Introduction and Podcast Overview

SPEAKER_06 0:55

Hello, welcome back to the Okie Smoking Podcast, episode number 55, right alongside uh Dolores here. How are we doing today?

SPEAKER_05 1:04

All right, how are you?

SPEAKER_06 1:06

Oh, excellent. Just getting back at it. Another Monday episode right here. Um, if things go planned, we'll have a guest on uh our next episode. Uh so uh be sure you follow the podcast. Uh you'll want to be sure and not miss anything. Also, if you'd like to just be on the show without being on the show, it's super easy. Just call or text, and you can leave a voicemail or text. It's 405-458-5513, or you can even email us at okysmoking at gmail.com. We'll read it, text, read emails, play voicemails, all those kinds of things on a future episode. Well, today we're going to talk a little bit about um some uh pork shoulders.

SPEAKER_02 1:52

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

SPEAKER_06 2:15

I'm gonna be cooking several of them. So if you are gonna be cooking them for a big uh group gathering, maybe a reunion or some kind of event uh going on, uh this is something I've I've never cooked this many before, have I?

Cooking Pork Shoulders: Techniques and Tips

SPEAKER_05 2:29

No, I think you're cooking like five, right?

SPEAKER_06 2:32

Yeah, I I got five of them, and I've got to uh so the way I was thinking about doing this is uh we want to keep them real good and moist. Uh and to do that, it shouldn't be too hard uh uh because I figure if I cook them in a pan, you know.

SPEAKER_05 2:50

You usually do um beer, are you allowed to do that, or do you have to do apple juice or something?

SPEAKER_06 2:55

No, I can do uh beer or soda um apple juice. I'll probably do something along apple juice.

SPEAKER_05 3:03

Or you should do different. You should do apple juice, uh soda one, and uh beer one.

SPEAKER_06 3:08

I've got some seasonings here I'm gonna talk about. I these are just some uh seasonings. We've got some Kinder's uh wood fire garlic that I'll be uh adding to a couple of them. And we've got some uh the blend salt, pepper, and garlic. I'm gonna be adding these to them and cooking them up. But the thing I've gotta figure out, because I gotta transport these. So I think I'm gonna cook 'em that's what I gotta figure out. So I'll I'll be talking about this.

SPEAKER_05 3:40

How are you gonna weeks? I guess you could take one of those big old bag things and put them in there. But I guess you could get like the foil things and send them across and like put them in it.

SPEAKER_06 3:54

Yeah, yeah.

SPEAKER_05 3:55

So and put foil over it. Well, I think that's how you could do it.

SPEAKER_06 4:00

Well, what I'm thinking about is Where do you want me to bring 'em? Yeah, I'll be able to get them there. And I also want to talk about a previous cook I did and how that went viral in a good and bad way, I guess you could say. I'll talk a little bit about that. That's a brisket that I did about a week ago.

SPEAKER_05 4:17

Ah, no, don't forget your ribs too. That was on there.

SPEAKER_06 4:20

And ribs. So we're gonna get into that here in a minute, but first let's talk some more about this uh pork shoulder, pork butt. And I the way I plan on cooking this is I'm gonna season them up with the seasonings there. We've got the blend and we've got the the wood-fired garlic. I'll be cooking those up. And while I do that, I'm going to cook them the entire time in uh them uh, you know, like hotel pans, them square silver aluminum pans. I'm gonna put them on my pit boss, and I think that's gonna be a challenge. Will I be able to get five of them on a 500-inch pit boss with the top and lower?

SPEAKER_05 5:01

No, I don't think so.

SPEAKER_06 5:05

That might not be.

SPEAKER_05 5:06

Like I said, you might have to do it in multiple things, babe.

SPEAKER_06 5:11

Yeah.

SPEAKER_05 5:13

Like I'm serious, you're gonna have to do it on multiple Well, one of them isn't as big.

