Welcome Back & Episode Setup

SPEAKER_02 0:31

Welcome in to the Oki Smoking Podcast. Another episode here today. It's been a while, but we're getting the podcast back up and running. And today we're going to be talking about Sue Vade. Is that did I say that right?

SPEAKER_01 0:48

I don't know.

SPEAKER_02 0:50

It's um from what I understand, it's supposed to be uh Souve, and you gotta have that D kind of pronounced in there. We've done uh some cooking with that over the last month, and it's a pretty cool, uh unique way of cooking. I think it kind of originates from France, and so I'll talk about uh cooking with that and some of the things. Have you tried anything with that yet?

SPEAKER_01 1:15

Yeah, well, I think we had like steak and a burger, right?

SPEAKER_02 1:20

Yeah, yeah. I cooked a steak and I cooked a burger.

SPEAKER_01 1:24

Okay, my my opinion on it is I didn't quite like it. I mean, I I I get the concept and stuff, but I rather have it on the grill. You know what I'm saying?

SPEAKER_02 1:37

From start to finish.

SPEAKER_01 1:38

Yeah, and I know you and the kids, they they all liked it, but I just was not a fan.

SPEAKER_02 1:44

Yeah, she wasn't too big of a fan of it. Um I haven't done too much of it, and I'm not the best cook using it.

SPEAKER_01 1:51

Oh, wait, we did eggs with it, right?

SPEAKER_02 1:55

Boiled eggs, yes.

SPEAKER_01 1:56

Yes, now those turned out really, really good. Now that yes.

SPEAKER_02 2:02

Yeah, so uh boiled eggs turned out great.

SPEAKER_01 2:05

Yeah, and I the hamburger meat, just I'm just not a fan.

What Is Sous Vide, Really?

SPEAKER_02 2:12

There is something I want to try, and I'll be making a video of Doug over at Griddle Cookie and more hinted to it. I'll talk about that here in a minute, but this is another episode, so let's cue the intro and uh we'll get going.

SPEAKER_00 2:28

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_02 2:49

All right, welcome back. So, like I said, the Sue Vade. We're gonna talk a little bit about that. We're also gonna talk a little bit about some uh cooks that we've done.

SPEAKER_01 2:58

Oh, it's this episode. Episode Episode number? Yeah.

SPEAKER_02 3:03

Holy moly.

SPEAKER_01 3:05

What is it?

SPEAKER_02 3:06

Uh let me check.

SPEAKER_01 3:08

Oh no, it's been so long and forgotten.

SPEAKER_02 3:10

It's been a minute. I've got I've got to pull up the website here and uh let me take a look and see. Because we haven't done one in quite some time.

SPEAKER_01 3:24

We had someone in this room. Well, we had our kids in this room.

SPEAKER_02 3:28

Yeah, and and we've been unable to do so. So we're making it a uh more of a commitment that we're gonna come out here and get one of these out. We're at episode okay, so I did do a little bonus episode, which was just a small little deal. This is episode officially number 54.

SPEAKER_01 3:45

You did a bonus episode with Dalmy.

SPEAKER_02 3:47

I did.

SPEAKER_01 3:48

Rude.

SPEAKER_02 3:49

I did. Well, you you ought to you know, come in here and do one yourself one day.

SPEAKER_01 3:53

Okay, I like I know how to do it.

SPEAKER_02 3:57

Yeah, so uh for everybody that don't know, this is the Oakie Smoking Podcast. You're listening to my lovely wife Dolores, who comes in here who makes the show actually listenable. And uh, she talks about a lot of keto cooks that she does and various things. So a lot of the cooking. Oh my goodness.

SPEAKER_01 4:18

Speaking of keto, I've been off of that for a while and then I just got back on it again because I was putting on the poundages, but I had some good eats though.

SPEAKER_02 4:28

What is uh some of the latest keto thing you've had or low carb?

SPEAKER_01 4:32

I've just been doing like the tortillas with cheese and uh pepperonis. I do like a little pizza out of it.

SPEAKER_02 4:39

And someone had asked in a previous uh video or a previous podcast episode, I don't know where they ask it, what the brand you like is on the tortillas? And you couldn't think about it. You know that now, right?

SPEAKER_01 4:50

Oh my gosh. Well, what was it by? It started with the O, right?

SPEAKER_02 4:56

You you forgot again?

SPEAKER_01 4:57

Yeah, I forgot again. I did pitch her, we did pitch her on something though.

SPEAKER_02 5:02

It is out on one of our videos or somewhere Facebook, I'm not sure where we put it.

SPEAKER_01 5:06

Um trying to think we made tacos or something with the carne sala.

SPEAKER_02 5:10

Mm-hmm. And they turned out excellent.

SPEAKER_01 5:13

Yeah.

SPEAKER_02 5:13

So let's what's that? You do you have it?

SPEAKER_01 5:17

No.

