Speaker 1: 0:00

So we are at the end of 2024 officially and 2025 is up on us. So in episode 40 today, dolores has created the list of her top five cooks that we've made this year. I've created the list as well, and we're going to go over them.

Speaker 2: 0:23

Like of our favorites.

Speaker 1: 0:24

Yes, of our favorite ones. I kind of went through as well and we're going to go over them Like of our favorites. Yes, of our favorite ones. I kind of went through the catalog. It was a hard thing to do for me because I had so many favorites.

Speaker 2: 0:33

Right.

Speaker 1: 0:33

Yeah, so I'm going to go ahead. We're going to get right into that here in just a few minutes on episode number 40.

Speaker 3: 0:43

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: 1:05

Yeah, so welcome back in to the episode and, like I said, it's been a real fun year. We've cooked a lot I mean a lot of things this year on the channel and really have a lot of things to talk about. What was one of your favorite things? Let's go ahead and kick it off with number five. Let's just jump right into it, and I want to see what, delores, I've got number five right here.

Speaker 2: 1:33

Okay, of course my number five is my thing. It was the ultimate pickled pepper sandwich. Remember when we made my pickle with the hot dog and we topped it with the Big Mac sauce?

Speaker 1: 1:47

Oh, the Big Mac sauce pickled. Now did we put those in a bun?

Speaker 2: 1:52

Yes.

Speaker 1: 1:53

And can you elaborate a little bit? What was that exactly?

Speaker 2: 1:58

How do we?

Speaker 1: 1:59

make the Big Mac sauce.

Speaker 2: 2:01

Remember we made the, we decoded the pickle, remember, right, and then I don't remember, okay, and then, uh, for the big mac sauce it was pickle ral, the gosh, I can't even remember what I remember now.

Speaker 1: 2:15

So we had a tool, vinegar in it yes, that we, we, you basically got a little tool that you put down in the pickle, yeah, and you remove the entire center and we use that in the big mac sauce.

Speaker 2: 2:28

So we didn't waste anything and people were saying that we should have did it like a piping bag and stuff and we didn't. We didn't do a piping bag, we just did the for a later video.

Speaker 1: 2:37

We did.

Speaker 2: 2:38

We did some other things similar, yes, um, so it was basically a pickle I can't remember what was in the big mac sauce, but oh my God, it was so good, everything together.

Speaker 1: 2:48

And it was filled inside the pickle.

Speaker 2: 2:51

No, not the Big Mac sauce.

Speaker 1: 2:54

Okay, the Big Mac sauce was put on top of the pickle. And what did we put inside the pickle?

Speaker 2: 2:58

Remember we put cream cheese jalapeno, like all that inside there. I remember that and then we wrapped it with bacon.

Speaker 1: 3:05

And that's on the channel as well right, yes, we did do one of those, so uh, then I put it on a hot dog.

Speaker 2: 3:10

You put it on a hot dog bun. I think mine was my keto bread at that time.

Speaker 1: 3:14

Okay, so number, yeah, that's my number five, number, five, number five of yours is the ultimate pickle pepper sandwich ultimate pickle pepper sandwich. Ultimate pickle pepper sandwich. So we're going to go ahead and reveal my number five.

Speaker 2: 3:29

Yes, what is your number five?

Speaker 1: 3:31

Well, it is one that I needed your help in.

Speaker 2: 3:34

What is it?

Speaker 1: 3:35

So, if you remember, you can go to Taco Bell and you can get a crunch wrap.

Speaker 2: 3:42

Yeah.

Speaker 1: 3:42

So I put in number five with the taco crunch wrap I didn't get to eat. That did I I'm not sure if you ate it or not, but it was really, really good I probably did like a keto, a keto tortilla, huh yeah, I bet you did. Uh, we, basically this was all done on the blackstone. I cooked the hamburger meat I, I put the tacos seasoning, I did everything and then, crazily, the first time I tried it, my idiotic self decided to put the tortilla, remember, on the Blackstone while it was hot.

Speaker 2: 4:18

Yeah.

Speaker 1: 4:19

And then I was trying to build it and fold it.

Speaker 2: 4:21

Yeah, you didn't fold it right.

