Speaker 1: 0:00

So Dolores did the watermelon diet this last week and I also bought a bunch of rubs. As you can see here, I got eight of them, as well as a hot sauce kit that I bought that's going to be delivered tomorrow.

Speaker 2: 0:17

Don't forget our ribs.

Speaker 1: 0:19

And our ribs. We did some fall-off-the-bone ribs right, so we're going to talk about all that right here in episode number 26. We may be a little bit late, but late is better than never, right?

Speaker 2: 0:34

True.

Speaker 3: 0:36

Time to fire up that grill. From smoked pork to smash burgersdoor cooking just tastes better. This is the Okie Smokin' Podcast, and here's your host, John Barry.

Speaker 1: 0:53

All right, welcome back. As you heard, I got my lovely wife Delores sitting here next to me and we're also doing a video version now. This is episode number 26. She opted to stick with the audio version, which is fine, but for YouTube I thought I'd come on here and episode 26 going forward.

Speaker 1: 1:15

You know go ahead and make a video version as well. You can still find us on the audio only podcast Spotify, wherever you get your favorite podcast, apple and all those but today we're going to talk about how was your watermelon diet? So you were talking about starting this on the last episode. Yes, and explain to everybody how many days did you go with? Just eating watermelon.

Speaker 2: 1:40

So I did the watermelon diet for three days and we bought two watermelons from the farmer's market which those things were really good, but I had a problem keeping my watermelon, because my son was eating it, and so were you.

Speaker 1: 1:57

They were some of the best watermelon.

Speaker 2: 2:00

Yes, it was good, but it was for me and we got the seedless type.

Speaker 1: 2:03

Yes, yeah, and I mean they were phenomenal, it was really, but it was for me.

Speaker 2: 2:04

We got the seedless type.

Speaker 1: 2:05

Yes, yeah, and I mean, they were phenomenal.

Speaker 2: 2:07

It was really good Real sweet Mm-hmm.

Speaker 1: 2:10

Now you said because you're on keto and you do keto, but those do have carbs.

Speaker 2: 2:16

So I got a new weighing machine and it tells me my BMI blah, blah, blah. It tells me all this stuff like water weight, blah, you know. Mm-hmm, blah, blah, you know. It tells me all this stuff like water weight, blah, you know. And then when I weighed myself it said I was 166 and I was like, wow, that's a, that's pretty high. So then as I went for the three-day watermelon, it kept on like dropping lower and lower. You know each day that I would do it. So by the third day I weighed in at 159. So I was 166 and then I went to 159.

Speaker 1: 2:52

Oh wait, 158. I'm sorry, that's your BMI.

Speaker 2: 2:56

No, that's not my BMI, that's my weight.

Speaker 1: 2:58

Your weight Okay.

Speaker 2: 2:59

Yes.

Speaker 1: 3:01

So, and you did this for three days- and that's all you ate.

Speaker 2: 3:05

Exactly what about?

Speaker 1: 3:06

drinks. Did you drink water, tea, anything else I did?

Speaker 2: 3:08

drink some water, I did drink tea, I did drink coffee. I did not have any coffee, no coffee. No dairy Because it tells you to try to lay off caffeine during that time.

Speaker 1: 3:19

Do you have any dairy milk or anything like that milk or anything like that? Um no, I'm a. You should know I'm lactose intolerant, so I can't have any milk now during this three days. How was this okay? Well, let's go back to day one.

Speaker 2: 3:34

Oh my gosh, you know what was the struggle were you it was not a struggle at all. Like that watermelon hit the spot. Like every day that I was eating that watermelon, I liked it. And I was telling my son today I was like man. I wish I was still on that watermelon diet because I think I would like enjoy it still.

Speaker 1: 3:55

And how many days, or how many times a day, did you eat the watermelon? Did you have breakfast, lunch, dinner just when you're hungry, or just you know? I?

Speaker 2: 4:02

did. I did fasting so from from like 9 pm all the way till lunch is whenever I would start eating, like from lunchtime till you know you get a window from lunchtime to 9 pm.

Speaker 1: 4:18

Yeah, you would do your.

Speaker 2: 4:20

That's what I would eat, basically not anything until noon yeah, exactly, and the watermelon was really good, like I had no problem.

Speaker 1: 4:28

Now we bought two of them from the farmer where we go get them and I did, and you had to buy one more, didn't you from?

