May 19, 2025 • 29 mins
Send John & Dolores a Text Message.
John flies solo this week as Dolores recovers from a seasonal illness, delivering a packed episode covering fishing adventures, cooking experiments, product reviews, and future guest previews.
• Recap of a Lake Texoma fishing trip where murky waters forced a pivot from striper to catfish fishing, resulting in a successful 25+ catfish haul
• Detailed walkthrough of injecting a pork shoulder with Dr. Pepper, seasoning it with Dirty Bird rub, and smoking it for 12 hours before the cook was interrupted by a storm warning
• Review of the Once For All meat slicer that allows for precise cutting and creating ground steak for smash burgers
• Revelation of the top five most-downloaded podcast episodes, with "From Philly Cheesesteak Sausages to Smash Tacos" claiming the #1 spot
• Preview of next week's special guest Debrah Erickson, founder of The Blind Kitchen, who creates cooking solutions for visually impaired people
Check out our website at https://okiesmokin.com/onceforall to see the meat slicer in action and support the show through our affiliate link.
- 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.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
All right, it's a little bit late this time.
I try to get these episodes outat midnight on launch day and
this one isn't even gettingrecorded till after 5 pm.
It's been a busy week.
Uh, dolores has been a littlebit under the weather.
Her voice has gone hoarse.
She's coughing, decided.
She didn't want to do theepisode, being, you know,
(00:22):
coughing during it or beinghorse-like, so I'm going ahead
and going to do this one myself.
I've done some solo episodes.
As a matter of fact, thispodcast started out that way,
but it wasn't until I broughtthe lovely wife Dolores on board
that the downloads, the people,started engaging a little more.
So this may be the worstepisode in a while, hopefully
(00:44):
not, though I got some stufflined out we're going to talk
about First of all.
It is episode 47.
So I want to talk about thefive Can you pick them if you've
been watching or listening toany of this the five top podcast
episodes on the audio format?
I'll go into that, you know,thought that'd be fun to look at
.
And we're also going to talk alittle bit about a Lake Texoma
(01:07):
trip that I took.
I went to Lake Texoma with somefriends.
I went striper fishing.
Did we catch any stripers Stickaround.
I'll talk a little bit aboutthat.
Also created the video you canfind, and we also, over the
weekend, cooked something.
Now this I was filming it and Igot the filming of it started,
(01:28):
thought it was going to be agreat video, won't be able to
release the video.
Storm showed up, everythingwent crazy, ended up pulling it
out of the Weber Smoky Mountain,and I'll talk a little bit
about that.
But I'm going to tell you how Icooked it, how it turned out
and a little bit about thatdaggum storm.
(01:49):
We're going to not be able torelease that video.
It just messed everything up.
And then next week I'm going tobe having Chef Deborah Erickson
.
If everything goes as planned,I'm going to be talking to her
this week and I'll get it editedand get it out next Monday.
Now, this is a very interestingand a very great story.
(02:12):
Her name is Deborah Erickson.
She's the founder of the BlindKitchen.
You can find her atTheBlindKitchencom Look her up
on Google and she went toculinary cooking school and was
a blind student.
She was the only one in herclass and since then she went
(02:33):
ahead and made it through theclass successfully and also has
created the blind kitchen, whichwhere is where she helps those
that are visually impaired orcompletely blind do what we all
love to do.
I mean, if you're listening tothis, you probably love to cook,
want to cook, maybe grill, andshe even created a product, or
(02:57):
she's got a kit designed forpeople that love barbecue, that
want to do outdoor cooking, sothey can do it safer and easier.
And we're going to be talkingabout her story next week and
we're also going to go into someof the products she's developed
, how she's able to do this andmake great food while also being
(03:21):
visually impaired.
So that'll be on episode number48, when we get a chef and CEO
and founder of the Blind Kitchenon the Okie Smoking Podcast so
excited about that.
I also want to talk about themeat slicer that I reviewed.
Once For All sent me a meatslicer that I actually use to
(03:44):
make smash burgers, so we'regoing to talk about that in this
episode.
I told you we've got us ajam-packed episode.
I've actually got notes here soI don't forget.
You kind of got to put notesout when you do the podcast or
you just kind of go stagnant andit goes all over the place.
So trying to stay organized thebest I can, and then we'll look
and see if there's any commentsI want to read from youtube or
(04:06):
anywhere else.
So let's get right into it timeto fire up that grill.
Speaker 2 (04:14):
From smoked pork to smash burgers.
Outdoor cooking just tastesbetter.
This is the oaky smokingpodcast, and here's your host,
john Barry.
Speaker 1 (04:37):
All right, welcome back in.
Before we get started, let mejust give a shout out to
everybody listening to the show.
It's quite amazing and whilethis high 90% of the people
listen to this show I'm lookingat the stat right now from the
United States.
That's normal, that's what youwould expect, but that's only
90%.
10% of you guys are listeningfrom other countries, so I'm
(05:00):
just going to give a shout out.
If you're listening, we havesomeone from the UK listen quite
frequently.
Canada had five people Finland,israel, france, hungary,
ukraine, spain and Germany.
So all you people out therefrom all over the globe
listening.
I appreciate it.
I get some repeat viewers fromcountries and things and then
(05:23):
from the United States gotpeople from a lot of people from
California, irvine, new Jersey,katy, texas is always jumping
in here.
If you are from any of thesethat continue to listen to the
show, in the show notes belowthere's a click link that you
can click.
Send us a text, just say hi,we'll shout you out in the next
episode.
(05:43):
That'd be great because wecould see we don't see your
information or anything.
Link that you can click.
Send us a text, just say hi, itwill shout you out in the next
episode.
