Catching up on recent BBQ cooks

SPEAKER_01 0:28

So we've done quite a few cooks over the last several weeks using the big green egg minimax, and we're going to talk about some of those cooks. Also, uh, this last week we made an excellent pork shoulder on the pit boss, and uh, I think that turned out a really good, didn't you like that one?

SPEAKER_02 0:54

Yeah, that was really good.

SPEAKER_01 0:55

Yeah, so we got all that to talk about, and uh a little bit more right here on today's it's episode number 50, and uh well let's just jump to the intro.

SPEAKER_00 1:08

Time to fire up that grill from smoke fork to smash burger. Outdoor cooking just tastes better. This is the Okie Smoking Podcast, and here's your host, John Barry.

SPEAKER_01 1:38

So I'm John, and along with me is of course my lovely wife Dolores. Hello. Hello, can you believe it is episode 50?

SPEAKER_02 1:50

No, that is been a while since we actually got to be on an episode because nobody's home.

SPEAKER_01 1:56

Yeah, it's uh it's been a struggle to get them out. We've been busy or we've had too many people around, and uh it's a noisy, various things. We've kind of got it to ourselves. We're also in the future uh going to be having our little own uh podcast room studio. Won't that be nice?

SPEAKER_02 2:15

It will.

Episode 50 introduction

SPEAKER_01 2:16

Yeah, so we're gonna get it all painted up. It it might be a month or so out yet. And once we get that out, we'll have it set up to where we will have video footage uh regularly and uh do the podcast uh have a little setup uh for it and some YouTube videos and some other things. So that's gonna be great once we get that done. Um, hopefully within a month or so. Um, the Oki Smoking Podcast Studio. I know Dolores is excited about that also. Now, in the past 50 episodes, though, before we move on, we're gonna talk about today our uh uh pizza, steak, and pork shoulders, which we've all cooked on the big green egg.

SPEAKER_02 3:01

We, you mean you?

SPEAKER_01 3:03

Well, I did. And you've tried all of them, right? Well, yeah, yeah, she she's tried all three of them. And which I I almost think I know you which one did you like the best out of those?

SPEAKER_02 3:16

Well, I I love steak, of course.

SPEAKER_01 3:19

I figured she always goes with the steak.

SPEAKER_02 3:21

My pizza was really good.

SPEAKER_01 3:23

Yeah, we're gonna talk a little more about that and impressive. And today I even did a different kind of pizza. We'll we'll touch on that a little bit as well on the big green egg. I mean, the pizza is awesome on that thing. Um, but we're gonna be uh also talking about a little bit of the pit boss, and it looks like whoever's smoking mountain. We might talk a little bit about that in today's episode as well.

SPEAKER_02 3:48

Now you had to fix your pit boss though, and what was wrong with it?

SPEAKER_01 3:52

Right. Yeah, we need to get into that too. So the pit boss would not work for about two weeks, and what had happened like it was longer than two weeks. Yeah, it may have been three or four. Yeah. So what happened was I was cooking a well, it was something like a steak on that thing, right?

SPEAKER_02 4:12

Yeah. Well, you were about to cook steak on it, right? Yes, or was it chicken?

Big Green Egg cooking experiences

SPEAKER_01 4:17

It might have been chicken, I can't remember exactly. So we were out there and I was heating it up, and it has a temperature gauge on the side of the unit that tells you the temperature inside of the pellet grill of the pit boss, and it was stating that it was about 170 degrees, it'd go up to 180 degrees, and I thought, okay, it's not hot yet. I've got it set to say 350 degrees. I was gonna do a little more of a hot cook, and so I waited a little while and it was still saying 170 degrees. So I said, Well, I must be out of pellets. So I was gonna add some pellets. I opened it. Well, no, the pellets are plum full. It's running, you can you got the air and everything going on, and I opened it up, and it was like a a ball of fire, wasn't it? You see that? Yeah, and you had flames coming out the side. I said, There is absolutely no way this thing is only under 200 degrees, it's impossible. I mean, this thing's at 600, maybe I mean it's approaching 700 degrees the way this flame's going, and then uh it actually started burning paint off the sides of it and everything, and I'd uh uh turned it off, let it cool down, and uh we cleaned it. We did clean it, cleaned it completely out. I first went ahead and took the sensor and used some vinegar and some apple cider, and I tried uh cleaning it, which is a real good thing to do regularly. I've done it several times, and I've actually had it fix some issues from time to time because what it is is you get some of that smoke, you get some grease, you get some suck, you get you get all that stuff on the sensor, and then it gives you an accurate reading. So we did that, we cleaned it, we got the shop back out, and uh did all the right things to try and fix the issue. Plugged it up, turned it on. Initially, when you do something, you're like, Wait, we're doing good, it's up to 225 degrees. Remember that?

