Welcome to Episode 52

SPEAKER_01 0:28

And we're back for episode number 52. Hello. Today we're going to be talking a little bit about some beer cheese pizza we just made. The reason you probably should proof uh your yeast before you start making any pizza dough or bread, ain't that right?

SPEAKER_00 0:48

Mm-hmm.

SPEAKER_01 0:49

Because I'll tell you the blunders I had with that. And uh what else we got going on today? Dolores made some keto steak that she used the beer cheese sauce. Now, is that beer cheese a sauce I made keto?

SPEAKER_02 1:03

Well, yeah, it has carbs in it, but it's not like you know, a bunch of carbs.

SPEAKER_01 1:08

Just smothering a little bit wasn't too much. So I mean, what was it?

SPEAKER_02 1:12

It's just beer, heavy whipping cream.

SPEAKER_01 1:15

Right.

SPEAKER_02 1:16

Um the beer. Well, I don't know about the beer part.

SPEAKER_01 1:20

Yeah, it well, it I mean, you cook the beer out.

SPEAKER_02 1:25

I don't know the carbon.

SPEAKER_01 1:26

But I don't know if you cook the carbs out.

SPEAKER_02 1:28

So you that's interesting because I mean I didn't get anything. So yeah, so I mean I didn't have like a whole lot of it.

SPEAKER_01 1:35

Right. So we're gonna talk about that, check into some comments from some of the videos. See there, got her thinking on the fly. We'll be talking a bit about that here shortly.

Beer Cheese Pizza Breakdown

SPEAKER_00 1:46

It probably wasn't either fire up that grill from smoke door to smoke better. Outdoor cooking good. This is the open smoking podcast. And here's your host, Doctor Barry.

SPEAKER_01 2:12

So, welcome in, uh back into episode number 52, where it has been a pretty good week here, right here in our Oklahoma backyard. Uh done some pretty good uh cooks. Uh we're gonna talk about let's go ahead and start out with that beer cheese pizza. Now, this is the second time I made it. And Dolores, did you try the pack the one in the past?

SPEAKER_02 2:38

No, I did not because I was still on keto. But she but the kids, the kids loved it. I said it was good. But this time I this time I did try the beer cheese. But uh, you know, kind of think about it, it couldn't have been low carb because you put like beer in it, but uh you say I only put a fourth.

SPEAKER_01 2:57

Well, I did I didn't measure and I say a fourth, but a fourth of beer to me is probably closer to half.

SPEAKER_02 3:03

Really? You know my my thing is like I didn't get anything, so that was that's okay.

SPEAKER_01 3:10

Yeah, but the the the beer though is a miniature for for what you use. I mean, it's not like you're you know, we've also got we put a half a cup, or no, we put a full cup of mozzarella cheese.

SPEAKER_02 3:21

We probably put like two tablespoons on my my stake.

SPEAKER_01 3:26

Yeah, it's not gonna equate to anything once you think about it in that way. So there wasn't hardly any carbs in that.

SPEAKER_02 3:34

It was really good though. I must say, uh, maybe next time I'll do some low low carb beer in there.

SPEAKER_01 3:42

I just don't know. I mean, because low carb beer don't have any danger.

SPEAKER_02 3:45

Don't be weird, don't be weed. I mean, you're gonna have a flat beer cheesecake. My corona for years. You don't have to eat it. I will.

SPEAKER_01 3:54

I was thinking next time we throw a good IPA in there.

SPEAKER_02 3:57

Yeah. So no, thank you, sir.

SPEAKER_01 4:00

Well, use Miller High Life, which is uh, you know, of course, the champagne of beers. It's it's a it's a pretty good uh inexpensive beer too.

SPEAKER_02 4:08

It doesn't taste like beer. No, and you know, but I think if you put the IP in there, uh I think it would taste like it.

SPEAKER_01 4:16

Or a good dark beer.

SPEAKER_02 4:18

No, ew.

SPEAKER_01 4:19

You know, looks like coffee, looks like engine oil. Put that in there. I think I'll make my own my own beer cheese.

SPEAKER_02 4:26

You definitely will have to make it by yourself because yeah, I'll make my own version and make yours.

