September 30, 2024 • 26 mins
Send John & Dolores a Text Message.
Ever wondered how to elevate your outdoor cooking game? Learn the secrets behind mouth-watering mahi-mahi fish sandwiches and irresistible charcoal-cooked ribs on this episode of the Oaky Smoking Podcast. Dolores and I reminisce about our experiments with the pit barrel and Pit Boss pellet grill, sharing insights on the unique flavors these methods bring to the table. I recount my first mahi-mahi adventure, seasoned to perfection with a zesty Pit Boss rub, while Dolores gives her candid thoughts on keto bread and why regular bread just doesn't cut it for her. We also reveal the behind-the-scenes technical challenges that made filming this cooking process unusually tricky.
But that's not all—join us as we sprinkle some Midwest dust and Parmesan garlic on our ribs and dive into our love affair with hickory smoke hot sauce, a staple from Oklahoma. We take a nostalgic trip to a Jordan Davis and Peyton Smith concert at Scissortail Park, reflecting on the shift from burning CDs to streaming our favorite tunes on Spotify. Wrapping things up, we tease our upcoming culinary projects, from shrimp kebabs to a football-themed dip, and share our mixed feelings about an exciting invitation to guest on another podcast. Don't miss out on these delicious conversations—subscribe to the Oaky Smoking Podcast and stay tuned for more tasty adventures!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
and I don't find you funny.
You're not funny, Mr Berry.
Okay, let's start over again.
Speaker 3 (00:13):
Take two All right, I made some mahi-mahi fish
sandwich this week.
We made some ribs this week.
Just got done eating some ofthose.
Those were fantastic, cooked onthe pit.
Boss, I've cooked on the pitbarrel this week.
Haven't used the pit barrel inquite some time.
(00:35):
What did you think of thoseribs?
Speaker 1 (00:38):
Oh, they were good.
Speaker 3 (00:39):
Yeah, I love ribs and we've cooked them on the pit
Boss pellet grill more oftenthan not for the convenience.
But I actually got a bag ofcharcoal and used that pit
barrel.
It was really really good.
I really miss doing that.
So we're going to go into somedetails on both of those and a
little bit more right here ontoday's episode.
(01:00):
It is episode number 34.
Speaker 2 (01:04):
Time to fire up that grill.
From smoked pork to smashburgers, outdoor cooking just
tastes better.
This is the oaky smokingpodcast, and here's your host,
john barry yeah, welcome back into the podcast.
Speaker 3 (01:24):
Got Got my lovely co-host standing by right across
from me here.
How are you doing today,dolores?
Speaker 1 (01:31):
I'm doing pretty good .
It's another beautiful day.
Speaker 3 (01:34):
Yes, it really was.
I mean, the sunshine was out.
Fall is here.
Speaker 1 (01:40):
Is fall here Because it feels hot.
Speaker 3 (01:44):
Well, it's almost here's.
It's got some signs of fall.
We keep getting some hottemperatures wearing my sweaters
because I'm like you're kind ofwhere in the mornings.
You kind of get some coolmornings and then, uh, some of
the afternoons are extremely hot, so it's almost like you start
the day not wanting to wearshorts by noon.
(02:06):
You're ready to wear shorts Inthe morning.
You need, you know, somethingelse a little bit on, or even at
night.
I know it's chilly today, soyeah, you've been a little
colder than me, though, yeah.
Speaker 1 (02:18):
I know, I always am.
Speaker 3 (02:22):
Well, we're going to go ahead and talk today about
some of the things we cookedthis week.
One of them was we'll juststart off.
Where do you want to start?
Speaker 1 (02:31):
Just do your mahi-mahi the mahi-mahi.
Speaker 3 (02:33):
So I'd never made this before and I really wanted
to do some fish.
Actually, someone had said Ineeded to cook some fish on the
channel.
Haven't done any in a while andoriginally I was wanting to
smoke it.
I just didn't have time withthe hours I've been working and
I do want to do the mahi-mahi orsome cod on the smoker for
(02:55):
about two hours.
Speaker 1 (02:56):
I'd say some cod, that would be good.
Speaker 3 (02:58):
That would be good.
Maybe smoke some cod and putthat on the smoker for a couple
of hours.
But what I did do, we did putit on the pellet grill and only
about six to eight minutes tocook it.
I thought it turned out great.
I didn't take the skin off.
Now, you were not a big fan ofthe skin.
Speaker 1 (03:17):
No, I was not.
And also the bread.
The bread was gross to me.
So you did not like thesandwich I honestly think it's
because I like keto bread now,so whenever I do go to a normal
bread it just tastes weird shedon't want regular bread, so I
so I cheated the other day and Iordered a mcdonald's
(03:40):
cheeseburger the little, thelittle ones and I was eating it.
And the bread, just it tastesgross well, that was mcdonald's
no, no, even you know you eat acheeseburger.
Speaker 3 (03:53):
Yeah, you just didn't like the bread.
Speaker 1 (03:55):
I just didn't like the bread, I took it off.
I took it off and just ate thecheeseburger part so you just
ate it with the patty I reallyfeel a keto like.
If I ate a piece of bread off aketo, it tastes fine, but if I
eat a normal piece of bread now,it's like so if you were to
just grab some toast with jelly,you would not want just regular
(04:16):
bread I don't think so.
It just tastes off to me forsome reason so you're so used to
keto.
Has anybody else ever had thisproblem?
Let me know.
Speaker 3 (04:27):
Yeah, you start going keto and when you first start
eating, the things don't tasteright then either.
Right, the bread tastes grossthe sweets that you have, the
keto sweets and the variationsyou're like, eh, but then you
get used to it and now you wantto go back to non-keto items and
you don't even like it anymore.
Speaker 1 (04:47):
Yeah, it's weird, isn't it?
Speaker 3 (04:49):
yeah, uh, so, but I really enjoyed mine.
Uh, I went ahead.
Like I said, I cooked it on thepit yeah, you like the skin and
all.
See, I didn't like the skin onit yeah, I like the skin on it
and I seasoned it with some pitboss uh rub, which had lemon,
garlic and onion.
The seasoning was really good.
I liked it.
It almost I seasoned it withsome pit boss uh rub which had
lemon, garlic and onion.
Speaker 1 (05:05):
The seasoning was really good.
Speaker 3 (05:06):
I liked it it almost tasted like it had lemon yeah,
it did on the the garlic lemonyeah, from the garlic lemon it.
Yeah, you would have thought Iwould have squeezed some lemon
on it.
Speaker 1 (05:17):
It tasted that good you know we have lemons and you
never put any on it yeah, Inever did.
I actually got lemons for it,for the fish, and never did use
them I wish we would have,because I bet you it would have
made it all right and I wasgoing to have the video up by
this last saturday and we filmedit and we had a setting wrong
(05:41):
in our camera and this happensfrom time to time.
Speaker 3 (05:44):
That's why it's good if you do have, sometimes two
cameras.
We've done it before where onecamera failed and we just went
ahead and used the footage fromthe other one.
