John: 0:03

Welcome in to the Okie Smoking Podcast. Another episode here today. It's been a while, but we're getting the podcast back up and running. And today we're going to be talking about Sue Vade. Is that did I say that right?

Dolores: 0:19

I don't know.

John: 0:21

It's um from what I understand, it's supposed to be uh Souve, and you gotta have that D kind of pronounced in there. We've done uh some cooking with that over the last month, and it's a pretty cool, uh unique way of cooking. I think it kind of originates from France, and so I'll talk about uh cooking with that and some of the things. Have you tried anything with that yet?

Dolores: 0:47

Yeah, well, I think we had like steak and a burger, right?

John: 0:52

Yeah, yeah. I cooked a steak and I cooked a burger.

Dolores: 0:55

Okay, my my opinion on it is I didn't quite like it. I mean, I I I get the concept and stuff, but I rather have it on the grill. You know what I'm saying?

John: 1:08

From start to finish.

Dolores: 1:10

Yeah, and I know you and the kids, they they all liked it, but I just was not a fan.

John: 1:15

Yeah, she wasn't too big of a fan of it. Um I haven't done too much of it, and I'm not the best cook using it.

Dolores: 1:22

Oh wait, we did eggs with it, right?

John: 1:27

Boiled eggs, yes.

Dolores: 1:28

Yes, now those turned out really, really good. Now that yes.

John: 1:34

Yeah, so uh boiled eggs turned out great.

Dolores: 1:36

Yeah, and I the hamburger meat, just I'm just not a fan.

John: 1:44

There is something I want to try, and I'll be making a video of Doug over at Griddle Cookie and more hinted to it. I'll talk about that here in a minute, but this is another episode, so let's cue the intro and uh we'll get going.

Announcement: 2:00

Time to fire up that grill. From smoke fork to smash burgers, outdoor cooking just tastes better. This is the Okie Smoking Podcast. And here's your host, John Barry.

John: 2:20

All right, welcome back. So, like I said, the stew vade. We're gonna talk a little bit about that. We're also gonna talk a little bit about some uh cooks that we've done.

Dolores: 2:30

Oh, it's this episode.

John: 2:32

Episode Episode number?

Dolores: 2:34

Yeah.

John: 2:35

Holy moly.

Dolores: 2:37

What is it?

John: 2:37

Uh let me check.

Dolores: 2:39

Oh no, it's been so long you forgot.

John: 2:42

It's been a minute. I've got I've got to pull up the website here and uh let me take a look and see. Because we haven't done one in quite some time.

Dolores: 2:55

We had someone in this room. Well, we had our kids in this room.

John: 2:59

Yeah, and and we've been unable to do so. So we're making it a uh more of a commitment that we're gonna come out here and get one of these out. We're at episode okay, so I did do a little bonus episode, which was just a small little deal. This is episode officially number 54.

Dolores: 3:16

You did a bonus episode with Almy.

John: 3:19

I did.

Dolores: 3:20

Rude.

John: 3:21

I did. Well, you you ought to you know, come in here and do one yourself one day.

Dolores: 3:25

Okay, like I know how to do it.

John: 3:29

Yeah, so uh for everybody that don't know, this is the Okie Smoking Podcast. You're listening to my lovely wife Dolores, who comes in here who makes the show actually listenable. And uh, she talks about a lot of keto cooks that she does and various things. So a lot of the cooking. Oh my goodness.

Dolores: 3:49

Speaking of keto, I've been off of that for a while and then I just got back on it again because I was putting on the poundages, but I had some good eats though.

John: 4:00

What is uh some of the latest keto thing you've had or low carb?

Dolores: 4:04

I've just been doing like the tortillas with cheese and uh pepperonis. I do like a little pizza out of it.

John: 4:10

And someone had asked in a previous uh video or a previous podcast episode, I don't know where they asked it, what the brand you like is on the tortillas? And you couldn't think about it. You know that now, right?

Dolores: 4:22

Oh my gosh. What was it by? It started with the O, right?

John: 4:28

You you forgot again?

Dolores: 4:29

Yeah, I forgot again. I did pitch her, we did pitch her on something though.

John: 4:33

It is out on one of our videos or somewhere Facebook. I'm not sure where we put it.

Dolores: 4:37

Um trying to think we made tacos or something with the carne sala.

John: 4:42

Mm-hmm. And they turned out excellent.

