Welcome to Episode 52

SPEAKER_06 0:50

And we're back for episode number 52. Hello. Today we're going to be talking a little bit about some beer cheese pizza we just made. The reason you probably should proof your yeast before you start making any pizza dough or bread, ain't that right?

SPEAKER_01 1:09

Mm-hmm.

SPEAKER_06 1:10

Because I'll tell you the blunders I had with that. And uh what else we got going on today? Dolores made some keto steak that she used the beer cheese sauce. Now, is that beer cheese a sauce I made keto?

SPEAKER_05 1:24

Well, yeah, it has carbs in it, but it's not like you know, a bunch of carbs.

SPEAKER_06 1:29

Just smothering a little bit wasn't too much. So I mean, what was it?

SPEAKER_05 1:33

It's just beer, heavy whipping cream.

SPEAKER_06 1:36

Right.

SPEAKER_05 1:37

Um the beer. Well, I don't know about the beer part.

SPEAKER_06 1:42

Yeah, it well, it I mean, you cook the beer out.

SPEAKER_05 1:46

I don't know the carbs.

SPEAKER_06 1:48

But I don't know if you cook the carbs out. So yeah.

SPEAKER_05 1:50

That's interesting because I mean I didn't get anything. So yeah, so I mean I didn't have like a whole lot of it.

Beer Cheese Pizza Breakdown

SPEAKER_06 1:56

Right. So we're gonna talk about that, check into some comments from some of the videos. See there, got her thinking on the fly. We'll be talking a bit about that here shortly.

SPEAKER_05 2:07

There probably wasn't Eda.

SPEAKER_01 2:12

Time to fire up that grill. From smoke or smoke better. Outdoor cooking does taste better. This is the Oaking Smoking Podcast. And here's your host, John Barry.

SPEAKER_06 2:33

So welcome in, uh, back into episode number 52, where it has been a pretty good week here, right here in our Oklahoma backyard. Uh done some pretty good uh cooks. Uh we're gonna talk about let's go ahead and start out with that beer cheese pizza. Now, this is the second time I made it. And Dolores, did you try the pack the one in the past?

SPEAKER_05 2:59

No, I did not because I was still on keto. But she but the kids, the kids loved it. I said it was good. But this time I this time I did try the beer cheese. But uh, you know, kind of think about it, it couldn't have been low carb because you put like beer in it, but uh, you say I only put a fourth.

SPEAKER_06 3:18

Well, I did I didn't measure, and I say a fourth, but a fourth of beer to me is probably closer to half.

SPEAKER_05 3:24

Really? You know my my thing is like I didn't get anything, so that was that's okay.

SPEAKER_06 3:32

Yeah, but the the the beer though is a miniature for for what you use. I mean, it's not like you're you know, we've also got we put a half a cup, or no, we put a full cup of mozzarella chip.

SPEAKER_05 3:43

I'd probably put like two tablespoons on my my stake.

SPEAKER_06 3:48

Yeah, it's not gonna equate to anything once you think about it in that way. So there wasn't hardly any carbs in that.

SPEAKER_05 3:55

It was really good though. I must say, uh, maybe next time I'll do some low low carb beer in there.

SPEAKER_06 4:03

I just don't know. I mean, because low carb beer don't have any danger.

SPEAKER_05 4:06

Don't be weird, don't be weed. I mean, you're gonna have a flat beer cheesecake. My corona for years. You don't have to eat it. I will.

SPEAKER_06 4:15

I was thinking next time we throw a good IPA in there.

SPEAKER_05 4:18

Yeah. So no, thank you, sir.

SPEAKER_06 4:21

Well, use Miller High Life, which is uh, you know, of course, the champagne of beers. It's it's a it's a pretty good uh inexpensive beer too.

SPEAKER_05 4:29

It doesn't taste like beer. No, and you know, but I think if you put the IP in there, uh I think it would taste like it.

SPEAKER_06 4:38

Or a good dark beer.

SPEAKER_05 4:39

No, ew.

SPEAKER_06 4:40

You know, looks like coffee, looks like engine oil. Put that in there. I think I'll make my own my own beer cheese.

