0:00
yeah that's some some damn good sauce we
0:02
put uh some more ranch seasoning in it
0:04
wasn't it like ketchup you put ketchup
0:06
yeah now what do you think the profile
0:09
of
0:10
that sausage was would you say it was
0:13
sweet would you say it was spicy have a
0:15
little heat was it smoky
0:19
it was it It wasn't really spicy even
0:22
though it was supposed to be right it
0:24
tasted good though we put some ketchup
0:25
we might have and we also put some more
0:28
ranch seasoning um sour cream or
0:32
spicy ketchup from waterburger in it
0:35
okay and then the next question is at
0:37
John Smith
0:39
GQ9GN and it says it's about the ghost
0:42
pepper the challenge that you did it
0:45
says "Who are you kidding me who are you
0:48
kidding you were sweating at the end."
0:52
So he thought it was a little hotter
0:54
than what I made out huh it was well
0:57
he's partially right i mean it was it
1:00
was
1:00
bearable u I think Dolores did you have
1:04
to bring out the ice cream or gallon of
1:06
milk milk milk
1:10
time to fire up that
1:12
grill from smoked pork to smash burgers
1:16
outdoor cooking just tastes better this
1:20
is the Okie Smoking Podcast and here's
1:23
your host John Barry
1:30
so this is back to episode number 41
1:33
we've taken a break for some time a
1:36
little winter break you might say
1:38
getting back at it on our way to our
1:40
50th episode still a little bit out but
1:42
um we're here today and raining non-stop
1:46
and uh haven't been doing a whole lot of
1:49
grilling but we we still do get out
1:51
there we're going to talk a little bit
1:52
about that uh later on in this episode
1:55
as a matter of fact let's talk a little
1:58
bit about what we're going to go ahead
1:59
and discuss today we are going to
2:02
discuss a little bit about some things
2:04
we smoked this week we're going to talk
2:05
about how we redid a crack
2:08
burger and you really like the cracked
2:11
burger don't you yeah it was good yeah
2:13
and we went ahead and redid that into
2:16
something different so we'll talk about
2:18
that also going to talk about should you
2:20
use your black stone just during the
2:22
summer months get a lot of uh comments
2:25
on that and we're going to talk about a
2:27
smoked sausage that we uh had this last
2:30
week so we're going to talk about all
2:32
that plus some questions uh from the
2:35
community so always like answering some
2:38
questions and having Dolores read some
2:41
comments so we are going to get to that
2:44
as well but first like we do many a
2:47
times we're going to go ahead and talk
2:49
real quick about the uh current state of

Exploring the Crack Burger and Dip
2:52
weather where we are here in Oklahoma
2:54
how have you been liking the weather so
2:55
far Dolores well don't like the weather
2:58
nope we've had a lot of rain uh a lot of
3:02
wind a lot of storms some house damage
3:05
of our own so like big time yeah our
3:08
fireplace and actually the wind blew a
3:12
hole in it but we've still been grilling
3:15
and enjoying doing
3:17
that so we're going to go ahead and get
3:20
into that is there anything else you'd
3:21
like to say before we get into the meat
3:23
and potatoes of the podcast uhuh nothing
3:26
at all well let's get right in uh first
3:29
of all thanks for everybody for joining
3:31
in here uh if you're new to the show be
3:33
sure and follow us wherever you get your
3:35
content we do appreciate it 41 episodes
3:38
uh again we're going to talk about what
3:40
we've been cooking lately a few you a
3:42
few viewer questions and a little
3:44
Blackstone talk which kind of surprises
3:47
me a little bit on some people with that
3:49
but first let's go ahead and get into
3:52
our crack burger and crack dip so we did
3:57
this
3:58
video about I don't know three weeks ago
4:01
we did a crack burger
4:04
which essentially You want to explain
4:05
how we made that i can't you We
4:08
used ranch seasoning and what else did
4:11
we put in that we put sour cream in it
4:14
that's right i forgot about that yeah
4:16
and the dirty bird hot rib yeah and we
4:18
put all that and you just mix it all in
4:20
