SPEAKER_04 0:49

Well, we are at the Big Six Zero. Does it feel like it?

SPEAKER_07 0:55

Six Zero.

SPEAKER_04 0:56

Episode sixty. Really? On the Oki Smoking Podcast. We started with a a long time ago, and uh we are at the Big Six Zero. So welcome in. Appreciate everybody that has listened, chimed in uh for all these episodes that we've been out here. Um don't you just enjoy coming on here and chit chatting with me?

SPEAKER_06 1:19

Sometimes.

SPEAKER_04 1:20

Sometimes.

SPEAKER_06 1:22

I'm just kidding, yeah.

SPEAKER_04 1:23

Yeah, she's uh she kind of makes the if it wasn't for her, it'd be boring. She kind of brings the uh the the energy and the spaz and some of the smart electric models.

SPEAKER_02 1:37

Time to fire up that grill from smoke for to smash work. Outdoor cooking just tastes better. This is the Okie Smoking Podcast, and here's your host, John Barry.

SPEAKER_04 1:58

Uh but yeah, welcome in. This is another episode of the Okie Smoking Podcast. And today we've got lined up a little episode here, as we do on Mondays. Uh, we're gonna talk a little bit about a low-fat chicken uh that we cooked uh just yesterday. Uh we're gonna talk about that. It was used with no oil and uh for low saturated fat. I'm also gonna talk a little bit about a cook uh that we did. We had on our YouTube channel just a little while back, and that's when we did some leftovers. Just love to redo, you know, you know, cook and and and recreate something, don't we?

SPEAKER_07 2:35

Yeah, and like I did tonight with the chicken.

SPEAKER_04 2:38

And you can talk about that too. You did some leftover chicken tonight as well, so we'll get into her leftovers when we talk about the uh nacho leftovers that we did. It's some pork nachos.

SPEAKER_07 2:48

Uh so we uh what is pork shoulder?

SPEAKER_04 2:52

Yeah, it was pork shoulder, so we'll get into that a little later.

SPEAKER_07 2:55

Because remember, we didn't know if it was brisket or pork shoulder.

SPEAKER_04 2:58

I tell you, yeah, it was some pork shoulder, and we'll get into that as well. So that's what we're gonna be talking about today, and we do have a few comments from uh the YouTube channel uh that we got in here that we'll throw in here as well. Uh but before we jump right on, we actually had someone jump in on the uh text line. Um, you can always uh send us a text, which I don't have the number in front of me. We'll throw it in the uh show notes uh below. For some reason I don't have it here, uh, but it'll be down there. You just dial that in, you can text or voicemail us. And uh, what is this? Let's see, where did it go? Here it is. Someone from the 503 area code, which looks like Salem, maybe Portland, Oregon, somewhere over there. If you when you if you just send us a text, you might, if you want to say what city you're from or name, we'll shout that out as well. But they said, I really enjoy the show and wanted to know if Dolores has ever made her own pork skins. So evidently they see you use pork skins a lot. Have you ever made your own?

SPEAKER_07 4:03

No, I've been trying to get you to make some chicharanas, but you have not done it yet. And I keep on showing you videos. I would love, love to have some homemade ones for sure.

SPEAKER_04 4:16

Well, we got a little treat for you today. We're gonna go ahead and talk about how to make those as well after we get done with the pork nachos. I've got a recipe up here.

SPEAKER_07 4:25

You gonna make some chicharanas?

SPEAKER_04 4:27

Yep, we're gonna talk about it in well, we're gonna talk about it in here, and then uh we will be able to go ahead and and pick a time and see if those sound like something you want to do.

SPEAKER_06 4:37

Oh, yeah.

SPEAKER_04 4:38

Because you you make them or you're always eating them, and now you've got people wanting you to make your own, and I'm sure they would like to see that and talk about that. Uh so I think that would make a good uh uh video as well.

SPEAKER_07 4:50

Well, it gets a person they ask about it for you to finally make it.