That'd be great because wecould see we don't see your
information or anything, but wecould just see that city popping
up regularly.
So we know you're alwayslistening to the show Bronx, new
York, chicago, illinoissomeone's always listening from
there.
So thanks everybody.
The show is doing fantastic.
We'll get into more of thatwhen we do the top five episodes
(06:04):
.
All right, so let's go ahead andfirst start out with my Lake
Texoma trip.
Now, this is something thatwe've done three years in a row.
Now it's me and some friends ofmine, and the way it originally
started was one of the guys Iwork with retired and we decided
(06:28):
to all get together and have alittle retirement party.
But instead of like just aretirement party, he's got a
boat, loves to fish and decidedwe would all just get together
and go to the lake for a weekend, catch go striper fishing.
And we've looked for and founda guide.
There's plenty of guides onlake texoma and other lakes as
well.
You pay them, they provide theboat, they provide the poles,
(06:51):
they provide the bait and whenyou're done, they even clean the
fish.
I mean, what else can you askfor?
It's worth the cleaning of thefish if you catch something.
So they do that, bag it up foryou.
So we've done that three years.
Our first year we caught limit60 fish and three catfish.
So the guy that was retiringdecided he wanted to do catfish
(07:13):
and caught three catfish.
And then this second year wecaught around 30, 35.
Didn't do quite as well ofstripers, but this last year we
didn't catch any stripers.
The water was completely muddy,murky.
We've had so much rain before.
We went like a month every dayjust rain, floods, and the lake
(07:36):
was pushing that water through,making it murky, murky, dirty
and you couldn't see through it.
And it was clear.
And there's one thing aboutstripers when you go striper
fishing it is not easy to catchthem unless the water is clear.
We went out for an hour or two,didn't catch really anything.
(08:00):
So the guide being the guide heis.
So let's change it up, let's gocatfishing, and that's what we
did.
So all the way to the bottom,for the most part, cut bait, cut
shad and put them down in thereand ended up catching 25 plus
catfish, was able to have acatfish fry, so it all turned
(08:22):
out well.
They still clean the fish forus, so you don't have to
specifically only catch stripersand if you have a good guide,
we went to a few differentlocations of the lake to find
the the perfect spot and ofcourse, he's got the device that
tells you the fish where theyare and really good.
(08:43):
Personally, I prefer a catfishwhen it comes to cooking them
over stripers, but either one isreally good.
We got some Louisiana seasoningand seasoned them up that way
and after they were clean beforethat you like to rinse them,
and we did that we rinsed themin some water with salt and some
(09:03):
seasonings, garlic, some pepperthat we had in there.
We had a little Airbnb we hadjust stayed in, let them soak
for about an hour and I wentahead and I got my Camp Chef and
we fired up the Camp ChefAlways take a cast iron skillet
with me.
We went ahead and put somegrease in there.
We bought some grease at astore next door and then found
(09:25):
out there was some above that.
We didn't need everything wepurchased left out there for the
next guest.
We always do and I'm surethey'll be wanting to fry up
some fish, so have them preparedfor that.
But it turned out fantastic.
Had some onion rings, had somefries what else did we have,
seems like, was that it Onionrings, fries and fish?
(09:49):
The fries actually weren't allthat great, it was just some
frozen fries.
I threw them in the oven.
They tasted freezer burn, butthe fish was great.
Onion rings was great, but thefries just missed the mark.
Everything else was like freshfries were frozen.
So what can I say?
A shortcut always turns out notall that great.
(10:10):
Uh, so came back from there.
Um, of course, while you'redown there, a little poker, lost
a little bit of money, nothingmuch.
We only bet dimes and nickelsand quarters.
So a few bucks just for fun andhad a good time.
We'll do it again.
I'll talk about it again whenwe do it again In May probably
date could change of 2026, go onour fourth Lake Texoma, unless
(10:35):
they change the location fishingtrip.
Each time we've had a differentguide and the next time probably
won't be any different, so wecould do a repeat guide.
I don't know, I'm not the onesetting it up, I actually set up
this last one and uh, as guyswe go out there and switch who's
going to.
Uh, take it by the reins, getthe room booked, get the guide
(10:57):
or whatever you decide to do.
Heck, maybe just go rent a boat, but I don't know who's going
to clean the fish.
That's what that's what wereally like about that.
The guide is the fact that theyuh will go ahead and cook the
fish and, uh or not, they don'tcook it, but they'll clean it
for you.
So excellent time there and uh,that was our Lake Texoma trip
(11:18):
uh, 2025.
Now, before we go any further,let me just go ahead and talk
about our last guest on thisshow, and it is Ryan from the
Flat Top Noob and he has anexcellent the Eee Show on
YouTube.
You can check him out bysearching the Flat Top Noob
(11:42):
Griddle, cook, eat and More orPoor or poor guy outdoor.
They're all three on there.
But an excellent show, alengthy show, and we talked last
week if you would like to checkon that, it would be episode
number 46 went everywhere, fromsome cooking, some griddling,
(12:02):
his first cooks.
I bet you can guess what it is.
It's like there's a certainitem you always want to cook
first on a flat top.
If you want to see what thatwas, be sure, and check out our
last episode.
Excellent guest.
I will definitely have him on,and Doug and Rob in the future
as well.
So great stuff there.
(12:23):
Check out all of his video andaudio version.
Next week I already mentionedwe will have Deborah Erickson on
from the Blind Kitchen Movingforward.
I also want to talk about ourrecent cook and I touched on
(12:43):
this in the beginning and it isour Dr Pepper brisket and not
brisket I hope I may have saidbrisket at the beginning it is
Dr Pepper pork shoulder.
