Episode Introduction

SPEAKER_02 0:49

So we got the loaded smash burger. Oh, I didn't talk about that. We did the loaded smash burger potato skillet knife and fork style comfort food video. Holy cow, now that was a good idea.

SPEAKER_01 1:02

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

SPEAKER_02 1:28

Welcome into the Okie Smoking Podcast, episode number 45. Here alongside my beautiful wife, Dolores, and we are going to be talking some things we've cooked out in our backyard kitchen over the last few days. And uh one of your favorite ones we cooked was just last night. What was uh what'd you think of that Philly cheese steak sausage?

SPEAKER_03 1:56

It was good. I liked it. I just ate the sausage part. I wrapped it with uh cheese and ate it that way.

SPEAKER_02 2:04

Yeah, she just used uh well, I went ahead and cut them up in a dime, or not dime, but uh coin uh style size.

SPEAKER_03 2:13

He cut them up.

SPEAKER_02 2:15

Oh I cut everything up. I stand corrected. So let me just back up a little bit. Uh Dolores went ahead and she does an excellent job at prepping uh my live videos, and we did a live video, and so she went ahead and uh got the onions cut up, got the bell peppers cut up, had the sausages already cut up in containers for me, had the bread, had the knife, had basically you were the prep the organizer. The organizer, because one thing when that I've learned uh when going live is I'm never prepared. Uh and it flows better, everything works better if I go out there and I have all my ingredients I need. If I'm going to be adding any kind of condiment, I have that. If I have a spatula, if I need everything I need is best right there, right then. Uh, and we just put lids on them, have the containers out there for the cook. Because I've done a few of these and I'll go out there, and then I don't have a spatula, or I don't have the cheese. I don't have the the onion or the condiments that I need after the cook or during the cook, or even just as simple as salt and pepper. It's not there. Uh so she has uh done a great job of when she knows I'm going live. What are you cooking?

SPEAKER_03 3:48

I put it on a board, I put all her stuff on it, and it's all organized.

Philly Cheese Steak Sausage Success

SPEAKER_02 3:53

Yeah, so I take it out there, I set it on a table next to me, I have everything I need. I'm able to sit down, I'm able to hit record, and everything just goes much smoother that way. So she does an excellent job at that, as well as, you know, kind of like when it comes to filming uh some of my videos, she is uh excellent at that as well because I used to, and I still do from time to time when she some she don't film them all, but uh you do multiple cameras and takes, and if she's just out there with the camera and can hold it and do the filming, it just makes things go a lot easier. So uh Dolores is definitely involved in helping everything run smooth from live videos to uh the regular filming. So appreciate her for that. Do a great job.

SPEAKER_03 4:40

Thank you.

SPEAKER_02 4:51

That we went ahead and put on there. Uh you you really enjoyed that, didn't you? You we've had the uh the burnt ins birth that this was made uh as a ranchers uh sausages, and this was made by uh by them, and you preferred this one over the burnt ins.

SPEAKER_03 5:10

Yeah, this one tastes a whole lot better. You guys had yours chopped up with cheese, but I got to actually taste the whole once that just chopped up.

SPEAKER_02 5:22

Right. And how was the cheese in there? Because I know I'm pretty sure it was good, but well, you did. You you didn't use a bun.

SPEAKER_03 5:31

You used your I used provolone cheese and wrapped it and ate it.

SPEAKER_02 5:36

You just wrapped the provolone cheese around it the keto way, uh-huh. Just wrap some cheese around the sausage.

SPEAKER_03 5:43

It was really good. I don't know how to describe it, but it was like moist, like when you bit into it and stuff.

SPEAKER_02 5:50

Do you was the cheese because we didn't get a good picture?

SPEAKER_03 5:54

It tastes like cheddar.

SPEAKER_02 5:56

We didn't get a good picture. You know, we've I've seen some of these that'll say cheese filled, and you can't even see the cheese. You could actually see it.

SPEAKER_03 6:03

I could see the cheese in this, like even when you cut it, you could see the cheese.

SPEAKER_02 6:08

Yeah, so it had a good amount of cheese in it. Uh and I thought it was really good. I we went ahead and put bell peppers, uh, put some onions, uh, put some olive oil, and I used some seasonings, uh, which I use some white lightning.

SPEAKER_03 6:24

Yeah, my white lightning.

