Welcome Back & Episode Setup

SPEAKER_06 0:52

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

SPEAKER_08 1:09

I don't know.

SPEAKER_06 1:11

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

SPEAKER_08 1:37

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

SPEAKER_06 1:41

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

SPEAKER_08 1:45

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

SPEAKER_06 1:58

From start to finish.

SPEAKER_08 1:59

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

SPEAKER_06 2:05

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

SPEAKER_08 2:12

Oh wait, we did eggs with it, right?

SPEAKER_06 2:16

Boiled eggs, yes.

What Is Sous Vide, Really?

SPEAKER_08 2:17

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

SPEAKER_06 2:24

Yeah, so uh boiled eggs turned out great.

SPEAKER_08 2:26

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

SPEAKER_06 2:34

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

SPEAKER_03 2:49

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

SPEAKER_06 3:10

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

SPEAKER_08 3:19

Oh, it's this episode. Episode Episode number? Yeah.

SPEAKER_06 3:25

Holy moly.

SPEAKER_08 3:26

What is it?

SPEAKER_06 3:27

Uh let me check.

SPEAKER_08 3:29

Oh no, it's been so long and forgotten.

SPEAKER_06 3:31

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

SPEAKER_08 3:45

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

SPEAKER_06 3:49

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

SPEAKER_08 4:06

You did a bonus episode with Dalmy.

SPEAKER_06 4:09

I did.

SPEAKER_08 4:10

Rude.

SPEAKER_06 4:11

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

SPEAKER_08 4:14

Okay, I like I know how to do it.

SPEAKER_06 4:18

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

SPEAKER_08 4:39

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

SPEAKER_06 4:49

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

SPEAKER_08 4:54

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

SPEAKER_06 5:00

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

SPEAKER_08 5:12

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

SPEAKER_06 5:17

You you forgot again?

SPEAKER_08 5:18

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

SPEAKER_06 5:23

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

SPEAKER_08 5:27

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

SPEAKER_06 5:32

Mm-hmm. And they turned out excellent.

SPEAKER_08 5:34

Yeah.

SPEAKER_06 5:35

So let's uh do you have it?

SPEAKER_08 5:38

No.

SPEAKER_06 5:39

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

SPEAKER_08 6:51

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

SPEAKER_06 6:56

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

SPEAKER_08 7:29

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

SPEAKER_06 7:34

Right. And I have not tried chicken.

SPEAKER_08 7:36

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

unknown 7:49

Right.

SPEAKER_08 7:50

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

SPEAKER_06 8:04

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

SPEAKER_08 9:48

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

SPEAKER_06 10:00

Once you're done with that, you can season it and you can season it before. And if anybody uses one of these, you know, let us know what we can do to make it better. But you you see we seasoned it after it was cooked in the uh the water bath and then threw it on the pit posse over a flame and seared each side for about a minute or a minute and a half just to give it that little bit of a crust.

SPEAKER_08 10:28

Yeah.

SPEAKER_06 10:29

Now everybody else seemed to like it.

SPEAKER_08 10:31

Mm-hmm. We're gonna have to And I'm the steak queen.

SPEAKER_06 10:37

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

SPEAKER_08 10:41

It is. It's my number one go-to besides bacon. Stay with us. We'll be right back.

SPEAKER_06 10:50

Hey y'all, it's John from the Okie Smoking Podcast.

SPEAKER_08 10:53

And I'm Dolores.

SPEAKER_06 10:55

We wanted to tell you real quick about something we've been loving in the kitchen lately: the once-for-all meat slicer.

SPEAKER_05 11:02

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SPEAKER_01 11:33

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SPEAKER_06 12:09

But what I really love is it's a beast for making smash burgers. You can slice and grind your own meat fresh and fast.

SPEAKER_08 12:18

We even put together a video and a website so you can go to it to see it in action. Just head to Okie Smoking.com slash Slicer. That's O-K-I-E-S M-O-K-I-N dot C O M slash S L I C E R. For the details and links if you want to grab one yourself.

SPEAKER_06 12:40

That's Okie Smoken.com slash Slicer. Go check it out. And it did have the nice it did have a little bit of that pink in the middle that you like too.

SPEAKER_08 12:53

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

SPEAKER_06 13:00

Did you try the burger?

SPEAKER_08 13:02

Yeah, I tried the burger.

SPEAKER_06 13:03

And you were you did you have the same reaction?

SPEAKER_08 13:06

It was okay, basically, again.

