June 2, 2025 • 30 mins
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We tackle two transformative BBQ techniques that changed our approach to outdoor cooking: party ribs and perfectly seasoned chicken legs. Both dishes surprised us with their ease of preparation and exceptional results.
• Party ribs (cut between bones before cooking) proved superior to traditional full slabs, creating more surface area for flavor
• The key to perfect party ribs is a two-stage process: smoke first, then steam in a covered pan with sauce
• A simple seasoning mix with cornstarch transformed chicken legs into a dish even dark-meat skeptics loved
• Adding a hint of red pepper flakes to BBQ enhances flavor without making it spicy
• Timing is critical when applying sugar-based sauces – add them toward the end of cooking to prevent burning
• Weber Smoky Mountain provides excellent smoke flavor compared to pellet grills
• Upcoming cooking projects include hash brown-coated stuffed chicken breast and fall desserts in the smoker
Join us next week for our 50th episode featuring pork belly and more outdoor cooking adventures. Keep firing up that grill!
- 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):
You know what's crazy is?
I do not like chicken legs andthese ones were 100% like
totally good.
The next comment is by A7,mikey A7.
It says can I get my 30 secondsback please?
Waste of a video, should haverenamed it.
(00:21):
Watch as I fill my grill upwith charcoals and only see two
seconds of my ribs I'm justgetting roasted all to hell on
that video time to fire up thatgrill.
Speaker 3 (00:34):
From smoked pork to smash burgers.
Outdoor cooking just tastesbetter.
This is the oaky smokingpodcast, and here's your host,
john Barry.
Speaker 2 (00:57):
We're back for episode number 49 of the Okie
Smokin' Podcast.
Last week we had had DeborahErickson from the Blind Kitchen
on on episode number 48.
If you missed that, go checkthat out.
You can also find her websiteat theblindkitchencom.
A very interesting conversationthat I had with her and how she
(01:21):
makes grilling and barbecue forpeople that are visually
impaired, be able to do so withadaptive tools, and helps them
do that.
So real cool.
Speaker 1 (01:32):
I got to listen to some of your podcasts with her
and I think you should buy thatthing where you can't cut
yourself.
Speaker 2 (01:39):
Yeah, yeah, so she does have gloves.
Yeah, she has some gloves thatyou put on and she she even said
and recommends that you shouldwear them, even if you're not,
you know if you could seeperfectly fine.
As a matter of fact, shementioned that some companies
insurance will require in asbeing working in some kitchens,
(02:03):
require them gloves to be onwhen using knives to be covered.
So I think you should buy some,because you need it I'm I'm
definitely going to do so andwhen I get a set of those I'll
share them with everybody on theyoutube channel and they kind
of come in a couple of ways orthey help you a couple of ways.
They're not really for heatresistant, but she mentioned
(02:24):
that they do help a little bit,you know, because if you're
cutting something on the griddle, say, you have the cutting
board on the griddle and you'recutting, that it's better than
no glove.
So they kind of come in handyif you're near a pan or
something to shield you fromsome heat, because it's better
than barehanded.
So, yeah, definitely going toget that.
There was also something elsethat was pretty cool that she
(02:46):
had.
That I would like as well.
Can't think of it right off thetop of my head, but yeah,
dolores was not on that episode.
She was a little under theweather in the last couple ones.
You're back today.
Not much coughing going on.
Your voice is all back,everything good.
Speaker 1 (03:01):
Yes, my voice is all back, but every now and then
I'll do a little cough you knowit's lingered.
Speaker 2 (03:12):
I think I have allergies really bad Right, she
has had some allergies andeverything, so we're glad to
have her back.
The show is better with twothan just one with the lower
some of there.
So, yeah, we had a DeborahErickson on and coming up in
today's episode.
We did some party ribs, we didsome chicken legs.
We're going to discuss that,plus a little grill talk, of
course, and some comments.
We'll read from the communitycorner, from the community on
(03:36):
YouTube, and always enjoy seeingwhat you guys are saying and
talking about that.
So it helps bring this showeven a little more in depth
right here on the Okie SamoanPodcast.
So let's jump on into episode49.
Our next episode will beepisode 50.
So is that quite amazing 50episodes on here.
Speaker 1 (03:56):
Right, it doesn't seem like it's been 50.
Speaker 2 (03:58):
Yes, yes, it doesn't.
And we've got to where we.
Of course, you know, if you doone a week, you know, in a
year's time you'd be at you know52.
Haven't made every week, butwe've done a pretty good,
consistent basis of bringingthem out.
Let's go ahead and jump intowhat we're wanting to talk about
and what you really liked.
If we were to just I'm going toguess you're going to say this
(04:26):
then I could be wrong, and if Iam, I'll be wrong.
What is the favorite thingwe've cooked over the last, say
two?
Speaker 1 (04:29):
weeks.
Well, there's two favoritethings.
Speaker 2 (04:31):
Well, give them both to me.
What's the tying?
Speaker 1 (04:33):
two things the party ribs and the chicken.
Speaker 2 (04:35):
So they're both what we're going to talk about here.
We're going to start out withthe party ribs Now.
You can do ribs a couple ofways, of course.
You could take the slab.
You can hang them in your pitbarrel or put them on your
smoker, throw them in the oven,cook them however you will,
however you want, but typicallyyou put the whole slab in there,
and I had not tried these partyribs before and I wanted to try
(04:57):
them.
I saw Doug over at GriddleCookie more.
He did these.
It's a real cool video you wantto check out if you haven't,
and I decided to try them aswell and they turned out really
really good.
You said you think you likethese.
Speaker 1 (05:10):
If we were to do ribs you would prefer I do it Party
ribs 100% all the way, becausethey were tasty.
Speaker 2 (05:17):
They were better than what I'd even imagined.
All I really did was I did babyback and I'm sure you could use
spare ribs or, uh, beef ribs.
I don't.
I'm not real big on beef ribs,I like baby backs and I like
spare.
But these things I mean theywere remember when we were
pulling them off the bone.
Speaker 1 (05:37):
Yes, it tasted so good.
Speaker 2 (05:40):
Yeah, you could just take the meat and and just pull
it right out.
The bone would be clean andit's real simple to do.
I thought I would.
You know you sit there.
You think, well, I'm just goingto throw the slab on, cook them
.
It's just easier that way.
This was super easy.
Speaker 1 (05:57):
Right, and you didn't even need any barbecue sauce on
it or anything like that.
Speaker 2 (06:01):
Yeah, I don't think I added any barbecue sauce, Did
we Actually?
Speaker 1 (06:11):
we did so.
There was actually somebarbecue sauce that we added to
the cook.
So what I did was yeah, but youdidn't have to like, re-add it
on there at the end.
Speaker 2 (06:15):
No, no, just cut them up in between all of the bones
and I put some olive oil, I wantto say, over them.
Rub that on them and just useyour favorite rub, whatever you
have in the counter, I think.
I want to say I think I usedsome dirty bird rub and
generously coated them up andjust put them on the smoker.
I cooked those on the pit bossfor about an hour and a half or
(06:38):
two hours.
You want to get them done toabout 165 degrees, and I think I
was above that and once you getto that point, put them in a
foil pan and that's where I didadd the barbecue sauce and I
used some Kinder's.
I think it was some honey honeybarbecue sauce.
Speaker 1 (06:56):
It was like sweet honey or something like that.
Speaker 2 (06:59):
Yeah, it was sweet honey and it was not keto.
Right now, dolores has beentaking it.
We talk a lot of low-carb andketo.
She's been taking a bit of abreak from it for now.
