Catching up on recent BBQ cooks

SPEAKER_03 0:49

So we've done quite a few cooks over the last several weeks using the big green egg minimax, and we're going to talk about some of those cooks. Also, uh, this last week we made an excellent pork shoulder on the pit boss, and uh I think that turned out really good. Didn't you like that one?

SPEAKER_06 1:15

Yeah, that was really good.

SPEAKER_03 1:16

Yeah, so we got all that to talk about, and uh a little bit more right here on today's it's episode number 50, and uh well let's just jump to the intro.

SPEAKER_02 1:29

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

SPEAKER_03 2:00

So I'm John, and along with me is of course my lovely wife Dolores. Hello. Hello, can you believe it is episode 50?

SPEAKER_06 2:11

No, that is been a while since we actually got to be on an episode because nobody's home.

Episode 50 introduction

SPEAKER_03 2:18

Yeah, it's uh it's been a struggle to get them out. We've been busy or we've had too many people around and uh it's a noisy, various things. We've kind of got it to ourselves. We're also in the future uh going to be having our little own uh podcast room studio. Won't that be nice?

SPEAKER_06 2:37

It will.

SPEAKER_03 2:38

Yeah, so we're gonna get it all painted up. It it might be a month or so out yet. And once we get that out, we'll have it set up to where we will have video footage uh regularly and uh do the podcast uh have a little setup uh for it and some YouTube videos and some other things. So that's gonna be great once we get that done. Um, hopefully within a month or so. Um, the Okie Smoking Podcast Studio. I know Dolores is excited about that also. Now, in the past 50 episodes, though, before we move on, we're gonna talk about today our uh uh pizza, steak, and pork shoulders, which we've all cooked on the big green egg.

SPEAKER_06 3:22

We, you mean you?

SPEAKER_03 3:24

Well, I did. And you've tried all of them, right?

SPEAKER_06 3:28

Well, yeah, yeah.

SPEAKER_03 3:29

She she's tried all three of them. And which I I almost think I know you which one did you like the best out of those?

SPEAKER_06 3:38

Well, I I love steak, of course.

SPEAKER_03 3:40

I figured she always goes with the steak.

SPEAKER_06 3:42

That pizza was really good.

SPEAKER_03 3:44

Yeah, we're gonna talk a little more about that and impressive. And today I even did a different kind of pizza. We'll we'll touch on that a little bit as well, on the big green egg. I mean, the pizza is awesome on that thing. Um, but we're gonna be uh also talking about a little bit of the pit boss, and it looks like Weber's Smoky Mountain. We might talk a little bit about that in today's episode as well.

SPEAKER_06 4:09

Now, you had to fix your pit boss though, and what was wrong with it?

SPEAKER_03 4:14

Right. Yeah, we need to get into that too. So the pit boss would not work for about two weeks, and what had happened like it was longer than two weeks. Yeah, it may have been three or four. Yeah. So what happened was I was cooking a well, it was something like a steak on that thing, right?

SPEAKER_06 4:33

Yeah. Well, you were about to cook steak on it, right? Yes, or was it chicken?

Big Green Egg cooking experiences

SPEAKER_03 4:38

It might have been chicken, I can't remember exactly. So we were out there and I was heating it up, and it has a temperature gauge on the side of the unit that tells you the temperature inside of the pellet grill of the pit boss, and it was stating that it was about 170 degrees, it'd go up to 180 degrees, and I thought, okay, it's not hot yet. I've got it set to say 350 degrees. I was gonna do a little more of a hot cook, and so I waited a little while and it was still saying 170 degrees. So I said, Well, I must be out of pellets, so I was gonna add some pellets, I opened it. Well, no, the pellets are plum full. It's running, you can you got the air and everything going on, and I opened it up, and it was like a a ball of fire, wasn't it? You see that? Yeah, and you had flames coming out the side. I said, There is absolutely no way this thing is only under 200 degrees, it's impossible. I mean, this thing's at 600, maybe I mean it's approaching 700 degrees the way this flame's going, and then uh it actually started burning paint off the sides of it and everything, and I'd uh uh turned it off, let it cool down, and uh we cleaned it. We did clean it, cleaned it completely out. I first went ahead and took the sensor and used some vinegar and some apple cider, and I tried uh cleaning it, which is a real good thing to do regularly. I've done it several times, and I've actually had it fix some issues from time to time because what it is is you get some of that smoke, you get some grease, you get some suck, you get you get all that stuff on the sensor, and then it gives you an accurate reading. So we did that, we cleaned it, we got the shop back out, and uh did all the right things to try and fix the issue. Plugged it up, turned it on. Initially, when you do something, you're like, Wait, we're doing good, it's up to 225 degrees. Remember that?

