Speaker 1: 0:00

So we've done quite a few cooks over the last several weeks using the Big Green Egg Mini Max, and we're going to talk about some of those cooks. Also, this last week, we made an excellent pork shoulder on the pit boss, and I think that turned out really good. Didn't you like that one?

Speaker 2: 0:26

yeah, that was really good yeah.

Speaker 1: 0:27

So we got all that to talk about, and a little bit more right here on today's. It's episode number 50, and let's just jump to the intro time to fire up that grill.

Speaker 3: 0:43

From smoked pork to smash burgers, outdoor cooking just tastes better. This is the Okie.

Speaker 1: 1:10

Smokin' Podcast, and here with me is, of course, my lovely wife Dolores. Hello.

Speaker 2: 1:16

Hello.

Speaker 1: 1:17

Can you believe it is episode 50?

Speaker 2: 1:21

Nope.

Speaker 1: 1:22

It's been a while since we actually got to be on an episode because, nobody's home. Yeah, it's been a struggle to get them out. We've been busy or we've had too many people around. It's noisy, various things. We've kind of got it to ourselves. We're also, in the future, going to be having our little own podcast room studio. Won't that be nice?

Speaker 2: 1:47

It will.

Speaker 1: 1:48

Yeah, so we're going to get it all painted up. It might be a month or so out yet and once we get that out we'll have it set up to where we will have video footage regularly and do the podcast. We'll have a little setup for it and some youtube videos and some other things. So that's going to be great. Once we get that done um, hopefully within a month or so the oaky smoking podcast studio I know dolores is excited about that also now in the past 50 episodes though, before we move, we're going to talk about today our pizza, steak and pork shoulders which we've all cooked on the big green egg.

Speaker 2: 2:33

We, you mean you. Well, I did.

Speaker 1: 2:36

And you've tried all of them right.

Speaker 2: 2:38

Well, yeah.

Speaker 1: 2:39

Yeah, she's tried all three of them. I almost think I know which one did you like the best out of those?

Speaker 1: 2:48

well, I I love steak, of course I think she always goes with the steak pizza was really good yeah, we're going to talk a little more about that and impressive, and today I even did a different kind of pizza we'll. We'll touch on that a little bit as well. On the big green egg, I mean, the pizza is awesome on that thing. But we're going to be also talking about a little bit of the pit boss and it looks like Weber Smoky Mountain. We might talk a little bit about that in today's episode as well.

Speaker 2: 3:20

Now you had to fix your pit boss, though, and what was wrong with it? Right?

Speaker 1: 3:24

Yeah, we need to get into that too. So the pit boss would not work for about two weeks, and what had happened.

Speaker 2: 3:32

I feel like it was longer than two weeks.

Speaker 1: 3:33

Yeah, it may have been three or four weeks Because we had rain. Yeah, so what happened was I was cooking a well, it was something like a steak on that thing, right? Yeah, well, a well it was something like a steak on that thing right?

Speaker 2: 3:47

yeah, well, you were about to cook steak on it, right?

Speaker 1: 3:48

yes, what was the chicken? It might have been chicken, I can't remember exactly. So we were out there and I was heating it up and it has a temperature gauge on the side of the unit that tells you the temperature inside of the pellet grill of the pit boss, and it was stating that it was about 170 degrees. It'd go up to 180 degrees and I thought, okay, it's not hot yet, I've got it set to say 350 degrees. I was going to do a little more of a hot cook and so I waited a little while and it was still saying 170 degrees. So I I said, well, I must be out of pellets. So I was going to add some pellets. I open it. Well, no, the pellets are plumb full, it's running, you can. You got the air and everything going on and I opened it up and it was like a ball of fire, wasn't it? Did you see that?

Speaker 2: 4:41

Yeah.

Speaker 1: 4:42

And you had flames coming out the side, I said there is absolutely no way. This thing is only under 200 degrees. It's impossible. I mean this thing's at 600 maybe. I mean it's approaching 700 degrees the way this flame's going. And then, uh, it actually started burning paint off the sides of it and everything, and I'd turned it off, let it cool down and we cleaned it.

Speaker 1: 5:09

We did clean it, cleaned it completely out. I first went ahead and took the sensor and use some vinegar and some apple cider and I tried cleaning it, which is a real good thing to do regularly. I've done it several times and I've actually had it fix some issues from time to time, because what it is is you get some of that smoke, you get some grease, you get some soot, you get all that stuff on the sensor and then it gives you an accurate reading. So we did that, we cleaned it. We get the shop back out and, uh, did all the right things to try and fix the issue, plugged it up, turned it on Initially. When you do something like, hey, we're doing good, it's up to 225 degrees, remember that.

