Speaker 1: 0:00

Hi, welcome back to episode 51 of the Oaky Smoking Channel. I'm Dolores, and my co-host here is John Berry.

Speaker 2: 0:10

Switching roles a little bit switching roles a little bit. Got Dolores in the wing today. Excellent, excellent, excellent. How are you doing today?

Speaker 1: 0:19

I'm pretty good.

Speaker 2: 0:20

Right on right on yeah this is episode number 51 of the you know, outdoor barbecue cooking channel, Because everything just tastes better outdoors, don't?

Speaker 1: 0:31

it, it does. I agree with you there.

Speaker 2: 0:34

And we did some great cooks today. Last week we talked. What did we talk about last week?

Speaker 1: 0:38

We talked about the pizza.

Speaker 2: 0:40

Pizza.

Speaker 1: 0:41

And also your burritos.

Speaker 2: 0:43

Burritos, and we also talked about the pit boss and repairing it yeah, I forgot about that we went into that a little bit. So if that of interest, you be sure and check out episode five zero. That was the last episode we did, right there time to fire up that grill.

Speaker 3: 1:02

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 2: 1:21

But on this one we're going to go ahead and jump into some cooks that we did. What's some of them? We're going to talk about A couple of the cooks we're going to talk about today.

Speaker 1: 1:30

Oh, you did your twice baked potatoes and the little green ink, or however you say it.

Speaker 2: 1:36

Yeah, I did the. Is it twice baked? Double baked? I guess it's really the same thing, but you can find this on our YouTube channel and it is a double baked or double smoked baked potatoes where those turned out real good. Dolores didn't have those, she stuck with her keto and she just had some steak and salad. Right, yes, and so?

Speaker 1: 2:01

And the steaks were really good. On it too, it was marinated and all that stuff also.

Speaker 2: 2:08

Yeah, and we'll get into some of that as well. Turned out really, really good. Yeah, I'll tell you how we cooked those, and I cooked those to a real nice pink center. I was very happy they were thicker steaks, thicker cuts of steaks.

Speaker 1: 2:26

Yeah, usually I can finish mine, but this time around I did not finish it. I had to save it for today, for lunch.

Speaker 2: 2:33

Yeah, these were extremely large steaks. What?

Speaker 1: 2:38

were they? What type of steak was it?

Speaker 2: 2:40

I believe they're New York strips.

Speaker 1: 2:42

Wow, those are actually big for a New York strip. They were seasoned in some beer and we don't know what else, because our daughter-in-law and our son actually marinated them.

Speaker 2: 2:51

They marinated them up, put the seasoning on them.

Speaker 1: 2:54

It was overnight, an overnight marinade.

Speaker 2: 2:57

They could have been ribeyes.

Speaker 1: 2:59

I don't know.

Speaker 2: 3:00

They were pretty good size. Don't even know what we had. All I know it was good. I didn't get it. They brought them over and had marinated them and we cooked them and really, when it comes to steak, you don't need that big of a steak. You know what? For me, the perfect size of steak is just six ounces.

Speaker 1: 3:17

I don't know about that, because I love me some steak.

Speaker 2: 3:19

So you know how I am. But I'm also having a steak with potatoes.

Speaker 1: 3:26

Yeah, and I don't get that. So mine's just like the big steak and then the salad.

Speaker 2: 3:31

You'll just eat the steak straight up.

Speaker 1: 3:33

Exactly, I'm a meat eater.

Speaker 2: 3:38

Yeah, she's definitely a meat eater, and that goes hand in hand with keto.

Speaker 1: 3:43

Yeah, but even before keto I was still the steak person. Sometimes I would finish John's steak if he liked me.

Speaker 2: 3:54

Yeah, she'd eat her whole one.

Speaker 1: 3:56

I'd eat some of his yeah. I'm pretty bad at that.

Speaker 2: 4:00

These particular steaks, though, you weren't even able to finish.

Speaker 1: 4:04

No, this time around I could not finish it. That's why I ate the rest today for lunch, and it was pretty good.

Speaker 2: 4:11

Right, and we had those for lunch and I actually had some more. We almost got through all of the potatoes today. I finished my steak because I didn't need it all. But let me go into real quick.