SPEAKER_06 6:50

Yeah.

SPEAKER_03 6:52

And we're sitting there and we think we got it fixed, and then it just stayed at 225. It would not go above 225. It's like whatever we did, we got an extra 20, 30, 40 degrees out of it. So I have a Weber uh a Weber uh thermometer that I hook up when I do cooks and put it in there to compare the temperature side by side, and it's sitting there registering 600 degrees. And my pet boss is registering a s a low 225. So I knew something was wrong right away. I was pretty suspicious of the issue right away, and so we just unplugged it and put it aside. And I I wanted to look for the uh part, which wasn't that hard.

SPEAKER_06 7:44

No, it wasn't as easy to take apart and yeah, it was pretty simple.

SPEAKER_03 7:48

We took it apart.

SPEAKER_06 7:49

When he took it apart, it started what? Raining.

SPEAKER_03 7:54

Oh gosh.

SPEAKER_06 7:56

So you're doing it on the worst day.

SPEAKER_03 7:58

I mean, I you know, it's it's rains all the time here lately. And it was nice, it was sunny.

SPEAKER_06 8:05

It was sunny.

Fixing the Pit Boss temperature sensor

SPEAKER_03 8:06

And I go out there and first we got the part in. I did find it for$10.99 on Amazon. It it may not be the pit boss official part, but it it it works with this model. And I'm out there and I start taking it apart, I got the wires out and everything. Raindrop like just hits me right in the nose, you know. And then and then another one and another one, and I'm sitting here and I'm like, oh my god, because I wasn't under a covered area, and it's not uh major I ordeal, I guess you would say, for it to be out in the rain, except I had all the um the computer components exposed. Yeah, I was like, cover it up, I basically start putting a cover on, uh putting the screws back in, tightening it up so we'll wait till after it rains, put a cover over it, let it, let it uh cover so that the the rain water didn't get to it. And then once it stopped, uh I was able to redo it. And I moved it under our awning on the porch to where I was able to uh take it apart. In case it did rain again, it wouldn't be as big of an issue.

SPEAKER_06 9:14

Because we live in Oklahoma, you don't know if it's gonna rain.

SPEAKER_03 9:17

Yeah, you don't know. I mean, today there was like a 100% chance of rain, uh, and it hasn't rained a drop.

SPEAKER_06 9:25

That we know of.

SPEAKER_03 9:26

Yeah, I mean, that we know of. I'm sure it has somewhere. But I mean, it it was if you'd have watched the forecast yesterday, you thought it would be pouring all day. So you can't depend on that 100% around here as it it changes quite frequently. But we did get that fixed uh once I got it back up and running. Um everything holds steady now. I was able to put the Weber thermometer, and it would show, say, 450, the pit boss would show anywhere between you know 440 to 460, just just within 10, 20 degrees at all times. So close enough, got that fixed, and the pit boss is back up and running.

SPEAKER_06 10:06

And I even cooked the pork shoulder, which was an amazing that pork shoulder was really good, it was juicy, it was it was really good. Uh we we ate for three days, three days on that thing.

SPEAKER_03 10:22

So uh the pork shoulder is a meat, and I'll use this quote from Tony from this grill life, a buddy of mine. Uh, he we we put it on Blue Sky, which you can find is on Blue Sky at Okie Smoke, and just we just put photos of food all the time on there. And and we got a community called hashtag BBQmunity, uh BBQ N I T Y. BBQ Mune at T. Um you can find that on Blue Sky social media. And he said a pork brisket is the gift that just keeps on giving. And that's correct.

