Okie Smokin
Okie Smokin
From Fiery Chicken Breasts to Succulent Brisket Feasts
Send John & Dolores a Text Message.
Prepare for a flavor-packed journey on the Okie Smokin' Podcast! Ever wondered how to transform simple chicken breasts into a fiery delight that leaves your taste buds tingling? We'll reveal our spicy adventure with habanero and scorpion pepper seasoning and set the stage for a grand reunion cookout, where we'll tackle smoking 45-50 pounds of briskets and pork shoulders. Dolores is back on her watermelon diet, and exciting updates are in store as you can now catch our podcast via Alexa and our new YouTube channel.
Join us as we map out our extensive cookout plans, from selecting the perfect seasonings to debating the merits of different grills like the Pit Boss, Weber Smoky Mountain, and Pit Barrel. We’ll talk through our meticulous preparation and cooking timelines, strategies for making burnt ends, and incorporating mouth-watering barbecue sauces. Along the way, there’s a fun chat about Spam stir-fry and a reflection on the sparse activity in our recent video comments. Follow us for more delicious updates, and tune in every Monday for our next mouth-watering episode!
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Well, this last week I cooked some chicken breast and used some of that, the bully seasoning, which is habanero. It has some scorpion in it, Real, real nice taste and a little bit of heat. This upcoming week we're going to be cooking a couple of briskets for a reunion. I've got 45, if not 50 pounds of meat between some pork shoulders and some briskets that are sitting in the fridge thawing out. Also, there's a new way that you can listen to this podcast. Do you know what it is?
Speaker 2:What, oh, you got to give him that huck too and spit on that thing.
Speaker 1:No, that's not it. You actually just go ahead and say, Alexa, go ahead and play the Yoki Smoking Podcast.
Speaker 2:That was really dumb. Can we get this done instead of you freaking around?
Speaker 1:You didn't have any of the chicken breasts with the heat seasoning, as you said.
Speaker 2:they had too many carbs no, it has brown sugar in some of them. It had brown sugar in it.
Speaker 1:You just used your regular seasonings and garlic and salt, but that was real good. So we're going to talk about all that on today. It's episode number 27. But that was real good.
Speaker 3:So we're going to talk about all that on today. It's episode number 27. Time to fire up that grill. From smoked pork to smash burgers outdoor cooking just tastes better.
Speaker 1:This is the Okie Smokin' Podcast, and here's your host, john Barry Alongside the beautiful wife Dolores Barry, hanging out here this afternoon going ahead and going to talk about you did talk about your. You did that watermelon this last.
Speaker 2:I already talked about that.
Speaker 1:And folks. You wouldn't believe it, but can you carry a watermelon, jake? Yeah, go bring me one of them watermelons. We actually have a couple of more. You think you can make it over here. See if he can get this Also. Something new going on out here is you can watch this and I'll show you this watermelon If you check it on YouTube. Check this out. This right here is a full-size watermelon and we got this. She got two more of these and you start when you started the watermelon diet again, she is doing it again.
Speaker 2:You started that well, the reason why I'm doing is because you know our reunions this weekend and I want to cheat, so I got a job so you're in. So then, if I can't swim, I'll be all right, good for you. So yeah, it's a big old one that's what she's doing.
Speaker 1:She's got the watermelon and going to be doing the watermelon diet again for a couple of days, and so you can also check us out. We've got a new YouTube channel. It is Okie Smoking Podcast. It's separate from the main channel, if you look it up, just so it doesn't interfere with the same ones. But let's go ahead and talk about.
Speaker 3:Yeah, do you know how big the watermelon is?
Speaker 1:Yeah, I don't know exactly how big it is. How much do you think that thing weighs?
Speaker 2:About. I don't know.
Speaker 3:Like maybe like a good 80 pounds.
Speaker 1:No, it ain't no 80 pounds.
Speaker 2:Oh, that's a big watermelon. For me it's 80 pounds.
Speaker 1:It'll weigh a whole lot more, but yeah, no, it's not no 80 pounds, but we got that watermelon and she's going to be doing that again, so let's jump right into it. This last week I went ahead and used the pit barrel which I haven't brought out in quite some time, and cooked the six chicken breasts in there. And we just say the pit barrel makes some good chicken.
Speaker 1:Yeah, it was juicy and fast and I didn't use the regular charcoal. I actually had some lump charcoal that I've used. They get hotter. They don't look like charcoal. Use some hickory on those and smoke that up.
