Podcast Intro & Episode Overview

SPEAKER_05 0:49

You know what's crazy is I do not like chicken legs and these ones were a hundred percent like totally good. The next comment is by A7 Mikey A7 that says, Can I get my 30 seconds back, please? Waste of a video. Every name to watch as I fill my girllip with charcoal and only see two seconds of my ribs.

SPEAKER_07 1:17

I'm just getting roasted all the hell on this video.

SPEAKER_02 1:30

This is the Okie Smoking Podcast. And here's your host, John Barry.

SPEAKER_07 1:52

Last week we had Deborah Erickson from The Blind Kitchen on on episode number 48. If you missed that, go check that out. You can also find her website at theblindkitchen.com. A very interesting conversation that I had with her and how she makes grilling and barbecue for people that are visually impaired, be able to do so with adaptive tools and helps them do that. So real quick.

SPEAKER_05 2:21

You know, I got to listen some of your podcasts with her, and I think you should buy that thing where you can't cut yourself.

SPEAKER_07 2:29

Yeah, yeah. So she does have gloves. Yeah, she has some gloves that you put on. And she she even said and and recommends that you should wear them, even if you're not, you know, if you could see perfectly fine. As a matter of fact, she mentioned that some companies, insurance will uh require in as being working in some kitchens, require them gloves to be on when using knives to be covered.

SPEAKER_05 2:56

So I think you should buy some because you need it.

Party Ribs: Fall-Off-The-Bone Perfection

SPEAKER_07 3:00

I'm I'm definitely going to do so, and when I get a set of those, I'll share them with everybody on the YouTube channel. And they kind of come in a couple of ways, or they help you a couple of ways. They're not really for heat resistant, but she mentioned that they do help a little bit, you know, because if you're you're cutting something on the griddle, say you have the cutting board on the griddle and you're cutting that, it will uh it's better than no glove. So they kind of uh come in handy if you're near a pan or something to uh shield you from some heat because it's better than bare-handed. So yep, definitely going to get that. There was also something else that was pretty cool that she had that I would like as well. Can't think of it right off the top of my head. Uh, but yeah, Dolores was not on that episode. Uh she was a little under the weather in the last couple ones. You're back today. Not much coughing going on. I uh your voice is all back, everything good?

SPEAKER_05 3:50

Yes, my voice is all back. But every now and then I'll I'll do a little cough, you know. Yeah, so it's lingered. I think I have allergies really bad.

SPEAKER_07 3:59

Right. She has had some allergies and and everything. So we're we're glad to have her back. The show is uh better with two than just one with the lower summer there. Um so yeah, we had uh Deborah Erickson on. And coming up in today's episode, we did some party ribs, we did some chicken legs. We're gonna discuss that, plus a little grill talk, of course, and some uh comments we'll read from the community corner, from the community uh on YouTube and uh always enjoy seeing what you guys are saying and and talking about that. So helps bring this show even a little more uh in depth right here on the Oki Smoking Podcast. So let's jump on into episode 49. Our next episode will be episode 50. So is that quite amazing? 50 episodes on here.

SPEAKER_05 4:45

Right. It doesn't seem like it's been 50.

SPEAKER_07 4:48

Yes, yes. It it it doesn't, and uh we've got to where we of course, you know, if you do one a week, you know, in a year's time, you'd be at, you know, 52. Have it made every week, but we've done a pretty good consistent basis of bringing them out. Let's go ahead and jump into uh what we're wanting to talk about and what you really liked. If we were to just I'm gonna guess you're gonna say this, then I could be wrong. And if I am, I'll be wrong. What is the favorite thing we've cooked over the last say two weeks?

SPEAKER_05 5:19

Well, there's two favorite things.

SPEAKER_07 5:20

Well, give them both to me. What's the tying two things?

SPEAKER_05 5:23

The party ribs and the chicken.