the meat and Oh and the sausage
4:25
the bacon yeah can't forget that now you
4:28
could use bacon bits perfectly fine but
4:30
we actually cooked some bacon on the
4:32
Blackstoneone and then just crumbled it
4:33
up and you put all this into your meat
4:38
patty and then you go ahead and cook it
4:41
that way and then I can't really
4:43
remember what we put in the sauce sauce
4:45
was where it's at too yeah that's some
4:47
some damn good sauce we put uh some more
4:50
ranch seasoning in it wasn't it like
4:52
ketchup you put ketchup we put some
4:54
ketchup we might have and we also put
4:56
some more ranch seasoning i thought sour
4:59
cream or spicy ketchup from Waterburger
5:03
in it no that was our uh ours something
5:06
different i think there was a different
5:07
video we did but boy I can't remember i
5:10
thought I had that in there yeah we like
5:13
I said uh we have to rewatch our own
5:15
videos just to figure out how we made
5:17
them well it's been a while we make a
5:20
video and then we want to remake it and
5:21
we have we got to go watch our own video
5:23
to figure out how to redo it but anyway
5:26
what we did was we went ahead and
5:28
enjoyed the crack burger video which
5:30
we'll put a link to that in the show
5:32
notes our original video as well as the
5:34
one we're fixing to talk about which is
5:36
our crack dip oh yeah now Dolores came
5:40
up with this idea
5:42
and now this one you can explain how we
5:45
made that well we put bacon in it cream

Creating Unique Barbecue Sauces
5:48
cheese and then the ranch and also the
5:51
dirty bird rub and also Rotel
5:55
and um and the ranch was the seasoning
5:57
the dry ranch and we just mixed all that
6:01
up and what would happen is we remade
6:04
that was the leftover right but we just
6:06
added Rotel and cream cheese to it and
6:09
we never cooked we We knew we had too
6:11
much meat that we just went ahead
6:15
and put it in the
6:18
refrigerator and the next day with we
6:22
just went ahead and cooked the meat yeah
6:24
and some jalapenos in there and then
6:27
mixed all that up cooked it all on a on
6:29
a a skillet and then went ahead and put
6:32
it on the pit pos we went ahead and
6:33
found some Rotel in the cupboard and
6:36
that Rotel was a last minute thing and
6:38
we said it looks like it needs something
6:41
and that's how we roll we we always had
6:45
always said this is how we make it make
6:47
it how you like it this is how we like
6:49
it and a lot of times we just find stuff
6:52
and put it in there and see how it turns
6:54
out and more than not it's usually
6:55
pretty good rarely do we get a miss on
6:58
that so that Rotel really did go ahead
7:00
and make it better i had mine with the
7:02
pork skins you had yours with Right but
7:06
we also had it with with just chips
7:08
right which kept breaking
7:12
cuz I bought the thin I bought the thin
7:14
uh chips every time I would try to take
7:17
a scoop of it it would break and then I
7:19
just eat the chip it was a thin one it
7:21
would break and I'd eat the chip and you
7:23
almost had to get to where you get your
7:24
finger in into the dip to actually get
7:28
some of it you need to spoon it out yeah
7:31
uh you know we had leftovers of that and
7:34
the next day I put like a egg and I made
7:38
a tortilla with it with that stuff in it
7:40
with the dip it tasted good that must
7:43
have been when I was gone
7:45
bringing out your own creation i ate the
7:48
rest of it where's your videos from that
7:51
and my bra no pictures no pictures got
7:54
to make some pictures of those creations
7:55
when I'm not there so I can take a look
7:57
at them now we also made some barbecue
7:59
sauce you know at first I wasn't going
8:02
to taste it but I ended up tasting it it
8:05
was fire okay I remember now the
8:08
barbecue sauce we made with the correct
8:10
dip had the water burger ketchup i see
8:12
told you yeah she's always right so we
8:16
took some spicy waterburger ketchup
8:20
i think we took some Tabasco sauce and
8:22
we took Oh the scorpion yes we took So
8:27
you can get this scorpion tabas if you
8:29
like Tabasco and you like hot look for
8:32