SPEAKER_02 5:18

Oh, thought she had it. So let's talk a little bit about this Souved. Now you say you didn't like it. The first thing you tried, and and and if you don't know what this is, is it is a product that I got, and you've they sent it to me, and you put it in water, uh just a pot. You you can use whatever pot you want, or you can get a pot designed specifically for this. I did not have one designed for it, so I just used a standard pan. Put it in the water, and it just it it goes in there and it heats the water. It also starts kind of a whirlpool action, and you can set it to any temperature you want, from somewhere between say 95 degrees up to all the way to 200 and maybe 205, 210 degrees, just under boiling, and it will go ahead and uh heat the water. Then you pretty much just go ahead and place the item in the water, but you put it in a ziploc bag and remove the air. Or we've been using a little uh what do you call it, a vacuum seal.

SPEAKER_01 6:30

Yeah, it's like a the little zip thingies, but you could vacuum out the air in it.

SPEAKER_02 6:35

Right. You go ahead and remove the air and then you place it under the water, and you cook it for the amount of time that you want. And there is a few things I like about it, which I'm going to go over that make it really pretty darn cool. But Dolores has her own opinion, but it as I say, we haven't done it enough for us to have a great uh perception of it because I think maybe once we do it a few more times we may we may get it down to where we look at it.

SPEAKER_01 7:08

Chicken might be good in it, you know, doing like a chicken breast or something like that.

SPEAKER_02 7:13

Right. And I have not tried chicken.

SPEAKER_01 7:15

My my thing is that steak, I just it just wasn't my steak. I just I don't know, there's something about it. It just didn't taste Yeah. Like steaky steak.

unknown 7:28

Right.

SPEAKER_01 7:29

It just didn't taste right. But I know everybody was saying that it was like like moist and like it tasted good and so like, but I just disagreed on it. I just didn't like it.

Steak Debate: Texture, Sear, and Taste

SPEAKER_02 7:43

Yeah, it it did keep the the food moist more than if you were to, you know, just cook it right over a flame, from what I could tell, because uh with this and we'll talk about this too, is when you're done cooking you go ahead and still want to give it a sear, whether it be on a cast or skill it on the stove, on your grill, on your black stone, on the bee or so you you still want to kind of give it a little sear to it to really kind of finish the uh food just a little bit. She said so. So the first thing I did do was steak, is that right? So we put the steak in the water, and and here's one of the things I was mentioning that I really do like about it, and that is the way you set it, and you will not have to worry about it overcooking. So if you want your steak to be right at a medium rare 130 degrees, you set the temperature on the Souveed to 130 degrees. You put it in the plastic bag with the air removed and let it cook. You cook it for an hour or two. You can even cook it for four hours. It's gonna be fine, it's just gonna keep cooking, but it's never gonna go above 130 degrees. So it's kind of a set it and forget it, let it do its thing, come back two hours later or whatever, and you're gonna remove it from the water. It's gonna be that perfect 130 degrees that you are looking for. But then after that, you want to give it a little bit of a crust.

SPEAKER_01 9:27

I just did not like it. Even with the the crust part, and I wonder if I didn't do the crust properly. Um it just didn't taste like a steak, like I like.

SPEAKER_02 9:38

Once you're done with that, you can season it and you can season it before. And if anybody uses one of these, you know. Let us know what we can do to make it better. But you you see we seasoned it after it was cooked in the uh the water bath and then threw it on the pit posse over a flame and seared each side for about a minute or a minute and a half just to give it that little bit of a crust.

SPEAKER_01 10:34

Yeah.

SPEAKER_02 10:35

Now everybody else seemed to like it.

SPEAKER_01 10:37

Mm-hmm. We're gonna have to And I'm the steak queen.

SPEAKER_02 10:43

Yeah, she does like her steak. That's her number one low carb.

SPEAKER_01 10:48

It is. It's my number one go-to besides bacon. Stay with us. We'll be right back.

SPEAKER_02 10:56

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

SPEAKER_01 10:59

And I'm Dolores.

SPEAKER_02 11:01

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

SPEAKER_01 11:08

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

SPEAKER_02 11:15

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_01 11:24

We even put together a video and a website so you can go to it to see it in action. Just head to okysmoken.com slash slicer. That's O-K-I-E-S M-O-K-I-N dot C O M slash S L I C E R for the details and links if you want to grab one yourself.

SPEAKER_02 11:46

That's Okie Smoken.com slash slicer. Go check it out. And it did have the nice, it did have a little bit of that pink in the middle that you like too.

SPEAKER_01 11:59

It did. It just, I don't know, something about it just didn't taste right. I'm picky.

SPEAKER_02 12:06

Did you try the burger?

SPEAKER_01 12:08

Yeah, I tried the burger.

SPEAKER_02 12:10

And you were you did you have the same reaction?

SPEAKER_01 12:12

It was okay, basically, again.

