September 23, 2024 • 31 mins
Send John & Dolores a Text Message.
Ever wondered how to make mouth-watering, keto-friendly meals right in your backyard? Get ready to master the art of outdoor cooking as we take you through the steps to create incredibly delicious keto-friendly poblano tacos and classic Oklahoma onion smash burgers. We'll reveal our top grilling techniques on the Pit Boss pellet grill to help you achieve that perfect sear on your sirloin steak, ensuring a flavor-packed meal with just ten carbs per serving. Plus, we recount our hands-on experience from a live YouTube session, offering practical tips to craft the ultimate caramelized onion crust on your burgers.
But that's not all! We'll also share our creative burger-making secrets, including how to slice onions thinly and integrate them into the patties for an explosion of flavor. Learn about our favorite seasoning blends, like homemade SPG, and discover exciting burger variations using different cheeses or a fried egg. Wrap up with us as we discuss our beloved keto chili recipe and recall a thrilling fishing trip at Lake Texoma, where we ventured into the world of smoking striper fish. Packed with practical advice and delectable recipes, this episode is a must-listen for anyone passionate about grilling and keto-friendly cooking.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Welcome back to the Oaky Smoking Podcast.
My name is John Lovely wifeDolores alongside with me as the
co-host.
Last episode we talked aboutbrining wet brining, dry brining
and also talked about somepoblano peppers that we were
(00:22):
going to be making, and we'regoing to talk about those today,
because we did make those.
We're also going to discusssome smash burgers.
I made some smash burgers today.
I actually made an Oklahomaonion burger.
I went ahead and did that livetoday on YouTube.
We're going to talk about thatand how to make a smash burger.
(00:42):
So stick around, for this isepisode number 33 time to fire
up that grill.
Speaker 3 (00:52):
From smoked pork to smash burgers.
Outdoor cooking just tastesbetter.
This is the oaky smokingpodcast, and here's your host,
john Barry.
Speaker 1 (01:14):
Yeah, that's right.
Back at it again, just like wewere about a week ago.
Come out here every Monday andtalk about things, anything in
particular you want to highlighttoday.
Speaker 2 (01:21):
Our poblano tacos.
Speaker 1 (01:23):
That is a keto recipe .
Speaker 2 (01:25):
That you came up with it is.
It is.
Speaker 1 (01:28):
And it came out fantastic.
Speaker 2 (01:30):
It sure did.
Speaker 1 (01:31):
Yeah, let's go ahead and talk about that.
First those poblano peppers,Now Dolores was the one that did
the majority of this.
Speaker 2 (01:40):
Yes.
Speaker 1 (01:40):
And it's really really simple how many carbs do
you think is in this whole thing?
Speaker 2 (01:45):
The poblano pepper was eight carbs, okay, and the
cheeses zero carbs, the meatzero carbs.
And then you guys addedavocados to yours, so avocado
like maybe two carbs.
So eight, nine, ten, ten carbsaltogether.
Ten carbs or less for theentire one serving right yes,
(02:09):
and that poblano pepper ispretty big, so you got full and
there was no carbs in the steakbecause we use zero carb
seasoning yes right now.
Speaker 1 (02:19):
We went ahead and we cooked the steak on the grill
first.
I had that, a real nice mediumrare.
Speaker 2 (02:25):
What did you say?
You sure did, it tasted awesome.
Speaker 1 (02:27):
Yeah, it's perfectly beautifully pink in the middle.
That's how I like it.
Speaker 2 (02:32):
It was good.
Speaker 1 (02:34):
And we went ahead and we used sirloin, didn't we,
mm-hmm?
Speaker 2 (02:37):
And we only used two of the steaks out of the three
right.
Speaker 1 (02:42):
Yeah, we had a three-pack.
We used the small one and thena bigger one, but the other
steak we didn't even need, andwhen it comes to cooking a steak
, we really, really like to cookit on our Pit Boss pellet grill
.
Yeah, yes, oh man does, it makean amazing steak.
It does steak it does.
(03:09):
The pellet grill we have has anopening that you can slide so
that the flame from where thepellets are burning comes
straight through it.
We'll keep it closed, and we didhave someone ask on our YouTube
channel about a week ago whatthat was for.
Remember that?
I can't remember.
I wish I highlighted thatcomment in today's episode.
Speaker 2 (03:23):
She asked you like what was above the slide thing
or something Right, right.
Speaker 1 (03:27):
They were asking why we had it open.
Yeah, we only open it wheneverwe're grilling or trying to get
a good sear.
Speaker 2 (03:35):
Yes.
Speaker 1 (03:37):
And it works great for burgers, it works great for
steak and it worked great forpoblano peppers.
Speaker 2 (03:44):
Yes, so you put those on the grill.
Speaker 1 (03:47):
Right, and you can.
What I like to do is go aheadand get that grill up preheated
to about 450 degrees sometimeseven 500, but 450 degrees it
seems to be the sweet spot thatI've gotten good at and then
I'll just go and season thesteaks.
You actually usually seasonthem yes, she's the seasoning
(04:08):
steak person because I put toomany carbs on them sometimes.
Speaker 2 (04:12):
He does.
Speaker 1 (04:13):
Because when I season them I'll put something on.
Speaker 2 (04:16):
You know, and we have some brown sugar, because you
were about to put on somethingthat was five carbs.
Speaker 1 (04:20):
Yeah, and I was like no, no, no.
It's a real good seasoning, butwe went ahead and stuck with the
zero carbs, which is fantastic.
Then I just go ahead and placethe steaks right over that hot
flame and you can get two steaksover it, small ones, you can
actually get three.
One of them may not get thefull fire, so I'll put them on
(04:44):
there for about two minutes, two, three minutes, and let it
really just sear, broil,whatever you want to call it
that steak, and then you get anice marks on it and then I'll
flip it and do another couple ofminutes and you're pretty much
done at that point.
I like to sometimes go aheadand put it on the side where
it's not getting direct heat,for an additional minute, just
(05:06):
to kind of make sureeverything's cooked in real good
.
And then if you cut into it,like we did this one, and it
just had that nice beautifulpink middle, that's where.
I like it.
And sometimes you know youovercook them If they're a
thinner steak and you say well,it's a little bit overcooked,
but still good, still good.
But this time we nailed it onthose steaks and then we went
(05:29):
ahead and cooked the steak andthen just went ahead and you
went ahead and cut them up intolittle small pieces we let it
rest first, and then you did theplabanos on the the grill while
I was in there slicing thesteak.
Yes, yes, and what we did?
We wanted to remove the skin,because the skin kind of from
what I understand has anunpleasant taste at times.
Speaker 2 (05:50):
Yeah, that's what they said, but you know it's
weird.
I think I remember us grillingpoblanos before and it didn't
taste bad we didn't take theskin off.
Speaker 1 (05:58):
Yeah, I don't think we did last time.
Speaker 2 (06:00):
I don't think you really necessarily have.
Speaker 1 (06:03):
Yeah, I don't know, um, we could try it without them
, without removing them.
It'd probably still be fine,but we did go ahead and seared
them, or, yes, for quite sometime, over that fire as well and
then we made it sweat into likeyou just get a ziploc bag, just
put them in there and ziploc itand make it sweat where it's
(06:23):
easy to peel off the skin.
Right, and then it peeled off.
They also say you could justboil them right.
Speaker 2 (06:29):
Yes, well, you could boil it first and then put it on
the grill, and it would beeasier to definitely fall apart
Then that skin will come rightoff.
Speaker 1 (06:38):
Yeah, gotcha, yeah, no, she went ahead and we went
ahead and removed the skin fromthe peppers, and then you just
go ahead and cut it wide open.