Now, uh, this was really reallygood and what I did is I went
ahead and, uh, infused it, had aneedle and put about a half a
(13:06):
can of Dr Pepper and just wentahead and put that all through
the center of the pork shoulder,got it real good and juicy.
I just love it.
And when you put it in thereand you start to see it bulge,
you know you push it in thereand it gets fat.
You know you're getting thatjuice in there.
Love that.
I don't do a whole lot of that.
(13:26):
I like to do pork shouldersthat way.
Sometimes I've done brisket nota whole lot and a pork loin.
I don't know there's justsomething to just get some good
flavor.
You could use apple juice orwhatever, but I used the full
flavored dr pepper and cooked itwell.
We then added some seasoning toit, which we use the dirty bird
seasoning completely coated thething in full so that it was
(13:50):
completely covered in thisseasoning, very, very liberally,
and then cooked it at 225 onthe Weber Smoky Mountain.
I did all this about 6 am onSaturday.
It didn't get done to about 6pm on Saturday, cooked it all
day.
After about four or five hoursI went ahead and wrapped it,
(14:10):
added another half a can of DrPepper to it and wrapped it in
foil and continued cooking ituntil done at about 200 to 205
degrees and went ahead and tooksome claws to it.
After we let it set for 30 to45 minutes, it come apart nicely
.
Add a little more seasoning ontop, threw them between some
(14:31):
sliders and some of yourfavorite barbecue sauce, and it
was just amazing.
Alongside with that, weactually even cooked some ribs.
Now, the ribs were spare ribsand I seasoned them up a little
different because Dolores, asyou probably know or may not,
but she is keto for the mostpart, except on special
(14:53):
occasions, and since I'd put theDr Pepper in the pork shoulder,
she went ahead and wanted someribs.
We were actually cooking, forthere was several people here.
So we had needed a decentamount of food, and I don't mind
, we've been eating leftoversfor a few days, so nothing wrong
with that.
Heat it up and eat it.
And she had some of her Boar'sNight Out White Lightning, which
(15:15):
is zero carbs.
Put that on there.
I think she put some garliczero carb seasoning on there as
well, and then I cooked them upfor about six hours, wrapped
them about halfway through andthen during all of this, next
thing, you know alarms going offon phones, everything's storm,
(15:39):
storm, storm.
Uh, turn on the tv storm, hell,storm of the century.
Billion dollars, multi-milliondollars.
I'm looking at it and it'scoming right at us.
It's not far away.
I'll usually ride out the storm, just let it cook.
And I says man, this thing.
They started showing picturesof hell.
Stones were as big as abaseball.
I said could get as big as agrapefruit, you never really
(16:02):
know.
But this was significant enoughto where I said I've got to
bring it indoors, went ahead andgot it off of the Weber Smoky
Mountain, put everything in theoven to let it continue in there
.
At that time the momentum of thevideo and everything just kind
of went apart.
I could have filmed the stormand everything sure, but it came
(16:24):
in and just went pouring andthen stopped five minutes later.
I ain't getting no hail, Iain't getting no wind.
Maybe a little bit Sun come out.
You watch the radar, thatmassive storm.
As soon as it got to myneighborhood it just shrunk.
(16:46):
It was full force, got here andjust poof was gone.
Could have just left everythingalone, waited to 30, 45 minutes
and the sun was out and I wouldhave continued on, would have
continued the video andeverything would have been fine.
But it is what it is.
I just ended up saying I'll justdo another video later on it,
(17:08):
talk about it on this and I'llhave some footage of some of it
maybe.
But I just didn't because it'sit was starting to rain so fast
I had to get everything throw itin.
You know, I didn't get to getout there and get shots or
anything, so I just let it go.
Was it good?
It was great.
Now I don't really know andnobody really seemed to think
(17:30):
they could tell there was DrPepper.
So I'm not real sure, even me,you know.
I don't know if the Dr Peppercooked out, because I would have
used Dr Pepper Zero and maybeI'll try that one time so that
Dolores would be able to eat it.
It'd be zero carb, it'd be keto, but everything I've read said
(17:58):
don't uh, because of thesweetness.
But you know, honestly I'm notsure it'd matter.
So I'm probably gonna do a drpepper zero and maybe when I do
the video again, that's what itwill be.
So sorry video didn't come.
I will be redoing that verysoon Less than a month, I'd say.
We're going to be having itagain.
So I showed a sneak peek on acouple of posts and we'll get
(18:21):
the video out.
I'll redo it Whatever.
Smoky Mountain probably, ormaybe the pit barrel this time
Might do the pit barrel Bepretty cool.
Haven't brought it out in alittle while?
I think that'd be really,really cool.
Now I want to talk aboutsomething else that I did and I
purchased.
Well, I actually didn'tpurchase this.
(18:41):
I said it wrong.
A company sent me, reached outto me their once-for-all meat
slicer and they reached out tome via email.
And I've had a few companiesreach out to me and I don't just
I'm not going to just have themsend me everything if I'm not
interested in it.
I was interested in this when Isaw what it was.
It's a meat slicer and it comeswith several blades on it, so
(19:07):
when you slice it it'll domultiple slices at once.
I'm not sure the exact amount Ithink like eight maybe and you
can do it in two different sizestwo millimeter or four
millimeters, so you can havedifferent sizes of the meat.
Perfect for like slicing for abeef jerky or uh, carne asada
(19:27):
and season it up.
Uh, philly cheesesteaks beexcellent.
But what I really liked evenmore was the fact that you could
create it.
You slice it, you can turn itsideways, slice it again, turn
it 180, slice it a few times,three to four times, and you've
got your ground ground steak.