SPEAKER_05 4:47

You definitely will have to make it by yourself because yeah, I'll make my own version and you make yours.

SPEAKER_06 4:53

Yeah.

SPEAKER_05 4:53

But I didn't get to taste the pizza, but dang it, it looked good.

SPEAKER_06 4:56

But no, that sounds pretty cool. We could do that, and we we could do a video of a try try to make a low-carb beer cheese pizza and see how it compares. I don't know about pizza because beer cheese.

SPEAKER_05 5:10

You haven't like done the the crushed the keto part.

SPEAKER_06 5:15

Because uh our kids, or Ryan, he was eating it with some chips while we were making the pizza, and they seemed to he seemed to like it. I never did try to dip to dip it in.

SPEAKER_05 5:27

Yeah, and we had like a little bit left in the in the the pan, and it used away by accident. You thought it was empty, and they were gonna use it on the cacillas.

SPEAKER_06 5:37

Yeah, they made they made some cacillas.

SPEAKER_05 5:39

They made chicken casadillas and you do it.

SPEAKER_06 5:42

Yeah, I mean there was a bit on the side, I guess they were gonna scrape off of it. So I I messed them up there because I mean we were trying it's kind of like a dog licking the bowl at that point, but we went in with it. Oh no, man, you gotta get rid of all the content. It was that good, folks. So everybody really enjoyed the beer, cheese, pizza. I mean, seriously, just started out with a couple of tablespoons of butter, a couple of tablespoons of flour, some milk or heavy cream, fill the beer in, a little seasoning cheese. That's it.

SPEAKER_05 6:10

Yeah, but did you know that they liked my version instead of your version?

SPEAKER_06 6:14

So let's talk the pizzas. We've talked the beer cheese, which is awesome. And and I think we do need to try a low-carb version.

SPEAKER_05 6:22

Heck yeah, I'm down for that.

Low-Carb Alternatives Discussion

SPEAKER_06 6:24

And we we like, I even like this. So there used to be a restaurant around town and and they don't do it anymore, but they used to have their own pork skins that you would dip. Remember that? They're homemade pork skins. Oh, they were so good. They they discontinued them. Hopefully they bring them back.

SPEAKER_05 6:41

They were nice and warm and warm pork skins.

SPEAKER_06 6:44

If if you get some good pork skins, it would be good to dip in that. It's pork skin has uh what is it, zero carb?

SPEAKER_05 6:51

Yeah. Well, it depends on what pork skins.

SPEAKER_06 6:53

And if you have seasonings, of course.

SPEAKER_05 6:55

It's like one carb.

SPEAKER_06 6:57

So you would dip that in there. And I actually like pork skins as a dip. Like, you know, you get some pork skins and queso versus chips and queso. Excellent. So some pork skins and this mere cheese would be great.

SPEAKER_05 7:11

When you did your uh corn dip the last time I used my cake, my pork skins, because I tasted really good with it, even though it's not lacurb on the the dip that you made, but it was delicious with the pork skins.

SPEAKER_06 7:25

Right. But we'll jump into the pizza. Uh with you. We did the same toppings, but you did yours. We actually put a few, you put a little extra.

SPEAKER_05 7:38

I didn't put the regular cheese, nor did I put pepper ones on it.

SPEAKER_06 7:43

Right.

SPEAKER_05 7:44

But I put all the leftover sausage in the bacon, and then I added more beer cheese to the top, and I added pepper flakes.

SPEAKER_06 7:52

Pepper flakes, and I'm surprised because that's awesome. I mean, you like pepper flakes after the pizza's cooked. She put it on before it was cooked. This was an over-the-top heap. So beer cheese. We had some sausage uh cooked up, some bacon. You put that on there, right? And then some of the grilled onions.

SPEAKER_05 8:14

Oh, yeah, I put some grilled onions on it. Also, grilled onions like that.

SPEAKER_06 8:18

Oh, caramelized onions on top of that thing. Don't put them raw, caramelize them.

SPEAKER_05 8:22

I think mine was more like like soy than pretty yours.

