Speaker 1: 0:00

You know what's crazy is? I do not like chicken legs and these ones were 100% like totally good. The next comment is by A7, mikey A7. It says can I get my 30 seconds back please? Waste of a video, should have renamed it. Watch as I fill my grill up with charcoals and only see two seconds of my ribs I'm just getting roasted all to hell on that video time to fire up that grill.

Speaker 3: 0:34

From smoked pork to smash burgers. Outdoor cooking just tastes better. This is the oaky smoking podcast, and here's your host, john Barry.

Speaker 2: 0:57

We're back for episode number 49 of the Okie Smokin' Podcast. Last week we had had Deborah Erickson from the Blind Kitchen on on episode number 48. If you missed that, go check that out. You can also find her website at theblindkitchencom. A very interesting conversation that I had with her and how she makes grilling and barbecue for people that are visually impaired, be able to do so with adaptive tools, and helps them do that. So real cool.

Speaker 1: 1:32

I got to listen to some of your podcasts with her and I think you should buy that thing where you can't cut yourself.

Speaker 2: 1:39

Yeah, yeah, so she does have gloves. Yeah, she has some gloves that you put on and she she even said and recommends that you should wear them, even if you're not, you know if you could see perfectly fine. As a matter of fact, she mentioned that some companies insurance will require in as being working in some kitchens, require them gloves to be on when using knives to be covered.

Speaker 2: 2:06

So I think you should buy some, because you need it I'm I'm definitely going to do so and when I get a set of those I'll share them with everybody on the youtube channel and they kind of come in a couple of ways or they help you a couple of ways. They're not really for heat resistant, but she mentioned that they do help a little bit, you know, because if you're cutting something on the griddle, say, you have the cutting board on the griddle and you're cutting, that it's better than no glove. So they kind of come in handy if you're near a pan or something to shield you from some heat, because it's better than barehanded. So, yeah, definitely going to get that. There was also something else that was pretty cool that she had. That I would like as well. Can't think of it right off the top of my head, but yeah, dolores was not on that episode. She was a little under the weather in the last couple ones. You're back today. Not much coughing going on. Your voice is all back, everything good.

Speaker 1: 3:01

Yes, my voice is all back, but every now and then I'll do a little cough you know it's lingered.

Speaker 2: 3:12

I think I have allergies really bad Right, she has had some allergies and everything, so we're glad to have her back. The show is better with two than just one with the lower some of there. So, yeah, we had a Deborah Erickson on and coming up in today's episode. We did some party ribs, we did some chicken legs. We're going to discuss that, plus a little grill talk, of course, and some comments. We'll read from the community corner, from the community on YouTube, and always enjoy seeing what you guys are saying and talking about that. So it helps bring this show even a little more in depth right here on the Okie Samoan Podcast. So let's jump on into episode 49. Our next episode will be episode 50. So is that quite amazing 50 episodes on here.

Speaker 1: 3:56

Right, it doesn't seem like it's been 50.

Speaker 2: 3:58

Yes, yes, it doesn't. And we've got to where we. Of course, you know, if you do one a week, you know, in a year's time you'd be at you know 52.

Speaker 2: 4:07

Haven't made every week, but we've done a pretty good, consistent basis of bringing them out. Let's go ahead and jump into what we're wanting to talk about and what you really liked. If we were to just I'm going to guess you're going to say this then I could be wrong, and if I am, I'll be wrong. What is the favorite thing we've cooked over the last, say two?

Speaker 1: 4:29

weeks. Well, there's two favorite things.

Speaker 2: 4:31

Well, give them both to me. What's the tying?

Speaker 1: 4:33

two things the party ribs and the chicken.

Speaker 2: 4:35

So they're both what we're going to talk about here. We're going to start out with the party ribs Now. You can do ribs a couple of ways, of course. You could take the slab. You can hang them in your pit barrel or put them on your smoker, throw them in the oven, cook them however you will, however you want, but typically you put the whole slab in there, and I had not tried these party ribs before and I wanted to try them. I saw Doug over at Griddle Cookie more. He did these. It's a real cool video you want to check out if you haven't, and I decided to try them as well and they turned out really really good. You said you think you like these.

