Speaker 1: 0:00

It's time for take number two, because we just got done and it was this. I don't know if it'll be as long, it may be short now, but we just got done talking for 20 minutes, 30 minutes. And I looked down here and I said on this device it's not counting, it's stuck.

Speaker 2: 0:20

Yeah.

Speaker 1: 0:21

It was paused. I don't know how it got paused, so we weren't recording.

Speaker 2: 0:27

Oh, I know how, because he was messing with all these little buttons.

Speaker 1: 0:30

Yeah, there's all kinds of things on here. It's like you've got to be a pilot or something all these gadgets and everything.

Speaker 2: 0:38

All right, so episode 32. Yeah, so episode 32.5.

Speaker 1: 0:43

Well, you won't see the other one. It didn't record. But let's go ahead first like we did. Recap episode 31.

Speaker 2: 0:53

Oh, do you still have the restaurants up?

Speaker 1: 0:56

Oh yeah, I'll get back to that. Yep, We'll revisit the restaurants and go through those. So our last episode we talked about Hickory Smoke hot sauce that I made. That was in episode 31. And you really enjoyed that hot sauce. Great on tacos Excellent.

Speaker 2: 1:15

It tasted good. I had a chicken and I was dipping the chicken in it.

Speaker 1: 1:20

It was really good I like it.

Speaker 2: 1:22

That's probably my number one hot sauce. So far it was the blueberry, habanero and now it is that one. Yeah, the hickory smoke.

Speaker 1: 1:29

She really enjoyed that. Also talked about brining for the holidays.

Speaker 2: 1:33

Uh-huh, we like the.

Speaker 1: 1:35

The wet.

Speaker 2: 1:36

No, the dry, we like the dry.

Speaker 1: 1:39

See, it's like take three. We just talked about it. It's like take three.

Speaker 2: 1:42

We just talked about it. It's the dry because it's less messy.

Speaker 1: 1:44

Less messy.

Speaker 2: 1:46

Less. I like it crispy.

Speaker 1: 1:48

It makes it crispier.

Speaker 2: 1:50

What else do we see?

Speaker 1: 1:51

And well. Oh no, putting like a pot inside your fridge, you don't need a 50-gallon pot, yeah, or you know a big pot, and then you got to figure out how to either put it on an ice chest or put it in a fridge. But you don't have room. It takes up a lot of space. So a dry, brining a one on that one.

Speaker 2: 2:09

And then your beer, brats Beer brats, which I just love, those.

Speaker 1: 2:14

You boil them in beer. You boil your onions in beer.

Speaker 2: 2:18

I thought I tasted good. I put mustard on mine.

Speaker 1: 2:22

Yes, mustard's fine. Whatever you want to add to it will be good.

Speaker 2: 2:27

I know you had it with a bun and onions and all sorts of things on it.

Speaker 1: 2:32

And then we talked about our pineapple hot sauce. See, all that stuff was in our last episode 31. What should they do? If they want to hear about all that? They need to go check it out, don't they? Yes, episode 31. But let's talk about 32. We're going to go ahead and mention I don't know a few restaurants here in Oklahoma that are around. That made a list of the top restaurants in Oklahoma. We said we were going to mention them last episode.

Speaker 2: 2:58

We forgot.

Speaker 1: 3:00

So we're going to mention them this episode Also. We're going to be talking about a s'mores cook dip. We made s'mores dip.

Speaker 2: 3:09

Yep with the grandson.

Speaker 1: 3:11

And we smoked them. So that was outstanding. And a little chat. Gpt cook hey, ask it, what should I cook for a live video? We're also going to talk about the failure of that live video right here on episode number 32.

Speaker 3: 3:27

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: 3:44

Yeah, right here alongside my lovely wife Dolores.

Speaker 2: 3:49

Hello, hello.

Speaker 1: 3:52

And I just checked we're still recording.

Speaker 3: 3:55

So everything looks good going forward.