You'll be getting back on thatsoon, I'm sure, so she's just
taking a hiatus from that.
So she's enjoying some of theother things.
And you put that barbecue saucein there and then put the foil
(07:31):
over it.
I put them in a foil pan, putthe foil over it and they just
put them back on for anotherhour and that steamed them with
that foil over them, and that'swhat I think really made them
fall completely apart.
And then you just went aheadand laid them out and they're
ready to go.
Now, when it comes to addingthem to the foil, you could do a
few things you could add.
What I did was added barbecuesauce, maybe add brown sugar,
maybe add maple syrup, maybe addhoney, right then Whatever it
is you want on there, and youjust kind of mix that up in
(07:51):
there and let it do its thing.
Speaker 1 (07:53):
Didn't we put some pepper flakes on it, didn't we
for spice?
Speaker 2 (07:57):
Probably you know.
There isn't many things I cookthat I don't put red pepper
flakes on.
Even if I'm cooking marinarasauce for spaghetti, you got red
pepper flakes.
If I'm cooking a brisket, Isprinkle on some pepper flakes.
If I'm cooking pizza or somethings, maybe not, but for the
most part red pepper flakes isalways in there a little bit of
(08:20):
a kick.
And did you taste the spice atall?
Speaker 1 (08:23):
I'm a little bit yeah .
Speaker 2 (08:24):
Yeah, and when I do that, I'm not adding the red
pepper flakes to just take itover the top.
I'm not wanting them to be hot.
If you just have a little bitof a spice, to me it don't even
have to be hot, but it justbrings some level of flavor,
just a little bit of a smallkick that is in there, and I
(08:44):
think that takes your barbecueand many different foods up just
to the next level.
Speaker 1 (08:50):
Oh my God, and what about those chicken wings?
Those are so good.
Speaker 2 (08:53):
Yeah, so let's go to that now Our chicken wings.
Speaker 1 (08:55):
You know what's crazy is?
I do not like chicken legs andthese ones were 100% like
totally good.
Speaker 2 (09:03):
Yeah, and I just said wings, it was chicken, good
yeah, and I just said wings, itwas chicken legs.
Speaker 1 (09:06):
Yeah, yeah, yeah, I'm the one that put the spices on
it, though.
Speaker 2 (09:10):
So why don't you tell everybody how did you season
those?
Because they were a winner.
Speaker 1 (09:16):
I used the mesquite sauce.
It had like roasted somethingin it I can't remember what it
was called, and I also usecornstarch.
Speaker 2 (09:26):
It had like roasted something in it I can't remember
what it was called, and I alsoused cornstarch, so did you just
sprinkle the cornstarch on itor did you mix that together
with the spices?
Speaker 1 (09:34):
I mixed it together at first and then, after I put
it in with the chicken andrubbed it around, I put more and
I put more sauce with it too.
Speaker 2 (09:46):
The spices Now.
Did you add any binding agent,any olive oil, anything else, or
did you just throw it straighton?
Speaker 1 (09:50):
No, I think I did add some olive oil to it.
Speaker 2 (09:55):
Okay, and you?
Just went ahead and did thechicken I pat dried pat, dried
them, added some oil, put theseasoning on them.
Now did you shake them in a bagor did you just like or
something, or a bowl?
Speaker 1 (10:07):
No, I put gloves on and I kind of swished it around,
and then I put the lid on topof it after I added more and
then shaked it.
Speaker 2 (10:15):
What about red or?
Shook it, I should say Wasthere any red pepper flakes to
those?
Speaker 1 (10:20):
No, I did not add red pepper flakes to those.
I don't believe.
Speaker 2 (10:23):
Yeah, she did a great job at seasoning those.
My least favorite part ofsometimes a chicken is seasoning
it, because it's hard sometimesto get it to stay on, but these
stayed on really, really welland I want to say we cooked them
at about 225 also.50 for acouple hours.
Speaker 1 (10:43):
Those are really good .
Speaker 2 (10:45):
And we ended up making them a second time.
We did.
Yeah, so you know, you know andI may have said this before, I
heard someone else said as wellthat I was watching on YouTube
when you make something for yourYouTube channel or just in
general, and then you seeyourself making it again in a
(11:06):
week or two, you know you didsomething right.
Speaker 1 (11:08):
Right.
Speaker 2 (11:10):
And those were outstanding.
I think we did.
We have some corn on the cob orsomething to go with those.
Speaker 1 (11:14):
Yes, we did.
Speaker 2 (11:16):
What about barbecue sauce?
We didn't add any barbecuesauce.
Speaker 1 (11:19):
I did not add any barbecue sauce to those chicken
legs.
No.
Speaker 2 (11:22):
Yeah, not anywhere during the cook and you really
didn't need to dip those either.
They were pretty good justeating them right off the smoker
and really really good.
Now between the chicken wingsand between the part of the ribs
no chicken legs.
Speaker 1 (11:38):
Chicken legs.
Speaker 2 (11:40):
Legs, I keep saying that wrong.
Chicken legs.
Legs, I keep saying that wrong.
Between the legs and the ribs.
Which, uh, if you were to uhequally have either option,
which one would you cook rightnow?
Which one was your favorite?
Speaker 1 (11:51):
well, I mean, I don't like chicken legs, but those
ones were top notch.
Speaker 2 (11:55):
Those ones were pretty good, but I like ribs too
, so I don't know anotherchicken that you don't like as
well as I do is chicken thighs,which I think they're better
because Okay, now when you madethose one chicken thighs, those
were good, remember, they werelike juicy.
Yeah, so you think you'vegotten to where you may like
(12:18):
chicken thighs a little better,like if you put that seasoning
on those thighs, you think youwould like those.
Speaker 1 (12:22):
Yeah, I think so.
Speaker 2 (12:24):
What I like about thighs is I think they're
juicier.
Breast is what you prefer.
They are drier.
They're also easier to overcook.
Where a chicken thigh you knowit's, you can cook them a little
longer.
You don't have.
You don't have as small of awindow.
Speaker 1 (12:39):
There's difference, because I like white meat.
You know, even like turkey, Ilike the white meat.
I'm not really much of a darkmeat eater.
Speaker 2 (12:47):
Right and of course, legs are dark meat.
Speaker 1 (12:50):
Exactly.
Speaker 2 (12:51):
You did like them.
Like them done the way that wedid them here.
Speaker 1 (12:53):
Exactly.
So I guess it depends on howyou fix them.
Speaker 2 (12:57):
Yeah, yeah, yeah.
That's a big part of it.
Find the way that.
Speaker 1 (13:02):
Because I mean you've done chicken legs on there and
I still didn't eat them.
Speaker 2 (13:05):
Yeah, what about deep fried or something?
You're not a big chicken fan ofchicken legs deep fried, are
you?
Speaker 1 (13:11):
Not really I like.
I just I like the wings andjust the chicken breast on the
deep frying.
Speaker 2 (13:17):
Right.
What would we do different ifwe did them again?
Was there anything else?
What would we the different ifwe did them again?
Was there anything else?
What would we the next time wetry these party ribs?
Any ideas?
Would we change it up a littlebit?
Speaker 1 (13:27):
We could change the flavor.
Speaker 2 (13:29):
Would you want to try some spare ribs?
Speaker 1 (13:31):
On the party ribs.
Speaker 2 (13:31):
Yeah, yeah on the party ribs.
Speaker 1 (13:33):
As spare ribs beef.
Speaker 2 (13:36):
No, they're still pork yeah.
Speaker 1 (13:38):
So what's the difference?