Speaker 2: 6:01

Yeah.

Speaker 1: 6:03

And we're sitting there and we think we got it fixed and then it just stayed at 225. It would not go above 225. It's like whatever we did, we got an extra 20, 30, 40 degrees out of it.

Speaker 1: 6:16

So I have a weber, a weber thermometer that I hook up when I do cooks and put it in there to compare the temperatures side by side, and it's setting their register in 600 degrees and my pit bosses register in a slow low 225. So I knew something was wrong right away. I was pretty suspicious of the issue right away and so we just unplugged it and put it aside and I wanted to look for the part, which wasn't that hard no, it wasn't.

Speaker 1: 6:55

It's easy to take apart and yeah, it was pretty simple, we took it apart when he took it apart, it started what raining oh gosh you're doing it on the worst day I mean I

Speaker 1: 7:10

you know, it's rains all the time here lately and it was nice, it was sunny and I go out there and first we got the party and I did find it for 10.99 on amazon. It may not be the pit boss official part, but it it. It works with this model and I'm out there and I start taking it apart. I got the wires out and everything raindrop like just hits me right in the nose, you know. And then and then another one and I'm sitting here. I'm like, oh my god, because I wasn't under a covered area and it's not a major ordeal, I guess you would say, for it to be out in the rain, except I had all the computer components exposed.

Speaker 2: 7:54

Yeah, I was like cover it up.

Speaker 1: 7:56

So I basically start putting the cover on, putting the screws back in, tighten it up so we'll wait until after it rains. Put a cover over it, let it cover so that the rainwater didn't get to it, and then, once it stopped, I was able to redo it and I moved it under our awning on the porch to where I was able to take it apart in case it did rain again. It wouldn't be as big of an issue.

Speaker 2: 8:24

Because we live in Oklahoma, you don't know if it's gonna rain.

Speaker 1: 8:27

Yeah, you don't know. I mean today there was like a 100 chance of rain, uh, and it hasn't rained a drop that we know of yeah, I mean that we know of.

Speaker 1: 8:38

I'm sure it has somewhere, but I mean it was. If you had watched the forecast yesterday, you thought it would be pouring all day, so you can't depend on that 100% around here as it changes quite frequently. But we did get that fixed. Once I got it back up and running, everything holds steady. Now I was able to put the Weber thermometer and it would show, say, 450. The pit boss would show anywhere between, you know, 440 to 460, just within 10, 20 degrees at all times. So close enough. Got that fixed and the pit boss is back up and running. Yay, I even cooked the pork shoulder, which was amazing.

Speaker 2: 9:22

That pork shoulder was really good. It was juicy, it was, it was an amazing that pork shoulder was really good. It was juicy, it was.

Speaker 1: 9:26

It was really good.

Speaker 2: 9:28

We ate for three days. Three days on that thing.

Speaker 1: 9:32

So the pork shoulder is a meat, and I'll use this quote from Tony from this Grill Life, a buddy of mine. He we put it on blue sky, which you can find is on Blue Sky at Okie Smoke, and we just put photos of food all the time on there and we got a community called hashtag BBQmunity B-B-Q-M-U-N-I-T-Y BBQmunity. You can find that on Blue Sky social media and he said pork brisket is the gift that just keeps on giving and that's correct, because we ate sliders. Yep.

Speaker 2: 10:15

And the next day we had tacos.

Speaker 1: 10:17

Right.

Speaker 2: 10:19

And then the third day I just made whatever. And you guys, we all just made whatever with it.

Speaker 1: 10:24

Right. And what struck that comment was I posted a picture of some brisket burritos that I made.

Speaker 2: 10:33

I forgot you made those too. That was for. Was it for lunch or breakfast?

Speaker 1: 10:39

That was for breakfast. I actually did a live video on youtube of that so we did just sliders, we did the burritos, we did tacos, you did a breakfast burrito with it and the yeah, we, we did a lot and it's it's like you re redo every meal and it's just so good that way and we pretty much I was wanting to make a dip with it, but there's none right, and it was only 99 cents a pound, which was a steal of a deal.