Speaker 2:I don't know what you're talking about. You'll have to show me.
Speaker 1:I'll have to show you what they are. I can't think of the exact term for them and those I mean. They just make some great, great chicken. It's quite incredible how quick it cooks it as well. Now, this upcoming week, we're going to be doing a brisket. I'm going to be doing two of them, and do you think we need to do them with heat, or should they be mild?
Speaker 2:Oh, you're talking about the seasoning. Yeah, how?
Speaker 1:about. We got so much seasoning to choose from.
Speaker 2:You know I don't. I know my aunt doesn't really care for spicy stuff that I know of, because I kind of swore when she was here she said it was spicy and she said that she didn't really care for the spicy.
Speaker 1:So we're expecting originally 40 people to 50?.
Speaker 2:Yeah, I think everybody else wouldn't mind spicy.
Speaker 1:But you think it's slimmed down to maybe less than 30 people.
Speaker 2:I have no clue. Oh, and my cousins? They did reply and they are all three coming there's three more.
Speaker 1:Yeah, so, yeah. So I'm going to be cooking and if you want to check some of this out, I'll have some videos. I'll probably make some shorts, some TikTok stuff just during this, because I'm going to be cooking from Friday night all the way to Saturday two o'clock. I plan on having the brisket done by nine or ten, so I'm going to be putting that brisket and the pork shoulders on about nine at night.
Speaker 2:Now you're just wrapping it right and putting it in the cooler. You're not doing the towel right, or unless you're going to buy a towel.
Speaker 1:Well, no, we're going to have to use a towel to keep it.
Speaker 2:We could use the old towels and buy new ones.
Speaker 1:Yeah, that's fine, but we're going to want to wrap it all up.
Speaker 2:The only reason why is because I seriously hate washing your towels.
Speaker 1:We can keep them as barbecue towels. Okay, that will be good, but they still got to be washed.
Speaker 2:I know that, but you could still use them for your barbecue stuff.
Speaker 1:You know like I'll wash them and stick them out in the garage for you A special towel.
Speaker 1:Yeah, because, woo you guys, I'm telling you, yeah because I want to get them done about four or five hours before the actual time to eat, and then I'm going to be making some sides and I think I'll do them brisket slightly different. And now I want to go ahead and cut the point off of both of these. So one's 17 pounds and I think one's 14 pounds Don't quote me on it Somewhere in there and I'm going to go ahead and look and you can find where the point is One with like spiciness and the other one not so spicy.
Speaker 1:That's something I was thinking about.
Speaker 2:That sounds good.
Speaker 1:I do one of them with spiciness, one of them without spiciness, and then we just like put it in the two different things you know. Until.
Speaker 2:I'm like, hey, you know, this is spicy and this is not.
Speaker 1:Once the point gets done, do you think I should go ahead and cook it into burn-ins?
Speaker 2:If you want to.
Speaker 1:Yeah, because I'll have two of them.
Speaker 2:I'll have a different type of meat, the burn-ins. Yeah, I know it's the same, but it's like different tasting.
Speaker 1:Yeah, I can cut it all up and put it in the smoker, so that'll be done closer to 2 o'clock.
Speaker 1:I'm going to have that done there. Yeah, also, we're going to be be. I am going to do something. I'm going to get uh, someone told me about these apple bush beans, so I'm going to get two cans of bush beans and a can of apple filling. Has anybody done this? If you have, let us know. There's many ways in the show notes. You can send us a text and let us know, or YouTube comments every how you're watching, and we're going to go ahead and mix all that together. Maybe add some seasoning.
Speaker 2:You know how you're putting the apple and all that stuff together. At the end you should douse it with a little brown sugar on top to get that.
Speaker 1:Yes. I can do that Cook it for a couple of hours out there in the smokers, while I've got everything going and go ahead and let that smoke. Add the brown sugar on top.
Speaker 2:And then you're also doing hot links and hot dogs. Is that what you're doing too?
Speaker 1:Well, I don't know, I probably will get some hot dogs, because there may be some kids that just want some hot dogs, so I'll have that Also. I'm considering a bologna log. Oh yeah, I forgot about that Doing that Smoking it, scoring it up and then putting seasoning on it. I might do two of those.
Speaker 2:Now, as for sides, someone's making potato salad right, that we know of.
