Episode Introduction

SPEAKER_01 0:28

Hi, welcome back to episode 51 of the Okie Smoking Channel. I'm Dolores and my co-host here is John Berry.

SPEAKER_03 0:38

Switching rows a little bit. Switching rows a little bit. Got Dolores in the wing today. Excellent, excellent, excellent. How are you doing today?

SPEAKER_02 0:47

I'm pretty good.

SPEAKER_03 0:48

Right on, right on. Yeah, this is episode number 51 of the You know Outdoor Barbecue Cooking Channel because everything just tastes better outdoors, don't it?

SPEAKER_01 1:00

It does. I agree with you there.

SPEAKER_03 1:02

And we did some great cooks today. Last week we talked, what did we talk about last week?

SPEAKER_01 1:06

We talked about the pizza.

SPEAKER_03 1:08

Pizza.

SPEAKER_01 1:09

And also your burritos.

SPEAKER_03 1:11

Burritos. And we also talked about the pit boss and repairing it.

SPEAKER_02 1:15

Oh yeah, I forgot about that.

SPEAKER_03 1:17

We went into that a little bit, so if that of interest you be sure and check out episode 5-0. That was the last episode we did right there.

SPEAKER_00 1:28

Time to fire up that grill. From smoke for to Smash Burger. Outdoor cooking just tastes better. This is the Okie Smoking Podcast. And here's your host, John Barry.

SPEAKER_03 1:49

But on this one, we're going to go ahead and jump into some cooks that we did. What's some of them we're going to talk about? A couple of the cooks we're going to talk about today.

SPEAKER_01 1:58

Oh, you did your twice-baked potatoes and the little green egg, or however you say it.

SPEAKER_03 2:04

Yeah, I did the is it twice baked, double baked? I guess it's really the same thing. But you can find this on our YouTube channel. And it is uh double baked or double smoked uh baked potatoes where those turned out real good. Dolores didn't have those. She stuck with her keto, and uh she just had some steak and salad, right?

SPEAKER_01 2:27

Yes. And so and the steaks were really good on it too. It was marinated and all that stuff, also.

SPEAKER_03 2:36

Yeah, and we'll get into some of that as well. Turned out really, really good. Yeah, I'll say how I'll tell you how we cooked those. And we I cooked those to a real nice pink center. I was very happy they were they were thicker steaks, thicker cuts of steaks.

SPEAKER_01 2:54

Oh yeah, usually I can finish mine, but this time around I did not finish it. I had to save it for today for lunch.

SPEAKER_03 3:01

Yeah, these were extremely large steaks. And and when it comes to What were they?

SPEAKER_01 3:07

What type of steak was it?

SPEAKER_03 3:09

I believe they're New York strips.

SPEAKER_01 3:10

Wow, those are actually big for a New York strip.

SPEAKER_03 3:13

They were seasoned in uh some beer.

SPEAKER_01 3:15

And we don't know what else because our daughter-in-law and our son actually marinated them in the river.

SPEAKER_03 3:20

They marinated them up, put the seasoning on them.

SPEAKER_01 3:23

It was overnight, an overnight marinade.

SPEAKER_03 3:26

They could have been ribeyes.

SPEAKER_01 3:27

I don't you know.

SPEAKER_03 3:28

They were pretty good size. Don't even know what we had. All I know it was good. Um, I didn't get it. They brought them over and had marinated them and we cooked them. And and really, when it comes to steak, you don't need that big of a steak. You know what? It's for me the perfect size of steak, just six ounces.

SPEAKER_01 3:45

I don't know about that because I love me some steak, so you know how I am. But I'm also I'm also having the steak with uh potatoes and yeah, and I don't get that, so mine's just like the big steak and then the salad.

SPEAKER_03 3:59

Maybe you'll just eat the steak straight up.

SPEAKER_01 4:02

Exactly. Yeah. I'm a meat eater.

SPEAKER_03 4:05

Yeah, she's definitely a meat eater. And that goes hand in hand in hand with with keto.

SPEAKER_01 4:10

Um but I'll Yeah, but even even before keto. Right. The steak person.

