Okie Smokin

From Breakfast Enchiladas to Keto Hacks: A Backyard Cooking Adventure

• John Berry • Episode 53

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John:

Welcome back to the Okie Smokin' podcast, episode number 53. Welcome in if you're new here, welcome in if you're returning. Appreciate everybody. Today we're going to talk some. Look into some of the YouTube comments that were left, some of the TikTok as well. Talk about our latest cooks. We did some breakfast enchiladas and cinnamon rolls and Dolores created her own version with that enchilada, didn't you?

Dolores:

I did.

John:

She had a low carb version, so she didn't get the one that we had. I'm going to talk how we put that together Really, really, really fantastic stuff right there. In case you missed it, our last episode which was number 52, we talked about some beer, cheese, pizza Once again, a little bit of a regular version. Did you have a keto version of that? No, no, because you really can't. We've got to make a. We still want to make one, with maybe some low carb beer. Also talked about how yeast failed in one of my pizza doughs in that video, and Dolores touched a little bit on her hero bread, keto tortillas and the big green egg, as well as a few other things. So that, if you want to check it out, was episode number 52. But let's go ahead and jump into today's episode and we're going to go ahead and kick it off right after this.

Intro / Outro:

Time to fire up that grill. From smoked pork to smash burgers, outdoor cooking just tastes better. This is the Okie Smokin' Podcast, and here's your host, John Barry.

John:

So welcome back. This is what we do all day. Every day is cook outdoors. We've got our Weber Smoky Mountain, we've got a big green egg mini max, as well as our what is it? Our griddle and a pellet grill. And which one of those was your favorite?

Dolores:

Did you? Did you name the pit, the pit barrel, that barrel thing, Did you name that?

John:

Did I say pit barrel.

Dolores:

I don't know.

John:

Yep, we got the pit boss pellet grill and we get the pit barrel.

Dolores:

So we got all Well, I can tell what your favorite is because you've been using it.

John:

What would you think?

Dolores:

I like the pit boss.

John:

Pit boss. Yeah, I've been using the big green egg quite a bit. You know that I like the pit boss, and that's yeah.

Dolores:

I've been using a big green egg quite a bit.

John:

You know that I like the pit boss, and that's what we. No. This last time we cooked the enchiladas the breakfast enchiladas on the pit boss, didn't we?

Dolores:

Yeah.

John:

Yeah, Now also, we did do some TikTok, smash sliders on the Vivor. Now the Vivor is basically an electric griddle. That's pretty bad, Pretty, pretty nice, isn't it?

Dolores:

It makes the bacon really good. I like the bacon.

John:

And what I like to do is put the bacon on when it's cold, turn it on, let it heat up and then you start to flip them and it's really, really good. Hush Hush Barbecue watch that video. Said they look dang good. Also, chef Whip Whap said looks good to me. And those were some older YouTube videos that I just recreated and I think we need to make those again.

Dolores:

What.

John:

Remember when we got basically they're like hockey pucks and we got them at either the grocery store or maybe even Costco and they're miniature size burger patties. They were already set up. You throw them on there, you smash them and you get you some sliders.

Dolores:

Were those at Costco or Sam's.

John:

Yeah, I'm not sure.

Dolores:

They could have been at Costco.

John:

And if you get them all lined up, cooked perfectly, and then just go ahead and put them on top of all the buns, put the other one on and you can just go ahead and smash those right on down in there. We'll get into some YouTube comments and some more comments here a little bit later but let's go ahead.

Dolores:

That was done on the VIVOR, wasn't it?

John:

Yeah, that was done on the VIVOR. We'll go ahead and jump into our latest cook, which was something that we decided to do. We all like enchiladas, chicken enchiladas, beef, enchiladas, spinach. That's one of my fan favorites. You don't like the spinach?

Dolores:

Only if it's in dip. I like spinach dip.

John:

And I'm a fan of the green sauce version.

Dolores:

The verde.

John:

Yeah, versus the red sauce. Either one's pretty good, but for these breakfast enchiladas we went ahead and went with the green version. Pretty good, but for these breakfast enchiladas we went ahead and went with the green version?

