July 14, 2025 • 31 mins
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Celebrating our 50th episode with reflections on recent cooks using the Big Green Egg Mini Max and our newly repaired Pit Boss pellet grill.
• Repairing the Pit Boss temperature sensor that was reading 180° when actual temperatures were approaching 700°
• Best practices for low and slow pork shoulder that falls off the bone
• Tips for getting perfect pizza crust on the Big Green Egg without burning
• Cooking perfect steaks using indirect heat on the Mini Max
• Comparing pork shoulder results between different cooking methods
• Future plans for tomahawk steaks using the reverse sear method
• Setting up a dedicated podcast studio space for improved video content
Watch for our upcoming tomahawk steak video and reach out with questions or guest recommendations at okiesmoking@gmail.com. You can find us on our website, okiesmokin.com, and on YouTube and other social media platforms.
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- Okie Smokin YouTube Channel - Our YouTube channel where we regularly post cooking videos and other content.
- Video Podcast - Playlist of all our video podcast episodes on YouTube.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
So we've done quite a few cooks over the last several
weeks using the Big Green EggMini Max, and we're going to
talk about some of those cooks.
Also, this last week, we madean excellent pork shoulder on
(00:21):
the pit boss, and I think thatturned out really good.
Didn't you like that one?
Speaker 2 (00:26):
yeah, that was really good yeah.
Speaker 1 (00:27):
So we got all that to talk about, and a little bit
more right here on today's.
It's episode number 50, andlet's just jump to the intro
time to fire up that grill.
Speaker 3 (00:43):
From smoked pork to smash burgers, outdoor cooking
just tastes better.
This is the Okie.
Speaker 1 (01:10):
Smokin' Podcast, and here with me is, of course, my
lovely wife Dolores.
Hello.
Speaker 2 (01:16):
Hello.
Speaker 1 (01:17):
Can you believe it is episode 50?
Speaker 2 (01:21):
Nope.
Speaker 1 (01:22):
It's been a while since we actually got to be on
an episode because, nobody'shome.
Yeah, it's been a struggle toget them out.
We've been busy or we've hadtoo many people around.
It's noisy, various things.
We've kind of got it toourselves.
We're also, in the future,going to be having our little
(01:43):
own podcast room studio.
Won't that be nice?
Speaker 2 (01:47):
It will.
Speaker 1 (01:48):
Yeah, so we're going to get it all painted up.
It might be a month or so outyet and once we get that out
we'll have it set up to where wewill have video footage
regularly and do the podcast.
We'll have a little setup forit and some youtube videos and
some other things.
So that's going to be great.
Once we get that done um,hopefully within a month or so
(02:12):
the oaky smoking podcast studioI know dolores is excited about
that also now in the past 50episodes though, before we move,
we're going to talk about todayour pizza, steak and pork
shoulders which we've all cookedon the big green egg.
Speaker 2 (02:33):
We, you mean you.
Well, I did.
Speaker 1 (02:36):
And you've tried all of them right.
Speaker 2 (02:38):
Well, yeah.
Speaker 1 (02:39):
Yeah, she's tried all three of them.
I almost think I know which onedid you like the best out of
those?
well, I I love steak, of courseI think she always goes with the
steak pizza was really goodyeah, we're going to talk a
little more about that andimpressive, and today I even did
a different kind of pizza we'll.
(03:00):
We'll touch on that a littlebit as well.
On the big green egg, I mean,the pizza is awesome on that
thing.
But we're going to be alsotalking about a little bit of
the pit boss and it looks likeWeber Smoky Mountain.
We might talk a little bitabout that in today's episode as
well.
Speaker 2 (03:20):
Now you had to fix your pit boss, though, and what
was wrong with it?
Right?
Speaker 1 (03:24):
Yeah, we need to get into that too.
So the pit boss would not workfor about two weeks, and what
had happened.
Speaker 2 (03:32):
I feel like it was longer than two weeks.
Speaker 1 (03:33):
Yeah, it may have been three or four weeks Because
we had rain.
Yeah, so what happened was Iwas cooking a well, it was
something like a steak on thatthing, right?
Yeah, well, a well it wassomething like a steak on that
thing right?
Speaker 2 (03:47):
yeah, well, you were about to cook steak on it, right
?
Speaker 1 (03:48):
yes, what was the chicken?
It might have been chicken, Ican't remember exactly.
So we were out there and I washeating it up and it has a
temperature gauge on the side ofthe unit that tells you the
temperature inside of the pelletgrill of the pit boss, and it
was stating that it was about170 degrees.
It'd go up to 180 degrees and Ithought, okay, it's not hot yet
(04:13):
, I've got it set to say 350degrees.
I was going to do a little moreof a hot cook and so I waited a
little while and it was stillsaying 170 degrees.
So I I said, well, I must beout of pellets.
So I was going to add somepellets.
I open it.
Well, no, the pellets are plumbfull, it's running, you can.
(04:33):
You got the air and everythinggoing on and I opened it up and
it was like a ball of fire,wasn't it?
Did you see that?
Speaker 2 (04:41):
Yeah.
Speaker 1 (04:42):
And you had flames coming out the side, I said
there is absolutely no way.
This thing is only under 200degrees.
It's impossible.
I mean this thing's at 600maybe.
I mean it's approaching 700degrees the way this flame's
going.
And then, uh, it actuallystarted burning paint off the
sides of it and everything, andI'd turned it off, let it cool
(05:06):
down and we cleaned it.
We did clean it, cleaned itcompletely out.
I first went ahead and took thesensor and use some vinegar and
some apple cider and I triedcleaning it, which is a real
good thing to do regularly.
(05:27):
I've done it several times andI've actually had it fix some
issues from time to time,because what it is is you get
some of that smoke, you get somegrease, you get some soot, you
get all that stuff on the sensorand then it gives you an
accurate reading.
So we did that, we cleaned it.
We get the shop back out and,uh, did all the right things to
(05:50):
try and fix the issue, pluggedit up, turned it on Initially.
When you do something like, hey, we're doing good, it's up to
225 degrees, remember that.
Speaker 2 (06:01):
Yeah.
Speaker 1 (06:03):
And we're sitting there and we think we got it
fixed and then it just stayed at225.
It would not go above 225.
It's like whatever we did, wegot an extra 20, 30, 40 degrees
out of it.
So I have a weber, a weberthermometer that I hook up when
I do cooks and put it in thereto compare the temperatures side
(06:26):
by side, and it's setting theirregister in 600 degrees and my
pit bosses register in a slowlow 225.
So I knew something was wrongright away.
I was pretty suspicious of theissue right away and so we just
unplugged it and put it asideand I wanted to look for the
(06:52):
part, which wasn't that hard no,it wasn't.
It's easy to take apart and yeah, it was pretty simple, we took
it apart when he took it apart,it started what raining oh gosh
you're doing it on the worst dayI mean I
you know, it's rains all thetime here lately and it was nice
(07:14):
, it was sunny and I go outthere and first we got the party
and I did find it for 10.99 onamazon.
It may not be the pit bossofficial part, but it it.
It works with this model andI'm out there and I start taking
it apart.
I got the wires out andeverything raindrop like just
(07:35):
hits me right in the nose, youknow.
And then and then another oneand I'm sitting here.
