Speaker 1: 0:00

So our last episode, we talked about all that smoked cream cheese that we did. Didn't do any cream cheese this week, did we?

Speaker 2: 0:10

No, I didn't have really time to do anything. You know, Was everything going on Busy, busy, busy.

Speaker 1: 0:16

Been too busy but we did make some. I made some beer brats this week. That was real good. We're going to talk about in this episode. Also made a pineapple hot sauce and I'm going to be making a chipotle hot sauce. So we'll get into a little bit of talk about that. And then I've got a collaboration that I have joined, collaborations that's been hosted by others and I'm going to be. Actually I've announced one on my channel. We're going to talk about that. That is going to be this November and you listening today can join in to the collaboration if you wish. So I'll talk about that as well. Coming up on, we are on episode 30. That's quite impressive. We didn't get an episode out last week, but 30 episodes heck of a deal. Thank you for listening and let's get this one started.

Speaker 3: 1:10

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 Alongside is Dolores yeah.

Speaker 1: 1:30

Dolores in the house.

Speaker 2: 1:32

Wee, wee.

Speaker 1: 1:34

Yeah, 30 episodes, that's pretty cool.

Speaker 2: 1:38

That is more than one half of a year. It doesn't seem like it.

Speaker 1: 1:42

No, it doesn't. And we've got to where we just come out here and move our mouths and some people want to listen. Got some listeners all over the country, including other parts of the world. So if you're listening, be sure and let us know where you're listening from. You can always text us, email us, john at okiesmokingcom. Enjoy listening to everything everybody has to say. It's been a, it's almost fall.

Speaker 2: 2:12

Yeah, yeah, I guess it's still a little warm outside. We're approaching.

Speaker 1: 2:15

September Shouldn't be quite as hot.

Speaker 2: 2:18

I'm sad because I like the hotness. You like the hotness, but you do like what the fall brings some football Well of course Got some good sports coming up, but the weather-wise and that also means good cooking, because you can cook for the games.

Speaker 1: 2:35

you know wings and dip and chili Well, you're always gone for game day. I'm here alone with the kids Me and Jacob just—. I do work a lot of the games.

Speaker 2: 2:45

We do super nachos.

Speaker 1: 2:46

Super nachos. We'll get to talk about that. That's our game day. Tell us a little bit about those super nachos. This is something you had at this last game day, right, yeah, every game day, we have super nachos, so it's just hamburger meat.

Speaker 2: 3:01

Then you drain it and then I put chili beans with it, and then I add the queso sauce and then you just stir all together and then you top whatever you want on it.

Speaker 1: 3:14

So you brown some hamburger meat, ground meat.

Speaker 2: 3:16

Yes.

Speaker 1: 3:17

You cook that until it's brown and drained. Then you just add your black beans. No, not black beans, chili beans.

Speaker 1: 3:24

Chili beans, and they're Bush's chili beans, black beans, chili beans, chili beans and they're bushes, chili, bushes, chili beans yes, they have to be bushes, because we don't like any of them right, we and we tried uh, you tried it with something that that I didn't really care for jacob, our youngest, wanted to try some youtuber, some youtuber beans yeah, yeah, I don't know what it was, but I didn't eat any and not saying his beans weren't good, I just didn't like them with this.

Speaker 2: 3:52

Yeah, it tasted, he said, smoky bacon right and it just didn't do like our, not. My nachos was yeah, so it it's.

Speaker 1: 4:01

It is something we do. Quite a bit on game day is do that and yeah, just some chili beans, queso and mix it all up Exactly. And then you put some tomatoes.

Speaker 2: 4:15

Yeah, we top it with tomatoes, jalapenos, of course.

Speaker 1: 4:17

Got to have jalapenos.

Speaker 2: 4:19

And lettuce. We had lettuce this time around and lettuce, we had lettuce this time around. I actually I didn't get to eat it, but I put on. Mine was like hamburger meat with my cheese stuff that I made and I did pork rinds. I crushed pork rinds.

Speaker 1: 4:36

To make it a little more low carb. Yeah, keto friendly. Yeah, because I can't have your guys' stuff and you put some sour cream on it.