Dolores:

and how do you say that? I always call it verde and what?

John:

what does that mean exactly? Can you elaborate anymore? Is that all you know, or?

Dolores:

that's all it is is that I mean?

John:

it means green, means green and rojo means red sauce rojo ro, Go ahead, and I'd like you to twist that R. You can't even roll it no, can you roll your R? No, you had it going there.

Dolores:

But on the red sauce, the rojo sauce. I like it with beef.

John:

Beef okay.

Dolores:

Yes, and then the chicken and stuff like that is always the green sauce, the verde sauce.

John:

So the red sauce if you're going to be cooking beef.

Dolores:

Yeah.

John:

The green sauce, or what do you call it.

Dolores:

And you could use pork too, with the green sauce too. The verde Verde.

John:

Verde.

Dolores:

Verde.

John:

Verde sauce is what you use for chicken, or maybe turkey.

Dolores:

That'd be good. Turkey, ew, no, I think we tried the turkey once.

John:

Didn't do well.

Dolores:

No, it didn't. It didn't taste right anyways.

John:

Yeah.

Dolores:

But we have tried it with turkey.

John:

Well, that is all for a good lunch and a good dinner, but we went ahead and wanted some enchiladas for breakfast and turned it into a breakfast version that I'd found. We made this our own. The one I saw just called for bacon. We used sausage, hot sausage and some bacon, fried it up on the V-Borg riddle.

Dolores:

That sausage wasn't hot either.

John:

Yeah.

Dolores:

It wasn't spicy enough. That's why I always like the. Is it? What is it called? Is it Jimmy Dean or the other one, the other sausage? That's really hot and spicy.

John:

The Owens.

Dolores:

Yes, is that what it is?

John:

You think it's a spicy. I don't remember which one brand did we have I?

Dolores:

think it was a little. I don't know what brand we got, it wasn't that?

John:

expensive, I think also because we had it mixed in with the. Of course you didn't mix, you kind of made yours. Tell everybody how you made yours.

Dolores:

I just made mine with the scrambled eggs, the bacon and some of the sausage with my low-carb tortilla.

John:

And you're not a fan of the tortilla.

Dolores:

No, because I like to go to Walmart and get my tortillas, but this one we just went to Winco so I had to deal with the Mission tortillas, and I'm not a fan of the Mission tortillas.

John:

Yeah, you touched on that on our last episode.

Dolores:

Yeah, it just doesn't taste the same. It doesn't make a burrito right.

John:

And it kind of fell apart on the grill. That's why.

Dolores:

I said it doesn't make a burrito right. The other one does. It starts with an X and I can't remember.

John:

We got to figure that out so we can tell it next time. We need to write that down. We need to go to the Walmart market. Next episode we'll tell you what version that is.

Dolores:

Well, what the brand is that she keeps saying starts with an X. Yeah, it's like zero carbs. It does the burrito so well, and so do the hero ones too.

John:

Right, if you can afford it yeah. So this was really, really good. Have you ever made? If you've made any, let us know in the comments. Sausage bacon. I put some green chilies in there.

Dolores:

Yeah, I put cheese in it too. How about that.

John:

Use some Mexican cheese. You could use cheddar cheese. Put all that in there.

Dolores:

Add a little salt to it. In mine I would figure it was like four carbs, you know, just figuring with the eggs and the sausage, with the cheese.

John:

Four carbs Because bacon is zero. For one of the burritos.

Dolores:

Yeah, and it was a pretty big burrito and small I mean that's a pretty good sign.

John:

And then, after we got it all cooked up, I had Dolores here.

Dolores:

She went ahead and built our enchilada, because she's the yeah, you know, he doesn't know how to roll the burritos.

John:

very well she rolls them a lot better than I do and put the green sauce I just call it the green sauce put it down on the we just had some aluminum baking dish pans about eight by 11, maybe nine by 11 or something along those lines Put it on the bottom and filled each tortilla with a spoonful of all that, because we went ahead and mixed the egg and the sausage and the bacon, the green chilies. We just mixed it all together on the griddle and went ahead and put it all into the pan, topped it with some cheese and we were good to go. The thing I did we didn't put any onions in. Onions would have been good in there.