SPEAKER_07 5:25

So they're both what we're gonna talk about here. We're gonna start out with uh the party ribs. Now you can do ribs a couple of ways. Of course, you could take the slab, you can hang them in your pit barrel or put them on your smoker, throw them in the oven, cook them ever how you will, ever how you want. But typically you put the whole slab in there. And I had not tried these party ribs before, and I wanted to try them. Uh, I saw Doug over at Griddle Cook Eating More. He did these. It's a real cool video you want to check out if you haven't. And I decided to try them as well, and they turned out really, really good. Did you know you said you think you like these? If we were to do ribs, you would prefer I do party ribs 100% all the way because they were tasty. They were better than what I'd even imagined. All I really did was uh took the I did baby back, and I'm sure you could use spare ribs or uh beef ribs. I don't know, I'm not real big on beef ribs. I I pr I like baby backs and I like spare, but these things, I mean, they were remember when we were uh uh pulling them off the bone?

SPEAKER_05 6:27

Yes, it tasted so good.

SPEAKER_07 6:29

Yeah, you could just take uh the meat and and just pull it right out. The bone would be clean, and it it's real simple uh to do. I thought it would, you know, you sit there, you think, well, I'm just gonna throw the slab on, cook them. It's just easier that way. This was super easy.

SPEAKER_05 6:46

Right. And you didn't even need any barbecue sauce on it or anything like that.

SPEAKER_07 6:51

Yeah, I didn't I don't don't think I added any barbecue sauce, or did did we actually we did. So there was actually some barbecue sauce that we added to the cook.

SPEAKER_05 7:00

So what I did was Yeah, but you didn't have to like re-add it on there at the end.

SPEAKER_07 7:04

No, no. Just cut them up in between all of the bones and I put some olive oil, I want to say, over them. Rub that on them, and just use your favorite rub, whatever you have in the counter. I think I want to say I think I used some uh dirty bird rub and generously coated them up and just put them on the smoker. I cooked those on the pit boss for about an hour and a half or two hours. You want to get them done to about 165 degrees, and I think I was above that. And once you get to that point, put them in a foil pan, and that's where I did add the barbecue sauce. And I I used some kinders, I think it was some uh honey, honey barbecue sauce.

SPEAKER_05 7:46

Yes, it was like sweet honey or something like that.

SPEAKER_07 7:48

Yeah, it was sweet honey, and it was not keto. Right now, a Dolores has been taken, and she we talk a lot of low carb in keto. She's been taking us a bit of a break from it for now. She'll be getting you'll be getting back on that soon, I'm sure. So she's just taking a hiatus uh from that, so she's enjoying uh some of the other things. And you put that barbecue sauce in there and then put the foil over it. I put them in a foil pan, put the foil over it, and then just put them back on for another hour. And that steamed them with that foil over them, and that's what I think really made them fall completely apart. And then you just went ahead and laid them out and uh they're ready to go. Now, when it comes to adding them to the foil, you could do a few things. You could add what I did was add a barbecue sauce, maybe add brown sugar, maybe add maple syrup, maybe add honey right then, whatever it is you want on there, and you just kind of mix that up in there and and let it do its do its thing.

SPEAKER_05 8:43

Didn't we we put some pepper flakes on it, didn't we, for spice?

Chicken Legs That Convert The Skeptics

SPEAKER_07 8:47

Probably. You know, uh there there isn't many things I cook that I don't put red pepper flakes on. Even if I'm cooking marinara sauce for spaghetti, you got red pepper flakes. If I'm cooking a brisket, I sprinkle on some some pepper flakes. If I'm cooking pizza or some things, maybe not, but for the most part, red pepper flakes is always in there, a little bit of a kick. And did you taste a spice at all?

SPEAKER_05 9:12

I'm a little bit, yeah.

SPEAKER_07 9:14

Yeah. And when I do that, I'm not adding the red pepper flakes to just take it over the top. I'm not I'm not wanting them to be hot. If you just have a little bit of a spice to me, it don't even have to be hot, but it just brings some level of flavor, just a little bit of a small kick that uh is in there. And and I think that takes your barbecue and and many different foods up just uh to the next level.

SPEAKER_05 9:39

Oh my god, and what about those chicken wings? Those are so good.

SPEAKER_07 9:42

Yeah, so let's go to that now. Our chicken wings.

SPEAKER_05 9:45

You know what's crazy is I do not like chicken legs, and these ones were a hundred percent like totally good.

SPEAKER_07 9:52

Yeah, and I just said wings. It was chicken legs. Yeah. Yeah, yeah.

