Speaker 1: 0:02

and I don't find you funny. You're not funny, Mr Berry. Okay, let's start over again.

Speaker 3: 0:13

Take two All right, I made some mahi-mahi fish sandwich this week. We made some ribs this week. Just got done eating some of those. Those were fantastic, cooked on the pit. Boss, I've cooked on the pit barrel this week. Haven't used the pit barrel in quite some time. What did you think of those ribs?

Speaker 1: 0:38

Oh, they were good.

Speaker 3: 0:39

Yeah, I love ribs and we've cooked them on the pit Boss pellet grill more often than not for the convenience. But I actually got a bag of charcoal and used that pit barrel. It was really really good. I really miss doing that. So we're going to go into some details on both of those and a little bit more right here on today's episode. It is episode number 34.

Speaker 2: 1:04

Time to fire up that grill. From smoked pork to smash burgers, outdoor cooking just tastes better. This is the oaky smoking podcast, and here's your host, john barry yeah, welcome back in to the podcast.

Speaker 3: 1:24

Got Got my lovely co-host standing by right across from me here. How are you doing today, dolores?

Speaker 1: 1:31

I'm doing pretty good. It's another beautiful day.

Speaker 3: 1:34

Yes, it really was. I mean, the sunshine was out. Fall is here.

Speaker 1: 1:40

Is fall here Because it feels hot.

Speaker 3: 1:44

Well, it's almost here's. It's got some signs of fall. We keep getting some hot temperatures wearing my sweaters because I'm like you're kind of where in the mornings. You kind of get some cool mornings and then, uh, some of the afternoons are extremely hot, so it's almost like you start the day not wanting to wear shorts by noon. You're ready to wear shorts In the morning. You need, you know, something else a little bit on, or even at night. I know it's chilly today, so yeah, you've been a little colder than me, though, yeah.

Speaker 1: 2:18

I know, I always am.

Speaker 3: 2:22

Well, we're going to go ahead and talk today about some of the things we cooked this week. One of them was we'll just start off. Where do you want to start?

Speaker 1: 2:31

Just do your mahi-mahi the mahi-mahi.

Speaker 3: 2:33

So I'd never made this before and I really wanted to do some fish. Actually, someone had said I needed to cook some fish on the channel. Haven't done any in a while and originally I was wanting to smoke it. I just didn't have time with the hours I've been working and I do want to do the mahi-mahi or some cod on the smoker for about two hours.

Speaker 1: 2:56

I'd say some cod, that would be good.

Speaker 3: 2:58

That would be good. Maybe smoke some cod and put that on the smoker for a couple of hours. But what I did do, we did put it on the pellet grill and only about six to eight minutes to cook it. I thought it turned out great. I didn't take the skin off. Now, you were not a big fan of the skin.

Speaker 1: 3:17

No, I was not. And also the bread. The bread was gross to me. So you did not like the sandwich I honestly think it's because I like keto bread now, so whenever I do go to a normal bread it just tastes weird she don't want regular bread, so I so I cheated the other day and I ordered a mcdonald's cheeseburger the little, the little ones and I was eating it. And the bread, just it tastes gross well, that was mcdonald's no, no, even you know you eat a cheeseburger.

Speaker 3: 3:53

Yeah, you just didn't like the bread.

Speaker 1: 3:55

I just didn't like the bread, I took it off. I took it off and just ate the cheeseburger part so you just ate it with the patty I really feel a keto like. If I ate a piece of bread off a keto, it tastes fine, but if I eat a normal piece of bread now, it's like so if you were to just grab some toast with jelly, you would not want just regular bread I don't think so. It just tastes off to me for some reason so you're so used to keto.

Speaker 1: 4:22

Has anybody else ever had this problem? Let me know.

Speaker 3: 4:27

Yeah, you start going keto and when you first start eating, the things don't taste right then either. Right, the bread tastes gross the sweets that you have, the keto sweets and the variations you're like, eh, but then you get used to it and now you want to go back to non-keto items and you don't even like it anymore.

Speaker 1: 4:47

Yeah, it's weird, isn't it?