SPEAKER_06 5:18

If I could get five of them pans in there, you put three on the bottom and two on the top. We'll we'll talk about this here in a couple weeks and how well it went as well.

SPEAKER_05 5:30

But what you should do is like take the pants out there and put 'em on it. You know? And see if you need to get like smaller pans or Yeah. Like out there today. You could like, you know, take 'em and put them on.

SPEAKER_06 5:47

Here's an ideal because I don't I think I could get 'em all on there, but I might need like a bigger pan to put like two or three in the pan.

SPEAKER_05 5:56

Yeah, you can do that like across.

SPEAKER_06 5:58

Because the pan may be the issue. I don't know. We'll see. We'll figure that part out.

SPEAKER_05 6:04

Well you have to like how big are the pork bits?

SPEAKER_06 6:07

I got some that are eight, some that are around seven. I think there's one that's maybe under seven, uh between six and eight pounds on all of them, maybe almost nine.

SPEAKER_05 6:17

Cause I mean that pan that you got, you could probably put two of them in there.

SPEAKER_06 6:22

Yeah, I might be able to do that. Like two to two, and then be able to do.

SPEAKER_05 6:27

Because I was I think I remember you bringing in the pans. I'm pretty sure.

SPEAKER_06 6:33

Yeah. I think we'll make it work. Uh what I'm what uh now here is the I want to talk a little bit about how I plan on doing the actual cook, and that is going to be cooking them in the pan. Typically, a lot of times I'll put them right on the grate and just let them cook that way. But to keep it moist, keep it juicy, keep it really good so that it's stays good for the entire time. I want to cook them in the pan the whole time and let all of the d the juices uh stay in the pan. And then whenever I wrap them, because what I'm going to do is like this.

SPEAKER_05 7:10

Oh, you know what I think you should do with w at least one of them? Put some barbecue sauce on it.

SPEAKER_06 7:15

I couldn't.

SPEAKER_05 7:16

Like drench it with barbecue sauce at the end. Like put a bunch.

SPEAKER_06 7:20

I could do that with one of them. And then leave the barbecue sauce available for people that either do or don't want it. Would you put the barbecue sauce on when you pulled it apart or would you put it on?

SPEAKER_05 7:31

No, I would I would put it on top of it, like put just put it on top of it and cook a little bit while it's in that pan. And then when you get there, then shred it apart.

SPEAKER_06 7:40

And then shred it apart.

SPEAKER_05 7:41

Yeah, because I think that would taste good.

SPEAKER_06 7:42

Yeah.

SPEAKER_05 7:43

Am I invited?

SPEAKER_06 7:46

Oh yeah.

SPEAKER_05 7:48

I go to the city. I'll put I'll put it on your shirt. I'll be like, I work for the city.

unknown 7:52

Yeah.

SPEAKER_06 7:53

You come on down. Um, so here's the steps. Put them in put uh uh the pork shoulders in a pan, a liminum pan, after they've been seasoned. We'll bind it with some uh mustard or olive oil or Worcestershire sauce. We'll season them up.

SPEAKER_05 8:11

I say you should do some with mustard and some with olive oil.

SPEAKER_06 8:15

Mix it up. Cook them at about two hundred degrees to two hundred and fifty degrees so they get done. Cook them to about a hundred and sixty degrees to start. Then we're gonna go ahead and wrap them. But we're not gonna wrap them like what you think. Uh like what you normally think. You're not gonna pull them out and wrap them in foil. Instead, at this point, we're gonna add the apple juice or we're gonna add the uh liquid that we're gonna do, a cup or so of that, in there with the pan. The drippings are still in there, everything's in there. We're gonna leave it all in there. We're gonna let that moisture really get into the inside of the. I'll uh I've got that ice chest that I think I'll stack them in.

SPEAKER_05 9:09

Um the white one?

SPEAKER_06 9:11

I've got uh that white one would probably be there.

SPEAKER_05 9:14

You might take my car. You could take my car.