SPEAKER_03 4:17

Yeah.

SPEAKER_01 4:18

Sometimes I wouldn't finish John's steak if he liked me.

SPEAKER_03 4:22

Yeah, she'll eat her whole one.

SPEAKER_01 4:24

I'd eat some of his. Yeah. But pretty bad at that.

SPEAKER_03 4:29

These particular steaks though, you you weren't even able to finish.

SPEAKER_01 4:33

No, this time around I could not finish it. That's why I ate the rest today for for lunch, and it was pretty good.

SPEAKER_03 4:39

Right. And we we had those uh for lunch, and I actually had some more. We almost got through all of the potatoes today. I finished my uh steak because I didn't need it all. But let me go into real quick.

SPEAKER_01 4:50

Oh, don't forget they also we also had jalapenos with the stuffed cream cheese and the baking wrap. Those were good too.

SPEAKER_03 4:56

Yeah, had all that yesterday. But yeah, we started out with this on the big green egg, and I went ahead and heated the uh uh egg up to about 400 degrees. And before I put those on, I just got uh potatoes and I used avocado oil. What do you think of that?

SPEAKER_01 5:16

That's good. Yeah, well, I don't know, I didn't get to taste it, but they smelled good.

Double-Smoked Baked Potatoes

SPEAKER_03 5:20

Normally I use olive oil, but this time I I just brushed on avocado oil after I did you eat did you eat like the whole thing or just the inside? Just the inside.

SPEAKER_01 5:32

Well, you're supposed to eat like the whole thing. Oh, I know.

SPEAKER_03 5:35

It'd been cooked to a to a wow to a I I I probably had some of the skin.

SPEAKER_01 5:42

That's the best part of the potato.

SPEAKER_03 5:45

I did have some of it, but I did I didn't eat the whole potato because it'd been cooked so long. It was it was pretty hard in spots.

SPEAKER_01 5:51

Wow, it is still it is definitely good.

SPEAKER_03 5:58

I cooked them after I had put that avocado oil and salt on for what about an hour and a half? Hour and a half, two hours. And uh the fun part of this, it's a little time consuming, is after that taking them off and cutting them all in half. And then just cutting or scooping all the potatoes out. And then the the thing I put in it, once I scooped them all out, was just some cheese.

SPEAKER_01 6:22

Bacon bits.

SPEAKER_03 6:23

Bacon bits. Now, you could have cooked real bacon, we didn't have any, had some bacon bits. Just poured about a I don't know, a fourth to a half.

SPEAKER_01 6:30

I did uh serrano peppers too, and uh and that was really good.

SPEAKER_03 6:34

I took about a half of a serrano pepper and and placed in there, so and then we put a whole stick of butter. And then I just got a uh potato smasher.

SPEAKER_01 6:45

I like how he says we.

SPEAKER_03 6:49

Yeah, you didn't have these. And uh mixed it up real good with some salt, with some pepper, and uh added some more cheese, threw them back on for about 20 minutes.

SPEAKER_01 7:00

They looked really good. If I would have ate, so I would probably ate like a bunch because you made a a lot.

SPEAKER_03 7:06

God on my I've had four of them today.

SPEAKER_01 7:09

You know, honestly, you could have probably just like did four baked potatoes because you cut them in half, you know, and just had it that way. Yeah, and um but we always like eat it, like do an army, it seems like like you're feeding an army.

SPEAKER_03 7:25

We do, and and and we do but I mean we have leftovers, that's why. And when you're getting the fire, not always, but a lot of times when you're getting that fire heated up, whether it'd even be on a pit boss, uh pellet grill. Pellet grill would say not as much, maybe, but if you're getting a using a bunch of charcoal on a Weber Smoky Mountain or a big green egg or something, and you know, let's fill it up, let's use of all of the fuel it's giving you, and then uh heat it up uh the next day. You'll just have some extras, take it to work for lunch or whatever, and I think it it works out real well that way. Uh so that's what we did here. And I think we cooked seven baked potatoes, we got seven baked potatoes on the big green egg.

SPEAKER_01 8:07

And you cut them all in half?

