Welcome and Last Episode Recap

SPEAKER_01 0:29

Welcome back to the Okie Smoking Podcast, episode number 53. Welcome in if you're new here. Welcome in if you're returning. Appreciate everybody. Today we're going to uh talk some, look into some of the YouTube comments that were left, some of the TikTok as well. Uh talk about our latest cooks. We did some breakfast enchiladas and cinnamon rows, and Dolores created her own version with that enchilada, didn't you?

SPEAKER_02 0:56

Mm-hmm. I did.

SPEAKER_01 0:57

She had a low-carb version, so she didn't get the one that uh we had. I'm gonna talk how we put that together. Really, really, really fantastic stuff right there. In case you missed it, our last episode, which was number 52, we talked about some beer cheese pizza. Once again, a little bit of a regular version. Did you have a keto version of that?

SPEAKER_02 1:17

No.

SPEAKER_01 1:18

No, because you really can't. We've got to make a uh we still want to make one with maybe some low-carb beer. Also talked about uh how yeast failed in one of my uh pizza doughs uh in that video. And Dolores touched a little bit on her hero bread, core keto tortillas, and the big green egg, as well as a few other things. So that, if you want to check it out, was episode number 52. But let's go ahead and jump into today's episode, and we're gonna go ahead and kick it off right after this.

SPEAKER_00 1:50

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_01 2:10

So welcome back. This is what we do all day, every day is cook outdoors. We've got our Weber Smoking Mountain, we've got a big green egg minimax, as well as our what is it, our griddle and a pellet grill. And uh which one of those was your favorite?

SPEAKER_02 2:29

Did you did you name the pit the pit barrel? That barrel thingy. Did you name that?

SPEAKER_01 2:35

Did I say pit barrel?

SPEAKER_02 2:36

I don't know.

SPEAKER_01 2:37

Yep. We got the pit boss pellet grill and we got the pit barrel.

SPEAKER_02 2:42

So we got all I can tell what your favorite is because you've been using it stuff.

SPEAKER_01 2:46

What would you think?

SPEAKER_02 2:48

I like the pit boss.

SPEAKER_01 2:49

The pit boss. Yeah, I've been using a big green egg quite a bit.

SPEAKER_02 2:52

You know that I like the pit boss.

SPEAKER_01 2:54

And that's what we act. No, we uh this last time we cooked the enchiladas, the breakfast enchiladas on the pit boss, didn't we?

SPEAKER_02 3:01

Yeah.

SPEAKER_01 3:02

Yeah. Now, also we did do some TikTok uh smash sliders on uh the Vivor. Now the Vivor is basically an electric gorrito, and that's pretty bad, pretty, pretty nice, isn't it?

SPEAKER_02 3:14

It makes the bacon really good. I like the bacon.

SPEAKER_01 3:17

And what I like to do is put the bacon on when it's cold, turn it on, let it heat up, and then you start to flip them, and it it's really, really good. Um, hush hush barbecue watched that video, said they look dang good. Also, Chef Whip Wap said looks good to me. And those were some older YouTube videos that I just recreated, and I think we need to make those again.

SPEAKER_02 3:39

Go ahead.

SPEAKER_01 3:40

Remember when we got we you basically they're like hockey pucks, and we got them at either the grocery store or maybe even Costco, and they're miniature-size burger patties, they were already set up, and you throw them on there, you smash them, and you get you uh some sliders.

SPEAKER_02 3:56

Were those at Costco or Sam's?

SPEAKER_01 3:59

Yeah, I'm not sure.

SPEAKER_02 4:00

They could have been at Costco.

SPEAKER_01 4:02

And if you get get them all lined up, cooked perfectly, and then just go ahead and put them on top of all the buns, put the other one on, and you can just go ahead and and smash, smash those right on down in there. We'll get into some YouTube comments and some more comments here a little bit later, but let's go ahead and that was done on the V Vore, wasn't it? Yeah, that was done on the V Vore. We'll go ahead and jump into our latest cook, which was something that we decided to do. We we all like enchiladas. Chicken enchiladas, beef enchiladas, spinach. That's one of my fan favorites. You don't like the spinach.

SPEAKER_02 4:39

Only if it's in dip, but I like spinach dip.

SPEAKER_01 4:42

And and I'm a fan of the green sauce version.

SPEAKER_02 4:45

The verde?

SPEAKER_01 4:46

Yeah, uh versus the red sauce. Either one's uh pretty good. But for these breakfast enchiladas, we went ahead and went with the green version. And how do you say that?

SPEAKER_02 4:55

I always called it verde.

SPEAKER_01 4:57

And what what does that mean exactly?

SPEAKER_02 4:58

It means green sauce.

SPEAKER_01 5:00

Can you elaborate any more? Is that all you know?

SPEAKER_02 5:02

Or that's all it is. Is that I mean verde means green.

SPEAKER_01 5:06

Means green.

SPEAKER_02 5:06

And rojo means red sauce.

SPEAKER_01 5:08

Like rojo.

SPEAKER_02 5:10

Rojo.

SPEAKER_01 5:11

Rojo. Go ahead and I'm like you twist that R. You kind of roll it. Can you roll your R?

unknown 5:16

No.

