Speaker 1: 0:00

This is the Oaky Smoking Podcast, where last week we came on here and talked a little bit about the reunion we had and our cooked brisket also mentioned five things you want to do when you cook that brisket Talked about our blueberry hot sauce that I made and your epic meatloaf that we did low carb with those pork rinds, wasn't it so good.

Speaker 1: 0:24

Wasn't it? It was really, really good. So that was. I feel like we should make that again. We should. We should make that again and we'll have some comments. I got a couple of comments on that video. At the end of this video We'll go over some YouTube comments. In this episode we're going to go ahead and talk about once again our blueberry hot sauce and how we had it on some cream cheese. Did that today? It's? It's really hot out. So the cream cheese cooking it, it was melting, literally melting a lot more than normal it still turned out good, though.

Speaker 2: 0:57

Yeah, it tasted really good.

Speaker 1: 0:58

We got a video also that was released on that. We're going to talk about some future flavors that we might come out with on the hot sauce and a few other things, as well as some smoked chicken cream cheese that we made today or divorced it. She's going to go over all the details on that.

Speaker 2: 1:15

They're going to say golly. She likes a lot of cream cheese and jalapenos Cream cheese and jalapenos.

Speaker 1: 1:21

They go just in about every dish around here, Also a top 10 list that I found that came out in May of the top 10 barbecue restaurants. None of them they actually had a list of 100. None of them were in Oklahoma. This is from Yelpcom and from the Yelp ratings. But there's one in particular. I was going to mention that I want to go to. That's not too far. It is out of state, but not to mention that I want to go to that's not too far it is out of state but not too far that I want to go to.

Speaker 1: 1:48

We'll get to that in a little bit later, and then of course, we're going to have you read some comments towards the end of this podcast. So if that sounds like something of interest to you and I bet it does stick around for episode number 29.

Speaker 3: 2:02

Time to fire up that grill. Episode number 29. 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: 2:22

Yeah, Yep, with my beautiful co-host, lovely wife Dolores.

Speaker 2: 2:29

Hello, hello.

Speaker 1: 2:34

She is the sous chef around here.

Speaker 2: 2:36

I try to be.

Speaker 1: 2:39

Always making out some good dishes. Likes to use cream cheese.

Speaker 2: 2:42

I know and jalapenos and jalapenos.

Speaker 1: 2:46

We stuck them in some meatloaf. We talked about that on our last episode. So today we went ahead and just made cream cheese and we did it with some blueberry sauce. So we went ahead and first took this cream cheese out and we don't use any particular brand. An inexpensive cream cheese, it's cream cheese as far as I'm concerned. We got it at winco it's the house brand and you took a knife to it and scored it, just went ahead and cut it up. One of them you kind of had trouble with.

Speaker 2: 3:19

Oh, yeah, it was already melting yeah, it was.

Speaker 1: 3:22

It was melting, we had it on the counter. We were in the house still, but it got to 105 degrees today it did so it was very difficult.

Speaker 2: 3:32

I only swam in the pool too, and it was nuts.

Speaker 1: 3:34

Yeah, especially whenever we got the cream cheese out to the grill because we put it on the pit boss. But when I started the pit boss, the inside was already above 130, 140 degrees, 150 degrees before a fire. Even you could have just put it in there.

Speaker 2: 3:51

Right, it would have cooked. Turn it on.

Speaker 1: 3:55

I like to put it to 180, but we couldn't get it that low.

Speaker 2: 3:58

You know, we should have tried the egg trick where you put it on the ground and you see if it cooks.

Speaker 1: 4:03

Well, it might have today. We'll have to try that one.

Speaker 2: 4:12

It gets hot again, uh, but yeah, we did that now you used a different seasonings on both of those cream cheeses, right, yeah, one was the boar's night out, another one was and you used honey, honey, honeybee.

Speaker 1: 4:20

Uh, it's uh the uh like the dirty bird, yeah, or it's like the Dirty Bird, yeah, or it's Cosmos honey, yeah, and it was real good. We put that on. We put your Midwest Boars Night Out.

Speaker 2: 4:32

That's my favorite one.

Speaker 1: 4:34

And, man, it was good, Put it all around the edges, all around the sides. But once we put it on the grill, within minutes it was starting to melt and at first I thought this was going to look like plum liquid, but we didn't get it to that far. So on the pit bus there is a setting and we were clocking in at 260, 270 degrees cooking this, and when it got on there and we had it on the bottom grate.