Steak Cooking Techniques

SPEAKER_03 8:08

Cut them in half, so then we had 14 halves, of course. I then did seven at a time for the next 20 minutes and just put the uh oven inside at a warm setting and just put them in there. And as we got things done, uh the bacon wraps, which we'll talk about here in a minute, as we got certain things done, I just put them on the rack in the oven. It was basically just like a hot and ready pizza, except it's hot and ready potatoes, you know, just like you'd get at a restaurant or something. They just kind of kept kind of like keeping it under a warmer. And that'll way you get it and it's nice and warm and really good. And plus, the whole time it's just continuing to kind of uh really work on those potatoes even more, getting that cheese all melted all throughout the center of it. And uh turned out fantastic. I after I did the potatoes, I went ahead and the next thing we did was the bacon-wrapped jalapenos, and I did it in this order because the potatoes are gonna take the longest, the bacon is gonna take the second longest, and the steaks are gonna be pretty quick, which I'll tell you how I how I've started to cook those.

SPEAKER_01 9:14

And uh it seemed like dinner was pretty fast though.

SPEAKER_03 9:18

Yeah, it was.

SPEAKER_01 9:19

Yeah, it didn't take that long to to do everything. I and in the process, my son and stuff was building a basketball. Getting the basketball.

SPEAKER_03 9:30

We got that thing put together. That was a pain in the ass.

SPEAKER_01 9:32

Uh but don't be cussing on here.

SPEAKER_03 9:35

The uh jalapeno poppers took about 20 minutes, and I was thinking about putting them on the pit boss while I was, you know, doing, you know, because I've got all these smokers, and I couldn't I could, you know, use two or three of them. But I just I just kept with the big green egg and cooked those for about 20 minutes, threw them in the warmer on the oven, and then we went to the steak, which they were nice thick cuts. Those are easier to cook. You put those uh thinner cuts on.

SPEAKER_01 10:07

Yeah, and what's crazy is like you could like cut it, and it's like butter.

SPEAKER_03 10:11

Right.

SPEAKER_01 10:12

Not like where you're like sawing at it, you know.

SPEAKER_03 10:16

And and and it's easy to eat.

SPEAKER_01 10:18

And uh, but those thicker cuts You know, I noticed that our daughter-in-law spoils us when it comes to steak.

SPEAKER_03 10:24

Yeah, yeah.

SPEAKER_01 10:25

Oh we get the we get the good stuff.

SPEAKER_03 10:29

Dad, you want to cook steak? I'll bring it up to you.

SPEAKER_02 10:32

Yeah, I'm like when when the dad doesn't. We just do the the cheap things.

SPEAKER_03 10:39

Uh you know, I'm getting the the the sirloin special or chuck steak or something, and then uh marinating it and and turning it into uh more of an elevated steak somehow, but the steak she brings it, you don't even have to do that. So it it makes it work, it works out well. Always bringing food. Chicken wings is another thing they bring all the time.

SPEAKER_02 11:00

Oh, the chick.

SPEAKER_03 11:02

Oh not chicken wings, chicken, uh drums, drums. They're always bringing drumsticks.

SPEAKER_01 11:06

I must say that I'm not a fan of drumsticks until you got this little big green, whatever, whatever it's called. I keep on forgetting.

SPEAKER_03 11:16

You like them on the big green egg, but but you it makes it like taste better for some reason. I think they did good. You think they're better than the pit boss?

SPEAKER_01 11:25

Yeah. Yes. Like big time for I don't because I don't know, the pit boss that like over charcoals it or something. Like over something on it. It does something.

SPEAKER_03 11:37

I have been a fan of uh cooking on the big green egg. It has been been really, really good. And everything's turned out great, except for a few things. I've I've burnt the biscuits.

SPEAKER_01 11:48

Yeah, you burnt the biscuits.

SPEAKER_03 11:49

Biscuits I tried, and and I think I I'm gonna redo those. I'll be doing some cinnamon rows.

SPEAKER_01 11:53

Yes, and I you know, I might cheat on day.

SPEAKER_03 11:58

I've got some cinnamon rolls in a can.

