Speaker 1: 0:00

Well, here we are for another episode of the Oki Smokin' Podcast. It's all about outdoor cooking and we are now headed into the Thanksgiving holiday. So we're going to have a little bit of Thanksgiving a talk which to me means food, and I always enjoy that holiday and we're going to go ahead and talk about some of the things we made this last week as well and talk about some of the things we made this last week as well. So let's go ahead and cue the intro and welcome to episode number 38.

Speaker 2: 0:32

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.

Speaker 1: 0:51

John Barry. Yes, I'm here alongside my lovely wife Dolores.

Speaker 3: 0:59

Hello, hello.

Speaker 1: 1:00

And how are you doing today? Doing good? You know we were doing. We were cooking last night. Was it last night on the Blackstone, or was it the night before? I think it was.

Speaker 3: 1:13

Well, no, you smoked the sausage last night, I smoked the sausage last night.

Speaker 1: 1:19

So I did smoke a sausage log, a two and a half pound sausage log, but the day before I also cooked on the Blackstone.

Speaker 3: 1:26

The breakfast yeah, that's what you're talking about when we cooked the breakfast and I didn't clean it right away.

Speaker 1: 1:35

So I came in and I'd killed the power to it and everything, and then I went back out there to clean it and what did I find? All over the Blackstone.

Speaker 3: 1:46

You have found animal prints, paw prints.

Speaker 1: 1:49

So that is something that I you know. You go out there and you see these little paw prints on there. I think it was a cat.

Speaker 3: 1:57

Probably.

Speaker 1: 1:59

And so paw prints on the grease. So that's where the cover on the blackstone comes in handy.

Speaker 3: 2:06

Yeah.

Speaker 1: 2:06

And make sure you get it done. You know, fairly decent because or within a reasonable amount of time.

Speaker 3: 2:14

Well, hopefully that kitty is an inside kitty cat when he goes back to his house.

Speaker 1: 2:19

He's going to bring in a little grease, a little bit of tracking from that blackstone. So I had to clean that up. A little grease, a little bit of tracking from that black stone. So I got to, I had to clean that up a little bit. But yeah, you know you go out there and you're you know you don't want to cook on the black stone when you go out there and you look at it and all of a sudden you got these little paw prints all the way across it. So I do have a silicone cover that I typically put on that. So I just thought I'd bring that up. A little cat or some kind of an animal, because I didn't see it actually made tracks across the Blackstone. Have you had that happen? I'm sure you have, if you have one.

Speaker 3: 2:54

You know, we should go back on the camera and see if we have that one hooked up over there.

Speaker 1: 2:59

Yeah, we have a camera. I can go in there and see if I can find that in the last few days it should still be there. See what kind of animal it is Because we do have a possum too. It could be a possum.

Speaker 3: 3:08

We do have one that comes out in the backyard and that grease attracts them.

Speaker 1: 3:12

So I was going to bring this up because it's a good thing to make sure whenever you're cooking on it to try to remove, always clean it. Clean it like right then Sometimes, clean it like right then um, sometimes I don't right then. But also, you want to make sure you probably keep your grease trap fairly clean, because that really attracts them and if you got that.

Speaker 1: 3:38

You got a grease trap. Depending on the model of blackstone you have, it could be under it or it could be on top of it. Mine is on the behind, in the back of itstone you have. It could be under it or it could be on top of it. Mine is in the back of it.

Speaker 3: 3:47

Some of them are in the front, yeah.

Speaker 1: 3:48

And that grease gets up in there and that's got. You know, you're scraping food and you're creating all this stuff. You've got bacon, you've got steaks, you've got potatoes. You've got all this good stuff. Yeah, they smell it and it's all in that trap so it attracts rodents and animals. So you want to make sure it's a good idea to keep that pretty clean. And I think if you get and you can get it at Academy or in Amazon and various places you get them little liners. They're aluminum liners usually that you put in there.

Speaker 3: 4:22

How come you don't buy any of those? It'd probably be easier.

Speaker 1: 4:25

Yeah, I've had some, but I don't have any now because what I do is I always just wash it. But, I need to get some more of those, so that you can just take it out, throw it away, put a new one in. So watch out for those remnants.