Those ones were baby back.
Speaker 2 (13:41):
Yeah, those were baby back.
They're usually they're thesmaller ones a different cut
than the spare ribs.
Speaker 1 (13:47):
I think that would be good.
Speaker 2 (13:48):
Yeah, I think that's what we might try next time is
All right, let's go ahead and doparty spare ribs.
That's what would be our changeup, and we'll go ahead and give
that a try.
So is there anything else youwant to talk about?
Any?
Speaker 1 (14:01):
other cooks we've done.
Oh yes, I made some corn dipthis week.
Speaker 2 (14:05):
How'd that turn out?
Speaker 1 (14:06):
That was really good, did you like it?
Speaker 2 (14:08):
Yeah, I did.
You know you made one in thepast to where it was a cold dip.
Yeah, at this time you actually.
This one was hot.
Yeah, you cooked it.
And what all did you add tothat?
Speaker 1 (14:19):
I had a Monterey Jack cheese, sharp cheddar and what
was the other one, pepper Jackcheese and also cream cheese.
Yeah, that was really, reallygood, and I added some heavy
whipping cream to it too.
Besides the corn with thejalapenos, was there jalapenos
in it, it was shredded, and alsosome cilantro was in it.
Speaker 2 (14:43):
Yeah, it was really really good.
And it was good the next daytoo.
Yeah, and I also made somebaked beans.
You didn't really like them.
Speaker 1 (14:54):
Okay.
So he had made these bakedbeans with apple pie filling for
my family reunion, and thenthere was another day that you
made them and I never got totaste any.
So last night I actually got totaste it and I did not like it.
It's the apple pie, I just no.
Speaker 2 (15:15):
She didn't like the apple pie, you know, I think I
liked it.
Speaker 1 (15:19):
Everybody likes it.
I just don't care for it.
It just wasn't my thing.
Speaker 2 (15:23):
Not Dolores' thing, no, apple pie.
Speaker 1 (15:26):
Yeah, no, apple pie and the beans and the baked
beans.
Speaker 2 (15:28):
What about peaches?
I think we could try peachesbaked beans.
Speaker 1 (15:32):
Now, that might taste good.
Speaker 2 (15:34):
Yeah, I might try that, Maybe even some cherry
filling one day.
Speaker 1 (15:37):
Ew.
Speaker 2 (15:38):
Is it no to the cherry filling?
Speaker 1 (15:40):
No to the cherry filling.
Speaker 2 (15:42):
I think I added some brown sugar and a little bit of
molasses in it.
I might have added too muchmolasses, but you don't think it
was anything to do with that.
You think it was the apple pieitself is the reason you did not
really like those.
Speaker 1 (15:54):
I just did not like the apple pie taste in it.
Speaker 2 (15:57):
Okay, yeah, I thought they were really good.
A matter of fact, we've gotsome left.
I'll have to go finish offtonight, so, but that's what we
did here this last week.
Speaker 1 (16:07):
Yes, and next week we'll talk about your pork belly
.
Speaker 2 (16:10):
The pork belly?
Yeah, that'll be coming up.
We did some pork belly.
We'll talk more about that nextweek, so stick around for that.
Going to be a great talk onthat and how that turned out, as
well as anything else we comeup with this week.
So our party ribs versus fullracks.
Just go through this real quick.
You say, if I said party ribsor full racks, you're going to
(16:31):
tell me what.
Speaker 1 (16:33):
The party ribs, of course.
Party ribs and that's whereit's at.
Speaker 2 (16:38):
Chicken legs or chicken wings.
Now where do you go?
There, would you say you wouldprefer wings over the legs now,
or legs.
Speaker 1 (16:48):
See, that's a hard one because you've made some
pretty good wings on there.
Speaker 2 (16:51):
Wings is still king.
Speaker 1 (16:53):
That had that crunch and everything.
Speaker 2 (16:56):
Yeah, so I don't know I'd have to stick to the wings
still on that, so the legs weregood, but they're still not
going to beat a good wing.
Speaker 1 (17:03):
Exactly.
Speaker 2 (17:04):
And we did the zero to 400 method, which is really
really good.
You just put them on with thegrill off, turn them up to 400
degrees and that's a fantasticway to make them.
So what about sweet sauce orspicy rub?
Speaker 1 (17:18):
It has to be spicy.
Speaker 2 (17:20):
Going to go with the spicy, I agree.
Maybe sweet and spicy.
Speaker 1 (17:24):
It's all right, Sweet and spicy.
Speaker 2 (17:26):
I'd rather have spicy though and we're about to get
into the community corner andjust look and see if we got any
comments or questions to bringon here.
Just a real short episode todayNow, but before we do, there is
one question that we'd gottenin and I want to say this either
came in I don't know if it wason a YouTube channel or the text
(17:47):
line but someone and I forgetwhere it came from said how to
avoid burning sugar-based sauceswhen grilling ribs or chicken.
You got any advice?
Speaker 1 (17:57):
I have no clue I'm not the cooker on this.
Speaker 2 (18:01):
Well, my top advice is don't put it on too soon.
And when it comes to like thoseparty ribs, we put the sauce on
the last hour, but we alsocovered them with foil and had
it on a fairly low cook, so youshouldn't have to worry about it
.
It'll absorb into those partyribs.
Speaker 1 (18:21):
Yeah, it's crazy because I know I said that we
didn't put sauce on there, butnow I remember we did.
Speaker 2 (18:26):
Yeah, we put sauce on there, glazed them up real good
.
But if you're going to beputting barbecue-based sauces on
ribs or chicken and you'recooking it differently or at a
high heat, put it on toward theend.
So if I was going to add it tomy slab of ribs, for example,
and I had them hanging on thepit boss or the pit barrel, I
(18:50):
would remove them maybe five orten minutes before they're done.
Add it, throw them back on.
Or ten minutes before they'redone, add it, throw them back on
and allow the glaze to develop,allow them to caramelize, but
you don't want them cooking foryou know an hour.
And on the chicken legs orchicken wings, if you're going
to add the sauce, I would putthem on the last five or ten
minutes.
That way you don't have toworry quite as much about it
(19:12):
burning, and that would go withreally almost any meat, meatloaf
, whatever else you're doing,put it on toward the end of it
so you don't have it burn.
It's a little harder to do whenyou're cooking on a blackstone
or something.
Even burgers put it on ittoward the end of it.
So, dolores, we'll let you takeover the community corner.
What are some comments andquestions from some of the guys
(19:34):
that's commented.
Speaker 1 (19:34):
All right, I have Black Iowa, he says.
I hear party and ribs.
I come running.
Great idea, looks tasty.
Speaker 2 (19:42):
Yeah, I hear that he sees party, he sees ribs, he's
checking it out and ready forthe party.
So great comment from BlackIowa.
Appreciate that.
Speaker 1 (19:52):
And then GML9697, he said a bit too much.
A bit much for two racks ofribs.
Speaker 2 (20:03):
So this is coming in from an older video and I
responded back to him.
But I put a lot of ribs in theWeber I think that was it's got
to be the Weber Smoky Mountainvideo, I think, where that came
from and I showed a couple ofribs on there toward the end of
it and he's saying you knowbasically too much waste and you
know charcoal, but of course Iwant to make sure I have enough.
(20:24):
That's the number one thing.
But I also believe I cookedmore than that, and a lot of
times I do is once those ribswere off, that day, if I
remember, we actually put somequarter chickens on and maybe
even cook some hot links andthings.
So a lot of times when I havethat fire going we'll go ahead
and add some more to it and, youknow, have stuff for a couple
of days and that way the fuel,the fire, is being used up a
(20:47):
little better.
