Speaker 1: 0:00

I can't remember now, it's probably a burger or something. But yeah, I've had that nice smoke ring going around. You always like to look at it. I mean, if you're going to cook meat you want to check it out. I mean, heck yeah, you want that smoke ring, you want that bark Looks good, damn sure does that. Just gets you a couple of cans or one big can of Bush's baked beans we even used the Great Value brand one time and then just get you some apple pie filling, put it in there, mix all that up, throw it on the smoker for a couple hours, two, three hours, whatever. Heat that up, stir it occasionally and that's a great side dish, very easy to make. That apple pie filling really takes it to the next level.

Speaker 2: 0:46

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: 1:03

All right, welcome back. It's episode number 42. Got a real good one for you. Today we're going to be talking a little bit about smoked on the grill versus cooked on the griddle. What items do we like better, or does Dolores like better, cooked on the griddle versus the, say, the pit boss, you like a pit boss burger or a griddle burger? You like the bacon, the steaks? We'll talk about that. Also going to talk about some of the see if we can think of some of the weirdest things we've ever cooked on the smoker. I think that'll be an interesting topic. We did one in a video just recently. My grandson would not eat it. We'll see if you think that's a weird item to cook or not. Also, we're going to see what it is. If you were stuck on an island, say, and you had to take five items with you for the grill, that's all you could take. Have you? You got five items?

Speaker 3: 2:05

Wait a minute. So for the grill do you have to plug it? That one thing.

Speaker 1: 2:12

Well, if we're stuck on an island, we probably won't be able to use a pellet grill. Okay, we might have to. We might have to use charcoal and sticks cut up. Cut up some hickory. So yeah, just five items that you would want to take with you if you only had five items, and we're going to talk a little bit about some barbecue myths. You know, does the smoke ring actually make a difference? Should you soak the wood chips? I don't know. Controversial stuff right there. We've got all this coming up in today's episode, number 42. I appreciate you coming in here and hanging out with us, so let's jump right in Now. We were talking here about the let's start with the smoked versus the grilled. Is there anything in here? By the way, my lovely wife Dolores in here, as you can see, as you can hear, or see, depending on how you're getting this sitting next to me, the co-host of the show. So what is one item that you would always want cooked on the griddle? Or the smoker, but not the other?

Speaker 3: 3:21

The griddle. I would like the smash burgers, for sure, that's my top one and new smash burgers.

Speaker 1: 3:28

So we're already beginning the debate. There's going to be a lot of people that's going to listen to this and they're going to say I don't want no thin burger. Give me a big fat, juicy burger though it's not.

Speaker 3: 3:40

It's not dry or anything like that.

Speaker 1: 3:42

And when you do cook it right, it is, and you get that nice crisp crust With the onions and the cheese. Yeah, it is really really good Now. So if I gave you the option right now and I said I'm going to go smoke a burger for two and a half hours and then maybe sear it over the flame versus cook it in about five minutes on the griddle, you're going to pick the griddle. I like that better. How many burgers do you like to stack on top?

Speaker 3: 4:13

Two.

Speaker 1: 4:14

So a double smash burger? Yeah, what else? What about a steak on the griddle? No, no Boo on that. So for steak.

Speaker 3: 4:23

It has to be on the pellet, the pellet grill.

Speaker 1: 4:27

She likes it on the pellet grill and I've found when I'm cooking the steak although I have done some on the griddle and I think they've come out pretty nice I don't really care for the. If I do them on the griddle, I think I prefer to uh, melt some butter, you know, put some butter on it, saute some mushrooms on it. Those are a few things. It's harder to do with a steak on a grill. Unless you have, I guess you could have some kind of a grill mat.

Speaker 3: 4:56

I like on the pellet. Also, I like the stuffed jalapenos. Gosh, I can't even think of it today.

Speaker 1: 5:07

Stuffed jalapenos and you prefer that on the smoker.

Speaker 3: 5:11

Yes, okay, because it has the wrapped bacon and everything. It tastes good.

