SPEAKER_06 0:49

Oh wait, I have to break in about a steak because your friend, Greg. And what is his his thing on TikTok?

SPEAKER_07 0:59

It's Sun's Son's Backyard of Barbecue.

SPEAKER_06 1:03

His steak was just pissed. Oh my god.

SPEAKER_01 1:08

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

SPEAKER_07 1:28

Well, here we are for another episode on this Monday as we're getting closer into the barbecue season. Um it is approaching May, which uh Memorial Day of next month's when when a lot of people start start barbecuing, ain't that right?

SPEAKER_06 1:45

Mm-hmm.

SPEAKER_07 1:46

Right. Kind of go to the lake, they'll uh get the grills.

SPEAKER_06 1:49

Don't forget the pool.

SPEAKER_07 1:50

Get the pool open, get the burgers going. Uh so it is officially uh next month is barbecue month in May, and that's when things really kick off. But right here though, we don't do just the season. Uh we we do a lifestyle. So a barbecue and we do it year-round here. Um a friend of mine, his name is This Grill Life. He always has a saying, uh barbecue is not a season, it's a lifestyle. So that's why we like to do barbecue all the time, and uh we're gonna talk a little bit today about some of the things we've cooked over the past several weeks uh as we get back into the podcast for this barbecue season. What was one of the favorite things you can think of that we cooked uh this last week? Or uh last couple of weeks. Well, what hits home?

SPEAKER_06 2:39

The steak, of course.

SPEAKER_07 2:41

Always the steak. If you listen to the podcast anytime at all, no matter what it is, it's always the steak.

SPEAKER_06 2:46

I have to break in about a steak because your friend, Greg. And what is his his thing on TikTok?

SPEAKER_07 2:55

It's Sons Sons Backyard of Barbecue.

SPEAKER_06 2:59

His steak was just oh my god, I really liked it. It was like fall apart tenure, but he's the only one that I got to taste, and you got to taste several at the Champion Barbecue Place.

SPEAKER_07 3:12

At the Rib Cookoff Association chills about a little over a week ago. So we'll talk a little bit about that. Um we're gonna get into that for a little bit. We're also gonna talk about a spaghetti pizza uh that I made uh and Dolores didn't get into that. No, I didn't we're also gonna talk a little bit about um well we'll get into her steak that she's talking about, as well as there was something else I'm looking here.

SPEAKER_06 3:42

Well, we also have made fish, and your first fish was good, but the plank one, ew.

SPEAKER_07 3:50

Oh, you didn't know. That one was a fail. Oh, I was gonna talk a little bit about my uh smoked bologna, which I'll speak and we'll also jump in, we'll mention a few comments um here in and out throughout here as we get to talking here. Uh some of them not so good, a little heated on my uh baloney. A lot of people do not really care for that. Uh but before we get into our first segment here, I appreciate everybody jumping in. Uh, we come in here on Mondays, and I want to remind everybody you can follow us on TikTok and YouTube, The Okie Smoking. Just look us up for TikTok live streams as well as occasional cooks, as well as a morning coffee. 4 30 a.m. Jump in, have your first cup of coffee with me. That's 4 30 a.m.

SPEAKER_06 4:32

Yeah, that's only with him, not me.

SPEAKER_07 4:34

4 30 a.m. Central Standard Time, Monday through Friday. I'm there most of the time for about 45 minutes. Kick your day off right there with me. And on Fridays, uh, a lot of Fridays, we have Son's Backyard BBQ come in as well. You can also go ahead and send us a voicemail at 405-458-5513. Simply dial that number and you're going to get a voicemail. You'll hear me, you'll hear Dolores. When it beeps, go ahead and leave a comment or a question, and you just might be heard on a future podcast episode. We will uh play it and question, comment, and answer it if uh needed. So that's 405-458-513. That should be in the show notes as well. Well, let's get into it. First of all, let's go ahead and start off with our crowd pleaser. That's what we're calling this. You didn't get any of it, of course, because of the keto. Uh, but it was something I came up with. Uh Dolores actually came up with it, didn't you?

SPEAKER_06 5:36

I was about to say, what?

SPEAKER_07 5:38

And it's the pizza spaghetti. And and she is the one that comes up with Nate. What what are some of the crazy uh or out of the things that you mentioned, you see? There's some other things you've come up with in the past. What was it, the pickle?

SPEAKER_06 5:51

What did you do with the pickle?

SPEAKER_07 5:53

She did a pickle popper.

SPEAKER_06 5:54

Uh you always put me on the spot.

SPEAKER_07 5:56

But you gotta be ready. It's on the fly.