Speaker 1:They might be.
Speaker 2:So I don't plan on doing potato salad. If they don't. That's fine, we're going to have enough stuff anyway, do we still have our mac and cheese that we bought from that place, because I don't believe we ever cooked it there? Is one in the freezer when I got the meat out, so we'll make that. So we've got mac and cheese.
Speaker 1:It's frozen.
Speaker 2:Okay, I was wondering where that went. That's from the chef's store right, yes, so we'll see how that tastes.
Speaker 1:Yeah, so you just throw it in the oven, or should I smoke it?
Speaker 2:No, we'll put it in the oven babe.
Speaker 1:Yeah, we'll just put it in the oven. Don't want to overdo the smoke.
Speaker 2:No well, it's not that. It's just everything's so outside and you want some things cooking in here too.
Speaker 1:Yeah, you're right. Yeah, because I'm going to have too much going out there, because you're going to have too much inside everything and you're going to be behind. Right, so that's what it looks like. So if you've been following along, I've been telling you we're going to be doing a reunion. In our upcoming episode, we'll talk about what we actually did cook.
Speaker 1:coming episode, we'll talk about what we actually did cook right now we're talking about what we're going to cook and things might change, but we we do have a couple of briskets that I and and I am going to cook a shoulder right a pork shoulder I I have a question.
Speaker 2:So is pork, butt and shoulder like the same or is it different?
Speaker 1:basically the same.
Speaker 2:Thing okay, I was always wondering, that wasn't why they call it a shoulder. Different regions oh, is it different? Basically the same thing. Okay, I was always wondering that, why did they call it a shoulder?
Speaker 1:Different regions.
Speaker 2:Oh, is it from the shoulder? For the most part, it's the same thing Okay, we're going to go ahead.
Speaker 1:I don't know if I'm going to cook the pork shoulder on the pit boss or on the Weber Smoky Mountain.
Speaker 2:Are you going to cook it in?
Speaker 1:Or I could put it on the Weber Smoky Mountain. Are you going to cook?
Speaker 2:it in, or I could put it on the pit barrel. I'm so confused. I haven't quite figured that out yet.
Speaker 1:I've got too many things going on. I think I want to do the briskets. At least I might do. You know, I could do one brisket and one pit butt on the Wait you just said pit butt On the port, butt on the pellet grill, and then do one of each on the Weber Smoky Mountain and that way, and then you got the burnt ends.
Speaker 2:Where are you putting those?
Speaker 1:Well, the burnt ends. You're going to cut the point off and we're going to cook it at the same time in the same units. It may get done sooner, then. We're just going to let it rest.
Speaker 2:Yes.
Speaker 1:Once it rests, we will then cut it up in chunks of cubes and then, a couple hours, two or three hours before it's time to eat, we'll make sure we put them back on and re-cook them some more.
Speaker 2:Yeah.
Speaker 1:Once we add it and turn them into some all goodness, some brown sugar, some honey, some barbecue sauce, just whatever you want.
Speaker 2:And then we got those things. I'm going to fill up with barbecue sauces and stuff. Yep, you'll just have to tell me what to fill up in those.
Speaker 1:We're going to make it look like a catering. We're going to have actual bottles that you're able to put in and go around. So that is our cook. That we're going to have actual bottles that you're able to put in and go around.
Speaker 2:So that is our cook that we're going to be doing here real soon.
Speaker 1:You're making me hungry, took everything out of the freezer last night or yesterday morning. Yeah, it's still frozen. I checked it. It's still frozen. It should be thawed out. I would say probably around thursday, I say wednesday, yeah, and then, if it, I want it completely thawed, so by by Friday night I'll be able to go ahead and start cooking those there.
Speaker 2:So you, have one for your friend that you're supposed to be cooking. For what day are you doing that? Friday night?
Speaker 1:also. And then how are you?
Speaker 2:delivering this when we have everything going on?
Speaker 1:I'm going to be cooking his Thursday night.
Speaker 2:Okay.
Speaker 1:And it'll be done Friday and then I'll let it rest and I'll just take it to him at noon 2 o'clock Friday. It isn't no big deal. I'm not going to really be starting the major cooks until Friday evening, so there's a gap there, maybe doing some prep stuff, but Friday midday there's not much going on.
Speaker 2:Oh, we're going to be so tired because my auntie comes in so early in the morning on Friday.