Speaker 2: 5:04

So question like what if it was like there and we had it on the bottom grate? So question like what if it was like frozen and we scored it and then put it on? Would it have done the same? Or like made?

Speaker 1: 5:16

it like yeah, I don't know.

Speaker 2: 5:17

Still pretty.

Speaker 1: 5:19

It probably would have done the same, but not as quick. Yeah, probably wouldn't have done it as quick, but the way that was hot it wouldn't have took long to thaw out anyway.

Speaker 2: 5:31

Right, because the chicken thing that I made the cream cheese was frozen, right yeah. And so I was like, how am I going to do this?

Speaker 1: 5:39

So I decided to stick it outside and literally it's just like now. You can thaw out things outside, just like in the winter, you throw your drinks out there right and just let them stay cold. Uh, yeah, so that that turned out really really well. After it cooked and it did melt quite a bit we did get it in.

Speaker 2: 5:59

I only cooked it about an hour it still tasted, so good if it's not as hot like this fall.

Speaker 1: 6:05

I said we're going to do another one once it's October, november, around Halloween A perfect time Make a Halloween cream cheese.

Speaker 2: 6:11

Oh, we should try a pumpkin one. Yeah, that would be great.

Speaker 1: 6:16

Yeah, we should be able to cook to that 180 to 200 degree mark at that time.

Speaker 2: 6:20

That's fair amounts.

Speaker 1: 6:21

Of course, this is Oklahoma. It could still be 90 degrees on Halloween, or it could be 30. So we'll just have to wait and see, but it won't be no 105. We can promise you that. So we should be able to cook it slower, cook it longer, smoke it and make it a little more presentable. But it tasted great, and I don't know if it's because it's so hot, but I mentioned this in the video it tasted a lot like a marshmallow.

Speaker 1: 6:46

Did you taste that Like a little bit? A little bit, I think it's because it was so hot.

Speaker 2: 6:51

I could tell what you're talking about.

Speaker 1: 6:53

Yeah, a little roasted marshmallow taste to it.

Speaker 2: 6:58

So when you did both of them, we added your blueberry habanero sauce on it.

Speaker 1: 7:06

Right, we added the blueberry habanero hot sauce on one of them. We added it to the honey one.

Speaker 2: 7:12

Yeah, that was really good, I liked it. It went well with it, so I did like a cheat week and so today I was like eating crackers and stuff and it tasted really good with the crackers.

Speaker 1: 7:22

And you're not going to cheat again. Until November when we head to Arizona.

Speaker 2: 7:27

No on my birthday.

Speaker 1: 7:29

Oh, on your birthday.

Speaker 2: 7:30

Okay, but I mean it's close to that. It's close to it.

Speaker 1: 7:35

Very good. So that was our cream cheese. Anything else you'd like to say about it?

Speaker 2: 7:39

Anything you liked about it, I like you know, I thought I liked the boar's night out. Uh, seasoning on that. Yeah, we didn't taste earlier. So jacob, our youngest, decided to try it with and he said that was really good too yeah, and we didn't add no spicy ones to it this time.

Speaker 1: 7:55

Sometimes I like to add a little one that's kind of got some jalapeno or some habanero well, that's because we did have the hot sauce, yeah, and that tasted really good. But that hot sauce isn't super hot and I've thinned it out a little bit where I've changed it up a little bit. What do you think of that?

Speaker 2: 8:11

I like it.

Speaker 1: 8:13

I like it. So our older batch that we've done and we're trying to fine-tune this is thicker.

Speaker 2: 8:18

Yes, I really think you should do the salsa with how we have it, okay.

Speaker 1: 8:26

So Dolores wants me to also create a blueberry salsa.

Speaker 2: 8:29

Yes, and it is so good and it's so spicy, right yeah?

Speaker 1: 8:35

I think you should do that one. We could do a matching salsa.

Speaker 2: 8:38

Yeah, like a little set.

Speaker 1: 8:41

A little salsa, a little hot sauce, which we just do that for fun, kind of like this podcast I do it for fun.

Speaker 2: 8:47

I'm not out here trying to mass produce it.

Speaker 1: 8:50

I'm not shipping it to anybody online or anything like that, but friends and family if they want it they can have some and we'll sell some of it because we've got the cottage law so we can sell it in Oklahoma but we cannot sell it outside of the state at this time.