SPEAKER_02 6:29

Yeah.

SPEAKER_01 6:31

And we're sitting there and we think we got it fixed, and then it just stayed at 225. It would not go above 225. It's like whatever we did, we got an extra 20, 30, 40 degrees out of it. So I have a Weber uh a Weber uh thermometer uh that I hook up when I do cooks and put it in there to compare the temperature side by side, and it's sitting there registering 600 degrees. And my pet boss is registering a s a low 225, so I knew something was wrong right away. I was pretty suspicious of the issue right away, and so we just unplugged it and put it aside. And I I wanted to look for the uh part, which wasn't that hard.

SPEAKER_02 7:22

No, it wasn't as easy to take apart and yeah, it was pretty simple.

SPEAKER_01 7:27

We took it apart.

SPEAKER_02 7:28

When he took it apart, it started what? Raining.

SPEAKER_01 7:32

Oh gosh.

SPEAKER_02 7:34

So you're doing it on the worst day.

SPEAKER_01 7:37

I mean, I you know, it's it's rains all the time here lately. And it was nice, it was sunny.

SPEAKER_02 7:44

It was sunny.

SPEAKER_01 7:45

And I go out there and first we got the part in. I did find it for$10.99 on Amazon. It it may not be the pit boss official part, but it it it works with this model. And I'm out there and I start taking it apart, I got the wires out and everything. Raindrop like just hits me right in the nose, you know. And then and then another one and another one, and I'm sitting here and I'm like, oh my god, because I wasn't under a covered area, and it's not uh major I ordeal, I guess you would say, for it to be out in the rain, except I had all the um the computer components exposed.

Fixing the Pit Boss temperature sensor

SPEAKER_02 8:22

Yeah, I was like, cover it up, yeah.

SPEAKER_01 8:25

I basically start putting a cover on, uh putting the screws back in, tightening it up so we'll wait till after it rains, put a cover over it, let it let it uh cover so that the the rainwater didn't get to it. And then once it stopped, uh I was able to redo it. And I moved it under our awning on the porch to where I was able to uh take it apart. In case it did rain again, it wouldn't be as big of an issue.

SPEAKER_02 8:52

Because we live in Oklahoma, you don't know if it's gonna rain.

SPEAKER_01 8:55

Yeah, you don't know. I mean, today there was like a 100% chance of rain, uh, and it hasn't rained a drop.

SPEAKER_02 9:04

That we know of.

SPEAKER_01 9:05

Yeah, I mean, that we know of. I'm sure it has somewhere. But I mean it it was if you'd have watched the forecast yesterday, you thought it would be pouring all day. So you can't depend on that 100% around here as it it changes quite frequently. But we did get that fixed uh once I got it back up and running. Um everything holds steady now. I was able to put the Weber thermometer, and it would show, say, 450, the pit boss would show anywhere between you know 440 to 460, just just within 10, 20 degrees at all times. So close enough, got that fixed, and the pit boss is back up and running.

SPEAKER_02 9:45

And I even cooked the pork shoulder, which was an amazing that pork shoulder was really good, it was juicy, it was it was really good. Uh we we ate for three days, three days on that thing.

