May 5, 2025 • 32 mins
Send John & Dolores a Text Message.
We explore recent backyard cooking adventures featuring Philly cheese steak sausages transformed into epic sandwiches and smash tacos while testing our new Vevor griddle against the Blackstone.
• Philly cheese steak sausages from Ranchers' Sausages turned into sandwiches with visible cheese inside
• Added bell peppers, onions, White Lightning seasoning, Dirty Bird Hot, and Blues Hog Jalapeno Lime Ranch
• Vivor electric griddle produces superior smash burgers with better crust compared to Blackstone griddle
• Smash tacos experiment revealed keto tortillas work better placed on top rather than smashed with the meat
• Family cooking quirk: adding cream cheese and jalapeños to nearly everything
• Upcoming live cooking session featuring rice stir fry on Thursday
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
So we got the loaded smash burger.
Oh, I didn't talk about that.
We did the loaded smash burger.
Potato skillet, knife and forkstyle comfort food video.
Holy cow, Now that was a goodone.
Speaker 2 (00:12):
That's the one that Time to fire up that grill.
From smoked pork to smashburgers, outdoor cooking just
tastes better.
This is the Okie smokingpodcast, and here's your host,
john barry all right, welcome into the ok' Podcast, episode
(00:42):
number 45.
Speaker 1 (00:45):
Here, alongside my beautiful wife, dolores, and we
are going to be talking somethings we've cooked out in our
backyard kitchen over the lastfew days, and one of your
favorite ones we cooked was justlast night.
What was, what'd you think ofthat?
Philly cheese steak sausage.
Speaker 3 (01:06):
It was good.
I liked it.
I just ate the sausage part.
I wrapped it with cheese andate it that way.
Speaker 1 (01:14):
Yeah, she just used.
I went ahead and cut them up ina dime or not dime, but coin
style size.
Speaker 3 (01:23):
He cut them up.
Speaker 1 (01:32):
Oh, I cut everything up.
Oh, I stand corrected, so letme just back up a little bit.
Uh, dolores went ahead and shedoes an excellent job at
prepping my live videos and wedid a live video, and so she
went ahead and got the onionscut up, got the bell peppers cut
up, had the sausages alreadycut up in containers for me, had
(01:53):
the bread, had the knife.
Basically, you were the prep.
Speaker 3 (01:59):
The organizer.
Speaker 1 (02:00):
The organizer, because one thing that I've
learned when going live is I'mnever prepared and it flows
better.
Everything works better if I goout there and I have all my
ingredients I need.
If I'm going to be adding anykind of condiment, I have that.
(02:21):
If I have a spatula, if I needeverything I need is best right
there right then, and we justput lids on them, have the
containers out there for thecook, because I've done a few of
these and I'll go out there andthen I don't have a spatula, or
I don't have the cheese, or Idon't have the cheese, I don't
(02:44):
have the onion or the condimentsthat I need after the cook or
during the cook, or even just assimple as salt and pepper.
It's not there.
So she has done a great job ofwhen she knows I'm going live.
What are you cooking?
Speaker 3 (02:58):
I put it on a board, I put all his stuff on it and
it's all organized.
Speaker 1 (03:03):
Yeah, so I take it out there, I set it on a table
next to me, I have everything Ineed, I'm able to sit down, I'm
able to hit record andeverything just goes much
smoother that way.
So she does an excellent job atthat as well.
As you know, kind of like whenit comes to filming some of my
videos, comes to filming, uh,some of my videos.
(03:28):
She is uh excellent at that aswell, because I used to, and I
still do from time to time whenshe some she don't film them all
, but uh, you do multiplecameras and takes and if she's
just out there with the cameraand can hold it and do the
filming just makes things go alot easier.
So dolores is definitelyinvolved in helping everything
run smooth, from live videos tothe regular filming.
So appreciate her for that.
(03:48):
Do a great job.
Thank you, great job.
So, going back to the Phillycheesesteaks that she cut up
into a coin size coin sizesthere that we went ahead and put
on there.
You really enjoyed that, didn'tyou?
We've had the burnt ends.
This was made as ranchers'sausages and this was made by
(04:15):
them, and you preferred this oneover the burnt ends.
Speaker 3 (04:20):
Yeah, this one tastes a whole lot better.
Mikey you guys had yourschopped up with cheese, but I
got to actually taste the whole.
Speaker 1 (04:30):
Instead I just chopped up right, and how was
the cheese in there?
Because I know I'm pretty sureit was good.
But well, you did, you.
Speaker 3 (04:40):
You didn't use a bun, you used your provolone cheese
and wrapped it and ate it.
Speaker 1 (04:46):
You just wrapped the provolone cheese around it the
keto way.
Uh-huh, just wrapped somecheese around the sausage.
Speaker 3 (04:54):
It was really good.
I don't know how to describe it, but it was like moist, like
when you bit into it and stuff.
Speaker 1 (05:01):
Do?
You Was the cheese Because wedidn't get a good picture.
It tastes like cheddar, becausewe didn't get a good picture.
Speaker 3 (05:05):
It tastes like cheddar.
Speaker 1 (05:06):
We didn't get a good picture.
You know.
I've seen some of these that'llsay cheese filled and you can't
even see the cheese.
Speaker 3 (05:12):
You could actually see it.
You could see the cheese inthis Like even when you cut it,
you could see the cheese.
Speaker 1 (05:18):
Yeah, so it had a good amount of cheese in it, and
I thought it was really good.
I we went ahead and put bellpeppers, uh, put some onions,
put some olive oil and I usedsome seasonings, which I used
some white lightning yeah, myway lightning.
Yeah, that's her zero carbwhite lightning seasoning.
(05:40):
I have a double butter that shedon't uh use as regularly
because it has some carbs in it,not a whole lot, but she likes
it.
Speaker 3 (05:48):
It's like a teaspoon and stuff like that.
I just can't.
Speaker 1 (05:52):
Yeah, so I added that to it and I also added my Dirty
Bird Hot from Cosmos, which isone of my favorite seasonings
and I mentioned in the video I'malmost completely out and I
mentioned in the video I'malmost completely out and I'm
going to be looking at someversions of that that I can
replicate that seasoning andwhen I do I'll make a video of
(06:13):
it.
We're going to try to make thatseasoning myself for very
similar to it, because it's oneof my favorites and I think it'd
be cool just to go ahead andmake it that one's zero carbs
isn't it, I believe so.
Yeah, I think the dirty bird hotand the other one is not 100
(06:34):
sure, but I think it is.
I know the, uh, the non-hot oneis so it does have sugar in it,
though yeah, how can somethingbe zero carbs and have sugar?
I don't know, but it says onthere yeah, it just don't seem
like it should be able to bezero carbs, but I I don't know
so.