I'm like, oh my god, because Iwasn't under a covered area and
it's not a major ordeal, I guessyou would say, for it to be out
in the rain, except I had allthe computer components exposed.
Speaker 2 (07:54):
Yeah, I was like cover it up.
Speaker 1 (07:56):
So I basically start putting the cover on, putting
the screws back in, tighten itup so we'll wait until after it
rains.
Put a cover over it, let itcover so that the rainwater
didn't get to it, and then, onceit stopped, I was able to redo
it and I moved it under ourawning on the porch to where I
(08:19):
was able to take it apart incase it did rain again.
It wouldn't be as big of anissue.
Speaker 2 (08:24):
Because we live in Oklahoma, you don't know if it's
gonna rain.
Speaker 1 (08:27):
Yeah, you don't know.
I mean today there was like a100 chance of rain, uh, and it
hasn't rained a drop that weknow of yeah, I mean that we
know of.
I'm sure it has somewhere, but Imean it was.
If you had watched the forecastyesterday, you thought it would
be pouring all day, so youcan't depend on that 100% around
(08:48):
here as it changes quitefrequently.
But we did get that fixed.
Once I got it back up andrunning, everything holds steady
.
Now I was able to put the Weberthermometer and it would show,
say, 450.
The pit boss would showanywhere between, you know, 440
(09:08):
to 460, just within 10, 20degrees at all times.
So close enough.
Got that fixed and the pit bossis back up and running.
Yay, I even cooked the porkshoulder, which was amazing.
Speaker 2 (09:22):
That pork shoulder was really good.
It was juicy, it was, it was anamazing that pork shoulder was
really good.
It was juicy, it was.
Speaker 1 (09:26):
It was really good.
Speaker 2 (09:28):
We ate for three days .
Three days on that thing.
Speaker 1 (09:32):
So the pork shoulder is a meat, and I'll use this
quote from Tony from this GrillLife, a buddy of mine.
He we put it on blue sky, whichyou can find is on Blue Sky at
Okie Smoke, and we just putphotos of food all the time on
there and we got a communitycalled hashtag BBQmunity
(09:56):
B-B-Q-M-U-N-I-T-Y BBQmunity.
You can find that on Blue Skysocial media and he said pork
brisket is the gift that justkeeps on giving and that's
correct, because we ate sliders.
Yep.
Speaker 2 (10:15):
And the next day we had tacos.
Speaker 1 (10:17):
Right.
Speaker 2 (10:19):
And then the third day I just made whatever.
And you guys, we all just madewhatever with it.
Speaker 1 (10:24):
Right.
And what struck that commentwas I posted a picture of some
brisket burritos that I made.
Speaker 2 (10:33):
I forgot you made those too.
That was for.
Was it for lunch or breakfast?
Speaker 1 (10:39):
That was for breakfast.
I actually did a live video onyoutube of that so we did just
sliders, we did the burritos, wedid tacos, you did a breakfast
burrito with it and the yeah, we, we did a lot and it's it's
like you re redo every meal andit's just so good that way and
(11:07):
we pretty much I was wanting tomake a dip with it, but there's
none right, and it was only 99cents a pound, which was a steal
of a deal.
Speaker 2 (11:19):
I mean, it was a jackpot win and it makes you
want to like to.
Well, you bought two of them.
We should have just made bothof them we could have.
Speaker 1 (11:28):
We could have, but I will be.
I froze the other one and we'llbe talking about it very soon,
I'm sure because if we, theycould have made the stew out of
that could have made stew,because we have some stew going
tonight, but uh, yeah, it wouldhave been really good.
So excellent stuff right there.
(11:48):
And and the way I did that onewas on the pit boss after we got
it fixed in week.
I cooked that thing a solid, Iwant to say almost 15 hours,
wasn't it?
It was an extreme.
We started late at night, rightuh, I purchased the, the one of
them.
It was about a little overeight pounder.
The other one I got frozen is10.
Speaker 2 (12:08):
Well, that one's a bigger one.
I love the late night where wejust cook it all night long and
then cook until the next day.
Speaker 1 (12:16):
Right and I'm giving, while the big green egg we're
going to talk more about in thisepisode.
I love it, I think, for thepork shoulder, give it to pit
boss, but I'm also only gotthose juices I only got the, the
smaller, smaller, uh, big greenegg, the mini max.
(12:37):
So if you had the bigger onethat may be different.
But what I like about it is Ijust turn that pit boss.
I set to 180 degrees, whichmine does run a little bit
hotter than that.
When you set it to 180, it mayrun between 195 and 210 and go
back and forth, especiallyduring the heat of the summer.
In the winter you might getaround that 180.
(12:57):
But I put it on about 7 or 8 atnight at just 180, seasoned it
up with some chicken rub that Ihad chicken and pork rub and
completely coated it with that,probably added some mustard for
a binder and just let it set outfor a while while I preheated
(13:18):
the pit boss and we put it on at180 degrees, where it cooked a
little bit higher than that,until 6 in the morning.
Speaker 2 (13:28):
Yeah.
Speaker 1 (13:29):
It was almost 8 hours , I would say.
Speaker 2 (13:34):
That was good.
Speaker 1 (13:35):
From the time.
Let's see.
So 7, what is it?
8, 9, 10, 11, 12, 1, 2, 3, 4, 5, 6.
Yeah, I think it's closer to 10hours before I wrapped it,
which is longer than normal.
Usually I wrap it sooner.
It gets up to temp sooner.
But, we cooked it low, Iwrapped it in foil and put about
a half a can of beer all up init to keep it juicy, double
(13:55):
wrapped it in foil and then atthat point I cranked it up to
two and a quarter.
Speaker 2 (14:04):
My thing is like, whenever we decide to put it up
and you put it in the container,like most of the time, when you
, when you do that, like youcan't really pull it apart or
you know, because the grease,you know it's all gets stuck.
You know I'm talking about yeahit's not juicy still, but the
next day when we used it, it wasjust so easy to just keep on
(14:24):
pulling apart yeah, it's crazyand another thing which is
something I've never had happen.
Speaker 1 (14:31):
I know you can have a bone break, but yeah, nothing
broke a lot.
Speaker 2 (14:36):
We're like what in the world kind of bone is this?
Speaker 1 (14:39):
the bone was broken, I want to say in four or five
places.
Uh so, so we pulled and wecooked it to about 208 degrees
after we wrapped it, and then Ilet it rest for a couple hours
wasn't it.
Speaker 2 (14:50):
You say a couple, yeah, two hours.
Speaker 1 (14:52):
And we unwrapped the foil and the bone.
It just come.
I mean it just pulled right out.
But at first I pulled out alittle piece of bone that was
like a yeah, it was like a bigtooth that you see on a dinosaur
.
And then I pulled the rest ofthe bone out and then later you
(15:17):
found other pieces of the boneand you're eating it.
You found little chunks of thebone.
So if you cook it to where thebone is falling apart, you know
the meat's falling apart and andit just come apart.
And my first uh time I ate it,I used a slider and put the pork
shoulder on there on the sliderwith some uh relish and I put
(15:41):
some barbecue sauce kinders.
Uh, I think it was the original, but but it could have been.
I have several differentkinders and use some relish.
Oh man, then put the other bunon top of that.
Absolutely fantastic.
Speaker 2 (15:56):
I just ain't mind playing with a bunch of barbecue
sauce.