SPEAKER_01 4:31

Yeah.

SPEAKER_02 4:32

But I didn't get to taste the pizza, but dang it, it looked good.

SPEAKER_01 4:35

But no, that sounds pretty cool. We could do that, and we we could do a video of a low try to make a low-carb beer cheese pizza and see how it compares. I don't know about pizza because beer cheese.

SPEAKER_02 4:48

You haven't like done the the crushed the keto part.

SPEAKER_01 4:54

Because uh our kids, or Ryan, he was eating it with some chips while we were making the pizza, and they seemed to he seemed to like it. I never did try to dip to dip it in.

SPEAKER_02 5:05

Yeah, and we had like a little bit left in the in the the pan, and it used away by accident. You thought it was empty, and they were gonna use it on the cacilla.

SPEAKER_01 5:16

Yeah, they made they made some cacillas.

SPEAKER_02 5:18

They made chicken cacillas and you do it on.

SPEAKER_01 5:20

Yeah, I mean there was a bit on the side, I guess they were gonna scrape off of it. So I I messed them up there because I mean we were trying it's kind of like a dog licking the bowl at that point, but we went in with it. I don't know, man. It was that good, folks. So everybody really enjoyed the beer, cheese, pizza. I mean, seriously, just started out with a couple of tablespoons of butter, a couple of tablespoons of flour, some milk or heavy cream, throw the beer in, a little seasoning cheese. That's it.

SPEAKER_02 5:48

Yeah, but did you know that they liked my version instead of your version?

SPEAKER_01 5:53

So let's talk the pizzas. We've talked the beer cheese, which is awesome. And and I think we do need to try a low-carb version.

SPEAKER_02 6:01

Heck yeah, I'm down for that.

SPEAKER_01 6:03

And we we like, I even like this. So there used to be a restaurant around town and and they don't do it anymore, but they used to have their own pork skins that you would dip. Remember that? They're homemade pork skins. Oh, they were so good. They they discontinued them. Hopefully they bring them back.

SPEAKER_02 6:20

They were nice and warm and warm pork skins.

SPEAKER_01 6:23

If if you get some good pork skins, it would be good to dip in that. It's pork skin has uh what is it, zero carb?

SPEAKER_02 6:29

Yeah. Well, it depends on what pork skins.

Low-Carb Alternatives Discussion

SPEAKER_01 6:32

And if you have seasonings, of course. So you would dip that in there. And I actually like pork skins as a dip. Like, you know, you get some pork skins and queso versus chips and queso. Excellent. So some pork skins and this mere cheese would be great.

SPEAKER_02 6:50

When you did your uh corn dip the last time I used my cake, my pork skins, because I tasted really good with it, even though it's not lacurb on the the dip that you made, but it was delicious with the pork skins.

SPEAKER_01 7:04

Right. But we'll jump into the pizza. Uh with you. We did the same toppings, but you did your. We actually put a few, you put a little extra.

SPEAKER_02 7:17

I didn't put the regular cheese, nor did I put pepper ones on it.

SPEAKER_01 7:22

Right.

SPEAKER_02 7:23

But I put all the leftover sausage in the bacon, and then I added more beer cheese to the top, and I added pepper flakes.

SPEAKER_01 7:31

Pepper flakes, and I'm surprised because that's awesome. I mean, you like pepper flakes after the pizza's cooked. She put it on before it was cooked. This was an over-the-top heap. So beer cheese. We had some sausage uh cooked up, some bacon. You put that on there, right? And then some of the grilled onions.

SPEAKER_02 7:52

Oh, yeah, I put some grilled onions on it. Also, grilled onions like that.

SPEAKER_01 7:56

Oh, caramelized onions on top of that thing. Don't put them raw, caramelize them.

SPEAKER_02 8:00

I think mine was more like like soy than pretty yours.

SPEAKER_01 8:06

She is the artist. So when it comes to wanting it to just look really, really special to make it look just beautiful. Um that that's what Dolores does. So she had her pizza, and you looked at it and you're like, wow. I mean, just just take a look at that. That is photo Genesis right there. And mine, it it don't always look the best, but hey, I'm looking for takes.

SPEAKER_02 8:31

You said that yours tastes good, but you liked mine more.