SPEAKER_01 5:17

You you had it going there.

SPEAKER_02 5:19

But on the on the red sauce, the the Rojo sauce I like it with beef.

SPEAKER_01 5:26

Beef, okay.

SPEAKER_02 5:27

Yes, and then the chick the chicken and stuff like that is always the green sauce, the ro the verde sauce.

SPEAKER_01 5:35

So the red sauce, if you're gonna be cooking beef.

SPEAKER_02 5:38

Yeah.

SPEAKER_01 5:38

The green sauce or what do you call it?

SPEAKER_02 5:41

And you could use pork too with the green sauce.

SPEAKER_01 5:44

The the Verde.

SPEAKER_02 5:46

Verde.

SPEAKER_01 5:47

Verde.

SPEAKER_02 5:48

Verde.

SPEAKER_01 5:49

Verde. Verde sauce was what you use for chicken or maybe turkey. That'd be good turkey.

SPEAKER_02 5:55

No, I think we tried the turkey once.

SPEAKER_01 5:57

Didn't do well?

SPEAKER_02 5:58

No, it didn't. It didn't taste right, anyways.

SPEAKER_01 6:01

Yeah.

SPEAKER_02 6:01

But we have tried the it with turkey.

Breakfast Enchiladas & Keto Versions

SPEAKER_01 6:04

Well, that is all for a good lunch and a good dinner, but we went ahead and wanted some enchiladas for breakfast and turned it into a breakfast version that I'd found. We made this our own. Uh the one I saw just called for bacon. Um, we use sausage, hot sausage and some bacon, fried it up on the V-borg riddle.

SPEAKER_02 6:25

That sausage wasn't hot either. It wasn't spicy enough. That's why I always like the is it what is it called? Is it Jimmy Dean or the other one? The other sausage that's really hot and spicy.

SPEAKER_01 6:40

Yeah, Owens.

SPEAKER_02 6:41

Yes. Is that what it is?

SPEAKER_01 6:43

You think it's a spicy? Which what brand did we have?

SPEAKER_02 6:46

Uh I think it was a little I don't know what brand we got. It wasn't that expensive.

SPEAKER_01 6:51

I think also because we had it mixed in with the uh of course you didn't mix, you you kind of made yours. Tell everybody how you made yours.

SPEAKER_02 6:58

I just made mine with the scrambled eggs, the bacon, and and some of the sausage with my low-carb tortilla.

SPEAKER_01 7:06

And you're not a fan of the.

SPEAKER_02 7:08

No, because I like to go to Walmart and get my tortillas, but this one we just went to Winco, so I had to deal with the mission tortillas, and they're not I'm not a fan of the mission tortillas.

SPEAKER_01 7:20

Yeah, you touched on that on our last episode. It just doesn't taste the same.

SPEAKER_02 7:25

It doesn't make a burrito right.

SPEAKER_01 7:27

It just And it kind of fell apart on the grid, though, didn't it?

SPEAKER_02 7:30

It doesn't make a burrito right. The other one does. It starts with an X and I can't.

SPEAKER_01 7:35

We you we gotta figure that out so we could tell it next time we'll have to go. We need to write that down.

SPEAKER_02 7:39

We go to the small mark, the Walmart market.

SPEAKER_01 7:42

Next episode we'll tell you what version that well, what the brand is that she keeps saying starts with an X.

SPEAKER_02 7:47

Yeah, it's like zero carbs, and it's it does the burrito so well. And so do the hero ones too. If you can afford it.

SPEAKER_01 7:57

Yeah, so that this was really, really good. Have you ever made, if you've made any, let us know in the comments, uh, sausage, bacon. I put some green chilies in there.

SPEAKER_02 8:06

Yeah, I put cheese in it too.

SPEAKER_01 8:09

Use some Mexican cheese. You could use cheddar cheese. Uh put all that in there, added a little salt to it.

SPEAKER_02 8:15

And mine I would figure it was like four carbs. You know, just figuring. With the eggs and the and the sausage with the cheese.

SPEAKER_01 8:26

Four carbs.

SPEAKER_02 8:27

Bacon is zero.

SPEAKER_01 8:28

For one of the burritos.

SPEAKER_02 8:30

Yeah. And it was a pretty big burrito, it wasn't small. I mean, right. That's a pretty good size.

SPEAKER_01 8:37

And then after we got it all cooked up, I had uh Dolores here. She went ahead and uh filled uh our anchelotic because she's the the Yeah, you know, he doesn't know how to roll the burritos very well. She rolls them a lot better than I do. And put the the green sauce, I just call it the green sauce, put it down on the we just had some aluminum baking dish pans, about eight by eleven, maybe nine by eleven or something along those lines. Put it on the bottom and filled each tortilla with a spoonful of all that, because we went ahead and mixed the egg and the sausage and the bacon, the green chilies. We just mixed it all together on the uh griddle and went ahead and put it all into the pan. Topped it with some cheese and uh we were good to go. The thing I didn't put any onions in it. Onions would have been good in there.

SPEAKER_02 9:53

No, and we we bought an onion for it too.