SPEAKER_04 4:55

Yeah, that that that's that's pretty much it, I guess. Uh someone went ahead and asked about it, so now we're gonna make it. So appreciate you jumping in on the uh on the text line or voicemail line. Like I said, you can do that anytime, pretty easy, and the number will be in the show notes uh below. Always enjoy hearing from uh the listeners out there. Um so but let's go ahead and before we get started, remind everybody that we do start our day. I start my day at 4:30 in the morning, Monday through Friday on the TikTok with a cup of coffee. And um, there is a I'm always looking for a quality coffee. I love quality coffee when it comes to beans. I love getting the best coffee. You know, you want to get some that are rich, you want to get some that are flavorful, some premium coffee, and I have found another coffee specialty grade that I'm going to be trying. And I want to talk about that real briefly here for all you coffee lovers. And coffee goes great with barbecue because uh when you make chili, I like to throw an espresso shot in it. You ever done you you know I do that, didn't you?

SPEAKER_08 6:08

No.

SPEAKER_04 6:09

Yeah. You make some chili and I like to go ahead and brew an espresso shot, throw in the chili. That's my secret ingredient. Throw you a shot of espresso in your chili the next time. It's it's it's it'll it'll it'll kick it up a notch, trust me. Uh but there is a coffee called afrero.

SPEAKER_05 6:27

Nope. Afuera. Afuera.

SPEAKER_04 6:30

Afuela?

SPEAKER_05 6:31

Nope. Afuera. Afuera.

SPEAKER_04 6:35

I can't say it.

SPEAKER_05 6:37

No, you can't. All right.

SPEAKER_04 6:39

Um basically this company has sourced their coffee, afuera, beans from volcanic soils in Central and South America, specifically in El Salvador. I mean, it's a vi uh, it looks vibrant, it's a smooth flavor. I have some coming myself. I'm gonna start using this coffee in the mornings on my lives. I'm gonna be we're gonna be having some on the podcast here in the near future. Um, if you look at it, their mission is to highlight their compostable uh packaging, the fact that they work directly, and that's just another thing, with local farmers, okay? And um also what's cool is they're outdoors, which is what this means, right? Yes. Is outdoors, uh, and they are right outdoors.

SPEAKER_07 7:26

It means outside.

SPEAKER_04 7:30

Yep, outside. So these come directly uh from local farmers, and they give five percent of the fit. Uh sales go back to conserving the great outdoors. So I think it's all cool. It's a great, great thing. And because you're an Oki smoking podcast listener, you get a deal that no one else does. You cannot find this anywhere else. If you decide to try their coffee, I've got a code, and all you have to do at checkout is write okay. Promo code OK I E, you're gonna get 15% off your order. You're gonna get 15% right off of it. Um, and you won't get that deal anywhere else. You go to the site now, it only says five or ten percent. Promo code Oki gets you the full 15%. Check it out if you like ground coffee, beans, or whatever it is. I'll be trying it soon.

SPEAKER_07 8:22

The beans are the best to get it.

SPEAKER_04 8:24

I know it's gonna be fantastic. I've researched it, I've seen the reviews, can't wait to give it a try. Here in a couple weeks, uh, you'll get to actually see and hear me taste it as well. So looking forward to that. Uh, and you'll be liking it too. You'll give your own little take on it.

SPEAKER_06 8:40

Oh, yeah.

SPEAKER_04 8:41

Yeah. So they got several different ones. Um, so I'm gonna be testing that out. And if you look in the show notes below, there'll be a link that's got that Oki code built in. Don't even have to remember, click on it, it'll already put it in there. So check out that coffee, and let's go ahead now and talk about our easy low fat chicken breast. Now, this is uh something that we made because we were going on low saturated fat. Now, you do low keto things a lot, and now we were working on a low-fat uh version. This video will also be coming out Thursday on the YouTube channel, uh, which will be let me check on what the date of that is. That's gonna be May the 7th. It'll come out May the 7th in the morning. So if you want to see the video, it's a real short video, and I'll explain how we did. So we went ahead and we got some pretty good chicken strips, didn't we? They were the uh breasts.

SPEAKER_07 9:37

Chicken breast and you cut them up.