Speaker 2: 9:05

So we can sell it in Oklahoma, but we cannot sell it outside of the state at this time. So also with the cream cheese thing. We tried it with the Dorito chip, remember. Yes, it tasted good, but me and Jacob Jacob and I.

Speaker 1: 9:20

it was just too cheesy, did you think so? You know I'm a Doritos type of guy. I thought it was pretty good, I didn't mind it too much.

Speaker 2: 9:26

I did not mind it, I did try it with like a plain Tostito chip.

Speaker 1: 9:30

No, it's a no-go on that. You think the Ritz crackers is where it's at.

Speaker 2: 9:36

And you know I was trying to find. What did that lady say about the Ritz cracker? On one of your things, your videos. She said try it, with what kind of cracker?

Speaker 1: 9:47

Oh, I cannot remember.

Speaker 2: 9:49

I was looking. Okay, me and Jacob were down the aisle. They have so many Ritz crackers it's crazy. Yeah, there was one specific cracker that she said we needed. We'll have to go back and read.

Speaker 1: 10:01

So we'll have to go through her comments or go through her YouTube comments. Was that on YouTube?

Speaker 2: 10:07

I cannot remember.

Speaker 1: 10:09

I think it probably was.

Speaker 2: 10:10

Trying to find a Ritz cracker. Oh my gosh, John, there's so many different kinds. I didn't know there was that many. You can get a burnt one. You can get a light one, you can get a.

Speaker 1: 10:19

The crispies you know different Garlic. Crispy you know different garlic, all kind of different things on them probably. Yeah, yeah, so, but yeah, it turned out quite well. And talking about the hot sauce which I said, we are going to be looking into making some additional flavors as well. I want to do just a basic version, just a mild, a medium and a hot. Yeah, but what if the blueberry? We added some Carolina Reaper to it and had a Carolina Reaper blueberry? Or, instead of going that route, should we change the flavor to like a pineapple or mango Carolina Reaper?

Speaker 2: 11:01

Well, I like how you have a raspberry chipotle one. That sounds good.

Speaker 1: 11:06

Raspberry chipotle.

Speaker 2: 11:09

So there is some peach listed there. These areeno.

Speaker 1: 11:11

Yeah, we've got peach listed there. These are all options, so we're going to be doing some other combinations. And on the fruits and stuff, you've got to do what's in season too Right, and I'm going to be growing peppers going forward, but the goal would be to get this product at a local farmer's market in 2025. So that's the goal we have. We'll see for the local people and see how that goes.

Speaker 2: 11:38

I feel like you could do it.

Speaker 1: 11:40

I think so. So we're on target for that, doing a lot of experiments and stuff. So have a lot of fun making that hot sauce and we'll be doing some more If you have any suggestions, just let me know.

Speaker 2: 11:51

Yeah, I have fun bottling it. I like bottling it.

Speaker 1: 11:53

And we do bottle it. We sanitize the jars, boiling water 10, 15 minutes. We fill the jars with water before you put it in there. We have a funnel that gets sanitized. The lids get sanitized the whole nine yards. Then it's bottled. It's properly below the proper limit for shelf life, it's tested and sealed and then you can just go ahead and have it on your counter for several months if you need to and enjoy some hot sauce. So it's a lot better making it your own too.

Speaker 2: 12:25

Right, you know it's so much fun.

Speaker 1: 12:27

You can just add things to it. Throw some herbs. If you want to get rid of some vegetables or something heck, you could throw it in there and maybe just find a new creation. You know, get rid of whatever it is, throw it in there. You got some herbs or something? Yeah, throw it in there. So that's our hot sauce. We'll be talking more about that in upcoming episodes as we get more into that and as the lore says, salsa yes.

Speaker 1: 12:50

And as the lore says salsa. Yes, yeah, Because our first hot sauce that we made was thick, which there's nothing wrong with that you can have thick hot sauce but I think it's a little overly thick and it was more like salsa to me.

Speaker 2: 13:01

Right and like whenever we spooned it out and we put it on a chip or we dipped it. It was like salsa.

Speaker 1: 13:10

It was like salsa, so I think.

Speaker 2: 13:12

And me and our middle son was like salsa.