So you can make you some steakburgers very, very easily and I
(19:51):
did a smash burger on the b-averusing this little slicer.
And you can use it for cuttingchicken and various things it.
I was very impressed with it.
I had a lot of feedback on it,even had a couple people click
through and purchase it, whichis pretty cool.
So hope you're enjoying it.
If you did, and I want to tellyou, if you want to see more
(20:14):
information, watch the video.
Check out my websiteokiesmokincom.
Slash once for all.
That's O-K-I-E-S-M-O-K-I-N dotcom slash once for all.
Very simple.
It'll take you straight to mypage.
(20:35):
I'll also link it in the shownotes of this episode or the
YouTube description, so you willbe able to go to it, read about
it, watch the video and yes,there's an affiliate link and
you can buy it if you want toand help support the Okie
Smokin' podcast.
But for the most part, I wasabsolutely impressed with it.
(20:56):
It is very sharp, so just becareful.
All right, let's get to whatI've been waiting for Our top
five videos.
I said that wrong Our top fiveaudios.
These are from our podcastaudio version and let's just see
.
We'll start at number five andthe number five.
(21:20):
We've had actually 52 episodesrecorded.
We've had some bonus episodesand things like that, but we're
officially calling this episode47, and none of the bonus
episodes made a top five.
I have to remember what some ofthese are.
Number five check it out wasjust a few weeks ago Grilling
Wisdom with Doug from GriddleCook Eat and More People are
(21:46):
really flocking to that one, sovery interested to hear what he
says and an excellent guest Ihad on the show.
So you're at number five, doug.
Number four the number fouraudio podcast of all time.
Spice it up, exploring boldflavors.
So I do talk a lot about spices, jalapenos, how to make chicken
(22:08):
spicier, whether I'm cookingsausage or eggs, burgers or fish
, you know, put a little Tabascoon it, give it a kick.
So if you're interested in that, check that out.
Spice it up, exploring boldflavors.
And of course, I didn't putwhat episode number they are,
but you can scroll through andfind them.
(22:30):
The ultimate outdoor cookingdebate smokers, grills and
griddles.
And what I've found is on thispodcast, when I mention brisket,
when I mention outdoor smokers,grills, debates, things like
that, they do really well.
This is one that me and Dolorestalked about and we were
(22:52):
discussing, you know, what'sbetter on a smoker and what's
better on a grill or what isbetter on a griddle.
And as she had mentioned this acouple of years ago, she would
have said she'd prefer a smokeron the pit.
Boss, smoke it a big, thick,juicy burger for an hour and a
half and then maybe sear it atthe end burger for an hour and a
(23:13):
half and then maybe sear it atthe end, throw cheese on it
Excellent, those are good.
She's changed, though.
She now says a burger goes on agriddle.
I don't disagree.
So what do you cook on agriddle Steak?
Do you cook that on the griddleor do you cook it on the pit
boss?
That's our episode.
That one was not very long agoand people are still listening
and downloading it on thepodcast ultimate outdoor cooking
(23:37):
debate smokers, grills andgriddles.
That came in at number three,our number two video, and I
mentioned this brisketbrilliance and the blackstone
griddle awakening.
You mentioned, uh, brisket, youmentioned black blackstone, you
mentioned griddle Getting a lotof downloads, so that one was
(23:57):
talking about a brisket that Ihad made and some other things
we did on the blackstone.
So you might check that one out.
And our number one podcastepisode to date of all time is a
really new episode and I'mseeing that because I think
people are.
We've gotten more subscriberson the podcast.
People are watching the currentepisodes more than they are the
(24:19):
past episodes because new, newpeople are less likely to go
bounce and just start listeningto random episodes and it's
again a really new one.
From Philly cheese steaksausages to smash tacos cooking
success stories that's ournumber one all-time downloaded
episode on the podcast.
That's our top five.
(24:41):
So thought I'd just share thatwith you.
We are almost to 750 downloadson this podcast and it is just
going really, really well.
So thank you all for droppingin and listening to the episodes
.
You can also find the videoversion on YouTube on the Okie
Smoking channel, and there'll bea playlist right there.
(25:03):
Let me go ahead and see ifthere's any questions that I
need to answer, and there's abrand new comment I hadn't
actually seen yet from AnnieSmoking Pot talking about.
So I put a photo of our DrPepper pork butt on there and
she said oh, I bet it is goingto be delicious.
It really was, so I'll beremaking that video.
Thanks for that.
(25:23):
On our once for all meat slicer, someone said this looks super
cool.
I just wish you could fullydisassemble the blades so you
can sharpen them.
And yes, that is a disadvantage.
I don't know if there's any wayto sharpen the blades with them
all attached as they are.
Unless there's, there may besome some way.
I'd have to.
I'd have to look and see ifthere's anything, or they have
(25:46):
anything for that.
So yeah, it is all in one great, awesome tool.
Someone also also commented onthat video.
Smash burgers is where it's atwith ground up steak, and that's
what I'm saying.
This is so simple.
You could just go ahead andslice the steak and do it a few
times, smash it up.
(26:06):
You'll want to use a steak withvery or relatively high fat
content.
Sirloin may be too lean and soyou know you could still smash
it.
It may be more ground up.
I did a couple of them and someof them didn't stay quite as
well as the first one that I didand I did mess up.
(26:27):
I was called out.
You know, ryan, sorry man, Ididn't show the crust, so maybe
next time we'll get the moneyshot of the crust on that.
I just went straight to theburger.
Let's see what else we got OnGriddle Talk with Ryan from Flat
Top Noob, the YouTube video.
