Meeting Doug from Griddle Cook

SPEAKER_10 0:49

All right, y'all. Well, we got a good one today. I'm sitting here with Doug from Griddle Cook Eat and More, who has an awesome YouTube channel. We're going to be talking some barbecue, maybe a few stories or two. Who knows where it's going to go? But uh first, let's get this intro going. Let's get it started.

SPEAKER_01 1:07

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

SPEAKER_10 1:27

All right, well, here we go. Uh welcome in. We got Doug here. And now when we typically start our podcast, we a lot of times just check in with the local. We're right here in Oklahoma City, uh, Midwest City, Oklahoma. You're in St. Louis, Missouri, right?

SPEAKER_02 1:40

Yep, that is correct.

SPEAKER_10 1:41

Yeah, and uh we usually kind of give a weather report. It's been sunshine. We had a lot of floods this last week. How's your weather been going?

SPEAKER_02 1:48

Uh same. We had some flooding. Uh and it's today 80 degrees out, so real nice. Yeah.

SPEAKER_10 1:56

Yeah, real nice. We had uh we have a creek behind us and and we walk it and we went walking yesterday and up by the picnic tables and stuff, there's debris all along it because the water went above the uh the entire tables and everything is just flowing through. Yeah. So this last week. You're uh Doug from Griddle, Cook, Eat and More. Uh, got a YouTube channel out. Uh what made you decide to start filming and uh cooking? What got you into the uh big YouTube?

SPEAKER_02 2:28

Uh well I always cooked, uh came from a big restaurant background. I worked in restaurants for a long time. Um so I love cooking and griddling and all that stuff. And I'm probably for two years I contemplated on doing a channel. I have this old video, I haven't even played it yet that I made. This is kind of fun, a funny video I made. And I was but I never got around to starting to get it going and getting the channel going. So I may play that, put that video up there one day. But originally I was gonna call my channel It Is What It Is Cooking. So once I decided to do it, uh I got on there and uh someone else had that channel name. And it was really funny as I watched their video and they're doing a Blackstone video. So then that's why I changed it to on the fly I had to come up with the new names. Griddle Cookie More. There it is. The longest channel name.

SPEAKER_10 3:21

You automatically answered my question. I actually had on here uh where'd the griddle uh cookie more come from?

SPEAKER_02 3:27

Yeah, so it's kind of on the fly. I'm like, man, what should I name this thing?

SPEAKER_10 3:31

Right. So I've uh do you have any uh favorite video that you made or anything?

SPEAKER_02 3:36

Um if you go way back, my pork tenderloin video, this is probably my fifth video I made. I did uh uh like up in Iowa, are you familiar with the giant pork tenderloin sandwiches? Yes. Yeah, so up in that area, which um I worked at a restaurant a long time ago. We made them there. I always liked them so and still to today after like 200 plus videos like cooking you know, recipe videos or whatever, that's still my favorite one of my favorites, you know, things I made.

SPEAKER_08 4:05

I think I was like watching some of your videos and I like the um the long John Silver.

SPEAKER_02 4:10

Yeah, yeah.

SPEAKER_08 4:13

I was like, ooh, we need to make the which I just got to eat.

SPEAKER_02 4:18

Yeah, yeah, oh yeah. Do you guys have Long John Silvers in your area?

SPEAKER_08 4:21

We do, but it's gross here.

SPEAKER_02 4:24

Like I'm from originally from California and it tastes so much better out that we're not sure where it started at, but most of them closed up around us in the St. Louis area. But uh over the weekend for Easter, I went to my mother-in-law's and she lives um upper part of Missouri, and in this town we drive through, they have a Long John's, so we stopped there for lunch on Friday. So that's the only time I ever get it, you know.

SPEAKER_08 4:50

Here our Long John is connected to AW.

SPEAKER_02 4:54

Yeah, we used to have that.

SPEAKER_08 4:56

It's gross here, yeah.

SPEAKER_02 4:58

It's not very very good. Yeah, the the one we had by at that where I live at, it was an AW Long John combo, but yeah, they've all cleared out. No more long johns left. Some Caft and D's, but those are mainly in the hood, so yeah, and I think it may be closed now.

SPEAKER_10 5:18

And uh, but I we agree with you, both agree with you, and we like the chicken better than the fish. You know, those we used to always go in there and get the chicken combo. But we did have some that was pretty good, but like you said, most of them's closed up, and the ones that are left just aren't aren't all that great.

SPEAKER_02 5:36

Yeah, it seems like in more in small towns now where you find them.

SPEAKER_10 5:40

Right.

SPEAKER_02 5:40

There's several small towns outside of the you know St. Louis area that have them still. And they do good there, but yeah, it's good stuff. I'm not a fish eater, so that's why I always got the chicken. You know, growing up I remember going there. And if you go way back, I don't know if you guys ever had uh Arthur Treacher's.

SPEAKER_09 5:58

I haven't had that.

SPEAKER_02 5:59

Anybody have those? That was like a similar to Long John's, it was a chain from the East Coast, and then uh similar deal, you know, just battered dip fish and chicken and stuff. So it was good. Real good.

SPEAKER_10 6:11

But that was me and the guys are going on a fishing trip, uh, what is it, May 10th? And we take a uh we got a lake close by, Lake Texoma. It's a big lake, it kind of borders it's Texoma because half part of it's in Oklahoma, part of it's in Texas. And uh we're getting a guide, and six of us are going out there, and we went there about two years ago and caught sixty fish. Nice striper fishing. So last year, you think and last year it was colder, and hopefully we do better. We caught like we went twice, uh like 30 fish last year instead of 60. So hopefully that's the case. How big of stripers did you get? Pretty good.