SPEAKER_06 13:10

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

SPEAKER_08 13:52

Still no.

SPEAKER_06 13:54

Not a big fan of the I don't know why.

SPEAKER_08 13:56

It just doesn't taste right to me.

SPEAKER_06 13:58

Okay. But but let me well we'll I want to get to the eggs. Uh don't let me.

SPEAKER_08 14:03

No, the eggs were really good. Those were really, really good. I agree with you there.

SPEAKER_06 14:08

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

SPEAKER_08 14:23

Arby's has burgers?

SPEAKER_06 14:24

Yeah. Yeah.

SPEAKER_08 14:25

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

Burger Trials & The Arby’s Deep-Fry Idea

SPEAKER_06 14:32

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

SPEAKER_08 14:46

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

SPEAKER_06 14:48

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

SPEAKER_07 15:11

How?

SPEAKER_06 15:12

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

SPEAKER_08 15:17

So they put it in the grease?

SPEAKER_06 15:20

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

SPEAKER_08 15:30

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

SPEAKER_06 15:32

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

SPEAKER_08 15:37

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

SPEAKER_06 15:41

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

SPEAKER_08 16:11

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

SPEAKER_06 16:15

I I think it could be pretty good.

SPEAKER_08 16:17

We'll see, we'll see.

SPEAKER_06 16:18

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

SPEAKER_08 16:35

I haven't we haven't had that in like forever. A while we've had it in forever. I don't know about you.

SPEAKER_06 16:40

And you gotta get the horsey sauce.

SPEAKER_08 16:43

Yuck.

SPEAKER_06 16:43

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

SPEAKER_08 16:51

I don't know, I like that.

SPEAKER_06 16:52

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

SPEAKER_08 16:57

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

SPEAKER_06 17:06

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

SPEAKER_08 17:23

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

SPEAKER_06 17:27

We could yeah, we can. See how it how it does. Sure. Absolutely.

SPEAKER_08 17:33

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

SPEAKER_06 17:43

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

SPEAKER_08 17:59

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

SPEAKER_06 18:02

You needed to make them smaller, but they were they were still good.

SPEAKER_08 18:06

They were still good, though.

SPEAKER_06 18:07

That sauce?

SPEAKER_08 18:08

Yeah, the sauce was on point.

SPEAKER_06 18:09

Spot on I've got the raising canes sauce somewhere out there. Did a video on that, and that that's good.

SPEAKER_08 18:16

So they want to go ahead and speaking of food, you made a roast tonight that was really good, right? Yeah, let's jump into our cook that we did tonight, which is And I honestly thought I would get a heartburn after eating that, but I didn't. But I could taste the spice.

SPEAKER_06 18:33

Yeah, so I use some what are those called? Peppercorns or uh uh peppercorn cornies or whatever they're called. They're they're the peppers. You can get them in a jar at the grocery store. They're they're pickled. They still have the steels and everything on them. And I took a beef roast and we went ahead and cooked that up on a big green egg. And made my own SPG. What do you think? How do you like the flavors?

SPEAKER_08 18:58

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

SPEAKER_06 19:02

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

SPEAKER_08 19:32

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

SPEAKER_06 19:38

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

SPEAKER_08 19:43

Oh, way less.

SPEAKER_06 19:44

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

SPEAKER_08 20:21

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

Boiled Eggs Win With Precision

SPEAKER_06 20:32

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

SPEAKER_08 21:44

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

SPEAKER_06 21:52

Yeah. Oh yeah, it was excellent.

SPEAKER_08 21:54

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

SPEAKER_06 21:58

Yeah, and it I mean we uh went ahead and took it out, let it rest for about 30 minutes, and then used a couple of forks, pulled it apart, and just put I put it like a s like she said, just between some hot dog buns. What's up, baby?

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SPEAKER_08 23:55

I wish I had my tortillas. I would have put some in it.

SPEAKER_06 23:58

It would be good on tortillas. It would be good to make uh tacos. That would be excellent if you're making enchiladas. That right there would be great for enchiladas.

SPEAKER_08 24:10

That would be good.

SPEAKER_06 24:11

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

SPEAKER_08 24:17

That sounds good.

SPEAKER_06 24:18

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

SPEAKER_08 24:41

It was very juicy too.

SPEAKER_06 24:43

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

SPEAKER_08 25:00

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

SPEAKER_06 25:09

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

SPEAKER_08 25:14

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

SPEAKER_06 25:32

Yeah. Well well, it is the little one.