(06:54):
But we did the philly cheesesteaks.
We went ahead and, after wecooked those up, mixed
everything together, all thesausages, you know.
We basically used the sausagesas what you would typically use
the steak and mixed it all up,added the, added a bunch of
provolone cheese on it, let itall mix together, mixed it all
(07:15):
in, cooked it all on theblackstone griddle out back, did
this live for about 30 to 40minutes and really turned out
great.
Like orion said, it tasted goodyeah, yeah, he said it was bomb.
Everybody really loved it.
It was good.
I did also forget to mentionthere's not a whole lot.
(07:35):
I don't make that.
Don't have a little bit of asmall if if nothing at all, just
a small spice.
I added some red pepper flakesI did you added some red pepper
flakes to it just to give itthat slight little heat, that
just what was the ranch jalapenogood yes, and I used some ranch
jalapeno, jalapeno lime andyeah, it was by uh, what's the
(08:00):
name of that hog?
Let me just grab it.
I hear the plane going over.
Yeah, it was Blue's HogJalapeno Lime Ranch and if you
do watch this on YouTube, youcan see.
We have the video version out,so I'll show you what it looks
like right there.
If you're not, you can find it.
(08:21):
It's Blue's Hog Jalapeno LimeRanch and it actually tastes
excellent.
I put it.
It's blues hog jalapeno limeranch and actually tastes
excellent.
I put it on there.
You could taste the lime onthere brought out some really,
really good flavors.
And then the uh sausages weregreat.
Now I was thinking because Idid this, now this, we got the
ideal because this was phillycheese steak sausages, and
(08:46):
Dolores said we ought to, youknow, make a Philly cheese steak
sandwich out of those sausagesand I thought, yeah, that's a
great ideal and that's what wedid.
But it got me to thinking alittle further.
Even if it isn't philly cheesesteak sausages, you could make a
philly cheese steak or a phillyuh hot link steak or, you know,
(09:14):
basically use a different typeof sausage, maybe some brats,
john's, uh, johnsonville bratsor I don't like brats, so but
hot links yeah ville brats or Idon't like brats, so but hot
links, yeah.
So hot links would be on your onyour list, uh, maybe, uh,
italian sausages or something.
Just just mix up in therebecause I thought it was
(09:36):
fantastic it time you got it allput on in between that hoagie
bun.
Uh, it was, it was reallyreally good.
So a win for the Phillycheesesteak sausages put between
a hoagie bun really really goodstuff.
Definitely recommend, 100%.
Definitely would do it again,no doubt.
(09:59):
What else did we cook over thelast week?
Speaker 3 (10:03):
we did smash tacos on the v-war, so how do you like
your v-war?
Speaker 1 (10:09):
yes, I love it, absolutely love it.
Now, when I got this thing, Ioriginally was uh.
I joined a facebook group and Iwatched some uh videos.
Uh, checked out red, lookedover a few things and everybody
said season it first.
Be sure you do that.
(10:29):
That's critical, but I wentagainst the grain on all of
those recommendations and wentwith Doug from Griddle Cookie
and more who said you don't needto season it and more who said
you don't need to season it.
And the one we have and grantedthis probably varies based on
(10:52):
the exact one you get.
The one we got is the 22-inchVIVO or it's the electric model,
so you could just plug it in.
Yeah, it's right behind her.
If you're watching this there,it is, it's on the counter and
it is um.
You just heat it up 15 minutes,it's ready to go.
300 degrees is what we found,and you just put your burger on
(11:13):
there, smash it, because, uh,from what I understand, doug has
uh taught me this too.
I did smash burgers on it first.
Speaker 3 (11:20):
Yeah, we did smash burgers on it first.
Speaker 1 (11:22):
Yeah, we did smash burgers first, but you want the
crust to actually stick to it,to burn to it just a little bit.
And then you need your sharpscraper of some sort and just
get beneath it, scrape it up anddon't lose that crust.
Flip that over and you've gotthe true smash burger crust,
(11:44):
like from a commercial griddle.
And when you tasted it at firstversus and you now dolores is
loves smash, she absolutely.
When you say burger, it's gotto be smash burgers.
That's almost all the time.
Don't want a smoked burgeranymore or any other way.
(12:08):
Smash that burger, melt thatcheese.
And what did you think of theVivor versus the Blackstone?
Speaker 3 (12:19):
A hundred percent way better, like the Vivor hands
down.
It'd be what.
Speaker 1 (12:27):
So you think it is much better than the Blackstone
riddle?
Well, yeah, I didn't hear youthrough there, but we're going
to see if the audio comesthrough here.
It all works out Well.
Speaker 3 (12:35):
we always have technical difficulties, but yeah
, a hundred percent better thanthe one outside.
Speaker 1 (12:41):
Okay, so the Vivor is the winner when it comes to
smash burgers.
It's got a much crispier.
You just get that better crustand you've got to have that.
It's not dry either.
Speaker 3 (12:53):
It's not like a dry burger.
It tastes really good.
Speaker 1 (12:59):
Yeah, so you get the good moistness of it all.
Then we went ahead and made thesmashed tacos.
Now, what did you think ofthose?
Speaker 3 (13:08):
Those were so good.
Speaker 1 (13:10):
Now I will say she got some keto tortillas.
Speaker 3 (13:15):
You mean, you got them?
Speaker 1 (13:17):
Yeah, well.
Speaker 3 (13:18):
You bought me the zero carb ones.
Speaker 1 (13:21):
They sucked when it came to smashing them.
I'm just saying that they did.
Speaker 3 (13:24):
It was weird like it became soggy yes, we tried to uh
smash her keto tortillas zerocarbs what we did is he just
made like a smash burger andthen we just laid the tortilla
on top of it yeah, and, and thenwe pushed it down and when I
(13:45):
brought up the smasher, thetortilla just completely fell
apart.
Speaker 1 (13:50):
It was more, I guess, doughy.
Speaker 3 (13:53):
Yeah, but the second one that we put on, we just laid
it on top.
We didn't smash it on there.
Speaker 1 (14:00):
So if you're going to use a zero-carb tortilla, it's
probably best to make sure yousmash the burger first.
Speaker 3 (14:06):
Yeah, don't smash it together.
Speaker 1 (14:07):
Place the tortilla on top of it and then cook it that
way, and then you can flip itbecause there's different
textures or something.
It is Something about it.
The corn tortilla no problem atall, just smash it right on
there and it had no problem anda regular tortilla, it would do
the same as the corn yeah,anyway it all, it all worked out
(14:31):
and we all enjoyed it.
now I used some taco seasoningon the meat, we used some
cheddar, or now I had kobe jack.
You had some zero carb cheesethat she used on it On reject
cheese on it, and we bothenjoyed it.