SPEAKER_02 6:48

How big how big of them were you were they?

SPEAKER_10 6:51

A variety of sizes. We had them small, we had some medium, nothing, nothing major.

SPEAKER_02 6:56

Nothing massive, yeah.

SPEAKER_10 6:57

Yeah, nothing too major.

SPEAKER_02 6:59

There's a lake down uh Missouri, Arkansas area called uh Bolshoals Lake. Have you ever heard of that lake?

SPEAKER_10 7:05

Uh no.

SPEAKER_02 7:07

That's where all the the state record stripers are caught, like in Missouri. So there it's I think it's like 52 or 53 pounds is the record for a striper. Big big bass.

SPEAKER_10 7:20

Also, we checked out your what was that other video we looked at? The uh we we saw the snake, the snake video. We watched that earlier today. We've been watching a lot of your short videos. You do a lot of pretty good shorts. Yeah, I haven't done a whole lot. I've been trying to do more lately. Yeah, you've been doing a lot of those. There was one other, I can't remember what it was now. I thought I wrote it down, but uh that snake. That's pretty cool. When you cook that, uh did you notice on like the side of the charcoal it was a lot hotter or anything, or do you think it was pretty even throughout the hood? When you oh you make uh ribs?

SPEAKER_02 7:53

Yeah, because it's got that diffuser you put on top. Yeah. But it makes it easy to do the snake like with uh lump charcoal. I mean, typically you'd use the briquettes where you can make go around real nice and you know, like two rows and then stack one on top. But there you just dump it, just dump the charcoal in there and just dump it in there. Yep, spread it around and let it go. So that's uh a guy on Facebook sells this.

SPEAKER_10 8:18

Yeah, uh what's that called? It's the uh smoke pit. The snake pit. The snake pit. The snake pit, yeah. Yep. He said, That was your ugly drum smoker. That's the other thing I was gonna think about. That's the last video.

SPEAKER_02 8:31

I like it. I've used it well. See, that was the first time I used it in that video, and then I smoked a turkey breast in it. I think a bone-in turkey breast in it. And it's just awesome. So yeah, that port that you made, just it looked really, really good. Juicy. Yeah. So it was a guy with my last job, and actually a friend of mine I've known before that I worked with them, but him and his his one of his brothers got made one, and there him and his couple other brothers all make them now. So completely homemade, everything. I mean, they made their own basket for it, charcoal basket. They didn't buy no parts from like the, you know, because you can buy all the stuff if you get a drum, you can get all that stuff for it, but yeah.

SPEAKER_10 9:14

Yeah, I was looking at that and I'm sitting here saying, and I spent this money on this. I got the pit barrel, and you got that homemade, just made scratch. Right, just some it's pretty cool that barrel like that.

SPEAKER_02 9:26

So a funny story about that is uh my wife's always on me because I got too many grills and stuff. So I had this Weber uh uh Genesis, old Weber Genesis about like 15 years ago, whatever. Once I got my griddle, which was I got my first griddle, I think, in 2011, but kind of slowly stopped using it. That Genesis probably sat for eight years at least, uh untouched. And I'm like, so I'm like, I said, yeah, I'm gonna give it to the guy at work wants it. Yeah, I'm gonna give it to him. He's gonna one of his kids needs a griddle or something like that. But she didn't know I was trading it in for the, I was trading them for the uh his pit bear or his uh ugly drum. So anyway, so she didn't know I had that ugly drum. It was down in our garage for a while, whatever. So I put it up outside. I normally I have it, I I bought a base for it from V Horror so I could roll it around. And I usually keep it on the side of a shed where you can't see it. And one day I left it out like right out the back door, and she went out there and she's like, Whoa, like, what's this? Like, yeah. I said I traded that Weber for that. She's like, I'm getting rid of something.

SPEAKER_10 10:37

I need to get rid of something and bring something right back.

SPEAKER_08 10:39

That's why I was like, you have too much stuff out there.

SPEAKER_10 10:42

Yeah, I I do. I got I got too much. I actually got rid of some stuff, but like kind of like you, I always bring something back in.

SPEAKER_02 10:48

Yeah, I bring more in than I get rid of.

SPEAKER_10 10:52

But you you also do a lot of indoor cooks on that V Board, don't you? Vore, yeah. Yeah, we were she was asking that. She says she you've done a bunch of those indoor that's something I'm actually looking about getting is uh one of those. And uh we were watching your pizza video. What was it, that grilled cheese pizza? Oh yeah, yeah. And that that turned out really, really good, didn't it?

SPEAKER_02 11:10

Oh my god, that's like almost it's almost like eating a pan pizza from pizza. Right. That's pretty close. It was wild. Turned out you know, better than expected. I mean, I figured it'd be good. I mean, can't go wrong with the stuff I put on there, but you know, how close would it be?

unknown 11:27

Right.

SPEAKER_02 11:27

Because I'm like, well, I want bread, I need something poofy, so that's why I used French bread and flipped it upside down to give me more of that pan experience, I guess. A pan being a thicker, thicker crust, you know.

SPEAKER_10 11:38

Kind of more like calzone or something like that.

SPEAKER_02 11:40

Yeah. So yeah, it worked out good. It was tasty. Because I love, you know, if I go to pizza, and I like their meat lovers pan of pizza.

SPEAKER_10 11:49

Yeah. How do you normally come up with your ideals like that? Are you just have to a lot of times I will just be sitting here and I'll be saying, let's uh I'll just come up with an ideal, and next thing you know, 20 minutes later, I'm let's let's make this, let's cook this, let's do this video, and and we're just kind of uh do you do some spur-of-the-moment things like that?