Speaker 1: 5:10

If we were to do ribs you would prefer I do it Party ribs 100% all the way, because they were tasty.

Speaker 2: 5:17

They were better than what I'd even imagined. All I really did was I did baby back and I'm sure you could use spare ribs or, uh, beef ribs. I don't. I'm not real big on beef ribs, I like baby backs and I like spare. But these things I mean they were remember when we were pulling them off the bone.

Speaker 1: 5:37

Yes, it tasted so good.

Speaker 2: 5:40

Yeah, you could just take the meat and and just pull it right out. The bone would be clean and it's real simple to do. I thought I would. You know you sit there. You think, well, I'm just going to throw the slab on, cook them. It's just easier that way. This was super easy.

Speaker 1: 5:57

Right, and you didn't even need any barbecue sauce on it or anything like that.

Speaker 2: 6:01

Yeah, I don't think I added any barbecue sauce, Did we Actually?

Speaker 1: 6:11

we did so. There was actually some barbecue sauce that we added to the cook. So what I did was yeah, but you didn't have to like, re-add it on there at the end.

Speaker 2: 6:15

No, no, just cut them up in between all of the bones and I put some olive oil, I want to say, over them. Rub that on them and just use your favorite rub, whatever you have in the counter, I think. I want to say I think I used some dirty bird rub and generously coated them up and just put them on the smoker. I cooked those on the pit boss for about an hour and a half or two hours. You want to get them done to about 165 degrees, and I think I was above that and once you get to that point, put them in a foil pan and that's where I did add the barbecue sauce and I used some Kinder's. I think it was some honey honey barbecue sauce.

Speaker 1: 6:56

It was like sweet honey or something like that.

Speaker 2: 6:59

Yeah, it was sweet honey and it was not keto. Right now, dolores has been taking it. We talk a lot of low-carb and keto. She's been taking a bit of a break from it for now. You'll be getting back on that soon, I'm sure, so she's just taking a hiatus from that. So she's enjoying some of the other things. And you put that barbecue sauce in there and then put the foil over it. I put them in a foil pan, put the foil over it and they just put them back on for another hour and that steamed them with that foil over them, and that's what I think really made them fall completely apart. And then you just went ahead and laid them out and they're ready to go. Now, when it comes to adding them to the foil, you could do a few things you could add. What I did was added barbecue sauce, maybe add brown sugar, maybe add maple syrup, maybe add honey, right then Whatever it is you want on there, and you just kind of mix that up in there and let it do its thing.

Speaker 1: 7:53

Didn't we put some pepper flakes on it, didn't we for spice?

Speaker 2: 7:57

Probably you know. There isn't many things I cook that I don't put red pepper flakes on. Even if I'm cooking marinara sauce for spaghetti, you got red pepper flakes. If I'm cooking a brisket, I sprinkle on some pepper flakes. If I'm cooking pizza or some things, maybe not, but for the most part red pepper flakes is always in there a little bit of a kick. And did you taste the spice at all?

Speaker 1: 8:23

I'm a little bit yeah.

Speaker 2: 8:24

Yeah, and when I do that, I'm not adding the red pepper flakes to just take it over the top. I'm not wanting them to be hot. If you just have a little bit of a spice, to me it don't even have to be hot, but it just brings some level of flavor, just a little bit of a small kick that is in there, and I think that takes your barbecue and many different foods up just to the next level.

Speaker 1: 8:50

Oh my God, and what about those chicken wings? Those are so good.

Speaker 2: 8:53

Yeah, so let's go to that now Our chicken wings.

Speaker 1: 8:55

You know what's crazy is? I do not like chicken legs and these ones were 100% like totally good.

