got it now and she's got one pickle. Now what? So? Basically this is a tropical one. So they have a jar of pickle juice and they put tropical Kool-Aid in it with all the pickles and let it soak for about 24 hours.

Dolores: 18:50

Yes, we did 24 hours in this.

John: 18:53

And now Jacob is going to try it. Go ahead and see. It's complete the pickle. It's a dill pickle. It's like a red and it's red. The whole pickle is red. He's cut it in half now it's basically a sandwich size, not a big pickle. He's cutting it again. Got another fork coming up here and go ahead and give that a try, jacob. He's fixing to try it. Now Go ahead and see how this tastes. What's it taste like? So he's going to come up. You got to get close to the mic over here. Come over here and tell everybody how was it? That was Tropical Punch Kool-Aid Pickle. What did you think? It did not taste good. It did not. What did it taste like?

Dolores: 19:47

It just tasted bad.

John: 19:49

Did it taste like Kool-Aid at all? It tasted like the Kool-Aid, but it just didn't sit right. Okay, well, we got a fail on the.

Dolores: 20:00

On the tropical one, on the tropical, so we'll try some others. Well, he said the mango one was better, so we'll see if that's true, we'll see.

John: 20:10

Let them sit a little longer. It kind of tastes like medicine. It kind of tastes like medicine. I can see that.

Dolores: 20:15

Yeah, it looks strong, it does.

John: 20:19

So that's real good. So where were we? Before we kind of went a side strap there let's see You're just talking about the deviled eggs. Yeah, so that's pretty much that. We had the deviled eggs this last round with the ghost pepper pickle and we got some Carolina Reaper eggs coming in, so we'll be making some videos and I'll talk about how those were in our upcoming episode, I'm sure. So that's going to be fantastic. So let's go ahead and just check and see if we have any comments in here from the community.

Dolores: 20:52

Yeah, we do. We have one from Regina sober. She put um, I think it was the hot dogs that you did. She put those dogs look amazing. I love how you let the cheese melt all over and get that nice and perfect my kind of dog.

John: 21:09

See, they're the cheese. I agree with her.

Dolores: 21:13

I think that was the main star of that dog getting that cheese crisp, yeah, but you stole it off the way and then taking extra.

John: 21:21

You know you just got to add some more, but she really liked the cheese from Regina Silver, so got any other comments?

Dolores: 21:28

And there's another one for the ghost pepper pickled eggs. It's from BuzzBBQ56. Hey Buzz, it says that's a great idea. Gonna have to try this. Hey Buzz, it says that's a great idea. Gonna have to try this. Cheers man.

John: 21:41

Cheers man. Oh, buzz, yeah, he is going to give that a try, so that'll be pretty cool. Got anything else going on there? No, I know we had a lot more comments than that, but we don't have them all on the list today. But if you want to go ahead and comment, you can and we might talk about you on an upcoming episode. Also, you can, of course, send us a chat. Where else can they reach us?

Dolores: 22:04

On Facebook X. Is that what it's called?

John: 22:08

X and Blue Sky. Yeah, x and Blue Sky is where we post most of our stuff.

Dolores: 22:13

And also YouTube.

John: 22:15

And of course, YouTube. That's our number one channel right there, TikTok, it's at Okiesmokingshow on Twitter or X and it's just at Okiesmokin on Blue Sky, Just always posting pictures, some videos of things, things that don't make the YouTube channel all the time. And you know, we're even just like takeouts. You can see our Chinese takeout that we had. It's on there, Just fun little pics if you want to see all that.

Dolores: 22:43

Oh, you put that on there. Yeah, we got.

John: 22:44

I've also got some pictures that we did of some takeout just last week. But things we cook, things I might even have at lunch at work on the weekday. You might find it on there. So be sure and check us out, follow us, appreciate everybody tuning in. We'll see you. Of course, we'll see you next week.

Intro/Outro: 23:04

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.