SPEAKER_06 5:59

I can't remember. But that one was the best one.

SPEAKER_07 6:01

The pickle popper.

SPEAKER_06 6:02

Yeah, and we need to do that again.

SPEAKER_07 6:04

We'll have to talk about that some more too.

SPEAKER_06 6:06

Uh but yeah, we Well, I think I'll change it up with the pickle popper though.

SPEAKER_07 6:11

Well, what would you change different about? This is where she literally took a pickle and took the insides out, pulled out all the center of the pickle so it's hollow. She had put a cream cheese filling mix. Did you put some uh beef or some pork?

SPEAKER_06 6:26

We put um the pork shoulder in it.

SPEAKER_07 6:29

Pork shoulder.

SPEAKER_06 6:30

Or was it brisket? I can't remember.

SPEAKER_07 6:32

Is pork shoulder or brisket? We'd have to relook at the video. We've done so many. Um and we just put it all in there with cream cheese and jalapenos.

SPEAKER_06 6:40

Yeah.

SPEAKER_07 6:40

We cooked it, and we did not waste any of the insides because what do you always say?

SPEAKER_06 6:44

No, I made the um we made the uh the Big Mac sauce with that.

SPEAKER_07 6:50

Because she always says no waste.

SPEAKER_06 6:52

Yes.

SPEAKER_07 6:53

And she turned that into a Big Mac sauce that we put on the uh the pickles, and we made some kind of a sandwich with them, didn't we? Or did we put them on a sandwich?

SPEAKER_06 7:03

Mm-mm. I just say my pickle.

SPEAKER_07 7:05

Yeah. There's a video out on YouTube where you can see that. I think we've got a few clips on TikTok as well. But we're talking right now. That's what is great about the podcast. We come on here, we kind of bring we get in here, talk to the community, read a few things, let everybody know what's going on for all our asks uh from everywhere. We're uh TikTok, YouTube, whatever it is. And then we just kind of come on here and chit-chat for a little bit. You never know where it's going to go. Sometimes we even bring a special guest on. We might need to like see if we can get Son's backyard barbecue one day on here. Yeah. All right, let's go ahead and take a look here. So we got the uh crowd pleaser, which is the uh pizza spaghetti. And why would you mix two classics and put it into one?

SPEAKER_06 7:52

What do you mean?

SPEAKER_07 7:53

Well, I'm gonna tell you why. Whenever you make a spaghetti, you typically have some kind of bread with it, right?

SPEAKER_06 8:00

Mm-hmm.

SPEAKER_07 8:01

And you're gonna go ahead and dip the bread in the spaghetti sauce. You're gonna add the cheese, you're gonna add the stuff. And you always take the bread and dip it into the sauce and eat it anyway. And when you get to the end of it, you're trying to scrape up the last little bit of that sauce. You know what I mean? You take that bread and you just go ahead and and and try to get it, you know, get that plate, clean the plate with your bread.

SPEAKER_06 8:21

Don't know I can't, we have it.

SPEAKER_07 8:24

Yeah, but if you can, there's no reason to even worry about that.

SPEAKER_06 8:29

Well, on the on the pizza spaghetti thingy, you made it wrong anyways.

SPEAKER_07 8:36

Yeah.

SPEAKER_06 8:36

But I know you still like it's still the same. It's still the same.

SPEAKER_07 8:40

Yeah, I didn't make it quite like she said. I put the toppings on backwards or something.

SPEAKER_06 8:43

No, you didn't put the sauce first, and then you were supposed to mix the spaghetti sauce with the spaghetti. You're supposed to mix it all together and then put it on there with the cheese and the Yeah.

SPEAKER_07 8:57

And I will also say something else.

SPEAKER_06 8:59

When you make it How come you didn't you should have put some pepperonis on it and stuff that's probably been good?

SPEAKER_07 9:05

That's what I'm getting to. Don't do it just like a spaghetti. It's a pizza for a reason. We call it a pizza because put whatever the heck you want on that thing. So yeah, you put the spaghetti. We actually put spaghetti noodles on it, spaghetti sauce on it with hamburger meat, uh put some parmesan cheese, I put some um Italian uh cheese, some red pepper flakes, and cooked it up. That was a good one.

SPEAKER_06 9:32

Oh, we should have gone like mushrooms, all sorts of stuff. Didn't even think about that.

SPEAKER_07 9:36

But it's a pizza. Add your toppings, pepperonis, mushrooms, black olives, jalapenos.

SPEAKER_06 9:45

Next time you should do the bread with stuffed borderpello uh mushrooms. Is that how you say it?

SPEAKER_07 9:53

Close enough.