Speaker 3: 4:49

yeah, uh, so, but I really enjoyed mine. Uh, I went ahead. Like I said, I cooked it on the pit yeah, you like the skin and all. See, I didn't like the skin on it yeah, I like the skin on it and I seasoned it with some pit boss uh rub, which had lemon, garlic and onion. The seasoning was really good. I liked it. It almost I seasoned it with some pit boss uh rub which had lemon, garlic and onion.

Speaker 1: 5:05

The seasoning was really good.

Speaker 3: 5:06

I liked it it almost tasted like it had lemon yeah, it did on the the garlic lemon yeah, from the garlic lemon it. Yeah, you would have thought I would have squeezed some lemon on it.

Speaker 1: 5:17

It tasted that good you know we have lemons and you never put any on it yeah, I never did. I actually got lemons for it, for the fish, and never did use them I wish we would have, because I bet you it would have made it all right and I was going to have the video up by this last saturday and we filmed it and we had a setting wrong in our camera and this happens from time to time.

Speaker 3: 5:44

That's why it's good if you do have, sometimes two cameras. We've done it before where one camera failed and we just went ahead and used the footage from the other one. This one, we did a one camera only yeah, and I'm not very techie, so I didn't know, I didn't know she, she was filming the whole thing and, uh, it was set in in slow-mo, yeah, so everything that it did, it did in slow motion and it had no audio, so we had an entire.

Speaker 1: 6:12

I wonder why it didn't have the audio.

Speaker 3: 6:14

Well, when you're in the slow-mo, it just the camera I have. Oh, I see it just does like a. It's just for like a slow. You could do it for some kind of effects or something. Yeah, the setting just got switched on it. We didn't realize it, so we did the whole thing and then and then that's weird was unable to put it out there, so that's I wonder if I accidentally touched something.

Speaker 3: 6:34

No, I, I just wish yeah but next time we will record, test, play it back, make sure everything's set up right but you did go live with it, though today.

Speaker 1: 6:45

Well, kind of what do you mean kind of?

Speaker 3: 6:50

So what I said was I'll go live on Sunday, and I even scheduled to go live on Sunday on YouTube and on Facebook.

Speaker 1: 6:56

Okay, youtube you goofed, but Facebook you did good, it was live on Facebook, but something happened there. I know Whenever I was in the kitchen and I was like, why isn't he on? But I could hear you outside talking and I asked our son. I was like, hey, what's going on? He's like try Facebook, mom. And so when I went to Facebook I was like, oh, it's playing here. But I was like but it says that you are live at this time on YouTube.

Speaker 3: 7:25

It never did air, so I deleted the upcoming. We never did it.

Speaker 1: 7:31

Yeah.

Speaker 3: 7:32

I did another live tonight and made sure everything worked, so I now have it going on both. So in the future I believe we'll fix that issue. We're going to try to do that more regularly.

Speaker 1: 7:42

Yeah, you always say this, but then there's something.

Speaker 3: 7:47

Every time, every time something goes, you know with the technology.

Speaker 1: 7:54

This is take two. Yeah, we've had issues getting this podcast started as well, but we're getting there, and this next week, though, for my live video video, it's going to be shrimp oh yep, I'm going to be doing some shrimp kebabs you do know that we have shrimp in the freezer right, so you don't have to buy any I'll have some, take those out, get those thawed out, and we're going to go ahead and cook those on the pit.

Speaker 3: 8:21

Boss, are you doing it?

Speaker 1: 8:21

on the skewers? Yeah, or maybe on the pit boss. Are you doing it? On the skewers? Yeah, is that what you're?

Speaker 3: 8:24

doing, or maybe on the blackstone you think those would be better, on the pit boss or blackstone, you know, grill them and then flip them either one I don't know I don't know if you should do on the flat one yeah, you think it should be better. On the yeah with the flame coming up.

Speaker 1: 8:41

Yeah, I think that would be a lot that's probably where I would do anything with it like yeah, I'll probably just make a.

Speaker 3: 8:47

Uh, are you doing like onions, garlic? Yeah, I'll probably cook some other things with it. Yeah, when I put on there, I put the shrimp, put some onions, uh, maybe some other vegetables, bell peppers, some things and just put all up on there and throw that on there and let those cook.

Speaker 1: 9:01

It won't take long to cook the shrimp when you're doing that, can I do a steak one? We can, we can make some steak on there as well, some cubes.

