Dolores: 0:00

Good morning.

John: 0:02

Welcome to episode 39. How are we doing today?

Dolores: 0:05

All right, the weather is kind of weird. Is it supposed to rain?

John: 0:10

No, I don't expect any rain today.

Dolores: 0:12

It is a little cloudy out there, it's really wet outside, though, whenever I opened those this morning.

John: 0:19

Yeah, just a little bit. It's great weather to do some grilling out there. Really, I'm going to get out there on the grill here in a little bit. Cook some I'm thinking of a chicken thigh make a sandwich, cook it over the pit balls for a few hours, put some lettuce and tomatoes on it. That's going to be fantastic. When I get to that, this episode, we're going to talk a little bit. The holidays are coming up.

Dolores: 0:42

I know it's coming too quick.

John: 0:44

And we're going to go ahead and talk about smoking a turkey and also a ham and one thing we're going to be doing with a ham in an upcoming event we're going to be having and how we're going to cook it. It's going to be a little pulled like pulled pork, but instead we're going to do some ham.

Dolores: 1:03

So we're discussing the pulled pork ham.

John: 1:05

Well, pulled ham, and we're going to make it kind of like if you were doing some pulled pork.

Dolores: 1:10

Oh, I can't wait.

John: 1:11

Yeah, we're going to cook that for a very long time. I'll talk about how we're going to do that in this podcast episode. We're also going to talk a little bit about some of the last videos we did and a little trip we took. We did take a trip to Tyler Barbecue, so we'll give you the full review of that and how that turned out on our little trip.

Dolores: 1:33

First we went to Arizona for my nephew's wedding.

John: 1:35

Yeah, went to a wedding and also visited what's that canyon called?

Dolores: 1:42

Oh, uh Pobno.

John: 1:44

Palo de Ro, pueblo Canyon. Is that what it is?

Dolores: 1:46

Is that what it is? I can't remember.

John: 1:48

I can't remember. I think that's what it is. We'll talk a little bit about that too, if you haven't been. It's real cool the second largest canyon in the US. So we'll get to that here in just a little bit. Let's re-cue the correct one.

Intro / Outro: 2:02

Time to fire up that grill. From smoked pork to smash burgers, outdoor cooking just tastes better.

John: 2:11

This is the Okie Smokin' Podcast, and here's your host, John Barry, and we're back to the Okie Smokin' Podcast. I actually cued the outro before the intro, so we cut that out and went ahead and we'll do the other one at the end of the podcast. So welcome in to the Okie Smokin' podcast. If you have not heard of us, my name is John. We do have a YouTube channel. You can find us on Okie Smokin'. Do put out videos regularly, at least once a week on average, sometimes more. We put out videos on things we test and try and cook on the grill and smoker and Blackstone, and it's all outdoor cooking. So be sure and look us up on the Okie Smokin' and Dolores. She's done a couple of videos on there, but she likes to taste test them. How about that last chip?

Dolores: 3:04

What chip?

John: 3:05

The chips we did.

Dolores: 3:06

Oh, those were spicy. Oh my gosh. It was pretty good too, but it was spicy yeah, those were.

John: 3:14

I mean what? I wasn't expecting it to be like that yeah, we'd never done that before and we've done potato chips quite a bit. But we took the chips and I I believe it was four cups of water and I squeezed some lemon in it. In the water and we put some a little bit of like a fourth a cup of salt and then cut up about I think it's about eight Serrano peppers.

Dolores: 3:39

Whoa man.

John: 3:41

And just let that soak and then went ahead and cut the potatoes real thin, as thin as we could 16th of an inch. I didn't get them right, but you know, just cut them somewhere thicker than others and just went ahead and placed them in there, soaked them for about 30 minutes, went ahead and strained it and you can strain those cut you another batch up and go ahead and do your two or three potatoes and don't just waste it, and you can reuse it. So we did two batches.

Dolores: 4:11

And that was enough for all of us too.

John: 4:12

It was and just put them. We let them dry out with a towel. After we strained them a little bit, put them on the pit boss at 400 degrees. The second batch I cranked up closer to 450.

Dolores: 4:26

Yeah. And until they got crisp yeah, Real crisp.

John: 4:30

You could hear the crisp crunch and all those flavors. You could taste the lemon. You could taste the salt. You didn't need to add any dry seasoning on them.

Dolores: 4:41

I didn't taste no lemon. All I tasted was the spice.

John: 4:44

Yeah, I could taste the lemon.

Dolores: 4:46

And it was good. But I didn't expect the it's because I didn't do the dip just yet. I just did the tasted the chip at first and I cheated before he was filming. I took one and ate one.

John: 5:03

Normally when we film things, we don't try it until we're done and then we actually do the taste test 100% on the air. This was difficult, I will admit.

