December 9, 2024 • 41 mins
Send John & Dolores a Text Message.
Ever wondered how to create a memorable holiday feast without breaking a sweat? You’re in for a treat as we promise to guide you through the art of outdoor cooking and festive recipes that will leave your guests begging for more. Join us on a culinary adventure as we share our plans to craft a mouth-watering chicken thigh sandwich and unveil the secrets to preparing a smoked turkey that will be the star of your holiday table. We also dish on our recent trip to Arizona, recounting the beauty of Palo Duro Canyon and a delicious stop at Tyler's Barbecue, where we savored tantalizing dishes and experimented with spicy potato chips.
The holiday season is around the corner, and whether you're a seasoned cook or a kitchen newbie, we've got tips to make your celebration a hit. We dive into traditional and innovative holiday cooking techniques, including our favorite brining methods to keep your turkey juicy and flavorful. From deep-frying to smoking, we cover all the bases, plus share our secrets for an unforgettable pulled ham that's sure to impress. And don’t miss our glazing tips for holiday hams, complete with festive decorations that will add a touch of cheer to your table.
Cooking for the holidays can be daunting, but fear not—we've got you covered with ideas for beloved side dishes like mac and cheese, Brussels sprouts, and stuffing. Discover how to elevate mac and cheese with cheddar and Gouda, and transform Brussels sprouts into a dish everyone will love. We also explore the smoky flavors of holiday desserts, from pies to an intriguing pecan pie dip. And because no holiday meal should be stressful, we emphasize the importance of early turkey prep, sharing personal stories to keep you ahead of the game. Tune in for all this delicious goodness on the Okie Smokin' Podcast!
- Fanpage: Leave a voicemail for us and we might play it on a future episode!
- 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.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Dolores (00:00):
Good morning.
John (00:02):
Welcome to episode 39.
How are we doing today?
Dolores (00:05):
All right, the weather is kind of weird.
Is it supposed to rain?
John (00:10):
No, I don't expect any rain today.
Dolores (00:12):
It is a little cloudy out there, it's really wet
outside, though, whenever Iopened those this morning.
John (00:19):
Yeah, just a little bit.
It's great weather to do somegrilling out there.
Really, I'm going to get outthere on the grill here in a
little bit.
Cook some I'm thinking of achicken thigh make a sandwich,
cook it over the pit balls for afew hours, put some lettuce and
tomatoes on it.
That's going to be fantastic.
When I get to that, thisepisode, we're going to talk a
(00:39):
little bit.
The holidays are coming up.
Dolores (00:42):
I know it's coming too quick.
John (00:44):
And we're going to go ahead and talk about smoking a
turkey and also a ham and onething we're going to be doing
with a ham in an upcoming eventwe're going to be having and how
we're going to cook it.
It's going to be a littlepulled like pulled pork, but
instead we're going to do someham.
Dolores (01:03):
So we're discussing the pulled pork ham.
John (01:05):
Well, pulled ham, and we're going to make it kind of
like if you were doing somepulled pork.
Dolores (01:10):
Oh, I can't wait.
John (01:11):
Yeah, we're going to cook that for a very long time.
I'll talk about how we're goingto do that in this podcast
episode.
We're also going to talk alittle bit about some of the
last videos we did and a littletrip we took.
We did take a trip to TylerBarbecue, so we'll give you the
full review of that and how thatturned out on our little trip.
Dolores (01:33):
First we went to Arizona for my nephew's wedding.
John (01:35):
Yeah, went to a wedding and also visited what's that
canyon called?
Dolores (01:42):
Oh, uh Pobno.
John (01:44):
Palo de Ro, pueblo Canyon.
Is that what it is?
Dolores (01:46):
Is that what it is?
I can't remember.
John (01:48):
I can't remember.
I think that's what it is.
We'll talk a little bit aboutthat too, if you haven't been.
It's real cool the secondlargest canyon in the US.
So we'll get to that here injust a little bit.
Let's re-cue the correct one.
Intro / Outro (02:02):
Time to fire up that grill.
From smoked pork to smashburgers, outdoor cooking just
tastes better.
John (02:11):
This is the Okie Smokin' Podcast, and here's your host,
John Barry, and we're back tothe Okie Smokin' Podcast.
I actually cued the outrobefore the intro, so we cut that
out and went ahead and we'll dothe other one at the end of the
(02:31):
podcast.
So welcome in to the OkieSmokin' podcast.
If you have not heard of us, myname is John.
We do have a YouTube channel.
You can find us on Okie Smokin'.
Do put out videos regularly, atleast once a week on average,
sometimes more.
We put out videos on things wetest and try and cook on the
grill and smoker and Blackstone,and it's all outdoor cooking.
(02:53):
So be sure and look us up onthe Okie Smokin' and Dolores.
She's done a couple of videoson there, but she likes to taste
test them.
How about that last chip?
Dolores (03:04):
What chip?
John (03:05):
The chips we did.
Dolores (03:06):
Oh, those were spicy.
Oh my gosh.
It was pretty good too, but itwas spicy yeah, those were.
John (03:14):
I mean what?
I wasn't expecting it to belike that yeah, we'd never done
that before and we've donepotato chips quite a bit.
But we took the chips and I Ibelieve it was four cups of
water and I squeezed some lemonin it.
In the water and we put some alittle bit of like a fourth a
cup of salt and then cut upabout I think it's about eight
(03:37):
Serrano peppers.
Dolores (03:39):
Whoa man.
John (03:41):
And just let that soak and then went ahead and cut the
potatoes real thin, as thin aswe could 16th of an inch.
I didn't get them right, butyou know, just cut them
somewhere thicker than othersand just went ahead and placed
them in there, soaked them forabout 30 minutes, went ahead and
strained it and you can strainthose cut you another batch up
(04:03):
and go ahead and do your two orthree potatoes and don't just
waste it, and you can reuse it.
So we did two batches.
Dolores (04:11):
And that was enough for all of us too.
John (04:12):
It was and just put them.
We let them dry out with atowel.
After we strained them a littlebit, put them on the pit boss
at 400 degrees.
The second batch I cranked upcloser to 450.
Dolores (04:26):
Yeah.
And until they got crisp yeah,Real crisp.
John (04:30):
You could hear the crisp crunch and all those flavors.
You could taste the lemon.
You could taste the salt.
You didn't need to add any dryseasoning on them.
Dolores (04:41):
I didn't taste no lemon .
All I tasted was the spice.
John (04:44):
Yeah, I could taste the lemon.
Dolores (04:46):
And it was good.
But I didn't expect the it'sbecause I didn't do the dip just
yet.
I just did the tasted the chipat first and I cheated before he
was filming.
I took one and ate one.
John (05:03):
Normally when we film things, we don't try it until
we're done and then we actuallydo the taste test 100% on the
air.
This was difficult, I willadmit.
Dolores (05:17):
I went and got one before and then he walked in
when I was biting into it.
John (05:20):
Yeah, and I tried a couple myself, did you?
Yeah, uh-huh.
And you got on couple myself,did you?
Dolores (05:24):
Yeah, uh-huh, uh-huh, and you got onto me.
You're like, hey, you know whatI'm supposed to do.
John (05:28):
It must be a true reaction , but for the most part it was
with the dip and everything.
But they're just sitting thereand they were so good and you
had a little bit of I woulddefinitely do it again.
Yeah, and the kitty cat.
They were really good and thento go with that, we made some
like she said, some dip, and wemade the dip spicy also with the
(05:50):
serrano peppers.
Dolores (05:51):
Yeah.
John (05:53):
And you basically on this one.
I just chopped up three or fourserranos.
Dolores (06:00):
And basically got some ranch.
It kind of reminded me of theavocado dip that we get from
Taco Bell Me and Jacob when weput it on that canteen burrito
chicken thingy.
John (06:11):
Oh, like the avocado sauce , that's kind of what it looked
like too.
Dolores (06:13):
Yeah, it kind of tasted like it too.
John (06:17):
But it did not have any avocados in it.
Dolores (06:19):
No, it didn't, but it tasted almost the same.
John (06:22):
Yeah, it was.
I don't remember the quantitiesexactly, but you just put some
sour cream.
We had some dry ranch seasoningand also some cilantro.
Dolores (06:33):
Always buy the big thing of ranch too.
John (06:36):
Yeah, we got a container of it so we can use it.
I put about two tablespoons inthere.
I also added some mayo, like afourth a cup of mayo, and then
about a I don't knowthree-fourths to a fourth a cup
of sour cream, the ranch andthen the peppers cut up, some
cilantro, a little bit of lemonjuice.
(06:56):
No, we didn't add lemon to that, did we?
Dolores (07:03):
No.
John (07:03):
Yeah, you did.
Dolores (07:03):
I did Added some lemon to that Because I was like,
don't forget the lemon.
John (07:05):
He almost forgot it.
You could probably add lime.
That'd be fine if you had limeand then just threw it all in a
magic bullet or a ninja.
Dolores (07:11):
It's my ninja.
John (07:12):
Yeah, and went ahead and did that.
Dolores (07:17):
My kitty cat is underneath the table.
John (07:20):
So that turned out real well.
Great chips and dip right therethey Great for if you're going
to watch some football orsomething.
Dolores (07:27):
Yeah, and the sauce I remember.
After the next day I put it onmy chicken.
John (07:32):
Yes, and you saw my chicken because it was good.
And I think you made some tacosthere too later.
Uh-huh, we ate that on thetacos too, and put it as the
sauce on the tacos which was.
It was just really good onvarious things.
I'll be making that again andyesterday I just made some ranch
dip with the ranch, just somestandard, some sour cream and
(07:53):
ranch and mixed that up.
Dolores (07:54):
I didn't get any of that.
John (07:56):
Had that with some vegetables, some carrots, some
celery.
Went great while watching alittle bit of football.
So that was our chips and dipepisode.
You can check the full episodeout if you look us up on our
YouTube channel.
Dolores (08:08):
Yeah, if you like spicy , definitely make those.
John (08:11):
Yeah, it was really really good.
We're going to go ahead andtalk briefly here Now.
A lot of people say, as we'recoming close to Christmas,
turkey for Christmas or turkeyfor Thanksgiving, ham for
Christmas.
Some people do both.
Do you prefer turkey forChristmas or ham?
Dolores (08:32):
Well, we usually do both every year.