SPEAKER_01 8:37

She did put the red pepper flakes she did not add the extra mozzarella cheese because I sprinkled some extra mozzarella on top. You can see the whole video, check out the okie smoke and uh YouTube.

SPEAKER_02 8:49

Maybe you guys shouldn't have added the extra cheese to it because it was already because the sauce is where it's at.

SPEAKER_01 8:55

Yeah, I I know, I know. But you know, you just keep thinking add more cheese, add more cheese.

SPEAKER_02 9:00

I just added more sauce to the top of it, and it looks so good. I wish I could have had a bite of that.

SPEAKER_01 9:06

It was it was fire, it really was.

SPEAKER_02 9:08

Uh but I had mean my steaks, and my steak was good, and then I have leftovers today.

SPEAKER_01 9:15

So let's jump into as we uh continue talking about some of the cooks we did this last week. We did a sirloin steak. You still have a couple of them.

SPEAKER_02 9:26

We cooked those so I can eat them for dinner on the big green egg as well.

SPEAKER_01 9:32

How'd those turn out? We why'd you put on those? You just she's really got to where you just have one particular season. Let's talk about that. What's that seasoning? Is it the Montreal?

SPEAKER_02 9:42

Yeah, that's what it is. I like it because it has everything in it. And you don't have to add extra stuff. It tastes really good with that.

SPEAKER_01 9:52

And and it's a low carb.

SPEAKER_02 9:54

Like you don't have to have anything else on it.

SPEAKER_01 9:58

Now you did say though I had a little bit of a spot you thought was a little undercooked in there, but I thought it looked really good.

SPEAKER_02 10:04

It was a little too uh undercooked. A little too undercooked, but I mean it tasted fine, and it tasted fine. I always don't like nasty. But you know how I am. I like it medium well. This one's kind of a little just on parts of it, but a little, a little raw type, a little, I don't know.

SPEAKER_01 10:22

If you're still here with us, this is what we do. We try to bring out an episode every week, talk about some of the things we cooked in the in the past week or two.

SPEAKER_02 10:31

Do you know what I was wanting you to make? I forgot to ask you if you make some roast on the on the little green guy.

SPEAKER_01 10:39

The big green egg.

SPEAKER_02 10:41

Yeah, I don't know why I can't say that.

SPEAKER_01 10:42

She always calls it the little thing, but uh the little green guy. The little green guy, but it it is it it's it's the mini-max version. It's the 13.

SPEAKER_02 10:51

Why do they call it the big egg?

SPEAKER_01 10:53

Well, I mean, they've got multiple sizes.

Steak and Caramelized Onions

SPEAKER_02 10:56

I know. When we went to whatever that place was called, they had a huge one, which is crazy.

SPEAKER_01 11:04

Right, they had one that's I mean it's like an extra. If that was the only cooker, the only grill, the only smoker I had, maybe, but I've got so many different ones. That small one works per me. And you would have to have two bags of charcoal in that sucker.

SPEAKER_02 11:21

Oh yeah, I can imagine. Yeah, that's pretty big. But I was wanting to do a roast and I forgot to ask you.

SPEAKER_01 11:29

That's a roast is something something we could do. I think that sounds good because you know, it just sounds like our last episode we had talked, we were gonna do some wings. We never got to the wings.

SPEAKER_02 11:40

That was you want to do the wings.

SPEAKER_01 11:42

Still want to do some wings on the big green egg. Haven't done it yet, so that's something that I would like to do.

SPEAKER_02 11:48

I don't know, I was just chickened out. I think we have too much chicken on, you know, it was just too much chicken lately.

SPEAKER_01 11:55

Just for a second, I just want to jump into some comments we've had in the last uh week or so. Got uh my high mile high guy guy bar Mile High Guy Barbecue Scott over there. He uh commented on uh one of the videos, the quick sirloin cook.

SPEAKER_02 12:12

Oh, that's the sirloin, huh?

SPEAKER_01 12:14

I just realized I'm looking at this, and I've misspelt the quick sirloin cook on T G E. I've got to fix that. You you found some spelling errors.

SPEAKER_02 12:25

Yeah, he put geet instead of greats.