SPEAKER_05 9:57

I'm the one that put the spices on it though.

SPEAKER_07 9:59

So why don't you tell everybody uh how did you season those because uh they were a winner.

SPEAKER_05 10:06

I used the mesquite uh sauce that had like roasted something in it. I can't remember what it was called. And I also used cornstarch.

SPEAKER_07 10:16

So you you mi you did you just sprinkle the cornstarch on it or did you mix that together with the spices?

SPEAKER_05 10:23

I mixed it together at first and then after I put it in with the chicken and rubbed it around, I put more. And I put more sauce with it too, the spices.

SPEAKER_07 10:34

Now, did you add any binding agent, any olive oil, anything else, or did you just throw it straight on?

SPEAKER_05 10:40

No, I think I did add some olive oil to it.

SPEAKER_07 10:42

Okay.

SPEAKER_05 10:43

And you just went ahead and did But the chicken I I pat dried.

SPEAKER_07 10:48

Pat dried them, added some oil, put the seasoning on them. Now did you shake them in a bag or did you just like uh or something or a bowl?

SPEAKER_05 10:57

No, I put uh gloves on and I kind of switch it around and then I put the lid on top of it after I added more and then shaked it.

SPEAKER_07 11:04

What about any red pepper flakes to those?

SPEAKER_05 11:09

No, I did not add red pepper flakes to those, I don't believe.

SPEAKER_07 11:13

Yeah, she she did a great job at seasoning those. My least favorite part of sometimes a chicken is seasoning it because it's hard sometimes to get it to stay on. But these these stayed on really, really well. And I want to say we cooked them at about 225 also, maybe two fifty, uh, for a couple hours.

SPEAKER_05 11:33

Those are really good.

SPEAKER_07 11:35

And we ended up making them a second time. Uh so we had. Yeah, so you know, you you know when some and I may have said this before, uh I heard someone else say it as well. I bet I was watching on YouTube. When when you make something uh for your YouTube channel or just in general, and then you see yourself making it again in the week or two, you know you did something right.

SPEAKER_05 11:58

Right.

SPEAKER_07 11:59

And those were outstanding. We I think we did we have some corn on the cob or something to go with those.

SPEAKER_05 12:04

Oh yes, we did.

SPEAKER_07 12:05

What about barbecue sauce? Did we we uh we didn't add any barbecue sauce?

SPEAKER_05 12:09

I did not add them any barbecue sauce to those chicken legs, no.

SPEAKER_07 12:12

Yeah, not not anywhere during the cook. And you really didn't need to dip those either. They were pretty good just uh just eating them right off the uh smoker. And really, really good. Now, between the chicken wings and between the party.

SPEAKER_05 12:26

Oh, chicken legs, chicken legs.

SPEAKER_07 12:29

Legs, I I keep saying that wrong. Between the legs and the uh ribs, which uh i if you were to uh equally have either option, which one would you cook right now? Which one was your favorite?

SPEAKER_05 12:41

Well, I mean I don't like chicken legs, but those ones were top-notch. Those ones were pretty good, but I like ribs too, so I don't know.

SPEAKER_07 12:49

Another chicken that you don't like as well as I do is chicken thighs, which I I think they're better because Okay, now when you made those one chicken thighs, those were good.

SPEAKER_05 13:02

Remember? They were like juicy.

SPEAKER_07 13:05

Yeah, so you think you've you've gotten to where you may like chicken thighs a little better. Like if you put that seasoning on those thighs, you think you would like those?

SPEAKER_05 13:12

Yeah, I think so.

SPEAKER_07 13:13

What I like about thighs is uh I think they're juicier, breast is what you you prefer. They are drier. They're also easier to overcook, where the chicken thigh, you know, it's you can cook them a little longer. You don't have you you don't have as small of a window.

SPEAKER_05 13:29

There's difference because I like white meat. You know, even like turkey, I like the white meat. I'm not really much of a dark meat eater.

SPEAKER_07 13:37

Right, and of course legs are dark meat and Exactly. You did like 'em. Like 'em done the way that we did 'em here.

SPEAKER_05 13:43

Exactly. So I guess it depends on how you fix them.

SPEAKER_07 13:46

Yeah, yeah, yeah. That's that's a big part of it.