Speaker 1: 13:16

So I've redesigned it just a little bit so that it's more like a hot sauce drips, more like sauce, and then she wants to go ahead and go into the salsa business. Heck, yeah. So we'll make a jar of that that's thicker, make a blueberry version, make multiple flavors.

Speaker 2: 13:38

We're going to do some testing on that. Like even with the salsa, we should do the peach too.

Speaker 1: 13:42

And this is all indoors. You know me, I'm all cook outdoors on the grill, cook outdoors on the smoker or cook hot sauce indoors Love it, Love making some hot sauce. So we'll be doing some more of that. Let's go ahead and jump into the chicken you cooked tonight.

Speaker 2: 13:59

Of course it's cream cheese.

Speaker 1: 14:04

We've already had an episode of cream cheese. We're on episode 29, and maybe 20 of them has had the word cream cheese in it. But she does like cream cheese, smoked chicken cream cheese. If you could go ahead and just, I did not see you make this, although you prepped it and I put it on the smoker for a couple of hours. How did you make it? What went into this? Let everybody know.

Speaker 2: 14:28

All I did was two blocks of the cream cheese in a bowl, and of course it has to be room temperature, and then I diced up gosh this time around because last time that I did the jalapeno thing, me and our youngest were like it wasn't enough jalapenos in it, so I actually did like 10 jalapenos in there.

Speaker 1: 14:52

That's Jacob right? Yes, jacob, jalapenos in it. So I actually did like 10 jalapenos in there. That's jacob right?

Speaker 2: 14:54

yes, jacob and um, I, you know, I took out the seeds and stuff and chopped it up and put it in there and then I added a shredded cheese which is the mexican blend. Okay, so I did like two handfuls, you know, in there right and I just mixed it, and then the chicken breast. I kind of butterflied it like you cut it on both ends.

Speaker 1: 15:18

Just to open it up.

Speaker 2: 15:19

And it opens up, and then I set all those aside, and then I stuffed it, and then I wrapped it with bacon.

Speaker 1: 15:26

Okay.

Speaker 2: 15:27

And then, of course, we put it on the pan, and then, of course, after it was all done, I the leftover cream cheese. I just threw on top of it, and then you smoked it, yeah and it was really good. Uh, there was a couple of uh brian that said it was hot so, ryan, he was eating them and he he decided to put some serrano peppers on it also.

Speaker 1: 15:53

Oh, okay, so he added stuff to it.

Speaker 2: 15:55

Yeah, but he said that he took one bite and it was just the jalapeno. He said, well dang, these are spicy. And then he already added more to it. I don't know.

Speaker 1: 16:06

Yeah, they sometimes, you know, will cook something and they add to it before they try it, including seasonings. You know, first thing, be throwing, you know, salt in it, and I'm like you don't need no salt on there. This thing's got. It's good to go right now.

Speaker 2: 16:22

And then Jacob said it was spicy with the jalapenos but he liked it.

Speaker 3: 16:26

And I liked it too.

Speaker 2: 16:27

It was pretty spicy, pretty spicy. And then our oldest son decided to take off his serrano peppers and put them on Brian's peppers.

Speaker 1: 16:41

I mean Brian's chicken.

Speaker 2: 16:43

Okay, and then of course he goes and gets the salsa that we bought at the farmer's market. Oh yes, what is it? Some ghost?

Speaker 1: 16:52

pepper salsa yes chili salsa. Yes, so we went to the farmer's market and bought some of that.

Speaker 2: 16:58

Yeah, and he adds that on top of it. Too much, too much. Yeah, he could barely eat it.

Speaker 1: 17:08

But he did eat it. Yeah, but that's some good salsa, retro. That goes to chili pepper salsa, and you got some queso from there too.

Speaker 2: 17:15

We did get some queso, so I'm not. I didn't really care for it, because it was sweet.

Speaker 1: 17:23

You didn't like the sweetness to it.

Speaker 2: 17:25

No, I was really sad because, you know, I was like, oh my God, it kind of looked like the Mexican queso that we, you know, I was like, oh my God, it kind of looked like the Mexican queso that you go to. What do you call it Ted's?

Speaker 1: 17:38

you know, yeah, a little restaurant locally owned here.

Speaker 2: 17:40

Yeah and it did not taste like it at all. Yeah, it was just sweet. I don't know why Something in there was just sweet.