Dolores: 4:44

Yeah.

John: 4:45

So let's what's that? You do you have it?

Dolores: 4:49

No.

John: 4:49

Oh, thought she had it. So let's talk a little bit about this Souved. Now you say you didn't like it. The first thing you tried, and and and if you don't know what this is, is it is a product that I got, and you they sent it to me, and you put it in water, uh just a pot. You you can use whatever pot you want, or you can get a pot designed specifically for this. I did not have one designed for it, so I just used a standard pan. Put it in the water, and it just it it goes in there and it heats the water. It also starts kind of a whirlpool action, and you can set it to any temperature you want, from somewhere between say 95 degrees up to all the way to 200 and maybe 205, 210 degrees, just under boiling, and it will go ahead and uh heat the water. Then you pretty much just go ahead and place the item in the water, but you put it in a ziploc bag and remove the air. Or we've been using a little uh what do you call it, a vacuum seal.

Dolores: 6:01

Yeah, it's like a the little zip thingies, but you could vacuum out the air in it.

John: 6:06

Right. You go ahead and remove the air and then you place it under the water. And you cook it for the amount of time that you want. And there is a few things I like about it, which I'm going to go over that make it really pretty darn cool. But Dolores has her own opinion, but it as I say, we haven't done it enough for us to have a great uh perception of it because I think maybe once we do it a few more times we may we may get it down before we look at it.

Dolores: 6:40

Chicken might be good in it, you know, doing like a chicken breast or something like that.

John: 6:44

Right. And I have not tried chicken.

Dolores: 6:46

My my thing is that steak, I just it just wasn't my steak. I just I don't know, there's something about it just didn't taste Yeah. Like steaky steak.

unknown: 7:00

Right.

Dolores: 7:00

It just didn't taste right. But I know everybody was saying that it was like like moist and like it tasted good and stuff like that, but I just disagreed on it. I just didn't like it.

John: 7:14

Yeah, it it did keep the the food moist more than if you were to, you know, just cook it right over a flame, from what I could tell. Because uh with this and we'll talk about this too, is when you're done cooking, you go ahead and still want to give it a sear, whether it be on a paster or skill it on the stove, on your grill, on your black stone, on the bee or so you you still want to kind of give it a little sear to it to really kind of finish the uh food just a little bit. She said so. So the first thing I did do was steak, is that right? So we put the steak in the water, and and here's one of the things I was mentioning that I really do like about it, and that is the way you set it, and you will not have to worry about it overcooking. So if you want your steak to be right at a medium rare 130 degrees, you set the temperature on the souveid to 130 degrees. You put it in the plastic bag with the air removed and let it cook. You cook it for an hour or two. You can even cook it for four hours. It's gonna be fine. It's just gonna keep cooking, but it's never gonna go above 130 degrees. So it's kind of a set it and forget it, let it do its thing, come back two hours later or whatever, and you're gonna remove it from the water. It's gonna be that perfect one hundred and thirty degrees that you are looking for. But then after that, you want to give it a little bit of a crust.

Dolores: 8:58

I just did not like it. Even with the the crust part, and I wonder if I didn't do the crust properly.

John: 9:06

Um it just didn't taste like a steak, like I like once you're done with that, you can season it and you can season it before. And if anybody uses one of these, you know, let us know what we can do to make it better. But you you see we seasoned it after it was cooked in the uh the water bath and then threw it on the pit boss over a flame and seared each side for about a minute or a minute and a half just to give it that little bit of a crust.

Dolores: 9:38

Yeah.

John: 9:39

Now everybody else seemed to like it.

Dolores: 9:41

Mm-hmm. Just I did not. And I'm the steak queen.

John: 9:47

Yeah, she she does like her steak. That's her number one low carb.

Dolores: 9:52

It is. It's my number one go-to besides bacon.

John: 10:51

And it did have the nice it did have a little bit of that pink in the middle that you like too.

Dolores: 10:56

It did. It just I don't know, something about it just didn't taste right. I'm picky.

John: 11:02

Did you try the burger?

Dolores: 11:05

Yeah, I tried the burger.

John: 11:06

And you were you did you have the same reaction?

Dolores: 11:09

It was okay, basically, again.