SPEAKER_06 9:16

Yeah, I might have to take it they take a different take a bigger car.

SPEAKER_05 9:19

Like like take that white with the white the white one and you could put 'em all but just bring it back. But the white big old cooler. That would probably be perfect and just use my car.

SPEAKER_06 9:30

And then wh what we're gonna do is just put the foil over the whole thing. That away it's wrapped, but we're just gonna leave it all covered like that. Be easier to let it cook up and then cook 'em at that point to about two hundred and three, two hundred and four degrees. Uh or just until they're extremely tender. And then we'll pull the uh the bone out and rip 'em apart. And uh I think it's gonna be pretty good. I think it's gonna be pretty good. So I'll talk more about that. The pork shoulders I'll be cooking uh later on.

SPEAKER_05 10:06

Did you guys buy utensils?

SPEAKER_06 10:08

There is uh utensils, yeah.

SPEAKER_05 10:10

To uh to get the meat.

Brisket Cooking Experience and Viral Feedback

SPEAKER_06 10:14

Uh well I mean there's uh we'll just have to break them apart with the fork or with the claws or something like that, you know, when we shred it apart. Uh I th I if you're talking about utensils, they'll have uh like uh some uh p tongs or something like that.

SPEAKER_05 10:28

Yeah, that's what I'm talking about, like where you grab it and you get it out of the Yep.

SPEAKER_06 10:32

It'll all be taken care of.

SPEAKER_05 10:33

So I was about to say you could bring our Yeah.

SPEAKER_06 10:37

I'll put some pictures uh when I get this started on Facebook. You can follow me, Okie smoking there. I'll have some photos up there. Might do some little short footages. Don't expect to do a video on the whole thing, but uh I will have some photos.

SPEAKER_05 11:27

Yeah, and then when you get there you should uh take photos at your job of everything. Because who what are they making also?

SPEAKER_06 11:35

There's gonna be a lot of stuff. There's gonna be uh the pork shoulders, we've got a pork loin, we've got uh some chicken and and just some other stuff, so yeah, it'll be fun uh to to create, to make and uh yeah, smoking di uh different ones. I'll be using the combination pellets for the most part. Uh if I do have to uh use another smoker, I have some charcoal, I guess I'll light up and do, but I don't I think I can get it all in there. I think it's gonna be max full though.

SPEAKER_05 12:09

I wonder if uh if you don't borrow my car, I wonder if it can fit in your back seat in that big old long white thing.

SPEAKER_06 12:15

I think I'll get it. I think we'll be all right.

SPEAKER_05 12:18

If not, you can use my car.

SPEAKER_06 12:20

But let me talk a little bit about also a uh brisket. Um we cooked this. How did you like that brisket?

SPEAKER_05 12:27

It was good. I liked it. It tasted awesome.

SPEAKER_06 12:31

Yeah, I cooked this brisket. Uh you can find the video on YouTube now. It's out. Uh also.

SPEAKER_05 12:37

You can also TikTok.

SPEAKER_06 12:39

Oh, you can yeah, you can definitely find it on TikTok and see all the comments. I'll I'll get more into that here in a moment. But uh the brisket was cooked overnight. I put it on about midnight. Uh what was that Saturday night? Was it Saturday or Friday night?

SPEAKER_05 12:56

I don't remember, but it was it was cooked overnight and then uh It was Friday because Saturday we gave it to to them. Right?

SPEAKER_06 13:07

Yeah, you know, it was cooked Saturday night. I had to work on uh Saturday. So yeah. So we we had it done on Sunday. And we cooked that brisket for about eight, nine hours overnight. No, I think it's about seven. Then I went ahead and wrapped it up.

SPEAKER_07 13:21

No, it's time.

SPEAKER_06 13:22

Added some broth to it, uh, wrapped it and cooked it a few more hours. Uh when I wrapped it, it was at about 170 degrees, and I cooked it to 201 or 202 degrees, and then pulled it, uh, let it rest, and while it rested, I went ahead and cooked some ribs, and we cooked them three to four hours.