SPEAKER_02 12:16

Still did not like the burger. So she's not been a fan so far. And I want to talk about what I mentioned at the beginning about Doug had talked to me, commented on a video uh here in a moment, but to try that, we're gonna do that soon. But you go ahead and cook that burger in that water. We cooked it for about an hour, and I I think I set it to about 140 degrees on the burger, maybe even 150 degrees. I'd have to relook at the video. We have a video out, and then we went ahead and seared it on the pit boffs for about 90 seconds per side. Those burgers came out, I thought excellent. But you were not uh big fan.

SPEAKER_01 12:58

Still no.

SPEAKER_02 13:00

Not a big fan of I don't know why.

SPEAKER_01 13:02

It just doesn't taste right to me.

SPEAKER_02 13:04

Okay. But but let me well we'll I want to get to the eggs. Uh don't let me know.

SPEAKER_01 13:09

No, the eggs were really good. Those were really, really good. I agree with you there.

SPEAKER_02 13:15

We'll come back to that, but since we're stuck on the burger, the one I want to talk about, and tell me if this sounds good to you. So it is where you take a burger and you make it how Arby's does. At times, Arby's has a burger.

SPEAKER_01 13:28

I don't know if it's all the Arby's has burgers?

SPEAKER_02 13:30

Yeah, yeah. I don't know.

Burger Trials & The Arby’s Deep-Fry Idea

SPEAKER_01 13:31

Arby's has burgers and and you know, I think they're a burger at Arby's.

SPEAKER_02 13:38

They do. They they have burgers at least during, I don't know if it's all the time. But what they do is they cook it with this method. So from what I understand is Arby's does not own a grill.

SPEAKER_01 13:52

Well, I have to try out try it then.

SPEAKER_02 13:54

Yeah, they don't own a grill so what they do is they go ahead and pre-cook the burgers sous vide method. And so all their burgers come in, they've been pre-cooked using this particular method. And then they cook them when they're ordered to go ahead and give them that sear. But do you know how it is they cook them?

SPEAKER_03 14:17

How?

SPEAKER_02 14:18

They don't have a grill, but they have a deep fry, deep fryer or uh grease.

SPEAKER_01 14:23

So they put it in the grease?

SPEAKER_02 14:27

Right. That that's from what I understand. I have to look at this a little more. And I want to do this demonstrate it and try this in a uh a video at some point here soon.

SPEAKER_01 14:36

So you're gonna do that and then stick it in the grease?

SPEAKER_02 14:38

Yes. And I think I would I want I gotta research a little more, like do it the RV's way.

SPEAKER_01 14:44

Oh, if you do that, then make sure you definitely clean that grease thing.

SPEAKER_02 14:48

Yeah, we'll have clean grease and everything. But do they if they do it this way, you need to cook it, the so a sous-vie method. Uh-huh. And then I will put it in the fridge or freeze them or whatever, and then bring them out just like it would be at the restaurant. You don't I want to do it very similar. So if they were shipped in or whatever, and you had them pre-cooked, and then we're just gonna throw them in the deep fryer for a few minutes or whatever it is, and remove them, try to figure out the exact temperature they use.

SPEAKER_01 15:17

That's freezing. That's interesting, though.

SPEAKER_02 15:22

I think it could be pretty good.

SPEAKER_01 15:23

We'll see, we'll see.

SPEAKER_02 15:24

Uh, the Arby's burger is is a pretty cool thing that's a good one. I've never heard of that. Yeah, I've I've never tried an Arby's burger. You know, I'm use I'm I'm more of a uh cheddar uh recipe.

SPEAKER_01 15:36

Yeah, we used to get the beef that roast piece with the the cheddar cheese. I haven't we haven't had that in like forever. Well I haven't had it in forever. I don't know about you.

SPEAKER_02 15:46

And you gotta get the horsey sauce.

SPEAKER_01 15:49

Yuck.

SPEAKER_02 15:49

Yeah, yeah. I like the horsey sauce. I like the uh the horsey sauce is good. And uh I know you like that.

SPEAKER_01 15:57

I don't not like that.

SPEAKER_02 15:58

It's too yucky when you eat it, it kind of goes through your nose. It's got that burn that I just like that.

SPEAKER_01 16:03

The first time you told me to try that, we're at we were inside the restaurant actually eating. And he told me to try it, and I'm about choked, remember?

SPEAKER_02 16:12

Right. Uh so yeah, that that's that's something we're gonna give a try to. And and and you could try it. It it's it would be keto if you just want to use a few spoons. That would be keto. Put it over the put the piece, put a piece of cheese on it. And so that's something we'll be doing here soon.

SPEAKER_01 16:29

Yeah, but we should have like Arby's burger, plus your burger, and then try Mofa.

SPEAKER_02 16:34

We could yeah, we can see how it how it does. Sure. Absolutely.