John: 11:13

Still did not like the burger. So she's not been a fan so far. And I want to talk about what I mentioned at the beginning about Doug had uh talked to me, commented on a video uh here in a moment, but to try that, we're gonna do that soon. But you go ahead and cook that burger in that water. We cooked it for about an hour, and I I think I set it to about 140 degrees on the burger, maybe even 150 degrees. I'd have to relook at the video. We have a video out, and then we went ahead and seared it on the pit boffs for about 90 seconds per side. Those burgers came out, I thought excellent. But you were not uh big fan.

Dolores: 11:55

Still no.

John: 11:56

Not a big fan of the bigger.

Dolores: 11:58

I don't know why. It just doesn't taste right to me.

John: 12:01

Okay. But but let me well we'll I want to get to the eggs.

Dolores: 12:04

Uh let me know the eggs were really good. Those were really, really good. I agree with you there.

John: 12:11

We'll come back to that. But since we're stuck on the burger, the one I want to talk about, and tell me if this sounds good to you. So it is where you take a burger and you make it how Arby's does. At times Arby's has a burger. I don't know if it's all burgers.

Dolores: 12:26

Arby's has burgers?

John: 12:27

Yeah. Yeah.

Dolores: 12:28

Arby's has burgers and and you know, I think Artie's a burger at Arby's.

John: 12:35

They do. They they have burgers at least during, I don't know if it's all the time. But what they do is they cook it with this method. So from what I understand is Arby's does not own a grill.

Dolores: 12:48

Well, I'll have to try uh try it then.

John: 12:51

Yeah, they don't own a grill so what they do is they go ahead and pre-cook the burgers sous vide method. And so all their burgers come in, they've been pre-cooked using this particular method. And then they cook them when they're ordered to go ahead and give them that sear. But do you know how it is they cook them?

Speaker 2: 13:13

How?

John: 13:15

They don't have a grill, but they have a deep fry, deep fryer or a grease.

Dolores: 13:19

So Yeah. So they put it in the grease?

John: 13:23

Right. That that's from what I understand. I have to look at this a little more. And I want to do this demonstrate it and try this in a uh a video at some point here soon.

Dolores: 13:32

So you're gonna do that and then stick it in the grease?

John: 13:35

Yes. And I think I would I w I wanna I gotta research a little more, like do it the Arby's way.

Dolores: 13:40

Well, if you do that, then make sure you definitely clean that grease thing.

John: 13:44

Yeah, we'll have clean grease and everything. But do they if they do it this way, you need to cook it, the so a sous vie method. Uh-huh. And then I will put it in the fridge or freeze them or whatever, and then bring them out just like it would be at the restaurant. You don't I want to do it very similar. So if they were shipped in or whatever, and you had them pre-cooked, and then we're just gonna throw them in the deep fryer for a few minutes or whatever it is, and remove them, try to figure out the exact temperature they use.

Dolores: 14:14

That's crazy. That's interesting, though.

John: 14:18

I I think it could be pretty good.

Dolores: 14:20

We'll see. We'll see.

John: 14:21

Uh the Arby's burger is uh is a pretty cool thing. I've never heard of that. Yeah, I've I've never tried an Arby's burger. You know, I'm use I'm I'm more of a uh cheddar uh we used to get the that roast piece with the the cheddar cheese.

Dolores: 14:37

I haven't we haven't had that in like forever. I don't know about you.

John: 14:42

And you gotta get the horsey sauce.

Dolores: 14:45

Yuck.

John: 14:46

Yeah, yeah. I like the horsey sauce. I like the uh the horsey sauce is good. And uh I know you like that.

Dolores: 14:53

I don't know, I like that. It's too yuck.

John: 14:55

When you eat it, it kind of goes through your nose. It's got that burn that I I just like that.

Dolores: 14:59

The first time you told me to try that, we're at we were inside the restaurant and actually eating, and you told me to try it and I'm about choked, remember?

John: 15:08

Right. Uh so yeah, that that's that's something we're gonna give a try to. And and and you could try it. It's it's it would be keto if you just want to use a few spoon. That would be keto. Put it over the put piece put a piece of cheese on it. Um that's something we'll be doing here soon.

Dolores: 15:25

Yeah, but we should have like Arby's burger plus your burger and then try mofo.

John: 15:30

We could yeah, we can see how it how it is. Sure. Absolutely.

Dolores: 15:35

Uh you still have not made uh Jacob's Raising Canes thing again. Like you did the copycat of Raising Canes and the sauce. He said that he wants you to do it again.

