Okie Smokin
Okie Smokin
Grill Adventures and Juicy Watermelon Diets: A Culinary Exploration
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Ready to master the art of grill maintenance and elevate your barbecue game? Join us as we share expert tips on keeping your grills spotless and ready for action. From using a shop vac to clean out the ashes of your Pit Boss pellet grill to discussing the bold and fiery flavors of Carolina Reaper sauce and pickled eggs, we've got you covered. We also showcase our variety of grilling equipment, including the Pit Barrel, Weber Smoky Mountain, Weber Kettle, and Blackstone grills. Plus, we invite you to contribute your own cleaning methods and make it a comprehensive cleaning day for all our cooking gear.
Feeling adventurous with your diet? Follow Dolores on her three-day watermelon challenge inspired by "Kicking it With Keisha," and discover the potential health benefits and keto compatibility of this juicy fruit. We'll explore creative ways to enjoy watermelon, from simple seasoning to incorporating it into your intermittent fasting routine. And as we gear up for a major barbecue event, we dive into the logistics of cooking large quantities of meat and share some hilarious insights about the necessity of barbecue towels. Stick around for a chat about showcasing our event on Blue Sky and the possibility of featuring guest barbecue enthusiasts in future episodes. This episode promises a blend of practical advice, personal stories, and community engagement you won't want to miss!
Mentioned in this episode: @kickweightwithkeisha on Instagram and TikTok
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So I've got a pit boss pellet grill that I'm going to be cleaning. I'm going to talk about how we clean the ashes out of it to get it prepped for some cooks that'll be coming up. Also, we did a chicken. What was that? Chicken and sandwich.
Speaker 2:Yeah, you did it. I can't eat it.
Speaker 1:Yeah, it was Well, because I breaded it, so it was not keto, so you didn't have that. We did a chicken sandwich with some Carolina Reaper sauce on it, a wing sauce. That turned out fantastic. And also we tried the Carolina Reaper pickled eggs and I'm going to tell you what we're going to make with those eggs as well. This is episode number 25.
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:And alongside my beautiful wife, co-host Dolores Barry. How are you doing today?
Speaker 2:I'm doing good. It's a beautiful day again.
Speaker 1:It is. It's been a wonderful day right here in Oklahoma, headquartered right here and got the sunshine out and looking for a wonderful day. Yeah, and this is the 25th episode, so let's go ahead and get right into it. So what we're going to do is talk first about how you clean your pit boss. Now, this is something I haven't done in a while and I need to do it more often. And if you have a pit boss or you have a Traeger or a Member's Mark, it really don't matter. This is going to apply to most brands.
Speaker 2:Which one's the pit boss? That's the pellet grill.
Speaker 1:Okay, so we've got several cookers out here. It's hard to. I've got the pit barrel, which is the one that you hang. You can hang ribs in.
Speaker 2:That's that one.
Speaker 1:Yeah, it's the one right out there. You can hang ribs in, you can hang brisket in. I've also got the Weber Smoky Mountain, which I'm going to be pulling that Weber Smoky Mountain out. Talk a little bit about a big, big cook. We're going to be doing in a couple of weeks and I'm going to be using it. Then we've got just a standard Weber or the Weber Kettle, and what else do we have? Am I missing something? Seems like.
Speaker 2:I haven't A flat stone.
Speaker 1:We got the Blackstone, it's called the Blackstone.
Speaker 2:We got the Blackstone. It's called the.
Speaker 1:Blackstone. Yeah, got the Blackstone, and so, yeah, we are loaded with smokers and cookers. But, yeah, if you have a pit boss or any other pellet grill, quite frequently you want to go ahead and remove the ashes out of it.
Speaker 2:Where are the ashes at? Where are the ashes at?
Speaker 1:So whenever you do the cook, you've got a little round canister or a little hollow hole that the pellets automatically fall into. It heats up, it lights them, but then they become ashes and that thing will start to get full, and it's fairly full right now. I haven't done it in quite some time. I've done some cooks and I'd say after you go through 20, 40 pounds, it's a good idea to do it, and more frequently is not a bad idea either. I just cause we do a lot of little cooks and things and so I'm going to do a video on that and release that later as well. But yeah, I'm just going to go in there and what I like to use is a shop vac. They are if you have any kind of vacuum or something, as long as you make sure everything isn't hot. You don't want, you want to make sure everything's cooled off, and then I take the grates out and I just go ahead and use that vacuum, just suck everything right out of it.
