Okie Smokin
Okie Smokin
Pickle Juice Pandemonium and Brisket Bliss: A Carnivore's Delight
Send John & Dolores a Text Message.
Ever had a kitchen mishap that turned into a full-blown pickle juice disaster? We sure did, and it made quite the splash on this episode of Okie Smokin' Podcast, where we juggle the joys of smoking a brisket and the occasional culinary chaos. Join us as we savor the flavors of outdoor cooking, from the smoky goodness of a Weber Smoky Mountain brisket to the delightful jalapeno white cheddar chicken burgers that had us craving just a bit more jalapeno kick. As we bask in the crisp fall air, our trusty pool still open, we're reminded of the simple pleasures of seasonal transitions and the laughter shared over every meal.
Dive into the carnivore lifestyle with us as we chat about the surprising health benefits of a meat-centric diet, from weight loss to a boost in energy, and explore our foray into carnivore bread that’s as fluffy as a cloud. This episode uncovers how social media has nudged us towards this unique dietary path, sparking conversations about everything from Fire Hatch Rubs to five-pepper Bloody Marys. Whether you’re here for the barbecue tips, the foodie mishaps, or a hearty dose of laughter, there’s something for everyone in our flavorful journey. So, fire up your grill, pour yourself a drink, and join our community of outdoor cooking enthusiasts!
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So this is another episode of the Okie Smokin' Podcast. What episode are we at Dolores?
Speaker 2:35.
Speaker 1:35 episodes of outdoor cooking barbecue fun. Today we're actually smoking a brisket.
Speaker 2:Yes.
Speaker 1:And it's not a full packer brisket. You know it's the point of the brisket and it is looking fantastic.
Speaker 2:It smells good too.
Speaker 1:I've got it on the Weber Smoky Mountain. We just wrapped it and we put some apple juice, we put some foil around it. It's got a nice, nice bark. I'll tell you some of the seasoning that we did, which isn't, you know, pretty simple seasoning that we put on there. We're going to talk a little bit about that as well as we cook some chicken burgers today.
Speaker 2:But this morning we had breakfast too.
Speaker 1:And we had there's just so much food. If you like food, you're going to like this episode, so stick around.
Speaker 3: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:Yeah, episode number 35.
Speaker 2:35.
Speaker 1:We were out last week Did not make an episode.
Speaker 2:Yeah, we went to the concert, right.
Speaker 1:That was in the park no. No, I think that was the week before. We just never did get one, just took a little bit of a break.
Speaker 2:Maybe because you worked the game or something? Yeah, I've been working a lot, just, we just never did get one, just took a little bit of a break. Maybe because you worked?
Speaker 1:Yeah, I've been working a lot, Just didn't have time to get one in. Got to take a break once in a while. For the most part, we come out every Monday, but once in a while we just don't get to it.
Speaker 2:Yeah.
Speaker 1:Didn't have much to talk about, took a little breather, but we really enjoy coming back to us and, as always, you can find us on youtube. Yes, um, on our oaky smoking podcast channel. It's separate from our main channel, um, if you just want to. I don't know why you'd want to, but you can look at his talk at the camera, so that's always out there. So, yeah, what? Where would you like to start today? Let's talk a little bit about.
Speaker 2:Well, first we should talk about how beautiful it was today, because it was nice.
Speaker 1:It was very nice weather, the cool breeze and everything. Very nice weather. Then we had breakfast this morning we had breakfast, you spilled pickle juice. We've got to tell that story. We'll get to that Over the entire floor. I came in and don't walk there. So there was pickle juice everywhere when you tried to get some pickles out of the fridge. The weather has been fantastic. We go out Behind the house. We have a creek.
Speaker 2:Yes.
Speaker 1:And we go walk this creek quite regularly. Yes, try to.
Speaker 2:We'll walk to 7-Eleven or we'll just walk around quite regularly. Yes, try to.
Speaker 1:We'll walk to 7-Eleven or we'll just walk around the block to the snow cone stand, or to the park.
Speaker 2:The park too, the regional Snow cone's probably closed. You know it was open actually.
Speaker 1:It may still be open.
Speaker 2:Whenever we pass by, it said open anyway.
Speaker 1:Or limited hours or something. It will be closing, though. So that's kind of our life we barbecue, we go walking the creek yeah, got to burn off the calories that we just ate. The leaves are starting to fall on the creek A lot, so we're starting to see a lot of leaves on the ground.
Speaker 2:It's finally getting to that cooler temp, fall's getting here, which I don't like winter, so you don't like winter, so you don't like winter.
