The New Okie Smokin’ Hub & Weekly Schedule

SPEAKER_02 0:28

And they were even dripping in the video.

SPEAKER_01 0:32

I I did this one live as a pop-up live on TikTok. Had fun time doing it. Had had a couple thousand people jump in and out on that one. And uh we had all kind of people raving about how the drip, the drip, the drip, when I pulled that out of the barrel, you could just see drips coming off of it. And I cooked it. I did not brine it. I did not inject it. I did not do something. Oh my god.

SPEAKER_02 0:58

And it took forever for for it to be tried because I kept on to asking them, how long has it been? Because I was so wanting it so bad.

SPEAKER_00 1:10

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

SPEAKER_01 1:33

Welcome back to the Okie Smoking Podcast. Another episode of Your Home for Barbecue Coffee, good conversation, and everything happening in the Okie Smoking Arena. How are you doing, Dolores?

SPEAKER_02 1:48

I'm doing good.

SPEAKER_01 1:49

Excellent, excellent.

SPEAKER_02 1:50

It was a beautiful day today, so it was nice.

SPEAKER_01 1:53

Yeah, it it's a wonderful day out there. We've got nice sunshine. It's been uh extremely uh warm out. The the snow's melted. Winter is hopefully gone. Officially. Officially it's not.

SPEAKER_02 2:07

Because uh our son just told me that there's gonna be another cold front that comes through.

SPEAKER_01 2:12

Yeah, and didn't the groundhogs see its shadow?

SPEAKER_02 2:15

Yeah, but I don't ever believe in that stuff.

SPEAKER_01 2:18

So six more weeks of winter is uh definitely on the horizon as well. Uh but if you're new here, we hang out every week uh and we just you know talk about what's going on in Oakie Smoke. And although we haven't been on the podcast in a little while, and we're bringing it back, but we're bringing it back slightly different. So uh grab your cup of coffee. We're gonna just go over some announcements, and uh we are, like I said, gonna make the podcast more of a hub, and I'll explain some more of that. What do you think of that? We've been I've been doing a lot, haven't I, uh, when it comes to Oki smoking, just not on the podcast too much.

SPEAKER_02 2:56

Yeah, because you've been on TikTok and some YouTube.

SPEAKER_01 3:02

Yeah, TikTok and YouTube is the primary uh thing that we do quite a bit, and we'll get into that. We have some schedules, and and and that's what this uh podcast is gonna be great for is updating people on the schedules on the things, as well as some of the cooks we've done, like we always have. Um, we're also backing off a little bit on we're just gonna continue to make this an audio podcast. It's gonna be easier because I've got so much other stuff going on. However, if we got a guest on or something, special podcast at some point we will uh consider possibly doing a video podcast at that time. But uh that's kind of where we're at here. Uh so we just wanted to go ahead and update everybody. We're back. We're going to continue doing our weekly podcast because we want it to be continued and make sure it all. I think this will kind of what do you think kind of put together uh everything we do?

SPEAKER_02 4:05

Everything we do?

SPEAKER_01 4:07

Yeah, you know, that you and I do on the Oki smoking channels and stuff.

SPEAKER_02 4:12

You do.

SPEAKER_01 4:14

The things that you help with assist in the the taste tests that you give and the cook and the cooks that you do and everything. You know, people have been requesting that you come on there and uh cook with me.

SPEAKER_02 4:29

No, no, no.

SPEAKER_01 4:30

They said she needs to get behind that camera.

SPEAKER_02 4:33

I just am very camera shy. I just can't do it.

SPEAKER_01 4:37

We actually got you in one, and we'll talk about one of our video here in a minute where uh Dolores actually got behind the camera. Uh we did some pork shoulder, and uh that turned out really good. We'll get into a little bit more of that uh here in just a moment on this little short episode as we're bringing back the podcast. So, but first of all, let me go ahead and get into our schedule. Um, so we got a weekly schedule. Do you see it there?

unknown 5:06

Yes.