SPEAKER_01 11:59

I really like cinnamon rows.

Bacon-Wrapped Jalapeños

SPEAKER_03 12:00

I'll film that. And we're just gonna put them on uh the uh the the pizza stone. The first time I did it, I don't I I didn't I didn't know what the heck I was doing. And I I was cook trying some biscuits and they become black hockey pucks. They were they look like charcoal when they were done. I burnt the whole bottom of them.

SPEAKER_01 12:18

So I've uh learned how to did it smell like it was burning through the neighborhood.

SPEAKER_03 12:23

Yeah, so yeah, that so I I've Oh my gosh.

SPEAKER_01 12:27

So the next thing that you could have cooked on there has been ribs, and he made me some keto ones, and I devoured both, like both, yeah, he cut them in half, and I devoured both of them. Like the next day, I like I literally ate the whole entire thing.

SPEAKER_03 12:46

And those were fall off the bone. And when we were when I made those, I was wrapping them, and while I was wrapping them, she's over here trying to eat them. I said, We we still got to do the wrapping stage.

SPEAKER_02 13:02

I was like, I don't care.

SPEAKER_03 13:04

I'm just taking a little take. She's sampling it. And then, oh, they're good, they're ready, and and and they they most likely were, but I did throw them on wrapped for about another 30 to 45 minutes, and then she's over there crunching on crunching on uh the crumbs of it and everything.

SPEAKER_01 13:20

Oh my god, it was so good. Yeah, so those are what seasoning did you guys put like you put on yours with you know so I put some maple bacon rub on them. Was it that? I thought it was a honey type.

SPEAKER_03 13:39

I thought I put the maple bacon rub on it.

SPEAKER_02 13:42

You could have you could have on them.

SPEAKER_03 13:45

I do have a pork honey barbecue rub that I use frequently, so it's possible that I put those on them.

SPEAKER_01 13:53

Or did you put add honey to it?

SPEAKER_03 13:55

I'm pretty sure pretty sure I didn't. I forgot the honey.

SPEAKER_01 13:57

Now mine was just plain. I had the steak seasoning stuff, and then just a little bit of other stuff, but that's it. Like that's all I wanted on it. And oh my gosh.

SPEAKER_03 14:08

She had some onion salt.

SPEAKER_01 14:10

That was good.

SPEAKER_03 14:11

And steak Montreal seasoning.

SPEAKER_01 14:14

Yeah, it has like garlic, all sorts of stuff in the which are that's my go-to stuff too.

SPEAKER_03 14:19

Yeah, which are both zero carbs. Yeah, mine was had some carbs in it, and it's I think it's John's Mayer. John's Meyer.

SPEAKER_01 14:27

Uh yours had a bunch of carbs in it because it was like over 15 or something.

SPEAKER_03 14:31

Yeah, it it had the carbs in it, but boy, it was good. When when you put my rub on it, you could smell the bacon. Like you could you could just smell it coming up in the air.

SPEAKER_01 14:39

Yeah.

SPEAKER_03 14:40

So yeah, that would that was fantastic stuff too. I'll talk a little more about that.

SPEAKER_01 14:44

I did like those ribs compared to my ones that you've made last time.

SPEAKER_03 14:49

I was gonna talk just a minute about those steaks, and how I've found the best way to cook those now is what I do is I got a little uh Google mini speaker. So you go outside, you throw them on at between four and five hundred degrees, you come and tell Google, time two minutes. You go back out, flip them, do the same thing, do two minutes. So you got four minutes, and then just flip them until I guess what I'd say about 110 to 115 degrees. Then I start to open it up and try to get that, you know, airflow in there and get that flame and then get the sear on it. But you were saying you like the steaks better on the pit balls.

SPEAKER_01 15:29

Yeah, I like the sear. I like the I don't know, something about it. But I mean those are good. I just like that.