Speaker 2: 9:03

Yeah, and I just said wings, it was chicken, good yeah, and I just said wings, it was chicken legs.

Speaker 1: 9:06

Yeah, yeah, yeah, I'm the one that put the spices on it, though.

Speaker 2: 9:10

So why don't you tell everybody how did you season those? Because they were a winner.

Speaker 1: 9:16

I used the mesquite sauce. It had like roasted something in it I can't remember what it was called, and I also use cornstarch.

Speaker 2: 9:26

It had like roasted something in it I can't remember what it was called, and I also used cornstarch, so did you just sprinkle the cornstarch on it or did you mix that together with the spices?

Speaker 1: 9:34

I mixed it together at first and then, after I put it in with the chicken and rubbed it around, I put more and I put more sauce with it too.

Speaker 2: 9:46

The spices Now. Did you add any binding agent, any olive oil, anything else, or did you just throw it straight on?

Speaker 1: 9:50

No, I think I did add some olive oil to it.

Speaker 2: 9:55

Okay, and you? Just went ahead and did the chicken I pat dried pat, dried them, added some oil, put the seasoning on them. Now did you shake them in a bag or did you just like or something, or a bowl?

Speaker 1: 10:07

No, I put gloves on and I kind of swished it around, and then I put the lid on top of it after I added more and then shaked it.

Speaker 2: 10:15

What about red or? Shook it, I should say Was there any red pepper flakes to those?

Speaker 1: 10:20

No, I did not add red pepper flakes to those. I don't believe.

Speaker 2: 10:23

Yeah, she did a great job at seasoning those. My least favorite part of sometimes a chicken is seasoning it, because it's hard sometimes to get it to stay on, but these stayed on really, really well and I want to say we cooked them at about 225 also.50 for a couple hours.

Speaker 1: 10:43

Those are really good.

Speaker 2: 10:45

And we ended up making them a second time. We did. Yeah, so you know, you know and I may have said this before, I heard someone else said as well that I was watching on YouTube when you make something for your YouTube channel or just in general, and then you see yourself making it again in a week or two, you know you did something right.

Speaker 1: 11:08

Right.

Speaker 2: 11:10

And those were outstanding. I think we did. We have some corn on the cob or something to go with those.

Speaker 1: 11:14

Yes, we did.

Speaker 2: 11:16

What about barbecue sauce? We didn't add any barbecue sauce.

Speaker 1: 11:19

I did not add any barbecue sauce to those chicken legs. No.

Speaker 2: 11:22

Yeah, not anywhere during the cook and you really didn't need to dip those either. They were pretty good just eating them right off the smoker and really really good. Now between the chicken wings and between the part of the ribs no chicken legs.

Speaker 1: 11:38

Chicken legs.

Speaker 2: 11:40

Legs, I keep saying that wrong. Chicken legs. Legs, I keep saying that wrong. Between the legs and the ribs. Which, uh, if you were to uh equally have either option, which one would you cook right now? Which one was your favorite?

Speaker 1: 11:51

well, I mean, I don't like chicken legs, but those ones were top notch.

Speaker 2: 11:55

Those ones were pretty good, but I like ribs too, so I don't know another chicken that you don't like as well as I do is chicken thighs, which I think they're better because Okay, now when you made those one chicken thighs, those were good, remember, they were like juicy. Yeah, so you think you've gotten to where you may like chicken thighs a little better, like if you put that seasoning on those thighs, you think you would like those.

Speaker 1: 12:22

Yeah, I think so.

Speaker 2: 12:24

What I like about thighs is I think they're juicier. Breast is what you prefer. They are drier. They're also easier to overcook. Where a chicken thigh you know it's, you can cook them a little longer. You don't have. You don't have as small of a window.

Speaker 1: 12:39

There's difference, because I like white meat. You know, even like turkey, I like the white meat. I'm not really much of a dark meat eater.

Speaker 2: 12:47

Right and of course, legs are dark meat.

Speaker 1: 12:50

Exactly.