Speaker 1:Right, and then I'll be completely off from Friday through Monday. Off of work.
Speaker 2:So if we need to take anybody to the airport, we'll be able to.
Speaker 1:We'll be able to do that. Yeah, yep, so.
Speaker 2:I don't know, I can't remember what day Nico leaves, but he'll be here. He'll be enjoying your food. He's always like oh, Uncle John, your stuff looks so good because he watches the videos.
Speaker 1:There's a reason I've been chosen Exactly To cook all this stuff.
Speaker 2:Everybody's like your stuff is so good. I kind of like it because I'm kind of off, when you cook your stuff I don't have to do anything except so good. Yeah, I kind of like it because I'm kind of off. You know, when you cook your stuff I don't have to do anything except for sides.
Speaker 1:Right, yeah, I won't mess with the sides too much, so hopefully we'll get some sides brought in. Like you said, mac and cheese, I'll do some things too. I'm going to do them baked beans, and there'll be some other things. Oh, yeah, be some other things. I forgot the, the baked beans. Your sister always brings something, so they'll be if she could come. Yeah, there'll be plenty of stuff out here, so I'm moving on. What else was it you're wanting to talk about?
Speaker 2:I can't remember we had the, uh, the chicken, your stir fry the stir fry.
Speaker 1:That's what it was. So you're not a fan of span spam. You're not a spam fan.
Speaker 2:I am not and I did taste it and I am still not a Spam fan.
Speaker 1:Do not like the Spam, nope, nope, I was eating the broccoli, though.
Speaker 1:I took some Spam from a can, cut them into cubes and then went ahead and put them on the Blackstone, used some grapeseed oil that's what I had. I usually use avocado. I like grapeseed oil too. I don't mention it much or use it as much, but grapeseed oil is a good, high-point oil. So I went ahead and put that on the blackstone, cooked those chunks or cubes of Spam you could do them lengthwise. I did them in cubes and cooked them until they got warm, gold and brown, just so they had a nice color. I mean you do agree, the color looked nice. I mean they look beautiful. I mean nice little color on them, little tan, little tan lines that's why I was like I haven't tried it in a while so I'll try a piece and no no is it the texture?
Speaker 1:is it the taste? It?
Speaker 2:takes the texture and the taste, I just nothing.
Speaker 1:Nothing about it.
Speaker 2:I am not. I just don't like it, I just Ew.
Speaker 1:You know I did a video on that and Annie Smoking Pot commented and said she made and I'm going to look up in her channel a while back ago A breakfast with Spam, spam. Hash browns. You don't, you wouldn't try, no, I'm not, no, I just said you wouldn't try the spam. And some hash browns and some eggs and stuff. That sounds pretty good to me Basically, instead of ham spam.
Speaker 1:Ew, no, no thanks but after we went ahead and I heated that spam up for quite some time. Then I went ahead and added a little more oil and threw the vegetables down. Now, to really kick this off, I wanted some noodles and all I did was got three packs of ramen noodles from the grocery store and went ahead and boiled those while I was cooking this inside on the stove for about three minutes, drained them and just set them aside. So then we cooked the spam, put the vegetables down. Once those vegetables started to get partially cooked, I added some seasoning and I added about a half a pack from that ramen noodle packet to add some flavor to it, cooked those down some more and once the vegetables were about three fourths of the way cooked, I would say, I went ahead and plopped the noodles right on top, mixed all that together, added a little bit more of that packet of seasoning and I went ahead and added some barbecue seasoning. You can use any of your choice. I use Total Chaos from Barbecue and Rubs and more.
Speaker 2:Mm-hmm, that smells good too.
Speaker 1:It's some real good seasoning. You said it had a carb or something in it, so you haven't tried that, didn't you?
Speaker 2:No, I remember it has sugar in it.
Speaker 1:It had sugar in it. That's what it is, but it's got a lot of flavors going on, yeah, and it works extremely well with anything I've tried. I've tried it on chicken and various things. So I went ahead and added that in there, mixed those noodles up. The vegetables were frozen to start and they had to cook. This would also work well if you just had a walk, you know, and you had a walk of it going in there, I didn't have my lid to put over to steam it. That would also have helped. I just kept stirring it for about 15 minutes and, of course, as the chef does you just okay, let me try a piece of broccoli. Oh, it's good, but could use another. As the chef does you just okay, let me try a piece of broccoli. Oh, it's good, but could use another minute Another minute you try another piece of broccoli.
