Okie Smokin
BBQ Blunders and Blackstone Tales? The Okie Smokin' Podcast serves up laughter, lip-smacking recipes, and outdoor adventures - all sizzling hot. Join John and Dolores from their backyard studio in Oklahoma as they explore the wild side of grilling, from smoky surprises to lakeside feasts. You'll be hooked in no time!
Okie Smokin
The Beer Cheese Pizza Experiment: Proofing Yeast and Creating Flavor
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John and Dolores dive into their recent cooking adventures, sharing successes, failures, and everything in between from their Oklahoma backyard grilling experiments. The pair explore everything from beer cheese pizza to the importance of properly proofing yeast before making dough.
• Beer cheese pizza made with Miller High Life, heavy cream, and cheese becomes a family favorite
• Different topping styles lead to debates about the best approach to pizza assembly
• Exploring keto-friendly alternatives like using pork skins for dipping in beer cheese
• Lessons learned from failing to properly proof yeast before making pizza dough
• Detailed comparison between old and new yeast to demonstrate how to test for activity
• Discussion of sirloin steaks cooked on the Big Green Egg with Montreal seasoning
• Recommendations for keto-friendly bread options, particularly Hero brand zero-carb bread
• BLT sandwiches made with Sola low-carb bread as a quick alternative meal
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And we're back for episode number 52. Hello, Today we're going to be talking a little bit about some beer cheese pizza. We just made the reason. You probably should proof your yeast before you start making any pizza dough or bread. Ain't that right?
Speaker 2:Mm-hmm.
Speaker 1:Because I'll tell you the blunders I had with that and what else we got going on. Today, Dolores made some keto steak that she used the beer cheese sauce. Now is that beer cheese sauce I made keto?
Speaker 2:Well, yeah, it has carbs in it, but it's not like you know a bunch of carbs.
Speaker 1:Just smothering a little bit wasn't too much.
Speaker 2:I mean, what was it? It was just beer, heavy whipping cream.
Speaker 1:Right.
Speaker 2:And the beer. I don't know about the beer part.
Speaker 1:Well, I mean, you cook the beer out.
Speaker 2:I don't know the carbs.
Speaker 1:But I don't know if you cook the carbs out, that's interesting because I mean, I didn't gain anything. Yeah, so. I mean, I didn't have like a whole lot of it, right. So we're going to talk about that. Check into some comments From some of the videos. See there got her thinking on the fly. We'll be talking a bit about that here shortly.
Speaker 2:There probably wasn't Kato.
Speaker 3:Time to fire up that grill. From smoked pork to smash burgers, outdoor cooking just tastes better. This is the oaky smoking podcast, and here's your host, john berry.
Speaker 1:So welcome back in to episode number 52, where it has been a pretty good week here. Right here in our Oklahoma backyard I've done some pretty good cooks we're going to talk about. Let's go ahead and start out with that beer cheese pizza. Now, this is the second time I made that and, dolores, did you try the one in the past?
Speaker 2:No, I did not because I was still on keto. But the kids loved it. I said it was good. But this time I did try the beer cheese. But you know, kind of think about it. It couldn't have been low-carb because you put like beer about it. It couldn't have been low carb because you put like beer in it. But he's saying I only put a fourth.
Speaker 1:Well, I didn't measure and I say a fourth. But a fourth of beer to me is probably closer to half.
Speaker 2:Really. You know, my thing is like I didn't get anything, so that's okay.
Speaker 1:Yeah, the beer, though, is miniature for what you use. I mean, it's not like you're. You know, we've also got. We put a half a cup or no, we put a full cup of mozzarella cheese, I probably put like two tablespoons on my steak. Yeah, it's not going to equate to anything once you think about it in that way, so there wasn't hardly any carbs in that.
Speaker 2:That was really good, though I must say, maybe next time I'll do some low-carb beer in there.
Speaker 1:I just don't know. I mean because low-carb beer don't have any damn good taste, don't you eat. I mean you're going to have a flat beer cheese pizza.
Speaker 2:I'll do the Corona, my Corona careers. You don't have to eat it, I will.
Speaker 1:I was thinking next time we throw a good IPA in there.