Speaker 1: 17:50

Yeah, so we did. We made a trip to the local farmer's market here in oklahoma city, scissortail park, if you've heard of that and I would like to go again and uh, most days it's free parking. There are some set days where there's some games or events going on where it's not, so you got to watch out for that. But today it was and Park Free.

Speaker 2: 18:12

There went there, looked at all the Not today.

Speaker 1: 18:13

It was yesterday when we went Yesterday Looked at all the produce. They had several produce out there.

Speaker 2: 18:19

They had yeah, John had beer.

Speaker 1: 18:22

Well, they had local anything grown or made here. So yeah, at 9 am they poured a beer.

Speaker 2: 18:28

Oh, and then we? What was the young girls?

Speaker 1: 18:32

a local brewery I can't remember is the big, was it the big friendly? And and, by the way, if you look them up, the big friendly has been one of the number one breweries in the nation for about three years. So they are always there, they've been at the top one day we'll go yeah, I haven't ever actually been there, they just had a little truck out.

Speaker 2: 18:51

I'm not an IPA person, or you know.

Speaker 1: 18:55

Yeah.

Speaker 2: 18:56

But I like trying it. Yeah, you know when we went last time. I liked trying it, I just ew.

Speaker 1: 19:03

And then they had one stand there where you had a pastry.

Speaker 2: 19:07

Yes, and you know, I wish I would have got the young girl's name on the bakery thing.

Speaker 1: 19:13

Well, they have a list on their website of all the vendors, we'll have to go back. So if you look through there, you probably might recognize it.

Speaker 2: 19:19

My goodness, I ordered a lemon muffin and that tasted so good. She did a good job.

Speaker 1: 19:26

I had a chocolate brownie from her and it was real good.

Speaker 2: 19:28

You had a brownie chocolate chip A chocolate chip brownie. It was real good. You had a brownie chocolate chip A chocolate chip brownie.

Speaker 1: 19:34

Yeah, yeah, yeah, that looked good too, it was good.

Speaker 2: 19:38

And you know you can get coffee as well as grounds. I almost went and got a coffee from that.

Speaker 1: 19:40

And then they had this and made this.

Speaker 2: 19:42

I decided to go.

Speaker 1: 19:43

Wherever you are check it out, Be sure you go to your local farmer's market.

Speaker 2: 19:52

It's a great place to get great ingredients to support the local community you live in too. Next time we go, we'll we'll do like a list of everybody that's there and we'll I won't, because I wanted to try the the nuts guy or something like that. I forgot what it said on there. Um, it has, like he does, peanut butter and different flavors and he has, like these jars right so I wanted to try that, but then I went to the muffin.

Speaker 1: 20:13

Gotcha, gotcha Went to the muffin. That muffin drew you there.

Speaker 2: 20:16

It did. I saw lemon and I was like okay.

Speaker 1: 20:20

But I really think the farmer's market barbecue kind of go hand in hand.

Speaker 2: 20:24

To me it all works together Well the reason why we were going to the farmer's market was to try to look for blueberries.

Speaker 1: 20:34

Couldn't find any I've also been trying to find the super hot peppers and stuff there. Haven't been able to find any, so I'm going to, like I said, be growing my own. I'm still looking for a local place. I can get it, because I don't want my items shipped. I want it to be local, everything.

Speaker 2: 20:50

I do. Why don't we try that old Paris flea market?

Speaker 1: 20:54

Yeah, we could try that out. I don't know if they have anything like that.

Speaker 2: 20:56

You know they sometimes have fruits and all that kind of stuff.

Speaker 1: 21:00

Yeah, we could definitely give that a try, but let's go ahead and talk now. I told you earlier, yelp, they have 10. I've got the list of the top 10 barbecue restaurants in the nation. Again, none of them none of the top 100 made Oklahoma, but there's one on here. I'll go over these just in case you're out traveling around. I don't really know anything about them, but number 10 is De Lauder's Barbecue. Never heard of that, have you? No, that's in Gattenburg, tennessee. If you're listening to us from Tennessee, there you go. Be sure, if you're traveling, check Delotter's Is that how you say? That D-E-L-A-U-D-E-R-S barbecue Hot Spot Barbecue is number nine in Pensacola, florida.

Speaker 2: 21:46

Yeah, you know what I think my stepsister.

Speaker 1: 21:50

Has she been there?

Speaker 2: 21:52

Is somewhere over there.