SPEAKER_01 12:28

Yeah, so quick sirloin on I I'll fix maybe not, I don't know, but I just saw it. Yeah, like the spelling. I just noticed the typo there. But uh Mile High Guy, Barbie Scott, said that is one on my bucket list getting a big green egg one day. And so far everything we've cooked on has been fantastic.

SPEAKER_02 12:50

Yeah, I really like um you know what you're supposed to do, and you haven't done it yet. So what's that is make those cinnamon rolls. You're supposed to videotape it this weekend.

SPEAKER_01 13:01

We do have some cinnamon rolls. We're gonna do that. We've got to do that this week. That may just be a little deal we drop midweek. Yeah, maybe. Maybe it'll drop a little later. But uh yeah, we'll do those cinnamon rolls. I think that's gonna be great. I still want to do cookies on it, haven't got to that yet.

SPEAKER_02 13:20

Yeah, my grandson didn't want to do it last time, did he?

SPEAKER_01 13:24

Yeah, he was not into it. He's got his rooms and things, but they're not wanting to do it. He he's busy.

SPEAKER_02 13:30

Yeah, he's been a very popular kid this summer playing playing with his friends.

SPEAKER_01 13:36

I see cooking with Sherry, and I haven't we haven't talked about this one, the BLT Cooked Live.

SPEAKER_02 13:42

Oh my gosh, I forgot about the BLT. So what's funny about the BLT sandwich is we were inside the grocery store. We were going to get hot links, but they only have like one brand of hot links them all. Like, yeah. And then I was like, ooh, BLT sounds so good. And that's how we started making them.

SPEAKER_01 14:02

Yeah, yeah, because to be honest, the little Walmart we've had to have the worst selection of hot links I've ever seen. They had one pack of four, and it was like ten dollars or something. Eight ten dollars for like four hot links. I said no. So we we went with the BLT. That's how we come up with it.

SPEAKER_02 14:18

And I just thought BLT sounded so good.

SPEAKER_01 14:21

She made hers with uh a low-carb bread. But what's that bread you use? Talk about that.

SPEAKER_02 14:27

Sola.

SPEAKER_01 14:28

Sola. And what is that? One carb per uh two slices?

SPEAKER_02 14:31

No, one carb per slice. And then I had me a tomato, bacon, lettuce, and some cheese online with the man.

SPEAKER_01 14:40

She was picky on the tomato.

SPEAKER_02 14:42

Yeah, it had to be a thin slice.

SPEAKER_01 14:44

I try I tried to put a nice looking big tomato.

SPEAKER_02 14:48

I was like, no, no, no, no, no.

SPEAKER_01 14:49

Didn't want that one. Uh but cooking with Sherry said, yum. Also, we're looking here, coupe de grille on our double smoked baked potato. We may have talked about this last episode. Yeah. Uh but this just came in a couple days ago.

SPEAKER_02 15:01

Those looked good.

SPEAKER_01 15:02

He said these look good. Love us some potatoes up here. What's this?

BLT Sandwiches and Comments

SPEAKER_02 15:07

Those would be good for a party. When you cut them in halves.

SPEAKER_01 15:12

Right.

SPEAKER_02 15:13

Or even forks on those. I don't think make a little one.

SPEAKER_01 15:18

Yep. Mr. Mega Fred Zeppelin said rocking looks delicious. I like their Fred Zeppelin. Yeah, that he's cool. And uh the bones pulled right out of the video. Have you seen that? That that was the one that oh my gosh, that that was fantastic.

SPEAKER_02 15:36

Well, I think someone had some off of mine.

SPEAKER_01 15:39

Yes.

SPEAKER_02 15:40

But I basically took over on it. I ate it for two days. And it was so good.

SPEAKER_01 15:50

On the uh which one did you eat for two days?

SPEAKER_02 15:52

The ribs that you made. Oh, right. The fall off the bone.

SPEAKER_01 15:59

The fall off the bone.

SPEAKER_02 16:01

See, I like it that way. I know you're not supposed to make it that way, but that way is good. Don't you agree?