Speaker 2: 4:44

I didn't put it on mine, but I put it on your guys' yes, I mean, you could just. Yeah, you could put whatever you want on the topping Guacamole. I wish.

Speaker 1: 4:51

Avocado.

Speaker 2: 4:52

I forgot to. I did do avocados on yours, but Jacob didn't want any.

Speaker 1: 4:58

Yeah, it was great. I got home after the game and there was some in the fridge, I heated it up, put it on some chips, threw some hot sauce on it. So there you go. If you want a really good game day item, it's easy, it's quick Super nachos, we call it super nachos. I think we did a video at some point. I'm not real sure.

Speaker 2: 5:16

I have no clue if we did or not.

Speaker 1: 5:17

I don't know if we ever did or not. It seems like we did, I don't know. It may have been a short or something Could be. Let's go ahead and talk about what we're here for. Our first item on the itinerary is our hot sauce.

Speaker 2: 5:31

Your hot sauce.

Speaker 1: 5:32

Yeah, my hot sauce. That you're coming out with yeah, so I made some.

Speaker 2: 5:36

I mean, I help.

Speaker 1: 5:37

I made some pineapple hot sauce.

Speaker 2: 5:41

Now, that was really good. You tried it I tried it because it's only a one gram carb right.

Speaker 1: 5:48

Right, I crunched all the ingredients Per teaspoon or tablespoon. It's about one gram per teaspoon. Now, you guys, I do like it, so I probably go over it, because I'm just like yeah, because you know a teaspoon is just not much and it's a few drops, yeah, but when you like it, you're like like your blueberry one man. Right, the blueberry one's been a hit. That one was good, now this one's a lot thinner.

Speaker 2: 6:15

Now you guys, we me and the kids are John's guinea pigs when it comes to his hot sauce. He had made one where he gives a spoonful and he's like try this. And I tried it. I'm like because it was so hot. And he's like how's it taste? I was like I can't even taste it because it's so hot.

Speaker 1: 6:36

That one was.

Speaker 2: 6:38

What were the Japanese?

Speaker 1: 6:39

Japanese peppers yes, we haven't talked about that, and you were putting raspberry.

Speaker 2: 6:44

I didn't taste no raspberry.

Speaker 1: 6:47

No, the chili's overpowered the raspberry. I've done some experiments, and that one is one that probably will not be labeled. I did not really like the taste of it.

Speaker 2: 7:02

It didn't really have a taste, no, it was just hot. And I didn't like the taste of it. It didn't really have a taste, no, it was just hot.

Speaker 1: 7:05

And it had that well, and I didn't like the taste of the pepper.

Speaker 2: 7:10

Like I said, do less of the pepper and more of the raspberry.

Speaker 1: 7:15

Right and I put, like I don't know, 10 ounces of pepper. It was a whole sauce pot full of them and it was just pure heat. So I did that one, Then another one that I did. That was even hotter but actually was good, was I had some dried Carolina Reaper?

Speaker 2: 7:39

I didn't get to taste that one. I still have some bottles. I have an unopened bottle.

Speaker 1: 7:43

Okay, if you want to try it, I'll have to try it.

Speaker 2: 7:43

It is hot Because that's that one because you, I still have some bottles, do you? I have an unopened bottle.

Speaker 1: 7:45

Okay, if you want to try it, I'll have to try it.

Speaker 2: 7:46

It is hot, because that's the one that you made for your friend.

Speaker 1: 7:48

Yeah, it's hotter than any one I've made.

Speaker 2: 7:52

Like, how hot? Is it hotter than the one that the Japanese?

Speaker 1: 7:55

one yes, but if you.

Speaker 2: 7:57

Wait a no, I did try it, because I tried it with whatever we were eating in the kitchen and I was sitting there and I barely, barely had some, and I was burning.

Speaker 1: 8:12

Yeah, it didn't take much, but it was really good, I think I downed a whole water. If you just put a few dribbles on your tacos or just use it very lightly.

Speaker 2: 8:23

I know it was off your plate Remember.

Speaker 1: 8:26

Yeah.

Speaker 2: 8:26

What was it that you were eating?

Speaker 1: 8:29

Oh and.

Speaker 2: 8:29

I was like, let me so what she did was.