This one, we did a one cameraonly yeah, and I'm not very
techie, so I didn't know, Ididn't know she, she was filming
the whole thing and, uh, it wasset in in slow-mo, yeah, so
everything that it did, it didin slow motion and it had no
(06:09):
audio, so we had an entire.
Speaker 1 (06:12):
I wonder why it didn't have the audio.
Speaker 3 (06:14):
Well, when you're in the slow-mo, it just the camera
I have.
Oh, I see it just does like a.
It's just for like a slow.
You could do it for some kindof effects or something.
Yeah, the setting just gotswitched on it.
We didn't realize it, so we didthe whole thing and then and
then that's weird was unable toput it out there, so that's I
wonder if I accidentally touchedsomething.
No, I, I just wish yeah but nexttime we will record, test, play
(06:39):
it back, make sure everything'sset up right but you did go
live with it, though today.
Speaker 1 (06:45):
Well, kind of what do you mean kind of?
Speaker 3 (06:50):
So what I said was I'll go live on Sunday, and I
even scheduled to go live onSunday on YouTube and on
Facebook.
Speaker 1 (06:56):
Okay, youtube you goofed, but Facebook you did
good, it was live on Facebook,but something happened there.
I know Whenever I was in thekitchen and I was like, why
isn't he on?
But I could hear you outsidetalking and I asked our son.
I was like, hey, what's goingon?
He's like try Facebook, mom.
(07:16):
And so when I went to FacebookI was like, oh, it's playing
here.
But I was like but it says thatyou are live at this time on
YouTube.
Speaker 3 (07:25):
It never did air, so I deleted the upcoming.
We never did it.
Speaker 1 (07:31):
Yeah.
Speaker 3 (07:32):
I did another live tonight and made sure everything
worked, so I now have it goingon both.
So in the future I believewe'll fix that issue.
We're going to try to do thatmore regularly.
Speaker 1 (07:42):
Yeah, you always say this, but then there's something
.
Speaker 3 (07:47):
Every time, every time something goes, you know
with the technology.
Speaker 1 (07:54):
This is take two.
Yeah, we've had issues gettingthis podcast started as well,
but we're getting there, andthis next week, though, for my
live video video, it's going tobe shrimp oh yep, I'm going to
be doing some shrimp kebabs youdo know that we have shrimp in
the freezer right, so you don'thave to buy any I'll have some,
(08:17):
take those out, get those thawedout, and we're going to go
ahead and cook those on the pit.
Speaker 3 (08:21):
Boss, are you doing it?
Speaker 1 (08:21):
on the skewers?
Yeah, or maybe on the pit boss.
Are you doing it?
On the skewers?
Yeah, is that what you're?
Speaker 3 (08:24):
doing, or maybe on the blackstone you think those
would be better, on the pit bossor blackstone, you know, grill
them and then flip them eitherone I don't know I don't know if
you should do on the flat oneyeah, you think it should be
better.
On the yeah with the flamecoming up.
Speaker 1 (08:41):
Yeah, I think that would be a lot that's probably
where I would do anything withit like yeah, I'll probably just
make a.
Speaker 3 (08:47):
Uh, are you doing like onions, garlic?
Yeah, I'll probably cook someother things with it.
Yeah, when I put on there, Iput the shrimp, put some onions,
uh, maybe some other vegetables, bell peppers, some things and
just put all up on there andthrow that on there and let
those cook.
Speaker 1 (09:01):
It won't take long to cook the shrimp when you're
doing that, can I do a steak one?
We can, we can make some steakon there as well, some cubes.
Speaker 3 (09:09):
Maybe a steak chicken .
Steak chicken you make yourkebab and I'll have it and we'll
show everybody what you made aswell.
Speaker 1 (09:16):
Right.
Speaker 3 (09:16):
So we'll have several things going.
So that's coming up next Sundayright around 2 pm.
Speaker 1 (09:22):
We'll go live.
You hope it comes.
Speaker 3 (09:24):
If everything happens , if you don't see it, then you
know everything went south.
We'll also get a video,hopefully this next Saturday as
well.
Speaker 1 (09:32):
And your grandson wants to do another video with
you.
Speaker 3 (09:35):
He likes doing dessert videos.
What's he want to do this time?
Speaker 1 (09:39):
Oh gosh, you know, I forgot.
Speaker 3 (09:41):
Seems like he's want to do banana bread.
Speaker 1 (09:43):
That's what it is.
Banana bread folks, yes, yes,in the pit balls, yes.
Speaker 3 (09:48):
I have not done that.
That's going to be good.
Speaker 1 (09:50):
Yeah.
Speaker 3 (09:51):
That's what he get to that.
I don't know if that'll be thisweekend.
Speaker 1 (09:54):
He wanted to do it this week, you know, but he
didn't have time because youknow.
Speaker 3 (09:59):
Right.
Speaker 1 (10:00):
Everything.
Speaker 3 (10:01):
I also on Facebook.
I don't know if you saw thispost I put up there of some
ramen noodles.
Speaker 1 (10:08):
Did you see that post ?
Speaker 3 (10:10):
I don't know it's right here.
Speaker 1 (10:12):
Oh yeah.
Speaker 3 (10:13):
Yeah.
So I don't know if you canreally, if you can see that
there's some ramen noodles hereand I made this a while back
with some vegetables and I wentahead and put that out there and
I asked everybody ramen noodleswith veggies, yes or no?
Now, what do you think theconsensus was on this one?
Speaker 1 (10:29):
Probably yes.
Speaker 3 (10:30):
Yeah, everybody does like ramen noodles.
I've got all kinds of commentshere.
Dusty said always yes.
He said he makes some homemadeshio.
I don't know how you say thatramen all the time with some
shirataki noodles traditionaland some ramen and carb free.
Oh so, and I was looking thatup and definitely those are carb
(10:51):
free noodles.
Have you ever had those?
Speaker 1 (10:53):
no, I don't, I don't think so.
Oh wait, yeah, I have actually,and Walmart used to sell them
and I can't find them anymore.
Speaker 3 (11:01):
Remember, in the Is that the ones that was in the
cool section?
Speaker 1 (11:05):
Yes, and I cannot find those anymore.
Speaker 3 (11:08):
So that would be good , and also had some other people
.
Speaker 1 (11:11):
I bet you Sprouts might have it.
Speaker 3 (11:14):
You know, robin said yes, yes, yes had a Derek
comment in absolutely Vicky saidyes and Alfred said hell, yeah.
So a lot of people there was noone that did not like.
The also had someone else herethat said that looks good,
cannot pronounce their name, soseveral comments on that
(11:34):
particular post there.
Speaker 1 (11:35):
I wish I could have ramen noodles, but it makes me
sick, the noodle, for somereason.
Speaker 3 (11:40):
You can't hardly do the ramen noodles.
Speaker 1 (11:41):
No, I remember I used to try it and it would just
always come up, so I don't knowwhat the deal is on that.
Speaker 3 (11:48):
Well, let's move on now to our ribs that we made
tonight.