Speaker 2:I like that vacuum. I'm glad we got it.
Speaker 1:Yeah, it comes in so handy and you can get that right in there where the pellets are or where the ashes are, and then you can hit the sides, the edges, and then you just go ahead and it just brings it right out. Then, while I do that, I also like to clean off my sensor.
Speaker 2:Yes, I remember you doing the thing on the.
Speaker 1:Yeah, I did a video on that and that's why I'm doing a video on cleaning the pit boss, because while I do a lot of cooking videos and they do well the videos it seems like people really I don't know if they're searching for it or what it is but all my tutorial and how-to videos do 10 times they get the most views. That's what kind of.
Speaker 2:Are you allowed to like spray it with water and everything like spray it down with water and you don't want to do that?
Speaker 1:You can spray it with water and everything like spray it down with water, and you don't want to do that? Uh, you can. I mean, you know, just spray it down, then you'd want to dry it out real quick. I probably won't. I'll just go ahead and and, uh, take the ashes all out of it.
Speaker 1:If it needed to be clean more detailed, you could do that I see but uh, I'd probably turn it on and dry it out real quick, but no, I don't think I'm going to do that. I I'll take the grates out as well and I'll wash the grates off real good, scrub them down, put some stuff on them. So I'm going to be cleaning up the pit boss and if you clean the pit boss any different, send us an email, john at okiesmokingcom. Let us know how you clean it.
Speaker 2:We should probably clean everything out there.
Speaker 1:Well, the Blackstone don't need cleaned.
Speaker 2:Make it a cleaning day.
Speaker 1:Well, I don't know, I don't know, it's how you guys do it, but it does need sorted out a little bit and the Weber probably could use a little cleaning the Weber Smoky Mountain before I do that cook. But no, when I get done with most of my cooks everything's fairly clean. I've got the Blackstone. I've got that silicone mat over it. We just cooked smash burgers on it.
Speaker 2:Yes, those are good.
Speaker 1:Just what yesterday? Yes, yesterday.
Speaker 2:With some bacon.
Speaker 1:I was seeing and I saw in a Facebook group. Someone said I just got home from work and my wife wants me to cook two burgers on the Blackstone. I've got to get out and cook two burgers on the Blackstone. She wants me to get it dirty, clean it up and was ranting and a raving about it. Now do you think cooking two burgers on the Blackstone is something you shouldn't do?
Speaker 2:Why not? It's simple, easy.
Speaker 1:And is the cleanup that hard?
Speaker 2:To me it doesn't look hard when you go out there and clean no, it isn't.
Speaker 1:You.
Speaker 2:Just go ahead and scrape it off really easy maybe he was tired, you know tired after that long day yeah, because we don't know what he does for the comments were lit up on that one poor guy nobody was giving him any love just go out there and throw them burgers on there.
Speaker 1:man, Happy wife, happy life. That was said a lot in there.
Speaker 2:Yeah, during the summertime I like when you cook outside because it's not hot in the house, when you cook in the oven or on top of the stove, you know.
Speaker 1:Yeah, but cleaning the Blackstone is pretty easy. I'll have another. We'll talk about that in a future video.
Speaker 2:I need to do a video on that. I could literally eat Smash Burgers every day.
Speaker 1:They're so good and I get a lot of people. What's his name on TikTok? I can't remember, but he said I just prefer a fat juicy burger. I give those small ones to the kids. He don't really like the thin ones.
Speaker 2:I love smash burgers.
Speaker 1:But you know, I don't think they're dry. They're not that dry, really.
Speaker 2:No, they're not, they're not dry.
Speaker 1:They're juicy? Yes, they are, and when you put the cheese on it and you cook it right.
Speaker 2:They're really juicy.
Speaker 1:Yeah, so I don't know, I'm.
Speaker 2:Maybe he's doing it wrong. Maybe he's doing it wrong. Or using a different the meat.
Speaker 1:Maybe he's not having enough fat in that meat. I like to use 80-20 when I do those.
Speaker 2:Maybe he's not doing enough on it.