SPEAKER_06 9:54

You know what I'm talking about? Yeah, the big ones that put cream cheese, all sorts of cheese inside that mushroom.

SPEAKER_07 10:00

Oh.

SPEAKER_06 10:00

And then you put it on top of the the bread. That would be so good.

SPEAKER_07 10:05

Yeah, that that that does sound good. I love some of them, them little real big mushrooms, open them things up. Them them things you can make a meal out of one mushroom, really.

SPEAKER_06 10:13

Right. Well, uh you can't you can make a steak kind of out of it, can't you? From what I've seen.

SPEAKER_07 10:19

Well, I was also talking about this with my TikTok friends, and someone commented I uh that it would be good with meatballs.

SPEAKER_06 10:26

See, I'm not a meatball person. I do not like meatballs. I don't like any kind of meatball. I'm so it's only because it's the too much of the I don't know what it is. It just I don't like meatballs.

unknown 11:16

Yeah.

SPEAKER_07 11:17

Any meatball anybody has ever made me, I do not like Well what she was saying was you'd put the meatballs all through there and then cut them and you would have little pizza sliders. Each pizza slider would have one nice meatball in there and you'd have all your toppings and everything. For me, it sounds like a pretty good little uh oh, you could put a plate of those out as a little appetizer or something. Uh, but you're not in, you don't really care about the bottom.

SPEAKER_06 11:42

I do not like meatballs. Well, you know that already. Yeah. Like I'm not a beat.

SPEAKER_07 11:47

She's not a real big meatball fan.

SPEAKER_06 11:50

There's something about it. I just you it just tastes gross to me for some reason. And I don't matter if anybody makes me a meatball, it I still say it tastes the same.

SPEAKER_07 12:01

Yeah. And then you can just put that and we did we just put that on the pit balls. I just cooked it for about I don't know, twenty minutes or so. Um let everything melt, let the let the uh uh bread brown brown up just a little bit, and uh really, really good.

SPEAKER_06 12:17

I have an idea.

SPEAKER_07 12:18

Brang it.

SPEAKER_06 12:18

We could do the French bread and you put spinach dip inside it. And then you put it on your grill or your smoker.

SPEAKER_07 12:30

See there?

SPEAKER_06 12:31

That would be bomb.

SPEAKER_07 12:32

You don't you don't even need chat GPT when you got Dolores. She brainstorms for me.

SPEAKER_06 12:37

Let's do that this weekend.

SPEAKER_07 12:39

Oh, we can. If yeah, I'll try to. I'm right now I'm in the busy busy season, so who knows if I ha um I got another week of spring cleanup, fall uh spring cleanup at work. So I it's it's uh six o'clock at night um a lot of nights or later. It's work all day Saturday, work all day Sunday, or part of the day Sunday. And then when I do get off, I'm just kind of worn out. So that's also if you do follow me, that's why you probably have seen a reduction in the content um on the TT and or TikTok. We we're not we're on the podcast. The thing I love about podcasts, we are on a hosting platform. We you we are not on a social media platform. So we're on a bunch of different uh you know, you're you're not we, you are. Well, you're here right now.

SPEAKER_06 13:31

Yeah, but I'm only on the podcast. I don't need to your takey talk.

SPEAKER_07 13:35

That's what I'm saying. The podcast, we are not tied to TikTok. We're not tied to YouTube. We don't have we're not tied to Spotify because we don't use them as our hosting. We have our own hosting and it's sent everywhere. So while we're not gonna say anything out of line, we don't have to worry about any kind of really censorship. You know, I'm sitting here, I'm so used to being on like TikTok, you're like, you gotta say T T Y T. Can't say this, can't say. Nobody's gonna censor this because we are saying certain things. So that's what's great about podcasts. It's a platform to where you it's one of the only open source platforms still available to where you can actually speak without having to worry about anything, and it just goes out there. As long as you are within reason, no copyrights, and and and you know, be smart about it. Uh but yeah, that was a great pizza for sure, and uh had a great time with that. All right, so that is our uh pizza spaghetti. So let's talk about our uh steak and asparagus that we had just this last uh, what was it just this last weekend?

SPEAKER_06 14:39

Yeah, like two days ago, right?

SPEAKER_07 14:41

Two days ago. And then after this, we're gonna talk a little bit about the steak from the RCOA, what you thought of that, and I'll talk a little bit about how that went. Uh but um so the uh steak at asparagus was uh kind of a uh And corn. Oh, and corn.

SPEAKER_06 14:57

That corn was really good.

SPEAKER_07 14:58

Yep, I'll tell you how we did all of these. We used a combination of the big green egg, we did the pit boss pellet grill as well. And I thought those steaks turned out really good. Now who s you seasoned the steaks, didn't you?

