July 28, 2025 • 32 mins
Send John & Dolores a Text Message.
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 grills
• Fall-off-the-bone ribs with maple bacon rub versus Montreal steak seasoning
• Bacon-wrapped jalapeño poppers as the perfect side dish
• Pizza on the grill with added toppings to elevate frozen options
• Future plans for cinnamon rolls, cookies with grandchildren, and an ambitious tomahawk steak
• Hybrid cooking technique proposal: smoke on the Egg, sear on the Pit Boss
Find us at the Okie Smokin YouTube channel, where we have six Big Green Egg videos so far with more to come.
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- Okie Smokin YouTube Channel - Our YouTube channel where we regularly post cooking videos and other content.
- Video Podcast - Playlist of all our video podcast episodes on YouTube.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hi, welcome back to episode 51 of the Oaky Smoking
Channel.
I'm Dolores, and my co-hosthere is John Berry.
Speaker 2 (00:10):
Switching roles a little bit switching roles a
little bit.
Got Dolores in the wing today.
Excellent, excellent, excellent.
How are you doing today?
Speaker 1 (00:19):
I'm pretty good.
Speaker 2 (00:20):
Right on right on yeah this is episode number 51
of the you know, outdoorbarbecue cooking channel,
Because everything just tastesbetter outdoors, don't?
Speaker 1 (00:31):
it, it does.
I agree with you there.
Speaker 2 (00:34):
And we did some great cooks today.
Last week we talked.
What did we talk about lastweek?
Speaker 1 (00:38):
We talked about the pizza.
Speaker 2 (00:40):
Pizza.
Speaker 1 (00:41):
And also your burritos.
Speaker 2 (00:43):
Burritos, and we also talked about the pit boss and
repairing it yeah, I forgotabout that we went into that a
little bit.
So if that of interest, you besure and check out episode five
zero.
That was the last episode wedid, right there time to fire up
that grill.
Speaker 3 (01:02):
From smoked pork to smash burgers, outdoor cooking
just tastes better.
This is the Okie Smokin'Podcast, and here's your host,
John Barry.
Speaker 2 (01:21):
But on this one we're going to go ahead and jump into
some cooks that we did.
What's some of them?
We're going to talk about Acouple of the cooks we're going
to talk about today.
Speaker 1 (01:30):
Oh, you did your twice baked potatoes and the
little green ink, or however yousay it.
Speaker 2 (01:36):
Yeah, I did the.
Is it twice baked?
Double baked?
I guess it's really the samething, but you can find this on
our YouTube channel and it is adouble baked or double smoked
baked potatoes where thoseturned out real good.
Dolores didn't have those, shestuck with her keto and she just
(01:57):
had some steak and salad.
Right, yes, and so?
Speaker 1 (02:01):
And the steaks were really good.
On it too, it was marinated andall that stuff also.
Speaker 2 (02:08):
Yeah, and we'll get into some of that as well.
Turned out really, really good.
Yeah, I'll tell you how wecooked those, and I cooked those
to a real nice pink center.
I was very happy they werethicker steaks, thicker cuts of
steaks.
Speaker 1 (02:26):
Yeah, usually I can finish mine, but this time
around I did not finish it.
I had to save it for today, forlunch.
Speaker 2 (02:33):
Yeah, these were extremely large steaks.
What?
Speaker 1 (02:38):
were they?
What type of steak was it?
Speaker 2 (02:40):
I believe they're New York strips.
Speaker 1 (02:42):
Wow, those are actually big for a New York
strip.
They were seasoned in some beerand we don't know what else,
because our daughter-in-law andour son actually marinated them.
Speaker 2 (02:51):
They marinated them up, put the seasoning on them.
Speaker 1 (02:54):
It was overnight, an overnight marinade.
Speaker 2 (02:57):
They could have been ribeyes.
Speaker 1 (02:59):
I don't know.
Speaker 2 (03:00):
They were pretty good size.
Don't even know what we had.
All I know it was good.
I didn't get it.
They brought them over and hadmarinated them and we cooked
them and really, when it comesto steak, you don't need that
big of a steak.
You know what?
For me, the perfect size ofsteak is just six ounces.
Speaker 1 (03:17):
I don't know about that, because I love me some
steak.
Speaker 2 (03:19):
So you know how I am.
But I'm also having a steakwith potatoes.
Speaker 1 (03:26):
Yeah, and I don't get that.
So mine's just like the bigsteak and then the salad.
Speaker 2 (03:31):
You'll just eat the steak straight up.
Speaker 1 (03:33):
Exactly, I'm a meat eater.
Speaker 2 (03:38):
Yeah, she's definitely a meat eater, and
that goes hand in hand with keto.
Speaker 1 (03:43):
Yeah, but even before keto I was still the steak
person.
Sometimes I would finish John'ssteak if he liked me.
Speaker 2 (03:54):
Yeah, she'd eat her whole one.
Speaker 1 (03:56):
I'd eat some of his yeah.
I'm pretty bad at that.
Speaker 2 (04:00):
These particular steaks, though, you weren't even
able to finish.
Speaker 1 (04:04):
No, this time around I could not finish it.
That's why I ate the rest todayfor lunch, and it was pretty
good.
Speaker 2 (04:11):
Right, and we had those for lunch and I actually
had some more.
We almost got through all ofthe potatoes today.
I finished my steak because Ididn't need it all.
But let me go into real quick.
Speaker 1 (04:22):
Oh, forget they also.
We also had jalapenos with thestuffed cream cheese and the
bacon wrap.
Those were good too, yeah hadall that yesterday.
Speaker 2 (04:30):
but yeah, we started out with this on the big green
egg and I went ahead and heatedthe egg up to about 400 degrees
and before I put those on, Ijust got got potatoes and I used
avocado oil.
What do you think of that?
Speaker 1 (04:47):
That's good.
Yeah, I don't know, I didn'tget to taste it, but they smell
good.
Speaker 2 (04:52):
Normally I use olive oil, but this time I just
brushed on avocado oil.
Speaker 1 (04:59):
Did you eat like the whole thing or just the inside?
Speaker 2 (05:02):
Just the insides.
Speaker 1 (05:04):
You supposed to eat like the whole thing or just the
inside, just the insides?
You supposed to eat like the?
Speaker 2 (05:07):
whole thing.
I know it had been cooked to aWow.
I probably had some of the skin.
Speaker 1 (05:14):
That's the best part of the potato.
Speaker 2 (05:17):
I did have some of it , but I didn't eat the whole
potato because it had beencooked so long.
It was pretty hard in spots.
Speaker 1 (05:22):
Wow, it is stilly.
Speaker 2 (05:25):
It is definitely good .
I like me some cringiness.
I cooked them after I had putthat avocado oil and salt on for
what?
About an hour and a half Hourand a half, two hours, and the
fun part of this it's a littletime.
Consuming is after that takingthem off and cutting them all in
half, and then just cutting orscooping all the potatoes out,
(05:48):
and then the thing I put in itonce I scooped them all out, was
just some cheese.
Speaker 1 (05:53):
Bacon bits.
Speaker 2 (05:55):
Bacon bits.
Now you could have cooked realbacon.
We didn't have any, had somebacon bits Just poured about a.
I don't know.
Speaker 1 (06:01):
Fourth to a half a bag.
I did serrano peppers too.
Speaker 2 (06:04):
And that was really good.
I took about a half of aserrano pepper and placed in
there, and then we put a wholestick of butter and then I just
got a potato smasher.
Speaker 1 (06:17):
I like how he says we .
Speaker 2 (06:21):
Yeah, you didn't have these and mixed it up real good
with some salt, with somepepper, and added some more
cheese.
Throw them back on for about 20minutes they looked really good
.
Speaker 1 (06:33):
If I would have ate, so I would probably ate like a
bunch, because you made a a lotgod, oh my, I've had four of
them today you know, honestly,you could have probably, just
like did, four baked potatoes,because you cut them in half you
know, and just had it that way.
Yeah, and but we always likeeat it, like do an army.
(06:53):
It seems like like you'refeeding an army.
Speaker 2 (06:56):
We do, and we do.
Speaker 1 (06:59):
I mean, we have leftovers.