Speaker 3: 9:09

Maybe a steak chicken. Steak chicken you make your kebab and I'll have it and we'll show everybody what you made as well.

Speaker 1: 9:16

Right.

Speaker 3: 9:16

So we'll have several things going. So that's coming up next Sunday right around 2 pm.

Speaker 1: 9:22

We'll go live. You hope it comes.

Speaker 3: 9:24

If everything happens, if you don't see it, then you know everything went south. We'll also get a video, hopefully this next Saturday as well.

Speaker 1: 9:32

And your grandson wants to do another video with you.

Speaker 3: 9:35

He likes doing dessert videos. What's he want to do this time?

Speaker 1: 9:39

Oh gosh, you know, I forgot.

Speaker 3: 9:41

Seems like he's want to do banana bread.

Speaker 1: 9:43

That's what it is. Banana bread folks, yes, yes, in the pit balls, yes.

Speaker 3: 9:48

I have not done that. That's going to be good.

Speaker 1: 9:50

Yeah.

Speaker 3: 9:51

That's what he get to that. I don't know if that'll be this weekend.

Speaker 1: 9:54

He wanted to do it this week, you know, but he didn't have time because you know.

Speaker 3: 9:59

Right.

Speaker 1: 10:00

Everything.

Speaker 3: 10:01

I also on Facebook. I don't know if you saw this post I put up there of some ramen noodles.

Speaker 1: 10:08

Did you see that post?

Speaker 3: 10:10

I don't know it's right here.

Speaker 1: 10:12

Oh yeah.

Speaker 3: 10:13

Yeah. So I don't know if you can really, if you can see that there's some ramen noodles here and I made this a while back with some vegetables and I went ahead and put that out there and I asked everybody ramen noodles with veggies, yes or no? Now, what do you think the consensus was on this one?

Speaker 1: 10:29

Probably yes.

Speaker 3: 10:30

Yeah, everybody does like ramen noodles. I've got all kinds of comments here. Dusty said always yes. He said he makes some homemade shio. I don't know how you say that ramen all the time with some shirataki noodles traditional and some ramen and carb free. Oh so, and I was looking that up and definitely those are carb free noodles. Have you ever had those?

Speaker 1: 10:53

no, I don't, I don't think so. Oh wait, yeah, I have actually, and Walmart used to sell them and I can't find them anymore.

Speaker 3: 11:01

Remember, in the Is that the ones that was in the cool section?

Speaker 1: 11:05

Yes, and I cannot find those anymore.

Speaker 3: 11:08

So that would be good, and also had some other people.

Speaker 1: 11:11

I bet you Sprouts might have it.

Speaker 3: 11:14

You know, robin said yes, yes, yes had a Derek comment in absolutely Vicky said yes and Alfred said hell, yeah. So a lot of people there was no one that did not like. The also had someone else here that said that looks good, cannot pronounce their name, so several comments on that particular post there.

Speaker 1: 11:35

I wish I could have ramen noodles, but it makes me sick, the noodle, for some reason.

Speaker 3: 11:40

You can't hardly do the ramen noodles.

Speaker 1: 11:41

No, I remember I used to try it and it would just always come up, so I don't know what the deal is on that.

Speaker 3: 11:48

Well, let's move on now to our ribs that we made tonight. Now I have not made any ribs. I really haven't made anything on the pit barrel lately.

Speaker 1: 11:57

No, you have not. Well, you haven't had time babe.

Speaker 3: 11:59

Yeah, Let me just say the pit boss is just about convenience and you can go ahead and just go out there, push a button. It's basically like an oven.

Speaker 3: 12:11

I'm so afraid to use it, because we caught it on fire that one time and I was like I'm scared, I'm so afraid to use it because we caught it on fire that one time and I was like I'm scared, I'm like terrified, I don't know you got to make sure first of all you light it, because y'all had the temperature turned all the way up. That was you, mr Nomi. That was him. All the pellets were going in.

Speaker 1: 12:33

That was you when it finally lit up the flames was coming outside in and then when it, when it finally lit up the flames was coming outside the outside. The reason why it was it was doing that is because it was burning off all the the stuff and you had to clean it and we did have that issue too.