Speaker 3: 4:42

The breakfast that he made. It was so good I cheated. I've been cheating lately.

Speaker 1: 4:49

Now, which one are you talking about? The one on the blackstone?

Speaker 3: 4:54

Yeah, the breakfast, the pancake with the hash brown.

Speaker 1: 4:57

Oh, yes, so.

Speaker 3: 5:00

At first I wasn't going to cheat, but, oh my gosh, it looks so good.

Speaker 1: 5:03

The title of the video is McGriddle Move Over.

Speaker 3: 5:06

Yeah.

Speaker 1: 5:06

This is the way you make it.

Speaker 3: 5:09

It's good.

Speaker 1: 5:10

It was really good and I have a comment about this video.

Speaker 3: 5:13

I have to say something. So this morning, jacob, he's like can you make me hash browns like dad did? I was like I'm not going to promise you because I suck at making hash browns like dad did. I was like I'm not gonna promise you because I suck at making hash browns. You know I do. So I stick it in the pan with the that thingy that you bought, the uh, it's, it's an.

Speaker 1: 5:36

It's called an egg ring or just a ring, but I've used the square the square one.

Speaker 3: 5:42

But yeah, you used hash browns in it yeah, yeah, I put butter on the bottom and then I put the hash browns in and I let it brown on the bottom and then I took the thing off. Excuse me, I took the thing off and then flipped it.

Speaker 1: 5:57

And how did it turn out? Did you do that today?

Speaker 3: 6:00

Yeah, I did it today. He said it turned out good.

Speaker 1: 6:02

On the skillet.

Speaker 3: 6:03

Uh-huh, and I cooked him two eggs and of course we cut up your sausage that you made. Okay, and he said that the sausage tastes better today than it did yesterday.

Speaker 1: 6:14

And we're going to talk a little bit about how we made that sausage.

Speaker 3: 6:19

So you're eating sausage that I smoked, yeah, smoked yesterday.

Speaker 1: 6:21

So that's coming up. We smoked some sausage, which we still have some of that.

Speaker 3: 6:27

Oh yeah.

Speaker 1: 6:28

And we cooked the breakfast McGriddle with the hash browns.

Speaker 3: 6:33

Yeah.

Speaker 1: 6:34

Now.

Speaker 3: 6:36

That would have been good with the smoked sausage too, if you would have had that already.

Speaker 1: 6:40

Oh man put that on there. You know, put that with the bacon or without the bacon, or whatever.

Speaker 2: 6:45

Added that to it.

Speaker 1: 6:46

That would have been fantastic. Now, how did your hash browns? You said they came out pretty good.

Speaker 3: 6:52

Yeah, he said that he liked them.

Speaker 1: 6:55

Okay.

Speaker 3: 6:56

I just don't know how to cook hash browns. Very good.

Speaker 1: 6:59

Typically the way I did it was you go ahead and you get the egg ring, or what is called just the ring. You have the skillet with a little nonstick spray beneath it, with some butter or some oil.

Speaker 3: 7:14

I just put butter, my butter that I used.

Speaker 1: 7:18

You put the hash browns over it and then let it cook several minutes three, four minutes, maybe even five Then you can flip it.

Speaker 3: 7:30

Mine flipped and it still stayed like the little square.

Speaker 1: 7:33

Right, and then, once you flip it, you can add a little bit of oil on top of it to help to brown it and to crisp it up a little bit, I just use butter. Butter would be good. And you do that a couple of times and you're going to go ahead and get that nice crispiness and good flavors in it.

Speaker 3: 7:49

Yeah, I wish. And we couldn't find the salt and pepper. And then we went outside and of course, where's it at? It's by your stuff.

Speaker 1: 7:58

Always by the grill.

Speaker 3: 7:59

I made him two over easy eggs. They didn't bust, so he liked that. And what else? Oh, and the sausage. He liked it all.

Speaker 1: 8:09

I want to talk a minute about. You mentioned over easy eggs. When you cook an over easy egg, sometimes flipping it is a challenge.