Dolores:

No, we bought an onion for it too. Yeah Well we should have put jalapenos in it. That's what we should have done.

John:

Yeah, I bought an onion and I just now realize we didn't use the daggum onion.

Dolores:

Nope.

John:

Yeah, I forgot to put the onion in. It says I was going to add onions to it. That would have been good. Some jalapenos would have been good. There's a plenty of ways to make it, so it was a little basic a version of it and you can make it all sorts of ways.

Dolores:

On a breakfast burrito, you could throw anything in there yeah, on that video we had.

John:

Uh, let me take care. I think we had a comment on that video here. Let's take a look here. I thought we we did oh yeah, we did Cooking with. Sherry said after watching that she wished she had smell vision. Oh yeah, I had smell really good.

Dolores:

It did smell really good.

John:

Is that ever a possibility? You know, with the technology and everything, next thing you know you can have some kind of a Some things I wouldn't want to smell. You don't just have audio and video, but you can get a scent of everything going on.

Dolores:

That'd be cool on some videos, but some Some of them.

John:

You want to turn that feature off give me just the. It'd be like mono versus stereo. Turn it, turn that stereo vision off.

Dolores:

That'd be weird, though, if you could get that sort of thing, because then I'd be in their house, like how does it smell of Rome?

John:

while I'm there. Yeah yeah, it wasn't me, it was from this video, I promise yeah.

Dolores:

Yeah, I don't think that would become a thing. There's no way.

John:

That'd be a little weird. Another thing that we talked about this last week or so was the cinnamon rose. Now we could.

Dolores:

I didn't get any. I didn't get to eat it.

John:

This was very simple. All I did was get some Pills, berry, cinnamon Rose from the grocery store and when we opened them up, one of them was missing something.

Dolores:

It was missing the cinnamon on top of it. That's so weird. Yeah, so you I don't know if it comes with it was missing the cinnamon on top of it. That's so weird.

John:

I don't know if it comes with eight different rolls and one of them didn't have any cinnamon on it. They had completely left it off of it. We went ahead and cooked those on the big green egg and come out really, really good. You didn't get to try them they kind of puffed up. They didn't have as much of a roll with them. Yeah, they poofed they kind of poofed, but I think you should have took it off whenever you first opened it. Yeah, so I checked them. I told you.

Dolores:

I said take it off.

John:

They looked good and I cooked them a couple more minutes and probably should have pulled them right away and put them on. May have even burnt them.

Dolores:

Not really burn them, but got them a little bit overdone. No, it's just more brown on the bottom.

John:

Yeah just a little browner than what they need to be.

Dolores:

I think you should buy better cinnamon rolls, not those ones.

John:

Or just make my own.

Dolores:

Ooh, you make your own. You better make me some keto ones.

John:

We'll have to work on it.

Dolores:

I'd be down for that.

John:

Who would like to see some of that?

Dolores:

I'm going to Keto version of cinnamon roll.

John:

I also still haven't done cookies on that yet.

Dolores:

I think the cookies would be really good on that.

John:

Yeah, cookies on the big green egg.

Dolores:

Yeah, we could do it today and we can buy some cookies.

John:

Make some cookies. Put it on there. Look for that, hey, that's coming up. Look for that, hey, that's coming up. We'll talk about how that comes out. She wants to make some cookies.

Dolores:

Is there some way we can make a keto version of cookie to try on there? I don't know, I've never made. You know, I never made keto desserts like that. You should know that. Yeah, but I mean, if there is a way, that would be good.

John:

Like we could try it, and if it doesn't do, then we just know that it doesn't do. Yeah, so what we'll do with that is we'll heat up the big green egg. We'll use the that comes with an egg burner that you put on it to make the heat indirect, so you're not going to get the plane burning it quite as much haven't you made me a cheesecake on one of those things out there, keto?

John:

well, we did do a cheesecake, but for that I think we just did a cold smoke. Okay, so there is, I have a. I don't it's a long tube Did I like it.

John:

I believe so. Do you remember? It's a long tube and I put pellets in it and you just light it on one end or both ends, just kind of let it burn for a minute. Then when you lay it down and the flame goes out, you're going to get a cold smoke. I went ahead and you put it on your Weber, you could put it on your big green egg, you could just put it in a box, really.