Now I have not made any ribs.
I really haven't made anythingon the pit barrel lately.
Speaker 1 (11:57):
No, you have not.
Well, you haven't had time babe.
Speaker 3 (11:59):
Yeah, Let me just say the pit boss is just about
convenience and you can go aheadand just go out there, push a
button.
It's basically like an oven.
I'm so afraid to use it, becausewe caught it on fire that one
time and I was like I'm scared,I'm so afraid to use it because
we caught it on fire that onetime and I was like I'm scared,
I'm like terrified, I don't knowyou got to make sure first of
(12:20):
all you light it, because y'allhad the temperature turned all
the way up.
That was you, mr Nomi.
That was him.
All the pellets were going in.
Speaker 1 (12:33):
That was you when it finally lit up the flames was
coming outside in and then whenit, when it finally lit up the
flames was coming outside theoutside.
The reason why it was it wasdoing that is because it was
burning off all the the stuffand you had to clean it and we
did have that issue too.
Speaker 3 (12:45):
You've got to every now and then go in there and
remove all the the uh yeah allthe gunk yeah, went in there and
removed it, did a deep cleanbecause you get some of the
residue, some of the greaseafter that, I just I've been
staying away from your yeah, butthere was one time too, where I
had the pellets that got somany in there and it wasn't
lighting, and then they all litat once oh yeah, didn't one of
(13:06):
your friends have that problem?
Yeah there was like high flameson his yeah, there was high
flames coming out of it andeverything else.
Speaker 1 (13:15):
You can have that become an issue as well that's
scary because ours is, like,right next to our house, so
whenever that happened it scaredme because we have caught the
grass on fire with our with thepit barrel yeah, yeah, that was
scary I had it right on thegrass and it had the legs.
Speaker 3 (13:33):
The whole yard was burning out back.
Speaker 1 (13:36):
We got that put out.
That was scary.
Speaker 3 (13:39):
But today I did.
I went ahead and made them ribs.
Now, we used two differentseasonings.
You used your Midwest dust, ohyeah.
Speaker 1 (13:46):
I love that stuff.
Speaker 3 (13:47):
Zero carbs.
Speaker 1 (13:48):
And I also used something else the Parmesan.
Speaker 3 (13:51):
You used some Parmesan.
Speaker 1 (13:53):
Garlic something.
Speaker 3 (13:57):
I forgot what it's called.
That was really good.
You know, when I make hot sauce, a lot of times I like to use
two peppers, and when you makeseasoning, I like to use two
seasonings, but I only used one.
This time, on mine, I used thedirty bird rub.
Speaker 1 (14:10):
Yeah, you know, I should have put some of your hot
sauce on it.
Speaker 3 (14:15):
Oh, we didn't use any hot sauce on it.
We could have used.
Which one would you put on thewiener?
Speaker 1 (14:20):
The hickory one.
Speaker 3 (14:21):
You like the hickory smoke that?
Speaker 1 (14:22):
would have probably been really good.
Dipping that, you know, or evenlike dumping it on it and just
patting it in.
Speaker 3 (14:28):
Yeah, oh dang.
Speaker 1 (14:30):
I wish I would have known that.
Speaker 3 (14:32):
If you live in Oklahoma which is where we make
the hot sauce and would like toget any of that, it is available
in the state of Oklahoma too.
It's a cottage law, so I canship it anywhere in Oklahoma.
Just go to okiesmokingcom placean order.
If your address is in Oklahoma,you can order and we'll get you
some ship.
We got blueberry habanero.
We got hickory smoke.
(14:54):
We still got to do, my sistertoo, yeah we're going to be
shipping theirs off soon.
So, yeah, lots of things goingon there.
Yeah, those ribs Now, theseribs were close to championship
quality.
Speaker 1 (15:07):
They were juicy, they had a nice bite that came out
of them.
Speaker 3 (15:13):
Although I do like it when they fall off the bone,
these did not have the fall offthe bone.
Speaker 1 (15:17):
Yeah, but you could just literally put it in your
mouth and it would just come offOn mine anyways.
Speaker 3 (15:23):
I had mine with just some potato salad.
Not anything homemade, justsome loaded potato salad from
Sam's Club.
Speaker 1 (15:30):
Yeah, it sounds good Loaded potato salad Right.
Speaker 3 (15:33):
It was really really good.
Speaker 1 (15:35):
Does the loaded potato salad have?
It was really really good.
So does the loaded potato saladhave like cheese and stuff in
it?
Speaker 3 (15:39):
Yeah, I didn't check all the ingredients on it, but I
mean it was really, really goodthough.
Speaker 1 (15:44):
Man, I wish I could have had some, because dang
yesterday was my cheat day.
We went and saw a concert lastnight.
Speaker 3 (15:55):
It was Jordan Davis and also Peyton Smith.
Jordan Davis and Peyton Smith.
It was a pre-concert right hereat the Oklahoma City Park.
They have those quitefrequently.
Speaker 1 (16:05):
Yeah, the Scissortail Park.
If you're in Oklahoma, youshould go to them, because it
was really fun.
Speaker 3 (16:11):
That one was really really good.
Speaker 1 (16:12):
It had a crowd.
Speaker 3 (16:14):
Yeah, it was the biggest crowd I'd ever seen
there.
Yeah, so that was really fun.
That one was really really good.
It had a crowd.
Yeah, it was the biggest crowdI'd ever seen there.
Yeah, so that was really good.
So that's what we did this week.
Speaker 1 (16:20):
We went and saw a little show.
He did a tribute to Toby.
Speaker 3 (16:23):
Tribute.
Speaker 1 (16:25):
Now, what did he sing ?
Again, I forgot.
Speaker 3 (16:27):
I should have been a cowboy, yeah.
Speaker 1 (16:29):
That's what it was Always enjoy some good country
music tunes.
Speaker 3 (16:37):
I like when they kind of go off like and do different
songs.
Oh yeah, they went to thelittle oldies, little rock.
Yeah, he's talking aboutburning cds it's basically
talking about how he used topirate music itself.
You know, go on nabster and sitthere and figure out how to
download it and share it, andthat type of thing you remember
doing that that's crazy.
Speaker 1 (16:53):
I remember he used to burn CTs for me like dude and
we'd just pop them in the Justpop them right in there.
Now who has a CD player anymore?
Speaker 3 (17:04):
Yeah, I don't know.
Even when you get a computer oranything now, you don't have a
CD that comes with them.
Speaker 1 (17:10):
Really, I didn't know that.
Speaker 3 (17:12):
They do some, but most of them don't you know.
Speaker 1 (17:14):
You just go ahead and it just all comes digital,
because you have like spotifyand everything.
So what do you?
Speaker 3 (17:19):
mean right and most the software you just download
yeah you know, if you buysomething it just downloads on
there.
Speaker 1 (17:24):
So yeah, that's all changed up quite a bit too it's
weird, I wonder, like if weasked our kids, you know, our
grandson wouldn't even know whata cd I remember he was saying
it was a big uh frisbee, or yeah, no, we had.