Sometimes I'll also choke itdown so that if that's all I'm
cooking, the fire will go outand then on my next cook some of
that charcoal, I will go aheadand reburn so there's some of it
that's still good, it didn'tget burned all the way out and
remove the ashes.
And Ed still, can you know,possibly use some of that if you
choke it out and put it outbefore it goes to 100% ashes?
Speaker 1 (21:09):
Well, is this the same video?
Because it's RCM 1145.
He says way too many coals, man.
Speaker 2 (21:25):
It got two comments from the same one.
No, this is a different guy,okay, yeah, well, it probably is
A matter of fact.
I've gotten several commentsfrom that video just this last
few days and I don't know ifit's the season or that video
just got pushed out by YouTube,but I bet it is and a matter of
fact.
The next comment is probablythe same one.
Speaker 1 (21:39):
The next comment is by A7MikeyA7.
It says can I get my 30 secondsback, please?
Waste of a video.
I should have renamed it watchas I fill my grill up with
charcoals and only see twoseconds of my ribs I'm just
getting roasted all to hell onthat video and uh you know me
(22:02):
and jacob watched it and we kindof think the same.
Like you, put a lot of charcoaland not, not the grill, the
ribs.
Speaker 2 (22:12):
Okay, well, too much charcoal, not enough ribs.
And I did go back and watchthat and it is kind of funny
because the title of it issomething about ribs on the
Weber Smoky Mountain.
And this is an actual shortvideo that they keep commenting
on.
Speaker 1 (22:29):
You know it's funny.
I was like were you drinkingthat day?
Speaker 2 (22:32):
Yeah, see, even the family thinks I've got it all
messed up on that.
One Too much, too manycharcoals, not enough ribs.
But I did and it's like 30seconds long and I have it
titled, you know, like ribs onthe Weber Smoky Mountain, and
he's kind of right.
It like it's all charcoal andeverything and I light it and
then you just see a glimpse ofthe ribs and then that's it.
Speaker 1 (22:52):
But any other comments?
Yeah, we have Annie SmokingPaws.
She says I've never made amouth in your mouth fall off the
bone rib.
I think this is the recipetechnique to try.
Speaker 2 (23:06):
And that would be, is that I don't remember her
commenting on.
Speaker 1 (23:11):
Gosh, we've made so many ribs and that fall off the
bone.
Yeah, I'll have to see if that,if that was the, I don't
remember her commenting Gosh,we've made so many ribs and that
fall off the bone.
Speaker 2 (23:14):
Yeah, I'll have to see if that was the.
I don't remember her commenting.
She maybe did on the party ribsor if that's an older video
that she commented on.
But I appreciate that.
Speaker 1 (23:25):
And then the last one is Poor Guy Outdoors.
He says I have yet to try these.
I need to.
Speaker 2 (23:31):
Great job, Okie, Absolutely Give those a Great
job, oki, absolutely.
Give those a try, rob over atPoor Guy Outdoor.
I mean honestly, I thinkthey're one of the best, best
ways to do it.
Maybe you could try it on thatnew.
You got that new Weber, thatUSA flag Weber forget what it's
called.
Pretty cool little Weber thathe has.
Have you seen that, that Weber?
Speaker 1 (23:51):
No, I have not.
It's the Star Spangled what itis, the Spangled Weber.
I'll have to look it up.
Speaker 2 (24:00):
But, yeah, try those ribs because, dang, they're good
.
Yep, they were really reallygood and excellent.
So appreciate everybody forchiming in and our product
spotlight of the day.
Something that we've done fromtime to time we've got is
because we have been using theWeber Smoky Mountain more here
lately.
We're calling it the WeberSmoky Mountain.
It's a great thing.
(24:20):
What do you think about thecooks on that?
Do you prefer?
When I cook on the Weber SmokyMountain or the Pit Boss Pellet
Grill, can you tell a difference?
Which one's which?
Well, the Weber Smoky Mountainis the one that we have sitting
out there.
That's got the that.
You put the charcoal in that Ismoked on the last couple of
days.
Speaker 1 (24:39):
That was really good on all those too.
Speaker 2 (24:41):
What I can say is you can definitely get the smoke
flavor in there more, because Itypically put hickory chips
blocks on top of or in themiddle of and around the
charcoal to give it a little bitof a smoke flavor.
Speaker 1 (24:54):
Man, those pies are good that you made in there.
Speaker 2 (24:56):
Yes, and I have made some what I made a pecan pie in
there before.
Speaker 1 (25:02):
We made a lot of pies in there.
Speaker 2 (25:03):
Pumpkin.
I've made a pumpkin pie inthere before.
When the holidays come up wemight have to revisit some more
pie videos.
Speaker 1 (25:09):
This fall, oh yeah.
Speaker 2 (25:13):
I'm down for that.
Yeah, we did a whole pie, wasit last year?
I did a pie series, remember,in?
Speaker 1 (25:16):
October yeah.
Speaker 2 (25:18):
We'll have to do that , get some pies going, cookies
and things, and Jake is wantingto create a dessert video, so
we'll have to get one of thoseout there pretty soon.
Speaker 1 (25:26):
Yeah, you're supposed to do a cookie video with him
with ice cream.
Speaker 2 (25:35):
Now you sent me a video of something that.
Speaker 1 (25:36):
I think I want to try and maybe we'll get that out
this upcoming week.
Speaker 2 (25:38):
Was it the chicken?
Yes, so go over that so peoplecan see what they can expect.
Speaker 1 (25:41):
It's like you slice the breast chicken and then you
fill it with like a solid garlicbutter and then you close it up
and then you bread it and thendeep fry it.
Speaker 2 (25:52):
Deep fried chicken, but don't you also coat it in?
You bread it and then deep fryit.
Deep fried chicken, but don'tyou also coat it in, not bread.
What was it coated in?
Seems like it was coated inhash browns.
Speaker 1 (26:01):
Yes.
Speaker 2 (26:02):
Yes, hash brown covered stuffed garlic butter
breast chicken.
Speaker 1 (26:08):
And then when they cut it, it was like so juicy.
Speaker 2 (26:11):
Coming soon to the Oaky Smoking YouTube channel.
Be sure you're subscribed tothe channel, because you don't
want to miss that one.
That sounds really, really good.
So we talked today about ourparty ribs.
You said those are yourfavorite.
Speaker 1 (26:25):
now when it comes to cooking ribs, yes, I think
that's how we're going to makeit all the time.
Speaker 2 (26:30):
Chicken legs.
And if you did party ribs, ifyou had a big gathering for the
Super Bowl next year or for the4th of July that's coming up,
throw you some party ribs on,throw you some chicken legs on,
do some corn dip and you're set.
I mean everybody will comeevery time you make something.
(26:51):
Let me tell you Also we talkeda little bit one more time about
Deborah Erickson from the BlindKitchen.
If you want to check that out,check out episode number 48.
Speaker 1 (27:01):
On Spotify, apple Podcasts or wherever you can
listen to.
Speaker 2 (27:06):
Everywhere you can listen.
Now, sometimes we do somevideos as well.
We didn't do one today, wedidn't do one last week, but
when we do a video format, we'llalso have it out on the YouTube
channel.
You can also visit our fan pageat okiesmokincom slash fan page
and if you go there, you canleave a voicemail.
(27:26):
You might hear it on a futureepisode.
Also, you can drop comments onany of our YouTube videos.
You can email us at okiesmokingat gmail dot com for any
questions or comment that youmight have.