Speaker 2 (06:52):
Yeah, you cut it wide open and you clean out all the
seeds and stuff inside, but youstill keep the top part of it.
You know, a little stem.
You still keep that on therebecause that's what holds it
together.
Speaker 1 (07:00):
Holds it together.
Speaker 2 (07:01):
Yeah.
Speaker 1 (07:02):
And then when you eat it, you just basically eat it
up to the stem.
Yeah, we also.
When you eat, it.
Speaker 2 (07:04):
you just basically eat it up to the stem, yeah.
Speaker 1 (07:06):
We also added a couple different cheeses which
was real good.
Speaker 2 (07:09):
What was it?
It was pepper jack cheese andalso.
Speaker 1 (07:13):
Queso fresco.
Speaker 2 (07:14):
Yes, yes.
Speaker 1 (07:16):
Put that.
We went ahead and just layeredthe cheeses.
Both of those in there Wentahead and put the steak on top
of that.
Was there anything else weadded?
Was that?
Pretty much it?
That's pretty much it, and Isprinkled a little more of the
the on top of it.
Yeah, and then went ahead andthrew it in the pit boss again,
and I think I cranked the heatup to about 325 or so and just
(07:38):
let them cook until the cheesemelted and then went ahead and
took them out and then basicallywhat I like to call them is a
poblano taco.
It is, you know it's not in ataco shell.
You're using the pepper that isequivalent or the actual shell.
All your ingredients are insideand, of course, you could have
(08:00):
done this a number of ways wetalked about, maybe just using
ground beef.
Yeah, you could use ground beefor chicken, but we went ahead
and went with steak, so we'regoing to have to try that again
with a different protein.
Speaker 2 (08:14):
It did taste good with the steak, though.
Yes, 100%, oh my gosh.
Speaker 1 (08:19):
Yep the steak.
It turned out phenomenal.
Speaker 2 (08:22):
I got a 10 out of 10 on that one.
Speaker 1 (08:25):
And then we went ahead and sprinkled some
avocados after it was done andsome cilantro.
Speaker 2 (08:31):
Oh yeah, I forgot about the cilantro.
I did put that in there.
Speaker 1 (08:34):
And it was really, really good.
So that's something to try ifyou ever want to.
We give it two thumbs up andit's very inexpensive, low carb.
You know, I picked up abouteight poblano peppers and it was
under what?
Two, three bucks.
Speaker 2 (08:52):
Yeah.
Speaker 1 (08:53):
And then put all the fillings in.
Fill it however you like it.
Speaker 2 (08:58):
We're thinking about like maybe next time, like doing
the filling and then, after Istuff it, use bacon and just
wrap it.
Speaker 1 (09:06):
Oh.
Speaker 2 (09:06):
And see how that is with it.
Speaker 1 (09:08):
So you want to close it up completely.
Speaker 2 (09:11):
Yes.
Speaker 1 (09:12):
Wow.
So we'll make the poblanopepper just like we did and then
just wrap it in bacon.
Speaker 2 (09:17):
But I don't think we're going to peel off the skin
the next time.
We're just going to wrap it upand cook it.
Speaker 1 (09:24):
Yeah, because that's probably going to be a longer
cook, wouldn't you think?
Because we've got to get thebacon done.
Speaker 2 (09:28):
Yeah.
Speaker 1 (09:29):
So you're going to have to cook it for a half hour
or so and we'll put it on thepit boss.
Speaker 2 (09:34):
Yeah.
Speaker 1 (09:35):
And then just kind of slow smoke it, or not real slow
, but just kind of let it cookfor a while, let that bacon
brown up and everything inside.
Speaker 2 (09:43):
Yes, because it sounds bomb that way.
Speaker 1 (09:46):
Oh man, that's got to be.
Yes, that's an excellent.
I haven't thought of that one.
That will be great.
Bacon wrapped poblano pepper,stuffed poblano pepper.
Speaker 2 (09:59):
Exactly.
And we could stuff it withdifferent cheeses too.
Speaker 1 (10:04):
Different cheeses, different meats.
Speaker 2 (10:07):
What if we put, like ricotta cheese in it?
Speaker 1 (10:10):
Why not?
Speaker 2 (10:11):
Or cottage cheese, and then we could put maybe a
sauce in it and just wrap it in.
Speaker 1 (10:17):
That's going to be great.
Wow, that's going to befantastic.
Now we do also, and we haven'tdone in a while.
What about fish?
Would fish be any good in that?
Speaker 2 (10:28):
Yeah, I would think so.
That would be good.
Speaker 1 (10:31):
Yeah, I was told by someone that we need to do.
It's been a long time to do afish video.
Speaker 2 (10:37):
See, I'm down for that.
The kids like fish though.
Speaker 1 (10:39):
So I don't know.
I want to do some kind of afish coming up soon.
Haven't done any in a while.
Speaker 2 (10:44):
Are you doing it in the pit boss, or what are you
doing it in?
Speaker 1 (10:50):
Yeah, I got a comment too, which we'll talk about a
little later, to smoke some fish.
Oh yeah, that would be good, wehaven't done that a whole lot.
Yeah, that would be good.
Speaker 2 (10:59):
Get some lemons.
Speaker 1 (11:01):
We did do a smoked salmon a while back.
Speaker 2 (11:05):
That was really good.
I remember that.
Speaker 1 (11:07):
But I haven't done a whole lot of those, so that's
something that I want to do realsoon as well, so that's going
to be great.
So, yeah, that was our poblanopepper that we did and, wow, it
turned out fantastic.
Yeah, so it was really good.
If you've ever tried that, letus know.
You know how to reach out to us.
Also, let's go ahead and talkabout our smashed burger.
(11:31):
This morning, I did what I liketo call well, it isn't
necessarily what I like to callwhat it's called.
We did our own version and itis called the Oklahoma Onion
Burger.
Now, this is something, ofcourse.
We're based right here inOklahoma, so it's something that
you'll see at differentrestaurants and there is a way
(11:54):
that the standard, I guess youwould call it.
And first of all, when it comesto making this Oklahoma onion
burger, you need some onions, ofcourse, and you want to get
them really, really thin.
Now, we didn't get them as thinas what the official burger
calls for.
We got them pretty thin, though.
Speaker 2 (12:15):
Yeah, I did cut it pretty thin, I did.
If you can see through it,you're there you know, on the
cheese grater I was trying to dothe side part of it but it
wasn't cutting it, so I had toactually get a knife and just
cut it really skinny.
Speaker 1 (12:31):
Yeah, and if you get a one of them things called you
take vegetables on and you godown it, yeah.
And if you get a, oh, one ofthem things called you take
vegetables on and you go down it.
Speaker 2 (12:39):
Yes, we need one of those.
Yeah, if you had one of thoseyou just.
Speaker 1 (12:43):
Because I would like one for my cucumbers, right,
yeah, we'd have to get one ofthose, and that would make some
real thin onions.
Also be great for potato chipsfrom real potatoes and all kinds
of things.
Speaker 2 (12:57):
That sounds good and I can't have it.
Maybe I want to eat it.
Speaker 1 (13:00):
But you want to get them onions, just so.
They're very, very thin.
And, of course, when I recordedthis live, you can go back and
watch the replay.
It's a real short video, about15 minutes or less, probably
closer to 10.
And I went ahead and smashedthe burgers on but didn't have
the onions on yet, which it wasfine.
Still the same thing, not awhole lot of difference.
(13:21):
But you really want to put theburger, the ball of the burger,
onto your griddle and then putyour onions right on top of that
and then just smash it.
Speaker 2 (13:34):
So it can stick inside, huh.
Speaker 1 (13:36):
So the onions smash inside the burger a little bit,
I see, and they're kind of stuckin the burger while they're
cooking.