Speaker 3 (17:38):
We actually had a record oh, that's what he's like
.
This is a big frisbee yeah,that, yeah, or yeah he didn't
have any I think he said it wasa big cd that's what it was a
big cd because he didn't knowwhat the yeah he's like what
game?
Speaker 1 (17:52):
didn't he ask what game was on?
Speaker 3 (17:53):
Yeah, yeah.
What game's on this record?
What's?
Speaker 1 (17:56):
game on it.
We're like oh Lord.
Speaker 3 (17:59):
Yeah, so things have changed quite a bit there as far
as that goes.
But anything else you want totalk about today, I mean we
didn't really have anythingscheduled or planned, just come
on here and just winged it todayfor episode number 34.
Speaker 1 (18:14):
No.
Speaker 3 (18:18):
What are you cooking next week?
Well, I, I think I'm going tobe.
Well.
We've already mentioned theshrimp yeah, oh yeah.
Speaker 1 (18:22):
That's what you're making.
Speaker 3 (18:23):
We're going to make the shrimp kebabs that's going
to go live next sunday that'llbe fun.
We'll have to get differentstuff and, like make different
kebabs yeah, while you're doingyour little shrimp make some
different kebabs and things likethat For my Saturday video.
I don't know yet.
Do you have?
Speaker 1 (18:39):
any ideas.
Speaker 3 (18:43):
What are you looking for?
Speaker 1 (18:44):
What if we do a dip?
Since it's football, how aboutwe make some kind of dip?
Speaker 3 (18:50):
Yeah, we can make some kind of dip of some sort.
What kind of dip do you like?
Speaker 1 (18:54):
I don't know, we'll have to think about it.
Speaker 3 (18:57):
So a dip like a dip yeah, a dip coming up on our
saturday video, hopefully thatall comes out.
Speaker 1 (19:01):
How about them suitors?
Speaker 3 (19:03):
oh yeah, a little comeback win from auburn now I
just need to win a two-digitcomeback win with about eight
minutes to go, so that waspretty exciting.
Yeah, so if you have a team youroot for, be sure to let us know
.
You can always find us or talkto us at john at okiesmokingcom.
(19:24):
That's our email.
If you're listening to this ona podcast app, there's a way you
can text us on your phone.
In the description below, youcan always comment on any of our
videos on YouTube.
We'll see that, and as well atOkie Smoking Outdoor on Facebook
.
Speaker 1 (19:44):
Yes.
Speaker 3 (19:45):
Over 275 followers on Facebook, so a lot of people
are following us.
Heck yeah, put out a lot ofcontent on there Little live
short videos, sometimes recordedvideos, and pictures of stuff
we eat all week.
Speaker 1 (20:01):
Hey, and you forgot to mention he had a.
Did we mention this last timewhere you went to your reunion,
your 30th reunion?
Speaker 3 (20:10):
I don't guess we mentioned that High school
reunion, right yeah?
Speaker 1 (20:13):
went to the high school reunion.
That was really fun.
I had a good time.
Yeah, we mentioned that Highschool reunion, right Went to
the high school reunion.
Speaker 3 (20:17):
That was really fun.
I had a good time.
Yeah, we went there.
Graduated in 1994.
Speaker 1 (20:21):
And I'm 95.
Speaker 3 (20:23):
2024, so 30 years.
Yeah, so had a good time thereSeeing some people and familiar
faces.
Yeah, went to a brewery.
We might have mentioned that,because it seems like we talked
about the brewery.
Speaker 1 (20:34):
The Skydance.
Speaker 3 (20:35):
Yeah, did we.
Okay, I'm not sure though.
Speaker 1 (20:38):
If you haven't been in Oklahoma, go to the Skydance.
Speaker 3 (20:43):
Skydance Brewery is a really good place to go.
Speaker 1 (20:44):
That's what we need to do next weekend, too, is go
to the Skydance, go back to theconcert, and all the kids were
with us.
That was fun, right, and ourgrandson, we're dancing dancing
(21:09):
and having a real good time.
Speaker 3 (21:11):
Yeah, I was just looking here.
I put up also on blue sky.
Someone, og carlin, justcommented I'd put a picture of
my ribs, og carlin, he's on bluesky and I said, nice rack, just
came in a looking at my ribs.
We did tonight so oh, they weregood.
Speaker 1 (21:30):
You should do.
You should have took a pictureof it you.
Speaker 3 (21:34):
Oh, I got some pictures of it.
Speaker 1 (21:36):
Oh, you do, yeah, well, you have to put it on
Facebook so everybody can see it.
Speaker 3 (21:39):
I sure will.
I've already put a picture ofmy plate with the ribs as well.
So I've got the potato saladand I've got the ribs next to it
.
So be sure and check that out.
So I don't think we haveanything else going on here.
Speaker 1 (22:01):
No major.
Have anything else going onhere?
Speaker 3 (22:02):
no major announcements except coming up
soon.
We're less than a month awayfrom our collaboration.
Oh, yes, we're gonna be doingthat.
I need to remind people.
And when is that?
In november, november, thefirst.
Okay, so every week in novemberI'm gonna be posting a video
about, or a video with, peppersin it yeah, and I was going to
come up with one spicy peppers.
I'm going to have differentstyles of, uh, a food that we're
(22:23):
going to cook, and each weekI'm going to have something
different.
Some of it will be somethingyou may have never expected you
know what we should do?
Speaker 1 (22:31):
we should do an enchilada one.
Speaker 3 (22:34):
Spicy enchilada, that sounds real good.
Speaker 1 (22:38):
That sounds really really good.
Speaker 3 (22:41):
We can do that, so I'm going to have four of them,
but also you can join in on thefun.
All you've got to do is goahead and create a video as well
, and I forgot the hashtag thatwe need to use on that.
What was the hashtag spicing itup, was it?
I can't remember what you did,yeah there will be that, I'll be
(23:05):
sure and put that below once Iremember.
But what you do is you go aheadand you create the video and
then you put that hashtag in thein, either in the title or the
description, and that way itwill go ahead and if people
search for that hashtag, they'regoing to go ahead and see your
video.
Also, I will make a playlistand the playlist will come out
(23:29):
with your video in it.
If you just let me know, so youcan let me know on YouTube, you
can let me know via chat, everhow you want to do it, and we'll
make sure it's there.
So I hope you've enjoyed thisepisode number 34.
That was just a little bit ofnothing, just a little bit of
talking.
Didn't really have anythingplanned on this episode.
We're looking at getting someguests here in the future as
(23:53):
well.
If you're interested in comingon the podcast email us.
Speaker 1 (23:57):
Who are we going to make on our podcast?
We asked someone and they saidthat they would.
Speaker 3 (24:03):
Yeah, we do have some people that have come on here.
We just haven't got them yet,so it'll be fun once we start
getting a couple of people onhere.
And also.
I think we might jump on apodcast.
How about that?
Oh yeah, be a guest on one,I've got, I've got one in mind I
don't know, are you ready to,are you?