Speaker 3: 8:19

On mine it isn't, but I'll tell you how I do it. So on mine, in the pan, what I do is I, um, put butter on the bottom right, I make sure that it gets hot, where it's kind of like sizzling, and then I put the eggs in it and then I kind of like move it around, like the, and what I do is I poke the egg, the white, on the sides with the spatula to get it a little bit more wider. You know what I'm talking about. And then I take the skillet and kind of lean it and put the spatula underneath while I'm leaning it, and then you flip it.

Speaker 1: 8:59

It's a two-part process or two-handed process. Yeah, when you tilt that, you're putting it basically on the spatula.

Speaker 3: 9:04

It's a two-part process or two-handed process. Yeah, when you tilt that, you're putting it basically on the spatula. You know what I'm talking about. It's so easy that way.

Speaker 1: 9:12

I got you, but if you didn't want to flip it, there's another way.

Speaker 3: 9:17

I'm going to tell you you could put the lid on it the lid.

Speaker 1: 9:28

So when it comes to the Blackstone, if you go ahead and you get you four or five eggs I'm saying one, two, three, four, four eggs go and put every one of them on the blackstone, have them cook.

Speaker 1: 9:36

you can have an over easy egg without flipping it without flipping it, and I'm gonna say it's over easy, it's not sunny side up. So what you got to do is you got to get that dome, you put that over it, let the sweat or let the moisture of it go, ahead and cook the top of the egg and remove it and you will start to get that full cover over the top. Oh, that is an excellent, beautifully looking egg.

Speaker 3: 10:06

You also in a pan. If you have enough butter, you could actually put the butter on top and just keep on.

Speaker 1: 10:09

And allow that to cook the top of it. But it's just a great way. I really like to cook them that way, to where it just becomes one cook.

Speaker 3: 10:17

Sometimes, when you do flip it, sometimes the white part doesn't get all the way cooked for some reason. Have you noticed that sometimes, like I do not like my white runny, just the yolk, but I don't like the white.

Speaker 1: 10:32

Yeah, just a little bit.

Speaker 3: 10:33

The white has to be fully cooked.

Speaker 1: 10:35

Just a little bit of the yolk.

Speaker 3: 10:36

But I know that you like your white kind of runny a little bit. No, I usually wait until it's kind of firm.

Speaker 1: 10:43

But I will eat it. It don't bother me a whole lot.

Speaker 3: 10:45

You've ate it before where it's gone and I'm like ew, no, no, no.

Speaker 1: 10:49

So we're going to go ahead and talk a little bit. So the sausage she's talking about I got here in Oklahoma you get this blue and gold sausage. Now you get this. It's usually through fundraisers. They're two and a half pound.

Speaker 3: 11:06

I mean it's a big log, and I bought three of them. You bought bacon too, didn't you?

Speaker 1: 11:09

I haven't used it yet, so I bought three of them and one I think it's a three pound bacon. I went ahead and thawed out one of the blue and golden sausages and after it thawed out, we put some seasoning on it.

Speaker 3: 11:25

And it didn't take long to de-thaw like thaw out. No, a few hours, yeah, it didn't take very long.

Speaker 1: 11:31

And it's probably better you put it in the fridge overnight, but we just set it out for a few hours. But we thawed it out and I put some honey hot seasoning on it.

Speaker 3: 11:45

You put honey hot, not honey hot. You put honey hot, not honey hot.

Speaker 1: 11:47

You put dirty bird, dirty bird, hot dirty bird, and we seasoned that on it. We also put some garlic seasoning on it and then let that.

Speaker 3: 11:56

The garlic parmesan seasoning.

Speaker 1: 11:58

Garlic parmesan, then threw it on the smoker for about four hours and it was outstanding.

Speaker 3: 12:06

Oh my gosh, it was good, good but I almost messed it didn't shrink no, it didn't. It didn't shrink that much like when you buy salt everything shrinks like. And that did not shrink, it, didn't it?

Speaker 1: 12:18

didn't have not have this. The ratio of shrinking that it that uh, I guess there's not as much fat in it right, right, and you put the dirty bird, the hot kind, on the hot and spicy one. It had a small kick.

Speaker 3: 12:31

To me it didn't yesterday, but when I was eating it today I actually tasted the kick to it.