Speaker 1: 8:33

I had a. We were eating tacos, right, okay, that's right, and I it was a chicken. It was chicken on this particular occasion, and I had put that Carolina Reaper sauce all over my plate.

Speaker 2: 8:46

A little bug flan.

Speaker 1: 8:49

And what I did was I was eating it and it was spicy and it was hot, and then you decided just to take a piece of my chicken off of my plate that was sitting there and eat it before I could tell you you better watch out. And then it was hot. I remember Did you have to go to the water? Get some water that time.

Speaker 2: 9:11

I drank a whole thing of water and Jake, our grandson, he's like Grandma, you need milk. I said I can't have milk. I was dying. I was sweating.

Speaker 1: 9:23

It makes you sweat. It's a real hot one. That's one that I'm actually going to make going forward, but it's going to be a while. I just had some and my plan is to grow some Carolina Reaper plants, some ghost pepper plants.

Speaker 2: 9:37

Oh well, you need to tell them the name of our pineapple sauce, though.

Speaker 1: 9:41

Yeah, the name of it is tropical storm.

Speaker 2: 9:43

Yep and I feel like, uh, the reaper one, we should name inferno something, yeah we're gonna, we're gonna name it.

Speaker 1: 9:50

Uh, as well yeah so those are gonna all all be, uh, pretty cool hot sauces and when I get into some ghost peppers because if I grow my own peppers it won't cost much to make, and that's the plan I've grown a Carolina Reaper plant a few years ago and it did exceptionally well. I mean, we had a lot of peppers, so I'm hoping we can repeat that success with it, with some ghost peppers, maybe even a habanero, yeah, and then some jalapenos and then we'll be set on the peppers.

Speaker 2: 10:22

Well, maybe in our thing outside, because we always do tomatoes in it. Maybe we should just do all peppers in there.

Speaker 1: 10:29

Yeah.

Speaker 2: 10:29

And then build another one for tomatoes.

Speaker 1: 10:31

We could do that, yeah, we could do that, and that way we'll have plenty of peppers, because that tomato plant, it gets so crazy.

Speaker 2: 10:37

We need to put it just in one. You know it needs a new location, it does.

Speaker 1: 10:46

Oh my gosh, you guys our tomato plant grows crazy and then it breaks yeah and then yeah, so uh it. It is not the best.

Speaker 1: 10:52

It grows and gets wild, yeah it gets big and then you know mowing, I have to have like one of the kids hold it right hold it up just to mow also we're going to be making and I'm going to try to make a one of the kids hold it up just to mow. Also we're going to be making and I'm going to try to make one of these today. I already mentioned it chipotle.

Speaker 2: 11:11

So I have not done that yet.

Speaker 1: 11:14

Yeah, I think we'll make it today. So I'm going to have basically three chipotle hot sauce, pineapple jalapeno hot sauce and my blueberry raspberry hot sauce.

Speaker 2: 11:25

I really like the blueberry one With some others going forward.

Speaker 1: 11:27

These are going to be.

Speaker 2: 11:29

I'm telling you he needs to make salsa tea guys, because his blueberry one was really good as a salsa.

Speaker 1: 11:38

She wants me to make matching salsas.

Speaker 2: 11:40

Yes, so have a blueberry Like hot sauce with matching salsa. Salsa, it's thick, you just thick in a jar that you just spoon it out. Take that chip and spoon it out.

Speaker 1: 11:49

Use a chip, add it to your dishes, add it to your super nachos.

Speaker 2: 11:55

The blueberry one, even though you don't think that it would taste good on stuff it does.

Speaker 1: 12:01

Yes, it tastes good. At first I was like no Blueberry on anything, and it tastes pretty dang good there has been some requests from me to make some various hot sauces and I'll probably tinker with them in the future. One of them that someone would like is a mango habanero.

Speaker 2: 12:21

Okay, I saw a bunch of mangoes at our Mexican store and they looked pretty good yeah. So mango habanero. Okay, I saw a bunch of mangoes at the our Mexican store and they looked pretty good yeah.

Speaker 1: 12:26

So mango habaneros is something we'll try and I think if we just do it, identical to the blueberry but switch the blueberries with mangoes. Just kind of keep the same, the same base of a recipe and try that. Something else someone has mentioned, and I don't know, honey, honey, hot sauce. What do you think of honey hot sauce? How's that going to?