SPEAKER_06 11:00

Uh because we ate sliders, yeah. And the next day we had uh tacos with it. And then the third day I just made whatever, and you guys, we all just made whatever with it.

SPEAKER_03 11:14

Right. And what struck that comment was I posted a picture of some brisket burritos that I made.

SPEAKER_06 11:23

Yeah, I I forgot you made those too. That was for was it for lunch or breakfast?

SPEAKER_03 11:28

That was I did a live video on YouTube of that one.

SPEAKER_06 11:35

So we did just sliders, we did the burritos, we did tacos, you did a breakfast burrito with it.

SPEAKER_03 11:44

And the yeah, we we did that's a lot. And it's it's like you re redo every mill, and it's just so good that way.

SPEAKER_06 11:55

And uh we pretty much wanting to make a dip with it, but there's none.

SPEAKER_03 12:01

Right. And it it's it was only 99 cents a pound, um, which was a still of a deal. I mean, it was a jackpot win.

SPEAKER_06 12:11

It makes you want to like two. Well, you bought two of them. We should have just made both of them.

SPEAKER_03 12:16

We could have, we could have. But I will be, I froze the other one, and we'll be talking about it very soon, I'm sure.

SPEAKER_06 12:24

Because if we went they could have made the stew out of that, too.

SPEAKER_03 12:28

Could have made stew because we we have some stew going tonight, but uh yeah, it would have been really good. So excellent stuff right there. And and the way I did that one was on the pit boss after we got it fixed, and we I cooked that thing a solid, I want to say almost 15 hours, wasn't it? It was an extreme. Uh I purchased the the one of them, it was about a little over eight-pounder. The other one I'm got frozen's 10.

SPEAKER_06 12:58

Well, that one's a bigger one. I love the late night where we just cook it all night long and then cook it till the next day.

SPEAKER_03 13:06

Right. And I'm giving while the big green egg we're gonna talk more about in this episode, is uh I love it. I think for the pork shoulder, I give it to pit boss. Uh but I'm also only got those juices. I only got the the smaller, smaller uh big green egg, the minimax. So if you had the bigger one, that may be different. But what I like about it is I just turn that pit boss, I set it to 180 degrees, which mine does run a little bit hotter than that. When you set it to 180, it may run between 195 and 210 and go back and forth, uh, especially during the heat of the summer. In the winter, you might get around that 180. But I put it on about seven or eight at night at just 180, seasoned it up with some uh chicken rub that I had, chicken and pork rub, and completely coated it with that. Probably added some mustard for a binder, and just let it set out for a while while I preheated the pit boss, and we put it on at 180 degrees where it cooked uh a little bit higher than that, until six in the morning.

SPEAKER_06 14:18

Yeah.

SPEAKER_03 14:18

It was almost eight hours, I would say. That was good uh from the time I see. So seven, what is it, eight, nine, ten, eleven, twelve, one, two, three, four, five, six. Now yeah, I think it's closer to ten hours uh before I wrapped it, which is longer than normal. Usually I wrap it sooner, it gets up to temp sooner, but we cooked it low. I wrapped it in foil and put about a half a can of beer all up in it to keep it juicy, double wrapped it in foil, and then at that point I cranked it up to two and a quarter.

SPEAKER_06 14:50

Uh whereas my thing is like whenever we uh decide whenever we decide to put it up and you put it in the container, like most of the time when you when you do that, like you can't really pull it apart or you know, because the grease, you know, it's all gets stuck, you know what I'm talking about?

SPEAKER_03 15:07

Yeah.

SPEAKER_06 15:08

It's not juicy still, but the next day when we used it, it was just so easy to just keep on pulling apart. Yeah, it it's crazy.

SPEAKER_03 15:17

And another thing, which is something I've never had happen, I know you can have a bone break, but uh Yeah, that thing broke a lot.

SPEAKER_06 15:25

We're like, what in the world kind of bone is this?