SPEAKER_02 6:26

Yeah, that's her zero carb white lightning seasoning. I have a double butter that she don't uh use as regularly because it has some carbs in it.

SPEAKER_03 6:36

Not a whole lot, but she's she likes like a teaspoon and stuff like that.

SPEAKER_02 6:40

I just can't yeah, so I added that to it, and I also added my Dirty Bird Hot from Cosmos, which is one of my favorite seasonings. And I I mentioned in the video I'm almost completely out, and I'm gonna be looking at some versions of that that I can replicate that seasoning. Uh, and when I do, I'll make a video of it. We're gonna try to uh make that seasoning myself uh for very similar to it because it's one of my favorites, and uh I think it'd be cool just to go ahead and make it because zero carbs, isn't it? I believe so, yeah. Uh I think the dirty bird hot and the other one is not a hundred percent sure, but I think it is. I know the uh the non-hot one is, so it does have sugar in it though. Now, how can something be zero carbs and have sugar?

SPEAKER_03 7:34

I don't know. But it says that on there.

SPEAKER_02 7:38

Yeah. It just don't seem like it should be able to be zero carbs, but I I don't know. So uh but we did the Philly cheesesteaks. We went ahead and after we cooked those up, mixed everything together, all of the sausages. You know, we basically used the sausages as what you would typically use the steak, and mixed it all up, uh, added the added a bunch of pro bologne cheese on it, let it all mix together, mixed it all in, cooked it all on the Blackstone griddle out back, did this live for about 30 to 40 minutes, and really turned out.

SPEAKER_03 8:15

Like Orion said it tasted good.

SPEAKER_02 8:17

Yeah, yeah, he said it was bomb. Everybody really loved it. I did also forget to mention there's not a whole lot I don't make that don't have a little bit of a small if nothing at all, just a small spice. I added some red pepper flakes.

SPEAKER_03 8:33

Oh, did you?

The Vevor Griddle Experience

SPEAKER_02 8:33

Yeah, added some red pepper flakes to it just to give it that slight little heat that just well was the ranch jalapeno good? Yes, and I used some ranch jalapeno jalapeno lime, and yeah, it was by uh what what's the name of that hog uh was uh oh uh let me just grab it. Yeah, it was blues hog jalapeno lime ranch. And if you do watch this on uh YouTube, you can see we have the video version out, so I'll show you what it looks like right there. Uh if you're not, you you can find it. It's blues hog jalapeno lime ranch, and actually tastes excellent. I put it on there, you can taste the lime on there. Brought out some really, really good flavors, and then the uh sausages were great. Now, I was thinking because I did this. Now, this we got the ideal because this was Philly cheese steak sausages. And Dolores said we ought to, you know, make a Philly cheese steak sandwich out of those sausages. And I thought, yeah, that's a great ideal, and that's what we did. But it got me to thinking a little further even if it isn't Philly cheesesteak sausages, you could make a a a Philly cheese steak or a Philly uh hotlink steak, or you know, basically use a different type of sausage, maybe some uh brats, John's uh Johnsonville brats, or I don't like brats, so but hot links, yeah. So hotlinks would be on your on your uh list. Um maybe um Italian sausages or something, just just mix up in there uh because I thought it was fantastic. It time you got it all put on in between that hoagie bun, uh it it was it was really, really good. So a win for the Philly cheese steak sausages uh put between a hoagie bun. Really, really good stuff.

SPEAKER_03 10:41

Definitely recommend a hundred.

SPEAKER_02 10:43

Recommend 100% uh definitely would do it again, no doubt.

SPEAKER_03 10:50

What else did we cook over the last week that so we did we did smash tacos on the Vivor? So how do you like your Vivor?

SPEAKER_02 10:58

Yes, I love it, absolutely love it. Now, when I got this thing, I originally was uh I joined a Facebook group and I watched some uh videos, uh checked out Reddit, looked over a few things, and everybody said season it first. Uh be sure you do that, that's critical. Uh but I went against the grain on all of those recommendations and went with Doug from Griddle Cookie and more who said you don't need to season it. And the one we have, and and granted, this probably varies based on the exact one you get. The one we got is the 22-inch V-bor. It's uh the electric model, so you can just plug it in. Yeah, it's right behind her if you're watching this. There it is, it's on the counter. And it is um you just heat it up for about 15 minutes, it's ready to go 300 degrees, is what we found. And you just put your uh burger on there, smash it, because uh from what I understand and Doug has uh taught me this.