You could even put some of theonions beneath the meat and
smash it on as well.
Speaker 2 (13:46):
I think I saw someone do that, where they put the
onions on the bottom and thenthey put the burger on top and
then smashed it.
Speaker 1 (13:51):
Yeah, you could do that.
But I smashed it on and said,oops, I didn't put the onions.
But then I just went ahead andsprinkled the onions on top of
the burger.
Speaker 2 (13:59):
Yeah.
Speaker 1 (14:00):
Added the seasoning which I use, some SPG seasoning
that I made myself.
Speaker 2 (14:05):
You really like that, don't you?
I do, I do.
We put it on everything.
Speaker 1 (14:09):
Yeah, tater tots fries.
It's basically like when you'reeating you know you want to add
salt.
Just add that SPG.
Speaker 2 (14:18):
Yeah, it puts a lot of flavor on it, or potatoes,
whatever you have.
It has garlic, salt andeverything.
Speaker 1 (14:24):
So I added that on the burgers and then just let it
cook and then just flip them.
This is just such a quick, easything to make too.
Yeah, flipped it, then theonions were on the bottom, let
the other side cook.
At that point you go ahead andadd some American cheese.
Now you could add cheddar.
You did some different style,didn't you?
Speaker 2 (14:46):
Yes, I did a Colby Jack because it was zero carbs,
but I didn't add onions to mine.
Speaker 1 (14:52):
So yours was not the traditional onion burger no, no.
Mine was totally different.
Not the traditional onionburger.
No, no, mine was totallydifferent.
Speaker 2 (14:58):
For the traditional, you gotta go with the american
cheese, she's gotta be differentso, oh and then, uh, we put an
egg on it too, a fried egg youput an egg on yours.
Speaker 1 (15:06):
Yeah, I didn't have the egg on so good, you took
pictures of ours.
So yes, you can see um.
If you follow us Facebook.
It's at Oaky Smoking OutdoorOaky Smoking Outdoor.
You can find all that below,but I went ahead and put a
picture of Dolores's final, andshe used some toast.
(15:29):
Is that keto?
Speaker 2 (15:29):
Yes, that's my Keto Hero bread, keto Hero, so that
was zero carb bread.
Speaker 1 (15:36):
Exactly what does that taste like?
Does it taste like regularbread.
Speaker 2 (15:40):
It tastes just like bread.
I mean our Middleson.
Speaker 1 (15:44):
Brian ate, some Do you know what it's made out of?
Speaker 2 (15:48):
No, I do not.
Speaker 1 (15:49):
I have to look at the ingredients on that Zero carb
bread.
Speaker 2 (15:52):
Yep and zero carb bread, and I also have zero carb
tortillas from there too right,yeah, but it looked fantastic.
Speaker 1 (16:00):
I got a photo of it up on facebook and it's that
toast, it's got that egg onthere and then the yolk of it
just running down, it just looks.
It does look really good.
I did not have that.
I know my other son.
He put an egg on his regularburger.
Yeah and uh, it lookedfantastic too it did, it was
good.
Speaker 2 (16:18):
I ate all mine like it was big right.
Speaker 1 (16:23):
What other ways can you make a smash burger?
Speaker 2 (16:26):
now you've made him where where it was like homemade
, where you like um, got my uhkitchenid out and you did the
meat and stuff.
Speaker 1 (16:36):
Yeah, grinded it all.
Yeah, that's really good.
Yeah, if you ever find andyou'll find some meat on sale at
the grocery store and you canget some real good deal of just
a big roast or just somethinglike that and you got a grinder
and just grind that up, oh mygosh, that is some excellent
(17:00):
burgers.
It's like a steak burger,basically, and it turns out
great.
We made some spaghetti, I thinkthat way.
Speaker 2 (17:06):
Yeah.
Speaker 1 (17:07):
And that turned out really really well.
Speaker 2 (17:09):
I really wish we could think about making the
keto chili again, where it wasall the meats, but you don't
remember how to make.
Make that man, I tell you whatthat was our first time for keto
chili and it was so good yeah,because I made, we'll make
something and I need to startreally documenting it.
Speaker 1 (17:28):
But I think I think we've got to the point now where
we document almost everythingwe do, because I'm either
talking about it to you guyshere on this podcast or we're
putting it on Facebook orwherever, and that way we can
recreate it, because yeah, mything is like someone like write
in and tell us what to make forketo, like if anybody has a
(17:51):
keto recipe or even a non ketorecipe.
Speaker 2 (17:54):
You know, yeah, and we'll try it.
Speaker 1 (17:56):
Yeah, we would love to try anything you guys want to
send our way.
You can always email us at johnat okiesmokingcom.
If you're on your Apple orSpotify app right now, you can
text us in the show notes.
There's a little link to dothat.
Let's go ahead and talk about acouple of comments we got here
(18:17):
from the community.
One of them was on Facebook,which, like I said, you could
follow us on Facebook.
Link will be below and if youcomment on Facebook, it'll give
us more to talk about on thispodcast.
So the more comments we getactually the better the show
will be, because wouldn't it beawesome if we just had a ton of
(18:39):
comments and then we could justsit there and talk about what
all you guys say?
We do have a couple.
We do have a couple here,though I want to talk about.
One is from Rusty Mink.
He said on Facebook I put apicture of our striper fishing
trip.
I've also put some of the fishthat we cooked.
So we made some striper fish inLake Texoma.
Me and some friends of mine goonce a year.
(19:01):
We're going again in this nextMay and we just go for a night
and you get a guide, which is aboat you rent.
The guy has all the fishingpoles.
You go out to the lake and youbasically start fishing.
And I'll tell you a quick storythis last time that we went out
(19:21):
we didn't do quite as well.
The water was a little muddy.
Speaker 2 (19:27):
We went out, it rained or something that week
right.
Speaker 1 (19:31):
The first time we went, we caught 60 fish over 60,
in like three hours.
Actually I think it's closer totwo hours.
This last time, we were outthere for several hours and only
caught about 25.
So, yeah, it didn't quite go aswell.
And the time before one of theguys I went with brought his own
(19:54):
boat.
Yeah, one of the guys I wentwith brought his own boat and we
went out late that night justto kind of browse the lake and
fish, after we had alreadycaught our 60 fish with the
guide, and got lost.
So we're out there in themiddle of Lake Texoma, the sun
had gone down, you couldn'treally see anything, the docks
(20:17):
didn't have lights.
And here I am and I'm on myphone and I'm trying to get a
GPS signal and we're trying tofind our way back.
And we were at the wrong spotand at one point we thought
we're just going to be stuck outthere and just sleep till
daylight, I don't know, but wefinally, after enough driving
around, I said I think you gotto go this way and that way and
(20:38):
we finally made it back.
Speaker 2 (20:41):
But we were kind of stuck out in the middle of the
lake for a while.
When you guys went back, youguys went to a bar out there,
right?
Speaker 1 (20:47):
Yeah, this last time.
Yeah, there's a right next towhere we stay.
There is a restaurant, slashbar.
You can have breakfast.
You can have breakfast, you canhave lunch, and then they of
course also have a bar, and Ithink they have some karaoke.
So it's kind of an all-in-onething right there.
Speaker 2 (21:02):
Do any of you guys sing?
Speaker 1 (21:03):
No, I don't sing.
Speaker 2 (21:08):
You do too.
He does sing I don't sing Well.
Speaker 1 (21:10):
I don't sing very well.
Speaker 2 (21:12):
You do, he's fibbing very well you do.
Speaker 1 (21:20):
He's fibbing, but uh, yeah, that was a real, a real
good time and uh, we'll betalking about that when I go
this next time again.
But yeah, just kind of got lostout on that lake for a little
bit, uh but how long were youguys lost?