Speaker 1: 4:23

I was like that's not how you do it. We needed to fold it before I really put it on there, and Dolores ended up and if you watch the video you will see how she saved me Because I couldn't get it wrapped right. So you put all of that in there and then went ahead and wrapped it up, put it on the black stone.

Speaker 2: 4:42

Yes.

Speaker 1: 4:43

Browned both sides of it.

Speaker 2: 4:45

I remember that.

Speaker 1: 4:46

Yeah, so that came in. Number five for me was the taco wrap. That was really good.

Speaker 2: 4:50

I remember eating it. I'm pretty sure I did a keto version of mine. Yeah, because some of these I couldn't taste, you know Right? So I had to pick the ones that I could.

Speaker 1: 5:01

The ones you knew were good, the ones that I could, the ones you knew were good, the ones that, yeah, that you had to actually try. I mean, you could look at it and you could smell it, but you've got to actually try it. So let's go ahead and hear what your number four is.

Speaker 2: 5:10

My number four is your five steps to a perfect New York strip. That was so good and it tasted. You could just like you didn't even need to cut it. It was like butter. It was like butter. It's like you know the New York strip the five steps that you did. Okay, Making the perfect.

Speaker 1: 5:31

New York strip. And how did I do that?

Speaker 2: 5:33

I added butter. Yes, the butter is what made it like soft and juicy.

Speaker 1: 5:38

Soft and juicy. Yeah, and it was real pink in the middle, like you didn't even need a knife, you could just like cut it with your fork, basically that's how good it was. It was an excellent steak. Did I put mushrooms or anything on that?

Speaker 2: 5:54

No on mine, you did not. I don't know what you chopped with yours. I don't think so.

Speaker 1: 5:59

And that was cooked on the.

Speaker 2: 6:00

It was just five steps to making the perfect New York strip.

Speaker 1: 6:04

And that was was that a short video or a full? I think that was a full video.

Speaker 2: 6:07

Full video I did. That was a full video you had on there.

Speaker 1: 6:09

Okay, and I cooked that on the pit boss.

Speaker 2: 6:11

Yes, it was so good.

Speaker 1: 6:12

And I cooked that over the flame, you know.

Speaker 2: 6:14

I don't. I'm pretty sure you cooked it in the whatever thing.

Speaker 1: 6:19

Okay, I can't remember what you clicked it in, but you'll have to look on the video and we go through this and now I'm going to have to go in there and re-watch some of the videos.

Speaker 2: 6:31

Right, that was so good. Oh my gosh, we've made so many videos over the year that I can't remember how we made them.

Speaker 1: 6:40

You need to remake that, and if I want to try to replicate it, I'm going to have to rewatch the video like an audience member or like a subscriber, like you guys would, so that I even know how to do it, because a lot of the things I do we kind of do on a whim.

Speaker 2: 6:54

And it's crazy because we always say we're going to remake that and then we never do.

Speaker 1: 6:57

Yeah, we never do, but we just keep coming up with new stuff. You'd think we'd run out of things, but, like tonight, I'm making a beer, ribs which I'm not going to be able to add to tonight's list because it's not yet done.

Speaker 2: 7:08

We're doing the podcast. I can't wait till it's done, because I am hungry.

Speaker 1: 7:12

I'll, at the end of this list, tell you how I did that?

Speaker 2: 7:16

I had steamed cauliflower, the rice, and that's all I've ate. Besides bounce, Did we Heck? I can't even remember. So I'm hungry. Yeah, just waiting on those ribs.

Speaker 1: 7:28

So they're still cooked. They're on the pit barrel right now. I'll probably be done in about a half hour, right after this podcast episode, we're going to take it out. Turn number four my number four is alligator four cheese dip. Oh yeah, now did you try that?

Speaker 2: 7:44

That was good. Yes, I got to try it. That was keto, basically.

Speaker 1: 7:50

Right, we got some alligator that a friend picked up in Mississippi. I believe we have three or four videos on the channel where I made alligator.

Speaker 2: 8:00

And it was about like queso. I almost picked that one, but I was like no, I liked a different one.

Speaker 1: 8:06

So yes, that was really good, so it was a close one for you as well.

Speaker 2: 8:09

Yes, it was very close.

