November 11, 2024 • 32 mins
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Ever wondered how leftover pulled pork could become the star of your holiday menu? Join us as we share our latest culinary creation, the Okie Log, where smoky pulled pork teams up with jalapeños, cheddar, and bacon to bring festive flavors to life. Our light-hearted banter sets the stage for a joyful journey through the kitchen, reminiscing about past favorites like smash burgers and banana bread, while exploring the art of maximizing recipe fillings with simple tricks like parchment paper piping bags. With Christmas decorations already up, we're eager to embrace the season's spirit, sharing cherished dessert recipes from Aunt Rebecca's Chocolate Delight to my mom's mysterious pineapple pie.
From spicy cranberry sauce to strawberry jalapeño salsa, we're spicing up our holiday cooking plans and prepping for a Thanksgiving feast like no other. Dive into fun culinary experiments, including our unique pork shoulder recipe, and anticipate our upcoming pulled ham video. As we engage with our supportive community on social media, we're filled with gratitude for your comments and creative ideas. Whether you're a fan of smoked pork or just love a good laugh, there's something for everyone. Join us in celebrating Thanksgiving with delicious food, football, and endless gratitude for the company of friends and family.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
So last week being Halloween, we talked about our
chocolate chip banana bread andthat turned out fantastic Little
chocolate chips and bananabread.
We really liked that.
We also talked about SmashBurgers on the Blackstone, and
that's really what you do preferwhen it comes to burgers.
Speaker 2 (00:20):
Yeah, it tastes better.
Speaker 1 (00:23):
To me.
Speaker 2 (00:23):
I think it tastes better than the thick fat burger
.
I don't know.
I like the smash burger better.
Speaker 1 (00:30):
What do you like about it so much?
Speaker 2 (00:32):
It has more flavor to me.
Speaker 1 (00:34):
You don't think they're dry.
Speaker 2 (00:36):
No, they're not dry.
They taste juicy to me.
Speaker 1 (00:40):
Well, that was all last week.
We're now on episode 37.
Speaker 2 (00:44):
Yeah.
Speaker 1 (00:45):
So if you want to check that, out be sure and
check our other podcasts.
Wherever you get your podcasts,you can find that Today we're
going to go ahead and go intowhat I like to call an invention
I made myself.
It's called the Okilog.
Speaker 2 (00:58):
Oh yeah, you know, I got this because what's that
other thing they have?
Speaker 1 (01:02):
I got this because what's that other thing they
have?
What's that called?
They take the jalapenos andthey put it together.
It's something from Texas.
I can't remember, I can'tremember what it's called now I
can't.
We'll try to figure that out byepisode end, but it was
something to do with Texas.
(01:22):
But we created the Okie Log andit's a little bit of pulled
pork that we used as leftover.
Yeah, that was really good andthat was fantastic and we're
also going to mention a littlebit about our strawberry
jalapeno chicken that we did andI think that was great.
So we got that and more comingup.
(01:44):
This is episode number 37.
It's all about outdoor cookingon the Pit Boss and on the
Blackstone and all other ways.
Speaker 3 (01:56):
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 (02:18):
And welcome in so appreciative of you being here
today with me and my lovely wifeDolores, who's alongside with
us so that people do enjoy theshow.
She's here with us so we canget a little entertainment right
.
Speaker 2 (02:33):
Why are you trying to say I'm the joke?
Speaker 1 (02:35):
You're the jokester of the show.
You're the life of the party.
Speaker 2 (02:38):
I'm just the silly one, that's all.
Speaker 1 (02:41):
If it was just me, it would just be like bland paint
no.
So let's go ahead and start outtoday.
We're going to go ahead andtalk about what I like to call
the Okie Log.
Speaker 2 (02:54):
Wait, wait, wait Hold on.
Speaker 1 (02:55):
Okay, go ahead.
Speaker 2 (02:57):
You're supposed to say how was your day?
Speaker 1 (02:59):
Oh well, how was your ?
Speaker 2 (03:00):
day.
It's another beautiful day, butit was kind of chilly today.
We put our Christmas stuff uptoday.