SPEAKER_02 12:08

Or no, and I think of a lot of good stuff, but I don't write it down, so I forget a lot of my ideas. I'll just see something and it'll make me think, oh man, she do this. I I don't know. I just come up with some off the wall stuff. Now the off-wall stuff it's good, but it's it's not good for views normally. Yeah. But if you do something trendy, you know, then get a lot more views on your videos. It's still fun to do. Yeah, it's just a crazy stuff. A lot of them all out of my videos are like that, kind of crazy. But I like to do a lot of uh remakes of stuff, uh, of stuff in other areas that I'm I can't go to, so you know, or I could, or eventually may make it there one day, but rec recreating. Like, for example, there's a sandwich uh in New York that I've just seen some TikToks on, and it's uh at this pizza place, it's chicken cutlets, vodka sauce, pesto sauce, and then uh um forget whatever plans you have this weekend because you're staying at home and playing on SpinQuest.

SPEAKER_06 13:48

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Restaurant Industry and Celebrity Encounters

SPEAKER_00 14:12

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SPEAKER_02 14:47

God, what's the cheese called? It's like fresh mozzarella, but then it's got like a creamier version in the middle, burrata. And then on this uh fresh uh simolina roll. So the biggest issue is finding the bread. That because as I got older, I'm more of a bread snob now. Like bread's very important to me when I'm making something. Back when I was in my 20s working in restaurants or was doing crazy stuff, I could care less about the bread, you know, but now it's all about the bread. So I'm like, now I'm gonna learn how to bake some of this bread. I've never baked bread in my life, so I'm thinking I'm gonna try making these simolina rolls. Because you always hear about if you watch any TikToks, like in Jersey and New York, they're always like, oh, the Simolina. You got me a fresh simolina roll, and you know, it's like, so that's good. But that's my next plan, one of these days when I got time. I'm a busy guy, that's a problem. I always got something going on. Don't we all?

SPEAKER_10 15:44

Yeah. I I like baking bread. Well, I don't really bake bread, I guess you would say. I do it the lazy way. I got a machine, you put put all the ingredients and hit a button. Yeah. And it just makes it yeah. You were saying you like to create things. I also you did a video a while back, I actually seen this one, uh, from a cruise line.

SPEAKER_02 16:01

What was that? Uh okay, it's a Royal Caribbean. Uh they have a they have their own little island. So if you go on a cruise, it's called Coco Cay. And then they have these snack shacks, they call them. And then I don't know how it got started, but when I was searching, when we're doing research for the cruise, I've watched all these vlogs and stuff that people go in there, and they're like, you gotta get the secret sandwich. And it's just uh they have a chicken sandwich there, and then they this you tell them on the secret sandwich, and then they put mozzarella cheese sticks on it. I mean, that's all it is. But it's good. Yeah, yeah. So it's her chicken sandwich, and they put mozzar cheese sticks on top. But so in the cruise world, I guess in the vlogs, it's like the secret sandwich. But it's pretty funny. That's all are you going on that cruise again? We will. Um yeah, we'll probably do another Ruby.

SPEAKER_10 16:54

It's we're on the Carnival cruise, that'll be later this year.

SPEAKER_08 16:56

That'll be our second cruise.

SPEAKER_02 16:58

Yeah, I've only been on one. That was that Royal Caribbean one, but we may do Carnival the next time. That's pretty funny.

SPEAKER_08 17:05

No, we're doing Carnival. It's out of Galveston, Texas.

SPEAKER_10 17:09

Yeah, we leave out of Galveston, Texas, and uh, think we got Cozumel Costa Maya and and I forget.

SPEAKER_02 17:16

Because Carnival's got their own little island too, don't they?

SPEAKER_07 17:19

Tropical. Right.

SPEAKER_02 17:21

Right. Yeah, I think Carnival's got an island on some of their cruises. Or in some of 'em. I'm not sure where it's at, but it's pretty cool. Yeah, I definitely would yeah, we've been on the white cruise, but we liked it, so Yeah, we didn't. It's a good time.

SPEAKER_08 17:39

I first thought I was like, no, I don't want to go in the w the water area.

SPEAKER_02 17:44

But then I it rained like four of the seven days. Yeah, but still it was fun.

SPEAKER_08 17:49

It rained on us like one day, right? Like just dripping.

SPEAKER_10 17:52

Yeah, it we had we did have a rain day for sure. Yeah. Nothing massive, but nice little rain shower.

SPEAKER_02 17:58

Ours went to St. Martin and um what's the other place with other stops, anyways? But both those days it rained the whole time. Yeah, they have the uh what's that that burger, the guy's burger?

SPEAKER_10 18:10

Oh yeah, that's a yeah, a carnival thing. Guy Frai. Yeah. Yeah, we had his burgers on there. That's pretty good. Yeah, he also has a a barbecue, you know, he had brisket. Uh, but it's only a limited time and you gotta get there quick. And if you don't get it, yeah, you're out. So it's all everything was good, the food was good on it and everything.

SPEAKER_02 18:31

On the car, I think it's the Carnival Horizon. They have a he's got a barbecue place on there too. A s a separate restaurant. I forgot what they call it.

SPEAKER_10 18:40

Yeah, we were on the uh dream for about six days.

SPEAKER_02 18:44

Yeah, yeah, that's that's crazy.

SPEAKER_10 18:45

So do you prefer griddling or do you smoke smoke a lot too, kind of since you got that drum? Is that or has griddle been more of your thing?