Speaker 2: 12:51

You did like them. Like them done the way that we did them here.

Speaker 1: 12:53

Exactly. So I guess it depends on how you fix them.

Speaker 2: 12:57

Yeah, yeah, yeah. That's a big part of it. Find the way that.

Speaker 1: 13:02

Because I mean you've done chicken legs on there and I still didn't eat them.

Speaker 2: 13:05

Yeah, what about deep fried or something? You're not a big chicken fan of chicken legs deep fried, are you?

Speaker 1: 13:11

Not really I like. I just I like the wings and just the chicken breast on the deep frying.

Speaker 2: 13:17

Right. What would we do different if we did them again? Was there anything else? What would we the different if we did them again? Was there anything else? What would we the next time we try these party ribs? Any ideas? Would we change it up a little bit?

Speaker 1: 13:27

We could change the flavor.

Speaker 2: 13:29

Would you want to try some spare ribs?

Speaker 1: 13:31

On the party ribs.

Speaker 2: 13:31

Yeah, yeah on the party ribs.

Speaker 1: 13:33

As spare ribs beef.

Speaker 2: 13:36

No, they're still pork yeah.

Speaker 1: 13:38

So what's the difference? Those ones were baby back.

Speaker 2: 13:41

Yeah, those were baby back. They're usually they're the smaller ones a different cut than the spare ribs.

Speaker 1: 13:47

I think that would be good.

Speaker 2: 13:48

Yeah, I think that's what we might try next time is All right, let's go ahead and do party spare ribs. That's what would be our change up, and we'll go ahead and give that a try. So is there anything else you want to talk about? Any?

Speaker 1: 14:01

other cooks we've done. Oh yes, I made some corn dip this week.

Speaker 2: 14:05

How'd that turn out?

Speaker 1: 14:06

That was really good, did you like it?

Speaker 2: 14:08

Yeah, I did. You know you made one in the past to where it was a cold dip. Yeah, at this time you actually. This one was hot. Yeah, you cooked it. And what all did you add to that?

Speaker 1: 14:19

I had a Monterey Jack cheese, sharp cheddar and what was the other one, pepper Jack cheese and also cream cheese. Yeah, that was really, really good, and I added some heavy whipping cream to it too. Besides the corn with the jalapenos, was there jalapenos in it, it was shredded, and also some cilantro was in it.

Speaker 2: 14:43

Yeah, it was really really good. And it was good the next day too. Yeah, and I also made some baked beans. You didn't really like them.

Speaker 1: 14:54

Okay. So he had made these baked beans with apple pie filling for my family reunion, and then there was another day that you made them and I never got to taste any. So last night I actually got to taste it and I did not like it. It's the apple pie, I just no.

Speaker 2: 16:11

She didn't like the apple pie, you know, I think I liked it.

Speaker 1: 16:15

Everybody likes it. I just don't care for it. It just wasn't my thing.

Speaker 2: 16:19

Not Dolores' thing, no, apple pie.

Speaker 1: 16:22

Yeah, no, apple pie and the beans and the baked beans.

Speaker 2: 16:24

What about peaches? I think we could try peaches baked beans.

Speaker 1: 16:28

Now, that might taste good.

Speaker 2: 16:30

Yeah, I might try that, Maybe even some cherry filling one day.

Speaker 1: 16:34

Ew.

Speaker 2: 16:34

Is it no to the cherry filling?

Speaker 1: 16:36

No to the cherry filling.

Speaker 2: 16:38

I think I added some brown sugar and a little bit of molasses in it. I might have added too much molasses, but you don't think it was anything to do with that. You think it was the apple pie itself is the reason you did not really like those.

Speaker 1: 16:50

I just did not like the apple pie taste in it.

Speaker 2: 16:53

Okay, yeah, I thought they were really good. A matter of fact, we've got some left. I'll have to go finish off tonight, so, but that's what we did here this last week.