SPEAKER_05 13:43

Well, and mind you, like when they were he was resting, all the juices were just it was just a bunch.

SPEAKER_06 13:50

It was completely juicy. All the juices were still in it, and then um it basically absorbed all inside that brisket the whole time it was resting. And you know, when I cut it apart, it uh it was pretty good, I thought.

SPEAKER_05 14:08

It was really good.

SPEAKER_06 14:09

As a matter of fact, it was all gone in just a few days.

SPEAKER_05 14:13

Yeah, that thing did not last at all.

SPEAKER_06 14:15

Right, it did not. It was it was a good day always gone. Uh but it did, as she mentioned, uh, and the ribs were delicious too. I do want to talk a little bit about some of these comments though, because they are really, really interesting or fun, or I don't keep calling fun.

SPEAKER_05 14:34

It's mean.

SPEAKER_06 14:37

Um I see. I just looked on here and on this uh brisket video. Someone just commented on TikTok. This dude's barbecue trolling.

SPEAKER_05 14:49

What's that mean?

SPEAKER_06 14:50

Well, that you know, I'm just out there putting stuff out to uh uh satire, I guess you would say, maybe. Um this person said just six hours ago, did you boil it?

SPEAKER_05 15:03

Well, I think it's like I don't understand. People didn't taste it. They just s look at it and they say like it's dry or this and that. And um I forgot to tell you, um, Destiny's dad said, because he he heard about it, he said, Well, they didn't try it because it was damn good.

SPEAKER_06 15:22

Yeah, this person here said, um, I've never tried brisket jerky. And this this one said, Go ahead and tie that shit up to the fence up in the backyard, bro.

SPEAKER_05 15:35

See, I don't understand. Um in the video, you could see the juices like on the foil part, so I didn't understand that either.

SPEAKER_06 15:44

Um yeah, let me see how many comments there is right now.

Navigating Criticism in Cooking

SPEAKER_05 15:47

It just was like one after another after another of just hate, hate, hate.

SPEAKER_06 15:53

Currently 2,025 comments.

SPEAKER_05 15:58

I mean, uh like when you're cutting it, it does look like you're like struggling, but believe me, it was not hot rough to cut.

SPEAKER_06 16:07

Yeah, it wasn't that hard to cut.

SPEAKER_05 16:09

And like it fell apart, see, like he was just pulling it apart. And then they're all like, oh my god, it's dry.

SPEAKER_06 16:15

And another thing I get a lot is evidently people think I look like Dano. Uh this guy said Dano's father apparently started the spice rub company because he never had it knew how to cook. It's it's uh it it definitely now this guy says that's a felony in the state of Turkey.

SPEAKER_05 16:35

And they were saying that it looked like pork, chicken, something like that.

SPEAKER_06 16:39

A lot of them said it looked like turkey. Now, when I did now, and I did, and I thought it was white without a ring or something.

SPEAKER_05 16:46

I don't know.

SPEAKER_06 16:47

Yeah, and the smoke ring has left. Uh, that uh is as dry as the Sierra Desert. Uh there's all kinds of uh comments. One of my favorites that I heard uh someone say is you know, you're from Oklahoma, and if you ever come to Texas, when you get to mile marker one, you just do a U-turn go back. They didn't want me in their state. Yeah, you can go and look up Okie Smoking on the TikTok and look for the video, the uh the brisket video. It's got about over 80,000 views right now, and you can read.

SPEAKER_05 17:22

There's a couple of people I say nice.

SPEAKER_06 17:23

There's some people defending them saying it's not already.

SPEAKER_05 17:27

It's mean.

SPEAKER_06 17:28

But what it did do, and and what they say is all those videos or all those comments really just cause the algorithm to shoot that thing off.

SPEAKER_05 17:37

Oh my god. And then he posted his um the ribs after that, and they're like, oh no, he posted the ribs and it's just dry as well. It was fall off the bone ribs. It was really good.