Speaker 1:Or maybe he's doing it all lean. Could be, but I mean when I cook them, when you smash that on there and you've got to be ready to turn them pretty darn quick, remember my?
Speaker 2:lean burger that we did. That thing was kind of dry, so maybe he's doing all lean meat.
Speaker 1:Now Regina Sober, I think you know who she is. On YouTube, life and Travel, she did a video. She tagged me in it and it is a video of smashed chicken yeah, smashed chicken burgers and I have not tried that. She had some smashed chicken yeah, smashed chicken burgers, and that's, and I have not tried that.
Speaker 2:Okay, she had some ground chicken. We could get some of that.
Speaker 1:Yes, and she smashed them, smashed them all on the grill you have. I'll show you that video it's. You can find her, regina sober life and travel.
Speaker 2:I bet you that tastes good. Yeah, it looked great, and then we did tacos with ours, with their ground chicken, and I also made a pizza off of mine and I'm going to be using it later today.
Speaker 1:I don't know what I'm going to do. So we did the smash burgers and I've got some hamburger meat left over in the fridge that I want to use up and I might just go out there and just tell them what I'll come up with. Maybe tacos, yeah, jacob, maybe tacos.
Speaker 2:Yeah, Jacob will like tacos.
Speaker 1:Make some tacos or something like that, pretty simple.
Speaker 2:I'm going to do a three-day watermelon diet thing, you guys.
Speaker 1:Let's see how this goes.
Speaker 2:I've never done it before, but I was watching some keto people that did it and they lost a lot of weight, so we're going to see how much weight I drop.
Speaker 1:So over the next three days you're basically vegan for three days.
Speaker 2:And I'm excited because I haven't had watermelon in forever.
Speaker 1:But explain everybody you're on keto, but watermelon really is not keto, is that right?
Speaker 2:So I'm not really sure about that. I was reading on stuff and and some people say that it is keto and some people say that it isn't.
Speaker 1:So I don't know but the carbs is pretty high in watermelon yes, I was reading on that.
Speaker 2:So one cup of watermelon is 11 carbs, okay well how many cups a day are you going to eat? I don't know. It just says eat watermelon all day. Okay, so I mean it just depends on.
Speaker 1:Like if you ate three cups, you'd still be under 50 carbs, which could technically be keto.
Speaker 2:It's mainly the calorie intake that you're doing with the watermelon on this fast thing.
Speaker 1:So do you think this is going to knock you out of ketosis?
Speaker 2:No, I don't know, because on certain things it says that I won't knock you out of ketosis, so I have no clue. So if anybody has any information on that, let me know. But I'm going to do this watermelon thing and I'm going to see how much weight I drop, because I follow this lady.
Speaker 1:What's her name?
Speaker 2:Kicking it With Keisha I think that's her name Is she on YouTube or TikTok.
Speaker 1:She's on Instagram.
Speaker 2:She's on TikTok and stuff and she did the watermelon thing, so I'm going to do it.
Speaker 1:Yeah, look her up and I'll be sure and put that in her channel or Instagram in the show notes so people can find it. We got two watermelons here that we just got from basically like a farmer's market.
Speaker 2:Yeah.
Speaker 1:It's not, but a guy right here, locally. He had seedless and ones with seeds $15 a piece of 30 bucks for two locally grown watermelons.
Speaker 2:Yeah, I'm excited about it.
Speaker 1:The red and you got the seedless ones. Yes, and you're going to cut that up, probably after we get done here.
Speaker 2:Yes, and I'm going to start eating like at 12, probably because of my fasting.
Speaker 1:I do have fasting too. It is Sunday, we're talking Sunday. This will come out Monday, but Sunday at 12. And then Monday, tuesday, wednesday at 12. You'll stop.
Speaker 2:So Sunday, monday, tuesday, tuesday will be my last watermelon of the day.
Speaker 1:And then Wednesday you'll wake up and you'll go back to your regular stuff.
Speaker 2:I'm going to see how much weight I drop.
Speaker 1:Now, do you think this is going to be a struggle? Are you going to? I?
Speaker 2:don't think so. I'm looking forward for this watermelon, because I haven't had a watermelon like forever.