Dolores: 5:17

I went and got one before and then he walked in when I was biting into it.

John: 5:20

Yeah, and I tried a couple myself, did you? Yeah, uh-huh. And you got on couple myself, did you?

Dolores: 5:24

Yeah, uh-huh, uh-huh, and you got onto me. You're like, hey, you know what I'm supposed to do.

John: 5:28

It must be a true reaction, but for the most part it was with the dip and everything. But they're just sitting there and they were so good and you had a little bit of I would definitely do it again. Yeah, and the kitty cat. They were really good and then to go with that, we made some like she said, some dip, and we made the dip spicy also with the serrano peppers.

Dolores: 5:51

Yeah.

John: 5:53

And you basically on this one. I just chopped up three or four serranos.

Dolores: 6:00

And basically got some ranch. It kind of reminded me of the avocado dip that we get from Taco Bell Me and Jacob when we put it on that canteen burrito chicken thingy.

John: 6:11

Oh, like the avocado sauce, that's kind of what it looked like too.

Dolores: 6:13

Yeah, it kind of tasted like it too.

John: 6:17

But it did not have any avocados in it.

Dolores: 6:19

No, it didn't, but it tasted almost the same.

John: 6:22

Yeah, it was. I don't remember the quantities exactly, but you just put some sour cream. We had some dry ranch seasoning and also some cilantro.

Dolores: 6:33

Always buy the big thing of ranch too.

John: 6:36

Yeah, we got a container of it so we can use it. I put about two tablespoons in there. I also added some mayo, like a fourth a cup of mayo, and then about a I don't know three-fourths to a fourth a cup of sour cream, the ranch and then the peppers cut up, some cilantro, a little bit of lemon juice. No, we didn't add lemon to that, did we?

Dolores: 7:03

No.

John: 7:03

Yeah, you did.

Dolores: 7:03

I did Added some lemon to that Because I was like, don't forget the lemon.

John: 7:05

He almost forgot it. You could probably add lime. That'd be fine if you had lime and then just threw it all in a magic bullet or a ninja.

Dolores: 7:11

It's my ninja.

John: 7:12

Yeah, and went ahead and did that.

Dolores: 7:17

My kitty cat is underneath the table.

John: 7:20

So that turned out real well. Great chips and dip right there they Great for if you're going to watch some football or something.

Dolores: 7:27

Yeah, and the sauce I remember. After the next day I put it on my chicken.

John: 7:32

Yes, and you saw my chicken because it was good. And I think you made some tacos there too later. Uh-huh, we ate that on the tacos too, and put it as the sauce on the tacos which was. It was just really good on various things. I'll be making that again and yesterday I just made some ranch dip with the ranch, just some standard, some sour cream and ranch and mixed that up.

Dolores: 7:54

I didn't get any of that.

John: 7:56

Had that with some vegetables, some carrots, some celery. Went great while watching a little bit of football. So that was our chips and dip episode. You can check the full episode out if you look us up on our YouTube channel.

Dolores: 8:08

Yeah, if you like spicy, definitely make those.

John: 8:11

Yeah, it was really really good. We're going to go ahead and talk briefly here Now. A lot of people say, as we're coming close to Christmas, turkey for Christmas or turkey for Thanksgiving, ham for Christmas. Some people do both. Do you prefer turkey for Christmas or ham?

Dolores: 8:32

Well, we usually do both every year.

John: 8:35

However, this year we're doing brisket.

Dolores: 8:38

Yeah, because we're going over to your cousin's house and we're doing Christmas over there this time. Usually we always do it here, but they said all right, john, since you do the brisket.

John: 8:51

Now it might be cooking too.

Dolores: 8:53

Yes, I would figure that you would do too, only because there's quite a few and brisket is pretty good.

John: 9:00

So we're going to get back to that.

Dolores: 9:02

Are you going to do the burnt ends though?

John: 9:04

Yeah, I'll get back to that here in a minute. We're going to talk a little bit about that cook I'm going to be doing, but for someone that is cooking a smoked turkey, brining, it is key. Because I've had this question and if we look here, I'll just go ahead and skim to the bottom of this. There was a listener question I'd seen to where it said where is that? Let me get through my papers here. Yeah, right, here it is. How do I avoid a dry turkey?

Dolores: 9:30

Ours never has been dry.

John: 9:32

Yeah, you know, if you brine it for about 24 hours before you cook it, that is one way.

Dolores: 9:39

That's the best way. I think, and you don't have to wet brine it either. Yeah. We talked about this Because we've done just the salt right.

John: 9:49

Right, we talked about this in another episode at some point in one of the episodes and we went ahead and talked about how we prefer dry brining a turkey, and you still can dry brine it for 12 to 24 hours, just like you would wet brine it.

Dolores: 10:05

Yeah.