SPEAKER_06 8:27

She is the artist. So when it comes to one it to just look really, really special, to make it look just beautiful. Um that that's what Dolores does. So she had her pizza, and you looked at it and you're like, wow. I mean, just just take a look at that. That is photo Genesis right there. And mine, it it don't always look the best, but hey, I'm looking for takes.

SPEAKER_05 8:52

You said that yours tastes good, but you liked mine more.

SPEAKER_06 8:58

She did put the red pepper flakes. She did not add the extra mozzarella cheese because I sprinkled some extra mozzarella on top. You can see the whole video, check out the okie smoke and uh YouTube.

SPEAKER_05 9:10

Maybe you guys shouldn't have added the extra cheese to it because it was already because the sauce is where it's at.

SPEAKER_06 9:16

Yeah, I I know, I know. But you know, you just keep thinking add more cheese, add more cheese.

SPEAKER_05 9:21

I just added more sauce to the top of it, and it looks so good. I wish I could have had a bite of that.

SPEAKER_06 9:27

It was it was fire, it really was.

SPEAKER_05 9:30

Uh but I had mean my steaks, and my steak was good, and then I have leftovers today.

SPEAKER_06 9:36

So let's jump into as we uh continue talking about some of the cooks we did this last week. We did a sirloin steak. You still have a couple of them.

SPEAKER_05 9:47

We cooked those so I could eat them for dinner on the big green egg as well.

SPEAKER_06 9:54

How'd those turn out? We why'd you put on those? You just she's really got to where you just have one particular season. Let's talk about that. What's that seasoning? Is it the Montreal?

SPEAKER_05 10:03

Yeah, that's what it is. I like it because it has everything in it. And you don't have to add extra stuff. It tastes really good with that.

SPEAKER_06 10:13

And and it's a low carb.

SPEAKER_05 10:15

Like you don't have to have anything else on it.

SPEAKER_06 10:19

Now you did say though I had a little bit of a spot you thought was a little undercooked in there, but I thought it looked really good.

SPEAKER_05 10:25

It was a little too uh undercooked. A little too undercooked, but I mean it tasted fine, and it tasted fine. I always don't like nasty. But you know how I am. I like it medium well. This one's kind of a little just on parts of it, it was a little a little raw type, a little, I don't know.

SPEAKER_06 10:43

If you're still here with us, this is what we do. We try to bring out an episode every week, talk about some of the things we cooked in the in the past week or two.

Steak and Caramelized Onions

SPEAKER_05 10:52

Do you know what I was wanting you to make? I forgot to ask you if you make some roast on the on the little green guy.

SPEAKER_06 11:00

The big green egg.

SPEAKER_05 11:02

Yeah, I don't know why I can't say that.

SPEAKER_06 11:04

She always calls it the little thing, but uh the little green guy. The little green guy, but it it is, it it's it's the mini max version, it's the 13.

SPEAKER_05 11:12

Why do they call it the big egg?

SPEAKER_06 11:14

Well, I mean, they've got multiple sizes.

SPEAKER_05 11:17

I know. When we went to whatever that place was called, they had a huge one, which is crazy.

SPEAKER_06 11:25

Right, they had one that's I mean it's like an extra. If that was the only cooker, the only grill, the only smoker I had, maybe. But I've got so many different ones. That small one works per me. And you would have to have two bags of charcoal in that sucker.

SPEAKER_05 11:42

Oh yeah, I can imagine. Yeah, that's pretty big. But I was wanting to do a roast and I forgot to ask you.

SPEAKER_06 11:50

That's a roast is something something we could do. I think that sounds good because you know, it just sounds like our last episode we had talked, we were gonna do some wings. We never got to the wings.

SPEAKER_05 12:01

That was you want to do the wings.

SPEAKER_06 12:03

Still want to do some wings on the big green egg. Haven't done it yet, so that's something that I would like to do.

SPEAKER_05 12:10

I don't know, I was just chickened out. I think we have too much chicken on, you know. There's just too much chicken lately.

SPEAKER_06 12:16

Just for a second, I just want to jump into some comments we've had in the last uh week or so. Got uh my high mile high guy guy bar Mile High Guy Barbecue Scott over there. He uh commented on uh one of the videos, the quick sirloin cook.

SPEAKER_04 12:33

Oh, that's the sirloin, huh?