Dolores:

I can't wait until Thanksgiving so you can make us a pie again.

John:

That smoke will infuse the dessert that you're cooking. It's great to do cheese that way and you're not going to have the heat so you're not going to have it melting, you know. So you kind of have a cold smoke version. I think I've done that. But you've got to be careful. If you have some whipped cream and what, what pie down a lot of them do or if you have some, really you know, anything in there, that smoke, if you leave it on too long, can penetrate it so harshly yeah, because I remember like you did a cake and oh yeah, but the frosting was bomb, but the cake was yeah, you can you

John:

don't want it to taste like you're eating ashes. Yeah, we did marshmallows and we went down. The marshmallows tasted like complete yeah, that was a fail the, the, that was a long time ago that's a year, two years ago that we tried those and they did not come out good at all those s'mores.

Dolores:

I think it was more the chocolate, one of the chocolate, and it like ugh.

John:

Right, yeah, so we already touched on that, but some of the continuing questions we've seen out. There is your keto brand preference, so we got to figure that out. Your X brand versus Mission you really like the Hero bread.

Dolores:

Yeah, and the tortillas the really like the Hero Bread, yes, and the tortillas the Hero.

John:

Everything, Hero, Everything. Now talk a little bit about dessert. What is your go-to? Not necessarily for grilling, but if someone were to have a good keto meal maybe a Smash Burger, keto style and then they're wanting to grab some ice cream or maybe some kind of a dessert, what would you pick from?

Dolores:

the store. My ice cream is like a fail in the store. Now I can't find my stuff that I like. It's keto ice cream, but it seems like you can't hardly find that at Walmart anymore, like I used to remember like you can't hardly find that at Walmart anymore, like I used to remember.

John:

Yeah, and it seems to be a growing trend with this is she will go out and whether it be Walmart or whether it be Costco or wherever it is our local grocery stores, oklahoma Crest sometimes and she will say, oh, they have this. It's so good, it's this carbs everything, and really enjoys it and they'll have it for a period of time. Then she goes in there and it's just gone. I don't know.

Dolores:

Like Sam's Club. Remember the nuts with the chocolate and coconut. Those are gone.

John:

I can't find those at Sam's anymore, I don't know, and they seem to sell the 405 pork skins.

Dolores:

I love those things and I cannot find them anywhere like legit anywhere like they had them at costco for like the longest time I was buying them even sam's club, I believe and then I can't find them anymore. But my go-to like snacky snack is like from quest. Quest makes the the best snacks for like keto and low carb people and those are easily like I.

Dolores:

Do they like have the peanut butter cups and there's two in there and it's only one carb, you know, and they have, like they have the protein drinks. Those are really good and those are four carbs. Like I like quest stuff and the chips. The chips are three to four carbs and now I do like atkins chips. They're like fluffy and puffy but they're there's like less than there, and then I think it's like five carbs in those ones atkins okay yeah, atkins has some good stuff, mm-hmm.

Dolores:

Have you guys ever had like the Think Bars? Those are really good. But you have to find the ones that are like the low-carb kind. I think it's like four carbs and it's like chocolate and peanut butter. Those are good.

John:

Where have you found that? At around here?

Dolores:

Actually I found it at Winco Winco. Winco has them, so Crest has them, but they have the higher carb ones Right and Crest is in Oklahoma, I believe only Winco.

John:

No matter where you are, I think those things are on multiple states.

Dolores:

Yeah, winco has like a it's down to like the cereal aisle and you can get the cookies, the Quest cookies. Like I love Quest cookies. Those things are so good Like anything Quest.

John:

And used to. I would say those Quest snacks are extremely expensive, but anymore because everything's gone up. They might still be slightly higher, but like a bag of Quest. You know, just a small bag of chips was what $2.79. Slightly higher, but like a bag of quest, you know, just a small bag of chips was what 279. But try to go get you a bag of chips, even a small bag, at a local convenience store for 279, it's, it's not that much more expensive. Now the the peanut butter cups, I think, were about eight for nine bucks or something at that right and you could buy them like in a bulk too and the more you buy I like them in the box.