That's why.
Speaker 2 (07:01):
And when you're getting the fire not always but
a lot of times when you'regetting that fire heated up,
whether it even be on a pit boss, pellet grill.
Pellet grill would say not asmuch maybe, but if you're
getting a, using a bunch ofcharcoal on a Weber Smoky
Mountain or a big green egg orsomething, and you know, let's
fill it up, let's use of all ofthe fuel it's giving you and
(07:23):
then heat it up the next day,you'll just have some extras,
take it to work for lunch orwhatever, and I think it works
out real well that way.
So that's what we did here andI think we cooked seven baked.
But we got seven baked potatoeson the big green egg and you
cut them all in half cut them inhalf.
So then we had 14 halves.
Of course.
I then did seven at a time forthe next 20 minutes and just put
(07:47):
the oven inside at a warmsetting and just put them in
there.
And as we got things done thebacon wraps, which we'll talk
about here in a minute as we gotcertain things done, I just put
them on the rack in the oven.
It was basically just like ahot and ready pizza, except it's
hot and ready potatoes.
Speaker 1 (08:06):
You know, just like you'd get at a restaurant or
something.
Speaker 2 (08:09):
It's kind of like keeping it in there warmer and
that way you get it and it'snice and warm and really good.
And plus, the whole time isjust continuing to kind of
really work on those potatoeseven more, getting that cheese
all melted all throughout thecenter of it, and that turned
out fantastic.
After I did the potatoes, Iwent ahead and the next thing we
(08:32):
did was the bacon-wrappedjalapenos, and I did it in this
order, because the potatoes aregoing to take the longest, the
bacon is going to take thesecond longest and the steaks
are going to be pretty quick,which I'll tell you how I've
started to cook those.
Speaker 1 (08:47):
It seemed like dinner was pretty fast, though.
Speaker 2 (08:50):
Yeah, it was.
Speaker 1 (08:51):
It didn't take that long to do everything and in the
process my son and stuff wasbuilding a basketball.
Speaker 2 (09:01):
We got that thing put together.
That was a pain in the ass.
Don't be kissing on me.
Basketball, yeah, getting thebasket.
Speaker 1 (09:05):
We got that thing put together.
Speaker 2 (09:06):
That was a pain in the ass, Don't be kissing on me.
The jalapeno poppers took about20 minutes and I was thinking
about putting them on the pitboss, while I was, you know,
doing.
You know, because I've got allthese smokers and I could, you
know, use two or three of them.
But I just kept with the biggreen egg and cooked those for
about 20 minutes, threw them inthe warmer, on the oven, and
(09:27):
then we went to the steak, whichthey were, nice thick cuts.
Those are easier to cook.
You put those thinner cuts on.
Speaker 1 (09:38):
Yeah, and what's crazy is like you could like cut
it and it's like butter, right,not like where you're like
sawing at it, you know.
Speaker 2 (09:48):
And it's easy to eat, but those thicker cuts.
Speaker 1 (09:51):
You know, I noticed that our daughter-in-law spoils
us when it comes to steak.
Speaker 2 (09:56):
Yeah, yeah.
Speaker 1 (09:59):
We get the good stuff .
Speaker 2 (10:01):
Dad, do you want to cook steak?
I'll bring it Okay.
Speaker 1 (10:06):
Yeah, I'm like when dad does it, we just do the, the
cheap and the cheap.
Yeah, I get I?
Speaker 2 (10:11):
you know I'm getting the, the sirloin special or
chuck steak or something andthen marinating it and then turn
it into, uh, more of anelevated steak somehow.
But the steak she brings thatyou don't even have to do that.
So, it makes it work.
It works out well Alwaysbringing food.
Chicken wings is another thingthey bring all the time.
Speaker 1 (10:32):
Oh, the chicken.
No drumsticks, Not chickenwings.
Speaker 2 (10:35):
Drumsticks, drumsticks.
They're always bringingdrumsticks over.
Speaker 1 (10:38):
I must say that I'm not a fan of drumsticks.
Until you got this little biggreen, whatever, whatever it's
called, I keep on forgetting youlike them on the big green egg,
but, but it makes it like tastebetter for some reason I think
they did good.
Speaker 2 (10:55):
You think they're better than the pit boss?
Speaker 1 (10:56):
yeah, yes, like big time, for I don't, because I
don't know the pit boss thatlike over-charcles it or
something Like over something onit, it does something.
Speaker 2 (11:09):
I have been a fan of cooking on the big green egg.
It has been really, really goodand everything's turned out
great, except for a few things.
Speaker 1 (11:19):
I burnt the biscuits.
Speaker 2 (11:21):
I tried and I think I'm going to redo those.
I'll be doing some cinnamonrolls.
Speaker 1 (11:25):
Yes, you know I might cheat on a day.
Speaker 2 (11:29):
I've got some cinnamon rolls in a can I really
like cinnamon rolls.
Speaker 1 (11:32):
I'll film that.
Speaker 2 (11:33):
And we're just going to put them on the pizza stone.
The first time I did it, Ididn't know what the heck I was
doing.
And I was trying some biscuitsand they become black hockey
pucks.
They look like charcoal whenthey're done.
I burnt the whole bottom ofthem, so I've learned how to,
and it did.
It smelled like it was burnedthrough the neighborhood.
(11:54):
Yeah, so yeah.
Speaker 1 (11:57):
Oh my gosh.
So the next thing that you havecooked on there has been ribs
and he made me some keto onesand I devoured both, like both.
Speaker 2 (12:08):
yeah, he cut him in half and I devoured both of them
like the next day, like Iliterally ate the whole entire
thing and those were fall offthe bone and when we, when I
made those, I was wrapping them,and while I was wrapping them
(12:30):
she's over here trying to eatthem I said we still got to do
the wrapping stage.
Speaker 1 (12:33):
I was like I don't care, I'm just taking a little
taste.
Speaker 2 (12:37):
She's sampling it and they're good, they're ready.
And they most likely were, butI did throw them on wrap for
about another 30 to 45 minutesand then she's over there
crunching on, crunching on thecrumbs of it and everything oh
my god, it was so good yeah, sothose and there.
Speaker 1 (12:55):
What seasoning did you guys put, like you put on
yours with you know?
Speaker 2 (13:00):
so I put some maple bacon rub on them and was it
that I thought it was a honeytype?
I thought I put the maple baconyou could have.
Speaker 1 (13:15):
You could have on them.
Speaker 2 (13:17):
I do have a pork honey barbecue rub that I use
frequently, so it's possiblethat I put those on there, or
did you put add honey?
No, I'm pretty pretty sure Idid not forgot the honey now,
mine was just plain.
Speaker 1 (13:31):
I had the steak seasoning stuff and then just a
little bit of other stuff, butthat's it.
Like that's all I wanted on it,and oh my gosh.
Speaker 2 (13:39):
She had some onion salt, it was good, and steak
Montreal seasoning.
Speaker 1 (13:45):
Yeah, it has, like garlic, all sorts of stuff in
that.
That's my go-to stuff too.
Speaker 2 (13:51):
Yeah, which are both zero carbs.
Mine had some carbs in it and Ithink it's John's Meyer.
Speaker 1 (13:59):
Yours had a bunch of carbs in it because it was like
over 15 or something.
Speaker 2 (14:02):
Yeah, it had the carbs in it, but boy, it was
good.
When you put my rub on it, youcould smell the bacon.
You could just smell it comingup in the air.
So yeah, when you put my rub onit, you could smell the bacon.
You could just smell it comingup in the air.
So yeah, that was fantasticstuff too.
I'll talk a little more aboutthat.
Speaker 1 (14:16):
I did like those ribs , compared to my ones that
you've made last time.
Speaker 2 (14:20):
I was going to talk just a minute about those steaks
and how I've found the best wayto cook those.
Now is what I do is I got alittle Google mini speaker.
So you go outside, you throwthem on it between four and 500
degrees.
You come into Google time twominutes, you go back out, flip
them, do the same thing, do twominutes, so you got four minutes
(14:42):
and then just flip them until Iguess what I'd say about 110 to
115 degrees.
Then I start to open it up andtry to get that.