Speaker 1: 17:03

Yes, and next week we'll talk about your pork belly.

Speaker 2: 17:06

The pork belly? Yeah, that'll be coming up. We did some pork belly. We'll talk more about that next week, so stick around for that. Going to be a great talk on that and how that turned out, as well as anything else we come up with this week. So our party ribs versus full racks. Just go through this real quick. You say, if I said party ribs or full racks, you're going to tell me what.

Speaker 1: 17:29

The party ribs, of course. Party ribs and that's where it's at.

Speaker 2: 17:34

Chicken legs or chicken wings. Now where do you go? There, would you say you would prefer wings over the legs now, or legs.

Speaker 1: 17:44

See, that's a hard one because you've made some pretty good wings on there.

Speaker 2: 17:48

Wings is still king.

Speaker 1: 17:49

That had that crunch and everything.

Speaker 2: 17:52

Yeah, so I don't know I'd have to stick to the wings still on that, so the legs were good, but they're still not going to beat a good wing.

Speaker 1: 17:59

Exactly.

Speaker 2: 18:01

And we did the zero to 400 method, which is really really good. You just put them on with the grill off, turn them up to 400 degrees and that's a fantastic way to make them. So what about sweet sauce or spicy rub?

Speaker 1: 18:15

It has to be spicy.

Speaker 2: 18:16

Going to go with the spicy, I agree. Maybe sweet and spicy.

Speaker 1: 18:20

It's all right, Sweet and spicy.

Speaker 2: 18:22

I'd rather have spicy though and we're about to get into the community corner and just look and see if we got any comments or questions to bring on here. Just a real short episode today Now, but before we do, there is one question that we'd gotten in and I want to say this either came in I don't know if it was on a YouTube channel or the text line but someone and I forget where it came from said how to avoid burning sugar-based sauces when grilling ribs or chicken. You got any advice?

Speaker 1: 18:53

I have no clue I'm not the cooker on this.

Speaker 2: 18:57

Well, my top advice is don't put it on too soon. And when it comes to like those party ribs, we put the sauce on the last hour, but we also covered them with foil and had it on a fairly low cook, so you shouldn't have to worry about it. It'll absorb into those party ribs.

Speaker 1: 19:17

Yeah, it's crazy because I know I said that we didn't put sauce on there, but now I remember we did.

Speaker 2: 19:22

Yeah, we put sauce on there, glazed them up real good. But if you're going to be putting barbecue-based sauces on ribs or chicken and you're cooking it differently or at a high heat, put it on toward the end. So if I was going to add it to my slab of ribs, for example, and I had them hanging on the pit boss or the pit barrel, I would remove them maybe five or ten minutes before they're done. Add it, throw them back on. Or ten minutes before they're done, add it, throw them back on and allow the glaze to develop, allow them to caramelize, but you don't want them cooking for you know an hour.

Speaker 2: 19:58

And on the chicken legs or chicken wings, if you're going to add the sauce, I would put them on the last five or ten minutes. That way you don't have to worry quite as much about it burning, and that would go with really almost any meat, meatloaf, whatever else you're doing, put it on toward the end of it so you don't have it burn. It's a little harder to do when you're cooking on a blackstone or something. Even burgers put it on it toward the end of it. So, dolores, we'll let you take over the community corner. What are some comments and questions from some of the guys that's commented.

Speaker 1: 20:31

All right, I have Black Iowa, he says. I hear party and ribs. I come running. Great idea, looks tasty.

Speaker 2: 20:38

Yeah, I hear that he sees party, he sees ribs, he's checking it out and ready for the party. So great comment from Black Iowa. Appreciate that.

Speaker 1: 20:48

And then GML9697, he said a bit too much. A bit much for two racks of ribs.