Speaker 1:We didn't weigh those how many pounds. Those are pretty good sized watermelons right there.
Speaker 2:They're heavy.
Speaker 1:Yeah, so we'll be cutting that up. We'll talk more about your watermelon, but I die if I eat a lot of that.
Speaker 2:you know like eat it like a lot during the day Because I also like drink water. I drink, you know, my other stuff.
Speaker 1:Now are you going to eat the watermelon straight. Will you add salt? Will you add pepper? Will you add anything?
Speaker 2:to it. No, I won't add pepper, I like salt.
Speaker 1:I like pepper on my watermelon. You can put some SPG on it.
Speaker 2:I don't know how that will taste, but I could try it.
Speaker 1:Or are you not allowed to do that?
Speaker 2:No, you could season it.
Speaker 1:Season it up.
Speaker 2:Yeah, no, you can season it. Season it up, yeah, because seasoning ain't nothing.
Speaker 1:Well, you go through this three-day watermelon deal and next weekend I'll go buy some. We'll float it up with some liquor.
Speaker 2:Oh, that sounds good, and then we'll eat it again for three days. Oh no, I'll be drunk every day.
Speaker 1:So yeah, dolores is going on a watermelon diet for three days.
Speaker 2:Yeah, let me know if anybody's out there that's done it. Yeah.
Speaker 1:Yeah, let us know how to figure that out. All the information's in the show notes. Also, what else did we have to talk about today? The Carolina Reaper pickled egg. I haven't talked about that yet on this podcast. We did that from Eggman's pickled egg and it was really good. Now, before you start this watermelon challenge, you can't try an egg or anything, can you?
Speaker 2:No, no. You never did want to try those, did you? I don't want to, I don't no.
Speaker 1:Let me tell you.
Speaker 2:The only reason why is because I felt like it would upset my stomach. And I'm not about that. You don't want that egg.
Speaker 1:Yeah, yeah, I was watching. Someone commented and said they looked rubbery. I mean an egg kind of looks rubbery, it didn't taste, it didn't feel like it or nothing. It felt like a regular egg. Now I'm going to be making.
Speaker 2:Maybe it's because it's cold, you guys, so maybe that's why you think it looks rubbery.
Speaker 1:I'm going to be making a tuna salad sandwich with them. Yes you are. I'll try to get that video out Monday or Tuesday.
Speaker 2:No, you're just doing the Carolina Reaper. One right.
Speaker 1:Yes.
Speaker 2:I'm going to cut up. You guys need to watch the video where they tried it, because my middle son it was burning his mouth so bad.
Speaker 1:That was the deviled egg video, right.
Speaker 2:Uh-huh, yeah, we did it. Now, that was the ghost pepper, that one was, was it? Yeah, I thought it was the.
Speaker 1:That was just the ghost pepper he hasn't. I don't even know if he's tried the Carolina Reaper ones yet.
Speaker 2:Yeah, I thought he has because I thought, you guys, he added like the yeah, that was the ghost pepper. Oh, and then we added the reaper sauce. So I wonder how the reaper is going to be. Are you going to add some of the juice to it in your sandwich?
Speaker 1:Yes, we're going to add some juice to it. We're going to mix it all up and put it.
Speaker 2:So when you do this, you need Brian here. Yes, so are you going to videotape it today Because he gets off around like 3.
Speaker 1:We might be able to do it today.
Speaker 2:Well, it depends yeah.
Speaker 1:It'll be out Monday or Tuesday, I don't know exactly, but we're going to do that. So I think it's going to be real good, because during the ghost pepper ones we did the deviled eggs.
Speaker 2:Okay, that's what it was. Oh my gosh.
Speaker 1:It was so funny.
Speaker 2:They were so freaking. Good though, yeah, but watching him he was like my mouth is on fire.
Speaker 1:They were outstanding and really, really enjoyed that.
Speaker 2:Because whenever they did the testing of the egg, they just bit into it and they said it wasn't that hot when you guys did it, and then when he made the deviled eggs, it was hot.
Speaker 1:Yeah, that's because we took some of the juice and I just kicked it. We took some of the juice and put in it and mixed it up and then put it in there and that juice really infused the deviled egg filling so that it really kicked it up a big notch.
Speaker 2:That's funny. Yeah, I just loved watching that. That was just hilarious watching them.