Speaker 2: 12:48

work? We could try, but honey is so thick, maybe that's what I'm concerned about.

Speaker 1: 12:53

I mean, is it going to just be a hard? You know, you're going to need a squirt bottle to get it out, maybe, maybe, like a farmer's honey.

Speaker 2: 13:00

Maybe we could use theirs and not store-bought, because I think that would be too.

Speaker 1: 13:07

I don't know. Yeah, I would like to use locally, local honey.

Speaker 2: 13:11

And you know local honey isn't that thick Like, if you have it.

Speaker 1: 13:18

Get it from a bee farm.

Speaker 2: 13:19

When it's in the bottle, I don't know.

Speaker 1: 13:22

Yeah, we're going to have to try that. That's going to be something that we'll have to experiment with and see about honey, hot sauce and then maybe barbecue sauce. Ooh, so we got hot sauce, we got salsa, and how about some barbecue sauce?

Speaker 2: 13:38

Okay.

Speaker 1: 13:38

Get all three of those going and then we'd be in pretty good shape. As far as it goes, you can make a keto version of hot sauce or barbecue sauce.

Speaker 2: 13:50

Yeah, Be pretty cool. That would be nice, Because that barbecue sauce in there that I have it doesn't even taste like barbecue. I mean like keto, you know, like sugar-free.

Speaker 1: 14:02

So that is our hot salsa mentions for this episode.

Speaker 2: 14:06

Oh, we should bring out the bottles and show like the ones I have. You want to go over there and grab them?

Speaker 1: 14:10

Yeah, she's going to walk over there. So if you're watching this on our YouTube channel, there will be a link in the description that can take you to our video podcast. There'll be a link in the description that can take you to our video podcast and we will have this up so you can come in here and watch it and we'll show what these look like. Which one's you grabbing over there? She's grabbing the habanero. They should all be over there. Yeah, there's only two, I see. Okay, the other one, I think you don't have a label for it. Yeah, I may not have one of them labeled yet. That one is the very hot one, but yeah, we don't have a label on this one.

Speaker 1: 14:57

I don't have a label on that one.

Speaker 2: 14:59

So this one right here is the one that he just made it as the reaper one right so that one's the reaper one, and then this one. Right here is the tropical storm. This one's really good, okay. And then there's this one.

Speaker 1: 15:22

That's the blueberry habanero. Yeah, just set them there, and those are some excellent hot sauces. They're all sealed up and we're going to add the chipotle to it. The one without the label is the one I really didn't like. It's the one with the Japanese.

Speaker 2: 15:39

No, this one's not the Japanese one. Oh, that's the Carolina Reaper. Yes, no, japanese one. What is that? Oh, that's the carolina reaper. Yes, no, I didn't bring that one over here.

Speaker 1: 15:46

Yeah, that's, I mean, I can, if you want that's fine, so that's the carolina reaper one, and that one is super hot, so yeah, that one that is basically just. Carolina reaper some vinegar yeah, some onions. I think it has like we had 12 peppers and made two bottles, so it should have been extended out to about. Yeah, well, I could have made six bottles and it wouldn't have been quite as hot.

Speaker 1: 16:11

You know it's really concentrated, so when I make it in the future I'll probably won't make it quite that hot. I would probably want to make it more flavorful.

Speaker 2: 16:19

Maybe you can make one hot and then one mild, yeah.

Speaker 1: 16:22

Maybe you can make one hot and then one mild. Yeah, yeah, that'd be cool.

Speaker 2: 16:24

Have two different ones on that.

Speaker 1: 16:26

Now, this last week I also made some beer brats. Yes, they were some Italian sausage beer brats that I got at Winco. They may still be on sale, I don't know. From the time you are listening to this. They may not be, and they may not be available at the price that we got them everywhere. But here in Oklahoma they were $1.98 for the first two and they went to regular price. But it came with five and these you did try these right?

Speaker 2: 16:57

Yes, I got to try it because it's only one carb per brat.