Speaker 2: 4:34

Walmart. Yes, I did. You should have bought three, because you ate one basically every day. It tells you that you should eat one full watermelon a day, but I I told you that you should eat one full watermelon a day, but I honestly didn't eat one full watermelon a day because you guys had some. And then the second day I actually had a little bit left over, but the third day I had to actually buy a watermelon, remember, because Jacob was eating it.

Speaker 1: 4:59

Were you hungry at all during that?

Speaker 2: 5:02

No, Actually I wasn't.

Speaker 1: 5:08

You know, I was surprised too, because I was like, oh, I don't know if I could do this blah, blah blah. Let's say it would have been seven days. Could have you done it?

Speaker 2: 5:12

It says that you can do a seven-day watermelon fast.

Speaker 1: 5:14

Could you have went another day or two?

Speaker 2: 5:16

I probably honestly could have, because I missed a watermelon all of a sudden, because it's like that sweet.

Speaker 1: 5:26

That's watermelon also, because it's like that's sweet, that's sweet.

Speaker 2: 5:28

And you didn't add any seasonings. On the third day I did add seasonings. I went to the cabinet in there and I added like a little bit of salt and some of the the stuff that we have up there. Okay, I did add a little bit. See it, and you can. You can add whatever you want to it.

Speaker 1: 5:44

It was a success. And what was your goal? What goal did you have in mind for doing this?

Speaker 2: 5:49

God, I wanted to lose a lot of weight, but that didn't happen. But, from 166 to 158,. That's pretty good.

Speaker 1: 5:55

That's quite a bit For three days. For three days, what is that? That's eight pounds.

Speaker 2: 6:07

I feel like if I would have did a week, they said people would lose weight more than 12 pounds and plus. So I was like dang Now.

Speaker 1: 6:10

Is that something you would do again?

Speaker 2: 6:12

Yes, I was thinking about doing it again this weekend.

Speaker 1: 6:15

Already.

Speaker 2: 6:16

Yeah, this weekend, because our family reunion is coming up and we have so much food and stuff and I'm thinking like, maybe if I just drop more pounds, you know, maybe I could eat that food. And then if I gain, you know, it's okay the watermelon diet.

Speaker 1: 6:33

she enjoyed it.

Speaker 2: 6:34

I did. I really liked it. I was thinking like man, I should have did a seven-day one.

Speaker 1: 6:39

I mean you're already at 158. How far do you want to go? You don't need to go anywhere.

Speaker 2: 6:43

That watermelon was good. I just said Walmart that watermelon was delicious.

Speaker 1: 6:49

The Walmart. One wasn't as good, was it?

Speaker 2: 6:56

It wasn't as tasty as the other two, but is it cheaper? It was cheaper, though. Oh, yes, I think they were $15 a piece, the ones we got from the farmer. I was thinking maybe this weekend I could buy like three of them, put them in there, you know, and just do another watermelon fast, because those things were so sweet and juicy.

Speaker 1: 7:17

Oh, they were delicious.

Speaker 2: 7:18

Yes, I know you guys were eating it up too.

Speaker 1: 7:21

It's hard not to.

Speaker 2: 7:22

Right.

Speaker 1: 7:24

I mean, it was so good, so those were some of the best watermelons.

Speaker 2: 7:27

And I kept on telling the guys. I was like, look, this is for me, not you guys. But they kept on eating it.

Speaker 1: 7:33

Well, she wanted to do it. You've been talking about it. The watermelon diet was a success.

Speaker 2: 7:38

There's also a cabbage, one that I'm thinking about doing the cabbage diet. Yeah, I'm kind of like I don't know.

Speaker 1: 7:45

What do you eat? Nothing but cabbage.

Speaker 2: 7:47

No, it's like a cabbage soup thing. It's like you eat cabbage with a carrot. You know, like celery.

Speaker 1: 7:59

Yes, it's cooked in tomatoes and you put it in a soup and you eat it for a week, almost Now. Do you get any meat or anything in the soup? No, that's all just cabbage, Cabbage, yeah.

Speaker 2: 8:06

I don't know if I could do that one though. I'm just afraid because you know how your tummy gets upset. I just wonder if my tummy would get upset.

Speaker 1: 8:15

Right.