SPEAKER_02 18:52

Uh I mean I'm starting to smoke more now than I used to. Uh but yeah, griddle and the griddle, I probably do griddle mostly, but I don't know, I've been doing a lot of smoking. So I got a pellet smoker now and you know, done some stuff on that.

SPEAKER_10 19:10

I I like the pellet smoker. A lot of people tell me it's not real smoking, but it's it's kind of the lazy way. But I just you flip the switch and you let it go.

SPEAKER_02 19:20

I know. It's easy.

SPEAKER_10 19:21

It's real easy.

SPEAKER_02 19:22

Yeah. And I mean you don't get this good smoke flavor out of it.

SPEAKER_10 19:26

It's smoking like in a you know, with a real fire. Yeah, you don't get quite the bark, you know, if you cook it like in it. And that drum, I heard you say you're gonna do a brisket in it. Yeah. That that's gonna I bet that's gonna make a a real massive bark with that flame coming right up on it. Yeah. So that that'll be the next cook, I think, on it.

SPEAKER_08 19:45

Have you ever made anything that was like didn't turn out good on it?

SPEAKER_02 19:49

Oh, on what? Which one?

SPEAKER_08 19:51

The griddle.

SPEAKER_02 19:53

Uh video wise? Nothing I hated. I well I haven't even posted it yet, but I I made uh pad tie. Well I didn't even use the griddle, I used this big cloud disk. But that one didn't it was decent, but it didn't turn out like I wanted it to. But uh I'm trying to think griddle wise, what I've any major fails? Oh I'm yeah screwed up.

SPEAKER_10 20:14

Not on any video wise, huh?

SPEAKER_02 20:16

No, no, no, not a whole lot.

SPEAKER_10 20:18

And how long have you been doing the YouTube?

SPEAKER_02 20:21

Uh I started in uh toward what was it? August maybe or something of uh 21.

SPEAKER_10 20:29

Five years maybe.

SPEAKER_02 20:30

Yeah, four years. Yeah. I should have jumped, I should have got on it sooner.

SPEAKER_10 20:35

Did it start rolling right away, or did you take some did it take a while to kind of oh it took a while.

SPEAKER_02 20:39

It took probably two years to get to a thousand subs.

unknown 20:43

Yeah.

SPEAKER_02 20:44

And then uh after I got that, then next year it grew pretty fast. And I was hoping to be like at 5,000 subs, but then it last October my channel just slowly it just like crashed, slowed down. It was weird. I mean, my views were like half the views, and it's starting to pick back up now, but it's very different from the year before in that time frame.

SPEAKER_10 21:08

Yeah, I've been noticing mine's been picking up, but kind of like you said, I got right under a thousand. I was sitting at what like nine seventy-five, and it was it was like you were at the stall of a brisket. Yeah, it just got there and it just stayed there, and you're like, it and it it never moved, and it actually would go in, and then finally it started moving.

SPEAKER_07 21:25

Then once it hit a thousand, the the taco, the hamburger taco is the one that started g rising it, right?

SPEAKER_10 21:32

Well that yeah, that was her ideal, and uh she came up with smashed tacos. You ever done that? Oh, with the tortilla? Uh-huh. Yeah. And I guess we hit it just at the right time. I don't know. She was watching, she saw a bunch of things.

SPEAKER_08 21:45

I was watching like TikTok and YouTube and stuff.

SPEAKER_10 21:48

And she said, let's do that. So we put that out there, and and that one, I think we had like 200 subscribers in a month just from that one video. And never seen nothing like it before or after. But and that was really good. I really liked that. Yeah. You know, putting at first you kind of think you're putting the meat right on that tortilla, and because I smashed it right on there. It's almost like you kind of get a raw meat going on there and then it cooks through it, but it it turned out really good.

SPEAKER_02 22:17

She put it and smashed the tortilla on top of it.

SPEAKER_10 22:21

Yes, that's what yeah, that's what we did.

SPEAKER_02 22:23

Some people take, I've seen you take your tortilla, so you you get a bowl of your meat, ground beef, and you season it raw, and then you spread it on the tortillas and fold them over, and then you just cook them up, you know, flipping it back and forth, and it cooks ends up cooking the meat inside. You know, it makes like crispy tacos with meat in there.

SPEAKER_10 22:44

Yeah, I don't know how many comments we had. That you're doing it wrong. That's gross.

SPEAKER_02 22:49

Now, did you use the way through that? Now, when I made I did that video, I used corn tortillas. I think I'm the only one that used corn tortillas to make it. It's like everybody uses flour. But I used because I was like, I want to make it like a your standard uh American taco. I'd call it a crunchy shell, ground beef, lettuce, cheese, and and sauce, potato sauce, you know. Like I ate tacos growing up, so that was my idea behind it. So I used the corn tortilla, smashed it. Then I I then I folded it in half and cooked it a little bit to crispen up the shell. And then I put my uh you know, cheese and whatever. The toppings in it. It was good. It was good. But yeah, I that video did real well 'cause I was, you know, a little bit after it got popular. And then uh my best videos are like review videos of griddles and stuff. Or ch at least you know, watches or views on it.

Griddle Cooking and Equipment Reviews

SPEAKER_10 23:45

People I think they tend to search for uh when I look at a review or uh uh you know trying to get an opinion on something maybe before they buy it and and and those get a quite a few I kinda got the same thing where uh uh I think more than the food videos I have uh maybe a repair or just cleaning a sensor on the on a pit ball someone's having issues with it or how to do something and and those just steadily get get quite a few quite a few views.