Speaker 2:Ew, Ew no, thank you sir.
Speaker 1:We use Miller High Life, which is, you know, of course, the champagne of beers. It's a pretty good, inexpensive beer too, that's crazy.
Speaker 2:It doesn't taste like beer. No, and you know, you know I think if you put that ikea in there, well, I think it tastes like it, or a good dark beer no ew you know, looks like coffee, looks like engine oil. Put that in there, I think I'll make my own, my own beer cheese definitely you won't have to make it by yourself because, yeah, I'll make my own version, you make yours yeah I didn't get to taste the pizza, but, dang, it looked good.
Speaker 1:But no, that sounds pretty cool. We could do that, and we could do a video of a Try to make a low-carb beer cheese pizza and see how it compares. I don't know about pizza because yeah, I said pizza, but beer cheese.
Speaker 2:You haven't like done the crushed, the keto part.
Speaker 1:Because our kids, or Ryan he was eating it with some chips while we were making the pizza and they seemed to. He seemed to like it. I never did try to dip it in.
Speaker 2:Yeah, and we had like a little bit left in the pan and it used to wait. By accident he thought it was empty and they were going to use it on the quesadilla.
Speaker 1:Yeah, they made some quesadillas.
Speaker 2:They made chicken quesadillas and you threw it away.
Speaker 1:I mean, there was a bit on the side, I guess they were going to scrape off of it. So I messed them up there, because it's kind of like a dog licking the bowl at that point, but we went in there all licking the bowl at that point, but we went in there. It was that good folks. So everybody really enjoyed the beer cheese pizza I mean seriously just started out with a couple of tablespoons of butters, a couple of tablespoons of flour, some milk or heavy cream, throw the beer in a little seasoning cheese, that's it.
Speaker 2:Yeah, but did you know that they liked my version instead of your version?
Speaker 1:So let's talk the pizzas. We've talked the beer cheese, which is awesome, and I think we do need to try a low-carb version.
Speaker 2:Heck, yeah, I'm down for that.
Speaker 1:And we like I even like this. There used to be a restaurant around town and they don't do it anymore, but they used to have their own pork skins that you would dip. Remember that, their homemade pork skins, oh, they were so good they discontinued them. Hopefully they bring them back.
Speaker 2:They were nice and warm.
Speaker 1:Warm Pork skins. If you get some good pork skins, it would be good to dip in that Pork skin has what is? It zero carb.
Speaker 2:Yeah, well, it depends on what pork skin is and if you have seasonings, of course. It's like one carb.
Speaker 1:Mm-hmm. So you would dip that in there and I actually like pork skins as a dip. Like you know, you get some pork skins and queso versus chips and queso Excellent. So some pork skins and this beer cheese would be great when you did your corn dip.
Speaker 2:The last time I used my pork skin because I tasted really good with it, even though it's not leucar on the dip that you made. But it was delicious with the pork skin.
Speaker 1:Right, but we'll jump into the pizza, the toppings. We did the same toppings, but you did your. You actually put a, you put a little extra.
Speaker 2:I didn't put the regular cheese, nor did I put pepperonis on it, right, but I put all the sauce, the leftover sausage and the bacon, and then I added more beard cheese to the top and I added pepper flakes.
Speaker 1:Pepper flakes and I'm surprised because that's awesome. I mean, you like pepper flakes after the pizza's cooked. She put it on before it was cooked. This was an over-the-top heap. So, beer cheese. We had some sausage cooked up, some bacon. You put that on there, right? And then some of the grilled onions. Oh yeah, I put some grilled onions and then some of the grilled onions.
Speaker 2:Oh yeah, I put some grilled onions on it.
Speaker 1:I'll say grilled onions Good oh caramelized onions on top of that thing. Don't put them raw. Caramelize them.
Speaker 2:I think mine was more like showy than previous.
Speaker 1:She is the artist. So when it comes to wanting it to just look really, really, really special, to make it look just beautiful, that's what Dolores does. So she had her pizza and you looked at it and you're like, wow, I mean, just take a look at that, that is photo genesis right there. And mine it don't always look the best, but hey, I'm looking for taste.