SPEAKER_01 9:55

Yeah.

SPEAKER_02 9:57

Well, we should have put jalapenos in it. That's what we should have done.

SPEAKER_01 10:00

Yeah. I bought an onion and I just now realized we didn't use the daggone onion.

SPEAKER_02 10:04

No.

SPEAKER_01 10:04

Yeah, I forgot to put the onion in it. So I was gonna add onions to it. That would have been good. Some jalapenos would have been good. There's a plenty of ways to make it, so it was a little basic version of it.

SPEAKER_02 10:15

You can make it all sorts of ways on a breakfast burrito. You could throw anything in there.

SPEAKER_01 10:20

Yeah, on that video we had a let me take here. I think we had a comment on that video here. Let's take a look here. I thought we did. Oh, yeah, we did. Uh uh Cooking with Sherry said uh after watching that she wished she had smell vision. Or uh wish I had smell vision.

SPEAKER_02 10:38

I mean it It did smell really good.

SPEAKER_01 10:41

Is that ever a possibility, you know, with the technology and everything? Next thing you know, you can have some kind of a uh some things I wouldn't want to smell. You know, you you don't just have audio and video, but you can get a scent of everything going on.

SPEAKER_02 10:54

That'd be cool on some videos, but some uh some of them you want to turn that feature off.

SPEAKER_01 11:00

Yeah. Give me just the uh it'd be like mono versus stereo, turn it, turn that stereo vision off.

SPEAKER_02 11:05

That'd be weird though, if you could get that sort of thing. Because then it'd be in their house. Like how do the smell roam all I do?

SPEAKER_01 11:13

Yeah, yeah. It wasn't me, it was from this video, I promise. Yeah.

SPEAKER_02 11:18

Yeah, I don't I don't think that would become a a thing. There's no way.

SPEAKER_01 11:25

That'd be a little weird. Another thing that we uh talked about this last week or so was the cinnamon rose.

SPEAKER_02 11:33

Now we could I didn't get any. I didn't get to eat it.

SPEAKER_01 11:37

This was very simple. All I did was got some pills, berry, cinnamon rows uh from the grocery store. And when we opened them up, one of them was missing something.

SPEAKER_02 11:50

It's weird.

Cinnamon Rolls on the Big Green Egg

SPEAKER_01 11:51

Yeah, so you well, I don't know if it counts. Eight different rolls, and one of them didn't have any cinnamon on it. Uh they had completely left it off of it. We went ahead and cooked those on the big green egg and uh come out really, really good. You didn't get to try them. They they kind of they didn't have as much of a roll with them.

SPEAKER_02 12:13

Yeah, they poofed. But I think you should have taken it off whenever you first opened it.

SPEAKER_01 12:19

Yeah. So I checked them. They look good and I cooked them a couple more minutes and probably should have pulled them right away and put them on. May have even burnt them. Not really burnt them, but got them a little bit over there.

SPEAKER_02 12:31

This is more brown on the bottom.

SPEAKER_01 12:33

Yeah, just a little browner than what what they needed.

SPEAKER_02 12:35

I think you should buy better, better cinnamon rolls, not those ones.

SPEAKER_01 12:41

Or just make my own.

SPEAKER_02 12:43

Ooh, you make your own, you better make me some keto ones.

SPEAKER_01 12:46

We'll have to work on it.

SPEAKER_02 12:48

I'd be down for that.

SPEAKER_01 12:50

Who would like to see some of that?

SPEAKER_02 12:51

I'm gonna uh keto version of cinnamon rolls.

SPEAKER_01 12:53

I also still haven't done cookies on that yet. I think the cookies would be really good on the yeah, cookies on the the big green egg.

SPEAKER_02 13:01

Yeah, we could do it today and we can buy some cookies.

SPEAKER_01 13:04

Make some cookies put it on there. Look for that. Okay, that's coming up. We'll talk about how that comes out. She wants to make some cookies. Kit, do you is there some way we can make a keto version of cookie that we try on there?

SPEAKER_02 13:15

I've never made, you know, I never made keto desserts like that. You should know that.

SPEAKER_01 13:20

Yeah.

SPEAKER_02 13:21

But I mean, if there is a way, that would be good. Like we could try it. And if it doesn't do, then we just know that it doesn't do.

SPEAKER_01 13:28

Yeah, so what we'll do with that is I'll we'll heat up the big green egg. We'll use the that comes with an egg burder that you put on it to make the heat indirect, so you're not gonna get the uh plane burning it quite as much.

SPEAKER_02 13:41

Haven't you made me a cheesecake on one of those things out there, keto?

SPEAKER_01 13:47

Well, we did a long time ago. A cheesecake. But for that, I think we just did a cold smoke.

SPEAKER_02 13:54

Okay.

SPEAKER_01 13:55

So there is, I have a I don't, it's it's a long tube. Did I like it? I believe so. It's a long tube and I put pellets in it. And you just light it on one end or both ends, just kind of let it burn for a minute. Then when you lay it down and the the flame goes out, you're gonna get a code of smoke. I went ahead, you can put it on your Weber, you could put it on your big green egg, you could just put it in a box, really.

