April 28, 2025 • 48 mins
Send John & Dolores a Text Message.
Doug from Griddle Cook, Eat and More joins us to share his journey from restaurant industry professional to YouTube cooking content creator, discussing everything from viral video success to backyard cooking mishaps.
Doug's YouTube Channel
• Started YouTube channel in 2021 after contemplating it for two years
• Originally planned to name his channel "It Is What It Is, Cooking" before settling on Griddle Cook, Eat and More
• Took about two years to reach 1,000 subscribers before growth accelerated
• Equipment reviews consistently outperform recipe videos for views and revenue
• His review of a Blackstone camping griddle has generated approximately $1,000 in revenue
• Favorite recipes include Iowa-style pork tenderloin sandwich and Long John Silver's recreations
• Shared stories of cooking for celebrities like Wayne Gretzky and the Dallas Stars hockey team at a high-end restaurant
• Discussed the challenges of balancing equipment collections with storage space
• Recounted mishaps including pork butt falling into coals and yard fires from cooking equipment
• Smash burgers and cheesesteaks named as favorite griddle foods
• Planning to smoke a whole brisket on his ugly drum smoker soon
• Compared experiences with ultra-spicy food challenges and hot sauces
- Fanpage: Leave a voicemail for us and we might play it on a future episode!
- Okie Smokin YouTube Channel - Our YouTube channel where we regularly post cooking videos and other content.
- Video Podcast - Playlist of all our video podcast episodes on YouTube.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
All right, y'all.
Well, we got a good one.
Today.
I'm sitting here with Doug fromGriddle Cook, eat and More, who
has an awesome YouTube channel.
We're going to be talking somebarbecue, maybe a few stories or
two.
Who knows where it's going togo?
But first let's get this introgoing.
Let's get it started.
Speaker 2 (00:17):
Time to fire up that grill.
From smoked pork to smashburgers, outdoor cooking just
tastes better.
This is the Okie Smokin'Podcast, and here's your host,
John Barry.
Speaker 1 (00:38):
All right, well, here we go, welcome in.
We got Doug here.
Now.
When we typically start ourpodcast, we a lot of times just
check in with the local.
We're right here in OklahomaCity, midwest City, oklahoma.
You're in St Louis Missouriright, yep, that is correct.
Yeah, and we usually kind ofgive a weather report.
It's been sunshine.
We had a lot of floods thislast week.
How's your weather been going?
Speaker 3 (00:59):
Same.
We had some flooding Today, 80degrees out, real nice.
Speaker 1 (01:06):
Yeah, real nice.
We have a creek behind us andwe walk it and we went walking
yesterday and up by the picnictables and stuff.
There's debris all along itbecause the water went above the
entire tables and everything isjust flowing through.
Speaker 3 (01:21):
Yeah.
Speaker 1 (01:22):
It's been great weather, but let's go ahead and
uh, introduce you.
You're uh doug from griddle,cook, eat and more.
I got a youtube channel out.
Uh, what made you decide tostart filming and cooking?
What got you into the bigyoutube?
Speaker 3 (01:38):
oh, I always cooked.
Uh came from a big restaurantbackground.
I worked in restaurants for along time, so I loved cooking
and griddling and all that stuffand probably for two years I
contemplated on doing a channel.
I have this old video I haven'teven played it yet that I made.
This is kind of a funny video Imade, but I never got around to
(02:00):
starting to getting it goingand getting the channel going.
So I may put that video upthere one day.
But originally I was going tocall my channel it Is what it Is
, Cooking.
So once I decided to do it Igot on there and someone else
had that channel name and it wasreally funny.
I watched their video and theywere doing the Blackstone videos
(02:23):
.
So then that's why I changed itOn the fly.
I had to come up with the newnames Griddle, Cookie, Moore.
There it is, the longestchannel name.
Speaker 1 (02:31):
You automatically answered my question I actually
had on here.
Where'd the Griddle CookieMoore come from?
Speaker 3 (02:37):
Yeah, so it's kind of on the fly.
I'm like man, what should Iname this thing?
Speaker 1 (02:42):
Right, do you have any favorite video that you've
made, or anything?
Speaker 3 (02:47):
If you go way back, my pork tenderloin video, this
is probably my fifth video Imade.
I did like up in Iowa, are youfamiliar with the giant pork
tenderloin sandwiches?
Yes, yeah.
So up in that area which Iworked at a restaurant a long
time ago, we made them there.
I always liked them.
So and still to today, afterlike 200 plus videos like
(03:08):
cooking, you know recipe videosor whatever, that's still one of
my favorites.
You know things I made.
Speaker 5 (03:17):
I think I was like watching some of your videos and
I liked the Long John Silver.
Speaker 3 (03:21):
Yeah, yeah, that was good.
Speaker 5 (03:23):
I was like, ooh, we need to make that.
Speaker 3 (03:26):
Which I just got to eat.
I like the crispies.
Yeah, yeah, oh yeah.
Do you guys have Long JohnSilvers in your area?
We?
Speaker 5 (03:32):
do, but it's gross here.
Yeah.
Like.
I'm originally from Californiaand it tastes so much better
that way.
Speaker 3 (03:40):
I'm not sure where it started at, but most of them
closed up around us in the StLouis area.
But over the weekend for Easterwe went to my mother-in-law's
in Shiloh's upper part ofMissouri, and in this town we
drive through they have a LongJohn's, so we stopped there for
lunch on Friday.
So that's the only time I everget it, you know.
Speaker 5 (04:01):
Here our Long John is connected to A&W.
Speaker 3 (04:04):
Yeah, we used to have that it's gross here.
Yeah, it's not very, very goodthe the one we had by it that
where I live at it was an a andw long john combo.
But yeah, they've all clearedout.
No more long johns.
Left some captain d's, butthose are mainly in the hood.
Speaker 1 (04:26):
Yeah, and I think it may be closed now, but we agree
with you both agree with you andwe like the chicken better than
the fish.
We used to always go in thereand get the chicken combo, but
we did have some.
That was pretty good.
But, like you said, most ofthem's closed up and the ones
that are left just aren't aren'tall that great yeah, it seems
(04:47):
like it's more in small townsnow where you find them right.
Speaker 3 (04:51):
There's several small towns outside of the, you know,
st louis area that have themstill and they do good there.
But yeah, it's good stuff.
I'm not a fish eater so that'swhy I always got the chicken.
You know, growing up I remembergoing there and if you go way
back, I don't know if you guysever had arthur treacher's I
haven't had that anybody havethose.
That was like a similar to longjohns.
(05:12):
It was a chain from the eastcoast and then, uh, similar deal
, you know, just battered itfish and chicken and stuff, so
it was good real good, but I'mgoing on a back when I was me
and the guys are going on afishing trip what is it?
Speaker 1 (05:26):
May 10th?
And we take a.
We've got a lake close by LakeTexoma.
It's a big lake.
It kind of borders it's Texomabecause part of it's in Oklahoma
, part of it's in Texas andwe're getting a guide and six of
us are going out there and wewent there about two years ago
and caught 60 fish nice striperfishing.
So we'll be doing that, and lastyear and last year it was
(05:50):
colder and hopefully we dobetter.
We caught like we went twicelike 30 fish last year instead
of 60, so hopefully, how big isstriper pretty?
Speaker 3 (05:57):
good, how big, how big of them were.
Speaker 1 (05:59):
You were the a variety of sizes.
We we had them small, we hadsome medium, nothing major,
nothing massive, yet yeah,nothing too major.
Speaker 3 (06:09):
There's a lake down in the Missouri-Arkansas area
called Bull Shoals Lake.
Have you ever heard of thatlake?
Speaker 1 (06:16):
No.
Speaker 3 (06:18):
That's where all the state record stripers are caught
, like in Missouri.
So I think it's like 52 or 53pounds is the record for a
striper big, big bass also wechecked out your.
Speaker 1 (06:32):
What was that other video?
We looked at the.
Uh, we saw the snake the snakevideo.
We watched that earlier today.
We've been watching a lot ofyour short videos.
You did a lot of pretty goodshorts.
Yeah, I've done a whole.
Speaker 3 (06:42):
I've been trying to do more lately.
Yeah, you've been doing a lotof those.
There was, you did a lot ofpretty good shorts.
Yeah, I've been trying to domore lately.
Speaker 1 (06:45):
Yeah, you've been doing a lot of those.
There was one other I can'tremember what it was now.
I thought I wrote it down butthat snake, that's pretty cool.
When you cooked that, did younotice on like the side of the
charcoal it was a lot hotter oranything, or do you think it was
pretty even throughout thewhole cook you can put your ribs
on it.
Oh, you make them ribs.
Yeah, because it's got thatdiffuser you put on top.
Speaker 3 (07:05):
Yeah, but it makes it easy to do the snake, like with
lump charcoal.
I mean, typically you'd usesome briquettes where you can go
around real nice and you knowlike two rows and then stack one
on top, but there you just dumpthe charcoal in there.
Just dump it in there.
Yeah, spread it around and letit go.
Speaker 1 (07:29):
That's a guy on Facebook sells this.
Yeah, what's that called?
It's the smoke pit, the snakepit, the snake pit the snake pit
yeah.
Yep.
That was your ugly drum smoker.
That's the other thing I wasgoing to talk about.
How do you like that?
Speaker 3 (07:42):
I like it.
I've used it.
Well see, that was the firsttime I used it in a video.
And then I smoked a turkeybreast in it.
I took a bone-in turkey breastin it and it was awesome, yeah,
that pork butt you made.
Speaker 1 (07:55):
it looked really really good.
Speaker 3 (07:57):
Juicy.
Yeah, so there's a guy at mylast job and actually a friend
of mine I've known before that Iworked with him, but him and
his one of his brothers got madeone and him and a couple other
brothers all make them now.
So completely homemadeeverything.
I mean they made their ownbasket for it, charcoal basket.
(08:17):
They didn't buy no parts fromlike the, you know, because you
buy all the stuff.
If you get a drum, you get allthat stuff for it.
Speaker 1 (08:23):
But yeah, yeah, I was looking at that and I was
sitting here saying, and I spentthis money on this, I got a pit
barrel and you got thathomemade just made from scratch.
It's pretty cool that barrellike that.
Speaker 3 (08:41):
So a funny story about that is my wife's always
on me because I got too manygrills.
So I had this Weber Genesis oldWeber Genesis, about like 15
years ago, whatever, once I gotmy griddle which I got my first
griddle, I think in 2011, butkind of slowly stopped using it.
That Genesis probably sat foreight years at least untouched
and I'm like.
(09:03):
So I said, yeah, I'm going togive it to the guy at work wants
it, I'm going to give it to him.
He's one of his kids, he eats agrill or something like that.
But she didn't know I wastrading it in.
I was trading him for his uglydrum.
So she didn't know I had thatugly drum.
It was down in our garage for awhile, whatever.
So I put it up outside Normallydrum.
(09:25):
It was down in our garage for awhile, whatever.
So I put it up outside.
I normally I had.
I bought a bass for it fromvivor so I could roll it around
and I usually keep it on theside of the shed where you can't
see it.
And one day I left it out, likeright out the back door, and
she went out there and she'slike what's this like?
Yeah, I said I traded that, theweber for that.
She's saying I'm getting rid ofsomething.
I need to get rid of somethingand bring something right.
What's this?
I'm like yeah, I traded theWeber for that.
She's saying I'm getting rid ofsomething.
Speaker 1 (09:47):
I need to get rid of something and bring something
right back.
That's why.
Speaker 5 (09:50):
I tell him you have too much stuff out there.
Speaker 1 (09:53):
Yeah, I do, I got too much.
I actually got rid of somestuff, but kind of like you, I
always bring something back in.
Speaker 3 (10:01):
Yeah, I bring more in than.
Speaker 1 (10:02):
I get rid of.
You also do a lot of indoorcooks on that, vivor, don't you?
Vivor?
Yeah, yeah, she was asking that.
She says you've done a bunch ofthose indoor.
That's something I'm actuallylooking about.
Getting is one of those.
And we were watching your pizzavideo.
What was it that grilled cheesepizza?
Oh yeah, yeah.
And that turned out reallyreally good, didn't it?
Speaker 3 (10:20):
Oh, my God really good, didn't it?
Oh my god, it's like almost.
It's almost like eating a panpizza for pizza.
That's pretty close.