Speaker 1: 12:39

Right, but yeah, that turned out great and basically you just cook this sausage on there. But yeah, that turned out great, and basically you just cook this sausage on there and then you just go ahead. Instead of cutting your sausages up and then cooking them, you cook the whole sausage and then you cut it up. You can use it for a sandwich, you can use it for a side, whatever you want.

Speaker 3: 12:59

So I have a thing with this Next time that you smoke one of those, we're going to thaw it out where it's like you could smush it, but we're going to cut it and we're going to stuff it. We're going to stuff it and then make it back into the log and then put it on the smoker.

Speaker 1: 13:19

That'd be good, and there'd also be something else that'd be good. Make some sausage balls, roll them up. Oh, yeah, and then have a bunch of different sausage balls. You go in there and you smoke them.

Speaker 3: 13:33

You know I'm not a big fan of sausage balls. Just to say Like when you have it in spaghetti. I don't like those.

Speaker 1: 13:41

She's not a fan of meatballs.

Speaker 3: 13:43

No.

Speaker 1: 13:45

Spaghetti and meatballs.

Speaker 3: 13:46

Remember those ones that we bought from was it Costco or Sam's Club? And they already pre-made those things are gross. Remember? I swear they were sausage balls. They just didn't taste very good. I mean, the blue and gold would probably taste good, yeah.

Speaker 1: 14:07

I mean, it's the same thing. Yeah, you know it's going to be good.

Speaker 3: 14:10

It's not the same. The blue and gold is 100% better than store-bought.

Speaker 1: 14:16

Oh yeah, Most definitely. I'm just saying if you made them into a ball.

Speaker 3: 14:18

Oh.

Speaker 1: 14:29

You know if you have a big log long long or a bunch of long longer. True, true, true.

Speaker 3: 14:32

So we had the uh sausage that we made and then what was the other breakfast we made?

Speaker 2: 14:36

the mcgriddle so it was.

Speaker 1: 14:37

It was pancakes pancakes, bacon, eggs and hash browns and hash browns boy babe and then we put, we put all that together and made a sandwich.

Speaker 3: 14:44

Oh my God, it was so freaking good, was it not?

Speaker 1: 14:48

Oh yeah, yeah, it was really good, I put my keto syrup on it. Right, and I put maple syrup on the pancake that we created whenever we made the sandwich. Yeah, when you did your first one and it was really good and we had someone comment that said put the pancake syrup in the batter. What do you think of that?

Speaker 3: 15:12

I think that would be good. Even you could probably stuff the bacon in the batter too.

Speaker 1: 15:17

Yeah, because they said, put it in the batter and it'll raise it to the top when you cook it and it'll even be better. So that's something that we would like to try.

Speaker 3: 15:26

We'll read some more comments here. Mine might taste like McDonald's, where they have the maple.

Speaker 1: 15:31

Oh, is that the McDonald's secret? That's what it tastes like.

Speaker 3: 15:34

It does not taste like that. Yeah, it may be Like if the maple with the pancake and it's already in the sandwich. I believe so.

Speaker 1: 15:45

Well, we're headed into the Thanksgiving holiday and we were also talking. We were going to talk about some of our favorite Thanksgiving dishes or side dishes.

Speaker 3: 15:58

Before you talk about the side dishes, don't forget your strawberry salsa that you made your hot sauce.

Speaker 1: 16:04

The salsa, Right right, your strawberry salsa that you made your hot sauce, the salsa, right, right. So I did make a strawberry salsa a couple of weeks ago we got a video on this and I went ahead and took some jalapenos, took some strawberries. What else did we add to that? I wasn't there when you made it. Basically, it was a salsa. There was onions, there was garlic, all these things. We went ahead and put that on the blackstone.

Speaker 3: 16:31

I only got to taste it.

Speaker 1: 16:33

And cook the strawberries up until you had an entire syrupy consistency.

Speaker 3: 16:39

It smelled really good too.

Speaker 1: 16:41

This was an amazing salsa.

Speaker 3: 16:47

A hundred percent. So on Thanksgiving, before we go to his side of the family, he's going to actually make some and we're going to take it with us right.

Speaker 1: 16:55

Yeah, I'll make some of that.

Speaker 3: 16:56

Oh my gosh, so good.