SPEAKER_05 13:49

Find the way that 'cause I mean you've done chicken legs on there and I still didn't eat them.

SPEAKER_07 13:55

Yeah. What about deep fried or something? You you're not a big chicken fan of chicken legs deep fried, are you?

SPEAKER_05 14:01

Not really. I like I just I like the wings and and just the chicken breast on the deep frying.

Corn Dip & Baked Beans Experiments

SPEAKER_07 14:07

Right, right. What would we do different if we did them again? Was there anything else? What would would we uh the next time we try these party ribs? Um, any ideas? Would we change it up a little bit?

SPEAKER_05 14:17

Well we could change the flavor.

SPEAKER_07 14:18

Would you want to try some spare ribs?

SPEAKER_05 14:20

On the party ribs?

SPEAKER_07 14:21

Yeah, yeah, on the party ribs.

SPEAKER_05 14:23

As spare ribs beef?

SPEAKER_07 14:25

Uh no, they're they're still in pork. Yeah.

SPEAKER_05 14:27

So what's the difference? Those ones were baby back?

SPEAKER_07 14:31

Yeah, those were baby back. They're usually they're the smaller ones, a different cut than the spare ribs.

SPEAKER_05 14:37

I think it would be good.

SPEAKER_07 14:38

Yeah, I think that's what we might try next time is uh but let's go ahead and do party spare ribs. That's what would be our beer change up, and we'll go ahead and give that a try. So is there anything else you want to talk about? Any other cooks we've done?

SPEAKER_05 14:52

Ooh, yes, I made some corn dip this week.

SPEAKER_07 14:54

How'd that turn out?

SPEAKER_05 14:55

That was really good. Did you like it?

SPEAKER_07 14:57

Yeah, I did. Uh uh you know, you made one in the past to where it was a cold dip. Yeah. This time you actually cooked it, and what all would you add to that?

SPEAKER_05 15:08

I had a monterey jack cheese, sharp cheddar, and what was the other one? Pepper jack cheese and also cream cheese.

SPEAKER_07 15:16

Yeah, that that was really, really good.

SPEAKER_05 15:19

And I added some heavy whipping cream to it too, besides the corn with the jalapenos.

SPEAKER_07 15:25

Was there jalapenos in it?

SPEAKER_05 15:27

It was unshred. And also some cilantro was in it.

SPEAKER_07 15:32

Yeah, yeah, it it was it was really, really good.

SPEAKER_05 15:35

So it was good the next day too.

SPEAKER_07 15:38

Yeah, and and I also made some baked beans. You you didn't really like them.

SPEAKER_05 16:18

Okay, so he had made these baked beans with apple pie filling for my family reunion. And then there was another day that you made them, and I never got to taste any. So last night I actually got to taste it and I did not like it. It's the apple pie.

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SPEAKER_05 17:41

Stay with us. We'll be right back.

SPEAKER_07 17:43

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

SPEAKER_05 17:47

And I'm Dolores.

SPEAKER_07 17:49

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 17:56

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

SPEAKER_07 18:03

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_05 18:12

We even put together a video and a website so you can go to it to see it in action. Just head to okesmokin.com slash slicer. That's o-i-es m-o-k-in.com slash s l-i-c-e-r. For the details and links if you want to grab one yourself.

SPEAKER_07 18:34

That's Okie Smoking.com slash Slicer. Go check it out. She didn't like the apple pie and I you know, I I think I liked it, you know.

SPEAKER_05 18:47

Everybody likes it. I just don't care for it. It just wasn't my thing.

SPEAKER_07 18:52

Not Dolores' thing, no apple pie.

SPEAKER_05 18:54

Yeah, no apple pie and the beans.

SPEAKER_07 18:56

And the baked beans. What about peaches? I think we could try peaches baked beans.

SPEAKER_05 19:01

Now that might taste good.

SPEAKER_07 19:03

Yeah, I might try that, maybe even some cherry filling one day.

SPEAKER_05 19:06

Ew.

SPEAKER_07 19:07

No to the cherry filling.

SPEAKER_05 19:09

No to the cherry filling.