SPEAKER_01 5:07

You want to go ahead and give them what our uh schedule is there? The old uh weekly schedule update.

SPEAKER_02 5:16

So in the morning time you have a weekly schedule update. It's like the TikTok morning coffee talk.

SPEAKER_01 5:23

Yeah.

SPEAKER_02 5:23

That's from Monday through Friday from 4:30 to 5 15 a.m. Central time. You don't ever see me on that because I'll be sleeping.

SPEAKER_01 5:32

Yeah, that's it. Central time. Uh, get on there and um if you're up, tune into Okie Smoking on TikTok uh bright and early. Uh before I go to work, I get in there. There's uh you don't have to come in for 45 minutes. A lot of people come in for just three or four minutes, or maybe even, well, let me tell you, according to the analytics, one and a half seconds, because you get a thousand people in there and a lot of people just swipe through.

SPEAKER_02 5:59

But we do TikTok thing on that one.

SPEAKER_01 6:02

Yeah, yeah, that's the TikTok. And we do do uh we do have a lot of regulars that come in, say good morning, have some coffee, uh, move on. Uh we got Sun's Barbecue right here in Edmund that comes in almost every morning. We've got Lance, we've got um I think smoking around barbecues uh been in a time or two. Um Rowdy, Rowdy's a new one right here in uh Oklahoma that comes in. So we got plenty of people that come in. And if you want to join in, just say good morning. You can find us on TikTok. That's Monday through Friday. Yeah, I'll be on there.

SPEAKER_02 6:37

Um pummy.

SPEAKER_01 6:39

Having my first cup of Joe. I'm having my first cup of Joe in the morning at 4:30.

SPEAKER_02 6:45

Yeah, and sometimes he eats breakfast with you guys, too.

SPEAKER_01 6:48

Yeah, Monday through Friday. So that's that. It's just coffee talk, it's a little barbecue talk, it's hanging out, and um, it's basically just the early way to get everybody motivated to start the day. And then we go into our TikTok pop-up lives. These are unscheduled, but we do do them uh from time to time. I might just go out there. I cooked some Twinkies wrapped in bacon. I popped on there and did that about a week and a half ago.

SPEAKER_02 7:17

Yeah, you added what kind of hot sauce on it?

SPEAKER_01 7:20

Yeah, and then I added strawberry hot sauce to it. So I had some bacons. Yeah, but bacon wrapped in twinkies. Did I not add that?

SPEAKER_02 7:29

I thought it was something spicy. It was hot and spicy.

SPEAKER_01 7:34

Oh, did I add the Elijah?

SPEAKER_02 7:36

Yeah, because your son ate some of it. He said that it was gross um because it wasn't hot.

SPEAKER_01 7:43

Oh, it might have been the purgatory.

SPEAKER_02 7:46

That's what it was. That's what it was. Yeah, I've got a lot of things. He said that it didn't taste good uh after it was in the fridge.

SPEAKER_01 7:54

Not good code.

SPEAKER_02 7:55

Yeah. Yeah. He said if it was probably hot and warm, it would probably have been better.

SPEAKER_01 7:58

Yeah, it's kind of gotta stay warm a little more.

SPEAKER_02 8:01

Yeah, I think so too.

SPEAKER_01 8:02

But uh, yeah, and per the per the reason I said that the purgatory is an extremely hot.

SPEAKER_02 8:07

Yeah, if he would have heated that up, would it have tasted good or would it taste it ew?

SPEAKER_01 8:12

Might have been alright. I just wonder it's probably better eating fresh, I would say, on those. Uh I'll be doing some Oreos soon. That's again going to be a pop-up live.

SPEAKER_02 8:23

Oh man, you need to do your deep fried Snickers. Oh my gosh. He did it one year and it was so good.