Speaker 1 (24:22):
ready to go ahead and and do a live one, not live,
you'll just be on another uhshow I don't know they'll be
asking you questions.
Oh, that'll be fun I don't know, I'm really I'm weird about
that this is the oaky smokingpodcast.
Speaker 3 (24:38):
You can always find us on all of your podcast apps,
as well as on our youtube andother various ways.
Thank you for tuning in bye,everybody smoking podcast
episodes drop every monday.
Speaker 2 (24:54):
Don't forget to follow this podcast or you might
miss out on some deliciouscreations.
You can also find us on ourwebsite, okiesmokingcom, and on
youtube and other social mediaplatforms.
Until next time, keep firing upthat grill.
and I don't find you funny.
You're not funny, Mr Berry.
Okay, let's start over again.
Speaker 3 (00:13):
Take two All right, I made some mahi-mahi fish
sandwich this week.
We made some ribs this week.
Just got done eating some ofthose.
Those were fantastic, cooked onthe pit.
Boss, I've cooked on the pitbarrel this week.
Haven't used the pit barrel inquite some time.
(00:35):
What did you think of thoseribs?
Speaker 1 (00:38):
Oh, they were good.
Speaker 3 (00:39):
Yeah, I love ribs and we've cooked them on the pit
Boss pellet grill more oftenthan not for the convenience.
But I actually got a bag ofcharcoal and used that pit
barrel.
It was really really good.
I really miss doing that.
So we're going to go into somedetails on both of those and a
little bit more right here ontoday's episode.
(01:00):
It is episode number 34.
Speaker 2 (01:04):
Time to fire up that grill.
From smoked pork to smashburgers, outdoor cooking just
tastes better.
This is the oaky smokingpodcast, and here's your host,
john barry yeah, welcome back into the podcast.
Speaker 3 (01:24):
Got Got my lovely co-host standing by right across
from me here.
How are you doing today,dolores?
Speaker 1 (01:31):
I'm doing pretty good .
It's another beautiful day.
Speaker 3 (01:34):
Yes, it really was.
I mean, the sunshine was out.
Fall is here.
Speaker 1 (01:40):
Is fall here Because it feels hot.
Speaker 3 (01:44):
Well, it's almost here's.
It's got some signs of fall.
We keep getting some hottemperatures wearing my sweaters
because I'm like you're kind ofwhere in the mornings.
You kind of get some coolmornings and then, uh, some of
the afternoons are extremely hot, so it's almost like you start
the day not wanting to wearshorts by noon.
(02:06):
You're ready to wear shorts Inthe morning.
You need, you know, somethingelse a little bit on, or even at
night.
I know it's chilly today, soyeah, you've been a little
colder than me, though, yeah.
Speaker 1 (02:18):
I know, I always am.
Speaker 3 (02:22):
Well, we're going to go ahead and talk today about
some of the things we cookedthis week.
One of them was we'll juststart off.
Where do you want to start?
Speaker 1 (02:31):
Just do your mahi-mahi the mahi-mahi.
Speaker 3 (02:33):
So I'd never made this before and I really wanted
to do some fish.
Actually, someone had said Ineeded to cook some fish on the
channel.
Haven't done any in a while andoriginally I was wanting to
smoke it.
I just didn't have time withthe hours I've been working and
I do want to do the mahi-mahi orsome cod on the smoker for
(02:55):
about two hours.
Speaker 1 (02:56):
I'd say some cod, that would be good.
Speaker 3 (02:58):
That would be good.
Maybe smoke some cod and putthat on the smoker for a couple
of hours.
But what I did do, we did putit on the pellet grill and only
about six to eight minutes tocook it.
I thought it turned out great.
I didn't take the skin off.
Now, you were not a big fan ofthe skin.
Speaker 1 (03:17):
No, I was not.
And also the bread.
The bread was gross to me.
So you did not like thesandwich I honestly think it's
because I like keto bread now,so whenever I do go to a normal
bread it just tastes weird shedon't want regular bread, so I
so I cheated the other day and Iordered a mcdonald's
(03:40):
cheeseburger the little, thelittle ones and I was eating it.
And the bread, just it tastesgross well, that was mcdonald's
no, no, even you know you eat acheeseburger.
Speaker 3 (03:53):
Yeah, you just didn't like the bread.
Speaker 1 (03:55):
I just didn't like the bread, I took it off.
I took it off and just ate thecheeseburger part so you just
ate it with the patty I reallyfeel a keto like.
If I ate a piece of bread off aketo, it tastes fine, but if I
eat a normal piece of bread now,it's like so if you were to
just grab some toast with jelly,you would not want just regular
(04:16):
bread I don't think so.
It just tastes off to me forsome reason so you're so used to
keto.
Has anybody else ever had thisproblem?
Let me know.
Speaker 3 (04:27):
Yeah, you start going keto and when you first start
eating, the things don't tasteright then either.
Right, the bread tastes grossthe sweets that you have, the
keto sweets and the variationsyou're like, eh, but then you
get used to it and now you wantto go back to non-keto items and
you don't even like it anymore.
Speaker 1 (04:47):
Yeah, it's weird, isn't it?
Speaker 3 (04:49):
yeah, uh, so, but I really enjoyed mine.
Uh, I went ahead.
Like I said, I cooked it on thepit yeah, you like the skin and
all.
See, I didn't like the skin onit yeah, I like the skin on it
and I seasoned it with some pitboss uh rub, which had lemon,
garlic and onion.
The seasoning was really good.
I liked it.
It almost I seasoned it withsome pit boss uh rub which had
lemon, garlic and onion.
Speaker 1 (05:05):
The seasoning was really good.
Speaker 3 (05:06):
I liked it it almost tasted like it had lemon yeah,
it did on the the garlic lemonyeah, from the garlic lemon it.
Yeah, you would have thought Iwould have squeezed some lemon
on it.
Speaker 1 (05:17):
It tasted that good you know we have lemons and you
never put any on it yeah, Inever did.
I actually got lemons for it,for the fish, and never did use
them I wish we would have,because I bet you it would have
made it all right and I wasgoing to have the video up by
this last saturday and we filmedit and we had a setting wrong
(05:41):
in our camera and this happensfrom time to time.
Speaker 3 (05:44):
That's why it's good if you do have, sometimes two
cameras.
We've done it before where onecamera failed and we just went
ahead and used the footage fromthe other one.
This one, we did a one cameraonly yeah, and I'm not very
techie, so I didn't know, Ididn't know she, she was filming
the whole thing and, uh, it wasset in in slow-mo, yeah, so
everything that it did, it didin slow motion and it had no
(06:09):
audio, so we had an entire.
Speaker 1 (06:12):
I wonder why it didn't have the audio.
Speaker 3 (06:14):
Well, when you're in the slow-mo, it just the camera
I have.
Oh, I see it just does like a.
It's just for like a slow.
You could do it for some kindof effects or something.
Yeah, the setting just gotswitched on it.
We didn't realize it, so we didthe whole thing and then and
then that's weird was unable toput it out there, so that's I
wonder if I accidentally touchedsomething.