SPEAKER_02 14:23

I can't wait till Thanksgiving so you can make us a pie again.

SPEAKER_01 14:27

That smoke will infuse uh the the uh dessert that you're cooking. It's great to do cheese that way. And you're not gonna have the heat, so you're not gonna have it melting, you know. So you kind of have a cold smoke version. I think I've done that, but you gotta be careful. If you have some whipped cream and what pie don't a lot of them do, or if you have some really, you know, anything in there, that smoke, if you leave it on too long, can penetrate it so harshly.

SPEAKER_02 15:00

Yeah, because I remember like you did a cake and ooh. Yeah. But the frosting one bomb, but the cake was ooh.

SPEAKER_01 15:06

Yeah, you can it you don't want it. Tastes like you're eating ashes. Yes. We did marshmallows and we burnt them. The marshmallows tasted like complete.

SPEAKER_02 15:17

Yeah, that was a fail. The the those a long time ago.

SPEAKER_01 15:21

That's yeah, two years ago that we tried those, and uh they did not come out good at all.

SPEAKER_02 15:28

That's more that I think it was more the chocolate. What other the chocolate? And it like, ugh.

SPEAKER_01 15:34

Right. Yeah, so we already touched on that, but some of the continuing questions we've seen out there is your keto brand preference. So we gotta figure that out. Uh your ex brand versus mission. Uh you really like the hero bread.

SPEAKER_02 15:50

Yes, and and the tortillas, the hero, everything.

SPEAKER_01 15:53

Hero, everything. Now talk a little bit about dessert. What is your go-to? Not necessarily for grilling, but if someone were to have a good uh keto meal, maybe a smash burger, keto style, and then they're wanting to grab some ice cream or maybe uh some kind of a dessert, what what would you what would you pick from the store?

SPEAKER_02 16:16

My ice cream is like a fail in the store now. Like I can't find my my stuff that I like. It's it's keto ice cream, but it seems like you can't hardly find that at Walmart anymore, like I used to, remember?

SPEAKER_01 16:29

Yeah, and it seems to be a growing trend uh with this is she will go out and whether it be Walmart or whether it be Costco or wherever it is, our local grocery stores of Oklahoma Crest sometimes. And she will say, Oh, they have this, it's so good, it's this carbs, everything, and really enjoys it, and they'll have it for a period of time. Then she goes in there and it's just gone. I don't know.

SPEAKER_02 16:56

Yeah, like Sam's Club. Remember my the nuts with the chocolate and coconut? Those are gone. I can't find those at Sam's either.

SPEAKER_01 17:03

I don't know. And they they seem to sell amazing.

SPEAKER_02 17:07

The 405 pork skins. I love those things, and I cannot find them anywhere, like legit anywhere. Like they had them at Costco for like the longest time. I was buying them, even Sam's Club, I believe, and then I can't find them anymore. But my go-to like snacky snack is like from Quest. Quest makes the the best snacks for like keto and low carb people.

SPEAKER_01 17:33

And those are easily.

SPEAKER_02 17:35

They like have the peanut butter cups, and there's two in there, and it's only one carb. You know, and they have like they have the protein drinks, those are really good, and those are four carbs. Like I like Quest of and the chips, the chips are three to four carbs. Now I do like Adkins chips. They're like fluffy and puffy, but they're there's like less in there, and they're I think it's like five carbs in those ones.

SPEAKER_01 18:04

Adkins, okay.

SPEAKER_02 18:06

Yeah, Adkins has some good stuff. Have you guys ever had like the think bars? Those are really good, but you have to find the ones that are like uh the low carb kind. I think it's like four carbs, and it's like chocolate and peanut butter, those are good.

SPEAKER_01 18:23

Where have you found that at around here?

SPEAKER_02 18:24

Actually, I found it at Winco.

SPEAKER_01 18:26

Winco.

SPEAKER_02 18:27

Winco has them. So Crest have them, but they have the the higher carb ones.

SPEAKER_01 18:33

Right. And Crest is at Oklahoma, I believe, only. Uh Winco, no matter where you are, I think those things are uh on multiple states.

SPEAKER_02 18:40

So it's down the like the cereal aisle, and you can get the cookies, the quest cookies. Like I love Quest cookies, those things are so good. Like anything Quest. Stay with us. We'll be right back.

SPEAKER_01 18:57

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

SPEAKER_02 19:00

And I'm Dolores.

SPEAKER_01 19:02

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

SPEAKER_02 19:09

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

Keto Desserts and Snack Options

SPEAKER_01 19:16

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

SPEAKER_02 19:25

We even put together a video and a website so you can go to it to see it in action. Just head to Okie Smokin'.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_01 19:47

That's Okie Smoken.com slash Slicer. Go check it out. Yeah, and used to, I would say those Quest uh snacks are extremely expensive, but anymore because everything's gone up, they might still be slightly higher, but like a bag of Quests, you know, just a small bag of chips was what$279. But try to go get you a bag of chips, even a small bag at a local convenience store for$279. It it's it's not that much more expensive. Now the the peanut butter cups I think were about eight for nine bucks or something, is that right?