SPEAKER_01 8:30

So deep fried stick Snickers, I need to write that down. I've got a notebook of a lot of times I go on TikTok. The Oreos was by a request from Marianne, um who is, oh, where is she? Man, I can't remember now exactly where she is, but uh, she comes in live from time to time and said, do some Oreos. She also goes live and does some cooking and comes in to learn how to cook things. So that's what it's all about, is is people getting into community.

SPEAKER_02 9:02

I thought you told me that your work buddies wanted Oreos.

SPEAKER_01 9:06

Well, they they no, they want the Twinkies. I told them I would make them some Twinkies. Uh so this week coming up, when I whenever I do the Oreos, I'm gonna do that.

SPEAKER_02 9:15

I think you should make it in the morning where they taste it fresh and hot.

SPEAKER_01 9:19

Do do their own bath.

SPEAKER_02 9:21

Not just having it in the fridge and just yeah, I could probably I could probably do that. And then you can put it in, you know, your heated bag thingy.

SPEAKER_01 9:31

I could do that. Now I hope none of them are listening to this. They're all gonna expect it.

SPEAKER_02 9:35

So we've got uh uh you should make it if you say that you you know gonna do it, you should do it.

SPEAKER_01 9:42

Yeah, for the select few that didn't hear that.

SPEAKER_02 9:45

All right.

SPEAKER_01 9:46

Uh so yeah, we've got that going on, and um let's see what else we got here on the notes.

SPEAKER_02 9:51

Um you should do like a zinger.

SPEAKER_01 9:55

A zinger.

SPEAKER_02 9:56

A zinger.

SPEAKER_01 9:57

I haven't heard oh I haven't tried that.

SPEAKER_02 9:58

I haven't had a zinger in like forever, but that sounds good. A zinger wrapped in bacon.

SPEAKER_01 10:04

Yeah, a zinger does sound does sound pretty good for sure. I hadn't thought of that one, but that's something we could definitely do. Do all kinds of things. You know, your uh uh cousin commented on our TikTok video just a bit ago and said we ought to do cheesecake wrapped in bacon.

SPEAKER_02 10:23

Ooh, that's not a bad idea.

SPEAKER_01 10:26

Yeah, that's not a bad ideal either. Which speaking of that, we've got hundreds and hundreds.

SPEAKER_02 10:32

That'd be like a sweet and salty, that'd probably taste really good with a little drizzle of caramel on it.

SPEAKER_01 10:39

Right. We've got hundreds and hundreds of comments from TikTok and a lot from YouTube. That sounds good. So in our future episodes, we'll start reading some of those off because we've got enough comments and things to create full episodes of content. So we'll get into some of those uh in the future little segments as well.

SPEAKER_02 10:58

So then on Sundays you got a YouTube live cook, it says.

SPEAKER_01 11:02

Yep.

SPEAKER_02 11:02

Uh at around 9 a.m. Somewhere after nine.

The Big Red Pulled Pork & Viewer Requests

SPEAKER_01 11:07

The YouTube one we will have scheduled in advance. So if you go to the Oki Smoking YouTube channel, it's not next week's is not yet scheduled, but it'll be scheduled by midweek and it will show when the live is going to be. It could be 9, 10, 11, depending on whether it's more of an early breakfast or more of a lunch. It could also go into the afternoon from time to time, but it's more of an earlier cook uh for the most part, and it could have another guest on sometimes. I'm looking to see if anyone wants to join in next Sunday. I don't know if I'll have anyone. If not, I'll just be on there cooking, and then you can always find the replay on YouTube as well. So that's our YouTube schedule uh for sure. So we've got one on YouTube a week, we've got the the show in the mornings on TikTok, and then our pop-up lives on TikTok, and then of course our regular videos uh that we put out about once a week on YouTube.

SPEAKER_02 12:07

Howie keeps on saying we.

SPEAKER_01 12:09

Yeah. She's working on that. So speaking of that, go ahead and talk a little bit about the one video that you did jump in. Uh, what did you think of that pulled pork with big red?