This is wow turned out, youknow, better than expected.
I mean I figured it'd be good.
I mean can't go wrong with thestuff I put on there, but you
know how close would it be?
Because I'm like, well, I wantbread, I need something poofy.
So that's why I used frenchbread and flipped it upside down
(10:43):
to give me more of that panexperience, I guess, a pan being
a thicker, thicker crust, youknow kind of more like calzone
or something like that so, yeah,it worked out good.
It's tasty because I love.
You know, if I got a pizza, Ilike their meat lovers pan pizza
yeah, how do you normally comeup with your ideals like that?
Speaker 1 (11:02):
are you just at this?
A lot of times I will just besitting here and I'll be saying
I'll just come up with an idealand next thing you know, 20
minutes later let's make this,let's cook this, let's do this
video.
And we're just kind of do youdo some spur of the moment
things like that?
Oh yeah, no.
Speaker 3 (11:20):
And I think of a lot of good stuff, but I don't write
it down.
So, no, and I think of a lot ofgood stuff but I don't write it
down, so I forget a lot of myideas.
I'll just see something andit'll make me think, oh, that
should do this.
I don't know.
I've come up with someoff-the-wall stuff Now.
The off-the-wall stuff it'sgood, but it's not good for
views normally.
Yeah, but if you do somethingtrendy, you know, then you get a
(11:45):
lot more views on your videos.
It's still fun to do.
Yeah, it's just crazy stuff.
A lot of my videos are likethat kind of crazy, but I like
to do a lot of remakes of stuff,of stuff in other areas that.
I can't go to.
So you know, or I could oreventually may make it there one
day.
But recreating like for example, there's a sandwich in New York
(12:05):
that I've just seen someTikToks on and it's this pizza
place.
It's chicken cutlets, vodkasauce, pesto sauce and then God,
what's the cheese called?
It's like fresh mozzarella, butthen it's got like a creamier
version in the middle, burrata,and then on this fresh semolina
(12:29):
roll.
So the biggest issue is findingthe bread, because as I got
older, I'm more of a bread snob.
Now it's like bread's veryimportant to me when I'm making
something.
Back when I was in my 20s,working in restaurants or was
doing crazy stuff, I could careless about the bread, you know,
but now it's all about the bread.
So I'm like now I'm going tolearn how to bake some of this
bread.
I've never baked bread in mylife, so I think I'm going to
(12:52):
try making these semolina rolls,because you always hear about
it.
If you watch any TikToks, likein Jersey and New York, they're
always like oh, the semolina.
I got me a fresh semolina rolland you know it's like.
So that's good, but that's mynext plan One of these days when
I got time.
I'm a busy guy.
That's the problem.
I always got something going on, don't we all?
Speaker 1 (13:15):
Yeah, I like baking bread.
Well, I don't really bake bread.
I guess you would say I do itthe lazy way.
I got a machine.
You put all the ingredients andhit a button, yeah, and it just
makes it.
Yeah, you were saying you liketo create things.
Also, you did a video a whileback.
Actually seeing this one, uh,from a cruise line what was that
?
Speaker 3 (13:32):
uh, okay, so royal caribbean.
Uh, they have a.
They have their own littleisland.
So if you're on a cruise, it'scalled the coco k and then they
have these snack shacks theycall, and then I don't know how
it got started.
But when I was searching, whenwe were doing research for the
cruise, I was watching all thesevlogs and stuff of people going
there and they're like you'vegot to get the secret sandwich
(13:55):
and it's just, they have achicken sandwich there and then
you tell them it's a secretsandwich and they put mozzarella
cheese sticks on it.
Speaker 1 (14:02):
I mean that's all it is, but it's good.
Speaker 3 (14:05):
Mozzarella cheese sticks, yeah, yeah, so it's
their chicken sandwich and theyput mozzarella cheese sticks on
top.
But in the cruise world, Iguess in the vlogs it's like the
secret sandwich, but it'spretty funny, that's all.
Speaker 1 (14:19):
Are you going on that cruise again?
Speaker 3 (14:21):
We will.
Yeah, we'll probably do anotherone.
Speaker 1 (14:26):
We've got one coming up soon.
Speaker 5 (14:26):
We're on the Carnival cruise.
That'll be later this year.
Yeah, that'll be our secondcruise.
Yeah, we're going.
Yeah, I've only been on one.
Speaker 3 (14:30):
That was that Royal Caribbean one, but we may do
Carnival the next time.
Yeah, we're doing Carnival.
Speaker 5 (14:38):
It's out of Galveston .
Speaker 1 (14:39):
Texas.
Yeah, we leave out of Galveston, texas and I think we got
Cozumel, costa Maya, and Iforget.
Speaker 3 (14:46):
Because Carnival's got their own little island too,
don't they Something tropical?
Speaker 5 (14:51):
right.
Speaker 3 (14:52):
Right, yeah, I think Carnival's got an island on some
of their cruises, their ownprivate island.
You stop by or in some of them.
I'm not sure where it's at, butit's pretty cool.
Yeah, definitely, we went onthe white cruise, but we liked
it, so yeah, we did too it was agood time.
Speaker 5 (15:10):
At first I was like no, I don't want to go in the
water area but then I it rainedlike four of the seven days yeah
but still it was fun.
It rained on us like one dayright, Like just dripping.
Speaker 1 (15:24):
Yeah, we did have a rain day, for sure.
Yeah, nothing massive, but nicelittle rain shower.
Speaker 3 (15:29):
Ours went to St Martin.
And what was the other place?
The other stop.
But anyways, both those days itrained the whole time.
Speaker 1 (15:37):
Yeah, they have the what's that burger?
The Guy's.
Speaker 3 (15:41):
Burger yeah that's a caramel thing.
Speaker 1 (15:44):
Guy Ferry.
Yeah, yeah, that's a carnivalthing.
Guy Ferry yeah, we had hisburgers on there.
That's pretty good.
Yeah, he also has a barbecue.
He had brisket.
But it's only a limited timeand you've got to get there
quick and if you don't get it,yeah you're out.
Everything was good, the foodwas good on it and everything.
Speaker 3 (16:02):
I think it's a carnival horizon.
He's got a barbecue place.
Everything was good, the foodwas good on it and everything On
the carnival.
I think it's the CarnivalHorizon.
He's got a barbecue place onthere too, A separate restaurant
.
I forgot what they call it.
Speaker 1 (16:11):
Yeah, we were on the Dream for about six days.
Yeah, yeah, it's crazy.
So do you prefer griddling ordo you smoke a lot, too kind of,
since you got that drum or hasgriddle?
Speaker 3 (16:23):
been more of your thing.
I mean, I'm starting to smokemore now than I used to.
But yeah, griddle, I probablydo griddle mostly, but I don't
know.
I've been doing a lot ofsmoking, so I got a pellet
smoker now and, you know, donesome stuff on that.
Speaker 1 (16:41):
I like the pellet smoker.
A lot of people tell me it'snot real smoking, but it's kind
of the lazy way.
But you flip the switch and youlet it go.
Speaker 3 (16:50):
I know it's easy, it's real easy.
Yeah, I mean, you don't getthis good smoke flavor out of it
.
No, smoking like with a realfire.
Speaker 1 (16:59):
Yeah, you don't get quite the bark if you cook it
like in it and that drum.
I heard you say you're going todo a brisket in it.
Yeah, that's going to.
I bet that's going to make areal massive bark with that
flame coming right up on it.
Speaker 3 (17:12):
Yeah, so that'll be the next cook, I think on it.
Speaker 5 (17:16):
Have you ever made anything that was that didn't
turn out good on it?
Speaker 3 (17:20):
Oh on what?
Which one?
The brutal?
Oh on what?
The griddle, video-wise,nothing I hated.
Well, I haven't even posted ityet, but I made Pad Thai.
Well, I didn't even use thegriddle, I used this big cloud
disk.
That one didn't.
It was decent but it didn'tturn out like I wanted it to.
But I'm trying to thinkgriddle-wise, whatever Any major
(17:42):
fails.
Yeah, not on no video-wise, huh, no, not.
I think griddle wise, whateverAny major fails yeah, screwed.
Speaker 1 (17:45):
I don't know Video wise.
No not a whole lot, and howlong have you been doing the
YouTube?
Speaker 3 (17:52):
I started in uh toward what was it?
Speaker 1 (17:57):
August maybe, or something of a 21, five years
maybe, yeah, not quite yeah, Ishould jump I.
Speaker 3 (18:02):
Five years maybe, yeah, not quite yeah I should
have jumped, I should have goton it sooner.
Speaker 1 (18:06):
Did it start growing right away, or did it take a
while to kind of kick off?
Oh, it took a while.
Speaker 3 (18:10):
It took probably two years to get to 1,000 subs.
Yeah.
And then after I got that, thennext year it grew pretty fast
and I was hoping to be like at5,000 subs but then last October
my channel just slowly, it justlike crashed, slowed down.
It was weird.
I mean, my views were like halfthe views and starting to pick
(18:34):
back up now, but it's verydifferent from the year before
in that timeframe.
Speaker 1 (18:38):
Yeah, I've been noticing mine's been picking up,
but, kind of like you said, Igot right under 1,000.
I was sitting at what like 9and it was.
It was like you were at thestall of a brisket.
Yeah, it just got there and itjust stayed there and you're
like it.
It never moved and it actuallywould go and then finally
started moving then once it hita thousand the taco.
(18:59):
The hamburger taco was the onethat started rising right well,
yeah, that was her idea andshe'd come up with smashed tacos
.
You ever done that.
Speaker 3 (19:09):
Oh, with the tortilla .
Speaker 1 (19:09):
Uh-huh, yeah, and I guess we hit it just at the
right time.
I don't know she was watching.
Speaker 5 (19:16):
She saw a bunch of videos on it.
Yeah, I was watching likeTikTok and YouTube and stuff.
Speaker 1 (19:18):
And she said let's do that.
So we put that out there andthat one.
I think we had like 200subscribers in a month just from
that one video.
I've never seen nothing like itbefore or after, but and that
was really good.
I really liked that.
Yeah, at first you kind ofthink you're putting the meat
right on that tortilla because Ismashed it right on there.
(19:41):
It's almost like you kind ofget a raw meat going on there
and then it cooks through it,but it turned out really good.
Speaker 3 (19:48):
Did you put it and smash the tortilla on top of it?
Speaker 1 (19:52):
Yes, that's what we did, yep Some people take.
Speaker 3 (19:54):
I've seen you take your tortilla, so you get a bowl
of your meat, ground beef andyou season it raw and then you
spread it on the tortillas andfold them over and then you just
cook them up you know flippingit back and forth and it cooks,
ends up cooking the meat inside.
You know that makes like crispytacos with the meat in there.
Speaker 1 (20:15):
Yeah, I don't know how many comments we had that
you're doing it wrong.
Speaker 3 (20:18):
That's gross now, did you use?
Now, when I made, I did thatvideo, I used corn tortillas and
I think I'm the only one thatused corn tortillas to make it.
It's like everybody uses flour,but I used because I was like I
want to make it like a yourstandard, uh, american taco.
I call it a crunchy shellground beef, lettuce, cheese and
(20:39):
sauce, a potato sauce.
You know like I eat tacosgrowing up, so that was my idea
behind it.
So I used a corn tortilla,smashed it, then I folded it in
half and cooked it a little bitto crisp up the shell and then I
put my you know cheese andwhatever the toppings in it.
It was good.
It was good.
(21:01):
But, yeah, that video did realwell because that was, you know,
a little bit after it gotpopular.
My best videos are like reviewvideos of griddles and stuff, or
at least you know, know,watches or people I think they
tend to search for.
Speaker 1 (21:19):
I want to look at a review or you know, trying to
get an opinion on something,maybe before they buy it and and
, and those get it quite a few.
I kind of got the same thingwhere, uh, I think, more than
the food videos, I have maybe arepair or just cleaning a sensor
on a pit boss Someone's havingissues with it or how to do
(21:40):
something, and those juststeadily get quite a few views.
Speaker 3 (21:44):
I have this old video .
It's a Loco griddle that I hadand it's the first one that came
out first gen and they're onlike the third or fourth gen and
this thing still gets like 2550 views a day.
They don't even make it anymore.
People still watch it as fastand maybe because I put the
title of that was uh, locoversus blackstone.