Speaker 1: 5:15

Gotcha, gotcha. So is there anything else that we can think of? What would you? Is there anything that you don't? That can go either way, that you would say, or is it pretty much one or the other for all your stuff?

Speaker 1: 5:31

yeah, I mean that's pretty much one or the other, because I mean ribs are so good yeah, you don't want to, probably don't want to do ribs on the griddle, the ribs yeah, we've done on there before well, you mean the smoker, not the, not the girdle, right, right, I mean we could try some ribs on the griddle.

Speaker 3: 5:45

The ribs, yeah, we've done it on there before.

Speaker 1: 5:45

You mean the smoker, Not the griddle, the smoker Right, right. I mean we could try some ribs on the griddle. I don't know how that would turn out.

Speaker 1: 5:53

Is there anything? Breakfast is good on the griddle. Breakfast is great on the griddle. No doubt it gets you some eggs, gets you some bacon, but I got to tell you some bacon. But but I gotta tell you, uh, the bacon's good cooked on it, but you throw just some slices of bacon over the smoker. I would argue, I think I like it better over this. You know, just let it cook over that.

Speaker 3: 6:12

It takes longer, like crispy bacon and me and the kids don't like I don't know how to describe it like our bacon can't be like totally crispy.

Speaker 1: 6:25

Okay, yeah, I like mine.

Speaker 3: 6:28

Even our grandsons like that. We don't like it, totally crispy.

Speaker 1: 6:31

You want it chewy.

Speaker 3: 6:33

Yeah, I mean it's still with a little crunch, but not like.

Speaker 1: 6:38

I like it, and you just break it in half and then you could crumble it up almost like bacon bits. So well, there's a few things. Is there anything you can think of? Let us know in the comments. What do you prefer on the griddle and what do you prefer on the smoker? I think we've switched over the years because several the pellet grill is like the one that we use the most. It's just convenient. Um, I don't know if it gives you the most smoky flavor, that's another argument, but it's convenient. You press?

Speaker 3: 7:13

the button brisket and stuff we do on the. What is it called the?

Speaker 1: 7:17

smoky. I've done brisket on the Weber smoky mountain, on a pit barrel and on the Pit Boss all three. So it's just the convenience of it.

Speaker 3: 7:29

It's really good and always juicy. Never had disappointment on those.

Speaker 1: 7:34

Right, yeah, they come out good in all different passions.

Speaker 3: 7:36

The Meatloaf was good.

Speaker 1: 7:38

What did I do that in?

Speaker 3: 7:40

I'm pretty sure you did it in the Weber.

Speaker 1: 7:42

I did that in the Weber Smoky Mountain, I'm pretty sure you did in the Weber. I did that in the Weber Smoky Mountain, I'm pretty sure you did. Yeah, or I might have just yeah, I guess so. And we also have just the Weber kettle. So we've got a lineup of cooking, of things to cook in, no doubt. So, but yeah, that's a few things I was just thinking of.

Speaker 1: 7:59

You know, because and the reason I thought of this is, as I was saying, about four or five years ago, or maybe even sooner, before I really got into it we have a Blackstone and you can have a Blackstone or a Pit Boss Any Gretel will do, even a Vivo or something indoors. What's a Vivo? It is one I haven't used it, but I believe it's one you just use indoors. You can get a little Vivo, plug it up and it's pretty cool.

Speaker 1: 8:26

So if you wanted to in the middle of winter, not want to have to go outside in the freezing, or if it was pouring rain or it was just super hot, is that expensive? No, a hundred and something, one to two hundred dollars for one, and you can get it. You know, just a small one that you could just put under, maybe under the cabinet and then when you bring it out and you can cook your eggs right, you can just set it right on top of your stove or on your countertop and cook it that way. But before we started cooking in on those, one of your favorite things used to be burgers smoked. Remember that.

Speaker 1: 9:03

Yeah, I do, we've done so many different kind of smoked burgers. We at that time and I don't have it anymore we had a vertical pit boss. Uh, the one I have now is not, um, that vertical pit boss. A real quick story went out. Uh, not pit boss's fault, by no means. We were cooking a brisket overnight and it quit working. We had an electrical storm come through yeah, I remember that.