Speaker 1: 8:12

Yeah, it was fantastic.

Speaker 2: 8:14

It was, it was really good.

Speaker 1: 8:16

I'd have to rewatch it to see what all cheeses we put in there. We did do some more alligator, because that was really good, jake Bays is the one that, yeah, that bought it for you, right, and we had alligator tacos. We did that on the channel. That was really good too and I believe that one was cooked on the weber smoky mountain what else did we have?

Speaker 2: 8:36

because we had several packages. I thought of the alligator and what did we do?

Speaker 1: 8:40

we did I can't remember I think I did maybe some kind of alligator stir fry or something. Did we? Oh yeah, like the taco thing, didn't we did? I can't remember. I think I did maybe some kind of alligator stir fry or something did we?

Speaker 2: 8:46

oh yeah, like the taco thing, didn't we?

Speaker 1: 8:48

did the taco. Yeah, like I said, we do so many videos, it's hard to it's hard to look back on that one but uh, yeah, go ahead and go to number three so my number three is the bacon wrapped pork shoulder.

Speaker 2: 9:03

I remember we cooked that bacon the shoulder overnight and then we had that for dinner and then the next day we made the bacon-wrapped pork shoulder and the jalapeno. That was really good and that I used the piping method and with the piping method I should have put more in it, remember. Yeah, that was really good.

Speaker 1: 9:27

So yours both revolve refilling. Yes, now this one, was it a pickle too?

Speaker 2: 9:36

No, no, no, no, it was the bacon-wrapped pork shoulder. Remember, we did the jalapeno with the cream cheese plus the pork shoulder inside of it.

Speaker 1: 9:44

Okay, it was a jalapeno this time.

Speaker 2: 9:48

Inside the jalapeno, wrapped it with bacon.

Speaker 1: 9:51

And you basically had the jalapeno hollow.

Speaker 2: 9:53

Yes.

Speaker 1: 9:54

We grinded up the pork shoulder, mixed it all up.

Speaker 2: 9:57

We didn't even grind it, we just kind of like shredded it.

Speaker 1: 10:00

Shredded it and then put it in the jalapeno.

Speaker 2: 10:03

I think you did put it in the blender.

Speaker 1: 10:05

I think so yeah, so it kind of got a little bit of a grind and that was so good.

Speaker 2: 10:10

That's my number three.

Speaker 1: 10:12

Yeah, so excellent, excellent choice.

Speaker 2: 10:14

No duplicates, by the way. No, so far no duplicates, and we did not?

Speaker 1: 10:19

We picked separate.

Speaker 2: 10:20

And.

Speaker 1: 10:20

I don't expect any duplicates, because we have such a library of things.

Speaker 2: 10:27

So what is your number three?

Speaker 1: 10:29

So my number three is one I don't know if you tried. I believe you did try this and this was outstanding. It's the Jamaican Jerk Burger.

Speaker 2: 10:39

Jamaican Jerk.

Speaker 1: 10:40

Burger. Remember the Jamaican Jerk Burger.

Speaker 2: 10:42

What did you have on it?

Speaker 1: 10:43

This was well. He just made this. Like less than a month ago we had habanero, green onions, garlic, thyme, cinnamon oh wait.

Speaker 2: 10:52

I think I remember it, but I didn't have the bun. Right, right, yeah, I just ate it plain Like I didn't have the bun on it. Yes, I remember it now.

Speaker 1: 11:02

Yeah, no, this was, and there was a person that commented a barbecue pit dog commented and said that that's one of the best burgers he's ever seen on YouTube.

Speaker 2: 11:13

So, yeah, it was really really good. Is this the one with the egg?

Speaker 1: 11:17

No, this is not the egg in the hole.

Speaker 2: 11:19

Okay.

Speaker 1: 11:19

This is the Jamaican Jerk Burger. It's one I made just about, I'd say less than a month ago.

Speaker 2: 11:31

And then I added some slaw on top of it. Okay, I didn't have the slaw, that's what it was. Yeah, I couldn't have the slaw, but, um, our son tried it, right, brian oh yeah, he liked it and he liked it yeah, yeah, he liked it.