SPEAKER_06 17:49

It's two for two. And and and bad cooks, he's out of control. Uh but yeah, it's fun stuff. It don't bother me. I mean, yeah, you prefer people to like your content and like your stuff, but also it felt a lot like you uh like he said.

SPEAKER_04 18:08

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SPEAKER_00 18:42

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SPEAKER_05 19:17

Yeah, our kitchen sucks at lighting link, big time link.

SPEAKER_06 19:21

Uh, but you know, uh I don't pay no attention to them. They're like like they're not eating it, they're not trying it. And and I guarantee you, and a lot of people said this, uh, if they tried it, they probably would have liked it.

SPEAKER_05 19:33

Yeah, and he put like competition style, and everybody was bashing that because he put competition style.

SPEAKER_06 19:40

Might have been a little bit of a stretch. I said uh I because w when you pulled it apart, um, you know, it it pulled, it did come apart pretty easily, uh, but it snapped apart. It didn't it it didn't bend or anything, and I said this is pretty close to competition, competition brisket here, so a lot of people did bring that up and uh said that was not nowhere near any competition. But go ahead, keep on commenting.

SPEAKER_05 20:12

I just can't believe they kept on saying it was dry.

SPEAKER_06 20:15

Yeah, I it I guess it just didn't look uh real moist when you cut into it. And also, like one guy said, you need a chainsaw so you can get cut through there.

SPEAKER_05 20:24

Well, it's the way you're cutting it too. You're like I don't know, it looked like you're sawing, but it you're not, you weren't.

The Essence of Barbecue: Personal Preference

SPEAKER_06 20:31

It wasn't it was not that hard to cut through.

SPEAKER_05 20:34

Yeah, it was just the way that you did things in that video. Because me and um the boys were looking just the way that you're pulling stuff apart.

SPEAKER_06 20:43

It just looked like Yeah, I need to bl do things like that more often. If it makes the video blow up, that's fine. Got a lot of eyeballs on that one.

SPEAKER_05 20:52

It did. Jeez, I've never seen so many comments on it.

SPEAKER_06 20:57

All my uh this guy, uh Fred, has said all barbecue is good barbecue. That's correct, brother. Uh yeah, all barbecue is good barbecue, and it's all about what you like. So going into from that to this, what people say about your barbecue or what people say about your food in general doesn't really matter. It don't matter at all.

SPEAKER_05 21:23

It's the people that are eating it.

SPEAKER_06 21:25

It's the people that are eating it. It's you know, there's a hundred different ways to cook things. You could cook a steak and uh people will uh say it's uh too raw. Hey, if you want it rare, by all means you have it rare. And if you don't want it rare, by all means cook it up a little more. Uh everyone.

SPEAKER_05 21:45

Because I like my medium. I don't like it like well done, but I don't like it mooing. But he likes that moving. Moo.

Cooking Techniques: Fat Side Up or Down?

SPEAKER_06 21:53

Yeah, yeah. But uh yeah, so if you ever decide to create any content out there, and I I really recommend you do create you a uh a YouTube channel or a TikTok or whatever you want to do. She she has cats and it doesn't kidding about cooking. You're just gonna open yourself up to some of that and just always know it's just people at a keyboard that that really don't have any clue. And they're just out there having a good time. What I was trying to say earlier was I think it almost felt like it was a competition. Like it started with a few of those comments and someone else had to try to outdo them and get a next thing.

SPEAKER_05 22:35

Yeah, it just was silly after a while.

SPEAKER_06 22:38

I think it got to where it was uh not constructive criticism, just idiocracy. It's me. Because you just have would have to go through there and read some of the comments because it's uh just a little bit crude at times. That is the brisket that we did, and uh we'll definitely do another one here at some point. Uh turned out fantastic. Uh we wrapped it in foil. Um and yeah, the ribs were real good too. Uh I also think uh and and we don't add um a lot of sauce a lot of times to the final cooks.