No, I, I just wish yeah but nexttime we will record, test, play
(06:39):
it back, make sure everything'sset up right but you did go
live with it, though today.
Speaker 1 (06:45):
Well, kind of what do you mean kind of?
Speaker 3 (06:50):
So what I said was I'll go live on Sunday, and I
even scheduled to go live onSunday on YouTube and on
Facebook.
Speaker 1 (06:56):
Okay, youtube you goofed, but Facebook you did
good, it was live on Facebook,but something happened there.
I know Whenever I was in thekitchen and I was like, why
isn't he on?
But I could hear you outsidetalking and I asked our son.
I was like, hey, what's goingon?
He's like try Facebook, mom.
(07:16):
And so when I went to FacebookI was like, oh, it's playing
here.
But I was like but it says thatyou are live at this time on
YouTube.
Speaker 3 (07:25):
It never did air, so I deleted the upcoming.
We never did it.
Speaker 1 (07:31):
Yeah.
Speaker 3 (07:32):
I did another live tonight and made sure everything
worked, so I now have it goingon both.
So in the future I believewe'll fix that issue.
We're going to try to do thatmore regularly.
Speaker 1 (07:42):
Yeah, you always say this, but then there's something
.
Speaker 3 (07:47):
Every time, every time something goes, you know
with the technology.
Speaker 1 (07:54):
This is take two.
Yeah, we've had issues gettingthis podcast started as well,
but we're getting there, andthis next week, though, for my
live video video, it's going tobe shrimp oh yep, I'm going to
be doing some shrimp kebabs youdo know that we have shrimp in
the freezer right, so you don'thave to buy any I'll have some,
(08:17):
take those out, get those thawedout, and we're going to go
ahead and cook those on the pit.
Speaker 3 (08:21):
Boss, are you doing it?
Speaker 1 (08:21):
on the skewers?
Yeah, or maybe on the pit boss.
Are you doing it?
On the skewers?
Yeah, is that what you're?
Speaker 3 (08:24):
doing, or maybe on the blackstone you think those
would be better, on the pit bossor blackstone, you know, grill
them and then flip them eitherone I don't know I don't know if
you should do on the flat oneyeah, you think it should be
better.
On the yeah with the flamecoming up.
Speaker 1 (08:41):
Yeah, I think that would be a lot that's probably
where I would do anything withit like yeah, I'll probably just
make a.
Speaker 3 (08:47):
Uh, are you doing like onions, garlic?
Yeah, I'll probably cook someother things with it.
Yeah, when I put on there, Iput the shrimp, put some onions,
uh, maybe some other vegetables, bell peppers, some things and
just put all up on there andthrow that on there and let
those cook.
Speaker 1 (09:01):
It won't take long to cook the shrimp when you're
doing that, can I do a steak one?
We can, we can make some steakon there as well, some cubes.
Speaker 3 (09:09):
Maybe a steak chicken .
Steak chicken you make yourkebab and I'll have it and we'll
show everybody what you made aswell.
Speaker 1 (09:16):
Right.
Speaker 3 (09:16):
So we'll have several things going.
So that's coming up next Sundayright around 2 pm.
Speaker 1 (09:22):
We'll go live.
You hope it comes.
Speaker 3 (09:24):
If everything happens , if you don't see it, then you
know everything went south.
We'll also get a video,hopefully this next Saturday as
well.
Speaker 1 (09:32):
And your grandson wants to do another video with
you.
Speaker 3 (09:35):
He likes doing dessert videos.
What's he want to do this time?
Speaker 1 (09:39):
Oh gosh, you know, I forgot.
Speaker 3 (09:41):
Seems like he's want to do banana bread.
Speaker 1 (09:43):
That's what it is.
Banana bread folks, yes, yes,in the pit balls, yes.
Speaker 3 (09:48):
I have not done that.
That's going to be good.
Speaker 1 (09:50):
Yeah.
Speaker 3 (09:51):
That's what he get to that.
I don't know if that'll be thisweekend.
Speaker 1 (09:54):
He wanted to do it this week, you know, but he
didn't have time because youknow.
Speaker 3 (09:59):
Right.
Speaker 1 (10:00):
Everything.
Speaker 3 (10:01):
I also on Facebook.
I don't know if you saw thispost I put up there of some
ramen noodles.
Speaker 1 (10:08):
Did you see that post ?
Speaker 3 (10:10):
I don't know it's right here.
Speaker 1 (10:12):
Oh yeah.
Speaker 3 (10:13):
Yeah.
So I don't know if you canreally, if you can see that
there's some ramen noodles hereand I made this a while back
with some vegetables and I wentahead and put that out there and
I asked everybody ramen noodleswith veggies, yes or no?
Now, what do you think theconsensus was on this one?
Speaker 1 (10:29):
Probably yes.
Speaker 3 (10:30):
Yeah, everybody does like ramen noodles.
I've got all kinds of commentshere.
Dusty said always yes.
He said he makes some homemadeshio.
I don't know how you say thatramen all the time with some
shirataki noodles traditionaland some ramen and carb free.
Oh so, and I was looking thatup and definitely those are carb
(10:51):
free noodles.
Have you ever had those?
Speaker 1 (10:53):
no, I don't, I don't think so.
Oh wait, yeah, I have actually,and Walmart used to sell them
and I can't find them anymore.
Speaker 3 (11:01):
Remember, in the Is that the ones that was in the
cool section?
Speaker 1 (11:05):
Yes, and I cannot find those anymore.
Speaker 3 (11:08):
So that would be good , and also had some other people
.
Speaker 1 (11:11):
I bet you Sprouts might have it.
Speaker 3 (11:14):
You know, robin said yes, yes, yes had a Derek
comment in absolutely Vicky saidyes and Alfred said hell, yeah.
So a lot of people there was noone that did not like.
The also had someone else herethat said that looks good,
cannot pronounce their name, soseveral comments on that
(11:34):
particular post there.
Speaker 1 (11:35):
I wish I could have ramen noodles, but it makes me
sick, the noodle, for somereason.
Speaker 3 (11:40):
You can't hardly do the ramen noodles.
Speaker 1 (11:41):
No, I remember I used to try it and it would just
always come up, so I don't knowwhat the deal is on that.
Speaker 3 (11:48):
Well, let's move on now to our ribs that we made
tonight.
Now I have not made any ribs.
I really haven't made anythingon the pit barrel lately.
Speaker 1 (11:57):
No, you have not.
Well, you haven't had time babe.
Speaker 3 (11:59):
Yeah, Let me just say the pit boss is just about
convenience and you can go aheadand just go out there, push a
button.
It's basically like an oven.
I'm so afraid to use it, becausewe caught it on fire that one
time and I was like I'm scared,I'm so afraid to use it because
we caught it on fire that onetime and I was like I'm scared,
I'm like terrified, I don't knowyou got to make sure first of
(12:20):
all you light it, because y'allhad the temperature turned all
the way up.
That was you, mr Nomi.
That was him.