SPEAKER_02 20:32

And you could buy them like in a bulk too. And the more you buy, I like them in bulks, they're a lot easier.

SPEAKER_01 20:38

If you can get a 12 pack or a even a case of something you really like, whether it be online or there's a lot of things.

SPEAKER_02 20:45

There's a coffee that I really like. Sometimes I'll buy it on Amazon.

SPEAKER_01 20:49

Yeah.

SPEAKER_02 20:50

I forgot what it's called, but I have it in my little Amazon thingy. And I love those things because I think it's like two carbs or one carb for it. And it tastes really good.

SPEAKER_01 21:02

And your uh ideal of uh the amount of carbs you want to intake per day is what did you put that at?

SPEAKER_02 21:08

It's 20 carbs.

SPEAKER_01 21:09

That's that's that's crazy low. 20 carbs. I mean, just one piece of bread would break that, wouldn't it?

SPEAKER_02 21:20

Well, you know, well, yeah, bread bread, but I do the solo bread, it's it's one carb per slice on those.

SPEAKER_01 21:28

And I mentioned this before, but you're kind of, as you describe it, dirty keto. You may not follow all of the rules a hundred percent.

SPEAKER_02 21:35

So if we say something like the mission tortillas, all those keto, if you're like straight, straight keto, you definitely want to eat keto.

SPEAKER_01 21:41

There would be plenty of people that would say you're not keto.

SPEAKER_02 21:45

Yeah. Um like whenever I first started out, remember I was like doing like wine carb, and then I'd be like, What it well, what are you eating? I tell them they'd be like, That's not keto.

SPEAKER_01 21:55

And it's yeah, there's uh plenty of rules. Yours, yours is more of just a low carb.

SPEAKER_02 22:00

Yeah, mine's lazy keto. Or lazy keto, so and sometimes I you know I take a day off and just eat whatever I want and then go back on it.

SPEAKER_01 22:10

And go back on it, and you've you've had pretty good uh experiences with it. And and some of the keto stuff, uh or low carb as I like to call it, is is really good.

SPEAKER_02 22:21

Yeah, some people like it, some people don't, and it just all depends on your flavor.

SPEAKER_01 22:25

Well, we're about 20 minutes in, so I think it's time to look at uh some of the comments that came in over the last week or so. See if we have anything to talk about here. So we didn't talk about this today because I believe we touched on it in a previous video. We did a Philly cheese steak where I used queso and blue cheese as the dressing.

SPEAKER_02 22:53

Yeah, how is the blue cheese on it? Well was it grassy?

SPEAKER_01 22:58

I didn't think so, but I'm looking at this comment here and someone most people don't put blue cheese on there, so uh someone had said uh Doug from Griddle Cookie and more said don't was that queso that you put on there? And I replied back and said that was just some blue cheese dressing.

SPEAKER_02 23:23

Now queso would have been good.

SPEAKER_01 23:26

So someone named Alex said you didn't just put blue cheese on a on on his Philly. Did he just put blue cheese on his Philly?

SPEAKER_02 23:35

That's what everybody was saying in the house too. Like, ew.

SPEAKER_01 23:39

Well, I thought it was really good. I I like blue cheese.

SPEAKER_02 23:43

I like that on a Philly cheese steak.

SPEAKER_01 23:46

Philly cheesesteak, some blue cheese. Give it a try. I mean, has has these people even attempted this?

SPEAKER_02 23:51

Maybe they don't like blue cheese. That's why they're saying it. Because everybody in the house would hold the was saying, ew, some blue cheese on there. That's because we're at a ranch.

SPEAKER_01 24:02

Yeah, so they did not like the blue cheese that I put on there, but I promise you it was good. I did it again on a uh some leftover ones. I went ahead and put that blue cheese. Now, what if it would have been ranch?

SPEAKER_02 24:16

I think I would have been okay with the ranch, but most people I don't think they put that stuff on there. It's usually like uh Chipotle sauce or something like that, right? On a Philly cheese or something.

SPEAKER_01 24:30

Well, I stand for what I stand and I say blue cheese goes good.

SPEAKER_02 24:33

Ooh, I think guacamole would have been good on it.

SPEAKER_01 24:36

Guacamole would have been would have been really good as well, sure.

SPEAKER_02 24:38

I didn't get to have the the bread or anything like that. I just had it in a bowl without the the peppers and stuff. Remember how I built my plus I had hamburger meat mixed in with it because my son made tacos, so you guys had double the food that day.

SPEAKER_01 25:00

Right.

SPEAKER_02 25:01

Tacos plus billie cheese sandwiches.

SPEAKER_01 25:05

I'm on our uh big uh beer cheese pizza. Annie Smoking Pot said to send her a big slice, so we'll get on that.

SPEAKER_02 25:12

Oh my god, it smells so good whenever they do that. It smells really good.

SPEAKER_01 25:17

That beer cheese so bad pizza, which we talked about quite a bit on our last one, was really, really good. Also, something that I didn't really do a video on. We did a little bit of a live, had some issues, is we did or I did some brats.

SPEAKER_02 25:34

And uh yeah, you did brats and you forgot to do a keto version of it.