SPEAKER_02 12:22

Oh, yeah, that's what it was. We tried the the big red zero first. Remember we tried it, because I've never had it before. So we both tried it. And it tastes like um to me it tastes like bubblegum in a way. But inside the the pork, it was very juicy, but it didn't have like a strong a strong taste of the soda. So I feel like if you did if you would have dregar instead of zero, I think it would have been more of a like the taste on it. But dang, it was really good. It was juicy. Juicy, juicy.

SPEAKER_01 13:06

Right. Yeah, it was really, really good. I mean, it uh you said in the video it was one of the best.

SPEAKER_02 13:13

It was because it was so juicy, it wasn't like dry or or just you know, right? It still had flavor because you put seasoning on it too.

SPEAKER_01 13:24

So yeah, and I think if you did use the full flavored and not the zero, you're gonna have a better big red flavor. You're you it's gonna be sweeter. Um, the part she went in the video with though was she had never had big red. Is that right?

SPEAKER_02 13:38

Yeah, I've never tasted big red at all before.

SPEAKER_01 13:40

And I'd never had big red zero, so we did a little taste test in the middle of that video. You could find it on the Oakie Smoking YouTube channel. Just check out the big red pulled pork.

SPEAKER_02 13:50

Well, I actually liked it, it tasted good.

SPEAKER_01 13:52

And then be sure and comment if you do watch it. How the lores did amazing. Also, uh, look it up on here. The uh we talked already about the banked wrap Twinkies and the big we did do those on the big green egg. I think the Oreos and the Twinkies we do the next time we're gonna do on the pit ball so we don't have to worry about them getting too hot.

SPEAKER_02 14:39

And don't forget about like when you made that brisket, that was so good. That brisket, I think I'm the one that almost ate all I think I ate all the brisket.

SPEAKER_01 14:50

Well, we we do have a comment that just came in a couple days ago. They says someone said it was overcooked, that brisket.

SPEAKER_02 14:56

Oh no, no, no. That was actually really good.

SPEAKER_01 15:00

Yeah, well, he don't know what he's talking about. We pulled it at 190 degrees and let it hit.

SPEAKER_02 15:06

Well, one brisket was was a birthday gift on one of them, and they said that it was really good.

SPEAKER_01 15:12

Yeah. Yeah, it was really, really good. Yeah, it turned out we I cooked uh just uh I cooked one flat. That was for the birthday guy. And then I did two points at the same time, and we hung them in the barrel. And the way I did this is I cooked them to And they were even dripping in the video.

SPEAKER_02 15:33

The juices off of it.

SPEAKER_01 15:35

I I did this one live as a pop-up live on TikTok, had fun time doing it, had had a couple thousand people jump in and out on that one, and uh we had all kind of people raving about how the drip, the drip, the drip. When I pulled that out of the barrel, you could just see drips coming off of it. And I cooked it, I did not brine it, I did not inject it, I did not do it.

SPEAKER_02 15:59

Oh my god, and it took forever for for it to be tried because I kept on to asking them, how long has it been? Because I was so wanting it so bad. And then finally, whenever the time was up, oh my god, it was so good. Like I could pull it apart. I didn't even have to use a knife, you guys. I just had a I just pulled it apart and it was not dry at all. It tasted good.

SPEAKER_01 16:29

You have you didn't even need a knife to cut it. You could just pull it and it would just start to pull apart. Matter of fact, when you first pulled it, it looked like you're pulling the rib apart. It went straight down. It's like a exactly that it it was really, really good. All I did with it is brind it with some mustard. I've added some uh head and country seasoning to it, some championship.

SPEAKER_02 16:49

What's crazy is I ate it with mustard. I was dipping it in my mustard.

SPEAKER_01 16:54

She was dipping it in mustard.

SPEAKER_02 16:56

It tasted really good.