Speaker 3: 9:29

Oh my god, that brisket was huge too, and it was expensive.

Speaker 1: 9:33

Lightning, lightning. From what I gather, I fell asleep. Storm come through, lightning shook the house, the power had gone out for a while and everything come back on.

Speaker 3: 9:46

Yeah, but that's the day that we forgot, because we thought it was still going out there remember.

Speaker 1: 9:52

Yeah, we thought at any rate we wake up. It hadn't even turned brown yet I mean, it didn't cook at all and I think the lightning put a surge and it took out the computer which I ended up getting. I ended up getting rid of it and I should have um, I don't think it was under warranty or they would have covered that. But uh, later someone else had one go out and there's an aftermarket. If you ever have this happen, it's not from pit boss. It was like 40, 50 bucks on amazon and it was. You just plug it in there and they wired it in and it ran. Their pit boss, it was a generic, uh, generic knob and it had the settings and everything. So if that ever happens again, I will definitely look into that. Yeah, the vertical ones are nice and you can. You can fit a bunch of stuff in it you can get. If that ever happens again, I will definitely look into that.

Speaker 3: 10:46

I don't think we're ever going to get one of those again. Yeah, the vertical ones are nice and you can fit a bunch of stuff in it. You can get turkeys in it, you can.

Speaker 1: 10:52

Oh, speaking of turkeys, I can't wait for Thanksgiving, for a deep fried turkey, deep fry.

Speaker 3: 10:55

Yeah, we haven't talked, Even in summertime. We should do one.

Speaker 1: 10:57

We haven't talked much about that. We ought to get that out and maybe do a deep. I haven't done a deep fried turkey video have I or a chick, I've done some chicken legs in the video.

Speaker 1: 11:14

I think that'd be pretty cool. I think the reason I haven't is because I don't do it very much and I don't even know. I'm always afraid I'm going to get too much grease. I've gotten pretty good at it now with the grease. You kind of make sure the grease don't come out and everything Catch the whole daggum yard on fire. I'll slow, which I remember when I caught the yard on fire with the pit boss, or no, that was the pit barrel.

Speaker 3: 11:36

Yes, we had that out there cooking and, uh, that was a thanksgiving was someone looked out there no, you did, you looked out there and you said, you said a bad word I said, and then I looked out there, I said a bad word. And then brian looked out there and said a bad word. Our son, and then nico, our nephew also. We all went running out there yeah yeah and, uh, put it out.

Speaker 1: 12:03

I think we had a fire extinguisher and had a water hose. It was going toward the pool and it basically just got so hot beneath the the pit barrel.

Speaker 1: 12:11

I was so dry and I had it on the grass, shouldn't have had it on the grass, so I'll make sure it's on concrete. That should be on concrete or rocks. Uh, of course, yeah, we were in the middle of a drought too, so I mean, everything was just burnt, would burn up in no time, so, uh, yeah, that was interesting. But anyway, there is our uh smoker versus a griddle. A little love talk there.

Speaker 3: 12:37

Which one do you guys like? Let us know.

Speaker 1: 12:40

And the next thing I want to talk about and I mentioned this in the beginning is some of the weirdest things we've cooked, because we I've gotten to where I try to come up with different things, and I want to talk about one that I just now thought of that we cooked with Annie's smoking pot. Remember that video that we did, and we did a collaboration with her where you had to make what was that? I remember when peanut butter.

Speaker 3: 13:11

Oh, you put peanut butter in a hamburger.

Speaker 1: 13:13

Yeah, I can't remember what the if it was used peanut butter on a burger Was. That I don't remember. I'd have to re-look at that. But we cooked a burger and used peanut butter. Cooked it with peanut butter, didn't we? I put it all in the meat, in the meat, so I think that was. It was gross no, I mean, it was good I don't think I liked it or did I try it, I can, can't remember.