Speaker 1: 21:53

You might have to ask if she's been to Hot Spot Barbecue Coming up. Here's one me and you're going to visit real soon. But first we've got Firehole Barbecue in Yellowstone, montana, which is close to where someone was here from their union. They were from Wisconsin, so that's by. It's because Yala Stone.

Speaker 2: 22:17

It's an issue.

Speaker 1: 22:18

Yeah, yala Stone's in Wisconsin, I believe, as well as Montana, so they are not in that state. Well, she's moving to Oregon, so Then we got Haywood Smokehouse from Waysville, North Carolina, that's at number six, and then Kansas. Now this one's not far. This is another one we could try. Just take a road trip out Joe's Kansas City Barbecue from Kansas City.

Speaker 2: 22:43

Kansas. Hey, we're on a road trip.

Speaker 1: 22:45

Take a road trip there. We got Fox Smokehouse Barbecue from Boulder City, nevada. Okay, vegas people, I don't know how close that is to Vegas. That could be quite a ways out, but you know Well.

Speaker 2: 22:56

Nico will have to tell them to go.

Speaker 1: 22:58

Yeah, tell him to go try that out and get back to us. Now the next one. We're talking about me and you're going to eat. It is about under four hours away Tyler's Barbecue. I'll check it out. They've got a good website. Shows a lot of stuff. I think they're closed sunday, monday. Open tuesday through saturday tyler's barbecue. If you've had it, let me know. All the ways you can contact us will be in the show notes and amarillo, texas. So I figure how we're going to do this is. We're going to be going to arizona in november. We're going to lock in a way. We're going to schedule it in either there or on the way back how about?

Speaker 2: 23:36

because me and the kids were talking about, you know, like stopping places we should do on the way back, because you know on the way there we gotta you know we're doing on the way back.

Speaker 1: 23:44

I'd like to get some video of it okay some footage of it. Show it. I have it on the channel. Talk about it on the podcast. It's tyler's Barbecue, Amarillo, Texas. Okay, I watched they did some pulled pork, had coleslaw. I mean it did look fantastic. So according to Yelp ratings, they're number four, and this is as of May of 2024. The top three Corkscrew Barbecue in Spring, Texas. Eric's Family Barbecue in Avondale, Arizona.

Speaker 2: 24:17

So is that? Close to Phoenix and all that.

Speaker 1: 24:20

Yeah, I don't know where that is.

Speaker 2: 24:22

We'll have to look that up, since we'll be down there.

Speaker 1: 24:24

Wright's Barbecue in Johnson, arizona, is number one.

Speaker 2: 24:28

No, that's Arkansas.

Speaker 1: 24:29

Oops, johnson, arkansas. So that's the number one, but we're going to be checking out that. Tyler Barbecue, if you've been to any of these.

Speaker 2: 24:34

Where's Arkansas?

Speaker 1: 24:37

Where's that by? Well, that's right next to us.

Speaker 2: 24:40

Oh, I could go there too. Yeah, there's east of us.

Speaker 1: 24:41

Yeah, yeah, yep, we could go there, have to check it out. I want to do some road trips and try some of these, kansas City, kansas one. How far, eh, I don't know. Four or five hours maybe.

Speaker 2: 24:54

Because I know Kansas City is like right beside us.

Speaker 1: 24:56

Yeah, so that's one we can check out, but Oklahoma didn't make any of the list. Needs some on there, unfortunately not, so we've got to start using that Yelp app.

Speaker 2: 25:06

What did you think? What is the barbecue place that we went to? You're thinking of Bibb's?

Speaker 1: 25:10

Yeah, and I think the barbecue place that we went to and it was really good, you're thinking of Bibb's, yeah. And I'll give a shout out to them.

Speaker 2: 25:15

Hey, you should be on the top 100. I think so too. Bibb's barbecue.

Speaker 1: 25:18

But there's thousands of restaurants but they are outstanding. If you're ever in the Oklahoma City area, look them up. Bibb's Smokehouse Barbecue.

Speaker 2: 25:30

I think they tasted good.

Speaker 1: 25:31

Yep. So that's the top 10 restaurants of May of 2024, kind of like lists like that and when we find some more or some other top 10 or top 20 things, we'll bring it on the podcast various topics. So that's kind of cool right there and go ahead and let us talk about some of the comments from the community. Go ahead and tell me what's been going on, what people have been saying.