Speaker 2: 11:19

I mean, it was a jackpot win and it makes you want to like to. Well, you bought two of them. We should have just made both of them we could have.

Speaker 1: 11:28

We could have, but I will be. I froze the other one and we'll be talking about it very soon, I'm sure because if we, they could have made the stew out of that could have made stew, because we have some stew going tonight, but uh, yeah, it would have been really good. So excellent stuff right there. And and the way I did that one was on the pit boss after we got it fixed in week. I cooked that thing a solid, I want to say almost 15 hours, wasn't it? It was an extreme.

Speaker 1: 11:59

We started late at night, right uh, I purchased the, the one of them. It was about a little over eight pounder. The other one I got frozen is 10.

Speaker 2: 12:08

Well, that one's a bigger one. I love the late night where we just cook it all night long and then cook until the next day.

Speaker 1: 12:16

Right and I'm giving, while the big green egg we're going to talk more about in this episode. I love it, I think, for the pork shoulder, give it to pit boss, but I'm also only got those juices I only got the, the smaller, smaller, uh, big green egg, the mini max.

Speaker 1: 12:37

So if you had the bigger one that may be different. But what I like about it is I just turn that pit boss. I set to 180 degrees, which mine does run a little bit hotter than that. When you set it to 180, it may run between 195 and 210 and go back and forth, especially during the heat of the summer. In the winter you might get around that 180. But I put it on about 7 or 8 at night at just 180, seasoned it up with some chicken rub that I had chicken and pork rub and completely coated it with that, probably added some mustard for a binder and just let it set out for a while while I preheated the pit boss and we put it on at 180 degrees, where it cooked a little bit higher than that, until 6 in the morning.

Speaker 2: 13:28

Yeah.

Speaker 1: 13:29

It was almost 8 hours, I would say.

Speaker 2: 13:34

That was good.

Speaker 1: 13:35

From the time. Let's see. So 7, what is it? 8, 9, 10, 11, 12, 1, 2, 3, 4, 5, 6. Yeah, I think it's closer to 10 hours before I wrapped it, which is longer than normal. Usually I wrap it sooner. It gets up to temp sooner. But, we cooked it low, I wrapped it in foil and put about a half a can of beer all up in it to keep it juicy, double wrapped it in foil and then at that point I cranked it up to two and a quarter.

Speaker 2: 14:04

My thing is like, whenever we decide to put it up and you put it in the container, like most of the time, when you, when you do that, like you can't really pull it apart or you know, because the grease, you know it's all gets stuck. You know I'm talking about yeah it's not juicy still, but the next day when we used it, it was just so easy to just keep on pulling apart yeah, it's crazy and another thing which is something I've never had happen.

Speaker 1: 14:31

I know you can have a bone break, but yeah, nothing broke a lot.

Speaker 2: 14:36

We're like what in the world kind of bone is this?

Speaker 1: 14:39

the bone was broken, I want to say in four or five places. Uh so, so we pulled and we cooked it to about 208 degrees after we wrapped it, and then I let it rest for a couple hours wasn't it.

Speaker 2: 14:50

You say a couple, yeah, two hours.

Speaker 1: 14:52

And we unwrapped the foil and the bone. It just come. I mean it just pulled right out. But at first I pulled out a little piece of bone that was like a yeah, it was like a big tooth that you see on a dinosaur.

Speaker 1: 15:12

And then I pulled the rest of the bone out and then later you found other pieces of the bone and you're eating it. You found little chunks of the bone. So if you cook it to where the bone is falling apart, you know the meat's falling apart and and it just come apart. And my first uh time I ate it, I used a slider and put the pork shoulder on there on the slider with some uh relish and I put some barbecue sauce kinders. Uh, I think it was the original, but but it could have been. I have several different kinders and use some relish. Oh man, then put the other bun on top of that. Absolutely fantastic.

Speaker 2: 15:56

I just ain't mind playing with a bunch of barbecue sauce. It tasted good that way. I put a salsa on it and stuff. I think a salsa on it and stuff. I think I ate it with chips.

Speaker 1: 17:04

It goes great with eating it with everything. Maybe we had some corn on the cob that we had with it.

Speaker 2: 17:10

Oh yeah, I forgot our corn on the cob.

Speaker 1: 17:12

Did we have that with that? Yeah, well, I think I had some leftover in the fridge.

Speaker 2: 17:16

I was about to say.

Speaker 1: 17:17

Yeah.

Speaker 2: 17:18

Because I'm pretty sure we had that with steak.