Speaker 3: 12:45

You've got to every now and then go in there and remove all the the uh yeah all the gunk yeah, went in there and removed it, did a deep clean because you get some of the residue, some of the grease after that, I just I've been staying away from your yeah, but there was one time too, where I had the pellets that got so many in there and it wasn't lighting, and then they all lit at once oh yeah, didn't one of your friends have that problem? Yeah there was like high flames on his yeah, there was high flames coming out of it and everything else.

Speaker 1: 13:15

You can have that become an issue as well that's scary because ours is, like, right next to our house, so whenever that happened it scared me because we have caught the grass on fire with our with the pit barrel yeah, yeah, that was scary I had it right on the grass and it had the legs.

Speaker 3: 13:33

The whole yard was burning out back.

Speaker 1: 13:36

We got that put out. That was scary.

Speaker 3: 13:39

But today I did. I went ahead and made them ribs. Now, we used two different seasonings. You used your Midwest dust, oh yeah.

Speaker 1: 13:46

I love that stuff.

Speaker 3: 13:47

Zero carbs.

Speaker 1: 13:48

And I also used something else the Parmesan.

Speaker 3: 13:51

You used some Parmesan.

Speaker 1: 13:53

Garlic something.

Speaker 3: 13:57

I forgot what it's called. That was really good. You know, when I make hot sauce, a lot of times I like to use two peppers, and when you make seasoning, I like to use two seasonings, but I only used one. This time, on mine, I used the dirty bird rub.

Speaker 1: 14:10

Yeah, you know, I should have put some of your hot sauce on it.

Speaker 3: 14:15

Oh, we didn't use any hot sauce on it. We could have used. Which one would you put on the wiener?

Speaker 1: 14:20

The hickory one.

Speaker 3: 14:21

You like the hickory smoke that?

Speaker 1: 14:22

would have probably been really good. Dipping that, you know, or even like dumping it on it and just patting it in.

Speaker 3: 14:28

Yeah, oh dang.

Speaker 1: 14:30

I wish I would have known that.

Speaker 3: 14:32

If you live in Oklahoma which is where we make the hot sauce and would like to get any of that, it is available in the state of Oklahoma too. It's a cottage law, so I can ship it anywhere in Oklahoma. Just go to okiesmokingcom place an order. If your address is in Oklahoma, you can order and we'll get you some ship. We got blueberry habanero. We got hickory smoke.

Speaker 3: 14:54

We still got to do, my sister too, yeah we're going to be shipping theirs off soon. So, yeah, lots of things going on there. Yeah, those ribs Now, these ribs were close to championship quality.

Speaker 1: 15:07

They were juicy, they had a nice bite that came out of them.

Speaker 3: 15:13

Although I do like it when they fall off the bone, these did not have the fall off the bone.

Speaker 1: 15:17

Yeah, but you could just literally put it in your mouth and it would just come off On mine anyways.

Speaker 3: 15:23

I had mine with just some potato salad. Not anything homemade, just some loaded potato salad from Sam's Club.

Speaker 1: 15:30

Yeah, it sounds good Loaded potato salad Right.

Speaker 3: 15:33

It was really really good.

Speaker 1: 15:35

Does the loaded potato salad have? It was really really good. So does the loaded potato salad have like cheese and stuff in it?

Speaker 3: 15:39

Yeah, I didn't check all the ingredients on it, but I mean it was really, really good though.

Speaker 1: 15:44

Man, I wish I could have had some, because dang yesterday was my cheat day. We went and saw a concert last night.

Speaker 3: 15:55

It was Jordan Davis and also Peyton Smith. Jordan Davis and Peyton Smith. It was a pre-concert right here at the Oklahoma City Park. They have those quite frequently.

Speaker 1: 16:05

Yeah, the Scissortail Park. If you're in Oklahoma, you should go to them, because it was really fun.

Speaker 3: 16:11

That one was really really good.

Speaker 1: 16:12

It had a crowd.

Speaker 3: 16:14

Yeah, it was the biggest crowd I'd ever seen there. Yeah, so that was really fun. That one was really really good. It had a crowd. Yeah, it was the biggest crowd I'd ever seen there. Yeah, so that was really good. So that's what we did this week.

Speaker 1: 16:20

We went and saw a little show. He did a tribute to Toby.

Speaker 3: 16:23

Tribute.