SPEAKER_01 16:06

Yes. I'm looking. There was someone that uh that had commented, and I'm trying to find it here. Oh, here we go. It's Cindy Eastbourne 7642. She said, Do the keto shells taste as good as regular? This is on our a real old video we did, Smash Burger Tacos.

SPEAKER_02 16:55

So I must say they have mission um zero carb tortillas, and I don't really care for those, but I can't remember the ones that I buy from Walmart. It has like an X. It starts with an X. And those ones are really, really good. And to me, those taste like tortillas. Stay with us. We'll be right back.

SPEAKER_01 17:20

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

SPEAKER_02 17:24

And I'm the learners.

SPEAKER_01 17:26

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 17:33

This slicer was a game changer. You guys, it's perfect for slicing a beef jerky for the head of carnival.

SPEAKER_01 17:40

But what I really love is it's a beef for making tomato burger. You can slice and grind your own meat for that and fast.

SPEAKER_02 17:49

We even put together a video and a website so you can go to the entity and then actually.com slash slicer. That's okay. For the details and links if you want to grab one yourself.

SPEAKER_01 18:11

That's okesmokin.com slash slicer. Go check it out. So if you go to Walmart and you find the ones, is is the X like in the center of the bag? Is that the first letter?

SPEAKER_02 18:25

No, it's the first letter. It says zero carbs, but they also make different ones of it. That's not zero carbs, so you gotta watch that.

SPEAKER_01 18:33

And you think that's one of the better ones.

SPEAKER_02 18:35

I think those taste really good. And this I went to Crest and they didn't have those, so I bought Mama Lou's or something like that. And there's theirs wasn't that bad. But still, the the one with the X that starts with the X is the best one.

SPEAKER_01 18:52

Okay, someone that is wanting to create something low carb, close to keto, uh and wants to get tortillas. Is there any brand you've ever had that you would say stay away from? It it didn't taste as good or or anything.

SPEAKER_02 19:08

I just don't like the mission one.

SPEAKER_01 19:10

The mission, that's the only one.

SPEAKER_02 19:11

But everybody everybody goes like everybody likes the mission ones, and I just and that's the biggest brand. Yeah. I just don't like the way it tasted. I don't know, there's something about it.

SPEAKER_01 19:21

Okay, not not a fan of the mission uh keto or I guess it depends on your taste.

SPEAKER_02 19:26

I mean, you may like the mission ones compared to me, you know.

SPEAKER_01 19:30

Right. Yeah, everybody will, it's all subjective. Yeah, yeah, for sure that is. I was also as one.

SPEAKER_02 19:36

And I I do like the low-carb tortillas, they taste pretty good, uh.

SPEAKER_01 19:41

Yep. Um as I mentioned earlier in the beginning of the video, we also were gonna talk just a little bit about your yeast.

SPEAKER_02 19:50

Yeast.

SPEAKER_01 19:51

Yeah.

SPEAKER_02 19:52

Why do you say your yeast? It's not my yeast.

SPEAKER_01 19:57

Active yeast.

SPEAKER_02 19:59

There you go.

SPEAKER_01 20:00

And so we I had I made a pizza, and in the pizza, the dough did not rise.

SPEAKER_02 20:09

Twice.

SPEAKER_01 20:10

Twice. And there is nothing worked because I I didn't pay attention, you know. We I was planning on making the pizza.

SPEAKER_02 20:16

You know that you went to sleep that's why.

SPEAKER_01 20:21

So that's why it's important. If you're going to make something that requires it to rise, whether it be bread, whether it be pizza dough, rolls, whatever it is, and you, you know, pass out.

SPEAKER_02 20:36

You bear set timer.

SPEAKER_01 20:38

You need to wake up and have it do its thing. You want to wake up and it's risen. You want to wake up and it's in good shape. You don't want to wait three hours and realize it was a total bust. That's what happened here. Did that pizza dough look it just it didn't rise at all?

SPEAKER_02 20:56

No, but you know what's funny is uh when I got it from the oven and me and Ryan were talking about it, I said, Hey, we can make play-doh out of this. So that's how it was. It was like play-doh texture.

SPEAKER_01 21:08

It would be good for you know, use it as some flatbread or something.

SPEAKER_02 21:12

No, but we tossed it because you left it in there too long. It got hard.