SPEAKER_03 15:37

This is gonna be the way we're gonna do it. We're we're gonna do, we'll do have to do a video of a steak like this. We're gonna use the big green egg to smoke them to like 110 degrees. This is what I was thinking. Smoke them to about 110 degrees, have the pit ball sitting right next with the flame going at about 450 degrees. And then when you get to that 110, we'll move them and just let them set, not put them all on the pit boss, and then sear right over that flame till you get to about that that perfect 125 mark. That way you're not gonna overcook them. And by doing them all at once, and you just let them set, sear them, done. And then when you're searing them, throw you a slab of a little stick of butter, but let that melt all through it.

SPEAKER_01 16:29

You need to buy that garlic butter. Cooking.

SPEAKER_03 16:32

Garlic butter.

Fall-Off-The-Bone Ribs

SPEAKER_01 16:33

I I think that's the way to do it right there, is go ahead and so oh you guys, I gotta tell you something. So John he has that that little green egg thing, and he decides to make me a fish on it. Was it cod?

SPEAKER_03 16:52

It might have been.

SPEAKER_01 16:53

I don't know what he did, but it was no good.

SPEAKER_03 16:57

Terrible.

SPEAKER_01 16:58

No good, terrible.

SPEAKER_03 17:00

Two thumbs down.

SPEAKER_01 17:01

Rubbery, it was so bad. Compare this tuna steaks. The tuna steaks were so good, but this was just a lot of tuna steaks lately.

SPEAKER_03 17:10

I've been doing that. I cooked some tuna steak on the Vivor and on the Blackstone. Really good. Crank that thing, I cranked that Vivor up to 500 degrees and then just sear them a couple minutes each side. Holy moly. Now that is some good uh tuna steak right there.

SPEAKER_01 17:26

Made the whole house smell good, but it was smoky in here.

SPEAKER_03 17:28

I didn't even set off the fire alarm.

SPEAKER_01 17:30

I'm surprised.

SPEAKER_03 17:32

Speaking of those ribs, I jump into a couple of comments that I see here about ribs. Uh Regina Silver said those uh ribs look amazing. She loves a well-seasoned rib. And I'm with you there. I mean, season them all the way. Uh I like to season them so that you can't really see the rib. Now, with your uh Montreal is a little harder, but but you get something.

SPEAKER_01 17:56

But it was good. You like put mustard on it, right?

SPEAKER_03 17:58

So I always I like to use mustard as a binder.

SPEAKER_01 18:01

See, and it's stuck and it tasted delicious.

SPEAKER_03 18:04

And and I like to do that. Also, griddle cookie and more. Doug said, I'm uh I'm new, I'm new to the Montreal version. I like that rack. It's amazing what you can do with it.

SPEAKER_01 18:18

My keto on the Montreal. Is that what it is? Is that what he's talking about? Or something else? Well, like my spices. Yeah. Okay.

SPEAKER_03 18:29

And uh so appreciate that. Also, Cooking with Sherry said, I made ribs today, but she made hers in a crock pot.

SPEAKER_01 18:37

Yeah, we I've done that before. You know, it the best ribs I have ever, ever ate is my husband's mom's ribs. She used to kick them in the oven, and they were so, so good. Remember with the sauce, and I don't know how she would do it, but she made some really good ribs.

SPEAKER_03 18:58

And I think that uh she cooked them pretty hot, like you know.

SPEAKER_01 19:01

They were fall off the bone on those ones quick and fast.

SPEAKER_03 19:04

Didn't take long to cook them.

SPEAKER_01 19:06

She had like foil and stuff, all and but the sauce, oh my god, it was so good.

SPEAKER_03 19:11

Right. Yeah, yeah, they were really good. And also that now these that I did, the bone just come right out. And I was I was looking at this because Annie's smoking pot commented on the same video. Wow, that bone came right out nicely done, John.

SPEAKER_01 19:26

We like it that way, but I know that that some people would say no on it. But oh my gosh, anything that falls off the bone, it's gets good.

SPEAKER_03 19:34

Yeah, yeah, I I like it to pull right up. That's on the list. I was looking at those the prices are a bit steep.

SPEAKER_01 19:42

I know. It's expensive.

SPEAKER_03 19:44

I gotta make sure I if I get that, I gotta make sure I'm mastered to cook the thing. I I gotta I gotta strategically cook that. I I gotta be zoned in.