SPEAKER_05 23:11

We just Well, that's because people add what they want on it, you know. Yeah, and that's and honestly, it didn't really need anything.

SPEAKER_06 23:19

Yeah, and I prefer to not, you know, you cover them in uh barbecue. Barbecue sauce. They look nicer. They look moisture. They shine. They look pretty. They're messy at that point. But number one or number two is you also may not all want to do that.

SPEAKER_05 23:39

Yeah, and I can't really have your barbecue sauce either.

SPEAKER_06 23:42

And Dolores is on keto or low carb, so she don't like to uh add certain ones, or she'll have her own little low carb ones. Someone may not like a hot and spicy, and someone else might. So we just add it to it after it's done, and and seems to be a great way, a great way to do that. So that's our uh little story on the brisket. Going back to our pork shoulder, though, uh should I cook those fat side up or fat side down?

SPEAKER_05 24:17

Well, what's that guy saying that you always cook it fat side up?

Innovative Recipes: Smoked Lemonade Drink

SPEAKER_06 24:21

Yeah, I think that's gonna be aware. Yeah, so there's been a few arguments on this that I've heard over the years, and some people say fat side uh down or fat side toward the heat, because it helps shield it from getting too hot.

SPEAKER_05 24:39

Oh, I see. Yeah.

SPEAKER_06 24:41

But I think the uh the fat side up also allows the juices to render down. And that would be. I've done it both ways.

SPEAKER_05 24:53

Uh well I mean, what do you normally do though?

SPEAKER_06 24:56

I think I normally go with fat side up.

SPEAKER_05 24:58

Okay. Um when I think it tastes good the way that you do it.

SPEAKER_06 25:02

Yeah, and that that allows them juices to render on, you know, go down uh toward the bottom of the pan, toward the cooked on the bottom of it. So uh yeah, so I think we'll do fat side up when we cook it. If you uh have any comments on that, remember text line will be in the show notes, and you can text us and let me know. Fat side up, fat side down, what is your preference if we can get some people talking about that? And uh, or simply leave a voicemail. Uh I'm also gonna cook them, like I said, at about uh 250 degrees probably. I'm gonna crank this one up a little bit so that it does get done, uh, and then to about 203 degrees. But that is our topics today. Anything else you want to talk about before we jump into maybe some comments from YouTube?

SPEAKER_05 25:50

No, I don't have nothing else to say.

SPEAKER_06 25:53

I will say when it comes to that brisket, resting it is important, uh, but it'll be resting fine.

SPEAKER_05 25:59

Uh yeah, because we let it how much how long did you let that rest? It was a long time.

SPEAKER_06 26:04

Yeah, that brisket rested. We cooked the ribs for four hours. It rested the whole four hours. Uh and then we went out. Yeah. And those ribs didn't really let the ribs rest a whole lot, but we did let them kind of rest just a little bit. Let me go ahead and pull up the phone here. Yeah, we're we're doing it, we do it on the fly around here, not polished. We're gonna go ahead and look and see if there's any comments that's rolled into YouTube. So I did a video and I put it out yesterday of a smoked lemonade drink. Uh and someone I see a comment here, I'll read in a minute. But what this is, is it is basically one part of your favorite rum. You could do this with whiskey or bourbon too, uh, but one part of rum, two parts of lemonade, and it's just store-bought lemonade. If you want to make your own fresh lemonade, that's fine too. I went ahead and cut a lemon in half, put it on the pit ball smoker at 180 degrees, and you said it smelt smoky.

SPEAKER_05 27:08

Uh yeah, it did.

SPEAKER_06 27:10

We didn't. We should have like uh maybe just ate some of it, see what it would see if it tasted smoky, you know, right. No, I did put it in the drink though, but the drink was, you know, it kind of diluted in the drink, you know, at that point. Uh but I didn't get a whole lot of smoke flavor from it. Uh but I went ahead and smoked them, then we cut them in wedges, uh, shook, shook the uh the whiskey, or I say with the rum and the lemonade. And I also added just a little bit of simple syrup uh for sweetness and shook it up.