SPEAKER_07 19:11

I th I think I added some brown sugar and a little bit of molasses in it. I might have added too much molasses, uh, but you don't think it was anything to do with that? You think it was the uh apple pie itself, is the reason you did not really like those.

SPEAKER_05 19:23

I just did not like the apple pie taste.

SPEAKER_07 19:26

Okay. Yeah, that I thought they were really good. A matter of fact, we got some left. Uh I'll have to go finish off tonight. So, but that's what uh we did here this last week.

SPEAKER_05 19:35

Yes, and next week we'll talk about your pork belly.

SPEAKER_07 19:39

The pork belly. Yeah, that'll be coming up. We did some pork belly. We'll talk more about that next week. So stick around for that. Um, gonna be a great talk on that and how that turned out, as well as anything else we come up with this week. So our party ribs versus full racks. Just go through this real quick. You say if I said party ribs or full racks, you're gonna tell me what?

SPEAKER_05 20:01

The party ribs, of course.

SPEAKER_07 20:03

Party ribs, and it's that's where it's at. Chicken legs or chicken wings. Now, where do you go there? Would you say you would prefer wings over the legs now or uh legs?

SPEAKER_05 20:17

See, that's a hard one because you've made some pretty good wings on their wings is still king that had the crunch and everything.

SPEAKER_07 20:24

Mm-hmm. Yeah.

SPEAKER_05 20:25

So I don't know, I'd have to stick to the wings still on that.

SPEAKER_07 20:28

So the legs were good, but they're still not gonna beat a good wing.

SPEAKER_05 20:32

Exactly.

SPEAKER_07 20:33

And we did the zero to four hundred method, which is grill really, really good. You just put them on with the grill off, turn them up to 400 degrees, and uh that that's a fantastic way to make them. So what about sweet sauce or spicy rub?

SPEAKER_05 20:47

That has to be spicy.

SPEAKER_07 20:49

Gonna go with the spicy. I agree. Maybe sweet and spicy.

Community Corner: Viewer Comments

SPEAKER_05 20:52

It's all right, sweet and spicy. I'd rather have spicy though.

SPEAKER_07 20:57

And we're about to get into the community corner and just look and see if we got any uh comments or questions to bring on here. Just a real short episode today. No, but before we do, there is one uh question that we'd gotten in, and I want to say that this either came in, I don't know if it's on a YouTube channel or the text line, but someone, and I forget where it came from, said, How to avoid burning sugar-based sauces when grilling ribs or chicken. You got any advice?

SPEAKER_05 21:26

I have no clue. I'm not the cooker on this.

SPEAKER_07 21:29

Well, my my top advice is is don't put it on too soon. And when it comes to like those party ribs, we put the sauce on the last hour, but we also covered them with foil and had it on a fairly low cook, so you shouldn't have to worry about it, it'll absorb into those party ribs.

SPEAKER_05 21:49

Yeah, it's crazy because I know I said that we didn't put sauce on there, but now I remember we did.

SPEAKER_07 21:55

Yeah, we put sauce on there, glazed them up real good. But if you're going to be putting uh barbecue-based sauces on ribs or chicken, and you're cooking it differently or at a high heat, put it on toward the end. So if I was going to add it to my slab of ribs, for example, and I had them hanging on the pit boss or the pit barrel, I would remove them maybe five or ten minutes before they're done, add it and throw them back on and allow the glaze to develop, allow that them to caramelize, but you don't want them cooking for you know an hour. And on the chicken legs or chicken wings, if you're gonna add the sauce, I would put them on the last five or ten minutes. That way you don't have to worry quite as much about it burning. And and that would go with really almost any meat, meat moaf, whatever else you're doing, put it on toward the end of it so you don't have it burn. It's a little harder to do when you're cooking on a black stone or something. Even burgers put it on it toward the end of it. So Dolores will let you take over the community corner. Uh, what are some uh comments and questions uh from uh some of the guys that's commented?

SPEAKER_05 23:03

All right, I have Black Iowa. He says, I hear party and ribs, I come running. Great idea. Looks tasty.

SPEAKER_07 23:11

Yeah, I hear that. He he sees party, he sees ribs, he's checking it out and ready for the party. That's a great comment from Black Iowa. Appreciate that.

SPEAKER_05 23:21

And then uh GML nine six ninety seven. He said a bit too much a bit much for two racks of ribs.