Bones Brews Barbecue said Ryan,the toot show gang has been
(26:50):
getting some air time on yourpodcast.
I love it.
Gang has been getting some airtime on your podcast.
I love it.
From an older video someonesaid that they have it's the
breaking in my new pit bosspellet grill.
I have that one Next week.
Be sure and check out ourepisode with Deborah Erickson
and then we'll get Dolores backon as well soon.
(27:10):
And thank you for tuning in andwe'll see you guys on the next
episode, for sure.
Speaker 2 (27:18):
Thank, you for listening to the okie 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.
All right, it's a little bit late this time.
I try to get these episodes outat midnight on launch day and
this one isn't even gettingrecorded till after 5 pm.
It's been a busy week.
Uh, dolores has been a littlebit under the weather.
Her voice has gone hoarse.
She's coughing, decided.
She didn't want to do theepisode, being, you know,
(00:22):
coughing during it or beinghorse-like, so I'm going ahead
and going to do this one myself.
I've done some solo episodes.
As a matter of fact, thispodcast started out that way,
but it wasn't until I broughtthe lovely wife Dolores on board
that the downloads, the people,started engaging a little more.
So this may be the worstepisode in a while, hopefully
(00:44):
not, though I got some stufflined out we're going to talk
about First of all.
It is episode 47.
So I want to talk about thefive Can you pick them if you've
been watching or listening toany of this the five top podcast
episodes on the audio format?
I'll go into that, you know,thought that'd be fun to look at
.
And we're also going to talk alittle bit about a Lake Texoma
(01:07):
trip that I took.
I went to Lake Texoma with somefriends.
I went striper fishing.
Did we catch any stripers Stickaround.
I'll talk a little bit aboutthat.
Also created the video you canfind, and we also, over the
weekend, cooked something.
Now this I was filming it and Igot the filming of it started,
(01:28):
thought it was going to be agreat video, won't be able to
release the video.
Storm showed up, everythingwent crazy, ended up pulling it
out of the Weber Smoky Mountain,and I'll talk a little bit
about that.
But I'm going to tell you how Icooked it, how it turned out
and a little bit about thatdaggum storm.
(01:49):
We're going to not be able torelease that video.
It just messed everything up.
And then next week I'm going tobe having Chef Deborah Erickson
.
If everything goes as planned,I'm going to be talking to her
this week and I'll get it editedand get it out next Monday.
Now, this is a very interestingand a very great story.
(02:12):
Her name is Deborah Erickson.
She's the founder of the BlindKitchen.
You can find her atTheBlindKitchencom Look her up
on Google and she went toculinary cooking school and was
a blind student.
She was the only one in herclass and since then she went
(02:33):
ahead and made it through theclass successfully and also has
created the blind kitchen, whichwhere is where she helps those
that are visually impaired orcompletely blind do what we all
love to do.
I mean, if you're listening tothis, you probably love to cook,
want to cook, maybe grill, andshe even created a product, or
(02:57):
she's got a kit designed forpeople that love barbecue, that
want to do outdoor cooking, sothey can do it safer and easier.
And we're going to be talkingabout her story next week and
we're also going to go into someof the products she's developed
, how she's able to do this andmake great food while also being
(03:21):
visually impaired.
So that'll be on episode number48, when we get a chef and CEO
and founder of the Blind Kitchenon the Okie Smoking Podcast so
excited about that.
I also want to talk about themeat slicer that I reviewed.
Once For All sent me a meatslicer that I actually use to
(03:44):
make smash burgers, so we'regoing to talk about that in this
episode.
I told you we've got us ajam-packed episode.
I've actually got notes here soI don't forget.
You kind of got to put notesout when you do the podcast or
you just kind of go stagnant andit goes all over the place.
So trying to stay organized thebest I can, and then we'll look
and see if there's any commentsI want to read from youtube or
(04:06):
anywhere else.
So let's get right into it timeto fire up that grill.
Speaker 2 (04:14):
From smoked pork to smash burgers.
Outdoor cooking just tastesbetter.
This is the oaky smokingpodcast, and here's your host,
john Barry.
Speaker 1 (04:37):
All right, welcome back in.
Before we get started, let mejust give a shout out to
everybody listening to the show.
It's quite amazing and whilethis high 90% of the people
listen to this show I'm lookingat the stat right now from the
United States.
That's normal, that's what youwould expect, but that's only
90%.
10% of you guys are listeningfrom other countries, so I'm
(05:00):
just going to give a shout out.
If you're listening, we havesomeone from the UK listen quite
frequently.
Canada had five people Finland,israel, france, hungary,
ukraine, spain and Germany.
So all you people out therefrom all over the globe
listening.
I appreciate it.
I get some repeat viewers fromcountries and things and then
(05:23):
from the United States gotpeople from a lot of people from
California, irvine, new Jersey,katy, texas is always jumping
in here.
If you are from any of thesethat continue to listen to the
show, in the show notes belowthere's a click link that you
can click.
Send us a text, just say hi,we'll shout you out in the next
episode.
(05:43):
That'd be great because wecould see we don't see your
information or anything.
Link that you can click.
Send us a text, just say hi, itwill shout you out in the next
episode.
That'd be great because wecould see we don't see your
information or anything, but wecould just see that city popping
up regularly.
So we know you're alwayslistening to the show Bronx, new
York, chicago, illinoissomeone's always listening from
there.
So thanks everybody.
The show is doing fantastic.
We'll get into more of thatwhen we do the top five episodes
(06:04):
.
All right, so let's go ahead andfirst start out with my Lake
Texoma trip.
Now, this is something thatwe've done three years in a row.