SPEAKER_02 24:14

I have this old uh video it's uh a loco gridd that I had and it's the first one it came out first gen and they're on like the third or fourth gen and this thing still gets like twenty five fifty views a day and they don't even make it anymore people still watch it as friends and maybe because I put the title of that was uh loco versus blackstone blackstone's the key for views people obsess with the black it's the popular name yeah blackstone and a lot of minor pit boss pit yeah and I would I would say pit boss is the blackstone of the of the uh pellet world that's like the most recognizable one because I've done reviews on different griddles and blackstone ones or anything blackstone and it kick it kicks its ass you know absolutely yeah kicks yeah so I bought uh uh blackstone came out with a 20-inch camping griddle they sell in the camping section at Walmart last year and uh real cool it it's like like a suitcase it's got a handle on it the cover comes you clamp the cover on it it's maybe like oh you can see on my thing looking wrong thing maybe like that tall this wine and it's real compact it's a cool griddle and that thing's almost 8000 views on it you know it's steadily going that's my best it's my best investment because I've made a I've paid for paid for that like ten times over with the revenue off I made five videos with it I made a about a thousand dollars off of it that's cool revenue yeah can't beat that and then I bought uh so then I'm always thinking all right what videos can I do to help generate some revenue to cover the cost of the grill well I have an older blackstone and then uh just a basic 36 inch one they sell at Walmart with the hardcover actually the old one didn't even have a hardcover that's before they started including them and then I bought a newer one last year uh because I was going to get rid of the old one and use the new one so I decided to do a a a comparison the omnivore versus the old school griddle top and that was the 6000 B2 burners and the uh the new ones are 38000 so weighing so I weighed both tops the new tops like 45 pounds and the old ones are 60. So it's like 15 pounds lighter and the new one warps every anytime I cook on high the one corner always pops up always goes back down but it's just kind of funny. But that video right there made me 350 bucks so it paid my for my 297 dollar blackstone.

SPEAKER_10 26:56

Yeah I can see them compare because I now now that you mention that I do that a lot I'll be looking for something and want to compare it even for this pot.

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SPEAKER_04 27:33

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SPEAKER_10 27:58

Start your new podcast for free today at rss.com equipment and uh what about uh roadie versus you know like a monocaster uh watch the videos on it so people grill them kind of do the same thing I'm sure yeah yeah so those videos are great because the people keep watching them what's your favorite thing you cook on the griddle what's your go-to pleasure smash burgers probably what's that smash burger smash burgers yeah cheesesteaks all them cheesesteaks um yeah that's that's Dolores too a while back she used to always want them smoked you know big fat juicy burger and then we got a smash burger and uh that's the only way she really likes it throw some onions on it kind of like an onion Oklahoma onion smash burger yeah those are good and I also like uh I love grilled sourdough like you butter grill it so I like making sandwiches with that and burgers with that like Frisco melt or just a couple videos I got actually my second video was uh Denny's deli dinger that I ever made a long time ago that was the three that was like a club sandwich but basically they put it on butter butter grilled sourdough triple stack it was like my go-to sandwich back when we were out at the bars all night we go to Denny's at you know four three or four in the morning sounds sounds like fun but they got rid of it all the great stuff I had they got rid of makes me mad we have a Denny I said we have a yeah Denny's done you know just the whole going out and it's just not like it it was anymore.

SPEAKER_02 29:40

Right Denny's could Harley's I mean I think they're getting ready to close stores but back then did most Jenny's made more money on the overnight shift than they did the day shift. They'd be packed overnight it's crazy. But it's just wild how the times have changed especially in the restaurant industry stay with us we'll be right back.

SPEAKER_10 30:06

Hey y'all it's John from the Okie Smoking Podcast. And I'm Dolores we wanted to tell you real quick about something we've been loving in the kitchen lately the Once for all meat slicer.

SPEAKER_08 30:18

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

SPEAKER_10 30:25

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

SPEAKER_08 30:34

We even put together a video and a website so you can go to it to see it in action. Just head to okysmoken dot com slash slicer that's o-i-es 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_10 30:56

That's Okie smoking dot com slash slicer go check it out yeah you said you were originally in the restaurant industry and uh that got you into cooking on YouTube you're no longer in the restaurant no industry outside of YouTube.

SPEAKER_02 31:14

Uh-uh got out of that yeah with a more normal schedule when I was younger it was fun where do you work um all kinds of places uh I started out at this breast little private restaurant by me that they opened up was cool we did it's just a like a bar and grill but did we did a few nicer things had some good steaks and fish and stir fry and that's a you know good broad menu work there um and then from there I went to a uh pretty nice uh well-known Italian restaurant and in this area in St. Louis and that was cool working there because I got to meet a lot of celebrities because we were right by this Ritz Carlton and then each all the celebrities would stay there and the connoisseurs of the hotel is we were their number one pick so met a lot of big sports people and what's the uh the biggest celebrity you ever met there anybody let's see here well the be like a lot a lot of music people like Sammy Hagar sports people Wayne Gretzky hockey hockey player a lot of big baseball at cranberries I'm trying to who else I know I don't know it was a variety of people the band cranberries just different people a lot of local sports people they all went there so like we cooked one time we cooked for uh the Dallas Stars were in town playing the blues Sam was blues and then uh we we were close on Sunday but they went uh Brett Hall who played for the blues back then I guess told him about us about the restaurant because that we were one of his favorite restaurants so we opened up Sunday and cooked for the whole team for the Dallas Stars that was cool private cook basically yeah yeah yeah it's pretty cool I had some buddies that worked uh uh Morton Steakhouse which is a nice chain high-end steakhouse and they had I forgot which team it was but they had a team come in there and their ritual was is the rookies had to had to pay for dinner so they would they would try to jack the bill up as high as possible so they bought every live lobster there they got all these steaks and then my two buddies were the servers for it and they're like oh where are we at? How much we at and oh you're about$15,000 now oh no that ain't good we got to get that higher so then uh they had this bottle of cognac that went for like$2,000 and they had to call corporate to figure out what if they could sell it or not.