SPEAKER_01 25:39

So I'm gonna be redoing uh some brats again. We'll be up updating a new video on it. Uh Rich over at Cooked the Dan just cooked the damn food, so he can't wait to see uh the toppings. Well, we lost all the video. It the phone got too hot outside and we're unable to complete it. You remember that?

SPEAKER_02 25:56

Yeah.

SPEAKER_01 25:57

So I'm gonna redo it. These were cheddar.

SPEAKER_02 25:59

I think you need you need a new something back there where you're not having the phone all so close to it.

SPEAKER_01 26:06

I gotta figure something out. It won't be as bad once we get into fall. I don't think it's the sun.

SPEAKER_02 26:12

Did you hear that the end of August? It's gonna be cooler.

SPEAKER_01 26:16

Coolness. I haven't looked at the forecast, but I like what I'm hearing. Uh Mike Morgan was saying the what comes at the end of Fog August is of course football. Football is starting, which is great. We love football around here, college, football.

SPEAKER_02 26:32

Yeah, but I always make my super nachos. Always sit and eat. Because you'll be you you're you're always at the games, so except for the away games. For most games, you're always at the football game working it.

SPEAKER_01 26:48

Yeah, work the games, every home game. And the first two games sometimes can be horribly hot. Sometimes you go into the third one, but usually by the third to fourth game, then once you get past there.

SPEAKER_02 27:05

Yeah, you might be hot in this this one.

SPEAKER_01 27:07

It is really, really enjoyable.

SPEAKER_02 27:10

You know, cool weather.

SPEAKER_01 27:13

Yeah. That's what I that's what always when I hear uh cool weather, when I hear fall football cool weather, love that stuff. Great to cook out. When you're outside cooking, you don't have all the pesky flies as much.

SPEAKER_02 27:27

You don't get to cook out much because you're gone on your thing, and you're tired when you go. I do super nachos.

SPEAKER_01 27:36

Yeah. Should be should be doing some of the cooking. Super nachos is our go-to for uh the the the football games we always make. Well do you put in your super nachos?

SPEAKER_02 27:47

Hamburger meat, queso, and then uh chili beans, and you mix all that together, and then on the toppings it's cheese, tomatoes, lettuce, onions, jalapenos, and then we have it with the tostito chips, and they have to be canteen or the scoops.

Blue Cheese Controversy & Football Food

SPEAKER_01 28:08

Put all that together, sit down in front of the game right before kickoff. Yeah, have your beverage, have your chips, have your dip, add uh some super nachos. A lot of people do wings. We do sometimes, but supernachos is remember one time when you were gone.

SPEAKER_02 28:27

I actually made wings inside the oven, remember? And that turned out really good, which I was surprised. Because I don't know how to do that stuff, but it tasted good.

SPEAKER_01 28:37

Yeah, wings are uh easy, easy to do. Well, anything else we'd like to talk about as we approach our half hour mark here?

SPEAKER_02 28:45

What do you say wings are easy to do? Not when you you're not used to cooking them.

SPEAKER_01 28:49

Throw them on, I'll tell you what, zero to four hundred degrees. Throw them on your pelmet grill.

SPEAKER_02 28:55

No, I did oven. I don't touch your stuff out there.

SPEAKER_01 28:59

I would think an oven would be just as fine. You throw them on your pan, put them in the oven, put them in your grill, don't turn it on.

SPEAKER_02 29:07

Do you want to know how I did it?

SPEAKER_01 29:08

Until you put them in, set it at 400 degrees, cook it 45 minutes, flip them halfway through, boom.

SPEAKER_02 29:14

I didn't flip mine. I I took that circle rack thingy that you have that stands up, and I put them on top of it. I hooked the wing on top of the the grill the what is that? What are those things called? It's like a grate that you put on your thing, but it was a stand-up one.

SPEAKER_01 29:36

A rack?

SPEAKER_02 29:37

Yeah. But it had like the I've hooked my stuff all through that. And I put a pan underneath it.

SPEAKER_01 29:45

For the juices to fall on? Yeah. What did you season them up with? Some salt pepper, your favorite mesquite, Montreal.

SPEAKER_02 29:52

Well yeah, I I I seasoned that up. I think I was off keto that day too.

SPEAKER_01 29:56

Someone said I was showing that Montreal on a live TikTok yesterday, and got a lot of comments when I show them you use that Montreal, and they say that's that's their go-to as well. That's that's definitely something a lot of people uh have been using. I'm I'm more of the uh I like the white lightning double garlic on just about everything. I like the garlic one is good. Sycle busters uh got some great rubs, some barbecue rubs. We need we need to do an episode where we just we could talk about rubs probably for a full episode. Go into all the rubs you use and I use. Maybe that we could do that upcoming. Get a good one.

SPEAKER_02 30:33

Oh goodness, we we'll have to wait until we get in the room so we can bring them all in there and show them on the room.

