October 14, 2024 • 29 mins
Send John & Dolores a Text Message.
Ever had a kitchen mishap that turned into a full-blown pickle juice disaster? We sure did, and it made quite the splash on this episode of Okie Smokin' Podcast, where we juggle the joys of smoking a brisket and the occasional culinary chaos. Join us as we savor the flavors of outdoor cooking, from the smoky goodness of a Weber Smoky Mountain brisket to the delightful jalapeno white cheddar chicken burgers that had us craving just a bit more jalapeno kick. As we bask in the crisp fall air, our trusty pool still open, we're reminded of the simple pleasures of seasonal transitions and the laughter shared over every meal.
Dive into the carnivore lifestyle with us as we chat about the surprising health benefits of a meat-centric diet, from weight loss to a boost in energy, and explore our foray into carnivore bread that’s as fluffy as a cloud. This episode uncovers how social media has nudged us towards this unique dietary path, sparking conversations about everything from Fire Hatch Rubs to five-pepper Bloody Marys. Whether you’re here for the barbecue tips, the foodie mishaps, or a hearty dose of laughter, there’s something for everyone in our flavorful journey. So, fire up your grill, pour yourself a drink, and join our community of outdoor cooking enthusiasts!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
So this is another episode of the Okie Smokin'
Podcast.
What episode are we at Dolores?
Speaker 2 (00:07):
35.
Speaker 1 (00:08):
35 episodes of outdoor cooking barbecue fun.
Today we're actually smoking abrisket.
Speaker 2 (00:17):
Yes.
Speaker 1 (00:18):
And it's not a full packer brisket.
You know it's the point of thebrisket and it is looking
fantastic.
Speaker 2 (00:28):
It smells good too.
Speaker 1 (00:29):
I've got it on the Weber Smoky Mountain.
We just wrapped it and we putsome apple juice, we put some
foil around it.
It's got a nice, nice bark.
I'll tell you some of theseasoning that we did, which
isn't, you know, pretty simpleseasoning that we put on there.
We're going to talk a littlebit about that as well as we
(00:51):
cook some chicken burgers today.
Speaker 2 (00:55):
But this morning we had breakfast too.
Speaker 1 (00:57):
And we had there's just so much food.
If you like food, you're goingto like this episode, so stick
around.
Speaker 3 (01:04):
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 (01:23):
Yeah, episode number 35.
Speaker 2 (01:26):
35.
Speaker 1 (01:28):
We were out last week Did not make an episode.
Speaker 2 (01:33):
Yeah, we went to the concert, right.
Speaker 1 (01:38):
That was in the park no.
No, I think that was the weekbefore.
We just never did get one, justtook a little bit of a break.
Speaker 2 (01:43):
Maybe because you worked the game or something?
Yeah, I've been working a lot,just, we just never did get one,
just took a little bit of abreak.
Maybe because you worked?
Speaker 1 (01:45):
Yeah, I've been working a lot, Just didn't have
time to get one in.
Got to take a break once in awhile.
For the most part, we come outevery Monday, but once in a
while we just don't get to it.
Speaker 2 (01:56):
Yeah.
Speaker 1 (01:57):
Didn't have much to talk about, took a little
breather, but we really enjoycoming back to us and, as always
, you can find us on youtube.
Yes, um, on our oaky smokingpodcast channel.
It's separate from our mainchannel, um, if you just want to
.
I don't know why you'd want to,but you can look at his talk at
the camera, so that's alwaysout there.
(02:20):
So, yeah, what?
Where would you like to starttoday?
Let's talk a little bit about.
Speaker 2 (02:24):
Well, first we should talk about how beautiful it was
today, because it was nice.
Speaker 1 (02:28):
It was very nice weather, the cool breeze and
everything.
Very nice weather.
Then we had breakfast thismorning we had breakfast, you
spilled pickle juice.
We've got to tell that story.
We'll get to that Over theentire floor.
I came in and don't walk there.
So there was pickle juiceeverywhere when you tried to get
(02:52):
some pickles out of the fridge.
The weather has been fantastic.
We go out Behind the house.
We have a creek.
Speaker 2 (03:00):
Yes.
Speaker 1 (03:00):
And we go walk this creek quite regularly.
Yes, try to.
Speaker 2 (03:03):
We'll walk to 7-Eleven or we'll just walk
around quite regularly.
Yes, try to.
Speaker 1 (03:05):
We'll walk to 7-Eleven or we'll just walk
around the block to the snowcone stand, or to the park.
Speaker 2 (03:10):
The park too, the regional Snow cone's probably
closed.
You know it was open actually.
Speaker 1 (03:16):
It may still be open.
Speaker 2 (03:18):
Whenever we pass by, it said open anyway.
Speaker 1 (03:20):
Or limited hours or something.
It will be closing, though.
So that's kind of our life webarbecue, we go walking the
creek yeah, got to burn off thecalories that we just ate.
The leaves are starting to fallon the creek A lot, so we're
starting to see a lot of leaveson the ground.
Speaker 2 (03:37):
It's finally getting to that cooler temp, fall's
getting here, which I don't likewinter, so you don't like
winter, so you don't like winter.
Speaker 1 (03:43):
What's your favorite season?
Speaker 2 (03:46):
Summer.
Speaker 1 (03:46):
Summer 105 degrees every day.
I love summer.
Speaker 2 (03:51):
Yes, I like to go out to the pool and tan.
Speaker 1 (03:57):
Yeah, we still haven't closed our pool, I mean,
we're not swimming in it.
Speaker 2 (03:59):
You know I'm surprised we haven't swam in it,
since it's been so hot.
Speaker 1 (04:02):
But it's been warm enough to swim in probably.
The kids have school andeverything so it's kind of it's
iffy on the warmth, yeah, but weleave it open because you don't
want to close it and have itget green, so we just kind of
let the pump keep working butonly out of this breakfast this
morning.
It was pretty good yes, thatbreakfast was we had eggs and
tell them a little bit aboutthat um, he grilled it right.
Speaker 2 (04:26):
You did the steak on the pit boss.
Speaker 1 (04:28):
I did the steak on the pellet grill Pit boss.
Speaker 2 (04:31):
Okay, it is the pit boss.
And then the eggs were on theflat stone.
Speaker 1 (04:34):
You did the eggs on the flat stone.
How many eggs did you put inthere?
Speaker 2 (04:37):
We had cheese.
Oh, you know, I think aboutseven.
Speaker 1 (04:43):
Did you add any milk or filler?
Was that pure eggs?
Speaker 2 (04:45):
No, it's just eggs.
Speaker 1 (04:46):
Added some salt and pepper.
Speaker 2 (04:48):
I can't do the milk babe.
I'm lactose intolerant.
Remember.
Speaker 1 (04:53):
Yes, yeah, yeah.
Speaker 2 (04:54):
But we did add some cheese in it, which doesn't
affect me that much.
Speaker 1 (04:59):
Yeah, so we basically took this steak and I made a
burrito.
That was a New York strip right.
Speaker 2 (05:07):
No, it was not, it was my ribeye.
Speaker 1 (05:09):
That was a ribeye, yeah, okay.
Speaker 2 (05:11):
Because I put single ones in there.
Speaker 1 (05:13):
Yeah, we cooked that steak on the pit balls at about
450 degrees for about two, threeminutes.
Really got it a good sear.
Oh my God, it was good.
Oh my gosh, it was fantastic.
Speaker 2 (05:25):
And then just flipped it another minute or so, cut
that up yeah, I cut it intolittle pieces like chunks,
because we mixed it togetherinside the eggs right with the
cheese and I made a burrito andshe made the burrito with extra
large gloves yeah, john has thegloves that fit him fine, but
(05:46):
they don't fit me.
It's like all like all.
Speaker 1 (05:49):
Yeah, the reason I say that is we did put the.