Speaker 1: 16:59

And you poured that over chicken.

Speaker 3: 17:01

Yes, and the chicken tasted so good with it.

Speaker 1: 17:04

It would be good on some tacos.

Speaker 3: 17:05

It would be good on anything.

Speaker 1: 17:07

Yeah, it honestly was one of the best salsas. If you want to check that out, be sure and check our main YouTube channel. You'll find a link in the description or the show notes and go there and look for our strawberry chicken strawberry salsa recipe.

Speaker 3: 17:24

That tasted really good, you guys. I would definitely make it.

Speaker 1: 17:29

Yeah, it was great flavors, Everything worked well, so that was outstanding. And today, which I'm still working with the video isn't out yet, but I made a jalapeno cranberry sauce.

Speaker 3: 17:44

Yeah, it smelled spicy.

Speaker 1: 17:46

Have not tried it yet. It's in the refrigerator chilling, so tomorrow I'll try it and we'll finish that video.

Speaker 3: 17:52

I'll try it too. I just don't like cranberry.

Speaker 1: 17:57

Hopefully it's really good.

Speaker 3: 17:59

So I have a question On cranberries. You know I took one from your thing and I bit into it and it was gross to me. But I don't like cranberry sauce, but I it's weird, is that not weird?

Speaker 1: 18:13

It's just extracted some juice. It's probably got some sugars and some things in there.

Speaker 3: 18:18

Why drink the diet one? I think it has like a little percentage of sugar in it, but you didn't put that in your. You didn't put no sugar in your.

Speaker 1: 18:27

And it's got brown sugar and it's also got some white sugar, so it should be sweetened up and we're chilling it and we're going to go ahead and try that. We'll let you know how that turned out on our next episode as well.

Speaker 3: 18:41

But going forward, we're talking about Thanksgiving, just side dishes, remember now.

Speaker 1: 18:48

Side dishes. So what are some of your favorite side dishes when it comes to Thanksgiving?

Speaker 3: 18:53

Well, the last time that we talked about it, I said stuffing. Stuffing is my favorite.

Speaker 1: 18:57

Spicy version yeah some jalapenos or some peppers in there, so stuffing is definitely on the list.

Speaker 3: 19:05

I think that's your next video that you're going to make, right?

Speaker 1: 19:07

It could very well be.

Speaker 3: 19:09

Stuffing. That's my favorite, Besides green bean casserole. I was just about to say that. Green bean casserole. I was just about to say that.

Speaker 1: 19:16

Green bean casserole. Green bean casserole A big, big fan of that, with the onions on top of it.

Speaker 3: 19:22

That's what makes it it does. I could eat a whole entire thing of it. That's like my favorite too.

Speaker 1: 19:30

But one of the other things that a lot of people always talk about is mac and cheese, but I've never really had that as a big side item, but that is a very no.

Speaker 3: 19:41

but I used to make the cheese with the rice and stuff with the broccoli.

Speaker 1: 19:47

That was our Broccoli and cheese and rice.

Speaker 3: 19:48

Yeah, I haven't made that in like forever, though Maybe for Christmas I'll make that.

Speaker 1: 19:56

Yeah, let us know what is your favorite.

Speaker 3: 19:59

Ooh, and last time we talked about some desserts too.

Speaker 1: 20:02

Any other side dishes you prefer.

Speaker 3: 20:05

Let me think what is missing. Besides deviled eggs, you know we all love deviled eggs. Deviled eggs is always a big thing. What about deviled eggs? You know we all love deviled eggs. Deviled eggs is always a big thing.

Speaker 1: 20:18

What about deviled ham?

Speaker 3: 20:22

Deviled ham.

Speaker 1: 20:23

Yeah, you take some ham and you chop it up and you add mayo to it, kind of like you do a deviled egg. You can add an egg to it.

Speaker 3: 20:35

I've never had that babe. We'll have to try some deviled egg. You can add an egg to it. I've never had that babe.

Speaker 1: 20:38

We'll have to try some deviled ham. That sounds really weird.

Speaker 3: 20:41

But you're supposed to do the smoked ham thingy, the shredded ham, and that's going to be for our Christmas thing.