Speaker 1: 4:22

Oh, forget they also. We also had jalapenos with the stuffed cream cheese and the bacon wrap. Those were good too, yeah had all that yesterday.

Speaker 2: 4:30

but yeah, we started out with this on the big green egg and I went ahead and heated the egg up to about 400 degrees and before I put those on, I just got got potatoes and I used avocado oil. What do you think of that?

Speaker 1: 4:47

That's good. Yeah, I don't know, I didn't get to taste it, but they smell good.

Speaker 2: 4:52

Normally I use olive oil, but this time I just brushed on avocado oil.

Speaker 1: 4:59

Did you eat like the whole thing or just the inside?

Speaker 2: 5:02

Just the insides.

Speaker 1: 5:04

You supposed to eat like the whole thing or just the inside, just the insides? You supposed to eat like the?

Speaker 2: 5:07

whole thing. I know it had been cooked to a Wow. I probably had some of the skin.

Speaker 1: 5:14

That's the best part of the potato.

Speaker 2: 5:17

I did have some of it, but I didn't eat the whole potato because it had been cooked so long. It was pretty hard in spots.

Speaker 1: 5:22

Wow, it is stilly.

Speaker 2: 5:25

It is definitely good. I like me some cringiness. I cooked them after I had put that avocado oil and salt on for what? About an hour and a half Hour and a half, two hours, and the fun part of this it's a little time. Consuming is after that taking them off and cutting them all in half, and then just cutting or scooping all the potatoes out, and then the thing I put in it once I scooped them all out, was just some cheese.

Speaker 1: 5:53

Bacon bits.

Speaker 2: 5:55

Bacon bits. Now you could have cooked real bacon. We didn't have any, had some bacon bits Just poured about a. I don't know.

Speaker 1: 6:01

Fourth to a half a bag. I did serrano peppers too.

Speaker 2: 6:04

And that was really good. I took about a half of a serrano pepper and placed in there, and then we put a whole stick of butter and then I just got a potato smasher.

Speaker 1: 6:17

I like how he says we.

Speaker 2: 6:21

Yeah, you didn't have these and mixed it up real good with some salt, with some pepper, and added some more cheese. Throw them back on for about 20 minutes they looked really good.

Speaker 1: 6:33

If I would have ate, so I would probably ate like a bunch, because you made a a lot god, oh my, I've had four of them today you know, honestly, you could have probably, just like did, four baked potatoes, because you cut them in half you know, and just had it that way. Yeah, and but we always like eat it, like do an army. It seems like like you're feeding an army.

Speaker 2: 6:56

We do, and we do.

Speaker 1: 6:59

I mean, we have leftovers. That's why.

Speaker 2: 7:01

And when you're getting the fire not always but a lot of times when you're getting that fire heated up, whether it even be on a pit boss, pellet grill. Pellet grill would say not as much maybe, but if you're getting a, using a bunch of charcoal on a Weber Smoky Mountain or a big green egg or something, and you know, let's fill it up, let's use of all of the fuel it's giving you and then heat it up the next day, you'll just have some extras, take it to work for lunch or whatever, and I think it works out real well that way. So that's what we did here and I think we cooked seven baked. But we got seven baked potatoes on the big green egg and you cut them all in half cut them in half.

Speaker 2: 7:41

So then we had 14 halves. Of course. I then did seven at a time for the next 20 minutes and just put the oven inside at a warm setting and just put them in there. And as we got things done the bacon wraps, which we'll talk about here in a minute as we got certain things done, I just put them on the rack in the oven. It was basically just like a hot and ready pizza, except it's hot and ready potatoes.

Speaker 1: 8:06

You know, just like you'd get at a restaurant or something.

Speaker 2: 8:09

It's kind of like keeping it in there warmer and that way you get it and it's nice and warm and really good. And plus, the whole time is just continuing to kind of really work on those potatoes even more, getting that cheese all melted all throughout the center of it, and that turned out fantastic. After I did the potatoes, I went ahead and the next thing we did was the bacon-wrapped jalapenos, and I did it in this order, because the potatoes are going to take the longest, the bacon is going to take the second longest and the steaks are going to be pretty quick, which I'll tell you how I've started to cook those.

Speaker 1: 8:47

It seemed like dinner was pretty fast, though.