Speaker 1:What's your favorite season?
Speaker 2:Summer.
Speaker 1:Summer 105 degrees every day. I love summer.
Speaker 2:Yes, I like to go out to the pool and tan.
Speaker 1:Yeah, we still haven't closed our pool, I mean, we're not swimming in it.
Speaker 2:You know I'm surprised we haven't swam in it, since it's been so hot.
Speaker 1:But it's been warm enough to swim in probably. The kids have school and everything so it's kind of it's iffy on the warmth, yeah, but we leave it open because you don't want to close it and have it get green, so we just kind of let the pump keep working but only out of this breakfast this morning. It was pretty good yes, that breakfast was we had eggs and tell them a little bit about that um, he grilled it right.
Speaker 2:You did the steak on the pit boss.
Speaker 1:I did the steak on the pellet grill Pit boss.
Speaker 2:Okay, it is the pit boss. And then the eggs were on the flat stone.
Speaker 1:You did the eggs on the flat stone. How many eggs did you put in there?
Speaker 2:We had cheese. Oh, you know, I think about seven.
Speaker 1:Did you add any milk or filler? Was that pure eggs?
Speaker 2:No, it's just eggs.
Speaker 1:Added some salt and pepper.
Speaker 2:I can't do the milk babe. I'm lactose intolerant. Remember.
Speaker 1:Yes, yeah, yeah.
Speaker 2:But we did add some cheese in it, which doesn't affect me that much.
Speaker 1:Yeah, so we basically took this steak and I made a burrito. That was a New York strip right.
Speaker 2:No, it was not, it was my ribeye.
Speaker 1:That was a ribeye, yeah, okay.
Speaker 2:Because I put single ones in there.
Speaker 1:Yeah, we cooked that steak on the pit balls at about 450 degrees for about two, three minutes. Really got it a good sear. Oh my God, it was good. Oh my gosh, it was fantastic.
Speaker 2:And then just flipped it another minute or so, cut that up yeah, I cut it into little pieces like chunks, because we mixed it together inside the eggs right with the cheese and I made a burrito and she made the burrito with extra large gloves yeah, john has the gloves that fit him fine, but they don't fit me. It's like all like all.
Speaker 1:Yeah, the reason I say that is we did put the. There's a video on TikTok which did quite well, I think it got 1,500 views in a couple of hours. It's probably got 100 likes now of hours, yeah, over it's probably got a hundred likes now and someone commented uh, yummy, but extra large gloves, yeah, because my hands are so tiny, so that that was kind of funny and on there, so a little comical with that.
Speaker 2:We commented back to him and I think I need some small gloves, honestly yeah, because those gloves and when you re-watch the video they're all like wrinkly like it's all like tall and it's all smushy yeah it didn't fit there at all, but those were some outstanding burritos really yeah, I didn't get to eat the tortilla part, but I put mine in a bowl and I tasted my friend's um hot sauce made. I dipped it in there and I got to taste it and it's peach flavored.
Speaker 1:Peach.
Speaker 2:And it tastes really good. I like the peach and his name is Dusty and we went to high school together, so he does hot sauce and then my husband does hot sauce.
Speaker 1:What's interesting, though and I really haven't told Dusty this, but I've always like in years past or a long time ago he put quite a bit of barbecue stuff on Facebook. I don't see that too much anymore. There does here. I'm just not seeing it.
Speaker 2:He does, but it's not like a whole bunch like he used to.
Speaker 1:He used to put, because I think he has a pit barrel.
Speaker 2:Yes.
Speaker 1:He hangs stuff and he said I inspired him to create hot sauce. But he kind of got me into some of the pit barrel Like the pit boss, yeah, the pit barrel yeah. You know the hanging the meat, yes, yes. Yes, I always saw a bunch of his stuff and I said I got to have that. All his stuff looked so good, he always hanged food on there. I'm just saying.
Speaker 2:He can make some good stuff on there.
Speaker 1:That pit barrel is one way to go right there. Today, though, we're cooking on the Weber Smoky Mountain.
Speaker 2:Yeah, the brisket we got that brisket.
Speaker 1:It's between a four and five pound, not like no big old full pack or brisket, and I'm using some brisket bark which is from Fire Hatch Rubs, which you can get it from firehatchrubscom. When we had our reunion, which which we talked about, I used this rub on one of the briskets.
Speaker 2:You did Yep, does it have carbs in it?