Speaker 1: 3:57

Four minutes in now and let's go ahead and get started. So let's talk about, like you said I don't know if I have these restaurants back up. There we go. There was 16 restaurants that made Oklahoma's barbecue hotspots, so if you're ever in the Oklahoma area, you might want to check some of these out. Speaking of Oklahoma, it is football season, so I've got to mention that, whether you're a boomer, a Sooner or an OSU Cowboy, or outside of Oklahoma, let us know if you're a football fan, because, let me tell you, football and barbecue reunites, it's reunited. There's, again, nothing better than cooking out back watching the game. So whoever you root for, let us know. So there's several restaurants on here. We already told them.

Speaker 2: 4:43

We already talked about this, and my thing is, number one should be Bibb's, but it's not.

Speaker 1: 4:49

It's not on the list.

Speaker 2: 4:51

I'd asked her, and she tried to guess some didn't get them.

Speaker 1: 4:55

Bibb's was not on the list, but Van's Pickstand is.

Speaker 2: 4:59

Yeah, like I said, I liked it in the beginning because they were really good in the beginning and then they kind of I don't know.

Speaker 1: 5:06

I still have them once in a while. They're pretty good. Well, I'm never a Norman, so they got one in Shawnee, Norman, Oklahoma and Moore, so there's several locations. There may even be some further out.

Speaker 2: 5:16

Yeah, but remember when they first started, you like got loaded with all these fries and the burger was like they have probably cut back just a little bit. Yeah, it's like this.

Speaker 1: 5:27

As with everything, you get a little less and you pay a little more.

Speaker 2: 5:32

Right.

Speaker 1: 5:32

Also on the list. I haven't ever heard of Smokin' Joe's Rib Ranch in Davis and I haven't ever heard of Clark Crew Barbecue, but we were talking about this and it says they have a title of an American Royal Championship in 2017, and that's right in. Oklahoma City. So we're going to circle that, she's going to write it down and we're going to make a trip there in the coming days and then we'll report back. Yeah, and if you're ever here or if you've ever been there, Let us know if you like it or not.

Speaker 1: 6:04

Yeah, let us know what you think. Max Barbecue, I did not know this city in Skiatook so I'm not sure where. That is Also Big's Pig Shop, so you can check it out.

Speaker 2: 6:19

What is it? What pig shop?

Speaker 1: 6:23

Dink's.

Speaker 2: 6:24

Well, no, that's Dink's World.

Speaker 1: 6:25

Famous.

Speaker 3: 6:25

Pit Barbecue, that's in.

Speaker 1: 6:27

Bartlesville and Bob's Pig Shop. That's not too far. Paul's Valley that's an hour or less, so you could go check that out. The one I was also wanting to mention was Ray's Smokehouse Barbecue in Norman.

Speaker 2: 6:40

Is that in Paul's Valley where we went to Votek somewhere over there?

Speaker 1: 6:43

Yeah, we went to Votek. No, Wayne, Wayne okay.

Speaker 2: 6:49

But did you?

Speaker 1: 6:50

pastor it you might, I can't remember.

Speaker 2: 6:52

I can't.

Speaker 1: 6:53

There's one also that we got to try, and that's the Butcher Barbecue Stand, but that's in Wellston and if I'm not mistaken and he's so he has over 400 first place ribbons.

Speaker 2: 7:07

Oh, that's a, definitely a must to go try.

Speaker 1: 7:19

He has been named the 2012 World Food Champion in Las Vegas and even appeared on Barbecue Pit Masters TV show. That's in Wellston Oklahoma, when is.

Speaker 2: 7:23

Wellston Oklahoma. How far is that Hour and a half or two hours? Oh, that's in Wellston Oklahoma. Where is Wellston Oklahoma? How far is that An hour and?

Speaker 1: 7:26

a half or two hours. Definitely let's go, and you have to get there. It's one of those to where when they open.

Speaker 2: 7:32

Let's go, not this weekend, but next weekend.

Speaker 1: 7:35

If you don't get there in time, they're gone.

Speaker 2: 7:39

Oh I see they cook it, so it's like a truck. Is that what you're saying? I don't know.

Speaker 1: 7:45

Well, it says barbecue stand, and let me click on this. So it's got pulled pork. Brisket. St Louis outdoor setting. You can also complete with a giant Jenga game set. They got horseshoes.

Speaker 2: 7:59

So it is like outside type thing I see.