John: 10:06

You don't need a major tub-style pan, you don't need a witch's pot, you don't need an ice chest to fill up which is one of the things that you have to worry about or a big bag. Some people could get a bag and you could brine it in it and tie it up real tight, set it in the fridge or something of that nature. But if you just go ahead and put it on a pan, take you some salt and sprinkle all over this turkey, completely all over it. And you know about a teaspoon, a couple of teaspoons per pound or whatever, Just get it all in there real good.

Dolores: 10:43

You can't really put too much, and it doesn't taste like salt either. It won't taste too much like salt.

John: 10:48

It's going to go ahead and bring out the moisture in that turkey and it's going to go ahead and add the flavor and it's going to help it be moist. And we've even done this before deep frying the turkey.

Dolores: 11:00

Yeah.

John: 11:01

And we deep fried the turkey, which took about 45 minutes pretty quick.

Dolores: 11:05

Yeah.

John: 11:07

And everybody thought it would be dry and it was really really moist.

Dolores: 11:11

Right, I love fried turkey.

John: 11:14

That's my favorite. It's one of the best ways.

Dolores: 11:16

Crazy, because I didn't used to like smoked turkey. I was like no, no, I always tell John not to make it one. And then he finally did and I tasted it and I was like wow.

John: 11:26

Right. So you know, regardless, if you're smoking it, if you're deep frying it, if you're just going to cook it directly in the oven, brine it.

Dolores: 11:36

Yes, whether you choose wet or dry, just brine it and we prefer the dry method.

John: 11:43

If you do use the dry method, when you're done you do not need to rinse it off. You just go ahead and take it out.

Dolores: 11:51

You go ahead and— it's so much less messy on the dry one.

John: 11:54

Add any seasonings you want on it. The next day before you cook it. I'd go ahead and take it out, kind of, let it get a little bit to room temperature, go ahead and season it up and then, if you're smoking it, you just put it on the smoker and just cook it till it's done. Now, sometimes I like to add some butter, maybe spritz it, you know, halfway through the cook and every so often, and just kind of keep it a little bit moist. You can also, of course, spatchcock it, where you go ahead and cut the back out, and that will help cook it a little quicker. If you don't do that, you can expect a little longer cook time. So that's a great way to cook a turkey. Now, when we talk about a holiday ham, if that's what you're using, we usually just get a precooked ham. You don't need any. You don't have to really marinate it. A lot of times they come with their own glaze.

Dolores: 12:47

Or you can make your own glaze too.

John: 12:50

Right, you don't need to brine. It's what I'm trying to say. You just go ahead and take it out and go ahead and throw it on the smoker for two, three hours.

Dolores: 12:57

Now, we did last year. I put pineapples on it with the maratino cherries. Is that what it's called? Yes, and then. I put pineapples on it with the maraschino cherries. Is that what it's called?

John: 13:06

Yes.

Dolores: 13:07

And then I put brown sugar on the top of it, and that's how I do mine. Sometimes it comes with a glaze.

John: 13:18

Yeah, a lot of times they'll come with a glaze and then, of course, if they don't, or sometimes you just want to make your own or add to it, you can add your own style of glaze, brown sugar, whatever you want, any kind of stuff.

Dolores: 13:25

I think brown sugar makes it taste so good.

John: 13:27

Maple syrup, some honey whatever you want.

Dolores: 13:29

I think I put syrup on mine too.

John: 13:31

I always really like honey.

Dolores: 13:32

It's one of my favorites. I don't think I ever put honey on mine.

John: 13:36

But we were talking. So you're having a little Christmas party coming up and I am going to be cooking a ham. But we're going to be doing it a little bit different and I teased this at the beginning pulled ham, yeah. So we're going to do it a pre-cooked ham, just like you see here, and then we're just going to go ahead. I'm going to put it on the smoker low temperature, about 180 to 225 degrees, and then I'm just going to let it cook 10 to 12 hours. Yeah, slow cook all night. Then we're going to remove the ham and the glaze that comes with it. We will put all on the ham, maybe add our own stuff as well. Whatever, we're just going to go ahead and completely glaze it. Then I'm going to wrap the ham in butcher paper or tinfoil, place it back on the smoker, continue that slow cook for another solid four to six hours. Let it break down, break down, break down. This ham could cook for 18 hours Time. We're said and done.

Dolores: 14:40

I know I'm excited about it.

John: 14:43

It's going to be awesome. We're going to pull it off the grill. That bone should just come right out and you should just have, like what you'd typically do, a pork shoulder. But it's going to be a ham and we'll be able to rip it apart, shred it. We've got those shredder claws. Just claw that right up. Probably have you do that again so you can do another little clawing like you did at the pork shoulder. You did that excellent.

Dolores: 15:08

I didn't even need to even use those claws.

John: 15:11

It just kind of come right apart.