It tasted good that way.
I put a salsa on it and stuff.
I think a salsa on it and stuff.
I think I ate it with chips.
Speaker 1 (16:07):
It goes great with eating it with everything.
Maybe we had some corn on thecob that we had with it.
Speaker 2 (16:14):
Oh yeah, I forgot our corn on the cob.
Speaker 1 (16:16):
Did we have that with that?
Yeah, well, I think I had someleftover in the fridge.
Speaker 2 (16:20):
I was about to say.
Speaker 1 (16:21):
Yeah.
Speaker 2 (16:22):
Because I'm pretty sure we had that with steak.
Speaker 1 (16:26):
Yeah, so because we'll make some of that, and
then you have leftovers and I'lljust have the sides later the,
the little big green egg, orwhatever you call it.
Speaker 2 (16:35):
That thing's crazy.
I like the pizza on it.
I love the steak.
The steak is like crazy good.
Now we have our daughter-in-law.
She bought steak and we thinkit was ribeye right.
Speaker 1 (16:50):
I think so yeah.
Speaker 2 (16:51):
Oh my God, that was finger licking good.
Speaker 1 (16:56):
It was.
Speaker 2 (16:58):
Like melt in your mouth Yum.
Speaker 1 (17:03):
And what I did was for that I did indirect cooking
and I brought that egg on up toabout 400 to maybe 500 degrees
and put them on there and closedit and just flipped them every
two minutes until it got toabout 120, 125 degrees and made
(17:24):
sure you had a good sear on themand and pulled them off.
And I I did not season those.
They did the seasoning, so Ijust I just cooked them yeah, I
don't know what they seasoned itwith, I'm not real sure it
don't matter, it was good.
Those were, like she said,finger licking good.
And then he tries to steal mysteak when I get done cooking,
(17:46):
the closest one I find I try toeat.
You know, I put mine on a plateand he tries to steal it.
Speaker 2 (17:51):
He said he should have took mine because it was
pink.
Speaker 1 (17:54):
Walked away.
Shouldn't have walked away.
Hers was actually cooked better.
It was so good, because whenyou cook, we cook several.
Speaker 2 (18:00):
We cooked a lot.
Speaker 1 (18:01):
I think it was like nine, Like over nine right, yeah
, and we had some the next day,and what I like to do is cut
them up and put them on a bakedpotato.
Speaker 2 (18:12):
Yeah, they had baked potatoes, they had corn a baked
potato.
Speaker 1 (18:18):
Yeah, they had baked potatoes.
Yeah, we got baked potatoes,and I like to put some butter in
the baked potatoes, salt pepperand then just throw whatever it
is steaks, pork chops,especially steaks.
I'll eat the rest of it, butI'll cut up a bunch, throw it on
top of it.
Then, while I'm eating thepotato, I get the steak with it,
so it's like topped with thatand wow, that that was
phenomenal.
And there was some that were alittle dunner than others and
(18:38):
then some that were a littleless done.
Speaker 2 (18:41):
And when she buys groceries, she buys goshey.
Speaker 1 (18:44):
Holy cow, yes, groceries.
Speaker 2 (18:47):
She's gotten some good stuff.
I tell you that.
Speaker 1 (18:50):
Yeah, that steak was really really good.
Speaker 2 (18:53):
Going back to the pizza oh my gosh, that pizza was
good.
Speaker 1 (18:57):
We did one.
So when it comes to cooking onthere, I've gotten better and
like I tried to cook somebiscuits on it and they were
black, I mean, I just burnt thehell out of them.
They weren't fit to eat, theywere a hockey puck by the time I
was done and I haven't retrieda biscuit yet, but I think I can
(19:17):
do it now.
I didn't have the uh inverter.
I had it upside down from whereit should have been, I think,
for the cook well, you and thegrandson are gonna make cookies,
right?
Speaker 2 (19:24):
I want one big cookie right, we're gonna try.
Uh, either one big cookie ormultiple chocolate chip cookies
I would just do like one big oneput it on there we could do.
Speaker 1 (19:33):
Do that, and I'm going to use the pizza stone to
cook them and put some parchmentpaper on it, yep, and then
we'll be able to cook the.
Speaker 2 (19:44):
Next time you make pizza, babe, I request that you
put cheese in the inside thecrust.
Put a cheese like you know youget the string cheese and you
put it.
Put a roll like you know youget the string cheese and you
put it put a roll it up, putsome garlic butter.
Speaker 1 (19:59):
Yeah, that's going to be a challenge.
Speaker 2 (20:01):
No, I don't think so.
I think you got this becausethat pizza was so good.
Speaker 1 (20:05):
Crust filled cheese, but just on the parts where you
the edges.
Speaker 2 (20:10):
Yeah, where it's supposed to be the crust part,
and then you can build yourpizza in the middle.
Speaker 1 (20:13):
I'd make it look more of an edge, wouldn't it?
Speaker 2 (20:15):
But what I want is I need to go on Amazon and get me
some keto crust.
Speaker 1 (20:22):
We'll be trying that.
So, I can eat it that waybecause it's so like I don't get
to enjoy all that and we'llhave to experiment with the
different crusts because, like Isaid, some of the first, the
first warm pizza I did, I kindof burnt.
Speaker 2 (20:36):
You did which one.
Speaker 1 (20:37):
It wasn't burnt, but it was a little more overcooked.
It was a pre-packaged crust Ibought at this grocery store and
I think it one of theingredients it had was sugar.
So I think you want to try tofind a crust that doesn't have
as much sugar in it, becausethat sugar kind of burns and I
(20:59):
think that's part of it.
What I did is made a homemadecrust, which I'll put a link
below in the show notes to whereyou can find the crust recipe
that I used.
It's homemade.
You got to let it set up a fewhours.
Great, you tried that, didn'tyou?
I got to try it and it was good.
Speaker 2 (21:16):
you tried that, didn't you?
Speaker 1 (21:17):
I got to try and it was good and it it's really good
it didn't burn and I think it'sprobably the best.
One probably make biscuits outof that, but fill it with some
like cheese and stuff allthrough it yeah I bet you that
would be really good yeah, Ithink that would work out good,
so you just got to experimentwith since I'm back on my keto
wagon.
Speaker 2 (21:36):
I won't be enjoying any of those right now.
Speaker 1 (21:39):
We haven't done a lot of keto videos lately I've been
just I quit keto for a whileshe took a keto break.
Speaker 2 (21:46):
She's going back on now yeah, I've gained some
weight, but it's all right sowe've got some keto things
planned, yeah, coming up in thenear future.
Speaker 1 (21:55):
The other pizza I cooked I just did one tonight
and she didn't try this onebecause I'm on keto and I took a
red baron who don't like a redbaron pizza but throwing it on.
I added some extra mozzarellacheese and just cranked the
temperature up to about 450degrees.
(22:17):
Let it all heat up with thepizza stone.
I left the pizza stone insideand then cooked it on that for
about 15 minutes 10 to 15minutes and holy moly, that
that's good.
Speaker 2 (22:30):
Yeah, yeah, I'll have a video come out on that If
anybody can suggest any kind ofketo stuff for pizza, let me
know, Because I love bread so Ineed a keto version of it for
the pizza.
Speaker 1 (22:46):
And unfortunately I don't think there's any bread
that's keto.