SPEAKER_08 25:34

Why do they call it big then?

Tonight’s Pepperoncini Roast Breakdown

SPEAKER_06 25:37

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

SPEAKER_08 25:41

They need to call it the little green egg.

SPEAKER_06 25:43

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

SPEAKER_08 25:55

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

SPEAKER_06 26:16

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

SPEAKER_08 26:19

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

SPEAKER_06 26:27

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

SPEAKER_08 26:31

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

SPEAKER_06 26:40

Sometimes they add the uh corn starch. You can also add baking powder. I think I've done both, I'm not sure.

SPEAKER_08 26:50

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

SPEAKER_06 27:29

Maybe we'll have you do that video.

SPEAKER_08 27:31

What?

SPEAKER_06 27:32

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

SPEAKER_08 27:37

You're the kick on that stuff.

SPEAKER_06 27:39

No, we'll give that a try. She's uh a lot of the ideals that we do come from uh the Lord's we have a series we've been doing, which we're trying to get out every Tuesday. It's called What is it? Tasty Tuesdays on a Twenty.

SPEAKER_08 27:55

Oh, that's your thing.

SPEAKER_06 27:56

That's your full meal for the family for twenty bucks or less. And you came up with our that one ideal.

SPEAKER_08 28:04

What was it that I came up with?

SPEAKER_06 28:06

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

SPEAKER_08 28:13

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

SPEAKER_06 28:17

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

SPEAKER_08 28:27

Yeah, the cornbread definitely wasn't my idea.

SPEAKER_06 28:29

We did cornbread and beans.

SPEAKER_08 28:32

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

SPEAKER_06 28:57

Yeah.

SPEAKER_08 28:58

It was the pizza. Yep.

SPEAKER_06 29:00

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

SPEAKER_08 29:15

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

SPEAKER_06 29:24

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

SPEAKER_08 29:30

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

SPEAKER_06 29:50

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

SPEAKER_08 30:10

And it looks so good.

SPEAKER_06 30:11

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

SPEAKER_08 30:30

And we did the cheriso and eggs with like a taco. Did you record that one? Yeah, and say it was the a twenty dollar thingy, because that was pretty cheap for that one too.

SPEAKER_06 30:41

That was another one of her.

SPEAKER_08 30:43

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

SPEAKER_06 30:46

How do you say that?

SPEAKER_08 30:47

Uh chatiswell and weevils.

SPEAKER_06 30:49

There you go.

SPEAKER_08 30:49

It's just pork.

SPEAKER_06 30:53

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

SPEAKER_08 31:14

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

SPEAKER_06 31:22

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

SPEAKER_08 31:39

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

Crispy Chicken Legs on the Big Green Egg

SPEAKER_06 31:47

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

SPEAKER_08 31:55

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

SPEAKER_06 32:01

Wow, that's an interesting one.

SPEAKER_08 32:03

See if you could do a poached egg.

SPEAKER_06 32:05

Poached egg surveyed style.

SPEAKER_08 32:08

I wonder if you could do that.

SPEAKER_06 32:09

That'll be something to give a try to.

SPEAKER_08 32:12

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

SPEAKER_06 32:24

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

SPEAKER_08 32:28

Yeah.

SPEAKER_06 32:28

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

SPEAKER_08 32:33

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

SPEAKER_06 32:43

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

SPEAKER_08 32:50

I bet you you'd like it. I feel like you would. If it was done right if you cooked it and okay, we used to do like we used to do like a biscuit or something, and then you put the poached egg on top of it, and then they put like this cream stuff on it. I'll have to ask Tonwo what it was, but I remember eating it with them. It had like some kind of cream sauce.

SPEAKER_06 33:14

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

SPEAKER_08 33:26

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

SPEAKER_06 33:32

Yeah, we can put some bacon in there.

SPEAKER_08 33:35

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

SPEAKER_06 33:49

I don't know, we'll have to look into that and try that out too. Uh but yeah, that that that machine's pretty cool.

SPEAKER_08 33:56

We should do the um chicken though.

SPEAKER_06 33:58

Chicken.

SPEAKER_08 33:59

Like brushed chicken in it.

SPEAKER_06 34:01

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

SPEAKER_08 34:14

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

SPEAKER_06 34:20

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

SPEAKER_08 34:26

But I mean, if you're not that hungry, you just eat some snackety snacks in between it.

SPEAKER_06 34:34

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

SPEAKER_08 34:38

True. True.

SPEAKER_06 34:39

But I don't know.