SPEAKER_06 15:11

No, I did not. Ryan did.

SPEAKER_07 15:13

Okay, my son seasoned the steaks, so I'm not sure what he used.

SPEAKER_06 15:16

That's why it was a cheat day, because I don't know what he put in there. He also put beer.

SPEAKER_07 15:20

Oh, it it put m be well, there was beer in the seasoning, marinated up a little bit.

SPEAKER_06 15:24

Yeah.

SPEAKER_07 15:25

Okay. So uh marinated with beer, added some seasoning, and and we let them set for a while.

SPEAKER_06 15:31

Yeah, for a a long, long time because we're out doing stuff too.

SPEAKER_07 15:36

Big size ribeyes.

SPEAKER_06 15:37

Dang, those were really big.

SPEAKER_07 15:39

Uh I have a Minimax uh pellet.

SPEAKER_06 15:42

I didn't finish it until the next day.

SPEAKER_07 15:44

Big green egg. And yeah, half a steak would have been good. One steak could have giv could have fed three people.

SPEAKER_06 15:49

Oh but man, the corn. I hadn't had corn in like forever, so that was so good.

SPEAKER_07 15:55

Corn on the cob. Had corn on the cob with it, and asparagus. But what I did is I went ahead and got the uh the big green egg heated up.

SPEAKER_06 16:05

I like the asparagus because it wasn't like soggy or too done. I like a little crack.

SPEAKER_07 16:14

So after I got the big green egg heated up, I was just kind of in the process of heating it up. And the corn I knew was going to take a while, so I actually set the temperature, I can't remember, was it 225 or 250, somewhere in there, on the pit boss. I went ahead and left the shell on the corn or the husk on the corn. I rolled it back a little, put some olive oil on the inside of it, and went ahead and put some uh uh I put some of the uh uh garlic and jalapeno uh seasoning that I have on there from Grand Oaks. So I sprinkled that all on it, and then I recovered it with the husk, okay, and I did that to all of those, and then I put them on the pit boss for a for the plan was to put them on for an hour. And then as I got closer for the last 15 to 20 minutes, I'd turn up the temperature, and that's when I put the asparagus on because it wasn't going to take as long to cook. Then when I started cooking the asparagus, that's when I went ahead and started dropping the steaks. That way everything was kind of on a time. Uh the asparagus, I did the same thing. We just put some olive oil on it, and I put that seasoned, same seasoning on it, but then I put some butter and put some butter on it, and I had it on a pan. And then uh whenever I cooked the corn initially, I cooked them on the bottom, and then when I put the asparagus on, uh no, I cooked them on the top rack, and then when I put the asparagus on, I moved the corn to the bottom, put the asparagus up top.

SPEAKER_06 17:44

And we also had the jalapeno poppers.

SPEAKER_07 17:47

And we had jalapeno poppers with it.

SPEAKER_06 17:49

That was a uh That was a feast.

SPEAKER_07 17:51

That was a real good dinner for sure.

SPEAKER_06 17:53

That was um Curse or our daughter-in-law and our son. Yeah, so they bought it all.

SPEAKER_07 17:59

They bought it and brought it over. Uh they said, Do you mind cooking for us if we bring the food? And I've said, Well, yeah, bring it on over. Um it was late before we ate like 10 o'clock, or I would have actually on uh TikTok, but I didn't uh uh we didn't need we ate so late and everything, so we just went ahead and cooked it up. But it was excellent. And and those uh uh steaks were a good medium to medium rare.

SPEAKER_06 18:24

I don't know where she gets those steaks, but dang. Those are really good. We need to buy some for ourselves then because we can only we would have like one and cut it.

unknown 18:34

Yeah.

SPEAKER_06 18:35

That's thick too.

SPEAKER_07 18:36

Also, I want to mention steaks that we cooked the other day. Remember those. We're then we're gonna get to the RCOA steak that you tasted, but Sun's Backyard Barbecue Greg, he gave us a uh Terrace Major.

SPEAKER_06 18:52

That was really good too. And it's like tender.

SPEAKER_07 18:55

It was the first time that we have ever uh tried that. And I went ahead and did a marinade with it. I kind of researched things and and you don't have to, but I I like to marinade things sometimes.

SPEAKER_06 19:09

Oh, your marinade smelled so good too.

SPEAKER_07 19:11

It involved some lemon juice, it involved some uh did it have apple cider? I don't I don't think it did.

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SPEAKER_07 20:23

I put some seasoning in it, I cut up a green onion, and I cut up some uh garlic, and I also cut up some ginger root.