You know air flow in there andget that flame and then get the
sear on it.
But you were saying you likethe steaks better on the pit
boss.
Speaker 1 (15:01):
Yeah, I like the sear , I like the.
I don't know something about it.
Speaker 2 (15:06):
But I mean those are good.
Speaker 1 (15:07):
I just like them.
Speaker 2 (15:09):
This is going to be the way we're going to do it.
We're going to do we'll have todo a video of a steak like this
.
We're going to use the biggreen egg to smoke them to like
110 degrees.
This is what I was thinkingSmoke them to about 110 degrees.
Have the pit boss sitting rightnext with the flame going at
about 450 degrees.
Speaker 1 (15:31):
Mind you both sides.
Speaker 2 (15:32):
And then when you get to that 110, we'll move them
and just let them set, not putthem all on the pit boss and
then sear right over that flameuntil you get to about that
perfect 125 mark.
That way you're not going toovercook them and by doing them
all at once and you just letthem set, sear them done and
(15:54):
then, when you're searing them,throw you a slab of a little
stick of butter, let that meltall through it.
Speaker 1 (16:00):
You need to buy that garlic butter, yeah garlic
butter.
Speaker 2 (16:04):
I think that's the way to do it.
Speaker 1 (16:05):
right there is go ahead and so, oh, you guys, guys
, I gotta tell you something.
So, john, he has that, thatlittle green egg thing and he
decides to make me a fish on it.
Was it cod?
It might have been I don't knowwhat he did, but it was no good
(16:28):
terrible no good terrible.
Speaker 2 (16:32):
Two thumbs down rubbery.
Speaker 1 (16:34):
It was so bad compared to this tuna steak.
The tuna steaks were so good,but this was just.
Speaker 2 (16:40):
Yeah, we've been doing a lot of tuna steaks
lately I've been doing that.
I cooked some tuna steak on thevivor and on the blackstone
really good crank that.
I cranked that beaver up to 500degrees and then just sear them
a couple minutes each side.
Holy moly, now that is somegood tuna steak right there.
Speaker 1 (16:57):
Made the whole house smell good, but it was smoky in
here.
Speaker 2 (17:00):
I didn't even set off the fire alarm.
Speaker 1 (17:02):
I'm surprised.
Speaker 2 (17:04):
Speaking of those ribs, I'll jump into a couple of
comments that I see here aboutribs.
Regina Sober said those ribslook amazing.
She loves a well-seasoned riband I'm with you there.
I mean season them all the wayI like to season them so that
you can't really see the rib Nowwith your Montreal's a little
(17:25):
harder, but you get some of that, oh my God, but it was good.
Speaker 1 (17:28):
You like put mustard on it right.
Speaker 2 (17:30):
Right, I like little harder, but but you get some of
that.
But it was good.
You like put mustard on it,right, right, I always I like to
use mustard as a binder, seeingit stuck and it tasted
delicious and, and I like to dothat also griddle cookie and
more.
Doug said I'm.
I'm new.
I'm new to the montreal version.
I like that rack.
It's amazing what you can fiton that grill my keto on the
(17:51):
Montreal.
Speaker 1 (17:54):
Is that what he's talking about, or something else
?
Like my spices.
Speaker 2 (17:58):
Yeah.
Speaker 1 (17:59):
Okay.
Speaker 2 (18:01):
And so appreciate that.
Also, Cooking with Sherry saidI made ribs today, but she made
hers in a crock pot.
Speaker 1 (18:08):
Yeah, I've done that before.
I made ribs today, but she madehers in a crock pot.
Yeah, I've done that before.
You know, the best ribs I haveever ever ate is my husband's
mom's ribs.
She used to kick them in theoven and they were so, so good,
Remember, with the sauce.
I don't know how she would doit, but she made some really
(18:28):
good ribs.
Speaker 2 (18:29):
And I think that she cooked them pretty hot Like you
know, they were far off the boneon those ones.
Quick and fast, didn't takelong to cook them she had like
foil and stuff.
Speaker 1 (18:40):
But the sauce, oh my God, it was so good.
Speaker 2 (18:43):
Right.
Speaker 1 (18:44):
Yeah.
Speaker 2 (18:45):
Yeah, they were really good.
And also now these that I didthe bone just come right out,
and they were really good.
And also these that I did thebone just come right out.
And I was looking at thisbecause Annie's Smoking Pot
commented on the same video Wow,that bone came right out.
Speaker 1 (18:57):
Nicely done, johnny we like it that way, but I know
that some people would say no onit.
But oh my gosh, anything thatfalls off the bone gets good.
Speaker 2 (19:07):
Yeah.
Speaker 1 (19:08):
I like it to pull right out.
I'm still waiting for myhusband to make a tomahawk
that's on the list.
Speaker 2 (19:12):
I was looking at those.
The prices are a bit steep.
Speaker 1 (19:14):
I know it's expensive .
Speaker 2 (19:16):
I've got to make sure , if I get that, I've got to
make sure I'm mastered to cookthe thing I've got to
strategically cook that.
I've got to be zoned in.
I think he did lamb once, onceand I did not like it.
Yeah, that was a fail on this.
Some cuts of meat is a fail forsure, for sure.
So yeah, a tomahawk issomething that you know.
(19:39):
Would we that might be areverse sear it kind of you know
, slow smoke it and then searand then you want to cut into it
.
I've never cooked one.
Speaker 1 (19:54):
Yeah, but we've watched like the what is that
show.
Netflix has a barbecue pit man.
Speaker 2 (19:57):
I think it's the barbecue, is it the?
Speaker 1 (19:58):
barbecue pit measures .
Speaker 2 (19:59):
It's got um, uh, the guy from oklahoma that's been on
the competition yeah, and thecowboy what the heck's his name?
Speaker 1 (20:06):
I don't know, babe, yeah, but the they did some
tomahawks on there, oh my gosh.
Yeah, it looked really good, Ithink that and and and caveman
style.
Speaker 2 (20:15):
Do you see that guy?
He did a caveman style, justthrew it straight on the coals.
How about that?
just just you know, I got thatsolo stove yeah and you can just
place the meat right on and noteven use a great caveman style,
and then you can put the coalsin the center and then put them
all around the edge of it, youknow, or put your meat around
the edge of it kind of like avortex.
Yeah, just once again cavemanstyle.
(20:38):
That's some stuff I'd like totry.
I mean, let's take outdoorcooking to the next level,
caveman style right there.
But yeah, that was our ribs andour, our ribs, that we did, and
of course, our steak last night, and then and the potatoes and
the potatoes and then gettingthe basketball go put together.
Speaker 1 (20:57):
So that was a heck of a deal too, oh, and I put
together the kitty tower yeah,oh, a new kitty tower for the
cats, yeah that was easy.
You guys were out there foreveron the basketball basketball go
.
Speaker 2 (21:09):
Yeah, yeah, you know, put you had to put the sun, put
it together wrong.
I think we had to take it apartlike three times, kept putting
it together backwards.
Speaker 1 (21:18):
But it's up.
Well then, we lost one of thewashers.
It was dark outside too.
Speaker 2 (21:23):
Yeah so, but yeah, they've been using it all day
today.
Yeah, they've been playing withit.
Let's see what else was on thelist that we're going to talk
about I don't think anythingelse.
Speaker 1 (21:32):
Uh, did you finish all the comments?
Speaker 2 (21:35):
I do have a more comments here coming up.
Well, let's see we got.
Uh, let's check some morecomments here.
Speaker 1 (21:41):
These comments are from our red baron pizza I never
got to try that, but you guys,that looked really good, like it
was oven, like a fire ovenalmost.
Speaker 2 (21:54):
Yeah, I love a Red Baron pizza and I just cooked it
, put some cheese on it.
I always like to add some extramozzarella cheese or any
toppings you want to add to it.
I'll just get the basic pepperon it, although I like the
Supremes too, but you just getthe basic pepperoni.
Add your cheese.
If you have some jalapenos, cutit on there.
Speaker 1 (22:15):
If you have some mushrooms, throw it on there and
just kind of elevate it yes,that's what makes the pizza good
.