Speaker 1:I don't know what the carbs are. I don't believe. It says I don't think it's too much, although it could have some brown sugar in it, john I'd have to look at the label. I'm not real sure. If it does, why do you do this to me? But it's outstanding.
Speaker 2:You guys. I am trying so hard to lose weight only because we go to a wedding in November, so I'm trying to like get it down.
Speaker 1:I'm at 157 now. If you comment and you're watching her on the YouTube where you can see, just tell her she's fine.
Speaker 2:No Worry about her weight Way too much. Look, I'm overweight on the thingy it says I'm obese, so I got to lose some weight.
Speaker 1:She's doing just fine.
Speaker 2:Well, thanks, babe.
Speaker 1:Don't need to worry about it. You can have a carb intake once in a while. You can have some of that peach hot sauce without having to. You're talking about a teaspoon or two.
Speaker 2:I didn't do it.
Speaker 1:It's not going to affect you too much because she didn't even want to try that.
Speaker 2:Yeah, I know, I was worried about the carb intake only because it's peach.
Speaker 1:Yeah.
Speaker 2:You know. So Only because it's peach, you know.
Speaker 1:So let's talk a little bit about this pickle accident.
Speaker 2:Oh my gosh Tell this story. This happened earlier today. Well, first we made the chicken what is it called? From Costco we bought the jalapeno white cheddar chicken patty.
Speaker 1:Actually, it did say chicken burgers on the box. Okay, so you were right. I was right. You're right In the video it's the same, right?
Speaker 2:Yeah, okay, so he cooked those on the pit, boss, and then we added cheese to it, which was the pepper jack cheese. And then I wanted pickles. I was like, oh, I should cut the pickles up and then we could cheese too, which was the pepper jack cheese. And then I wanted pickles. I was like, oh, I should cut the pickles up and then we could put them on there. So I go to take the pickle jar out of the fridge Someone did not tighten the top of the lid While I grab it. I caught the jar, but it was everywhere. The juice was just everywhere.
Speaker 1:Yeah, I came in and the entire floor was covered.
Speaker 2:You should have heard me scream.
Speaker 1:I was like no, I was like don't walk in here, At least we don't smell it anymore. But it just smelled like pickles.
Speaker 2:Yeah, well, I cleaned it up and mopped.
Speaker 1:So it smells like that. It was a strong pickly smell.
Speaker 2:Yeah, it was all over me too. I had to go change.
Speaker 1:But you caught the jar, I caught the jar, I saved the pickles.
Speaker 2:And we were able to have pickles on those chicken burgers and you were not. It doesn't seem like you're a fan of the chicken burgers only because he's spoiled.
Speaker 1:I ate them. And then, after we did the video, and she said in the video, which is on YouTube right now, that I did not, what did you say?
Speaker 2:I said you don't look like a fan or something like that, something similar to that.
Speaker 1:You don't seem like you're enjoying them, and you know I'm not going to be like well, that tastes great.
Speaker 2:It was good, not like a wow type, you know.
Speaker 1:But everybody else, all the kids, everybody else seemed to really enjoy it.
Speaker 2:Yeah, they said it was juicy.
Speaker 1:They said it was juicy.
Speaker 2:They said it was juicy.
Speaker 1:I'll also say it had a jalapeno, but I couldn't tell no heat.
Speaker 2:Hey, okay. So on the package, if you look, it's not high heat on that. It said that it was like between low and mild, it was like in between there More for flavor.
Speaker 1:Well, I couldn't flavor the jalapenos either.
Speaker 2:You know, I tasted mine. I tasted the jalapenos in mine. It just needed more.
Speaker 1:Like it needed more jalapenos. Well, she said I'm spoiled.
Speaker 2:Well, I will say he is he likes the real stuff?
Speaker 1:It's real stuff.
Speaker 2:It was just pre-cooked. Yeah.
Speaker 1:And you basically heated it Like cooked yeah, and you basically heated it Like you could have ate it cold.
Speaker 2:I feel like you should have left it longer on the thing and charred it more.
Speaker 1:Charred it a little bit more.
Speaker 2:yeah, I really think that you should have did that because I like the.
Speaker 1:I mean, if you were to go to a Richter scale or a scale rating of 1 to 10, where would you put it?
Speaker 2:I'm going at about a four. I would say six. I would say six.
Speaker 1:Okay, so you're not giving it great review, yeah.
Speaker 2:It's not like a wow, it's not a wow, it's a four.
Speaker 1:No, your brisket will be a wow, it's going to be and we got that out there right now and we just wrapped it.
Speaker 2:Yes.