Speaker 1: 13:39

I don't I'd have to rewatch the video, but we did peanut butter inside the burger and I can't remember everything else. I'd have to look that up. But that was one. And just about a week ago we cooked a donut and put a piece of partially cooked sausage in the middle and then wrapped it around the glazed donut by cutting the donut in half first, putting the sausage in and wrapping it up.

Speaker 3: 14:08

So the kids tasted it and so after they tasted it they said it was good, but they needed a donut like crunchier. So maybe like if we smashed the donut and then did it that way, I think it would be better yeah oh, they said, it was good it was good, a little sweet, a little savory. I didn't try it. I probably wouldn't what about?

Speaker 1: 14:35

you know, we like and we like, we like doing new things, um, so we do a lot of cream cheese videos. What about cream cheese inside a donut?

Speaker 3: 14:50

well, that'd be good, because I mean they have cream cheese I guess.

Speaker 1: 14:54

So that would. That would be good. Uh, now some of the. I can't think of a whole lot of other things. Now we did cook, we smoked some s'mores. That wasn't worth a damn.

Speaker 3: 15:07

Because it stuck.

Speaker 1: 15:09

It tasted like I was eating pure smoke. I over smoked on the smoke just infused inside the marshmallows. It was terrible. It was a throwaway. I mean it was that bad, so that was a throwaway. I mean it was that bad, so that was not any good. What are some other things that we could possibly do? Not weird, but we've done some. We like mixing up things. I know the baked beans with apple pie filling A lot of people thought that was weird.

Speaker 3: 15:36

I still never got to taste that.

Speaker 1: 15:38

It was really really good.

Speaker 3: 15:40

We did that for my reunion and it was literally all gone. Everybody ate it.

Speaker 1: 15:46

That was excellent.

Speaker 3: 15:48

The next time that you made it all gone.

Speaker 1: 15:51

All you do if you want to try that. Is there anything that we made that you thought would be nasty and you ended up liking? Is there anything off the top of your head?

Speaker 1: 16:04

I can't think of anything, because most of the stuff that we've made has always been good yeah, because usually when I make something, I think this may be a little bit, I don't know, but I think it's going to be okay. I don't really think I'm making things that are just going to be completely terrible, but we try to get think outside the box every now and then. Oh, and we did the. The strawberry steak, was it, or was it? Strawberry chicken, the strawberry salsa on chicken.

Speaker 1: 16:34

Yes, that was good that was really good that was cooked on the griddle.

Speaker 3: 16:38

That was really good.

Speaker 1: 16:39

I remember that we have also have a video of that that was a long time ago.

Speaker 1: 16:43

Right. So but yeah, I feel like we've got to make this up. We're just going through some of our past videos, thinking of things, and we have over 200 and something videos now on YouTube so we could come out here and just talk different ideals and things about things we've made. So that's kind of where we're going with today. Now, going into our next segment, we're going to talk about a dessert island cookout. You can only take five ingredients with you. What five ingredients? If you're stuck on the island, would you Right?

Speaker 3: 17:24

Okay, so the first. Well, how would we keep things cold?

Speaker 1: 17:31

We'll have an ice chest.

Speaker 3: 17:33

We'll have an ice chest. Okay. Is this just one day that we're stuck on the island?

Speaker 1: 17:38

The weekend. We're going to be stuck there weekend and, and and we could make it a little more complicated you don't get all the seasonings you want either. We'll let you and you can, and if you bring a seasoning, that counts as one okay, so and you? Can only bring one meat I would bring meat no one. Meat is all you can bring On the meats I would bring steak.

Speaker 3: 17:59

That would be my go-to Steak is going to be the protein.

Speaker 1: 18:03

That would be our only meat.

Speaker 3: 18:05

Yes.

Speaker 1: 18:06

What are you going to bring with that?

Speaker 3: 18:08

Of course like garlic. Garlic I definitely have to have garlic and butter.

Speaker 1: 18:15

Butter.

Speaker 3: 18:17

And then beer.