John (08:35):
However, this year we're doing brisket.
Dolores (08:38):
Yeah, because we're going over to your cousin's
house and we're doing Christmasover there this time.
Usually we always do it here,but they said all right, john,
since you do the brisket.
John (08:51):
Now it might be cooking too.
Dolores (08:53):
Yes, I would figure that you would do too, only
because there's quite a few andbrisket is pretty good.
John (09:00):
So we're going to get back to that.
Dolores (09:02):
Are you going to do the burnt ends though?
John (09:04):
Yeah, I'll get back to that here in a minute.
We're going to talk a littlebit about that cook I'm going to
be doing, but for someone thatis cooking a smoked turkey,
brining, it is key.
Because I've had this questionand if we look here, I'll just
go ahead and skim to the bottomof this.
There was a listener questionI'd seen to where it said where
is that?
Let me get through my papershere.
(09:25):
Yeah, right, here it is.
How do I avoid a dry turkey?
Dolores (09:30):
Ours never has been dry .
John (09:32):
Yeah, you know, if you brine it for about 24 hours
before you cook it, that is oneway.
Dolores (09:39):
That's the best way.
I think, and you don't have towet brine it either.
Yeah.
We talked about this Becausewe've done just the salt right.
John (09:49):
Right, we talked about this in another episode at some
point in one of the episodes andwe went ahead and talked about
how we prefer dry brining aturkey, and you still can dry
brine it for 12 to 24 hours,just like you would wet brine it
.
Dolores (10:05):
Yeah.
John (10:06):
You don't need a major tub-style pan, you don't need a
witch's pot, you don't need anice chest to fill up which is
one of the things that you haveto worry about or a big bag.
Some people could get a bag andyou could brine it in it and
tie it up real tight, set it inthe fridge or something of that
nature.
But if you just go ahead andput it on a pan, take you some
(10:29):
salt and sprinkle all over thisturkey, completely all over it.
And you know about a teaspoon,a couple of teaspoons per pound
or whatever, Just get it all inthere real good.
Dolores (10:43):
You can't really put too much, and it doesn't taste
like salt either.
It won't taste too much likesalt.
John (10:48):
It's going to go ahead and bring out the moisture in that
turkey and it's going to goahead and add the flavor and
it's going to help it be moist.
And we've even done this beforedeep frying the turkey.
Dolores (11:00):
Yeah.
John (11:01):
And we deep fried the turkey, which took about 45
minutes pretty quick.
Dolores (11:05):
Yeah.
John (11:07):
And everybody thought it would be dry and it was really
really moist.
Dolores (11:11):
Right, I love fried turkey.
John (11:14):
That's my favorite.
It's one of the best ways.
Dolores (11:16):
Crazy, because I didn't used to like smoked turkey.
I was like no, no, I alwaystell John not to make it one.
And then he finally did and Itasted it and I was like wow.
John (11:26):
Right.
So you know, regardless, ifyou're smoking it, if you're
deep frying it, if you're justgoing to cook it directly in the
oven, brine it.
Dolores (11:36):
Yes, whether you choose wet or dry, just brine it and
we prefer the dry method.
John (11:43):
If you do use the dry method, when you're done you do
not need to rinse it off.
You just go ahead and take itout.
Dolores (11:51):
You go ahead and— it's so much less messy on the dry
one.
John (11:54):
Add any seasonings you want on it.
The next day before you cook it.
I'd go ahead and take it out,kind of, let it get a little bit
to room temperature, go aheadand season it up and then, if
you're smoking it, you just putit on the smoker and just cook
it till it's done.
Now, sometimes I like to addsome butter, maybe spritz it,
you know, halfway through thecook and every so often, and
(12:18):
just kind of keep it a littlebit moist.
You can also, of course,spatchcock it, where you go
ahead and cut the back out, andthat will help cook it a little
quicker.
If you don't do that, you canexpect a little longer cook time
.
So that's a great way to cook aturkey.
Now, when we talk about aholiday ham, if that's what
you're using, we usually justget a precooked ham.
(12:40):
You don't need any.
You don't have to reallymarinate it.
A lot of times they come withtheir own glaze.
Dolores (12:47):
Or you can make your own glaze too.
John (12:50):
Right, you don't need to brine.
It's what I'm trying to say.
You just go ahead and take itout and go ahead and throw it on
the smoker for two, three hours.
Dolores (12:57):
Now, we did last year.
I put pineapples on it with themaratino cherries.
Is that what it's called?
Yes, and then.
I put pineapples on it with themaraschino cherries.
Is that what it's called?
John (13:06):
Yes.
Dolores (13:07):
And then I put brown sugar on the top of it, and
that's how I do mine.
Sometimes it comes with a glaze.
John (13:18):
Yeah, a lot of times they'll come with a glaze and
then, of course, if they don't,or sometimes you just want to
make your own or add to it, youcan add your own style of glaze,
brown sugar, whatever you want,any kind of stuff.
Dolores (13:25):
I think brown sugar makes it taste so good.
John (13:27):
Maple syrup, some honey whatever you want.
Dolores (13:29):
I think I put syrup on mine too.
John (13:31):
I always really like honey .
Dolores (13:32):
It's one of my favorites.
I don't think I ever put honeyon mine.
John (13:36):
But we were talking.
So you're having a littleChristmas party coming up and I
am going to be cooking a ham.
But we're going to be doing ita little bit different and I
teased this at the beginningpulled ham, yeah.
So we're going to do it apre-cooked ham, just like you
see here, and then we're justgoing to go ahead.
(13:57):
I'm going to put it on thesmoker low temperature, about
180 to 225 degrees, and then I'mjust going to let it cook 10 to
12 hours.
Yeah, slow cook all night.
Then we're going to remove theham and the glaze that comes
with it.
We will put all on the ham,maybe add our own stuff as well.
(14:18):
Whatever, we're just going togo ahead and completely glaze it
.
Then I'm going to wrap the hamin butcher paper or tinfoil,
place it back on the smoker,continue that slow cook for
another solid four to six hours.
Let it break down, break down,break down.
This ham could cook for 18hours Time.
(14:40):
We're said and done.
Dolores (14:40):
I know I'm excited about it.
John (14:43):
It's going to be awesome.
We're going to pull it off thegrill.
That bone should just comeright out and you should just
have, like what you'd typicallydo, a pork shoulder.
But it's going to be a ham andwe'll be able to rip it apart,
shred it.
We've got those shredder claws.
Just claw that right up.
Probably have you do that againso you can do another little
(15:06):
clawing like you did at the porkshoulder.
You did that excellent.
Dolores (15:08):
I didn't even need to even use those claws.
John (15:11):
It just kind of come right apart.
Dolores (15:13):
Yeah.
John (15:14):
Then we just make sandwiches with them, or you can
put it on your plate with somebread.
Dolores (15:19):
A couple of sides, yeah , whatever they want to do,
we'll have the Hawaiian bread.
John (15:23):
Have some Hawaiian rolls, yeah, yeah.
Dolores (15:27):
Those things are always good.
I always like those.
John (15:30):
But if you ever want to do something different for the
holidays, it's absolutelynothing wrong with that.
We're doing a brisket, like Isaid, but even if you did a ham
and instead of doing it thetraditional way, you did it this
way and you had sandwiches likethat that'd be awesome.
Dolores (15:44):
One year when my mom was down remember she did
tamales for us and we hadtamales.
John (15:50):
I've heard and there is a lot of people that you do here
make tamales for the holidays.
Dolores (15:55):
Of course it's a tradition.
John (16:05):
Yeah, it's a tradition.
Yeah, that's a tradition.
Dolores (16:07):
They'll make those and eat for thanksgiving and for
christmas and and I like tamaleand that's their holiday dish
and, of course, if you reallywant to go all out, you can do
some prime rib?
Oh, that would be nice.
I think the last time I ateprime rib was at your cousin's
house, wasn't it?
Yeah he it right.
John (16:17):
And if I'm doing prime rib , I'm just telling you I'm doing
it just the same.
Dry brine it not 24 hours, butdry brine it for several hours,
a couple hours.
Go ahead and get that on there,real good, and then we're just
going to smoke it to about 120to 125 degrees kind of medium
rare you get my hopes up.
Dolores (16:37):
Are you going to ever do a prime rib?
John (16:39):
Well, I'll have to get one of those on, but I usually go
the less expensive routes onthings and you get you some of
them cheaper cuts.
You know they're pretty darngood, but I guess we'll have to
get a prime rib in there.
Dolores (16:52):
Oh my God, when your cousin did it holy cow that was
really good and it fell apart soeasy.
John (16:58):
Have to find one at Costco or somewhere and put that on
the agenda.
Some prime rib.
So let us know.
What are you going to be makingfor the holidays?
Dolores (17:07):
Yeah, like what's your favorite dish.
John (17:10):
What do you like?
Dolores (17:13):
My number one thing is how do you make mac and cheese?
John (17:17):
We always fail at this, like every time we try to do mac
and cheese, it just does nottaste it's good, and mac and
cheese is a very, very popular,at least thanksgiving dish, and
I would assume that goes into alot of christmas as well.
Dolores (17:30):
I was sitting here looking and we've even looked at
, we've even looked at recipesand trying to go by.
John (17:36):
It just doesn't yeah, I'm looking at a recipe right here
because we were talking aboutthis, and it shows cheddar and
Gouda cheese sauce breadcrumbssmoked at 225 degrees.
Dolores (17:48):
It says add jalapenos.
John (17:49):
Yeah, add jalapenos or smoked bacon.
If you want it spicy, addjalapenos.
If you don't want to add some,you could just add some smoked
bacon, or both, I'm sure.
Dolores (18:00):
That sounds good.
We'll have to try that, becauseevery time we just we just fail
at it.
John (18:05):
What about this other side dish?
I see here Grilled Brusselssprouts.
What do you think of that?
Dolores (18:09):
Yeah, it's crazy.
As a kid I hated Brusselssprouts, but as I got older we
did it in the oven and wesmashed it the Brussels sprouts
remember.
We did a roast with it withsome.
John (18:21):
We cooked them in the pit barrel.
Dolores (18:22):
Is that where we did it ?
John (18:23):
Hung them in there.
We have a basket and we hungthem in the pit barrel.
I know I cooked some that way.
Dolores (18:27):
Is that the ones you're talking about?