Speaker 1: 17:22

Yeah, so because we'll make some of that, and then you have leftovers and I'll just have the sides later the, the little big green egg, or whatever you call it.

Speaker 2: 17:31

That thing's crazy. I like the pizza on it. I love the steak. The steak is like crazy good. Now we have our daughter-in-law. She bought steak and we think it was ribeye right.

Speaker 1: 17:46

I think so yeah.

Speaker 2: 17:48

Oh my God, that was finger licking good.

Speaker 1: 17:52

It was.

Speaker 2: 17:54

Like melt in your mouth Yum.

Speaker 1: 17:59

And what I did was for that I did indirect cooking and I brought that egg on up to about 400 to maybe 500 degrees and put them on there and closed it and just flipped them every two minutes until it got to about 120, 125 degrees and made sure you had a good sear on them and and pulled them off. And I I did not season those. They did the seasoning, so I just I just cooked them yeah, I don't know what they seasoned it with, I'm not real sure it don't matter, it was good.

Speaker 1: 18:34

Those were, like she said, finger licking good. And then he tries to steal my steak when I get done cooking, the closest one I find I try to eat. You know, I put mine on a plate and he tries to steal it.

Speaker 2: 18:47

He said he should have took mine because it was pink.

Speaker 1: 18:51

Walked away. Shouldn't have walked away. Hers was actually cooked better. It was so good, because when you cook, we cook several.

Speaker 2: 18:56

We cooked a lot.

Speaker 1: 18:57

I think it was like nine, Like over nine right, yeah, and we had some the next day, and what I like to do is cut them up and put them on a baked potato.

Speaker 2: 19:08

Yeah, they had baked potatoes, they had corn a baked potato.

Speaker 1: 19:14

Yeah, they had baked potatoes. Yeah, we got baked potatoes, and I like to put some butter in the baked potatoes, salt pepper and then just throw whatever it is steaks, pork chops, especially steaks. I'll eat the rest of it, but I'll cut up a bunch, throw it on top of it. Then, while I'm eating the potato, I get the steak with it, so it's like topped with that and wow, that that was phenomenal. And there was some that were a little dunner than others and then some that were a little less done.

Speaker 2: 19:37

And when she buys groceries, she buys goshey.

Speaker 1: 19:40

Holy cow, yes, groceries.

Speaker 2: 19:43

She's gotten some good stuff. I tell you that.

Speaker 1: 19:46

Yeah, that steak was really really good.

Speaker 2: 19:49

Going back to the pizza oh my gosh, that pizza was good.

Speaker 1: 19:53

We did one. So when it comes to cooking on there, I've gotten better and like I tried to cook some biscuits on it and they were black, I mean, I just burnt the hell out of them. They weren't fit to eat, they were a hockey puck by the time I was done and I haven't retried a biscuit yet, but I think I can do it now. I didn't have the uh inverter. I had it upside down from where it should have been, I think, for the cook well, you and the grandson are gonna make cookies, right?

Speaker 2: 20:21

I want one big cookie right, we're gonna try. Uh, either one big cookie or multiple chocolate chip cookies I would just do like one big one put it on there we could do.

Speaker 1: 20:29

Do that, and I'm going to use the pizza stone to cook them and put some parchment paper on it, yep, and then we'll be able to cook the.

Speaker 2: 20:40

Next time you make pizza, babe, I request that you put cheese in the inside the crust. Put a cheese like you know you get the string cheese and you put it. Put a roll like you know you get the string cheese and you put it put a roll it up, put some garlic butter.

Speaker 1: 20:55

Yeah, that's going to be a challenge.

Speaker 2: 20:57

No, I don't think so. I think you got this because that pizza was so good.

Speaker 1: 21:01

Crust filled cheese, but just on the parts where you the edges.

Speaker 2: 21:06

Yeah, where it's supposed to be the crust part, and then you can build your pizza in the middle.

Speaker 1: 21:10

I'd make it look more of an edge, wouldn't it?

Speaker 2: 21:11

But what I want is I need to go on Amazon and get me some keto crust.

Speaker 1: 21:18

We'll be trying that. So, I can eat it that way because it's so like I don't get to enjoy all that and we'll have to experiment with the different crusts because, like I said, some of the first, the first warm pizza I did, I kind of burnt.

Speaker 2: 21:32

You did which one.