SPEAKER_08 34:40

But what does it taste like in it? Like does it taste different than the crock pot? You know what I'm saying?

SPEAKER_06 34:46

That way, yeah.

SPEAKER_08 34:46

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

SPEAKER_06 34:50

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

SPEAKER_08 34:55

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

SPEAKER_06 34:58

Yeah.

SPEAKER_08 34:59

Did you ask them?

SPEAKER_06 35:00

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

SPEAKER_08 35:11

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

SPEAKER_06 35:24

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

SPEAKER_08 35:34

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

SPEAKER_06 35:47

Yes. Yeah. Actually, we haven't done any vegetables. And you can you can put broccoli, vegetables, asparagus, green beans, broccoli in there.

SPEAKER_08 36:03

Like almost like steaming the vegetables.

SPEAKER_06 36:06

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

SPEAKER_08 36:09

That sounds good.

Tasty Tuesdays on a $20 Budget

SPEAKER_06 36:10

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

SPEAKER_08 36:20

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

SPEAKER_06 36:34

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

SPEAKER_08 36:54

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

SPEAKER_06 37:04

But yeah, talk about that.

SPEAKER_08 37:05

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

SPEAKER_06 37:30

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

SPEAKER_08 37:39

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

SPEAKER_06 37:55

And red radishes we made into fried potatoes.

SPEAKER_08 37:59

Oh yeah. That was good too.

SPEAKER_06 38:01

And I don't remember exactly how we did it, but they tasted almost like it's a lot of things.

SPEAKER_08 38:05

We had to roast roast them.

SPEAKER_06 38:07

Yeah.

SPEAKER_08 38:07

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

SPEAKER_06 38:21

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

SPEAKER_08 38:34

Um my lazy keto, it's lazy keto.

SPEAKER_06 38:37

If you're officially keto, we don't want to give the wrong information totally. But we try to call it low carb anymore. And a lot of times she will have her low carb item cooked next to it, which is a can't remember what it was, but yeah, I was cooking something and then she went ahead and made her like tortillas, for example. She'll have her low carb tortillas for the same thing.

SPEAKER_08 38:59

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

SPEAKER_06 39:05

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

SPEAKER_08 39:09

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

SPEAKER_06 39:26

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

SPEAKER_08 39:44

Here's one.

SPEAKER_06 39:45

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

SPEAKER_08 39:48

And then there's smaller ones. Yeah.

SPEAKER_06 39:51

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

SPEAKER_08 40:08

Smoking in Dolores.

SPEAKER_06 40:10

We will have to go ahead and get that fixed.

SPEAKER_08 40:14

That's what it looks like.

SPEAKER_06 40:16

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

SPEAKER_08 40:20

It's backwards and inside.

SPEAKER_06 40:22

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

SPEAKER_08 40:43

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

SPEAKER_06 40:47

Yep. And we have some that are in colors.

SPEAKER_08 40:49

I mean, that's pretty big.

SPEAKER_06 40:50

If you want to what colors do we have?

SPEAKER_08 40:53

What is that? Blue or blue?

SPEAKER_06 40:55

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

SPEAKER_08 40:58

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

Low-Carb Swaps: Tortillas, Pizza, and Sides

SPEAKER_06 41:02

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

SPEAKER_08 41:17

There's the black one.

SPEAKER_06 41:18

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

SPEAKER_08 41:20

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

SPEAKER_06 41:25

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

SPEAKER_08 41:30

Oh, I just dropped the what was that? The lights. Okay. There's this one and then there's that one. See how the size different different things are. This one's bigger than this one. Yeah. And yeah, I just dropped the light.

SPEAKER_06 41:47

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

SPEAKER_08 42:16

I think that's about it for now. Until next week.

SPEAKER_06 42:22

What did we say? Was this episode number 54?

SPEAKER_08 42:26

I think that's what you said, right?

SPEAKER_06 42:27

Taking a look here.

SPEAKER_08 42:28

You said you did a sneaky one.

SPEAKER_06 42:30

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

SPEAKER_08 43:09

Bye.

SPEAKER_03 43:14

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.

SPEAKER_06 43:47

There's a brand new feature available on the Okie Smoking Podcast. And it involves you. That's right. Send me and Dolores a text. And it's never been easier. Simply scroll down to the show notes description and you'll see where it says. Send John and Dolores a text message. Click it. Talk to us. You're probably using your phone anyway, so do it now. Can't wait to hear from you.

SPEAKER_05 44:22

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