SPEAKER_03 12:10

We did smash burgers on it first.

SPEAKER_02 12:11

Yeah, we did smash burgers first, but you want the crust to actually stick to it, to burn to it just a little bit, and then you need your sharp uh scraper of some sort, and just get beneath it, scrape it up, and and don't lose that crust, flip that over, and you've got the true uh smash burger crust, uh, like uh from a commercial griddle. And when you tasted it at first, versus and you now Dolores is loves smash burger. She absolutely when you say burger, it's gotta be smash burgers. That's almost all the time. Uh don't want a smoked burger anymore or any other way. Smash that burger, melt that cheese. And what did you think of the Vivor versus the Blackstone?

SPEAKER_03 13:05

Um, a hundred percent way better. Like the Vivor, hands down, it'd be what so you think it is much better than the Blackstone griddle?

unknown 13:18

Hold on.

SPEAKER_02 13:18

Well, yeah, I didn't hear you through there, but we're gonna see if the audio comes through here. Uh if it all works out well.

SPEAKER_03 13:24

We're always having technical difficulties, but yeah, 100% better than the one outside.

SPEAKER_02 13:31

Okay, so the Vivor is the winner when it comes to smash burgers. It's got a much uh crispier uh you just get that better crust. And you've got to have that.

SPEAKER_03 13:42

It's not dry either. It's not like a dry burger, it tastes really good. Stay with us. We'll be right back.

SPEAKER_02 13:52

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

SPEAKER_03 13:56

And I'm Dolores.

SPEAKER_02 13:57

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

SPEAKER_03 14:04

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

SPEAKER_02 14:12

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_03 14:20

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-s M-O-K-I-N.com slash s l i c E R for the details and links if you want to grab one yourself.

SPEAKER_02 14:43

That's Okie Smoking.com slash Slicer. Go check it out. Yeah, so you get the good moist uh moistness of it all. Then we went ahead and made the smashed tacos. Now, what'd you think of those?

SPEAKER_03 15:01

Uh, those are so good.

SPEAKER_02 15:03

Now, I will say she got some keto uh tortillas.

SPEAKER_03 15:09

You mean you got them? Yeah, well bought me the zero carb ones.

SPEAKER_02 15:14

That they sucked when it came to smashing them. I'm just saying that.

SPEAKER_03 15:17

It did, it was weird. Yeah, like it could became socky.

SPEAKER_02 15:21

Yeah, we tried to uh smash her keto uh tortillas, zero carbs.

SPEAKER_03 15:28

So what we did is he just made like a smash burger, and then we just laid the tortilla on top of it.

SPEAKER_02 15:36

Yep, and then we pushed it down, and then when I brought up the uh uh the smasher, the tortilla just completely fell apart. It was it was more, I guess, doughy.

SPEAKER_03 15:46

Yeah. Um but the second the second one that we put on it, we just laid it on top. We didn't smash it on there.

SPEAKER_02 15:53

So if you're going to use a zero carb tortilla, it's probably best to make sure you smash the burger first.

SPEAKER_03 15:59

Yeah, don't smash it together.

SPEAKER_02 16:01

Place the tortilla on top of it and then cook it that way, and then you can flip it because uh there's different textures or something.

SPEAKER_03 16:09

It is something about it.

SPEAKER_02 16:10

The corn tortilla, no problem at all. Just smash it right on there and it it had no problem.

SPEAKER_03 16:16

Yeah, and a regular tortilla, it would do the same as the corn.

SPEAKER_02 16:20

Yeah. So anyway, it all it all worked out, and we all enjoyed it. Now, I used some taco seasoning on the meat. We used some cheddar, or no, I had Joby Jack, and you had some zero carb cheese that she used on it. Um Rajack cheese on it. And we both enjoyed it. I added some Tabasco Scorpion sauce just because I like a little heat to it. And really good. Oh, we also sauteed some jalapenos.

SPEAKER_03 16:51

Oh, and on our our kid, he wanted cream cheese on it, remember? Yeah, now that was the uh he did it on the Smash Taco, too, and also the burger.

SPEAKER_02 17:38

Yeah, well, you see where our videos come from. Always have cheese, uh, cream cheese always have jalapenos, and uh kids and everybody. We just it's every meal, it seems like they want something to go with similar to that.