SPEAKER_06 20:34

Did you cut up garlic? Or did you add just the other?

SPEAKER_07 20:38

I didn't actually because I was out of garlic and I I I'm I'm kind of a jar garlic guy. Are you a jar garlic?

SPEAKER_06 20:45

We didn't have any though.

SPEAKER_07 20:47

Does it really matter? I don't think it matters. Jar garlic, you know, the kind that you get in the jar.

SPEAKER_06 20:51

Yeah, I know. The kind that you always buy.

SPEAKER_07 20:53

Yeah. I uh I use it all the time whenever, you know, just I'm not sure.

SPEAKER_06 20:57

I love fresh garlic too, though.

SPEAKER_07 20:59

Fresh garlic garlic is is probably better, but I just skip you a spoonful of it, throw it in there, a couple of splats, mix that in everything I do, and it's it's better than the seasoning. But I didn't have any of the seasoning or any of the garlic or jar garlic, so I actually for that one just added some garlic to it.

SPEAKER_06 21:15

And you put lemon in there?

SPEAKER_07 21:16

Yep, less some added some lemon to it.

SPEAKER_06 21:18

What else?

SPEAKER_07 21:19

And we just put it in there. Oh, added some soy. That's uh adds a little salt. And uh put the it in there and let it uh marinate for about thirty minutes. You could marinate it longer, but I would not do it very long. Four hours maximum. That may be hitting you definitely I wouldn't do it overnight uh with this. You m you'd start to uh probably gross be too salty, start to cure it a little bit. So I think just a quick 30-minute marinade was perfect for this, and you could do that with chicken, you could do that with any small meat. That's how I like to do a steak, just quick 30-minute marinade. And then we cooked those up, and I was looking for the bullseye. When you cut into it, you kind of get that little nice bullseye little little pink center. Um I think we hit it a little bit, it was a little over, so it was not perfect, but it it it turned out good. It was tender and really enjoyed it.

SPEAKER_06 22:13

What did we eat with that?

SPEAKER_07 22:16

Uh broccoli.

SPEAKER_06 22:18

Broccoli?

SPEAKER_07 22:19

Mm-hmm.

SPEAKER_06 22:20

Oh yeah, because you grilled it.

SPEAKER_07 22:21

I roasted the broccoli on there.

SPEAKER_06 22:23

Yeah, that was good too.

SPEAKER_07 22:24

Oh wow.

SPEAKER_06 22:25

Yeah, that was because what did you use for that seasoning?

SPEAKER_07 22:28

And then I put soy on that while it was cooking.

SPEAKER_06 22:31

Yeah, that's what it was. That was really, really good. I like the again.

SPEAKER_07 22:38

Yep, that that was excellent. So I mean, so far we've we've covered some stuff here. What what we started out with uh uh the uh uh what was it?

SPEAKER_06 22:47

Your spaghetti.

SPEAKER_07 22:48

The spaghetti pizza. We've got the steak and asparagus, and and now we are on to the uh Terrace Major, which leads us to the next steak, the one you tasted. So backstory of this is we went to the RCOA uh Rib Cookoff Association uh championship this last uh week or so, right here in Shiny, Oklahoma. It's their second annual one one, and there was about 140, 150 somewhere in their uh participants. Um I went the Uh there were several people that I follow on uh social media, including Son's Backyard Barbecue, including Smokin' Around Barbecue, uh Chef Aiden.

SPEAKER_06 23:36

And don't forget your friend Jester's.

SPEAKER_07 23:39

Oh yes, Klein's Barbecue. Yeah, absolutely. And Randy Jesters tasted his good steak also. And um but yeah, had a great time there, met people. I'll definitely go again. It was at Fire Lake Arena and uh plenty of cooks.

SPEAKER_06 23:54

Yeah, he got to he got to taste a bunch of steaks and we didn't.

SPEAKER_07 23:58

Yeah, because the first day on Friday they have a steak competition, and some of them participate in a one rack competition where they only get to cook one rack of uh ribs, turn it in, then the day two they do the actual rib contest, and I have the kid cue, which I I heard uh on the kid cue, I heard that uh one of the kids that came in third place. So the kid cue, I believe they had to make a grilled cheese sandwich, if I'm not mistaken.

SPEAKER_06 24:24

And a protein.

SPEAKER_07 24:25

Yeah. Uh the third place, if I'm not mistaken, he made a like a a pizza grilled cheese. Is that what it was? Something like that?

SPEAKER_06 24:34

I don't know. Yeah, I think that's a good idea. Something like that.

SPEAKER_07 24:35

I have to but I mean it's pretty cool. They're real, real creative, looked really good. I saw a photo of it.