Speaker 2: 8:16

But dang, that watermelon diet was delicious, you guys, she really enjoyed it.

Speaker 1: 8:22

She didn't act like she was. It ain't like oh, I want this thing to hurry up and end.

Speaker 2: 8:25

Yeah exactly.

Speaker 1: 8:28

I just want to eat watermelon.

Speaker 2: 8:29

Yeah, like the fourth day I was like, okay, I have to eat like regular food, you know, and I actually missed the watermelon.

Speaker 1: 8:39

I did I missed it. Missed the watermelon.

Speaker 2: 8:43

Yes, it tasted so good.

Speaker 1: 8:45

Well, that is the watermelon diet. We talked about it, missed the watermelon. Yes, it tastes so good. Well, that is the watermelon diet. We talked about it. If she does it again, we will let you know and talk about it in the future. Or if you try the cabbage, what the cabbage?

Speaker 2: 8:53

diet or something else. Let me know if anybody else has tried it.

Speaker 1: 8:56

The watermelon diet.

Speaker 2: 8:58

Or the cabbage one Just send us a text.

Speaker 1: 9:01

If you're on the audio podcast, you can click down. You can send us a text.

Speaker 2: 9:06

I'm all about trying something new.

Speaker 1: 9:08

Everything will be in the show notes. Let's go to the rubs Now. You can see here I am a rub spices type of fanatic. How many different spices would you say I have?

Speaker 2: 9:20

Oh my gosh, Our cabinets are so full. I tell them that there's this thing that I saw online where you could buy it and you put it over like the, like a closet hang it over the door like, yes, what people hang their shoes? But I'd have spices so you guys, we have like actually a closet door that we have like a pantry type thing, because our house doesn't have a pantry. So I was thinking like that would be the perfect spot for your spices.

Speaker 2: 9:46

Yeah, it would he's got a lot of guys I've got a lot and I've got.

Speaker 1: 9:51

This is from barbecue rubs uh, barbecue and more rubs. So I'll have all the information in the show notes below. But I've got four from him. I've got the, the original.

Speaker 2: 10:03

Now, those ones have carbs in them, these all have carbs.

Speaker 1: 10:06

She looked it over the Total Chaos which right now we're cooking some pork chops on the smoker while we're doing this and I've got this Total Chaos currently covered on the pork chops. If you're on the YouTube version, I'll show you a picture of that. Right now there's the peach fuzz and then I've got some apple chipotle rub. So I got all these and I just really and this episode is also about supporting small businesses- All of these, I think, have zero carbs.

Speaker 2: 10:44

They don't have like like the intake on it, but I think it's just like just spices that are put into it, because the ingredients is like brown sugar. Well, brown sugar has carbs in it, so yeah, that one's going to be out but it says visit the website, so maybe we could see if it has the contacts on there.

Speaker 1: 11:03

Then there is the fire hatch rub. So I've also got four from this guy and we've got work that jerk Brisket bark, which we're going to be having that reunion.

Speaker 2: 11:19

What's a scorpion pepper?

Speaker 1: 11:22

Oh, and we're going to be cooking this, or I'm going to be putting it on some barista.

Speaker 2: 11:25

That sounds good, this has got the scorpion pepper folks. That one sounds good. I don't think that has carbs in it.

Speaker 1: 11:33

I mean, come on now, who doesn't want a rub that's called the bully?

Speaker 2: 11:36

This one. I think it has carbs because they're brown sugar.

Speaker 1: 11:42

And then we've got the Korean barbecue too.

Speaker 2: 11:44

This one also has brown sugar in it.

Speaker 1: 11:47

Yes, so got a lot of different seasonings here.

Speaker 2: 11:50

So I got to make sure that I don't touch those too.

Speaker 1: 11:53

Yeah, you don't want to touch those, and I've got some pork chops cooking with the Total Chaos, the Total Chaos, right here.

Speaker 2: 12:03

But mine doesn't have that. What did you put on mine? I put the white out and the. I forgot what our other seasoning is. Yeah, you have some.

Speaker 1: 12:12

That is no carbs on yours, but I think I should taste test one of these.

Speaker 2: 12:16

Ooh.

Speaker 1: 12:17

Yeah, can I pick it? I really should. Yeah, you pick.

Speaker 2: 12:20

You want to taste one of those.

Speaker 1: 12:22

Well.