Dolores: 15:13

Yeah.

John: 15:14

Then we just make sandwiches with them, or you can put it on your plate with some bread.

Dolores: 15:19

A couple of sides, yeah, whatever they want to do, we'll have the Hawaiian bread.

John: 15:23

Have some Hawaiian rolls, yeah, yeah.

Dolores: 15:27

Those things are always good. I always like those.

John: 15:30

But if you ever want to do something different for the holidays, it's absolutely nothing wrong with that. We're doing a brisket, like I said, but even if you did a ham and instead of doing it the traditional way, you did it this way and you had sandwiches like that that'd be awesome.

Dolores: 15:44

One year when my mom was down remember she did tamales for us and we had tamales.

John: 15:50

I've heard and there is a lot of people that you do here make tamales for the holidays.

Dolores: 15:55

Of course it's a tradition.

John: 16:05

Yeah, it's a tradition. Yeah, that's a tradition.

Dolores: 16:07

They'll make those and eat for thanksgiving and for christmas and and I like tamale and that's their holiday dish and, of course, if you really want to go all out, you can do some prime rib? Oh, that would be nice. I think the last time I ate prime rib was at your cousin's house, wasn't it? Yeah he it right.

John: 16:17

And if I'm doing prime rib, I'm just telling you I'm doing it just the same. Dry brine it not 24 hours, but dry brine it for several hours, a couple hours. Go ahead and get that on there, real good, and then we're just going to smoke it to about 120 to 125 degrees kind of medium rare you get my hopes up.

Dolores: 16:37

Are you going to ever do a prime rib?

John: 16:39

Well, I'll have to get one of those on, but I usually go the less expensive routes on things and you get you some of them cheaper cuts. You know they're pretty darn good, but I guess we'll have to get a prime rib in there.

Dolores: 16:52

Oh my God, when your cousin did it holy cow that was really good and it fell apart so easy.

John: 16:58

Have to find one at Costco or somewhere and put that on the agenda. Some prime rib. So let us know. What are you going to be making for the holidays?

Dolores: 17:07

Yeah, like what's your favorite dish.

John: 17:10

What do you like?

Dolores: 17:13

My number one thing is how do you make mac and cheese?

John: 17:17

We always fail at this, like every time we try to do mac and cheese, it just does not taste it's good, and mac and cheese is a very, very popular, at least thanksgiving dish, and I would assume that goes into a lot of christmas as well.

Dolores: 17:30

I was sitting here looking and we've even looked at, we've even looked at recipes and trying to go by.

John: 17:36

It just doesn't yeah, I'm looking at a recipe right here because we were talking about this, and it shows cheddar and Gouda cheese sauce breadcrumbs smoked at 225 degrees.

Dolores: 17:48

It says add jalapenos.

John: 17:49

Yeah, add jalapenos or smoked bacon. If you want it spicy, add jalapenos. If you don't want to add some, you could just add some smoked bacon, or both, I'm sure.

Dolores: 18:00

That sounds good. We'll have to try that, because every time we just we just fail at it.

John: 18:05

What about this other side dish? I see here Grilled Brussels sprouts. What do you think of that?

Dolores: 18:09

Yeah, it's crazy. As a kid I hated Brussels sprouts, but as I got older we did it in the oven and we smashed it the Brussels sprouts remember. We did a roast with it with some.

John: 18:21

We cooked them in the pit barrel.

Dolores: 18:22

Is that where we did it?

John: 18:23

Hung them in there. We have a basket and we hung them in the pit barrel. I know I cooked some that way.

Dolores: 18:27

Is that the ones you're talking about? I know we roasted it and oh my gosh those were so good.

John: 18:32

And you can caramelize them. I see here, with some balsamic vinegar, some honey, you can grill them, caramelize them, and they turn out really good.

Dolores: 18:42

Yeah, because as a kid it was just boiled. It had no flavor. I would like smother in butter just to get it down.

John: 18:51

Of course, the number one side. What do you think the number one side is?

Dolores: 18:56

The stuffing.

John: 18:57

There you go. That's what I got right here Stuffing.

Dolores: 19:01

I love stuffing. Stuffing is my favorite.

John: 19:04

Smoked stuffing.

Dolores: 19:05

Every time you make it. I love it.

John: 19:09

I don't think I've smoked it yet, but I bet that would be good.

Dolores: 19:11

I thought you have. I thought we've made smoked stuffing before.

John: 19:16

Yeah, I might have. You could even add some jalapenos to that. Maybe some habaneros. No, no, no. You could even add some jalapenos to that.

Dolores: 19:21

Maybe some habaneros. No, no, no, you don't want it that hot, let's get the habaneros.