John:

They're a lot easier if you can get a 12 pack or a even a case of something you really like, whether it be online or there's like there's a coffee that I really like sometimes I'll buy it on amazon yeah I forgot what it's called, but I have it in my little amazon thing and I love those things because I think it's like two carbs or one carb for it, and it tastes really good. And your ideal of the amount of carbs you want to intake per day. What did you put that at?

Dolores:

It's 20 carbs.

John:

That's crazy. Low 20 carbs, I mean just one piece of bread would break that, wouldn't it?

Dolores:

Well, yeah, bread, bread, but I do a solo bread. It's one carb per slice on those.

John:

And I mentioned this before, but you're kind of, as you describe it dirty keto. You may not follow all of the rules 100%, so if we say something, Like the Mission Tortillas, all those keto. If you're like straight straight keto.

Dolores:

You definitely want to eat those.

John:

There would be plenty of people that would say you're not keto. Yeah.

Dolores:

Like whenever I first started out. I remember I was like doing like wine carb. And they would be like, well, what are you eating? And I'd tell them they'd be like that's not keto.

John:

Yeah, there's plenty of rules. Yours is more of just a low carb.

Dolores:

Yeah, mine's lazy keto.

John:

Lazy keto so.

Dolores:

And sometimes I you know, I take a day off and just eat whatever I want and then go back on it.

John:

Go back on it and you've had pretty good experiences with it and some of the keto stuff or low carb as I like to call it is really good.

Dolores:

Yeah, some people like it, some people don't. It just all depends on your flavor.

John:

Well, we're about 20 minutes in, so I think it's time to look at some of the comments that came in over the last week or so see if we have anything to talk about here. So we didn't talk about this today because I believe we touched on it in a previous video. We did a philly cheese steak where I used queso and blue cheese as the dressing.

Dolores:

Ew, how is the blue cheese on it?

John:

Well.

Dolores:

Was it gross.

John:

I didn't think so, but I'm looking at this comment here and someone, because most people don't put blue cheese on their stuff. Someone had said Doug from Griddle Cookies, and More said was that queso that you put on there? And I replied back and said that was just some blue cheese dressing.

Dolores:

Now queso would have been good.

John:

So someone named Alex said you didn't just put blue cheese on his did he just put blue cheese on his Philly.

Dolores:

That's what everybody was saying in the house too, like ew.

John:

Well, I thought it was really good. I like blue cheese.

Dolores:

I like that a Philly cheesesteak.

John:

Philly cheesesteak, some blue cheese, give it a try. I mean, has these people even attempted this?

Dolores:

Maybe they don't like blue cheese. That's why they're saying it, Because everybody in the household was saying, ew, some blue cheese on there. That's because we're at a ranch.

John:

Yeah, so they did not like the blue cheese that I put on there, but I promise you it was good. I did it again. On some leftover ones. I went ahead and put that blue cheese. Now what if it would have been?

Dolores:

ranch. I think I would have been okay with the ranch, but most people I don't think they put that stuff on there. It's usually like a chipotle sauce or something like that. Right, On a Philly cheese or something.

John:

Well, I stand for what I stand and I say blue cheese goes good.

Dolores:

I think guacamole would have been good on it.

John:

Guacamole would have been really good as well, sure.

Dolores:

I didn't get to have the bread or anything like that, I just had it in a bowl without the the peppers and stuff. Remember I built my plus. I had hamburger meat mixed in with it because my son made tacos, so you guys had double the food that day.

John:

Right.

Dolores:

Taco plus Billy cheese sandwiches.

John:

I'm on our big beer cheese pizza. Annie's Smoking Pot said to send her a big slice, so we'll get on that.

Dolores:

Oh my God, it smells so good whenever they do that. It smells really good that beer cheese pizza which we talked about quite a bit on our last one was really smells really good.

John:

That beer cheese so bad. Pizza, which we talked about quite a bit on our last one, was really really good. Also something that I didn't really do a video when we did a little bit of live had some issues is we did, or I did some brats and yeah, you did brats and you forgot to do a keto version of it, so I'm going to be redoing some brats again.