SPEAKER_01 19:53

Yeah, because I think he did lamb once and I did not like it.

SPEAKER_03 19:57

Yeah, I've I've that was a fail. Some some cuts of meat is a fail for sure. For sure. So yeah, a tomahawk is something that uh, you know, would we that might be uh would a reverse sear it kind of, you know, slow smoke it and then sear I and then you want to cut into it. I I've never cooked one. Um so that doesn't.

SPEAKER_01 20:19

Yeah, but we've watched like the what is that show?

SPEAKER_03 20:23

Uh Netflix has a barbecue pit mash. I think it's the barbecue. Is it the barbecue pit mash? It's got um uh uh the guy from Oklahoma that's been uh on the company. Yeah, and the cowboy. What the heck's his name? I don't know, babe.

SPEAKER_01 20:36

But uh the they did some tomahawks on there, and oh my gosh. Yeah, it looked really good.

SPEAKER_03 20:41

I think they and and and caveman style. Do you see that guy? He did a caveman style, just threw it straight on the coals. How about that? Just just you know, I got that solo stove.

SPEAKER_02 20:50

Yeah.

SPEAKER_03 20:51

And you can just place the meat right on it, not even use a great caveman style. And then you can put the coals in the center and then put them all around the edge of it, you know, and then or put your meat around the edge of it, kind of like a vortex.

SPEAKER_02 21:04

Yeah.

SPEAKER_03 21:05

Just just once again, caveman style. That's some stuff I'd like to try. I mean, let's take outdoor cooking to the next level. Caveman style right there. Uh, but yeah, that was our ribs and our our uh our ribs that we did, and of course our steak last night, and then the potatoes and the potatoes, and then getting the basketball go put together. So that was a heck of a deal, too.

SPEAKER_01 21:27

Oh, and I put together the the kitty tower.

Pizza on the Grill

SPEAKER_03 21:30

Yeah, oh, a new kitty tower for the cats, yeah. Uh their old one for the city.

SPEAKER_01 21:34

That was easy. You guys were out there forever on the basketball.

SPEAKER_03 21:37

Yeah, yeah, you know, put it had it put together the son put it together wrong. I think we had to take it apart, it takes it apart like three times, kept putting it together backwards.

SPEAKER_01 21:46

But it's up to the well then we lost one of the washers. It was dark outside too. Yeah, so they've been using that all day today.

SPEAKER_03 21:54

Yeah, they've been playing with it. Let's see what else was on the list that we're gonna talk about.

SPEAKER_01 21:59

I don't think anything else. Uh did you finish all the comments?

SPEAKER_03 22:03

I do have a more comments here coming up. Uh let's see, we got uh let's check some more comments here. These comments are from our red Baron Pizza.

SPEAKER_00 22:16

Stay with us. We'll be right back.

SPEAKER_03 22:18

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

SPEAKER_01 22:22

And I'm Dolores.

SPEAKER_03 22:23

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 22:31

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

SPEAKER_03 22:38

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_01 22:46

We even put together a video and a website so you can go to it to see it in action. Just head to okiesmokin.com slash slicer. That's o-k-i-es m-o-k-in.com slash for the details and links if you want to grab one yourself.

SPEAKER_03 23:36

That's Okie Smokin.com slash slicer. Go check it out.

SPEAKER_01 23:45

I never got to try that, but you guys, that looked really good. Like it was oven, like a like fire oven almost.

SPEAKER_03 23:54

Yeah. I love a red baron pizza. And I just cooked it, put some cheese on it. I always like to add some extra mozzarella cheese or any toppings you want to add to it. I'll just get the the basic pepperoni. Although I like the Supremes too, but you just get the basic pepperoni. Add your cheese. If you have some jalapenos, cut it on there. If you have some mushrooms, throw it on there and just kind of elevate it.

SPEAKER_01 24:16

Yes. That's what makes the pizza good.