Speaker 1:Put that out there right now and we just wrapped it, yes, put some apple juice on it. That video will come out next week. It's going to be fantastic.
Speaker 2:So what are you drinking over there?
Speaker 1:so right here we've got some bloody mary this is about a third full of vodka and some some five pepper I don't know the brand, but it says five pepper on it and some mix with a little ice.
Speaker 2:Does it smell good?
Speaker 1:Yeah, here take a smell, See what you think.
Speaker 2:It does smell good. I don't like Bloody Marys. I like the tomato. I like the way tomatoes taste like that. Oh, and then we're using your.
Speaker 1:My coasters.
Speaker 2:Yeah.
Speaker 1:Yep.
Speaker 2:His friend made these for him, you guys.
Speaker 1:Yeah, I don't know if you can see that if you're on YouTube.
Speaker 2:Yeah, I dropped the whole thing.
Speaker 1:But you have a little oaky smoking, so he's got a laser.
Speaker 2:I love this because my kitchen table is made out of real wood and if you leave, like a sweaty, like, if it has the connotation on it, it will leave a ring, you know, and I have to like try to get it out yeah, so that they work great for that I was like, I'm bringing these in here and start using them, and if you you look at the bottom, he's even got little feet on the bottom of them. He did a good job, lemon.
Speaker 1:Made 2024.
Speaker 2:I like it.
Speaker 1:So that's the name of his company he's been working on.
Speaker 2:I should have had him make coasters too for Andrew and Amanda. Oh, he could, he definitely could Like a little heart and put Amanda and Andrew in it.
Speaker 1:Yeah, because we got a little cutting board.
Speaker 2:Yeah, I don't know if they watch this, so watch out. Yeah, I don't know if they watch our podcast.
Speaker 1:Some of them in the family do.
Speaker 2:Yeah, exactly, I guess we better stop there. Don't want to give things away, but I really think this is a cute idea, exactly. I guess we better stop there, don't want to give things away, but I really think this is a cute idea though yeah, I do, I like his little things.
Speaker 1:Yeah, it turns out fantastic.
Speaker 2:I think, Yep Well what else are we going to talk about?
Speaker 1:Let's see what else we're totally winging it today.
Speaker 2:Yes, we are.
Speaker 1:We did not have a complete plan, no, and we haven't read anybody's stuff.
Speaker 2:We should do some comments. There you go.
Speaker 1:Yeah, let me go ahead and look on here. Let's talk, let's look at the community. Let's look on some of the YouTube comments that we've got in and we've actually got well from our video that we did tonight. The Amy it's Amy Lou white cheddar and jalapeno burgers that we did and cooking with Sherry said now that sounds so delicious. So she's already watched it and commented on that one. That's pretty cool. Let's go ahead and look at some others here.
Speaker 2:You know what I thought After we made those? We should have put bacon on it, Because I think bacon would have probably brought it out really good.
Speaker 1:Bacon would have been good. Our fish video. Someone said love it. I like fish. Haven't ever marinated it like this, but now we're going to have to try it. I remember the fish. We haven't talked about our fish, have we yeah?
Speaker 2:I remember that.
Speaker 1:We did the marinated fish.
Speaker 2:What did you marinate it in again?
Speaker 1:Oh my gosh.
Speaker 2:It's been what did it? You did it in club soda, right, or Canada dry.
Speaker 1:We did some ginger ale.
Speaker 2:Yes, that's it. Ginger ale, ginger ale. Ginger, ale yes that's it, ginger, ale, ginger, ale.
Speaker 1:Yeah, see I have a good memory, and I marinated it in what bit we used some mahi-mahi.
Speaker 2:Yes.
Speaker 1:I think we did talk about this. Actually, Did we? Yeah, I think our last episode was mahi-mahi.
Speaker 2:I can't remember.
Speaker 1:Hey, we'll talk about it again.
Speaker 2:It's only because we skipped last week, so I can't remember.
Speaker 1:We can't remember how long it's going. We usually like recap, recap on what's going on.
Speaker 2:If you guys hear us repeat oh well, yeah, You're probably like eh.
Speaker 1:Yeah, it's whatever.
Speaker 2:It's okay.
Speaker 1:We've got to do some more chicken.
Speaker 2:Chicken. Yes, and I want to do a half chicken a what where you take a chicken, you cut it in half.
Speaker 1:Oh okay, and do some half chickens on the barrel on the like yeah, yep, I want to do that that sounds good. I like chicken we want to season that up. Good, I'm going to cook the chicken.