SPEAKER_06 12:35

I just realized I'm looking at this, and I've misspelt the quick sirloin cook on T G E. I've got to fix that. You you found some spelling errors.

SPEAKER_05 12:46

Yeah, he put geet instead of greats.

SPEAKER_06 12:49

Yeah, so quick sirloin on I I'll fix. Maybe not, I don't know, but I just saw it. Yeah, like the spelling. I just noticed the typo there. But uh mile high guy, Barbie Scott, said that is one on my bucket list getting a big green egg one day. And so far everything we've cooked on has been fantastic.

SPEAKER_05 13:12

Yeah, I really like um you know what you're supposed to do, and you haven't done it yet.

SPEAKER_06 13:15

So what's that?

SPEAKER_05 13:16

Is make those cinnamon rolls. You're supposed to videotape it this weekend.

SPEAKER_06 13:22

We do have some cinnamon rolls. We're gonna do that. We've got to do that this week. That may just be a little deal we drop midweek. Yeah, maybe. Maybe it'll drop a little later. But uh yeah, we'll do those cinnamon rolls. I think that's gonna be great. I still want to do cookies on it, haven't got to that yet.

SPEAKER_05 13:41

Yeah, my grandson didn't want to do it last time, did he?

SPEAKER_06 13:45

Yeah, he was not into it. He's got his rooms and things, but they're not wanting to do it. He's busy.

SPEAKER_05 13:51

Yeah, he's been a very popular kid this summer playing playing with his friends.

SPEAKER_06 13:57

I see cooking with Sherry, and I haven't we haven't talked about this one. The BLT Cooked Live.

SPEAKER_05 14:03

Oh my gosh, I forgot about the BLT. So what's funny about the BLT sandwich is we were inside the grocery store. We were going to get hot links, but they only have like one brand of hot links them all. Like, yeah. And then I was like, ooh, BLT sounds so good. And that's how we started making them.

SPEAKER_06 14:23

Yeah, yeah, because to be honest, the little Walmart we've had to have the worst selection of hot links I've ever seen. They had one pack of four, and it was like ten dollars or something. Eight ten dollars for like four hotlinks. I said no. So we we went with the BLT. That's how we come up with it.

SPEAKER_05 14:39

And I just thought BLT sounded so good.

SPEAKER_06 14:42

She made hers with uh a low-carb bread. But what's that bread you use? Talk about that.

SPEAKER_05 14:48

Sola.

SPEAKER_06 14:49

Sola. And what is that? One carb per uh two slices?

SPEAKER_05 14:52

No, one carb per slice. And then I had me a tomato, bacon, lettuce, and some cheese online with the man.

SPEAKER_06 15:01

She was picky on the tomato.

SPEAKER_05 15:03

Yeah, it had to be a thin slice.

SPEAKER_06 15:05

I try I tried to put a nice looking tomato.

SPEAKER_05 15:09

I was like, no, no, no, no, no.

BLT Sandwiches and Comments

SPEAKER_06 15:11

Didn't want that one. Uh but cooking with Sherry said, yum. Also, we're looking here, Coupe de Grille on our double smoked baked potato. We may have talked about this last episode. Yeah. Uh but this just came in a couple days ago.

SPEAKER_05 15:23

Those looked good.

SPEAKER_06 15:23

He said these look good. Love us some potatoes up here.

SPEAKER_05 15:27

What's those would be good for a party? We cut them in halves.

SPEAKER_06 15:33

Right.

SPEAKER_05 15:34

Or even forks on those. I don't think make a little one.

SPEAKER_06 15:39

Yep. Mr. Mega Fred Zeppelin said rock one looks delicious. I like their Fred Zeppelin. Yeah, that he's cool. And uh the bones pulled right out of the video. Have you seen that? That that was the one that oh my gosh, that that was fantastic.

SPEAKER_05 15:57

Um by my well, I think someone had some off of mine.

SPEAKER_06 16:00

Yes.

SPEAKER_05 16:02

But I basically took over on it. I ate it for two days. And it was so good.

SPEAKER_06 16:11

On the uh which one did you eat for two days?

SPEAKER_05 16:14

The ribs that you made. Oh, right. The fall off the bone.