SPEAKER_01 30:38

Yeah, so talking about that, our future of this podcast is we will be moving it into a room. And there is going to be a setup that is gonna be for our podcast studios for if I need to jump on and join in a live show or anything. We're gonna have it set up, a desk, and a dedicated spot. Uh, when we get that, we'll be able to go in there. Now we will we will do the podcast. We won't have to. Right now, we kind of got to get it set up. That's why it's harder sometimes. We don't get the episodes out. Um, you got to find room, you gotta find space, you gotta work around other people being here and things. We'll just be able to go in our dedicated spot, shut the door, start filming. When we get this set up, we will have it so that we will be able to have an easily done video version of us during each episode as well. Maybe even jump on and do a live version at some point. But we'll have it all set up so that it's going to be uh nicely done, easy. And then if we do have things we're talking about, and you're on the video version, you'll be able to see our rubs we're talking about, or maybe even some of the things we cook and eat.

SPEAKER_02 31:53

So, yeah, because right now I'm sitting on my weightlifting machine.

SPEAKER_01 31:57

Yeah, so it's it's upcoming. I don't know, it could be a month to three months. We should have three.

SPEAKER_02 32:05

What the heck?

SPEAKER_01 32:06

Hopefully, it's not that long. We're gonna have it set up so that we will be able to come on here. And we could even easily do a bonus episode at that point. It's set up, come in midweek, just jump on for do a five, ten-minute episode, talk about something cool, fun, and uh, and that kind of thing. So, but that's what we do. It's all about outdoor cooking. You can find all of our episodes at Okie Smoking.com or direct at podcast.okiesmoking.com. You can find us on YouTube. We do a uh video at least once a week. This last week was our uh Enchilada breakfast video. Might even just pop up a video later today or this week of some cookies, who knows? And but we try to get one out every weekend. Uh TikTok, you can follow us there where I just put up uh little clips of things we cook as well as you can follow him there.

SPEAKER_02 32:57

I have a different TikTok.

SPEAKER_01 32:59

Yeah, you could follow her on her cat TikTok.

SPEAKER_02 33:01

Yeah, like what's that one?

SPEAKER_01 33:03

What's your TikTok name?

SPEAKER_02 33:04

Heck, I don't know. She don't even know it. I don't even know.

SPEAKER_01 33:06

I just do like. If you like cats, I'll put a link below. She just posts pictures of the cats all the time and uh some videos of that. But yeah, I get on there, go live, do some cooks once in a while. Great community. Love the barbecue community. A lot of great people I've met on TikTok and YouTube. I Instagram and Facebook.

SPEAKER_02 33:27

I don't think I would have a name for it. It's just that. It's just it's just basic. Yeah, I don't know how to work TikTok, you guys.

SPEAKER_01 33:36

Yeah, she needs to I don't know how to do it. At Dolores Barry O.

SPEAKER_02 33:40

I I guess. I don't know. It's whatever they created for us.

SPEAKER_01 33:43

So she puts up how many videos you got on. You got sixteen hundred followers, you're doing extremely well. 23,000 likes, and I don't see how many videos you have, but you do got some people that definitely well, you got 54 in uh inbox notifications, people liking your stuff. Look at that. Cats do well, still do well.

SPEAKER_02 34:01

Well, they're he's cute. I mean, just look at him.

SPEAKER_01 34:03

Got two of them. And I think it started around Christmas time when you when the cat got in the Christmas tree. Remember that?

SPEAKER_02 34:10

Oh my gosh. Oh, yeah.

SPEAKER_01 34:11

We couldn't, we put it was not a real tree, but it was a uh a fake tree. And we put it up.

SPEAKER_02 34:18

They were little then. Can you imagine now?

SPEAKER_01 34:20

Yeah. And they would not stay out of it, so it's gonna be fun. We have to put one up, see what they do. They were climbing in it, knocking ornaments off. Going all the way to the top, hanging off, jumping. And she had some videos on there of that.

SPEAKER_02 34:34

Uh-huh.

SPEAKER_01 34:35

And it blew up.

SPEAKER_02 34:36

One time they were one of them was stuck in it, like almost choking itself.

SPEAKER_01 34:41

Yeah.

SPEAKER_02 34:42

How to get them out.

SPEAKER_01 34:43

Getting wrapped in there, and then they'd get up there and couldn't get down.

SPEAKER_02 34:46

So this year I'm not doing a tree.

SPEAKER_01 34:48

Oh, no tree.

SPEAKER_02 34:49

No, no Christmas tree.

SPEAKER_01 34:50

Well, that's the fun part of watching the cats go up and down that tree.

SPEAKER_02 34:53

Oh, I don't got so tired of like picking up the stuff and it falling over and stuff. Yeah, no, no more tree this year.

SPEAKER_01 35:00

Cats have uh eliminated the the tree, which is which is okay.

SPEAKER_02 35:05

Yeah, because I mean that's it's mainly for our grandson. Right. But this year it's a good thing.

SPEAKER_01 35:11

You always gotta find room for it anyway.

SPEAKER_02 35:13

Yeah, I do. Always just stick it in front of the door over there.

SPEAKER_01 35:18

Well, what to look forward to, there is a few things. I don't know what of these we're gonna get to, but I'm gonna throw out there some things that are upcoming.

SPEAKER_02 35:26

I think we're just yapping right there.