SPEAKER_05 17:54

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Smash Tacos and Cooking Experiments

SPEAKER_00 18:23

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SPEAKER_02 18:57

Always touching uh touching some spice and cream cheese on things. So they're really, really good though. That Divor though, yeah. I mean, I think it's gonna be great. Um I was thinking because we we go uh you know, in a year or two, I'm sure we'll go back out and visit uh Dolores' uh sister and uh brother and and uh we go out there and and they're always cooking and and we cook and go out and eat and various things. When we go out there, that thing's going to the back's back trunk, and I'm bringing that V board down there and we're gonna plug it up, make some breakfast, and make some uh various things on it. I think that'd be pretty good, don't pretty cool, don't you? Go out there and I just think although it is small, so it's gonna take several uh because I have a big family. It's gonna be uh that may be a bad idea.

SPEAKER_03 19:51

I'll be sitting there cook bacon at first and then the eggs.

SPEAKER_02 19:56

It'll be great. Uh we could put a bunch of bacon on there and and be able to do it up. Smash burgers and things can probably just be about two or three at a time. Uh so no, just love cooking, so I'd like to do that. So we'll bring that out there and uh put some of uh it to the test. Um really, really good stuff, and this is uh the Vivor segment, not sponsored or anything like that, just talking about it, enjoy it, pot it with my own money. So uh there you go. Let's see, we also went ahead and um made something else. We uh what else did we make?

SPEAKER_03 20:34

On that.

SPEAKER_02 20:35

No, just uh this last week. It's been well, it's been raining. Yeah, so much, and we didn't at that time have the V boar.

SPEAKER_03 20:44

We've been having so many floods.

SPEAKER_02 20:46

It's it's and I can cook on the my black stone when it's raining uh because it's under uh the roof, and I can go out there and cook on it, but not when it's this kind of rain. I mean this stuff was was boring. I mean, it was uh I mean you couldn't even see two foot in front of you. It's raining so hard and uh blowing sideways, and it's you know.

SPEAKER_03 21:10

That's your job. Like he has bulk cleanup and it's like it hasn't been getting finished.

SPEAKER_02 21:17

Yeah, yeah. We uh where I work, we do uh it's big trash day as uh we we pick up the trash and we've been behind. So I think we're gonna be caught up. Uh I think we are officially caught up, but we're gonna be 100% caught up next week.

SPEAKER_03 21:32

It is so beautiful outside today, though. That's nice. Because man, this rain has been so depressing, like just pour down.

SPEAKER_02 21:42

Yeah, it it's it is, and so yeah, I think we're getting over it.

SPEAKER_03 21:48

No, honestly, since it's been raining, so our grass is so pretty.

SPEAKER_02 21:53

It's green, it's tall, it needs mowed. Uh, probably be doing that tomorrow. Um, if not late tonight, get out there and do some doing some mowing of the lines and things. So uh, but yeah, that's been uh what we've been going on. Uh I did we mention yet our uh uh talk with uh Doug.

SPEAKER_03 22:13

Oh no, um we talked to Doug and also the Flat Top Noob.

SPEAKER_02 22:18

Yep, Ryan over at Flat Top Noob. So uh if you missed it, uh a very cool talk uh with uh uh Doug over at Griddle Cook Eat and more. Check out his YouTube channel. We'll put all of uh his channel in the show notes or the description of YouTube below.

SPEAKER_03 22:37

Where he built, what was that? The what did he build? I don't know what it's called, the drum.

SPEAKER_02 22:44

Oh yes, yes, yes. U D S. Um, he's got a video out, the ugly drum smoker. Uh me and Dolores both liked. We were watching that. And I've got a pit barrel, and he actually, uh buddy of his uh made a drum and uh traded that. He talks about that in our last episode as well, episode 44, so you could check out our little conversation. We had a great, great uh uh podcast episode, but you could also check his channel out, and uh definitely his channel out because he did um a replica of Long John Silver's chicken, and that looks really good. Yeah. And got the crispies.

SPEAKER_03 23:25

Yeah.

Upcoming Podcast Guests

SPEAKER_02 23:25

It looks like one cruise. Good stuff. Good stuff. He uh and and another fascinating thing uh with me was his replica. We talked about this was of his cruise ship, uh where you put you actually put mozzarello cheese sticks on a burger.