SPEAKER_07 23:31

So this is coming in from an older video, and I responded back to him, but I put a lot of ribs in the Weber, I think that was it's gotta be the Weber Smoky Mountain video, I think, where that came from. And I showed a couple of ribs on there toward the end of it. And he's saying, you know, basically too much waste and you know charcoal. But of course I want to make sure I have enough. That's the number one thing. But I also believe I cooked more than that. And a lot of times I do is once those ribs were off that day. If I remember, we actually put some quarter chickens on and it maybe even cook some hot links and things. So a lot of times when I have that fire going, we'll go ahead and add some more to it and you know have stuff for a couple of days, and that'll way the fuel the fire is being used up a little better. Sometimes I'll also choke it down so that if that's all I'm cooking, the fire will go out, and then on my next cook, some of that charcoal I will go ahead and reburn. So there's some of it that that's still good. It didn't get burnt all the way out. Remove the ashes, and still can, you know, possibly use some of that if you choke it out and put it out before it goes to 100% ashes.

SPEAKER_05 24:38

Well, is this the same uh video? Because it's RCM1145. He says, way too many coals, man.

SPEAKER_07 24:47

It got two comments from the same one.

SPEAKER_05 24:50

Uh no, this is a different guy.

SPEAKER_07 24:52

Okay, yeah. Well, uh, it probably is. A matter of fact, I've gotten several comments from that video uh just this last few days, and I don't know if it's the season or that video just got pushed out by YouTube, but I bet it is. And a matter of fact, the next comment's probably the same one.

SPEAKER_05 25:08

The next comment is by A7 Mikey A7. It says, Can I get my 30 seconds back, please? Waste of a video. I should have renamed it. Watch as I fill my grill up with charcoals and only see two seconds of my ribs.

SPEAKER_07 25:25

Uh the I'm just getting roasted all to hell on that video.

SPEAKER_05 25:29

And uh You know, me and Jacob watched it and we kind of think the same. Like you put a lot of charcoal and not not the grill, the ribs.

SPEAKER_07 25:40

Okay, well, uh too much charcoal, not enough ribs. And I I did go back and watch that, and it is kind of funny because uh I can't the title of it is something about ribs on the Weber Smoky Mountain. And and this is an actual short video that they keep commenting on.

SPEAKER_05 25:58

You know, it's funny, I was like, were you drinking that day?

SPEAKER_07 26:01

Yeah, see, see, even the family thinks I've got it all messed up on that one. Too much, too many charcos, not enough ribs, but I did, and it's like 30 seconds long, and I have it titled, you know, like ribs on the Weber Smoky Mountain, and he he's kind of right. It like it's all charcoal and everything, and I light it, and then you just see a glimpse of the ribs, and it and that's it. But uh any any other comments?

SPEAKER_05 26:23

Yeah, we have Annie Smoking Pot. She says, I've never made a mouth in your mouth fall off the bone rib. I think this is the recipe technique to try.

SPEAKER_07 26:34

And that would be, is that uh I don't remember her commenting on uh gosh, we've made so many ribs and that fall off the bone. Yeah, I'll have to see if that if that was the uh I don't remember her commenting. She maybe did on the uh party ribs or if that's a older video that she commented on. So but I appreciate that.

SPEAKER_05 26:54

And then the last one is Poor Guy Outdoors. He says, I have yet to try these. I need to. Great job, Okie.

SPEAKER_07 27:01

Absolutely. Give those a try, uh, Rob, over at Poor Guy Outdoor. I mean, honestly, I think they're one of the best, best ways to do it. Maybe you could try it on that new, you got that new Weber, that USA flag Weber, forget what it's called. Pretty cool little Weber that he has. Have you seen that? That Weber?

SPEAKER_05 27:20

No, I haven't.

SPEAKER_07 27:20

It's the uh Star Spangled is what it is. The Star Spangled Weber.

SPEAKER_05 27:24

Now I'll have to look it up. But yeah, try those ribs because dang, they're good.