Speaker 1: 17:01

And what I did for this, although the beer you don't think, uh, boiling in it really brings up the carbs much probably that I don't know I mean it soaks some in, so you might get a little bit of that. But I used two dosekis beers and also you can check the main I didn't eat any of the onions, though, right our main youtube channel and I have a video where I did this if you want to see it.

Speaker 1: 17:23

But I boiled them in Dos Equis beer. I put two beers, brought it to a boil and then just simmered them for about 10 minutes 10 or 15 minutes. Now, another way I could have done this, and if I would have thought about it in advance, was also soaking them overnight in beer. What do you?

Speaker 2: 17:42

think of that. Yeah, yeah.

Speaker 1: 17:43

Yeah, so I think next time soak them overnight, maybe 12 hours, soak them in some beer.

Speaker 2: 17:49

That's a lot of hours with some beer.

Speaker 1: 17:52

Yeah, and then boil them.

Speaker 2: 17:54

Maybe mine should be low-carb beer, yeah.

Speaker 1: 17:58

Because mine might like.

Speaker 2: 18:01

What is it Corona?

Speaker 1: 18:02

Yeah, because it may not. If it soaks overnight, that beer is going to probably shrink down. It's going to get all infused in there.

Speaker 2: 18:07

Yeah.

Speaker 1: 18:08

Poke some holes in it.

Speaker 2: 18:09

Yeah, yeah, really get it in there. Might have to do some low carb on mine.

Speaker 1: 18:13

So I boiled them in beer until it came to a boil and then just immediately turned the fire down to low, to where it was just a simmer, and added some cut up onions and boiled, brought those to a boil and used some seasoning some Cosmos honeybee seasoning so added that to it. I saw it had more carbs on it. Yeah, yeah.

Speaker 2: 18:38

I didn't know this, you guys.

Speaker 1: 18:40

Yeah, so it was really really good. And then took those to the pit boss and went ahead and cooked them at about 350 degrees, five to six minutes on each side.

Speaker 2: 18:54

They tasted really good.

Speaker 1: 18:55

Until they got real brown and then, when they got brown, went ahead and took them off. But while they're on that pit boss, you kind of let them onions stay in there, keep them simmering, let that beer keep cooking them onions the whole time, and then you bring them in, strain the onions. I put some tomatoes or tomatoes, some mustard on a. It was a bun, a hot dog bun, but it was a potato bun. That's what I was looking for.

Speaker 1: 19:28

Yeah, it did look like a potato bun With some mustard and then those onions on it and, omg, it was so good. Didn't even add hot sauce, which I'll put these because. Put those on this one, because this camera, I think, is a little clearer if y'all just want to be able to see it a little better. That other one may be out of focus a little bit on these, but those are the ones we have and this is the one without the label, but yeah, you know, speaking of your brats Cooking with, sherry said that it's definitely good for Labor Day, yeah.

Speaker 1: 20:05

Right, yep Labor Day good Labor Day food. Most definitely I said football. Labor Day, memorial Day holidays Yep Labor Day good Labor Day food. Most definitely I said football Labor.

Speaker 2: 20:14

Day, Memorial Day, holidays.

Speaker 1: 20:15

Yeah, Quick and easy. And I mean, if you had a whole bunch of a party or something, you could throw 12 of them in there.

Speaker 2: 20:24

Yeah, you know, you could do like mini ones, you could cut it up.

Speaker 1: 20:27

Mini them, yeah, you could put a little, you know like the little party snacks you know and do it like that yeah, and if you don't want to add the onions, you don't have to, you can do a.

Speaker 2: 20:36

You could bake and wrap them and just cook them on the pit balls or something even that you could put like in little hawaiian, the little hawaiian rolls you know, and put those in there like that too but yeah, she's definitely right, holiday food.

Speaker 1: 20:48

that's what that's all about it is.

Speaker 2: 20:49

It is. My thing is like it says that it was spicy, like hot, and it wasn't like spicy.

Speaker 1: 20:55

No, I didn't get any of that.

Speaker 2: 20:56

I mean it's Italian hot. It tasted good, but I just didn't have that spicy.