There's a video on TikTok whichdid quite well, I think it got
1,500 views in a couple of hours.
It's probably got 100 likes nowof hours, yeah, over it's
(06:10):
probably got a hundred likes nowand someone commented uh, yummy
, but extra large gloves, yeah,because my hands are so tiny, so
that that was kind of funny andon there, so a little comical
with that.
Speaker 2 (06:17):
We commented back to him and I think I need some
small gloves, honestly yeah,because those gloves and when
you re-watch the video they'reall like wrinkly like it's all
like tall and it's all smushyyeah it didn't fit there at all,
but those were some outstandingburritos really yeah, I didn't
get to eat the tortilla part,but I put mine in a bowl and I
(06:39):
tasted my friend's um hot saucemade.
I dipped it in there and I gotto taste it and it's peach
flavored.
Speaker 1 (06:48):
Peach.
Speaker 2 (06:49):
And it tastes really good.
I like the peach and his nameis Dusty and we went to high
school together, so he does hotsauce and then my husband does
hot sauce.
Speaker 1 (07:02):
What's interesting, though and I really haven't told
Dusty this, but I've alwayslike in years past or a long
time ago he put quite a bit ofbarbecue stuff on Facebook.
I don't see that too muchanymore.
There does here.
I'm just not seeing it.
Speaker 2 (07:20):
He does, but it's not like a whole bunch like he used
to.
Speaker 1 (07:24):
He used to put, because I think he has a pit
barrel.
Speaker 2 (07:27):
Yes.
Speaker 1 (07:27):
He hangs stuff and he said I inspired him to create
hot sauce.
But he kind of got me into someof the pit barrel Like the pit
boss, yeah, the pit barrel yeah.
You know the hanging the meat,yes, yes.
Yes, I always saw a bunch ofhis stuff and I said I got to
have that.
All his stuff looked so good,he always hanged food on there.
I'm just saying.
Speaker 2 (07:48):
He can make some good stuff on there.
Speaker 1 (07:53):
That pit barrel is one way to go right there.
Today, though, we're cooking onthe Weber Smoky Mountain.
Speaker 2 (08:01):
Yeah, the brisket we got that brisket.
Speaker 1 (08:05):
It's between a four and five pound, not like no big
old full pack or brisket, andI'm using some brisket bark
which is from Fire Hatch Rubs,which you can get it from
firehatchrubscom.
When we had our reunion, whichwhich we talked about, I used
(08:26):
this rub on one of the briskets.
Speaker 2 (08:29):
You did Yep, does it have carbs in it?
Speaker 1 (08:33):
I don't know what the carbs are.
I don't believe.
It says I don't think it's toomuch, although it could have
some brown sugar in it, john I'dhave to look at the label.
I'm not real sure.
If it does, why do you do thisto me?
But it's outstanding.
Speaker 2 (08:51):
You guys.
I am trying so hard to loseweight only because we go to a
wedding in November, so I'mtrying to like get it down.
Speaker 1 (09:01):
I'm at 157 now.
If you comment and you'rewatching her on the YouTube
where you can see, just tell hershe's fine.
Speaker 2 (09:10):
No Worry about her weight Way too much.
Look, I'm overweight on thethingy it says I'm obese, so I
got to lose some weight.
Speaker 1 (09:20):
She's doing just fine .
Speaker 2 (09:21):
Well, thanks, babe.
Speaker 1 (09:23):
Don't need to worry about it.
You can have a carb intake oncein a while.
You can have some of that peachhot sauce without having to.
You're talking about a teaspoonor two.
Speaker 2 (09:34):
I didn't do it.
Speaker 1 (09:35):
It's not going to affect you too much because she
didn't even want to try that.
Speaker 2 (09:38):
Yeah, I know, I was worried about the carb intake
only because it's peach.
Speaker 1 (09:41):
Yeah.
Speaker 2 (09:42):
You know.
So Only because it's peach, youknow.
Speaker 1 (09:44):
So let's talk a little bit about this pickle
accident.
Speaker 2 (09:50):
Oh my gosh Tell this story.
This happened earlier today.
Well, first we made the chickenwhat is it called?
From Costco we bought thejalapeno white cheddar chicken
patty.
Speaker 1 (10:08):
Actually, it did say chicken burgers on the box.
Okay, so you were right.
I was right.
You're right In the video it'sthe same, right?
Speaker 2 (10:15):
Yeah, okay, so he cooked those on the pit, boss,
and then we added cheese to it,which was the pepper jack cheese
.
And then I wanted pickles.
I was like, oh, I should cutthe pickles up and then we could
cheese too, which was thepepper jack cheese.
And then I wanted pickles.
I was like, oh, I should cutthe pickles up and then we could
put them on there.
So I go to take the pickle jarout of the fridge Someone did
not tighten the top of the lidWhile I grab it.
(10:39):
I caught the jar, but it waseverywhere.
The juice was just everywhere.
Speaker 1 (10:47):
Yeah, I came in and the entire floor was covered.
Speaker 2 (10:51):
You should have heard me scream.
Speaker 1 (10:52):
I was like no, I was like don't walk in here, At
least we don't smell it anymore.
But it just smelled likepickles.
Speaker 2 (11:02):
Yeah, well, I cleaned it up and mopped.
Speaker 1 (11:04):
So it smells like that.
It was a strong pickly smell.
Speaker 2 (11:07):
Yeah, it was all over me too.
I had to go change.
Speaker 1 (11:11):
But you caught the jar, I caught the jar, I saved
the pickles.
Speaker 2 (11:16):
And we were able to have pickles on those chicken
burgers and you were not.
It doesn't seem like you're afan of the chicken burgers only
because he's spoiled.
Speaker 1 (11:29):
I ate them.
And then, after we did thevideo, and she said in the video
, which is on YouTube right now,that I did not, what did you
say?
Speaker 2 (11:40):
I said you don't look like a fan or something like
that, something similar to that.
Speaker 1 (11:44):
You don't seem like you're enjoying them, and you
know I'm not going to be likewell, that tastes great.
Speaker 2 (11:51):
It was good, not like a wow type, you know.
Speaker 1 (11:56):
But everybody else, all the kids, everybody else
seemed to really enjoy it.
Speaker 2 (12:00):
Yeah, they said it was juicy.
Speaker 1 (12:02):
They said it was juicy.
Speaker 2 (12:03):
They said it was juicy.
Speaker 1 (12:04):
I'll also say it had a jalapeno, but I couldn't tell
no heat.
Speaker 2 (12:09):
Hey, okay.
So on the package, if you look,it's not high heat on that.
It said that it was likebetween low and mild, it was
like in between there More forflavor.
Speaker 1 (12:20):
Well, I couldn't flavor the jalapenos either.
Speaker 2 (12:22):
You know, I tasted mine.
I tasted the jalapenos in mine.
It just needed more.
Speaker 1 (12:29):
Like it needed more jalapenos.
Well, she said I'm spoiled.
Speaker 2 (12:31):
Well, I will say he is he likes the real stuff?
Speaker 1 (12:36):
It's real stuff.
Speaker 2 (12:37):
It was just pre-cooked.
Yeah.
Speaker 1 (12:40):
And you basically heated it Like cooked yeah, and
you basically heated it Like youcould have ate it cold.
Speaker 2 (12:44):
I feel like you should have left it longer on
the thing and charred it more.
Speaker 1 (12:49):
Charred it a little bit more.
Speaker 2 (12:51):
yeah, I really think that you should have did that
because I like the.
Speaker 1 (12:55):
I mean, if you were to go to a Richter scale or a
scale rating of 1 to 10, wherewould you put it?
Speaker 2 (13:03):
I'm going at about a four.
I would say six.
I would say six.
Speaker 1 (13:06):
Okay, so you're not giving it great review, yeah.
Speaker 2 (13:10):
It's not like a wow, it's not a wow, it's a four.