Speaker 2: 12:22

Or do one of these.

Speaker 1: 12:24

Let me taste the one I have open. I've opened the Total Chaos that we're cooking the pork chops with, and then you pick any of them, which one are you putting on the brisket again? I'm thinking the brisket bark.

Speaker 2: 12:37

Okay, well, I'll have you trade that too since you're going to be opening that. Go open that I got it open and I to be opening the go open. That, yeah, I gotta open. And I smelled it. It smells like pepper like a big time pepper on this one. Okay, now it's for our brisket, you guys that we're doing, uh, this week this next coming weekend so yeah, this next coming weekend brisket From Fire, Hatch Rubs.

Speaker 1: 13:02

Look at that and let's go ahead and give this a test. I'm going to sprinkle for those of y'all that are just listening, I'm sprinkling some on my hand there and I'm just going to go ahead and see what this tastes like.

Speaker 2: 13:22

Is it peppery?

Speaker 1: 13:23

Wow, pepper, you can get some salt. I think there's some garlic. Yes, this is going to be phenomenal in the brisket. I'm just saying that that tastes really, really good. That is the Fire Hatch R brisket bark wow I have to.

Speaker 2: 13:48

We'll have to look this up and get all the ingredients off of it too that's going to be good.

Speaker 1: 13:53

And now I'm going to go ahead and also taste test the total chaos which I have cooking some pork chops right now.

Speaker 2: 14:01

Now, what's all in that one?

Speaker 1: 14:05

Well see, if you can read that, it's quite small.

Speaker 2: 14:09

I forgot that you can't.

Speaker 1: 14:10

I don't have my glasses on, oh it is really small. It's finer.

Speaker 2: 14:20

Now let's go ahead. It has sugar, salt, apple mango garlic I think that says peach onion.

Speaker 1: 14:28

It tastes good Black something.

Speaker 2: 14:31

I can't really read it either. It's so small and chipotle in it, chipotle peppers, mustard paprika and turmeric, but I don't know what that one is you sure you don't want to taste it?

Speaker 1: 14:44

that's a home run no that's a home run right there that has two carbs in it.

Speaker 2: 14:49

I'm I'm gonna pass on it, right, and it's one per per one table teaspoon, teaspoon, yeah and I'm just not all down for that.

Speaker 1: 14:58

I'm sorry, that's good, really really good.

Speaker 2: 15:00

So that was it sounds good because it has like peach and like mango. That's gonna be real good. Can tell you that's going to be real good on those pork chops, and what is that called? Again.

Speaker 1: 15:07

This is Total Chaos. It's from.

Speaker 2: 15:10

Barbecue and More Rubs. Don't you have a peach one or something?

Speaker 1: 15:14

like that. Oh yes, I've got peach and I've got an apple.

Speaker 2: 15:16

So me and the kids were like peach. I wonder how that tastes. Kind of sounds weird.

Speaker 1: 15:25

Oh, I bet it's going to be good. It's one I've seen and that one's two carbs also.

Speaker 1: 15:27

I've seen several people give it some real good reviews, so I'll be trying that later too you can always follow me and I uh found these in blue sky, which you can follow me on at oaky smoking on blue sky and come on there. We do do a lot of stuff cooking and everything. There's a hashtag, bbq munity, and you can go in there and follow all of the posts of foods and everything else and have rubs and hot sauces from a spicy gnome and various things. So that is a bunch of rubs I've got and I'm going to be trying them. You'll be able to find I'll be making some stuff that'll be on my YouTube channel in the future of these as well. So outstanding stuff. But yeah, that's the rubs. And I also want to talk about is hot sauce. So, if you know me, I really like hot stuff. We've done spicy egg pickles.

Speaker 2: 16:26

Sorry guys, that was off of the pepper.

Speaker 1: 16:31

And various things. So I really enjoy hot stuff. So I have a hot sauce kit coming tomorrow.

Speaker 2: 16:40

Oh, it's a kit, huh.

Speaker 1: 16:41

It is a full-blown gift kit that I bought for my own self.

Speaker 2: 16:46

I cannot wait, because you haven't made hot salsa or anything in like forever, you know.

Speaker 1: 16:52

Yeah, let me pull up on here exactly what all it comes with.

Speaker 2: 16:57

Oh, I'm excited about that.