Speaker 2 (22:20):
Yeah, poor guy outdoors said now that's a
frozen pizza, homemade food.
And 99 also said an awesome biglike.
Thanks for sharing Great video.
Stay blessed ever with bestwishes.
Recipe by Roxy says that's aperfect pizza recipe.
Well, thanks, not much to it.
(22:41):
Get a big or not a big, but aRed Baron out of the freezer
section at your local grocerystore, add you a little bit to
it and then, yeah, you can throwit in the oven, but throw it.
You don't need a big green egg,throw it if you have a Weber.
I've done a pizza on the pitbarrel.
Speaker 1 (23:02):
Oh man, that beer cheese pizza.
Speaker 2 (23:03):
I've got to do that again.
Speaker 1 (23:05):
You have to do that and invite the whole family,
because that was delicious.
Speaker 2 (23:09):
Beer cheese pizza and a big green egg, 100%.
Speaker 1 (23:10):
uh-huh, have to do that and invite the whole family
, because that was deliciousbeer cheese pizza that's 100
yeah, with my homemade dough wow, I think that would be really
good wow, that that's going tobe great so they just need to
stay tuned for your, yourcinnamon rolls cinnamon rolls
you're going to be doing, yepand you're supposed to be making
(23:30):
cookies with the grandbaby.
Speaker 2 (23:32):
We're still going to do that.
That's going to be great,because I got we'll just put
that pizza stone and then we'llput the what's that paper.
The parchment paper over it andthen just put your cookies
right on top of it.
Speaker 1 (23:48):
Are you guys making a whole cookie or just like
little ones?
Speaker 2 (23:51):
We'll start out with little ones.
We may do a whole one, but wetake it one step at a time.
Speaker 1 (23:56):
I don't know.
Speaker 2 (23:58):
You may talk me into doing one whole one.
You can take some foil and youjust wrap them up and then put
them on the grate and then putthe pizza stone on it and
that'll elevate a little highercan you bake a pie on there?
Speaker 1 (24:13):
sure yep, like how we did it on that one christmas we
can do some pies oh, let's doapple pie all this stuff is that
we do.
Speaker 2 (24:23):
We've got six so far, six big green egg videos so far
.
There's a couple.
There's.
There's a lot of videos.
You can find us at the OkieSmoking YouTube channel.
I'm also working on getting.
Eventually, every video will beat okiesmokingcom.
We have limited selection rightnow.
We've had some website issues.
(24:44):
Should have all that worked out.
Some of our links may be downthat you click on.
We're working on that.
You got the podcast you canclick to.
That's functioning, but we'regoing to get all of the videos
on there, man.
So that's going to be cool.
So you'll have a blog post andthe videos and all that.
You'll be able to find them allthere, but you can also find
them all on the YouTube channelas well, so you can check all
(25:09):
that out, everything we talkabout.
We've got a whole big green eggplaylist six videos so far and
more to come.
I'm looking here at some othervideos that had comments.
One of them is our leftoverbarbecue turned into a killer
breakfast burrito.
Now I don't know if we talkedabout this in our last video.
Speaker 1 (25:31):
That's the brisket, not brisket the pork shoulder
okay, yeah, that was our porkshoulder video.
Speaker 2 (25:36):
Jb j banks said hey, bud, looks like a nice easy way
to use leftovers to me, andthat's what I'm saying when you
cook a pork, shoulder you canhave multiple yeah, you, it's
not.
Speaker 1 (25:48):
You have meals, not just a meal if I honestly like
making it out of like dip dip,pork shoulder dip.
Speaker 2 (25:58):
It's freaking awesome and I did.
Uh, I woke up one morning andwent out there and used the
blackstone, put that brisket allover.
It, added some cheese, probablyadded jalapenos, I mean, if you
know me, of course.
Speaker 1 (26:11):
Serrano is one of the two.
Speaker 2 (26:13):
I probably added an egg, I can't remember, maybe
bacon, I don't know what.
I put in it and then justwrapped it up in a tortilla and
then went ahead and seared bothsides on that blackstone.
Speaker 1 (26:23):
You know what would taste good with it is chorizo,
chorizo with a pork shoulder.
Speaker 2 (26:27):
I guarantee that would be good.
Chorizo, how do you say that?
Chorizo, chorizo, and that kindof gives it a little spice too,
don't it?
Speaker 1 (26:34):
Yes, I like, we like the spices dude, we do like the
spices.
Speaker 2 (26:38):
There's not much we don't eat with a kick.
Speaker 1 (26:42):
Exactly.
Speaker 2 (26:43):
With a kick.
Also, someone said on this thisthorough tutorial was great.
Making ribs for the first timetomorrow, giving it a shot.
Have that listed under theleftover barbecue video.
But that's not it, soappreciate it.
You're going to be making someawesome ribs, I know it.
Speaker 1 (27:03):
Let us know how it turned out.
Let us know how it turned out.
Speaker 2 (27:07):
One more comment we'll look at and this is from
an older video.
I find some of these tutorialvideos.
They just continue to get views.
I have an easy guide cleaningyour Pit Boss pellet grill
temperature sensor, which in ourlast podcast episode we talked
about actually replacing it,because the sensor did go out
and replacing it was not allthat difficult.
(27:27):
It was a little bit of work andgetting to it and you just got
to be careful Just unplug it,take out some screws carefully,
remove the wires and then putthe new one in and put it back
together.
But this person said thank youfor this, had no idea this
existed and mine was pure black,cleaned after heating up the
(27:49):
grill a bit.
It's pure silver after andworking better.
So I appreciate that comment.
Also, you can comment on anyyoutube channel and we have a
random way we select some andfeature them on our show.
Of course, you can, as always,text us at right here at
(28:12):
Buzzsprout.
You just click on the link inthe show notes of your podcast
platform and just send us a text.
We'll get it and talk about itin a future episode.
So always enjoy getting textsfrom you guys as well.
Just say hi, enjoy it.
Hello, how you doing.
Tell me what you cooked, andthat would be awesome.
(28:34):
If you want to email us, theonly email we're using now is
okiesmokin.
That's O-K-I-E-S-M-O-K-I-N atgmailcom.
You can find us on our website,okiesmokincom, as well.
Like I said, it's currently inprogress of some updates.
It may or may not be workingwhen you go to it.
Is there anything else youwould like to add?
Speaker 1 (28:52):
Nope, I'm good.
Speaker 2 (28:54):
What are we going to cook next week?
Speaker 1 (28:56):
I remember the cinnamon rolls.
Speaker 2 (29:01):
That's right.
So we're going to get thosecinnamon rolls.
So these are just some cinnamonrolls that are in a can.
We're going to roll them outand test them on the Big Green.
That's going to be a real shortand easy video.
Might get some cookies in, maynot.
We're also oh, wasn't it thewings.
Speaker 1 (29:18):
What day are you doing the cinnamon rolls?
Speaker 2 (29:21):
Yeah, I don't know, just don't do it on Friday.
What's wrong with Friday?
Speaker 1 (29:26):
Oh, I heard that the grandbaby invited his friends
over.
Oh, okay.
Speaker 2 (29:32):
Then they come over and they eat them all up.
Speaker 1 (29:35):
No, it'd probably be rambunctious out there.
Speaker 2 (29:39):
And rambunctious too, Bouncing everywhere.
Well, we got that basketballgoal, so we can just throw them
out there to burn off theirenergy.
Now, I don't know about that,it's going to be so hot.
They stay in the pool too.
Oh my God, yes they had somewatermelon that they were eating
in the pool and hanging overthe edge and everything.
Speaker 1 (29:59):
I don't blame them.
Speaker 2 (30:00):
It's been hot here lately in Oklahoma, go throw
some hoops and then go jump inthe pool.
Speaker 1 (30:05):
Our rainy season is finally gone, yeah the rainy
season's over.
Speaker 2 (30:08):
The drought is here.
We've had to fix our water pipein the front so that we can
water the lawn.
It's starting to die out, sowe're going to go ahead and
start doing that.
Haven't had to do that at allyet, but trying to keep the
grass.
Speaker 1 (30:19):
We should get to do it right now.
Speaker 2 (30:22):
And we'll see you guys later.