SPEAKER_01 21:16

Yeah. So there it goes. So what I did is I went and got some new active yeast. And we basically did just a test.

SPEAKER_02 21:26

With that, with that yeast and stuff, can you make fresh cinnamon rolls? Sure. How can you ever do that then? Or even even uh like rolls.

SPEAKER_01 21:41

Oh yeah. I could use the bread machine to have it mix up the dough.

SPEAKER_02 21:44

Uh, if we do the rolls, we could do an an imitation of the Texas Roadhouse rolls.

SPEAKER_01 21:51

Oh golly. So much pressure. How am I gonna do all this? Huh. See, see, I never run out of ideals because she keeps them stacking. I got over there.

SPEAKER_02 22:02

This sounds so good. I know I can't have them, but I would definitely eat it.

SPEAKER_01 22:06

Yeah, we'll have to do that on a cheat day.

SPEAKER_02 22:08

Uh-huh.

SPEAKER_01 22:09

You tell me when we're gonna give it a go. What the fuck? Well, I guess the beer cheese.

SPEAKER_02 22:16

I didn't even know, man.

Yeast Proofing Lessons

SPEAKER_01 22:17

Yeah, that was really, really good. But going back to the active yeast, what you gotta do is what you should do is make sure it's alive and well before you putting it in your recipe. So I went out and we got some new, a new jar of it, and we put it next to the old. Put some water near 100 degrees in each of them, the same amount. Just throw a tablespoon of yeast from the old and a yeast from the new in two two different cups. But you can sell that.

SPEAKER_02 22:48

Yeah, you can really tell what what the old one was, because there was the old one was on this side when it and the new one was on this side. Yeah, you could tell.

SPEAKER_01 22:55

And yeah, one of them was just flat.

SPEAKER_02 22:58

It was all like like some stuff came out, but most of it was like water on the top part.

SPEAKER_01 23:03

It it it almost looked like just a clump of nothing.

SPEAKER_02 23:06

Yeah, kind of it reminded me of like when you add oil to something, the oil just sits thinking.

SPEAKER_01 23:11

Yeah, you could definitely tell it wasn't any good. And you could we did a video on that if you want to check it out. But basically the one that was good almost instantly, because I was re-watching the video and I suddenly and I was stirring it. And I'm sitting there and I said, Well, here in a little bit we'll see if there's any bubbles or see if anything. I'm watching a video and there's already bubbles in it the whole time. It's like people are probably watching it's like, yeah, that one's looking good. Compared to the one that did nothing. There was no bubbles in there.

SPEAKER_02 23:37

So why did that one go flat? When it was new too, basically on that.

SPEAKER_01 23:42

It was pretty new. I mean, it's not that old. Um, it didn't last that long.

SPEAKER_02 23:47

It was what where did we buy it though? Didn't we buy it at the Walmart market?

SPEAKER_01 23:53

Yeah.

SPEAKER_02 23:54

Maybe that's why that was not that long ago when we bought that.

SPEAKER_01 23:59

It wasn't that long ago.

SPEAKER_02 24:01

We should have checked the dates on it.

SPEAKER_01 24:02

It should last longer, but it didn't for whatever reason. So but it's important, I would say, whenever you're going to use anything that requires yeast, make sure you don't put the yeast directly in the recipe. Number one. And number two, you're gonna have to probably add water or something, and then you'll put the yeast in it. Stir it, get the bubbles, make sure you get a little foam that verifies it's good before adding it to the recipe. If you don't get those signs, you probably need to go get some other yeast so you don't waste it with your time and everything.

SPEAKER_02 24:36

Did you just rush it and put everything together and then stick it down in there?

SPEAKER_01 24:41

No, I I didn't do that. I actually did put the yeast in the water separately, like you're supposed to, and I just stirred it. I just I guess I kind of rushed it. I did I didn't well, I just didn't look. I just stirred it. I just assumed. Yeah, I just assumed so I added it to all of the flour because when it comes to making the pizza dough, which by the way is one of the best pizza doughs when it's done right, in my opinion.

SPEAKER_02 25:09

You know what? Speaking of pizza dough, I think there is a keto pizza dough that I could buy off of Amazon. And you just add either water or whatever to it.