Spicy Food Adventures and Challenges

SPEAKER_10 33:50

And they sold the bottle of cognac for two grand so they ended up getting it to like with tip with something like$23,000 and they only drank half the bottle of cognac so my buddies took the cognac pretty funny yeah so I know I've heard of uh some of them uh we're over here close to Texas and the Dallas Cowboys they say they'll go out and buy there's some restaurants and things that'll just have a shot you know like a five thousand eight thousand dollar just one shot you know yeah crazy yeah it's insane. Yeah there's some big money big money in the restaurant what are you is your next cook plan on that uh ugly drum smoker uh probably the brisket I think you gotta do the whole brisket yeah yeah the only way to do it yeah now with a pit barrel you can hang it in there yeah but you're gonna put it on the grate or do you have some way to hang stuff? No I'll I'll put it on the grate. Put it on the grate.

SPEAKER_02 34:46

Yeah yeah because you can a twenty it's 22 inches so you can fit a you know I've smoked uh 15 pound briskets on the Weber and then I used a slow and sear so and I have room to keep it off you know off to the one side.

SPEAKER_10 35:01

So this I had the whole tie I don't have to worry about it I can just center it you know since the fire is ideal I know when I was cooking on that uh pit roll I had this happen which I actually got a video of where remember when the when it fell in it you know we had it we had it had a pork butt that I had it hanging in there and when I went to grab it it was I let it get to about 175 degrees I pull up as soon as I pull up it just fell right into the coals right there and I'm sitting in I couldn't reach down flames are coming up yeah and I had to I I had to go in get some gloves and some tongs and try to get that thing out of there but I I got it out of there. Were you filming it? Yes uh I didn't at the time I didn't have the film where you could see exactly but there is a one of my videos out there shows it and I'm going up and I got that on film where when I went up you just saw just yeah fall straight into straight into it. I've had that happen and then another time turned into the caveman style on fire. Oh yes Thanksgiving too yeah I haven't done that no I mean our backyard was like it it uh was a little scary at for a moment so I had the the pit barrel out on the the grass and uh we were just inside and I happened to look out there and I noticed around the you know you had this big circle around the barrel and it was all black where it had been burning so it was just going like this and the flames were going up I have a swimming pool it was going toward I have a fence it was going toward I have a house is going toward and uh someone got a fire extinguisher and I'm water hose and spraying that thing down. Well we got it out and all it was was just above the grass and the heat of it that there was a drought. Yes everything was dry.

SPEAKER_02 36:49

Oh well that just happened about a month ago uh we had a day a Saturday it was warm but it was super windy and everything was dry and this guy barbecued and caught the grass on fire it ended up catching ten homes on fire turned into a four alarm fire that just kept spreading and catching houses on fire and the one thing down to the block.

SPEAKER_10 37:13

Yeah that may be during I know lot what was it last month we had some of the wind strongest winds I've ever seen and it was just nonstop you wouldn't want to grill on those days I promise you no and this guy's grilling on a super windy day you know you know right now we've had so much rain so we're safe again but yeah that that was something that caught the yard on fire that day. Yeah yeah now we're in a good raining season yeah yeah it it's raining it's rained too much over here though yeah you you can never get a happy medium you know just give me a rain shower water the grass bring out the sun it either floods it's got to be hail storms it's an all day rain well this time of year yeah so yeah all day rain and then a warm front moves in then you get thunderstorms yeah and tornadoes that's a mess. Now you because I like to do a lot of spicy stuff you do mention in the spicy uh world a little bit but I'm not super into like burning the the crap out of me yeah like I I don't know why I I do but uh I I kind of I got some uh you've seen them in that last video we've got some peppers growing and stuff maybe some spicy stuff but what I want to do is put on the blackstone I want to put some noodles and uh you ever had Mongolian barbecue? Uh-huh and uh I'll probably do a video on that but I'm gonna put the noodles out put the vegetables out and then I got some real hot sauce you know kind of Korean put that out there.

SPEAKER_02 38:38

I remember one long time ago in one of the restaurants I worked at our produce guy that sells the produce dared me to eat a habanero and so I'll eat a habanero so he brings one in one day and I eat the whole thing and that killed me.

SPEAKER_06 38:53

It's like a three day ordeal right hot hot at the throat day one hot at the stomach day two and it comes out warm too yeah oh man it was the middle of summer stuff he's a done the one chip challenge ate that on the one chip yeah there's a funny video of uh some news channel was doing it and the one of the uh women anchors she ended up throwing up on live air they all did it it was like five of them she's they're all sitting at the news desk and she's throwing up starts throwing up I've never tried that that was one of the worst things I ever done oh my gosh yeah it it goes from your ears to your head to your stomach yeah I just milk wasn't doing it he even went to ice cream and it was still wasn't helping yeah I don't mess with that hot yeah I don't mess I mean I'll make a little spice but yeah I'm not trying to kill yeah yeah I've I've got the ghost pepper I will never do that uh the Carolina Reapers have you eaten them before yes oh okay yeah we were uh there there's a place here in Oklahoma I don't know if y'all y'all might you ever heard of the the garage burgers and beer they've kind of expanded it started in Oklahoma I think they moved to Arkansas Kansas a few places yeah does it look is it like green green is the building kind of green or no I think it's red maybe yeah and it's it kind of look like a shop look like garage stores forget everything you had planned for this weekend because you are sitting on your couch and winning from the comfort of your own home I'm here with SpinQuest where you can play hundreds of slot games all of the table games you love and you could even win real cash prizes.