You know, it wasn't too.
We were a good half hourprobably whoa and uh, at least
the sun was down yeah, so youdon't want to go out to I'm
teasing you, you don't want togo out to the lake and not be
(21:41):
able to find your way back.
But, like Rusty Mink here said,loved striper fishing.
But he asked have you eversmoked striper?
And I don't believe I have.
Speaker 2 (21:53):
Do we still have some in there?
Speaker 1 (21:55):
I have to look and see.
We may still have some frozen.
If we do, I would like to tryto smoke a little bit of it.
If we don't the next time Iwant to, because I've replied
back to him and I said no, youknow, I've smoked salmon.
Yeah, that was really good andthat's excellent.
So I bet it'd be good, becausetypically, when it comes to
striper, I usually just fry itup, batter it, fry it.
(22:17):
So I think we need to do thataccording to uh, well, I don't
know.
According.
Yes, have I?
Have I ever tried it?
He didn't say he has.
He may have, but uh, I'm goingto definitely try that rusty.
We'll give that a try in thenear future.
Also have a comment here fromDoug at Griddle Cook Eats More
(22:38):
on my Smashburger video.
He said that is a great burger.
I also love Famous Dave's.
Speaker 2 (22:45):
Pickles.
Oh yeah, you guys, thosepickles are good.
Speaker 1 (22:47):
Forgot we put those on there and he said you are
making me hungry.
So that is one thing we addedto the Smashburger.
Of course, pickles is great,you can add jalapenos as well.
But if you are ever in thestore and you see Famous Dave,
those pickles, you get the spicy, we got the medium.
Speaker 2 (23:05):
They have a kick on it.
Speaker 1 (23:07):
They have one called Devil Spit.
Speaker 2 (23:10):
Is that the one that you showed me at the grocery
store?
Speaker 1 (23:13):
We didn't get that one.
That one's even hotter.
Well, we could try it.
Yeah, I think I've tried itbefore.
I really like the the spicy onebut those, those are some
outstanding, I'm so excitedbecause we went to the chef's
store today and I got my picklesagain yeah, she gets a whole
big old jar of them those arezero carbs.
(23:35):
Carbs on this one and they'rezero carbs and they're the big
pickles which I don't know whydifferent things are zero carbs
and some aren't.
Probably what they put in thepickle juice.
Speaker 2 (23:46):
But cheese is too.
It's interesting.
Speaker 1 (23:49):
Yeah, you got to look at the right brands when it
comes to determining what's zerocarb and what's not.
Speaker 2 (23:55):
And she's always on what's not?
Speaker 1 (23:56):
Yeah, and she's always on top of that.
Speaker 2 (24:01):
Yes, because them carbs count up quick.
Speaker 1 (24:05):
How many carbs have you had?
Do you count your carbsregularly?
Speaker 2 (24:08):
Yes.
Speaker 1 (24:08):
So can you tell us how many carbs you've had today,
right now?
Speaker 2 (24:11):
So today we went and got a coffee which I didn't
drink at all, so I would sayprobably two carbs in that right
and then my burger and stuff.
I just ate the pickles and Ionly put like three on there, so
the pickles were what five forone carb?
Speaker 1 (24:29):
five chips for one card.
Speaker 2 (24:30):
Five pickle chips per card three carbs three carbs
all day so far three carbs, wowyeah that's impressive.
Speaker 1 (24:39):
And what do you think your carb intake is on a
regular day?
Speaker 2 (24:44):
um, I would say, on a regular day it's between like
14 to 16, sometimes like inbetween there.
Right, so yeah, as you can see,she just Like sometimes I go up
, sometimes I go down and don'teat many carbs.
Speaker 1 (25:02):
Less than 20 carbs a day on average.
Speaker 2 (25:04):
Yeah, yeah.
Speaker 1 (25:05):
Yeah.
Speaker 2 (25:06):
Sometimes it's really hard, though, because they eat
such good looking stuff, and I'ma dessert person, so Right, and
I had some onion rings todaytoo, and those are, I'm sure,
high in carbs.
Oh, yeah, those are probablyway up there.
Speaker 1 (25:21):
And we got those at the chef's store too.
So, yeah, they have those in abox and they're breaded and
those are really really good.
I bet, if you get the onesthey're by Molly's, if you get
the ones that are in a package,they're okay, but these are in
an actual box and it's almostlike they just breaded them for
you.
Yeah, and they're perfect.
Every one's really really good.
(25:42):
So have you ever seen anyMolly's onion rings?
Speaker 2 (25:44):
They had a lot more.
They remodeled in there too.
So, we were going down andthere was this dessert area and
they have coconut cream pie andI was like my next cheat day,
I'm buying one of those handsdown because I love coconut
cream pie and the person thatmakes the best coconut cream pie
(26:07):
is phyllis phyllis, okay, yeahphyllis hands down.
She makes the best and Ihaven't had her pie in like
forever.
Speaker 1 (26:16):
Yeah, I think I've tried it.
That's really really good.
Speaker 2 (26:19):
She makes it, Maybe during our Christmas party I'll
make her bring one.
Speaker 1 (26:24):
Yeah, have her bring a coconut cream.
Was it a coconut cream pie?
Speaker 2 (26:27):
I like the meringue the coconut meringue pie, you
know.
Speaker 1 (26:30):
Right, right right.
Speaker 2 (26:31):
Yeah.
Speaker 1 (26:32):
Well, we are at near the end of this episode 33.
Are you surprised we made it toepisode 33?
Speaker 2 (26:41):
Yes, because someone was asking us how long we've
been doing the podcast and I waslike, oh, we just started, but
it doesn't seem like it's beenthat long 33 episodes.
Speaker 1 (26:53):
one episode a week.
We've actually probably gotmore than that published,
because we have had some bonusepisodes from time to time and
those episodes are just littleshort ones that I may have came
out with or just to talk aboutsomething.
But yeah, 33 official episodes.
We've only missed a couple ofweeks.
We've been coming out everysingle day or every single week
(27:17):
on Monday.
Speaker 2 (27:18):
I'm surprised we survived today after last night.
Yeah.
Speaker 1 (27:22):
So we did go to a 30-year high school reunion of
mine.
So I graduated in 94.
It's 2024.
Went to a brewery.
Yeah, sky Dance we're thereuntil 2 am.
Speaker 2 (27:35):
Sky Dance Bre brewery .
Speaker 1 (27:35):
Yeah, skydance we're there until 2 am.
Skydance Brewery here inOklahoma City.
Had a great time there andstill made the episode this week
.
I got it out.
Next episode we're going totalk a little bit about what
we've done of course next weekand I think we're going to have
to do some fish- Okay, okay, I'mdown.
(27:58):
I think we're going to smokesome fish and on my live video.
So I did a live video this lastSunday.
I don't know what that's goingto be, but if you're a
subscriber on my channel byWednesday I will go ahead and
put what it's going to be.
It'll come out sometime in theafternoon on Sunday.
I think we're going to do thepit boss this time.
(28:19):
Okay, really enjoy live videos.
So it's right there.
You make a mistake and youcan't edit it.
If the food is burnt, it'sburnt.
You can't redo it.
Everybody's going to see it inreal time and then, of course,
there's always the replay.
You can find us on YouTube atOkie Sm.
(28:42):
We can talk about your commenton this podcast.
Also, you can email us andeverything is in the description
(29:03):
below.
Is there anything else that Ihave missed on this episode?
Speaker 2 (29:08):
I don't think so.
I think we've done everything.
We always miss something,though?
Speaker 1 (29:13):
Yeah, I'm trying to think, because we do this a lot
to where in the beginning I willmention a few things we're
going to talk about.
Then I end the podcast and Ididn't talk about everything I
said I was going to talk about.