SPEAKER_03 15:28

The bone was broken, I want to say in four or five places. Uh so we we pulled and we cooked it to about 208 degrees after we wrapped it, and then I let it rest for a couple hours, wasn't it?

SPEAKER_06 15:40

You think yeah, two hours.

SPEAKER_03 15:42

And we we unwrapped the foil and the bone, it just come, I mean, it just pulled right out. But at first I pulled out a little piece of bone that was like a yeah, it looked weird. It was like a big tooth that you see on a on a uh dinosaur or something, you know. And then I pulled the rest of the bone out, and then later you found other pieces of the bone, and you're eating it, and you found little chunks of the bone. So if you cook it to where the bone is falling apart, you know the meat's falling apart. And and it just comes apart. And my first uh time I ate it, we I used a slider and put the pork shoulder on there, on the slider with some uh relish and I put some barbecue sauce kinders. Uh, I think it was the original, but it could have been. I have several different kinders, and use some relish. Oh man, then put the other bun on top of that. Absolutely fantastic.

SPEAKER_06 17:20

I just ain't mind playing with a bunch of like barbecue.

SPEAKER_04 17:24

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SPEAKER_06 18:30

It tasted good that way. I put a sauce on it and stuff. I think I ate it with chips. Stay with us. We'll be right back.

SPEAKER_03 18:41

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

SPEAKER_06 18:44

And I'm Dolores.

SPEAKER_03 18:46

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

SPEAKER_06 18:53

This slicer was a game changer. You guys, it's perfect for slicing that beef jerky, thin cuts of carne assaw.

SPEAKER_03 19:00

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_06 19:09

We even put together a video and a website so you can go to it to see it in action. Just head to okysmoken.com slash slicer. That's o-i-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_03 19:31

That's Okie Smoking.com slash Slicer. Go check it out. It goes great with any and everything. Uh maybe even had some corn on the cob that we had with it.

SPEAKER_06 19:47

Oh yeah, I forgot our corn on the cob. Do we have that with uh?

SPEAKER_03 19:50

Yeah, I well I think I had some leftover in the fridge.

SPEAKER_06 19:53

I was about to say.

SPEAKER_03 19:54

Yeah.

SPEAKER_06 19:55

Because I'm pretty sure we have that with steak.

SPEAKER_03 19:57

Yeah, so because we'll make some of that and then you have leftovers, and I'll just have the sides later.

SPEAKER_06 20:03

The the the little big green egg or whatever you call it. That thing's crazy. I like the pizza on it. I love the steak. The steak is like crazy good. No. We have um our daughter-in-law, she bought steak and we think it was ribeye, right?

SPEAKER_03 20:23

I think so, yeah.

SPEAKER_06 20:24

Oh my god. That was finger-licking good.

SPEAKER_03 20:29

It was.

SPEAKER_06 20:30

Um like melting your mouth. Yum.

SPEAKER_03 20:35

So, and what I did was I I now that for that I did indirect cooking, and I brought that egg on up to about 400 to maybe 500 degrees.

SPEAKER_06 20:44

And I cleaned.

SPEAKER_03 20:46

And put them on there and closed it and just flipped them every two minutes until it got to about 120, 125 degrees, and made sure you had a good sear on them and and pulled them off. And I I did not season those, they did the seasoning, so I just I just cooked them.

SPEAKER_06 21:05

Yeah, I don't know what they seasoned it with.

SPEAKER_03 21:07

I'm not real sure. It don't matter. It was good. Those were, like she said, finger looking good.

SPEAKER_06 21:14

And then he tried to steal my steak.

SPEAKER_03 21:18

When I get done cooking, the closest one I find, I try to eat.

SPEAKER_06 21:21

She said, No, I put mine on a plate and he tried to steal it. He said that he should have taken mine because it was pink.

SPEAKER_03 21:27

He shouldn't have walked away. Hers was actually cooked better. Because when you cook, we cook several.

SPEAKER_06 21:33

You cooked a we cooked a lot. I think it was like over nine, right?