Speaker 1:That was just hilarious. Now I don't want to do want to talk a little bit about uh, we're going to be, I'm going to be cooking for a reunion.
Speaker 2:Yes, you've, we've talked about the reunion before, but uh, we've been so busy. You guys like doing things, trying to get prepped for this, you know yeah and uh, that's going to be.
Speaker 1:When is that? August 2nd, august 1st August?
Speaker 2:2nd, somewhere in there. The 3rd and 4th babe 3rd and 4th.
Speaker 1:Now I don't know if we'll even get a podcast out that Monday. I got so much going on we might do a little. We'll do a short.
Speaker 2:If we don't, we'll do it that week, though Maybe we can get it done before then, and it'll just be late.
Speaker 1:Yeah, and we might be able to get something going on there, but I got a lot to cook, so we're going to be cooking a brisket. We're going to be cooking a pork shoulder.
Speaker 2:And I'm going to do the pickled brisket, the pickles.
Speaker 1:You're going to make the hollow pickles that we did a couple weeks ago. Yes, I'm going to be smoking one or two logs of bologna.
Speaker 2:Yes. And then we're going to have sides like macaroni, salad, salads, fruits, vegetables, chips, dip, yeah.
Speaker 1:After that we'll have a lot to talk about. With that, I'm going to try to get some photos and video footage of it so people can see all the stuff we're going to cook and, yeah, side items. I don't think we're doing ribs.
Speaker 2:I guess we need to do some desserts too. No ribs. No ribs, so it's going to be brisket bologna, and pork shoulder and pork shoulder or pork butt, whatever you have and uh, that's a.
Speaker 1:I got 17 pounds of shoulder pork. I've got a 17. Is it a 17 pound brisket? It's a big one, it's a biggie so I'm gonna be cooking all of that and we're gonna it's gonna be we're gonna start the night before on it, though, and get it cooking right, so it'll be done the following day.
Speaker 1:That way, we won't have to be like stressing, if you ever have to cook a brisket or a pork shoulder and you want to make sure it's done in time, I like to try to shoot for getting it done several hours before yeah.
Speaker 2:Because you've got to rest it too.
Speaker 1:You just wrap it in a towel. You know you probably wrapped it in foil or something. When you're cooking it toward the end, wrap it in a towel real good. I've got an igloo cooler. Works fine If you have a Yeti or something, that's great. But this cheap igloo cooler, throw them in there. I put a couple towels on the bottom, put the meat in there. I throw a few more towels on top, shut it. You open that thing three to five hours later and pull it out. It's still freaking hot.
Speaker 2:It is, it is.
Speaker 1:Yes.
Speaker 2:The only negative thing that I do not like about your towel thing is I have to wash those towels.
Speaker 1:I guess I need dedicated barbecue towels.
Speaker 2:Yes, I literally have to wash those like five times to get the smell out of the towels.
Speaker 1:Maybe I'll get some dedicated barbecue towels.
Speaker 2:Thank, you Because you always use our big ones and I don't know why, but I literally seriously, babe, I wash them five times to get the smell out of it.
Speaker 1:Well, you don't like a little barbecue? Ew, no, barbecue towel, no, yeah. So we're going to be doing that and that's going to be the first week in August, so I'll talk more about that next week and then maybe we'll be able to swing an episode out. But I've got so much going on, I'm going to be off Friday before the weekend. Yes, I'm going to be off Monday after the weekend. Yes, after the weekend.
Speaker 1:Yes, thank heaven, I've got to recoup, you know yeah and then maybe I'll show up Tuesday, maybe I won't, but I'm going to be cooking those Friday overnight and then have everything ready Saturday. I think it's going to be awesome.
Speaker 2:Yeah, we're going to have so much fun, because all my family, my sister's, coming out too. So, I'm excited about that. I wish my other sister was coming and my brother.
Speaker 1:And if you want to see what we're cooking, follow me on Blue Sky. I do do a little Twitter, but not a whole lot. Blue Sky is a social media platform and that's where I put a lot of the stuff. You can find me at Okiesmoking. That's it. Just look me up Okiesmoking on Blue Sky. I'll have photos. They don't have video yet, but I think by the end of the year I'll be able to post videos and GIFs and things like that. It's fairly new, but we love that platform. There's a lot of us and we do hashtag BBQmunity and we have a whole catalog of other people that like to cook, drink beer whatever, everything barbecue-related.