But today I think we only had acouple of things on the agenda.
And well, until next week wewill see you.
(29:35):
Then Just keep on firing upthat grill.
Speaker 3 (29:37):
Bye, everybody.
Thank you for listening to theOkie Smokin' Podcast.
Episodes drop every Monday.
Don't forget to follow thispodcast or you might miss out on
some delicious creations.
You can also find us on ourwebsite, okiesmokincom, and on
YouTube and other social mediaplatforms.
(29:57):
Until next time, keep firing upthat grill.
Thank you, thank you, thank you.
Welcome back to the Oaky Smoking Podcast.
My name is John Lovely wifeDolores alongside with me as the
co-host.
Last episode we talked aboutbrining wet brining, dry brining
and also talked about somepoblano peppers that we were
(00:22):
going to be making, and we'regoing to talk about those today,
because we did make those.
We're also going to discusssome smash burgers.
I made some smash burgers today.
I actually made an Oklahomaonion burger.
I went ahead and did that livetoday on YouTube.
We're going to talk about thatand how to make a smash burger.
(00:42):
So stick around, for this isepisode number 33 time to fire
up that grill.
Speaker 3 (00:52):
From smoked pork to smash burgers.
Outdoor cooking just tastesbetter.
This is the oaky smokingpodcast, and here's your host,
john Barry.
Speaker 1 (01:14):
Yeah, that's right.
Back at it again, just like wewere about a week ago.
Come out here every Monday andtalk about things, anything in
particular you want to highlighttoday.
Speaker 2 (01:21):
Our poblano tacos.
Speaker 1 (01:23):
That is a keto recipe .
Speaker 2 (01:25):
That you came up with it is.
It is.
Speaker 1 (01:28):
And it came out fantastic.
Speaker 2 (01:30):
It sure did.
Speaker 1 (01:31):
Yeah, let's go ahead and talk about that.
First those poblano peppers,Now Dolores was the one that did
the majority of this.
Speaker 2 (01:40):
Yes.
Speaker 1 (01:40):
And it's really really simple how many carbs do
you think is in this whole thing?
Speaker 2 (01:45):
The poblano pepper was eight carbs, okay, and the
cheeses zero carbs, the meatzero carbs.
And then you guys addedavocados to yours, so avocado
like maybe two carbs.
So eight, nine, ten, ten carbsaltogether.
Ten carbs or less for theentire one serving right yes,
(02:09):
and that poblano pepper ispretty big, so you got full and
there was no carbs in the steakbecause we use zero carb
seasoning yes right now.
Speaker 1 (02:19):
We went ahead and we cooked the steak on the grill
first.
I had that, a real nice mediumrare.
Speaker 2 (02:25):
What did you say?
You sure did, it tasted awesome.
Speaker 1 (02:27):
Yeah, it's perfectly beautifully pink in the middle.
That's how I like it.
Speaker 2 (02:32):
It was good.
Speaker 1 (02:34):
And we went ahead and we used sirloin, didn't we,
mm-hmm?
Speaker 2 (02:37):
And we only used two of the steaks out of the three
right.
Speaker 1 (02:42):
Yeah, we had a three-pack.
We used the small one and thena bigger one, but the other
steak we didn't even need, andwhen it comes to cooking a steak
, we really, really like to cookit on our Pit Boss pellet grill
.
Yeah, yes, oh man does, it makean amazing steak.
It does steak it does.
(03:09):
The pellet grill we have has anopening that you can slide so
that the flame from where thepellets are burning comes
straight through it.
We'll keep it closed, and we didhave someone ask on our YouTube
channel about a week ago whatthat was for.
Remember that?
I can't remember.
I wish I highlighted thatcomment in today's episode.
Speaker 2 (03:23):
She asked you like what was above the slide thing
or something Right, right.
Speaker 1 (03:27):
They were asking why we had it open.
Yeah, we only open it wheneverwe're grilling or trying to get
a good sear.
Speaker 2 (03:35):
Yes.
Speaker 1 (03:37):
And it works great for burgers, it works great for
steak and it worked great forpoblano peppers.
Speaker 2 (03:44):
Yes, so you put those on the grill.
Speaker 1 (03:47):
Right, and you can.
What I like to do is go aheadand get that grill up preheated
to about 450 degrees sometimeseven 500, but 450 degrees it
seems to be the sweet spot thatI've gotten good at and then
I'll just go and season thesteaks.
You actually usually seasonthem yes, she's the seasoning
(04:08):
steak person because I put toomany carbs on them sometimes.
Speaker 2 (04:12):
He does.
Speaker 1 (04:13):
Because when I season them I'll put something on.
Speaker 2 (04:16):
You know, and we have some brown sugar, because you
were about to put on somethingthat was five carbs.
Speaker 1 (04:20):
Yeah, and I was like no, no, no.
It's a real good seasoning, butwe went ahead and stuck with the
zero carbs, which is fantastic.
Then I just go ahead and placethe steaks right over that hot
flame and you can get two steaksover it, small ones, you can
actually get three.
One of them may not get thefull fire, so I'll put them on
(04:44):
there for about two minutes, two, three minutes, and let it
really just sear, broil,whatever you want to call it
that steak, and then you get anice marks on it and then I'll
flip it and do another couple ofminutes and you're pretty much
done at that point.
I like to sometimes go aheadand put it on the side where
it's not getting direct heat,for an additional minute, just
(05:06):
to kind of make sureeverything's cooked in real good
.
And then if you cut into it,like we did this one, and it
just had that nice beautifulpink middle, that's where.
I like it.
And sometimes you know youovercook them If they're a
thinner steak and you say well,it's a little bit overcooked,
but still good, still good.
But this time we nailed it onthose steaks and then we went
(05:29):
ahead and cooked the steak andthen just went ahead and you
went ahead and cut them up intolittle small pieces we let it
rest first, and then you did theplabanos on the the grill while
I was in there slicing thesteak.
Yes, yes, and what we did?
We wanted to remove the skin,because the skin kind of from
what I understand has anunpleasant taste at times.
Speaker 2 (05:50):
Yeah, that's what they said, but you know it's
weird.
I think I remember us grillingpoblanos before and it didn't
taste bad we didn't take theskin off.
Speaker 1 (05:58):
Yeah, I don't think we did last time.
Speaker 2 (06:00):
I don't think you really necessarily have.
Speaker 1 (06:03):
Yeah, I don't know, um, we could try it without them
, without removing them.
It'd probably still be fine,but we did go ahead and seared
them, or, yes, for quite sometime, over that fire as well and
then we made it sweat into likeyou just get a ziploc bag, just
put them in there and ziploc itand make it sweat where it's
(06:23):
easy to peel off the skin.
Right, and then it peeled off.
They also say you could justboil them right.
Speaker 2 (06:29):
Yes, well, you could boil it first and then put it on
the grill, and it would beeasier to definitely fall apart
Then that skin will come rightoff.
Speaker 1 (06:38):
Yeah, gotcha, yeah, no, she went ahead and we went
ahead and removed the skin fromthe peppers, and then you just
go ahead and cut it wide open.
Speaker 2 (06:52):
Yeah, you cut it wide open and you clean out all the
seeds and stuff inside, but youstill keep the top part of it.
You know, a little stem.
You still keep that on therebecause that's what holds it
together.
Speaker 1 (07:00):
Holds it together.
Speaker 2 (07:01):
Yeah.
Speaker 1 (07:02):
And then when you eat it, you just basically eat it
up to the stem.
Yeah, we also.
When you eat, it.
Speaker 2 (07:04):
you just basically eat it up to the stem, yeah.
Speaker 1 (07:06):
We also added a couple different cheeses which
was real good.