John: 19:25

So I did a video a few weeks ago to where I'd smoked a sausage log and I think if you smoked the sausage log like that and then cut it up, crumbled it, put it in the stuffing and then just cook the stuffing normal Instead of smoking the stuffing, you kind of smoke the sausage and add that to it. That would taste good I think that would be really really good, yeah, so we'll have to give that a try, then you're making me want stuffing right now.

Dolores: 19:54

Yeah.

John: 19:54

You know, stuffing is something you only make or a lot of people only make during the holidays, but bring it up during the middle of the year.

Dolores: 20:01

We've made it during the year.

John: 20:03

We don't always do it on holidays, it goes great with just some chicken Yep, some smoked stuffing there, and then, of course, to top off your holiday, you've got to have some dessert, what's your favorite?

Dolores: 20:16

Oh, okay. So you smoked an apple pie one year and I really enjoyed that. I didn't get to taste your apple pie with the pear.

John: 20:28

No, you didn't. I'll have to remake that.

Dolores: 20:29

I'll remake that I didn't get to taste it, but just the apple pie one whenever you smoked it that one year, and also the pecan one, that was so good, yeah, and smoked pumpkin pie.

John: 20:40

you like that?

Dolores: 20:41

you're not a big pumpkin pie I'm not a big pumpkin pie fan, I know them. The kids are like a jacob.

John: 20:47

Jacob is he's really, he loves but all three of these I've actually smoked is pumpkin, apple and pecan. I've smoked all three pies.

Dolores: 20:57

Don't think you can't throw them out there on your it's crazy when you're done with the pecan it always looks burnt, but it's not.

John: 21:03

Right, it'll look that way, but you're right, it is not burnt.

Dolores: 21:08

It tastes good.

John: 21:10

Right.

Dolores: 21:11

I would like to try to make a pecan like a dip. It's like a dip but it's like the pie middle filling you know, and it's like a dip. I want you to do that.

John: 21:23

Okay, well, we're going to. Also, I want to talk just a minute about not necessarily the what we're cooking and how to cook something, but if you're having a dinner and say you have guests that are coming over for the holidays or for any dinner for that matter and you're cooking a turkey and you're creating a big meal, how do you prepare for it so that you make sure everything is done on time, don't have the stress?

Dolores: 21:52

Well, on the turkey, I would just do it early.

John: 21:55

Get that turkey done early.

Dolores: 21:57

That's the main one is the turkey. You got to get that done way early because we have had it where it was not done, but everything else was done.

John: 22:07

So you need to prep like a pro, have your turkey done, because there really isn't anything worse and we've had it happen before and I'm sure you may have. If you have had it happen, you know what I'm talking about. You are waiting for the turkey. The thing that pops out hasn't popped out. Or you're looking at the temperature and you need to get it to 165, 180. You're at 155. All your green bean casserole's done, all your stuffing's done. Yeah, everything is done. You've got mashed potatoes on the stove waiting to. You've got all this stuff and you're waiting on the turkey.

Dolores: 22:47

And everybody's hungry, everybody's hungry, and they're like come on.

John: 22:50

And sometimes there's just so much time, you just start, okay.

Dolores: 22:55

We just start eating.

John: 22:56

Everything else is the appetizer, you know, and then the turkey gets done and some people that are hungry can start eating things. So get that turkey done. Schedule a solid. I'm going to say six hours, if you think it's only going to be done in four, six.

Dolores: 23:14

And like do a checklist because one year we forgot to do the ham, it was still in the fridge uncooked. Do a checklist because one year we forgot to do the ham, it was still in the fridge uncooked.

John: 23:23

Do a checklist, make sure it's all there. And if you're smoking the turkey at a lower temperature, you probably need to schedule in a good 10 or 12 hours. So just depending on how you're cooking. It depend on how you're cooking it how much time you need. The size of the turkey.

Dolores: 23:44

Yeah, because you definitely don't want to stress out on holiday.

John: 23:47

Right. So yeah, if you're doing a slow smoke, it's 12 hours. If you get it done early, who cares?

John: 23:54

Yeah, it doesn't matter you can keep it on the smoker at a real low temperature, or you could put it in the oven under a warm temperature for just a little while, or you could just go ahead and get it prepped up It'll take you a while Carve it up and get it ready to serve. If the turkey's not purely hot enough, you can throw some hot gravy on it. You'll be fine. So just make sure you get that turkey done. Of course, if you're deep frying it, just give yourself an hour.

Dolores: 24:21

Yeah.

John: 24:22

Make sure you have the grease heated. Make sure that you have it checked to make sure your turkey will fit in it. Know how much grease you need. A quick and easy way to do that would be fill the pan with water.

Dolores: 24:36

Yeah, put the turkey in a bag.

John: 24:40

Make sure you don't have it to where you put the turkey and the grease comes out, have a big grease fire going on, or something like that.

Dolores: 24:50

Yeah, you always see those videos of those people that just accidentally drop it, or like you know.