Speaker 2: 20:59

So this is coming in from an older video and I responded back to him. But I put a lot of ribs in the Weber I think that was it's got to be the Weber Smoky Mountain video, I think, where that came from and I showed a couple of ribs on there toward the end of it and he's saying you know basically too much waste and you know charcoal, but of course I want to make sure I have enough. That's the number one thing. But I also believe I cooked more than that, and a lot of times I do is once those ribs were off, that day, if I remember, we actually put some quarter chickens on and maybe even cook some hot links and things.

Speaker 2: 21:33

So a lot of times when I have that fire going we'll go ahead and add some more to it and, you know, have stuff for a couple of days and that way the fuel, the fire, is being used up a little better. Sometimes I'll also choke it down so that if that's all I'm cooking, the fire will go out and then on my next cook some of that charcoal, I will go ahead and reburn so there's some of it that's still good, it didn't get burned all the way out and remove the ashes. And Ed still, can you know, possibly use some of that if you choke it out and put it out before it goes to 100% ashes?

Speaker 1: 22:05

Well, is this the same video? Because it's RCM 1145. He says way too many coals, man.

Speaker 2: 22:21

It got two comments from the same one. No, this is a different guy, okay, yeah, well, it probably is A matter of fact. I've gotten several comments from that video just this last few days and I don't know if it's the season or that video just got pushed out by YouTube, but I bet it is and a matter of fact. The next comment is probably the same one.

Speaker 1: 22:35

The next comment is by A7MikeyA7. It says can I get my 30 seconds back, please? Waste of a video. I should have renamed it watch as I fill my grill up with charcoals and only see two seconds of my ribs I'm just getting roasted all to hell on that video and uh you know me and jacob watched it and we kind of think the same. Like you, put a lot of charcoal and not, not the grill, the ribs.

Speaker 2: 23:08

Okay, well, too much charcoal, not enough ribs. And I did go back and watch that and it is kind of funny because the title of it is something about ribs on the Weber Smoky Mountain. And this is an actual short video that they keep commenting on.

Speaker 1: 23:25

You know it's funny. I was like were you drinking that day?

Speaker 2: 23:28

Yeah, see, even the family thinks I've got it all messed up on that. One Too much, too many charcoals, not enough ribs. But I did and it's like 30 seconds long and I have it titled, you know, like ribs on the Weber Smoky Mountain, and he's kind of right. It like it's all charcoal and everything and I light it and then you just see a glimpse of the ribs and then that's it.

Speaker 1: 23:48

But any other comments? Yeah, we have Annie Smoking Paws. She says I've never made a mouth in your mouth fall off the bone rib. I think this is the recipe technique to try.

Speaker 2: 24:02

And that would be, is that I don't remember her commenting on.

Speaker 1: 24:07

Gosh, we've made so many ribs and that fall off the bone. Yeah, I'll have to see if that, if that was the, I don't remember her commenting Gosh, we've made so many ribs and that fall off the bone.

Speaker 2: 24:10

Yeah, I'll have to see if that was the. I don't remember her commenting. She maybe did on the party ribs or if that's an older video that she commented on. But I appreciate that.

Speaker 1: 24:22

And then the last one is Poor Guy Outdoors. He says I have yet to try these. I need to.

Speaker 2: 24:27

Great job, Okie, Absolutely Give those a Great job, oki, absolutely. Give those a try, rob over at Poor Guy Outdoor. I mean honestly, I think they're one of the best, best ways to do it. Maybe you could try it on that new. You got that new Weber, that USA flag Weber forget what it's called. Pretty cool little Weber that he has. Have you seen that, that Weber?

Speaker 1: 24:47

No, I have not. It's the Star Spangled what it is, the Spangled Weber. I'll have to look it up.

Speaker 2: 24:56

But, yeah, try those ribs because, dang, they're good. Yep, they were really really good and excellent. So appreciate everybody for chiming in and our product spotlight of the day. Something that we've done from time to time we've got is because we have been using the Weber Smoky Mountain more here lately. We're calling it the Weber Smoky Mountain. It's a great thing. What do you think about the cooks on that? Do you prefer? When I cook on the Weber Smoky Mountain or the Pit Boss Pellet Grill, can you tell a difference? Which one's which? Well, the Weber Smoky Mountain is the one that we have sitting out there. That's got the that. You put the charcoal in that I smoked on the last couple of days.