SPEAKER_01 25:21

I wonder what that's made out of.

SPEAKER_02 25:23

I don't know. I remember like looking online for you know, like breads and stuff. You know how how I used to buy that one bread. What was that? The bread that I used to buy on online, it had like tortillas and all all sorts of bread together. Who was that?

SPEAKER_01 25:39

Do they not have that anymore?

SPEAKER_02 25:40

Yeah, they do, but remember it's expensive.

SPEAKER_01 25:42

Yeah, it's kind of it's it's it's it's not really made out of the stuff of bread because bread basically bread can't be keto. They find alternative uh things to make it taste similar to bread or close to.

SPEAKER_02 25:56

Whenever I find out what that bread was, I'll let you guys know because that one was so good. It came with two loaves of bread and also three sets of tortillas in it. And I know it's expensive, but it was so good. It used to get delivered to our house. And one year it got delivered to someone else's house, and we got their package, remember? I was so sad. I told I called my husband, like, oh my gosh, they sent mine to their own house. We have so many else's. But then later on, they came to our house when we're gone, remember? And they they were looking for their package.

SPEAKER_01 26:39

Right, and we and they were not real close, they were a couple streets away.

SPEAKER_02 26:44

Yeah, and they handed our package to Jacob, right? I think so.

SPEAKER_01 26:48

Yeah.

SPEAKER_02 26:49

And that's how he got home.

SPEAKER_01 26:50

And that was FedEx, if I if I remember right.

SPEAKER_02 26:53

So then when we got home, we delivered it to her house.

SPEAKER_01 26:58

Right, yeah, they brought our package to our house when we weren't here. Jacob or son took the package. We looked at the package, the name on the package was the person of the package we had delivered.

SPEAKER_02 27:12

Yeah. And I ordered off of Amazon too, but it comes FedEx.

SPEAKER_01 27:16

That one came FedEx. Most of them do come Amazon.

SPEAKER_02 27:18

Well, that one always comes FedEx on that one. Because it's not really by Amazon, I guess.

SPEAKER_01 27:24

Right, it's delivered third party or whatever, I'm not sure.

SPEAKER_02 27:27

But so it was cheaper on Amazon than the site, I should say.

SPEAKER_01 27:32

We took, we actually went and drove the package to the correct person.

SPEAKER_02 27:37

Gosh, now that's gonna bug me that I can't remember the name of that bread.

SPEAKER_01 27:42

Yeah, you need to try to figure that out because you do, we you know, as you know, we do have several people.

SPEAKER_02 27:48

And I that bread was bombed.

SPEAKER_01 27:50

That kind of listened. Listen to you and and a lot of the things you do and and are in the low-carb stratosphere. And and always like uh to find out what it is you're eating and stuff like that. I'm gonna go ahead and look in here and see if there's any more comments. Let me take a look.

SPEAKER_02 28:10

Yeah, I I knew what it was called. It was called Hero.

SPEAKER_01 28:14

Hero.

Keto Bread Options

SPEAKER_02 28:15

Hero bread and tornadoes. It's a site right here. But I remember getting it off of Amazon.

SPEAKER_01 28:20

H-E-R-O. And look on there, how much is that bread? And she takes a look at it here. And how many slices are in that? And you say that taste, would you say that is as close to bread as you can get as far as taste?

SPEAKER_02 28:43

Yeah, I uh this bread and the tortillas were so good. I remember because I used to always get it, and they also have um rolls, you guys, and I ordered rolls for like whenever it was Thanksgiving and stuff, I ordered rolls for myself. So looking here.

SPEAKER_01 29:06

Someone named Zadlin Lincoln said on my double smoked potato video, you know how to live, I'm I'm telling you. Bruis of Bakes and Breaks. Also mentioned my same video. Uh smoked potatoes. I'm gonna have to try that. The cheese, bacon, and peppers certainly don't hurt. Wow, that was a good video. Absolutely outstanding.

SPEAKER_02 29:31

So this one I used to get the two tortillas and the two breads.

SPEAKER_01 29:39

Two tortillas and the two breads.

SPEAKER_02 29:41

It's like a bundle, you know.