Don't forget to rate thispodcast as well on Apple or
Spotify.
That'll just help it know tosend it out to more people.
(27:48):
And, as always, keep on firingup that grill.
And what do you want to say?
Any closing words that youmight have.
Speaker 1 (27:57):
Party ribs, party ribs.
That's where it's at.
Speaker 2 (28:00):
That's where it's at Party and ribs.
All right, we'll see you guysin episode 5-0 next week.
We'll have to definitely have avideo for episode 50.
Speaker 3 (28:13):
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.
You know what's crazy is?
I do not like chicken legs andthese ones were 100% like
totally good.
The next comment is by A7,mikey A7.
It says can I get my 30 secondsback please?
Waste of a video, should haverenamed it.
(00:21):
Watch as I fill my grill upwith charcoals and only see two
seconds of my ribs I'm justgetting roasted all to hell on
that video time to fire up thatgrill.
Speaker 3 (00:34):
From smoked pork to smash burgers.
Outdoor cooking just tastesbetter.
This is the oaky smokingpodcast, and here's your host,
john Barry.
Speaker 2 (00:57):
We're back for episode number 49 of the Okie
Smokin' Podcast.
Last week we had had DeborahErickson from the Blind Kitchen
on on episode number 48.
If you missed that, go checkthat out.
You can also find her websiteat theblindkitchencom.
A very interesting conversationthat I had with her and how she
(01:21):
makes grilling and barbecue forpeople that are visually
impaired, be able to do so withadaptive tools, and helps them
do that.
So real cool.
Speaker 1 (01:32):
I got to listen to some of your podcasts with her
and I think you should buy thatthing where you can't cut
yourself.
Speaker 2 (01:39):
Yeah, yeah, so she does have gloves.
Yeah, she has some gloves thatyou put on and she she even said
and recommends that you shouldwear them, even if you're not,
you know if you could seeperfectly fine.
As a matter of fact, shementioned that some companies
insurance will require in asbeing working in some kitchens,
(02:03):
require them gloves to be onwhen using knives to be covered.
So I think you should buy some,because you need it I'm I'm
definitely going to do so andwhen I get a set of those I'll
share them with everybody on theyoutube channel and they kind
of come in a couple of ways orthey help you a couple of ways.
They're not really for heatresistant, but she mentioned
(02:24):
that they do help a little bit,you know, because if you're
cutting something on the griddle, say, you have the cutting
board on the griddle and you'recutting, that it's better than
no glove.
So they kind of come in handyif you're near a pan or
something to shield you fromsome heat, because it's better
than barehanded.
So, yeah, definitely going toget that.
There was also something elsethat was pretty cool that she
(02:46):
had.
That I would like as well.
Can't think of it right off thetop of my head, but yeah,
dolores was not on that episode.
She was a little under theweather in the last couple ones.
You're back today.
Not much coughing going on.
Your voice is all back,everything good.
Speaker 1 (03:01):
Yes, my voice is all back, but every now and then
I'll do a little cough you knowit's lingered.
Speaker 2 (03:12):
I think I have allergies really bad Right, she
has had some allergies andeverything, so we're glad to
have her back.
The show is better with twothan just one with the lower
some of there.
So, yeah, we had a DeborahErickson on and coming up in
today's episode.
We did some party ribs, we didsome chicken legs.
We're going to discuss that,plus a little grill talk, of
course, and some comments.
We'll read from the communitycorner, from the community on
(03:36):
YouTube, and always enjoy seeingwhat you guys are saying and
talking about that.
So it helps bring this showeven a little more in depth
right here on the Okie SamoanPodcast.
So let's jump on into episode49.
Our next episode will beepisode 50.
So is that quite amazing 50episodes on here.
Speaker 1 (03:56):
Right, it doesn't seem like it's been 50.
Speaker 2 (03:58):
Yes, yes, it doesn't.
And we've got to where we.
Of course, you know, if you doone a week, you know, in a
year's time you'd be at you know52.
Haven't made every week, butwe've done a pretty good,
consistent basis of bringingthem out.
Let's go ahead and jump intowhat we're wanting to talk about
and what you really liked.
If we were to just I'm going toguess you're going to say this
(04:26):
then I could be wrong, and if Iam, I'll be wrong.
What is the favorite thingwe've cooked over the last, say
two?
Speaker 1 (04:29):
weeks.
Well, there's two favoritethings.
Speaker 2 (04:31):
Well, give them both to me.
What's the tying?
Speaker 1 (04:33):
two things the party ribs and the chicken.
Speaker 2 (04:35):
So they're both what we're going to talk about here.
We're going to start out withthe party ribs Now.
You can do ribs a couple ofways, of course.
You could take the slab.
You can hang them in your pitbarrel or put them on your
smoker, throw them in the oven,cook them however you will,
however you want, but typicallyyou put the whole slab in there,
and I had not tried these partyribs before and I wanted to try
(04:57):
them.
I saw Doug over at GriddleCookie more.
He did these.
It's a real cool video you wantto check out if you haven't,
and I decided to try them aswell and they turned out really
really good.
You said you think you likethese.
Speaker 1 (05:10):
If we were to do ribs you would prefer I do it Party
ribs 100% all the way, becausethey were tasty.
Speaker 2 (05:17):
They were better than what I'd even imagined.
All I really did was I did babyback and I'm sure you could use
spare ribs or, uh, beef ribs.
I don't.
I'm not real big on beef ribs,I like baby backs and I like
spare.
But these things I mean theywere remember when we were
pulling them off the bone.
Speaker 1 (05:37):
Yes, it tasted so good.
Speaker 2 (05:40):
Yeah, you could just take the meat and and just pull
it right out.
The bone would be clean andit's real simple to do.
I thought I would.
You know you sit there.
You think, well, I'm just goingto throw the slab on, cook them
.
It's just easier that way.
This was super easy.
Speaker 1 (05:57):
Right, and you didn't even need any barbecue sauce on
it or anything like that.
Speaker 2 (06:01):
Yeah, I don't think I added any barbecue sauce, Did
we Actually?
Speaker 1 (06:11):
we did so.
There was actually somebarbecue sauce that we added to
the cook.
So what I did was yeah, but youdidn't have to like, re-add it
on there at the end.
Speaker 2 (06:15):
No, no, just cut them up in between all of the bones
and I put some olive oil, I wantto say, over them.
Rub that on them and just useyour favorite rub, whatever you
have in the counter, I think.
I want to say I think I usedsome dirty bird rub and
generously coated them up andjust put them on the smoker.
I cooked those on the pit bossfor about an hour and a half or
(06:38):
two hours.
You want to get them done toabout 165 degrees, and I think I
was above that and once you getto that point, put them in a
foil pan and that's where I didadd the barbecue sauce and I
used some Kinder's.
I think it was some honey honeybarbecue sauce.
Speaker 1 (06:56):
It was like sweet honey or something like that.
Speaker 2 (06:59):
Yeah, it was sweet honey and it was not keto.
Right now, dolores has beentaking it.
We talk a lot of low-carb andketo.
She's been taking a bit of abreak from it for now.
You'll be getting back on thatsoon, I'm sure, so she's just
taking a hiatus from that.
So she's enjoying some of theother things.
And you put that barbecue saucein there and then put the foil
(07:31):
over it.
I put them in a foil pan, putthe foil over it and they just
put them back on for anotherhour and that steamed them with
that foil over them, and that'swhat I think really made them
fall completely apart.
And then you just went aheadand laid them out and they're
ready to go.
Now, when it comes to addingthem to the foil, you could do a
few things you could add.