SPEAKER_03 21:37

Uh yeah. And we had some the next day. And what I like to do is is cut them up and put them on a baked potato.

SPEAKER_06 21:45

Yeah, they had baked potatoes.

SPEAKER_03 21:47

We had baked potatoes. And I like to put some butter in the baked potatoes, salt, pepper, and then just throw whatever it is, steaks, pork chops, especially steaks. I'll eat the rest of it, but I'll cut up a bunch, throw it on top of it, and then while I'm eating the potato, I get the steak with it, so it's like topped with that. And wow, that that was phenomenal. There were some that were a little dunner than others, and some that were a little less, less done.

SPEAKER_06 22:14

But when she buys groceries, she buys gauchies.

SPEAKER_03 22:17

Holy cow, yes.

SPEAKER_06 22:20

She's gotten some good stuff, I tell you that.

SPEAKER_03 22:23

Yeah, that steak was uh really, really good. Going back to the pizza, we've done Oh my gosh, that pizza was good. We did one, so when it comes to cooking on there, it's uh it I've gotten better. And like I tried to cook some biscuits on it, and they they were black. I mean, I just burnt the hell out of them. They weren't they weren't fit to eat, they were a hockey puck by the time I was done. And I haven't retried a biscuit yet, but I think I can do it now. I didn't have the uh inverter, I had it upside down from where it should have been, I think, for the cook.

SPEAKER_06 22:55

Well, you and the grandson are gonna make cookies, right? Oh, one big cookie, right?

SPEAKER_03 22:59

We're gonna try uh either one big cookie or multiple chocolate chip cookies.

SPEAKER_06 23:03

I would just do like one big one and put it on there.

SPEAKER_03 23:06

We could do that, and I've got I'm gonna use the uh the pizza stone uh to cook the to cook them on, and you can put some uh parts of paper on it. Yep, and then we'll be able to cook the next time you make pizza, babe.

SPEAKER_06 23:19

I request that you put cheese in the inside. The crust, put a cheese, like you know, you get the string cheese and you put it, put a roll it up, put some garlic butter.

SPEAKER_03 23:32

Yeah, that's gonna be a challenge, yeah.

Steaks and pizza on the Big Green Egg

SPEAKER_06 23:34

No, I don't think so. I think you got this because that pizza was so good.

SPEAKER_03 23:38

Crust-filled uh cheese, but just on the uh parts where you the the edge.

SPEAKER_06 23:43

Yeah, where it's supposed to be the crust part, and then you build your pizza in the middle.

SPEAKER_03 23:47

That'd make it look more of an edge, wouldn't it?

SPEAKER_06 23:49

But what I want is I need to go on Amazon and get me some keto crust.

SPEAKER_03 23:54

And we'll be trying that.

SPEAKER_06 23:56

So I could eat it that way because it's so like I don't get to enjoy all the.

SPEAKER_03 24:01

And we'll have to experiment with the different crust because uh, like I said, uh some of the first, the first one pizza I did, I kind of burnt.

SPEAKER_06 24:09

You did?

SPEAKER_03 24:10

It was burnt burnt, but it was a little more overcooked. It was a pre-packaged crust I bought at this grocery store. And I think it one of the ingredients it had was sugar. So I think you want to try to find a crust that doesn't have as much sugar in it because that sugar kind of burns. And uh I think that's part of it. So finding we what I did is made a homemade crust, which I'll put a link below uh in the show notes to where you can find the crust recipe that I use. It's homemade, you gotta let it set up a few hours. Great. You tried that, didn't you?

SPEAKER_06 24:49

I got to try it and it was good.

SPEAKER_03 24:51

And it it's really good, it didn't burn, and I think it's probably the best.

SPEAKER_06 24:55

Yeah, you could probably make biscuits out of that, but fill it with some like cheese and stuff all through it. Yeah, I bet you that would be really good.

SPEAKER_03 25:03

Yeah, I think that would work out good. So you just gotta experiment with it.

SPEAKER_06 25:07

Since I'm back on my keto wagon, I won't be enjoying any of those right now.