John: 24:58

I hope everybody has a great holiday. Just a little bit of holiday ideals.

Dolores: 25:03

And definitely tell us your favorite dish and how you guys make it.

John: 25:09

Yeah, and we'd like to hear from that. We'll mention that on a future episode also.

Dolores: 25:13

Because I would love to make someone's dish.

John: 25:15

I want you to think just going. We're also about to lead into the new year and in our last episode of the year I have to see when that is I want to do a little bit of the best of, so think of some of the best things we have made in 2024. And we're going to talk about that in a couple of episodes here as we get towards the new year. Okay, to talk about that in a couple of episodes here as we get towards the new year and reflect a little bit on some of the things we've made, some of the videos we've done, some of the cooks we've done.

Dolores: 25:46

Mine was my pickle.

John: 25:48

Your pickle. Yeah, all right, we'll hold that thought. We'll talk about your pickle in that episode when we get to that. So be sure you have followed this podcast.

Dolores: 25:57

I might make some.

John: 25:59

Wherever you get your podcast, so you can keep up to date and you'll be able to catch that episode when it comes out. Let's go ahead briefly before we're done here and let's talk a little bit about some of the last things we have cooked on the channel, and one of them revolves around the holidays. You didn't try this. You're not a big cranberry.

Dolores: 26:20

I do not like cranberries, okay. So when you were making it, I was like oh, maybe I'll just try one. You know just the berry, you know the cranberry, the little circle thing. And I popped it in my mouth and I was like nope, still not a cranberry person. Yeah, I did not try your spicy cranberry sauce. I just something about, it is just ew. So I did make a spicy cranberry sauce and you're going to make this for your cousin's place too, right?

John: 26:50

Cranberry sauce. Yeah Well, we're doing the brisket. I don't know that we'll do.

Dolores: 26:53

Oh, you're not doing that, yeah, I don't want to do cranberry sauce with that.

John: 26:55

Okay, we'll do. Oh, you're not doing that? Yeah, I don't want to do cranberry sauce with that.

Dolores: 26:59

Okay.

John: 27:00

You always dip it. Maybe I will, you know, maybe I will.

Dolores: 27:05

And don't forget your hot sauce this time.

John: 27:08

And I'm going to make some hot sauce too.

Dolores: 27:10

And we've got to also mail some off.

John: 27:12

Right, yeah, that cranberry sauce. Basically you just make it just like you do cranberry sauce and then add you some jalapenos in it, and I did have a comment. I was looking here from that and they said making this for Thanksgiving. So I hope they enjoyed that. They were making my spicy cranberry sauce.

Dolores: 27:32

It smells good too.

John: 27:33

Yeah, I'm just not a cranberry person. Yeah, yeah.

Dolores: 27:35

I'm just not a cranberry person, yeah.

John: 27:39

But that was our spicy cranberry sauce. It goes great with your ham or turkey, or maybe even brisket. You know, maybe we're going to be making some baked beans, maybe some of them Bush's baked beans with the apple pie.

Dolores: 27:59

Oh, you're talking about yours Apple pie filling. Learn this from Everybody. Actually ate those.

John: 28:02

I was surprised. Yeah, I learned this from a guy named randy. And you add apple pie and you add bush's baked beans two cans of bush's baked beans, one can of apple pie filling, mix it up. You can throw it on the smoker for a few hours and serve, and everybody seems to love that. Easy, quick, so I think I'll make that. Another video that we did is our Hormel Ghost Reaper Chili Taste Test that I did.

Dolores: 28:27

Yeah, you did, because I do not, you guys. I do not like Hormel Chili, I like with I'm do not like.

John: 28:36

She's more of a whoop chili person, but this was really really good. I had no problem with it. The heat in the video I did. I said a two to three. It might have been closer to three or four, but it wasn't.

Dolores: 28:46

It didn't look spicy to you because you're just eating it.

John: 28:49

I didn't need no drink or nothing, I ate it. And it has ghost peppers, it has Carolina Reapers. It's in a can. You just heat it. I had it with some Nathan's hot dogs Really really good.

Dolores: 29:00

Oh, and the hot dogs tasted salty to me for some reason.

John: 29:04

Yeah, I didn't season them. I don't know if it's just. You may not be used to the Nathan's.

Dolores: 29:09

Maybe because I'm such the Oscar Mayer wiener.

John: 29:14

The Oscar Mayer wiener. I cooked them over the fire and got them real crispy and hot and they were really really good. And I also mentioned that we're going to talk just a minute about our road trip, so let's get into that. We took a road trip all the way to Chandler, arizona, just outside of Phoenix, phoenix. A road trip drove about 900 miles, stopped in Albuquerque on the way out there and had a real nice wedding.

Dolores: 29:42

Oh my God, the wedding was beautiful.