Speaker 1: 11:44

It's basically just some ground beef and a bunch of ingredients. Yeah, okay, I remember it now, it had some orange zest in it. Yes, it had everything to make it a little Jamaican style. Also had a habanero pepper chopped up in it.

Speaker 2: 11:57

Didn't it have like ginger or thyme in it or something like that? I?

Speaker 1: 12:00

actually have the ingredients Green onions, habanero water, garlic.

Speaker 2: 12:10

It had fresh thyme, cinnamon, allspice ginger. It was just some ground ginger seasoning, yeah it was good and some pepper. I also had some molasses and nutmeg oh yeah, I remember the molasses and I was like is this keto friendly?

Speaker 1: 12:19

and that that was all I don't think that was very much keto friendly. Yeah so it was all mixed in the ground beef and then cooked on the pit boss, and this is the only burger that made my list, which is amazing, because you would have thought I would have. You know we love smashed burgers. I did not put one on my list.

Speaker 2: 12:41

You know I didn't put a smashed burger on my list at all.

Speaker 1: 12:43

There's a slaw smashed burger. I did that was outstanding. I've done some onion smash burgers.

Speaker 2: 12:49

None.

Speaker 1: 12:50

They just did not quite make the cut in the top five, but they are definitely great. Let's go to number two.

Speaker 2: 12:56

So number two I did cheese smoked queso that was my other like oh my God, it was so good, it had the sausage in it and everything and we dipped it with the chips. I think I cheated that day, I'm pretty sure.

Speaker 1: 13:10

You know it's real interesting. I didn't want two dips in there and I was debating over the four-cheese alligator, you know, that's why.

Speaker 2: 13:18

I said I almost picked that one. I was like, no, I'm doing the cheese smoked queso, because that was really good and I really wish I could have tasted your um pizza, the beer cheese pizza oh, the beer.

Speaker 1: 13:31

Oh yeah, that was excellent.

Speaker 2: 13:33

I didn't even think of that, so I could cheat, because whenever you made that, it smelled so good.

Speaker 1: 13:39

Right, speaking of pizza it it did not make, I didn't even think of that. One cheese pizza, no I hadn't thought of that one, and that was a good one. That could have been that's probably a top ten.

Speaker 2: 13:48

If I would have tasted that, it would probably have been because Brian said it was really good.

Speaker 1: 13:53

You might have put it up there, but I was also. I did think about it. I almost put the banana curry pizza. Yeah, I remember that that was just a fun one that I did With Jim Jim.

Speaker 2: 14:03

Kitchen.

Speaker 1: 14:04

Jim Kitchen's Kitchen. It was a collaboration I did and I made a banana pizza folks.

Speaker 2: 14:10

Yeah, you did, and I was like ew, but I didn't get to taste that.

Speaker 1: 14:13

Just cut the bananas up like pepperonis and put them on the pizza. I remember that With marinara sauce and the whole nine yards.

Speaker 2: 14:19

So once again, yours was the queso, the smoked queso, oh my God. And I think that had.

Speaker 1: 14:25

Velveeta cream cheese pepper jack cheese. It had sausage in it, it had sausage, one other cheese, I can't quite remember, and then some diced tomatoes, green chilies, and just threw that on the Weber Smoky Mountain and I want you to redo that actually Maybe for New Year's Eve. Yeah, that one is really really good, and that was your number two, right?

Speaker 2: 14:51

Yes, oh, you guys thinking of dibs. His friend made a corn dib, Okay, and it was so good. That would have been on my number one if we would have made that. But his name is Jester and his wife's name is Liddy, right Liddy, and they made it really good An honorable mention right there.

Speaker 1: 15:15

We didn't make it, so we can't take the credit.

Speaker 2: 15:17

Hands down. It was so good. We'll have to make it and let you guys know what's in the ingredients. Yeah, we'll make that. We'll have to make it and let you guys know what's in the ingredients. Yeah, we'll make that. We'll put that on the channel.

Speaker 1: 15:25

Yeah, something like that.

Speaker 2: 15:28

So what is your number two? My?

Speaker 1: 15:29

number two is I had to put something spicy in here, the spicy Carolina Reaper chicken sandwich.

Speaker 2: 15:37

I didn't get to try that.