What I did was added barbecuesauce, maybe add brown sugar,
maybe add maple syrup, maybe addhoney, right then Whatever it
is you want on there, and youjust kind of mix that up in
(07:51):
there and let it do its thing.
Speaker 1 (07:53):
Didn't we put some pepper flakes on it, didn't we
for spice?
Speaker 2 (07:57):
Probably you know.
There isn't many things I cookthat I don't put red pepper
flakes on.
Even if I'm cooking marinarasauce for spaghetti, you got red
pepper flakes.
If I'm cooking a brisket, Isprinkle on some pepper flakes.
If I'm cooking pizza or somethings, maybe not, but for the
most part red pepper flakes isalways in there a little bit of
(08:20):
a kick.
And did you taste the spice atall?
Speaker 1 (08:23):
I'm a little bit yeah .
Speaker 2 (08:24):
Yeah, and when I do that, I'm not adding the red
pepper flakes to just take itover the top.
I'm not wanting them to be hot.
If you just have a little bitof a spice, to me it don't even
have to be hot, but it justbrings some level of flavor,
just a little bit of a smallkick that is in there, and I
(08:44):
think that takes your barbecueand many different foods up just
to the next level.
Speaker 1 (08:50):
Oh my God, and what about those chicken wings?
Those are so good.
Speaker 2 (08:53):
Yeah, so let's go to that now Our chicken wings.
Speaker 1 (08:55):
You know what's crazy is?
I do not like chicken legs andthese ones were 100% like
totally good.
Speaker 2 (09:03):
Yeah, and I just said wings, it was chicken, good
yeah, and I just said wings, itwas chicken legs.
Speaker 1 (09:06):
Yeah, yeah, yeah, I'm the one that put the spices on
it, though.
Speaker 2 (09:10):
So why don't you tell everybody how did you season
those?
Because they were a winner.
Speaker 1 (09:16):
I used the mesquite sauce.
It had like roasted somethingin it I can't remember what it
was called, and I also usecornstarch.
Speaker 2 (09:26):
It had like roasted something in it I can't remember
what it was called, and I alsoused cornstarch, so did you just
sprinkle the cornstarch on itor did you mix that together
with the spices?
Speaker 1 (09:34):
I mixed it together at first and then, after I put
it in with the chicken andrubbed it around, I put more and
I put more sauce with it too.
Speaker 2 (09:46):
The spices Now.
Did you add any binding agent,any olive oil, anything else, or
did you just throw it straighton?
Speaker 1 (09:50):
No, I think I did add some olive oil to it.
Speaker 2 (09:55):
Okay, and you?
Just went ahead and did thechicken I pat dried pat, dried
them, added some oil, put theseasoning on them.
Now did you shake them in a bagor did you just like or
something, or a bowl?
Speaker 1 (10:07):
No, I put gloves on and I kind of swished it around,
and then I put the lid on topof it after I added more and
then shaked it.
Speaker 2 (10:15):
What about red or?
Shook it, I should say Wasthere any red pepper flakes to
those?
Speaker 1 (10:20):
No, I did not add red pepper flakes to those.
I don't believe.
Speaker 2 (10:23):
Yeah, she did a great job at seasoning those.
My least favorite part ofsometimes a chicken is seasoning
it, because it's hard sometimesto get it to stay on, but these
stayed on really, really welland I want to say we cooked them
at about 225 also.50 for acouple hours.
Speaker 1 (10:43):
Those are really good .
Speaker 2 (10:45):
And we ended up making them a second time.
We did.
Yeah, so you know, you know andI may have said this before, I
heard someone else said as wellthat I was watching on YouTube
when you make something for yourYouTube channel or just in
general, and then you seeyourself making it again in a
(11:06):
week or two, you know you didsomething right.
Speaker 1 (11:08):
Right.
Speaker 2 (11:10):
And those were outstanding.
I think we did.
We have some corn on the cob orsomething to go with those.
Speaker 1 (11:14):
Yes, we did.
Speaker 2 (11:16):
What about barbecue sauce?
We didn't add any barbecuesauce.
Speaker 1 (11:19):
I did not add any barbecue sauce to those chicken
legs.
No.
Speaker 2 (11:22):
Yeah, not anywhere during the cook and you really
didn't need to dip those either.
They were pretty good justeating them right off the smoker
and really really good.
Now between the chicken wingsand between the part of the ribs
no chicken legs.
Speaker 1 (11:38):
Chicken legs.
Speaker 2 (11:40):
Legs, I keep saying that wrong.
Chicken legs.
Legs, I keep saying that wrong.
Between the legs and the ribs.
Which, uh, if you were to uhequally have either option,
which one would you cook rightnow?
Which one was your favorite?
Speaker 1 (11:51):
well, I mean, I don't like chicken legs, but those
ones were top notch.
Speaker 2 (11:55):
Those ones were pretty good, but I like ribs too
, so I don't know anotherchicken that you don't like as
well as I do is chicken thighs,which I think they're better
because Okay, now when you madethose one chicken thighs, those
were good, remember, they werelike juicy.
Yeah, so you think you'vegotten to where you may like
(12:18):
chicken thighs a little better,like if you put that seasoning
on those thighs, you think youwould like those.
Speaker 1 (12:22):
Yeah, I think so.
Speaker 2 (12:24):
What I like about thighs is I think they're
juicier.
Breast is what you prefer.
They are drier.
They're also easier to overcook.
Where a chicken thigh you knowit's, you can cook them a little
longer.
You don't have.
You don't have as small of awindow.
Speaker 1 (12:39):
There's difference, because I like white meat.
You know, even like turkey, Ilike the white meat.
I'm not really much of a darkmeat eater.
Speaker 2 (12:47):
Right and of course, legs are dark meat.
Speaker 1 (12:50):
Exactly.
Speaker 2 (12:51):
You did like them.
Like them done the way that wedid them here.
Speaker 1 (12:53):
Exactly.
So I guess it depends on howyou fix them.
Speaker 2 (12:57):
Yeah, yeah, yeah.
That's a big part of it.
Find the way that.
Speaker 1 (13:02):
Because I mean you've done chicken legs on there and
I still didn't eat them.
Speaker 2 (13:05):
Yeah, what about deep fried or something?
You're not a big chicken fan ofchicken legs deep fried, are
you?
Speaker 1 (13:11):
Not really I like.
I just I like the wings andjust the chicken breast on the
deep frying.
Speaker 2 (13:17):
Right.
What would we do different ifwe did them again?
Was there anything else?
What would we the different ifwe did them again?
Was there anything else?
What would we the next time wetry these party ribs?
Any ideas?
Would we change it up a littlebit?
Speaker 1 (13:27):
We could change the flavor.
Speaker 2 (13:29):
Would you want to try some spare ribs?
Speaker 1 (13:31):
On the party ribs.
Speaker 2 (13:31):
Yeah, yeah on the party ribs.
Speaker 1 (13:33):
As spare ribs beef.
Speaker 2 (13:36):
No, they're still pork yeah.
Speaker 1 (13:38):
So what's the difference?
Those ones were baby back.
Speaker 2 (13:41):
Yeah, those were baby back.
They're usually they're thesmaller ones a different cut
than the spare ribs.
Speaker 1 (13:47):
I think that would be good.
Speaker 2 (13:48):
Yeah, I think that's what we might try next time is
All right, let's go ahead and doparty spare ribs.
That's what would be our changeup, and we'll go ahead and give
that a try.
So is there anything else youwant to talk about?
Any?
Speaker 1 (14:01):
other cooks we've done.