Speaker 1 (13:14):
No, your brisket will be a wow, it's going to be and
we got that out there right nowand we just wrapped it.
Speaker 2 (13:21):
Yes.
Speaker 1 (13:25):
Put that out there right now and we just wrapped it
, yes, put some apple juice onit.
That video will come out nextweek.
It's going to be fantastic.
Speaker 2 (13:29):
So what are you drinking over there?
Speaker 1 (13:31):
so right here we've got some bloody mary this is
about a third full of vodka andsome some five pepper I don't
know the brand, but it says fivepepper on it and some mix with
a little ice.
Speaker 2 (13:48):
Does it smell good?
Speaker 1 (13:49):
Yeah, here take a smell, See what you think.
Speaker 2 (13:53):
It does smell good.
I don't like Bloody Marys.
I like the tomato.
I like the way tomatoes tastelike that.
Oh, and then we're using your.
Speaker 1 (14:07):
My coasters.
Speaker 2 (14:08):
Yeah.
Speaker 1 (14:09):
Yep.
Speaker 2 (14:10):
His friend made these for him, you guys.
Speaker 1 (14:13):
Yeah, I don't know if you can see that if you're on
YouTube.
Speaker 2 (14:15):
Yeah, I dropped the whole thing.
Speaker 1 (14:17):
But you have a little oaky smoking, so he's got a
laser.
Speaker 2 (14:21):
I love this because my kitchen table is made out of
real wood and if you leave, likea sweaty, like, if it has the
connotation on it, it will leavea ring, you know, and I have to
like try to get it out yeah, sothat they work great for that I
was like, I'm bringing these inhere and start using them, and
(14:41):
if you you look at the bottom,he's even got little feet on the
bottom of them.
He did a good job, lemon.
Speaker 1 (14:49):
Made 2024.
Speaker 2 (14:51):
I like it.
Speaker 1 (14:52):
So that's the name of his company he's been working
on.
Speaker 2 (14:55):
I should have had him make coasters too for Andrew
and Amanda.
Oh, he could, he definitelycould Like a little heart and
put Amanda and Andrew in it.
Speaker 1 (15:03):
Yeah, because we got a little cutting board.
Speaker 2 (15:07):
Yeah, I don't know if they watch this, so watch out.
Yeah, I don't know if theywatch our podcast.
Speaker 1 (15:15):
Some of them in the family do.
Speaker 2 (15:18):
Yeah, exactly, I guess we better stop there.
Don't want to give things away,but I really think this is a
cute idea, exactly.
I guess we better stop there,don't want to give things away,
but I really think this is acute idea though yeah, I do, I
like his little things.
Speaker 1 (15:29):
Yeah, it turns out fantastic.
Speaker 2 (15:30):
I think, Yep Well what else are we going to talk
about?
Speaker 1 (15:38):
Let's see what else we're totally winging it today.
Speaker 2 (15:41):
Yes, we are.
Speaker 1 (15:42):
We did not have a complete plan, no, and we
haven't read anybody's stuff.
Speaker 2 (15:49):
We should do some comments.
There you go.
Speaker 1 (15:51):
Yeah, let me go ahead and look on here.
Let's talk, let's look at thecommunity.
Let's look on some of theYouTube comments that we've got
in and we've actually got wellfrom our video that we did
tonight.
The Amy it's Amy Lou whitecheddar and jalapeno burgers
(16:11):
that we did and cooking withSherry said now that sounds so
delicious.
So she's already watched it andcommented on that one.
That's pretty cool.
Let's go ahead and look at someothers here.
Speaker 2 (16:23):
You know what I thought After we made those?
We should have put bacon on it,Because I think bacon would
have probably brought it outreally good.
Speaker 1 (16:31):
Bacon would have been good.
Our fish video.
Someone said love it.
I like fish.
Haven't ever marinated it likethis, but now we're going to
have to try it.
I remember the fish.
We haven't talked about ourfish, have we yeah?
Speaker 2 (16:44):
I remember that.
Speaker 1 (16:45):
We did the marinated fish.
Speaker 2 (16:48):
What did you marinate it in again?
Speaker 1 (16:50):
Oh my gosh.
Speaker 2 (16:53):
It's been what did it ?
You did it in club soda, right,or Canada dry.
Speaker 1 (16:57):
We did some ginger ale.
Speaker 2 (16:59):
Yes, that's it.
Ginger ale, ginger ale.
Ginger, ale yes that's it,ginger, ale, ginger, ale.
Speaker 1 (17:03):
Yeah, see I have a good memory, and I marinated it
in what bit we used somemahi-mahi.
Speaker 2 (17:08):
Yes.
Speaker 1 (17:10):
I think we did talk about this.
Actually, Did we?
Yeah, I think our last episodewas mahi-mahi.
Speaker 2 (17:15):
I can't remember.
Speaker 1 (17:16):
Hey, we'll talk about it again.
Speaker 2 (17:18):
It's only because we skipped last week, so I can't
remember.
Speaker 1 (17:20):
We can't remember how long it's going.
We usually like recap, recap onwhat's going on.
Speaker 2 (17:24):
If you guys hear us repeat oh well, yeah, You're
probably like eh.
Speaker 1 (17:29):
Yeah, it's whatever.
Speaker 2 (17:30):
It's okay.
Speaker 1 (17:33):
We've got to do some more chicken.
Speaker 2 (17:36):
Chicken.
Yes, and I want to do a halfchicken a what where you take a
chicken, you cut it in half.
Speaker 1 (17:45):
Oh okay, and do some half chickens on the barrel on
the like yeah, yep, I want to dothat that sounds good.
I like chicken we want toseason that up.
Good, I'm going to cook thechicken.
Speaker 2 (17:56):
I'd also like to get some hot links oh, you know, we
should go to the meat market yep, there's a place that sells
fresh hot links, hot links, rs,so good I think it's hot links,
rscom.
You can look them up and okay,after you get off on saturday,
we should go up there go upthere and get some hot link.
Speaker 1 (18:16):
I don't know, they kind of close.
Kind of close early hours, soI'll have to get by there
earlier.
Speaker 2 (18:21):
We used to buy like the package thing he used to
have like a package dealRemember.
Speaker 1 (18:27):
Yeah, you would get some hot links.
You would get some steak.
Speaker 2 (18:29):
Steaks and burgers like chicken everything we used
to do that.
We haven't done that in a longtime.
Speaker 1 (18:36):
So I think hot links, I think a half chicken.
I haven't done that in a longtime, so I think hot links, I
think a half chicken.
All that's on the table comingup soon, so yeah, going to have
some real, real good cookscoming up.
Speaker 2 (18:49):
Yep, I'm all about meat, so bring it you like
carnivore.
Speaker 1 (18:53):
Yeah, so you've been testing this.
Speaker 2 (18:57):
Oh yeah, have you guys ever heard about the
carnivore diet?
So I've been testing this.
Oh yeah, have you guys everheard about the carnivore diet?
So I've been testing it out.
It's kind of like keto in a way, but you don't get like the
breads and stuff like that.
Speaker 1 (19:08):
I think it's less carbs.
Speaker 3 (19:09):
Yeah.
Speaker 2 (19:10):
You can make carnivore bread.
I was looking at the stuff andall that.
I haven't done it yet.
Speaker 1 (19:19):
How do you make carnivore bread?
I?
Speaker 2 (19:22):
don't know.
It's from egg whites and stuff.
That's why I was saying the eggwhites I can use for the bread.
It's kind of like cloudy bread,it's fluff bread or something.
Speaker 1 (19:35):
So it's like animal bread.
Speaker 2 (19:36):
Yeah, it's just basically egg whites, you know
you do that with the egg whites.
That sounds really interesting,Like you whip it the egg whites
, so it's still going to getfluffy, I mean.