All the pellets were going in.
Speaker 1 (12:33):
That was you when it finally lit up the flames was
coming outside in and then whenit, when it finally lit up the
flames was coming outside theoutside.
The reason why it was it wasdoing that is because it was
burning off all the the stuffand you had to clean it and we
did have that issue too.
Speaker 3 (12:45):
You've got to every now and then go in there and
remove all the the uh yeah allthe gunk yeah, went in there and
removed it, did a deep cleanbecause you get some of the
residue, some of the greaseafter that, I just I've been
staying away from your yeah, butthere was one time too, where I
had the pellets that got somany in there and it wasn't
lighting, and then they all litat once oh yeah, didn't one of
(13:06):
your friends have that problem?
Yeah there was like high flameson his yeah, there was high
flames coming out of it andeverything else.
Speaker 1 (13:15):
You can have that become an issue as well that's
scary because ours is, like,right next to our house, so
whenever that happened it scaredme because we have caught the
grass on fire with our with thepit barrel yeah, yeah, that was
scary I had it right on thegrass and it had the legs.
Speaker 3 (13:33):
The whole yard was burning out back.
Speaker 1 (13:36):
We got that put out.
That was scary.
Speaker 3 (13:39):
But today I did.
I went ahead and made them ribs.
Now, we used two differentseasonings.
You used your Midwest dust, ohyeah.
Speaker 1 (13:46):
I love that stuff.
Speaker 3 (13:47):
Zero carbs.
Speaker 1 (13:48):
And I also used something else the Parmesan.
Speaker 3 (13:51):
You used some Parmesan.
Speaker 1 (13:53):
Garlic something.
Speaker 3 (13:57):
I forgot what it's called.
That was really good.
You know, when I make hot sauce, a lot of times I like to use
two peppers, and when you makeseasoning, I like to use two
seasonings, but I only used one.
This time, on mine, I used thedirty bird rub.
Speaker 1 (14:10):
Yeah, you know, I should have put some of your hot
sauce on it.
Speaker 3 (14:15):
Oh, we didn't use any hot sauce on it.
We could have used.
Which one would you put on thewiener?
Speaker 1 (14:20):
The hickory one.
Speaker 3 (14:21):
You like the hickory smoke that?
Speaker 1 (14:22):
would have probably been really good.
Dipping that, you know, or evenlike dumping it on it and just
patting it in.
Speaker 3 (14:28):
Yeah, oh dang.
Speaker 1 (14:30):
I wish I would have known that.
Speaker 3 (14:32):
If you live in Oklahoma which is where we make
the hot sauce and would like toget any of that, it is available
in the state of Oklahoma too.
It's a cottage law, so I canship it anywhere in Oklahoma.
Just go to okiesmokingcom placean order.
If your address is in Oklahoma,you can order and we'll get you
some ship.
We got blueberry habanero.
We got hickory smoke.
(14:54):
We still got to do, my sistertoo, yeah we're going to be
shipping theirs off soon.
So, yeah, lots of things goingon there.
Yeah, those ribs Now, theseribs were close to championship
quality.
Speaker 1 (15:07):
They were juicy, they had a nice bite that came out
of them.
Speaker 3 (15:13):
Although I do like it when they fall off the bone,
these did not have the fall offthe bone.
Speaker 1 (15:17):
Yeah, but you could just literally put it in your
mouth and it would just come offOn mine anyways.
Speaker 3 (15:23):
I had mine with just some potato salad.
Not anything homemade, justsome loaded potato salad from
Sam's Club.
Speaker 1 (15:30):
Yeah, it sounds good Loaded potato salad Right.
Speaker 3 (15:33):
It was really really good.
Speaker 1 (15:35):
Does the loaded potato salad have?
It was really really good.
So does the loaded potato saladhave like cheese and stuff in
it?
Speaker 3 (15:39):
Yeah, I didn't check all the ingredients on it, but I
mean it was really, really goodthough.
Speaker 1 (15:44):
Man, I wish I could have had some, because dang
yesterday was my cheat day.
We went and saw a concert lastnight.
Speaker 3 (15:55):
It was Jordan Davis and also Peyton Smith.
Jordan Davis and Peyton Smith.
It was a pre-concert right hereat the Oklahoma City Park.
They have those quitefrequently.
Speaker 1 (16:05):
Yeah, the Scissortail Park.
If you're in Oklahoma, youshould go to them, because it
was really fun.
Speaker 3 (16:11):
That one was really really good.
Speaker 1 (16:12):
It had a crowd.
Speaker 3 (16:14):
Yeah, it was the biggest crowd I'd ever seen
there.
Yeah, so that was really fun.
That one was really really good.
It had a crowd.
Yeah, it was the biggest crowdI'd ever seen there.
Yeah, so that was really good.
So that's what we did this week.
Speaker 1 (16:20):
We went and saw a little show.
He did a tribute to Toby.
Speaker 3 (16:23):
Tribute.
Speaker 1 (16:25):
Now, what did he sing ?
Again, I forgot.
Speaker 3 (16:27):
I should have been a cowboy, yeah.
Speaker 1 (16:29):
That's what it was Always enjoy some good country
music tunes.
Speaker 3 (16:37):
I like when they kind of go off like and do different
songs.
Oh yeah, they went to thelittle oldies, little rock.
Yeah, he's talking aboutburning cds it's basically
talking about how he used topirate music itself.
You know, go on nabster and sitthere and figure out how to
download it and share it, andthat type of thing you remember
doing that that's crazy.
Speaker 1 (16:53):
I remember he used to burn CTs for me like dude and
we'd just pop them in the Justpop them right in there.
Now who has a CD player anymore?
Speaker 3 (17:04):
Yeah, I don't know.
Even when you get a computer oranything now, you don't have a
CD that comes with them.
Speaker 1 (17:10):
Really, I didn't know that.
Speaker 3 (17:12):
They do some, but most of them don't you know.
Speaker 1 (17:14):
You just go ahead and it just all comes digital,
because you have like spotifyand everything.
So what do you?
Speaker 3 (17:19):
mean right and most the software you just download
yeah you know, if you buysomething it just downloads on
there.
Speaker 1 (17:24):
So yeah, that's all changed up quite a bit too it's
weird, I wonder, like if weasked our kids, you know, our
grandson wouldn't even know whata cd I remember he was saying
it was a big uh frisbee, or yeah, no, we had.
Speaker 3 (17:38):
We actually had a record oh, that's what he's like
.
This is a big frisbee yeah,that, yeah, or yeah he didn't
have any I think he said it wasa big cd that's what it was a
big cd because he didn't knowwhat the yeah he's like what
game?
Speaker 1 (17:52):
didn't he ask what game was on?
Speaker 3 (17:53):
Yeah, yeah.
What game's on this record?
What's?
Speaker 1 (17:56):
game on it.
We're like oh Lord.
Speaker 3 (17:59):
Yeah, so things have changed quite a bit there as far
as that goes.
But anything else you want totalk about today, I mean we
didn't really have anythingscheduled or planned, just come
on here and just winged it todayfor episode number 34.