John: 15:46

We did. Uh you can find that on our YouTube channel. It's been, I don't know, a couple months ago I did that. And uh Jacob really liked it and he wants me to do it again. Said it was the closest thing to canes. I I don't know if I nailed the chicken fingers 100%.

Dolores: 16:01

I think they were they were too big. You needed them smaller, right?

John: 16:07

They were still good.

Dolores: 16:08

They were still good, though.

John: 16:09

That sauce?

Dolores: 16:10

Yeah, the sauce was on point.

John: 16:12

Spot on I've got the raising cane sauce somewhere out there. Did a video on that. And that that's good. So they want to go ahead and speaking of food.

Dolores: 16:24

Right? Yeah, let's jump into our cook that we did tonight, which is And I honestly thought I would get a heartburn after eating that, but I didn't. But I could taste the spice.

John: 16:36

Yeah, so I use some what are those called? Peppercorns or uh uh peppercorn cornies or whatever they're called. They're they're the peppers. You can get them in a jar at the grocery store. They're they're pickled. They still have the steels and everything on them. And I took a beef roast and we went ahead and cooked that up on a big green egg. And made my own SPG. What do you think? I didn't like the flavors.

Dolores: 17:01

That's good. That's spicy too. I like the little kick to it.

John: 17:05

Yeah, if you don't have any barbecue rub, and this will work for just about anything you cook. Make your own SPG. All you need to do is equal parts of salt, black pepper, and garlic powder. I had granulated garlic, so I added a little extra just because garlic powder has a little more of a ump. Since I use granulated garlic, I added a little more. Mix that up in a bottle or in a uh shaker, just in a one that's empty. You know, we have so many spices.

Dolores: 17:34

Well, it's getting smaller. The spices, because we haven't went out and bought any.

John: 17:40

Yeah, I did have a lot of spices to where you couldn't even find anything, and it it it has gotten a lot less.

Dolores: 17:45

Oh, way less.

John: 17:47

But you just put that in one of the old containers and shake it up and just label it, and then go ahead and use that. And I used some uh spicy mustard to give it a good binding agent. You could use moisture sauce, you could just use water if you want, uh regular mustard, many of different things you could use, even olive oil. And then I went ahead and placed it all over it, let it get to room temperature, got that big green egg heated up, and uh it it I thought it turned out pretty good. I could have taken it a little more.

Dolores: 18:21

It tasted really good. But I put uh some sour cream on mine with uh did I put any cheese on it? Maybe I didn't put any cheese. I just ate it straight up. You ate it with a hot dog bun?

John: 18:35

Yes. So it works great. You could have put it between a slider or a hot dog bun or a hamburger bun, but I used a uh a hot dog bun. Now the peppers what we did was after it got to 160 degrees internal, I went ahead and removed it from the grate, put it in a small aluminum pan, or if you had a pot or whatever, and I made some au jus gravy on the stove, uh just a packet of gravy, and uh heated that up so that it went in hot. You didn't want it to go in cold, and you could use beef broth. I'd recommend heating it if you did, or chicken broth, whatever you want. But we used au jus gravy, poured it over it in the pan. Then we added the jar of peppercorns, uh, not peppercorns, pepper shonies. It's the little peppers that you get, the pickled peppers. I poured the entire juice of the peppers in it, and then the stems and all, because the stems are great. I eat the whole thing. And you just go ahead and cook that, covered it in foil, brought it up to it brought up to uh 203 degrees. I really think we probably should have brought it to 210. It would have been more fall apart.

Dolores: 19:47

I don't know, it's still good though, even though it wasn't like uh like totally fall apart, it still was good.

John: 19:55

Yeah. Oh yeah, it was excellent.

Dolores: 19:57

Because I mean you could still piece it apart, you know.

John: 20:00

Yeah, and it I mean we uh went ahead and took it out, let it rest for about thirty minutes, and then used a couple of forks, pulled it apart, and just put I put it like a s like she said, just between some hot dog buns and I wish I had my tortillas, I would have put some in it. It would be good on tortillas, it would be good to make uh tacos. That would be excellent if you're making enchiladas. That right there would be great for enchiladas.

Dolores: 20:33

That would be good.

John: 20:34

Anything that calls for any kind of shredded uh beef, I think would be would be phenomenal.

Dolores: 20:40

That sounds good.