Speaker 1: 18:22

Okay, so are we good because? We're on the weekend, so we're gonna have to have a beer and uh, it'll be go, go good with it so, um, that's why.

Speaker 3: 18:32

That's what four things right yeah, you get one more okay, you want any seasoning or anything.

Speaker 1: 18:37

Oh, you got garlic, garlic and butter, yep.

Speaker 3: 18:40

So my last thing would be Make it good.

Speaker 1: 18:46

What do you need for that steak, or do you want a side item?

Speaker 3: 18:50

A dessert all the way, my keto chocolate chip cookies.

Speaker 1: 18:55

Okay, so keto chocolate chip cookies. You can bring a cookie with you and we'll have a steak cooked. I knew you were going to pick steak. She is all over steak and really, really likes she could have a steak every day and she don't even need a side item. Just give her a couple of steaks. She'll just eat them straight up and she don't even need a side item.

Speaker 3: 19:21

Just give her a couple of steaks. She'll just need them straight up.

Speaker 1: 19:24

I think the last time we talked.

Speaker 3: 19:26

I weighed 180, right. Or 178 or something like that Somewhere around there. 180. 180 the last time I think we talked on here. I think I'll have to go back and look, but now I'm 177. So I'm going down.

Speaker 1: 19:41

We'll check in with that next week to see where you're at. She's got a goal to go down to. About what 165? No 162. 162. She's doing a good job of trying to hit her goals, so and and that steak does help because it's all keto.

Speaker 3: 19:58

And it fills you up.

Speaker 1: 19:59

There's no carbs Right Now mine. If I were to pick, here's what I'm going with. We're stuck out on an island for a weekend and we've got to Are we both sharing. No, I didn't mention that rule. So you can have your steak, but you're going to probably want some of what I'm going to make, because I'm thinking weekend.

Speaker 3: 20:21

I'm thinking something to extend this, so we're not sharing you said oh, we can share. We can share.

Speaker 1: 20:30

A big ass brisket.

Speaker 3: 20:32

Okay, okay.

Speaker 1: 20:37

I'm going to bring some SPG, a little one rub seasoning right there to put all on that, and we're going to go ahead and bring, I would say, a can of baked beans and apple pie filling, and we'll go ahead. And what else do? We got One more item. I'm going to go ahead and bring some some big, a big loaf of bread, and then we're going to have brisket. We're going to have slices of bread to go with it and some beans for the weekend. If we each got to bring five, we could we could split up some steaks and stuff too.

Speaker 1: 21:22

So what is it you would take out for it? You can look at it too. If you're just going on a camping trip, that would be something I would like. If we're going camping on a Friday night and we're going to be there till Sunday, take a brisket, cook that thing. You probably are going. That brisket's going to be there till Sunday. Take a brisket, cook that thing you probably are going. That brisket is going to take a while, so you might have to roll back one of them items. Though, and it's a shame, I'd like some some barbecue sauce in there too. So I don't know if we could get to that. But you need to get rid of the bread and just go with the barbecue sauce. But it's going to be a while till you eat that. So you almost need some hot dogs or something to cook while you're cooking the brisket, but I guess we could just hold off. You might be able to catch a fish or something in the ocean or in the in the lake. Yeah, okay, yeah, we can have your steak.

Speaker 1: 22:25

So, uh, what are the five items you would like to take if you're going on a camping trip or an Island somewhere? Uh, to make some little cool segment there. Uh, just, you know, mixed it up a little bit, and our last thing that we're going to kind of talk about here is a few barbecue myths that I don't know, that we'll talk about here, that I come up with. Are they myths or are they true? Number one that I want to talk about is smoke rings. Now, you'll always see'll always see, and I'm I'm guilty of this very much. So you cook something, especially you smoke something for several hours, and you, you take it out of the smoker, you cut into it, you look at it, you got them nice little thick smoke rings. You look at that smoke ring. You know what I'm talking about?

Speaker 3: 23:15

Yeah, I remember you showing me what I'm talking about.

Speaker 1: 23:17

Yeah, I remember you showing me.