John:

We'll be updating a new video on it. Rich over at Cook the Damn just Cook the Damn Foods, said he can't wait to see the toppings. Well, we lost all the video. The phone got too hot outside and we're unable to complete it. Remember that, yeah, so I'm going to redo it. These were cheddar.

Dolores:

I think you need a new something back there where you're not having the phone all yeah, so close to it, I gotta figure something out.

John:

It won't be as bad once we get into fall.

Dolores:

I don't think it's the sun, it's the heat did you hear, like the end of august it's going to be cooler coolness.

John:

I haven't looked at the forecast, but I like what.

Dolores:

I'm hearing Mike Morgan was saying that.

John:

What comes at the end of August is, of course, football. Football is starting, which is great.

Dolores:

We love football around here. College football, yeah, but I always make my super nachos when we sit and eat, because you're always at the games, except for the away games.

John:

For most games.

Dolores:

You're always at the football game working it.

John:

Yeah, I work the games every home game and the first two games sometimes can be horribly hot. Sometimes you go into the third one can be horribly hot, sometimes you go into the third one, but usually by the third, fourth game.

Dolores:

Then, once you get past there, yeah, you might be hot in this one.

John:

It is really, really enjoyable. Yeah, that's what I, that's what always when I hear cool weather, when I hear fall football, cool weather. Love that stuff. Great to cook out when you're outside cooking. You don't have all the pesky flies as much.

Dolores:

The thing is you don't get to cook out much because you're going on your thing and you're tired when you go.

John:

It does. That's why I do Super Nachos. Yeah, she'll be doing some of the cooking. Super nachos is our go-to for the football games, what all do you put in your super nachos?

Dolores:

Hamburger meat, queso, and then chili beans, and you mix all that together and then on the toppings it's cheese, tomatoes, lettuce, onions, jalapenos, and then we have it with the tostito chips and they have to be canteen or the scoops.

John:

Put all that together. Sit down in front of the game right before kickoff, have your beverage, have your chips, have your dip and some super nachos. A lot of people do wings.

Dolores:

We do sometimes, but super nachos is our go-to, I remember one time, when you were gone, I actually made wings inside the oven, remember, and it turned out really good, which I was surprised.

John:

Because I don't know how to do that stuff, but it tasted good. Yeah, wings are easy to do.

Dolores:

Well, anything else we'd like to talk about as we approach our half hour mark here. Did you say wings are easy to do? Not one, you're not used to cooking them throw them on.

John:

I'll tell you what zero to 400 degrees. Throw them on your pellet grill.

Dolores:

No, I did oven.

John:

I don't touch your stuff out there I would think an oven would be just as fine. You throw them on your pan, put them in the oven, put them in your grill, don't turn it on.

Dolores:

Do you want to know how I did it?

John:

Until you put them in. Set it at 400 degrees, cook it 45 minutes, flip them halfway through Boom. I didn't flip mine.

Dolores:

I took that circle rack thingy that stands out and I put them on top of it. I hooked the wing on top of the girl's. What is it? What are those things called? It's like a grate that you put on your thing, but it was a stand-up one.

John:

A rack. Yeah, but I've hooked my stuff all through that and I put a pan underneath it for the juices to fall on. Yeah, what did you? Season them up with some salt pepper.

Dolores:

Your favorite, mesquite, montreal well, yeah, I I've seen them.

John:

I think I was off keto that day too someone said I was showing that montreal and on a live tiktok yesterday and got a lot of comments. When I show them, you use that montreal and they say that's that's their go-to as well, that's that's. It's definitely something a lot of people have been using. I'm more of the uh. I like the white lightning double garlic on just about everything. Yeah, the garlic one is good and Suckle Buster's got some great rubs, some barbecue rubs.

John:

We need to do an episode where we could talk about rubs, probably for a full episode. Go into all the rubs you use and I use. Maybe we can do that.

Dolores:

Upcoming oh goodness, we'll have to wait until we get the room so we can bring them all in there and show them.