SPEAKER_01 29:42

And what's a bundle cost?

SPEAKER_02 29:44

Um this one is thirty-five. Wait, hold on.

SPEAKER_01 29:51

So that's one loaf of bread.

SPEAKER_02 29:53

So it's thirty-five dollars and a couple of okay, so it's thirty dollars and nine nine cents. What do you get for thirty dollars and dollars the shipping, so it'd be thirty-seven plus ninety-nine cents. And let's see what is in the spinal.

SPEAKER_01 30:21

Let's see what you get with that.

SPEAKER_02 30:24

It doesn't tell you how many slices are in this, but it's 15.5, 15.9 ounces. And the tortillas you'd have.

SPEAKER_01 30:37

It's it's definitely a lot more than regular bread, no.

SPEAKER_02 30:40

Yeah, because in the tortillas you only have six and then only six. Yeah. But the bread is zero carbs, okay. And then tortillas is like one carb per tortilla. But this bread is so good.

SPEAKER_01 31:00

There you go. If you want some uh zero carb bread, it's a little pricey. It's hero. Check it out. Not a sponsor by no means, but it is something Dolores had. It's about doubled in price, I would think. I think this is my favorite.

SPEAKER_02 31:18

Let me see how much the rolls are, you guys. Hold on. They have bundles on their rolls, too.

SPEAKER_01 31:25

A bundle of rolls. Are the rolls zero?

SPEAKER_02 31:28

So, so the rolls, yes, they are zero carbs on the rolls. They're$39.99. And it's for I wonder these rolls called. These are classic burger buns, and then we have hot dog buns, and the other one is uh like uh Hawaiian rolls. So that's a three bundle.

SPEAKER_01 31:48

Is that$30 to yes?

SPEAKER_02 31:51

$39.99.

SPEAKER_01 31:52

Good grief.

SPEAKER_02 31:55

He says good grief, but he's actually ordered it for me before.

SPEAKER_01 32:00

She likes it we've gotten in time to I just don't never eat any because I say I don't think that high dollar stuff to eat.

SPEAKER_02 32:06

So this this is the one that I got for Christmas one year. So, but the bread was one carb on this one because it's seeded bread. I don't know why. And the Hawaiian rolls are zero carbs, and but the tortillas was one carb each on those ones, too.

SPEAKER_01 32:27

Okay. Well, there's a look at some of the keto uh stuff that you can get, some of the best uh keto bread that Delores.

SPEAKER_02 32:35

Yes, a hundred percent. I would I would definitely always buy that before.

SPEAKER_01 32:39

You have the money and want to go a little carb drive. Anything else you would like to add to today's uh And that actually helped me on my keto, by the way. And she said it did help.

SPEAKER_02 32:51

Yeah, because it was like zero carb, so I'd eat it like once a day, you know. You build yourself a sandwich. Yes. But that's about it. I'm done with my my keto stuff.

SPEAKER_01 33:07

All right. Well, we do this about once a week right here. Come on, talk about some of the things we've cooked over the past week or various things in a barbecue from the big green egg to the pit barrel to the Weber Smoky Mountain.

SPEAKER_02 33:23

I have a question. If anybody knows any like keto ice cream that is low carb, that is really good, let me know on the comments.

SPEAKER_01 33:29

Or looking for some keto ice cream ideals. Also be sure and if you haven't, if you're on Apple or Spotify listening to this, be sure and rate the podcast. Give us, you know, give us a good rating and allow other people to jump in, comment, uh text us if you want to. You can find us on our email, okay, s m-o-k-in at gmail.com, okysmoking at gmail.com. We will read it. And I think we're done.

SPEAKER_02 33:59

Yep, we are.

SPEAKER_01 34:00

We're out of here.

SPEAKER_02 34:01

We'll see you nearby.

SPEAKER_01 34:02

We'll see you next time.

SPEAKER_00 34:05

Thank you for listening to the Okie Smoking Podcast. Episodes drop every Monday. Don't forget to follow this podcast, or you might miss it out on some delicious creation. You can also find us on our website.

SPEAKER_01 34:45

That's right. And it's never been easier. Simply scroll down to the show notes description and you'll see where it says stand John and the lower to 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.