Speaker 1: 15:39

We got some Carolina Reaper wing sauce from the chef's store here in Oklahoma City and you can get it at a chef's store, I'm sure wherever you are where you can find it and it comes in a big jug and I basically just took some chicken, like a big old piece of chicken, and I think I marinated it a little bit, put some breadcrumbs on it, put some seasoning on it, got it up, got some grease real hot, cooked it and just made it real good and then brushed that Carolina Reaper wing sauce on it, added some tomatoes, added some lettuce oh, I can't remember if I added any cheese Did you add pickles and I added pickles.

Speaker 1: 16:22

I think I did I almost always add pickles and I added pickles, I think I did. I almost always add pickles. I always like pickles.

Speaker 2: 16:28

You know, I bought some pickles. Talking about pickles, I bought some jalapeno pickles. Have you tried them yet?

Speaker 1: 16:35

No, I haven't.

Speaker 2: 16:36

You need to try it. It is spicy and they are so good. You need to try it.

Speaker 1: 16:45

I went off a little subject there, but the pickles are bombski are they hot?

Speaker 2: 16:48

yes, it is spicy. As a matter of fact, whenever I was eating one, I was like holy cow because I didn't have nothing to drink I'll try them, I'll let you. I'll report back on the next episode it's good so yeah I have to tell you what kind they were too, because I don't know, it just has jalapeno and it, and it's really good.

Speaker 1: 17:05

Well, we're down to this, we're down to number one.

Speaker 2: 17:09

So my number one is the strawberry jalapeno salsa that you made. That was my number one and I'm telling you this should be on like a restaurant.

Speaker 1: 17:23

And I made that and I put that over some chicken.

Speaker 2: 17:26

Yes, and it was so freaking good Like out of this world. You guys, you should try that on anything.

Speaker 1: 17:34

So I need to relook at that video and make that. Maybe put it over Like would it.

Speaker 2: 17:38

Would it go good over pork chops, oh my God, I think it would go over good.

Speaker 1: 17:41

Anything like steak, anything like make that on something else, because when we did that, I made that on chicken.

Speaker 2: 17:49

Yes, and that was really good, I cooked it all on the Blackstone. Mm-hmm.

Speaker 1: 17:53

And everybody liked it. Jacob, yeah, ryan.

Speaker 2: 17:56

That's my number one. Oh my God.

Speaker 1: 17:58

Everybody really, really liked it.

Speaker 2: 18:05

They talked about it and now I need to remake that you do, because I think that would be good with cream cheese too.

Speaker 1: 18:08

Yeah, oh gosh, make that and then put that over some, maybe some smoked cream cheese. Yeah, you guys, I'm so addicted to cream cheese.

Speaker 2: 18:15

But yes, that was my number one what is your number one well, my number one.

Speaker 1: 18:22

We just made real recently. I have to put a brisket on there and I think it's the best brisket I've ever made. I made it for Christmas for the family. I cooked that thing for 14 or 15 hours on the Weber Smoky Mountain. A lot of mine on the top made the Weber Smoky Mountain or I keep mentioning it on various things but the brisket was amazing and I basically just put some duck fat on it. So I sprayed the duck fat all over the brisket. It was a 20-pound, 20.5-pound brisket.

Speaker 2: 19:04

I know it has the big boy.

Speaker 1: 19:07

It was. Now I have an 18.5-inch Weber Smoky Mountain and it would not fit. It would go off the edges. So what I did was shoehorned it which is basically where I took each end of the brisket under the handles and went ahead and folded it and just kind of folded it up and that way it was able to kind of raise up in the air a little bit, fit in there and then put the lid on it. I seasoned that with some brisket, just some brisket rub I have, and also some Carson's Texas brisket rub. A little bit of both of them and yeah, that is really good.

Speaker 1: 19:53

I cooked that thing until it was about 208 degrees. It was so tender.

Speaker 2: 20:02

Right, it fell apart quick it fell apart.

Speaker 1: 20:05

So if you, don't like a fall apart. Brisket. You wouldn't like this, but I don't know how you wouldn't, because it was dang good.

Speaker 2: 20:11

When you brought it to your family they're like it's still hot and we drove how long?