SPEAKER_01 16:57

And then I ate that with some purgatory. Ooh, that about burnt me. That purgatory hot sauce is super hot from the pepper palace.

SPEAKER_02 17:05

Well, no, you didn't use that with that, did you? I on the brisket. I thought you used that little bitty, the little bitty hot one.

SPEAKER_01 17:13

Yeah, that's purgatory, the the bitty bitty one. That is purgatory.

SPEAKER_02 17:18

Uh oh.

SPEAKER_01 17:18

I thought it was that's reapers, scorpions, habanero. They claim it's eight million scubble units, which there's no pepper, eight million, but I think they're combining all the peppers uh that they put in there to equal that. And it it don't have any flavor, it's just hot.

SPEAKER_02 17:33

I don't understand why you why you dip so much in there instead of just like a little bit.

SPEAKER_01 17:40

Yeah. And when it comes to hot sauce, and I say this, the secret is like if you're putting it in your eggs, is put it in your eggs, stir it, mix it, get it diluted a little bit so that it's all in there. Um, where you make a mistake, and I did this, is where you just dip it and then you you eat it right then, then you get that hot sauce in direct contact with your tongue, cheeks, and everything else. Then you get then you get the instant burn. So you just gotta eat it smart, put it in the middle of the food, get it diluted, yeah. Get it diluted with the food just a little bit. But yeah, that that was a good one. We done that was uh that brisket. We did the big red pulled pork, and also we went ahead and did some steak uh on Valentine's Day. We did some ribeyes. And you did how what did you add to the steaks?

SPEAKER_02 18:34

Um, the what is it called? The it starts with an M. My stuff doesn't.

SPEAKER_01 18:39

That starts with an M?

SPEAKER_02 18:41

Yeah.

SPEAKER_01 18:42

Mushrooms.

SPEAKER_02 18:43

Well, no, no, I'm not talking about the mushrooms, I'm talking about the seasoning. On the space. Oh, yeah.

SPEAKER_01 18:49

She seasoned them with Montreal steak seasoning. You say um but she also sauteed the mushrooms.

SPEAKER_02 18:56

Yeah, I sauteed the mushrooms. So I in the mushrooms I put uh the garlic uh drizzle stuff. The olive oil, the garlic olive.

SPEAKER_01 19:08

Yeah, we have some olive oil that's floating in garlic.

SPEAKER_02 19:10

I also put garlic inside of it also. And I seasoned it with everything bagel inside.

SPEAKER_01 19:18

Everything bagel goes good with everything.

Hot Sauce Trials and the Double Yolk Mystery

SPEAKER_02 19:21

Yes, it tasted good. And I put it on like low and just let it just cook in there while you're doing the steaks. Because our potatoes were already done. We put we left them in the oven and we just kept it on warm.

SPEAKER_01 19:39

Yeah, I just want a warm setting and continue to stay warm.

SPEAKER_02 19:43

So on the baked potatoes, you wrap them in foil and you place it in the oven on 500 degrees and you cook it for an hour. And those puppies are like soft fall apart. It's just nice. And I cheated this weekend on my low carb, so but oh my god, it was worth it. It tasted so good, you guys. That steak was I don't know how to describe it, it was melt in your mouth type steak.

SPEAKER_01 20:17

It was good for sure. It was good.

SPEAKER_02 20:20

Oh, and you put butter on it too, on the steak.

SPEAKER_01 20:23

Yep. I added some butter on it toward the end of the cook. Yep, loved everybody about everything about that steak. It was really, really good. Also, we had some hot sauce.

SPEAKER_02 20:34

Uh some oh my gosh, the hot sauce. More hot sauce.

unknown 20:38

Woo!

SPEAKER_02 20:40

So it was the homestead his and hers hot sauce. And it was a Valentine's Day thing. I thought it was cute, and um mine was sweet and his was spicy.