(22:06):
Blackstone's the key for viewspeople obsess with the blacks.
Speaker 1 (22:12):
It's a popular name yeah, blackstone and a lot of
mine are Pit Boss.
Speaker 3 (22:17):
Yeah, and I would say Pit Boss is the Blackstone of
the pellet world.
That's like the mostrecognizable one, because I've
done reviews on differentgriddles and Blackstone ones or
anything.
Blackstone and it kicks its ass.
You know, absolutely, yeah,yeah.
So I bought Blackstone stoneand it kicks its ass.
You know absolutely, yeah,kicks, yeah.
(22:38):
So I bought, uh, uh, blackstonecame out the 20 inch camping
griddle they sell in the campingsection at walmart last year
and uh, real cool, it's likelike a suitcase.
It's got a handle on it.
The cover comes.
You clamp the cover on it.
It's maybe like oh, you can seemy thing, I'm looking wrong
thing maybe like that tall, thiswide and it's real compact.
(22:59):
It's a cool griddle.
That thing's almost 80,000views on it.
It's steadily going, it's mybest investment because I've
paid for that like 10 times over, with the revenue off.
I made five videos with it.
I made about $1,000 off of it.
That's cool.
Speaker 1 (23:20):
Yeah.
Speaker 3 (23:22):
Can't beat that.
And then I bought a.
So you know I'm always thinkingall right, what videos can I do
to help generate some revenueto cover the cost of the grill?
Well, I have an olderBlackstone and then just a basic
36-inch one they sell atWalmart with a hardcover.
Actually, the old one didn'teven have a hardcover.
That was before they startedincluding them.
(23:43):
And then I bought a newer onelast year because I was going to
get rid of the old one and usethe new one.
So I decided to do a comparisonthe Omnivore versus the
old-school griddle top, and thatwas the 60,000 BTU burners and
the new ones are 38,000.
So I weighed both tops.
(24:05):
The new top's like 45 poundsand the old ones are 60.
So it's like 15 pounds lighterand the new one warps.
Any time I cook on high.
The one corner always pops up,always goes back down, but it's
kind of funny.
But that video right there justmade me 350 bucks.
Speaker 1 (24:23):
So I paid my for my 297 blackstone yeah, I could see
them, because I and now thatyou mentioned that I do that a
lot I'll be looking forsomething and want to compare it
, even for this podcast.
That's some equipment.
You know what about a roadieversus you know a mono caster?
Sit there and watch the videoson it, so people grill them kind
(24:44):
of do the same thing, I'm sure.
Speaker 3 (24:45):
Yeah, yeah, those videos are great because people
keep watching them.
Speaker 1 (24:50):
What's your favorite thing you cook on the griddle.
What's your go-to pleasure?
Speaker 3 (24:55):
Smash burgers probably.
What's your go-to pleasureSmash burgers probably.
What's that?
Smash burgers, smash burgers,yeah, cheesesteaks.
I love cheesesteaks.
Speaker 1 (25:04):
Yeah, that's Dolores' too.
A while back she used to alwayswant them smoked, you know, big
fat juicy burger, and then wegot a smash burger and that's
the only way she really likes it.
Throw some onions on it, kindof like an onion Oklahoma onion
smash burger yeah those are good.
Speaker 3 (25:22):
And also like I love grilled sourdough like you,
butter grill it, so I likemaking sandwiches with that,
burgers with that, like Friscomelt, or just a couple videos I
got.
Actually, my second video wasDenny's Deli Dinger that I ever
made a long time ago.
That was like a club sandwich,but basically they put it on
(25:44):
butter grilled sourdough triplestack.
It was like my go-to sandwichback when we were out at the
bars all night We'd go toDenny's at 3 or 4 in the morning
Sounds like fun.
But they got rid of it.
All the great stuff I had theygot rid of Makes me mad.
We have a Denny I said we havea Denny yeah, denny's Just the
(26:07):
whole going out.
It's just not like it wasanymore.
Speaker 5 (26:11):
Right.
Speaker 3 (26:13):
Denny's Harley's, I think they're getting ready to
close stores, but back then mostDenny's made more money on the
overnight shift than they didthe day shift.
They'd be packed overnight.
It's crazy, but it's just wildhow the times have changed,
especially in the restaurantindustry.
Speaker 1 (26:32):
Yeah, you said you were originally in the
restaurant industry and that gotyou into cooking on YouTube.
You're no longer in therestaurant industry outside of
YouTube.
Uh-uh, got out of that.
Speaker 3 (26:44):
Yeah, I wanted a more normal schedule.
When I was younger it was fun.
Speaker 5 (26:49):
Where'd you work?
Speaker 3 (26:51):
All kinds of places.
I started out at this littleprivate restaurant by me that
they opened up.
It was cool.
It was like a bar and grill butwe did a few nicer things.
We had some good steaks andfish and stir fry.
It was a good broad menu Workedthere and then from there I
(27:12):
went to a pretty nice well-knownItalian restaurant in this area
in St Louis and that was coolworking there because I got to
meet a lot of celebrities,because we were right by this
Ritz-Carlton and all thecelebrities would stay there and
the connoisseurs of the hotel.
We were their number one pick.
So I met a lot of big sportspeople.
Speaker 1 (27:34):
What's the biggest celebrity you ever met there?
Anybody?
Let's see here.
Speaker 3 (27:40):
Well, a lot of music.
People like Sammy Hagar, sportspeople.
Wayne Gretzky, hockey, hockeyplayer.
A lot of big baseballCranberries I'm trying to think
who else I met, I don't know.
A variety of people.
The band Cranberries, differentpeople, the band Cranberries,
yeah, different people.
A lot of local sports people.
They all went there.
(28:00):
So, like we cooked one time wecooked for the Dallas Stars were
in town playing the blues, sanLuis Blues, and then we were
closed on Sunday but they went.
Brett Hull, who played for theBlues back then, I guess, told
them about us, about therestaurant, because we were one
of his favorite restaurants.
(28:20):
So we opened up Sunday andcooked for the whole team, for
the Dallas Stars.
It was cool.
Speaker 1 (28:28):
Private cook.
Basically, yeah, yeah, yeah,it's pretty cool.
Speaker 3 (28:31):
I had some buddies that worked at Morton's
Steakhouse, which is a nicechain, high-end steakhouse, and
they had I forgot which team itwas, but they had a team come in
there and their ritual was therookies had to pay for dinner.
So they would try to jack thebill up as high as possible.
(28:52):
So they bought every livelobster there.
They got all these steaks andthen my two buddies were the
servers for it and they're likeoh, where are we at?
How much we at?
No, you're about $15,000 now.
Oh, no, that ain't good, we gotto get that higher.
So then they had this bottle ofcognac that went for like
(29:12):
$2,000.
And they had to call acorporate to figure out if they
could sell it or not.
And they sold the bottle ofcognac for two grand.
So they ended up getting itwith tip for something like
$23,000.
And they only drank half thebottle of cognac.
So my buddies took the cognac.
Pretty funny.
Speaker 1 (29:32):
Yeah, I know I've heard of some of them.
We're over here close to Texasand the Dallas Cowboys.
They say they'll go out and buy.
There's some restaurants andthings that'll just have a shot,
you know, like a $5,000, $8,000, just one shot.
Oh wow, yeah Crazy, yeah, it'sinsane.
Speaker 3 (29:50):
Yeah, there's some big money, Big money in the
restaurant.
Speaker 1 (29:54):
What is your next cook plan on that ugly drum
smoker Probably the brisket, Ithink.
You're going to do the wholebrisket?
Yeah, yeah, the only way to doit?
With the pit barrel.
You can hang it in there.
Yeah, but are you going to putit on the grate or do you have
some way to hang stuff?
Speaker 3 (30:12):
No, I'll put it on the grate.
Put it on the grate, yeah, yeah, because it's 22 inches.
See, you can put it.
You know, I've smoked 15-poundbriskets on the Weber and I used
to slow and sear and I had roomto keep it off to the one side.
So this I had the whole time Ididn't have to worry about it, I
could just center it.
(30:32):
Yeah, it's like that ideal.
Speaker 1 (30:39):
I know not to worry about it.
You just center it.
You know, since the fire'sideal.
Speaker 5 (30:41):
I know, when I was cooking on that uh pit barrel, I
had this happen once.
I actually got a video of where.
Speaker 1 (30:42):
Remember when the when it fell in it?
Oh yeah, we had it.
We had it, had a pork butt thatI had it hanging hanging in
there and when I went to grab itit was.
I let it get to about 175degrees.
I pull up.
As soon as I pull up, it justno right into the coals right
there and I'm sitting there andI couldn't reach down.
Flames are coming up and I hadto go in and get some gloves and
some tongs and try to get thatthing out of there.
(31:04):
But I got it out of there.
Were you filming it?
Yes, I didn't.
At the time I didn't have thefilm where you could see exactly
, but one of my videos out thereshows it and could see exactly.
But there is a one of my videosout there shows it and I'm
going up and I got that on filmwhere, when I went up, you just
saw, just yeah, falls right into, straight into it.
Speaker 5 (31:21):
I've had that happen and then another time turned
into the caveman, oh yes, thatwas thanksgiving too, yeah well,
I haven't done that yeah, no, Imean our backyard was.
Speaker 1 (31:34):
It was a little scary for a moment.
So I had the pit barrel out onthe grass and we were just
inside and I happened to lookout there and I noticed around
the you know, you had this bigcircle around the barrel and it
was all black where it had beenburning.
So it was just going like thisand the flames were going up.
(31:54):
I have a swimming pool.
It was going toward I have, andthe flames were going up.
I have a swimming pool.
It was going toward.
I have a fence.
It was going toward I have ahouse.
It was going toward, andsomeone got a fire extinguisher
and I'm water hose and sprayingthat thing down.
Well, we got it out and all itwas was just above the grass and
the heat of it.
But there was a drought.
Yes, everything was dry.
Speaker 3 (32:17):
Oh well, that just happened about a month ago we
had a day, a Saturday, it waswarm but it was super windy and
everything was dry and this guybarbecued and caught the grass
on fire.
It ended up catching 10 homeson fire, Turned into a
four-alarm fire.
It just kept spreading andcatching houses on fire down the
(32:39):
block yeah, that may be during.
Speaker 1 (32:42):
I know a lot.
What was it?
Last month?
We had some of the windstrongest winds I've ever seen
and it was just non-stop.
You wouldn't want to grill onthose days, I promise you no,
and this guy's grilling on asuper windy day.
Right now we've had so muchrain so we're safe again, but
yeah, that was something thatcaught the yard on fire that day
.
Speaker 3 (33:01):
Yeah, yeah.
Speaker 1 (33:02):
now we're in a good raining season yeah, yeah, it's
rain, I don't know it's rainedtoo much over here, though.
Yeah, you can never get a happymedium, you know, just give me
a rain, shower water.
The grass bring out the sun.
It either floods, it's got rain, hail, storms.
Speaker 3 (33:18):
It's an all-day rain, but this time of year, yeah, so
all-day rain and then a warmfront moves in.
Then you get thunderstorms.
Speaker 5 (33:27):
Yeah, and tornadoes.
Speaker 1 (33:29):
Yeah it's a mess Now because I like to do a lot of
spicy stuff.
Do you do much in the spicyworld?
Speaker 3 (33:35):
as well A little bit, but I'm not super into burning
the crap out of me.
Speaker 1 (33:40):
Yeah, I don't know why I do, but I kind of I got
some.
You've seen them in that lastvideo.
We've got some peppers growingand stuff making, some spicy
stuff, but what I want to do isput on the blackstone.
I want to put some noodles.
You ever had Mongolian barbecue.
Uh-huh.
I'll probably do a video onthat, but I'm going to put the
noodles out, put the vegetablesout, and then I get some real
(34:01):
hot sauce, you know, kind ofKorean.
Yeah, Put that out there.
Speaker 3 (34:06):
Hi bro, A long time ago in one of the restaurants I
worked at, our produce guy thatsells the produce dared me to
eat a habanero.
So I'll eat a habanero.
So I'll eat a habanero.
So he brings one in one day andI eat the whole thing and that
killed me.
Speaker 1 (34:23):
It's like a three-day ordeal, you're right Hot at the
throat day one, hot at thestomach, day two.
Speaker 3 (34:28):
And it comes out warm too.
Yeah, oh man it was the middleof summer, he's done the
one-chip challenge Ate that.