SPEAKER_01 16:39

Uh, you still have not made uh Jacob's Raising Canes thing again. Like you did the copycat of Raising Canes and the sauce. He said that he wants you to do it again.

SPEAKER_02 16:49

We did. Uh you can find that on our YouTube channel. It's been, I don't know, a couple months ago I did that. And uh Jacob really liked it and he wants me to do it again. Said it was the closest thing to canes. I I don't know if I nailed the chicken fingers 100%.

SPEAKER_01 17:05

I think they were um they were too big. You needed them smaller, right?

SPEAKER_02 17:08

You needed to make them smaller, but they were they were still good.

SPEAKER_01 17:12

They were still good.

SPEAKER_02 17:13

That sauce?

SPEAKER_01 17:14

Yeah, the sauce was on point.

SPEAKER_02 17:17

I've got the raisin canes sauce somewhere out there. Did a video on that, and that that's good. So they want to go ahead and do that.

SPEAKER_01 17:23

Speaking of food, you made a roast tonight that was really good, right? Yeah, let's jump into our cook that we did tonight, which is And I honestly thought I would get a heartburn after eating that, but I didn't. But I could taste the spice.

SPEAKER_02 17:39

Yeah, so I use some what are those called? Peppercorns or uh uh peppercorn cornies or whatever they're called. They're they're the peppers. You can get them in a jar at the grocery store. They're they're pickled. They still have the spins and everything on them. And I took a beef roast and we went ahead and cooked that up on a big green egg. And made my own SPG. What do you think? How do you like the flavors?

SPEAKER_01 18:04

That's good. That's spicy too. I like the little kick to it.

SPEAKER_02 18:08

Yeah, if you don't have any barbecue rub, and this will work for just about anything you cook. Make your own SPG. All you need to do is equal parts of salt, black pepper, and garlic powder. I had granulated garlic, so I added a little extra just because garlic powder has a little more of a ump. Since I use granulated garlic, I added a little more. Mix that up in a bottle or in a uh shaker, just in a one that's empty. You know, we have so many spices.

SPEAKER_01 18:38

Well, it's getting smaller. The spices, because we haven't went out and bought any.

SPEAKER_02 18:44

Yeah, I did have a lot of spices to where you couldn't even find anything, and it it it has gotten a lot less.

SPEAKER_01 18:49

Oh, way less.

SPEAKER_02 18:50

But you just put that in one of the old containers and shake it up and just label it, and then go ahead and use that. And I used some uh spicy mustard to give it a good binding agent. You could use moisture sauce, you could just use water if you want, uh regular mustard, many of different things you could use, even olive oil. And then I went ahead and uh placed it all over it, let it get to room temperature, got that big green egg heated up, and uh it it I thought it turned out pretty good. I could have cooked it a little more.

SPEAKER_01 19:26

But I put uh some sour cream on mine with uh did I put any cheese on it? Maybe I didn't put any cheese. I just ate it straight up. You ate it with a hot dog bun?

Boiled Eggs Win With Precision

SPEAKER_02 19:39

Yes. So it works great. You could have put it between a slider or a hot dog bun or a hamburger bun, but I used a uh a hot dog bun. Now the peppers, what we did was after it got to 160 degrees internal, I went ahead and removed it from the grate, put it in a small aluminum pan, or if you had a pot or whatever, and I made some au jus gravy on the stove, uh just a packet of gravy, and uh heated that up so that it went in hot. You didn't want it to go in cold, and you could use beef broth. I'd recommend heating it if you did, or chicken broth, whatever you want. But we used au jus gravy, poured it over it in the pan. Then we added the jar of peppercorns, uh, not peppercorns, pepper shonies. It's the little peppers that you get, the pickled peppers. Uh poured the entire juice of the peppers in it, and then the stems and all, because the stems are great. I eat the whole thing. And you just go ahead and cook that, covered it in foil, brought it up to it brought up to like 203 degrees. I really think we probably should have brought it to 210. It would have been more fall apart.

SPEAKER_01 20:51

I don't know, it's still good though, even though it wasn't like uh like totally fall apart, it still was good.

SPEAKER_02 20:58

Yeah. Oh yeah, it was excellent.

SPEAKER_01 21:00

Because I mean you could still piece it apart, you know.

SPEAKER_02 21:04

Yeah, and it I mean we uh went ahead and took it out, let it rest for about thirty minutes, and then used a couple of forks, pulled it apart, and just put I put it like a s like she said, just between some hot dog buns and I wish I had my tortillas, I would have put some in it. It would be good on tortillas, it would be good to make uh tacos. That would be excellent if you're making enchiladas. That right there would be great for enchiladas.

SPEAKER_01 21:37

That would be good.

SPEAKER_02 21:38

Anything that calls for any kind of shredded uh beef, I think would be would be phenomenal.

SPEAKER_01 21:44

That sounds good.