SPEAKER_04 9:39

Mm-hmm. Cut them up. They were pretty good size, and I cut them up to six.

SPEAKER_07 9:43

They were big size.

SPEAKER_04 9:44

Yeah, to between five and seven ounces apiece, probably. Went ahead and sliced those. You want to slice them, you want to try to get them the same thickness, you want to kind of get them the same size. And then I just use some Italian dressing and stead of oil. And this is where it's key. You don't want to use oil if you really want to keep the fat down. Now you can put a tablespoon or so of oil in it and keep it low fat, but if you really want to really bring it down to the lowest of low, go ahead and add something other than that. And this Italian seasoning worked fantastic and it's got great flavor. Yeah. You tried it, what did you think about it?

SPEAKER_07 10:21

It tasted really good. It was juicy and uh not tough or anything.

SPEAKER_04 10:25

It was very would you say the uh Italian dressing went through it pretty good?

SPEAKER_07 10:30

Oh yeah.

SPEAKER_06 10:32

Oh yeah.

SPEAKER_04 10:32

You could taste it all the way through it and it kept it juicy. Um I went ahead and first of all, we just put them in an aluminum pan. And then we went ahead and put that Italian dressing all over it. And we had probably eight or ten that we'd cut up in there.

SPEAKER_07 10:49

Uh, there's a lot in there. I don't know how many.

SPEAKER_04 10:52

We had it cut up in there, and then we just went ahead and put that Italian seasoning all on it, and then we went ahead and uh added our SPG.

SPEAKER_07 11:02

Yeah, and the jalapeno, the oaks, what is it?

SPEAKER_04 11:06

Grand oaks, yep. So we used some sucklebusters, um SPG seasoning, and we put that all over it, and then went ahead and used the sucklebusters or the grand oaks. We used the sucklebusters SPG and then the grand oaks jalapeno garlic seasoning over the top of it, and then just went ahead and flipped them around and did just repeated the process. Added some more of that Italian seasoning, added some more of that SPG, and then went ahead and oh, and what's she doing now? You getting videos for your uh your TikTok?

SPEAKER_07 11:40

I was just taking a picture of my cat because look at him.

SPEAKER_04 11:43

Yeah, she's always taking pictures of the cat. Which by the way, if you follow Dolores at all, she she's got cats all over her TikTok.

SPEAKER_07 11:49

So I just have my kitty and sometimes Luna.

SPEAKER_04 11:52

Yeah, we'll put we'll put her uh TikTok in the show notes too. If you want to see all her cats, check that out.

SPEAKER_07 11:57

Well, you see all my cats is just my kitty, nobody.

SPEAKER_04 12:01

She had she had one last year that was um uh uh really kicked it off. Remember, was it no, it was the year before last uh when you uh had your Christmas tree. Remember that one?

SPEAKER_07 12:11

Oh my gosh, yes, they they destroyed that tree.

SPEAKER_04 12:15

She we did have two cats and they they both climbed up and it was a you know a fake tree that they they went up there, started sleeping in it, knocking all the ornaments off.

SPEAKER_07 12:25

They got stuck in it. Well, he got stuck in it before.

SPEAKER_04 12:28

Needed help getting out of it. Yeah. So it it's economical if you were to you'd probably have to scroll through a couple hundred thousand videos together.

SPEAKER_07 12:35

They've had it fall before.

SPEAKER_04 12:37

Yeah, but she she was always showing that everybody liked it because she's always showing the cats running up the uh the Christmas tree from a couple years ago. But but yeah, so that was the um the chicken, uh low-fat chicken. Turned out really, really well. And then I always turned out really good. Yeah, it turned out juicy. It cooked it on the big green egg at about I was trying to cook it at about 400 degrees, but we didn't quite get to there. I cooked it closer to about three, three, three to three fifty.

SPEAKER_07 13:06

You made your broccoli with that and you did the what the soy sauce, but it tastes so much better grilled than when you put it in the oven. Yes, so me, I just I just like it better on the grill.

SPEAKER_04 13:20

I did I did shortcut that a little. We put some broccoli in a pan, I added some soy on it, threw it in the oven. It was good.