SPEAKER_06 16:20

The fall off the bone.

SPEAKER_05 16:22

See, I like it that way. I know you're not supposed to make it that way, but that way is good. Don't you agree?

SPEAKER_06 16:27

Yes, I'm looking. There was someone that uh that had commented, and I'm trying to find it here. Oh, here we go. It's Cindy Eastbourne 7642. She said, Do the keto shells taste as good as regular? This is on our a real old video we did Smash Burger Tacos.

SPEAKER_05 16:48

So I must say they have mission um zero carb tortillas, and I don't really care for those, but I can't remember the ones that I buy from Walmart. It has like an X. It starts with an X. And those ones are really, really good. And to me, those taste like tortillas. Stay with us, we'll be right back.

SPEAKER_06 17:14

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

SPEAKER_05 17:18

And I'm Delarist.

SPEAKER_06 17:19

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 17:27

This slicer was a game changer. You guys, it's perfect for slicing a beef jerky.

SPEAKER_06 17:34

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

SPEAKER_05 18:17

We even put together a video on a website so you can go to it to see it in action. Just head to okesmokin.com slash slicer.

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SPEAKER_05 19:41

For the details and links if you want to grab one yourself.

SPEAKER_06 19:45

That's okysmokin.com slash slicer. Go check it out. So if you go to Walmart and you find the ones, is is the X like in the center of the bag? Is that the first letter?

SPEAKER_05 19:59

No, it's the first letter. Okay. And it says zero carbs, but they also make different ones of it. That's not zero carbs, so you gotta watch that.

SPEAKER_06 20:07

And you think that's one of the better ones.

SPEAKER_05 20:09

I think those taste really good. And this I went to Crest and then I have those, so I bought Mama Lou's or something like that. And there's theirs wasn't that bad. But still, the the one with the X that starts with the X is the best one.

SPEAKER_06 20:25

Okay, someone that is wanting to create something low carb, close to keto, uh, and wants to get tortillas. Is there any brand you've ever had that you would say stay away from? It it didn't taste as good or or anything.

SPEAKER_05 20:41

I just don't like the mission one.

SPEAKER_06 20:43

The mission, that's the only one.

SPEAKER_05 20:45

But everybody everybody goes like everybody likes the mission ones, but I just brand. Yeah. I just don't like the way it tasted too. I don't know, there's something about it.

SPEAKER_06 20:54

Okay, not not a fan of the mission uh keto or something.

SPEAKER_05 20:57

Like I said, it depends on your taste. I mean, you may like the mission ones compared to me, you know.

SPEAKER_06 21:03

Right. Yeah, everybody will, it's all subjective. Yeah, yeah, for sure that is. I was also as one of the things.

SPEAKER_05 21:10

But I I do like the low carb tortillas, they taste pretty good, though.

SPEAKER_06 21:14

Yep. Um, as I mentioned earlier in the beginning of the video, we also were gonna talk just a little bit about your yeast.

SPEAKER_05 21:24

Yeast.

SPEAKER_06 21:25

Yeah.

SPEAKER_05 21:26

Why do you say your yeast? That's not my yeast.

SPEAKER_06 21:31

Active yeast.

SPEAKER_05 21:32

There you go.

SPEAKER_06 21:34

And so we I had I made a pizza, and in the pizza, the dough did not rise.

SPEAKER_05 21:42

Twice.

SPEAKER_06 21:43

Twice. And there is nothing worked because I I didn't pay attention, you know. We I was planning on making a pizza.

SPEAKER_04 21:51

You went to sleep. That's why. Well, I passed that.

SPEAKER_06 21:53

Well, if so that's why it's important. If you're going to make something that requires it to rise, whether it be bread, whether it be pizza dough, rolls, whatever it is, and you, you know, pass out.

SPEAKER_05 22:10

You bear set timer.

SPEAKER_06 22:12

You need to wake up and have it do its thing. You want to wake up and it's risen. You want to wake up and it's in good shape. You don't want to wait three hours and realize it was a total bust. That's what happened here. Did that pizza dough look it just it didn't rise at all?