SPEAKER_00 40:38

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SPEAKER_10 41:28

Yeah it it started here but uh we were there and uh inside there drinking some some beers they have a bar there and they had pretty good burgers and uh we had some of them peppers and we're eating them and we all had to buddy of mine were like do you have any milk back there so instead of drinking beer they were bringing us the glasses of milk at the bar sitting there trying to cool that down and uh it was pretty bad. We all ate one of them just right there in front of them. The bartenders just thought it was funny.

SPEAKER_02 41:55

Oh we'll bring you more beer if you have another one or more uh milk and uh we we stopped there's some guy on YouTube I was watching for a while and I think he owned a restaurant but he would eat those all these peppers. People would send them like the hottest peppers and he'd just chow that thing down. Oh yeah it's pretty hot like oh hell no kill me.

SPEAKER_10 42:16

I mean guess you'd get used to it yeah I mean I don't know how you could get as you some of the guys you'll see they'll put a pepper and a pepper and a pepper and sauce and all that I I don't go quite that extreme uh but I but I definitely will do some some hot stuff no doubt.

SPEAKER_02 42:32

Do you like hot sauces? Do you look for the crazy hot hot sauces? Yeah.

SPEAKER_08 42:37

Well he makes his own hot sauce and we're the guinea pigs. Oh he like gives a spoon here try this.

SPEAKER_10 42:45

You're on your own.

BBQ Techniques and Competition Cooking

SPEAKER_02 42:46

The only way to test it is with a spoon you know yeah yeah so like uh in Branson Missouri we go there sometimes and they had this hot sauce shop in this little shopping district area in Branson and this guy I worked with previously he was way into hot stuff like that so the bottle of sauce I bought was like at the time it was rated the third hottest in the world I guess so we always have a chili cook-off at our this this dealership at this car dealership I used to work at and he made a big old pot of chili and he just put one drop of that sauce in there that's all he did to spice it and then and that was that burned the shit out of you it was that hot it was crazy just the one drop I mean the potency of that not for me I'll go with yeah not not a whole lot of spice what I make I mean I'll do like a buffalo style something or this or that you know with some Frank's red hot you know yeah Frank's red hot for sure yeah but I'm not uh some bulldack you know I don't know if you've ever heard of that uh and uh I got some of that two times hot and you just throw that on there and you put it on ramen noodles and stuff it'll it'll get you going I haven't ever tasted it yet doing something else yeah something a little less hot for sure yeah so anything else uh coming up on you uh in here in the near future oh as far as my channel or um no a bunch of crazy ideas but nothing's planned yet brisket yeah I'm not not sure what I'm gonna do next or a lot of times it's on a whim when I'm making a video or I'll have a moment and I'll try to do something.

SPEAKER_10 44:27

That's how it is with us. We did a uh some ribs over the weekend on Easter. Yeah cut up a pineapple and and I've seen that I didn't watch the full video yet I saw your um uh I was gonna ask you about that how did it turn out I watched a short on it uh yeah it turned out I was telling her I th it's gotta be one of the top three ribs I've ever done to be honest. Did you use uh the spare ribs or those are just some St. Louis okay and uh I just seasoned the the the pineapple with uh we had about two or three different seasonings on there I used some uh Cosmos just standard seasonings put some honey on it seasoned the ribs the same way I added some brown sugar wrapped it around it and then just cooked it I put it on the Weber Smoky Mountain for about I think we cooked that for this a long cook over six hours I just did basically a three two One standard three hours straight on, wrapped it in foil, uh, then went ahead and uh unwrapped it for another hour. And the bin, I don't know what your opinion is on it, and there's there's different views on it, but you could just pull the bone right out. Some people uh don't like it that way.

SPEAKER_02 45:44

No, they like it kind of right before that, you know. It's got a little flex, but yeah.

SPEAKER_10 45:49

Not well, I've took the uh the KCBS class uh, you know, for the judging competition, where because I'm an official judge and if it falls off the bone, you're supposed to mark a point from it and that's overcooked. But I I don't I think most people kind of agree more on the tenderness than what the official uh book says that they don't have. Which the Rib Association, I don't know if you ever go into j uh food cook-offs or anything. Uh the Rib Association seems to be kind of making a leap because they don't have the standardized. As a matter of fact, if you go and cook uh for the Rib Association, they don't want certified judges. Or KCBS does want certified judges. So they're more like, come on in, you're the person eating the food, and we want your opinion. We don't want someone that's been schooled and and told this is how it's gotta be, because they feel like it kind of uh defeats the purpose of judging because you're you kind of got a manual to go by and you're looking at that more because you know you'd be sitting there saying, Well, I I this is I like this one better, but KCBS says, Oh, for this reason, you know, I've got a dock of points. So I see a lot uh they've actually been losing members of the KCBS, so the Rib Association, which uh probab we're probably going to one here in Oklahoma next month. Uh I'm gonna go judge one of them there. Uh it's gonna be pretty cool. Yeah. Go out there and eat eat some uh ribs, take you a little ice chest, you get it, and some of them you don't eat, you just wrap up, you can throw throw beneath you if you want and have some leftovers when you come home. So that's always fun stuff. Yeah. I haven't ever done a cook, that's another thing I want to do is actually go out there and and perform. Oh do a yeah, I've never done that either. Go out there and actually be part of a team. You know, not myself, but you get your team out there and go ahead and cook and become on the team. Yeah, that would be fun to do. Yeah, I think that'd be pretty cool.