Speaker 2: 8:50

Yeah, it was.

Speaker 1: 8:51

It didn't take that long to do everything and in the process my son and stuff was building a basketball.

Speaker 2: 9:01

We got that thing put together. That was a pain in the ass. Don't be kissing on me. Basketball, yeah, getting the basket.

Speaker 1: 9:05

We got that thing put together.

Speaker 2: 9:06

That was a pain in the ass, Don't be kissing on me. The jalapeno poppers took about 20 minutes and I was thinking about putting them on the pit boss, while I was, you know, doing. You know, because I've got all these smokers and I could, you know, use two or three of them. But I just kept with the big green egg and cooked those for about 20 minutes, threw them in the warmer, on the oven, and then we went to the steak, which they were, nice thick cuts. Those are easier to cook. You put those thinner cuts on.

Speaker 1: 9:38

Yeah, and what's crazy is like you could like cut it and it's like butter, right, not like where you're like sawing at it, you know.

Speaker 2: 9:48

And it's easy to eat, but those thicker cuts.

Speaker 1: 9:51

You know, I noticed that our daughter-in-law spoils us when it comes to steak.

Speaker 2: 9:56

Yeah, yeah.

Speaker 1: 9:59

We get the good stuff.

Speaker 2: 10:01

Dad, do you want to cook steak? I'll bring it Okay.

Speaker 1: 10:06

Yeah, I'm like when dad does it, we just do the, the cheap and the cheap. Yeah, I get I?

Speaker 2: 10:11

you know I'm getting the, the sirloin special or chuck steak or something and then marinating it and then turn it into, uh, more of an elevated steak somehow. But the steak she brings that you don't even have to do that. So, it makes it work. It works out well Always bringing food. Chicken wings is another thing they bring all the time.

Speaker 1: 10:32

Oh, the chicken. No drumsticks, Not chicken wings.

Speaker 2: 10:35

Drumsticks, drumsticks. They're always bringing drumsticks over.

Speaker 1: 10:38

I must say that I'm not a fan of drumsticks. Until you got this little big green, whatever, whatever it's called, I keep on forgetting you like them on the big green egg, but, but it makes it like taste better for some reason I think they did good.

Speaker 2: 10:55

You think they're better than the pit boss?

Speaker 1: 10:56

yeah, yes, like big time, for I don't, because I don't know the pit boss that like over-charcles it or something Like over something on it, it does something.

Speaker 2: 11:09

I have been a fan of cooking on the big green egg. It has been really, really good and everything's turned out great, except for a few things.

Speaker 1: 11:19

I burnt the biscuits.

Speaker 2: 11:21

I tried and I think I'm going to redo those. I'll be doing some cinnamon rolls.

Speaker 1: 11:25

Yes, you know I might cheat on a day.

Speaker 2: 11:29

I've got some cinnamon rolls in a can I really like cinnamon rolls.

Speaker 1: 11:32

I'll film that.

Speaker 2: 11:33

And we're just going to put them on the pizza stone. The first time I did it, I didn't know what the heck I was doing. And I was trying some biscuits and they become black hockey pucks. They look like charcoal when they're done. I burnt the whole bottom of them, so I've learned how to, and it did. It smelled like it was burned through the neighborhood. Yeah, so yeah.

Speaker 1: 11:57

Oh my gosh. So the next thing that you have cooked on there has been ribs and he made me some keto ones and I devoured both, like both.

Speaker 2: 12:08

yeah, he cut him in half and I devoured both of them like the next day, like I literally ate the whole entire thing and those were fall off the bone and when we, when I made those, I was wrapping them, and while I was wrapping them she's over here trying to eat them I said we still got to do the wrapping stage.

Speaker 1: 12:33

I was like I don't care, I'm just taking a little taste.

Speaker 2: 12:37

She's sampling it and they're good, they're ready. And they most likely were, but I did throw them on wrap for about another 30 to 45 minutes and then she's over there crunching on, crunching on the crumbs of it and everything oh my god, it was so good yeah, so those and there.

Speaker 1: 12:55

What seasoning did you guys put, like you put on yours with you know?

Speaker 2: 13:00

so I put some maple bacon rub on them and was it that I thought it was a honey type? I thought I put the maple bacon you could have.