SPEAKER_03 25:12

We haven't done a lot of keto videos like that.

SPEAKER_06 25:14

Because I've been just a quick keto for a while.

SPEAKER_03 25:19

She's going back on now.

SPEAKER_06 25:21

Yeah, I've gained some weight, but it's all right.

SPEAKER_03 25:23

So we've got some keto things planned. Yeah. Coming up in the near future. The other pizza I cooked, I just did one tonight. And uh she didn't try this one.

SPEAKER_06 25:33

No, because I'm on keto.

SPEAKER_03 25:35

Um, and I took a red baron. Who don't like a red baron pizza? Um but throwing it on, I added some extra mozzarella cheese and just crank the temperature up to about 450 degrees, let it all heat up with the pizza stone, and left the pizza stone inside, and then cooked it on that for about 15 minutes, 10 to 15 minutes, and holy moly, that hell yeah. Yeah, I'll have a video come out.

SPEAKER_06 26:05

Uh, if anybody can suggest any kind of keto stuff for pizza, let me know. Because I like I love bread, so I need like a a keto version of it for the pizza.

SPEAKER_03 26:19

And unfortunately, I don't think there's any bread that's keto.

SPEAKER_06 26:25

Well no.

SPEAKER_03 26:26

But maybe like cauliflower crust, make something like that.

SPEAKER_06 26:30

No, I don't think that would taste good. I know that they make that, but you think or like you're doing it homemade. I don't know.

SPEAKER_03 26:38

What kind of crust can we get Dolores that she can make a pizza and stay low carb to keto? Uh that's what she's looking for. So we'll have to look into that and see what we can find out, find out there. Uh the other thing we did cook on that, we talked about the one we cooked on the pit boss, but we did cook a pork shoulder on the big green egg. After we first got it.

SPEAKER_06 27:03

Remember we did the remember we were gonna see what versus what? Like the pork shoulder versus like when you marinate the pork shoulder or you don't marinate it. Right. Remember, we were gonna do and you guys, it honestly tastes the same.

SPEAKER_03 27:18

She couldn't see much of a difference. So what I did was Neither did the kids.

SPEAKER_06 27:22

The kids didn't see a difference either.

SPEAKER_03 27:25

I actually marinated one of the pork shoulders overnight or for like 18 hours in some pork soak from Cosmos and let it sit in it and then cooked it. And then I did another one um a few days to a week later. We had a couple of those and did it without soaking it and just seasoned it.

SPEAKER_06 27:49

Yeah.

SPEAKER_03 27:50

And you say it's not worth the time for the um uh to me, it wasn't because it to me it just tasted the same.

SPEAKER_06 27:58

It was still juicy as the other one, still still good. Not not the pit boss would have probably been better. Well, I think it's because but uh they were still good and they still were juicy.

SPEAKER_03 28:15

Yeah, they still were, and that green egg holds its temperature really, really good. And like I said, I think if we had the bigger one, it'd be different. But I that small one is better for shorter cooks.

SPEAKER_06 28:27

The pork shoulder tastes better on the pit boss, though.

SPEAKER_03 28:30

And we still haven't tried ribs on the big green egg.

SPEAKER_06 28:33

No, we haven't. Ooh, the party ribs, I'll bet you that would be good on the yeah, party ribs would be good.

SPEAKER_03 28:38

I'm thinking we'll start out with some half racks because I don't think you can get a whole rack on that one, so we'll have to cut up half racks and uh we'll get some half rack ribs going on. See how that turns out. Uh but overall.

SPEAKER_06 28:55

Oh, are you gonna do a tomahawk one day?

SPEAKER_03 28:58

Yes.

SPEAKER_06 28:59

When? Well, here is and I want to-cause I mean I saw some uh Costco.