SPEAKER_03 24:19

Yeah. Poor guy outdoors said now that's a frozen pizza. Homemade Food 99 also said uh awesome. Big like. Thanks for sharing. Great video. Stay blessed ever with best wishes. Uh, recipe by Roxy says that's a perfect pizza recipe. Well, thanks. Uh, not much to it. Get a big uh, or not a big, but a uh red baron out of the freezer section at your local uh grocery store, add you a little bit to it, and then yeah, you could throw it in the oven. But throw it, you don't need a big green egg. Throw it if you have a a uh Weber. I've done a pizza on the pit barrel.

SPEAKER_01 25:01

Oh man, your that beer cheese pizza. You have to do that and invite the whole family because that was delicious.

SPEAKER_03 25:08

Beer, cheese, pizza. That's 100%.

SPEAKER_01 25:13

Uh-huh.

SPEAKER_03 25:14

Yep. With my homemade dough.

SPEAKER_01 25:17

Mm-hmm.

SPEAKER_03 25:18

Wow.

SPEAKER_01 25:18

I think that would be really good.

SPEAKER_03 25:20

Wow, that that's gonna be great.

SPEAKER_01 25:22

So they just need to stay tuned for your your uh cinnamon rolls that you're gonna be doing.

SPEAKER_03 25:28

Yep.

SPEAKER_01 25:29

And you're supposed to be making cookies with the grand baby.

SPEAKER_03 25:32

That's that we're still gonna do that. That's gonna be great because I got uh we'll just put that pizza stone and then we'll put the uh what's that paper, the parchment paper over it, and then just put your cookies right on top of it. Cooking.

SPEAKER_01 25:48

Are you guys making a whole cookie or like just like little ones?

SPEAKER_03 25:51

We'll start out with little ones. We may do a whole one, but we take it, take it one step at a time. Um I don't know. You may talk me into doing one whole one. And what I I can you can take some foil and you just wrap them up and then put them on the grate and then put the pizza stone on it, and that'll elevate a little higher.

SPEAKER_01 26:11

Can you bake a pie on there? Sure.

unknown 26:14

Yep.

SPEAKER_01 26:14

Like how we did it uh on that one Christmas.

SPEAKER_03 26:17

We can do some pies.

SPEAKER_01 26:18

Oh, let's do apple pie.

Future Cooks and Video Plans

SPEAKER_03 26:20

All this stuff is that we do. We've got six Thanksgiving's coming up. Six big green egg videos so far. There's a couple, there's over, there's a lot of videos. You can find us at the Okie Smoking YouTube channel. I'm also working on getting eventually every video will be at Okie Smoking.com. We have a limited selection right now, and we've had some website issues, should have all that worked out. Some of our links may be down that that you click on. We're working on that. You got the podcast you can click to that's functioning, but we're gonna get all of the videos on there, man. So that's gonna be cool. So you'll have a blog post and the videos and all that, and you'll be able to find them all there. But you can also find them all on the YouTube channel as well. So you can check all that out, everything we talk about. You got a whole big green egg playlist, six videos so far, and more to come. I'm looking here at some other videos that uh had comments. Uh, one of them is our leftover barbecue turned into a killer breakfast burrito. Now, I don't know if we talked about that.

SPEAKER_01 27:30

That's the brisket, not brisket, the pork shoulder.

SPEAKER_03 27:33

Okay, yeah, that was our pork shoulder video. Uh JB Jay Banks said, hey, bud, looks like a nice, easy way to use leftovers to me. And that's what I'm saying. When you cook a pork shoulder, you can have multiple. Yeah, you it's not you have mills, not just a meal.

SPEAKER_01 27:51

I I honestly like making it out of like dip.

SPEAKER_03 27:55

Dip, pork shoulder, dip is freaking awesome. And I did uh I woke up one morning and went out there and used the black stone, put that brisket all over it, added some cheese, probably added jalapenos. I mean, if you know me.

SPEAKER_01 28:09

Of course. There's probably one of the two.

SPEAKER_03 28:13

I probably added an egg. I can't remember, maybe bacon. I don't know, I don't know what I put in it, and then just wrapped it up at a tortilla and then went ahead and seared both sides on that black store.

SPEAKER_01 28:25

Chorizo with the pork shoulder. I guarantee that.

SPEAKER_03 28:28

Chorizo. How do you say that? Chorizo. Chorizo. And that that kind of gives it a little spice too, don't it?