SPEAKER_06 24:40

Why'd you ask me? I didn't hear anything about that.

SPEAKER_07 24:43

Didn't hear about that?

SPEAKER_06 24:44

No, I just know that so on so that they had to do grilled cheese with a protein.

SPEAKER_07 24:48

Yep, grilled cheese with the protein. And um, I think uh one of the pizza ones somehow what came in real close came in like third place. Also a thing I noticed from there because I saw some of the score scores, you could like I don't know the exact, but say 145 points is the maximum that you can get. Um 12th place maybe 144.72. And then 144.74, I mean it it's it looks like you scored so high, but the top the top tiers are just so so so close together to where just a.01 can can it's like it's just so tight to where uh the smallest amount can make a significant difference in in the rankings. But had a great time there, and I did try uh several other steaks and had a good time. And we'll definitely go back again, won't you? That was pretty cool. Uh yeah, next time you probably take uh some money and go to the casino.

SPEAKER_06 25:50

I don't know. I did like that supermarket though.

SPEAKER_07 25:54

That we did go to the supermarket or to the supermarket there, they got that pretty good s uh ribs and and various things that are all up in there.

SPEAKER_06 26:01

Well, it's interesting in that supermarket because you could buy stuff like in bulks almost. It's weird.

SPEAKER_05 26:09

Mm-hmm.

SPEAKER_06 26:09

I've never been in there before.

SPEAKER_05 26:11

You gotta look up.

SPEAKER_06 26:12

They have like even fruits, like you go just buy random fruits in this thing.

SPEAKER_07 26:18

And sometimes they have a real good deal on briskets and and uh pork shoulders, so get it.

SPEAKER_06 26:22

Well, you needed to go in there because there was so many meats, geese.

SPEAKER_07 26:26

Yeah, I didn't actually maybe there was this time around. Yep.

SPEAKER_06 26:31

Yeah, we were trying like for a snack because we were hungry, but everything was like in balks almost.

SPEAKER_07 26:39

Then uh go to our last uh near our last segment before we get to a few comments.

SPEAKER_06 26:44

You didn't say about the steaks that you like the son's barbecue when we tasted.

SPEAKER_07 26:50

Did I not talk about that? Oh yeah, we didn't talk about that. We did taste that. So you went ahead and um you got to try his Jacob got to try his. So go ahead, let's go ahead. Let's uh judge. Let's judge it.

SPEAKER_06 27:03

My thing is like he's the only steak that I tasted, but I've never tasted a steak like that before where it was like I don't know, it tasted really good.

SPEAKER_07 27:15

Why did you think of the tenderness?

SPEAKER_06 27:17

Holy cow, it was like you could just like it was like butter almost, like it just melts.

SPEAKER_07 27:24

And the flavor?

SPEAKER_06 27:25

It was the flavor was good.

SPEAKER_07 27:28

Um the looks of it, you think it looked really good?

SPEAKER_06 27:31

I didn't look I didn't look at it. I just ate it. And was I supposed to look at it?

SPEAKER_07 27:37

Couldn't find anything if there was you know one thing you would change. Is there anything?

SPEAKER_06 27:41

Probably a little less salt, but I mean otherwise it was really good. A little bit, but I mean otherwise it was really good.

SPEAKER_07 27:49

Yeah, there you go. There's an honest review.

SPEAKER_06 27:51

Like really good.

SPEAKER_07 27:52

There's Dolores talking about son's backyard barbecue stuff.

SPEAKER_06 27:55

Like I wanted to mind like a big old piece of the Yeah.

SPEAKER_07 27:58

Yep, so that that was really good. I enjoyed it as well. I also tried some smoking around barbecue. His was good and Klein's barbecue. All three of them hit the spot. I left there with a full tummy.

SPEAKER_06 28:11

I should have tried theirs. They didn't they didn't ask me to have read.

SPEAKER_07 28:17

You g you gotta get near the food.

SPEAKER_06 28:19

Right? Well, we went walking around.

SPEAKER_07 28:22

Yeah, you're gonna be talking about it. Me and my son, we walked we walked in. We went there when they uh brought that one to me.

SPEAKER_06 28:27

No, I g I guess we were inside the supermarket when you went and tasted the rest of the people's.

SPEAKER_07 28:33

Right. And then I met some uh people that that I'd never met before. Uh uh smoking love barbecue. A lady come up to me and knew me and says she watches all of a lot of my videos and watches a lot of the live videos and and I had a couple other people as well.

SPEAKER_06 28:49

So it was pretty cool because Yeah, because he said he said he felt like a celebrity. I said people just know me.