Speaker 1 (18:14):
No.
Speaker 3 (18:18):
What are you cooking next week?
Well, I, I think I'm going tobe.
Well.
We've already mentioned theshrimp yeah, oh yeah.
Speaker 1 (18:22):
That's what you're making.
Speaker 3 (18:23):
We're going to make the shrimp kebabs that's going
to go live next sunday that'llbe fun.
We'll have to get differentstuff and, like make different
kebabs yeah, while you're doingyour little shrimp make some
different kebabs and things likethat For my Saturday video.
I don't know yet.
Do you have?
Speaker 1 (18:39):
any ideas.
Speaker 3 (18:43):
What are you looking for?
Speaker 1 (18:44):
What if we do a dip?
Since it's football, how aboutwe make some kind of dip?
Speaker 3 (18:50):
Yeah, we can make some kind of dip of some sort.
What kind of dip do you like?
Speaker 1 (18:54):
I don't know, we'll have to think about it.
Speaker 3 (18:57):
So a dip like a dip yeah, a dip coming up on our
saturday video, hopefully thatall comes out.
Speaker 1 (19:01):
How about them suitors?
Speaker 3 (19:03):
oh yeah, a little comeback win from auburn now I
just need to win a two-digitcomeback win with about eight
minutes to go, so that waspretty exciting.
Yeah, so if you have a team youroot for, be sure to let us know
.
You can always find us or talkto us at john at okiesmokingcom.
(19:24):
That's our email.
If you're listening to this ona podcast app, there's a way you
can text us on your phone.
In the description below, youcan always comment on any of our
videos on YouTube.
We'll see that, and as well atOkie Smoking Outdoor on Facebook
.
Speaker 1 (19:44):
Yes.
Speaker 3 (19:45):
Over 275 followers on Facebook, so a lot of people
are following us.
Heck yeah, put out a lot ofcontent on there Little live
short videos, sometimes recordedvideos, and pictures of stuff
we eat all week.
Speaker 1 (20:01):
Hey, and you forgot to mention he had a.
Did we mention this last timewhere you went to your reunion,
your 30th reunion?
Speaker 3 (20:10):
I don't guess we mentioned that High school
reunion, right yeah?
Speaker 1 (20:13):
went to the high school reunion.
That was really fun.
I had a good time.
Yeah, we mentioned that Highschool reunion, right Went to
the high school reunion.
Speaker 3 (20:17):
That was really fun.
I had a good time.
Yeah, we went there.
Graduated in 1994.
Speaker 1 (20:21):
And I'm 95.
Speaker 3 (20:23):
2024, so 30 years.
Yeah, so had a good time thereSeeing some people and familiar
faces.
Yeah, went to a brewery.
We might have mentioned that,because it seems like we talked
about the brewery.
Speaker 1 (20:34):
The Skydance.
Speaker 3 (20:35):
Yeah, did we.
Okay, I'm not sure though.
Speaker 1 (20:38):
If you haven't been in Oklahoma, go to the Skydance.
Speaker 3 (20:43):
Skydance Brewery is a really good place to go.
Speaker 1 (20:44):
That's what we need to do next weekend, too, is go
to the Skydance, go back to theconcert, and all the kids were
with us.
That was fun, right, and ourgrandson, we're dancing dancing
(21:09):
and having a real good time.
Speaker 3 (21:11):
Yeah, I was just looking here.
I put up also on blue sky.
Someone, og carlin, justcommented I'd put a picture of
my ribs, og carlin, he's on bluesky and I said, nice rack, just
came in a looking at my ribs.
We did tonight so oh, they weregood.
Speaker 1 (21:30):
You should do.
You should have took a pictureof it you.
Speaker 3 (21:34):
Oh, I got some pictures of it.
Speaker 1 (21:36):
Oh, you do, yeah, well, you have to put it on
Facebook so everybody can see it.
Speaker 3 (21:39):
I sure will.
I've already put a picture ofmy plate with the ribs as well.
So I've got the potato saladand I've got the ribs next to it
.
So be sure and check that out.
So I don't think we haveanything else going on here.
Speaker 1 (22:01):
No major.
Have anything else going onhere?
Speaker 3 (22:02):
no major announcements except coming up
soon.
We're less than a month awayfrom our collaboration.
Oh, yes, we're gonna be doingthat.
I need to remind people.
And when is that?
In november, november, thefirst.
Okay, so every week in novemberI'm gonna be posting a video
about, or a video with, peppersin it yeah, and I was going to
come up with one spicy peppers.
I'm going to have differentstyles of, uh, a food that we're
(22:23):
going to cook, and each weekI'm going to have something
different.
Some of it will be somethingyou may have never expected you
know what we should do?
Speaker 1 (22:31):
we should do an enchilada one.
Speaker 3 (22:34):
Spicy enchilada, that sounds real good.
Speaker 1 (22:38):
That sounds really really good.
Speaker 3 (22:41):
We can do that, so I'm going to have four of them,
but also you can join in on thefun.
All you've got to do is goahead and create a video as well
, and I forgot the hashtag thatwe need to use on that.
What was the hashtag spicing itup, was it?
I can't remember what you did,yeah there will be that, I'll be
(23:05):
sure and put that below once Iremember.
But what you do is you go aheadand you create the video and
then you put that hashtag in thein, either in the title or the
description, and that way itwill go ahead and if people
search for that hashtag, they'regoing to go ahead and see your
video.
Also, I will make a playlistand the playlist will come out
(23:29):
with your video in it.
If you just let me know, so youcan let me know on YouTube, you
can let me know via chat, everhow you want to do it, and we'll
make sure it's there.
So I hope you've enjoyed thisepisode number 34.
That was just a little bit ofnothing, just a little bit of
talking.
Didn't really have anythingplanned on this episode.
We're looking at getting someguests here in the future as
(23:53):
well.
If you're interested in comingon the podcast email us.
Speaker 1 (23:57):
Who are we going to make on our podcast?
We asked someone and they saidthat they would.
Speaker 3 (24:03):
Yeah, we do have some people that have come on here.
We just haven't got them yet,so it'll be fun once we start
getting a couple of people onhere.
And also.
I think we might jump on apodcast.
How about that?
Oh yeah, be a guest on one,I've got, I've got one in mind I
don't know, are you ready to,are you?
Speaker 1 (24:22):
ready to go ahead and and do a live one, not live,
you'll just be on another uhshow I don't know they'll be
asking you questions.
Oh, that'll be fun I don't know, I'm really I'm weird about
that this is the oaky smokingpodcast.
Speaker 3 (24:38):
You can always find us on all of your podcast apps,
as well as on our youtube andother various ways.
Thank you for tuning in bye,everybody smoking podcast
episodes drop every monday.
Speaker 2 (24:54):
Don't forget to follow this podcast or you might
miss out on some deliciouscreations.
You can also find us on ourwebsite, okiesmokingcom, and on
youtube and other social mediaplatforms.
Until next time, keep firing upthat grill.
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