Speaker 1: 21:33

It wasn't burnt, but it was a little more overcooked. It was a pre-packaged crust I bought at this grocery store and I think it one of the ingredients it had was sugar. So I think you want to try to find a crust that doesn't have as much sugar in it, because that sugar kind of burns and I think that's part of it. What I did is made a homemade crust, which I'll put a link below in the show notes to where you can find the crust recipe that I used. It's homemade. You got to let it set up a few hours. Great, you tried that, didn't you? I got to try it and it was good.

Speaker 2: 22:12

you tried that, didn't you?

Speaker 1: 22:13

I got to try and it was good and it it's really good it didn't burn and I think it's probably the best. One probably make biscuits out of that, but fill it with some like cheese and stuff all through it yeah I bet you that would be really good yeah, I think that would work out good, so you just got to experiment with since I'm back on my keto wagon.

Speaker 2: 22:32

I won't be enjoying any of those right now.

Speaker 1: 22:35

We haven't done a lot of keto videos lately I've been just I quit keto for a while she took a keto break.

Speaker 2: 22:42

She's going back on now yeah, I've gained some weight, but it's all right so we've got some keto things planned, yeah, coming up in the near future.

Speaker 1: 22:51

The other pizza I cooked I just did one tonight and she didn't try this one because I'm on keto and I took a red baron who don't like a red baron pizza but throwing it on. I added some extra mozzarella cheese and just cranked the temperature up to about 450 degrees. Let it all heat up with the pizza stone. I left the pizza stone inside and then cooked it on that for about 15 minutes 10 to 15 minutes and holy moly, that that's good.

Speaker 2: 23:26

Yeah, yeah, I'll have a video come out on that If anybody can suggest any kind of keto stuff for pizza, let me know, Because I love bread so I need a keto version of it for the pizza.

Speaker 1: 23:42

And unfortunately I don't think there's any bread that's keto.

Speaker 2: 23:48

Well, no.

Speaker 1: 23:49

But maybe cauliflower crust makes something like that. No, I don't know, but maybe like cauliflower crust make something like that.

Speaker 2: 23:53

No, I don't think that would taste good. I know that they make that, but you think you're doing it homemade. I don't know.

Speaker 1: 24:02

What kind of crust can we get Dolores that she can make a pizza and stay low-carb to keto? That's what she's looking for. So we'll have to look into that and see what we can find out, find out there. Uh, the other thing we did cook on that we talked about the one we cooked on the pit boss, but we did cook a pork shoulder on the big green egg After we first got it, I remember we did the.

Speaker 2: 24:27

remember we were going to see what versus what. Like the pork shoulder versus like when you marinate the pork shoulder or you don't marinate it, right? Remember we were going to do. And you guys, it honestly tastes the same.

Speaker 1: 24:41

She couldn't see much of a difference. So what I did was Neither did the kids.

Speaker 2: 24:45

The kids didn't see a difference either.

Speaker 1: 24:48

I actually marinated one of the pork shoulders overnight or for like 18 hours in some pork soak from cosmos and let it sit in it and then cooked it. And then I did another one a few days to a week later. We had a couple of those and did it without soaking it and just seasoned it yeah and you say it's not worth the time for the marinade to me it wasn't, because to me it just tasted the same.

Speaker 2: 25:21

It was still juicy as the other one. Still still good, not, not, the pit boss would have probably been better. Well, I think it's because but they were still good and they still were juicy.

Speaker 1: 25:38

They still were. And that green egg holds its temperature really, really good and, like I said, I think if we had the bigger one it'd be different, but that small one is better for shorter cooks.

Speaker 2: 25:50

The pork shoulder tastes better. On the pit boss though.

Speaker 1: 25:53

And we still haven't tried ribs on the big green egg.

Speaker 2: 25:56

No, we haven't. Ooh the party ribs, I'll bet you that would be good on that.

Speaker 1: 26:00

Yeah, party ribs would be good. I'm thinking we'll start out with some half racks, because I don't think you can get a whole rack on that one. So we'll have to cut up half racks and we'll get some half rack ribs going on. See how that turns out.

Speaker 2: 26:17

But overall, oh, are you going to do a tomahawk one day?

Speaker 1: 26:21

Yes. When Well here is how, because.

Speaker 2: 26:27

I mean, I saw some at Costco.

Speaker 1: 26:31

Here's how I want to do it, and I want to do it on the big green egg and I want to cook.

Speaker 2: 26:36

Where are we going for?