John: 20:42

So yeah, excellent cook there. Two thumbs up, really, really good because you always we always do, and you hear people do pulled pork, that's something that's quite frequently. Well, we already had the pulled pork. Pulled roast, pulled roast beef or whatever, you know. So wanted something a little different. Of course, I think the pillar is a good one.

Dolores: 21:03

It's very like it was very juicy too.

John: 21:07

Like very, very Yeah, with that Aju gravy and then the uh the the peppers that we put in there with the juice. And when I do the gravy, I don't when I do it this way. We don't use the packaged directions. We just I just throw about a half a cup of water.

Dolores: 21:24

I never go by I never go by the packages on anything. I just make it my own. It's a lot easier that way.

John: 21:32

Yep. And uh so that turned out great. What other cooks uh did we do?

Dolores: 21:37

Oh my gosh, we've been hooked on uh chicken legs lately. Like on that green, on the green the what what do you call it again? The little green egg. What the big green egg? The big green egg. I keep on thinking saying little.

John: 21:55

Yeah. Well well, it is the little one.

Dolores: 21:58

Why do they call it big then?

John: 22:00

That that's that's it's the big green egg. That's the name of the product.

Dolores: 22:04

They need to call it the little green egg.

John: 22:07

But we have the mini max, and there's actually one green egg that's smaller than the one we have. Can you believe that? Yeah. I did not know that. It's the mini. And it's only like 10 inches.

Dolores: 22:19

I know. It can make that chicken is so uh you guys, I've never liked chicken legs until he cooked it on this, and after that I'm sold. Like on chicken legs. I'm like, okay, if you're gonna make out on that, I will eat it. Yeah. Like it tastes so good. And when you did some on the pit boss too, right?

John: 22:40

Or the I think you still you still have to do it. Those were good.

Dolores: 22:43

Those were good. But I swear we I never ugh. I used to just I was gross before.

John: 22:51

But uh she's changed her mind on the chicken legs.

Dolores: 22:54

But I think it's because you add like those spices, but you also add is it powder? What is it? The baking soda.

John: 23:04

Sometimes we'll add the uh cornstarch to it to add a little crisp Christmas. You can also add baking powder. I think I've done both, I'm not sure.

Dolores: 23:14

Kind of gives that like crunch. It doesn't yeah, the cornstarch too. You know what I want to try, babe? So I saw this thing on uh on TikTok, right? So they like put they put a frying thing and they put the oil in it and they have it going in their frying it, right? The boil it's like boiling. And then they add the like the flour to it and they steer it around. And then they add the chicken, and when the chickens add to it, the flour actually sticks to the chicken. Like you don't have to do the you'll have to watch on uh on TikTok.

John: 23:52

You have to show me that. Maybe we'll have you do that video.

Dolores: 23:55

What?

John: 23:55

Yeah. You you sound like you've got it right on down, huh?

Dolores: 24:00

You're the kick on that stuff.

John: 24:03

Yeah, we'll give that a try. She's uh a lot of the ideals that we do come from uh the Lord's which we have a series we've been doing, which we're trying to get out every Tuesday. It's called what is it? Tasty Tuesdays on a 20.

Dolores: 24:18

Oh, that's your thing.

John: 24:19

That's your butt it's where we make a full meal for the family for twenty bucks or less. And you came up with our that one ideal.

Dolores: 24:28

What was it that I came up with?

John: 24:30

It was uh good grief. I can't remember now. It was it the cornbread.

Dolores: 24:36

No, that was your thing. I did not do the corn.

John: 24:40

We had uh I'll have to go ahead and take a look here as well and tell you because this was pretty much your ideal on it.

Dolores: 24:50

Yeah, the cornbread definitely wasn't my idea.

John: 24:53

We did cornbread and beans.

Dolores: 24:56

Was it the sandwich thing? Was it a sandwich? We did uh like on the on the flat top thingy, was it a sandwich? No, it was It was the pizza, wasn't it? Okay, that's the pizza on the French toast. It was French toast pizza. I didn't get any, but oh my gosh, it smelled so good. The kids ate it though. They said it was so good. Remember?

John: 25:21

Yeah.

Dolores: 25:21

It was the pizza. Yep.

John: 25:23

Yeah, so she we took some garlic we haven't done a podcast in so long, we got plenty to talk about. We took some garlic bread that we got at the local grocery store. Uh actually I think we got it at Walmart, or I did. And they did well, actually they didn't have the garlic bread.