Speaker 1:You said that yours is good, but you liked mine more. She did put the red pepper flakes. She did not add the extra mozzarella cheese because I sprinkled some extra mozzarella on top. You can see the whole video, check out the Oaky Smoke and YouTube channel.
Speaker 2:I feel like maybe you guys shouldn't have added the extra cheese to it, because the sauce is where it's at.
Speaker 1:Yeah, I know, I know, but you know, you just keep thinking adding more cheese.
Speaker 2:I just added more sauce to the top of it and it looks so good. I wish I could have had a bite of that.
Speaker 1:It was fire, it really was.
Speaker 2:But I had me my steaks and my steak was good and I have leftovers today.
Speaker 1:So let's jump into, as we continue talking about some of the cooks, we did this. Last week we did a sirloin steak. You still have a couple of them. We cooked those on the big green egg as well. Had those turn out, what'd you put on those? She's really got to where you just have one particular seasoning. Let's talk about that. What's that seasoning? Is it the Montreal?
Speaker 2:Yeah, that's what it is. I like it because it has everything in it. You don't have to add extra stuff. It tastes really good with that.
Speaker 1:And it's low carb, you don't have to have anything else on it now you did say though I had a little bit of a spot you thought was a little undercooked in there, but I thought it looked really good.
Speaker 2:It was a little too undercooked, but. I mean it tasted fine. I always don't like nasty, but you know how I am, I like it medium. Well, this one was kind of a little, just on parts where it was a little raw type a little.
Speaker 1:I don't know If you're still here with us. This is what we do. We try to bring out an episode every week. Talk about some of the things we cooked in the past week or two.
Speaker 2:You know what I was wanting you to make. I forgot to On the little green guy.
Speaker 1:The big green egg. Yeah, I don't know why I can't say that she always calls it the little thing, the little green guy, the little green guy. But it's the mini max version. It's the 13 inch. Why do they call it the big egg? Well, I mean, they've got multiple sizes.
Speaker 2:I know, when we went to whatever that place was called, they had a huge one, which is crazy.
Speaker 1:Right, they had one, that's I mean.
Speaker 2:It's like an extra jacket.
Speaker 1:If that was the only cooker, the only grill, the only smoker I had, maybe. But I've got so many different ones, that small one works for me, and you would have to have two bags of charcoal in that sucker.
Speaker 2:I mean yeah, I can imagine.
Speaker 1:Yeah.
Speaker 2:That's pretty big, but I was wanting to do a roast and I forgot to ask you.
Speaker 1:A roast is something we could do.
Speaker 2:I think that sounds good, because you know, it just sounds good.
Speaker 1:Now I know in our last episode we had talked we were going to do some wings. We never got to the wings.
Speaker 2:I always do want to do some wings. We never got to the wings I always do when I do the wings.
Speaker 1:I still want to do some wings on the big green egg. I haven't done it yet, so that's something that I would like to do.
Speaker 2:I don't know, I was just chickened out. I'm like we had too much chicken on. You know, there's just too much chicken lately.
Speaker 1:Just for a second. I just want to jump into some comments we've had in the last week or so. Got my high mile high guy, mile guy, mile high guy barbecue Scott over there. He commented on one of the videos, the quick sirloin cook. I just realized I'm looking at this and I've misspelt the quick sirloin cook on TGE. I've got to fix that. You found some spelling errors yeah, he put, yeah, yeah, so quick sirloin on, I'll fix, maybe not, I don't know, but I just saw that I don't really look at that stuff.
Speaker 1:Yeah, I just noticed the typo there. But a mile mile-high guy, barbecue Scott, said that is one on my bucket list getting a big green egg one day and so far everything we've cooked on has been fantastic.
Speaker 2:I really like it. You know what you're supposed to do and you haven't done it yet what's that? Is make those cinnamon rolls. You're supposed to videotape it this weekend.
Speaker 1:I do have some cinnamon rolls. I'll gun it. You're supposed to videotape it this weekend. I do have some cinnamon rolls. I'll gun it. We're going to do that. We've got to do that this week. That may just be a little deal. We drop midweek.
Speaker 2:Why midweek? You should do it today.