Speaker 1: 8:02

It's well. It shows 10 to 3 or 11 to 3 Sunday, 11 to 3 Friday and 11 to 3 Saturday.

Speaker 2: 8:10

It's only three days, it's three days.

Speaker 1: 8:11

Yeah, if you look at it there, it looks like it's kind of more of an outdoor venue. Yeah, I believe that's the place. I'm not 100% sure to where they'll let you even call your order in and they'll reserve it. Don't know for sure, but I believe they've got their phone number right there.

Speaker 2: 8:26

That would probably be a lot easier than ordering it up there.

Speaker 1: 8:29

So we'll be there in a set number of hours. You might have to pay or whatever, and then just go pick it up and that is the Butcher Barbecue Stand in. Wellston. So we've got to try that, and there's a few more on the list. You can always check it out when you search the Smokey 16 in Oklahoma Barbecue. So that's pretty good there. Let's go ahead and talk now about our your hash browns. Chat GPT Cook.

Speaker 2: 9:00

Your sausage and hash brown cook.

Speaker 1: 9:03

So this recipe was created by AI and I'm fairly fascinated with AI and it can be used in many good ways. It can be used in bad ways, but just have it. Create a fun recipe to create. No harm there it it went ahead. I said create something unique, and it did. It come up with a smoky sausage, hash brown taco and basically all it did was said get a pound of smoky sausage and slice them up in small slices, go ahead and get some frozen hash browns, some onions, some jalapenos, which we use serrana peppers because we didn't have jalapenos, so we went off course just a little bit.

Speaker 2: 9:56

It tasted good.

Speaker 1: 9:57

It was good. Well, I didn't have like the whole thing, but I ate the sausage with that, and it was really nice, it was excellent, I mean, I really enjoyed it.

Speaker 2: 10:05

The kids really liked it too.

Speaker 1: 10:07

Yeah, I even got a 10 out of 10 from Brian. He said it was two thumbs up, so I put some ghost pepper salsa on it.

Speaker 2: 10:16

Oh gosh, it was just so good I can't even use any of your salsa, like the blueberry or something. Yeah, I didn't use that.

Speaker 1: 10:22

I switch it up a little bit. I'll eat mine all the time. That was from the farmer's market.

Speaker 2: 10:26

So you need to try the blueberry salsa on one of your eggs, since you know Dusty was like I got some pickled eggs up there. He said it tasted good on there, so you'll have to try it we will definitely.

Speaker 1: 10:40

I'll definitely be trying that. I bet that's soaking in Carolina Reaper and I got another one that's soaking in. Is it Habanero? You are? I think so yeah, Do you, yeah, so they're already hot, but I'll definitely give it a try. They're not just pickled, they're spicy pickled.

Speaker 2: 10:53

I need to buy those the big pickles at that place, the chef place.

Speaker 1: 10:59

Yeah, the chef store.

Speaker 2: 11:00

And take one out and put it in a jar and put some of the pineapple salsa in it.

Speaker 1: 11:08

Yeah, just kind of add it.

Speaker 2: 11:09

Yeah, let it marinate in there.

Speaker 1: 11:12

Take you some toothpicks, kind of poking those eggs a little bit.

Speaker 2: 11:16

It's not an egg, it's a pickle.

Speaker 1: 11:19

Oh, poking those pickles a little bit and let it kind of get in there, add some Kool-A packets.

Speaker 2: 11:29

No, no, so we did this kool-aid thingy. That, um what is his name again?

Speaker 1: 11:32

gm kitchen kitchen yeah, he said that they're really good.

Speaker 2: 11:35

So me and the kids tried it. Well, I didn't bite it or eat it, but jacob did and he said it was a it was a no.

Speaker 1: 11:42

He said it was all grossy, it was a no-go item.

Speaker 2: 11:43

He said, it was all grossy.

Speaker 1: 11:45

They tried different flavors, but they didn't use a whole pickle, they used sandwich pickles. Could that be a difference?

Speaker 2: 11:52

No, because we stuck it all in the jar like he did it just didn't taste good at all.

Speaker 1: 11:59

That was a fail right there.

Speaker 2: 12:00

Yeah, maybe he could have different taste, you know.