Speaker 1: 20:16

Like a 35-minute drive, 30-minute drive and well, it had been done. The thing about a brisket, if you, if you get it done, which had been done a couple hours before we went there, and that's that's how I want it, and that's how you should have it, because you you want it to rest, and that brisket can rest four hours, no problem, six hours probably no problem. Uh, I wrapped it in a towel, put it in a coolerloo cooler and just let it sit there until we left and then I unwrapped it, put it in an insulated bag that I had, drove it there and from all that time, then set it on their counter in the towel for another 15-20 minutes, removed it from the towel, removed it from the foil and steam was still coming off. That thing Still super hot in the middle, still real good Juicy.

Speaker 2: 21:05

Yeah, it's really good it was.

Speaker 1: 21:07

That was, of course, sometimes the most memorable or the most newest ones kind of trigger your memory a little better and there may be something that I missed.

Speaker 2: 21:19

Don't forget that we did our Christmas party with my friends and we did the ham.

Speaker 1: 21:25

Don't forget that yeah that, that was good too it was the pull apart ham that we did. It was really, really good. I didn't remember that, but it was not a top five for me it wasn't my top five either, but your beans with the those could be a top five with the apple right those are definitely an honorable mention one of my friends was like there's apples in this, what, and he couldn't believe it and he said it tastes so good, the apples and beans.

Speaker 2: 21:56

So you have to look that up because I think that's on his website thing right here the beans with the apples, right.

Speaker 1: 22:05

On what website?

Speaker 2: 22:06

On your Okie Smokin'.

Speaker 1: 22:08

If it's not, we'll get it there.

Speaker 2: 22:11

It's not on there.

Speaker 1: 22:12

It may not be.

Speaker 2: 22:13

Dang, I'm surprised.

Speaker 1: 22:14

Yeah, my website's a little out.

Speaker 2: 22:16

You need to definitely put that on there.

Speaker 1: 22:19

So that's what we're going to talk about going ahead, and what are we going to do in 2025? Woo, so I don.

Speaker 2: 22:23

That's what we're going to talk about going ahead, and what are we going to do in 2025? Woo, so I don't know.

Speaker 1: 22:29

Grill somewhere. Most definitely, we're going to be grilling some more, but one thing that you just triggered on that we need to do is make sure. So we are pretty consistent. Although we took a break and I've had a major cough, I haven't been feeling well and I'm holding back coughing right now. Yeah, we kind of took a break from the podcast for the holidays Because, gosh, we've been so busy with everything. I've been under the weather a little bit.

Speaker 2: 23:00

And then I got a kitty too. Don't forget about my kitty. And we got a kitty yeah because our snails are passed away, so you won't be seeing Suzy in his videos anymore.

Speaker 1: 23:16

You might see a kitty running around, although it don't go outside, so you won't see it outside.

Speaker 2: 23:21

No, he does not go outside, he's not allowed to, and I have a TikTok. Oh yeah, yeah, my kitties follow her cat videos.

Speaker 1: 23:33

Yeah, I don't know. I don't know anything about tiktok.

Speaker 2: 23:34

I'll have to put a link to it in the description. I became really popular with my kiki everybody likes some cat videos.

Speaker 1: 23:42

Yeah, for sure, um sure. But yeah, for 2025, I'm going to make a commitment to get the website so that all of my videos right now there's actually not very many I want all my videos on there, all my recipes on there. So that's one thing we're going to do.

Speaker 2: 24:01

I'll have him do the bean one, Isn't that from your friend Jester too?

Speaker 1: 24:06

the recipe. I'll do a video on it. Just a real quick video.

Speaker 2: 24:09

So we'll do two videos the one with the beans and also the corn dip.

Speaker 1: 24:12

And the corn dip. So there's a couple of videos coming out in 2025. So, hey, happy new year.

Speaker 2: 24:20

Right soon to be happy new year. And the next time you hear us on here, it will be the new year. Yes, they will next, next week, yeah, on monday.

Speaker 1: 24:30

Be safe out there, everybody, keep on grilling and we'll see you then bye thank you for listening to the oaky smoking podcast.

Speaker 3: 24:40

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, okiesmokingcom, and on youtube and other social media platforms. Until next time, keep firing up that grill.