Speaker 1 (19:47):
I'm thinking you take like a bunch of hamburger meat
and throw a bunch of pork in itand put that in one big loaf or
something.
We're talking carnivore.
Give it to me.
Speaker 2 (20:00):
But I mean, I've been .
How long have I been on the I?
Just when did I start Do?
Speaker 1 (20:07):
you remember Couple weeks Like two weeks ago, right
Two to three weeks ago.
Speaker 2 (20:12):
Well, now I'm down to 157.
Speaker 1 (20:14):
And.
Speaker 2 (20:14):
I started out at what 165?
.
Speaker 1 (20:24):
So you think you're losing more weight on the
carnivore diet?
Speaker 2 (20:27):
it's like it's like extreme keto it is because you
know what's weird is, I haven'tbeen like starving no okay.
So for breakfast, um, on a dailyI usually eat like three, three
eggs and like a couple ofsausages.
That's for breakfast.
And then for lunch, um, I buy ahamburger the little, the
(20:49):
little things of hamburger, andI split it and I'll have that
for for lunch, and then theother one I'll have it the next
day for lunch.
That's how I've been doing itand then for dinner is whatever
we have, and I'll have the meatwith cheese or something so do
you ever eat any salad stuff?
much now nope, no, I may eat anysalad at all it's hard.
(21:17):
It's hard sometimes because I'mlike dang I wish I had that,
but I've been doing good are youand?
I've been drinking coffee andstuff is there any influencer or
anybody?
Speaker 1 (21:28):
you follow that.
Speaker 2 (21:30):
That you follow like okay, tiktok is the one that got
me on it, so a tiktok there.
If you scroll through tiktokand you look up carnivore diet,
these people that are on it,they were like big and then they
were been dropping weight.
Speaker 1 (21:45):
Do you know anyone in particular any TikTok name?
No.
You need to look them up andwe'll mention them on here.
Speaker 2 (21:52):
I mean, I just scroll through.
Speaker 1 (21:54):
Is it just a variety of people?
Speaker 2 (21:56):
Mm-hmm.
Speaker 1 (21:57):
And they all do this.
Speaker 2 (21:58):
Yes, they all do the carnivore diet Okay.
Speaker 1 (22:01):
Yeah, so she has been on the keto diet.
You still consider yourselfketo?
Speaker 2 (22:08):
Basically, to me, it's basically very close to the
same.
To me it's keto.
Uh-oh, I don't know where myphone is.
Well, we'll just let that.
Sorry guys, I didn't mute myphone over there.
Speaker 1 (22:24):
We didn't mute it this time.
Speaker 2 (22:26):
No, I didn't have it on the table like.
Speaker 3 (22:29):
I usually do it's over there.
Speaker 2 (22:31):
Oops, okay, back to the carnivore diet.
But yeah, I've been doing thatand I've been actually losing
weight and we've been going onour walks and stuff and I feel
(22:51):
like energized and not tired.
Yeah, because there for a whilewhen I was on the keto, I was
just getting so exhausted, likeI don't know why, like I just
get tired.
Speaker 1 (23:04):
So you feel more energy now.
Speaker 2 (23:06):
Yes, exactly.
Speaker 1 (23:07):
Okay, well, there we go.
We're going to be talking alittle bit more about the
carnivore diet, the keto diet,of course, if you ever do choose
a day you probably should havea physician or, you know, talk
(23:28):
to someone about it.
Speaker 2 (23:29):
Well, you know, I haven't talked to anybody, but
you know when we used to get ablood test from your, from your
job, when we used to do that,remember, so I was pretty,
pretty, really big and um we getour test results back and my
thing had like the fatty liverdisease.
I remember it was like sky high.
Speaker 1 (23:41):
And that's gone down now.
Speaker 2 (23:43):
Yeah, oh wait.
Speaker 1 (23:45):
Well, it got better Like it's not even you know,
yeah, so that's all quite a bit.
Speaker 2 (23:51):
And I'm surprised I never had like diabetes in that,
you know Cause, whenever youare big, like my mom, she got
diabetes after she was 40.
You know.
So I'm lucky on that, because Ireally thought I was going to
be a diabetic, but mine alwayscame out good, but yours didn't.
Speaker 1 (24:13):
No.
Speaker 2 (24:15):
Yours is borderline.
Speaker 1 (24:16):
Yeah, it still is.
It still is, yeah, yeah.
So, yeah, trying to work onthat.
Well, do you want to go aheadand tell them where they can
find us?
Speaker 2 (24:29):
Well, you can find us on Facebook.
Speaker 1 (24:31):
It's at Okiesmokingoutdoor, yes, where
else?
Speaker 2 (24:36):
Oh my gosh, John, why do you always do this?
Speaker 1 (24:38):
She hates it when I put forget we're on tiktok yes
at okie smoking.
I just do some fun stuff, somefun cooks, some fun videos on
there.
Also facebook we just mentioned, of course, youtube.
It's at okie smoking.
Speaker 2 (24:55):
You can even find us on blue sky uh, at okie smoking
see he comes up with this stuffand I'm like what's Blue Sky?
Speaker 1 (25:02):
Blue Sky.
Speaker 2 (25:04):
Yeah, I don't even know that.
Speaker 1 (25:07):
So we have fun putting stuff out there.
Speaker 2 (25:10):
I'm surprised we're not on thread.
Speaker 1 (25:13):
We are, but we don't ever do anything.
We don't do anything.
Don't worry about it because Idon't know.
I think I do have an account.
Speaker 2 (25:21):
And you're on also Instagram.
Speaker 1 (25:23):
Instagram.
We don't do much on that.
What I need to do is put you incharge of social media, and
then you can go on there.
Speaker 2 (25:32):
Yes, like I can do the pictures maybe.
Speaker 1 (25:35):
Yeah, we just found a new job for Dolores here.
Really A new job yeah yeah,yeah, the social media manager.
Speaker 2 (25:47):
All right.
Speaker 1 (25:49):
Well, be sure, and check us next week on episode
number 36.
Do you have any ideas?
We're going to talk about ourbrisket that we've done.
We're going to go check thatit's about 170 degrees right now
.
We're going to cook that andwe'll talk about how wellisket
that we've done.
We're going to go check thatit's about 170 degrees right now
.
We're going to cook that andwe'll talk about how well that
turned out.
Okay, as well, as we're goingto do maybe a half chicken and
(26:10):
some other cooks, you know, andwe'll come on here and tell some
other things that we've done.
Halloween's coming soon.
I know have to do a, maybe ahalloween themed episode or
something okay uh, we could talkabout that, uh, she has some
great ideas.
Speaker 2 (26:28):
We should do the meatloaf, the mummy meatloaf,
yeah mummy meatloaf we could trythat, yeah and also coming up
in november.
Speaker 1 (26:38):
We've got to mention your peppers pepper.
Speaker 2 (26:39):
We've got our pepper challenge collaboration that's
coming up in November.
Speaker 1 (26:40):
We've got to mention your peppers Pepper.
We've got our Pepper Challengecollaboration.
That's coming up quick.
We're going to be putting outvideos with others.
Speaker 2 (26:50):
Yeah, and I'm going to do a video of a pepper too,
and I've got to think nowbecause I had it in my head, but
now I forgot.
Speaker 1 (26:56):
And one of the peppers sometime in november on
the youtube channel is going tobe a dessert oh, that sounds
good we're going to have pepperslike jalapenos habaneros.
Who knows?
Speaker 2 (27:08):
oh yeah it's going to have it in a dessert, so oh, my
thing is like this weekend weshould get some cream cheese and
then put Dusty's hot sauce ontop of it.
Yeah, that's going to be greatwe're going to try that and see
how it tastes and tell them howwell it turns out.
Speaker 1 (27:27):
Yeah, those peaches you can really taste the peach.
Speaker 2 (27:29):
You can taste that peach.
Speaker 1 (27:30):
Good.