I added some Tabasco scorpionsauce just because I like a
(14:51):
little heat to it, and reallygood.
Oh, we also sauteed somejalapeno.
Speaker 3 (14:58):
Oh, and on our, our kid.
He wanted cream cheese on it.
Speaker 1 (15:03):
Remember.
Speaker 3 (15:05):
Yeah, no, that was the uh….
He did it on the smash taco too, and also the burger.
Speaker 1 (15:10):
Yeah, well, you see where our videos come from.
Always have cheese, creamcheese, always have jalapenos,
and the kids and everybody wejust….
He loves cream cheese Everymeal.
It seems like they wantsomething to go with it similar
to that.
We're always touching somespice and cream cheese on things
.
So, yeah, really, really goodthough that beaver though.
Yeah, I mean, I think it'sgoing to be great.
(15:32):
I was thinking because we go,you know, in a year or two I'm
sure we'll go back out and visitDolores' sister and brother.
We go out there and they'realways cooking and we cook and
go out and eat and variousthings.
When we go out there, thatthing's going to the back trunk
(15:55):
and I'm bringing that beaverdown there.
We're going to plug it up, makesome breakfast, make some
various things.
I think that'd be pretty good,pretty cool.
Don't you go out there?
And I just think, although itis small, so it's going to take
several, cause I have a bigfamily, it's going to be a maybe
(16:17):
a bad idea.
I'll be sitting there.
Speaker 3 (16:21):
Bake on it first.
Speaker 1 (16:23):
It'll be great.
Oh, we could put a bunch ofbacon on there and and be able
to do it up, smash burgers, andthings could probably just be
about two or three at a time.
Uh, so, no, just love cookingso I'd like to do that.
So we'll bring that out thereand put some of uh it to the
test.
Um, really really good stuff,and this is uh the vivor segment
(16:44):
, not sponsored or anything likethat.
Just talking about it.
Enjoy it.
Bought it with my own money, so, uh, there you go.
Let's see, we also went aheadand um made something else.
We uh, what else did we make?
on that no, just this last weekit's been it's been raining so
(17:08):
much and we didn't at that timehave the v-bore we've been
having so many floods it's, it's, and I can cook on my
blackstone when it's raining uh,because it's under the roof and
I can go out there and cook onit, but not when it's this kind
of rain.
I mean this stuff was, I meanit was.
(17:29):
I mean you couldn't even seetwo foot in front of you.
It's raining so hard andblowing sideways and it's you
know.
Speaker 3 (17:37):
That's your job.
Like he has bought cleanup andit's like it hasn't been getting
finished.
Speaker 1 (17:45):
Yeah, yeah, we, we, where I work, we do uh, it's big
trash day as uh, we, we pick upthe trash and we've been behind
.
So I think we're going to becaught up.
I think we are officiallycaught up.
We're going to be 100 caught upnext week it's so beautiful
outside.
Speaker 3 (18:01):
Today, though it's nice, because, man, this rain
has been so depressing, likejust pour down yeah, it, it's,
it is, and so, yeah, I thinkwe're getting over it now
honestly, since it's beenraining, so our grass is so
pretty it's green, it's tall, itneeds mold.
Speaker 1 (18:23):
Uh, probably be doing that tomorrow, if not late
tonight.
Get out there and do some doingsome mowing of the lines and
things.
So but, yeah, that's been uhwhat we've been going on.
Uh, I did we mention yet or uhtalk with uh doug oh no, um, we
talked to doug and also the flattop noob, yep ryan over at flat
(18:46):
top noob.
So uh, if you missed it, uh, avery cool talk with uh a doug
over at griddle cook, eat andmore.
Check out his youtube channel.
We'll put all of his channel inthe show notes or the
description of youtube belowwatch his um where he built.
Speaker 3 (19:05):
What was that?
The?
What did he build?
Speaker 1 (19:09):
I don't know what it's called the drum oh, yes,
yes, yes, the uds, he's got avideo out.
The ugly drum smoker I meandelores, both like we were
watching that.
I've got a pit barrel and heactually a buddy of his made a
drum and traded that.
He talks about that in our lastepisode as well, episode 44, so
(19:31):
you could check out our littleconversation.
Speaker 3 (19:34):
We had great, great podcast episode, but you could
also check his channel out andhe made a channel because he did
a replica of long john silver'schicken and that looks really
good yeah, it got the crispiestoo.
Speaker 1 (19:51):
Yeah, good stuff, good stuff.
He, uh.
And another fascinating thingwith me was his replica we
talked about.
This was of his cruise ship, uh, where you put you actually put
mozzarella cheese sticks on aburger.
Oh yeah, and, and and it's justlike a special secret burger
(20:12):
from, uh, I forget which cruiseline it is, but that's all you
do and you can just say you wantthe secret ingredients.
So that's pretty cool stuff.
We talked to him.
That'll be uh on our nextweek's episode.
Speaker 3 (20:23):
We've also talked to ryan, as she mentioned, from uh
the flat top noob now my husbandand him had, like you guys had,
connection and I don't, becauseI don't know anything about
computers.
So that was, that was like hisdream.
Speaker 1 (20:45):
I have been into computers quite a bit.
I've built some computers,several.
My son, me and him built agaming computer.
So we have done some of that,and you know I've done some
websites and various things.
So tech is something I enjoy aswell.
So while we talked about theFlattop Noob so well, we talked
(21:08):
about the flat top noob.
Speaker 3 (21:09):
I didn't even get to like really talk much to him
because my grandson and my kidswere bugging me.
Speaker 1 (21:15):
Yeah, so she wasn't in it a whole lot, but we went
on talking about cooking and allthe way to some tech life and a
few other things.
So a great episode, a lengthyone too.
You'll be able to check thatout.
That's going to be episode 46.
I've been in the process ofgetting it prepared to launch
(21:37):
next Monday.
Speaker 3 (21:37):
It's already already talked to him.
Speaker 1 (21:39):
So that's going to be fun.
Speaker 3 (21:40):
He's really funny too .
Yes, like his stuff ishilarious.
Speaker 1 (21:41):
Um, he, he is a very entertaining guy.
So you want to be sure andcheck out Ryan and check out his
, his channel, the flat top nooband so great, great stuff there
we'll also be getting, and arob from poor guy outdoor
cooking.
I think he'll come on thechannel here in the future which
he sent in a text, by the way,uh, to the channel that said
(22:03):
great job guys.
So thanks for the text.
I appreciate the fan mail weget from everybody.
Had someone from georgia alsomentioned, uh something about.
They listened to our pizzavideo.
Uh, so appreciate that as well.
You can always text us, uh inthe show notes or in the youtube
description.
You may need a mobile mobiledevice.