SPEAKER_05 22:29

No, but you know what's funny is uh when I got it from the oven and me and Ryan were talking about it, I said, Hey, we can make play-doh out of this. So that's how it was. It was like play-down texture.

SPEAKER_06 22:41

It would be good for, you know, use it as some flatbread or something.

SPEAKER_05 22:45

No, but we tossed it because you left it in there too long. It got hard.

SPEAKER_06 22:49

Yeah. So there it goes. So what I did is I went and got some new active yeast, and we basically did a test.

SPEAKER_05 23:00

With that, with that yeast and stuff, can you make fresh cinnamon rolls? Sure. How can you ever do that then? Or even even uh like rolls.

SPEAKER_06 23:14

Oh yeah. I could use the bread machine to have it mixed up the dough.

SPEAKER_05 23:18

And then if we do the rolls, we could do an an imitation of the Texas roadhouse rolls.

SPEAKER_06 23:24

Golly. So much press. How am I going to do all this? See, I never run out of ideals because she keeps them stuck. I got over there. We'll have to do that on a cheat day.

SPEAKER_04 23:42

Uh-huh.

SPEAKER_06 23:42

You tell me when we're going to give it a go. We'll put the cheese on the cheese. Well, I guess the beer cheese.

Yeast Proofing Lessons

SPEAKER_05 23:46

The beer cheese was my cheat day, I guess. I didn't even know it.

SPEAKER_06 23:50

Yeah, that was really, really good. But going back to the active yeast, what you gotta do is what you should do is make sure it's alive and well before putting it in your recipe. So I went out and we got some new, a new jar of it, and we put it next to the old. Put some water near 100 degrees in each of them, the same amount. Just throw a tablespoon of yeast from the old and a yeast from the new in two different cups. But you can sell that well.

SPEAKER_05 24:22

Yeah, you could really tell what the old one was because there was the old one that was on this side when it and the new one was on the side. Yeah, you could tell.

SPEAKER_06 24:29

And yeah, one of them was just flat.

SPEAKER_05 24:31

It was all like like some stuff came out, but most of it was like water on the top part.

SPEAKER_06 24:37

It almost looked like just a clump of nothing.

SPEAKER_05 24:39

Yeah, kind of it reminded me of like when you add oil to something, the oil just did think.

SPEAKER_06 24:45

Yeah, you could definitely tell it wasn't any good. And you could we did a video on that if you want to check it out. But basically, the one that was good almost instantly, because I was re-watching the video, and I was sitting there and I was stirring it. And I'm sitting there and I was saying, well, here in a little bit we'll see if there's any bubbles or see if anything. No, I'm watching the video and there's already bubbles in it the whole time. It's like people are probably watching it's like, yeah, that one's looking good. Compared to the one that did nothing. There was no bubbles there.

SPEAKER_05 25:11

So why did that one go flat? When it wasn't too basically on the It was pretty new.

SPEAKER_06 25:17

I mean, it's not that old. Um, it didn't last that long.

SPEAKER_05 25:21

It was what where did we buy it though? Didn't we buy it at the Walmer market?

SPEAKER_06 25:26

Yeah.

SPEAKER_05 25:27

Maybe that's why. Because that was not that long ago when we bought that.

SPEAKER_06 25:33

It wasn't that long ago.

SPEAKER_05 25:34

We should have checked the dates on it.

SPEAKER_06 25:36

It should last longer, but it it didn't for whatever reason. So but it's important, I would say, whenever you're going to use anything that requires yeast, make sure you don't put the yeast directly in the recipe. Number one. And number two, you're gonna have to probably add water or something, and then you'll put the yeast in it. Stir it, get the bubbles, make sure you get a little foam that verifies it's good before adding it to the recipe. If you don't get those signs, you probably need to go get some other yeast so you can see. So, what did you do?

SPEAKER_05 26:10

Did you just rush it and put everything together and then stick it down in there?

SPEAKER_06 26:15

No, I I didn't do that. I actually did put the yeast in the water separately, like you're supposed to, and I just stirred it. I just I guess I kind of rushed it. I did I didn't well, I just didn't look. I just stirred it. Yeah, I just assumed so I added it to all of the flour because when it comes to making the pizza dough, which by the way is one of the best pizza doughs when it's done right, in my opinion.