Speaker 1: 13:15

You could have on them.

Speaker 2: 13:17

I do have a pork honey barbecue rub that I use frequently, so it's possible that I put those on there, or did you put add honey? No, I'm pretty pretty sure I did not forgot the honey now, mine was just plain.

Speaker 1: 13:31

I had the steak seasoning stuff and then just a little bit of other stuff, but that's it. Like that's all I wanted on it, and oh my gosh.

Speaker 2: 13:39

She had some onion salt, it was good, and steak Montreal seasoning.

Speaker 1: 13:45

Yeah, it has, like garlic, all sorts of stuff in that. That's my go-to stuff too.

Speaker 2: 13:51

Yeah, which are both zero carbs. Mine had some carbs in it and I think it's John's Meyer.

Speaker 1: 13:59

Yours had a bunch of carbs in it because it was like over 15 or something.

Speaker 2: 14:02

Yeah, it had the carbs in it, but boy, it was good. When you put my rub on it, you could smell the bacon. You could just smell it coming up in the air. So yeah, when you put my rub on it, you could smell the bacon. You could just smell it coming up in the air. So yeah, that was fantastic stuff too. I'll talk a little more about that.

Speaker 1: 14:16

I did like those ribs, compared to my ones that you've made last time.

Speaker 2: 14:20

I was going to talk just a minute about those steaks and how I've found the best way to cook those. Now is what I do is I got a little Google mini speaker. So you go outside, you throw them on it between four and 500 degrees. You come into Google time two minutes, you go back out, flip them, do the same thing, do two minutes, so you got four minutes and then just flip them until I guess what I'd say about 110 to 115 degrees. Then I start to open it up and try to get that. You know air flow in there and get that flame and then get the sear on it. But you were saying you like the steaks better on the pit boss.

Speaker 1: 15:01

Yeah, I like the sear, I like the. I don't know something about it.

Speaker 2: 15:06

But I mean those are good.

Speaker 1: 15:07

I just like them.

Speaker 2: 15:09

This is going to be the way we're going to do it. We're going to do we'll have to do a video of a steak like this. We're going to use the big green egg to smoke them to like 110 degrees. This is what I was thinking Smoke them to about 110 degrees. Have the pit boss sitting right next with the flame going at about 450 degrees.

Speaker 1: 15:31

Mind you both sides.

Speaker 2: 15:32

And then when you get to that 110, we'll move them and just let them set, not put them all on the pit boss and then sear right over that flame until you get to about that perfect 125 mark. That way you're not going to overcook them and by doing them all at once and you just let them set, sear them done and then, when you're searing them, throw you a slab of a little stick of butter, let that melt all through it.

Speaker 1: 16:00

You need to buy that garlic butter, yeah garlic butter.

Speaker 2: 16:04

I think that's the way to do it.

Speaker 1: 16:05

right there is go ahead and so, oh, you guys, guys, I gotta tell you something. So, john, he has that, that little green egg thing and he decides to make me a fish on it. Was it cod? It might have been I don't know what he did, but it was no good terrible no good terrible.

Speaker 2: 16:32

Two thumbs down rubbery.

Speaker 1: 16:34

It was so bad compared to this tuna steak. The tuna steaks were so good, but this was just.

Speaker 2: 16:40

Yeah, we've been doing a lot of tuna steaks lately I've been doing that. I cooked some tuna steak on the vivor and on the blackstone really good crank that. I cranked that beaver up to 500 degrees and then just sear them a couple minutes each side. Holy moly, now that is some good tuna steak right there.

Speaker 1: 16:57

Made the whole house smell good, but it was smoky in here.

Speaker 2: 17:00

I didn't even set off the fire alarm.

Speaker 1: 17:02

I'm surprised.

Speaker 2: 17:04

Speaking of those ribs, I'll jump into a couple of comments that I see here about ribs. Regina Sober said those ribs look amazing. She loves a well-seasoned rib and I'm with you there. I mean season them all the way I like to season them so that you can't really see the rib Now with your Montreal's a little harder, but you get some of that, oh my God, but it was good.

Speaker 1: 17:28

You like put mustard on it right.