SPEAKER_07 28:57

Uh so went around, took some photos and uh talked to the people, handed out some stickers and exchanged some stickers and and uh and had an awesome time. Um so definitely a good little event to go to, had a lot of great fun there. Uh so excellent stuff, excellent stuff. Uh but let's go ahead and uh say oh, we didn't get to the baloney. We talked about the baloney segment yet.

SPEAKER_06 29:24

Well, I didn't have any of your bologna, but sprouts, they have a zero carb bologna there, so that's what you got me.

SPEAKER_07 29:30

Yeah, yeah, I got her an ounce of it.

SPEAKER_06 29:33

That's good. I'm still eating it. Uh-huh. I don't know. Yeah.

SPEAKER_07 29:37

One ounce. Like, it I mean, it's good. It's like pure.

SPEAKER_06 29:40

Fried bologna.

SPEAKER_07 29:41

Yum. I think it was like$13 a pound. If I would have smoked a log of that, I think it'd have been$80.

SPEAKER_06 29:47

Dang, well, that would have been good.

SPEAKER_07 29:49

So I said, yeah, we'll I'll get you your ounce of that and I'll go to Winco and get the$8 bar S.

SPEAKER_06 29:54

Yeah, so I didn't eat any of that. But uh your fried bologna, I mean your smoked baloney always tastes good.

SPEAKER_07 30:01

Yeah, yeah, it is.

SPEAKER_06 30:02

But what did we get last time? Not this last time, but the when we did my family reunion, we had the smoked baloney.

SPEAKER_07 30:10

I think it was the same one.

SPEAKER_06 30:11

Was it? I thought it was something different.

SPEAKER_07 30:15

I think it was it was the same one. I mean, it could have been like Oscar Meyer or something. I don't know. It was like a lot of things.

SPEAKER_06 30:20

Dang, they devoured that. There wasn't none of that left.

SPEAKER_07 30:24

I may have cooked it different because I never cook them the same. Uh I put some olive oil on it and I put some seasoning on it.

SPEAKER_06 30:30

And then I just comments on those though.

SPEAKER_07 30:33

Oh, I'll get to a few of those here.

SPEAKER_06 30:34

My thing is like they don't know how they don't know how it tastes, so I don't understand why they say that. That's what I don't get.

SPEAKER_07 30:42

They didn't taste it. But but that was on YouTube this round. Usually it's the TikTok. And it was on my short video, but I'm like, brang it, those those comments roll in and then it got 14,000 views. So uh it it's it uh uh it was kind of ki uh getting that algo rhythm ago.

SPEAKER_06 31:00

Uh but I think it didn't look bad, so I'm so I always get confused off of it.

SPEAKER_07 31:07

And then put it on there. I did, I should have flipped it. What's funny is son's backyard barbecue, I didn't even know he was cooking it, and the same day he cooked one.

SPEAKER_06 31:15

That's funny.

SPEAKER_07 31:16

His his actually looked more uniform than mine. His the cuts were more perfect than mine, and his was more even cooked all the way around than mine this round. So I think he won the the baloney cook-off if we would if we would uh say so. But uh mine tasted great. Uh I ate it for several days and took it to work, made several sandwiches with it, the smoke penetrated through it. I cooked it with some Tennessee cooking wood uh cherry, I believe it was. Was it cherry? I I don't remember.

SPEAKER_06 31:45

Next time you're gonna let me score it.

SPEAKER_07 31:47

Yeah, you can. But you score it, and then when it cooks, it balloons out so nice looking and everything. Um I cooked it on the big green egg so it got a little hot in the spot, but and I never did flip it. And I cooked it probably about three to four hours.

SPEAKER_06 32:04

You should have flipped it, huh?

SPEAKER_07 32:05

And yeah, and it uh turned out pretty good.

SPEAKER_06 32:08

I love fried balloony though, yummy yum.

SPEAKER_07 32:11

Yeah.

SPEAKER_06 32:12

Or it's kinda burnt a little and taste good.

SPEAKER_07 32:15

But that'll go ahead and escort or uh sink us or take us, as you should say, straight into our comment section today. Let's go ahead and pull these up. I'm gonna go straight into first of all, let's go to a couple of the good comments. So I was on here and on the smoke baloney on my YouTube channel. Uh this one, I kind of like this comment. The Dabish Kitchen said, I smoked a cheese and hamloaf. Turned out very liquor. Great video. Thanks for the comment there. The Dabish Kitchen. Also, Cooking with Sherry said that uh I had one of those and I sliced it up and fried it. Took me back to my childhood. Well, sliced it up, fried bologna. That sounds excellent. And then someone else said a host modern uh said cherry wood on baloney. Yeah, so it had to be cherry wood, because she said cherry wood on baloney is a choice that makes complete sense once you see how it renders. The caramelized crust on that chub is what the hoe cook is building towards. So I don't know.