Speaker 1:Maybe, maybe I'll drop a little later, but yeah, we'll do those cinnamon rolls. I think that's going to be great. I still want to do cookies on it. I haven't got to that yet.
Speaker 2:Yeah, my grandson didn't want to do it last time, did he?
Speaker 1:Yeah, he was not into it. He's got his friends and things, but they don't want to do it. He's busy.
Speaker 2:Yeah, he's been a very popular kid this summer playing with his friends.
Speaker 1:I see cooking with Sherry and we haven't talked about this one, the BLT cooked live. Oh my gosh, gosh, I forgot about.
Speaker 2:Yeah. So what's funny about the blt sandwich is we were inside the grocery store, we were going to get hot links, but they only have like one brand of hot links and we're like, yeah, and then I was like, oh, blt sounds so good and that's how we started making them.
Speaker 1:Yeah, because, to be honest, the little Walmart we had, we had the worst selection of hot links I've ever seen. They had one pack of four and it was like $10 or something. $8, $10 for like four hot links. I said no, we went with the BLT. That's how we come up with it.
Speaker 2:I just thought BLT sounds so good.
Speaker 1:She made hers with a low-carb bread. What's that bread you use? Talk about that.
Speaker 2:Sola.
Speaker 1:Sola. And what is that? One carb per two slices.
Speaker 2:No one carb per slice. And then I had me a tomato, bacon, lettuce and some cheese on mine.
Speaker 1:She was picky on the tomato.
Speaker 2:Yeah, it had to be a thin slice. I tried to put a nice looking big tomato.
Speaker 1:I put that one on there. I was like no, no, no, no, it didn't want that one. But cooking with Sherry said yum. Also, we're looking here, coop the grill on our double smoked baked potato. We may have talked about this last episode, but this just came in a couple days ago. I didn't get to eat any of those. Those looked good. He said these look good. Love us Some potatoes up here.
Speaker 2:Those would be good for a party.
Speaker 1:Yeah.
Speaker 2:You cut them in halves or even fours. On those I don't think, make a little little one.
Speaker 1:Mr Mega. Fred Zeppelin said rock on looks delicious. I like their Fred Zeppelin. Yeah, he's cool. And the bones pulled right out of the video. Have you seen that? That was the one that. Oh my gosh, that was fantastic the way they did that.
Speaker 2:You know I ate my whole entire rib stuff. Well, I think someone had some off of mine.
Speaker 1:Yes.
Speaker 2:But I basically took over on it. I ate it for two days and it was so good.
Speaker 1:Which one did you eat for two days?
Speaker 2:The ribs that you made.
Speaker 1:Oh, right right. The fall off the bone one, the fall off the bone.
Speaker 2:See, I like it that way. I know you're not supposed to make it that way, but that way is good, don't you agree?
Speaker 1:Yes, I'm looking. There was someone that had commented and I'm trying to find it. Oh, here we go. It's Cindy Eastborn, 7642. She said do the keto shells taste as good as bread, gitter? This is on a real old video we did Smash Burger Tacos.
Speaker 2:So I must say they have Mission Zero Carb Tortillas and I don't really care for those, but I can't remember the ones that I buy from Walmart. It has like an X, it starts with an X, and those ones are really, really good and to me those taste like tortillas.
Speaker 1:So if you go to Walmart and you find the ones, is the X like in the center of the bags at the first letter, no it's the first letter and it says zero carbs, but they also make different ones of it.
Speaker 2:That's not zero carbs, so you got to watch that.
Speaker 1:And you think that's one of the better ones.
Speaker 2:I think those taste really good and I went to Crest and they didn't have those, so I bought Mama Lou's or something like that and theirs wasn't that bad. But still, the one with the X that starts with the X is the best one.
Speaker 1:Okay, someone that is wanting to create something low-carb, close to keto, and wants to get tortillas. Is there any brand you've ever had that you would say stay away from, it didn't taste as good or anything.
Speaker 2:I just don't like the Mission one.
Speaker 1:The Mission.
Speaker 2:that's the only one Everybody likes the Mission ones, and Mission that's the only one. But everybody goes like. Everybody likes the Mission ones.
Speaker 1:And that's the biggest brand, yeah.
Speaker 2:I just don't like the way it tastes. I don't know, there's something about it.