Speaker 2 (07:09):
What was it?
It was pepper jack cheese andalso.
Speaker 1 (07:13):
Queso fresco.
Speaker 2 (07:14):
Yes, yes.
Speaker 1 (07:16):
Put that.
We went ahead and just layeredthe cheeses.
Both of those in there Wentahead and put the steak on top
of that.
Was there anything else weadded?
Was that?
Pretty much it?
That's pretty much it, and Isprinkled a little more of the
the on top of it.
Yeah, and then went ahead andthrew it in the pit boss again,
and I think I cranked the heatup to about 325 or so and just
(07:38):
let them cook until the cheesemelted and then went ahead and
took them out and then basicallywhat I like to call them is a
poblano taco.
It is, you know it's not in ataco shell.
You're using the pepper that isequivalent or the actual shell.
All your ingredients are insideand, of course, you could have
(08:00):
done this a number of ways wetalked about, maybe just using
ground beef.
Yeah, you could use ground beefor chicken, but we went ahead
and went with steak, so we'regoing to have to try that again
with a different protein.
Speaker 2 (08:14):
It did taste good with the steak, though.
Yes, 100%, oh my gosh.
Speaker 1 (08:19):
Yep the steak.
It turned out phenomenal.
Speaker 2 (08:22):
I got a 10 out of 10 on that one.
Speaker 1 (08:25):
And then we went ahead and sprinkled some
avocados after it was done andsome cilantro.
Speaker 2 (08:31):
Oh yeah, I forgot about the cilantro.
I did put that in there.
Speaker 1 (08:34):
And it was really, really good.
So that's something to try ifyou ever want to.
We give it two thumbs up andit's very inexpensive, low carb.
You know, I picked up abouteight poblano peppers and it was
under what?
Two, three bucks.
Speaker 2 (08:52):
Yeah.
Speaker 1 (08:53):
And then put all the fillings in.
Fill it however you like it.
Speaker 2 (08:58):
We're thinking about like maybe next time, like doing
the filling and then, after Istuff it, use bacon and just
wrap it.
Speaker 1 (09:06):
Oh.
Speaker 2 (09:06):
And see how that is with it.
Speaker 1 (09:08):
So you want to close it up completely.
Speaker 2 (09:11):
Yes.
Speaker 1 (09:12):
Wow.
So we'll make the poblanopepper just like we did and then
just wrap it in bacon.
Speaker 2 (09:17):
But I don't think we're going to peel off the skin
the next time.
We're just going to wrap it upand cook it.
Speaker 1 (09:24):
Yeah, because that's probably going to be a longer
cook, wouldn't you think?
Because we've got to get thebacon done.
Speaker 2 (09:28):
Yeah.
Speaker 1 (09:29):
So you're going to have to cook it for a half hour
or so and we'll put it on thepit boss.
Speaker 2 (09:34):
Yeah.
Speaker 1 (09:35):
And then just kind of slow smoke it, or not real slow
, but just kind of let it cookfor a while, let that bacon
brown up and everything inside.
Speaker 2 (09:43):
Yes, because it sounds bomb that way.
Speaker 1 (09:46):
Oh man, that's got to be.
Yes, that's an excellent.
I haven't thought of that one.
That will be great.
Bacon wrapped poblano pepper,stuffed poblano pepper.
Speaker 2 (09:59):
Exactly.
And we could stuff it withdifferent cheeses too.
Speaker 1 (10:04):
Different cheeses, different meats.
Speaker 2 (10:07):
What if we put, like ricotta cheese in it?
Speaker 1 (10:10):
Why not?
Speaker 2 (10:11):
Or cottage cheese, and then we could put maybe a
sauce in it and just wrap it in.
Speaker 1 (10:17):
That's going to be great.
Wow, that's going to befantastic.
Now we do also, and we haven'tdone in a while.
What about fish?
Would fish be any good in that?
Speaker 2 (10:28):
Yeah, I would think so.
That would be good.
Speaker 1 (10:31):
Yeah, I was told by someone that we need to do.
It's been a long time to do afish video.
Speaker 2 (10:37):
See, I'm down for that.
The kids like fish though.
Speaker 1 (10:39):
So I don't know.
I want to do some kind of afish coming up soon.
Haven't done any in a while.
Speaker 2 (10:44):
Are you doing it in the pit boss, or what are you
doing it in?
Speaker 1 (10:50):
Yeah, I got a comment too, which we'll talk about a
little later, to smoke some fish.
Oh yeah, that would be good, wehaven't done that a whole lot.
Yeah, that would be good.
Speaker 2 (10:59):
Get some lemons.
Speaker 1 (11:01):
We did do a smoked salmon a while back.
Speaker 2 (11:05):
That was really good.
I remember that.
Speaker 1 (11:07):
But I haven't done a whole lot of those, so that's
something that I want to do realsoon as well, so that's going
to be great.
So, yeah, that was our poblanopepper that we did and, wow, it
turned out fantastic.
Yeah, so it was really good.
If you've ever tried that, letus know.
You know how to reach out to us.
Also, let's go ahead and talkabout our smashed burger.
(11:31):
This morning, I did what I liketo call well, it isn't
necessarily what I like to callwhat it's called.
We did our own version and itis called the Oklahoma Onion
Burger.
Now, this is something, ofcourse.
We're based right here inOklahoma, so it's something that
you'll see at differentrestaurants and there is a way
(11:54):
that the standard, I guess youwould call it.
And first of all, when it comesto making this Oklahoma onion
burger, you need some onions, ofcourse, and you want to get
them really, really thin.
Now, we didn't get them as thinas what the official burger
calls for.
We got them pretty thin, though.
Speaker 2 (12:15):
Yeah, I did cut it pretty thin, I did.
If you can see through it,you're there you know, on the
cheese grater I was trying to dothe side part of it but it
wasn't cutting it, so I had toactually get a knife and just
cut it really skinny.
Speaker 1 (12:31):
Yeah, and if you get a one of them things called you
take vegetables on and you godown it, yeah.
And if you get a, oh, one ofthem things called you take
vegetables on and you go down it.
Speaker 2 (12:39):
Yes, we need one of those.
Yeah, if you had one of thoseyou just.
Speaker 1 (12:43):
Because I would like one for my cucumbers, right,
yeah, we'd have to get one ofthose, and that would make some
real thin onions.
Also be great for potato chipsfrom real potatoes and all kinds
of things.
Speaker 2 (12:57):
That sounds good and I can't have it.
Maybe I want to eat it.
Speaker 1 (13:00):
But you want to get them onions, just so.
They're very, very thin.
And, of course, when I recordedthis live, you can go back and
watch the replay.
It's a real short video, about15 minutes or less, probably
closer to 10.
And I went ahead and smashedthe burgers on but didn't have
the onions on yet, which it wasfine.
Still the same thing, not awhole lot of difference.
(13:21):
But you really want to put theburger, the ball of the burger,
onto your griddle and then putyour onions right on top of that
and then just smash it.
Speaker 2 (13:34):
So it can stick inside, huh.
Speaker 1 (13:36):
So the onions smash inside the burger a little bit,
I see, and they're kind of stuckin the burger while they're
cooking.
You could even put some of theonions beneath the meat and
smash it on as well.
Speaker 2 (13:46):
I think I saw someone do that, where they put the
onions on the bottom and thenthey put the burger on top and
then smashed it.
Speaker 1 (13:51):
Yeah, you could do that.
But I smashed it on and said,oops, I didn't put the onions.
But then I just went ahead andsprinkled the onions on top of
the burger.
Speaker 2 (13:59):
Yeah.
Speaker 1 (14:00):
Added the seasoning which I use, some SPG seasoning
that I made myself.
Speaker 2 (14:05):
You really like that, don't you?