SPEAKER_03 23:41

Oh yeah.

SPEAKER_02 23:42

And and and it's just like a special secret burger from uh I forget which cruise line it is, but that's all you do. And you can just say you want the secret ingredients. So that's pretty cool stuff. We talked to him, that'll be uh on our next week's episode. We've also talked to Ryan, as she mentioned, from uh the flat top flat top noob.

SPEAKER_03 24:03

Now uh my husband and him had like you guys had connection, and I don't because I don't know anything about computers, so that's that was like his dream.

SPEAKER_02 24:18

I have been into computers quite a bit. I built uh some computers several. My uh son uh built uh we me and him built a gaming computer. Yeah, so we have done some of that, and uh, you know, I've done some websites and various things. So tech is something I enjoy as well.

SPEAKER_03 24:38

So while we talked about uh the flat top noob and that's why I didn't even get to like really talk much to him because my grandson and my kids were bugging me.

SPEAKER_02 24:48

Yeah, so she wasn't in it a whole lot, but we uh uh went on talking about cooking and all the way to some tech life and and a few other things. So a great episode, a lengthy one too. Uh you'll be able to check that out. That's gonna be episode 46. I've been in the process of getting it prepared to launch next Monday. It's already already talked to him, so that's it.

SPEAKER_03 25:09

Yeah, he's he's really funny too. Yes, like his stuff is hilarious.

SPEAKER_02 25:14

Um, he he is a very entertaining guy, so you want to be sure and check out Ryan and check out his channel, the Flat Top Noob. Uh and uh so great, great stuff there. We'll also be getting an uh Rob uh from Poor Guy Outdoor Cooking. I think he'll come on the channel here in the future, uh, which he sent in a text, by the way, uh, to the channel that said, Great job, guys. So thanks for the text. I appreciate the fan mail we get from everybody. Had someone from Georgia also uh mention uh something about they listen to our pizza video, uh, so appreciate that as well. You can always text us uh in the show notes or in the YouTube description. You may need a mobile mobile device. When you click it, it'll send you straight to your text app. Don't change anything, send your message, we'll get it. We can't reply back, but we will definitely get it and talk about it in a future episode. Uh, what else uh did we got on the agenda today? Do we want to look at some comments? What do we got going on here? Let's check out the YouTube uh community, the uh Okie smoking community, and let's go and see. So we got the loaded smash burger. Oh, I didn't talk about that. We did the loaded smash burger potato skillet knife and fork style comfort food video. Holy cow!

SPEAKER_03 26:33

Now that was a good uh that's the one that Jacob put cream cheese on his well, he had a bun.

Community Comments and Feedback

SPEAKER_02 26:42

So I'll read this comment and I'll tell you about that video. This is from Mile Guy High Barbecue. He said that sure does look fantastic. Love me some jalapenos. I'm not into the super spicy anymore, too much like you are, but I love jalapenos on lots of foods, just the right amount of heat for me. And that one we went ahead and smashed some burgers. But before we did that, I took some frozen hash browns from Great Value Walmart, uh, put those on the blackstone, heated those up, browned them for a bit, just laid them down, and then smashed some burgers next to them, cooked those just like I would a regular smash burger, added some cheese to the smash burger. We did put some jalapenos in with the potatoes, mixed all that up, then put this the smashed cheeseburger on top of the potatoes, and I did a knife and pork smash burger. So, so good. And my son Jacob decided to take it a step further and actually put it between a bunch and cream cheese on both sides of the bun. I mean, are you kidding me? This thing was it was just a next level. It was it was completely next level. Annie's smoking pot also mentioned uh who doesn't like a good smash burger, and now you've taken it to the next level. Always appreciate that. So looking at some other comments here, um a little bit back are smoked pineapple ribs. I think we may have touched on that in the previous episode. Um the way those bound those bones pull out of the meat is amazing. Had a comment from uh Shaquilla's Kitchen uh 2022, and Aaron Robert, uh I think that's Aaron Rohurt uh made a good point. Pineapple would make a good adult beverage garnish. So when we made that uh those uh ribs, I went ahead and I was eating the pineapples and those went well with it. And there was something you said to make with that. Pineapple salsa I would have been good with it. And he had the heck of the great idea of going ahead and turning that into an abalt an adult beverage. Uh so a good stuff there. Let's see what else we got here. We've got um from our loaded uh the the same video. Uh this person said I do the same thing uh with ground sausage and eggs stuffed in corn tortillas with hot sauce. Now, don't that sound good? Wow. And then uh she's it also goes on to say, cheap too. Food in my country has become outrageously high priced in the past five years. So I'm not sure where they're from. Didn't say, but a great comment there. And yeah, food is is uh becoming quite pricey. I mean, you've got to figure out how to uh make things and stretch your meal so you can feed everybody for less. Um looking into some other comments here. Uh Coop the Grill set of on our Vivor video that we did on the Smash Tacos. I've got to get one of those griddles. That looks great. They are uh they turned out great. And um also the Davish Kitchen. That looks so good. I have to get uh I have to give them a go on those Smash Tacos. Lots of great comments coming out here. And uh, oh, on our latest one, uh poor guy outdoors said, Love it guys, one of these uh days I'll be able to jump on when you're actually live. That was our Philly cheesesteak video we just did a day ago. So I appreciate all the comments, keep them coming. We'll bring some of them on the uh podcast and uh enjoy doing the show. If you'd like to be on it or want to email me for anything, Okie smoking at gmail.com. You can reach out, uh let us know, and we'll see what we can do to get you on the show. And uh be sure and check out our live videos. We will go ahead. Uh next week we're doing another live on Thursday. It's going to be uh rice boudak. How do you say that? Can you pronounce that? I have no clue. I had to bullduck. It's bee. I can't even remember how to spell it now. I got I got some rice in the freezer and it's a little bit spicy.