Dolores: 25:39

Yeah, they didn't have the pre-made one, and that would have been cheaper, but you had to buy the garlic the bread and then put garlic sauce, the garlic stuff on it.

John: 25:48

And I put the and this is a great way to make pizza and and very inexpensive.

Dolores: 25:54

It is, especially if you have like a large family. You could do like four of those. You know, they're like you just split it in half and you do well, two basically, but it's it equals like four big long ones, and then you could cut them, and that could be a family of like six or something like that to feed them.

John: 26:13

Right, and those those garlic breads are just a little over maybe a buck fifty uh for one of them, which is pepperonis. And then you just put the garlic on it and add you some pizza sauce, pepperoni, some cheese, whatever toppings you want, black olives and mushrooms, it don't matter.

Dolores: 26:33

And it looks so big.

John: 26:35

Throw it on the grill for just five, ten minutes, just melt the cheese, heat it up, crisp that uh garlic bread, and cut off little pieces of it. And yeah, yum. I mean, it it was good. We'll be doing that again. Really, really enjoyed that one.

Dolores: 26:53

And we did the cheriso and eggs with like a taco. Did you record that one?

John: 26:58

Yeah, that was a good one.

Dolores: 26:59

And say it was the a twenty dollar thingy, because that was pretty cheap for that one too.

John: 27:05

That was another one of her.

Dolores: 27:06

Yeah, that can go a long, long ways. Like literally.

John: 27:10

How do you say that?

Dolores: 27:10

Uh cheriso and huevos.

John: 27:12

There you go.

Dolores: 27:13

It's just pork.

John: 27:16

And put those eggs in it and everything. But but but I also what I also wanted to talk about, which we were talking about earlier, is you said you really were talking about the Souved, and you really liked you mentioned eggs. So those boiled eggs turned out really good, didn't they?

Dolores: 27:37

They did, and the like the shell just came right off of it. Like it was easy and it was all good inside.

John: 27:46

And there really is not any magic. I mean, it's just boiled eggs. It's just water you put on a stove. It wouldn't be much different than if you use this or whatever. But what I do like about it is you can set the temperature. So you set the temperature, say you want to boil the eggs at 195.

Dolores: 28:02

If you wanted like a like a halfway cooked egg, like some people like it, like a little runny inside, you know, you can do that.

John: 28:10

It you don't have to worry about it over boiling. You get the temperature, you know exactly how long you want to cook it when you put them in. It's gonna stay right at that temperature.

Dolores: 28:19

I wonder if you could do uh poached eggs in the like you just put it in the bag and do a poached egg.

John: 28:25

Wow, that's an interesting one.

Dolores: 28:27

See if we could do a poached egg.

John: 28:28

Poached egg surveyed style.

Dolores: 28:32

I wonder if you could do that.

John: 28:33

That'll be something to give a try to.

Dolores: 28:36

I used to eat those whenever I lived with uh Tonnell and Richard. They used to do poach eggs. Yeah, and that's where you some kind of cream sauce. I can't remember what it was.

John: 28:48

Just basically put some water in a pan and and put the egg in it.

Dolores: 28:51

Yeah.

John: 28:52

Cook it that way, no grease or anything. Do you like them that way?

Dolores: 28:56

Yeah, it tastes good. I've had them a couple of times. But you gotta just do it right. Because some people mess it up or it tastes all yucky.

John: 29:07

Yeah, yeah, I probably wouldn't do it right. I'm not I'm not a big poached uh egg uh person myself.

Dolores: 29:13

I bet you you'd like it. I feel like you would.

John: 29:16

If it was done right if you cooked it right.

Dolores: 29:18

But they they okay, we used to do like we used to do like a biscuit or something, and then you put the poached egg on top of it, and then they put like this cream stuff on it. I'll have to ask Tanawo what it was, but I remember eating it with them. It had like some kind of cream sauce.

John: 29:38

Gotcha. Huh. Yeah, that would be uh something we'd go ahead and give it a try to. But then the bacon, you put some bacon with it and stuff like that.

Dolores: 29:49

No, you don't put bacon in it. No, no bacon. Oh, in the souve thing.

John: 29:56

Yeah, we can put some bacon in there.