Engaging with the Audience: Comments and Feedback

SPEAKER_05 27:43

And don't forget your little smoke liquid.

SPEAKER_06 27:46

To add a little more smoky flavor, I added a couple of drops of some liquid smoke to it, and then stirred that up, put the lime for garnish, squeezed some of the smoky lime in the glass, and drank it. It was it was really, really good. I see the Davish Kitchen commented on that. He said, Looks great. Uh my son Code smoked some of my favorite whiskey for me for Father's Day. Total game changer. I'll definitely be giving this a go. And yeah, I recommend that whiskey does sound great smoked as well. Um had a comment here from our brisket. Now, these are comments. Now, this is different because um this is Mama Oxie recipes, and she wrote, she always writes in Spanish. I gotta flip this around here. I always appreciate her comments, have it translated. She said, Wow, this brisket is amazing. I love the slow cooking and the passion you put into it. It really feels like a late night barbecue. The crust, the cut, the hickory smoke, everything perfect. Congratulations, a true Pipmaster masterpiece. See?

SPEAKER_05 28:51

Uh is that the same, the same brisket?

SPEAKER_06 28:53

Yeah, that's the same brisket. But see, this is on YouTube uh versus TikTok.

SPEAKER_05 28:58

Yeah, and these people love barbecuing stuff.

SPEAKER_06 29:00

Yeah, they really do. And and then I mentioned it on the YouTube video about that uh TikTok video, and Keller uh Keller Grill Zebo said, I'll tell you what, I've made my share of duds, but what matters most is what you think of it. That brisket looks like a win to me. Appreciate it, Keller. Yeah, you're right. It's all about what you think. Um and then uh barbecue pit dog, welcome. Appreciate your comment. It said, Looks good to me, bud. Uh, I bet all the negative people would change their minds if they had a bite.

SPEAKER_05 29:35

Exactly. That's what I think.

SPEAKER_06 29:39

Yeah, there's some good comments there. Let's see what else. Whoops, drop the phone, I gotta reach down. As I said, it isn't very polished around here. Let's see. Get a couple more of these here. Oh yeah, coupe the grill. Uh so uh he commented on a different video he watched. And um, so I made some remember them chicken breasts we made? Mm-hmm. Over uh rice. Now, how do you make I uh the rice we just cook for about 18 minutes. We we bring it to a boil.

SPEAKER_05 30:08

Are you talking about the chicken breast that I made?

SPEAKER_06 30:10

Yeah, no, the uh the rotail. Do you just put straight up rotail? How did you make that rice?

SPEAKER_05 30:15

Oh yeah, I just put rotel inside it and also cheese. Um Kobe Jack cheese, I think. So about one can of uh rotel and then I think I put two cans in there, I believe, didn't I?

SPEAKER_06 30:29

Two cans of rotail and some Kobe Jack cheese?

SPEAKER_05 30:31

Mm-hmm. And uh you just put it all in there and you just mixed it all up. And then uh salt and pepper.

Final Thoughts and Future Plans

SPEAKER_06 30:40

And I cooked the uh chicken breast on the pit boss and cooked them to about 180 degrees. Probably didn't need to go that high, but they were real good. We put some.

SPEAKER_05 30:48

I didn't know if it was the chicken breast that I did, the bacon wrapped one.