SPEAKER_02 21:45

So yeah, excellent cook there. Two thumbs up really, really good because you always we always do, and you hear people do pulled pork, that's something that's quite frequently. Well, we already had the pulled pork. Pulled roast, pulled roast beef or whatever, you know. So wanted something a little different. Of course, I think to put the biggest thing.

SPEAKER_01 22:08

It was very juicy too.

SPEAKER_02 22:10

Like very, very Yeah, with that Azhu gravy and then the uh the the peppers that we put in there with the juice. And when I do the gravy, I don't when I do it this way, we don't use the packaged directions. We just I just feel about a half a cup of water.

SPEAKER_01 22:27

I never go by I never go by the packages on anything. I just make it my own. It's a lot easier that way.

SPEAKER_02 22:36

Yep. And uh so that turned out great. What other cooks uh did we do?

SPEAKER_01 22:41

Oh my gosh, we've been hooked on uh chicken legs lately. Like on that green, on the green what what do you call it again? The little green egg. What The big green egg? The big green egg. I keep on thinking saying little.

SPEAKER_02 22:59

Yeah. Well well, it is the little one.

SPEAKER_01 23:02

Why do they call it big then?

SPEAKER_02 23:04

That that's that's it's the big green egg. That's the name of the product.

SPEAKER_01 23:08

They need to call it the little green egg.

SPEAKER_02 23:10

But we have the mini max, and there's actually one green egg that's smaller than the one we have. Can you believe that? Yeah. I did not know that. It's the mini. And it's only like 10 inches.

Tonight’s Pepperoncini Roast Breakdown

SPEAKER_01 23:22

I know. It can make that chicken is so good. You guys, I've never liked chicken legs until he cooked it on this. And after that, I'm sold. Like on chicken legs. I'm like, okay, if you're gonna make it on that, I will eat it. Yeah. Like it tastes so good. And when you did some on the pit boss too, right?

SPEAKER_02 23:43

Or the I think you st you still have a little bit of a little bit of a little bit. Those were good.

SPEAKER_01 23:46

Those were good. But I swear we I never ugh. I used to just I was gross before.

SPEAKER_02 23:54

But uh she's changed her mind on the chicken legs.

SPEAKER_01 23:58

But I think it's because you add like those spices, but you also add is it powder? What is that? The baking soda?

SPEAKER_02 24:07

Sometimes cornstarch to it to add a little crisp Christmas. You can also add baking powder. I think I've done both, I'm not sure.

SPEAKER_01 24:17

And it gives that like crunch. It doesn't matter. You know what I want to try, babe? So I saw this thing on uh on TikTok, right? So they like put they put a frying thing and they put the oil in it and they have it going and they're frying it, right? The boil it's like boiling. And then they add like the flour to it and they steer it around. And then they add the chicken, and when the chickens add to it, the flour actually sticks to the chicken. Like you don't have to do the you'll have to watch on uh on TikTok. You have to show me that.

SPEAKER_02 24:56

Maybe we'll have you do that video.

SPEAKER_01 24:58

What?

SPEAKER_02 24:59

Yeah.

SPEAKER_01 25:04

You're the kick on that stuff.

SPEAKER_02 25:06

Yeah, we'll give that a try. She's uh a lot of the ideals that we do come from uh the Lord's. Which we have a series we've been doing, which we're trying to get out every Tuesday. It's called Tasty Tuesdays on a 20.

SPEAKER_01 25:22

Oh, that's your thing.

SPEAKER_02 25:23

That's your but it's where we make a full meal for the family for twenty bucks or less. And you came up with our that one ideal.

SPEAKER_01 25:31

What was it that I came up with?

SPEAKER_02 25:33

It was uh good grief. I can't remember now. It was it the cornbread.

SPEAKER_01 25:40

No, that was your thing. I did not do the corn. That was yours.

SPEAKER_02 25:44

We had uh I'll have to go ahead and take a look here as well and tell you because this was pretty much your ideal on it.

SPEAKER_01 25:54

Yeah, the cornbread definitely wasn't my idea.

SPEAKER_02 25:56

We did cornbread and beans.

SPEAKER_01 25:59

Was it the sandwich thing? Was it a sandwich? We did uh like on the on the flat top thingy, was it a sandwich? Or no? It was It was the pizza, wasn't it? Okay, that's what it was. It was French toast pizza. I didn't get any, but oh my gosh, it smelled so good. The kids ate it though. They said it was so good. Remember?

SPEAKER_02 26:24

Yeah.

SPEAKER_01 26:25

It was the pizza. Yep.

SPEAKER_02 26:27

Yeah, so she we took some garlic we haven't done a podcast in so long, we got plenty of talk about. We took some garlic bread that we got at the local grocery store. Uh actually I think we got it at Walmart, or I did. And they did well, actually they didn't have the garlic bread.

SPEAKER_01 26:42

Yeah, they didn't have the pre-made one, and that would have been cheaper, but you had to buy the garlic the bread and then put garlic sauce, the garlic stuff on it.