Yep, we'll see you guys in thenext episode Bye y'all.
Speaker 3 (30:27):
Thank you for listening to the Okie Smokin'
Podcast.
Episodes drop every Monday.
Don't forget to follow thispodcast or you might miss out on
some delicious creations.
You can also find us on ourwebsite, okiesmokincom, and on
YouTube and other social mediaplatforms.
Until next time, keep firing upthat grill.
Hi, welcome back to episode 51 of the Oaky Smoking
Channel.
I'm Dolores, and my co-hosthere is John Berry.
Speaker 2 (00:10):
Switching roles a little bit switching roles a
little bit.
Got Dolores in the wing today.
Excellent, excellent, excellent.
How are you doing today?
Speaker 1 (00:19):
I'm pretty good.
Speaker 2 (00:20):
Right on right on yeah this is episode number 51
of the you know, outdoorbarbecue cooking channel,
Because everything just tastesbetter outdoors, don't?
Speaker 1 (00:31):
it, it does.
I agree with you there.
Speaker 2 (00:34):
And we did some great cooks today.
Last week we talked.
What did we talk about lastweek?
Speaker 1 (00:38):
We talked about the pizza.
Speaker 2 (00:40):
Pizza.
Speaker 1 (00:41):
And also your burritos.
Speaker 2 (00:43):
Burritos, and we also talked about the pit boss and
repairing it yeah, I forgotabout that we went into that a
little bit.
So if that of interest, you besure and check out episode five
zero.
That was the last episode wedid, right there time to fire up
that grill.
Speaker 3 (01:02):
From smoked pork to smash burgers, outdoor cooking
just tastes better.
This is the Okie Smokin'Podcast, and here's your host,
John Barry.
Speaker 2 (01:21):
But on this one we're going to go ahead and jump into
some cooks that we did.
What's some of them?
We're going to talk about Acouple of the cooks we're going
to talk about today.
Speaker 1 (01:30):
Oh, you did your twice baked potatoes and the
little green ink, or however yousay it.
Speaker 2 (01:36):
Yeah, I did the.
Is it twice baked?
Double baked?
I guess it's really the samething, but you can find this on
our YouTube channel and it is adouble baked or double smoked
baked potatoes where thoseturned out real good.
Dolores didn't have those, shestuck with her keto and she just
(01:57):
had some steak and salad.
Right, yes, and so?
Speaker 1 (02:01):
And the steaks were really good.
On it too, it was marinated andall that stuff also.
Speaker 2 (02:08):
Yeah, and we'll get into some of that as well.
Turned out really, really good.
Yeah, I'll tell you how wecooked those, and I cooked those
to a real nice pink center.
I was very happy they werethicker steaks, thicker cuts of
steaks.
Speaker 1 (02:26):
Yeah, usually I can finish mine, but this time
around I did not finish it.
I had to save it for today, forlunch.
Speaker 2 (02:33):
Yeah, these were extremely large steaks.
What?
Speaker 1 (02:38):
were they?
What type of steak was it?
Speaker 2 (02:40):
I believe they're New York strips.
Speaker 1 (02:42):
Wow, those are actually big for a New York
strip.
They were seasoned in some beerand we don't know what else,
because our daughter-in-law andour son actually marinated them.
Speaker 2 (02:51):
They marinated them up, put the seasoning on them.
Speaker 1 (02:54):
It was overnight, an overnight marinade.
Speaker 2 (02:57):
They could have been ribeyes.
Speaker 1 (02:59):
I don't know.
Speaker 2 (03:00):
They were pretty good size.
Don't even know what we had.
All I know it was good.
I didn't get it.
They brought them over and hadmarinated them and we cooked
them and really, when it comesto steak, you don't need that
big of a steak.
You know what?
For me, the perfect size ofsteak is just six ounces.
Speaker 1 (03:17):
I don't know about that, because I love me some
steak.
Speaker 2 (03:19):
So you know how I am.
But I'm also having a steakwith potatoes.
Speaker 1 (03:26):
Yeah, and I don't get that.
So mine's just like the bigsteak and then the salad.
Speaker 2 (03:31):
You'll just eat the steak straight up.
Speaker 1 (03:33):
Exactly, I'm a meat eater.
Speaker 2 (03:38):
Yeah, she's definitely a meat eater, and
that goes hand in hand with keto.
Speaker 1 (03:43):
Yeah, but even before keto I was still the steak
person.
Sometimes I would finish John'ssteak if he liked me.
Speaker 2 (03:54):
Yeah, she'd eat her whole one.
Speaker 1 (03:56):
I'd eat some of his yeah.
I'm pretty bad at that.
Speaker 2 (04:00):
These particular steaks, though, you weren't even
able to finish.
Speaker 1 (04:04):
No, this time around I could not finish it.
That's why I ate the rest todayfor lunch, and it was pretty
good.
Speaker 2 (04:11):
Right, and we had those for lunch and I actually
had some more.
We almost got through all ofthe potatoes today.
I finished my steak because Ididn't need it all.
But let me go into real quick.
Speaker 1 (04:22):
Oh, forget they also.
We also had jalapenos with thestuffed cream cheese and the
bacon wrap.
Those were good too, yeah hadall that yesterday.
Speaker 2 (04:30):
but yeah, we started out with this on the big green
egg and I went ahead and heatedthe egg up to about 400 degrees
and before I put those on, Ijust got got potatoes and I used
avocado oil.
What do you think of that?
Speaker 1 (04:47):
That's good.
Yeah, I don't know, I didn'tget to taste it, but they smell
good.
Speaker 2 (04:52):
Normally I use olive oil, but this time I just
brushed on avocado oil.
Speaker 1 (04:59):
Did you eat like the whole thing or just the inside?
Speaker 2 (05:02):
Just the insides.
Speaker 1 (05:04):
You supposed to eat like the whole thing or just the
inside, just the insides?
You supposed to eat like the?
Speaker 2 (05:07):
whole thing.
I know it had been cooked to aWow.
I probably had some of the skin.
Speaker 1 (05:14):
That's the best part of the potato.
Speaker 2 (05:17):
I did have some of it , but I didn't eat the whole
potato because it had beencooked so long.
It was pretty hard in spots.
Speaker 1 (05:22):
Wow, it is stilly.
Speaker 2 (05:25):
It is definitely good .
I like me some cringiness.
I cooked them after I had putthat avocado oil and salt on for
what?
About an hour and a half Hourand a half, two hours, and the
fun part of this it's a littletime.
Consuming is after that takingthem off and cutting them all in
half, and then just cutting orscooping all the potatoes out,
(05:48):
and then the thing I put in itonce I scooped them all out, was
just some cheese.
Speaker 1 (05:53):
Bacon bits.
Speaker 2 (05:55):
Bacon bits.
Now you could have cooked realbacon.
We didn't have any, had somebacon bits Just poured about a.
I don't know.
Speaker 1 (06:01):
Fourth to a half a bag.
I did serrano peppers too.
Speaker 2 (06:04):
And that was really good.
I took about a half of aserrano pepper and placed in
there, and then we put a wholestick of butter and then I just
got a potato smasher.
Speaker 1 (06:17):
I like how he says we .
Speaker 2 (06:21):
Yeah, you didn't have these and mixed it up real good
with some salt, with somepepper, and added some more
cheese.
Throw them back on for about 20minutes they looked really good
.
Speaker 1 (06:33):
If I would have ate, so I would probably ate like a
bunch, because you made a a lotgod, oh my, I've had four of
them today you know, honestly,you could have probably, just
like did, four baked potatoes,because you cut them in half you
know, and just had it that way.
Yeah, and but we always likeeat it, like do an army.
(06:53):
It seems like like you'refeeding an army.
Speaker 2 (06:56):
We do, and we do.
Speaker 1 (06:59):
I mean, we have leftovers.
That's why.
Speaker 2 (07:01):
And when you're getting the fire not always but
a lot of times when you'regetting that fire heated up,
whether it even be on a pit boss, pellet grill.
Pellet grill would say not asmuch maybe, but if you're
getting a, using a bunch ofcharcoal on a Weber Smoky
Mountain or a big green egg orsomething, and you know, let's
fill it up, let's use of all ofthe fuel it's giving you and
(07:23):
then heat it up the next day,you'll just have some extras,
take it to work for lunch orwhatever, and I think it works
out real well that way.