(22:26):
When you click it, it'll sendyou straight to your text app.
Don't change anything.
Send your message, we'll get it.
We can't reply back, but wewill definitely get it and talk
about it in a future episode.
Uh, what else uh did we got onthe agenda today?
Did we look at some comments?
What do we got going on here?
Let's check out the youtube uhcommunity, the uh oaky smoking
(22:47):
community, and let's go and see.
So we got the loaded smashburger.
Oh, I didn't talk about that wedid the loaded smash burger,
potato skillet, knife and forkstyle comfort food video.
Holy cow, now that was a gooduh that's the one that jacob put
cream cheese right on his.
(23:07):
Well, he had a bun so I'll readthis comment and I'll tell you
about about that video.
This is from my old guy, highbarbecue.
He said that sure does lookfantastic.
Love me some jalapenos.
I'm not into the super spicyanymore too much like you are,
but I love jalapenos on lots offoods.
Just the right amount of heatfor me.
(23:29):
And that one.
We went ahead and smashed someburgers.
But before we did that I tooksome frozen hash browns from
great value walmart.
I put those on the blackstone,heated those up, brown them for
a bit, just laid them down andthen smashed some burgers next
(23:49):
to them, cooked those just likeI would a regular smash burger,
added some cheese to the smashburger.
We did put some jalapenos inwith the potatoes, mixed all
that up, then put the smashedcheeseburger on top of the
potatoes and I did a knife andfork smash burger.
(24:15):
So so good.
And my son Jacob decided totake it a step further and
actually put it between a bunand cream cheese on both sides
of the bun.
I mean, are you kidding me?
This thing was, it was just anext level.
It was, it was completely nextlevel.
Annie smoking pot alsomentioned uh, who doesn't like a
(24:39):
good smash burger?
And now you've taken it to thenext level.
Always appreciate that.
So look at some other commentshere.
Um, a little bit back oursmoked pineapple ribs.
I think we may have touched onthat in a previous episode.
The way those bones pull out ofthe meat is amazing.
(25:01):
Had a comment from Shaquilla'sKitchen 2022.
And Aaron Robert I think that'sAaron Rohert made a good point
Pineapple would make a goodadult beverage garnish.
So when we made those ribs, Iwent ahead and I was eating the
pineapples and those went wellwith it, and there was something
(25:24):
you had said to make with that.
I said we should have madesalsa with it Pineapple salsa I
would have been good with, Iwould have been good with, and
he had the heck.
They had the great ideal ofgoing ahead turning that into an
adult beverage.
Uh, so a good stuff there.
Let's see what else we got here.
We've got, uh, from our loaded,uh, the same video.
Uh.
(25:44):
This person said I do the samething with ground sausage and
eggs stuffed in corn tortillaswith hot sauce.
Now don't that sound good?
Wow.
And then it also goes on to saycheap to.
Food in my country has becomeoutrageously high priced in the
(26:05):
past five years.
I'm not sure where they're from, didn't say but a great comment
there.
And yeah, food is, is uh comingquite pricey.
I mean you've got to figure outhow to uh make things and
stretch your meal so you canfeed everybody for less.
I'm looking into some othercomments here.
(26:25):
Uh, coop the grill said uh, onour v-board video that we did on
the smash tacos, I've got toget one of those griddles that
looks great.
They are.
Uh, they turned out great.
And also the davish kitchenthat looks so good I have to get
.
Uh, I have to give them a go onthose smash tacos.
Lots of great comments comingout here and oh, on our latest
(26:50):
one, uh, poor guy out door saidlove it guys.
One of these uh days I'll beable to jump on when you're
actually live.
That was our philly cheesesteakvideo we just did a day ago.
So appreciate all the comments,keep them coming.
We'll bring some of them on thepodcast and enjoy doing the
(27:11):
show.
If you'd like to be on it orwant to email me for anything
okiesmoking at gmailcom, you canreach out.
Let us know and we'll see whatwe can do to get you on the show
.
And be sure and check out ourlive videos.
We will go ahead Next week.
We're doing another live onThursday.
It's going to be a rice budak.
(27:34):
How do you say that?
Can you pronounce that?
I have no clue.
I had to.
Speaker 3 (27:39):
Bullduck.
Speaker 1 (27:40):
It's B, I can't remember how to spell it now.
I got some rice in the freezerand it's a little bit spicy.
I'm going to make it stir frywith it.
I'm going to be making.
I'll probably put some chicken,maybe some beef.
Speaker 3 (27:53):
I say steak, you should cut up thin steak and put
it in there.
Speaker 1 (27:56):
Maybe some steak put in there.
So I'm going to be cooking thison the Blackstone.
Looks like it's going to beThursday evening.
I'll put a link to the timethat it's going to be and I'm
going to cook this up.
You think I will have any tastetesters for this, is it?
Speaker 3 (28:15):
only going to be me.
Speaker 1 (28:16):
Well, there's jacob now see if he can do a live
taste test.
Good luck, yeah, it probablyjust be me, but we're going to
test it out.
And uh, yeah, I'll see if wecan get any live taste test.
So we're going to do some ofthat rice on the blackstone.
That'll be thursday night andthen we got I've got a trip
coming up this weekend.
I'll try to get maybe somefootage out there on a little
(28:37):
fishing trip.
We'll talk more about that.
And, of course, don't forgetour next episode.
Uh, monday the 12th.
I want to say let me take alook at the calendar here.
Yep, monday the 12, 12th.
Ryan from Flat Top Noob willhave his video launch that week
and then me and Dolores will beback for the week after as well.
Always fun stuff there.
(28:58):
Anything else you would like tobring up in this episode, miss
Dolores?
Speaker 3 (29:04):
My weight loss.
I'm 171 pounds now.
Okay, I was 170, but'm 171pounds now, okay, I was 170, but
I came to pounds somewhere.
Speaker 1 (29:13):
She's too hard on herself.
I tell her she's just fine asis, but she's always wanting to
look at those numbers a littlebit and trying to keep her keto
going.
And really her keto meals arepretty darn good.
I've had several of them.
A lot of it is just remove thebread.
(29:35):
Remove, you know, if you'recooking something.
A good tip here is instead ofbreadcrumbs, use pork skins.
Speaker 3 (29:48):
Yeah, like the fish.
Oh my gosh, it's kind of like.
Speaker 1 (29:52):
When I see a recipe that says cayenne pepper, I
always add habanero pepper.
That's just what I do.
When she sees bread breadcrumbs, she just changes it into
crunching up some pork rinds andthat's how she'll do it.
So little things like that, andshe enjoys, uh, doing her keto
and I have fun experiment withit as well.
(30:14):
But I think we're going to goahead and sign off.
I hope everybody has a greatday.