Oh, done the one chip challengeate that on the one chip.
Yeah, there's a funny video ofa some news channel was doing it
the one of the women anchors.
She ended up throwing up onlive air.
They all did, it was like fiveof them.
(34:49):
They're all sitting at the newsdesk and she's throwing up,
starts throwing up I've neverthat.
Speaker 1 (34:55):
That was one of the worst things I've ever done.
Oh my gosh, it goes from yourears to your head, to your
stomach.
Yeah.
Speaker 5 (35:03):
The milk wasn't doing it.
He even went to ice cream andit still wasn't helping.
Speaker 3 (35:10):
Yeah, I don't mess with that.
Yeah, I don't mess.
I mean I'll make a little spice, but yeah, I'm not trying to
kill.
Yeah, I don't mess.
Speaker 1 (35:15):
I mean I'll make a little spice, but yeah, I'm not
trying to kill.
Yeah, yeah, I've got the ghostpepper.
Speaker 5 (35:18):
Crazy.
I will never do that.
Speaker 1 (35:19):
The Carolina Reapers.
Have you eaten them before?
Yes, oh God, yeah, we were.
There's a place here inOklahoma I don't know if y'all
Y'all, might you ever heard ofthe garage burgers and beer?
They've kind of expanded.
It started in Oklahoma, I thinkthey moved to Arkansas, kansas,
a few places.
Speaker 3 (35:38):
Yeah, does it look?
Is it like green Green?
Is the building kind of green?
Speaker 1 (35:42):
No, I think it's red, red maybe.
Yeah, does it kind of look likea?
Speaker 3 (35:46):
shop like garage stores.
Yes, I think I know what you'retalking about.
Speaker 1 (35:51):
Yeah, it started here .
But we were there and startedhere.
But we were there and insidethere drinking some beers at a
bar there and they had prettygood burgers and we had some of
them peppers, and we were eatingthem and we all had a buddy of
mine.
We were like, do you have anymilk back there?
So instead of drinking beer,they were bringing us glasses of
milk at the bar, sitting theretrying to cool that down, and it
(36:13):
was pretty bad.
We all ate one of them, justright there in front of them.
The bartenders just thought itwas funny oh, we'll bring you
more beer if you have anotherone or more milk.
And we stopped.
Speaker 3 (36:24):
There's some guy on YouTube I was watching for a
while.
I think he owned a restaurantbut he would eat all these
peppers.
He would send them like thehottest peppers.
He'd just chow that thing down.
People would send him like thehottest peppers and he'd just
chow that thing down.
Oh yeah, that's pretty hot.
Like oh hell, no, kill me.
I mean I guess he'd get used toit.
Speaker 1 (36:41):
Yeah, I mean, I don't know how you could get used to
it.
Some of the guys you'll seethey'll put a pepper in a pepper
in a pepper in sauce and allthat.
I don't go quite that extreme,but I definitely will do some
hot stuff.
Speaker 3 (36:54):
no doubt Do you like hot sauces.
Do you look for the crazy hotsauces?
Speaker 5 (36:59):
Yeah, Well, he makes his own hot sauce, and we're the
guinea pigs.
Speaker 3 (37:04):
Oh.
Speaker 5 (37:05):
He like gives a spoon here, try this.
Speaker 3 (37:08):
You're on your own.
Speaker 1 (37:09):
The only way to test it is with a spoon, you know,
yeah.
Speaker 3 (37:13):
Yeah, so, like in Br branson, missouri, we go there
sometimes and they had this hotsauce shop in this little
shopping district area inbranson and this guy I worked
with previously he was way intohot stuff like that, so the
bottle of sauce I bought it waslike at the time it was rated
the third hottest in the world,I guess.
So we always have a chilicook-off at our jet at this
(37:38):
dealership.
But this car dealership I usedto work at and he made a big old
pot of chili.
He just put one drop of thatsauce in there.
That's all he did to spice itand that and that was that
burned the idea.
It was that hot.
It was crazy.
Just one drop, I mean thepotency of that, not for me, it
was crazy, just the one drop, Imean the potency of that, not
for me.
I'll go with, yeah, not a wholelot of spice.
(38:00):
I mean I'll do like a buffalostyle something or this or that,
you know, with some Frank's RedHot.
Speaker 1 (38:05):
You know, yeah, I like Frank's Red Hot.
For sure I got some Bulldack,you know.
I don't know if you've everheard of that.
Uh-huh.
And I got you know I don't knowif you've ever heard of that uh
and I got some of that twotimes hot and you just throw
that on there and you put it onramen noodles and stuff.
Speaker 3 (38:21):
It'll get you going I haven't ever tasted it yet
something else, yeah, somethinga little less hot, for sure,
yeah so anything else uh comingup on you uh in here in the near
future oh, as far as my channel, no, a bunch of crazy ideas but
nothing's planned, yet Nothingcrazy nothing planned I'm going
(38:41):
to do a brisket.
Yeah, not sure what I'm goingto do next.
A lot of times it's on a whimwhen I'm making a video or I'll
have a moment.
I'll try to do something.
Speaker 1 (38:49):
That's how it is with us.
We did some ribs over theweekend on Easter yeah pineapple
, and cut up a pineapple.
Speaker 3 (38:58):
I've seen that I didn't watch the full video yet
I saw your.
I was going to ask you aboutthat.
How did that turn out?
I watched the short on it, yeahit turned out.
Speaker 1 (39:11):
I was telling her it's got to be one of the top
three ribs I've ever done.
To be honest, did you use thespare ribs?
Those were just some St Louis,okay, and I just seasoned the
pineapple with.
We had about two or threedifferent seasonings on there.
I used some Cosmos, juststandard seasonings, put some
honey on it, seasoned the ribsthe same way.
(39:31):
I added some brown sugar,wrapped it around it and then
just standard seasoning, putsome honey on it, Seasoned the
ribs the same way.
I added some brown sugar,wrapped it around it and then
just cooked it.
I put it on the Weber SmokyMountain for about I think we
cooked that, for it was a longcook over six hours.
I just did basically a three,two, one standard three hours
straight on, wrapped it in foil,then went ahead and unwrapped
(39:55):
it for another hour and the bin.
I don't know what your opinionis on it.
There's different views on it,but you could just pull the bone
right out Some people don'tlike it that way.
Speaker 3 (40:07):
No, they like it kind of right before that.
Speaker 1 (40:10):
It's got a little flex, but yeah yeah, I took the,
uh, the kcbs class, uh, youknow, for the judging
competition where, because I'man official judge and if it
falls off the bone you'resupposed to mark a point from it
and that's overcooked.
But I I don't.
I think most people kind ofagree more on the tenderness
(40:34):
than what the official book saysthat they have, which the Rib
Association.
I don't know if you ever gointo food cook-offs or anything.
The Rib Association seems to bekind of making a leap because
they don't have the standardized.
As a matter of fact, if you goand cook for the Rib Association
, they don't want certifiedjudges.
(40:56):
Or KCBS does want certifiedjudges.
So they're more like come on in, you're the person eating the
food and we want your opinion.
We don't want someone that'sbeen schooled and told this is
how it's got to be, because theyfeel like it kind of defeats
(41:16):
the purpose of judging, becauseyou've kind of got a manual to
go by and you're looking at thatmore because you know you'd be
sitting there saying, well, Ilike this one better, but KCBS
says, oh, for this reason, youknow, I've got to dock a point.
So I see a lot, they'veactually been losing members of
the kcbs.
So the rib association, whichwe're probably going to one here
(41:39):
in oklahoma next month, uh, I'mgoing to go judge one of them
there.
It's going to be pretty cool.
Yeah, go out there and eat.
Eat some, uh, ribs.
Take you a little ice chest,you get it, and some of them you
don't eat you just wrap up.
You can throw, throw beneath youif you want and have some
leftovers when you come home.
So that's always fun stuff.
Yeah, I haven't ever done acook, that's another thing I
(42:01):
want to do is actually go outthere and perform.
Speaker 3 (42:05):
Yeah, I've never done that either.
Speaker 1 (42:07):
Go out there and actually be part of a team, not
myself, but you get your teamout there and go ahead and cook
and become on the team.
Speaker 3 (42:18):
Yeah, that would be fun to do.
Yeah, I think that'd be prettycool.
Yeah, I've never done thatbefore.
Yeah, I was just on this Redditpost about the 3-2-1 and
everybody debating.
I feel like that's too long,too long to cook the ribs.
I've never done the 3-2-1, butI just kind of throw them on and
go.
Speaker 1 (42:36):
Sorry, I want them.
Honestly.
I throw them on.
This is actually probably thefirst time I kind of said I'm
going to do it this way, but alot of times the problem is I
put the stuff on, then we gethungry and I'm like it's good
enough.
Speaker 3 (42:53):
That's how I like the party ribs.
I've done the party ribs twicenow.
I kind of really like thoseyeah, we watched that.
Speaker 1 (43:01):
I've never tried that .
That looks pretty darn good andit cooks faster.
Was that pretty tender likethat yeah?
Speaker 3 (43:10):
and same thing.
You can cook it, you know, toget it super tender however you
want, but I like it tender, butI like to have a little bite to
it.
Speaker 1 (43:16):
you know, basically just like cooking some wings.
Mm-hmm.
Speaker 3 (43:21):
Brilliant.
Speaker 1 (43:23):
Yeah, I'm going to have to give that a try for sure
Do you do the 0 to 400 methodon the pellet grill.
Have you tried that on thewings?
I did.
I have a video.
I did a, I don't know a couplemonths ago and maybe and I did
it because you're the one Iwatched do it.
So, yeah, and I did it.
On the pit boss, I can'tremember what kind of wing wings
(43:45):
did.
You said wings, right, yeah?
wings yeah, yeah, we uh didthose and those turned out
really good.
I can't remember how I did it,but yeah, I just seasoned it up,
put them on cold, cranked thetemperature up to 400 degrees, I
think we flipped them maybehalfway through or something,
and that's it.
(44:05):
Might have put some barbecuesauce on them and it turned out
heck.
I think they were.
Speaker 5 (44:13):
Is that the ones that you tossed with the hot?
Speaker 1 (44:15):
stuff I might have.
Speaker 5 (44:19):
There's a lot of stuff that I can't eat, that he
makes, so she is.
Speaker 1 (44:25):
She does a lot of keto.
I don't know if you watch anyof the videos, but she will a
lot of times.
Speaker 5 (44:30):
Sometimes I'll cheat and I'm like why did I do that?
Speaker 1 (44:33):
So we have like, if we were to do smash tacos, she
would have her own little ketotacos corn tortilla that she
would cook with it.
Speaker 3 (44:42):
Oh yeah, you get to like the little zero carb ones,
the keto buns and the keto bread.
Speaker 1 (44:48):
And another thing which I really like is pork
skins, pork rinds oh yeah, andthat's rinds oh yeah, and that's
basically zero carbs oh yeah,yeah, instead of chips and queso
.
You just have pork rinds andqueso and that's really good.
Speaker 3 (45:05):
Yeah, I've seen people do like pork, rind nachos
and stuff.
They'd be good at barbecue,like with a pool of pork and
stuff.
Yeah, they'd be good atbarbecue, like with a pool of
pork and stuff, yeah, and thepork rinds.
Speaker 1 (45:15):
Yeah, heck, yeah, yeah.
So she's always counting thecarbs on everything we do and
keeping tabs on that.
Speaker 5 (45:24):
I've got to have some carbs.
Well even our night, I used toweigh 248 pounds.
It works.
Yeah, it does.
Speaker 3 (45:30):
It works yeah.
Speaker 5 (45:31):
It does.
Speaker 3 (45:32):
It works for sure.
Speaker 5 (45:34):
Every once in a while I'll get off of keto, you know
give myself a break.
Speaker 3 (45:39):
Yeah.
What do you do?
Then, yeah, yeah.
Speaker 1 (45:43):
And then when we go, like, on our cruise, she'll do a
week of no keto.
Or when we go on vacation orsomething, she'll do the whole.
You know, I'm going to bestrict until this date and then
I'm all out, I'm just going tolet loose.
Speaker 3 (45:59):
Yeah, you got to keep your sanity, that's how she'll
like to do that Especially withhis cooking.
Speaker 5 (46:04):
I'm like, oh, my God, that looks so good, but he puts
like sweet stuff in it.