Speaker 2: 25:56

Okay, on the cream cheese video. It was at this grill's life, Grill life.

Speaker 1: 26:02

This grill's life. Tony that's Tony over there at this grill's life.

Speaker 2: 26:06

It says great video, oki. And then at cooking with Sherry it says delicious is all that matters. Great share.

Speaker 1: 26:17

Yeah, because we're talking about on the video how it kind of melted apart and everything and she says, well, delicious, that's all that matters All right, and the meatloaf bacon wrapped video at KME Food.

Speaker 2: 26:31

We love low-carb recipes. This looks really great. I like how the bacon is wrapped.

Speaker 1: 26:38

Yeah, yeah, and she always is commenting and always says she really enjoys the low-carb and the keto stuff.

Speaker 2: 26:46

Okay, it's at Coop'd E Grill Coop'd.

Speaker 1: 26:51

The Grill.

Speaker 2: 26:52

Okay, seven, two, three, eight. This looks amazing. Can't wait to try this at our house.

Speaker 1: 27:00

Give it a try. Let me know what you think.

Speaker 2: 27:02

And then at haydeenb.

Speaker 1: 27:05

Haydeenbgrilling right there.

Speaker 2: 27:06

Oh, okay, All right, Maybe you should say the names babe Okay Dang, babe Okay Dang. This looks good. Good idea with the pork rinds. Never would have thought of that.

Speaker 1: 27:19

Yeah, the pork rinds. So, if you don't know, what we did, was we, instead of using crackers, just took some pork rinds out of a bag?

Speaker 2: 27:26

Yeah, Put them in the meatloaf.

Speaker 1: 27:31

Yeah, you just ground them up and threw them in the meatloaf, yep In Put them in the meatloaf yeah, you just ground them up and throw them in the meatloaf.

Speaker 2: 27:38

Yeah, In the meatloaf.

Speaker 1: 27:38

Okay, and then the short video the pork butt fell in the pit barrel. Yeah, it fell in. There's a clip of it where it fell in.

Speaker 2: 27:46

I didn't know this Okay At Dink right.

Speaker 1: 27:52

That's good enough 9288639.

Speaker 2: 27:57

Why he put a? Really I can't say this word, but it's FK that I always use the great, except for ribs and half chicken.

Speaker 1: 28:09

I always use the great, except for ribs and half chickens.

Speaker 2: 28:15

So what does that mean?

Speaker 1: 28:17

He is saying, basically, why did we hang the pork butt? Yeah, he's saying screw that, put that on the grate. And that's what he does. Now what happened here? And I commented back to him and told him you know, I just left it on long that time and it's just a short video and I have a clip of it and I just commented a couple, two or three days ago and basically saying he would use the grate and basically saying he would use the grate. But if you pull it off when you're closer to about 160 degrees 155, don't go above 165, you can pull it off just fine.

Speaker 1: 29:02

I let that one go long. I think I let it go to about 175, so it had gotten so tender and it didn't fall off until I decided to. What I was in the process of doing was pulling it out of the pit barrel and then I was going to wrap it and put it back on the grate until it got done. As I started pulling it out, it just fell in and you can see that clip on my channel. Also, if you watch our trailer on the YouTube video, there's a small clip in the trailer where that happens and, of course, if you watch the YouTube video. There's a small clip in the trailer where that happens and of course, if you watch the full video, there's a spot where it falls in. So I've always kind of liked it. I know I must have not watched it.

Speaker 1: 29:39

I thought it was actually kind of cool how that happened and I got it on film where that fell in. But hey, like I told him, there was nothing wrong with it, it fell right into some charcoal, fell right into some hot fire. He just dusted off Just pulled that thing out that thing was excellent Went ahead and wrapped it, put it on a grate. Now, what you do got to be careful for is you don't forget about it and let it cook until it gets too tender, and that goes with ribs or anything.

Speaker 1: 30:07

It just falls apart completely and then it falls in, and I have had that happen. It's been a long time, but I've gotten better at hooking them. You can double hook them.

Speaker 2: 30:16

Right, it doesn't happen with ribs. Two ribs, three ribs deep. It happens with the ribs, or something.

Speaker 1: 30:21

Yeah, you go out there and you look in there and you've got one rib on the bottom.