I know we roasted it and oh mygosh those were so good.
John (18:32):
And you can caramelize them.
I see here, with some balsamicvinegar, some honey, you can
grill them, caramelize them, andthey turn out really good.
Dolores (18:42):
Yeah, because as a kid it was just boiled.
It had no flavor.
I would like smother in butterjust to get it down.
John (18:51):
Of course, the number one side.
What do you think the numberone side is?
Dolores (18:56):
The stuffing.
John (18:57):
There you go.
That's what I got right hereStuffing.
Dolores (19:01):
I love stuffing.
Stuffing is my favorite.
John (19:04):
Smoked stuffing.
Dolores (19:05):
Every time you make it.
I love it.
John (19:09):
I don't think I've smoked it yet, but I bet that would be
good.
Dolores (19:11):
I thought you have.
I thought we've made smokedstuffing before.
John (19:16):
Yeah, I might have.
You could even add somejalapenos to that.
Maybe some habaneros.
No, no, no.
You could even add somejalapenos to that.
Dolores (19:21):
Maybe some habaneros.
No, no, no, you don't want itthat hot, let's get the
habaneros.
John (19:25):
So I did a video a few weeks ago to where I'd smoked a
sausage log and I think if yousmoked the sausage log like that
and then cut it up, crumbled it, put it in the stuffing and
then just cook the stuffingnormal Instead of smoking the
stuffing, you kind of smoke thesausage and add that to it.
(19:47):
That would taste good I thinkthat would be really really good
, yeah, so we'll have to givethat a try, then you're making
me want stuffing right now.
Dolores (19:54):
Yeah.
John (19:54):
You know, stuffing is something you only make or a lot
of people only make during theholidays, but bring it up during
the middle of the year.
Dolores (20:01):
We've made it during the year.
John (20:03):
We don't always do it on holidays, it goes great with
just some chicken Yep, somesmoked stuffing there, and then,
of course, to top off yourholiday, you've got to have some
dessert, what's your favorite?
Dolores (20:16):
Oh, okay.
So you smoked an apple pie oneyear and I really enjoyed that.
I didn't get to taste yourapple pie with the pear.
John (20:28):
No, you didn't.
I'll have to remake that.
Dolores (20:29):
I'll remake that I didn't get to taste it, but just
the apple pie one whenever yousmoked it that one year, and
also the pecan one, that was sogood, yeah, and smoked pumpkin
pie.
John (20:40):
you like that?
Dolores (20:41):
you're not a big pumpkin pie I'm not a big
pumpkin pie fan, I know them.
The kids are like a jacob.
John (20:47):
Jacob is he's really, he loves but all three of these
I've actually smoked is pumpkin,apple and pecan.
I've smoked all three pies.
Dolores (20:57):
Don't think you can't throw them out there on your
it's crazy when you're done withthe pecan it always looks burnt
, but it's not.
John (21:03):
Right, it'll look that way , but you're right, it is not
burnt.
Dolores (21:08):
It tastes good.
John (21:10):
Right.
Dolores (21:11):
I would like to try to make a pecan like a dip.
It's like a dip but it's likethe pie middle filling you know,
and it's like a dip.
I want you to do that.
John (21:23):
Okay, well, we're going to .
Also, I want to talk just aminute about not necessarily the
what we're cooking and how tocook something, but if you're
having a dinner and say you haveguests that are coming over for
the holidays or for any dinnerfor that matter and you're
cooking a turkey and you'recreating a big meal, how do you
(21:46):
prepare for it so that you makesure everything is done on time,
don't have the stress?
Dolores (21:52):
Well, on the turkey, I would just do it early.
John (21:55):
Get that turkey done early .
Dolores (21:57):
That's the main one is the turkey.
You got to get that done wayearly because we have had it
where it was not done, buteverything else was done.
John (22:07):
So you need to prep like a pro, have your turkey done,
because there really isn'tanything worse and we've had it
happen before and I'm sure youmay have.
If you have had it happen, youknow what I'm talking about.
You are waiting for the turkey.
The thing that pops out hasn'tpopped out.
(22:30):
Or you're looking at thetemperature and you need to get
it to 165, 180.
You're at 155.
All your green bean casserole'sdone, all your stuffing's done.
Yeah, everything is done.
You've got mashed potatoes onthe stove waiting to.
You've got all this stuff andyou're waiting on the turkey.
Dolores (22:47):
And everybody's hungry, everybody's hungry, and they're
like come on.
John (22:50):
And sometimes there's just so much time, you just start,
okay.
Dolores (22:55):
We just start eating.
John (22:56):
Everything else is the appetizer, you know, and then
the turkey gets done and somepeople that are hungry can start
eating things.
So get that turkey done.
Schedule a solid.
I'm going to say six hours, ifyou think it's only going to be
done in four, six.
Dolores (23:14):
And like do a checklist because one year we forgot to
do the ham, it was still in thefridge uncooked.
Do a checklist because one yearwe forgot to do the ham, it was
still in the fridge uncooked.
John (23:23):
Do a checklist, make sure it's all there.
And if you're smoking theturkey at a lower temperature,
you probably need to schedule ina good 10 or 12 hours.
So just depending on how you'recooking.
It depend on how you're cookingit how much time you need.
The size of the turkey.
Dolores (23:44):
Yeah, because you definitely don't want to stress
out on holiday.
John (23:47):
Right.
So yeah, if you're doing a slowsmoke, it's 12 hours.
If you get it done early, whocares?
Yeah, it doesn't matter you cankeep it on the smoker at a real
low temperature, or you couldput it in the oven under a warm
temperature for just a littlewhile, or you could just go
ahead and get it prepped upIt'll take you a while Carve it
(24:07):
up and get it ready to serve.
If the turkey's not purely hotenough, you can throw some hot
gravy on it.
You'll be fine.
So just make sure you get thatturkey done.
Of course, if you're deepfrying it, just give yourself an
hour.
Dolores (24:21):
Yeah.
John (24:22):
Make sure you have the grease heated.
Make sure that you have itchecked to make sure your turkey
will fit in it.
Know how much grease you need.
A quick and easy way to do thatwould be fill the pan with
water.
Dolores (24:36):
Yeah, put the turkey in a bag.
John (24:40):
Make sure you don't have it to where you put the turkey
and the grease comes out, have abig grease fire going on, or
something like that.
Dolores (24:50):
Yeah, you always see those videos of those people
that just accidentally drop it,or like you know.
John (24:58):
I hope everybody has a great holiday.
Just a little bit of holidayideals.
Dolores (25:03):
And definitely tell us your favorite dish and how you
guys make it.
John (25:09):
Yeah, and we'd like to hear from that.
We'll mention that on a futureepisode also.
Dolores (25:13):
Because I would love to make someone's dish.
John (25:15):
I want you to think just going.
We're also about to lead intothe new year and in our last
episode of the year I have tosee when that is I want to do a
little bit of the best of, sothink of some of the best things
we have made in 2024.
And we're going to talk aboutthat in a couple of episodes
(25:35):
here as we get towards the newyear.
Okay, to talk about that in acouple of episodes here as we
get towards the new year andreflect a little bit on some of
the things we've made, some ofthe videos we've done, some of
the cooks we've done.
Dolores (25:46):
Mine was my pickle.
John (25:48):
Your pickle.
Yeah, all right, we'll holdthat thought.
We'll talk about your pickle inthat episode when we get to
that.
So be sure you have followedthis podcast.
Dolores (25:57):
I might make some.
John (25:59):
Wherever you get your podcast, so you can keep up to
date and you'll be able to catchthat episode when it comes out.
Let's go ahead briefly beforewe're done here and let's talk a
little bit about some of thelast things we have cooked on
the channel, and one of themrevolves around the holidays.
You didn't try this.
You're not a big cranberry.
Dolores (26:20):
I do not like cranberries, okay.
So when you were making it, Iwas like oh, maybe I'll just try
one.
You know just the berry, youknow the cranberry, the little
circle thing.
And I popped it in my mouth andI was like nope, still not a
cranberry person.
Yeah, I did not try your spicycranberry sauce.
I just something about, it isjust ew.
(26:41):
So I did make a spicy cranberrysauce and you're going to make
this for your cousin's place too, right?
John (26:50):
Cranberry sauce.
Yeah Well, we're doing thebrisket.
I don't know that we'll do.
Dolores (26:53):
Oh, you're not doing that, yeah, I don't want to do
cranberry sauce with that.
John (26:55):
Okay, we'll do.
Oh, you're not doing that?
Yeah, I don't want to docranberry sauce with that.
Dolores (26:59):
Okay.
John (27:00):
You always dip it.
Maybe I will, you know, maybe Iwill.
Dolores (27:05):
And don't forget your hot sauce this time.
John (27:08):
And I'm going to make some hot sauce too.
Dolores (27:10):
And we've got to also mail some off.
John (27:12):
Right, yeah, that cranberry sauce.
Basically you just make it justlike you do cranberry sauce and
then add you some jalapenos init, and I did have a comment.
I was looking here from thatand they said making this for
Thanksgiving.
So I hope they enjoyed that.
They were making my spicycranberry sauce.
Dolores (27:32):
It smells good too.
John (27:33):
Yeah, I'm just not a cranberry person.
Yeah, yeah.
Dolores (27:35):
I'm just not a cranberry person, yeah.
John (27:39):
But that was our spicy cranberry sauce.
It goes great with your ham orturkey, or maybe even brisket.
You know, maybe we're going tobe making some baked beans,
maybe some of them Bush's bakedbeans with the apple pie.
Dolores (27:59):
Oh, you're talking about yours Apple pie filling.
Learn this from Everybody.
Actually ate those.
John (28:02):
I was surprised.
Yeah, I learned this from a guynamed randy.
And you add apple pie and youadd bush's baked beans two cans
of bush's baked beans, one canof apple pie filling, mix it up.
You can throw it on the smokerfor a few hours and serve, and
everybody seems to love that.
Easy, quick, so I think I'llmake that.
Another video that we did isour Hormel Ghost Reaper Chili
(28:25):
Taste Test that I did.
Dolores (28:27):
Yeah, you did, because I do not, you guys.
I do not like Hormel Chili, Ilike with I'm do not like.
John (28:36):
She's more of a whoop chili person, but this was
really really good.
I had no problem with it.
The heat in the video I did.
I said a two to three.