Speaker 1: 16:59

And what I want to do is start getting into making some hot sauces, because I think if I could make my own that would be great and maybe eventually even sell some.

Speaker 1: 17:11

Let me go ahead and pull it up here to my orders, because I got it on Amazon. What don't you buy on Amazon these days? Let me pull it up here. And here it is. It is the hot sauce kit and it comes with. Let me see the one I believe I got it comes with also. It comes with some stuff to start hot sauce. So it comes with some jalapeno, some chipotle, habanero, cayenne and even some ghost pepper.

Speaker 2: 17:40

So it's like just the seasoning.

Speaker 1: 17:42

I believe so. I don't know, we'll have to see. I don't know if it's like just the seasoning, I believe so I don't know what to see. I don't know if it's dried peppers or what it is. Uh, so it comes with that that's a good thing.

Speaker 2: 17:49

We have a bunch of tomatoes. It also comes with six ounces of vinegar.

Speaker 1: 17:55

So it comes. I mean, it's everything you need to make hot sauce. It comes with the bag of some spice blend as well as some labels. You could put on there, some nice labels.

Speaker 2: 18:06

Are you going to make that this weekend?

Speaker 1: 18:09

I think so.

Speaker 2: 18:09

That sounds really good.

Speaker 1: 18:11

It also comes with a pH book of 80 strips, I think. So what this is is because when you make your hot sauce, you want to test the pH to make sure the acidity is safe to eat and safe to store for long term, for several months, and once you get the recipe fine-tuned you don't have to necessarily worry about it as much. But if you change any ingredients you've got to retest. But you want to make sure that you're not going to do anything where you get any botulism or E coli or something like that.

Speaker 2: 18:46

I'm not too worried about that.

Speaker 1: 18:48

But you're going to boil the vinegar and everything, but it comes with the strips.

Speaker 2: 18:51

I guarantee you your salsa will go quick, like it used to.

Speaker 1: 18:54

We're going to eat it quick anyway and of course, if you're concerned, throw it straight in the fridge, eat it in a few days. You'll be fine. But if you want to keep it for several months or not, throw it in the fridge right away.

Speaker 2: 19:03

I doubt it. If we have anything for several months, it comes with some gloves.

Speaker 1: 19:07

It comes with a funnel and it also comes with I think I mentioned it, did I mention three bottles? So it comes with the bottles that you'll put the funnel and put the hot sauce in. So it's going to come with all that as well as some recipes. So'm gonna go ahead and go get the kit and I'll talk about this on future episodes but I'm gonna get the kit and we're gonna make some hot sauce with it. You'll put it in a blender. We got a ninja and I think I'll put it in there. We'll grind, you're gonna put the peppers, you're gonna put the vinegar, you'll put the spices and I want to follow the recipes at first.

Speaker 2: 19:46

We do have a food processor somewhere that would work.

Speaker 1: 19:49

A Ninja will work, any of those will work, and you're going to blend it up Now. There's a couple of ways you can make hot sauce. One of them is you can ferment it and let it sit in a barrel or on a jar or something for days, weeks. You know, tabasco is made by having it ferment for months I don't know if it's years, is it six months, I did know that but it ferments over time. What I'm going to do is just boil it. You know, you boil it 10 minutes or so above 180 degrees, you kill all of the bacteria and then you're just going to be able to strain it into a bottle. So I'm going to follow their recipes first, and then I'm going to start adding my own ingredients, adding my own peppers, own spices. I mean, you could add fruit, you could add a lemon.

Speaker 3: 20:40

You could add an apple?

Speaker 1: 20:42

I mean, just think An apple. What fruit would you want to add? Mango?

Speaker 2: 20:45

Well, I really can't have any fruits, except for avocado.

Speaker 1: 20:50

So I got to make a zero-carb version for you.

Speaker 2: 20:53

You could put some avocado. That would probably be good Avocado in it.

Speaker 1: 20:56

Some avocado. Yeah, you could add that.

Speaker 2: 21:00

But I can't have like the mango or anything like that, that, but I can't have like the mango or anything like that.

Speaker 1: 21:06

That would be nice, but it'd have to be a cheat day, so I'm going to be doing that. So that's going to be something I'm going to be doing.

Speaker 2: 21:10

The pineapple one would sound good.