John: 29:44

Beautiful wedding it was nice. Nephew, never been to a wedding like that. Yeah, it was all outdoors.

Dolores: 29:51

Yeah, it was like from 5 pm all the way to 10.45 at night you guys.

John: 29:57

Wedding ceremony at 5.

Dolores: 29:59

And I found out that I like champagne.

John: 30:01

And she likes champagne and had the toast.

Dolores: 30:06

Yeah.

John: 30:07

Had a bunch of food.

Dolores: 30:09

Yeah, the food was really good. You had the shrimp, I had the chicken. Yeah, it was really good.

John: 30:16

They had excellent shrimp, so really enjoyed that. And of course then they danced and all that stuff.

Dolores: 30:22

It was so much fun. I miss my family now after that because it was a short trip we didn't get to spend. Usually we're out there for like almost a week.

John: 30:32

Got on the road Thursday. Got there Friday. Stayed Saturday. Sunday Wedding was on Saturday. Started back Monday.

Dolores: 30:41

Yes.

John: 30:42

Then on Monday, on the way back, we stopped.

Dolores: 30:44

We did a 12-hour drive 12 hours to Amarillo. Which wasn't really bad, was it? No, it wasn't too bad it wasn't too bad.

John: 30:53

It did stop a little more than on the way out there, yeah, and stopped in Amarillo, picked up a hotel there because we had a day planned and it was an interesting and fun day. First we went ahead and went and tried Tyler's Barbecue.

Dolores: 31:10

Oh my gosh, that place was yummy. Really good we ate all our food.

John: 31:15

I had a rib plate. We do have a real short video you can find on the channel if you want to just see what we had.

Dolores: 31:21

I had the baked potato with the brisket.

John: 31:24

Baked potato brisket. Jacob had the baked potato and brisket.

Dolores: 31:28

Yeah, he had the same with me.

John: 31:29

And Ryan had the pulled pork sandwich.

Dolores: 31:32

Yeah, with the corn, the jalapeno corn, yes, cream corn. They had some amazing jalapeno corn cream corn. They had some amazing jalapeno cream.

John: 31:44

That was really good, ryan. Let me try it and it was really good and then you had the also dessert.

Dolores: 31:47

Yeah, the banana pudding. Now I did eat it, but it was really thick and I'm not a like on the banana pudding thingy of course it was a little too thick we had our grandson and he didn't eat anything.

John: 32:00

He just kind of hung around, tried a little bit of the banana pudding. He would not.

Dolores: 32:05

He just waited and held out until we got to a McDonald's, which is okay, because we forgot. You know, he just forgot about eating. He never got fed yes, he did. After our hike, we all ate again.

John: 32:20

Yeah, he never mentioned anything, and so then we left the.

Dolores: 32:24

He got too excited on the hike.

John: 32:26

We left the Tyler's Barbecue and went to the canyon. As I said earlier, it's the second largest canyon in the United States.

Dolores: 32:36

Of course we didn't have the proper shoes, but we still went and hiked. It was fun.

John: 32:42

Yeah, it was Palo Duro Canyon. Okay, that's what it is yeah, I had to look that up and it is really really good. I think it's about 600 to 800 feet deep, compared to 6,000 to 8,000 feet deep on the Grand Canyon. It's also 120 miles wide or something. We stopped on the top and we went ahead and went to the hiking trail.

Dolores: 33:05

Yeah, it was the difficult one too Me, my husband and our son Brian, and his fiance Destiny, and also Jacob, jake and Ryan. We all went down and we were hiking and we didn't go all the way, except for Jake, ryan and Jacob. They continued walking down and we walked back up and then we could see them across. They're these little, tiny, little specks. Waving at one another yeah, so I took a like I closed my pitch, my phone and and zoomed up on them and, yeah, you got a decent photo.

John: 33:46

You could tell it was them. I'm looking here and just to clarify, it's 120 miles long, 20 miles wide and 800 feet deep. Yeah, so it's definitely a sight to see. It shows there's 15,000 acres of trails, of course, hiking everywhere.

Dolores: 34:06

And the trail that we went on was marked. Actually, it said CCC on it.

John: 34:12

And they have cabins and things and you can even take your tent and camp out there if you wanted to. But we went there and I'm really glad we did that schedule that in.

Dolores: 34:19

And then our second hike was the tower. Something tower, what was it?

John: 34:24

Yeah, I can't remember what it was called, but we went. It was toward the bottom, so we then drove all the way down to the bottom of the canyon.

Dolores: 34:31

Yeah, and the kids whenever they Lighthouse Trail yeah, that was it. And when the kids went down there they were like, oh, we were almost here walking.

John: 34:39

Yeah, so basically they had walked where we didn't know the area and we could have just drove down. They would have been, had met us down there.