Speaker 3: 23:22

Now, does that mean better flavor? I don't think so, To me I don't think so.

Speaker 1: 23:29

Because I mean we've had it where they probably didn't have it in it. So smoke ring or no smoke ring and you think the flavor is equally good.

Speaker 3: 23:36

Yeah.

Speaker 1: 23:38

I'm going to agree with you. I've done plenty of cooks and don't get that. That total smoke ring and a lot of the meat you're going to be eating the inside of it anyway and it's getting penetrated all through it. Maybe we're wrong, I don't know. We'd have to do an experiment, but I think it shouldn't affect it a whole lot. Not enough to know this much.

Speaker 3: 24:00

I don't believe, because everything that you've done is always juicy yeah, and smoke flavor and everything one time where it was like dry right then that was the beginning, like when he first started like doing the stuff and there was something that I cooked.

Speaker 1: 24:17

What was that? And I remember looking at the smoke rings in it. I can't remember now, it's probably a burger or something. But yeah, I've had that nice smoke ring going around. You always like to look at it. I mean, if you're going to cook meat, you want to check it out. I mean, heck, yeah, you want that smoke ring, you want that bark. Looks good, damn sure does.

Speaker 1: 24:40

All right, now do you need to soak your wood chips before you use them? If you're using wood chips, a lot of people will soak them. Is that a myth? Well, they think by soaking the wood chips you're going to get a better smoke going out of it. Maybe they'll last longer because they're wet. They won't catch fire because they're wet. They won't catch fire because they're wet. But Once again, I'm going to say I never soak my wood chips.

Speaker 1: 25:10

Throw them right on the fire, let them do their thing. Put the lid on. It's going to suffocate it out enough to where it'll get that smoke coming in. Keep the temperature low enough and I don't see any reason in it. I know a lot of people do and if that's your thing, that's good. But I'm going to say that is not I'm going to bust that. I don't think we need to soak our wood chips, and this is something that I've seen someone say that only charcoal gives good smoke. That's a total myth right there, because charcoal don't give any smoke. That's a total myth right there, because charcoal don't give any smoke. I mean, I mean it, does you get the charcoal?

Speaker 3: 25:57

The taste of the charcoal, but I don't, I don't think it's.

Speaker 1: 26:02

The charcoal is basically the fuel to burn the fire. And then you need to put you some hickory. Yeah, what's your favorite wood chip? Is there one?

Speaker 3: 26:08

No, I don't really have a favorite to burn the fire, and then you need to put you some hickory. Yeah the wood chips.

Speaker 1: 26:10

What's your favorite wood chip? Is there one?

Speaker 3: 26:12

No, I don't really have a favorite. They all taste the same.

Speaker 1: 26:16

Yeah, I mean.

Speaker 3: 26:17

I'm serious, they all taste the same to me.

Speaker 1: 26:19

I agree with you.

Speaker 3: 26:21

None of them taste.

Speaker 1: 26:23

Hickory is real good. Apple pecan.

Speaker 3: 26:33

If you were cooking like like some salmon or something, some apple might really go well with it. When you did the fish.

Speaker 1: 26:38

It was really good. I think I did what. I don't know what did you top on that fish.

Speaker 3: 26:41

I forgot it was really good, when was we?

Speaker 1: 26:44

when did when? When was this?

Speaker 3: 26:46

whenever you guys went to the fishing trip and we cooked it.

Speaker 1: 26:50

Yes so that was something though, man, that's been a long time, and I guarantee you I'm going to be doing it again real soon, because we get that next fishing trip. I'll be going to Lake Texoma in under 30 days. You're going to be catching some fish. I have some pictures, maybe a video or two of things going on out there.

Speaker 3: 27:12

No females allowed.

Speaker 1: 27:16

It's a guy's trip.