SPEAKER_01 10:01

So uh the pork shoulder is a meat, and I'll use this quote from Tony from this grill life, a buddy of mine. Uh, he we we put it on Blue Sky, which you can find is on Blue Sky at Okie Smoke, and just we just put photos of food all the time on there. And and we got a community called hashtag BBQmunity, uh B B Q N I T Y. B B Q Mune at T. Um you can find that on Blue Sky social media. And he said a pork brisket is the gift that just keeps on giving. And that's correct.

SPEAKER_02 10:39

Uh because we you ate we ate sliders, yeah, and the next day we had uh tacos with it. And then the third day I just made whatever, and you guys, we all just made whatever with it.

SPEAKER_01 10:53

Right. And what struck that comment was I posted a picture of some brisket burritos that I made.

SPEAKER_02 11:01

Yeah, I I forgot you made those too. That was for was it for lunch or breakfast?

SPEAKER_01 11:07

That was I did a live video on YouTube of that one.

SPEAKER_02 11:14

So we did just sliders, we did the burritos, we did tacos, you did a breakfast burrito with it.

SPEAKER_01 11:23

And the yeah, we we did that's a lot. And it's it's like you re redo every mill, and it's just so good that way.

SPEAKER_02 11:34

And uh we pretty much wanting to make a dip with it, but there's none.

SPEAKER_01 11:40

Right. And it it's it was only 99 cents a pound, um, which was a still of a deal. I mean, it was a jackpot win.

SPEAKER_02 11:49

It makes you want to like two. Well, you bought two of them. We should have just made both of them.

SPEAKER_01 11:55

We could have, we could have. But I will be, I froze the other one, and we'll be talking about it very soon, I'm sure.

SPEAKER_02 12:03

Because if we went they could have made the stew out of that too.

SPEAKER_01 12:06

Could have made stew because we we have some stew going tonight, but uh yeah, it would have been really good. So excellent stuff right there. And and the way I did that one was on the pit boss after we got it fixed, and we I cooked that thing a solid, I want to say almost 15 hours, wasn't it? It was an extreme. Uh I purchased the the one of them, it was about a little over eight-pounder. The other one I'm got frozen's 10.

SPEAKER_02 12:37

Well, that one's a bigger one. I love the late night where we just cook it all night long and then cook it until the next day.

SPEAKER_01 12:44

Right. And I'm giving while the big green egg we're gonna talk more about in this episode, is uh I love it. I think for the pork shoulder, I give it to pit boss. Uh but I'm also only got those juices. I only got the the smaller, smaller uh big green egg, the minimax. So if you had the bigger one, that may be different. But what I like about it is I just turn that pit boss, I set it to 180 degrees, which mine does run a little bit hotter than that. When you set it to 180, it may run between 195 and 210 and go back and forth, uh, especially during the heat of the summer. In the winter, you might get around that 180. But I put it on about seven or eight at night at just one eighty, seasoned it up with some uh chicken rub that I had, chicken and pork rub, and completely coated it with that. Probably added some mustard for a binder, and just let it set out for a while while I preheated the pit boss, and we put it on at 180 degrees where it cooked uh a little bit higher than that until six in the morning.

SPEAKER_02 13:56

Yeah.

Perfect pork shoulder cooking process

SPEAKER_01 13:57

It was almost eight hours, I would say. That was good uh from the time I see. So seven, what is it, eight, nine, ten, eleven, twelve, one, two, three, four, five, six. Now yeah, I think it's closer to ten hours uh before I wrapped it, which is longer than normal. Usually I wrap it sooner, it gets up to temp sooner, but we cooked it low. I wrapped it in foil and put about a half a can of beer all up in it to keep it juicy, double wrapped it in foil, and then at that point I cranked it up to two and a quarter.

SPEAKER_02 14:29

Um whereas my thing is like whenever we uh decide whenever we decide to put it up and you put it in the container, like most of the time when you when you do that, like you can't really pull it apart or you know, because the grease, you know, it's all gets stuck, you know what I'm talking about?

SPEAKER_01 14:46

Yeah.

SPEAKER_02 14:47

It's not juicy still, but the next day when we used it, it was just so easy to just keep on pulling apart. Yeah, it it's crazy.