SPEAKER_07 13:28

Yeah, but it wasn't the same.

SPEAKER_04 13:30

It just wasn't see, she's spoiled to the outdoor cooking. Uh so the last time when we did the Terra Majors, I cooked the broccoli right on the big green egg grates next to it, and I didn't have room on it. Although I could have cooked it on the pit boss, but I didn't have it, I was out of pellets.

SPEAKER_07 13:48

I know. What's up with that?

SPEAKER_04 13:50

So he was not a bag barbecue person because you should always I say always have an extra bag of pellets.

SPEAKER_07 13:58

Right.

SPEAKER_04 13:59

Maybe two or three. Um, I've got extra bag of uh the uh uh lump charcoal. I've got a bag of the briquettes, but I did not have any uh the uh pellets, so was unable to uh Yeah, that was not good. I almost went and got pellets and then decided to stick it in the oven and then she said these these do not taste as good as they they did last time.

SPEAKER_07 14:23

Yeah, I even told uh our son because you were making it for him, and he said, Did you guys dunk that in soy sauce? I said, Yeah, you d I put it in soy sauce, but it w it was supposed to be grilled, but there's something else I just realized I forgot to do.

SPEAKER_04 14:41

And I think the last time I also seasoned the the broccoli with that uh garlic, uh jalapeno garlic. And I do believe I forgot to put that on there, so I think that's another another.

SPEAKER_07 14:52

They made it really salty, though.

SPEAKER_04 14:54

Yeah, that soy sauce will definitely make it salty. And and that's all I added to it was strictly the the soy sauce. So you know, uh you can't you can't win them all. You can't you can't quite win them all. Uh but yeah, so good stuff there. You can add some lemon, you can add some vinegar if you don't have the uh uh the Italian.

SPEAKER_07 15:18

Well, you know what you should have did is you should have gone outside to your garden part and got a cilantro and put on it.

SPEAKER_04 15:25

Yes, I do. We should talk well let's do a little bit of that. We d talk about our garden. She brought it up. So I do have some cilantro. Cilantro. I have some cilantro that I bought, uh, some plants that I'm growing. I have some basil beside the house that I'm growing, because these are fantastic ingredients to add to any cook, especially uh, you know, if you're making soups or if you're making tacos or or uh various things, or even just to throw on your steak or barbecue or chicken. These are excellent, excellent things to add. So we've got those two herbs, and I've also got two different varieties of tomato plants. We've already got a couple of tomatoes. Have you seen those tomatoes?

SPEAKER_07 16:10

Yeah.

SPEAKER_04 16:11

Yep, we got a couple of tomatoes.

SPEAKER_07 16:13

I watered your stuff today.

SPEAKER_04 16:14

Yep, gotta keep watering them. I've got one jalapeno pepper plant. Uh that one's starting to pick up. I've also got a cherry uh tomato plant. As well as what else do I have? Um a habanero orange and a ghost pepper. One each of those. And a dragon row, which is not a very hot one. Which I think the dragon row will make a nice mild hot sauce. The jalapeno will make a good jalapeno hot sauce. Then you got the habanero and ghost peppers for those a little bit spicy.

SPEAKER_07 16:50

Nice. It's the way in for you to make salsa. Not none of the other stuff. I want some sauce.

SPEAKER_04 16:59

You want the chunks of tomatoes from the garden. I want some salsa.

SPEAKER_01 17:03

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SPEAKER_04 17:33

Chunks of the peppers and everything put in there. Add some of that cilantra, the cilantro that we have growing. Yes, that that'll be good. We've got a lot of the ingredients needed uh to really make that right now. So once those grow up, uh, we'll talk more about that. Here we go.

SPEAKER_07 17:52

So with your with the chicken and stuff. We had leftovers and I made uh uh chicken tacos with it.

SPEAKER_08 18:00

Yep.

SPEAKER_07 18:02

For for Jacob and him, I made uh fried the I fried the the shells and corn shells just with oil, you just put it in oil and fry it.

SPEAKER_04 18:49

Just some regular corn tortillas.