Yeah sure.
Speaker 1 (46:11):
Well, I do appreciate you joining us today.
Anything else you'd like tomention?
No, really, I'm easy, easygoing.
Yeah, no promotions, nopromotions, no social medias, no
products.
You're trying to get rich onAnything else?
No, not yet.
Well, I appreciate your time.
(46:33):
We're approaching an hour, sowe'll go ahead and let me just
go ahead and tell everybody Iappreciate you jumping in.
This was Doug from Griddle Cook, eat and More on YouTube has
tons and tons of videos outthere.
Be sure and check him out.
We will put a link in the shownotes below and in the
(46:55):
description below so you'll beable to connect with him.
Speaker 2 (47:00):
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.
All right, y'all.
Well, we got a good one.
Today.
I'm sitting here with Doug fromGriddle Cook, eat and More, who
has an awesome YouTube channel.
We're going to be talking somebarbecue, maybe a few stories or
two.
Who knows where it's going togo?
But first let's get this introgoing.
Let's get it started.
Speaker 2 (00:17):
Time to fire up that grill.
From smoked pork to smashburgers, outdoor cooking just
tastes better.
This is the Okie Smokin'Podcast, and here's your host,
John Barry.
Speaker 1 (00:38):
All right, well, here we go, welcome in.
We got Doug here.
Now.
When we typically start ourpodcast, we a lot of times just
check in with the local.
We're right here in OklahomaCity, midwest City, oklahoma.
You're in St Louis Missouriright, yep, that is correct.
Yeah, and we usually kind ofgive a weather report.
It's been sunshine.
We had a lot of floods thislast week.
How's your weather been going?
Speaker 3 (00:59):
Same.
We had some flooding Today, 80degrees out, real nice.
Speaker 1 (01:06):
Yeah, real nice.
We have a creek behind us andwe walk it and we went walking
yesterday and up by the picnictables and stuff.
There's debris all along itbecause the water went above the
entire tables and everything isjust flowing through.
Speaker 3 (01:21):
Yeah.
Speaker 1 (01:22):
It's been great weather, but let's go ahead and
uh, introduce you.
You're uh doug from griddle,cook, eat and more.
I got a youtube channel out.
Uh, what made you decide tostart filming and cooking?
What got you into the bigyoutube?
Speaker 3 (01:38):
oh, I always cooked.
Uh came from a big restaurantbackground.
I worked in restaurants for along time, so I loved cooking
and griddling and all that stuffand probably for two years I
contemplated on doing a channel.
I have this old video I haven'teven played it yet that I made.
This is kind of a funny video Imade, but I never got around to
(02:00):
starting to getting it goingand getting the channel going.
So I may put that video upthere one day.
But originally I was going tocall my channel it Is what it Is
, Cooking.
So once I decided to do it Igot on there and someone else
had that channel name and it wasreally funny.
I watched their video and theywere doing the Blackstone videos
(02:23):
.
So then that's why I changed itOn the fly.
I had to come up with the newnames Griddle, Cookie, Moore.
There it is, the longestchannel name.
Speaker 1 (02:31):
You automatically answered my question I actually
had on here.
Where'd the Griddle CookieMoore come from?
Speaker 3 (02:37):
Yeah, so it's kind of on the fly.
I'm like man, what should Iname this thing?
Speaker 1 (02:42):
Right, do you have any favorite video that you've
made, or anything?
Speaker 3 (02:47):
If you go way back, my pork tenderloin video, this
is probably my fifth video Imade.
I did like up in Iowa, are youfamiliar with the giant pork
tenderloin sandwiches?
Yes, yeah.
So up in that area which Iworked at a restaurant a long
time ago, we made them there.
I always liked them.
So and still to today, afterlike 200 plus videos like
(03:08):
cooking, you know recipe videosor whatever, that's still one of
my favorites.
You know things I made.
Speaker 5 (03:17):
I think I was like watching some of your videos and
I liked the Long John Silver.
Speaker 3 (03:21):
Yeah, yeah, that was good.
Speaker 5 (03:23):
I was like, ooh, we need to make that.
Speaker 3 (03:26):
Which I just got to eat.
I like the crispies.
Yeah, yeah, oh yeah.
Do you guys have Long JohnSilvers in your area?
We?
Speaker 5 (03:32):
do, but it's gross here.
Yeah.
Like.
I'm originally from Californiaand it tastes so much better
that way.
Speaker 3 (03:40):
I'm not sure where it started at, but most of them
closed up around us in the StLouis area.
But over the weekend for Easterwe went to my mother-in-law's
in Shiloh's upper part ofMissouri, and in this town we
drive through they have a LongJohn's, so we stopped there for
lunch on Friday.
So that's the only time I everget it, you know.
Speaker 5 (04:01):
Here our Long John is connected to A&W.
Speaker 3 (04:04):
Yeah, we used to have that it's gross here.
Yeah, it's not very, very goodthe the one we had by it that
where I live at it was an a andw long john combo.
But yeah, they've all clearedout.
No more long johns.
Left some captain d's, butthose are mainly in the hood.
Speaker 1 (04:26):
Yeah, and I think it may be closed now, but we agree
with you both agree with you andwe like the chicken better than
the fish.
We used to always go in thereand get the chicken combo, but
we did have some.
That was pretty good.
But, like you said, most ofthem's closed up and the ones
that are left just aren't aren'tall that great yeah, it seems
(04:47):
like it's more in small townsnow where you find them right.
Speaker 3 (04:51):
There's several small towns outside of the, you know,
st louis area that have themstill and they do good there.
But yeah, it's good stuff.
I'm not a fish eater so that'swhy I always got the chicken.
You know, growing up I remembergoing there and if you go way
back, I don't know if you guysever had arthur treacher's I
haven't had that anybody havethose.
That was like a similar to longjohns.
(05:12):
It was a chain from the eastcoast and then, uh, similar deal
, you know, just battered itfish and chicken and stuff, so
it was good real good, but I'mgoing on a back when I was me
and the guys are going on afishing trip what is it?
Speaker 1 (05:26):
May 10th?
And we take a.
We've got a lake close by LakeTexoma.
It's a big lake.
It kind of borders it's Texomabecause part of it's in Oklahoma
, part of it's in Texas andwe're getting a guide and six of
us are going out there and wewent there about two years ago
and caught 60 fish nice striperfishing.
So we'll be doing that, and lastyear and last year it was
(05:50):
colder and hopefully we dobetter.
We caught like we went twicelike 30 fish last year instead
of 60, so hopefully, how big isstriper pretty?
Speaker 3 (05:57):
good, how big, how big of them were.
Speaker 1 (05:59):
You were the a variety of sizes.
We we had them small, we hadsome medium, nothing major,
nothing massive, yet yeah,nothing too major.
Speaker 3 (06:09):
There's a lake down in the Missouri-Arkansas area
called Bull Shoals Lake.
Have you ever heard of thatlake?
Speaker 1 (06:16):
No.
Speaker 3 (06:18):
That's where all the state record stripers are caught
, like in Missouri.
So I think it's like 52 or 53pounds is the record for a
striper big, big bass also wechecked out your.
Speaker 1 (06:32):
What was that other video?
We looked at the.
Uh, we saw the snake the snakevideo.
We watched that earlier today.
We've been watching a lot ofyour short videos.
You did a lot of pretty goodshorts.
Yeah, I've done a whole.
Speaker 3 (06:42):
I've been trying to do more lately.
Yeah, you've been doing a lotof those.
There was, you did a lot ofpretty good shorts.
Yeah, I've been trying to domore lately.
Speaker 1 (06:45):
Yeah, you've been doing a lot of those.
There was one other I can'tremember what it was now.
I thought I wrote it down butthat snake, that's pretty cool.
When you cooked that, did younotice on like the side of the
charcoal it was a lot hotter oranything, or do you think it was
pretty even throughout thewhole cook you can put your ribs
on it.
Oh, you make them ribs.
Yeah, because it's got thatdiffuser you put on top.
Speaker 3 (07:05):
Yeah, but it makes it easy to do the snake, like with
lump charcoal.
I mean, typically you'd usesome briquettes where you can go
around real nice and you knowlike two rows and then stack one
on top, but there you just dumpthe charcoal in there.
Just dump it in there.
Yeah, spread it around and letit go.
Speaker 1 (07:29):
That's a guy on Facebook sells this.
Yeah, what's that called?
It's the smoke pit, the snakepit, the snake pit the snake pit
yeah.
Yep.
That was your ugly drum smoker.
That's the other thing I wasgoing to talk about.
How do you like that?
Speaker 3 (07:42):
I like it.
I've used it.
Well see, that was the firsttime I used it in a video.
And then I smoked a turkeybreast in it.
I took a bone-in turkey breastin it and it was awesome, yeah,
that pork butt you made.
Speaker 1 (07:55):
it looked really really good.
Speaker 3 (07:57):
Juicy.
Yeah, so there's a guy at mylast job and actually a friend
of mine I've known before that Iworked with him, but him and
his one of his brothers got madeone and him and a couple other
brothers all make them now.
So completely homemadeeverything.
I mean they made their ownbasket for it, charcoal basket.
(08:17):
They didn't buy no parts fromlike the, you know, because you
buy all the stuff.
If you get a drum, you get allthat stuff for it.
Speaker 1 (08:23):
But yeah, yeah, I was looking at that and I was
sitting here saying, and I spentthis money on this, I got a pit
barrel and you got thathomemade just made from scratch.
It's pretty cool that barrellike that.
Speaker 3 (08:41):
So a funny story about that is my wife's always
on me because I got too manygrills.
So I had this Weber Genesis oldWeber Genesis, about like 15
years ago, whatever, once I gotmy griddle which I got my first
griddle, I think in 2011, butkind of slowly stopped using it.
That Genesis probably sat foreight years at least untouched
and I'm like.
(09:03):
So I said, yeah, I'm going togive it to the guy at work wants
it, I'm going to give it to him.
He's one of his kids, he eats agrill or something like that.
But she didn't know I wastrading it in.
I was trading him for his uglydrum.
So she didn't know I had thatugly drum.
It was down in our garage for awhile, whatever.
So I put it up outside Normallydrum.
(09:25):
It was down in our garage for awhile, whatever.
So I put it up outside.
I normally I had.
I bought a bass for it fromvivor so I could roll it around
and I usually keep it on theside of the shed where you can't
see it.
And one day I left it out, likeright out the back door, and
she went out there and she'slike what's this like?
Yeah, I said I traded that, theweber for that.
She's saying I'm getting rid ofsomething.
I need to get rid of somethingand bring something right.
What's this?
I'm like yeah, I traded theWeber for that.
She's saying I'm getting rid ofsomething.
Speaker 1 (09:47):
I need to get rid of something and bring something
right back.
That's why.
Speaker 5 (09:50):
I tell him you have too much stuff out there.
Speaker 1 (09:53):
Yeah, I do, I got too much.
I actually got rid of somestuff, but kind of like you, I
always bring something back in.
Speaker 3 (10:01):
Yeah, I bring more in than.
Speaker 1 (10:02):
I get rid of.
You also do a lot of indoorcooks on that, vivor, don't you?
Vivor?
Yeah, yeah, she was asking that.
She says you've done a bunch ofthose indoor.
That's something I'm actuallylooking about.
Getting is one of those.
And we were watching your pizzavideo.
What was it that grilled cheesepizza?
Oh yeah, yeah.
And that turned out reallyreally good, didn't it?
Speaker 3 (10:20):
Oh, my God really good, didn't it?
Oh my god, it's like almost.
It's almost like eating a panpizza for pizza.
That's pretty close.
This is wow turned out, youknow, better than expected.
I mean I figured it'd be good.
I mean can't go wrong with thestuff I put on there, but you
know how close would it be?
Because I'm like, well, I wantbread, I need something poofy.
So that's why I used frenchbread and flipped it upside down
(10:43):
to give me more of that panexperience, I guess, a pan being
a thicker, thicker crust, youknow kind of more like calzone
or something like that so, yeah,it worked out good.
It's tasty because I love.
You know, if I got a pizza, Ilike their meat lovers pan pizza
yeah, how do you normally comeup with your ideals like that?
Speaker 1 (11:02):
are you just at this?
A lot of times I will just besitting here and I'll be saying
I'll just come up with an idealand next thing you know, 20
minutes later let's make this,let's cook this, let's do this
video.