So that's what we did here andI think we cooked seven baked.
But we got seven baked potatoeson the big green egg and you
cut them all in half cut them inhalf.
So then we had 14 halves.
Of course.
I then did seven at a time forthe next 20 minutes and just put
(07:47):
the oven inside at a warmsetting and just put them in
there.
And as we got things done thebacon wraps, which we'll talk
about here in a minute as we gotcertain things done, I just put
them on the rack in the oven.
It was basically just like ahot and ready pizza, except it's
hot and ready potatoes.
Speaker 1 (08:06):
You know, just like you'd get at a restaurant or
something.
Speaker 2 (08:09):
It's kind of like keeping it in there warmer and
that way you get it and it'snice and warm and really good.
And plus, the whole time isjust continuing to kind of
really work on those potatoeseven more, getting that cheese
all melted all throughout thecenter of it, and that turned
out fantastic.
After I did the potatoes, Iwent ahead and the next thing we
(08:32):
did was the bacon-wrappedjalapenos, and I did it in this
order, because the potatoes aregoing to take the longest, the
bacon is going to take thesecond longest and the steaks
are going to be pretty quick,which I'll tell you how I've
started to cook those.
Speaker 1 (08:47):
It seemed like dinner was pretty fast, though.
Speaker 2 (08:50):
Yeah, it was.
Speaker 1 (08:51):
It didn't take that long to do everything and in the
process my son and stuff wasbuilding a basketball.
Speaker 2 (09:01):
We got that thing put together.
That was a pain in the ass.
Don't be kissing on me.
Basketball, yeah, getting thebasket.
Speaker 1 (09:05):
We got that thing put together.
Speaker 2 (09:06):
That was a pain in the ass, Don't be kissing on me.
The jalapeno poppers took about20 minutes and I was thinking
about putting them on the pitboss, while I was, you know,
doing.
You know, because I've got allthese smokers and I could, you
know, use two or three of them.
But I just kept with the biggreen egg and cooked those for
about 20 minutes, threw them inthe warmer, on the oven, and
(09:27):
then we went to the steak, whichthey were, nice thick cuts.
Those are easier to cook.
You put those thinner cuts on.
Speaker 1 (09:38):
Yeah, and what's crazy is like you could like cut
it and it's like butter, right,not like where you're like
sawing at it, you know.
Speaker 2 (09:48):
And it's easy to eat, but those thicker cuts.
Speaker 1 (09:51):
You know, I noticed that our daughter-in-law spoils
us when it comes to steak.
Speaker 2 (09:56):
Yeah, yeah.
Speaker 1 (09:59):
We get the good stuff .
Speaker 2 (10:01):
Dad, do you want to cook steak?
I'll bring it Okay.
Speaker 1 (10:06):
Yeah, I'm like when dad does it, we just do the, the
cheap and the cheap.
Yeah, I get I?
Speaker 2 (10:11):
you know I'm getting the, the sirloin special or
chuck steak or something andthen marinating it and then turn
it into, uh, more of anelevated steak somehow.
But the steak she brings thatyou don't even have to do that.
So, it makes it work.
It works out well Alwaysbringing food.
Chicken wings is another thingthey bring all the time.
Speaker 1 (10:32):
Oh, the chicken.
No drumsticks, Not chickenwings.
Speaker 2 (10:35):
Drumsticks, drumsticks.
They're always bringingdrumsticks over.
Speaker 1 (10:38):
I must say that I'm not a fan of drumsticks.
Until you got this little biggreen, whatever, whatever it's
called, I keep on forgetting youlike them on the big green egg,
but, but it makes it like tastebetter for some reason I think
they did good.
Speaker 2 (10:55):
You think they're better than the pit boss?
Speaker 1 (10:56):
yeah, yes, like big time, for I don't, because I
don't know the pit boss thatlike over-charcles it or
something Like over something onit, it does something.
Speaker 2 (11:09):
I have been a fan of cooking on the big green egg.
It has been really, really goodand everything's turned out
great, except for a few things.
Speaker 1 (11:19):
I burnt the biscuits.
Speaker 2 (11:21):
I tried and I think I'm going to redo those.
I'll be doing some cinnamonrolls.
Speaker 1 (11:25):
Yes, you know I might cheat on a day.
Speaker 2 (11:29):
I've got some cinnamon rolls in a can I really
like cinnamon rolls.
Speaker 1 (11:32):
I'll film that.
Speaker 2 (11:33):
And we're just going to put them on the pizza stone.
The first time I did it, Ididn't know what the heck I was
doing.
And I was trying some biscuitsand they become black hockey
pucks.
They look like charcoal whenthey're done.
I burnt the whole bottom ofthem, so I've learned how to,
and it did.
It smelled like it was burnedthrough the neighborhood.
(11:54):
Yeah, so yeah.
Speaker 1 (11:57):
Oh my gosh.
So the next thing that you havecooked on there has been ribs
and he made me some keto onesand I devoured both, like both.
Speaker 2 (12:08):
yeah, he cut him in half and I devoured both of them
like the next day, like Iliterally ate the whole entire
thing and those were fall offthe bone and when we, when I
made those, I was wrapping them,and while I was wrapping them
(12:30):
she's over here trying to eatthem I said we still got to do
the wrapping stage.
Speaker 1 (12:33):
I was like I don't care, I'm just taking a little
taste.
Speaker 2 (12:37):
She's sampling it and they're good, they're ready.
And they most likely were, butI did throw them on wrap for
about another 30 to 45 minutesand then she's over there
crunching on, crunching on thecrumbs of it and everything oh
my god, it was so good yeah, sothose and there.
Speaker 1 (12:55):
What seasoning did you guys put, like you put on
yours with you know?
Speaker 2 (13:00):
so I put some maple bacon rub on them and was it
that I thought it was a honeytype?
I thought I put the maple baconyou could have.
Speaker 1 (13:15):
You could have on them.
Speaker 2 (13:17):
I do have a pork honey barbecue rub that I use
frequently, so it's possiblethat I put those on there, or
did you put add honey?
No, I'm pretty pretty sure Idid not forgot the honey now,
mine was just plain.
Speaker 1 (13:31):
I had the steak seasoning stuff and then just a
little bit of other stuff, butthat's it.
Like that's all I wanted on it,and oh my gosh.
Speaker 2 (13:39):
She had some onion salt, it was good, and steak
Montreal seasoning.
Speaker 1 (13:45):
Yeah, it has, like garlic, all sorts of stuff in
that.
That's my go-to stuff too.
Speaker 2 (13:51):
Yeah, which are both zero carbs.
Mine had some carbs in it and Ithink it's John's Meyer.
Speaker 1 (13:59):
Yours had a bunch of carbs in it because it was like
over 15 or something.
Speaker 2 (14:02):
Yeah, it had the carbs in it, but boy, it was
good.
When you put my rub on it, youcould smell the bacon.
You could just smell it comingup in the air.
So yeah, when you put my rub onit, you could smell the bacon.
You could just smell it comingup in the air.
So yeah, that was fantasticstuff too.
I'll talk a little more aboutthat.
Speaker 1 (14:16):
I did like those ribs , compared to my ones that
you've made last time.
Speaker 2 (14:20):
I was going to talk just a minute about those steaks
and how I've found the best wayto cook those.
Now is what I do is I got alittle Google mini speaker.
So you go outside, you throwthem on it between four and 500
degrees.
You come into Google time twominutes, you go back out, flip
them, do the same thing, do twominutes, so you got four minutes
(14:42):
and then just flip them until Iguess what I'd say about 110 to
115 degrees.
Then I start to open it up andtry to get that.
You know air flow in there andget that flame and then get the
sear on it.
But you were saying you likethe steaks better on the pit
boss.
Speaker 1 (15:01):
Yeah, I like the sear , I like the.
I don't know something about it.
Speaker 2 (15:06):
But I mean those are good.
Speaker 1 (15:07):
I just like them.
Speaker 2 (15:09):
This is going to be the way we're going to do it.