Speaker 1: 21:12

If you followed me on YouTube, which you can find me on at Okie Samokin on YouTube, we are three quarters of the way to 1,000 subscribers, 775 subscribers, Subs working to get to that 1,000 mark. Be sure and check me out. Be sure and subscribe.

Speaker 2: 21:32

Not just him, but me too.

Speaker 1: 21:34

Yeah, you're on there. Outdoor cooking videos about grilling and spicy stuff. So cool stuff right there, outdoor cooking. As I always say, it just tastes better, so that's going to be coming. We're going to be putting that on the channel. When I always say it just tastes better, that's going to be coming. We're going to be putting that on the channel. When I get it, when I get the kit tomorrow, I'll probably do an unboxing review and put it on the channel.

Speaker 2: 21:55

That'd be cool.

Speaker 1: 21:56

I'm going to do an unboxing That'll be on the YouTube here in the next day or two. Check that out. That's hot sauce. Coming to the YouTube channel. Coming to the podcast, We'll be doing some taste tests.

Speaker 2: 22:08

Oh, I'm down for the taste test.

Speaker 1: 22:10

Like I said, we're going to start out by doing it.

Speaker 2: 22:12

Let me know, and I'll make me some homemade chips.

Speaker 1: 22:15

Oh, yes, and we're going to.

Speaker 2: 22:17

With my hero tortillas.

Speaker 1: 22:19

Touch it up oaky style. We're going to add the oaky touch to it. Try to make one so hot, real hot.

Speaker 2: 22:26

Like spicy, spicy, real, hot Like spicy, spicy, Spicy spicy. Where you have to have milk. Is that what you're trying to?

Speaker 1: 22:31

do I might. But so yeah, hot sauce is coming soon and really love it, Just love. I mean I could eat this stuff straight. You pour it in a spoon and just eat it, and drink a beer.

Speaker 2: 22:41

I like hot sauce.

Speaker 1: 22:45

Mm-hmm. So we also want to talk about some ribs. I did this last week. Oh my gosh, those were so good. So I've always wanted to make ribs like this and I did it.

Speaker 2: 22:56

You did do it.

Speaker 1: 22:57

You didn't need a knife.

Speaker 2: 22:58

Nope, it was like I could pull the bone out of the rib.

Speaker 1: 23:06

You just go in there and just pull it right out.

Speaker 2: 23:09

Now, mine was keto-friendly and theirs was different. What did you put on your guys'? You put like honey and stuff on it right?

Speaker 1: 23:15

Yes, so we cooked them low at about 180 to 200 degrees.

Speaker 2: 23:20

Mine was then before theirs For about three hours.

Speaker 1: 23:24

And then, of course, we had the power go out. I shut the power off. It wasn't really on purpose, but yeah, so we're replacing electrical outlet and I was. I turned the wrong power switch off, but I turned it back on, turned the right power switch off so we could replace the electrical outlet, not knowing I'd turn the pellet grill off yeah so it started. The temperature started going down, but I caught it quick enough and was able to crank it back up and we got everything cooked, so it ain't like I went.

Speaker 2: 23:51

Right and it was so good. Oh my gosh.

Speaker 1: 23:54

That actually caused it to cook slower. You know so, but that may have been the secret Cut the pellet grill off, because those were some of the best ribs I made, and then, after about three hours three, three and a half hours at between 180 200 degrees, I wrapped it, put butter, put some honey on it.

Speaker 2: 24:14

I think I pour some beer.

Speaker 1: 24:15

Mine had butter on it and then and then wrapped it in foil. I might add some more seasoning. You know, do what you want right there and put it back on the grill, crank the temperature up to about two and a quarter two, 50.

Speaker 2: 24:28

You know, I didn't even think about it, but I had um zero sugar. Uh, that country had barbecue sauce. I could have put that on there, but I did not think about that and Jacob pulled it out. Today he's all mom, is this good? Is this taste like barbecue? And it does it's taste like barbecue sauce.

Speaker 1: 24:45

Basically it tastes like barbecue sauce, basically it does, and I usually will say things don't.

Speaker 2: 24:50

And that really does. It really does. You can have no sugar and it tastes bomb. It tastes really good.

Speaker 1: 24:56

Because once I did unwrap it, I went ahead and put some barbecue sauce on mine. See, I wish I would have did that to my butt, and then let it cook another half hour.

Speaker 2: 25:03

Yeah.