Speaker 2:I'd also like to get some hot links oh, you know, we should go to the meat market yep, there's a place that sells fresh hot links, hot links, rs, so good I think it's hot links, rscom. You can look them up and okay, after you get off on saturday, we should go up there go up there and get some hot link.
Speaker 1:I don't know, they kind of close. Kind of close early hours, so I'll have to get by there earlier.
Speaker 2:We used to buy like the package thing he used to have like a package deal Remember.
Speaker 1:Yeah, you would get some hot links. You would get some steak.
Speaker 2:Steaks and burgers like chicken everything we used to do that. We haven't done that in a long time.
Speaker 1:So I think hot links, I think a half chicken. I haven't done that in a long time, so I think hot links, I think a half chicken. All that's on the table coming up soon, so yeah, going to have some real, real good cooks coming up.
Speaker 2:Yep, I'm all about meat, so bring it you like carnivore.
Speaker 1:Yeah, so you've been testing this.
Speaker 2:Oh yeah, have you guys ever heard about the carnivore diet? So I've been testing this. Oh yeah, have you guys ever heard about the carnivore diet? So I've been testing it out. It's kind of like keto in a way, but you don't get like the breads and stuff like that.
Speaker 1:I think it's less carbs.
Speaker 3:Yeah.
Speaker 2:You can make carnivore bread. I was looking at the stuff and all that. I haven't done it yet.
Speaker 1:How do you make carnivore bread? I?
Speaker 2:don't know. It's from egg whites and stuff. That's why I was saying the egg whites I can use for the bread. It's kind of like cloudy bread, it's fluff bread or something.
Speaker 1:So it's like animal bread.
Speaker 2:Yeah, it's just basically egg whites, you know you do that with the egg whites. That sounds really interesting, Like you whip it the egg whites, so it's still going to get fluffy, I mean.
Speaker 1:I'm thinking you take like a bunch of hamburger meat and throw a bunch of pork in it and put that in one big loaf or something. We're talking carnivore. Give it to me.
Speaker 2:But I mean, I've been. How long have I been on the I? Just when did I start Do?
Speaker 1:you remember Couple weeks Like two weeks ago, right Two to three weeks ago.
Speaker 2:Well, now I'm down to 157.
Speaker 1:And.
Speaker 2:I started out at what 165?.
Speaker 1:So you think you're losing more weight on the carnivore diet?
Speaker 2:it's like it's like extreme keto it is because you know what's weird is, I haven't been like starving no okay.
Speaker 2:So for breakfast, um, on a daily I usually eat like three, three eggs and like a couple of sausages. That's for breakfast. And then for lunch, um, I buy a hamburger the little, the little things of hamburger, and I split it and I'll have that for for lunch, and then the other one I'll have it the next day for lunch. That's how I've been doing it and then for dinner is whatever we have, and I'll have the meat with cheese or something so do you ever eat any salad stuff?
Speaker 2:much now nope, no, I may eat any salad at all it's hard. It's hard sometimes because I'm like dang I wish I had that, but I've been doing good are you and? I've been drinking coffee and stuff is there any influencer or anybody?
Speaker 1:you follow that.
Speaker 2:That you follow like okay, tiktok is the one that got me on it, so a tiktok there. If you scroll through tiktok and you look up carnivore diet, these people that are on it, they were like big and then they were been dropping weight.
Speaker 1:Do you know anyone in particular any TikTok name? No. You need to look them up and we'll mention them on here.
Speaker 2:I mean, I just scroll through.
Speaker 1:Is it just a variety of people?
Speaker 2:Mm-hmm.
Speaker 1:And they all do this.
Speaker 2:Yes, they all do the carnivore diet Okay.
Speaker 1:Yeah, so she has been on the keto diet. You still consider yourself keto?
Speaker 2:Basically, to me, it's basically very close to the same. To me it's keto. Uh-oh, I don't know where my phone is. Well, we'll just let that. Sorry guys, I didn't mute my phone over there.
Speaker 1:We didn't mute it this time.
Speaker 2:No, I didn't have it on the table like.
Speaker 3:I usually do it's over there.
Speaker 2:Oops, okay, back to the carnivore diet. But yeah, I've been doing that and I've been actually losing weight and we've been going on our walks and stuff and I feel like energized and not tired. Yeah, because there for a while when I was on the keto, I was just getting so exhausted, like I don't know why, like I just get tired.
Speaker 1:So you feel more energy now.
Speaker 2:Yes, exactly.