SPEAKER_01 28:34

Yes, I like we like the spices today.

SPEAKER_03 28:36

We do like the spices. There's not much we don't eat with a kick.

SPEAKER_01 28:41

Exactly.

SPEAKER_03 28:43

With a kick. Also, someone said on uh this thorough tutorial was great. Making ribs for the first time tomorrow, giving it a shot. Have that listed under the leftover barbecue video. But that's not it. So appreciate it. Uh, you're gonna be making some awesome ribs. I know it. Let us know about it.

SPEAKER_01 29:04

Let us know like how it turned out.

Comments and Viewer Feedback

SPEAKER_03 29:06

One more comment we'll look at, and this is from an older video. I find some of these uh tutorial videos they just continue to get views. I have an easy guide cleaning your pit boss pellet grill temperature uh sensor, which in our last podcast episode we talked about actually replacing it because the sensor did go out, and replacing it was not all that difficult. It was a little bit of work and getting to it, and and you just got to be careful. Uh just unplug it, take out some screws, carefully remove the wires, and then uh put the new one in and put it back together. But this person said, Thank you for this, had no idea this existed, and mine was pure black, cleaned after heating up the grill a bit. It's pure silver after and working better. So I appreciate that. Comment also, you can comment on any YouTube channel, and we have a random way we select some and uh feature them on our show. Of course, you can as always text us at right here at Buzz Sprouts. You just click on the link in the show notes of your podcast platform and just send us a text. We'll get it and talk about it in a future episode. So always enjoy getting texts from you guys as well. Just say hi, enjoy it, hello, how you doing? Tell me what you cooked, and uh that would be awesome. If you want to email us, the only email we're using now is Okie Smoking. That's O-K-I-E-S-M-O-K-I-N at gmail.com. You can find us on our website, OkieSmoking.com, as well. Like I said, it's currently in progress of some updates. It may or may not be working when you go to it. Is there anything else you would like to add?

SPEAKER_01 30:51

Nope, I'm good.

SPEAKER_03 30:53

What are we gonna cook next week?

SPEAKER_01 30:56

Uh remember the cinnamon rolls.

SPEAKER_03 31:01

That's right. So we're gonna we're gonna get those cinnamon rolls. So these are just some cinnamon rolls that are in a can. We're gonna roll them out and test them on the big green. Now it'll be a real short and easy video. Might get some cookies in, may not. We're also oh, wasn't it the wings?

SPEAKER_01 31:17

What day are you doing the cinnamon rolls?

SPEAKER_03 31:20

Yeah, I don't know.

SPEAKER_01 31:22

Just don't do it on Friday.

SPEAKER_03 31:24

What what's wrong with Friday?

SPEAKER_01 31:25

Oh, I heard that the grandbaby invited his friends over.

SPEAKER_03 31:28

Oh, okay. Yeah, well. They come over and they eat eat them all up.

SPEAKER_01 31:35

No, it'd probably be rambunctious out there.

SPEAKER_03 31:38

And rambunctious too, bouncing everywhere. That'd be well, we got that basketball go, so we just throw them out there to burn off their energy now.

SPEAKER_01 31:46

I don't know about that.

SPEAKER_03 31:47

It'd be gonna be so hot they stay in the pool too.

SPEAKER_01 31:49

So yes.

SPEAKER_03 31:51

They had some watermelon uh that they were eating uh the plans in the pool and hanging over the edge and everything.

SPEAKER_01 31:58

So I don't blame them. Yeah, it's been hot here lately.

SPEAKER_03 32:02

Go throw some hoops and then go jump in the pool because it's our rainy season is finally gone. Yeah, the rainy season's over. The drought is here. We've had to fix our water pipe in the front so that we can water the line. It's starting to die out. So we're gonna go ahead and start doing that. Haven't had to do that at all yet, but trying to keep the grass.

SPEAKER_01 32:19

We should do it right now, and we'll see you guys later.

SPEAKER_03 32:22

Yep, we'll see you guys in the next episode. Bye.

SPEAKER_00 32:26

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_03 33:00

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