Speaker 1:Okay, not a fan of the Mission Keto or low-carb.
Speaker 2:It depends on your taste. I mean, you may like the Mission ones compared to me, you know.
Speaker 1:Right, yeah, everybody will. It's all subjective. Yeah, yeah, for sure that is. I was also. But.
Speaker 2:I do like the low-carb tortillas. They taste pretty good yeah.
Speaker 1:As I mentioned earlier in the beginning of the video, we also were going to talk just a little bit about your yeast.
Speaker 2:Yeast.
Speaker 1:Yeah.
Speaker 2:Why do you say your yeast, that's not my yeast Yeast. Why do you say your yeast, that's not my yeast?
Speaker 1:Active yeast.
Speaker 2:There you go.
Speaker 1:And so I made a pizza, and in the pizza the dough did not rise.
Speaker 2:Twice.
Speaker 1:Twice and there is nothing worked because I didn't pay attention. You know I was planning on making a pizza.
Speaker 2:You went to sleep. That's why you passed out.
Speaker 1:So that's why it's important If you're going to make something that requires it to rise whether it be bread, whether it be pizza dough, rolls, whatever it is and you, you know, pass out, you need to wake up and have it do its thing. You want to wake up and it's risen. You want to wake up and it's in good shape. You don't want to wait three hours and realize it was a total bust. That's what happened here. Did that pizza dough? Look it just, it didn't rise at all.
Speaker 2:No, but you know it's funny. When I got it from the oven and me and Ryan were talking about it, I said, hey, we can make Play-Doh out of this. That's how it was. It was like Play-Doh texting.
Speaker 1:It would be good for you know using it as some flatbread or something.
Speaker 2:No, but we tossed it because you left it in there too long, it got hard.
Speaker 1:So there it goes. So what I did is I went and got some new active yeast and we basically did a test.
Speaker 2:With that yeast and stuff can you make fresh cinnamon or something Sure. How can you not ever cinnamon rolls with this Sure? How can you not ever do that then? Or even like rolls?
Speaker 1:Oh yeah, I could use the bread machine to have it mix with the dough.
Speaker 2:And if you do the rolls, we could do an imitation of the Texas Roadhouse rolls.
Speaker 1:Oh golly, so much pressure. How am I going to do all this? See, I never run out of ideals, because she keeps them stuck.
Speaker 2:Those are so good. I know I can't have them, but I would definitely eat it.
Speaker 1:We'll have to do that on a cheat day. You tell me when we're going to give it a go.
Speaker 2:Well, I guess the beer cheese was my tea day. I guess I didn't even know that.
Speaker 1:Yeah, that was really really good. But going back to the active yeast, what you got to do is what you should do is make sure it's alive and well before putting it in your recipe. So I went out and we got some new, a new jar of it, and we put it next to the old, put some water near 100 degrees in each of them, the same amount and just threw a tablespoon of yeast from the old and a yeast from the new in two different cups.
Speaker 2:And you could really tell yeah, you could really tell what the old one was, because the old one was on this side when the new one was on this side. Yeah, you could really tell what the old one was, because the old one was on this side when the new one was on this side. Yeah, you could tell.
Speaker 1:And yeah, one of them was just flat.
Speaker 2:It was all like like some stuff came out, but most of it was like water on the top part.
Speaker 1:It almost looked like just a clump of nothing.
Speaker 2:Yeah, it reminded me of, like, when you add oil to something, the oil just sits there.
Speaker 1:Yeah, you could definitely tell it wasn't any good and we did a video on that, if you want to check it out. But basically the one that was good almost instantly, because I was re-watching the video and I was sitting there and I was stirring it. And I'm sitting there and I said, well, here in a little bit we'll see if there's any bubbles or see if anything. And I'm watching the video and there's already bubbles in it the whole time. It's like people are probably watching. It's like, yeah, that one's looking good compared to the one that did nothing. There was no bubbles.
Speaker 2:Why did that one go flat when it was new too? Basically?
Speaker 1:It was pretty new. I mean it's not that old, I mean it didn't last that long.
Speaker 2:But where did we buy it, though? Did we buy it at the Walmart market.