Speaker 1:Okay, well, there we go. We're going to be talking a little bit more about the carnivore diet, the keto diet, of course, if you ever do choose a day you probably should have a physician or, you know, talk to someone about it.
Speaker 2:Well, you know, I haven't talked to anybody, but you know when we used to get a blood test from your, from your job, when we used to do that, remember, so I was pretty, pretty, really big and um we get our test results back and my thing had like the fatty liver disease. I remember it was like sky high.
Speaker 1:And that's gone down now.
Speaker 2:Yeah, oh wait.
Speaker 1:Well, it got better Like it's not even you know, yeah, so that's all quite a bit.
Speaker 2:And I'm surprised I never had like diabetes in that, you know Cause, whenever you are big, like my mom, she got diabetes after she was 40. You know. So I'm lucky on that, because I really thought I was going to be a diabetic, but mine always came out good, but yours didn't.
Speaker 1:No.
Speaker 2:Yours is borderline.
Speaker 1:Yeah, it still is. It still is, yeah, yeah. So, yeah, trying to work on that. Well, do you want to go ahead and tell them where they can find us?
Speaker 2:Well, you can find us on Facebook.
Speaker 1:It's at Okiesmokingoutdoor, yes, where else?
Speaker 2:Oh my gosh, John, why do you always do this?
Speaker 1:She hates it when I put forget we're on tiktok yes at okie smoking. I just do some fun stuff, some fun cooks, some fun videos on there. Also facebook we just mentioned, of course, youtube. It's at okie smoking.
Speaker 2:You can even find us on blue sky uh, at okie smoking see he comes up with this stuff and I'm like what's Blue Sky?
Speaker 1:Blue Sky.
Speaker 2:Yeah, I don't even know that.
Speaker 1:So we have fun putting stuff out there.
Speaker 2:I'm surprised we're not on thread.
Speaker 1:We are, but we don't ever do anything. We don't do anything. Don't worry about it because I don't know. I think I do have an account.
Speaker 2:And you're on also Instagram.
Speaker 1:Instagram. We don't do much on that. What I need to do is put you in charge of social media, and then you can go on there.
Speaker 2:Yes, like I can do the pictures maybe.
Speaker 1:Yeah, we just found a new job for Dolores here. Really A new job yeah yeah, yeah, the social media manager.
Speaker 2:All right.
Speaker 1:Well, be sure, and check us next week on episode number 36. Do you have any ideas? We're going to talk about our brisket that we've done. We're going to go check that it's about 170 degrees right now. We're going to cook that and we'll talk about how wellisket that we've done. We're going to go check that it's about 170 degrees right now. We're going to cook that and we'll talk about how well that turned out. Okay, as well, as we're going to do maybe a half chicken and some other cooks, you know, and we'll come on here and tell some other things that we've done. Halloween's coming soon. I know have to do a, maybe a halloween themed episode or something okay uh, we could talk about that, uh, she has some great ideas.
Speaker 2:We should do the meatloaf, the mummy meatloaf, yeah mummy meatloaf we could try that, yeah and also coming up in november.
Speaker 1:We've got to mention your peppers pepper.
Speaker 2:We've got our pepper challenge collaboration that's coming up in November.
Speaker 1:We've got to mention your peppers Pepper. We've got our Pepper Challenge collaboration. That's coming up quick. We're going to be putting out videos with others.
Speaker 2:Yeah, and I'm going to do a video of a pepper too, and I've got to think now because I had it in my head, but now I forgot.
Speaker 1:And one of the peppers sometime in november on the youtube channel is going to be a dessert oh, that sounds good we're going to have peppers like jalapenos habaneros. Who knows?
Speaker 2:oh yeah it's going to have it in a dessert, so oh, my thing is like this weekend we should get some cream cheese and then put Dusty's hot sauce on top of it. Yeah, that's going to be great we're going to try that and see how it tastes and tell them how well it turns out.
Speaker 1:Yeah, those peaches you can really taste the peach.
Speaker 2:You can taste that peach.
Speaker 1:Good.
Speaker 2:Yes.
Speaker 1:All right. Well, we'll see you guys in the next order. We'll talk to you soon.
Speaker 2:Bye.
Speaker 3:Thank, and then next we'll talk to you soon. Bye. Thank you for listening to the Okie Smokin' Podcast. Episodes drop every Monday. Don't forget to follow this podcast or you might miss out on some delicious creations. You can also find us on our website, okiesmokincom, and on YouTube and other social media platforms. Until next time, keep firing up that grill.
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