Dolores: 29:58

I wonder what that would taste like because me and the kids don't like it like too crunchy on it. Yeah, you don't like it crunchy, so that might be just I don't know about that because you need that little bit of after you do it, you just put it on the stove and just go whap wham like that. I don't know.

John: 30:13

We'll have to look into that and try that out too. Uh but yeah, that that that machine's pretty cool.

Dolores: 30:19

So we should do the um chicken though.

John: 30:21

Chicken. Have not tried any.

Dolores: 30:23

Like brushed chicken in it.

John: 30:24

Have not tried any pork. And you know, I even saw someone commented on one of my videos and they told me what was it? They did they did a whole roast and they cooked it for like a day and a half in that thing.

Dolores: 30:38

Oh dang. I I just I mean I wonder how soft and tender it was. Yeah, I I don't know.

John: 30:44

I just don't know if I see myself cooking for like 18 hours or 24 hours or anything like that.

Dolores: 30:50

But I mean, if you're not that hungry, you just eat some snack and snack.

John: 30:57

I mean you might I at that point it's almost like you just use a crock pot.

Dolores: 31:02

True. True but I don't know. But what does it taste like in it? Like does it taste different than the crock pot? You know what I'm saying?

John: 31:10

Yeah.

Dolores: 31:10

Or but what if they didn't have a crock pot and they just needed that?

John: 31:13

Just use it that way. You didn't need a big bag or something to put it in or a huge bag.

Dolores: 31:19

So how would they I wonder what kind of bag they used?

John: 31:22

Yeah.

Dolores: 31:22

Did you ask them?

John: 31:24

No, I did say I would uh give it a try. Well, I mean it really wouldn't need that bag because that that roast we cooked today, we could just put that in a bait basically a gallon style. I guess so.

Dolores: 31:34

There are some small roasts and stuff. But dang, with today's roast, I wish you would have made a big one because that was pretty good. Yeah, we're already. Because tomorrow, tomorrow I'll be eating some of that.

John: 31:47

That was a four-pound, about a four-pound roast that we cooked today. So really good stuff right there. Any other cooks you want to talk about?

Dolores: 31:57

It's so sad because Jacob doesn't like the the roast or anything like that. It's crazy. Ooh. Can we do potatoes in that soup anything? Can you put a potato in it?

Speaker 2: 32:11

Yes. Yeah. Actually, we haven't done any vegetables.

John: 32:14

And you can you can put broccoli, vegetables, asparagus, green beans, broccoli in there.

Dolores: 32:23

Because I bet you don't have because that's like steaming it, right? Like almost like steaming the vegetables.

John: 32:30

Yeah, you just put it in a in a in a baggie.

Dolores: 32:32

That sounds good.

John: 32:33

Put it down. You can make you could cook you could actually, if you had a big enough pot, cook huge chicken and all the vegetables all together.

Dolores: 32:44

So how do you make uh like the cauliflower rice? Do you have to like really? I don't know what's going on with my phone. I forgot to mute it.

John: 32:58

Yeah, you could go ahead and put some cauliflower in there and uh go ahead and make it turn it into rice, yeah. She's sitting here trying to mute mute her phone right now. She's very popular.

Dolores: 33:18

It's only when I do this, uh it seems like if you noticed, nobody else loves me until I'm on here.

John: 33:27

But yeah, talk about that.

Dolores: 33:29

Cauliflower rice is is a uh uh You know what I haven't made in like forever is the cauliflower mashed potatoes. That we when we first started keto, we made some and it tasted just like mashed potatoes. We need to do that again. Because man, I miss I miss potatoes. That would taste good.

John: 33:53

It is impressive how many things we've tried when I first think about it cauliflower, mashed potatoes, and you think, whoa, I don't know. But it was good.

Dolores: 34:03

Remember we made uh lasagna with with it too, like it was like a like an egg mixture, but it was it didn't taste like a lasagna. It did. Yeah, so I mean that's but it's so much work it's so much work on it.

John: 34:19

And red radishes we made into fried potatoes.

Dolores: 34:23

Oh yeah, that was good too.

John: 34:24

And I don't remember exactly how we did it, but they tasted almost like fried potatoes.

Dolores: 34:28

We had a roast roast them.

John: 34:31

Yeah.

Dolores: 34:31

I mean uh it did taste good.

John: 34:33

Really good stuff.

Dolores: 34:34

So there was something else that we need made into French fries too. I can't think of what it was, but I haven't made that in a while. I need to eat some veggies.