Speaker 1: 26:36

that this is going to be a good. I'll have to film this. We're going to get the temperature to about 225 degrees on that big green egg. I think we'll throw a couple of hickory chunks in it for a little good smoke flavor. We'll throw a couple of hickory chunks in it for a little good smoke flavor. Cook that tomahawk until it gets to about 110 to 115 degrees. Then I'm going to pull them off. We're going to set them aside, remove the indirect portion from the big green egg. You'll then start cooking and getting your sides ready, whatever you want to go with it. Crank it up to about 400 to 500 degrees, take them after they've been setting and then just sear them on both sides for about a minute, so you'll have kind of a reverse seared tomahawk.

Speaker 2: 27:28

Why do they put foil on the tomahawk part where you hold it Like? Why doesn't that get like charred and stuff?

Speaker 1: 27:40

Yeah, I'm not sure. I'll have to look into that, Like I think it would taste better charred. Yeah, we might just leave it all right open, Like I'm all about that. Yeah, I haven't ever done a tomahawk before, but that's something on my yes, that would be delicious. That's something coming up here in the near future. I think is a tomahawk that's going to be awesome.

Speaker 2: 28:02

Maybe we could do that for Thanksgiving Instead of traditional stuff we could do a tomahawk.

Speaker 1: 28:11

Yeah, we could do a tomahawk. Yeah, we could do a tomahawk, tomahawk steak?

Speaker 2: 28:15

Most definitely we could go out of the ordinary on Thanksgiving yeah. I mean we never really do Thanksgiving much anyways, but that would be cool.

Speaker 1: 28:25

And we've done some untraditional holiday events. Many a time I think we had pizza, weren't you?

Speaker 2: 28:30

I remember that, oh yeah, with my sister Heck, we had pizza weren't you oh yeah, I remember that. Oh yeah, with my sister.

Speaker 1: 28:34

Yeah, yeah we just cooked pizzas.

Speaker 2: 28:37

Yeah, that's crazy. That's when Papa Murphy's was open over here.

Speaker 1: 28:41

Yeah, we ordered some.

Speaker 2: 28:44

We got it the night before.

Speaker 1: 28:45

Mm-hmm.

Speaker 2: 28:46

Got it all in there. Everybody came too.

Speaker 1: 28:49

Yeah, where they put all the toppings on it and you just cook it, which would be great. Of course, I wouldn't be able to because my egg's small. I wouldn't be able to fit those. I'd have to get smaller ones my mini-macs would only fit 12-inch.

Speaker 2: 29:00

I thought we cooked one out on your thingy out there.

Speaker 1: 29:06

It may have fit on the pit boss. That's what it was.

Speaker 2: 29:09

I don't know.

Speaker 1: 29:14

Was Pit Boss, that's what it was.

Speaker 2: 29:15

Was it on the Pit? I don't know.

Speaker 1: 29:16

Was it the Pit Boss?

Speaker 2: 29:18

or the ground thingy Could have been on the Weber Smoky Mountain. Man, that's been a minute. Oh, we had that, though on one of those, because remember we decided to try one on it. Yeah. And it was really good Well if you're still with us, I appreciate it.

Speaker 1: 29:30

We're just yapping on. That means you're one of a few that's hung around so far, and you can always reach out to us at okiesmokinggmailcom. In the show notes below you can click send a text and send us a text. We'll talk about the text you send.

Speaker 2: 29:45

You're going to comment on youtube and we might just read it back well, I guess this continues our the end of this episode and we'll see you next episode, right?

Speaker 1: 29:56

yep, episode 51. Once we get our podcast studio back up, we'll be back to some video formats yes, right now, it's just we're in our living room and it's just yeah, we're in our living room. I don't want to be.

Speaker 2: 30:08

We're getting one out and uh yeah, since we haven't done it in quite some time.

Speaker 1: 30:13

Yeah, sorry you guys yeah, we want to continue the episodes and things like that, so I've also got to look at. I got a couple of guests that requested to be on the show. I don't know if we'll have them. I have to look see who they are. If you want to be on the show, be sure and email us as well. Okiesmoking at gmailcom would be glad to possibly get you on. So I'll talk to you guys soon. How about you, dolores? Say what do you want to say? What else do you got?

Speaker 2: 30:38

Nothing but bye.

Speaker 1: 30:40

We'll see y'all in another future episode. Bye, bye, guys.

Speaker 3: 30:44

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.