SPEAKER_07 18:50

Mm-hmm. Yeah. It's all it's real easy. You just fry it up. And then uh for the chicken, I shredded it up and I actually added a little bit of butter to the pan. And then just kept on like tossing it in there until it was hot. And then I uh stuffed the shells with the chicken. And then of course we got cheese and then the tomatoes and uh jalapenos and then the ranch jalapeno dressing. And what else did I do? I think that's it right. Oh, and an avocado is on yours.

SPEAKER_04 19:27

Nice. And did you say you added additional seasoning or no?

SPEAKER_07 19:31

I just added butter to that. I didn't add no nothing else.

SPEAKER_04 19:35

Yeah, it was good. And then uh uh we had you and you you just said we had avocados and all the toppings on it and everything. Yeah, yeah. And then I added some of uh your cousin's son-in-law's hot sauce that the weak things uh the uh habanero hot sauce, which was really good. I liked gotta have hot sauce on it, and it it turned out excellent with it. Nice, yeah. Speaking of leftovers, let's just slide right into the next one. Leftover pork nachos. So wait, wait.

SPEAKER_07 20:03

I didn't tell them about mine because I can't have the shell.

SPEAKER_04 20:05

Oh, well right ahead.

SPEAKER_07 20:07

So with mine, I did a different dish. I put the the chicken with the butter, right? But then I added a little bit of jalapenos in there while it's cooking. And then I took some of the broccoli that we had left over also, and I shredded that up in there. Right. And then I stirred that all that together, and then put it in a bowl and I put some cheese in it with a little of that ranch dressing, the jalapeno ranch dressing on it, and that's how I ate mine. Like a little bowl.

SPEAKER_04 20:40

Basically without the shell, just like a keto bowl.

SPEAKER_07 20:42

Yeah, but I had the I had uh broccoli in mine. Okay. It tasted really good.

SPEAKER_04 20:48

There you go. The keto version. There's a lot of those we do where she'll have her own style or her own version. Yeah. Yep. And uh come out real good that way. So she skips the shells. Uh she'll skip uh uh cheese.

SPEAKER_07 21:01

Oh, and I also put some and the other half of the avocado in it. Like I gave you half and I gave me a half.

SPEAKER_04 21:08

Real nice, real nice.

SPEAKER_07 21:10

And that's only like two carbs for that half of avocado.

SPEAKER_04 21:13

So that was some chicken we cooked yesterday, and then today we went ahead and reused it in the tacos, and now that all the chicken's gone.

SPEAKER_07 21:21

No, I still have a little bit.

SPEAKER_04 21:23

You still have a little.

SPEAKER_07 21:24

Okay, which I'll probably make tomorrow for myself or like a lunch.

SPEAKER_04 21:28

A little bright a burrito or something out of it, or just eat it.

SPEAKER_07 21:30

I don't know, burrito stuff.

SPEAKER_04 21:32

Oh, she can't, you don't need a burrito, you don't have any keto tortillas.

SPEAKER_07 21:34

No, no. I just have to keep it like a bowl.

SPEAKER_04 21:39

Yeah, just a little little bowl. So that's excellent. That's another thing when you can cook uh one or two, especially a protein of some sort, and uh just go ahead and reuse it. But it's boring, for example, if you just had chicken.

SPEAKER_07 21:55

That's if Jacob don't eat it tonight.

SPEAKER_04 21:56

Yeah, but if you just had like chicken and a potato, and then the next day you just heat it up and you have chicken and a leftover potato, and you have and you just eat leftover chicken. Turn it into something different. Turn it into tacos.

SPEAKER_07 22:08

You could turn it into anything.

SPEAKER_04 22:10

So nachos, tacos, burritos, turn it into some kind of spaghetti so, which is what we're talking about here. This is actually uh it says here, who got written here pork and pork nachos. It was actually the same difference, but it's pork queso. Yeah. And um, if you want to see the video of this, it is currently on YouTube. You can look it up.

SPEAKER_07 22:32

What did we put in there? I can't even remember.