Speaker 1:Yeah.
Speaker 2:Maybe that's why. Because, that was not that long ago when we bought that.
Speaker 1:It wasn't that long ago.
Speaker 2:We should have checked the dates on it.
Speaker 1:It should last longer, but it didn't, for whatever reason. But it's important. I would say, whenever you're going to use anything that requires yeast, make sure you don't put the yeast directly in the recipe number one and number two. You're going to have to probably add water or something and then you'll put the yeast in it, stir it, get the bubbles, make sure you get a little foam that verifies it's good before adding it to the recipe. If you don't get those signs, you probably need to go get some other yeast so you don't waste it.
Speaker 2:Did you just rush it and put everything together and stick it down?
Speaker 1:No, I didn't do that. I actually did put the yeast in the water separately, like you're supposed to, and I just stirred it. I just, I guess I kind of rushed it, I didn't. Well, I just didn't look, I just started.
Speaker 2:You just assumed.
Speaker 1:Yeah, I just assumed. So I added it to all of the flour, because, when it comes to making the pizza dough which, by the way, is one of the best pizza doughs when it's done right, in my opinion you know what?
Speaker 2:Speaking of pizza dough, I think there is a keto pizza dough that I could buy off of Amazon, and you just add either water or whatever to it.
Speaker 1:Hmm, I wonder what that's made out of I don't know.
Speaker 2:I remember like looking online for you know, like breads and studying how I used to buy that one bread. What was it? The bread that I used to buy online? It had like tortillas and all that bread together. What was that?
Speaker 1:Do they not have that anymore?
Speaker 2:Yeah, they do, but remember it's expensive.
Speaker 1:Yeah, it's not really made out of the stuff. It's the best, though, Because bread basically bread can't be keto. They find alternative things to make it taste similar to bread or close to.
Speaker 2:Whenever I find out what that bread was, I'll let you guys know, because that one was so good. It came with two loaves of bread and also three sets of tortillas in it, and I know it's expensive, but it was so good. They used to get delivered to our house and one year it got delivered to someone else's house and we got their package. Remember I was so sad. I called my husband, Like, oh my gosh, they sent mine to the wrong house. We have so many else's. But then later on they came to our house when we were gone, remember, and they were looking for their package.
Speaker 1:Right and they were not real close, they were a couple streets away.
Speaker 2:Yeah, and they handed our package to Jacob, right? I think so.
Speaker 1:Yeah, and that's how he got it, and that was FedEx, if I remember right.
Speaker 2:So then, when we got home, we delivered it to her house.
Speaker 1:Right, yeah, they brought our package to our house when we weren't here. Jacob, our son, took the package. We looked at the package. The name on the package was the person of the package we had delivered.
Speaker 2:Yeah, and I order off of Amazon too, but it comes with FedEx.
Speaker 1:That one came FedEx. Most of them do come Amazon. Well, that one always comes.
Speaker 2:FedEx on that one.
Speaker 1:Because it's not really by Amazon. I guess, right, it's delivered third party or whatever.
Speaker 2:I'm not sure it's cheaper on Amazon than the site. I should say.
Speaker 1:We actually went and drove the package to the correct person.
Speaker 2:Gosh, now that's going to bug me that I can't remember the name of that bread.
Speaker 1:Yeah, you need to try to figure that out, because you do, you know, as you know, we do have several people. And that bread was bomb, that kind of listened to you and a lot of the things you do and are in the low carb stratosphere and always like to find out what it is you're eating and stuff like that. I'm going to go ahead and look in here and see if there's any more comments. Let me take a look.
Speaker 2:I know what it was called. It was called Hero.
Speaker 1:Hero.
Speaker 2:Hero bread and tortillas. It's this site right here, but I remember getting it off the internet.
Speaker 1:H-E-R-O and look on there, how much is that bread? And she takes a look at it here and how many slices are in that, I don't know. And you say that paste. Would you say that is as close to bread as you can get as far as paste.
Speaker 2:Yeah, this bread and the tortillas were so good. I remember because I used to always get it. And they also have rolls. You guys and I ordered rolls for like. Whenever it was Thanksgiving and stuff, I ordered rolls for myself.