SPEAKER_01 14:56

And another thing, which is something I've never had happen, I know you can have a bone break, but uh Yeah, that thing broke a lot.

SPEAKER_02 15:04

We're like, what in the world kind of bone is this?

SPEAKER_01 15:07

The bone was broken, I want to say in four or five places. Uh so we we pulled and we cooked it to about 208 degrees after we wrapped it, and then I let it rest for a couple hours, wasn't it?

SPEAKER_02 15:18

You think yeah, two hours.

SPEAKER_01 15:20

And we we unwrapped the foil and the bone, it just come, I mean, it just pulled right out. But at first I pulled out a little piece of bone that was like a yeah, it looked weird. Well, it was like a big tooth that you see on a on a uh dinosaur or something, you know. And then I pulled the rest of the bone out, and then later you found other pieces of the bone, and you're eating it, and you found little chunks of the bone. So if you cook it to where the bone is falling apart, you know the meat's falling apart. And and it just comes apart. And uh my first uh time I ate it, we I used a slider and put the pork shoulder on there on the slider with some uh relish and I put some barbecue sauce kinders. Uh I think it was the original, but it could have been. I have several different kinders, and use some relish. Oh man, then put the other bun on top of that. Absolutely fantastic.

SPEAKER_02 16:52

I just ain't mind playing with a bunch of like barbecue sauce, and it tasted good that way. I put uh salsa on it and stuff. I think I ate it with chips. Stay with us. We'll be right back.

SPEAKER_01 17:07

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

SPEAKER_02 17:11

And I'm Dolores.

SPEAKER_01 17:12

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 17:20

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

SPEAKER_01 17:27

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

SPEAKER_02 17:35

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

SPEAKER_01 17:58

That's okesmoking.com slash slicer. Go check it out. It goes great with any and everything. Uh maybe even had some corn on the cob that we had with it.

SPEAKER_02 18:13

Oh, yeah, I forgot our corn on the cob. Do we have that with uh?

SPEAKER_01 18:17

Yeah, I well I think I had some leftover in the fridge.

SPEAKER_02 18:20

I was about to say.

SPEAKER_01 18:21

Yeah.

SPEAKER_02 18:21

So I'm pretty sure we have that with steak.

SPEAKER_01 18:24

Yeah, so because we'll make some of that and then you have leftovers, and I'll just have the sides later.

SPEAKER_02 18:30

The the the little big green egg or whatever you call it. That thing's crazy. I like the pizza on it. I love the steak. The steak is like crazy good. No. We have um our daughter-in-law, she bought steak, and we think it was ribeye, right?

SPEAKER_01 18:50

I think so, yeah.

SPEAKER_02 18:51

Oh my god. That was finger-licking good.

SPEAKER_01 18:55

It was.

SPEAKER_02 18:57

Um like melting your mouth. Yum.

SPEAKER_01 19:02

So, and what I did was I I now that for that I did indirect cooking, and I brought that egg on up to about 400 to maybe 500 degrees.

SPEAKER_02 19:11

And I cleaned.

SPEAKER_01 19:12

And put them on there and closed it and just flipped them every two minutes until it got to about 120, 125 degrees, and made sure you had a good sear on them, and and pulled them off. And I I did not season those, they did the seasoning, so I just I just cooked them.

SPEAKER_02 19:32

Yeah, I don't know what they seasoned it with.

SPEAKER_01 19:34

I'm not real sure. It don't matter. It was good. Those were, like she said, fingerlooking good.

SPEAKER_02 19:41

And then he tried to steal my steak.

SPEAKER_01 19:44

When I get done cooking, the closest one I find, I try to eat.

SPEAKER_02 19:47

She said, No, I put mine on a plate and he tried to steal it. He said that he should have taken mine because it was pink.

SPEAKER_01 19:54

He shouldn't have walked away. Hers was actually cooked better.

SPEAKER_02 19:56

It was so good.

SPEAKER_01 19:57

Because when you cook, we cook several.

SPEAKER_02 20:00

You cooked a we cooked a lot. I think it was like over nine, right?