SPEAKER_04 22:35

April the 13th. So it's been a while back. We just haven't talked about it. Um, there's several videos that we haven't talked about, so we're gonna bring it up. Now, what was that?

SPEAKER_07 22:43

What did we all put in there? I can't remember. Maybe we've done so many uh quesos.

SPEAKER_04 22:49

So in this particular one, did we put corn in it? This one we did not put corn, but we put green chilies.

SPEAKER_07 22:56

Was it like keto version then, huh?

SPEAKER_04 22:58

Yeah, and we put some uh diced tomatoes. We put it.

SPEAKER_07 23:03

Well like rotel, like rotel in it, right?

SPEAKER_04 23:06

Basically like rotel. Um and just put some peppers in it.

SPEAKER_07 23:10

And then the cheeses was like pepper jack.

SPEAKER_04 23:12

Three different cheeses.

SPEAKER_07 23:14

Pepper jack. Cream cheese, cheddar, cream cheese. I thought it was more I thought it was four cheese. I can't remember the other one.

SPEAKER_04 23:24

But see, this is what I love about queso. Add whatever the heck you want to it.

SPEAKER_07 23:28

Add whatever cheeses you can. Oh, we put uh uh heavy whipping cream in it, too.

SPEAKER_04 23:33

And some heavy whipping cream. Yep. That that kind of thins it out a little bit. Uh and then we just went ahead and put it in the uh uh pit boss uh and cooked it for uh Yeah, that was really good for a while.

SPEAKER_07 23:47

Shredded some of that pork in there.

SPEAKER_04 23:49

Oh yeah, and then we put the pork shoulder. So we took the leftover pork shoulder that we had cooked and put it in there. We'd we actually made burritos with that pork shoulder.

SPEAKER_08 23:59

Yeah.

SPEAKER_04 23:59

We made and then we made the nachos with that pork shoulder. And we made pork sandwiches with that pork shoulder. So we'll cook a pork shoulder like on a Saturday, and then you can have it Saturday night or Sunday.

SPEAKER_08 24:12

Yeah.

SPEAKER_04 24:12

Then you've got Monday and Tuesday, maybe even into Wednesday. But again, we don't just eat sandwiches every time, we recreate it into something different.

SPEAKER_07 24:23

Um we did like I still need to do the pickle thing again because that was so good.

SPEAKER_04 24:28

We did the pickle thing with some leftover ones a long time ago, like last year. We talked a little bit about that on the last episode as well. And that that turns out really good. And you could do a pickle like that and then wrap the thing in bacon too. That'd be good. You know, have you bacon wrap pickle with pork?

SPEAKER_07 24:43

I thought we I thought we did bacon wrap that. Well, maybe we did the bacon wrap that too.

SPEAKER_04 24:49

Yeah. Yeah, we may have.

SPEAKER_07 24:51

Remember because we put it in between a hot dog?

SPEAKER_04 24:54

Yes.

SPEAKER_07 24:55

Oh a hot dog bun.

SPEAKER_04 24:57

Oh, that's what we did. That's what it was. We put it in between a hot dog bun. Then we put the Big Mac sauce that you made from the inside of it, which tastes just like Big Mac sauce, by the way.

SPEAKER_07 25:08

It did taste like Big Mac sauce.

SPEAKER_04 25:10

Yeah. It it was a duplicate of Big Mac sauce. Um the the full recipe made you on the video. Did we put that? I think so. I'm pretty sure if you go to uh our YouTube channel and search for it, you should be able to find it. I don't know exactly what you would call it. Uh, but it is there. Matter of fact, I'll put a link in the show notes below. That's what I need to start doing. The things we talk about, I need to make sure we put the link so people can find it. Just look in the show notes and pertinent things we mentioned, we'll go ahead and have you a link because you may want to go look and find some more information on it. So we'll look it up, we'll get it there for you. Now, earlier we were talking about the person from Oregon that said they went ahead and uh wanted to know if you have cooked any pork skins from scratch. So I got a recipe here, and I'm gonna tell you what we need, or it's pretty simple actually. I'm sitting here looking at it, and it's something that we should be able to do. And this is a rough draft version, and and you said they're also called what is it?