And we're just kind of do youdo some spur of the moment
things like that?
Oh yeah, no.
Speaker 3 (11:20):
And I think of a lot of good stuff, but I don't write
it down.
So, no, and I think of a lot ofgood stuff but I don't write it
down, so I forget a lot of myideas.
I'll just see something andit'll make me think, oh, that
should do this.
I don't know.
I've come up with someoff-the-wall stuff Now.
The off-the-wall stuff it'sgood, but it's not good for
views normally.
Yeah, but if you do somethingtrendy, you know, then you get a
(11:45):
lot more views on your videos.
It's still fun to do.
Yeah, it's just crazy stuff.
A lot of my videos are likethat kind of crazy, but I like
to do a lot of remakes of stuff,of stuff in other areas that.
I can't go to.
So you know, or I could oreventually may make it there one
day.
But recreating like for example, there's a sandwich in New York
(12:05):
that I've just seen someTikToks on and it's this pizza
place.
It's chicken cutlets, vodkasauce, pesto sauce and then God,
what's the cheese called?
It's like fresh mozzarella, butthen it's got like a creamier
version in the middle, burrata,and then on this fresh semolina
(12:29):
roll.
So the biggest issue is findingthe bread, because as I got
older, I'm more of a bread snob.
Now it's like bread's veryimportant to me when I'm making
something.
Back when I was in my 20s,working in restaurants or was
doing crazy stuff, I could careless about the bread, you know,
but now it's all about the bread.
So I'm like now I'm going tolearn how to bake some of this
bread.
I've never baked bread in mylife, so I think I'm going to
(12:52):
try making these semolina rolls,because you always hear about
it.
If you watch any TikToks, likein Jersey and New York, they're
always like oh, the semolina.
I got me a fresh semolina rolland you know it's like.
So that's good, but that's mynext plan One of these days when
I got time.
I'm a busy guy.
That's the problem.
I always got something going on, don't we all?
Speaker 1 (13:15):
Yeah, I like baking bread.
Well, I don't really bake bread.
I guess you would say I do itthe lazy way.
I got a machine.
You put all the ingredients andhit a button, yeah, and it just
makes it.
Yeah, you were saying you liketo create things.
Also, you did a video a whileback.
Actually seeing this one, uh,from a cruise line what was that
?
Speaker 3 (13:32):
uh, okay, so royal caribbean.
Uh, they have a.
They have their own littleisland.
So if you're on a cruise, it'scalled the coco k and then they
have these snack shacks theycall, and then I don't know how
it got started.
But when I was searching, whenwe were doing research for the
cruise, I was watching all thesevlogs and stuff of people going
there and they're like you'vegot to get the secret sandwich
(13:55):
and it's just, they have achicken sandwich there and then
you tell them it's a secretsandwich and they put mozzarella
cheese sticks on it.
Speaker 1 (14:02):
I mean that's all it is, but it's good.
Speaker 3 (14:05):
Mozzarella cheese sticks, yeah, yeah, so it's
their chicken sandwich and theyput mozzarella cheese sticks on
top.
But in the cruise world, Iguess in the vlogs it's like the
secret sandwich, but it'spretty funny, that's all.
Speaker 1 (14:19):
Are you going on that cruise again?
Speaker 3 (14:21):
We will.
Yeah, we'll probably do anotherone.
Speaker 1 (14:26):
We've got one coming up soon.
Speaker 5 (14:26):
We're on the Carnival cruise.
That'll be later this year.
Yeah, that'll be our secondcruise.
Yeah, we're going.
Yeah, I've only been on one.
Speaker 3 (14:30):
That was that Royal Caribbean one, but we may do
Carnival the next time.
Yeah, we're doing Carnival.
Speaker 5 (14:38):
It's out of Galveston .
Speaker 1 (14:39):
Texas.
Yeah, we leave out of Galveston, texas and I think we got
Cozumel, costa Maya, and Iforget.
Speaker 3 (14:46):
Because Carnival's got their own little island too,
don't they Something tropical?
Speaker 5 (14:51):
right.
Speaker 3 (14:52):
Right, yeah, I think Carnival's got an island on some
of their cruises, their ownprivate island.
You stop by or in some of them.
I'm not sure where it's at, butit's pretty cool.
Yeah, definitely, we went onthe white cruise, but we liked
it, so yeah, we did too it was agood time.
Speaker 5 (15:10):
At first I was like no, I don't want to go in the
water area but then I it rainedlike four of the seven days yeah
but still it was fun.
It rained on us like one dayright, Like just dripping.
Speaker 1 (15:24):
Yeah, we did have a rain day, for sure.
Yeah, nothing massive, but nicelittle rain shower.
Speaker 3 (15:29):
Ours went to St Martin.
And what was the other place?
The other stop.
But anyways, both those days itrained the whole time.
Speaker 1 (15:37):
Yeah, they have the what's that burger?
The Guy's.
Speaker 3 (15:41):
Burger yeah that's a caramel thing.
Speaker 1 (15:44):
Guy Ferry.
Yeah, yeah, that's a carnivalthing.
Guy Ferry yeah, we had hisburgers on there.
That's pretty good.
Yeah, he also has a barbecue.
He had brisket.
But it's only a limited timeand you've got to get there
quick and if you don't get it,yeah you're out.
Everything was good, the foodwas good on it and everything.
Speaker 3 (16:02):
I think it's a carnival horizon.
He's got a barbecue place.
Everything was good, the foodwas good on it and everything On
the carnival.
I think it's the CarnivalHorizon.
He's got a barbecue place onthere too, A separate restaurant
.
I forgot what they call it.
Speaker 1 (16:11):
Yeah, we were on the Dream for about six days.
Yeah, yeah, it's crazy.
So do you prefer griddling ordo you smoke a lot, too kind of,
since you got that drum or hasgriddle?
Speaker 3 (16:23):
been more of your thing.
I mean, I'm starting to smokemore now than I used to.
But yeah, griddle, I probablydo griddle mostly, but I don't
know.
I've been doing a lot ofsmoking, so I got a pellet
smoker now and, you know, donesome stuff on that.
Speaker 1 (16:41):
I like the pellet smoker.
A lot of people tell me it'snot real smoking, but it's kind
of the lazy way.
But you flip the switch and youlet it go.
Speaker 3 (16:50):
I know it's easy, it's real easy.
Yeah, I mean, you don't getthis good smoke flavor out of it
.
No, smoking like with a realfire.
Speaker 1 (16:59):
Yeah, you don't get quite the bark if you cook it
like in it and that drum.
I heard you say you're going todo a brisket in it.
Yeah, that's going to.
I bet that's going to make areal massive bark with that
flame coming right up on it.
Speaker 3 (17:12):
Yeah, so that'll be the next cook, I think on it.
Speaker 5 (17:16):
Have you ever made anything that was that didn't
turn out good on it?
Speaker 3 (17:20):
Oh on what?
Which one?
The brutal?
Oh on what?
The griddle, video-wise,nothing I hated.
Well, I haven't even posted ityet, but I made Pad Thai.
Well, I didn't even use thegriddle, I used this big cloud
disk.
That one didn't.
It was decent but it didn'tturn out like I wanted it to.
But I'm trying to thinkgriddle-wise, whatever Any major
(17:42):
fails.
Yeah, not on no video-wise, huh, no, not.
I think griddle wise, whateverAny major fails yeah, screwed.
Speaker 1 (17:45):
I don't know Video wise.
No not a whole lot, and howlong have you been doing the
YouTube?
Speaker 3 (17:52):
I started in uh toward what was it?
Speaker 1 (17:57):
August maybe, or something of a 21, five years
maybe, yeah, not quite yeah, Ishould jump I.
Speaker 3 (18:02):
Five years maybe, yeah, not quite yeah I should
have jumped, I should have goton it sooner.
Speaker 1 (18:06):
Did it start growing right away, or did it take a
while to kind of kick off?
Oh, it took a while.
Speaker 3 (18:10):
It took probably two years to get to 1,000 subs.
Yeah.
And then after I got that, thennext year it grew pretty fast
and I was hoping to be like at5,000 subs but then last October
my channel just slowly, it justlike crashed, slowed down.
It was weird.
I mean, my views were like halfthe views and starting to pick
(18:34):
back up now, but it's verydifferent from the year before
in that timeframe.
Speaker 1 (18:38):
Yeah, I've been noticing mine's been picking up,
but, kind of like you said, Igot right under 1,000.
I was sitting at what like 9and it was.
It was like you were at thestall of a brisket.
Yeah, it just got there and itjust stayed there and you're
like it.
It never moved and it actuallywould go and then finally
started moving then once it hita thousand the taco.
(18:59):
The hamburger taco was the onethat started rising right well,
yeah, that was her idea andshe'd come up with smashed tacos
.
You ever done that.
Speaker 3 (19:09):
Oh, with the tortilla .
Speaker 1 (19:09):
Uh-huh, yeah, and I guess we hit it just at the
right time.
I don't know she was watching.
Speaker 5 (19:16):
She saw a bunch of videos on it.
Yeah, I was watching likeTikTok and YouTube and stuff.
Speaker 1 (19:18):
And she said let's do that.
So we put that out there andthat one.
I think we had like 200subscribers in a month just from
that one video.
I've never seen nothing like itbefore or after, but and that
was really good.
I really liked that.
Yeah, at first you kind ofthink you're putting the meat
right on that tortilla because Ismashed it right on there.
(19:41):
It's almost like you kind ofget a raw meat going on there
and then it cooks through it,but it turned out really good.
Speaker 3 (19:48):
Did you put it and smash the tortilla on top of it?
Speaker 1 (19:52):
Yes, that's what we did, yep Some people take.
Speaker 3 (19:54):
I've seen you take your tortilla, so you get a bowl
of your meat, ground beef andyou season it raw and then you
spread it on the tortillas andfold them over and then you just
cook them up you know flippingit back and forth and it cooks,
ends up cooking the meat inside.
You know that makes like crispytacos with the meat in there.
Speaker 1 (20:15):
Yeah, I don't know how many comments we had that
you're doing it wrong.
Speaker 3 (20:18):
That's gross now, did you use?
Now, when I made, I did thatvideo, I used corn tortillas and
I think I'm the only one thatused corn tortillas to make it.
It's like everybody uses flour,but I used because I was like I
want to make it like a yourstandard, uh, american taco.
I call it a crunchy shellground beef, lettuce, cheese and
(20:39):
sauce, a potato sauce.
You know like I eat tacosgrowing up, so that was my idea
behind it.
So I used a corn tortilla,smashed it, then I folded it in
half and cooked it a little bitto crisp up the shell and then I
put my you know cheese andwhatever the toppings in it.
It was good.
It was good.
(21:01):
But, yeah, that video did realwell because that was, you know,
a little bit after it gotpopular.
My best videos are like reviewvideos of griddles and stuff, or
at least you know, know,watches or people I think they
tend to search for.
Speaker 1 (21:19):
I want to look at a review or you know, trying to
get an opinion on something,maybe before they buy it and and
, and those get it quite a few.
I kind of got the same thingwhere, uh, I think, more than
the food videos, I have maybe arepair or just cleaning a sensor
on a pit boss Someone's havingissues with it or how to do
(21:40):
something, and those juststeadily get quite a few views.
Speaker 3 (21:44):
I have this old video .
It's a Loco griddle that I hadand it's the first one that came
out first gen and they're onlike the third or fourth gen and
this thing still gets like 2550 views a day.
They don't even make it anymore.
People still watch it as fastand maybe because I put the
title of that was uh, locoversus blackstone.
(22:06):
Blackstone's the key for viewspeople obsess with the blacks.
Speaker 1 (22:12):
It's a popular name yeah, blackstone and a lot of
mine are Pit Boss.
Speaker 3 (22:17):
Yeah, and I would say Pit Boss is the Blackstone of
the pellet world.
That's like the mostrecognizable one, because I've
done reviews on differentgriddles and Blackstone ones or
anything.
Blackstone and it kicks its ass.
You know, absolutely, yeah,yeah.
So I bought Blackstone stoneand it kicks its ass.
You know absolutely, yeah,kicks, yeah.
(22:38):
So I bought, uh, uh, blackstonecame out the 20 inch camping
griddle they sell in the campingsection at walmart last year
and uh, real cool, it's likelike a suitcase.