Future cooking plans and Thanksgiving ideas

SPEAKER_03 29:07

Here's how I want to do it, and I want to do it on the big green egg. And uh this is gonna be a good I'll have to film this. We're gonna set we're gonna get the temperature to about 225 degrees on that big green egg. I think we'll throw a couple of hickory chunks in it for a little good smoke flavor. Cook that tomahawk until it gets to about 110 to 115 degrees. Then I'm gonna pull them off. We're gonna set them aside, remove the indirect portion from the big green egg, you'll then start cooking any getting your sides ready, whatever you want to go with it, crank it up to about 400 to 500 degrees, take them after they've been setting, and then just sear them on both sides for about a minute. So you'll have kind of a reverse seared.

SPEAKER_06 30:04

So I try to why do they put foil on the tomahawk part the where you hold the I uh like why why doesn't that get like charred and stuff?

SPEAKER_03 30:17

Yeah, I'm I'm not sure. I'll have to look into that. Yeah, we might just leave it all, just leave it all right open. Like I'm all about the yeah, I haven't ever done a tomahawk before, but that's something on my uh Yes, that would be delicious. That's something coming up here in the near future, I think, is a uh tomahawk. That's gonna be a good one.

SPEAKER_06 30:39

Well, maybe we could do that for Thanksgiving. See instead of you know traditional stuff, we could do a tomahawk.

SPEAKER_03 30:48

Yeah, we could do a tomahawk. Tomahawk steaks.

SPEAKER_06 30:53

We could go out of the ordinary on uh on Thanksgiving.

SPEAKER_03 30:56

Yeah.

SPEAKER_06 30:58

But that's we never really do Thanksgiving much, anyways. But that would be cool.

SPEAKER_03 31:02

And we've done some untraditional holiday events many a time. Uh yeah. I remember that.

SPEAKER_06 31:09

Oh yeah, with my sister.

SPEAKER_03 31:11

Yeah, yeah, we just we just cook pizzas.

SPEAKER_06 31:14

Yeah, that's crazy. That's when Papa Murphy's was open over here. Yeah, we ordered some uh We got it the day the night before. Got it all in there, everybody came too.

SPEAKER_03 31:26

Yeah, where they they put all the toppings on it and then you just cook it, which would be great for of course I wouldn't be able to because my eggs are small, I wouldn't be able to fit those. I had to get the smaller ones. My my mini max would only fit 12 inches.

SPEAKER_06 31:38

I thought we cooked one out on your on your thingy out there.

SPEAKER_03 31:42

It may have fit on the pit boss. That's what I was on the pit. I don't know, was it the pit boss or the Weber Smoky Mountain or the man? That's been that's been a minute.

SPEAKER_06 31:54

Oh, we had that though on one of those because remember we decided to try one on it. Yeah, and it was really good.

SPEAKER_03 32:03

Well, if you're still with us, I appreciate it.

SPEAKER_06 32:05

Hey, we're just yapping on.

SPEAKER_03 32:07

That means you're one of a few that's hung around so far, and you can always reach out to us at Okie Smoking Gmail.com. Um, in the show notes below, you can click send a text and send us a text. We'll talk about the text you send. You can comment on YouTube and uh we might just read it back.

SPEAKER_06 32:27

Well, I guess this continues our the end of this episode, and we'll see you next episode, right?

SPEAKER_03 32:33

Yep, episode 51. Once we get our podcast studio back up, we'll be back to some video formats.

SPEAKER_06 32:39

Yes, right now it's just we're in our living room and it's just yeah, we're in our living room.

SPEAKER_03 32:44

I don't want to be.

SPEAKER_06 32:45

We're we're getting one out, and uh yeah, since we haven't done it in quite some time. Sorry, you guys.

SPEAKER_03 32:51

Yeah, we we want to continue the episodes and things like that. So I've also got to look at I got a couple of guests that requested to be on the show. I don't know if we'll have them. I have to look and see who they are. If you want to be on the show, be sure and email us as well, Okie Smoking at gmail.com. We'd be glad to possibly get you on. So I'll talk to you guys soon. How about you, Dolores? Say what do you want to say? What else do you got?

SPEAKER_06 33:15

Nothing but bye.

SPEAKER_03 33:17

We'll see y'all in another future episode. Bye-bye, guys.

SPEAKER_02 33:21

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_03 33:53

There's a brand new feature available on the Oki 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.

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