It might have been closer tothree or four, but it wasn't.
Dolores (28:46):
It didn't look spicy to you because you're just eating
it.
John (28:49):
I didn't need no drink or nothing, I ate it.
And it has ghost peppers, ithas Carolina Reapers.
It's in a can.
You just heat it.
I had it with some Nathan's hotdogs Really really good.
Dolores (29:00):
Oh, and the hot dogs tasted salty to me for some
reason.
John (29:04):
Yeah, I didn't season them .
I don't know if it's just.
You may not be used to theNathan's.
Dolores (29:09):
Maybe because I'm such the Oscar Mayer wiener.
John (29:14):
The Oscar Mayer wiener.
I cooked them over the fire andgot them real crispy and hot
and they were really really good.
And I also mentioned that we'regoing to talk just a minute
about our road trip, so let'sget into that.
We took a road trip all the wayto Chandler, arizona, just
outside of Phoenix, phoenix.
(29:35):
A road trip drove about 900miles, stopped in Albuquerque on
the way out there and had areal nice wedding.
Dolores (29:42):
Oh my God, the wedding was beautiful.
John (29:44):
Beautiful wedding it was nice.
Nephew, never been to a weddinglike that.
Yeah, it was all outdoors.
Dolores (29:51):
Yeah, it was like from 5 pm all the way to 10.45 at
night you guys.
John (29:57):
Wedding ceremony at 5.
Dolores (29:59):
And I found out that I like champagne.
John (30:01):
And she likes champagne and had the toast.
Dolores (30:06):
Yeah.
John (30:07):
Had a bunch of food.
Dolores (30:09):
Yeah, the food was really good.
You had the shrimp, I had thechicken.
Yeah, it was really good.
John (30:16):
They had excellent shrimp, so really enjoyed that.
And of course then they dancedand all that stuff.
Dolores (30:22):
It was so much fun.
I miss my family now after thatbecause it was a short trip we
didn't get to spend.
Usually we're out there forlike almost a week.
John (30:32):
Got on the road Thursday.
Got there Friday.
Stayed Saturday.
Sunday Wedding was on Saturday.
Started back Monday.
Dolores (30:41):
Yes.
John (30:42):
Then on Monday, on the way back, we stopped.
Dolores (30:44):
We did a 12-hour drive 12 hours to Amarillo.
Which wasn't really bad, was it?
No, it wasn't too bad it wasn'ttoo bad.
John (30:53):
It did stop a little more than on the way out there, yeah,
and stopped in Amarillo, pickedup a hotel there because we had
a day planned and it was aninteresting and fun day.
First we went ahead and wentand tried Tyler's Barbecue.
Dolores (31:10):
Oh my gosh, that place was yummy.
Really good we ate all our food.
John (31:15):
I had a rib plate.
We do have a real short videoyou can find on the channel if
you want to just see what we had.
Dolores (31:21):
I had the baked potato with the brisket.
John (31:24):
Baked potato brisket.
Jacob had the baked potato andbrisket.
Dolores (31:28):
Yeah, he had the same with me.
John (31:29):
And Ryan had the pulled pork sandwich.
Dolores (31:32):
Yeah, with the corn, the jalapeno corn, yes, cream
corn.
They had some amazing jalapenocorn cream corn.
They had some amazing jalapenocream.
John (31:44):
That was really good, ryan .
Let me try it and it was reallygood and then you had the also
dessert.
Dolores (31:47):
Yeah, the banana pudding.
Now I did eat it, but it wasreally thick and I'm not a like
on the banana pudding thingy ofcourse it was a little too thick
we had our grandson and hedidn't eat anything.
John (32:00):
He just kind of hung around, tried a little bit of
the banana pudding.
He would not.
Dolores (32:05):
He just waited and held out until we got to a
McDonald's, which is okay,because we forgot.
You know, he just forgot abouteating.
He never got fed yes, he did.
After our hike, we all ateagain.
John (32:20):
Yeah, he never mentioned anything, and so then we left
the.
Dolores (32:24):
He got too excited on the hike.
John (32:26):
We left the Tyler's Barbecue and went to the canyon.
As I said earlier, it's thesecond largest canyon in the
United States.
Dolores (32:36):
Of course we didn't have the proper shoes, but we
still went and hiked.
It was fun.
John (32:42):
Yeah, it was Palo Duro Canyon.
Okay, that's what it is yeah, Ihad to look that up and it is
really really good.
I think it's about 600 to 800feet deep, compared to 6,000 to
8,000 feet deep on the GrandCanyon.
It's also 120 miles wide orsomething.
We stopped on the top and wewent ahead and went to the
(33:04):
hiking trail.
Dolores (33:05):
Yeah, it was the difficult one too Me, my husband
and our son Brian, and hisfiance Destiny, and also Jacob,
jake and Ryan.
We all went down and we werehiking and we didn't go all the
way, except for Jake, ryan andJacob.
(33:28):
They continued walking down andwe walked back up and then we
could see them across.
They're these little, tiny,little specks.
Waving at one another yeah, soI took a like I closed my pitch,
my phone and and zoomed up onthem and, yeah, you got a decent
photo.
John (33:46):
You could tell it was them .
I'm looking here and just toclarify, it's 120 miles long, 20
miles wide and 800 feet deep.
Yeah, so it's definitely asight to see.
It shows there's 15,000 acresof trails, of course, hiking
everywhere.
Dolores (34:06):
And the trail that we went on was marked.
Actually, it said CCC on it.
John (34:12):
And they have cabins and things and you can even take
your tent and camp out there ifyou wanted to.
But we went there and I'mreally glad we did that schedule
that in.
Dolores (34:19):
And then our second hike was the tower.
Something tower, what was it?
John (34:24):
Yeah, I can't remember what it was called, but we went.
It was toward the bottom, so wethen drove all the way down to
the bottom of the canyon.
Dolores (34:31):
Yeah, and the kids whenever they Lighthouse Trail
yeah, that was it.
And when the kids went downthere they were like, oh, we
were almost here walking.
John (34:39):
Yeah, so basically they had walked where we didn't know
the area and we could have justdrove down.
They would have been, had metus down there.
Dolores (34:49):
And when you do this, you should bring water with you.
Bring water Because we did notbring nothing.
John (34:54):
Bring water.
Dolores (34:55):
We were not prepared.
John (34:57):
Bring hiking shoes.
Yeah, bring your walking stick.
Dolores (35:00):
But you know, on hiking , it wasn't really that bad to
walk in though with our shoes.
John (35:05):
honestly, it's better if you have the proper gear.
Dolores (35:09):
Yeah.
John (35:11):
And when we go again we'll have everybody like a plastic
bottle or something attached toa belt or something.
Dolores (35:16):
I do, or a backpack, backpack at least.
We're going to look up somehiking places in Oklahoma also.
John (35:22):
Yeah, I've already seen a couple, I can't remember.
I'll talk about that in anotherepisode.
But we're going to do somehiking.
There's some nice areas aroundhere, some trails, yeah, some
trails.
Dolores (35:32):
We've done Thunderbird, but that's not really.
John (35:36):
Yeah, that sounds boring.
Dolores (35:37):
Yeah, I mean my youngest and John went out.
On that it was kind of eh, itwasn't like exciting.
John (35:46):
But yeah, that was Palo Duro Canyon, and if you're ever
in Amarillo, check out thecanyon, take the family there.
It is $8 a person, kids arefree to go through the area, and
then the barbecue was reallyreally good as well.
Tyler's Barbecue.
Dolores (36:02):
And then we went to McDonald's afterwards and did
you know that they have in Texas?
They have a basket of fries.
John (36:15):
Yeah, a basket.
Now, if you're listening fromTexas, you may know that We've
never seen that here, so that'swhat Jacob got, and he has a big
old deal of fries.
Dolores (36:20):
It was all exciting.
He was like, oh my gosh.
John (36:21):
Nick, it was $5 or something like that.
Dolores (36:23):
Why couldn't they have it here in Oklahoma?
John (36:25):
You got to pay, you know, two large fries at three, 29 a
piece or whatever, and it'sstill not as much as what the
basket of fries was.
Dolores (36:33):
As far as the, that was loaded.
John (36:34):
Yeah, it was loaded full of fries.
So that was it.
Let me go ahead and check intothe comments section in the
community.
Looking on our ghost pepperchili challenge Not sure what's
cooking Said cool, thumbs up.
Cooking with Sherry Said nice,my son loves those hot peppers.
Looks tasty.
Thanks for sharing.
(36:54):
Also had a Rob over at Poor GuyOutdoor Cooking commented on
your spicy Serrano dip.
Sounds like Dolores was diggingthose chips.
Sorry about the spelling,dolores, he did spell your name
wrong there.
This is an awesome cook guys.
Dolores (37:11):
Thanks, Rob.
Yeah, my name is spelledD-O-L-O-R-E-S.
It's Dolores.
John (37:16):
The Davish Kitchen on the same video said great looking
dip.
Love the idea of soaking thechips in the chili, great idea.
So plenty of comments there.
I have a comment from an oldervideo six days ago on my Amazon
kitchen knife.
That chef knife asked I justbought these.
How's it holding up?
How many times have yousharpened it?
(37:39):
Well, I have not yet sharpenedit and it is holding up quite
well.
I actually used that knife inmaking the potatoes, the potato
chips.
If you watch the video it stillcuts through them nicely and
yeah, it still cuts your finger,that's for sure.
Yeah, it will still cut.
You Go ahead and filter out.
(37:59):
To get to some questions hereon this, let's see One person
asked was that the Weber 47centimeter Smoky Mountain cooker
I was cooking on?
Yes, that's in my brisket cookon the Weber Smoky Mountain and
I think we've already answeredthat one on our last episode.
So if you have any questions,be sure.
(38:20):
Oh, I never seen this one, Didyou just say the John Mustard?
Lol?
Dolores (38:28):
What.
John (38:31):
The Blackstone Hot Dog.
So Good video, he said.
Did you just say the J-O-H-NMustard?
No it was Dijon.
Dijon mustard.
I guess my pronunciation itsounded like I said the Dijon
mustard, it's Dijon, it's Dijonmustard.
Dolores (38:50):
Dijon.
Dijon, dijon, I've got to whereI can now say jalapeno better.
John (38:59):
It's okay.