Now it's me and some friends ofmine, and the way it originally
started was one of the guys Iwork with retired and we decided
(06:28):
to all get together and have alittle retirement party.
But instead of like just aretirement party, he's got a
boat, loves to fish and decidedwe would all just get together
and go to the lake for a weekend, catch go striper fishing.
And we've looked for and founda guide.
There's plenty of guides onlake texoma and other lakes as
well.
You pay them, they provide theboat, they provide the poles,
(06:51):
they provide the bait and whenyou're done, they even clean the
fish.
I mean, what else can you askfor?
It's worth the cleaning of thefish if you catch something.
So they do that, bag it up foryou.
So we've done that three years.
Our first year we caught limit60 fish and three catfish.
So the guy that was retiringdecided he wanted to do catfish
(07:13):
and caught three catfish.
And then this second year wecaught around 30, 35.
Didn't do quite as well ofstripers, but this last year we
didn't catch any stripers.
The water was completely muddy,murky.
We've had so much rain before.
We went like a month every dayjust rain, floods, and the lake
(07:36):
was pushing that water through,making it murky, murky, dirty
and you couldn't see through it.
And it was clear.
And there's one thing aboutstripers when you go striper
fishing it is not easy to catchthem unless the water is clear.
We went out for an hour or two,didn't catch really anything.
(08:00):
So the guide being the guide heis.
So let's change it up, let's gocatfishing, and that's what we
did.
So all the way to the bottom,for the most part, cut bait, cut
shad and put them down in thereand ended up catching 25 plus
catfish, was able to have acatfish fry, so it all turned
(08:22):
out well.
They still clean the fish forus, so you don't have to
specifically only catch stripersand if you have a good guide,
we went to a few differentlocations of the lake to find
the the perfect spot and ofcourse, he's got the device that
tells you the fish where theyare and really good.
(08:43):
Personally, I prefer a catfishwhen it comes to cooking them
over stripers, but either one isreally good.
We got some Louisiana seasoningand seasoned them up that way
and after they were clean beforethat you like to rinse them,
and we did that we rinsed themin some water with salt and some
(09:03):
seasonings, garlic, some pepperthat we had in there.
We had a little Airbnb we hadjust stayed in, let them soak
for about an hour and I wentahead and I got my Camp Chef and
we fired up the Camp ChefAlways take a cast iron skillet
with me.
We went ahead and put somegrease in there.
We bought some grease at astore next door and then found
(09:25):
out there was some above that.
We didn't need everything wepurchased left out there for the
next guest.
We always do and I'm surethey'll be wanting to fry up
some fish, so have them preparedfor that.
But it turned out fantastic.
Had some onion rings, had somefries what else did we have,
seems like, was that it Onionrings, fries and fish?
(09:49):
The fries actually weren't allthat great, it was just some
frozen fries.
I threw them in the oven.
They tasted freezer burn, butthe fish was great.
Onion rings was great, but thefries just missed the mark.
Everything else was like freshfries were frozen.
So what can I say?
A shortcut always turns out notall that great.
(10:10):
Uh, so came back from there.
Um, of course, while you'redown there, a little poker, lost
a little bit of money, nothingmuch.
We only bet dimes and nickelsand quarters.
So a few bucks just for fun andhad a good time.
We'll do it again.
I'll talk about it again whenwe do it again In May probably
date could change of 2026, go onour fourth Lake Texoma, unless
(10:35):
they change the location fishingtrip.
Each time we've had a differentguide and the next time probably
won't be any different, so wecould do a repeat guide.
I don't know, I'm not the onesetting it up, I actually set up
this last one and uh, as guyswe go out there and switch who's
going to.
Uh, take it by the reins, getthe room booked, get the guide
(10:57):
or whatever you decide to do.
Heck, maybe just go rent a boat, but I don't know who's going
to clean the fish.
That's what that's what wereally like about that.
The guide is the fact that theyuh will go ahead and cook the
fish and, uh or not, they don'tcook it, but they'll clean it
for you.
So excellent time there and uh,that was our Lake Texoma trip
(11:18):
uh, 2025.
Now, before we go any further,let me just go ahead and talk
about our last guest on thisshow, and it is Ryan from the
Flat Top Noob and he has anexcellent the Eee Show on
YouTube.
You can check him out bysearching the Flat Top Noob
(11:42):
Griddle, cook, eat and More orPoor or poor guy outdoor.
They're all three on there.
But an excellent show, alengthy show, and we talked last
week if you would like to checkon that, it would be episode
number 46 went everywhere, fromsome cooking, some griddling,
(12:02):
his first cooks.
I bet you can guess what it is.
It's like there's a certainitem you always want to cook
first on a flat top.
If you want to see what thatwas, be sure, and check out our
last episode.
Excellent guest.
I will definitely have him on,and Doug and Rob in the future
as well.
So great stuff there.
(12:23):
Check out all of his video andaudio version.
Next week I already mentionedwe will have Deborah Erickson on
from the Blind Kitchen Movingforward.
I also want to talk about ourrecent cook and I touched on
(12:43):
this in the beginning and it isour Dr Pepper brisket and not
brisket I hope I may have saidbrisket at the beginning it is
Dr Pepper pork shoulder.
Now, uh, this was really reallygood and what I did is I went
ahead and, uh, infused it, had aneedle and put about a half a
(13:06):
can of Dr Pepper and just wentahead and put that all through
the center of the pork shoulder,got it real good and juicy.
I just love it.
And when you put it in thereand you start to see it bulge,
you know you push it in thereand it gets fat.
You know you're getting thatjuice in there.
Love that.
I don't do a whole lot of that.
(13:26):
I like to do pork shouldersthat way.