SPEAKER_02 47:56

Yeah, I've never done that before. Yeah, I was just on this Reddit post about the 321 and everybody debating. You know, I feel like that's too long. Too long to cook the ribs. I've never done the three two one, but I just kind of throw them on and go. I'm like honestly, I throw them on.

SPEAKER_10 48:18

Uh, this is actually probably the first time I I kind of said I'm gonna do it this way, but a lot of times the problem is I put the stuff on, then we get hungry, and I'm like, it's good enough.

SPEAKER_02 48:30

Yeah, we're I say I like uh the party ribs. I've done the party ribs twice now. I kinda really like those.

SPEAKER_10 48:37

Yeah. We watched that. I've never tried that. That looked pretty darn good.

SPEAKER_02 48:42

It cooks faster. Was that pretty tender like that? Yeah. And same thing, you can cook it, you know, to get it super tender however you want, but I could like it tender, but like to have a little bite to it, you know. Basically just like cooking some wings.

SPEAKER_09 48:56

Mm-hmm.

SPEAKER_10 48:58

Brilliant. So Yeah, we're gonna I'm gonna have to give that a try for sure.

SPEAKER_02 49:03

Do you do the zero to four hundred method on the pellet grill? Have you tried that?

Keto Cooking and Final Thoughts

SPEAKER_10 49:08

Uh I have a video I did, I don't know, a couple months ago or maybe. And I did it because you're the one I watched do it, so yeah. And I did it on the pit boss. I can't remember what kind of wing uh wings did. You said wings, right? Yeah, wings, yeah. Yeah, we uh did those and those turned out really good. I can't remember how I did it, but yeah, I just seasoned it up, put them on cold, uh, crank the temperature up to 400 degrees. I think we flipped them maybe halfway through or something. Uh and that's it. Might have put some uh barbecue sauce on them and uh turned out I have to I think they were Is that the ones that you tossed at the hot stuff? I might have. I might have.

SPEAKER_08 49:56

There's a lot of stuff that I can't eat that he he made.

SPEAKER_10 49:59

Yeah, so she she is on keto. She does a lot of keto. I don't know if you if you watch any of the videos, but she will a lot of times uh sometimes I'll cheat and I'm like, why did I do that? So we have like if we were to do smash tacos, she would have her own little keto tacos uh corn tortilla that she would cook with it. Oh yeah, you get to like the little uh zero carb ones, the mission. Keto buns and the keto bread. And another thing which I really like is uh pork skins, pork rinds. Oh yeah. And that's basically zero carbs. So yeah, yeah. Instead of chips and queso, you just have pork rinds and queso. And and that that's really good.

SPEAKER_02 50:42

Yeah, I've seen people do like pork rind nachos and stuff. They'd be good at barbecue, like with a pool of pork and stuff.

unknown 50:49

Yeah.

SPEAKER_02 50:50

The pork rinds, yeah.

SPEAKER_10 50:52

Yeah, so she's always counting the carbs on everything we do and keeping keeping tabs on that.

SPEAKER_02 50:59

I gotta have some carbs.

SPEAKER_08 51:01

Well, believe it or not, I used to weigh 248 pounds.

SPEAKER_02 51:06

It works. Yeah.

SPEAKER_08 51:08

It does.

SPEAKER_02 51:10

It works for sure.

SPEAKER_08 51:12

Every once in a while I'll get off a keto, you know.

unknown 51:14

Yeah.

SPEAKER_08 51:15

Give myself a break.

SPEAKER_02 51:16

Yeah.

SPEAKER_08 51:18

What do you do then?

SPEAKER_02 51:18

Just yeah.

SPEAKER_10 51:20

Yeah, and then when we go like on our cruise, she'll do a week of no keto, or when we go on vacation or something, she'll do the whole, you know, I'm gonna I'm gonna be strict until this date. And then and then I'm all out and we're gonna I'm just gonna let loose. So Yeah, yeah, you have to keep your sanity. That's how she'll like to do that.

SPEAKER_08 51:40

Especially with his cooking, I'm like, oh my god, it looks so good. But he puts like sweet stuff in it, and I can't.

SPEAKER_10 51:47

Yep, sure. Well, I do appreciate you joining us today. Anything else you'd like to mention? No, really. I'm easy. Easy going. Yeah. So no promotions. No promotions, no social medias, no no products you're trying to make or get rich on. Anything else? No, not yet. Well, I appreciate your time. We're approaching an hour, so we'll go ahead and uh let me just go ahead and uh tell everybody I appreciate you jumping in. This was Doug from Griddle Cook Eat and More on YouTube. Has tons and tons of videos out there. Uh, be sure and check him out. We will put a link in the show notes uh below and in the description below uh so you'll be able to uh connect with him.

SPEAKER_01 52:37

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_10 53:08

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

SPEAKER_06 53:44

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SPEAKER_03 54:05

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SPEAKER_04 54:13

You're listening to a podcast right now. Driving, working out, walking the dog. If you're in a podcast, chances are you have something to say too. With rss.com, starting your own podcast is free and easy. Upload an episode and we distribute it to Apple Podcasts, Spotify, Amazon Music, and more. Track your listeners, see where they're from, and start earning from ads just like this. If you've been thinking about starting a podcast, this is your sign. Start your new podcast for free today at rss.com.