Dolores (38:59):
Because when I explain things I always say you know,
I've got to where I can now say,jalapeno, better, it's okay.
Because when I explain things Ialways say you know that thingy
, the circle, you know you knowwhat I'm talking about.
John (39:05):
Yeah, if I look through here, I could definitely find
plenty of people making fun ofme on here, you know.
Dolores (39:09):
It's only because he's from Oklahoma, so he has that
Okie accent, which I mean it'sfine.
John (39:16):
Yeah, I get that.
Dolores (39:16):
I love it when he says worst, though.
John (39:19):
Worst, worst, worst.
Yeah, I know it's worst.
And then this person said doyou not own a paring knife?
Well, I do, but I didn't wantto use one on that one.
So there you go.
This is the Okie SmokingPodcast.
Intro / Outro (39:33):
Bye.
Thank you for listening to theOkie Smoking 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.
Good morning.
John (00:02):
Welcome to episode 39.
How are we doing today?
Dolores (00:05):
All right, the weather is kind of weird.
Is it supposed to rain?
John (00:10):
No, I don't expect any rain today.
Dolores (00:12):
It is a little cloudy out there, it's really wet
outside, though, whenever Iopened those this morning.
John (00:19):
Yeah, just a little bit.
It's great weather to do somegrilling out there.
Really, I'm going to get outthere on the grill here in a
little bit.
Cook some I'm thinking of achicken thigh make a sandwich,
cook it over the pit balls for afew hours, put some lettuce and
tomatoes on it.
That's going to be fantastic.
When I get to that, thisepisode, we're going to talk a
(00:39):
little bit.
The holidays are coming up.
Dolores (00:42):
I know it's coming too quick.
John (00:44):
And we're going to go ahead and talk about smoking a
turkey and also a ham and onething we're going to be doing
with a ham in an upcoming eventwe're going to be having and how
we're going to cook it.
It's going to be a littlepulled like pulled pork, but
instead we're going to do someham.
Dolores (01:03):
So we're discussing the pulled pork ham.
John (01:05):
Well, pulled ham, and we're going to make it kind of
like if you were doing somepulled pork.
Dolores (01:10):
Oh, I can't wait.
John (01:11):
Yeah, we're going to cook that for a very long time.
I'll talk about how we're goingto do that in this podcast
episode.
We're also going to talk alittle bit about some of the
last videos we did and a littletrip we took.
We did take a trip to TylerBarbecue, so we'll give you the
full review of that and how thatturned out on our little trip.
Dolores (01:33):
First we went to Arizona for my nephew's wedding.
John (01:35):
Yeah, went to a wedding and also visited what's that
canyon called?
Dolores (01:42):
Oh, uh Pobno.
John (01:44):
Palo de Ro, pueblo Canyon.
Is that what it is?
Dolores (01:46):
Is that what it is?
I can't remember.
John (01:48):
I can't remember.
I think that's what it is.
We'll talk a little bit aboutthat too, if you haven't been.
It's real cool the secondlargest canyon in the US.
So we'll get to that here injust a little bit.
Let's re-cue the correct one.
Intro / Outro (02:02):
Time to fire up that grill.
From smoked pork to smashburgers, outdoor cooking just
tastes better.
John (02:11):
This is the Okie Smokin' Podcast, and here's your host,
John Barry, and we're back tothe Okie Smokin' Podcast.
I actually cued the outrobefore the intro, so we cut that
out and went ahead and we'll dothe other one at the end of the
(02:31):
podcast.
So welcome in to the OkieSmokin' podcast.
If you have not heard of us, myname is John.
We do have a YouTube channel.
You can find us on Okie Smokin'.
Do put out videos regularly, atleast once a week on average,
sometimes more.
We put out videos on things wetest and try and cook on the
grill and smoker and Blackstone,and it's all outdoor cooking.
(02:53):
So be sure and look us up onthe Okie Smokin' and Dolores.
She's done a couple of videoson there, but she likes to taste
test them.
How about that last chip?
Dolores (03:04):
What chip?
John (03:05):
The chips we did.
Dolores (03:06):
Oh, those were spicy.
Oh my gosh.
It was pretty good too, but itwas spicy yeah, those were.
John (03:14):
I mean what?
I wasn't expecting it to belike that yeah, we'd never done
that before and we've donepotato chips quite a bit.
But we took the chips and I Ibelieve it was four cups of
water and I squeezed some lemonin it.
In the water and we put some alittle bit of like a fourth a
cup of salt and then cut upabout I think it's about eight
(03:37):
Serrano peppers.
Dolores (03:39):
Whoa man.
John (03:41):
And just let that soak and then went ahead and cut the
potatoes real thin, as thin aswe could 16th of an inch.
I didn't get them right, butyou know, just cut them
somewhere thicker than othersand just went ahead and placed
them in there, soaked them forabout 30 minutes, went ahead and
strained it and you can strainthose cut you another batch up
(04:03):
and go ahead and do your two orthree potatoes and don't just
waste it, and you can reuse it.
So we did two batches.
Dolores (04:11):
And that was enough for all of us too.
John (04:12):
It was and just put them.
We let them dry out with atowel.
After we strained them a littlebit, put them on the pit boss
at 400 degrees.
The second batch I cranked upcloser to 450.
Dolores (04:26):
Yeah.
And until they got crisp yeah,Real crisp.
John (04:30):
You could hear the crisp crunch and all those flavors.
You could taste the lemon.
You could taste the salt.
You didn't need to add any dryseasoning on them.
Dolores (04:41):
I didn't taste no lemon .
All I tasted was the spice.
John (04:44):
Yeah, I could taste the lemon.
Dolores (04:46):
And it was good.
But I didn't expect the it'sbecause I didn't do the dip just
yet.
I just did the tasted the chipat first and I cheated before he
was filming.
I took one and ate one.
John (05:03):
Normally when we film things, we don't try it until
we're done and then we actuallydo the taste test 100% on the
air.
This was difficult, I willadmit.
Dolores (05:17):
I went and got one before and then he walked in
when I was biting into it.
John (05:20):
Yeah, and I tried a couple myself, did you?
Yeah, uh-huh.
And you got on couple myself,did you?
Dolores (05:24):
Yeah, uh-huh, uh-huh, and you got onto me.
You're like, hey, you know whatI'm supposed to do.
John (05:28):
It must be a true reaction , but for the most part it was
with the dip and everything.
But they're just sitting thereand they were so good and you
had a little bit of I woulddefinitely do it again.
Yeah, and the kitty cat.
They were really good and thento go with that, we made some
like she said, some dip, and wemade the dip spicy also with the
(05:50):
serrano peppers.
Dolores (05:51):
Yeah.
John (05:53):
And you basically on this one.
I just chopped up three or fourserranos.
Dolores (06:00):
And basically got some ranch.
It kind of reminded me of theavocado dip that we get from
Taco Bell Me and Jacob when weput it on that canteen burrito
chicken thingy.
John (06:11):
Oh, like the avocado sauce , that's kind of what it looked
like too.
Dolores (06:13):
Yeah, it kind of tasted like it too.
John (06:17):
But it did not have any avocados in it.
Dolores (06:19):
No, it didn't, but it tasted almost the same.
John (06:22):
Yeah, it was.
I don't remember the quantitiesexactly, but you just put some
sour cream.
We had some dry ranch seasoningand also some cilantro.
Dolores (06:33):
Always buy the big thing of ranch too.
John (06:36):
Yeah, we got a container of it so we can use it.
I put about two tablespoons inthere.
I also added some mayo, like afourth a cup of mayo, and then
about a I don't knowthree-fourths to a fourth a cup
of sour cream, the ranch andthen the peppers cut up, some
cilantro, a little bit of lemonjuice.
(06:56):
No, we didn't add lemon to that, did we?
Dolores (07:03):
No.
John (07:03):
Yeah, you did.
Dolores (07:03):
I did Added some lemon to that Because I was like,
don't forget the lemon.
John (07:05):
He almost forgot it.
You could probably add lime.
That'd be fine if you had limeand then just threw it all in a
magic bullet or a ninja.
Dolores (07:11):
It's my ninja.
John (07:12):
Yeah, and went ahead and did that.
Dolores (07:17):
My kitty cat is underneath the table.
John (07:20):
So that turned out real well.
Great chips and dip right therethey Great for if you're going
to watch some football orsomething.
Dolores (07:27):
Yeah, and the sauce I remember.
After the next day I put it onmy chicken.
John (07:32):
Yes, and you saw my chicken because it was good.
And I think you made some tacosthere too later.
Uh-huh, we ate that on thetacos too, and put it as the
sauce on the tacos which was.
It was just really good onvarious things.
I'll be making that again andyesterday I just made some ranch
dip with the ranch, just somestandard, some sour cream and
(07:53):
ranch and mixed that up.
Dolores (07:54):
I didn't get any of that.
John (07:56):
Had that with some vegetables, some carrots, some
celery.
Went great while watching alittle bit of football.
So that was our chips and dipepisode.
You can check the full episodeout if you look us up on our
YouTube channel.
Dolores (08:08):
Yeah, if you like spicy , definitely make those.
John (08:11):
Yeah, it was really really good.
We're going to go ahead andtalk briefly here Now.
A lot of people say, as we'recoming close to Christmas,
turkey for Christmas or turkeyfor Thanksgiving, ham for
Christmas.
Some people do both.
Do you prefer turkey forChristmas or ham?
Dolores (08:32):
Well, we usually do both every year.
John (08:35):
However, this year we're doing brisket.
Dolores (08:38):
Yeah, because we're going over to your cousin's
house and we're doing Christmasover there this time.
Usually we always do it here,but they said all right, john,
since you do the brisket.
John (08:51):
Now it might be cooking too.
Dolores (08:53):
Yes, I would figure that you would do too, only
because there's quite a few andbrisket is pretty good.
John (09:00):
So we're going to get back to that.
Dolores (09:02):
Are you going to do the burnt ends though?
John (09:04):
Yeah, I'll get back to that here in a minute.
We're going to talk a littlebit about that cook I'm going to
be doing, but for someone thatis cooking a smoked turkey,
brining, it is key.
Because I've had this questionand if we look here, I'll just
go ahead and skim to the bottomof this.
There was a listener questionI'd seen to where it said where
is that?
Let me get through my papershere.
(09:25):
Yeah, right, here it is.
How do I avoid a dry turkey?