Dolores: 34:49

And when you do this, you should bring water with you. Bring water Because we did not bring nothing.

John: 34:54

Bring water.

Dolores: 34:55

We were not prepared.

John: 34:57

Bring hiking shoes. Yeah, bring your walking stick.

Dolores: 35:00

But you know, on hiking, it wasn't really that bad to walk in though with our shoes.

John: 35:05

honestly, it's better if you have the proper gear.

Dolores: 35:09

Yeah.

John: 35:11

And when we go again we'll have everybody like a plastic bottle or something attached to a belt or something.

Dolores: 35:16

I do, or a backpack, backpack at least. We're going to look up some hiking places in Oklahoma also.

John: 35:22

Yeah, I've already seen a couple, I can't remember. I'll talk about that in another episode. But we're going to do some hiking. There's some nice areas around here, some trails, yeah, some trails.

Dolores: 35:32

We've done Thunderbird, but that's not really.

John: 35:36

Yeah, that sounds boring.

Dolores: 35:37

Yeah, I mean my youngest and John went out. On that it was kind of eh, it wasn't like exciting.

John: 35:46

But yeah, that was Palo Duro Canyon, and if you're ever in Amarillo, check out the canyon, take the family there. It is $8 a person, kids are free to go through the area, and then the barbecue was really really good as well. Tyler's Barbecue.

Dolores: 36:02

And then we went to McDonald's afterwards and did you know that they have in Texas? They have a basket of fries.

John: 36:15

Yeah, a basket. Now, if you're listening from Texas, you may know that We've never seen that here, so that's what Jacob got, and he has a big old deal of fries.

Dolores: 36:20

It was all exciting. He was like, oh my gosh.

John: 36:21

Nick, it was $5 or something like that.

Dolores: 36:23

Why couldn't they have it here in Oklahoma?

John: 36:25

You got to pay, you know, two large fries at three, 29 a piece or whatever, and it's still not as much as what the basket of fries was.

Dolores: 36:33

As far as the, that was loaded.

John: 36:34

Yeah, it was loaded full of fries. So that was it. Let me go ahead and check into the comments section in the community. Looking on our ghost pepper chili challenge Not sure what's cooking Said cool, thumbs up. Cooking with Sherry Said nice, my son loves those hot peppers. Looks tasty. Thanks for sharing. Also had a Rob over at Poor Guy Outdoor Cooking commented on your spicy Serrano dip. Sounds like Dolores was digging those chips. Sorry about the spelling, dolores, he did spell your name wrong there. This is an awesome cook guys.

Dolores: 37:11

Thanks, Rob. Yeah, my name is spelled D-O-L-O-R-E-S. It's Dolores.

John: 37:16

The Davish Kitchen on the same video said great looking dip. Love the idea of soaking the chips in the chili, great idea. So plenty of comments there. I have a comment from an older video six days ago on my Amazon kitchen knife. That chef knife asked I just bought these. How's it holding up? How many times have you sharpened it? Well, I have not yet sharpened it and it is holding up quite well. I actually used that knife in making the potatoes, the potato chips. If you watch the video it still cuts through them nicely and yeah, it still cuts your finger, that's for sure.

John: 37:57

Yeah, it will still cut. You Go ahead and filter out. To get to some questions here on this, let's see One person asked was that the Weber 47 centimeter Smoky Mountain cooker I was cooking on? Yes, that's in my brisket cook on the Weber Smoky Mountain and I think we've already answered that one on our last episode. So if you have any questions, be sure. Oh, I never seen this one, Did you just say the John Mustard? Lol?

Dolores: 38:28

What.

John: 38:31

The Blackstone Hot Dog. So Good video, he said. Did you just say the J-O-H-N Mustard? No it was Dijon. Dijon mustard. I guess my pronunciation it sounded like I said the Dijon mustard, it's Dijon, it's Dijon mustard.

Dolores: 38:50

Dijon. Dijon, dijon, I've got to where I can now say jalapeno better.

John: 38:59

It's okay.

Dolores: 38:59

Because when I explain things I always say you know, I've got to where I can now say, jalapeno, better, it's okay. Because when I explain things I always say you know that thingy, the circle, you know you know what I'm talking about.

John: 39:05

Yeah, if I look through here, I could definitely find plenty of people making fun of me on here, you know.

Dolores: 39:09

It's only because he's from Oklahoma, so he has that Okie accent, which I mean it's fine.

John: 39:16

Yeah, I get that.

Dolores: 39:16

I love it when he says worst, though.

John: 39:19

Worst, worst, worst. Yeah, I know it's worst. And then this person said do you not own a paring knife? Well, I do, but I didn't want to use one on that one. So there you go. This is the Okie Smoking Podcast.

Intro / Outro: 39:33

Bye. Thank you for listening to the Okie Smoking 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.