Speaker 1: 25:04

But just trying to bring them in was a complicated task because I got a big spatula and it was trying to break the ribs apart and everything. It's just it's it was.

Speaker 2: 25:13

It was just almost crumbling so when you brought it in, uh, after I like pulled a couple of bones out of it brian took the spatula and was just like just barely hitting it and it was just falling the spatula down and it was just falling apart and just just. Yeah. It just took your ribs in pieces. And then I was thinking like man, I wish I had some of my hero bun so I could just pile it in there with some barbecue bun Could have made a sandwich.

Speaker 1: 25:40

Yeah, that's how. That's how Tigger was. Someone on Facebook said I'll bring the bread. Where's the sandwich?

Speaker 2: 25:45

because you pulled the bone out right yeah, so that was pretty cool yeah, and I wish I would have thought about that like seriously, it was good, I had a lot that it was fantastic.

Speaker 1: 25:56

So that's what we did this last week. What was your favorite? Is that it? What was your favorite dish? I mean, it could be watermelon, I don't know. What was your favorite thing you ate over the last week well, that would probably be the ribs, because they ribs.

Speaker 2: 26:08

Because they fall apart, you know. I took them to work, had some there and then second would be the watermelon, because I have not had it. You guys, I have not Like sweets. I crave sweets so bad. And they say keto, you never crave sweets, blah, blah, blah. But I do, I always do.

Speaker 1: 26:24

And I don't know why Did the watermelon helped that and that watermelon?

Speaker 2: 26:27

it helped it a lot, like big time, Even on my coffee. You know how I love coffee every morning. I didn't have to drink any.

Speaker 1: 26:36

And we did cook the ribs on the Pit Boss pellet smoker, yeah, which is pretty obvious since I said we cut the power off. So there you go. So today's episode. We talked about your watermelon diet, we talked about the rubs and all different ones here I'll have the links to all of those in the show notes if you're interested. Really enjoy supporting small businesses like this. They do a great job. I am addicted, I guess you could say, to rubs.

Speaker 2: 27:07

Yes, one day I will show you all the ingredients, all of them, all the seasonings he has. You don't need to worry about bringing seasonings.

Speaker 1: 27:17

Just bring the meat, because I've got anything and everything you need to sprinkle on it, keto or not. Then we talked about the hot sauce that I'm going to be doing.

Speaker 2: 27:29

I cannot wait for that.

Speaker 1: 27:30

The ribs yeah the hot sauce that I'm going to be doing. I cannot wait for that. The ribs yeah, the hot sauce, that's going to be awesome.

Speaker 2: 27:35

So what are you going to actually like besides the hot sauce this weekend? And you're going to film it, right?

Speaker 1: 27:41

Yeah, I'll film the hot sauce. I don't know when that's going to be on the channel.

Speaker 2: 27:44

So are you going to make something with the hot sauce, like loaded nachos or something like that?

Speaker 1: 27:49

Well, we will do that in the future, but I think at first I'll probably just do the hot sauce.

Speaker 2: 27:53

You're not going to make anything with the hot sauce.

Speaker 1: 27:56

Well, if you think I should, well, maybe you make some loaded nachos, okay.

Speaker 2: 28:00

And then we just have it with the hot sauce. I'll make the hot sauce. Okay, I'm down for that.

Speaker 1: 28:04

And then we'll give it a try. How about that? That sounds good, that'll probably be a couple weeks before we get all that done that sounds so good, I don't know what video's coming out this week.

Speaker 2: 28:12

Have something come out Thursday. Well, I know the next week is the family reunion and we'll be filming some of it.

Speaker 1: 28:20

I might do some short videos for TikTok.

Speaker 2: 28:23

Maybe the YouTube shorts. We're going to be so busy, might do some small little videos for YouTube.

Speaker 1: 28:28

Haven't missed a YouTube video on a Thursday in quite some time, so hopefully we don't this week. We try to keep consistent.

Speaker 2: 28:34

Yeah, even our, our, our podcast. Hopefully we don't.

Speaker 1: 28:39

If this comes out Tuesday. Hey it says episodes every Monday. What we should have said is episodes every Monday, except when we're late, just a little late. But let's're late, just a little late, it's late. Let's go ahead and check from the community also and see if there's anything on here, any comments or anything.

Speaker 2: 28:59

I think that's an airplane.