We're going to do we'll have todo a video of a steak like this
.
We're going to use the biggreen egg to smoke them to like
110 degrees.
This is what I was thinkingSmoke them to about 110 degrees.
Have the pit boss sitting rightnext with the flame going at
about 450 degrees.
Speaker 1 (15:31):
Mind you both sides.
Speaker 2 (15:32):
And then when you get to that 110, we'll move them
and just let them set, not putthem all on the pit boss and
then sear right over that flameuntil you get to about that
perfect 125 mark.
That way you're not going toovercook them and by doing them
all at once and you just letthem set, sear them done and
(15:54):
then, when you're searing them,throw you a slab of a little
stick of butter, let that meltall through it.
Speaker 1 (16:00):
You need to buy that garlic butter, yeah garlic
butter.
Speaker 2 (16:04):
I think that's the way to do it.
Speaker 1 (16:05):
right there is go ahead and so, oh, you guys, guys
, I gotta tell you something.
So, john, he has that, thatlittle green egg thing and he
decides to make me a fish on it.
Was it cod?
It might have been I don't knowwhat he did, but it was no good
(16:28):
terrible no good terrible.
Speaker 2 (16:32):
Two thumbs down rubbery.
Speaker 1 (16:34):
It was so bad compared to this tuna steak.
The tuna steaks were so good,but this was just.
Speaker 2 (16:40):
Yeah, we've been doing a lot of tuna steaks
lately I've been doing that.
I cooked some tuna steak on thevivor and on the blackstone
really good crank that.
I cranked that beaver up to 500degrees and then just sear them
a couple minutes each side.
Holy moly, now that is somegood tuna steak right there.
Speaker 1 (16:57):
Made the whole house smell good, but it was smoky in
here.
Speaker 2 (17:00):
I didn't even set off the fire alarm.
Speaker 1 (17:02):
I'm surprised.
Speaker 2 (17:04):
Speaking of those ribs, I'll jump into a couple of
comments that I see here aboutribs.
Regina Sober said those ribslook amazing.
She loves a well-seasoned riband I'm with you there.
I mean season them all the wayI like to season them so that
you can't really see the rib Nowwith your Montreal's a little
(17:25):
harder, but you get some of that, oh my God, but it was good.
Speaker 1 (17:28):
You like put mustard on it right.
Speaker 2 (17:30):
Right, I like little harder, but but you get some of
that.
But it was good.
You like put mustard on it,right, right, I always I like to
use mustard as a binder, seeingit stuck and it tasted
delicious and, and I like to dothat also griddle cookie and
more.
Doug said I'm.
I'm new.
I'm new to the montreal version.
I like that rack.
It's amazing what you can fiton that grill my keto on the
(17:51):
Montreal.
Speaker 1 (17:54):
Is that what he's talking about, or something else
?
Like my spices.
Speaker 2 (17:58):
Yeah.
Speaker 1 (17:59):
Okay.
Speaker 2 (18:01):
And so appreciate that.
Also, Cooking with Sherry saidI made ribs today, but she made
hers in a crock pot.
Speaker 1 (18:08):
Yeah, I've done that before.
I made ribs today, but she madehers in a crock pot.
Yeah, I've done that before.
You know, the best ribs I haveever ever ate is my husband's
mom's ribs.
She used to kick them in theoven and they were so, so good,
Remember, with the sauce.
I don't know how she would doit, but she made some really
(18:28):
good ribs.
Speaker 2 (18:29):
And I think that she cooked them pretty hot Like you
know, they were far off the boneon those ones.
Quick and fast, didn't takelong to cook them she had like
foil and stuff.
Speaker 1 (18:40):
But the sauce, oh my God, it was so good.
Speaker 2 (18:43):
Right.
Speaker 1 (18:44):
Yeah.
Speaker 2 (18:45):
Yeah, they were really good.
And also now these that I didthe bone just come right out,
and they were really good.
And also these that I did thebone just come right out.
And I was looking at thisbecause Annie's Smoking Pot
commented on the same video Wow,that bone came right out.
Speaker 1 (18:57):
Nicely done, johnny we like it that way, but I know
that some people would say no onit.
But oh my gosh, anything thatfalls off the bone gets good.
Speaker 2 (19:07):
Yeah.
Speaker 1 (19:08):
I like it to pull right out.
I'm still waiting for myhusband to make a tomahawk
that's on the list.
Speaker 2 (19:12):
I was looking at those.
The prices are a bit steep.
Speaker 1 (19:14):
I know it's expensive .
Speaker 2 (19:16):
I've got to make sure , if I get that, I've got to
make sure I'm mastered to cookthe thing I've got to
strategically cook that.
I've got to be zoned in.
I think he did lamb once, onceand I did not like it.
Yeah, that was a fail on this.
Some cuts of meat is a fail forsure, for sure.
So yeah, a tomahawk issomething that you know.
(19:39):
Would we that might be areverse sear it kind of you know
, slow smoke it and then searand then you want to cut into it
.
I've never cooked one.
Speaker 1 (19:54):
Yeah, but we've watched like the what is that
show.
Netflix has a barbecue pit man.
Speaker 2 (19:57):
I think it's the barbecue, is it the?
Speaker 1 (19:58):
barbecue pit measures .
Speaker 2 (19:59):
It's got um, uh, the guy from oklahoma that's been on
the competition yeah, and thecowboy what the heck's his name?
Speaker 1 (20:06):
I don't know, babe, yeah, but the they did some
tomahawks on there, oh my gosh.
Yeah, it looked really good, Ithink that and and and caveman
style.
Speaker 2 (20:15):
Do you see that guy?
He did a caveman style, justthrew it straight on the coals.
How about that?
just just you know, I got thatsolo stove yeah and you can just
place the meat right on and noteven use a great caveman style,
and then you can put the coalsin the center and then put them
all around the edge of it, youknow, or put your meat around
the edge of it kind of like avortex.
Yeah, just once again cavemanstyle.
(20:38):
That's some stuff I'd like totry.
I mean, let's take outdoorcooking to the next level,
caveman style right there.
But yeah, that was our ribs andour, our ribs, that we did, and
of course, our steak last night, and then and the potatoes and
the potatoes and then gettingthe basketball go put together.
Speaker 1 (20:57):
So that was a heck of a deal too, oh, and I put
together the kitty tower yeah,oh, a new kitty tower for the
cats, yeah that was easy.
You guys were out there foreveron the basketball basketball go
.
Speaker 2 (21:09):
Yeah, yeah, you know, put you had to put the sun, put
it together wrong.
I think we had to take it apartlike three times, kept putting
it together backwards.
Speaker 1 (21:18):
But it's up.
Well then, we lost one of thewashers.
It was dark outside too.
Speaker 2 (21:23):
Yeah so, but yeah, they've been using it all day
today.
Yeah, they've been playing withit.
Let's see what else was on thelist that we're going to talk
about I don't think anythingelse.
Speaker 1 (21:32):
Uh, did you finish all the comments?
Speaker 2 (21:35):
I do have a more comments here coming up.
Well, let's see we got.
Uh, let's check some morecomments here.
Speaker 1 (21:41):
These comments are from our red baron pizza I never
got to try that, but you guys,that looked really good, like it
was oven, like a fire ovenalmost.
Speaker 2 (21:54):
Yeah, I love a Red Baron pizza and I just cooked it
, put some cheese on it.
I always like to add some extramozzarella cheese or any
toppings you want to add to it.
I'll just get the basic pepperon it, although I like the
Supremes too, but you just getthe basic pepperoni.
Add your cheese.
If you have some jalapenos, cutit on there.
Speaker 1 (22:15):
If you have some mushrooms, throw it on there and
just kind of elevate it yes,that's what makes the pizza good
.
Speaker 2 (22:20):
Yeah, poor guy outdoors said now that's a
frozen pizza, homemade food.
And 99 also said an awesome biglike.
Thanks for sharing Great video.
Stay blessed ever with bestwishes.
Recipe by Roxy says that's aperfect pizza recipe.
Well, thanks, not much to it.
(22:41):
Get a big or not a big, but aRed Baron out of the freezer
section at your local grocerystore, add you a little bit to
it and then, yeah, you can throwit in the oven, but throw it.