We'll be back here.
It'll be after Mother's Day,before we're back on, because
we've got ryan.
Uh, the ryan noob will be onthe monday episode after
(30:36):
mother's day and then we'll beback here.
So I appreciate everybody.
So, uh, yeah, better said nowhappy mother's day to everybody
and we'll see you then thank youfor listening to the Okie
Smokin' podcast.
Speaker 2 (30:51):
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.
So we got the loaded smash burger.
Oh, I didn't talk about that.
We did the loaded smash burger.
Potato skillet, knife and forkstyle comfort food video.
Holy cow, Now that was a goodone.
Speaker 2 (00:12):
That's the one that Time to fire up that grill.
From smoked pork to smashburgers, outdoor cooking just
tastes better.
This is the Okie smokingpodcast, and here's your host,
john barry all right, welcome into the ok' Podcast, episode
(00:42):
number 45.
Speaker 1 (00:45):
Here, alongside my beautiful wife, dolores, and we
are going to be talking somethings we've cooked out in our
backyard kitchen over the lastfew days, and one of your
favorite ones we cooked was justlast night.
What was, what'd you think ofthat?
Philly cheese steak sausage.
Speaker 3 (01:06):
It was good.
I liked it.
I just ate the sausage part.
I wrapped it with cheese andate it that way.
Speaker 1 (01:14):
Yeah, she just used.
I went ahead and cut them up ina dime or not dime, but coin
style size.
Speaker 3 (01:23):
He cut them up.
Speaker 1 (01:32):
Oh, I cut everything up.
Oh, I stand corrected, so letme just back up a little bit.
Uh, dolores went ahead and shedoes an excellent job at
prepping my live videos and wedid a live video, and so she
went ahead and got the onionscut up, got the bell peppers cut
up, had the sausages alreadycut up in containers for me, had
(01:53):
the bread, had the knife.
Basically, you were the prep.
Speaker 3 (01:59):
The organizer.
Speaker 1 (02:00):
The organizer, because one thing that I've
learned when going live is I'mnever prepared and it flows
better.
Everything works better if I goout there and I have all my
ingredients I need.
If I'm going to be adding anykind of condiment, I have that.
(02:21):
If I have a spatula, if I needeverything I need is best right
there right then, and we justput lids on them, have the
containers out there for thecook, because I've done a few of
these and I'll go out there andthen I don't have a spatula, or
I don't have the cheese, or Idon't have the cheese, I don't
(02:44):
have the onion or the condimentsthat I need after the cook or
during the cook, or even just assimple as salt and pepper.
It's not there.
So she has done a great job ofwhen she knows I'm going live.
What are you cooking?
Speaker 3 (02:58):
I put it on a board, I put all his stuff on it and
it's all organized.
Speaker 1 (03:03):
Yeah, so I take it out there, I set it on a table
next to me, I have everything Ineed, I'm able to sit down, I'm
able to hit record andeverything just goes much
smoother that way.
So she does an excellent job atthat as well.
As you know, kind of like whenit comes to filming some of my
videos, comes to filming, uh,some of my videos.
(03:28):
She is uh excellent at that aswell, because I used to, and I
still do from time to time whenshe some she don't film them all
, but uh, you do multiplecameras and takes and if she's
just out there with the cameraand can hold it and do the
filming just makes things go alot easier.
So dolores is definitelyinvolved in helping everything
run smooth, from live videos tothe regular filming.
So appreciate her for that.
(03:48):
Do a great job.
Thank you, great job.
So, going back to the Phillycheesesteaks that she cut up
into a coin size coin sizesthere that we went ahead and put
on there.
You really enjoyed that, didn'tyou?
We've had the burnt ends.
This was made as ranchers'sausages and this was made by
(04:15):
them, and you preferred this oneover the burnt ends.
Speaker 3 (04:20):
Yeah, this one tastes a whole lot better.
Mikey you guys had yourschopped up with cheese, but I
got to actually taste the whole.
Speaker 1 (04:30):
Instead I just chopped up right, and how was
the cheese in there?
Because I know I'm pretty sureit was good.
But well, you did, you.
Speaker 3 (04:40):
You didn't use a bun, you used your provolone cheese
and wrapped it and ate it.
Speaker 1 (04:46):
You just wrapped the provolone cheese around it the
keto way.
Uh-huh, just wrapped somecheese around the sausage.
Speaker 3 (04:54):
It was really good.
I don't know how to describe it, but it was like moist, like
when you bit into it and stuff.
Speaker 1 (05:01):
Do?
You Was the cheese Because wedidn't get a good picture.
It tastes like cheddar, becausewe didn't get a good picture.
Speaker 3 (05:05):
It tastes like cheddar.
Speaker 1 (05:06):
We didn't get a good picture.
You know.
I've seen some of these that'llsay cheese filled and you can't
even see the cheese.
Speaker 3 (05:12):
You could actually see it.
You could see the cheese inthis Like even when you cut it,
you could see the cheese.
Speaker 1 (05:18):
Yeah, so it had a good amount of cheese in it, and
I thought it was really good.
I we went ahead and put bellpeppers, uh, put some onions,
put some olive oil and I usedsome seasonings, which I used
some white lightning yeah, myway lightning.
Yeah, that's her zero carbwhite lightning seasoning.
(05:40):
I have a double butter that shedon't uh use as regularly
because it has some carbs in it,not a whole lot, but she likes
it.
Speaker 3 (05:48):
It's like a teaspoon and stuff like that.
I just can't.
Speaker 1 (05:52):
Yeah, so I added that to it and I also added my Dirty
Bird Hot from Cosmos, which isone of my favorite seasonings
and I mentioned in the video I'malmost completely out and I
mentioned in the video I'malmost completely out and I'm
going to be looking at someversions of that that I can
replicate that seasoning andwhen I do I'll make a video of
(06:13):
it.
We're going to try to make thatseasoning myself for very
similar to it, because it's oneof my favorites and I think it'd
be cool just to go ahead andmake it that one's zero carbs
isn't it, I believe so.
Yeah, I think the dirty bird hotand the other one is not 100
(06:34):
sure, but I think it is.
I know the, uh, the non-hot oneis so it does have sugar in it,
though yeah, how can somethingbe zero carbs and have sugar?
I don't know, but it says onthere yeah, it just don't seem
like it should be able to bezero carbs, but I I don't know
so.
(06:54):
But we did the philly cheesesteaks.
We went ahead and, after wecooked those up, mixed
everything together, all thesausages, you know.
We basically used the sausagesas what you would typically use
the steak and mixed it all up,added the, added a bunch of
provolone cheese on it, let itall mix together, mixed it all
(07:15):
in, cooked it all on theblackstone griddle out back, did
this live for about 30 to 40minutes and really turned out
great.