Speaker 2 (22:52):
Well, no.
Speaker 1 (22:53):
But maybe cauliflower crust makes something like that
.
No, I don't know, but maybelike cauliflower crust make
something like that.
Speaker 2 (22:57):
No, I don't think that would taste good.
I know that they make that, butyou think you're doing it
homemade.
I don't know.
Speaker 1 (23:06):
What kind of crust can we get Dolores that she can
make a pizza and stay low-carbto keto?
That's what she's looking for.
So we'll have to look into thatand see what we can find out,
find out there.
Uh, the other thing we did cookon that we talked about the one
we cooked on the pit boss, butwe did cook a pork shoulder on
(23:26):
the big green egg After we firstgot it, I remember we did the.
Speaker 2 (23:31):
remember we were going to see what versus what.
Like the pork shoulder versuslike when you marinate the pork
shoulder or you don't marinateit, right?
Remember we were going to do.
And you guys, it honestlytastes the same.
Speaker 1 (23:45):
She couldn't see much of a difference.
So what I did was Neither didthe kids.
Speaker 2 (23:49):
The kids didn't see a difference either.
Speaker 1 (23:52):
I actually marinated one of the pork shoulders
overnight or for like 18 hoursin some pork soak from cosmos
and let it sit in it and thencooked it.
And then I did another one afew days to a week later.
We had a couple of those anddid it without soaking it and
(24:14):
just seasoned it yeah and yousay it's not worth the time for
the marinade to me it wasn't,because to me it just tasted the
same.
Speaker 2 (24:25):
It was still juicy as the other one.
Still still good, not, not, thepit boss would have probably
been better.
Well, I think it's because butthey were still good and they
still were juicy.
Speaker 1 (24:42):
They still were.
And that green egg holds itstemperature really, really good
and, like I said, I think if wehad the bigger one it'd be
different, but that small one isbetter for shorter cooks.
Speaker 2 (24:54):
The pork shoulder tastes better.
On the pit boss though.
Speaker 1 (24:57):
And we still haven't tried ribs on the big green egg.
Speaker 2 (25:00):
No, we haven't.
Ooh the party ribs, I'll betyou that would be good on that.
Speaker 1 (25:03):
Yeah, party ribs would be good.
I'm thinking we'll start outwith some half racks, because I
don't think you can get a wholerack on that one.
So we'll have to cut up halfracks and we'll get some half
rack ribs going on.
See how that turns out.
Speaker 2 (25:21):
But overall, oh, are you going to do a tomahawk one
day?
Speaker 1 (25:25):
Yes.
When Well here is how, because.
Speaker 2 (25:31):
I mean, I saw some at Costco.
Speaker 1 (25:34):
Here's how I want to do it, and I want to do it on
the big green egg and I want tocook.
Speaker 2 (25:40):
Where are we going for?
Speaker 1 (25:40):
that this is going to be a good.
I'll have to film this.
We're going to get thetemperature to about 225 degrees
on that big green egg.
I think we'll throw a couple ofhickory chunks in it for a
little good smoke flavor.
We'll throw a couple of hickorychunks in it for a little good
smoke flavor.
Cook that tomahawk until itgets to about 110 to 115 degrees
(26:02):
.
Then I'm going to pull them off.
We're going to set them aside,remove the indirect portion from
the big green egg.
You'll then start cooking andgetting your sides ready,
whatever you want to go with it.
Crank it up to about 400 to 500degrees, take them after
(26:24):
they've been setting and thenjust sear them on both sides for
about a minute, so you'll havekind of a reverse seared
tomahawk.
Speaker 2 (26:32):
Why do they put foil on the tomahawk part where you
hold it Like?
Why doesn't that get likecharred and stuff?
Speaker 1 (26:44):
Yeah, I'm not sure.
I'll have to look into that,Like I think it would taste
better charred.
Yeah, we might just leave itall right open, Like I'm all
about that.
Yeah, I haven't ever done atomahawk before, but that's
something on my yes, that wouldbe delicious.
That's something coming up herein the near future.
I think is a tomahawk that'sgoing to be awesome.
Speaker 2 (27:06):
Maybe we could do that for Thanksgiving Instead of
traditional stuff we could do atomahawk.
Speaker 1 (27:15):
Yeah, we could do a tomahawk.
Yeah, we could do a tomahawk,tomahawk steak?
Speaker 2 (27:19):
Most definitely we could go out of the ordinary on
Thanksgiving yeah.
I mean we never really doThanksgiving much anyways, but
that would be cool.
Speaker 1 (27:29):
And we've done some untraditional holiday events.
Many a time I think we hadpizza, weren't you?
Speaker 2 (27:34):
I remember that, oh yeah, with my sister Heck, we
had pizza weren't you oh yeah, Iremember that.
Oh yeah, with my sister.
Speaker 1 (27:38):
Yeah, yeah we just cooked pizzas.
Speaker 2 (27:41):
Yeah, that's crazy.
That's when Papa Murphy's wasopen over here.
Speaker 1 (27:45):
Yeah, we ordered some .
Speaker 2 (27:47):
We got it the night before.
Speaker 1 (27:49):
Mm-hmm.
Speaker 2 (27:50):
Got it all in there.
Everybody came too.
Speaker 1 (27:53):
Yeah, where they put all the toppings on it and you
just cook it, which would begreat.
Of course, I wouldn't be ableto because my egg's small.
I wouldn't be able to fit those.
I'd have to get smaller ones mymini-macs would only fit
12-inch.
Speaker 2 (28:04):
I thought we cooked one out on your thingy out there
.
Speaker 1 (28:10):
It may have fit on the pit boss.
That's what it was.
Speaker 2 (28:13):
I don't know.
Speaker 1 (28:17):
Was Pit Boss, that's what it was.
Speaker 2 (28:19):
Was it on the Pit?
I don't know.
Speaker 1 (28:20):
Was it the Pit Boss?
Speaker 2 (28:22):
or the ground thingy Could have been on the Weber
Smoky Mountain.
Man, that's been a minute.
Oh, we had that, though on oneof those, because remember we
decided to try one on it.
Yeah.
And it was really good Well ifyou're still with us, I
appreciate it.
Speaker 1 (28:34):
We're just yapping on .
That means you're one of a fewthat's hung around so far, and
you can always reach out to usat okiesmokinggmailcom.
In the show notes below you canclick send a text and send us a
text.
We'll talk about the text yousend.
Speaker 2 (28:49):
You're going to comment on youtube and we might
just read it back well, I guessthis continues our the end of
this episode and we'll see younext episode, right?
Speaker 1 (29:00):
yep, episode 51.
Once we get our podcast studioback up, we'll be back to some
video formats yes, right now,it's just we're in our living
room and it's just yeah, we'rein our living room.
I don't want to be.
Speaker 2 (29:12):
We're getting one out and uh yeah, since we haven't
done it in quite some time.
Speaker 1 (29:17):
Yeah, sorry you guys yeah, we want to continue the
episodes and things like that,so I've also got to look at.
I got a couple of guests thatrequested to be on the show.
I don't know if we'll have them.
I have to look see who they are.
If you want to be on the show,be sure and email us as well.
Okiesmoking at gmailcom wouldbe glad to possibly get you on.
So I'll talk to you guys soon.
(29:38):
How about you, dolores?
Say what do you want to say?