Speaker 1: 12:03

Speaking of a fail that chat, GPT cook that I did.

Speaker 2: 12:09

He was echoing.

Speaker 1: 12:10

I was wanting it to use for a live video, so I went live. Everything was going well yeah, I'm live. But then everything echoed.

Speaker 2: 12:21

My thing is like you practiced in the beginning and then when we failed.

Speaker 1: 12:26

We practiced with one camera. We practiced with one camera.

Speaker 2: 12:33

Instead of two Once I hooked up two cameras.

Speaker 1: 12:37

It created an echo. Because we're going to be going live again next Sunday and she mentioned in our blooper episode that she wants to do smashed burgers and we're going to do an onion burger.

Speaker 2: 12:53

No, or the, or if, when I can find.

Speaker 1: 12:56

if I find that video, we'll do the the the cast iron yeah, either way, we'll get that one. Those looked so good. Yeah, either way, we'll get that one.

Speaker 2: 13:05

Those looked so good. Yeah, but it's going to be a burger, but I don't know if you could do that one live, because you'd have to wait. Yeah, because that one's going to be a smooth one.

Speaker 1: 13:14

That will probably be a recorded video, because we just want 15 minutes. Start boom, boom, 30 minutes max, get it done. Yeah, minutes, start boom, boom, 30 minutes max, get it done. This last one, I was cooking it and then she was chatting you're echoing. And then this grill life, he commented you're echoing bad.

Speaker 2: 13:36

And so.

Speaker 1: 13:36

I'm sitting there trying to fix the echoing. Then I start burning the sausage because I'm sitting there trying to fix the echo and I finally disconnected one of the cameras and found that to be the issue. I am 99.5% sure our next one will not have an echo. I know the problem. I know how to fix it. So stay tuned, be sure and check out the next one. Jump on in Chat with us, enjoy the show. You can rewatch the last one it's still there and you'll see just how bad it is. You can still see the cook, though About halfway through the echo went away. But if you want to see the cook, the cook's real good, minus the audio, just the audio's. Not any good. But that's our AI cook Turned out fantastic. Would we make that again?

Speaker 2: 14:26

Well, I don't know. You guys are the one that got to eat it.

Speaker 1: 14:28

I didn't get to.

Speaker 2: 14:30

Yeah, but I'm sure the kids wouldn't mind.

Speaker 1: 14:35

It smelled like breakfast it was better than what I thought, Although when I was eating it I did have a couple of burnt smoked sausage and, like I said, I think it's because I was so much trying to fix the video I wasn't as concentrated as the kids.

Speaker 2: 14:50

Whenever we took everything inside, the sausage was there and I was eating them.

Speaker 3: 14:55

And.

Speaker 2: 14:55

I had some that were, but I like it that way. You know that.

Speaker 1: 15:00

And the serrano peppers. They turned out fantastic.

Speaker 2: 15:03

Yeah, I got a little kick to it and then tasted bomb.

Speaker 1: 15:06

So moving on what?

Speaker 2: 15:08

about the s'mores.

Speaker 1: 15:11

Did you try?

Speaker 2: 15:12

those, yeah, I did.

Speaker 1: 15:14

Tell them how you liked that.

Speaker 2: 15:17

Oh my gosh, it was really good. Like the marshmallow was, like you could just dip it and it was so good. Now, the chocolate, the chocolate part was super hot.

Speaker 1: 15:29

Right.

Speaker 2: 15:32

But you know, on the chocolate, I could do without it, honestly.

Speaker 1: 15:36

You just want straight up marshmallows.

Speaker 2: 15:38

I just did the marshmallow part and skipped the chocolate, because I don't know why the chocolate it did disappear on the bottom and I felt like maybe it got too hot down there.

Speaker 1: 15:48

Right and it was all on the bottom. And while she says she could do away with the chocolate, we had some other critics oaky smoking critics that said it needed a lot more chocolate.

Speaker 2: 15:59

Maybe that was the issue, I don't know. Maybe different chocolate, maybe we should try different. What about if we put Snickers in there? Oh golly.

Speaker 1: 16:07

That would be so good. Yeah, that would be so good. Yeah, and that would be something we'll do soon, snickers.