Speaker 1: 27:18

There's six of us. This will be our third or fourth year annual fishing trip. What we do is we go down there and we actually get a guide that has a boat and all the fishing poles and the bait. We just pay him. He takes us out, knows where to go. We'll hopefully catch our limit. The first year we caught our limit all six of us and we caught 60 fish. Last year we didn't do quite as good. We caught around 30-something. So I'll update that's May the 10th, that I'll be out there doing that um 2025 and hopefully we can catch the limit and then the guide cleans the fish. So I mean it's, it's that's nice yeah, you just basically get.

Speaker 1: 28:03

You just get it in the bag already filleted and everything as soon as you get off the boat, I'm always the cook out there. I haven't got a whole lot of video footage. This year I'm going to have to get some of that. I have to get some of that. I might do some live streaming or something while I'm out there doing that, so that'll be pretty cool.

Speaker 3: 28:23

You guys need to buy some baked potatoes and do baked potatoes.

Speaker 1: 28:28

I could do that. We haven't done that, but figure out how to do that. I usually take the camp chef because it's uh propane, it's easy to do. Uh, I probably have an oven or something we could put those in. I really don't want to have to chug a chug my smoker all the way down there, though for just a couple of days.

Speaker 3: 28:45

So yeah, but you should think about that, it's like easy dinner be be easy.

Speaker 1: 28:50

It could be easy and nice little side to go with it. Uh, one last myth I want to talk about. So we decided first of all, smoke rings don't mean better flavor. You don't need to smoke wood chips and charcoal doesn't give off good smoke. Uh, smoke chips and and and wood does. Flat tops can't cook juicy meat.

Speaker 1: 29:12

That's another thing I hear that's not true it, it's gonna dry it out, unless you burn it yeah, I mean, unless you just don't know how to cook it. Yeah, you can get juicy meat and you can put marinades in your meat before you cook it. You can add it to it while you're cooking it.

Speaker 3: 29:32

I've done like stir fries on there and they've all turned out really good. Fantastic oh, chicken Chicken is really juicy on there.

Speaker 1: 29:39

And I said earlier, if I do cook a steak on there, which you preferred the smoker, I'll put butter on it, I'll be lathering it up in garlic.

Speaker 3: 29:51

It depends on the steak if you do it on there with the butter.

Speaker 1: 29:54

Right.

Speaker 3: 29:57

The steaks are so expensive. Now, you know.

Speaker 1: 30:01

Right.

Speaker 3: 30:01

It's gotten up there.

Speaker 1: 30:03

Well, let us know if you've got any myths or things you'd like us to talk about, or if you think I'm totally off base on every one of them'd like to hear from y'all. So let's go ahead and check. I'm looking at youtube here and we're going to see some of the very latest comments. Look at here, got, uh, we did a video. We haven't talked about any of the videos we've done. We've done one just released yesterday raising canes.

Speaker 3: 30:25

It was a chicken.

Speaker 1: 30:26

Raising Cane's chicken fingers and Raising Cane's sauce Cane's sauce.

Speaker 3: 30:32

I didn't get to taste any of it, which I'm sad.

Speaker 1: 30:35

It was really good.

Speaker 1: 30:38

Now what I was told by my critics, the Okie critics, was my kids said the chicken fingers probably should have been a little smaller. My kids said the chicken fingers probably should have been a little smaller. They and they would have. They were really, uh, bigger, like cut them in half, because that raising canes, the tenders are usually a little bit not quite that big and it might have been a little better flavor, I don't know. Uh, and it was just. That was one thing. The cane sauce came out just about perfect. I mean, if you want to make, if you like canes, you'd have checked that video out, follow the way I made it and it turns out and let me know if you try it, I think you'll like it.

Speaker 1: 31:25

It turned out great. I was reading here just cook the damn food. Rich over there said about 15 hours ago that sauce looked like money and the tenders looked pretty close to me. Can't wait to see you on the shit show tomorrow, which is today. So we're going to be on that, we Now. She don't want to get on this, you don't want to do live. We'll be on that and it'll be on the Okie Smoking channel. The Flat Top Noob Ryan. The Flat Top Noob Rob. Poor, can't think for a minute. Poor guy. Poor guy outdoor cooking. The Poor Guy Outdoor Cooking channel. Rob and Doug at Griddle Eat and More. Did I say that right, griddle Eat and More. And we'll be on there so you can check all that out. Take some other comments here. Okay, cooking with.