I do, I do.
We put it on everything.
Speaker 1 (14:09):
Yeah, tater tots fries.
It's basically like when you'reeating you know you want to add
salt.
Just add that SPG.
Speaker 2 (14:18):
Yeah, it puts a lot of flavor on it, or potatoes,
whatever you have.
It has garlic, salt andeverything.
Speaker 1 (14:24):
So I added that on the burgers and then just let it
cook and then just flip them.
This is just such a quick, easything to make too.
Yeah, flipped it, then theonions were on the bottom, let
the other side cook.
At that point you go ahead andadd some American cheese.
Now you could add cheddar.
You did some different style,didn't you?
Speaker 2 (14:46):
Yes, I did a Colby Jack because it was zero carbs,
but I didn't add onions to mine.
Speaker 1 (14:52):
So yours was not the traditional onion burger no, no.
Mine was totally different.
Not the traditional onionburger.
No, no, mine was totallydifferent.
Speaker 2 (14:58):
For the traditional, you gotta go with the american
cheese, she's gotta be differentso, oh and then, uh, we put an
egg on it too, a fried egg youput an egg on yours.
Speaker 1 (15:06):
Yeah, I didn't have the egg on so good, you took
pictures of ours.
So yes, you can see um.
If you follow us Facebook.
It's at Oaky Smoking OutdoorOaky Smoking Outdoor.
You can find all that below,but I went ahead and put a
picture of Dolores's final, andshe used some toast.
(15:29):
Is that keto?
Speaker 2 (15:29):
Yes, that's my Keto Hero bread, keto Hero, so that
was zero carb bread.
Speaker 1 (15:36):
Exactly what does that taste like?
Does it taste like regularbread.
Speaker 2 (15:40):
It tastes just like bread.
I mean our Middleson.
Speaker 1 (15:44):
Brian ate, some Do you know what it's made out of?
Speaker 2 (15:48):
No, I do not.
Speaker 1 (15:49):
I have to look at the ingredients on that Zero carb
bread.
Speaker 2 (15:52):
Yep and zero carb bread, and I also have zero carb
tortillas from there too right,yeah, but it looked fantastic.
Speaker 1 (16:00):
I got a photo of it up on facebook and it's that
toast, it's got that egg onthere and then the yolk of it
just running down, it just looks.
It does look really good.
I did not have that.
I know my other son.
He put an egg on his regularburger.
Yeah and uh, it lookedfantastic too it did, it was
good.
Speaker 2 (16:18):
I ate all mine like it was big right.
Speaker 1 (16:23):
What other ways can you make a smash burger?
Speaker 2 (16:26):
now you've made him where where it was like homemade
, where you like um, got my uhkitchenid out and you did the
meat and stuff.
Speaker 1 (16:36):
Yeah, grinded it all.
Yeah, that's really good.
Yeah, if you ever find andyou'll find some meat on sale at
the grocery store and you canget some real good deal of just
a big roast or just somethinglike that and you got a grinder
and just grind that up, oh mygosh, that is some excellent
(17:00):
burgers.
It's like a steak burger,basically, and it turns out
great.
We made some spaghetti, I thinkthat way.
Speaker 2 (17:06):
Yeah.
Speaker 1 (17:07):
And that turned out really really well.
Speaker 2 (17:09):
I really wish we could think about making the
keto chili again, where it wasall the meats, but you don't
remember how to make.
Make that man, I tell you whatthat was our first time for keto
chili and it was so good yeah,because I made, we'll make
something and I need to startreally documenting it.
Speaker 1 (17:28):
But I think I think we've got to the point now where
we document almost everythingwe do, because I'm either
talking about it to you guyshere on this podcast or we're
putting it on Facebook orwherever, and that way we can
recreate it, because yeah, mything is like someone like write
in and tell us what to make forketo, like if anybody has a
(17:51):
keto recipe or even a non ketorecipe.
Speaker 2 (17:54):
You know, yeah, and we'll try it.
Speaker 1 (17:56):
Yeah, we would love to try anything you guys want to
send our way.
You can always email us at johnat okiesmokingcom.
If you're on your Apple orSpotify app right now, you can
text us in the show notes.
There's a little link to dothat.
Let's go ahead and talk about acouple of comments we got here
(18:17):
from the community.
One of them was on Facebook,which, like I said, you could
follow us on Facebook.
Link will be below and if youcomment on Facebook, it'll give
us more to talk about on thispodcast.
So the more comments we getactually the better the show
will be, because wouldn't it beawesome if we just had a ton of
(18:39):
comments and then we could justsit there and talk about what
all you guys say?
We do have a couple.
We do have a couple here,though I want to talk about.
One is from Rusty Mink.
He said on Facebook I put apicture of our striper fishing
trip.
I've also put some of the fishthat we cooked.
So we made some striper fish inLake Texoma.
Me and some friends of mine goonce a year.
(19:01):
We're going again in this nextMay and we just go for a night
and you get a guide, which is aboat you rent.
The guy has all the fishingpoles.
You go out to the lake and youbasically start fishing.
And I'll tell you a quick storythis last time that we went out
(19:21):
we didn't do quite as well.
The water was a little muddy.
Speaker 2 (19:27):
We went out, it rained or something that week
right.
Speaker 1 (19:31):
The first time we went, we caught 60 fish over 60,
in like three hours.
Actually I think it's closer totwo hours.
This last time, we were outthere for several hours and only
caught about 25.
So, yeah, it didn't quite go aswell.
And the time before one of theguys I went with brought his own
(19:54):
boat.
Yeah, one of the guys I wentwith brought his own boat and we
went out late that night justto kind of browse the lake and
fish, after we had alreadycaught our 60 fish with the
guide, and got lost.
So we're out there in themiddle of Lake Texoma, the sun
had gone down, you couldn'treally see anything, the docks
(20:17):
didn't have lights.
And here I am and I'm on myphone and I'm trying to get a
GPS signal and we're trying tofind our way back.
And we were at the wrong spotand at one point we thought
we're just going to be stuck outthere and just sleep till
daylight, I don't know, but wefinally, after enough driving
around, I said I think you gotto go this way and that way and
(20:38):
we finally made it back.
Speaker 2 (20:41):
But we were kind of stuck out in the middle of the
lake for a while.
When you guys went back, youguys went to a bar out there,
right?
Speaker 1 (20:47):
Yeah, this last time.
Yeah, there's a right next towhere we stay.
There is a restaurant, slashbar.
You can have breakfast.
You can have breakfast, you canhave lunch, and then they of
course also have a bar, and Ithink they have some karaoke.
So it's kind of an all-in-onething right there.
Speaker 2 (21:02):
Do any of you guys sing?
Speaker 1 (21:03):
No, I don't sing.
Speaker 2 (21:08):
You do too.
He does sing I don't sing Well.
Speaker 1 (21:10):
I don't sing very well.
Speaker 2 (21:12):
You do, he's fibbing very well you do.
Speaker 1 (21:20):
He's fibbing, but uh, yeah, that was a real, a real
good time and uh, we'll betalking about that when I go
this next time again.
But yeah, just kind of got lostout on that lake for a little
bit, uh but how long were youguys lost?
You know, it wasn't too.
We were a good half hourprobably whoa and uh, at least
the sun was down yeah, so youdon't want to go out to I'm
teasing you, you don't want togo out to the lake and not be
(21:41):
able to find your way back.
But, like Rusty Mink here said,loved striper fishing.
But he asked have you eversmoked striper?
And I don't believe I have.
Speaker 2 (21:53):
Do we still have some in there?
Speaker 1 (21:55):
I have to look and see.
We may still have some frozen.
If we do, I would like to tryto smoke a little bit of it.