SPEAKER_02 26:52

And I put the and this is a great way to make pizza and and very inexpensive.

SPEAKER_01 26:58

It is, especially if you have like a large family. You could do like four of those. You know, they're like you just split it in half and you do well, two basically, but it's it equals like four big long ones, and then you could cut them, and that could be a family of like six or something like that to feed them.

SPEAKER_02 27:17

Right, and those those garlic breads are just a little over maybe a buck fifty uh for one of them, which is pepperonis. And then you just put the garlic on it and add you pizza sauce, pepperoni, some cheese, whatever toppings you want, black olives, mushrooms, it don't matter.

SPEAKER_01 27:37

And it looks so good.

SPEAKER_02 27:39

Throw it on the grill for just five, ten minutes, just melt the cheese, heat it up, crisp that uh garlic bread, and cut you off little pieces of it. And yeah, yum. I mean it it was good. We'll be doing that again. Really, really enjoyed that one.

SPEAKER_01 27:57

And we did the cheriso and eggs with like a taco. Did you record that one? Yeah, and say it was the a twenty dollar thingy, because that was pretty cheap for that one too.

SPEAKER_02 28:08

That was another one of her.

SPEAKER_01 28:10

Yeah, that can go a long, long ways. Like literally.

SPEAKER_02 28:13

How do you say that?

SPEAKER_01 28:14

Uh chatiso and labels.

SPEAKER_02 28:16

There you go.

SPEAKER_01 28:17

It's just pork.

SPEAKER_02 28:20

And put those eggs in it and everything. But but but I also what I also wanted to talk about, which we were talking about earlier, is you said you really were talking about the Souveide, and you really like you mentioned eggs. So those boiled eggs turned out really good, didn't they?

SPEAKER_01 28:41

They did, and the like the shell just came right off of it, like it was easy and it was all good inside.

SPEAKER_02 28:49

And there really is not any magic. I mean, it's just boiled eggs. It's just water you put on a stove, it wouldn't be much different than if you use this or whatever. But what I do like about it is you can set the temperature. So you set the temperature, say you want to boil the eggs at 195.

SPEAKER_01 29:06

If you wanted like a like a halfway cooked egg, like some people like it, like a little runny inside, you know, you can do that.

SPEAKER_02 29:14

It you don't have to worry about it over boiling. You get the temperature, you know exactly how long you want to cook it when you put them in. It's gonna stay right at that temperature.

SPEAKER_01 29:22

I wonder if you could do uh poached eggs in the like you just put it in the bag and do a poached egg.

SPEAKER_02 29:28

Wow, that's an interesting one.

SPEAKER_01 29:30

See if you could do a poached egg.

SPEAKER_02 29:32

Poached egg survey style. Hmm.

SPEAKER_01 29:35

I wonder if you could do that.

SPEAKER_02 29:36

That'll be something to give a try to.

Crispy Chicken Legs on the Big Green Egg

SPEAKER_01 29:39

I used to eat those whenever I lived with uh Tonnell and Richard. They used to do poach eggs. Yeah, and that's where you some kind of cream sauce. I can't remember what it was.

SPEAKER_02 29:51

Just basically put some water in a pan and put the egg in it.

SPEAKER_01 29:55

Yeah.

SPEAKER_02 29:55

Cook it that way, no grease or anything. Do you like them that way?

SPEAKER_01 30:00

Yeah, it tastes good. I've had them a couple of times. But you gotta just do it right. Because some people mess it up or it tastes all yucky.

SPEAKER_02 30:11

Yeah, yeah, I probably wouldn't do it right. I'm not I'm not a big poached uh egg uh person myself.

SPEAKER_01 30:17

I bet you you'd like it. I feel like you would. If it was done right, if you cooked it and really okay, we used to do like we used to do like a biscuit or something, and then you put the poached egg on top of it, and then they put like this cream stuff on it. I'll have to ask Tonwo what it was, but I remember eating it with them. It had like kind of some kind of cream sauce to get it.

SPEAKER_02 30:41

Gotcha. Huh. Yeah, that would be uh something we'd go ahead and give it a try too. But then the bacon, you put some bacon with it and stuff like that.

SPEAKER_01 30:53

No, you don't put bacon in it. No, no bacon. Oh, in the Souve thing.

SPEAKER_02 30:59

Yeah, we can put some bacon in there.

SPEAKER_01 31:02

I wonder what that would taste like because me and the kids don't like it like too crunchy on it. Yeah, you don't like it crunchy, so that might be just I don't know about that because you need that little bit of after you do it, you just put it on the stove and just go whap whamp like that.

SPEAKER_02 31:16

I don't know, we'll have to look into that and try that out too. Uh but yeah, that that that machine's pretty cool.

SPEAKER_01 31:23

We should do um chicken though.