Speaker 2: 30:24

No, I do have something in there for you to cook. This next weekend.

Speaker 1: 30:28

What are we cooking? I?

Speaker 2: 30:30

don't know I forgot what I bought, but something wrong with my. I keep on hearing myself go in and out.

Speaker 1: 30:36

Yeah, hopefully it sounds good, Hopefully she's not going in and out, but I keep hearing that too. Yeah, it's bugging me.

Speaker 2: 30:41

Like I don't know. I forgot what it's called, Is it Dang it? I wish I remembered what it was called, but I have something for you to cook in there and I don't know if we're going to make like tacos with it or something. Does that sound good?

Speaker 1: 30:59

Yeah Well, we don't know what it is though.

Speaker 2: 31:01

Well, I mean.

Speaker 1: 31:02

Is it just some kind of a beef or something to get in there?

Speaker 2: 31:05

Yeah, it looks like you can shred it up and stuff we're going to smoke it. Yeah, okay.

Speaker 1: 31:09

But we'll talk about that next episode. The secret item. What is it? Just something you just found at the store?

Speaker 2: 31:17

Yeah, so I just want to pick this up. Yeah, it was at Winco.

Speaker 1: 31:20

Okay.

Speaker 2: 31:20

Was it on sale it?

Speaker 1: 31:21

sounds good. It was something cheap.

Speaker 2: 31:23

It was on sale. I believe You're the one that I asked you.

Speaker 1: 31:27

Oh, I was with you.

Speaker 2: 31:28

Yeah, I see, I just forgot what it is.

Speaker 1: 31:31

Well, we'll give that a try. We'll talk about that again on the next episode, Also the one she says she wanted me to read.

Speaker 2: 31:36

Yeah, it's a long one I'm going to read this Basically.

Speaker 1: 31:41

Just paraphrase this one A guy, jared McCree and this is what making videos is really all about. So I had a video where I was breaking in my pit boss. This guy had said this is a I believe this is a reply comment. We talked back and forth and had said he was looking at getting one of these. The pit boss that I was using said good video. And I went ahead and replied back, said yeah, I've still use it. I use it every week, several days a week in fact. And then he replied back and said he has a food handler's certificate in Texas, so congratulations on that.

Speaker 1: 32:21

Also says he's looking to get a little side hustle going on in the barbecue business. He has a passion for cooking on the pit and he's heard a lot about pellet grills a passion for cooking on the pit and he's heard a lot about pellet grills and he likes the versatility that they bring and you can cook in different methods and you can cook pretty much anything on them slow, you can cook a little hotter and he's thinking of doing a hustle where he can do different sides of meat off the pit. And just I've been researching videos from other people that post them and was telling me that he really, really I really appreciate your video and helping out other people like me on deciding if this is one for me or not. He liked how I just told how it worked. I'm not trying to push you on it, I don't. I don't get nothing if you buy it and uh, he, uh, is researching. So real cool guy. Talked back and forth to him a little bit and that's what it's all about. I really like it when I get.

Speaker 1: 33:20

I get comments like that every now and then where someone said they, they, they helped, or I show something that they had an issue with and they said they did that and it fixed their grill problem, or they decided to purchase something because of what I did, or they're going to try to cook something and everybody enjoyed it. So always good to hear positive feedback like that, and if you want to give any positive feedback, be sure and do so. All the information will be in the show notes, where you can find to do that. If you're listening to this on Apple or Spotify or any of those on your phone, you can always leave us a text. We're on every podcast platform known to planet. Just about you can find us and if you're watching us on YouTube, it is a separate YouTube channel. What's the YouTube channel called? Do you know?

Speaker 2: 34:09

Why do you always judge me? You put me on the spot.

Speaker 1: 34:12

What is it? Well, okie, smoking Podcast.

Speaker 2: 34:17

See, you always make me have brain farts.

Speaker 1: 34:19

Our regular channel is the Okie Smoking Channel. That's the one with the majority of the subscribers, but we got the Okie Smoking Podcast, so if you want to watch the podcast of us just talking our heads off I know I'm wearing your hat. Oh, I got the wrong hat on. I do have an Okie hat. I do have the wrong hat on. I'll get that on the next episode. You can find us there on the Okie Smoking Podcast YouTube channel, also on Apple, spotify and iHeart Radio.

Speaker 3: 34:47

Thank you for listening to the Okie Smoking 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.