If we don't the next time Iwant to, because I've replied
back to him and I said no, youknow, I've smoked salmon.
Yeah, that was really good andthat's excellent.
So I bet it'd be good, becausetypically, when it comes to
striper, I usually just fry itup, batter it, fry it.
(22:17):
So I think we need to do thataccording to uh, well, I don't
know.
According.
Yes, have I?
Have I ever tried it?
He didn't say he has.
He may have, but uh, I'm goingto definitely try that rusty.
We'll give that a try in thenear future.
Also have a comment here fromDoug at Griddle Cook Eats More
(22:38):
on my Smashburger video.
He said that is a great burger.
I also love Famous Dave's.
Speaker 2 (22:45):
Pickles.
Oh yeah, you guys, thosepickles are good.
Speaker 1 (22:47):
Forgot we put those on there and he said you are
making me hungry.
So that is one thing we addedto the Smashburger.
Of course, pickles is great,you can add jalapenos as well.
But if you are ever in thestore and you see Famous Dave,
those pickles, you get the spicy, we got the medium.
Speaker 2 (23:05):
They have a kick on it.
Speaker 1 (23:07):
They have one called Devil Spit.
Speaker 2 (23:10):
Is that the one that you showed me at the grocery
store?
Speaker 1 (23:13):
We didn't get that one.
That one's even hotter.
Well, we could try it.
Yeah, I think I've tried itbefore.
I really like the the spicy onebut those, those are some
outstanding, I'm so excitedbecause we went to the chef's
store today and I got my picklesagain yeah, she gets a whole
big old jar of them those arezero carbs.
(23:35):
Carbs on this one and they'rezero carbs and they're the big
pickles which I don't know whydifferent things are zero carbs
and some aren't.
Probably what they put in thepickle juice.
Speaker 2 (23:46):
But cheese is too.
It's interesting.
Speaker 1 (23:49):
Yeah, you got to look at the right brands when it
comes to determining what's zerocarb and what's not.
Speaker 2 (23:55):
And she's always on what's not?
Speaker 1 (23:56):
Yeah, and she's always on top of that.
Speaker 2 (24:01):
Yes, because them carbs count up quick.
Speaker 1 (24:05):
How many carbs have you had?
Do you count your carbsregularly?
Speaker 2 (24:08):
Yes.
Speaker 1 (24:08):
So can you tell us how many carbs you've had today,
right now?
Speaker 2 (24:11):
So today we went and got a coffee which I didn't
drink at all, so I would sayprobably two carbs in that right
and then my burger and stuff.
I just ate the pickles and Ionly put like three on there, so
the pickles were what five forone carb?
Speaker 1 (24:29):
five chips for one card.
Speaker 2 (24:30):
Five pickle chips per card three carbs three carbs
all day so far three carbs, wowyeah that's impressive.
Speaker 1 (24:39):
And what do you think your carb intake is on a
regular day?
Speaker 2 (24:44):
um, I would say, on a regular day it's between like
14 to 16, sometimes like inbetween there.
Right, so yeah, as you can see,she just Like sometimes I go up
, sometimes I go down and don'teat many carbs.
Speaker 1 (25:02):
Less than 20 carbs a day on average.
Speaker 2 (25:04):
Yeah, yeah.
Speaker 1 (25:05):
Yeah.
Speaker 2 (25:06):
Sometimes it's really hard, though, because they eat
such good looking stuff, and I'ma dessert person, so Right, and
I had some onion rings todaytoo, and those are, I'm sure,
high in carbs.
Oh, yeah, those are probablyway up there.
Speaker 1 (25:21):
And we got those at the chef's store too.
So, yeah, they have those in abox and they're breaded and
those are really really good.
I bet, if you get the onesthey're by Molly's, if you get
the ones that are in a package,they're okay, but these are in
an actual box and it's almostlike they just breaded them for
you.
Yeah, and they're perfect.
Every one's really really good.
(25:42):
So have you ever seen anyMolly's onion rings?
Speaker 2 (25:44):
They had a lot more.
They remodeled in there too.
So, we were going down andthere was this dessert area and
they have coconut cream pie andI was like my next cheat day,
I'm buying one of those handsdown because I love coconut
cream pie and the person thatmakes the best coconut cream pie
(26:07):
is phyllis phyllis, okay, yeahphyllis hands down.
She makes the best and Ihaven't had her pie in like
forever.
Speaker 1 (26:16):
Yeah, I think I've tried it.
That's really really good.
Speaker 2 (26:19):
She makes it, Maybe during our Christmas party I'll
make her bring one.
Speaker 1 (26:24):
Yeah, have her bring a coconut cream.
Was it a coconut cream pie?
Speaker 2 (26:27):
I like the meringue the coconut meringue pie, you
know.
Speaker 1 (26:30):
Right, right right.
Speaker 2 (26:31):
Yeah.
Speaker 1 (26:32):
Well, we are at near the end of this episode 33.
Are you surprised we made it toepisode 33?
Speaker 2 (26:41):
Yes, because someone was asking us how long we've
been doing the podcast and I waslike, oh, we just started, but
it doesn't seem like it's beenthat long 33 episodes.
Speaker 1 (26:53):
one episode a week.
We've actually probably gotmore than that published,
because we have had some bonusepisodes from time to time and
those episodes are just littleshort ones that I may have came
out with or just to talk aboutsomething.
But yeah, 33 official episodes.
We've only missed a couple ofweeks.
We've been coming out everysingle day or every single week
(27:17):
on Monday.
Speaker 2 (27:18):
I'm surprised we survived today after last night.
Yeah.
Speaker 1 (27:22):
So we did go to a 30-year high school reunion of
mine.
So I graduated in 94.
It's 2024.
Went to a brewery.
Yeah, sky Dance we're thereuntil 2 am.
Speaker 2 (27:35):
Sky Dance Bre brewery .
Speaker 1 (27:35):
Yeah, skydance we're there until 2 am.
Skydance Brewery here inOklahoma City.
Had a great time there andstill made the episode this week
.
I got it out.
Next episode we're going totalk a little bit about what
we've done of course next weekand I think we're going to have
to do some fish- Okay, okay, I'mdown.
(27:58):
I think we're going to smokesome fish and on my live video.
So I did a live video this lastSunday.
I don't know what that's goingto be, but if you're a
subscriber on my channel byWednesday I will go ahead and
put what it's going to be.
It'll come out sometime in theafternoon on Sunday.
I think we're going to do thepit boss this time.
(28:19):
Okay, really enjoy live videos.
So it's right there.
You make a mistake and youcan't edit it.
If the food is burnt, it'sburnt.
You can't redo it.
Everybody's going to see it inreal time and then, of course,
there's always the replay.
You can find us on YouTube atOkie Sm.
(28:42):
We can talk about your commenton this podcast.
Also, you can email us andeverything is in the description
(29:03):
below.
Is there anything else that Ihave missed on this episode?
Speaker 2 (29:08):
I don't think so.
I think we've done everything.
We always miss something,though?
Speaker 1 (29:13):
Yeah, I'm trying to think, because we do this a lot
to where in the beginning I willmention a few things we're
going to talk about.
Then I end the podcast and Ididn't talk about everything I
said I was going to talk about.
But today I think we only had acouple of things on the agenda.
And well, until next week wewill see you.
(29:35):
Then Just keep on firing upthat grill.
Speaker 3 (29:37):
Bye, everybody.
Thank you for listening to theOkie Smokin' Podcast.
Episodes drop every Monday.
Don't forget to follow thispodcast or you might miss out on
some delicious creations.
You can also find us on ourwebsite, okiesmokincom, and on
YouTube and other social mediaplatforms.
(29:57):
Until next time, keep firing upthat grill.
Thank you, thank you, thank you.
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