What else do you got?
Speaker 2 (29:42):
Nothing but bye.
Speaker 1 (29:44):
We'll see y'all in another future episode.
Bye, bye, guys.
Speaker 3 (29:48):
Thank you for listening to the Okie Smokin
podcast.
Episodes drop every Monday.
Don't forget to follow thispodcast or you might miss out on
some delicious creations.
You can also find us on ourwebsite, okiesmokincom, and on
YouTube and other social mediaplatforms.
Until next time, keep firing upthat grill.
So we've done quite a few cooks over the last several
weeks using the Big Green EggMini Max, and we're going to
talk about some of those cooks.
Also, this last week, we madean excellent pork shoulder on
(00:21):
the pit boss, and I think thatturned out really good.
Didn't you like that one?
Speaker 2 (00:26):
yeah, that was really good yeah.
Speaker 1 (00:27):
So we got all that to talk about, and a little bit
more right here on today's.
It's episode number 50, andlet's just jump to the intro
time to fire up that grill.
Speaker 3 (00:43):
From smoked pork to smash burgers, outdoor cooking
just tastes better.
This is the Okie.
Speaker 1 (01:10):
Smokin' Podcast, and here with me is, of course, my
lovely wife Dolores.
Hello.
Speaker 2 (01:16):
Hello.
Speaker 1 (01:17):
Can you believe it is episode 50?
Speaker 2 (01:21):
Nope.
Speaker 1 (01:22):
It's been a while since we actually got to be on
an episode because, nobody'shome.
Yeah, it's been a struggle toget them out.
We've been busy or we've hadtoo many people around.
It's noisy, various things.
We've kind of got it toourselves.
We're also, in the future,going to be having our little
(01:43):
own podcast room studio.
Won't that be nice?
Speaker 2 (01:47):
It will.
Speaker 1 (01:48):
Yeah, so we're going to get it all painted up.
It might be a month or so outyet and once we get that out
we'll have it set up to where wewill have video footage
regularly and do the podcast.
We'll have a little setup forit and some youtube videos and
some other things.
So that's going to be great.
Once we get that done um,hopefully within a month or so
(02:12):
the oaky smoking podcast studioI know dolores is excited about
that also now in the past 50episodes though, before we move,
we're going to talk about todayour pizza, steak and pork
shoulders which we've all cookedon the big green egg.
Speaker 2 (02:33):
We, you mean you.
Well, I did.
Speaker 1 (02:36):
And you've tried all of them right.
Speaker 2 (02:38):
Well, yeah.
Speaker 1 (02:39):
Yeah, she's tried all three of them.
I almost think I know which onedid you like the best out of
those?
well, I I love steak, of courseI think she always goes with the
steak pizza was really goodyeah, we're going to talk a
little more about that andimpressive, and today I even did
a different kind of pizza we'll.
(03:00):
We'll touch on that a littlebit as well.
On the big green egg, I mean,the pizza is awesome on that
thing.
But we're going to be alsotalking about a little bit of
the pit boss and it looks likeWeber Smoky Mountain.
We might talk a little bitabout that in today's episode as
well.
Speaker 2 (03:20):
Now you had to fix your pit boss, though, and what
was wrong with it?
Right?
Speaker 1 (03:24):
Yeah, we need to get into that too.
So the pit boss would not workfor about two weeks, and what
had happened.
Speaker 2 (03:32):
I feel like it was longer than two weeks.
Speaker 1 (03:33):
Yeah, it may have been three or four weeks Because
we had rain.
Yeah, so what happened was Iwas cooking a well, it was
something like a steak on thatthing, right?
Yeah, well, a well it wassomething like a steak on that
thing right?
Speaker 2 (03:47):
yeah, well, you were about to cook steak on it, right
?
Speaker 1 (03:48):
yes, what was the chicken?
It might have been chicken, Ican't remember exactly.
So we were out there and I washeating it up and it has a
temperature gauge on the side ofthe unit that tells you the
temperature inside of the pelletgrill of the pit boss, and it
was stating that it was about170 degrees.
It'd go up to 180 degrees and Ithought, okay, it's not hot yet
(04:13):
, I've got it set to say 350degrees.
I was going to do a little moreof a hot cook and so I waited a
little while and it was stillsaying 170 degrees.
So I I said, well, I must beout of pellets.
So I was going to add somepellets.
I open it.
Well, no, the pellets are plumbfull, it's running, you can.
(04:33):
You got the air and everythinggoing on and I opened it up and
it was like a ball of fire,wasn't it?
Did you see that?
Speaker 2 (04:41):
Yeah.
Speaker 1 (04:42):
And you had flames coming out the side, I said
there is absolutely no way.
This thing is only under 200degrees.
It's impossible.
I mean this thing's at 600maybe.
I mean it's approaching 700degrees the way this flame's
going.
And then, uh, it actuallystarted burning paint off the
sides of it and everything, andI'd turned it off, let it cool
(05:06):
down and we cleaned it.
We did clean it, cleaned itcompletely out.
I first went ahead and took thesensor and use some vinegar and
some apple cider and I triedcleaning it, which is a real
good thing to do regularly.
(05:27):
I've done it several times andI've actually had it fix some
issues from time to time,because what it is is you get
some of that smoke, you get somegrease, you get some soot, you
get all that stuff on the sensorand then it gives you an
accurate reading.
So we did that, we cleaned it.
We get the shop back out and,uh, did all the right things to
(05:50):
try and fix the issue, pluggedit up, turned it on Initially.
When you do something like, hey, we're doing good, it's up to
225 degrees, remember that.
Speaker 2 (06:01):
Yeah.
Speaker 1 (06:03):
And we're sitting there and we think we got it
fixed and then it just stayed at225.
It would not go above 225.
It's like whatever we did, wegot an extra 20, 30, 40 degrees
out of it.
So I have a weber, a weberthermometer that I hook up when
I do cooks and put it in thereto compare the temperatures side
(06:26):
by side, and it's setting theirregister in 600 degrees and my
pit bosses register in a slowlow 225.
So I knew something was wrongright away.
I was pretty suspicious of theissue right away and so we just
unplugged it and put it asideand I wanted to look for the
(06:52):
part, which wasn't that hard no,it wasn't.
It's easy to take apart and yeah, it was pretty simple, we took
it apart when he took it apart,it started what raining oh gosh
you're doing it on the worst dayI mean I
you know, it's rains all thetime here lately and it was nice
(07:14):
, it was sunny and I go outthere and first we got the party
and I did find it for 10.99 onamazon.
It may not be the pit bossofficial part, but it it.
It works with this model andI'm out there and I start taking
it apart.
I got the wires out andeverything raindrop like just
(07:35):
hits me right in the nose, youknow.
And then and then another oneand I'm sitting here.
I'm like, oh my god, because Iwasn't under a covered area and
it's not a major ordeal, I guessyou would say, for it to be out
in the rain, except I had allthe computer components exposed.
Speaker 2 (07:54):
Yeah, I was like cover it up.
Speaker 1 (07:56):
So I basically start putting the cover on, putting
the screws back in, tighten itup so we'll wait until after it
rains.
Put a cover over it, let itcover so that the rainwater
didn't get to it, and then, onceit stopped, I was able to redo
it and I moved it under ourawning on the porch to where I
(08:19):
was able to take it apart incase it did rain again.