Speaker 1: 20:47

Yeah, we're going to be doing a pulled ham.

Speaker 3: 20:50

Yeah.

Speaker 1: 20:50

It's going to be a ham that is cooked slow and it's going to shred apart, so we'll be talking about that when we do do that. Right now, I'm going to go ahead and check in and see if we got anyone in the comments section. Let's see what we got here. Oh, the strawberry jalapeno salsa over chicken.

Speaker 3: 21:07

That was really good. I think. You know, if anybody wants to make that, they should, and I feel like it could go on anything Like even a biscuit like a homemade biscuit.

Speaker 1: 21:20

Yeah, I'm sitting here trying to figure this out because they've changed the way that you see the comments here on YouTube. Actually, okay, now I see them. I wasn't seeing any and now I am. So, yeah, the move over McGriddledle. The pancake breakfast sandwich wins. So a cody hardman said oh, I mentioned this before. That's looking yummy. Next time when you start to pancake, better add the syrup. It'll cook into the top when you flip it over. Should make some better flavor. Also, life style with sharon said that's a great idea. Makes a change from bread that looked like a perfect egg. Talking about the egg that we had runny.

Speaker 3: 22:02

Yeah.

Speaker 1: 22:04

Also, buzz Barbecue said I've done something similar to this, but with chocolate chip waffles for the bun. Our waffle machine don't work but we need to get a new one. No, it doesn't work anymore.

Speaker 3: 22:17

It finally broke. We kept on using it, like every day chocolate chip waffles. That would be great so you use chocolate chip waffles with all that stuff on it yeah, just do all that and use chocolate chip waffles instead well, he's looking for comments and stuff. This morning we had a crazy weather. We had it where the schools called in because the weather it was windy and tornadoes again, but no tornadoes came up here this way, but, holy cow, the wind was really bad and the rain, oh she.

Speaker 1: 22:55

It has been a definite stormy, unusual November, to be honest.

Speaker 3: 23:01

Right and you're trying to sleep which I couldn't sleep because of the rain and stuff and then I have my kitty cats. They're at the window when you're not supposed to be over there by the window during the storms. They're over there checking it out because they didn't know what was going on.

Speaker 1: 23:19

I do see here a Hayden B Grillen commented on our oaky log. Oh, the bacon-wrapped pulled pork jalapenos that was really good, we took that and we took some pulled pork and we went ahead and grinded that up, put that into some cream cheese and, I think, think, some other shredded cheese. But hayden b grilled and said very good, looking at peppers got me craving peppers there, costco or no, it wasn't costco sam's club the chicken, the stuffed chicken.

Speaker 1: 23:48

A poor guy outdoor cooking commented today uh rob over there he said, okay, let's do this, let's see if they look like the picture on the box, did they?

Speaker 3: 24:00

Yeah, it was really good.

Speaker 1: 24:02

I think they did, didn't he also?

Speaker 3: 24:04

It's crazy because when you look at it you're like this is probably going to taste gross. But, it actually tasted good. I was shocked, he also said nice hat Oki.

Speaker 1: 24:16

I got the Oki hat.

Speaker 3: 24:18

Our son bought him that.

Speaker 1: 24:19

Yeah, I replied and told him that and he said you want to know if they look like the picture. Lol, pretty close, I guess. All right, man, I'll take your word for it and I'll be looking for them.

Speaker 3: 24:30

So those did turn out really good. Yeah, I would recommend getting those because they did not taste gross Like most things, you know when you buy. Wait, what was our last thing that we bought that we tried and it was like bleh.

Speaker 1: 24:43

It was some burger patties yeah. It was good, but it wasn't the best Right but sometimes you have something and it looks like it's full of stuff and then when you get it, you can't even see the cheese.

Speaker 3: 24:56

You can't even see the stuff inside of it.

Speaker 1: 24:59

This one, you could actually see the filling, you could actually see that it was there you could, and it tasted really good. And it did. It tasted really really well, but thank everybody for tuning in today. Happy Thanksgiving.

Speaker 3: 25:13

Yes, have a happy Thanksgiving.

Speaker 1: 25:15

Gobble, gobble.

Speaker 2: 25:17

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.