SPEAKER_01 20:52

Yeah, it was a his and hers Valentine's gift set that I got from Homestead. So I got it from Maddie over there. She's the CEO. You can find her at Maddie uh Home uh, she's Maddie Hot Sauce Girl. You can also find it just at Homestead's a hot sauce. You can just look it up. And they have all kinds. I'm sure that is uh a limited edition, probably can't find it now. It's past.

SPEAKER_02 21:15

But she also sent what was the first one that we tried of hers.

SPEAKER_01 21:19

Also got a raspberry reaper.

SPEAKER_02 21:21

Yeah, we tried that on a chip, and that was really good. That was excellent. Flavorful pink.

SPEAKER_01 21:27

And it was it had a nice kick to it.

SPEAKER_02 21:29

Yes, it did have a raspberry, but it wasn't like I'm dying type uh kick.

SPEAKER_01 21:35

Yeah, they had it, it was it was made up perfectly. And all of her hot sauces, as far as I know, just check. I can't say for sure on all of them.

SPEAKER_02 21:42

But oh my gosh, hands down, my one was the best. Out of the tiny was the best.

SPEAKER_01 21:48

Tastes like a bowl of peaches.

SPEAKER_02 21:50

It tasted so good on that steak. I know, on my potato.

SPEAKER_01 21:54

Yeah.

SPEAKER_02 21:55

Because I did put it on my steak, but I didn't really quite taste it on the steak. But your hot yours, your spicy one, was better on the steak.

SPEAKER_01 22:04

Right.

SPEAKER_02 22:05

Mine was better on the potato and yours was better on the steak.

SPEAKER_01 22:09

Yep. Everyone has its own little place. Yeah. And I tried his. Yeah, from Sours. You can look him up. Sours hot sauce. He's on YouTube and TikTok.

SPEAKER_02 22:26

Homestead to get on mine and also what is that called again?

SPEAKER_01 22:32

Uh Sours.

SPEAKER_02 22:33

Sours was good on the strawberry.

SPEAKER_01 22:35

Yep, that's S O W E R S hot Sauce. Yep. So those were both extremely good.

SPEAKER_02 22:42

So So if anybody wants to send us some hot sauce, they can. We'll try it out.

SPEAKER_01 22:48

Yeah. Okie smoking at gmail.com. O-K-I-E-S-M-O-K-I-N at gmail.com. And I'll send you the details on where to send that hot sauce.

unknown 22:59

Yeah.

SPEAKER_01 23:00

We'll definitely give it a try, no doubt. We love hot sauce.

SPEAKER_02 23:03

We do.

SPEAKER_01 23:04

Always trying hot sauce. Always got people sending us hot sauce and things. So we also today had some breakfast for dinner. It's a nice day. Everything got back into uh where the weather was great. I've been cooking on the indoor commercial griddle because of the weather and then it was raining this weekend and other things. But now the weather got nice. I fired up fired up the blackstone, put some bacon on it, put some blue and gold. Who likes blue and gold? If you're a blue and gold fan, put it in the comments. Blue and gold, shout it out. We love blue and gold. It is the best. And I don't think they also do bacon and chicken, but I I have some bacon on order, and it's it's uh pretty much just an Oklahoma-owned, so I don't know if you can get it outside of the state, maybe on the surrounding state somewhat. Um it's uh more for fundraisers and things, you know, schools, boy scouts, uh things like that. And we got it from our grandson who was selling it. And I got a couple more uh two and a half pounds of sausages coming. I'm gonna smoke one of them. Uh just a full log or chub, and then I'm gonna go ahead and What are you gonna smoke? One of the full sausages, just smoke the whole thing.

SPEAKER_02 24:25

Oh, really?

SPEAKER_01 24:25

Yep, we're gonna throw it on smoke it and just cut your pieces off.

SPEAKER_02 24:29

Okay.

SPEAKER_01 24:29

Um, so we'll smoke it.

SPEAKER_02 24:31

Do a baloney one again.