Speaker 1:Looking here, someone named Zed Lincoln said on my double smoked potato video you know how to live. I'm telling you. Fruits, bakes and breaks Also mentioned in that same video, smoked potatoes. I'm going to have to try that. The cheese, bacon and peppers certainly don't hurt. Wow, that was a good video, absolutely outstanding.
Speaker 2:So this one I used to get the two tortillas and the two breads.
Speaker 1:Two tortillas and the two breads. It's like a bundle you know, and what's a bundle cost you.
Speaker 2:And this one is $35. Wait, hold on.
Speaker 1:So that's one loaf of bread.
Speaker 2:So it's $35.
Speaker 1:A couple of them.
Speaker 2:Okay, so it's $30.99. It doesn't have stripping on it yet. What do you get for $30.99. It doesn't have shipping on it yet.
Speaker 1:What do you get for $30.99?
Speaker 2:$7 the shipping, so it would be $37 plus $0.99. And let's see what is in the spindle.
Speaker 1:Let's see what you get with that.
Speaker 2:Let's see what you get with that. It doesn't tell you how many slices are in this, but it's 15.9 ounces and the tortillas you'd have.
Speaker 1:It's definitely a lot more than regular bread.
Speaker 2:Yeah, because in the tortillas you only have six, you only have six, yeah, but the bread only have six yeah, but the bread is zero carbs, okay, and the tortillas is like one carb per tortilla.
Speaker 1:But this bread is so good. There you go If you want some zero carb bread. It's a little pricey. It's Hero Check it out, not a sponsor by no means, but it is something Dolores has had.
Speaker 2:It is pretty pricey.
Speaker 1:It's about doubled in price, I would think. I think this is my favorite.
Speaker 2:Let me see how much the rolls are. You guys Hold on. They have bundles on the rolls too.
Speaker 1:A bundle of rolls. Are the rolls zero?
Speaker 2:So the rolls yes, they are zero carbs on their rolls. They're $39.99. And it's for what are these rolls called? These are classic burger buns, and then we have hot dog buns, and the other one is like a Hawaiian rolls. So that's a $3 bundle.
Speaker 1:Is that $30 too?
Speaker 2:Yeah, it's $39.99.
Speaker 1:Good grief.
Speaker 2:He says good grief, but he's actually ordered it for me before.
Speaker 1:She likes it with getting it time to time. I just don't ever eat any because I don't have that high dollar stuff to eat.
Speaker 2:So this is the one that I got for Christmas one year, but the bread was one carb on this one because it's seeded bread, I don't know why. And the Hawaiian rolls are zero carbs, but the tortillas was one carb each. On those ones too.
Speaker 1:Okay, Well, there's a look at some of the keto stuff that you can get some of the best keto bread that Dolores swears by.
Speaker 2:Yes, 100%, I would definitely always buy that.
Speaker 1:You have the money and want to get a little carb Exactly Anything else you would like to add to today's episode.
Speaker 2:And that actually helped me on my keto, by the way.
Speaker 1:And she said it did help.
Speaker 2:Yeah, because it was like zero carbs, so I'd eat it like once a day. You build yourself a sandwich, yes, but that's about it. I'm done with my keto stuff, alright. Well, we do this about once a week, but that's about it.
Speaker 1:I'm done with my keto stuff, all right? Well, we do this about once a week, right here Come on, talk about some of the things we've cooked over the past week, or various things in a barbecue, from the Big Green Egg to the Pit Barrel to the Weber Smoky Mountain.
Speaker 2:I have a question. If anybody knows any keto ice cream that is low, low carb, that is really good let me know in the comments.
Speaker 1:We're looking for some keto ice cream ideas Also. Be sure, and if you haven't, if you're on Apple or Spotify listening to this, be sure and rate the podcast. Give us, you know, give us a good rating. It'll allow other people to jump in comment. Text us if you want to. And allow other people to jump in. Comment. Text us if you want to. You can find us on our email okiesmokin at gmailcom. Okiesmokin at gmailcom. We will read it and I think we're done.
Speaker 2:Yep, we are.
Speaker 1:We're out of here. We'll see you later. Bye, we'll see you next time.
Speaker 3: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.
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