SPEAKER_06 33:24

Why do you guys call it a chub? That sounds so gross to me.

SPEAKER_07 33:29

It's a baloney chub.

SPEAKER_06 33:31

Why didn't you just say a baloney log? Why does it have to say chub?

SPEAKER_07 33:35

But I don't know.

SPEAKER_06 33:36

I don't make the like who made it who made the up? Like, let's get a baloney chub. Yeah, a baloney chub. It should be a baloney log.

SPEAKER_07 33:46

But these are this is some of the fun stuff I do like to do that I bring on the podcast from time to time is let's bring out the haters. Yeah, let's go. Let's read some of these. So on the short version of the uh comments, let's start here. Uh a guy named Weeze 9854 said, What do you think? Poison? That's what I think.

SPEAKER_06 34:10

So how's that poison?

SPEAKER_07 34:12

I don't know. So and then the next person, G S G H O O one zero, said mechanically recovered meat. Uh so uh Wayne uh Wayne 04E. Now, so I cut it on my plate. Never cut on a plate, always use a cutting board.

SPEAKER_06 34:35

Why can't you cut on a plate?

SPEAKER_07 34:36

He says you can't cut on a plate. Like if you so if you're eating something and you have a knife, you have to cut the food that's on the plate. Right?

SPEAKER_02 34:47

Uh-huh.

SPEAKER_07 34:47

Now he's telling me, because I cut in the video the baloney on a plate.

SPEAKER_06 34:53

Oh, maybe he wanted you to do it on the cutting board.

SPEAKER_07 34:56

Or it'd be easier. Hey, this is this we're not pros.

SPEAKER_06 35:00

I always tell you that too, sometimes.

SPEAKER_07 35:04

We just the ordinary guy out here.

SPEAKER_06 35:06

I could see that though, like cut it on a cutting board.

SPEAKER_07 35:09

Yeah. Might have looked better for the video. Uh, this guy, Frank Martinino, on the same video said to told me to call an ambulance and then gave me a thrilling up emoji.

SPEAKER_06 35:19

Huh.

SPEAKER_07 35:20

Um Spooky said nope.

SPEAKER_06 35:23

Maybe he's saying call an ambulance because it's fire. Yeah.

SPEAKER_07 35:26

And then Randy said yuck. Randy uh Rodriguez said yuck.

SPEAKER_06 35:31

So those don't like balloon.

SPEAKER_07 35:34

Those are a good portion of those. There's one I'm missing somewhere where he said something and I don't see it in there about it. Uh it wasn't quite like that, but he was uh basically saying to the effects of why do that when you can get a ribeye or stuff, you know, and I said, you know, like you know, that's an Oklahoma ribeye right there.

SPEAKER_06 35:56

It is.

SPEAKER_07 35:57

Yeah, a little baloney. Come on. And then he but he commented back and he said, I I'm not trying to be uh rude or what do you say, I'm not no disrespect, sir, no disrespect, sir. I grew up poor and I had to eat baloney every day, so I just I understand that.

SPEAKER_06 36:15

You know, as a kid I hated baloney because um we used to eat like the thick baloney. I do not like thick baloney. Yeah.

SPEAKER_07 36:26

Gotta be the nice and thin. Want the thin cup cut baloney for sure.

SPEAKER_06 36:31

I do not like thick baloney.

SPEAKER_07 36:34

Well, that's a pretty good little show, wasn't it? Nice little chat there, Dolores.

SPEAKER_06 36:37

Mm-hmm.

SPEAKER_07 36:39

Um and if they can go ahead and uh send us a voicemail, what number would they need to call?

SPEAKER_06 36:45

405-458-5513.

SPEAKER_07 36:49

There it is. Be sure and call that number. Go ahead and leave a comment, ask a question, you know. And uh, hey, we might go ahead and feature your feature you on an upcoming episode. Uh we've only had a few people in the past do that on some uh uh past episodes. We'd like to hear from you. So uh enjoy it when we do get those. Uh but everybody keep on firing up that grill. Be sure and check us out on YouTube. You can find us on uh TikTok, Facebook, Facebook. Need to put some more stuff on there. I don't do a whole lot on there, I try to, but uh yeah. Basically find us on social media, and of course, wherever you will listen to your favorite podcasts. Bye now.

SPEAKER_06 37:35

Bye.

SPEAKER_01 37:37

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.com.

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