Dolores (09:30):
Ours never has been dry .
John (09:32):
Yeah, you know, if you brine it for about 24 hours
before you cook it, that is oneway.
Dolores (09:39):
That's the best way.
I think, and you don't have towet brine it either.
Yeah.
We talked about this Becausewe've done just the salt right.
John (09:49):
Right, we talked about this in another episode at some
point in one of the episodes andwe went ahead and talked about
how we prefer dry brining aturkey, and you still can dry
brine it for 12 to 24 hours,just like you would wet brine it
.
Dolores (10:05):
Yeah.
John (10:06):
You don't need a major tub-style pan, you don't need a
witch's pot, you don't need anice chest to fill up which is
one of the things that you haveto worry about or a big bag.
Some people could get a bag andyou could brine it in it and
tie it up real tight, set it inthe fridge or something of that
nature.
But if you just go ahead andput it on a pan, take you some
(10:29):
salt and sprinkle all over thisturkey, completely all over it.
And you know about a teaspoon,a couple of teaspoons per pound
or whatever, Just get it all inthere real good.
Dolores (10:43):
You can't really put too much, and it doesn't taste
like salt either.
It won't taste too much likesalt.
John (10:48):
It's going to go ahead and bring out the moisture in that
turkey and it's going to goahead and add the flavor and
it's going to help it be moist.
And we've even done this beforedeep frying the turkey.
Dolores (11:00):
Yeah.
John (11:01):
And we deep fried the turkey, which took about 45
minutes pretty quick.
Dolores (11:05):
Yeah.
John (11:07):
And everybody thought it would be dry and it was really
really moist.
Dolores (11:11):
Right, I love fried turkey.
John (11:14):
That's my favorite.
It's one of the best ways.
Dolores (11:16):
Crazy, because I didn't used to like smoked turkey.
I was like no, no, I alwaystell John not to make it one.
And then he finally did and Itasted it and I was like wow.
John (11:26):
Right.
So you know, regardless, ifyou're smoking it, if you're
deep frying it, if you're justgoing to cook it directly in the
oven, brine it.
Dolores (11:36):
Yes, whether you choose wet or dry, just brine it and
we prefer the dry method.
John (11:43):
If you do use the dry method, when you're done you do
not need to rinse it off.
You just go ahead and take itout.
Dolores (11:51):
You go ahead and— it's so much less messy on the dry
one.
John (11:54):
Add any seasonings you want on it.
The next day before you cook it.
I'd go ahead and take it out,kind of, let it get a little bit
to room temperature, go aheadand season it up and then, if
you're smoking it, you just putit on the smoker and just cook
it till it's done.
Now, sometimes I like to addsome butter, maybe spritz it,
you know, halfway through thecook and every so often, and
(12:18):
just kind of keep it a littlebit moist.
You can also, of course,spatchcock it, where you go
ahead and cut the back out, andthat will help cook it a little
quicker.
If you don't do that, you canexpect a little longer cook time
.
So that's a great way to cook aturkey.
Now, when we talk about aholiday ham, if that's what
you're using, we usually justget a precooked ham.
(12:40):
You don't need any.
You don't have to reallymarinate it.
A lot of times they come withtheir own glaze.
Dolores (12:47):
Or you can make your own glaze too.
John (12:50):
Right, you don't need to brine.
It's what I'm trying to say.
You just go ahead and take itout and go ahead and throw it on
the smoker for two, three hours.
Dolores (12:57):
Now, we did last year.
I put pineapples on it with themaratino cherries.
Is that what it's called?
Yes, and then.
I put pineapples on it with themaraschino cherries.
Is that what it's called?
John (13:06):
Yes.
Dolores (13:07):
And then I put brown sugar on the top of it, and
that's how I do mine.
Sometimes it comes with a glaze.
John (13:18):
Yeah, a lot of times they'll come with a glaze and
then, of course, if they don't,or sometimes you just want to
make your own or add to it, youcan add your own style of glaze,
brown sugar, whatever you want,any kind of stuff.
Dolores (13:25):
I think brown sugar makes it taste so good.
John (13:27):
Maple syrup, some honey whatever you want.
Dolores (13:29):
I think I put syrup on mine too.
John (13:31):
I always really like honey .
Dolores (13:32):
It's one of my favorites.
I don't think I ever put honeyon mine.
John (13:36):
But we were talking.
So you're having a littleChristmas party coming up and I
am going to be cooking a ham.
But we're going to be doing ita little bit different and I
teased this at the beginningpulled ham, yeah.
So we're going to do it apre-cooked ham, just like you
see here, and then we're justgoing to go ahead.
(13:57):
I'm going to put it on thesmoker low temperature, about
180 to 225 degrees, and then I'mjust going to let it cook 10 to
12 hours.
Yeah, slow cook all night.
Then we're going to remove theham and the glaze that comes
with it.
We will put all on the ham,maybe add our own stuff as well.
(14:18):
Whatever, we're just going togo ahead and completely glaze it
.
Then I'm going to wrap the hamin butcher paper or tinfoil,
place it back on the smoker,continue that slow cook for
another solid four to six hours.
Let it break down, break down,break down.
This ham could cook for 18hours Time.
(14:40):
We're said and done.
Dolores (14:40):
I know I'm excited about it.
John (14:43):
It's going to be awesome.
We're going to pull it off thegrill.
That bone should just comeright out and you should just
have, like what you'd typicallydo, a pork shoulder.
But it's going to be a ham andwe'll be able to rip it apart,
shred it.
We've got those shredder claws.
Just claw that right up.
Probably have you do that againso you can do another little
(15:06):
clawing like you did at the porkshoulder.
You did that excellent.
Dolores (15:08):
I didn't even need to even use those claws.
John (15:11):
It just kind of come right apart.
Dolores (15:13):
Yeah.
John (15:14):
Then we just make sandwiches with them, or you can
put it on your plate with somebread.
Dolores (15:19):
A couple of sides, yeah , whatever they want to do,
we'll have the Hawaiian bread.
John (15:23):
Have some Hawaiian rolls, yeah, yeah.
Dolores (15:27):
Those things are always good.
I always like those.
John (15:30):
But if you ever want to do something different for the
holidays, it's absolutelynothing wrong with that.
We're doing a brisket, like Isaid, but even if you did a ham
and instead of doing it thetraditional way, you did it this
way and you had sandwiches likethat that'd be awesome.
Dolores (15:44):
One year when my mom was down remember she did
tamales for us and we hadtamales.
John (15:50):
I've heard and there is a lot of people that you do here
make tamales for the holidays.
Dolores (15:55):
Of course it's a tradition.
John (16:05):
Yeah, it's a tradition.
Yeah, that's a tradition.
Dolores (16:07):
They'll make those and eat for thanksgiving and for
christmas and and I like tamaleand that's their holiday dish
and, of course, if you reallywant to go all out, you can do
some prime rib?
Oh, that would be nice.
I think the last time I ateprime rib was at your cousin's
house, wasn't it?
Yeah he it right.
John (16:17):
And if I'm doing prime rib , I'm just telling you I'm doing
it just the same.
Dry brine it not 24 hours, butdry brine it for several hours,
a couple hours.
Go ahead and get that on there,real good, and then we're just
going to smoke it to about 120to 125 degrees kind of medium
rare you get my hopes up.
Dolores (16:37):
Are you going to ever do a prime rib?
John (16:39):
Well, I'll have to get one of those on, but I usually go
the less expensive routes onthings and you get you some of
them cheaper cuts.
You know they're pretty darngood, but I guess we'll have to
get a prime rib in there.
Dolores (16:52):
Oh my God, when your cousin did it holy cow that was
really good and it fell apart soeasy.
John (16:58):
Have to find one at Costco or somewhere and put that on
the agenda.
Some prime rib.
So let us know.
What are you going to be makingfor the holidays?
Dolores (17:07):
Yeah, like what's your favorite dish.
John (17:10):
What do you like?
Dolores (17:13):
My number one thing is how do you make mac and cheese?
John (17:17):
We always fail at this, like every time we try to do mac
and cheese, it just does nottaste it's good, and mac and
cheese is a very, very popular,at least thanksgiving dish, and
I would assume that goes into alot of christmas as well.
Dolores (17:30):
I was sitting here looking and we've even looked at
, we've even looked at recipesand trying to go by.
John (17:36):
It just doesn't yeah, I'm looking at a recipe right here
because we were talking aboutthis, and it shows cheddar and
Gouda cheese sauce breadcrumbssmoked at 225 degrees.
Dolores (17:48):
It says add jalapenos.
John (17:49):
Yeah, add jalapenos or smoked bacon.
If you want it spicy, addjalapenos.
If you don't want to add some,you could just add some smoked
bacon, or both, I'm sure.
Dolores (18:00):
That sounds good.
We'll have to try that, becauseevery time we just we just fail
at it.
John (18:05):
What about this other side dish?
I see here Grilled Brusselssprouts.
What do you think of that?
Dolores (18:09):
Yeah, it's crazy.
As a kid I hated Brusselssprouts, but as I got older we
did it in the oven and wesmashed it the Brussels sprouts
remember.
We did a roast with it withsome.
John (18:21):
We cooked them in the pit barrel.
Dolores (18:22):
Is that where we did it ?
John (18:23):
Hung them in there.
We have a basket and we hungthem in the pit barrel.
I know I cooked some that way.
Dolores (18:27):
Is that the ones you're talking about?
I know we roasted it and oh mygosh those were so good.
John (18:32):
And you can caramelize them.
I see here, with some balsamicvinegar, some honey, you can
grill them, caramelize them, andthey turn out really good.
Dolores (18:42):
Yeah, because as a kid it was just boiled.
It had no flavor.
I would like smother in butterjust to get it down.
John (18:51):
Of course, the number one side.
What do you think the numberone side is?
Dolores (18:56):
The stuffing.
John (18:57):
There you go.
That's what I got right hereStuffing.
Dolores (19:01):
I love stuffing.
Stuffing is my favorite.
John (19:04):
Smoked stuffing.
Dolores (19:05):
Every time you make it.
I love it.
John (19:09):
I don't think I've smoked it yet, but I bet that would be
good.
Dolores (19:11):
I thought you have.
I thought we've made smokedstuffing before.
John (19:16):
Yeah, I might have.
You could even add somejalapenos to that.