SPEAKER_01 24:33

Yeah, I'll do a baloney again as well. And then we got the the bacon and all that. Some some good blue and gold sausage coming, so we'll be talking more about that as we cook that and be incorporating that into some of our future cooks. Uh, but today it came out great. And I had some eggs do something in my morning cook today that I haven't had in a long, long time. So we bought these eggs at Brahms. At Brahms Ice Cream and Dairy Stores. And when we were there, we picked up a dozen eggs and I cooked them. I was doing this live on TikTok also. I might have to get a clip of that and throw up there. But I cracked the first egg when I was cooking the egg, it looked good. The second one was double yoke. And I have not seen a double yoke or twins in a long time. But the crazy thing about it is, the last time I seen twins in an egg like that, there was two in the dozen. There was two, and I had cooked those. By the way, at this time when I was doing this, TikTok had sent me a message about how they're about to shut me down and suspend me and all this other crazy stuff. So I kept cooking and I removed those eggs, and then right away I said, I wonder if I can get another double yoke, because the last time I had two in the same dozen. I broke it and would you not believe this, twins? A second one in that dozen. What are the odds of that? When have you seen that in store-bought eggs?

SPEAKER_02 26:19

Oh.

SPEAKER_01 26:20

I mean, someone had commented, a Megan uh commented on the live and says she's never seen it in store-bought eggs, but she's seen it on her farm from time to time of her own eggs.

SPEAKER_02 26:30

Yeah, and store-bought eggs. We've had we've had them before.

SPEAKER_01 26:34

It is rare. It is rare. But the last time I did it, there was two dozen. Or two in the dozen.

SPEAKER_02 26:40

One time I had the the middle yoke bigger than the white area. Weird.

SPEAKER_01 26:45

But then what I'd also, and that's something I was gonna bring up too about the TikTok. Then also on the second one, when I got done and I mentioned the twins or something, they said all my gifts had been suspended and everything else. But we've got all that back. Uh, so you kind of got to watch watch what you gotta say. Can't say twins on the old tickety talk. Uh they think it means other things. But we got past that. And then that was pretty much our evening uh tonight. Then we went out. What did we go? Yeah, no, we didn't go for a walk. I was thinking we were going to. But we did do uh okay, and we did a walk today. So a beautiful day. Got all that stuff going on, a lot jam packed in there.

SPEAKER_02 27:32

Do you think that we didn't go for a walk today?

SPEAKER_01 27:34

Jam packed in there. Uh then we're just kind of bringing it out, bringing the show back. Uh, like I said, just as a hub, keep up with the announcements and uh just a little audio version. Uh just kind of it it's simple, it's laid back, it's you and I. If we have a guest, we will bring it a little different. But uh yeah, that's pretty much it. At this time of the show, we will talk about any YouTube comments, TikTok comments, emails, voicemails, anything we got. We're gonna skip that this week. We'll get everything rolling again for next week. Just wanted to welcome everybody back. It's really the time of year because people are right now thinking the weather's getting nice. Uh, they're starting to bring the blackstones out, they're starting to fire their smokers up, they're starting to take the covers off. Uh, some people are gonna start saying, What do I do? My blackstone's rusted, I haven't used it since last uh August, which is plum ridiculous. Our stuff is used year-round. Use it year-round. Winter, snow, sun, shine. I always talk about uh uh Cooter's uh barbecue up there in New York. He is always barbecuing and he is in a half a foot of snow at times out there putting brisket on that smoker. So, yeah, let's go. That's how you do it. Well, welcome back to our latest episode. I'll see y'all back next week. Have a great evening. Be sure and comment, rate the podcast so that it gets sent on out. What do you say?

SPEAKER_02 29:06

Bye.

SPEAKER_01 29:06

See ya.

SPEAKER_00 29:10

Thank you for listening to the Okie Smoking Podcast. Episodes dropped 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 dokismoking.