It wouldn't be as big of anissue.
Speaker 2 (08:24):
Because we live in Oklahoma, you don't know if it's
gonna rain.
Speaker 1 (08:27):
Yeah, you don't know.
I mean today there was like a100 chance of rain, uh, and it
hasn't rained a drop that weknow of yeah, I mean that we
know of.
I'm sure it has somewhere, but Imean it was.
If you had watched the forecastyesterday, you thought it would
be pouring all day, so youcan't depend on that 100% around
(08:48):
here as it changes quitefrequently.
But we did get that fixed.
Once I got it back up andrunning, everything holds steady
.
Now I was able to put the Weberthermometer and it would show,
say, 450.
The pit boss would showanywhere between, you know, 440
(09:08):
to 460, just within 10, 20degrees at all times.
So close enough.
Got that fixed and the pit bossis back up and running.
Yay, I even cooked the porkshoulder, which was amazing.
Speaker 2 (09:22):
That pork shoulder was really good.
It was juicy, it was, it was anamazing that pork shoulder was
really good.
It was juicy, it was.
Speaker 1 (09:26):
It was really good.
Speaker 2 (09:28):
We ate for three days .
Three days on that thing.
Speaker 1 (09:32):
So the pork shoulder is a meat, and I'll use this
quote from Tony from this GrillLife, a buddy of mine.
He we put it on blue sky, whichyou can find is on Blue Sky at
Okie Smoke, and we just putphotos of food all the time on
there and we got a communitycalled hashtag BBQmunity
(09:56):
B-B-Q-M-U-N-I-T-Y BBQmunity.
You can find that on Blue Skysocial media and he said pork
brisket is the gift that justkeeps on giving and that's
correct, because we ate sliders.
Yep.
Speaker 2 (10:15):
And the next day we had tacos.
Speaker 1 (10:17):
Right.
Speaker 2 (10:19):
And then the third day I just made whatever.
And you guys, we all just madewhatever with it.
Speaker 1 (10:24):
Right.
And what struck that commentwas I posted a picture of some
brisket burritos that I made.
Speaker 2 (10:33):
I forgot you made those too.
That was for.
Was it for lunch or breakfast?
Speaker 1 (10:39):
That was for breakfast.
I actually did a live video onyoutube of that so we did just
sliders, we did the burritos, wedid tacos, you did a breakfast
burrito with it and the yeah, we, we did a lot and it's it's
like you re redo every meal andit's just so good that way and
(11:07):
we pretty much I was wanting tomake a dip with it, but there's
none right, and it was only 99cents a pound, which was a steal
of a deal.
Speaker 2 (11:19):
I mean, it was a jackpot win and it makes you
want to like to.
Well, you bought two of them.
We should have just made bothof them we could have.
Speaker 1 (11:28):
We could have, but I will be.
I froze the other one and we'llbe talking about it very soon,
I'm sure because if we, theycould have made the stew out of
that could have made stew,because we have some stew going
tonight, but uh, yeah, it wouldhave been really good.
So excellent stuff right there.
(11:48):
And and the way I did that onewas on the pit boss after we got
it fixed in week.
I cooked that thing a solid, Iwant to say almost 15 hours,
wasn't it?
It was an extreme.
We started late at night, rightuh, I purchased the, the one of
them.
It was about a little overeight pounder.
The other one I got frozen is10.
Speaker 2 (12:08):
Well, that one's a bigger one.
I love the late night where wejust cook it all night long and
then cook until the next day.
Speaker 1 (12:16):
Right and I'm giving, while the big green egg we're
going to talk more about in thisepisode.
I love it, I think, for thepork shoulder, give it to pit
boss, but I'm also only gotthose juices I only got the, the
smaller, smaller, uh, big greenegg, the mini max.
(12:37):
So if you had the bigger onethat may be different.
But what I like about it is Ijust turn that pit boss.
I set to 180 degrees, whichmine does run a little bit
hotter than that.
When you set it to 180, it mayrun between 195 and 210 and go
back and forth, especiallyduring the heat of the summer.
In the winter you might getaround that 180.
(12:57):
But I put it on about 7 or 8 atnight at just 180, seasoned it
up with some chicken rub that Ihad chicken and pork rub and
completely coated it with that,probably added some mustard for
a binder and just let it set outfor a while while I preheated
(13:18):
the pit boss and we put it on at180 degrees, where it cooked a
little bit higher than that,until 6 in the morning.
Speaker 2 (13:28):
Yeah.
Speaker 1 (13:29):
It was almost 8 hours , I would say.
Speaker 2 (13:34):
That was good.
Speaker 1 (13:35):
From the time.
Let's see.
So 7, what is it?
8, 9, 10, 11, 12, 1, 2, 3, 4, 5, 6.
Yeah, I think it's closer to 10hours before I wrapped it,
which is longer than normal.
Usually I wrap it sooner.
It gets up to temp sooner.
But, we cooked it low, Iwrapped it in foil and put about
a half a can of beer all up init to keep it juicy, double
(13:55):
wrapped it in foil and then atthat point I cranked it up to
two and a quarter.
Speaker 2 (14:04):
My thing is like, whenever we decide to put it up
and you put it in the container,like most of the time, when you
, when you do that, like youcan't really pull it apart or
you know, because the grease,you know it's all gets stuck.
You know I'm talking about yeahit's not juicy still, but the
next day when we used it, it wasjust so easy to just keep on
(14:24):
pulling apart yeah, it's crazyand another thing which is
something I've never had happen.
Speaker 1 (14:31):
I know you can have a bone break, but yeah, nothing
broke a lot.
Speaker 2 (14:36):
We're like what in the world kind of bone is this?
Speaker 1 (14:39):
the bone was broken, I want to say in four or five
places.
Uh so, so we pulled and wecooked it to about 208 degrees
after we wrapped it, and then Ilet it rest for a couple hours
wasn't it.
Speaker 2 (14:50):
You say a couple, yeah, two hours.
Speaker 1 (14:52):
And we unwrapped the foil and the bone.
It just come.
I mean it just pulled right out.
But at first I pulled out alittle piece of bone that was
like a yeah, it was like a bigtooth that you see on a dinosaur
.
And then I pulled the rest ofthe bone out and then later you
(15:17):
found other pieces of the boneand you're eating it.
You found little chunks of thebone.
So if you cook it to where thebone is falling apart, you know
the meat's falling apart and andit just come apart.
And my first uh time I ate it,I used a slider and put the pork
shoulder on there on the sliderwith some uh relish and I put
(15:41):
some barbecue sauce kinders.
Uh, I think it was the original, but but it could have been.
I have several differentkinders and use some relish.
Oh man, then put the other bunon top of that.
Absolutely fantastic.
Speaker 2 (15:56):
I just ain't mind playing with a bunch of barbecue
sauce.
It tasted good that way.
I put a salsa on it and stuff.
I think a salsa on it and stuff.
I think I ate it with chips.
Speaker 1 (16:07):
It goes great with eating it with everything.
Maybe we had some corn on thecob that we had with it.
Speaker 2 (16:14):
Oh yeah, I forgot our corn on the cob.
Speaker 1 (16:16):
Did we have that with that?
Yeah, well, I think I had someleftover in the fridge.
Speaker 2 (16:20):
I was about to say.
