Okie Smokin

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We share a studio update and a wild save: a pork shoulder slipped off the hook into the coals, and we walk through the steps that turned a near-disaster into a great meal. We also break down how to prevent barrel drop-offs with double hooks, better wrap timing, and smart fire control.

• new studio setup for deeper BBQ talk
• episodes now on YouTube and major podcast platforms
...

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John and Dolores dive into their recent cooking adventures, sharing successes, failures, and everything in between from their Oklahoma backyard grilling experiments. The pair explore everything from beer cheese pizza to the importance of properly proofing yeast before making dough.

• Beer cheese pizza made with Miller High Life, heavy cream, and cheese becomes a family favorite
• ...

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We dive into our latest outdoor cooking adventures, sharing techniques and flavors that make grilling so special.

• Double-smoked baked potatoes on the Big Green Egg with avocado oil, cheese, bacon bits, and serrano peppers
• Thick-cut marinated steaks cooked to perfection with a two-minute flip technique
• Comparing cooking methods between the Big Green Egg and Pit Boss grill...

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Celebrating our 50th episode with reflections on recent cooks using the Big Green Egg Mini Max and our newly repaired Pit Boss pellet grill.

• Repairing the Pit Boss temperature sensor that was reading 180° when actual temperatures were approaching 700°
• Best practices for low and slow pork shoulder that falls off the bone
• Tips for getting perfect pizza crust on the Big Gre...

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We tackle two transformative BBQ techniques that changed our approach to outdoor cooking: party ribs and perfectly seasoned chicken legs. Both dishes surprised us with their ease of preparation and exceptional results.

• Party ribs (cut between bones before cooking) proved superior to traditional full slabs, creating more surface area for flavor
• The key to perfect party ribs is ...

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Debra Erickson, founder of The Blind Kitchen, shares how her organization helps visually impaired people reclaim their passion for grilling and outdoor cooking through specialized tools and techniques. Having graduated from culinary school as one of the only blind students in her class, Debra now uses her expertise to help others navigate cooking with vision loss.

• Adaptive tools for...

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John flies solo this week as Dolores recovers from a seasonal illness, delivering a packed episode covering fishing adventures, cooking experiments, product reviews, and future guest previews.

• Recap of a Lake Texoma fishing trip where murky waters forced a pivot from striper to catfish fishing, resulting in a successful 25+ catfish haul
• Detailed walkthrough of injecting a pork...

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We sit down with Ryan from Flat Top Noob YouTube channel to explore his journey from cooking smash burgers to building a welcoming community around griddle cooking.

• Ryan's channel began when his parents gifted him a Blackstone griddle as thanks for wiring their houses
• His signature "welcome, welcome, welcome" catchphrase came from a happy accident during his fir...

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We explore recent backyard cooking adventures featuring Philly cheese steak sausages transformed into epic sandwiches and smash tacos while testing our new Vevor griddle against the Blackstone.

• Philly cheese steak sausages from Ranchers' Sausages turned into sandwiches with visible cheese inside
• Added bell peppers, onions, White Lightning seasoning, Dirty Bird Hot, and Bl...

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Doug from Griddle Cook, Eat and More joins us to share his journey from restaurant industry professional to YouTube cooking content creator, discussing everything from viral video success to backyard cooking mishaps.

Doug's YouTube Channel

• Started YouTube channel in 2021 after contemplating it for two years
• Originally planned to name his channel "It Is What It Is, Coo...

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In this episode, John and Dolores explore various spicy foods, particularly focusing on the Bulldak hot sauce and its applications in keto cooking. They share personal experiences with spicy dishes, discuss favorite recipes, and engage with their community through comments and feedback. The episode wraps up with plans for future content and a warm Easter greeting to listeners.

• Fanpa...

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The age-old debate of smoker versus griddle takes center stage as John and Dolores Berry share their strong opinions about which cooking method reigns supreme for different foods. Dolores passionately defends her preference for smash burgers on the griddle – thin, crispy, and stacked double with melty cheese – while insisting steaks belong exclusively on the pellet grill. Meanwhile, John remin...

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Grilling knows no season! We're shattering the myth that outdoor cooking equipment should hibernate during winter months. After taking a short break, we're back with fresh insights on how we've kept our grills fired up despite Oklahoma's unpredictable weather patterns.

The heart of this episode revolves around culinary creativity and repurposing. We share how our p...

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We celebrate the end of 2024 by reflecting on our top five culinary creations from the year, sharing highlights and memorable cooking experiences. Join us as we explore the dishes that made it to the top and what inspired their unique flavors.

• Dolores shares her top five countdown, starting with the Ultimate Pickled Pepper Sandwich 
• John's Taco Crunch Wrap joins the list ...

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Ever wondered how to create a memorable holiday feast without breaking a sweat? You’re in for a treat as we promise to guide you through the art of outdoor cooking and festive recipes that will leave your guests begging for more. Join us on a culinary adventure as we share our plans to craft a mouth-watering chicken thigh sandwich and unveil the secrets to preparing a smoked turkey that will b...

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Picture this: you're excited for a Thanksgiving grill session only to be greeted by mysterious paw prints on your beloved Blackstone. Was it a curious cat or a crafty possum making its culinary debut? Join us for a laughter-filled exploration of outdoor cooking adventures, where Dolores hilariously recounts her attempts to master John's hash brown technique for Jacob, and we reveal t...

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Ever wondered how leftover pulled pork could become the star of your holiday menu? Join us as we share our latest culinary creation, the Okie Log, where smoky pulled pork teams up with jalapeños, cheddar, and bacon to bring festive flavors to life. Our light-hearted banter sets the stage for a joyful journey through the kitchen, reminiscing about past favorites like smash burgers and banana br...

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Battling the elements has never been more exhilarating! Picture this: our power went out just as we were about to whip up a classic chicken Alfredo. Undeterred, we took to the stormy outdoors with our trusty Camp Chef. Although the Alfredo sauce didn't tickle our taste buds as planned, the adventure taught us a thing or two about resilience and creativity in the kitchen. And as if the cul...