Speaker 2: 16:13

It's like whenever they were doing the s'more thing, I was like I'm not going to cheat. And then, when it was done, I was like, oh my God, this looks so good, so how to cheat Now?

Speaker 1: 16:22

we did do a s'more, I don't know what.

Speaker 2: 16:26

You guys did a pizza together. Are you in the ground, baby?

Speaker 1: 16:28

Yeah, no, I'm talking about the one that wasn't no good, the actual s'mores, the one that we smoked, like we smoked it and smoked and smoked for like 30 minutes and it just tastes like you're eating pure smoke.

Speaker 2: 16:42

I thought that was a s'more thingy, or was it like something else?

Speaker 1: 16:47

I don't remember.

Speaker 3: 16:48

No, it wasn't very good at all, wasn't it your potato thing with the marshmallows?

Speaker 2: 16:53

What is it called the yam thingies?

Speaker 1: 16:56

No, those were good. These were actual marshmallows that we did.

Speaker 2: 16:58

You did. See, I don't remember that.

Speaker 1: 17:00

I have to show you the video. I don't know, I think it's a short and it's either on YouTube or TikTok, I think it may be on YouTube.

Speaker 2: 17:08

This one was really good.

Speaker 1: 17:10

But this one was good. So the last one we smoked low like 200 degrees.

Speaker 2: 17:15

I really wanted to char it, but our grandson doesn't like that. So, we just left it.

Speaker 1: 17:22

We cooked it at three and a quarter this time, about 325 in the pit boss. It added a small fire woodness to it, but it didn't totally make it smoky. But then if you want it on the top you could get you a uh like a torch.

Speaker 2: 17:40

You know how. You uh left it in the pan and nobody ate it anymore after we all finished in there there was some left in there and it was stuck into the like how'd you get that?

Speaker 1: 17:49

you get that out.

Speaker 2: 17:50

That was so easy to get out, I just put it under hot water.

Speaker 1: 17:53

Just come right out.

Speaker 2: 17:54

Yeah.

Speaker 1: 17:55

I thought, it was.

Speaker 2: 17:56

I honestly thought it was going to be like a scrub the power of a good seasoned skillet.

Speaker 1: 18:01

That's a good seasoned blackstone skillet Just come right out.

Speaker 2: 18:04

I thought I was going to have to.

Speaker 1: 18:06

Quite a bit of it. But then when you walk away and you come back, it was completely hard. But yeah, we had a full bag of marshmallows.

Speaker 2: 18:15

I was eating it by a spoon, by the way. Yeah, it was good, the graham cracker, we put the graham crackers in when we cooked it, so that was really, really good. Yeah, and the grandson he loves doing videos with. Papa, he likes it. So you guys got to think of another. They make dessert videos. So look for that one. It's really cute.

Speaker 1: 18:43

Yeah, we've done. Oh, you were talking about the pizza s'more.

Speaker 2: 18:47

Yeah, that one was really good. He loved that one, the pizza s'more, yeah that one was really good. He loved that one.

Speaker 1: 18:50

And all you did was take a tortilla and you put the Hershey's on top of it and you put the marshmallows on top of it.

Speaker 2: 18:57

No, you didn't do marshmallows, you did the fluff right. Marshmallow fluff yeah.

Speaker 1: 19:02

That's right. You did that on it and that one was actually cooked he liked that one he ate, the whole entire Cooked on the Blackstone griddle. Yeah, yeah, that one was actually cooked on the Blackstone griddle, so that was really really good.

Speaker 2: 19:18

You know what cracks me up? He always wants to make desserts video with you, but he's not a dessert kid, right?

Speaker 1: 19:25

That's weird when it comes to eating, he don't eat a whole lot of desserts, yeah. He's a picky boy but also want to mention right now and I am going to start doing some live youtube videos, maybe at least a couple times a month, or even more, uh, because this it's september- okay, we'll start doing like some halloween set on october comes, we'll do halloween ones.

Speaker 2: 19:49

yeah, we'll think doing like some Halloween On October comes, we'll do Halloween ones.

Speaker 1: 19:52

Yeah, we'll think about some Halloween. Yeah, but, like I was saying, it's September and this is the time, within the next month or so, that a lot of people put their blackstones up. They cover their pit, boss, they put them away.