Sometimes I've done brisket nota whole lot and a pork loin.
I don't know there's justsomething to just get some good
flavor.
You could use apple juice orwhatever, but I used the full
flavored dr pepper and cooked itwell.
We then added some seasoning toit, which we use the dirty bird
seasoning completely coated thething in full so that it was
(13:50):
completely covered in thisseasoning, very, very liberally,
and then cooked it at 225 onthe Weber Smoky Mountain.
I did all this about 6 am onSaturday.
It didn't get done to about 6pm on Saturday, cooked it all
day.
After about four or five hoursI went ahead and wrapped it,
(14:10):
added another half a can of DrPepper to it and wrapped it in
foil and continued cooking ituntil done at about 200 to 205
degrees and went ahead and tooksome claws to it.
After we let it set for 30 to45 minutes, it come apart nicely
.
Add a little more seasoning ontop, threw them between some
(14:31):
sliders and some of yourfavorite barbecue sauce, and it
was just amazing.
Alongside with that, weactually even cooked some ribs.
Now, the ribs were spare ribsand I seasoned them up a little
different because Dolores, asyou probably know or may not,
but she is keto for the mostpart, except on special
(14:53):
occasions, and since I'd put theDr Pepper in the pork shoulder,
she went ahead and wanted someribs.
We were actually cooking, forthere was several people here.
So we had needed a decentamount of food, and I don't mind
, we've been eating leftoversfor a few days, so nothing wrong
with that.
Heat it up and eat it.
And she had some of her Boar'sNight Out White Lightning, which
(15:15):
is zero carbs.
Put that on there.
I think she put some garliczero carb seasoning on there as
well, and then I cooked them upfor about six hours, wrapped
them about halfway through andthen during all of this, next
thing, you know alarms going offon phones, everything's storm,
(15:39):
storm, storm.
Uh, turn on the tv storm, hell,storm of the century.
Billion dollars, multi-milliondollars.
I'm looking at it and it'scoming right at us.
It's not far away.
I'll usually ride out the storm, just let it cook.
And I says man, this thing.
They started showing picturesof hell.
Stones were as big as abaseball.
I said could get as big as agrapefruit, you never really
(16:02):
know.
But this was significant enoughto where I said I've got to
bring it indoors, went ahead andgot it off of the Weber Smoky
Mountain, put everything in theoven to let it continue in there
.
At that time the momentum of thevideo and everything just kind
of went apart.
I could have filmed the stormand everything sure, but it came
(16:24):
in and just went pouring andthen stopped five minutes later.
I ain't getting no hail, Iain't getting no wind.
Maybe a little bit Sun come out.
You watch the radar, thatmassive storm.
As soon as it got to myneighborhood it just shrunk.
(16:46):
It was full force, got here andjust poof was gone.
Could have just left everythingalone, waited to 30, 45 minutes
and the sun was out and I wouldhave continued on, would have
continued the video andeverything would have been fine.
But it is what it is.
I just ended up saying I'll justdo another video later on it,
(17:08):
talk about it on this and I'llhave some footage of some of it
maybe.
But I just didn't because it'sit was starting to rain so fast
I had to get everything throw itin.
You know, I didn't get to getout there and get shots or
anything, so I just let it go.
Was it good?
It was great.
Now I don't really know andnobody really seemed to think
(17:30):
they could tell there was DrPepper.
So I'm not real sure, even me,you know.
I don't know if the Dr Peppercooked out, because I would have
used Dr Pepper Zero and maybeI'll try that one time so that
Dolores would be able to eat it.
It'd be zero carb, it'd be keto, but everything I've read said
(17:58):
don't uh, because of thesweetness.
But you know, honestly I'm notsure it'd matter.
So I'm probably gonna do a drpepper zero and maybe when I do
the video again, that's what itwill be.
So sorry video didn't come.
I will be redoing that verysoon Less than a month, I'd say.
We're going to be having itagain.
So I showed a sneak peek on acouple of posts and we'll get
(18:21):
the video out.
I'll redo it Whatever.
Smoky Mountain probably, ormaybe the pit barrel this time
Might do the pit barrel Bepretty cool.
Haven't brought it out in alittle while?
I think that'd be really,really cool.
Now I want to talk aboutsomething else that I did and I
purchased.
Well, I actually didn'tpurchase this.
(18:41):
I said it wrong.
A company sent me, reached outto me their once-for-all meat
slicer and they reached out tome via email.
And I've had a few companiesreach out to me and I don't just
I'm not going to just have themsend me everything if I'm not
interested in it.
I was interested in this when Isaw what it was.
It's a meat slicer and it comeswith several blades on it, so
(19:07):
when you slice it it'll domultiple slices at once.
I'm not sure the exact amount Ithink like eight maybe and you
can do it in two different sizestwo millimeter or four
millimeters, so you can havedifferent sizes of the meat.
Perfect for like slicing for abeef jerky or uh, carne asada
(19:27):
and season it up.
Uh, philly cheesesteaks beexcellent.
But what I really liked evenmore was the fact that you could
create it.
You slice it, you can turn itsideways, slice it again, turn
it 180, slice it a few times,three to four times, and you've
got your ground ground steak.
So you can make you some steakburgers very, very easily and I
(19:51):
did a smash burger on the b-averusing this little slicer.
And you can use it for cuttingchicken and various things it.
I was very impressed with it.
I had a lot of feedback on it,even had a couple people click
through and purchase it, whichis pretty cool.
So hope you're enjoying it.
If you did, and I want to tellyou, if you want to see more
(20:14):
information, watch the video.
Check out my websiteokiesmokincom.
Slash once for all.