SPEAKER_01 20:04

Uh, yeah. And we had some the next day. And what I like to do is is cut them up and put them on a baked potato.

SPEAKER_02 20:12

Yeah, they had baked potatoes.

SPEAKER_01 20:14

We had baked potatoes, and I like to put some butter in the baked potatoes, salt, pepper, and then just throw whatever it is, steaks, pork chops, especially steaks. I'll eat the rest of it, but I'll cut up a bunch, throw it on top of it, and then while I'm eating the potato, I get the steak with it, so it's like topped with that. And wow, that that was phenomenal. There were some that were a little dunner than others, and some that were a little less, less done, but when she buys groceries, she buys gauche. Holy cow, yeah.

SPEAKER_02 20:46

She's gotten some good stuff, I tell you that.

SPEAKER_01 20:50

Yeah, that steak was uh really, really good. Going back to the pizza, we've done Oh my gosh, that pizza was good. We did one, so when it comes to cooking on there, it's uh it I've gotten better. And like I tried to cook some biscuits on it, and they they were black. I mean, I just burnt the hell out of them. They weren't they weren't fit to eat, they were a hockey puck by the time I was done. And I haven't retried a biscuit yet, but I think I can do it now. I didn't have the uh inverter, I had it upside down from where it should have been, I think, for the cook.

SPEAKER_02 21:22

Well, you and the grandson are gonna make cookies, right? Oh, one big cookie, right?

SPEAKER_01 21:26

We're gonna try uh either one big cookie or multiple chocolate chip cookies. I would just do like one big one and put it on the we could do that, and I've got I'm gonna use the uh the pizza stone uh to cook the to cook them on, and you can put some uh parchment paper on it, yep, and then we'll be able to cook the next time you make pizza, babe.

SPEAKER_02 21:46

I request that you put cheese in the inside the crust, put a cheese like you know, you get the string cheese and you put it, put a roll it up, put some garlic butter.

SPEAKER_01 21:58

Yeah, that's gonna be a challenge, huh?

SPEAKER_02 22:01

No, I don't think so. I think you got this because that pizza was so good.

SPEAKER_01 22:05

Crust filled uh cheese, but just on the uh parts where you the the edge.

SPEAKER_02 22:10

Yeah, where it's supposed to be the crust part, and then you build your pizza in the mouth.

SPEAKER_01 22:13

That'd make it look more of an edge, wouldn't it?

SPEAKER_02 22:15

But what I want is I need to go on Amazon and get me some keto crust.

Steaks and pizza on the Big Green Egg

SPEAKER_01 22:21

We'll be trying that. So I could eat it that way because it's so like I don't get to enjoy all the and we'll have to experiment with the different crust because uh, like I said, uh some of the first the first one pizza I did, I kind of burnt.

SPEAKER_02 22:36

He did.

SPEAKER_01 22:37

It was burnt burnt, but it was a little more overcooked. It was a prepackaged crust I bought at this grocery store. And I think it one of the ingredients it had was sugar. So I think you want to try to find a crust that doesn't have as much sugar in it because that sugar kind of burns. And uh I think that's part of it. So finding we what I did is made a homemade crust, which I'll put a link below uh in the show notes to where you can find the crust recipe that I use. It's homemade, you gotta let it set up a few hours. Great. You tried that, didn't you?

SPEAKER_02 23:15

Mm-hmm. I got to try it, and it was good.

SPEAKER_01 23:17

And it it's really good. It didn't burn, and I think it's probably.

SPEAKER_02 23:21

Well, you could probably make biscuits out of that. But fill it with some like cheese and stuff all through it. Yeah, I bet you that would be really good.

SPEAKER_01 23:30

Yeah, I think that would work out good. So you just gotta experiment with it.

SPEAKER_02 23:34

Since I'm back on my keto wagon, I won't be enjoying any of those right now.

SPEAKER_01 23:38

We haven't done a lot of keto videos like that.

SPEAKER_02 23:40

Yeah, because I've been just a quick keto for a while ago.

SPEAKER_01 23:43

We took a keto break. She's going back on now.