SPEAKER_07 26:13

Chicharones.

SPEAKER_04 26:16

Chicharronis?

SPEAKER_07 26:17

Chicharones, yeah.

SPEAKER_04 26:19

Did I say it right?

SPEAKER_07 26:19

I don't know.

SPEAKER_04 26:20

Chicharronis? I'm not the pronouncer.

SPEAKER_07 26:24

Chicharones.

SPEAKER_04 26:26

So basically what I'm saying here is you boil the raw pork skin to soften it, scrape off the excess fat, and dehydrate it for four to twelve hours in a 200 degree oven until brittle. Then you deep fry it between 375 to 400 degrees.

SPEAKER_07 26:48

Yes. Mm-hmm.

SPEAKER_04 26:50

Only for 15 to 30 seconds until they puff.

SPEAKER_07 26:53

Mm-hmm.

SPEAKER_04 26:54

And then season. And you can take a knife and go with salt while hot. And that's it? Are they ready at that point?

SPEAKER_07 27:01

Uh-huh. You just let them, you know, cool down a little bit. I mean, it's guacamole and you just and yummy.

SPEAKER_04 27:09

Seems easy enough, but it is something you need patience with because it's going to take some time.

SPEAKER_07 27:15

Exactly.

SPEAKER_04 27:15

Um, it basically the ingredients it shows we need here is raw pork skin, salt, lard, oil, or beef tallow for frying, a baking sheet, parchment paper, and a deep fryer and deep pan. I mean, this isn't that difficult.

SPEAKER_07 27:32

Well, how come you haven't made it? I've been like begging you every time. And I send you video.

SPEAKER_04 27:38

I I had a listener that asked. So, you know, that that sounds like they're interrupted. I guess we're gonna have to go ahead and do that. So we're gonna go ahead and write this.

SPEAKER_07 27:47

I've been dying for some chitarranes so much.

SPEAKER_04 27:51

And I'm gonna research a little more. So, skin on pork belly is a good source. So we've got to get just the skin. Is that right?

SPEAKER_07 28:02

Not the you know, it looks it looks thick. It's like this thick thing. And it has a little meat on it also. It does have some meat on it. So, and then you just like head it.

SPEAKER_04 28:14

Okay.

SPEAKER_07 28:14

And you have to boil it and stuff.

SPEAKER_04 28:17

Well, we'll figure it out, we'll get it done. We will sure get it done. So something to look forward to. We will talk about that some more. Uh, we'll get it done here in the next month or so or less. So we'll go ahead and uh research that. And make our own pork skins. Heck yeah.

SPEAKER_07 28:34

Oh yeah, cheese and so good.

SPEAKER_04 28:37

Uh, you know, that one restaurant that that made them homemade, which was real good. Then we you used to get pork skins in queso.

SPEAKER_07 28:44

Who made them homemade?

SPEAKER_04 28:45

Was it the garage?

SPEAKER_07 28:46

No, they just heat those up, baby. That's not uh homemade. That's not that she turned as though you think. That was not the right one. These are homemade ones that she's talking about.

SPEAKER_04 28:56

We'll get the homemade ones for that.

SPEAKER_07 28:58

Or the viewer is talking about. I don't know if it's a he or she.

SPEAKER_04 29:01

We will get them done right for sure. So I appreciate the question again from you. 503.

SPEAKER_07 29:08

I appreciate you because finally he's gonna make some.

SPEAKER_04 29:11

I'm finally gonna make some. Again, if you'd like to text in, check it out. The number will be in the show notes before or leave a voicemail. We'll only disclose the area code just so we can kind of know where you're from if you do so. Let's go ahead and take a look at a couple of comments here. Um, so we were the reason I pulled the comments from our pork queso video, just I just got a couple of them here. Looks like two that we got here that I was going to go ahead and um mention here. And a Mark Kitchen, or I'm I saw that song. Man Kitchen Recipes from YouTube uh said great use to some leftover pork, but like seeing the hatch green chilies get added. So, okay, so we added some hatch green chilies. Um, talk about flavor of those hatched chilies, love hatched chilies. Um, so we added some of that in there as well. Good stuff, appreciate that comment. Also, oh Mile, remember Mile High Guy Barbecue, which by the way has some excellent hot sauce, just gonna gotta give him a shot.