Speaker 2: 20:09

Heck, we've done it in the snow.

Speaker 1: 20:13

This is when we get excited, right here. Let me tell you, I was out there today and it got up to 90 degrees when I was doing this cook live. In the future, we'll continue doing these. It's going to be cooler. Love the coolness. No bugs the bugs are gone Well, not gone, but there's less of them.

Speaker 2: 20:30

And when you get really cold, they're almost gone.

Speaker 1: 20:34

In the heat of the summer, it's hot Flies, more of them. So, yeah, this is when I kick off barbecue season, so we'll be doing some blackstone cooks.

Speaker 2: 20:47

Now we started doing soups and stews and all sorts of stuff.

Speaker 1: 20:50

Stews chilies All that is cooked in my backyard kitchen. We'll have plenty of it on the Okie Smoking YouTube channel Also, be sure and check us out on Facebook, because I want to go live on Facebook as well. I got a first master YouTube because I haven't figured that out yet, but I need 100 followers.

Speaker 2: 21:15

Yep, and then I'll be approved. He only has a few now Ten.

Speaker 1: 21:19

So we've gained a few. We've just started really doing the Facebook page, so it's not just Okie Smokin', it was already taken, it's Okie Smokin' Outdoor. I believe I'll make sure all that's in the description below and I'll also just post little short videos here and there and maybe some photos, a meme or two and as well as our latest YouTube videos and some podcast snippets. So if you want to follow us on Facebook, that would be cool. You can just go to facebookcom slash Okie Smoking Outdoor. We'd appreciate it when we get to 100. Any lives we do. I'm going to try to figure out how I can put them on both of them. I should be able to figure that out. It may take a few times and it may take a while, but'll get there. So that's what's going on there. Any other news or information? Any new keto ideal, any anything coming up? No, any new diet. You're going on.

Speaker 2: 22:23

No, no more watermelon diet or uh um, well, I'm supposed to get a, um, a watermelon from angel in them, because the mom, uh, I guess, has some pretty big ones and she's supposed to give me a couple of those. We'll see if she does or not, but if she does, then I'll be back on that watermelon you'll be back on that, it's nice you guys like, because I don't get to like have sweets or whatever you know like that. But whenever you get the watermelon it's like it just tastes good.

Speaker 1: 22:53

When she gets those, I mean she cuts them up, puts them in several bowls and then that's just literally all she eats.

Speaker 2: 23:03

Might add some seasoning. It tastes good.

Speaker 1: 23:05

Yeah, you like that white.

Speaker 2: 23:06

Yes, the boar's night.

Speaker 1: 23:08

Boar's night out. I think that's what it is right. Yes, You've got the southwest seasoning.

Speaker 2: 23:12

Yes, that tastes really good on it. It does. It tastes really really good. My son, my youngest eats salt on his, so we kind of share the watermelon.

Speaker 1: 23:26

Share the watermelon yep. Well, wherever you're watching or listening to us Spotify, apple YouTube, wherever you are be sure and click subscribe or follow so that you will hear our podcast, Share it with others. Go ahead and rate it. Give us a rating that will help push this out to others.

Speaker 2: 23:49

You know, give us that five-star rating. I was putting up ten Ten-star rating.

Speaker 1: 23:56

So they know that you did enjoy this show, and we will be back next week with another episode. Any idea what we're going to talk about?

Speaker 2: 24:04

Probably, your cook thingy that you're going to do Well we're going to be cooking a poblano Poblano. We're going to be cooking a poblano.

Speaker 1: 24:13

Is that how you say it, poblano?

Speaker 2: 24:15

We're going to be cooking a poblano Poblano.

Speaker 1: 24:17

Poblano pepper, but we're going to be using it as a taco. We're going to make it the taco shell. We love cooking with peppers. We're actually having a pepper collaboration in November, so be sure and stay tuned to the podcast. We'll talk more about that in coming episodes and how you can become part of that collaboration. So we'll talk about that next week and more right here. Thanks for tuning in Any final words there.

Speaker 2: 24:46

Nope, just have a good day, bye.

Speaker 3: 24:49

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.