SPEAKER_07 27:29

Yep, they were really, really good. And uh excellent. So appreciate everybody uh for chiming in and our product spotlight of the day, something that we've done from time to time. We've got is because we have been using the Weber Smoky Mountain more here lately. We're calling it the the Weber Smoky Mountain. It's a great thing. What do you think about the cooks on that? Do you prefer uh when I cook on the Weber Smoky Mountain or the Pit Boss Pellet Grill? Can you tell a difference? Which one's which? Well, uh the Weber Smoky Mountain is uh the one that we have sitting out there that's got the uh that that you put the charcoal in that I smoked onto uh last couple of days.

Weber Smoky Mountain & Future Cooks

SPEAKER_05 28:08

That was really good on all those too.

SPEAKER_07 28:10

What I can say is you can definitely get the smoke flavor in there more because I typically put uh hickory chips, blocks on top of or in the middle of and around the uh charcoal to give it a little bit of a streak.

SPEAKER_05 28:23

And those pies were good that you made in there.

SPEAKER_07 28:25

Yes, and I have made some. What what I've made a pecan pie in there before.

SPEAKER_05 28:30

We made a lot of pies in that pumpkin.

SPEAKER_07 28:33

I've made a pumpkin pie in there before. When the holidays come up, we might have to revisit some more pie videos this fall.

SPEAKER_05 28:39

Uh I'm down for that.

SPEAKER_07 28:40

Yeah, we did a whole pie. Was it last year I did a pie series ever in October?

SPEAKER_05 28:45

Yeah.

SPEAKER_07 28:47

We'll have to do that, get some pies going, cookies and things. And Jake is wanting to uh create a dessert video, so we'll have to get one of those out there pretty soon.

SPEAKER_05 28:55

Yeah, you're supposed to do a cookie video with him with ice cream.

SPEAKER_07 28:59

Now you sent me a video of something that I think I want to try, and maybe we'll get that out of this upcoming week. Yes, so go over that so people can ex see what they can expect.

SPEAKER_05 29:10

Uh, it's like you slice the brushed chicken and then you fill it with um like a solid garlic butter, and then you close it up and then you bread it and then defry it.

SPEAKER_07 29:21

Deep fried chicken. But don't you also coat it in um not bread, uh what was it coated in? Seems like it was coated in hash browns.

SPEAKER_05 29:29

Yes.

SPEAKER_07 29:30

Yes, hash brown covered stuffed garlic butter breast chicken.

SPEAKER_05 29:36

Mm-hmm. And then when they cut it, it was like so juicy.

SPEAKER_07 29:40

Coming soon to the Okie Smoking YouTube channel. Be sure you're subscribed to the channel because you don't want to miss that one. That sounds that sounds really, really good. So we talked today about our party ribs. You said those are uh your favorite now when it comes to cooking ribs.

SPEAKER_05 29:55

Yes, I think that's how we're gonna make out all the time.

SPEAKER_07 29:58

Chicken legs. And if you did party ribs, if you had a big gathering for the Super Bowl next year or uh for the 4th of July that's coming up, throw you some party ribs on, throw you some chicken legs on, do some corn dip, and and you're set. I mean, everybody will come every time you make something, let me tell you. Also, we talked a little bit one more time about Deborah Erickson from the Blind Kitchen. If you want to check that out, check out episode number 48.

SPEAKER_05 30:29

On Spotify, Apple Podcast, or wherever you can listen to.

SPEAKER_07 30:34

Everywhere you can listen. Now, sometimes we do some videos as well. We didn't do one today, we didn't do one last week, but when we do a video format, we'll also have it out on the YouTube channel. You can also visit our fan page at OkieSmoking.com slash fan page. And if you go there, you can leave a voicemail. You might hear it on a future episode also. You can drop comments on any of our YouTube videos. You can email us at OkieSmoking at gmail.com for any questions or uh comment that you might have. Don't forget to rate this podcast as well on Apple or Spotify. That'll just help it know to send it out to more people. And uh as always, uh keep on firing up that grill. And uh what do you want to say? Uh any closing words that you might have?

SPEAKER_05 31:26

Party ribs.

SPEAKER_07 31:27

Party ribs. That's where it's at. That's where it's at. Party and ribs. All right, we'll see you guys in episode 5-0 next week. We'll have to definitely have a video for episode 50.

SPEAKER_02 31:41

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_07 32:15

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. 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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