SPEAKER_02 23:47

Yeah, I've gained some weight, but it's all right.

SPEAKER_01 23:49

So we've got some keto things planned.

SPEAKER_02 23:51

Yeah.

SPEAKER_01 23:52

Coming up in the near future. The other pizza I cooked, I just did one tonight. And uh she didn't try this one.

SPEAKER_02 24:00

No, because I'm on keto.

SPEAKER_01 24:01

Um and I took a red baron. Who don't like a red baron pizza? Um but throwing it on, I added some extra mozzarella cheese and just crank the temperature up to about 450 degrees, let it all heat up with the pizza stone, and left the pizza stone inside, and then cooked it on that for about 15 minutes, 10 to 15 minutes, and holy moly, that hell yeah. Yeah, I'll have a video come out.

SPEAKER_02 24:31

Uh if anybody can suggest any kind of keto stuff for pizza, let me know. Because I like I love bread, so I need like a a keto version of it for the pizza.

SPEAKER_01 24:46

And unfortunately, I don't think there's any bread that's keto.

SPEAKER_02 24:52

Well no.

SPEAKER_01 24:53

But maybe like cauliflower crust, make something like that.

SPEAKER_02 24:57

No, I don't think that would taste good. I know that they make that, but you think or like you're doing it homemade. I don't know.

SPEAKER_01 25:05

What kind of crust can we get Dolores that she can make a pizza and stay low carb to keto? That's what she's looking for. So we'll have to look into that and see what we can find out, find out there. Uh the other thing we did cook on that, we talked about the one we cooked on the pit boss, but we did cook a pork shoulder on the big green egg. After we first got it.

SPEAKER_02 25:30

Remember, we were gonna see what versus what? Like the pork shoulder versus like when you marinate the pork shoulder or you don't marinate it. Remember, we were gonna do and you guys, it honestly tastes the same.

SPEAKER_01 25:45

She couldn't see much of a difference. So what I did was Neither did the kids.

SPEAKER_02 25:49

The kids didn't see a difference either.

SPEAKER_01 25:51

I actually marinated one of the pork shoulders overnight or for like 18 hours in some pork soak from Cosmos and let it sit in it and then cooked it. And then I did another one um a few days to a week later. We had a couple of those and did it without soaking it and just seasoned it.

SPEAKER_02 26:16

Yeah.

SPEAKER_01 26:17

And you say it's not worth the time for the um uh to me, it wasn't because it to me it just tasted the same.

SPEAKER_02 26:25

It was still juicy as the other one, still still good. Not not the pit boss would have probably been better. Well, I think it's because but uh they were still good and they still were juicy.

SPEAKER_01 26:41

Yeah, yeah, yeah. They still were, and that green egg holds its temperature really, really good. And like I said, I think if we had the bigger one it'd be different, but I that small one is better for shorter cooks.

SPEAKER_02 26:53

The pork shoulder tastes better on the pit boss, though.

SPEAKER_01 26:56

And we still haven't tried ribs on the big green egg.

SPEAKER_02 27:00

No, we haven't. Ooh, the party ribs, I'll bet you that would be good on the yeah, party ribs would be good.

SPEAKER_01 27:04

I'm thinking we'll start out with some half racks because I don't think you can get a whole rack on that one. So we'll have to cut up half racks and uh we'll get some half rack ribs going on. See how that turns out. Uh but overall.

SPEAKER_02 27:22

Oh, are you gonna do a tomahawk one day?

SPEAKER_01 27:25

Yes.

SPEAKER_02 27:26

When? Well here is and I want to Because I mean I saw some uh Costco.

Future cooking plans and Thanksgiving ideas

SPEAKER_01 27:34

Here's how I want to do it, and I want to do it on the big green egg. And I want to film for that. This is gonna be a good I'll have to film this. We're gonna set we're gonna get the temperature to about 225 degrees on that big green egg. I think we'll throw a couple of hickory chunks in it for a little good smoke flavor. Cook that tomahawk until it gets to about 110 to 115 degrees. Then I'm gonna pull them off. We're gonna set them aside, remove the indirect portion from the big green egg, you'll then start cooking any, getting your sides ready, whatever you want to go with it, crank it up to about 400 to 500 degrees, take them after they've been setting, and then just sear them on both sides for about a minute so you'll have kind of a reverse seared.