Speaker 2 (27:32):
Yes.
Speaker 1 (27:33):
All right.
Well, we'll see you guys in thenext order.
We'll talk to you soon.
Speaker 2 (27:37):
Bye.
Speaker 3 (27:42):
Thank, and then next we'll talk to you soon.
Bye.
Thank you for listening to theOkie Smokin' Podcast.
Episodes drop every Monday.
Don't forget to follow thispodcast or you might miss out on
some delicious creations.
You can also find us on ourwebsite, okiesmokincom, and on
YouTube and other social mediaplatforms.
Until next time, keep firing upthat grill.
So this is another episode of the Okie Smokin'
Podcast.
What episode are we at Dolores?
Speaker 2 (00:07):
35.
Speaker 1 (00:08):
35 episodes of outdoor cooking barbecue fun.
Today we're actually smoking abrisket.
Speaker 2 (00:17):
Yes.
Speaker 1 (00:18):
And it's not a full packer brisket.
You know it's the point of thebrisket and it is looking
fantastic.
Speaker 2 (00:28):
It smells good too.
Speaker 1 (00:29):
I've got it on the Weber Smoky Mountain.
We just wrapped it and we putsome apple juice, we put some
foil around it.
It's got a nice, nice bark.
I'll tell you some of theseasoning that we did, which
isn't, you know, pretty simpleseasoning that we put on there.
We're going to talk a littlebit about that as well as we
(00:51):
cook some chicken burgers today.
Speaker 2 (00:55):
But this morning we had breakfast too.
Speaker 1 (00:57):
And we had there's just so much food.
If you like food, you're goingto like this episode, so stick
around.
Speaker 3 (01:04):
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 (01:23):
Yeah, episode number 35.
Speaker 2 (01:26):
35.
Speaker 1 (01:28):
We were out last week Did not make an episode.
Speaker 2 (01:33):
Yeah, we went to the concert, right.
Speaker 1 (01:38):
That was in the park no.
No, I think that was the weekbefore.
We just never did get one, justtook a little bit of a break.
Speaker 2 (01:43):
Maybe because you worked the game or something?
Yeah, I've been working a lot,just, we just never did get one,
just took a little bit of abreak.
Maybe because you worked?
Speaker 1 (01:45):
Yeah, I've been working a lot, Just didn't have
time to get one in.
Got to take a break once in awhile.
For the most part, we come outevery Monday, but once in a
while we just don't get to it.
Speaker 2 (01:56):
Yeah.
Speaker 1 (01:57):
Didn't have much to talk about, took a little
breather, but we really enjoycoming back to us and, as always
, you can find us on youtube.
Yes, um, on our oaky smokingpodcast channel.
It's separate from our mainchannel, um, if you just want to
.
I don't know why you'd want to,but you can look at his talk at
the camera, so that's alwaysout there.
(02:20):
So, yeah, what?
Where would you like to starttoday?
Let's talk a little bit about.
Speaker 2 (02:24):
Well, first we should talk about how beautiful it was
today, because it was nice.
Speaker 1 (02:28):
It was very nice weather, the cool breeze and
everything.
Very nice weather.
Then we had breakfast thismorning we had breakfast, you
spilled pickle juice.
We've got to tell that story.
We'll get to that Over theentire floor.
I came in and don't walk there.
So there was pickle juiceeverywhere when you tried to get
(02:52):
some pickles out of the fridge.
The weather has been fantastic.
We go out Behind the house.
We have a creek.
Speaker 2 (03:00):
Yes.
Speaker 1 (03:00):
And we go walk this creek quite regularly.
Yes, try to.
Speaker 2 (03:03):
We'll walk to 7-Eleven or we'll just walk
around quite regularly.
Yes, try to.
Speaker 1 (03:05):
We'll walk to 7-Eleven or we'll just walk
around the block to the snowcone stand, or to the park.
Speaker 2 (03:10):
The park too, the regional Snow cone's probably
closed.
You know it was open actually.
Speaker 1 (03:16):
It may still be open.
Speaker 2 (03:18):
Whenever we pass by, it said open anyway.
Speaker 1 (03:20):
Or limited hours or something.
It will be closing, though.
So that's kind of our life webarbecue, we go walking the
creek yeah, got to burn off thecalories that we just ate.
The leaves are starting to fallon the creek A lot, so we're
starting to see a lot of leaveson the ground.
Speaker 2 (03:37):
It's finally getting to that cooler temp, fall's
getting here, which I don't likewinter, so you don't like
winter, so you don't like winter.
Speaker 1 (03:43):
What's your favorite season?
Speaker 2 (03:46):
Summer.
Speaker 1 (03:46):
Summer 105 degrees every day.
I love summer.
Speaker 2 (03:51):
Yes, I like to go out to the pool and tan.
Speaker 1 (03:57):
Yeah, we still haven't closed our pool, I mean,
we're not swimming in it.
Speaker 2 (03:59):
You know I'm surprised we haven't swam in it,
since it's been so hot.
Speaker 1 (04:02):
But it's been warm enough to swim in probably.
The kids have school andeverything so it's kind of it's
iffy on the warmth, yeah, but weleave it open because you don't
want to close it and have itget green, so we just kind of
let the pump keep working butonly out of this breakfast this
morning.
It was pretty good yes, thatbreakfast was we had eggs and
tell them a little bit aboutthat um, he grilled it right.
Speaker 2 (04:26):
You did the steak on the pit boss.
Speaker 1 (04:28):
I did the steak on the pellet grill Pit boss.
Speaker 2 (04:31):
Okay, it is the pit boss.
And then the eggs were on theflat stone.
Speaker 1 (04:34):
You did the eggs on the flat stone.
How many eggs did you put inthere?
Speaker 2 (04:37):
We had cheese.
Oh, you know, I think aboutseven.
Speaker 1 (04:43):
Did you add any milk or filler?
Was that pure eggs?
Speaker 2 (04:45):
No, it's just eggs.
Speaker 1 (04:46):
Added some salt and pepper.
Speaker 2 (04:48):
I can't do the milk babe.
I'm lactose intolerant.
Remember.
Speaker 1 (04:53):
Yes, yeah, yeah.
Speaker 2 (04:54):
But we did add some cheese in it, which doesn't
affect me that much.
Speaker 1 (04:59):
Yeah, so we basically took this steak and I made a
burrito.
That was a New York strip right.
Speaker 2 (05:07):
No, it was not, it was my ribeye.
Speaker 1 (05:09):
That was a ribeye, yeah, okay.
Speaker 2 (05:11):
Because I put single ones in there.
Speaker 1 (05:13):
Yeah, we cooked that steak on the pit balls at about
450 degrees for about two, threeminutes.
Really got it a good sear.
Oh my God, it was good.
Oh my gosh, it was fantastic.
Speaker 2 (05:25):
And then just flipped it another minute or so, cut
that up yeah, I cut it intolittle pieces like chunks,
because we mixed it togetherinside the eggs right with the
cheese and I made a burrito andshe made the burrito with extra
large gloves yeah, john has thegloves that fit him fine, but
(05:46):
they don't fit me.
It's like all like all.
Speaker 1 (05:49):
Yeah, the reason I say that is we did put the.
There's a video on TikTok whichdid quite well, I think it got
1,500 views in a couple of hours.
It's probably got 100 likes nowof hours, yeah, over it's
(06:10):
probably got a hundred likes nowand someone commented uh, yummy
, but extra large gloves, yeah,because my hands are so tiny, so
that that was kind of funny andon there, so a little comical
with that.
Speaker 2 (06:17):
We commented back to him and I think I need some
small gloves, honestly yeah,because those gloves and when
you re-watch the video they'reall like wrinkly like it's all
like tall and it's all smushyyeah it didn't fit there at all,
but those were some outstandingburritos really yeah, I didn't
get to eat the tortilla part,but I put mine in a bowl and I
(06:39):
tasted my friend's um hot saucemade.