Speaker 2: 17:30

Right, I like little harder, but but you get some of that. But it was good. You like put mustard on it, right, right, I always I like to use mustard as a binder, seeing it stuck and it tasted delicious and, and I like to do that also griddle cookie and more. Doug said I'm. I'm new. I'm new to the montreal version. I like that rack. It's amazing what you can fit on that grill my keto on the Montreal.

Speaker 1: 17:54

Is that what he's talking about, or something else? Like my spices.

Speaker 2: 17:58

Yeah.

Speaker 1: 17:59

Okay.

Speaker 2: 18:01

And so appreciate that. Also, Cooking with Sherry said I made ribs today, but she made hers in a crock pot.

Speaker 1: 18:08

Yeah, I've done that before. I made ribs today, but she made hers in a crock pot. Yeah, I've done that before. You know, the best ribs I have ever ever ate is my husband's mom's ribs. She used to kick them in the oven and they were so, so good, Remember, with the sauce. I don't know how she would do it, but she made some really good ribs.

Speaker 2: 18:29

And I think that she cooked them pretty hot Like you know, they were far off the bone on those ones. Quick and fast, didn't take long to cook them she had like foil and stuff.

Speaker 1: 18:40

But the sauce, oh my God, it was so good.

Speaker 2: 18:43

Right.

Speaker 1: 18:44

Yeah.

Speaker 2: 18:45

Yeah, they were really good. And also now these that I did the bone just come right out, and they were really good. And also these that I did the bone just come right out. And I was looking at this because Annie's Smoking Pot commented on the same video Wow, that bone came right out.

Speaker 1: 18:57

Nicely done, johnny we like it that way, but I know that some people would say no on it. But oh my gosh, anything that falls off the bone gets good.

Speaker 2: 19:07

Yeah.

Speaker 1: 19:08

I like it to pull right out. I'm still waiting for my husband to make a tomahawk that's on the list.

Speaker 2: 19:12

I was looking at those. The prices are a bit steep.

Speaker 1: 19:14

I know it's expensive.

Speaker 2: 19:16

I've got to make sure, if I get that, I've got to make sure I'm mastered to cook the thing I've got to strategically cook that. I've got to be zoned in. I think he did lamb once, once and I did not like it. Yeah, that was a fail on this. Some cuts of meat is a fail for sure, for sure. So yeah, a tomahawk is something that you know. Would we that might be a reverse sear it kind of you know, slow smoke it and then sear and then you want to cut into it. I've never cooked one.

Speaker 1: 19:54

Yeah, but we've watched like the what is that show. Netflix has a barbecue pit man.

Speaker 2: 19:57

I think it's the barbecue, is it the?

Speaker 1: 19:58

barbecue pit measures.

Speaker 2: 19:59

It's got um, uh, the guy from oklahoma that's been on the competition yeah, and the cowboy what the heck's his name?

Speaker 1: 20:06

I don't know, babe, yeah, but the they did some tomahawks on there, oh my gosh. Yeah, it looked really good, I think that and and and caveman style.

Speaker 2: 20:15

Do you see that guy? He did a caveman style, just threw it straight on the coals. How about that?

Speaker 2: 20:19

just just you know, I got that solo stove yeah and you can just place the meat right on and not even use a great caveman style, and then you can put the coals in the center and then put them all around the edge of it, you know, or put your meat around the edge of it kind of like a vortex. Yeah, just once again caveman style. That's some stuff I'd like to try. I mean, let's take outdoor cooking to the next level, caveman style right there. But yeah, that was our ribs and our, our ribs, that we did, and of course, our steak last night, and then and the potatoes and the potatoes and then getting the basketball go put together.

Speaker 1: 20:57

So that was a heck of a deal too, oh, and I put together the kitty tower yeah, oh, a new kitty tower for the cats, yeah that was easy. You guys were out there forever on the basketball basketball go.

Speaker 2: 21:09

Yeah, yeah, you know, put you had to put the sun, put it together wrong. I think we had to take it apart like three times, kept putting it together backwards.

Speaker 1: 21:18

But it's up. Well then, we lost one of the washers. It was dark outside too.

Speaker 2: 21:23

Yeah so, but yeah, they've been using it all day today. Yeah, they've been playing with it. Let's see what else was on the list that we're going to talk about I don't think anything else.