Speaker 1: 29:06

And you can hear the aeroplane go overhead. So I had a comment come in just about an hour hour and a half ago and it's on a video that I haven't had many comments on. I've had a couple and it's I don't know exactly when this video came out, but you know our knife. So we've got we've got that new uh almas amazon knife and someone just commented on it and it's a nice little tip that he gave and he said if the vinegar is hot, and before I talk about this, so what I did is this particular, because I have a couple of this video I I put patina it Is that how you say that when I put vinegar all over the. It's a carbon steel knife and I went ahead and put vinegar on it to protect it, to put a layer on it so that to help it prevent it from rust. I didn't heat the vinegar when I did it. I've never really done this before. It's something new that for me. And he said this is Richard he's got a full name there, but just shorten it Richard. He says if the vinegar is hot, it is quicker, it is a quicker process. I'm doing it with all my carbon steel knives just after I buy them, put some polishing of the blade after his recommender. But some polishing of the blade because the vinegar is a bit aggressive, so polish it. He says heat the vinegar and it's a little quicker, so we were just putting it on it and having her lay there a while. So he says heat the vinegar up. Nice tip there. I didn't know and makes sense to me.

Speaker 1: 30:40

Also on my latest video, how to deep clean your pit balls pellet grill. Oh, trump at master told me it's clean as a whistle Clean as a whistle. Also a smoked lasagna video. I love lasagna. That looks incredible, man.

Speaker 2: 30:57

The jalapenos are bomb. I remember when you made that I was so jealous because I couldn't have any. It smelled so good.

Speaker 1: 31:04

We didn't talk about that which I made that in this last week.

Speaker 2: 31:06

Yes, you did.

Speaker 1: 31:12

That smelled so good the way I made the lasagna and and it's crazy we do so much that there's so much stuff to talk about on here, we can't even get it all in anymore. But I created a lasagna and I used uh, I put some hamburger meat and I put some italian sausage and I made it into a log yeah, and you, yeah, and you put it on the top rack. I put it on the top rack of the smoker and then I put the marinara sauce I created beneath it yes.

Speaker 1: 31:39

So that as it cooked, the drippings went into the marinara sauce for a good couple of hours.

Speaker 2: 31:46

That thing. When you made it, it was all gone.

Speaker 1: 31:49

Like legit, it was awesome, Like I think you ate the last piece like the third day it was gone, Right. It was pretty good size and for like three days straight. We were eating it, heating it, taking it having it for lunch. Everybody else could, and I tell you just add some more cheese to it every time, or whatever.

Speaker 2: 32:10

Isn't that when I was doing my watermelon diet?

Speaker 1: 32:13

It was, wasn't it? Was that the same time? I think so. You were doing your watermelon diet and we were all eating lasagna.

Speaker 2: 32:17

I think. So I think it was.

Speaker 1: 32:21

I've got a couple other comments Annie Smoking Pot said Outstanding John Love the addition to jalapenos. I Smoking Pot said Outstanding John Love the addition to jalapenos. I love spicy. Also said I only use oven-ready noodles because they turn out fantastic. And who has time to boil the noodles? True, I love those. We use oven-ready and just put them on there and don't boil.

Speaker 2: 32:41

That's you, but I always use the other ones, so that worked out well.

Speaker 1: 32:45

And a lot more comments on there, and a lot more comments on there. So yeah, if you want to comment on any YouTube video, or send us a text or comment beneath the video how you're listening to this or even tell me the latest fab and maybe I'll try it off for the keto stuff. You guys, that's right, just go ahead. The ways you can contact us is what's number one, what's the first way.

Speaker 2: 33:11

You can contact us through YouTube, Facebook X, what else?

Speaker 1: 33:16

Well, and email. Oh yeah, the email, john, at Okiesmokingcom.

Speaker 2: 33:22

Or you can text us.

Speaker 1: 33:23

Text us. If you're on an Apple podcast or Spotify and you're on your phone, just scroll down and do so.

Speaker 2: 33:29

Yes.

Speaker 1: 33:30

Anything else you'd like to add?

Speaker 2: 33:32

No, that's about it. It's been a really, really fun podcast. Hopefully everybody has a great week Episode number 26.

Speaker 1: 33:38

Quite amazing. Thank you for tuning in.

Speaker 3: 33:41

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.