Speaker 1: 25:35

That was really good on all those too.

Speaker 2: 25:37

What I can say is you can definitely get the smoke flavor in there more, because I typically put hickory chips blocks on top of or in the middle of and around the charcoal to give it a little bit of a smoke flavor.

Speaker 1: 25:50

Man, those pies are good that you made in there.

Speaker 2: 25:52

Yes, and I have made some what I made a pecan pie in there before.

Speaker 1: 25:58

We made a lot of pies in there.

Speaker 2: 25:59

Pumpkin. I've made a pumpkin pie in there before. When the holidays come up we might have to revisit some more pie videos.

Speaker 1: 26:06

This fall, oh yeah.

Speaker 2: 26:09

I'm down for that. Yeah, we did a whole pie, was it last year? I did a pie series, remember, in?

Speaker 1: 26:12

October yeah.

Speaker 2: 26:14

We'll have to do that, get some pies going, cookies and things, and Jake is wanting to create a dessert video, so we'll have to get one of those out there pretty soon.

Speaker 1: 26:22

Yeah, you're supposed to do a cookie video with him with ice cream.

Speaker 2: 26:31

Now you sent me a video of something that.

Speaker 1: 26:32

I think I want to try and maybe we'll get that out this upcoming week.

Speaker 2: 26:34

Was it the chicken? Yes, so go over that so people can see what they can expect.

Speaker 1: 26:37

It's like you slice the breast chicken and then you fill it with like a solid garlic butter and then you close it up and then you bread it and then deep fry it.

Speaker 2: 26:48

Deep fried chicken, but don't you also coat it in? You bread it and then deep fry it. Deep fried chicken, but don't you also coat it in, not bread. What was it coated in? Seems like it was coated in hash browns.

Speaker 1: 26:57

Yes.

Speaker 2: 26:58

Yes, hash brown covered stuffed garlic butter breast chicken.

Speaker 1: 27:04

And then when they cut it, it was like so juicy.

Speaker 2: 27:07

Coming soon to the Oaky Smoking YouTube channel. Be sure you're subscribed to the channel, because you don't want to miss that one. That sounds really, really good. So we talked today about our party ribs. You said those are your favorite.

Speaker 1: 27:21

now when it comes to cooking ribs, yes, I think that's how we're going to make it all the time.

Speaker 2: 27:26

Chicken legs. And if you did party ribs, if you had a big gathering for the Super Bowl next year or for the 4th of July that's coming up, throw you some party ribs on, throw you some chicken legs on, do some corn dip and you're set. I mean everybody will come every time you make something. Let me tell you Also we talked a little bit one more time about Deborah Erickson from the Blind Kitchen. If you want to check that out, check out episode number 48.

Speaker 1: 27:57

On Spotify, apple Podcasts or wherever you can listen to.

Speaker 2: 28:02

Everywhere you can listen. Now, sometimes we do some videos as well. We didn't do one today, we didn't do one last week, but when we do a video format, we'll also have it out on the YouTube channel. You can also visit our fan page at okiesmokincom slash fan page and if you go there, you can leave a voicemail. You might hear it on a future episode. Also, you can drop comments on any of our YouTube videos. You can email us at okiesmoking at gmail dot com for any questions or comment that you might have. Don't forget to rate this podcast as well on Apple or Spotify. That'll just help it know to send it out to more people. And, as always, keep on firing up that grill.

Speaker 2: 28:49

And what do you want to say? Any closing words that you might have.

Speaker 1: 28:53

Party ribs, party ribs. That's where it's at.

Speaker 2: 28:56

That's where it's at Party and ribs. All right, we'll see you guys in episode 5-0 next week. We'll have to definitely have a video for episode 50.

Speaker 3: 29:09

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.