Speaker 1 (16:21):
Yeah.
Speaker 2 (16:22):
Because I'm pretty sure we had that with steak.
Speaker 1 (16:26):
Yeah, so because we'll make some of that, and
then you have leftovers and I'lljust have the sides later the,
the little big green egg, orwhatever you call it.
Speaker 2 (16:35):
That thing's crazy.
I like the pizza on it.
I love the steak.
The steak is like crazy good.
Now we have our daughter-in-law.
She bought steak and we thinkit was ribeye right.
Speaker 1 (16:50):
I think so yeah.
Speaker 2 (16:51):
Oh my God, that was finger licking good.
Speaker 1 (16:56):
It was.
Speaker 2 (16:58):
Like melt in your mouth Yum.
Speaker 1 (17:03):
And what I did was for that I did indirect cooking
and I brought that egg on up toabout 400 to maybe 500 degrees
and put them on there and closedit and just flipped them every
two minutes until it got toabout 120, 125 degrees and made
(17:24):
sure you had a good sear on themand and pulled them off.
And I I did not season those.
They did the seasoning, so Ijust I just cooked them yeah, I
don't know what they seasoned itwith, I'm not real sure it
don't matter, it was good.
Those were, like she said,finger licking good.
And then he tries to steal mysteak when I get done cooking,
(17:46):
the closest one I find I try toeat.
You know, I put mine on a plateand he tries to steal it.
Speaker 2 (17:51):
He said he should have took mine because it was
pink.
Speaker 1 (17:54):
Walked away.
Shouldn't have walked away.
Hers was actually cooked better.
It was so good, because whenyou cook, we cook several.
Speaker 2 (18:00):
We cooked a lot.
Speaker 1 (18:01):
I think it was like nine, Like over nine right, yeah
, and we had some the next day,and what I like to do is cut
them up and put them on a bakedpotato.
Speaker 2 (18:12):
Yeah, they had baked potatoes, they had corn a baked
potato.
Speaker 1 (18:18):
Yeah, they had baked potatoes.
Yeah, we got baked potatoes,and I like to put some butter in
the baked potatoes, salt pepperand then just throw whatever it
is steaks, pork chops,especially steaks.
I'll eat the rest of it, butI'll cut up a bunch, throw it on
top of it.
Then, while I'm eating thepotato, I get the steak with it,
so it's like topped with thatand wow, that that was
phenomenal.
And there was some that were alittle dunner than others and
(18:38):
then some that were a littleless done.
Speaker 2 (18:41):
And when she buys groceries, she buys goshey.
Speaker 1 (18:44):
Holy cow, yes, groceries.
Speaker 2 (18:47):
She's gotten some good stuff.
I tell you that.
Speaker 1 (18:50):
Yeah, that steak was really really good.
Speaker 2 (18:53):
Going back to the pizza oh my gosh, that pizza was
good.
Speaker 1 (18:57):
We did one.
So when it comes to cooking onthere, I've gotten better and
like I tried to cook somebiscuits on it and they were
black, I mean, I just burnt thehell out of them.
They weren't fit to eat, theywere a hockey puck by the time I
was done and I haven't retrieda biscuit yet, but I think I can
(19:17):
do it now.
I didn't have the uh inverter.
I had it upside down from whereit should have been, I think,
for the cook well, you and thegrandson are gonna make cookies,
right?
Speaker 2 (19:24):
I want one big cookie right, we're gonna try.
Uh, either one big cookie ormultiple chocolate chip cookies
I would just do like one big oneput it on there we could do.
Speaker 1 (19:33):
Do that, and I'm going to use the pizza stone to
cook them and put some parchmentpaper on it, yep, and then
we'll be able to cook the.
Speaker 2 (19:44):
Next time you make pizza, babe, I request that you
put cheese in the inside thecrust.
Put a cheese like you know youget the string cheese and you
put it.
Put a roll like you know youget the string cheese and you
put it put a roll it up, putsome garlic butter.
Speaker 1 (19:59):
Yeah, that's going to be a challenge.
Speaker 2 (20:01):
No, I don't think so.
I think you got this becausethat pizza was so good.
Speaker 1 (20:05):
Crust filled cheese, but just on the parts where you
the edges.
Speaker 2 (20:10):
Yeah, where it's supposed to be the crust part,
and then you can build yourpizza in the middle.
Speaker 1 (20:13):
I'd make it look more of an edge, wouldn't it?
Speaker 2 (20:15):
But what I want is I need to go on Amazon and get me
some keto crust.
Speaker 1 (20:22):
We'll be trying that.
So, I can eat it that waybecause it's so like I don't get
to enjoy all that and we'llhave to experiment with the
different crusts because, like Isaid, some of the first, the
first warm pizza I did, I kindof burnt.
Speaker 2 (20:36):
You did which one.
Speaker 1 (20:37):
It wasn't burnt, but it was a little more overcooked.
It was a pre-packaged crust Ibought at this grocery store and
I think it one of theingredients it had was sugar.
So I think you want to try tofind a crust that doesn't have
as much sugar in it, becausethat sugar kind of burns and I
(20:59):
think that's part of it.
What I did is made a homemadecrust, which I'll put a link
below in the show notes to whereyou can find the crust recipe
that I used.
It's homemade.
You got to let it set up a fewhours.
Great, you tried that, didn'tyou?
I got to try it and it was good.
Speaker 2 (21:16):
you tried that, didn't you?
Speaker 1 (21:17):
I got to try and it was good and it it's really good
it didn't burn and I think it'sprobably the best.
One probably make biscuits outof that, but fill it with some
like cheese and stuff allthrough it yeah I bet you that
would be really good yeah, Ithink that would work out good,
so you just got to experimentwith since I'm back on my keto
wagon.
Speaker 2 (21:36):
I won't be enjoying any of those right now.
Speaker 1 (21:39):
We haven't done a lot of keto videos lately I've been
just I quit keto for a whileshe took a keto break.
Speaker 2 (21:46):
She's going back on now yeah, I've gained some
weight, but it's all right sowe've got some keto things
planned, yeah, coming up in thenear future.
Speaker 1 (21:55):
The other pizza I cooked I just did one tonight
and she didn't try this onebecause I'm on keto and I took a
red baron who don't like a redbaron pizza but throwing it on.
I added some extra mozzarellacheese and just cranked the
temperature up to about 450degrees.
(22:17):
Let it all heat up with thepizza stone.
I left the pizza stone insideand then cooked it on that for
about 15 minutes 10 to 15minutes and holy moly, that
that's good.
Speaker 2 (22:30):
Yeah, yeah, I'll have a video come out on that If
anybody can suggest any kind ofketo stuff for pizza, let me
know, Because I love bread so Ineed a keto version of it for
the pizza.
Speaker 1 (22:46):
And unfortunately I don't think there's any bread
that's keto.
Speaker 2 (22:52):
Well, no.
Speaker 1 (22:53):
But maybe cauliflower crust makes something like that
.
No, I don't know, but maybelike cauliflower crust make
something like that.
Speaker 2 (22:57):
No, I don't think that would taste good.
I know that they make that, butyou think you're doing it
homemade.
I don't know.
Speaker 1 (23:06):
What kind of crust can we get Dolores that she can
make a pizza and stay low-carbto keto?
That's what she's looking for.
So we'll have to look into thatand see what we can find out,
find out there.