Tabasco scorpion you can find the
8:35
habanero pretty easily the scorpion not
8:38
so much you might even have to order it
8:39
but see if you can find it it takes it

Keto Cooking and Ingredient Substitutions
8:41
to the next level it's awesome and I put
8:44
that Tabasco scorpion we put some
8:47
habanero seasoning
8:50
and ketchup and some spicy mustard and
8:53
some Italian seasoning and there may be
8:56
something else we put in there but that
8:58
that that almost sums it all up maybe
9:01
missing something maybe some salt maybe
9:03
an item or two and we just mix that up
9:05
and chilled it and that Oh apple cider
9:07
vinegar that's what it was yep and that
9:10
apple cider vinegar also gives it acidic
9:12
to it and it allows it to last longer so
9:16
you can keep in the fridge a week or
9:17
maybe even couple weeks and they I use
9:20
that with fries with all kind of things
9:23
the hit of that the crack burger was
9:24
good but man that barbecue sauce was was
9:27
bomb it was fire i really did like that
9:29
uh and and Dolores tried it also yeah i
9:32
wasn't going to but it was just tempting
9:35
right cuz didn't you put brown sugar in
9:37
there too or no yes that was also in it
9:42
yep cuz that made the sweetness sweet
9:45
that made the sweetness to it some brown
9:46
sugar of course if you wanted to do now
9:48
as you all know Dolores is keto she does
9:51
a lot of keto you could use your Swerve
9:53
brown sugar true and if I'm not mistaken
9:57
whenever you use that you just use the
10:00
same amount like any recipe that calls
10:03
for say brown sugar or white sugar if it
10:06
says one cup you just you do put the
10:08
same amount of Swerve white sugar or
10:11
brown sugar to substitute for the recipe
10:13
right yeah
10:15
and you get the sweetness do you think
10:18
it
10:19
tastes like identical or slightly
10:22
different or close well I swerve the
10:25
brown sugar to me tastes the same but I
10:28
mean
10:30
some people say it doesn't though what
10:32
about the texture like if you're
10:33
creating a peanut butter cookie or
10:35
something is it going to hold together
10:37
as well or I don't know we could try
10:39
that though cuz I like the peanut butter
10:42
cookies that your mom used to make where
10:45
it's like the brown sugar and the peanut
10:47
butter and the egg we should try that we
10:49
should style keto your keto
10:54
your keto content does real well on the
10:56
channel so I like to mix it in it does i
10:59
mean some of the biggest views is is
11:03
your keto stuff and ideals even your
11:07
your taco smashed taco which wasn't keto
11:10
back in the several months ago of it
11:14
does extremely well and I would I would

Community Questions and Engagement
11:16
like to do a comparison now would you be
11:20
willing we would have to do this because
11:23
you have keto cheat dates right once in
11:25
a while yeah I do so on one of those
11:28
days when you're off keto what I would
11:30
like to do is you just mentioned peanut
11:33
butter cookie is we could
11:38
both and I would like to do it in a way
11:42
that you only change a few key
11:44
ingredients for example if you use brown
11:47
sugar we're going to use swerve brown
11:49
sugar if you use you know so that would
11:53
be it would be different cuz my peanut
11:55
butter wouldn't have any sugar in it
11:57
like your peanut butter would and but
11:59
mine wouldn't there's going to be some
12:01
variations like that that'd be fine and
12:03
but just to see the difference and see
12:06
if it holds up and see which one's the
12:08
winner egg is the same that would be and
12:11
then if we could have someone one of the
12:14
kids or something test it and see which
12:16
one they like better without knowing
12:17
which one it is they're going to say the
12:19
sugar one cuz they like sugar well maybe
12:23
they don't they don't like my keto stuff
12:25
you think they will definitely know
12:26
we'll we'll test we I think that's
12:28
something that we could definitely look
12:30
into trying on the channel so I think
12:33
that'd be pretty cool but let's also
12:35
might be it might be a while though cuz
12:37