SPEAKER_05 26:42

You know what? Speaking of pizza dough, I think there is a keto pizza dough that I could buy off of Amazon. And you just add either water or whatever to it.

SPEAKER_06 26:54

I wonder what that's made out of because I don't know.

SPEAKER_05 26:57

I remember like looking online for you know, like breads and stuff. You know how how I used to buy that one bread. What was that? The bread that I used to buy on online, it had like tortillas and all sorts of bread together. What was that?

SPEAKER_06 27:12

Do they not have that anymore?

SPEAKER_05 27:13

Yeah, they do, but remember it's expensive.

SPEAKER_06 27:15

Yeah, it's good it's it's it's it's not really made out of the stuff. It's the best bread because bread, basically, bread can't be keto. They find alternative uh things to make it taste similar to bread or close to.

SPEAKER_05 27:30

Whenever I find out what that bread was, I'll let you guys know because that one was so good. It came with two loaves of bread and also three sets of tortillas in it. And I know it's expensive, but it was so good. It used to get delivered to our house. And one year it got delivered to someone else's house, and we got their package, remember? I was so sad. I told I called my husband. Like, oh my gosh, they sent mine to their own house. We have so many ounces. But then later on, they came to our house when we're gone, remember? And they they were looking for their package.

SPEAKER_06 28:12

Right. And we and they were not real close, they were a couple streaks away.

SPEAKER_05 28:17

Yeah, and they handed our package to Jacob, right? I think so.

SPEAKER_06 28:22

Yeah.

SPEAKER_05 28:22

And that's how he got home.

SPEAKER_06 28:24

And that was FedEx, if I if I remember right.

SPEAKER_05 28:26

So then when we got home, we delivered it to her house.

SPEAKER_06 28:31

Right, yeah, they brought our package to our house. When we weren't here, Jacob or son took the package. We looked at the package, the name on the package was the person of the package we had delivered.

SPEAKER_05 28:45

Yeah. And I ordered off of Amazon too, but it comes FedEx.

SPEAKER_06 28:49

That one came FedEx. Most of them do come Amazon.

SPEAKER_05 28:52

Well, that one always comes FedEx on that one. Because it's not really by Amazon, I guess.

SPEAKER_06 28:58

Right, it's delivered third party or whatever, I'm not sure.

SPEAKER_05 29:01

But so it's cheaper on Amazon than the site, I should say.

SPEAKER_06 29:05

We took we actually went and drove the package to the correct person. Yeah, you need to try to figure that out because you do, we you know, as you know, we do have several people.

Keto Bread Options

SPEAKER_05 29:21

And that that bread was bombed.

SPEAKER_06 29:23

That kind of listened listen to you and and a lot of the things you do and and are in the low-carb stratosphere. And and always like uh to find out what it is you're eating and stuff like that. I'm gonna go ahead and look in here and see if there's any more comments. Let me take a look.

SPEAKER_05 29:43

Yeah, I know what it was called. It was called Hero.

SPEAKER_06 29:48

Hero.

SPEAKER_05 29:48

Hero bread and tortillas. It's a fiery hero. But I remember getting it off of Amazon.

SPEAKER_06 29:54

H-E-R-O. And look on there, how much is is that bread? And she takes a look at it here. And how many slices are in that? And you say that taste, would you say that is as close to bread as you can get as far as taste?

SPEAKER_05 30:16

Yeah, I uh this bread and the tartatoes were so good. I remember because I used to always get it. And they also have um rolls, you guys, and I ordered rolls for like whenever it was Thanksgiving and stuff, I ordered rolls for myself. So looking here.

SPEAKER_06 30:40

Someone named Zedlin Lincoln said on my double smoked potato video, you know how to live, I'm I'm telling you. Brewies of bakes and breaks, also mentioned in my same video. Uh smoked potatoes. I'm gonna have to try that. The cheese, bacon, and peppers certainly don't hurt. Okay, wow, that was a good video. Absolutely outstanding.

SPEAKER_05 31:05

So this one I used to get the two tortillas and the two breads.

SPEAKER_06 31:12

Two tortillas and two breads.