Speaker 1: 32:35

Sherry said she'd been waiting for that video. Thanks for sharing. And not sure what's cooking. On my bacon. A glazed donut, said nice. And oh, one person told me in the donut video your voice is very low. Sorry about that. That one did not come out the way I had wanted. My High Guy Barbecue also commented on the donut video Sweet paired with salty. Mmm. Goodness, four away. My friend, it's happening. Oh, that is because we have hit 1,000 subscribers. Yeah, I appreciate everybody for joining me. We appreciate it. Yeah, for joining in and making that happen.

Speaker 1: 33:14

I'm so happy for you, babe. I was double checking. It's Griddle Cook Eat and More. It's his channel, doug Griddle Cook Eat and More. He commented on one of my videos recently and said Rocking Out the Ranchers, which we still got to do. That ranchers video We'll get to it soon.

Speaker 1: 33:32

The one we were talking about, that's those Philly cheesesteak sausages. We're going to make them up into a real great item. And more comments. Let's see. Bones Brew Barbecue said great use of leftovers on our leftover crack burger dip. Oh, annie's cooking pot said OMG, that looks fantastic on your dip as well. So plenty of comments. Keep them coming and always read a few on here on YouTube or if you text us through the podcast below, we'll get that and can read that on air or any other way that you want to send us your comments, questions, recipes. You know whatever. You want to send us your comments, questions, uh, recipes. You know whatever you want to send to us. Uh, going in the next week. I don't really know. We got it. We said what's cooking this week? Well, how, what are we cooking this week? I don't know, we might get those um sausages done.

Speaker 3: 34:23

Oh, I thought you were gonna do some ribs, ribs, that's right. I want to do some ribs.

Speaker 1: 34:27

Ribs. That's right. I want to do some ribs this week, so if I do that I'll be able to put those on the channel. I have to do something, maybe a little different than what I've done before. Just I don't know what. Would you like to cook them on the griddle or the pit boss?

Speaker 3: 34:46

The griddle.

Speaker 1: 34:48

The griddle. You want them on the flat top.

Speaker 3: 35:01

Oh, the griddle, the griddle. You want them on the flat top she always gets confused.

Speaker 1: 35:02

No, I mean you could, but I don't know, I don't think. No, we don't want to cook it off the griddle, I don't know we'll either cook it on the the pit boss or the pit barrel or the Weber Smoky Mound.

Speaker 1: 35:12

I did some ribs on the Weber kettle with a snake where I put them on there and I put the charcoal, started it in the center and charcoal and had the charcoal go around it so that it just lit part of it as a snake and it just kind of went all the way around that griddle. That way it didn't cook too hot and it just kind of stayed low.

Speaker 3: 35:32

You know, I've seen this one where they put a pineapple and they put it around the pineapple.

Speaker 1: 35:41

What do they put around the pineapple?

Speaker 3: 35:42

The ribs. They put the ribs around the pineapple.

Speaker 1: 35:45

I think you showed me that or I've seen that. That would be pretty cool. Maybe we could figure out how to do something like that, do something similar, I don't know. We'll figure it out and we'll talk about it next week, as well as get it up on the channel that 1,000 subscribers once again Shout out to Scott over at Mile High, guy Barbecue and Doug at Griddle Cook Eat and More, because they went ahead and helped me get there by announcing my channel, pushing people over, and we appreciate that. And now we're officially there to the milestone that everybody tries to get to, and now we're just going to keep moving from there. We'll be back next week. Keep on firing up that grill. Bye.

Speaker 2: 36:37

Thank you for listening to the Okie Smokin' podcast. Episodes drop every Monday. Don't forget to follow this podcast or you might miss out on some delicious creations. You can also find us on our website, okiesmokincom, and on YouTube and other social media platforms. Until next time, keep firing up that grill.