John:

Yeah, so, talking about that, our future of this podcast is we will be moving it into a room and there is going to be a setup that is going to be for our podcast studios, for if I need to jump on and join in a live show or anything, we're going to have it set up, a desk and a dedicated spot. When we get that, we'll be able to go in there. Now we will. We will do the podcast stuff anymore we won't have to right now.

John:

We kind of get to get it set up. That's why it's harder. Sometimes we don't get the episodes out. You got to find room, you got to find space, you got to work around other people being here and things. We'll just be able to go in our dedicated spot, shut the door, start filming. When we get this set up. We will have it so that we will be able to have an easily done video version of us during each episode as well, maybe even jump on and do a live version at some point. But we'll have it all set up so that it's going to be nicely done, easy. And then, if we do have things we're talking about and you're on the video version, you'll be able to see our rubs we're talking about or maybe even some of the things we cook and eat.

Dolores:

Yeah, because right now I'm sitting on my weightlifting machine.

John:

Yeah, so it's upcoming. I don't know, it could be a month to three months. We should have what the heck. Hopefully it's not that long. We're going to have it set up so that we will be able to come on here and we could even easily do a bonus episode at that point. It's set up. Come in midweek, just jump on for a five 10 minute episode. Talk about something cool, fun and that kind of thing. So, but that's what we do. It's all about outdoor cooking. You can find all of our episodes at okiesmokingcom or direct at podcastokiesmokingcom. You can find us on YouTube. We do a video at least once a week. This last week was our enchilada breakfast video. Might even just pop up a video at least once a week. This last week was our enchilada breakfast video. Might even just pop up a video later today or this week of some cookies, who knows. But we try to get one out every weekend. Tiktok you can follow us there, where I just put up little clips of things we cook as well, you can follow him there.

Dolores:

I have a different TikTok.

John:

Yeah, you can follow her on her cat TikTok. What's that one? What's your TikTok name?

Dolores:

Heck, I don't even you don't even know it, I don't even know, I just do, if you like cats.

John:

I'll put a link below. She just posts pictures of the cats all the time.

Dolores:

Yeah, it's my.

John:

TikTok.

Dolores:

Some videos of that I get on there, go, live, live, do some cooks once in a while. Great community, love the barbecue community. A lot of great people I've met on tiktok and youtube, instagram and facebook.

John:

I don't think I even have a name for it. It's just that, it's just it's just basic.

Dolores:

Yeah, I don't know how to work tiktok you guys yeah, she needs to I don't know how to do anything?

John:

Pat Delores Stopberry O.

Dolores:

I guess, I don't know, that's whatever they created for me. She puts up how many videos you got on there.

John:

You got 1,600 followers You're doing extremely well 23,000 likes and I don't see how many videos you have, but you do got some people that definitely. Well, you got 54 inbox notifications, people liking your stuff. Look at there Cats do well, still do well, well, he's cute. I mean, just look at him, he's got two of them and I think it started around Christmas time when the cat got in the Christmas tree. Remember that.

Dolores:

Oh my gosh, oh yes.

John:

We couldn't. It was not a real tree, but it was a fake tree and we put it up. They were little then can you imagine, yeah, and they would not stay out of it. So it's going to be fun, let's put one up, see what they do. They were climbing in it, knocking ornaments off going all the way to the top hanging off jumping, and she had some videos on there of that I had it blew up one time.

Dolores:

They were one of them was stuck in it like almost choking itself.

John:

Yeah, had to get them out Getting wrapped in there, and then they'd get up there and couldn't get down.

Dolores:

So this year I'm not doing a tree. Oh, no tree.

John:

No Christmas tree, well, that's the fun part of watching the cats go up and down that tree.

Dolores:

I got so tired of picking up the stuff and it falling over and stuff, yeah, no more tree this year cats have eliminated the, the tree, which is, which is okay yeah, because I mean it's, it's mainly for our grandson right but this year you always got to find room for it anyway yeah, I do, always just sticking in front of the door over there, but what to what to look forward to?

John:

there is a few things. I don't know what of these we're going to get to, but I'm going to throw out there some things that are upcoming.

Dolores:

I think we're just yapping right now. Wings definitely.