Oh yes, I made some corn dipthis week.
Speaker 2 (14:05):
How'd that turn out?
Speaker 1 (14:06):
That was really good, did you like it?
Speaker 2 (14:08):
Yeah, I did.
You know you made one in thepast to where it was a cold dip.
Yeah, at this time you actually.
This one was hot.
Yeah, you cooked it.
And what all did you add tothat?
Speaker 1 (14:19):
I had a Monterey Jack cheese, sharp cheddar and what
was the other one, pepper Jackcheese and also cream cheese.
Yeah, that was really, reallygood, and I added some heavy
whipping cream to it too.
Besides the corn with thejalapenos, was there jalapenos
in it, it was shredded, and alsosome cilantro was in it.
Speaker 2 (14:43):
Yeah, it was really really good.
And it was good the next daytoo.
Yeah, and I also made somebaked beans.
You didn't really like them.
Speaker 1 (14:54):
Okay.
So he had made these bakedbeans with apple pie filling for
my family reunion, and thenthere was another day that you
made them and I never got totaste any.
So last night I actually got totaste it and I did not like it.
It's the apple pie, I just no.
Speaker 2 (15:15):
She didn't like the apple pie, you know, I think I
liked it.
Speaker 1 (15:19):
Everybody likes it.
I just don't care for it.
It just wasn't my thing.
Speaker 2 (15:23):
Not Dolores' thing, no, apple pie.
Speaker 1 (15:26):
Yeah, no, apple pie and the beans and the baked
beans.
Speaker 2 (15:28):
What about peaches?
I think we could try peachesbaked beans.
Speaker 1 (15:32):
Now, that might taste good.
Speaker 2 (15:34):
Yeah, I might try that, Maybe even some cherry
filling one day.
Speaker 1 (15:37):
Ew.
Speaker 2 (15:38):
Is it no to the cherry filling?
Speaker 1 (15:40):
No to the cherry filling.
Speaker 2 (15:42):
I think I added some brown sugar and a little bit of
molasses in it.
I might have added too muchmolasses, but you don't think it
was anything to do with that.
You think it was the apple pieitself is the reason you did not
really like those.
Speaker 1 (15:54):
I just did not like the apple pie taste in it.
Speaker 2 (15:57):
Okay, yeah, I thought they were really good.
A matter of fact, we've gotsome left.
I'll have to go finish offtonight, so, but that's what we
did here this last week.
Speaker 1 (16:07):
Yes, and next week we'll talk about your pork belly
.
Speaker 2 (16:10):
The pork belly?
Yeah, that'll be coming up.
We did some pork belly.
We'll talk more about that nextweek, so stick around for that.
Going to be a great talk onthat and how that turned out, as
well as anything else we comeup with this week.
So our party ribs versus fullracks.
Just go through this real quick.
You say, if I said party ribsor full racks, you're going to
(16:31):
tell me what.
Speaker 1 (16:33):
The party ribs, of course.
Party ribs and that's whereit's at.
Speaker 2 (16:38):
Chicken legs or chicken wings.
Now where do you go?
There, would you say you wouldprefer wings over the legs now,
or legs.
Speaker 1 (16:48):
See, that's a hard one because you've made some
pretty good wings on there.
Speaker 2 (16:51):
Wings is still king.
Speaker 1 (16:53):
That had that crunch and everything.
Speaker 2 (16:56):
Yeah, so I don't know I'd have to stick to the wings
still on that, so the legs weregood, but they're still not
going to beat a good wing.
Speaker 1 (17:03):
Exactly.
Speaker 2 (17:04):
And we did the zero to 400 method, which is really
really good.
You just put them on with thegrill off, turn them up to 400
degrees and that's a fantasticway to make them.
So what about sweet sauce orspicy rub?
Speaker 1 (17:18):
It has to be spicy.
Speaker 2 (17:20):
Going to go with the spicy, I agree.
Maybe sweet and spicy.
Speaker 1 (17:24):
It's all right, Sweet and spicy.
Speaker 2 (17:26):
I'd rather have spicy though and we're about to get
into the community corner andjust look and see if we got any
comments or questions to bringon here.
Just a real short episode todayNow, but before we do, there is
one question that we'd gottenin and I want to say this either
came in I don't know if it wason a YouTube channel or the text
(17:47):
line but someone and I forgetwhere it came from said how to
avoid burning sugar-based sauceswhen grilling ribs or chicken.
You got any advice?
Speaker 1 (17:57):
I have no clue I'm not the cooker on this.
Speaker 2 (18:01):
Well, my top advice is don't put it on too soon.
And when it comes to like thoseparty ribs, we put the sauce on
the last hour, but we alsocovered them with foil and had
it on a fairly low cook, so youshouldn't have to worry about it
.
It'll absorb into those partyribs.
Speaker 1 (18:21):
Yeah, it's crazy because I know I said that we
didn't put sauce on there, butnow I remember we did.
Speaker 2 (18:26):
Yeah, we put sauce on there, glazed them up real good
.
But if you're going to beputting barbecue-based sauces on
ribs or chicken and you'recooking it differently or at a
high heat, put it on toward theend.
So if I was going to add it tomy slab of ribs, for example,
and I had them hanging on thepit boss or the pit barrel, I
(18:50):
would remove them maybe five orten minutes before they're done.
Add it, throw them back on.
Or ten minutes before they'redone, add it, throw them back on
and allow the glaze to develop,allow them to caramelize, but
you don't want them cooking foryou know an hour.
And on the chicken legs orchicken wings, if you're going
to add the sauce, I would putthem on the last five or ten
minutes.
That way you don't have toworry quite as much about it
(19:12):
burning, and that would go withreally almost any meat, meatloaf
, whatever else you're doing,put it on toward the end of it
so you don't have it burn.
It's a little harder to do whenyou're cooking on a blackstone
or something.
Even burgers put it on ittoward the end of it.
So, dolores, we'll let you takeover the community corner.
What are some comments andquestions from some of the guys
(19:34):
that's commented.
Speaker 1 (19:34):
All right, I have Black Iowa, he says.
I hear party and ribs.
I come running.
Great idea, looks tasty.
Speaker 2 (19:42):
Yeah, I hear that he sees party, he sees ribs, he's
checking it out and ready forthe party.
So great comment from BlackIowa.
Appreciate that.
Speaker 1 (19:52):
And then GML9697, he said a bit too much.
A bit much for two racks ofribs.
Speaker 2 (20:03):
So this is coming in from an older video and I
responded back to him.
But I put a lot of ribs in theWeber I think that was it's got
to be the Weber Smoky Mountainvideo, I think, where that came
from and I showed a couple ofribs on there toward the end of
it and he's saying you knowbasically too much waste and you
know charcoal, but of course Iwant to make sure I have enough.
(20:24):
That's the number one thing.
But I also believe I cookedmore than that, and a lot of
times I do is once those ribswere off, that day, if I
remember, we actually put somequarter chickens on and maybe
even cook some hot links andthings.
So a lot of times when I havethat fire going we'll go ahead
and add some more to it and, youknow, have stuff for a couple
of days and that way the fuel,the fire, is being used up a
(20:47):
little better.
Sometimes I'll also choke itdown so that if that's all I'm
cooking, the fire will go outand then on my next cook some of
that charcoal, I will go aheadand reburn so there's some of it
that's still good, it didn'tget burned all the way out and
remove the ashes.
And Ed still, can you know,possibly use some of that if you
choke it out and put it outbefore it goes to 100% ashes?
Speaker 1 (21:09):
Well, is this the same video?
Because it's RCM 1145.