Speaker 1: 16:25

Now, what did he sing? Again, I forgot.

Speaker 3: 16:27

I should have been a cowboy, yeah.

Speaker 1: 16:29

That's what it was Always enjoy some good country music tunes.

Speaker 3: 16:37

I like when they kind of go off like and do different songs. Oh yeah, they went to the little oldies, little rock. Yeah, he's talking about burning cds it's basically talking about how he used to pirate music itself. You know, go on nabster and sit there and figure out how to download it and share it, and that type of thing you remember doing that that's crazy.

Speaker 1: 16:53

I remember he used to burn CTs for me like dude and we'd just pop them in the Just pop them right in there. Now who has a CD player anymore?

Speaker 3: 17:04

Yeah, I don't know. Even when you get a computer or anything now, you don't have a CD that comes with them.

Speaker 1: 17:10

Really, I didn't know that.

Speaker 3: 17:12

They do some, but most of them don't you know.

Speaker 1: 17:14

You just go ahead and it just all comes digital, because you have like spotify and everything. So what do you?

Speaker 3: 17:19

mean right and most the software you just download yeah you know, if you buy something it just downloads on there.

Speaker 1: 17:24

So yeah, that's all changed up quite a bit too it's weird, I wonder, like if we asked our kids, you know, our grandson wouldn't even know what a cd I remember he was saying it was a big uh frisbee, or yeah, no, we had.

Speaker 3: 17:38

We actually had a record oh, that's what he's like. This is a big frisbee yeah, that, yeah, or yeah he didn't have any I think he said it was a big cd that's what it was a big cd because he didn't know what the yeah he's like what game?

Speaker 1: 17:52

didn't he ask what game was on?

Speaker 3: 17:53

Yeah, yeah. What game's on this record? What's?

Speaker 1: 17:56

game on it. We're like oh Lord.

Speaker 3: 17:59

Yeah, so things have changed quite a bit there as far as that goes. But anything else you want to talk about today, I mean we didn't really have anything scheduled or planned, just come on here and just winged it today for episode number 34.

Speaker 1: 18:14

No.

Speaker 3: 18:18

What are you cooking next week? Well, I, I think I'm going to be. Well. We've already mentioned the shrimp yeah, oh yeah.

Speaker 1: 18:22

That's what you're making.

Speaker 3: 18:23

We're going to make the shrimp kebabs that's going to go live next sunday that'll be fun. We'll have to get different stuff and, like make different kebabs yeah, while you're doing your little shrimp make some different kebabs and things like that For my Saturday video. I don't know yet. Do you have?

Speaker 1: 18:39

any ideas.

Speaker 3: 18:43

What are you looking for?

Speaker 1: 18:44

What if we do a dip? Since it's football, how about we make some kind of dip?

Speaker 3: 18:50

Yeah, we can make some kind of dip of some sort. What kind of dip do you like?

Speaker 1: 18:54

I don't know, we'll have to think about it.

Speaker 3: 18:57

So a dip like a dip yeah, a dip coming up on our saturday video, hopefully that all comes out.

Speaker 1: 19:01

How about them suitors?

Speaker 3: 19:03

oh yeah, a little comeback win from auburn now I just need to win a two-digit comeback win with about eight minutes to go, so that was pretty exciting.

Speaker 3: 19:13

Yeah, so if you have a team you root for, be sure to let us know. You can always find us or talk to us at john at okiesmokingcom. That's our email. If you're listening to this on a podcast app, there's a way you can text us on your phone. In the description below, you can always comment on any of our videos on YouTube. We'll see that, and as well at Okie Smoking Outdoor on Facebook.

Speaker 1: 19:44

Yes.

Speaker 3: 19:45

Over 275 followers on Facebook, so a lot of people are following us. Heck yeah, put out a lot of content on there Little live short videos, sometimes recorded videos, and pictures of stuff we eat all week.

Speaker 1: 20:01

Hey, and you forgot to mention he had a. Did we mention this last time where you went to your reunion, your 30th reunion?

Speaker 3: 20:10

I don't guess we mentioned that High school reunion, right yeah?

Speaker 1: 20:13

went to the high school reunion. That was really fun. I had a good time. Yeah, we mentioned that High school reunion, right Went to the high school reunion.