I dipped it in there and I gotto taste it and it's peach
flavored.
Speaker 1 (06:48):
Peach.
Speaker 2 (06:49):
And it tastes really good.
I like the peach and his nameis Dusty and we went to high
school together, so he does hotsauce and then my husband does
hot sauce.
Speaker 1 (07:02):
What's interesting, though and I really haven't told
Dusty this, but I've alwayslike in years past or a long
time ago he put quite a bit ofbarbecue stuff on Facebook.
I don't see that too muchanymore.
There does here.
I'm just not seeing it.
Speaker 2 (07:20):
He does, but it's not like a whole bunch like he used
to.
Speaker 1 (07:24):
He used to put, because I think he has a pit
barrel.
Speaker 2 (07:27):
Yes.
Speaker 1 (07:27):
He hangs stuff and he said I inspired him to create
hot sauce.
But he kind of got me into someof the pit barrel Like the pit
boss, yeah, the pit barrel yeah.
You know the hanging the meat,yes, yes.
Yes, I always saw a bunch ofhis stuff and I said I got to
have that.
All his stuff looked so good,he always hanged food on there.
I'm just saying.
Speaker 2 (07:48):
He can make some good stuff on there.
Speaker 1 (07:53):
That pit barrel is one way to go right there.
Today, though, we're cooking onthe Weber Smoky Mountain.
Speaker 2 (08:01):
Yeah, the brisket we got that brisket.
Speaker 1 (08:05):
It's between a four and five pound, not like no big
old full pack or brisket, andI'm using some brisket bark
which is from Fire Hatch Rubs,which you can get it from
firehatchrubscom.
When we had our reunion, whichwhich we talked about, I used
(08:26):
this rub on one of the briskets.
Speaker 2 (08:29):
You did Yep, does it have carbs in it?
Speaker 1 (08:33):
I don't know what the carbs are.
I don't believe.
It says I don't think it's toomuch, although it could have
some brown sugar in it, john I'dhave to look at the label.
I'm not real sure.
If it does, why do you do thisto me?
But it's outstanding.
Speaker 2 (08:51):
You guys.
I am trying so hard to loseweight only because we go to a
wedding in November, so I'mtrying to like get it down.
Speaker 1 (09:01):
I'm at 157 now.
If you comment and you'rewatching her on the YouTube
where you can see, just tell hershe's fine.
Speaker 2 (09:10):
No Worry about her weight Way too much.
Look, I'm overweight on thethingy it says I'm obese, so I
got to lose some weight.
Speaker 1 (09:20):
She's doing just fine .
Speaker 2 (09:21):
Well, thanks, babe.
Speaker 1 (09:23):
Don't need to worry about it.
You can have a carb intake oncein a while.
You can have some of that peachhot sauce without having to.
You're talking about a teaspoonor two.
Speaker 2 (09:34):
I didn't do it.
Speaker 1 (09:35):
It's not going to affect you too much because she
didn't even want to try that.
Speaker 2 (09:38):
Yeah, I know, I was worried about the carb intake
only because it's peach.
Speaker 1 (09:41):
Yeah.
Speaker 2 (09:42):
You know.
So Only because it's peach, youknow.
Speaker 1 (09:44):
So let's talk a little bit about this pickle
accident.
Speaker 2 (09:50):
Oh my gosh Tell this story.
This happened earlier today.
Well, first we made the chickenwhat is it called?
From Costco we bought thejalapeno white cheddar chicken
patty.
Speaker 1 (10:08):
Actually, it did say chicken burgers on the box.
Okay, so you were right.
I was right.
You're right In the video it'sthe same, right?
Speaker 2 (10:15):
Yeah, okay, so he cooked those on the pit, boss,
and then we added cheese to it,which was the pepper jack cheese
.
And then I wanted pickles.
I was like, oh, I should cutthe pickles up and then we could
cheese too, which was thepepper jack cheese.
And then I wanted pickles.
I was like, oh, I should cutthe pickles up and then we could
put them on there.
So I go to take the pickle jarout of the fridge Someone did
not tighten the top of the lidWhile I grab it.
(10:39):
I caught the jar, but it waseverywhere.
The juice was just everywhere.
Speaker 1 (10:47):
Yeah, I came in and the entire floor was covered.
Speaker 2 (10:51):
You should have heard me scream.
Speaker 1 (10:52):
I was like no, I was like don't walk in here, At
least we don't smell it anymore.
But it just smelled likepickles.
Speaker 2 (11:02):
Yeah, well, I cleaned it up and mopped.
Speaker 1 (11:04):
So it smells like that.
It was a strong pickly smell.
Speaker 2 (11:07):
Yeah, it was all over me too.
I had to go change.
Speaker 1 (11:11):
But you caught the jar, I caught the jar, I saved
the pickles.
Speaker 2 (11:16):
And we were able to have pickles on those chicken
burgers and you were not.
It doesn't seem like you're afan of the chicken burgers only
because he's spoiled.
Speaker 1 (11:29):
I ate them.
And then, after we did thevideo, and she said in the video
, which is on YouTube right now,that I did not, what did you
say?
Speaker 2 (11:40):
I said you don't look like a fan or something like
that, something similar to that.
Speaker 1 (11:44):
You don't seem like you're enjoying them, and you
know I'm not going to be likewell, that tastes great.
Speaker 2 (11:51):
It was good, not like a wow type, you know.
Speaker 1 (11:56):
But everybody else, all the kids, everybody else
seemed to really enjoy it.
Speaker 2 (12:00):
Yeah, they said it was juicy.
Speaker 1 (12:02):
They said it was juicy.
Speaker 2 (12:03):
They said it was juicy.
Speaker 1 (12:04):
I'll also say it had a jalapeno, but I couldn't tell
no heat.
Speaker 2 (12:09):
Hey, okay.
So on the package, if you look,it's not high heat on that.
It said that it was likebetween low and mild, it was
like in between there More forflavor.
Speaker 1 (12:20):
Well, I couldn't flavor the jalapenos either.
Speaker 2 (12:22):
You know, I tasted mine.
I tasted the jalapenos in mine.
It just needed more.
Speaker 1 (12:29):
Like it needed more jalapenos.
Well, she said I'm spoiled.
Speaker 2 (12:31):
Well, I will say he is he likes the real stuff?
Speaker 1 (12:36):
It's real stuff.
Speaker 2 (12:37):
It was just pre-cooked.
Yeah.
Speaker 1 (12:40):
And you basically heated it Like cooked yeah, and
you basically heated it Like youcould have ate it cold.
Speaker 2 (12:44):
I feel like you should have left it longer on
the thing and charred it more.
Speaker 1 (12:49):
Charred it a little bit more.
Speaker 2 (12:51):
yeah, I really think that you should have did that
because I like the.
Speaker 1 (12:55):
I mean, if you were to go to a Richter scale or a
scale rating of 1 to 10, wherewould you put it?
Speaker 2 (13:03):
I'm going at about a four.
I would say six.
I would say six.
Speaker 1 (13:06):
Okay, so you're not giving it great review, yeah.
Speaker 2 (13:10):
It's not like a wow, it's not a wow, it's a four.
Speaker 1 (13:14):
No, your brisket will be a wow, it's going to be and
we got that out there right nowand we just wrapped it.
Speaker 2 (13:21):
Yes.
Speaker 1 (13:25):
Put that out there right now and we just wrapped it
, yes, put some apple juice onit.
That video will come out nextweek.
It's going to be fantastic.
Speaker 2 (13:29):
So what are you drinking over there?
Speaker 1 (13:31):
so right here we've got some bloody mary this is
about a third full of vodka andsome some five pepper I don't
know the brand, but it says fivepepper on it and some mix with
a little ice.