John:

I've done them before and I've done them on the green egg and I may have done a little bit of a TikTok on them, but I want to do a full YouTube video for wings. That'll be something coming in the coming weeks. A roast I want to, I want to, I want to do a roast Now, you know you've got the uh uh pulled pork, but what about a? Pulled roast. You know that that's going to be outstanding.

John:

I like roast and then some desserts. As fall gets here and as we get closer to October, we'll start doing desserts. I did a full month last year of cooked smoked pies.

Dolores:

Some failed and some didn't. Some did fail One of my favorites was the pecan, oh, and you accidentally spilled it. I remember trying to take it out. That was the pecan, you accidentally spilled it. I remember trying to get out. That was the pecan one. Oh my God, it looks so good, it smelled good, but it fell.

John:

It still was good. I ended up having a good version of that, I believe, but I did.

Dolores:

Yeah, but it just fell.

John:

I dropped the whole pie, didn't.

Dolores:

I yeah, wow, but we had two, remember, we had two.

John:

I had two, and one of them went splat right on the back patio, if I remember right.

Dolores:

Yeah, it was beautiful too Did.

John:

I burn myself and drop. Why did I drop that? Yeah, you touched the side of it somehow, and the whole thing went down.

Dolores:

I mean getting in that tight spot. You got to think that barrel trying to go down in there and he even had the long gloves. On what?

John:

month was that, was that November.

Dolores:

That.

John:

I did those pies.

Dolores:

November or December, one of those two, Would you think?

John:

should I do the same thing or something different? Should I do another pie month?

Dolores:

No, we should do like cakes. Cakes Different cakes, or even like muffins, like Christmas muffins, christmas.

John:

Cakes and muffins.

Dolores:

Yeah, and we could do cookies as well.

John:

So we'll do another, at least some kind of a dessert month coming up here as fall gets going.

Dolores:

Okay, so when on your collaboration they did some kind of cake thing, remember, but our cake failed, but the, the frosting was so good. Which one was that?

John:

I'm not sure you have to look that up. We'll have to look it up and then you.

Dolores:

They had rum in it or something, or bourbon, or we had some kind of alcohol in it oh, we had the guinness that's what it was. Whoever made that? Oh my God, the frosting was so good.

John:

On our cake.

Dolores:

Yes, the cake failed, but the frosting was bomb.

John:

Yeah, and that was, would you consider, because that had Guinness in the frosting.

Dolores:

Because the cake was good in the beginning, but when it sat it just something happened to it when it sat.

John:

St Patrick's Day is when we made that right around that weekend of 2024. I remember and if you want to look that up, but it was for a collaboration with some other friends of mine and we all made some kind of a St Patrick's Day dish whether it be dessert or entree or side dish, it didn't matter and we did the Guinness chocolate cake and we put the Guinness in the cake. What was wrong with the cake? That we didn't like it.

Dolores:

I don't know, After when we first tasted it, it tasted really good, but the next day it just something happened.

John:

You had to eat it fresh If it waited the day. It just didn happened. You had to eat it fresh. If it waited the day it just didn't taste very good. The icing did continue to be now icing was bomb.

John:

I could eat that we had guinness in the cake and we had guinness on the icing. The alcohol was cooked out of the cake but the icing wasn't. Is that right? So you could essentially get your buzz on eating that cake Because the icing was just. You had a whole beer or two in there all mixed up and put that icing on.

Dolores:

I think I ate a lot of icing that day.

John:

Definitely not a keto version.

Dolores:

No, it was not but, oh my God, it was good.

John:

Guinness. We need to make something with the Guinness again. Okay, that's something too. So we got to write all this down. We've got lots of plans. We talk about upcoming.

Dolores:

And if you guys want us to cook something, let us know.

John:

Comment below. Don't forget also, if you're on Apple or Spotify, go ahead and give us a rating five star if we are worthy of it. Helps to get that put out there to more people. We'll keep bringing out more episodes like this. Comment below share it so other people will see it, and we're going to see you on the next one. Again, comment whether you see this on YouTube or where you are, and you'll have a great rest of your day.

Dolores:

We'll see you later.

Intro / Outro:

Bye. 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.

People on this episode

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John Berry

Host
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Dolores Berry

Co-host

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