I'm trying okay guys so this
12:42
year started and I've been cheating so
12:45
much that I have gained so much weight
12:47
and I'm not happy with my weight so I
12:51
have started my
12:53
310 shakes again i don't know if
12:55
anybody's ever heard that so I'm
12:57
starting to do that plus exercise and
13:00
keep on my keto i'm trying to get off
13:02
soda too again so hopefully it works out
13:05
now is this 310 keto approved or
13:08
anything or is that something different
13:09
as well yes it's keto so it is it is one
13:13
carb one carb per shake and how many of
13:16
those a day do you have god I have a
13:18
bunch of them but you're supposed to do
13:21
two a day but today I only did one plus
13:23
dinner that's all so your shake is a
13:26
supplement for your dinner no so it's a
13:29
replacement shake i was going to do one
13:32
for lunch and also one for like mid
13:37
dinner because I don't eat breakfast and
13:40
you have one meal you know personally I
13:43
don't I think you your weight's fine no
13:46
no no no
13:48
i'm way up there so you got a goal in
13:51
mind yes again I have a goal in mind so
13:56
right now I weigh 180 again i'm going to
13:59
be um I want to
14:03
be 166 again or like somewhere down
14:06
there so you're not too far off exactly
14:09
it shouldn't be too hard cuz you've done
14:12
it before good i'm going to try to get
14:15
down again on like at least 162
14:18
somewhere around there like I was but
14:20
just this holidays man they killed me
14:24
it's all your food
14:27
i I do like to cook food and I try and
14:32
as you know and I've gotten a few
14:34
compliments or comments that says they
14:37
kind they they they like the way you
14:38
kind of do your
14:40
own keto and uh incorporate it in the
14:44
regular cook so they do appreciate that
14:48
let's go ahead and move on now to our
14:50
next segment what is that rancher
14:52
Smokehouse burn-in sausages uh yes those
14:57
are good what did you think of those i
14:59
thought it tasted good i had mine with a
15:01
keto tortillas with the spicy mustard
15:05
and these are u available in Walmart and
15:10
we had heard about
15:12
them and on the show which is a
15:15
YouTube video YouTube show that I watch
15:18
quite a bit airs on Sundays if you want
15:20
to check it out from the Flat Top Noobs
15:23
channel and they had a guest on the show
15:26
this last week and she is from the
15:30
Ranchers Smokehouse a premium smokehouse
15:33
uh sausages company and talked about
15:36
them and I learned about them and I
15:38
wanted to try they actually have a few
15:40
so is she just is she just a person that
15:42
works there or you know I'm not 100%
15:45
sure i think she's part of the company i
15:48
see i don't want to miss speak i'm not
15:52
sure if exactly but she is within the
15:56
company somehow and I I think from what
15:59
I understand she's also kind of part of
16:02
making sure social media and all that is
16:04
in you know building up the company and
16:06
stuff so she came on there now when you
16:09
did yours you did yours on the Great
16:12
Value bun you didn't like the
16:16
bun so
16:18
The weenie just popped right out of the
16:20
bun exactly the bun was a nogo for me i
16:24
like I don't I don't eat it
16:26
but I say ballpark would be much better
16:30
a bigger sausage can fit in a ballpark
16:33
bun yeah that bun was sad
16:37
it Yeah you'd have to watch the video as
16:39
I start to eat it and it kind of pops up
16:42
out of there but you know you know when
16:45
you look at it your Great Values buns
16:48
were a dollar basically you know
16:51
ballpark ones 350 was it Was it I should
16:54
have paid the 350 and got the better bun
16:56
mhm now we went I did add some butter on
16:59
those and put put the put the sausage in
17:02
we cooked them on the pit boss and
17:04
rotated them i also toasted the buns but
17:07
they were really really good and we we
17:09
had the brick uh the brisket burnt

Using the Blackstone Year-Round
17:14
ends version of it and we're going to be
17:17
doing a video this upcoming maybe
17:20
tomorrow uh or we're going to record it
17:22
tomorrow but it will not be out tomorrow