Speaker 1:And let me tell you, beer is related.
Speaker 2:Well, of course, of course, and there will be beer here too.
Speaker 1:So that's going to be good times, but you can follow us all there.
Speaker 2:I was going to ask, like, what does everybody do for their family reunion? Like what do you guys make, and stuff like that. Shoot us a comment and let us know, yep.
Speaker 1:Like what do you guys make and stuff like that. Shoot us a comment and let us know. Yep, Just comment below in the show notes. Also, if you look below there, you can see where it says send John and Dolores a text.
Speaker 2:Text us.
Speaker 1:We can't text you back, but we'll read it and talk about it on air and be interested to hear from you. You can also check us out or email us at john at okiesmokingcom, and if you are a barbecue enthusiast and would like to join in on the podcast, you can email us as well. We'll bring you on, talk to you live and during an episode.
Speaker 2:Oh, maybe we could invite Jester on our video.
Speaker 1:Yeah, jester and his wife yes, get you on the barbecue. Judge extraordinaire, exactly. Let's go ahead and check out a couple of comments here from our YouTube channel and from the community. So we have a few here. Colehan1933 said he watched our brisket smoked in the pit barrel cooker. It's a 13.5 pounder that I made quite a while ago. Said looks good. John, just got the PBX barrel at $199 at Academy Sporting and watched many videos. You going to 170 gets better bark. I'm thinking hanging the hooks at both ends, since I get a bigger barrel, so the tall of the brisket closest to the cove cooks even. Great job. Well, thanks so much, cool Hand, for taking the time to comment and congratulations. You got a steal of a deal PBX of $199 from Academy Sporting. That's, of course, the pit barrel and I've done that before where I put a hook on both ends.
Speaker 2:Yeah.
Speaker 1:And kind of hung it either like a hammock, yes, so great job. I hope that cook goes out well. Also got spicy on the Spicy Carolina Reaper Sandwich chicken sandwich cooking with. Sherry Said now that's a chicken sandwich. Thanks for sharing. Always look forward to seeing your comments. A Trumpet Master said fantastic cook and of course, annie's smoking pot. Now that's a chicken sandwich, john. Enjoy, my friend. So enjoy. Looking at all the comments, let's see what else we got here. Andrea's Kitchen said looks yummy. On the Blackstone hot dog the 4th of July hot dog. So that turned out well. Had one guy that said it looked like I just used nothing but fake cheese. And what did he say? I can't remember. He said it looked like crap.
Speaker 2:I was kind of jealous because you took all the cheese.
Speaker 1:I took all the cheese.
Speaker 2:You did.
Speaker 1:Then we got going down here to the Deviled Eggs Buzz Barbecue I may have talked about this on the last episode, I don't know. Said that's a great, great idea. Thanks, it looks great. So lots of great comments. Mr Mega Fred Zeppelin If I mention him on here I think I've mentioned him before he loved the Deviled Eggs. I'm on here, I think I've mentioned him before he loved the deviled eggs. Said you had me at ghost pepper. Those look delicious. I'm jealous, I want some. Almost broke my monitor trying to steal one.
Speaker 2:Great job and rock on. We should order some more of those eggs right and take them to the wedding. Give them to Andrew.
Speaker 1:When we do, they got one stronger than the Carolina Reaper and I want to try those. I haven't talked about this and I've not mentioned it on the channel.
Speaker 2:Oh, why didn't you order that before Nico came down? Like our nephew is coming.
Speaker 1:Well, I'll be here in time I can order them.
Speaker 2:There you go. Our nephew is coming down for the family reunion and he likes spicy stuff.
Speaker 1:Yeah, so I can definitely order them and get them here. They're $16.
Speaker 2:They're not cheap. He's the spicy kid.
Speaker 1:And then $10 to ship them. I might order a couple of them though. So yeah, we'll be trying those on the channel. See you get back behind-the-scenes things you won't even know we're doing. So I hope you've enjoyed this podcast and until next time, keep on firing up that grill.
Speaker 3:And here we go with the outro. 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.
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