SPEAKER_05 31:14

It's like a bundle, you know?

SPEAKER_06 31:16

It was a bundle cost.

SPEAKER_05 31:18

And this one is thirty-five. Wait, hold on.

SPEAKER_06 31:24

So that's one loaf of bread.

SPEAKER_05 31:26

So it's thirty-five dollars and can't be done. Yeah, a couple of okay, so it's thirty dollars and nine nine cents.

SPEAKER_06 31:42

What do you get for thirty dollars?

SPEAKER_05 31:44

Seven dollars the shipping, so it'd be thirty-seven plus nine nine cents. And let's see what is in the spinal.

SPEAKER_06 31:54

Let's see what you get with that.

SPEAKER_05 31:57

It doesn't tell you how many slices are in this, but it's 15.5, 15.9 ounces. And the tortillas you'd have.

SPEAKER_06 32:11

It's it's definitely a lot more than regular bread.

SPEAKER_05 32:14

Yeah, because in the tortillas you only have six, and they're only six, yeah. But the bread is zero carbs, okay. And then tortillas is like one carb per tortilla. But this bread is so good.

SPEAKER_06 32:33

There you go. If you want some zero carb bread, it's a little pricey. It's hero. Check it out. Not a sponsor by no means, but it is something Dolores' has had. It's about doubled in price, I would think. I think this is my favorite.

SPEAKER_05 32:51

Let me see how much the rolls are, you guys. Hold on. They have bundles on their rolls, too.

SPEAKER_06 32:59

A bundle of rolls. Oh, the rolls zero.

SPEAKER_05 33:02

So, so the rolls, yes. They are zero carbs on the rolls. They're$39.99. And it's for I wonder these rolls called. These are classic burger buns, and then we have hot dog buns, and the other one is uh like uh Hawaiian rolls. So that's a three bundle.

SPEAKER_06 33:22

Is that$30 to yes?

SPEAKER_05 33:29

He says good grief, but he's actually ordered it for me before.

SPEAKER_06 33:33

She likes it we've gotten it at time or time. I just don't never eat any because I say I don't say that high dollar stuff to eat.

SPEAKER_05 33:40

So this this is the one that I got for Christmas one year. So, but the bread was one carb on this one because it's seated bread. I don't know why. And the Hawaiian rolls are zero carbs, and then but the tortillas was one carb each on those ones, too.

SPEAKER_06 34:01

Okay. Well, there's a look at some of the keto uh stuff that you can get, some of the best uh keto bread that Dolores.

SPEAKER_04 34:09

Yes, 100%.

SPEAKER_05 34:10

I would I would definitely always buy that.

SPEAKER_06 34:13

You have the money and want to get a little carb try. Anything else you would like to add to today's uh And that actually helped me on my keto, by the way. And she said it did help.

SPEAKER_05 34:24

Yeah, because it was like zero carb, so I'd eat it like once a day, you know. So you build yourself a sandwich. Yes. But that's about it. I'm done with my my keto stuff.

SPEAKER_06 34:40

All right, well, we do this about once a week right here. Come on, talk about some of the things we've cooked over the past week or various things in a barbecue from the big green egg to the pit barrel to the Weber Smoky Mountain.

SPEAKER_05 34:56

I have a question. If anybody knows any like keto ice cream that is low carb, that is really good, let me know in the comments.

SPEAKER_06 35:03

We're looking for some keto ice cream ideals. Also, be sure and if you haven't, if you're on Apple or Spotify listening to this, be sure and rate the podcast. Give us, you know, give us a good rating and allow other people to jump in, comment, uh text us if you want to. You can find us on our email, O-K-I-E-S-M-O-K-I-N at gmail.com, Okie smoking at gmail.com. We will read it. And I think we're done.

SPEAKER_05 35:32

Yep, we are.

SPEAKER_06 35:33

We're out of here. We'll see you there, but see you next time.

SPEAKER_01 35:38

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.

SPEAKER_06 36:18

That's right. And it's never been easier. Simply scroll down to the show notes description and you'll see where it says. Click it. Talk to us. You're probably using your phone anyway, so do it now. Can't wait to hear from you.

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