Uh, the other thing we did cookon that we talked about the one
we cooked on the pit boss, butwe did cook a pork shoulder on
(23:26):
the big green egg After we firstgot it, I remember we did the.
Speaker 2 (23:31):
remember we were going to see what versus what.
Like the pork shoulder versuslike when you marinate the pork
shoulder or you don't marinateit, right?
Remember we were going to do.
And you guys, it honestlytastes the same.
Speaker 1 (23:45):
She couldn't see much of a difference.
So what I did was Neither didthe kids.
Speaker 2 (23:49):
The kids didn't see a difference either.
Speaker 1 (23:52):
I actually marinated one of the pork shoulders
overnight or for like 18 hoursin some pork soak from cosmos
and let it sit in it and thencooked it.
And then I did another one afew days to a week later.
We had a couple of those anddid it without soaking it and
(24:14):
just seasoned it yeah and yousay it's not worth the time for
the marinade to me it wasn't,because to me it just tasted the
same.
Speaker 2 (24:25):
It was still juicy as the other one.
Still still good, not, not, thepit boss would have probably
been better.
Well, I think it's because butthey were still good and they
still were juicy.
Speaker 1 (24:42):
They still were.
And that green egg holds itstemperature really, really good
and, like I said, I think if wehad the bigger one it'd be
different, but that small one isbetter for shorter cooks.
Speaker 2 (24:54):
The pork shoulder tastes better.
On the pit boss though.
Speaker 1 (24:57):
And we still haven't tried ribs on the big green egg.
Speaker 2 (25:00):
No, we haven't.
Ooh the party ribs, I'll betyou that would be good on that.
Speaker 1 (25:03):
Yeah, party ribs would be good.
I'm thinking we'll start outwith some half racks, because I
don't think you can get a wholerack on that one.
So we'll have to cut up halfracks and we'll get some half
rack ribs going on.
See how that turns out.
Speaker 2 (25:21):
But overall, oh, are you going to do a tomahawk one
day?
Speaker 1 (25:25):
Yes.
When Well here is how, because.
Speaker 2 (25:31):
I mean, I saw some at Costco.
Speaker 1 (25:34):
Here's how I want to do it, and I want to do it on
the big green egg and I want tocook.
Speaker 2 (25:40):
Where are we going for?
Speaker 1 (25:40):
that this is going to be a good.
I'll have to film this.
We're going to get thetemperature to about 225 degrees
on that big green egg.
I think we'll throw a couple ofhickory chunks in it for a
little good smoke flavor.
We'll throw a couple of hickorychunks in it for a little good
smoke flavor.
Cook that tomahawk until itgets to about 110 to 115 degrees
(26:02):
.
Then I'm going to pull them off.
We're going to set them aside,remove the indirect portion from
the big green egg.
You'll then start cooking andgetting your sides ready,
whatever you want to go with it.
Crank it up to about 400 to 500degrees, take them after
(26:24):
they've been setting and thenjust sear them on both sides for
about a minute, so you'll havekind of a reverse seared
tomahawk.
Speaker 2 (26:32):
Why do they put foil on the tomahawk part where you
hold it Like?
Why doesn't that get likecharred and stuff?
Speaker 1 (26:44):
Yeah, I'm not sure.
I'll have to look into that,Like I think it would taste
better charred.
Yeah, we might just leave itall right open, Like I'm all
about that.
Yeah, I haven't ever done atomahawk before, but that's
something on my yes, that wouldbe delicious.
That's something coming up herein the near future.
I think is a tomahawk that'sgoing to be awesome.
Speaker 2 (27:06):
Maybe we could do that for Thanksgiving Instead of
traditional stuff we could do atomahawk.
Speaker 1 (27:15):
Yeah, we could do a tomahawk.
Yeah, we could do a tomahawk,tomahawk steak?
Speaker 2 (27:19):
Most definitely we could go out of the ordinary on
Thanksgiving yeah.
I mean we never really doThanksgiving much anyways, but
that would be cool.
Speaker 1 (27:29):
And we've done some untraditional holiday events.
Many a time I think we hadpizza, weren't you?
Speaker 2 (27:34):
I remember that, oh yeah, with my sister Heck, we
had pizza weren't you oh yeah, Iremember that.
Oh yeah, with my sister.
Speaker 1 (27:38):
Yeah, yeah we just cooked pizzas.
Speaker 2 (27:41):
Yeah, that's crazy.
That's when Papa Murphy's wasopen over here.
Speaker 1 (27:45):
Yeah, we ordered some .
Speaker 2 (27:47):
We got it the night before.
Speaker 1 (27:49):
Mm-hmm.
Speaker 2 (27:50):
Got it all in there.
Everybody came too.
Speaker 1 (27:53):
Yeah, where they put all the toppings on it and you
just cook it, which would begreat.
Of course, I wouldn't be ableto because my egg's small.
I wouldn't be able to fit those.
I'd have to get smaller ones mymini-macs would only fit
12-inch.
Speaker 2 (28:04):
I thought we cooked one out on your thingy out there
.
Speaker 1 (28:10):
It may have fit on the pit boss.
That's what it was.
Speaker 2 (28:13):
I don't know.
Speaker 1 (28:17):
Was Pit Boss, that's what it was.
Speaker 2 (28:19):
Was it on the Pit?
I don't know.
Speaker 1 (28:20):
Was it the Pit Boss?
Speaker 2 (28:22):
or the ground thingy Could have been on the Weber
Smoky Mountain.
Man, that's been a minute.
Oh, we had that, though on oneof those, because remember we
decided to try one on it.
Yeah.
And it was really good Well ifyou're still with us, I
appreciate it.
Speaker 1 (28:34):
We're just yapping on .
That means you're one of a fewthat's hung around so far, and
you can always reach out to usat okiesmokinggmailcom.
In the show notes below you canclick send a text and send us a
text.
We'll talk about the text yousend.
Speaker 2 (28:49):
You're going to comment on youtube and we might
just read it back well, I guessthis continues our the end of
this episode and we'll see younext episode, right?
Speaker 1 (29:00):
yep, episode 51.
Once we get our podcast studioback up, we'll be back to some
video formats yes, right now,it's just we're in our living
room and it's just yeah, we'rein our living room.
I don't want to be.
Speaker 2 (29:12):
We're getting one out and uh yeah, since we haven't
done it in quite some time.
Speaker 1 (29:17):
Yeah, sorry you guys yeah, we want to continue the
episodes and things like that,so I've also got to look at.
I got a couple of guests thatrequested to be on the show.
I don't know if we'll have them.
I have to look see who they are.
If you want to be on the show,be sure and email us as well.
Okiesmoking at gmailcom wouldbe glad to possibly get you on.
So I'll talk to you guys soon.
(29:38):
How about you, dolores?
Say what do you want to say?
What else do you got?
Speaker 2 (29:42):
Nothing but bye.
Speaker 1 (29:44):
We'll see y'all in another future episode.
Bye, bye, guys.
Speaker 3 (29:48):
Thank you for listening to the Okie Smokin
podcast.
Episodes drop every Monday.
Don't forget to follow thispodcast or you might miss out on
some delicious creations.
You can also find us on ourwebsite, okiesmokincom, and on
YouTube and other social mediaplatforms.
Until next time, keep firing upthat grill.
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