SPEAKER_03 31:19

And uh stir fry with it.

SPEAKER_02 31:21

I'm gonna be making I'll probably put some chicken, uh maybe some beef.

SPEAKER_03 31:27

Like you should cut up thin steak and put it in there.

SPEAKER_02 31:29

Maybe some steak put in there. So I'm gonna be cooking this up on the Blackstone. Looks like it's gonna be Thursday evening. I'll uh put a link to the time that it's going to be. And I'm gonna cook this up. Uh you think I will have any taste testers for this? Is it only going to be me?

SPEAKER_03 31:48

Well, there's Jacob.

SPEAKER_02 31:50

Now see if he can do a live taste test. Good luck, yeah. It'd probably just be me. But we're gonna test it out and uh I'll see uh if we can get any live taste tests. So we're gonna do some of that rice um on the Blackstone. That'll be Thursday night. And then we've got a I've got a trip coming up this weekend. I'll try to get maybe some footage out there on a little fishing trip. We'll talk more about that. And and of course, don't forget our next episode, uh, Monday the 12th, I want to say. Let me take a look at the calendar here. Yep, Monday the 12th. Uh, Ryan from Flat Top New will have his uh video launched that week, and then me and Dolores will be back for the a week after as well. Always fun stuff there. Anything else you would like to bring up in this episode, Miss Uh Dolores?

SPEAKER_03 32:37

Um, my weight loss, I've um I'm 171 pounds now.

SPEAKER_02 32:43

Okay.

SPEAKER_03 32:44

I was 170, but I came to pounds somewhere.

SPEAKER_02 32:47

She's too hard on herself. I tell her she's just fine as is. She's always wanting to um uh looking at those numbers a little bit and and trying to keep her keto going. And uh and really her keto meals pretty pretty darn good. I've had several of them. Um a lot of it is just uh just remove the bread. Uh remove uh, you know, and if you're cooking something, a good tip here is uh instead of uh bread crumbs, use uh pork skins.

SPEAKER_03 33:21

Yeah. Um like the fish. Oh my gosh.

SPEAKER_02 33:24

It's kind of like when I see a recipe that says cayenne pepper, I always add habanero pepper. That's just what I do. Uh when she sees bread crumbs, she just changes it into crunching up some pork rinds. And uh, that's how she'll do it. So little things like that. And uh she enjoys uh doing her keto and and I have fun uh uh experimenting with it as well. But I think uh we're gonna go ahead and um sign off. I hope everybody has a great day. We'll be back here. Uh it'll be after Mother's Day. After Mother's Day before we're back on, because we've got Ryan uh the uh Ryan Noob will be on the Monday episode after Mother's Day, and then we'll be back here. So I appreciate everybody. So uh yeah, better say it now. Happy Mother's Day to everybody, and uh, we'll see you then.

SPEAKER_01 34:20

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.

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