SPEAKER_07 30:15

Yes, he does have some good sauces.

SPEAKER_04 30:16

His name is Scott, and if you haven't checked out Mile, it's Mile High Guy Barbecue, M-I-L-E, H-I-G-H, Guy Barbecue. Tons of content, always putting out videos, makes his own barbecue sauce. He has a uh habanero that I've I've I've had, uh, and I've had a ghost pepper hot sauce of his. And I've also tried some of his jalapeno hot sauce.

SPEAKER_06 30:45

Yes.

SPEAKER_04 30:45

Uh I've tried his jalapeno hot sauce and then his other, he's got some barbecue sauces as well. So just check him out. Pull his YouTube up if you haven't. Excellent guy. But Mile High Guy Barbecue, Scott over there said, that was perfect, John. Talk about having those nachos for dinner two nights in a row. The ultimate don't disappoint meal. Yeah, so excellent stuff. Appreciate that comment, Scott. Also, a couple other community shout-outs. I want to thank Sherry and Din Jao Hodman, as well as hey, Griddle, Cook Eat, and more also commented on the video. That's Doug over there. Check him out. Shout out to him as well. Lots of great people uh uh from the community that I like to shout out, different ones uh uh from different times. There's so many of them. And uh really enjoy reading comments, at least from one video or another. Don't have any of the crazy comments in this episode like we did the last one.

SPEAKER_07 31:44

None of the none of the uh It's because I didn't. No, I'm just kidding.

SPEAKER_04 31:49

We didn't we didn't get no hate mail comments on this one, so um, everything went out pretty good.

SPEAKER_07 31:55

How can you hate on nachos?

SPEAKER_04 31:57

Yeah, I guess I guess not. It's it's all cheesy, gooey, and delicious.

SPEAKER_07 32:01

You forgot to take a photo of your uh your chicken tacos tonight, didn't you?

SPEAKER_04 32:07

Ooh, I did. Darn it, there's a miss.

SPEAKER_07 32:10

That looked really delicious.

SPEAKER_04 32:13

You'll you'll make something and then you start eating, and you're like, oh, I had the perfect photo. Or maybe just a little video that I could have taken of it and now it's eaten. I don't have it no more.

SPEAKER_07 32:24

Yeah, Jacob ate four of them.

SPEAKER_04 32:26

Yeah, yeah, those were some excellent tacos for sure. Um, so but yeah, so that pretty much sums out this episode today. We just went ahead and talked about our low fat chicken that we went ahead and cooked up uh with our Italian dressing, um, as well as our uh well, but what else we talk about? I've done forgot the pork nachos, uh pork queso nachos, the chicken and our and your chicken tacos. So we talked about all that.

SPEAKER_07 32:58

And then a low-fat chicken.

SPEAKER_04 32:59

The low-fat chicken, yeah. I think we keep repeating, but we're good.

SPEAKER_07 33:03

And then the coffee.

SPEAKER_04 33:04

Oh, and the coffee, say it again.

SPEAKER_07 33:06

Fuera. Afuera.

SPEAKER_04 33:09

Yep. And if you go to their website, don't forget to put code OK to get the best discount they offer. 15% off. And um, if you look in the show notes below, I'll have a link directly directly to that if you'd like to check out their coffee. It'll give you that discount code automatically. And I do earn a commission for qualifying purchases. Anything else you'd like to say today?

SPEAKER_07 33:37

No, that's about it.

SPEAKER_04 33:38

That's about it. I appreciate everybody jumping in. Also, don't forget uh 4 30 a.m. Central Time, Monday through Friday, TikTok live and between the fires on Wednesdays and Fridays. I jump on here for just real quick 10 minutes about one topic or so, and just kind of say something, talk about something. It's between the fires. Bye now.

SPEAKER_05 34:02

Bye.

SPEAKER_02 34:04

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.

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