Speaker 2 (13:48):
Does it smell good?
Speaker 1 (13:49):
Yeah, here take a smell, See what you think.
Speaker 2 (13:53):
It does smell good.
I don't like Bloody Marys.
I like the tomato.
I like the way tomatoes tastelike that.
Oh, and then we're using your.
Speaker 1 (14:07):
My coasters.
Speaker 2 (14:08):
Yeah.
Speaker 1 (14:09):
Yep.
Speaker 2 (14:10):
His friend made these for him, you guys.
Speaker 1 (14:13):
Yeah, I don't know if you can see that if you're on
YouTube.
Speaker 2 (14:15):
Yeah, I dropped the whole thing.
Speaker 1 (14:17):
But you have a little oaky smoking, so he's got a
laser.
Speaker 2 (14:21):
I love this because my kitchen table is made out of
real wood and if you leave, likea sweaty, like, if it has the
connotation on it, it will leavea ring, you know, and I have to
like try to get it out yeah, sothat they work great for that I
was like, I'm bringing these inhere and start using them, and
(14:41):
if you you look at the bottom,he's even got little feet on the
bottom of them.
He did a good job, lemon.
Speaker 1 (14:49):
Made 2024.
Speaker 2 (14:51):
I like it.
Speaker 1 (14:52):
So that's the name of his company he's been working
on.
Speaker 2 (14:55):
I should have had him make coasters too for Andrew
and Amanda.
Oh, he could, he definitelycould Like a little heart and
put Amanda and Andrew in it.
Speaker 1 (15:03):
Yeah, because we got a little cutting board.
Speaker 2 (15:07):
Yeah, I don't know if they watch this, so watch out.
Yeah, I don't know if theywatch our podcast.
Speaker 1 (15:15):
Some of them in the family do.
Speaker 2 (15:18):
Yeah, exactly, I guess we better stop there.
Don't want to give things away,but I really think this is a
cute idea, exactly.
I guess we better stop there,don't want to give things away,
but I really think this is acute idea though yeah, I do, I
like his little things.
Speaker 1 (15:29):
Yeah, it turns out fantastic.
Speaker 2 (15:30):
I think, Yep Well what else are we going to talk
about?
Speaker 1 (15:38):
Let's see what else we're totally winging it today.
Speaker 2 (15:41):
Yes, we are.
Speaker 1 (15:42):
We did not have a complete plan, no, and we
haven't read anybody's stuff.
Speaker 2 (15:49):
We should do some comments.
There you go.
Speaker 1 (15:51):
Yeah, let me go ahead and look on here.
Let's talk, let's look at thecommunity.
Let's look on some of theYouTube comments that we've got
in and we've actually got wellfrom our video that we did
tonight.
The Amy it's Amy Lou whitecheddar and jalapeno burgers
(16:11):
that we did and cooking withSherry said now that sounds so
delicious.
So she's already watched it andcommented on that one.
That's pretty cool.
Let's go ahead and look at someothers here.
Speaker 2 (16:23):
You know what I thought After we made those?
We should have put bacon on it,Because I think bacon would
have probably brought it outreally good.
Speaker 1 (16:31):
Bacon would have been good.
Our fish video.
Someone said love it.
I like fish.
Haven't ever marinated it likethis, but now we're going to
have to try it.
I remember the fish.
We haven't talked about ourfish, have we yeah?
Speaker 2 (16:44):
I remember that.
Speaker 1 (16:45):
We did the marinated fish.
Speaker 2 (16:48):
What did you marinate it in again?
Speaker 1 (16:50):
Oh my gosh.
Speaker 2 (16:53):
It's been what did it ?
You did it in club soda, right,or Canada dry.
Speaker 1 (16:57):
We did some ginger ale.
Speaker 2 (16:59):
Yes, that's it.
Ginger ale, ginger ale.
Ginger, ale yes that's it,ginger, ale, ginger, ale.
Speaker 1 (17:03):
Yeah, see I have a good memory, and I marinated it
in what bit we used somemahi-mahi.
Speaker 2 (17:08):
Yes.
Speaker 1 (17:10):
I think we did talk about this.
Actually, Did we?
Yeah, I think our last episodewas mahi-mahi.
Speaker 2 (17:15):
I can't remember.
Speaker 1 (17:16):
Hey, we'll talk about it again.
Speaker 2 (17:18):
It's only because we skipped last week, so I can't
remember.
Speaker 1 (17:20):
We can't remember how long it's going.
We usually like recap, recap onwhat's going on.
Speaker 2 (17:24):
If you guys hear us repeat oh well, yeah, You're
probably like eh.
Speaker 1 (17:29):
Yeah, it's whatever.
Speaker 2 (17:30):
It's okay.
Speaker 1 (17:33):
We've got to do some more chicken.
Speaker 2 (17:36):
Chicken.
Yes, and I want to do a halfchicken a what where you take a
chicken, you cut it in half.
Speaker 1 (17:45):
Oh okay, and do some half chickens on the barrel on
the like yeah, yep, I want to dothat that sounds good.
I like chicken we want toseason that up.
Good, I'm going to cook thechicken.
Speaker 2 (17:56):
I'd also like to get some hot links oh, you know, we
should go to the meat market yep, there's a place that sells
fresh hot links, hot links, rs,so good I think it's hot links,
rscom.
You can look them up and okay,after you get off on saturday,
we should go up there go upthere and get some hot link.
Speaker 1 (18:16):
I don't know, they kind of close.
Kind of close early hours, soI'll have to get by there
earlier.
Speaker 2 (18:21):
We used to buy like the package thing he used to
have like a package dealRemember.
Speaker 1 (18:27):
Yeah, you would get some hot links.
You would get some steak.
Speaker 2 (18:29):
Steaks and burgers like chicken everything we used
to do that.
We haven't done that in a longtime.
Speaker 1 (18:36):
So I think hot links, I think a half chicken.
I haven't done that in a longtime, so I think hot links, I
think a half chicken.
All that's on the table comingup soon, so yeah, going to have
some real, real good cookscoming up.
Speaker 2 (18:49):
Yep, I'm all about meat, so bring it you like
carnivore.
Speaker 1 (18:53):
Yeah, so you've been testing this.
Speaker 2 (18:57):
Oh yeah, have you guys ever heard about the
carnivore diet?
So I've been testing this.
Oh yeah, have you guys everheard about the carnivore diet?
So I've been testing it out.
It's kind of like keto in a way, but you don't get like the
breads and stuff like that.
Speaker 1 (19:08):
I think it's less carbs.
Speaker 3 (19:09):
Yeah.
Speaker 2 (19:10):
You can make carnivore bread.
I was looking at the stuff andall that.
I haven't done it yet.
Speaker 1 (19:19):
How do you make carnivore bread?
I?
Speaker 2 (19:22):
don't know.
It's from egg whites and stuff.
That's why I was saying the eggwhites I can use for the bread.
It's kind of like cloudy bread,it's fluff bread or something.
Speaker 1 (19:35):
So it's like animal bread.
Speaker 2 (19:36):
Yeah, it's just basically egg whites, you know
you do that with the egg whites.
That sounds really interesting,Like you whip it the egg whites
, so it's still going to getfluffy, I mean.
Speaker 1 (19:47):
I'm thinking you take like a bunch of hamburger meat
and throw a bunch of pork in itand put that in one big loaf or
something.
We're talking carnivore.
Give it to me.
Speaker 2 (20:00):
But I mean, I've been .
How long have I been on the I?
Just when did I start Do?
Speaker 1 (20:07):
you remember Couple weeks Like two weeks ago, right
Two to three weeks ago.
Speaker 2 (20:12):
Well, now I'm down to 157.
Speaker 1 (20:14):
And.
Speaker 2 (20:14):
I started out at what 165?
.
Speaker 1 (20:24):
So you think you're losing more weight on the
carnivore diet?