Maybe some habaneros.
No, no, no.
You could even add somejalapenos to that.
Dolores (19:21):
Maybe some habaneros.
No, no, no, you don't want itthat hot, let's get the
habaneros.
John (19:25):
So I did a video a few weeks ago to where I'd smoked a
sausage log and I think if yousmoked the sausage log like that
and then cut it up, crumbled it, put it in the stuffing and
then just cook the stuffingnormal Instead of smoking the
stuffing, you kind of smoke thesausage and add that to it.
(19:47):
That would taste good I thinkthat would be really really good
, yeah, so we'll have to givethat a try, then you're making
me want stuffing right now.
Dolores (19:54):
Yeah.
John (19:54):
You know, stuffing is something you only make or a lot
of people only make during theholidays, but bring it up during
the middle of the year.
Dolores (20:01):
We've made it during the year.
John (20:03):
We don't always do it on holidays, it goes great with
just some chicken Yep, somesmoked stuffing there, and then,
of course, to top off yourholiday, you've got to have some
dessert, what's your favorite?
Dolores (20:16):
Oh, okay.
So you smoked an apple pie oneyear and I really enjoyed that.
I didn't get to taste yourapple pie with the pear.
John (20:28):
No, you didn't.
I'll have to remake that.
Dolores (20:29):
I'll remake that I didn't get to taste it, but just
the apple pie one whenever yousmoked it that one year, and
also the pecan one, that was sogood, yeah, and smoked pumpkin
pie.
John (20:40):
you like that?
Dolores (20:41):
you're not a big pumpkin pie I'm not a big
pumpkin pie fan, I know them.
The kids are like a jacob.
John (20:47):
Jacob is he's really, he loves but all three of these
I've actually smoked is pumpkin,apple and pecan.
I've smoked all three pies.
Dolores (20:57):
Don't think you can't throw them out there on your
it's crazy when you're done withthe pecan it always looks burnt
, but it's not.
John (21:03):
Right, it'll look that way , but you're right, it is not
burnt.
Dolores (21:08):
It tastes good.
John (21:10):
Right.
Dolores (21:11):
I would like to try to make a pecan like a dip.
It's like a dip but it's likethe pie middle filling you know,
and it's like a dip.
I want you to do that.
John (21:23):
Okay, well, we're going to .
Also, I want to talk just aminute about not necessarily the
what we're cooking and how tocook something, but if you're
having a dinner and say you haveguests that are coming over for
the holidays or for any dinnerfor that matter and you're
cooking a turkey and you'recreating a big meal, how do you
(21:46):
prepare for it so that you makesure everything is done on time,
don't have the stress?
Dolores (21:52):
Well, on the turkey, I would just do it early.
John (21:55):
Get that turkey done early .
Dolores (21:57):
That's the main one is the turkey.
You got to get that done wayearly because we have had it
where it was not done, buteverything else was done.
John (22:07):
So you need to prep like a pro, have your turkey done,
because there really isn'tanything worse and we've had it
happen before and I'm sure youmay have.
If you have had it happen, youknow what I'm talking about.
You are waiting for the turkey.
The thing that pops out hasn'tpopped out.
(22:30):
Or you're looking at thetemperature and you need to get
it to 165, 180.
You're at 155.
All your green bean casserole'sdone, all your stuffing's done.
Yeah, everything is done.
You've got mashed potatoes onthe stove waiting to.
You've got all this stuff andyou're waiting on the turkey.
Dolores (22:47):
And everybody's hungry, everybody's hungry, and they're
like come on.
John (22:50):
And sometimes there's just so much time, you just start,
okay.
Dolores (22:55):
We just start eating.
John (22:56):
Everything else is the appetizer, you know, and then
the turkey gets done and somepeople that are hungry can start
eating things.
So get that turkey done.
Schedule a solid.
I'm going to say six hours, ifyou think it's only going to be
done in four, six.
Dolores (23:14):
And like do a checklist because one year we forgot to
do the ham, it was still in thefridge uncooked.
Do a checklist because one yearwe forgot to do the ham, it was
still in the fridge uncooked.
John (23:23):
Do a checklist, make sure it's all there.
And if you're smoking theturkey at a lower temperature,
you probably need to schedule ina good 10 or 12 hours.
So just depending on how you'recooking.
It depend on how you're cookingit how much time you need.
The size of the turkey.
Dolores (23:44):
Yeah, because you definitely don't want to stress
out on holiday.
John (23:47):
Right.
So yeah, if you're doing a slowsmoke, it's 12 hours.
If you get it done early, whocares?
Yeah, it doesn't matter you cankeep it on the smoker at a real
low temperature, or you couldput it in the oven under a warm
temperature for just a littlewhile, or you could just go
ahead and get it prepped upIt'll take you a while Carve it
(24:07):
up and get it ready to serve.
If the turkey's not purely hotenough, you can throw some hot
gravy on it.
You'll be fine.
So just make sure you get thatturkey done.
Of course, if you're deepfrying it, just give yourself an
hour.
Dolores (24:21):
Yeah.
John (24:22):
Make sure you have the grease heated.
Make sure that you have itchecked to make sure your turkey
will fit in it.
Know how much grease you need.
A quick and easy way to do thatwould be fill the pan with
water.
Dolores (24:36):
Yeah, put the turkey in a bag.
John (24:40):
Make sure you don't have it to where you put the turkey
and the grease comes out, have abig grease fire going on, or
something like that.
Dolores (24:50):
Yeah, you always see those videos of those people
that just accidentally drop it,or like you know.
John (24:58):
I hope everybody has a great holiday.
Just a little bit of holidayideals.
Dolores (25:03):
And definitely tell us your favorite dish and how you
guys make it.
John (25:09):
Yeah, and we'd like to hear from that.
We'll mention that on a futureepisode also.
Dolores (25:13):
Because I would love to make someone's dish.
John (25:15):
I want you to think just going.
We're also about to lead intothe new year and in our last
episode of the year I have tosee when that is I want to do a
little bit of the best of, sothink of some of the best things
we have made in 2024.
And we're going to talk aboutthat in a couple of episodes
(25:35):
here as we get towards the newyear.
Okay, to talk about that in acouple of episodes here as we
get towards the new year andreflect a little bit on some of
the things we've made, some ofthe videos we've done, some of
the cooks we've done.
Dolores (25:46):
Mine was my pickle.
John (25:48):
Your pickle.
Yeah, all right, we'll holdthat thought.
We'll talk about your pickle inthat episode when we get to
that.
So be sure you have followedthis podcast.
Dolores (25:57):
I might make some.
John (25:59):
Wherever you get your podcast, so you can keep up to
date and you'll be able to catchthat episode when it comes out.
Let's go ahead briefly beforewe're done here and let's talk a
little bit about some of thelast things we have cooked on
the channel, and one of themrevolves around the holidays.
You didn't try this.
You're not a big cranberry.
Dolores (26:20):
I do not like cranberries, okay.
So when you were making it, Iwas like oh, maybe I'll just try
one.
You know just the berry, youknow the cranberry, the little
circle thing.
And I popped it in my mouth andI was like nope, still not a
cranberry person.
Yeah, I did not try your spicycranberry sauce.
I just something about, it isjust ew.
(26:41):
So I did make a spicy cranberrysauce and you're going to make
this for your cousin's place too, right?
John (26:50):
Cranberry sauce.
Yeah Well, we're doing thebrisket.
I don't know that we'll do.
Dolores (26:53):
Oh, you're not doing that, yeah, I don't want to do
cranberry sauce with that.
John (26:55):
Okay, we'll do.
Oh, you're not doing that?
Yeah, I don't want to docranberry sauce with that.
Dolores (26:59):
Okay.
John (27:00):
You always dip it.
Maybe I will, you know, maybe Iwill.
Dolores (27:05):
And don't forget your hot sauce this time.
John (27:08):
And I'm going to make some hot sauce too.
Dolores (27:10):
And we've got to also mail some off.
John (27:12):
Right, yeah, that cranberry sauce.
Basically you just make it justlike you do cranberry sauce and
then add you some jalapenos init, and I did have a comment.
I was looking here from thatand they said making this for
Thanksgiving.
So I hope they enjoyed that.
They were making my spicycranberry sauce.
Dolores (27:32):
It smells good too.
John (27:33):
Yeah, I'm just not a cranberry person.
Yeah, yeah.
Dolores (27:35):
I'm just not a cranberry person, yeah.
John (27:39):
But that was our spicy cranberry sauce.
It goes great with your ham orturkey, or maybe even brisket.
You know, maybe we're going tobe making some baked beans,
maybe some of them Bush's bakedbeans with the apple pie.
Dolores (27:59):
Oh, you're talking about yours Apple pie filling.
Learn this from Everybody.
Actually ate those.
John (28:02):
I was surprised.
Yeah, I learned this from a guynamed randy.
And you add apple pie and youadd bush's baked beans two cans
of bush's baked beans, one canof apple pie filling, mix it up.
You can throw it on the smokerfor a few hours and serve, and
everybody seems to love that.
Easy, quick, so I think I'llmake that.
Another video that we did isour Hormel Ghost Reaper Chili
(28:25):
Taste Test that I did.
Dolores (28:27):
Yeah, you did, because I do not, you guys.
I do not like Hormel Chili, Ilike with I'm do not like.
John (28:36):
She's more of a whoop chili person, but this was
really really good.
I had no problem with it.
The heat in the video I did.
I said a two to three.
It might have been closer tothree or four, but it wasn't.
Dolores (28:46):
It didn't look spicy to you because you're just eating
it.
John (28:49):
I didn't need no drink or nothing, I ate it.
And it has ghost peppers, ithas Carolina Reapers.
It's in a can.
You just heat it.
I had it with some Nathan's hotdogs Really really good.
Dolores (29:00):
Oh, and the hot dogs tasted salty to me for some
reason.
John (29:04):
Yeah, I didn't season them .
I don't know if it's just.
You may not be used to theNathan's.
Dolores (29:09):
Maybe because I'm such the Oscar Mayer wiener.
John (29:14):
The Oscar Mayer wiener.
I cooked them over the fire andgot them real crispy and hot
and they were really really good.
And I also mentioned that we'regoing to talk just a minute
about our road trip, so let'sget into that.
We took a road trip all the wayto Chandler, arizona, just
outside of Phoenix, phoenix.