You don't need a big green egg,throw it if you have a Weber.
I've done a pizza on the pitbarrel.
Speaker 1 (23:02):
Oh man, that beer cheese pizza.
Speaker 2 (23:03):
I've got to do that again.
Speaker 1 (23:05):
You have to do that and invite the whole family,
because that was delicious.
Speaker 2 (23:09):
Beer cheese pizza and a big green egg, 100%.
Speaker 1 (23:10):
uh-huh, have to do that and invite the whole family
, because that was deliciousbeer cheese pizza that's 100
yeah, with my homemade dough wow, I think that would be really
good wow, that that's going tobe great so they just need to
stay tuned for your, yourcinnamon rolls cinnamon rolls
you're going to be doing, yepand you're supposed to be making
(23:30):
cookies with the grandbaby.
Speaker 2 (23:32):
We're still going to do that.
That's going to be great,because I got we'll just put
that pizza stone and then we'llput the what's that paper.
The parchment paper over it andthen just put your cookies
right on top of it.
Speaker 1 (23:48):
Are you guys making a whole cookie or just like
little ones?
Speaker 2 (23:51):
We'll start out with little ones.
We may do a whole one, but wetake it one step at a time.
Speaker 1 (23:56):
I don't know.
Speaker 2 (23:58):
You may talk me into doing one whole one.
You can take some foil and youjust wrap them up and then put
them on the grate and then putthe pizza stone on it and
that'll elevate a little highercan you bake a pie on there?
Speaker 1 (24:13):
sure yep, like how we did it on that one christmas we
can do some pies oh, let's doapple pie all this stuff is that
we do.
Speaker 2 (24:23):
We've got six so far, six big green egg videos so far
.
There's a couple.
There's.
There's a lot of videos.
You can find us at the OkieSmoking YouTube channel.
I'm also working on getting.
Eventually, every video will beat okiesmokingcom.
We have limited selection rightnow.
We've had some website issues.
(24:44):
Should have all that worked out.
Some of our links may be downthat you click on.
We're working on that.
You got the podcast you canclick to.
That's functioning, but we'regoing to get all of the videos
on there, man.
So that's going to be cool.
So you'll have a blog post andthe videos and all that.
You'll be able to find them allthere, but you can also find
them all on the YouTube channelas well, so you can check all
(25:09):
that out, everything we talkabout.
We've got a whole big green eggplaylist six videos so far and
more to come.
I'm looking here at some othervideos that had comments.
One of them is our leftoverbarbecue turned into a killer
breakfast burrito.
Now I don't know if we talkedabout this in our last video.
Speaker 1 (25:31):
That's the brisket, not brisket the pork shoulder
okay, yeah, that was our porkshoulder video.
Speaker 2 (25:36):
Jb j banks said hey, bud, looks like a nice easy way
to use leftovers to me, andthat's what I'm saying when you
cook a pork, shoulder you canhave multiple yeah, you, it's
not.
Speaker 1 (25:48):
You have meals, not just a meal if I honestly like
making it out of like dip dip,pork shoulder dip.
Speaker 2 (25:58):
It's freaking awesome and I did.
Uh, I woke up one morning andwent out there and used the
blackstone, put that brisket allover.
It, added some cheese, probablyadded jalapenos, I mean, if you
know me, of course.
Speaker 1 (26:11):
Serrano is one of the two.
Speaker 2 (26:13):
I probably added an egg, I can't remember, maybe
bacon, I don't know what.
I put in it and then justwrapped it up in a tortilla and
then went ahead and seared bothsides on that blackstone.
Speaker 1 (26:23):
You know what would taste good with it is chorizo,
chorizo with a pork shoulder.
Speaker 2 (26:27):
I guarantee that would be good.
Chorizo, how do you say that?
Chorizo, chorizo, and that kindof gives it a little spice too,
don't it?
Speaker 1 (26:34):
Yes, I like, we like the spices dude, we do like the
spices.
Speaker 2 (26:38):
There's not much we don't eat with a kick.
Speaker 1 (26:42):
Exactly.
Speaker 2 (26:43):
With a kick.
Also, someone said on this thisthorough tutorial was great.
Making ribs for the first timetomorrow, giving it a shot.
Have that listed under theleftover barbecue video.
But that's not it, soappreciate it.
You're going to be making someawesome ribs, I know it.
Speaker 1 (27:03):
Let us know how it turned out.
Let us know how it turned out.
Speaker 2 (27:07):
One more comment we'll look at and this is from
an older video.
I find some of these tutorialvideos.
They just continue to get views.
I have an easy guide cleaningyour Pit Boss pellet grill
temperature sensor, which in ourlast podcast episode we talked
about actually replacing it,because the sensor did go out
and replacing it was not allthat difficult.
(27:27):
It was a little bit of work andgetting to it and you just got
to be careful Just unplug it,take out some screws carefully,
remove the wires and then putthe new one in and put it back
together.
But this person said thank youfor this, had no idea this
existed and mine was pure black,cleaned after heating up the
(27:49):
grill a bit.
It's pure silver after andworking better.
So I appreciate that comment.
Also, you can comment on anyyoutube channel and we have a
random way we select some andfeature them on our show.
Of course, you can, as always,text us at right here at
(28:12):
Buzzsprout.
You just click on the link inthe show notes of your podcast
platform and just send us a text.
We'll get it and talk about itin a future episode.
So always enjoy getting textsfrom you guys as well.
Just say hi, enjoy it.
Hello, how you doing.
Tell me what you cooked, andthat would be awesome.
(28:34):
If you want to email us, theonly email we're using now is
okiesmokin.
That's O-K-I-E-S-M-O-K-I-N atgmailcom.
You can find us on our website,okiesmokincom, as well.
Like I said, it's currently inprogress of some updates.
It may or may not be workingwhen you go to it.
Is there anything else youwould like to add?
Speaker 1 (28:52):
Nope, I'm good.
Speaker 2 (28:54):
What are we going to cook next week?
Speaker 1 (28:56):
I remember the cinnamon rolls.
Speaker 2 (29:01):
That's right.
So we're going to get thosecinnamon rolls.
So these are just some cinnamonrolls that are in a can.
We're going to roll them outand test them on the Big Green.
That's going to be a real shortand easy video.
Might get some cookies in, maynot.
We're also oh, wasn't it thewings.
Speaker 1 (29:18):
What day are you doing the cinnamon rolls?
Speaker 2 (29:21):
Yeah, I don't know, just don't do it on Friday.
What's wrong with Friday?
Speaker 1 (29:26):
Oh, I heard that the grandbaby invited his friends
over.
Oh, okay.
Speaker 2 (29:32):
Then they come over and they eat them all up.
Speaker 1 (29:35):
No, it'd probably be rambunctious out there.
Speaker 2 (29:39):
And rambunctious too, Bouncing everywhere.
Well, we got that basketballgoal, so we can just throw them
out there to burn off theirenergy.
Now, I don't know about that,it's going to be so hot.
They stay in the pool too.
Oh my God, yes they had somewatermelon that they were eating
in the pool and hanging overthe edge and everything.
Speaker 1 (29:59):
I don't blame them.
Speaker 2 (30:00):
It's been hot here lately in Oklahoma, go throw
some hoops and then go jump inthe pool.
Speaker 1 (30:05):
Our rainy season is finally gone, yeah the rainy
season's over.
Speaker 2 (30:08):
The drought is here.
We've had to fix our water pipein the front so that we can
water the lawn.
It's starting to die out, sowe're going to go ahead and
start doing that.
Haven't had to do that at allyet, but trying to keep the
grass.
Speaker 1 (30:19):
We should get to do it right now.
Speaker 2 (30:22):
And we'll see you guys later.
Yep, we'll see you guys in thenext episode Bye y'all.
Speaker 3 (30:27):
Thank you for listening to the Okie Smokin'
Podcast.
Episodes drop every Monday.
Don't forget to follow thispodcast or you might miss out on
some delicious creations.
You can also find us on ourwebsite, okiesmokincom, and on
YouTube and other social mediaplatforms.
Until next time, keep firing upthat grill.
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