It's got a handle on it.
The cover comes.
You clamp the cover on it.
It's maybe like oh, you can seemy thing, I'm looking wrong
thing maybe like that tall, thiswide and it's real compact.
(22:59):
It's a cool griddle.
That thing's almost 80,000views on it.
It's steadily going, it's mybest investment because I've
paid for that like 10 times over, with the revenue off.
I made five videos with it.
I made about $1,000 off of it.
That's cool.
Speaker 1 (23:20):
Yeah.
Speaker 3 (23:22):
Can't beat that.
And then I bought a.
So you know I'm always thinkingall right, what videos can I do
to help generate some revenueto cover the cost of the grill?
Well, I have an olderBlackstone and then just a basic
36-inch one they sell atWalmart with a hardcover.
Actually, the old one didn'teven have a hardcover.
That was before they startedincluding them.
(23:43):
And then I bought a newer onelast year because I was going to
get rid of the old one and usethe new one.
So I decided to do a comparisonthe Omnivore versus the
old-school griddle top, and thatwas the 60,000 BTU burners and
the new ones are 38,000.
So I weighed both tops.
(24:05):
The new top's like 45 poundsand the old ones are 60.
So it's like 15 pounds lighterand the new one warps.
Any time I cook on high.
The one corner always pops up,always goes back down, but it's
kind of funny.
But that video right there justmade me 350 bucks.
Speaker 1 (24:23):
So I paid my for my 297 blackstone yeah, I could see
them, because I and now thatyou mentioned that I do that a
lot I'll be looking forsomething and want to compare it
, even for this podcast.
That's some equipment.
You know what about a roadieversus you know a mono caster?
Sit there and watch the videoson it, so people grill them kind
(24:44):
of do the same thing, I'm sure.
Speaker 3 (24:45):
Yeah, yeah, those videos are great because people
keep watching them.
Speaker 1 (24:50):
What's your favorite thing you cook on the griddle.
What's your go-to pleasure?
Speaker 3 (24:55):
Smash burgers probably.
What's your go-to pleasureSmash burgers probably.
What's that?
Smash burgers, smash burgers,yeah, cheesesteaks.
I love cheesesteaks.
Speaker 1 (25:04):
Yeah, that's Dolores' too.
A while back she used to alwayswant them smoked, you know, big
fat juicy burger, and then wegot a smash burger and that's
the only way she really likes it.
Throw some onions on it, kindof like an onion Oklahoma onion
smash burger yeah those are good.
Speaker 3 (25:22):
And also like I love grilled sourdough like you,
butter grill it, so I likemaking sandwiches with that,
burgers with that, like Friscomelt, or just a couple videos I
got.
Actually, my second video wasDenny's Deli Dinger that I ever
made a long time ago.
That was like a club sandwich,but basically they put it on
(25:44):
butter grilled sourdough triplestack.
It was like my go-to sandwichback when we were out at the
bars all night We'd go toDenny's at 3 or 4 in the morning
Sounds like fun.
But they got rid of it.
All the great stuff I had theygot rid of Makes me mad.
We have a Denny I said we havea Denny yeah, denny's Just the
(26:07):
whole going out.
It's just not like it wasanymore.
Speaker 5 (26:11):
Right.
Speaker 3 (26:13):
Denny's Harley's, I think they're getting ready to
close stores, but back then mostDenny's made more money on the
overnight shift than they didthe day shift.
They'd be packed overnight.
It's crazy, but it's just wildhow the times have changed,
especially in the restaurantindustry.
Speaker 1 (26:32):
Yeah, you said you were originally in the
restaurant industry and that gotyou into cooking on YouTube.
You're no longer in therestaurant industry outside of
YouTube.
Uh-uh, got out of that.
Speaker 3 (26:44):
Yeah, I wanted a more normal schedule.
When I was younger it was fun.
Speaker 5 (26:49):
Where'd you work?
Speaker 3 (26:51):
All kinds of places.
I started out at this littleprivate restaurant by me that
they opened up.
It was cool.
It was like a bar and grill butwe did a few nicer things.
We had some good steaks andfish and stir fry.
It was a good broad menu Workedthere and then from there I
(27:12):
went to a pretty nice well-knownItalian restaurant in this area
in St Louis and that was coolworking there because I got to
meet a lot of celebrities,because we were right by this
Ritz-Carlton and all thecelebrities would stay there and
the connoisseurs of the hotel.
We were their number one pick.
So I met a lot of big sportspeople.
Speaker 1 (27:34):
What's the biggest celebrity you ever met there?
Anybody?
Let's see here.
Speaker 3 (27:40):
Well, a lot of music.
People like Sammy Hagar, sportspeople.
Wayne Gretzky, hockey, hockeyplayer.
A lot of big baseballCranberries I'm trying to think
who else I met, I don't know.
A variety of people.
The band Cranberries, differentpeople, the band Cranberries,
yeah, different people.
A lot of local sports people.
They all went there.
(28:00):
So, like we cooked one time wecooked for the Dallas Stars were
in town playing the blues, sanLuis Blues, and then we were
closed on Sunday but they went.
Brett Hull, who played for theBlues back then, I guess, told
them about us, about therestaurant, because we were one
of his favorite restaurants.
(28:20):
So we opened up Sunday andcooked for the whole team, for
the Dallas Stars.
It was cool.
Speaker 1 (28:28):
Private cook.
Basically, yeah, yeah, yeah,it's pretty cool.
Speaker 3 (28:31):
I had some buddies that worked at Morton's
Steakhouse, which is a nicechain, high-end steakhouse, and
they had I forgot which team itwas, but they had a team come in
there and their ritual was therookies had to pay for dinner.
So they would try to jack thebill up as high as possible.
(28:52):
So they bought every livelobster there.
They got all these steaks andthen my two buddies were the
servers for it and they're likeoh, where are we at?
How much we at?
No, you're about $15,000 now.
Oh, no, that ain't good, we gotto get that higher.
So then they had this bottle ofcognac that went for like
(29:12):
$2,000.
And they had to call acorporate to figure out if they
could sell it or not.
And they sold the bottle ofcognac for two grand.
So they ended up getting itwith tip for something like
$23,000.
And they only drank half thebottle of cognac.
So my buddies took the cognac.
Pretty funny.
Speaker 1 (29:32):
Yeah, I know I've heard of some of them.
We're over here close to Texasand the Dallas Cowboys.
They say they'll go out and buy.
There's some restaurants andthings that'll just have a shot,
you know, like a $5,000, $8,000, just one shot.
Oh wow, yeah Crazy, yeah, it'sinsane.
Speaker 3 (29:50):
Yeah, there's some big money, Big money in the
restaurant.
Speaker 1 (29:54):
What is your next cook plan on that ugly drum
smoker Probably the brisket, Ithink.
You're going to do the wholebrisket?
Yeah, yeah, the only way to doit?
With the pit barrel.
You can hang it in there.
Yeah, but are you going to putit on the grate or do you have
some way to hang stuff?
Speaker 3 (30:12):
No, I'll put it on the grate.
Put it on the grate, yeah, yeah, because it's 22 inches.
See, you can put it.
You know, I've smoked 15-poundbriskets on the Weber and I used
to slow and sear and I had roomto keep it off to the one side.
So this I had the whole time Ididn't have to worry about it, I
could just center it.
(30:32):
Yeah, it's like that ideal.
Speaker 1 (30:39):
I know not to worry about it.
You just center it.
You know, since the fire'sideal.
Speaker 5 (30:41):
I know, when I was cooking on that uh pit barrel, I
had this happen once.
I actually got a video of where.
Speaker 1 (30:42):
Remember when the when it fell in it?
Oh yeah, we had it.
We had it, had a pork butt thatI had it hanging hanging in
there and when I went to grab itit was.
I let it get to about 175degrees.
I pull up.
As soon as I pull up, it justno right into the coals right
there and I'm sitting there andI couldn't reach down.
Flames are coming up and I hadto go in and get some gloves and
some tongs and try to get thatthing out of there.
(31:04):
But I got it out of there.
Were you filming it?
Yes, I didn't.
At the time I didn't have thefilm where you could see exactly
, but one of my videos out thereshows it and could see exactly.
But there is a one of my videosout there shows it and I'm
going up and I got that on filmwhere, when I went up, you just
saw, just yeah, falls right into, straight into it.
Speaker 5 (31:21):
I've had that happen and then another time turned
into the caveman, oh yes, thatwas thanksgiving too, yeah well,
I haven't done that yeah, no, Imean our backyard was.
Speaker 1 (31:34):
It was a little scary for a moment.
So I had the pit barrel out onthe grass and we were just
inside and I happened to lookout there and I noticed around
the you know, you had this bigcircle around the barrel and it
was all black where it had beenburning.
So it was just going like thisand the flames were going up.
(31:54):
I have a swimming pool.
It was going toward I have, andthe flames were going up.
I have a swimming pool.
It was going toward.
I have a fence.
It was going toward I have ahouse.
It was going toward, andsomeone got a fire extinguisher
and I'm water hose and sprayingthat thing down.
Well, we got it out and all itwas was just above the grass and
the heat of it.
But there was a drought.
Yes, everything was dry.
Speaker 3 (32:17):
Oh well, that just happened about a month ago we
had a day, a Saturday, it waswarm but it was super windy and
everything was dry and this guybarbecued and caught the grass
on fire.
It ended up catching 10 homeson fire, Turned into a
four-alarm fire.
It just kept spreading andcatching houses on fire down the
(32:39):
block yeah, that may be during.
Speaker 1 (32:42):
I know a lot.
What was it?
Last month?
We had some of the windstrongest winds I've ever seen
and it was just non-stop.
You wouldn't want to grill onthose days, I promise you no,
and this guy's grilling on asuper windy day.
Right now we've had so muchrain so we're safe again, but
yeah, that was something thatcaught the yard on fire that day
.
Speaker 3 (33:01):
Yeah, yeah.
Speaker 1 (33:02):
now we're in a good raining season yeah, yeah, it's
rain, I don't know it's rainedtoo much over here, though.
Yeah, you can never get a happymedium, you know, just give me
a rain, shower water.
The grass bring out the sun.
It either floods, it's got rain, hail, storms.
Speaker 3 (33:18):
It's an all-day rain, but this time of year, yeah, so
all-day rain and then a warmfront moves in.
Then you get thunderstorms.
Speaker 5 (33:27):
Yeah, and tornadoes.
Speaker 1 (33:29):
Yeah it's a mess Now because I like to do a lot of
spicy stuff.
Do you do much in the spicyworld?
Speaker 3 (33:35):
as well A little bit, but I'm not super into burning
the crap out of me.
Speaker 1 (33:40):
Yeah, I don't know why I do, but I kind of I got
some.
You've seen them in that lastvideo.
We've got some peppers growingand stuff making, some spicy
stuff, but what I want to do isput on the blackstone.
I want to put some noodles.
You ever had Mongolian barbecue.
Uh-huh.
I'll probably do a video onthat, but I'm going to put the
noodles out, put the vegetablesout, and then I get some real
(34:01):
hot sauce, you know, kind ofKorean.
Yeah, Put that out there.
Speaker 3 (34:06):
Hi bro, A long time ago in one of the restaurants I
worked at, our produce guy thatsells the produce dared me to
eat a habanero.
So I'll eat a habanero.
So I'll eat a habanero.
So he brings one in one day andI eat the whole thing and that
killed me.
Speaker 1 (34:23):
It's like a three-day ordeal, you're right Hot at the
throat day one, hot at thestomach, day two.
Speaker 3 (34:28):
And it comes out warm too.
Yeah, oh man it was the middleof summer, he's done the
one-chip challenge Ate that.
Oh, done the one chip challengeate that on the one chip.
Yeah, there's a funny video ofa some news channel was doing it
the one of the women anchors.
She ended up throwing up onlive air.
They all did, it was like fiveof them.
(34:49):
They're all sitting at the newsdesk and she's throwing up,
starts throwing up I've neverthat.
Speaker 1 (34:55):
That was one of the worst things I've ever done.
Oh my gosh, it goes from yourears to your head, to your
stomach.
Yeah.
Speaker 5 (35:03):
The milk wasn't doing it.
He even went to ice cream andit still wasn't helping.
Speaker 3 (35:10):
Yeah, I don't mess with that.
Yeah, I don't mess.