Like orion said, it tasted goodyeah, yeah, he said it was bomb.
Everybody really loved it.
It was good.
I did also forget to mentionthere's not a whole lot.
(07:35):
I don't make that.
Don't have a little bit of asmall if if nothing at all, just
a small spice.
I added some red pepper flakesI did you added some red pepper
flakes to it just to give itthat slight little heat, that
just what was the ranch jalapenogood yes, and I used some ranch
jalapeno, jalapeno lime andyeah, it was by uh, what's the
(08:00):
name of that hog?
Let me just grab it.
I hear the plane going over.
Yeah, it was Blue's HogJalapeno Lime Ranch and if you
do watch this on YouTube, youcan see.
We have the video version out,so I'll show you what it looks
like right there.
If you're not, you can find it.
(08:21):
It's Blue's Hog Jalapeno LimeRanch and it actually tastes
excellent.
I put it.
It's blues hog jalapeno limeranch and actually tastes
excellent.
I put it on there.
You could taste the lime onthere brought out some really,
really good flavors.
And then the uh sausages weregreat.
Now I was thinking because Idid this, now this, we got the
ideal because this was phillycheese steak sausages, and
(08:46):
Dolores said we ought to, youknow, make a Philly cheese steak
sandwich out of those sausagesand I thought, yeah, that's a
great ideal and that's what wedid.
But it got me to thinking alittle further.
Even if it isn't philly cheesesteak sausages, you could make a
philly cheese steak or a phillyuh hot link steak or, you know,
(09:14):
basically use a different typeof sausage, maybe some brats,
john's, uh, johnsonville bratsor I don't like brats, so but
hot links yeah ville brats or Idon't like brats, so but hot
links, yeah.
So hot links would be on your onyour list, uh, maybe, uh,
italian sausages or something.
Just just mix up in therebecause I thought it was
(09:36):
fantastic it time you got it allput on in between that hoagie
bun.
Uh, it was, it was reallyreally good.
So a win for the Phillycheesesteak sausages put between
a hoagie bun really really goodstuff.
Definitely recommend, 100%.
Definitely would do it again,no doubt.
(09:59):
What else did we cook over thelast week?
Speaker 3 (10:03):
we did smash tacos on the v-war, so how do you like
your v-war?
Speaker 1 (10:09):
yes, I love it, absolutely love it.
Now, when I got this thing, Ioriginally was uh.
I joined a facebook group and Iwatched some uh videos.
Uh, checked out red, lookedover a few things and everybody
said season it first.
Be sure you do that.
(10:29):
That's critical, but I wentagainst the grain on all of
those recommendations and wentwith Doug from Griddle Cookie
and more who said you don't needto season it and more who said
you don't need to season it.
And the one we have and grantedthis probably varies based on
(10:52):
the exact one you get.
The one we got is the 22-inchVIVO or it's the electric model,
so you could just plug it in.
Yeah, it's right behind her.
If you're watching this there,it is, it's on the counter and
it is um.
You just heat it up 15 minutes,it's ready to go.
300 degrees is what we found,and you just put your burger on
(11:13):
there, smash it, because, uh,from what I understand, doug has
uh taught me this too.
I did smash burgers on it first.
Speaker 3 (11:20):
Yeah, we did smash burgers on it first.
Speaker 1 (11:22):
Yeah, we did smash burgers first, but you want the
crust to actually stick to it,to burn to it just a little bit.
And then you need your sharpscraper of some sort and just
get beneath it, scrape it up anddon't lose that crust.
Flip that over and you've gotthe true smash burger crust,
(11:44):
like from a commercial griddle.
And when you tasted it at firstversus and you now dolores is
loves smash, she absolutely.
When you say burger, it's gotto be smash burgers.
That's almost all the time.
Don't want a smoked burgeranymore or any other way.
(12:08):
Smash that burger, melt thatcheese.
And what did you think of theVivor versus the Blackstone?
Speaker 3 (12:19):
A hundred percent way better, like the Vivor hands
down.
It'd be what.
Speaker 1 (12:27):
So you think it is much better than the Blackstone
riddle?
Well, yeah, I didn't hear youthrough there, but we're going
to see if the audio comesthrough here.
It all works out Well.
Speaker 3 (12:35):
we always have technical difficulties, but yeah
, a hundred percent better thanthe one outside.
Speaker 1 (12:41):
Okay, so the Vivor is the winner when it comes to
smash burgers.
It's got a much crispier.
You just get that better crustand you've got to have that.
It's not dry either.
Speaker 3 (12:53):
It's not like a dry burger.
It tastes really good.
Speaker 1 (12:59):
Yeah, so you get the good moistness of it all.
Then we went ahead and made thesmashed tacos.
Now, what did you think ofthose?
Speaker 3 (13:08):
Those were so good.
Speaker 1 (13:10):
Now I will say she got some keto tortillas.
Speaker 3 (13:15):
You mean, you got them?
Speaker 1 (13:17):
Yeah, well.
Speaker 3 (13:18):
You bought me the zero carb ones.
Speaker 1 (13:21):
They sucked when it came to smashing them.
I'm just saying that they did.
Speaker 3 (13:24):
It was weird like it became soggy yes, we tried to uh
smash her keto tortillas zerocarbs what we did is he just
made like a smash burger andthen we just laid the tortilla
on top of it yeah, and, and thenwe pushed it down and when I
(13:45):
brought up the smasher, thetortilla just completely fell
apart.
Speaker 1 (13:50):
It was more, I guess, doughy.
Speaker 3 (13:53):
Yeah, but the second one that we put on, we just laid
it on top.
We didn't smash it on there.
Speaker 1 (14:00):
So if you're going to use a zero-carb tortilla, it's
probably best to make sure yousmash the burger first.
Speaker 3 (14:06):
Yeah, don't smash it together.
Speaker 1 (14:07):
Place the tortilla on top of it and then cook it that
way, and then you can flip itbecause there's different
textures or something.
It is Something about it.
The corn tortilla no problem atall, just smash it right on
there and it had no problem anda regular tortilla, it would do
the same as the corn yeah,anyway it all, it all worked out
(14:31):
and we all enjoyed it.
now I used some taco seasoningon the meat, we used some
cheddar, or now I had kobe jack.
You had some zero carb cheesethat she used on it On reject
cheese on it, and we bothenjoyed it.
I added some Tabasco scorpionsauce just because I like a
(14:51):
little heat to it, and reallygood.
Oh, we also sauteed somejalapeno.
Speaker 3 (14:58):
Oh, and on our, our kid.
He wanted cream cheese on it.
Speaker 1 (15:03):
Remember.
Speaker 3 (15:05):
Yeah, no, that was the uh….