Speaker 1: 21:32

Uh, did you finish all the comments?

Speaker 2: 21:35

I do have a more comments here coming up. Well, let's see we got. Uh, let's check some more comments here.

Speaker 1: 21:41

These comments are from our red baron pizza I never got to try that, but you guys, that looked really good, like it was oven, like a fire oven almost.

Speaker 2: 22:50

Yeah, I love a Red Baron pizza and I just cooked it, put some cheese on it. I always like to add some extra mozzarella cheese or any toppings you want to add to it. I'll just get the basic pepper on it, although I like the Supremes too, but you just get the basic pepperoni. Add your cheese. If you have some jalapenos, cut it on there.

Speaker 1: 23:12

If you have some mushrooms, throw it on there and just kind of elevate it yes, that's what makes the pizza good.

Speaker 2: 23:16

Yeah, poor guy outdoors said now that's a frozen pizza, homemade food. And 99 also said an awesome big like. Thanks for sharing Great video. Stay blessed ever with best wishes. Recipe by Roxy says that's a perfect pizza recipe. Well, thanks, not much to it. Get a big or not a big, but a Red Baron out of the freezer section at your local grocery store, add you a little bit to it and then, yeah, you can throw it in the oven, but throw it. You don't need a big green egg, throw it if you have a Weber. I've done a pizza on the pit barrel.

Speaker 1: 23:58

Oh man, that beer cheese pizza.

Speaker 2: 23:59

I've got to do that again.

Speaker 1: 24:01

You have to do that and invite the whole family, because that was delicious.

Speaker 2: 24:05

Beer cheese pizza and a big green egg, 100%.

Speaker 1: 24:06

uh-huh, have to do that and invite the whole family, because that was delicious beer cheese pizza that's 100 yeah, with my homemade dough wow, I think that would be really good wow, that that's going to be great so they just need to stay tuned for your, your cinnamon rolls cinnamon rolls you're going to be doing, yep and you're supposed to be making cookies with the grandbaby.

Speaker 2: 24:28

We're still going to do that. That's going to be great, because I got we'll just put that pizza stone and then we'll put the what's that paper. The parchment paper over it and then just put your cookies right on top of it.

Speaker 1: 24:44

Are you guys making a whole cookie or just like little ones?

Speaker 2: 24:47

We'll start out with little ones. We may do a whole one, but we take it one step at a time.

Speaker 1: 24:53

I don't know.

Speaker 2: 24:54

You may talk me into doing one whole one. You can take some foil and you just wrap them up and then put them on the grate and then put the pizza stone on it and that'll elevate a little higher can you bake a pie on there?

Speaker 1: 25:09

sure yep, like how we did it on that one christmas we can do some pies oh, let's do apple pie all this stuff is that we do.

Speaker 2: 25:19

We've got six so far, six big green egg videos so far. There's a couple. There's. There's a lot of videos. You can find us at the Okie Smoking YouTube channel. I'm also working on getting. Eventually, every video will be at okiesmokingcom. We have limited selection right now. We've had some website issues. Should have all that worked out. Some of our links may be down that you click on. We're working on that. You got the podcast you can click to. That's functioning, but we're going to get all of the videos on there, man. So that's going to be cool. So you'll have a blog post and the videos and all that. You'll be able to find them all there, but you can also find them all on the YouTube channel as well, so you can check all that out, everything we talk about. We've got a whole big green egg playlist six videos so far and more to come. I'm looking here at some other videos that had comments. One of them is our leftover barbecue turned into a killer breakfast burrito. Now I don't know if we talked about this in our last video.

Speaker 1: 26:27

That's the brisket, not brisket the pork shoulder okay, yeah, that was our pork shoulder video.

Speaker 2: 26:32

Jb j banks said hey, bud, looks like a nice easy way to use leftovers to me, and that's what I'm saying when you cook a pork, shoulder you can have multiple yeah, you, it's not.

Speaker 1: 26:45

You have meals, not just a meal if I honestly like making it out of like dip dip, pork shoulder dip.

Speaker 2: 26:54

It's freaking awesome and I did. Uh, I woke up one morning and went out there and used the blackstone, put that brisket all over. It, added some cheese, probably added jalapenos, I mean, if you know me, of course.