SPEAKER_02 28:31

So my why do they put a foil on the tomahawk part the where you hold the I uh like why why doesn't that get like charred and stuff?

SPEAKER_01 28:44

Yeah, I'm I'm not sure. I'll have to look into that. Yeah, we might just leave it all, just leave it all right open. Like I'm all about the yeah, I haven't ever done a tomahawk before, but that's something on my uh Yes, that would be delicious. That's something coming up here in the near future, I think, is a uh tomahawk. That's gonna be a good one.

SPEAKER_02 29:05

Maybe we could do that for Thanksgiving. See instead of you know traditional stuff, we could do a tomahawk.

SPEAKER_01 29:15

Yeah, we could do a tomahawk.

SPEAKER_02 29:17

Tomahawk steaks. We could go out of the ordinary on the on Thanksgiving.

SPEAKER_01 29:23

Yeah.

SPEAKER_02 29:25

But that's we never really do Thanksgiving much, anyways, but that would be cool.

SPEAKER_01 29:29

And we've done some untraditional holiday events many a times. Like we had pizza one year. Uh yeah. I remember that.

SPEAKER_02 29:36

Oh yeah, with my sister.

SPEAKER_01 29:38

Yeah, yeah, we just we just cook pizzas.

SPEAKER_02 29:40

Yeah, that's crazy. That's when Papa Murphy's was open over here. Yeah, we ordered some uh we got it the day the night before. Got it all in there, everybody came too.

SPEAKER_01 29:52

Yeah, where they they put all the toppings on it and then you just cook it, which would be great for course. I wouldn't be able to because my eggs are small, I wouldn't be able to fit those. I'd get smaller ones. My my mini max would only fit 12 inches.

SPEAKER_02 30:04

I thought we cooked one out on your on your thingy out there.

SPEAKER_01 30:09

It may have fit on the pit boss.

unknown 30:11

That's why.

SPEAKER_01 30:15

Could have been on the Weber Smoky Mountain or the man. That's been that's been a minute.

SPEAKER_02 30:21

Oh, we had that though on one of those because remember we decided to try one on it.

SPEAKER_01 30:26

Yeah.

SPEAKER_02 30:27

And it was really good.

SPEAKER_01 30:29

Well, if you're still with us, I appreciate it.

SPEAKER_02 30:32

Hey, we're just yapping on.

SPEAKER_01 30:34

That means you're one of a few that's hung around so far. And you can always reach out to us at Okie Smoking Gmail.com. Um, in the show notes below, you can click send a text and send us a text. We'll talk about the text you send. You can comment on YouTube and uh we might just read it back.

SPEAKER_02 30:54

Well, I guess this continues our the end of this episode, and we'll see you next episode, right?

SPEAKER_01 30:59

Yep, episode 51. Once we get our podcast studio back up, we'll be back to some video formats.

SPEAKER_02 31:06

Yes, right now it's just we're in our living room, and it's just yeah, we're in our living room. We're getting one out, and uh yeah, since we haven't done it in quite some time. Sorry, you guys.

SPEAKER_01 31:18

Yeah, we we want to continue the episodes and things like that. So I've also got to look at I got a couple of guests that requested to be on a show. I don't know if we'll have them. I have to look see who they are. If you want to be on the show, be sure and email us as well, Okie Smoking at gmail.com. We'd be glad to possibly get you on. So uh talk to you guys soon. How about you, Dolores? Say what do you want to say? What else do you got?

SPEAKER_02 31:41

Nothing but bye.

SPEAKER_01 31:43

I will see y'all in another future episode. Bye-bye, guys.

SPEAKER_00 31:48

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, okesmokin.com, and on YouTube and other social media platforms. Until next time, keep for firing up that grill.

SPEAKER_01 32:19

There's a brand new feature available on the Okie Smoking 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.