Speaker 1: 21:01

Right, but that was our beer brats, which I thought did well. I'll be doing those again. If you want to check out the video, go ahead and run over to my main youtube channel. Also, we're going to talk about my upcoming collaboration. Now I mentioned this, november is when I'm kicking this off. So what I'm doing is and anybody listening to this podcast is welcome to join in. It's just for fun if you have a youtube channel and and if you don't, you can go ahead and jump in and join in on the fun. So we've talked about hot sauce plenty of times on this podcast. We've talked about how I make a lot ofaneros, ghost peppers, all of that stuff. I've been working on my jalapeno. Am I saying it better?

Speaker 2: 22:01

Yeah, you're saying it a lot better Instead of jalapeno. It honestly doesn't matter how you say it. I know people laugh about it.

Speaker 1: 22:08

I've been trying to correct it. It's actually not, it's just how it's been coming out.

Speaker 2: 22:12

Later Someone was saying that I said something different on a podcast that we're doing. I never went back and listened, yeah.

Speaker 1: 22:22

They'll let you know. I said something.

Speaker 2: 22:25

I can't remember what it was either.

Speaker 1: 22:27

Yeah, but what it is is is basically, it's simple.

Speaker 2: 22:33

Sorry guys, but there's like a little gnat in here right now. It's bugging me.

Speaker 1: 22:38

There is a pepper month, so November is National Pepper Month, the entire month of November. So if you want to join in with me, all you've got to do is create any video.

Speaker 2: 22:53

Maybe I'll do a video.

Speaker 1: 22:55

Go right ahead.

Speaker 2: 22:56

A pepper video.

Speaker 1: 22:57

Pepper video and all you have to do is cook with a pepper. I mean, you don't even have to cook If you just want to show us growing a pepper. That's fine too. Pepper is going to be the star of the video, and it don't have to be spicy, so if you don't like spice, don't worry about it. You can use a banana pepper, you can use bell pepper, anything in the pepper family. I'll be excited, Hopefully.

Speaker 2: 23:23

what is his name? Jim Kitchen? What is that? Ketchum Kitchen?

Speaker 1: 23:28

Jim Kitchen's Kitchen yeah.

Speaker 2: 23:30

I don't know if he'll join in or not. I hope he does because I want to see his pepper stuff.

Speaker 1: 23:34

I do have a few people that have said they're going to join in now. Okay, four or five so far.

Speaker 2: 23:42

I hope he joins, because I always like his videos his videos.

Speaker 1: 23:56

Now, if you do join in, whenever you post your video, you just need to put a hashtag peppering it up P-E-P-P-E-R-I-N-G-I-T-U-P.

Speaker 2: 24:03

Yeah.

Speaker 1: 24:03

Peppering it up. What that's going to do is allow Google and YouTube over time in a few days it will start to. If you want to look this up, you'll be able to look up that hashtag and find a list of everybody that participated and that'll allow it to be seen. Also, if you tag me on my YouTube channel or send the link to me on any social media platform that I'm on, I'm going to add all these to a playlist, so all of them will be on a playlist, so you will be listed. If someone wants to watch all the videos that were created, the rule is simple Make it with a pepper, post it on November the 1st or any time during the pepper month.

Speaker 2: 24:53

I'll post mine on my birthday.

Speaker 1: 24:55

Yeah, you can post it on your birthday. November 9th November, the 9th, I'm going to be doing multiple ones.

Speaker 2: 25:02

Yeah, I know you are so November the 2nd, you can't copy me now.

Speaker 1: 25:06

November the 2nd and then every week after is going to all be Pepper videos. Do you want me to give you a hint of my ideas?

Speaker 2: 25:13

No. Okay, don't tell me your hint, because then I'll put it in my head. I'm not going to tell you mine. I've got to think of something. Yeah, and just go ahead and post them, put it out there.

Speaker 1: 25:25

Like I said, we've got a few people that have already said they are going to jump in, so that's going to be fun. Hopefully we get a half dozen, six or ten people.

Speaker 2: 25:35

Right.

Speaker 1: 25:36

At least a few, and that'll be fun, it will, it will.

Speaker 2: 25:42

What else we got? How about another comment?

Speaker 1: 25:47

Okay.

Speaker 2: 25:48

It's the thick pork chops that we did in the pit barrel, in the pit barrel cooker. Okay, excuse me. Atct1653 said about how long did you cook the thinner ones? He said I have about half as thick as the ones in the video, half as thick as the ones in the video. I'm thinking about one to one and a half one, one to one hour and 15 minutes on his, and he said he doesn't have probes to check it and I have homemade barrel cooker.