(29:35):
A road trip drove about 900miles, stopped in Albuquerque on
the way out there and had areal nice wedding.
Dolores (29:42):
Oh my God, the wedding was beautiful.
John (29:44):
Beautiful wedding it was nice.
Nephew, never been to a weddinglike that.
Yeah, it was all outdoors.
Dolores (29:51):
Yeah, it was like from 5 pm all the way to 10.45 at
night you guys.
John (29:57):
Wedding ceremony at 5.
Dolores (29:59):
And I found out that I like champagne.
John (30:01):
And she likes champagne and had the toast.
Dolores (30:06):
Yeah.
John (30:07):
Had a bunch of food.
Dolores (30:09):
Yeah, the food was really good.
You had the shrimp, I had thechicken.
Yeah, it was really good.
John (30:16):
They had excellent shrimp, so really enjoyed that.
And of course then they dancedand all that stuff.
Dolores (30:22):
It was so much fun.
I miss my family now after thatbecause it was a short trip we
didn't get to spend.
Usually we're out there forlike almost a week.
John (30:32):
Got on the road Thursday.
Got there Friday.
Stayed Saturday.
Sunday Wedding was on Saturday.
Started back Monday.
Dolores (30:41):
Yes.
John (30:42):
Then on Monday, on the way back, we stopped.
Dolores (30:44):
We did a 12-hour drive 12 hours to Amarillo.
Which wasn't really bad, was it?
No, it wasn't too bad it wasn'ttoo bad.
John (30:53):
It did stop a little more than on the way out there, yeah,
and stopped in Amarillo, pickedup a hotel there because we had
a day planned and it was aninteresting and fun day.
First we went ahead and wentand tried Tyler's Barbecue.
Dolores (31:10):
Oh my gosh, that place was yummy.
Really good we ate all our food.
John (31:15):
I had a rib plate.
We do have a real short videoyou can find on the channel if
you want to just see what we had.
Dolores (31:21):
I had the baked potato with the brisket.
John (31:24):
Baked potato brisket.
Jacob had the baked potato andbrisket.
Dolores (31:28):
Yeah, he had the same with me.
John (31:29):
And Ryan had the pulled pork sandwich.
Dolores (31:32):
Yeah, with the corn, the jalapeno corn, yes, cream
corn.
They had some amazing jalapenocorn cream corn.
They had some amazing jalapenocream.
John (31:44):
That was really good, ryan .
Let me try it and it was reallygood and then you had the also
dessert.
Dolores (31:47):
Yeah, the banana pudding.
Now I did eat it, but it wasreally thick and I'm not a like
on the banana pudding thingy ofcourse it was a little too thick
we had our grandson and hedidn't eat anything.
John (32:00):
He just kind of hung around, tried a little bit of
the banana pudding.
He would not.
Dolores (32:05):
He just waited and held out until we got to a
McDonald's, which is okay,because we forgot.
You know, he just forgot abouteating.
He never got fed yes, he did.
After our hike, we all ateagain.
John (32:20):
Yeah, he never mentioned anything, and so then we left
the.
Dolores (32:24):
He got too excited on the hike.
John (32:26):
We left the Tyler's Barbecue and went to the canyon.
As I said earlier, it's thesecond largest canyon in the
United States.
Dolores (32:36):
Of course we didn't have the proper shoes, but we
still went and hiked.
It was fun.
John (32:42):
Yeah, it was Palo Duro Canyon.
Okay, that's what it is yeah, Ihad to look that up and it is
really really good.
I think it's about 600 to 800feet deep, compared to 6,000 to
8,000 feet deep on the GrandCanyon.
It's also 120 miles wide orsomething.
We stopped on the top and wewent ahead and went to the
(33:04):
hiking trail.
Dolores (33:05):
Yeah, it was the difficult one too Me, my husband
and our son Brian, and hisfiance Destiny, and also Jacob,
jake and Ryan.
We all went down and we werehiking and we didn't go all the
way, except for Jake, ryan andJacob.
(33:28):
They continued walking down andwe walked back up and then we
could see them across.
They're these little, tiny,little specks.
Waving at one another yeah, soI took a like I closed my pitch,
my phone and and zoomed up onthem and, yeah, you got a decent
photo.
John (33:46):
You could tell it was them .
I'm looking here and just toclarify, it's 120 miles long, 20
miles wide and 800 feet deep.
Yeah, so it's definitely asight to see.
It shows there's 15,000 acresof trails, of course, hiking
everywhere.
Dolores (34:06):
And the trail that we went on was marked.
Actually, it said CCC on it.
John (34:12):
And they have cabins and things and you can even take
your tent and camp out there ifyou wanted to.
But we went there and I'mreally glad we did that schedule
that in.
Dolores (34:19):
And then our second hike was the tower.
Something tower, what was it?
John (34:24):
Yeah, I can't remember what it was called, but we went.
It was toward the bottom, so wethen drove all the way down to
the bottom of the canyon.
Dolores (34:31):
Yeah, and the kids whenever they Lighthouse Trail
yeah, that was it.
And when the kids went downthere they were like, oh, we
were almost here walking.
John (34:39):
Yeah, so basically they had walked where we didn't know
the area and we could have justdrove down.
They would have been, had metus down there.
Dolores (34:49):
And when you do this, you should bring water with you.
Bring water Because we did notbring nothing.
John (34:54):
Bring water.
Dolores (34:55):
We were not prepared.
John (34:57):
Bring hiking shoes.
Yeah, bring your walking stick.
Dolores (35:00):
But you know, on hiking , it wasn't really that bad to
walk in though with our shoes.
John (35:05):
honestly, it's better if you have the proper gear.
Dolores (35:09):
Yeah.
John (35:11):
And when we go again we'll have everybody like a plastic
bottle or something attached toa belt or something.
Dolores (35:16):
I do, or a backpack, backpack at least.
We're going to look up somehiking places in Oklahoma also.
John (35:22):
Yeah, I've already seen a couple, I can't remember.
I'll talk about that in anotherepisode.
But we're going to do somehiking.
There's some nice areas aroundhere, some trails, yeah, some
trails.
Dolores (35:32):
We've done Thunderbird, but that's not really.
John (35:36):
Yeah, that sounds boring.
Dolores (35:37):
Yeah, I mean my youngest and John went out.
On that it was kind of eh, itwasn't like exciting.
John (35:46):
But yeah, that was Palo Duro Canyon, and if you're ever
in Amarillo, check out thecanyon, take the family there.
It is $8 a person, kids arefree to go through the area, and
then the barbecue was reallyreally good as well.
Tyler's Barbecue.
Dolores (36:02):
And then we went to McDonald's afterwards and did
you know that they have in Texas?
They have a basket of fries.
John (36:15):
Yeah, a basket.
Now, if you're listening fromTexas, you may know that We've
never seen that here, so that'swhat Jacob got, and he has a big
old deal of fries.
Dolores (36:20):
It was all exciting.
He was like, oh my gosh.
John (36:21):
Nick, it was $5 or something like that.
Dolores (36:23):
Why couldn't they have it here in Oklahoma?
John (36:25):
You got to pay, you know, two large fries at three, 29 a
piece or whatever, and it'sstill not as much as what the
basket of fries was.
Dolores (36:33):
As far as the, that was loaded.
John (36:34):
Yeah, it was loaded full of fries.
So that was it.
Let me go ahead and check intothe comments section in the
community.
Looking on our ghost pepperchili challenge Not sure what's
cooking Said cool, thumbs up.
Cooking with Sherry Said nice,my son loves those hot peppers.
Looks tasty.
Thanks for sharing.
(36:54):
Also had a Rob over at Poor GuyOutdoor Cooking commented on
your spicy Serrano dip.
Sounds like Dolores was diggingthose chips.
Sorry about the spelling,dolores, he did spell your name
wrong there.
This is an awesome cook guys.
Dolores (37:11):
Thanks, Rob.
Yeah, my name is spelledD-O-L-O-R-E-S.
It's Dolores.
John (37:16):
The Davish Kitchen on the same video said great looking
dip.
Love the idea of soaking thechips in the chili, great idea.
So plenty of comments there.
I have a comment from an oldervideo six days ago on my Amazon
kitchen knife.
That chef knife asked I justbought these.
How's it holding up?
How many times have yousharpened it?
(37:39):
Well, I have not yet sharpenedit and it is holding up quite
well.
I actually used that knife inmaking the potatoes, the potato
chips.
If you watch the video it stillcuts through them nicely and
yeah, it still cuts your finger,that's for sure.
Yeah, it will still cut.
You Go ahead and filter out.
(37:59):
To get to some questions hereon this, let's see One person
asked was that the Weber 47centimeter Smoky Mountain cooker
I was cooking on?
Yes, that's in my brisket cookon the Weber Smoky Mountain and
I think we've already answeredthat one on our last episode.
So if you have any questions,be sure.
(38:20):
Oh, I never seen this one, Didyou just say the John Mustard?
Lol?
Dolores (38:28):
What.
John (38:31):
The Blackstone Hot Dog.
So Good video, he said.
Did you just say the J-O-H-NMustard?
No it was Dijon.
Dijon mustard.
I guess my pronunciation itsounded like I said the Dijon
mustard, it's Dijon, it's Dijonmustard.
Dolores (38:50):
Dijon.
Dijon, dijon, I've got to whereI can now say jalapeno better.
John (38:59):
It's okay.
Dolores (38:59):
Because when I explain things I always say you know,
I've got to where I can now say,jalapeno, better, it's okay.
Because when I explain things Ialways say you know that thingy
, the circle, you know you knowwhat I'm talking about.
John (39:05):
Yeah, if I look through here, I could definitely find
plenty of people making fun ofme on here, you know.
Dolores (39:09):
It's only because he's from Oklahoma, so he has that
Okie accent, which I mean it'sfine.
John (39:16):
Yeah, I get that.
Dolores (39:16):
I love it when he says worst, though.
John (39:19):
Worst, worst, worst.
Yeah, I know it's worst.
And then this person said doyou not own a paring knife?
Well, I do, but I didn't wantto use one on that one.
So there you go.
This is the Okie SmokingPodcast.
Intro / Outro (39:33):
Bye.
Thank you for listening to theOkie Smoking 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.
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
24/7 News: The Latest
The latest news in 4 minutes updated every hour, every day.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com