Speaker 1: 27:07

Serrano is one of the two.

Speaker 2: 27:09

I probably added an egg, I can't remember, maybe bacon, I don't know what. I put in it and then just wrapped it up in a tortilla and then went ahead and seared both sides on that blackstone.

Speaker 1: 27:19

You know what would taste good with it is chorizo, chorizo with a pork shoulder.

Speaker 2: 27:23

I guarantee that would be good. Chorizo, how do you say that? Chorizo, chorizo, and that kind of gives it a little spice too, don't it?

Speaker 1: 27:30

Yes, I like, we like the spices dude, we do like the spices.

Speaker 2: 27:35

There's not much we don't eat with a kick.

Speaker 1: 27:38

Exactly.

Speaker 2: 27:39

With a kick. Also, someone said on this this thorough tutorial was great. Making ribs for the first time tomorrow, giving it a shot. Have that listed under the leftover barbecue video. But that's not it, so appreciate it. You're going to be making some awesome ribs, I know it.

Speaker 1: 27:59

Let us know how it turned out. Let us know how it turned out.

Speaker 2: 28:03

One more comment we'll look at and this is from an older video. I find some of these tutorial videos. They just continue to get views. I have an easy guide cleaning your Pit Boss pellet grill temperature sensor, which in our last podcast episode we talked about actually replacing it, because the sensor did go out and replacing it was not all that difficult. It was a little bit of work and getting to it and you just got to be careful Just unplug it, take out some screws carefully, remove the wires and then put the new one in and put it back together. But this person said thank you for this, had no idea this existed and mine was pure black, cleaned after heating up the grill a bit. It's pure silver after and working better. So I appreciate that comment.

Speaker 2: 28:52

Also, you can comment on any youtube channel and we have a random way we select some and feature them on our show. Of course, you can, as always, text us at right here at Buzzsprout. You just click on the link in the show notes of your podcast platform and just send us a text. We'll get it and talk about it in a future episode. So always enjoy getting texts from you guys as well. Just say hi, enjoy it. Hello, how you doing. Tell me what you cooked, and that would be awesome. If you want to email us, the only email we're using now is okiesmokin. That's O-K-I-E-S-M-O-K-I-N at gmailcom. You can find us on our website, okiesmokincom, as well. Like I said, it's currently in progress of some updates. It may or may not be working when you go to it. Is there anything else you would like to add?

Speaker 1: 29:48

Nope, I'm good.

Speaker 2: 29:50

What are we going to cook next week?

Speaker 1: 29:53

I remember the cinnamon rolls.

Speaker 2: 29:57

That's right. So we're going to get those cinnamon rolls. So these are just some cinnamon rolls that are in a can. We're going to roll them out and test them on the Big Green. That's going to be a real short and easy video. Might get some cookies in, may not. We're also oh, wasn't it the wings.

Speaker 1: 30:14

What day are you doing the cinnamon rolls?

Speaker 2: 30:17

Yeah, I don't know, just don't do it on Friday. What's wrong with Friday?

Speaker 1: 30:22

Oh, I heard that the grandbaby invited his friends over. Oh, okay.

Speaker 2: 30:28

Then they come over and they eat them all up.

Speaker 1: 30:31

No, it'd probably be rambunctious out there.

Speaker 2: 30:35

And rambunctious too, Bouncing everywhere. Well, we got that basketball goal, so we can just throw them out there to burn off their energy. Now, I don't know about that, it's going to be so hot. They stay in the pool too. Oh my God, yes they had some watermelon that they were eating in the pool and hanging over the edge and everything.

Speaker 1: 30:55

I don't blame them.

Speaker 2: 30:57

It's been hot here lately in Oklahoma, go throw some hoops and then go jump in the pool.

Speaker 1: 31:01

Our rainy season is finally gone, yeah the rainy season's over.

Speaker 2: 31:04

The drought is here. We've had to fix our water pipe in the front so that we can water the lawn. It's starting to die out, so we're going to go ahead and start doing that. Haven't had to do that at all yet, but trying to keep the grass.

Speaker 1: 31:15

We should get to do it right now.

Speaker 2: 31:18

And we'll see you guys later. Yep, we'll see you guys in the next episode Bye y'all.

Speaker 3: 31:23

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.