Speaker 2 (20:27):
it's like it's like extreme keto it is because you
know what's weird is, I haven'tbeen like starving no okay.
So for breakfast, um, on a dailyI usually eat like three, three
eggs and like a couple ofsausages.
That's for breakfast.
And then for lunch, um, I buy ahamburger the little, the
(20:49):
little things of hamburger, andI split it and I'll have that
for for lunch, and then theother one I'll have it the next
day for lunch.
That's how I've been doing itand then for dinner is whatever
we have, and I'll have the meatwith cheese or something so do
you ever eat any salad stuff?
much now nope, no, I may eat anysalad at all it's hard.
(21:17):
It's hard sometimes because I'mlike dang I wish I had that,
but I've been doing good are youand?
I've been drinking coffee andstuff is there any influencer or
anybody?
Speaker 1 (21:28):
you follow that.
Speaker 2 (21:30):
That you follow like okay, tiktok is the one that got
me on it, so a tiktok there.
If you scroll through tiktokand you look up carnivore diet,
these people that are on it,they were like big and then they
were been dropping weight.
Speaker 1 (21:45):
Do you know anyone in particular any TikTok name?
No.
You need to look them up andwe'll mention them on here.
Speaker 2 (21:52):
I mean, I just scroll through.
Speaker 1 (21:54):
Is it just a variety of people?
Speaker 2 (21:56):
Mm-hmm.
Speaker 1 (21:57):
And they all do this.
Speaker 2 (21:58):
Yes, they all do the carnivore diet Okay.
Speaker 1 (22:01):
Yeah, so she has been on the keto diet.
You still consider yourselfketo?
Speaker 2 (22:08):
Basically, to me, it's basically very close to the
same.
To me it's keto.
Uh-oh, I don't know where myphone is.
Well, we'll just let that.
Sorry guys, I didn't mute myphone over there.
Speaker 1 (22:24):
We didn't mute it this time.
Speaker 2 (22:26):
No, I didn't have it on the table like.
Speaker 3 (22:29):
I usually do it's over there.
Speaker 2 (22:31):
Oops, okay, back to the carnivore diet.
But yeah, I've been doing thatand I've been actually losing
weight and we've been going onour walks and stuff and I feel
(22:51):
like energized and not tired.
Yeah, because there for a whilewhen I was on the keto, I was
just getting so exhausted, likeI don't know why, like I just
get tired.
Speaker 1 (23:04):
So you feel more energy now.
Speaker 2 (23:06):
Yes, exactly.
Speaker 1 (23:07):
Okay, well, there we go.
We're going to be talking alittle bit more about the
carnivore diet, the keto diet,of course, if you ever do choose
a day you probably should havea physician or, you know, talk
(23:28):
to someone about it.
Speaker 2 (23:29):
Well, you know, I haven't talked to anybody, but
you know when we used to get ablood test from your, from your
job, when we used to do that,remember, so I was pretty,
pretty, really big and um we getour test results back and my
thing had like the fatty liverdisease.
I remember it was like sky high.
Speaker 1 (23:41):
And that's gone down now.
Speaker 2 (23:43):
Yeah, oh wait.
Speaker 1 (23:45):
Well, it got better Like it's not even you know,
yeah, so that's all quite a bit.
Speaker 2 (23:51):
And I'm surprised I never had like diabetes in that,
you know Cause, whenever youare big, like my mom, she got
diabetes after she was 40.
You know.
So I'm lucky on that, because Ireally thought I was going to
be a diabetic, but mine alwayscame out good, but yours didn't.
Speaker 1 (24:13):
No.
Speaker 2 (24:15):
Yours is borderline.
Speaker 1 (24:16):
Yeah, it still is.
It still is, yeah, yeah.
So, yeah, trying to work onthat.
Well, do you want to go aheadand tell them where they can
find us?
Speaker 2 (24:29):
Well, you can find us on Facebook.
Speaker 1 (24:31):
It's at Okiesmokingoutdoor, yes, where
else?
Speaker 2 (24:36):
Oh my gosh, John, why do you always do this?
Speaker 1 (24:38):
She hates it when I put forget we're on tiktok yes
at okie smoking.
I just do some fun stuff, somefun cooks, some fun videos on
there.
Also facebook we just mentioned, of course, youtube.
It's at okie smoking.
Speaker 2 (24:55):
You can even find us on blue sky uh, at okie smoking
see he comes up with this stuffand I'm like what's Blue Sky?
Speaker 1 (25:02):
Blue Sky.
Speaker 2 (25:04):
Yeah, I don't even know that.
Speaker 1 (25:07):
So we have fun putting stuff out there.
Speaker 2 (25:10):
I'm surprised we're not on thread.
Speaker 1 (25:13):
We are, but we don't ever do anything.
We don't do anything.
Don't worry about it because Idon't know.
I think I do have an account.
Speaker 2 (25:21):
And you're on also Instagram.
Speaker 1 (25:23):
Instagram.
We don't do much on that.
What I need to do is put you incharge of social media, and
then you can go on there.
Speaker 2 (25:32):
Yes, like I can do the pictures maybe.
Speaker 1 (25:35):
Yeah, we just found a new job for Dolores here.
Really A new job yeah yeah,yeah, the social media manager.
Speaker 2 (25:47):
All right.
Speaker 1 (25:49):
Well, be sure, and check us next week on episode
number 36.
Do you have any ideas?
We're going to talk about ourbrisket that we've done.
We're going to go check thatit's about 170 degrees right now
.
We're going to cook that andwe'll talk about how wellisket
that we've done.
We're going to go check thatit's about 170 degrees right now
.
We're going to cook that andwe'll talk about how well that
turned out.
Okay, as well, as we're goingto do maybe a half chicken and
(26:10):
some other cooks, you know, andwe'll come on here and tell some
other things that we've done.
Halloween's coming soon.
I know have to do a, maybe ahalloween themed episode or
something okay uh, we could talkabout that, uh, she has some
great ideas.
Speaker 2 (26:28):
We should do the meatloaf, the mummy meatloaf,
yeah mummy meatloaf we could trythat, yeah and also coming up
in november.
Speaker 1 (26:38):
We've got to mention your peppers pepper.
Speaker 2 (26:39):
We've got our pepper challenge collaboration that's
coming up in November.
Speaker 1 (26:40):
We've got to mention your peppers Pepper.
We've got our Pepper Challengecollaboration.
That's coming up quick.
We're going to be putting outvideos with others.
Speaker 2 (26:50):
Yeah, and I'm going to do a video of a pepper too,
and I've got to think nowbecause I had it in my head, but
now I forgot.
Speaker 1 (26:56):
And one of the peppers sometime in november on
the youtube channel is going tobe a dessert oh, that sounds
good we're going to have pepperslike jalapenos habaneros.
Who knows?
Speaker 2 (27:08):
oh yeah it's going to have it in a dessert, so oh, my
thing is like this weekend weshould get some cream cheese and
then put Dusty's hot sauce ontop of it.
Yeah, that's going to be greatwe're going to try that and see
how it tastes and tell them howwell it turns out.
Speaker 1 (27:27):
Yeah, those peaches you can really taste the peach.
Speaker 2 (27:29):
You can taste that peach.
Speaker 1 (27:30):
Good.
Speaker 2 (27:32):
Yes.
Speaker 1 (27:33):
All right.
Well, we'll see you guys in thenext order.
We'll talk to you soon.
Speaker 2 (27:37):
Bye.
Speaker 3 (27:42):
Thank, and then next we'll talk to you soon.
Bye.
Thank you for listening to theOkie Smokin' Podcast.
Episodes drop every Monday.
Don't forget to follow thispodcast or you might miss out on
some delicious creations.
You can also find us on ourwebsite, okiesmokincom, and on
YouTube and other social mediaplatforms.
Until next time, keep firing upthat grill.
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