Speaker 3: 20:17

That was really fun. I had a good time. Yeah, we went there. Graduated in 1994.

Speaker 1: 20:21

And I'm 95.

Speaker 3: 20:23

2024, so 30 years. Yeah, so had a good time there Seeing some people and familiar faces. Yeah, went to a brewery. We might have mentioned that, because it seems like we talked about the brewery.

Speaker 1: 20:34

The Skydance.

Speaker 3: 20:35

Yeah, did we. Okay, I'm not sure though.

Speaker 1: 20:38

If you haven't been in Oklahoma, go to the Skydance.

Speaker 3: 20:43

Skydance Brewery is a really good place to go.

Speaker 1: 20:44

That's what we need to do next weekend, too, is go to the Skydance, go back to the concert, and all the kids were with us. That was fun, right, and our grandson, we're dancing dancing and having a real good time.

Speaker 3: 21:11

Yeah, I was just looking here. I put up also on blue sky. Someone, og carlin, just commented I'd put a picture of my ribs, og carlin, he's on blue sky and I said, nice rack, just came in a looking at my ribs. We did tonight so oh, they were good.

Speaker 1: 21:30

You should do. You should have took a picture of it you.

Speaker 3: 21:34

Oh, I got some pictures of it.

Speaker 1: 21:36

Oh, you do, yeah, well, you have to put it on Facebook so everybody can see it.

Speaker 3: 21:39

I sure will. I've already put a picture of my plate with the ribs as well. So I've got the potato salad and I've got the ribs next to it. So be sure and check that out. So I don't think we have anything else going on here.

Speaker 1: 22:01

No major. Have anything else going on here?

Speaker 3: 22:02

no major announcements except coming up soon. We're less than a month away from our collaboration. Oh, yes, we're gonna be doing that. I need to remind people. And when is that? In november, november, the first. Okay, so every week in november I'm gonna be posting a video about, or a video with, peppers in it yeah, and I was going to come up with one spicy peppers.

Speaker 3: 22:18

I'm going to have different styles of, uh, a food that we're going to cook, and each week I'm going to have something different. Some of it will be something you may have never expected you know what we should do?

Speaker 1: 22:31

we should do an enchilada one.

Speaker 3: 22:34

Spicy enchilada, that sounds real good.

Speaker 1: 22:38

That sounds really really good.

Speaker 3: 22:41

We can do that, so I'm going to have four of them, but also you can join in on the fun. All you've got to do is go ahead and create a video as well, and I forgot the hashtag that we need to use on that. What was the hashtag spicing it up, was it?

Speaker 3: 23:01

I can't remember what you did, yeah there will be that, I'll be sure and put that below once I remember. But what you do is you go ahead and you create the video and then you put that hashtag in the in, either in the title or the description, and that way it will go ahead and if people search for that hashtag, they're going to go ahead and see your video. Also, I will make a playlist and the playlist will come out with your video in it. If you just let me know, so you can let me know on YouTube, you can let me know via chat, ever how you want to do it, and we'll make sure it's there. So I hope you've enjoyed this episode number 34. That was just a little bit of nothing, just a little bit of talking. Didn't really have anything planned on this episode. We're looking at getting some guests here in the future as well. If you're interested in coming on the podcast email us.

Speaker 1: 23:57

Who are we going to make on our podcast? We asked someone and they said that they would.

Speaker 3: 24:03

Yeah, we do have some people that have come on here. We just haven't got them yet, so it'll be fun once we start getting a couple of people on here. And also. I think we might jump on a podcast. How about that? Oh yeah, be a guest on one, I've got, I've got one in mind I don't know, are you ready to, are you?

Speaker 1: 24:22

ready to go ahead and and do a live one, not live, you'll just be on another uh show I don't know they'll be asking you questions. Oh, that'll be fun I don't know, I'm really I'm weird about that this is the oaky smoking podcast.

Speaker 3: 24:38

You can always find us on all of your podcast apps, as well as on our youtube and other various ways. Thank you for tuning in bye, everybody smoking podcast episodes drop every monday.

Speaker 2: 24:54

Don't forget to follow this podcast or you might miss out on some delicious creations. You can also find us on our website, okiesmokingcom, and on youtube and other social media platforms. Until next time, keep firing up that grill.