Speaker 1:Another minute, get you a piece of carrot and you kind of go through it. I'm not a fan of cooked carrots and then, once it tastes like everything's tender, everything's good and done, do it one final stir, give it another minute or so, put it on a bowl Now. Brian did like it. He tried it and didn't think he would.
Speaker 2:Yeah, and he had two bowls. Yeah, and did you know that you took it out of this fridge and you put it in the mini fridge, but you didn't let him know. And he was looking through it, he thought you ate it all.
Speaker 1:Oh, yes, yes, because we had to make room for the barbecue barbecue sauce. Did he find him get some?
Speaker 2:not the barbecue sauce, the barbecue he never did now also.
Speaker 1:Yeah, these here, all these here, are my barbecue sauces that I got and I went ahead and put some of that. That's the bad ideal made in oklah. It's a bad idea. It's brand new. They sold out. I mean, they'd literally just made it and they sold out of this, but it has scorpion and a bunch of peppers on it, so I went ahead and added this to it after it was done. It's really hot, added some great flavor. But if you really like hot sauce, I think the way to do this would be when you make your batch is go ahead and mix it.
Speaker 2:They don't got a label.
Speaker 1:Yeah, some of them don't Mix it while you cook it. This one does. This one here is a different one. This is timchee hot sauce vinegar rice. Korean red pepper flakes.
Speaker 2:Real good stuff. This one has super duper cheap whiskey.
Speaker 1:Oh yeah, I got that one.
Speaker 2:Red bell pepper, jalapeno onion, habanero, arbol garlic yeah, that's not a real hot pepper and ginger and salt.
Speaker 1:Yeah, that's a pepper. It's not a real hot one, it's actually less hot than a jalapeno.
Speaker 3:Did I pronounce it right?
Speaker 1:Yeah, arbol, and this is Rescue dog hot sauce. This one's actually called this Sauce Sucks. It's got some super-duper cheap whiskey. I've got this several times. I really like it. It's not super hot or anything. So that was our couple of cooks this week. We did our chicken breast, we did our stir fry and she's doing another watermelon.
Speaker 2:Fast Fasting. Well, a watermelon diet. This is the three days again.
Speaker 1:Doing the three days watermelon diet and we've also got this set up, like I mentioned earlier, where now you can If you just want to look at me for whatever reason, I don't know why you don't want to just listen you can check out the new youtube channel. It's the oaky smoking podcast search, that brand new. You could be one of the first subscribers. I don't anticipate many people to subscribe to. To be honest, I separated it from my main channel because I didn't want to clutter it with this, because I don't think that it goes together perfectly. People are there to watch movies and food videos and spices and all that kind of stuff. So at first I did and I removed it and I said I want this on a separate and it's just there because I just enjoy to do it. It's easier to edit it on video. Anyway, throw it out there on YouTube If you want to see maybe the hot sauce I was talking about, the watermelon you'll be able to see things like that on there.
Speaker 1:But before we go, let me go ahead and check and see if there's anything in the community, and as always, of course there is. So we're going to go over some of the comments that we got here Talking about the spam. You said you're not a spam fan, right, exactly. Well, neither is Cooking with Sherry, so she left a comment, said great share, but I'm not a spam fan, so does not like it at all. There's Annie Smoky Pot, her comment, which I talked about, and also had a video on my knife. I didn't talk about this on the last video, did I? This was six days ago, so I don't believe I did. He told me I did a knife video and I added patina to it. Did I talk about this?
Speaker 2:I felt like you did, but sorry, keep on going.
Speaker 1:Yeah, I may have, but I'm just looking at it again here and he says add hot vinegar and that will go ahead and help with it. So didn't have too many comments, I guess, because I went from there to there, so not a whole lot in the comment section.
Speaker 1:So I guess spam I guess the spam video didn't. You know two comments in. I'm already to'm already to the newer comments here, so I guess that's it on the comment section for this week. Be sure and check us out on YouTube, comment on our videos, and we'll be back here next time, next week, hopefully after our big, big cook. So we'll see you then.
Speaker 3:Thank you for listening to the Okie Smokin' podcast. Episodes drop every Monday. Don't forget to follow this podcast or you might miss out on some delicious creations. You can also find us on our website, okiesmokincom, and on YouTube and other social media platforms. Until next time, keep firing up that grill.
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