SPEAKER_01 35:28

Wings? Definitely. I've done them before, but I and I've done them on the green egg, and I may have done a little bit of a TikTok on them, but I want to do a full YouTube video for wings. That'll be something coming in the coming weeks. A roast.

SPEAKER_02 35:44

I want to I want to roast.

SPEAKER_01 35:45

I want to do a roast. Now, you know, you've got the uh uh pulled pork, but what about a pulled roast? You know uh that that's gonna be outstanding. And then then some desserts. As fall gets here and as we get closer to October, we'll start doing uh desserts. I did a full month last year of uh of cooked smoked pies.

SPEAKER_02 36:11

Some failed and some didn't.

SPEAKER_01 36:13

Uh some did fail.

SPEAKER_02 36:15

One of my favorites was the you accidentally spilled it. I remember trying to take it out.

unknown 36:22

Yeah.

SPEAKER_02 36:22

That was the pecan one. Oh my god, it looks so good. It smelled good, but it fell.

SPEAKER_01 36:29

It still was good. I ended up having a good version of that, I believe, but I didn't.

SPEAKER_02 36:33

Yeah, but it just it just I dropped the whole pie, didn't I? Yeah.

SPEAKER_01 36:36

Wow.

SPEAKER_02 36:37

But we had two, remember we had two.

SPEAKER_01 36:39

I had two, and one of them went splat right on the back patio, if I remember right.

SPEAKER_02 36:42

Yeah, it was beautiful.

SPEAKER_01 36:44

Did I burn myself and drop what did I drop?

SPEAKER_02 36:46

Yeah, you touched the the side of it somehow.

SPEAKER_01 36:49

And the whole thing went down. So we're gonna have to.

SPEAKER_02 36:52

I mean, getting in that tight spot, you gotta think that barrel trying to go down in there. And he even had the long gloves on.

SPEAKER_01 37:01

What month was that? Was that November? It's that I did those pies?

SPEAKER_02 37:06

November or December.

SPEAKER_01 37:07

One of those two. Would you think it should I do the same thing or something different? Should I do another pie month?

SPEAKER_02 37:13

No, no, we should do like cakes. Like different different cakes or even like muffins, like Christmas muffins, Christmas cakes and muffins. Yeah. And we could do uh cookies as well.

SPEAKER_01 37:24

Like so we'll do another at least some kind of a dessert uh month coming up here as fall gets going.

SPEAKER_02 37:32

Okay, someone on your your collaboration, they did some kind of cake thing. Remember? But our cake failed, but the the frosting was so good. Which one was that?

SPEAKER_01 37:46

I'm not sure you have to look that up. We'll have to look it up and get it. Oh, we had the Guinness.

Future Plans and Upcoming Cooks

SPEAKER_02 37:57

That's what it was. Whoever made that, oh my god, the frosting was so good.

SPEAKER_01 38:03

On our cake?

SPEAKER_02 38:04

Yes. The cake failed, but the frosting was bummed.

SPEAKER_01 38:06

Yeah, and that was was would you consider because that was uh had the Guinness in the frosting.

SPEAKER_02 38:11

Because the cake was good in the the beginning, but when it sat, it just something happened to it when it sat.

SPEAKER_01 38:19

St. Patrick's Day is when we made that right around that weekend of 2024, I remember. And if you want to look that up, but it was for a collaboration with some other uh friends of mine, and we all made some kind of a St. Patrick's Day dish, whether it be dessert or entree or side dish, it didn't matter. And we did the Guinness chocolate cake, and we put the Guinness in the cake. What was wrong with the cake that we didn't like it?

SPEAKER_02 38:52

I don't know. After the when we first tasted it, it tasted really good, but the next day it just something happened. You had to eat it fresh.

SPEAKER_01 38:59

If it waited the day, it just didn't taste very good. The icing did continue to be.

SPEAKER_02 39:05

The icing was b I could eat that.

SPEAKER_01 39:07

We had Guinness in the cake, and we had Guinness on the icing. The alcohol was cooked out of the cake, but the icing wasn't, is that right? So you could essentially get your buzz on by eating that cake because the icing was just you had a whole beer or two in there all mixed up and put that icing on, but I think I ate a lot of icing that day. Definitely not a keto version.

SPEAKER_02 39:31

No, it was not, but oh my god, it was good.

SPEAKER_01 39:34

Guinness. We need to make something with Guinness again. Okay, we can't that that's something too. So we gotta write all this down. We've got lots of plans. We talk about upcoming, and we're gonna be able to do that.

SPEAKER_02 39:45

Yeah, and if you guys want us to cook something, let us know.

SPEAKER_01 39:48

Comment below. Don't forget also if you're on Apple or Spotify, go ahead and give us a rating. Five star if we are worthy of it. Helps too get that put out there to more people, and we'll keep bringing out more episodes like this. Comment below, share it so other people will see it, and we're gonna see you on the next one again. Comment whether you see this on YouTube or where you are, and y'all have a great rest of your day.

SPEAKER_02 40:14

We'll see you later. Bye.

SPEAKER_00 40:16

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_01 40:47

There's a brand new feature available on the Oakie Smoken podcast. And it involves you. That's right. Send me and Delores the 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 Delores 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.