SPEAKER_02 31:25

Chicken. Have not tried brush chicken in it. Have not tried any pork. And you know, I even saw someone commented on one of my videos and they told me what was it? They did they did a whole roast and they cooked it for like a day and a half in that thing.

SPEAKER_01 31:41

Oh dang. I I just I mean I wonder how soft and tender it was. Yeah, I I don't know.

SPEAKER_02 31:47

I just don't know if I see myself cooking for like 18 hours or 24 hours or anything like that.

SPEAKER_01 31:53

But I mean, if you're not that hungry, you just eat some snacky snacks in between it.

SPEAKER_02 32:01

I mean, you might uh at that point, it's almost like you should use a crock pot.

SPEAKER_01 32:05

True, true.

SPEAKER_02 32:07

But I don't know.

SPEAKER_01 32:07

But what does it taste like in it? Like, does it taste different than the crock pot? You know what I'm saying?

SPEAKER_02 32:13

That way, yeah.

SPEAKER_01 32:14

Or what if they didn't have a crock pot and they just needed them?

SPEAKER_02 32:17

Just use it that way. It didn't need a big bag or something to put it in or a huge bag.

SPEAKER_01 32:22

So how would they I wonder what kind of bag they used?

SPEAKER_02 32:25

Yeah.

SPEAKER_01 32:26

Did you ask them?

SPEAKER_02 32:27

No, I did say I would uh give it a try. Well, I mean, it really wouldn't need that bag because that that roast we cooked today, we could just put that in a bait basically a gallon spine.

SPEAKER_01 32:38

So there are some small roasts and stuff. But dang, with today's roast, I wish you would have made a big one because that was pretty good. Yeah, we're already. Because tomorrow, tomorrow I'll be eating some of that.

SPEAKER_02 32:48

That was a four-pound, about a four-pound roast that we cooked today, so uh really good stuff right there. Any other cooks you want to talk about?

SPEAKER_01 33:01

It's so sad because Jacob doesn't like the the roast or anything like that. It's crazy. Ooh. Can we do potatoes in that soup anything? And you put a potato in it?

SPEAKER_02 33:15

Yes. Yeah. Actually, we haven't done any vegetables, and you can you can put broccoli, vegetables, asparagus, green beans, broccoli in there.

SPEAKER_01 33:26

Because I bet you don't have because that's like steaming it, right? Like almost like steaming the vegetables.

SPEAKER_02 33:33

Yeah, you just put it in a in a in a baggie.

SPEAKER_01 33:36

That sounds good.

SPEAKER_02 33:37

Put it down, you can make you could cook you could actually, if you had a big enough pot, cook you chicken and all the vegetables all together.

SPEAKER_01 33:48

So how do you make uh like the cauliflower rice? Do you have to like really? I don't know what's going on with my phone. I forgot to meet it.

Tasty Tuesdays on a $20 Budget

SPEAKER_02 34:02

Yeah, you could go ahead and put some cauliflower in there and uh go ahead and make it turn it into rice, yeah. She's sitting here trying to mute mute her phone right now. She's very popular, got all kind of calls and notifications.

SPEAKER_01 34:21

It's only when I do this, uh it seems like if you noticed, nobody else loves me until I'm on here.

SPEAKER_02 34:31

But yeah, talk about that.

SPEAKER_01 34:32

Cauliflower rice is is a uh uh You know what I haven't made in like forever is the cauliflower mashed potatoes. That we when we first started keto, we made some and it tasted just like mashed potatoes. We need to do that again. Because man, I miss I missed potatoes. That would taste good.

SPEAKER_02 34:57

It is impressive how many things we've tried when I first think about it. Cauliflower, mashed potatoes, and you think, whoa, I don't remember.

SPEAKER_01 35:06

Remember we made uh lasagna with with it too, like it was like a like an egg mixture, but it was it didn't taste like a lasagna. It did.

SPEAKER_02 35:18

Yeah, so I mean that that's it.

SPEAKER_01 35:19

But it's so much work, it's so much work on it.

SPEAKER_02 35:22

And red redishes we made into fried potatoes.

SPEAKER_01 35:26

Oh yeah, that was good too.

SPEAKER_02 35:28

And I don't remember exactly how we did it, but they tasted almost like fried potatoes.

SPEAKER_01 35:32

We had to roast roast them.

SPEAKER_02 35:34

Yeah.

SPEAKER_01 35:35

I mean uh they did taste good.

SPEAKER_02 35:37

Really good stuff.

SPEAKER_01 35:38

So there was something else that we need made into French fries too. I can't think of what it was, but I haven't made that in a while. I need to eat some veggies.

SPEAKER_02 35:48

Yeah, there's a lot of great things. So we need to uh we we've in the past showcase those a lot of low carb uh items that we cook. We know I try not to say keto a lot because I know it's maybe not be 100% right.

SPEAKER_01 36:01

Um, my lazy keto, it's lazy keto.