I mean I'll make a little spice, but yeah, I'm not trying to
kill.
Yeah, I don't mess.
Speaker 1 (35:15):
I mean I'll make a little spice, but yeah, I'm not
trying to kill.
Yeah, yeah, I've got the ghostpepper.
Speaker 5 (35:18):
Crazy.
I will never do that.
Speaker 1 (35:19):
The Carolina Reapers.
Have you eaten them before?
Yes, oh God, yeah, we were.
There's a place here inOklahoma I don't know if y'all
Y'all, might you ever heard ofthe garage burgers and beer?
They've kind of expanded.
It started in Oklahoma, I thinkthey moved to Arkansas, kansas,
a few places.
Speaker 3 (35:38):
Yeah, does it look?
Is it like green Green?
Is the building kind of green?
Speaker 1 (35:42):
No, I think it's red, red maybe.
Yeah, does it kind of look likea?
Speaker 3 (35:46):
shop like garage stores.
Yes, I think I know what you'retalking about.
Speaker 1 (35:51):
Yeah, it started here .
But we were there and startedhere.
But we were there and insidethere drinking some beers at a
bar there and they had prettygood burgers and we had some of
them peppers, and we were eatingthem and we all had a buddy of
mine.
We were like, do you have anymilk back there?
So instead of drinking beer,they were bringing us glasses of
milk at the bar, sitting theretrying to cool that down, and it
(36:13):
was pretty bad.
We all ate one of them, justright there in front of them.
The bartenders just thought itwas funny oh, we'll bring you
more beer if you have anotherone or more milk.
And we stopped.
Speaker 3 (36:24):
There's some guy on YouTube I was watching for a
while.
I think he owned a restaurantbut he would eat all these
peppers.
He would send them like thehottest peppers.
He'd just chow that thing down.
People would send him like thehottest peppers and he'd just
chow that thing down.
Oh yeah, that's pretty hot.
Like oh hell, no, kill me.
I mean I guess he'd get used toit.
Speaker 1 (36:41):
Yeah, I mean, I don't know how you could get used to
it.
Some of the guys you'll seethey'll put a pepper in a pepper
in a pepper in sauce and allthat.
I don't go quite that extreme,but I definitely will do some
hot stuff.
Speaker 3 (36:54):
no doubt Do you like hot sauces.
Do you look for the crazy hotsauces?
Speaker 5 (36:59):
Yeah, Well, he makes his own hot sauce, and we're the
guinea pigs.
Speaker 3 (37:04):
Oh.
Speaker 5 (37:05):
He like gives a spoon here, try this.
Speaker 3 (37:08):
You're on your own.
Speaker 1 (37:09):
The only way to test it is with a spoon, you know,
yeah.
Speaker 3 (37:13):
Yeah, so, like in Br branson, missouri, we go there
sometimes and they had this hotsauce shop in this little
shopping district area inbranson and this guy I worked
with previously he was way intohot stuff like that, so the
bottle of sauce I bought it waslike at the time it was rated
the third hottest in the world,I guess.
So we always have a chilicook-off at our jet at this
(37:38):
dealership.
But this car dealership I usedto work at and he made a big old
pot of chili.
He just put one drop of thatsauce in there.
That's all he did to spice itand that and that was that
burned the idea.
It was that hot.
It was crazy.
Just one drop, I mean thepotency of that, not for me, it
was crazy, just the one drop, Imean the potency of that, not
for me.
I'll go with, yeah, not a wholelot of spice.
(38:00):
I mean I'll do like a buffalostyle something or this or that,
you know, with some Frank's RedHot.
Speaker 1 (38:05):
You know, yeah, I like Frank's Red Hot.
For sure I got some Bulldack,you know.
I don't know if you've everheard of that.
Uh-huh.
And I got you know I don't knowif you've ever heard of that uh
and I got some of that twotimes hot and you just throw
that on there and you put it onramen noodles and stuff.
Speaker 3 (38:21):
It'll get you going I haven't ever tasted it yet
something else, yeah, somethinga little less hot, for sure,
yeah so anything else uh comingup on you uh in here in the near
future oh, as far as my channel, no, a bunch of crazy ideas but
nothing's planned, yet Nothingcrazy nothing planned I'm going
(38:41):
to do a brisket.
Yeah, not sure what I'm goingto do next.
A lot of times it's on a whimwhen I'm making a video or I'll
have a moment.
I'll try to do something.
Speaker 1 (38:49):
That's how it is with us.
We did some ribs over theweekend on Easter yeah pineapple
, and cut up a pineapple.
Speaker 3 (38:58):
I've seen that I didn't watch the full video yet
I saw your.
I was going to ask you aboutthat.
How did that turn out?
I watched the short on it, yeahit turned out.
Speaker 1 (39:11):
I was telling her it's got to be one of the top
three ribs I've ever done.
To be honest, did you use thespare ribs?
Those were just some St Louis,okay, and I just seasoned the
pineapple with.
We had about two or threedifferent seasonings on there.
I used some Cosmos, juststandard seasonings, put some
honey on it, seasoned the ribsthe same way.
(39:31):
I added some brown sugar,wrapped it around it and then
just standard seasoning, putsome honey on it, Seasoned the
ribs the same way.
I added some brown sugar,wrapped it around it and then
just cooked it.
I put it on the Weber SmokyMountain for about I think we
cooked that, for it was a longcook over six hours.
I just did basically a three,two, one standard three hours
straight on, wrapped it in foil,then went ahead and unwrapped
(39:55):
it for another hour and the bin.
I don't know what your opinionis on it.
There's different views on it,but you could just pull the bone
right out Some people don'tlike it that way.
Speaker 3 (40:07):
No, they like it kind of right before that.
Speaker 1 (40:10):
It's got a little flex, but yeah yeah, I took the,
uh, the kcbs class, uh, youknow, for the judging
competition where, because I'man official judge and if it
falls off the bone you'resupposed to mark a point from it
and that's overcooked.
But I I don't.
I think most people kind ofagree more on the tenderness
(40:34):
than what the official book saysthat they have, which the Rib
Association.
I don't know if you ever gointo food cook-offs or anything.
The Rib Association seems to bekind of making a leap because
they don't have the standardized.
As a matter of fact, if you goand cook for the Rib Association
, they don't want certifiedjudges.
(40:56):
Or KCBS does want certifiedjudges.
So they're more like come on in, you're the person eating the
food and we want your opinion.
We don't want someone that'sbeen schooled and told this is
how it's got to be, because theyfeel like it kind of defeats
(41:16):
the purpose of judging, becauseyou've kind of got a manual to
go by and you're looking at thatmore because you know you'd be
sitting there saying, well, Ilike this one better, but KCBS
says, oh, for this reason, youknow, I've got to dock a point.
So I see a lot, they'veactually been losing members of
the kcbs.
So the rib association, whichwe're probably going to one here
(41:39):
in oklahoma next month, uh, I'mgoing to go judge one of them
there.
It's going to be pretty cool.
Yeah, go out there and eat.
Eat some, uh, ribs.
Take you a little ice chest,you get it, and some of them you
don't eat you just wrap up.
You can throw, throw beneath youif you want and have some
leftovers when you come home.
So that's always fun stuff.
Yeah, I haven't ever done acook, that's another thing I
(42:01):
want to do is actually go outthere and perform.
Speaker 3 (42:05):
Yeah, I've never done that either.
Speaker 1 (42:07):
Go out there and actually be part of a team, not
myself, but you get your teamout there and go ahead and cook
and become on the team.
Speaker 3 (42:18):
Yeah, that would be fun to do.
Yeah, I think that'd be prettycool.
Yeah, I've never done thatbefore.
Yeah, I was just on this Redditpost about the 3-2-1 and
everybody debating.
I feel like that's too long,too long to cook the ribs.
I've never done the 3-2-1, butI just kind of throw them on and
go.
Speaker 1 (42:36):
Sorry, I want them.
Honestly.
I throw them on.
This is actually probably thefirst time I kind of said I'm
going to do it this way, but alot of times the problem is I
put the stuff on, then we gethungry and I'm like it's good
enough.
Speaker 3 (42:53):
That's how I like the party ribs.
I've done the party ribs twicenow.
I kind of really like thoseyeah, we watched that.
Speaker 1 (43:01):
I've never tried that .
That looks pretty darn good andit cooks faster.
Was that pretty tender likethat yeah?
Speaker 3 (43:10):
and same thing.
You can cook it, you know, toget it super tender however you
want, but I like it tender, butI like to have a little bite to
it.
Speaker 1 (43:16):
you know, basically just like cooking some wings.
Mm-hmm.
Speaker 3 (43:21):
Brilliant.
Speaker 1 (43:23):
Yeah, I'm going to have to give that a try for sure
Do you do the 0 to 400 methodon the pellet grill.
Have you tried that on thewings?
I did.
I have a video.
I did a, I don't know a couplemonths ago and maybe and I did
it because you're the one Iwatched do it.
So, yeah, and I did it.
On the pit boss, I can'tremember what kind of wing wings
(43:45):
did.
You said wings, right, yeah?
wings yeah, yeah, we uh didthose and those turned out
really good.
I can't remember how I did it,but yeah, I just seasoned it up,
put them on cold, cranked thetemperature up to 400 degrees, I
think we flipped them maybehalfway through or something,
and that's it.
(44:05):
Might have put some barbecuesauce on them and it turned out
heck.
I think they were.
Speaker 5 (44:13):
Is that the ones that you tossed with the hot?
Speaker 1 (44:15):
stuff I might have.
Speaker 5 (44:19):
There's a lot of stuff that I can't eat, that he
makes, so she is.
Speaker 1 (44:25):
She does a lot of keto.
I don't know if you watch anyof the videos, but she will a
lot of times.
Speaker 5 (44:30):
Sometimes I'll cheat and I'm like why did I do that?
Speaker 1 (44:33):
So we have like, if we were to do smash tacos, she
would have her own little ketotacos corn tortilla that she
would cook with it.
Speaker 3 (44:42):
Oh yeah, you get to like the little zero carb ones,
the keto buns and the keto bread.
Speaker 1 (44:48):
And another thing which I really like is pork
skins, pork rinds oh yeah, andthat's rinds oh yeah, and that's
basically zero carbs oh yeah,yeah, instead of chips and queso
.
You just have pork rinds andqueso and that's really good.
Speaker 3 (45:05):
Yeah, I've seen people do like pork, rind nachos
and stuff.
They'd be good at barbecue,like with a pool of pork and
stuff.
Yeah, they'd be good atbarbecue, like with a pool of
pork and stuff, yeah, and thepork rinds.
Speaker 1 (45:15):
Yeah, heck, yeah, yeah.
So she's always counting thecarbs on everything we do and
keeping tabs on that.
Speaker 5 (45:24):
I've got to have some carbs.
Well even our night, I used toweigh 248 pounds.
It works.
Yeah, it does.
Speaker 3 (45:30):
It works yeah.
Speaker 5 (45:31):
It does.
Speaker 3 (45:32):
It works for sure.
Speaker 5 (45:34):
Every once in a while I'll get off of keto, you know
give myself a break.
Speaker 3 (45:39):
Yeah.
What do you do?
Then, yeah, yeah.
Speaker 1 (45:43):
And then when we go, like, on our cruise, she'll do a
week of no keto.
Or when we go on vacation orsomething, she'll do the whole.
You know, I'm going to bestrict until this date and then
I'm all out, I'm just going tolet loose.
Speaker 3 (45:59):
Yeah, you got to keep your sanity, that's how she'll
like to do that Especially withhis cooking.
Speaker 5 (46:04):
I'm like, oh, my God, that looks so good, but he puts
like sweet stuff in it.
Yeah sure.
Speaker 1 (46:11):
Well, I do appreciate you joining us today.
Anything else you'd like tomention?
No, really, I'm easy, easygoing.
Yeah, no promotions, nopromotions, no social medias, no
products.
You're trying to get rich onAnything else?
No, not yet.
Well, I appreciate your time.
(46:33):
We're approaching an hour, sowe'll go ahead and let me just
go ahead and tell everybody Iappreciate you jumping in.
This was Doug from Griddle Cook, eat and More on YouTube has
tons and tons of videos outthere.
Be sure and check him out.
We will put a link in the shownotes below and in the
(46:55):
description below so you'll beable to connect with him.
Speaker 2 (47:00):
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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