17:25
maybe within the next week and it's
17:27
going to be us doing the Which one is it
17:30
philly cheese steak but we're cooking it
17:34
differently and we'll talk about it in
17:35
our next episode on how we did i can't
17:37
wait i can't wait she wants to talk
17:39
about it she's kind of excited to do it
17:40
it's completely different we may not
17:43
even cook it on the pit boss you'll just
17:44
have to wait and see how we do it so be
17:47
sure and come back next week for that
17:50
check out the YouTube channel if you
17:51
want to see keto friendly too yeah now
17:54
what do you think the profile of
17:57
that sausage was would you say it was
18:00
sweet would you say it was spicy have a
18:02
little heat was it smoky
18:05
m it wasn't really spicy even though it
18:09
was supposed to be right it tasted good
18:11
though yeah i really don't think it said
18:12
it spicy i needed more spice you wanted
18:16
a little more spicy you need to kind of
18:17
spice up the dog just a little bit more
18:20
yeah even though we put the spicy
18:23
mustard on it I needed more like it
18:25
needed something like a kick yeah right
18:28
right right but otherwise it tasted
18:30
good it was juicy all right well you
18:33
want to go ahead and check i think we
18:35
got a few questions from some listeners
18:37
okay um at Ron Diggity he asked "How
18:41
long does it last i'm looking for 8 to
18:44
10 hour burn." And what video was that
18:46
from that was on the Smoky Mountain the
18:49
Weber okay the Smoky Mountain Webers
18:51
yeah he's wanting to know he's want to
18:53
do an 8 to 10 hour burn you should be
18:55
able to do that mine's a 18 inch and u
19:00
Yeah you should be able to do an 8 to 10
19:02
hour burn gotten more than that but it's
19:04
going to depend on a number of things
19:06
including
19:08
uh how much charcoal of course you put
19:10
in there the the temperature outside if
19:13
you put wood in there as well and
19:16
various things but uh that's that's
19:18
actually teeter
19:19
tottering 8 to 10 hours is you can start
19:23
to need to add some but you can easily
19:24
get 12 or 14 out of one so you'll be
19:28
good I think for an 8 to 10 hour burn in
19:31
most cases okay
19:33
um uh Ulisses
19:36
Laura
19:38
2156 on the breaking in the pit boss
19:43
sorry um how many thighs can you smoke
19:47
at a time i remember this question
19:49
seeing it and I've never counted them so
19:51
I can't give an exact answer and I did a
19:54
video not long ago where we cooked Do
19:56
you remember when we cooked those wings
19:58
zero to 400 yeah i put how many how many
20:03
wings did we put on there was it like 12
20:05
like 15 12 15 and I remember in the
20:08
video saying someone asked "How many
20:10
thighs can you cook on here?" And I said
20:13
"I'm not 100% sure but I know you can
20:15
get like 15 wings." So I think 12 to 15
20:18
you can get on there plus it has a top
20:20
rack that you can add a few more on if
20:24
you need to okay and Tony A
20:30
jones0788 how to deep clean the pit boss
20:33
it says "Why are your grates so greasy?"
20:36
Well
20:38
uh we you know when you're cooking on
20:40
them that grease gets on them we do
20:42
clean them and if you're concerned I
20:45
would love to do a video on a deep
20:46
cleaning of it but that grease actually
20:48
helps protect those grays it kind of
20:51
coats it it also keeps things from
20:53
sticking so I'm not too worried about it
20:55
we do clean it off quite frequently
20:58
and we scrub we actually have a I forget
21:01
what it's called it's a uh where you we
21:03
got it at Sam's Club and you heat the
21:05
grill up and you put it in water it's
21:08
got little pads and you scrub that on
21:10
and knock it off but hey that grease is
21:14
good it's kind of like your
21:16
Blackstoneone i mean you got grease on
21:18
it from your last cook it's not going to
21:19
hurt anything okay and then the next
21:20
question's at John Smith
21:24
GQ9GN and it says it's about the ghost
21:27
pepper the challenge that he did it says
21:30
"Who are you kidding me who are you
21:33
kidding you were sweating at the end."