He did it on the smash taco too, and also the burger.
Speaker 1 (15:10):
Yeah, well, you see where our videos come from.
Always have cheese, creamcheese, always have jalapenos,
and the kids and everybody wejust….
He loves cream cheese Everymeal.
It seems like they wantsomething to go with it similar
to that.
We're always touching somespice and cream cheese on things
.
So, yeah, really, really goodthough that beaver though.
Yeah, I mean, I think it'sgoing to be great.
(15:32):
I was thinking because we go,you know, in a year or two I'm
sure we'll go back out and visitDolores' sister and brother.
We go out there and they'realways cooking and we cook and
go out and eat and variousthings.
When we go out there, thatthing's going to the back trunk
(15:55):
and I'm bringing that beaverdown there.
We're going to plug it up, makesome breakfast, make some
various things.
I think that'd be pretty good,pretty cool.
Don't you go out there?
And I just think, although itis small, so it's going to take
several, cause I have a bigfamily, it's going to be a maybe
(16:17):
a bad idea.
I'll be sitting there.
Speaker 3 (16:21):
Bake on it first.
Speaker 1 (16:23):
It'll be great.
Oh, we could put a bunch ofbacon on there and and be able
to do it up, smash burgers, andthings could probably just be
about two or three at a time.
Uh, so, no, just love cookingso I'd like to do that.
So we'll bring that out thereand put some of uh it to the
test.
Um, really really good stuff,and this is uh the vivor segment
(16:44):
, not sponsored or anything likethat.
Just talking about it.
Enjoy it.
Bought it with my own money, so, uh, there you go.
Let's see, we also went aheadand um made something else.
We uh, what else did we make?
on that no, just this last weekit's been it's been raining so
(17:08):
much and we didn't at that timehave the v-bore we've been
having so many floods it's, it's, and I can cook on my
blackstone when it's raining uh,because it's under the roof and
I can go out there and cook onit, but not when it's this kind
of rain.
I mean this stuff was, I meanit was.
(17:29):
I mean you couldn't even seetwo foot in front of you.
It's raining so hard andblowing sideways and it's you
know.
Speaker 3 (17:37):
That's your job.
Like he has bought cleanup andit's like it hasn't been getting
finished.
Speaker 1 (17:45):
Yeah, yeah, we, we, where I work, we do uh, it's big
trash day as uh, we, we pick upthe trash and we've been behind
.
So I think we're going to becaught up.
I think we are officiallycaught up.
We're going to be 100 caught upnext week it's so beautiful
outside.
Speaker 3 (18:01):
Today, though it's nice, because, man, this rain
has been so depressing, likejust pour down yeah, it, it's,
it is, and so, yeah, I thinkwe're getting over it now
honestly, since it's beenraining, so our grass is so
pretty it's green, it's tall, itneeds mold.
Speaker 1 (18:23):
Uh, probably be doing that tomorrow, if not late
tonight.
Get out there and do some doingsome mowing of the lines and
things.
So but, yeah, that's been uhwhat we've been going on.
Uh, I did we mention yet or uhtalk with uh doug oh no, um, we
talked to doug and also the flattop noob, yep ryan over at flat
(18:46):
top noob.
So uh, if you missed it, uh, avery cool talk with uh a doug
over at griddle cook, eat andmore.
Check out his youtube channel.
We'll put all of his channel inthe show notes or the
description of youtube belowwatch his um where he built.
Speaker 3 (19:05):
What was that?
The?
What did he build?
Speaker 1 (19:09):
I don't know what it's called the drum oh, yes,
yes, yes, the uds, he's got avideo out.
The ugly drum smoker I meandelores, both like we were
watching that.
I've got a pit barrel and heactually a buddy of his made a
drum and traded that.
He talks about that in our lastepisode as well, episode 44, so
(19:31):
you could check out our littleconversation.
Speaker 3 (19:34):
We had great, great podcast episode, but you could
also check his channel out andhe made a channel because he did
a replica of long john silver'schicken and that looks really
good yeah, it got the crispiestoo.
Speaker 1 (19:51):
Yeah, good stuff, good stuff.
He, uh.
And another fascinating thingwith me was his replica we
talked about.
This was of his cruise ship, uh, where you put you actually put
mozzarella cheese sticks on aburger.
Oh yeah, and, and and it's justlike a special secret burger
(20:12):
from, uh, I forget which cruiseline it is, but that's all you
do and you can just say you wantthe secret ingredients.
So that's pretty cool stuff.
We talked to him.
That'll be uh on our nextweek's episode.
Speaker 3 (20:23):
We've also talked to ryan, as she mentioned, from uh
the flat top noob now my husbandand him had, like you guys had,
connection and I don't, becauseI don't know anything about
computers.
So that was, that was like hisdream.
Speaker 1 (20:45):
I have been into computers quite a bit.
I've built some computers,several.
My son, me and him built agaming computer.
So we have done some of that,and you know I've done some
websites and various things.
So tech is something I enjoy aswell.
So while we talked about theFlattop Noob so well, we talked
(21:08):
about the flat top noob.
Speaker 3 (21:09):
I didn't even get to like really talk much to him
because my grandson and my kidswere bugging me.
Speaker 1 (21:15):
Yeah, so she wasn't in it a whole lot, but we went
on talking about cooking and allthe way to some tech life and a
few other things.
So a great episode, a lengthyone too.
You'll be able to check thatout.
That's going to be episode 46.
I've been in the process ofgetting it prepared to launch
(21:37):
next Monday.
Speaker 3 (21:37):
It's already already talked to him.
Speaker 1 (21:39):
So that's going to be fun.
Speaker 3 (21:40):
He's really funny too .
Yes, like his stuff ishilarious.
Speaker 1 (21:41):
Um, he, he is a very entertaining guy.
So you want to be sure andcheck out Ryan and check out his
, his channel, the flat top nooband so great, great stuff there
we'll also be getting, and arob from poor guy outdoor
cooking.
I think he'll come on thechannel here in the future which
he sent in a text, by the way,uh, to the channel that said
(22:03):
great job guys.
So thanks for the text.
I appreciate the fan mail weget from everybody.
Had someone from georgia alsomentioned, uh something about.
They listened to our pizzavideo.
Uh, so appreciate that as well.
You can always text us, uh inthe show notes or in the youtube
description.
You may need a mobile mobiledevice.
(22:26):
When you click it, it'll sendyou straight to your text app.
Don't change anything.
Send your message, we'll get it.
We can't reply back, but wewill definitely get it and talk
about it in a future episode.
Uh, what else uh did we got onthe agenda today?
Did we look at some comments?
What do we got going on here?
Let's check out the youtube uhcommunity, the uh oaky smoking
(22:47):
community, and let's go and see.