SPEAKER_06 30:52

Yeah, we'll talk about that in a minute if you want. But we put uh that one I put salt, pepper, and garlic. And one of my favorites, Nashville Hot. I love some Nashville hot. So we put that on there. And I was looking here and uh saw Coop de Grille commented and he said, Oh man, these look great. That white lightning seasoning, yes, I put white lightning, I forgot about that. Put some white lightning seasoning on it too, is the bomb. Uh Nashville Hot is Miss DeGrill's favorite on pretty much anything. LOL great recipe as always, man. Appreciate that. Appreciate that for you. Uh I don't really understand this. Someone said recorded horizontally, but he gave me a thumbs up. And this is on my Chili Dynamite Habanero video. Maybe he don't like short term uh short uh form of vertical content. So yeah, most of my videos are uh horizontally. But uh there's also someone asked this question here, and they said this is from uh not I can't really say his name, but he says, Stupid question. Ain't really no stupid question, is there? New to smoking meats, I just got one just like this to smoke foods. Do I close the airflow at the bottom? And he's talking about my pit boss 500, and I think what he's referring to is I was cooking with the uh Did you answer him? Yeah. I think what uh he is referring to is I had the uh flame coming through the grate when I was cooking some steaks and things. And that you would you would definitely close, but there is no airflow control on the pit boss. It pretty much is auto-controlled, so you don't have to worry about anything like that. But for sure want to make sure that flame's not going for the most part. I I just use that uh when I like to do some searing, some searing of some meats, things like that. Any final words, Miss Oaky? No, but any of your f what was your favorite cook this week? What was your favorite item we had this week?

SPEAKER_05 32:52

Heck, I can't remember.

SPEAKER_06 32:54

Got you gotta have one. We got brisket, we had uh chicken, we had we had your your uh your chicken thighs. Okay.

SPEAKER_05 33:04

Yeah, because I made it, okay. After he made 'em, we I ate some, and then I decided to make um these uh fried wontons, and I put the the chi I chopped up the chicken with cream cheese, cheese, and jalapenos, and I made a a wa uh fried wontons with the I didn't get to eat it, but they did. Was it good?

SPEAKER_06 33:29

Yeah, I really liked them. Uh she made some of them wontons and uh what do you if yeah, they were really good. It had a jalapenos in it too, right? You could hear you could you could taste that cook that kick, which I do like jalapenos, I do like peppers on almost any and everything.

SPEAKER_05 33:47

See, and I just ate it, like just like scooped it out and eat eat it. I didn't get to do the fried wonton.

SPEAKER_06 33:53

Right, right, right.

SPEAKER_05 33:54

But ooh, if I did, I'd probably devour it.

SPEAKER_06 33:58

Well, if you've got a barbecue question, a barbecue story, or just want to say hi, be sure and give us a call. You can text us or voicemail at 405-458-5513. What's the email? Okie smoking.

SPEAKER_05 34:16

Why do you always do that to me? I don't remember it.

SPEAKER_06 34:20

Okie smoking at gmail.

SPEAKER_05 34:22

You always put me on the spot. And then last time I was like, what where can you find us on?

SPEAKER_06 34:26

And I'm like, they're gonna be emailing someone else because you can't give it out wrong.

SPEAKER_05 34:31

Exactly.

SPEAKER_06 34:33

We'll be back here as we always are on Mondays. Also, uh something new coming out on Wednesdays and Fridays. It's just me talking without video, just the audio format where I come on and do a five to 15 minute short audio episode. That is available only on your podcast platform such as Apple or Spotify. And then we have our regular Monday episode where we come on here with Dolores, chat a little bit about what we did, things, maybe non-barbecue. We'll be chatting about a cruise that we go to and some things uh later on.

SPEAKER_05 35:05

Yeah, our cruise is coming right around the corner. It's what in two weeks.

SPEAKER_06 35:09

We'll get into that when it gets closer and talk about that. And also um have some guests on here real soon. So I appreciate everybody that's uh listening in and be sure and rate it, share it. We'll talk to you soon.

SPEAKER_05 35:25

Bye.

SPEAKER_02 35:27

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.

SPEAKER_04 35:47

Until next time, keep firing up that grill.com. S-P-I-N-Q-U-E-S-T.com.

SPEAKER_03 36:22

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SPEAKER_01 36:30

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