He says way too many coals, man.
Speaker 2 (21:25):
It got two comments from the same one.
No, this is a different guy,okay, yeah, well, it probably is
A matter of fact.
I've gotten several commentsfrom that video just this last
few days and I don't know ifit's the season or that video
just got pushed out by YouTube,but I bet it is and a matter of
fact.
The next comment is probablythe same one.
Speaker 1 (21:39):
The next comment is by A7MikeyA7.
It says can I get my 30 secondsback, please?
Waste of a video.
I should have renamed it watchas I fill my grill up with
charcoals and only see twoseconds of my ribs I'm just
getting roasted all to hell onthat video and uh you know me
(22:02):
and jacob watched it and we kindof think the same.
Like you, put a lot of charcoaland not, not the grill, the
ribs.
Speaker 2 (22:12):
Okay, well, too much charcoal, not enough ribs.
And I did go back and watchthat and it is kind of funny
because the title of it issomething about ribs on the
Weber Smoky Mountain.
And this is an actual shortvideo that they keep commenting
on.
Speaker 1 (22:29):
You know it's funny.
I was like were you drinkingthat day?
Speaker 2 (22:32):
Yeah, see, even the family thinks I've got it all
messed up on that.
One Too much, too manycharcoals, not enough ribs.
But I did and it's like 30seconds long and I have it
titled, you know, like ribs onthe Weber Smoky Mountain, and
he's kind of right.
It like it's all charcoal andeverything and I light it and
then you just see a glimpse ofthe ribs and then that's it.
Speaker 1 (22:52):
But any other comments?
Yeah, we have Annie SmokingPaws.
She says I've never made amouth in your mouth fall off the
bone rib.
I think this is the recipetechnique to try.
Speaker 2 (23:06):
And that would be, is that I don't remember her
commenting on.
Speaker 1 (23:11):
Gosh, we've made so many ribs and that fall off the
bone.
Yeah, I'll have to see if that,if that was the, I don't
remember her commenting Gosh,we've made so many ribs and that
fall off the bone.
Speaker 2 (23:14):
Yeah, I'll have to see if that was the.
I don't remember her commenting.
She maybe did on the party ribsor if that's an older video
that she commented on.
But I appreciate that.
Speaker 1 (23:25):
And then the last one is Poor Guy Outdoors.
He says I have yet to try these.
I need to.
Speaker 2 (23:31):
Great job, Okie, Absolutely Give those a Great
job, oki, absolutely.
Give those a try, rob over atPoor Guy Outdoor.
I mean honestly, I thinkthey're one of the best, best
ways to do it.
Maybe you could try it on thatnew.
You got that new Weber, thatUSA flag Weber forget what it's
called.
Pretty cool little Weber thathe has.
Have you seen that, that Weber?
Speaker 1 (23:51):
No, I have not.
It's the Star Spangled what itis, the Spangled Weber.
I'll have to look it up.
Speaker 2 (24:00):
But, yeah, try those ribs because, dang, they're good
.
Yep, they were really reallygood and excellent.
So appreciate everybody forchiming in and our product
spotlight of the day.
Something that we've done fromtime to time we've got is
because we have been using theWeber Smoky Mountain more here
lately.
We're calling it the WeberSmoky Mountain.
It's a great thing.
(24:20):
What do you think about thecooks on that?
Do you prefer?
When I cook on the Weber SmokyMountain or the Pit Boss Pellet
Grill, can you tell a difference?
Which one's which?
Well, the Weber Smoky Mountainis the one that we have sitting
out there.
That's got the that.
You put the charcoal in that Ismoked on the last couple of
days.
Speaker 1 (24:39):
That was really good on all those too.
Speaker 2 (24:41):
What I can say is you can definitely get the smoke
flavor in there more, because Itypically put hickory chips
blocks on top of or in themiddle of and around the
charcoal to give it a little bitof a smoke flavor.
Speaker 1 (24:54):
Man, those pies are good that you made in there.
Speaker 2 (24:56):
Yes, and I have made some what I made a pecan pie in
there before.
Speaker 1 (25:02):
We made a lot of pies in there.
Speaker 2 (25:03):
Pumpkin.
I've made a pumpkin pie inthere before.
When the holidays come up wemight have to revisit some more
pie videos.
Speaker 1 (25:09):
This fall, oh yeah.
Speaker 2 (25:13):
I'm down for that.
Yeah, we did a whole pie, wasit last year?
I did a pie series, remember,in?
Speaker 1 (25:16):
October yeah.
Speaker 2 (25:18):
We'll have to do that , get some pies going, cookies
and things, and Jake is wantingto create a dessert video, so
we'll have to get one of thoseout there pretty soon.
Speaker 1 (25:26):
Yeah, you're supposed to do a cookie video with him
with ice cream.
Speaker 2 (25:35):
Now you sent me a video of something that.
Speaker 1 (25:36):
I think I want to try and maybe we'll get that out
this upcoming week.
Speaker 2 (25:38):
Was it the chicken?
Yes, so go over that so peoplecan see what they can expect.
Speaker 1 (25:41):
It's like you slice the breast chicken and then you
fill it with like a solid garlicbutter and then you close it up
and then you bread it and thendeep fry it.
Speaker 2 (25:52):
Deep fried chicken, but don't you also coat it in?
You bread it and then deep fryit.
Deep fried chicken, but don'tyou also coat it in, not bread.
What was it coated in?
Seems like it was coated inhash browns.
Speaker 1 (26:01):
Yes.
Speaker 2 (26:02):
Yes, hash brown covered stuffed garlic butter
breast chicken.
Speaker 1 (26:08):
And then when they cut it, it was like so juicy.
Speaker 2 (26:11):
Coming soon to the Oaky Smoking YouTube channel.
Be sure you're subscribed tothe channel, because you don't
want to miss that one.
That sounds really, really good.
So we talked today about ourparty ribs.
You said those are yourfavorite.
Speaker 1 (26:25):
now when it comes to cooking ribs, yes, I think
that's how we're going to makeit all the time.
Speaker 2 (26:30):
Chicken legs.
And if you did party ribs, ifyou had a big gathering for the
Super Bowl next year or for the4th of July that's coming up,
throw you some party ribs on,throw you some chicken legs on,
do some corn dip and you're set.
I mean everybody will comeevery time you make something.
(26:51):
Let me tell you Also we talkeda little bit one more time about
Deborah Erickson from the BlindKitchen.
If you want to check that out,check out episode number 48.
Speaker 1 (27:01):
On Spotify, apple Podcasts or wherever you can
listen to.
Speaker 2 (27:06):
Everywhere you can listen.
Now, sometimes we do somevideos as well.
We didn't do one today, wedidn't do one last week, but
when we do a video format, we'llalso have it out on the YouTube
channel.
You can also visit our fan pageat okiesmokincom slash fan page
and if you go there, you canleave a voicemail.
(27:26):
You might hear it on a futureepisode.
Also, you can drop comments onany of our YouTube videos.
You can email us at okiesmokingat gmail dot com for any
questions or comment that youmight have.
Don't forget to rate thispodcast as well on Apple or
Spotify.
That'll just help it know tosend it out to more people.
(27:48):
And, as always, keep on firingup that grill.
And what do you want to say?
Any closing words that youmight have.
Speaker 1 (27:57):
Party ribs, party ribs.
That's where it's at.
Speaker 2 (28:00):
That's where it's at Party and ribs.
All right, we'll see you guysin episode 5-0 next week.
We'll have to definitely have avideo for episode 50.
Speaker 3 (28:13):
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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