Speaker 1: 26:22

He said okay, yeah, so he had some thinner and I saw that comment and I've actually talked to him you did yep, I've replied to his comment and I told him an hour for sure they're going to be done, and I even said 45 minutes could very well get them done easily. You know, you could actually 30 to 45 minutes with some thin pork chops in a barrel and you're there. He replied back and said he cooked them for an hour and they were a little bit dry, still had some juice to it. So he did say next time he's going to go ahead and shoot for that 45 minute mark.

Speaker 1: 26:56

He should honestly get the probes like buy some because they are nice, Right and you don't need an expensive probe set and for that you don't need one that you keep in there the whole time. But if you just get you a probe for $20 on Amazon or at Walmart, so what's a homemade barrel cooker Like you just made one? I guess he just got a barrel and drilled some holes in it and put maybe some grates or put a rod across it and hung them. That's cool. So a little homemade barrel cooker.

Speaker 2: 27:29

Is it kind of like the like when my stepdad used to have like that barrel where he used to burn the trash?

Speaker 1: 27:35

yeah, probably something like that okay it's just customized, probably about like ours. Uh, you can watch some videos online and they'll show you how to do that and as well as you'll need to cut out some uh, cut out and you know, on the bottom or somewhere on it for some dampers so that it can get oxygen, so you'd have to do that.

Speaker 2: 27:55

So when we're talking about your collaboration, I also have another one from at buzzed barbecue 56. He said that he's in on your collaboration.

Speaker 1: 28:08

Hopefully he makes a video That'll be cool. Get old buzz on there.

Speaker 2: 28:10

Yeah, cheers Buzz Hopefully he makes a video That'll be cool. Get old Buzz on there. Yeah, Cheers Buzz. Yeah, he put a little cheers thing Buzz barbecue.

Speaker 1: 28:16

So yeah, we got him. I know cooking with Sherry. She said she can't wait.

Speaker 2: 28:22

Oh yeah, I want to see her. Hopefully she does one.

Speaker 1: 28:26

Annie Smoking Pot said she is going to do one. Who else? There was a couple others, the Danish Kitchen and I can't remember, but there is at least five people now that has said they're going to go ahead and jump into that. So you can be number six, seven, eight, does not matter, don't need to ask, just go ahead and create your video, put that hashtag peppering it up so you'll be able to be found in the search engine when people are looking for it, and that is going to be awesome, so can't wait for that. I will be reminding everybody on Facebook Also. You can find us on.

Speaker 1: 29:06

Blue Sky is where I am a lot, if you want to jump on that platform. We do do a little bit of twitter, but not much, and we do a little facebook, so you can find us on all those, all those but blue sky if you want to go on there. That's where I got this grill life. He gots a bunch of food that's always posted. We've got the barbecue and rubs, the spicy gnome just a whole bunch of great community there and so you can always join us on there. Anything else you'd like to add to the show today?

Speaker 2: 29:36

I'll have to think of something keto to do for one of our videos.

Speaker 1: 29:43

For one of our videos.

Speaker 2: 29:43

Yeah, our low-carb. Since you do your stuff, I'll have to think of something for low-carb.

Speaker 1: 29:49

Yeah, do a video and also think of a recipe that you can share with our podcast listeners next week. You think you can come up with some kind of a.

Speaker 2: 29:57

I'll try. I'll try.

Speaker 1: 29:58

Some kind of a keto recipe. And also, if you, listening out there, want to send us a recipe and share, we can try it. We'll talk about it, we'll put your recipe out there and that would be cool.

Speaker 2: 30:11

That'd be exciting to do.

Speaker 1: 30:13

You can always email us at john at okiesmokingcom. Email me or Dolores, we will get back with you. You can also text us. If you're listening to this on a podcast app, just click the link in the description. Unfortunately, we cannot reply to those texts, but we will get your message and shout you out on our following episode. So I guess that's it. This is episode number 30, signing off, and just always keep on grilling and we'll see you next week.

Speaker 2: 30:46

Bye.

Speaker 3: 30:47

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.