John: 34:45

Yeah, there's a lot of great things. So we need to uh we in the past showcase a lot of low carb uh items that we cook. We know I try not to say keto up because I know it's maybe not be 100% right.

Dolores: 34:57

Um my lazy keto, it's a lazy keto.

John: 35:00

If you're officially keto, we don't want to give the wrong information totally. But we try to call it low carb anymore. And a lot of times she will have her low carb item cooked next to it, which is we do that recently. You had a lot of cooking something and then she went ahead and made her like tortillas, for example. She'll have her low carb tortillas or something.

Dolores: 35:23

Well, when you guys were eating the pizza thing, I made me a pizza low carb thing. Right.

John: 35:28

Uh no no uh crust or bread or anything like that.

Dolores: 35:33

I still like the solo bread. Well, I really want to buy some hero bread though. They have like her sants now and stuff on it. I just wish it wasn't expensive. It's high in dollar.

John: 35:50

Well, if you are still here with us, I wanted to go ahead and we're probably boring and mention uh that we do have a a some stickers. Some decals. Uh you want to hand me one of those and I'll put it on the code. Or you can go ahead, you're right there. Show show them.

Dolores: 36:07

Here's one.

John: 36:09

Okay. That's one of them. Now look in that bag.

Dolores: 36:12

And then there's smaller ones. Yeah.

John: 36:14

You would have to be on YouTube right now. Oops. Uh we got these, and if you're just listening to it, they are these decals. And we have some that are that are all black, and and and uh we have some that have colors now too. But right there she's showing you.

Dolores: 36:29

You know, it says Okie smoke, it should say oaky smoking in Dolores.

John: 36:34

We will have to go ahead and get that fixed.

Dolores: 36:38

That's what it looks like.

John: 36:40

But we have some of these if you would like to get one.

Dolores: 36:44

It's backwards and inside the.

John: 36:46

You can email us at oakysmoking at gmail.com. That's o-k-i-e s m o-k-in at gmail.com. Send us your address and we will go ahead and get you one of these as soon as we can.

Dolores: 37:06

These ones are bigger, and they also have like different colors on these ones.

John: 37:10

Yep. And we have some that are in colors.

Dolores: 37:13

I mean, that's pretty big.

John: 37:14

If you want to what colors do we have?

Dolores: 37:17

I th what is that? Blue or blue?

John: 37:19

Blue, black. Those are the colored ones are bigger.

Dolores: 37:21

Black and red, right? Blue, black, and red. Here's the red one.

John: 37:26

If you prefer a particular color, you can mention it. I can't guarantee a black one, but we do have uh if we have a color available that you can. We're gonna go ahead and give it to get you one out to you.

Dolores: 37:40

There's the black one.

John: 37:41

Yep. You'll be able to see in the show notes.

Dolores: 37:43

We'll have a bigger than the these ones right here. I'll show you the size difference.

John: 37:49

Yeah, put them up so you can see the difference there. I put one on my pit boss. What was that?

Dolores: 37:57

The lights. I mean there's this one and then there's that one. See how the size different different dimensions are. This one's bigger than this one. Yeah. And yeah, I just dropped the light.

John: 38:11

So if you want one of those, just uh let us know or uh comment. Email and the email will be the best way you know I'll uh I'll get it. You can also text us, but when you text us, we cannot reply to your text, but we love it when you text us. So be sure and uh look in the show notes and you can go ahead and send us a text and just say hi. We'll mention you in a following episode for sure. What else do we need to talk about?

Dolores: 38:39

I think that's about it for now. Until next week. I think that's what you said, right?

John: 38:51

Taking a look here.

Dolores: 38:52

You said you did a sneaky one.

John: 38:54

Yeah, I did a sneaky bonus episode last week to where I just came out and just said hi for a moment. Don't really know what I talked about. But that's it right now, and we'll come in here again, talk about some more topics. I do know what you want us to talk about. It's all about outdoor cooking, some indoor cooking on the B-War, and much more right here on the Oki Smoking Podcast. If you'd like to jump on the show with us, you can also send us an email and let us know. We'd love to have you. Until next time. Hey, what do you always say? Keep on firing up that grill.

Dolores: 39:32

Bye.

Announcement: 39:37

Thank you for listening to the Okie Smoking 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, OkieSmoking.com, and on YouTube and other social media platforms. Until next time, keep firing up that grill.