So we got the loaded smashburger.
Oh, I didn't talk about that wedid the loaded smash burger,
potato skillet, knife and forkstyle comfort food video.
Holy cow, now that was a gooduh that's the one that jacob put
cream cheese right on his.
(23:07):
Well, he had a bun so I'll readthis comment and I'll tell you
about about that video.
This is from my old guy, highbarbecue.
He said that sure does lookfantastic.
Love me some jalapenos.
I'm not into the super spicyanymore too much like you are,
but I love jalapenos on lots offoods.
Just the right amount of heatfor me.
(23:29):
And that one.
We went ahead and smashed someburgers.
But before we did that I tooksome frozen hash browns from
great value walmart.
I put those on the blackstone,heated those up, brown them for
a bit, just laid them down andthen smashed some burgers next
(23:49):
to them, cooked those just likeI would a regular smash burger,
added some cheese to the smashburger.
We did put some jalapenos inwith the potatoes, mixed all
that up, then put the smashedcheeseburger on top of the
potatoes and I did a knife andfork smash burger.
(24:15):
So so good.
And my son Jacob decided totake it a step further and
actually put it between a bunand cream cheese on both sides
of the bun.
I mean, are you kidding me?
This thing was, it was just anext level.
It was, it was completely nextlevel.
Annie smoking pot alsomentioned uh, who doesn't like a
(24:39):
good smash burger?
And now you've taken it to thenext level.
Always appreciate that.
So look at some other commentshere.
Um, a little bit back oursmoked pineapple ribs.
I think we may have touched onthat in a previous episode.
The way those bones pull out ofthe meat is amazing.
(25:01):
Had a comment from Shaquilla'sKitchen 2022.
And Aaron Robert I think that'sAaron Rohert made a good point
Pineapple would make a goodadult beverage garnish.
So when we made those ribs, Iwent ahead and I was eating the
pineapples and those went wellwith it, and there was something
(25:24):
you had said to make with that.
I said we should have madesalsa with it Pineapple salsa I
would have been good with, Iwould have been good with, and
he had the heck.
They had the great ideal ofgoing ahead turning that into an
adult beverage.
Uh, so a good stuff there.
Let's see what else we got here.
We've got, uh, from our loaded,uh, the same video.
Uh.
(25:44):
This person said I do the samething with ground sausage and
eggs stuffed in corn tortillaswith hot sauce.
Now don't that sound good?
Wow.
And then it also goes on to saycheap to.
Food in my country has becomeoutrageously high priced in the
(26:05):
past five years.
I'm not sure where they're from, didn't say but a great comment
there.
And yeah, food is, is uh comingquite pricey.
I mean you've got to figure outhow to uh make things and
stretch your meal so you canfeed everybody for less.
I'm looking into some othercomments here.
(26:25):
Uh, coop the grill said uh, onour v-board video that we did on
the smash tacos, I've got toget one of those griddles that
looks great.
They are.
Uh, they turned out great.
And also the davish kitchenthat looks so good I have to get
.
Uh, I have to give them a go onthose smash tacos.
Lots of great comments comingout here and oh, on our latest
(26:50):
one, uh, poor guy out door saidlove it guys.
One of these uh days I'll beable to jump on when you're
actually live.
That was our philly cheesesteakvideo we just did a day ago.
So appreciate all the comments,keep them coming.
We'll bring some of them on thepodcast and enjoy doing the
(27:11):
show.
If you'd like to be on it orwant to email me for anything
okiesmoking at gmailcom, you canreach out.
Let us know and we'll see whatwe can do to get you on the show
.
And be sure and check out ourlive videos.
We will go ahead Next week.
We're doing another live onThursday.
It's going to be a rice budak.
(27:34):
How do you say that?
Can you pronounce that?
I have no clue.
I had to.
Speaker 3 (27:39):
Bullduck.
Speaker 1 (27:40):
It's B, I can't remember how to spell it now.
I got some rice in the freezerand it's a little bit spicy.
I'm going to make it stir frywith it.
I'm going to be making.
I'll probably put some chicken,maybe some beef.
Speaker 3 (27:53):
I say steak, you should cut up thin steak and put
it in there.
Speaker 1 (27:56):
Maybe some steak put in there.
So I'm going to be cooking thison the Blackstone.
Looks like it's going to beThursday evening.
I'll put a link to the timethat it's going to be and I'm
going to cook this up.
You think I will have any tastetesters for this, is it?
Speaker 3 (28:15):
only going to be me.
Speaker 1 (28:16):
Well, there's jacob now see if he can do a live
taste test.
Good luck, yeah, it probablyjust be me, but we're going to
test it out.
And uh, yeah, I'll see if wecan get any live taste test.
So we're going to do some ofthat rice on the blackstone.
That'll be thursday night andthen we got I've got a trip
coming up this weekend.
I'll try to get maybe somefootage out there on a little
(28:37):
fishing trip.
We'll talk more about that.
And, of course, don't forgetour next episode.
Uh, monday the 12th.
I want to say let me take alook at the calendar here.
Yep, monday the 12, 12th.
Ryan from Flat Top Noob willhave his video launch that week
and then me and Dolores will beback for the week after as well.
Always fun stuff there.
(28:58):
Anything else you would like tobring up in this episode, miss
Dolores?
Speaker 3 (29:04):
My weight loss.
I'm 171 pounds now.
Okay, I was 170, but'm 171pounds now, okay, I was 170, but
I came to pounds somewhere.
Speaker 1 (29:13):
She's too hard on herself.
I tell her she's just fine asis, but she's always wanting to
look at those numbers a littlebit and trying to keep her keto
going.
And really her keto meals arepretty darn good.
I've had several of them.
A lot of it is just remove thebread.
(29:35):
Remove, you know, if you'recooking something.
A good tip here is instead ofbreadcrumbs, use pork skins.
Speaker 3 (29:48):
Yeah, like the fish.
Oh my gosh, it's kind of like.
Speaker 1 (29:52):
When I see a recipe that says cayenne pepper, I
always add habanero pepper.
That's just what I do.
When she sees bread breadcrumbs, she just changes it into
crunching up some pork rinds andthat's how she'll do it.
So little things like that, andshe enjoys, uh, doing her keto
and I have fun experiment withit as well.
(30:14):
But I think we're going to goahead and sign off.
I hope everybody has a greatday.
We'll be back here.
It'll be after Mother's Day,before we're back on, because
we've got ryan.
Uh, the ryan noob will be onthe monday episode after
(30:36):
mother's day and then we'll beback here.
So I appreciate everybody.
So, uh, yeah, better said nowhappy mother's day to everybody
and we'll see you then thank youfor listening to the Okie
Smokin' podcast.
Speaker 2 (30:51):
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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