SPEAKER_02 36:04

If you're officially keto, we don't want to give the wrong information totally. But we try to call it low carb anymore. And a lot of times she will have her low carb item cooked next to it, which is a can't remember what it was, but yeah. I was cooking something and then she went ahead and made her like tortillas, for example. She'll have her low carb tortillas for the phone.

SPEAKER_01 36:27

Well, when you guys were eating the pizza thing, I made me a pizza low carb thing. Right.

SPEAKER_02 36:32

Uh no no uh crust or or bread or anything like that.

SPEAKER_01 36:37

I still like the solo bread. Well, I really want to buy some hero bread though. They have like her sants now and stuff on it. I just wish it wasn't expensive. It's high dollar.

SPEAKER_02 36:53

If you are still here with us, I wanted to go ahead and we're probably boring and mention uh that we do have a a some stickers. Some decals. You want to hand me one of those and I'll put or you can go ahead, you're right there. Show show them.

SPEAKER_01 37:11

Here's one.

SPEAKER_02 37:12

Okay. That's one of them. Now look in that bag.

SPEAKER_01 37:15

And then there's smaller ones. Yeah.

SPEAKER_02 37:18

You would have to be on these ones on YouTube right now. Uh we got these, and if you're just listening to it, they are these decals. And we have some that are that are all black, and and and uh we have some that have colors now too. But right there she's showing you.

SPEAKER_01 37:33

You know, it says Okie smoking, it should say oaky smoking in Dolores. Yeah.

SPEAKER_02 37:37

We will have to go ahead and get that fixed.

SPEAKER_01 37:42

That's what it looks like.

SPEAKER_02 37:44

But we have some of these if you would like to get one.

SPEAKER_01 37:47

It's backwards and inside of the.

SPEAKER_02 37:49

You can email us at okysmokin at gmail.com. That's o-k-i-e s-m-o-k-in at gmail.com. Send us your address and we will go ahead and get you one of these as soon as we can.

SPEAKER_01 38:10

These ones are bigger, and they also have like different colors on these ones.

SPEAKER_02 38:14

Yep. And we have some that are in colors.

SPEAKER_01 38:16

I mean, that's pretty big.

SPEAKER_02 38:17

If you want to put what colors do we have?

SPEAKER_01 38:20

What is that? Blue or blue?

SPEAKER_02 38:22

Blue, black. Those are the colored ones are bigger.

SPEAKER_01 38:25

Black and red, right? Blue, black, and red. There's the red one.

SPEAKER_02 38:29

If you prefer a particular color, you can mention it. I can't guarantee a black one, but we do have uh if we have a color available that you can. We can go ahead and give it to get you one out to you.

SPEAKER_01 38:44

There's the black one.

SPEAKER_02 38:45

Yep. You'll be able to see in the show notes. We'll have a lot of things.

SPEAKER_01 38:47

These ones are bigger than the these ones right here. I'll show you the size difference.

SPEAKER_02 38:52

Yeah, put them up so you can see the difference there. I put one on my pit boss. What was that?

Low-Carb Swaps: Tortillas, Pizza, and Sides

SPEAKER_01 39:00

The lights. There's this one and then there's that one. See how the size differently different. Maybe different. This one's bigger than this one. Yeah. And yeah, I just dropped the light.

SPEAKER_02 39:14

So if you want one of those, just uh let us know or uh comment. Email and the email will be the best way you know I'll uh I'll get it. You can also text us, but when you text us, we cannot reply to your text, but we love it when you text us. So be sure and uh look in the show notes and you can go ahead and send us a text and just say hi. We'll mention you in a follow-in episode for sure. What else do we need to talk about?

SPEAKER_01 39:43

I think that's about it for now. Until next week.

SPEAKER_02 39:47

It for now until next week, right here. What did we say? Was this episode number 54?

SPEAKER_01 39:53

I think that's what you said, right?

SPEAKER_02 39:54

Taking a look here.

SPEAKER_01 39:56

You said you did a sneaky one.

SPEAKER_02 39:58

Yeah, I did a sneaky bonus episode last week to where I just came out and just said hi for a moment. Don't really know what I talked about. But that's it right now, and we'll come in here again, talk about some more topics. I do know what you want us to talk about. It's all about outdoor cooking, some indoor cooking on the B-War, and much more right here on the Oki Smoking Podcast. If you'd like to jump on the show with us, you can also send us an email and let us know. We'd love to have you. Until next time, hey, what do you always say? Keep on firing up that grill.

SPEAKER_01 40:36

Bye.

SPEAKER_00 40:41

Thank you for listening to the Okie Smoking Podcast. Episodes drop every Monday. Don't forget to follow this podcast, or you might miss out on some delicious creations. You can also find us on our website, OkieSmoking.com, and on YouTube and other social media platforms. Until next time, keep firing up that grill.

SPEAKER_02 41:20

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.