That's O-K-I-E-S-M-O-K-I-N dotcom slash once for all.
Very simple.
It'll take you straight to mypage.
(20:35):
I'll also link it in the shownotes of this episode or the
YouTube description, so you willbe able to go to it, read about
it, watch the video and yes,there's an affiliate link and
you can buy it if you want toand help support the Okie
Smokin' podcast.
But for the most part, I wasabsolutely impressed with it.
(20:56):
It is very sharp, so just becareful.
All right, let's get to whatI've been waiting for Our top
five videos.
I said that wrong Our top fiveaudios.
These are from our podcastaudio version and let's just see
.
We'll start at number five andthe number five.
(21:20):
We've had actually 52 episodesrecorded.
We've had some bonus episodesand things like that, but we're
officially calling this episode47, and none of the bonus
episodes made a top five.
I have to remember what some ofthese are.
Number five check it out wasjust a few weeks ago Grilling
Wisdom with Doug from GriddleCook Eat and More People are
(21:46):
really flocking to that one, sovery interested to hear what he
says and an excellent guest Ihad on the show.
So you're at number five, doug.
Number four the number fouraudio podcast of all time.
Spice it up, exploring boldflavors.
So I do talk a lot about spices, jalapenos, how to make chicken
(22:08):
spicier, whether I'm cookingsausage or eggs, burgers or fish
, you know, put a little Tabascoon it, give it a kick.
So if you're interested in that, check that out.
Spice it up, exploring boldflavors.
And of course, I didn't putwhat episode number they are,
but you can scroll through andfind them.
(22:30):
The ultimate outdoor cookingdebate smokers, grills and
griddles.
And what I've found is on thispodcast, when I mention brisket,
when I mention outdoor smokers,grills, debates, things like
that, they do really well.
This is one that me and Dolorestalked about and we were
(22:52):
discussing, you know, what'sbetter on a smoker and what's
better on a grill or what isbetter on a griddle.
And as she had mentioned this acouple of years ago, she would
have said she'd prefer a smokeron the pit.
Boss, smoke it a big, thick,juicy burger for an hour and a
half and then maybe sear it atthe end burger for an hour and a
(23:13):
half and then maybe sear it atthe end, throw cheese on it
Excellent, those are good.
She's changed, though.
She now says a burger goes on agriddle.
I don't disagree.
So what do you cook on agriddle Steak?
Do you cook that on the griddleor do you cook it on the pit
boss?
That's our episode.
That one was not very long agoand people are still listening
and downloading it on thepodcast ultimate outdoor cooking
(23:37):
debate smokers, grills andgriddles.
That came in at number three,our number two video, and I
mentioned this brisketbrilliance and the blackstone
griddle awakening.
You mentioned, uh, brisket, youmentioned black blackstone, you
mentioned griddle Getting a lotof downloads, so that one was
(23:57):
talking about a brisket that Ihad made and some other things
we did on the blackstone.
So you might check that one out.
And our number one podcastepisode to date of all time is a
really new episode and I'mseeing that because I think
people are.
We've gotten more subscriberson the podcast.
People are watching the currentepisodes more than they are the
(24:19):
past episodes because new, newpeople are less likely to go
bounce and just start listeningto random episodes and it's
again a really new one.
From Philly cheese steaksausages to smash tacos cooking
success stories that's ournumber one all-time downloaded
episode on the podcast.
That's our top five.
(24:41):
So thought I'd just share thatwith you.
We are almost to 750 downloadson this podcast and it is just
going really, really well.
So thank you all for droppingin and listening to the episodes
.
You can also find the videoversion on YouTube on the Okie
Smoking channel, and there'll bea playlist right there.
(25:03):
Let me go ahead and see ifthere's any questions that I
need to answer, and there's abrand new comment I hadn't
actually seen yet from AnnieSmoking Pot talking about.
So I put a photo of our DrPepper pork butt on there and
she said oh, I bet it is goingto be delicious.
It really was, so I'll beremaking that video.
Thanks for that.
(25:23):
On our once for all meat slicer, someone said this looks super
cool.
I just wish you could fullydisassemble the blades so you
can sharpen them.
And yes, that is a disadvantage.
I don't know if there's any wayto sharpen the blades with them
all attached as they are.
Unless there's, there may besome some way.
I'd have to.
I'd have to look and see ifthere's anything, or they have
(25:46):
anything for that.
So yeah, it is all in one great, awesome tool.
Someone also also commented onthat video.
Smash burgers is where it's atwith ground up steak, and that's
what I'm saying.
This is so simple.
You could just go ahead andslice the steak and do it a few
times, smash it up.
(26:06):
You'll want to use a steak withvery or relatively high fat
content.
Sirloin may be too lean and soyou know you could still smash
it.
It may be more ground up.
I did a couple of them and someof them didn't stay quite as
well as the first one that I didand I did mess up.
(26:27):
I was called out.
You know, ryan, sorry man, Ididn't show the crust, so maybe
next time we'll get the moneyshot of the crust on that.
I just went straight to theburger.
Let's see what else we got OnGriddle Talk with Ryan from Flat
Top Noob, the YouTube video.
Bones Brews Barbecue said Ryan,the toot show gang has been
(26:50):
getting some air time on yourpodcast.
I love it.
Gang has been getting some airtime on your podcast.
I love it.
From an older video someonesaid that they have it's the
breaking in my new pit bosspellet grill.
I have that one Next week.
Be sure and check out ourepisode with Deborah Erickson
and then we'll get Dolores backon as well soon.
(27:10):
And thank you for tuning in andwe'll see you guys on the next
episode, for sure.
Speaker 2 (27:18):
Thank, you for listening to the okie 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.
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