21:36
So he thought it was a little hotter
21:38
than what I made out huh it was well
21:42
he's partially right i mean it was it
21:44
was bearable
21:47
i think Dolores did you have to bring
21:49
out the ice cream or gallon of milk milk
21:53
milk
21:55
but a lot of times after you get done
22:00
filming the temperature does grow on you
22:03
you might have seen some sweat beads
22:05
come out just a little bit and you start
22:07
to get a little warm so hey hey busted
22:10
what can I say
22:12
all right that's all the questions on
22:14
there right on well if you have any
22:16
questions or comments you'd like to hear
22:17
on the channel we picked through them on
22:20
YouTube Facebook and other social media
22:23
so anywhere you write a question you
22:26
might be answered right here on the
22:28
podcast episode you can also text us if
22:31
you're on Spotify or any of the apps
22:35
whatever you get your podcasters say
22:37
send a text to John and the Lord send us
22:39
a text we may read it on a future
22:41
episode you can also email us at
22:44
okismokinggmail.com thanks for those
22:46
questions love hearing from the
22:49
community and we'll have a community
22:50
segment just about every episode i do
22:53
want to before we sign off though talk a
22:55
little bit about while we do smoke the
22:58
black stone
23:01
now cooking on the black stone for me is
23:04
something we do quite regularly and I'm
23:06
a member of multiple Facebook groups and
23:10
right now is the time when people are
23:13
saying what do you do at the beginning
23:15
of the
23:16
season how what do we need to do it's
23:19
now summer you know you don't use it in
23:22
the winter could you tell everybody what
23:25
time of the year we use our black stuff
23:27
every every year or year round we don't
23:31
ever stop we do not ever stop exactly
23:36
what's some of the colder temperatures
23:37
that I've actually cooked in probably
23:40
like in the 40s 30s so it's been down
23:42
there there's been snow on the ground at
23:45
times uhhuh yep so don't be afraid to
23:48
use your Blackstone in the winter i
23:49
think it's good to use it year round and
23:53
you'll see these comments all the time
23:56
what do you do at the beginning of the
23:58
season there is no season i'm always
24:02
cooking on mine yeah but on ours we have
24:04
it underneath a It is underneath a roof
24:07
area mhm so it is able to
24:12
be used even when it's raining yeah even
24:16
when it's snowing now and if it's cold
24:19
or whatever so yeah I get out there i
24:22
mean it don't take long to cook a smash
24:23
burger get on out there smash it on the
24:25
grill jump back inside get out there
24:28
flip it jump back inside it don't take
24:30
long to clean it either so I say use the
24:34
Blackstone more than what you normally
24:36
do try to I encourage you to use it in
24:39
the off season yeah thanksgiving day
24:44
Christmas day get on out there make your
24:46
Christmas dinner on the Blackstone and
24:48
Pit Boss do it all the time i don't
24:51
store it away for winter and I think you
24:53
will have less issues so we always use
24:57
ours all the time cook some eggs in the
24:59
middle of January on it cook some
25:01
sausages
25:02
bacon so don't store it for 6 months or
25:06
eight months use it
25:09
regularly that's what we do anyway is
25:11
there anything else you think we've
25:13
missed out on this episode no well be
25:16
sure and follow us uh you can find us on
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25:21
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25:24
in the show notes we're just kicking
25:25
things back off if you'd like to be on
25:27
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videos drop a comment in this show email
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us
25:33
atmoking@gmail.com dolores is waiting to
25:36
get a third person we haven't had one
25:37
yet and we can get in here and have a
25:39
full-blown conversation on the channel
25:41
or on the
25:43
podcast until next time keep on firing
25:46
up that grill and I hope you all have a
25:49
wonderful rest of your day we'll be back
25:52
with episode number 42 next Monday thank
25:57
you for listening to the Yoki Smoking
26:00
Podcast episodes drop every Monday don't
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26:18
keep firing up that grill
26:22
[Music]



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