Speaker 1 (03:07):
We did.
Speaker 2 (03:08):
Well, last night and today, I should say.
Speaker 1 (03:11):
Yeah, so we put the lights up yesterday.
Speaker 2 (03:14):
So it's officially Christmas over here, even though
Thanksgiving hasn't happenedyet.
Speaker 1 (03:19):
This is the first time we've put them up so early.
Speaker 2 (03:22):
It is because usually we put it up like maybe a
couple weeks before christmas.
I'm really bad about thechristmas stuff.
Yeah, halloween it's out likeearly, but christmas I always do
so so late yeah, we get.
Speaker 1 (03:37):
We get the lights out , the red, green, yellow.
We get the the bulbs on part ofthe house I got my frost Frosty
out.
Frosty got the snowman out.
And what's that other blow-upthing you got out there?
Speaker 2 (03:48):
He's Frosty too.
Speaker 1 (03:50):
So you got double Frostys yeah.
Remember, I have like a snowmantheme going on, yeah it's a
snowman thing, but the way shehas it designed is the lights
are on one side of the house.
Speaker 2 (04:05):
We didn't quite put them all the way to the end, but
then you get the that snowmanthat has lights, yeah, and it
looks like he's the onedecorating it.
Speaker 1 (04:09):
Right, he's the one decorating it.
So we do have holidays comingup.
We're going to be doing somethanksgiving, we're going to be
doing some christmas cooking,and I love christmas cooking,
though I do like what's yourfavorite, because you know, I'm
always like the dessert person Iwas going to say the dessert.
Speaker 2 (04:27):
I make cookies, I make chocolate, I make fudge.
I'm always, and we always havea bunch left over.
Speaker 1 (04:35):
Let's start right here, go off of what we were
going to talk about.
What is your go to dessert forThanksgiving?
Speaker 2 (04:43):
We'll say, it's coming up first um well, since
we're going to your, your sideof the family this year, um aunt
rebecca's um, what did she callit?
Icebox no, it's a chocolatedelight it's chocolate delight,
that's what she called.
I thought it was called icebox,something chocolate delight
(05:04):
maybe could be okay, that is myfavorite thing that your aunt
makes, and also your cousin whatis in that, would you say, is
some whipped cream.
It's like pudding.
Whipped cream.
It tastes like cheesecake andthere's something crunchy.
Speaker 1 (05:19):
Is that graham cracker?
Speaker 2 (05:20):
yes, it's graham cracker crust yeah but I don't.
I have no clue how she makes it.
We've got to find that out whenwe go my all-time favorite is
when your mom was alive and shemade pineapple pie and no one
knows the recipe no one in yourfamily knows it Right?
Speaker 1 (05:40):
none of them do and none of them can make it.
Speaker 2 (05:42):
Yeah, because she always made it and I'm like, oh
my God, that tastes delicious.
That was my favorite pie.
I think I tried to make it.
Speaker 1 (05:56):
It sort of kind of tastes like it, but hers was
like the all-time two.
Well, when we go there, let'smake sure we ask what the recipe
is.
Speaker 2 (06:00):
So after.
Speaker 1 (06:01):
Thanksgiving we'll come on here and tell them how
to make it.
Speaker 2 (06:03):
All right, that's good.
All right, we'll do that.
We'll tell you.
Speaker 1 (06:06):
Go ahead and get that recipe out.
It is really, really good.
Speaker 2 (06:09):
Yes, that's like the best, isn't it diabetic?
Or is it sugar-free?
I have no clue.
Speaker 1 (06:15):
I thought it was, but I could be wrong, so we'll find
out, I may be.
Speaker 2 (06:25):
Because she always gave it to Ronnie.
Yeah, he was diabetic, so Idon't know.
So that'll be interesting, butthat is the best dessert that
they make, and you know I likepecan pie too, but that is the
best dessert that I've ever had.
Speaker 1 (06:34):
What's funny is when you get that particular dessert
and you eat it.
It don't matter if you're full.
Speaker 2 (06:41):
I know you go bag Right.
Speaker 1 (06:46):
You know, there's certain like you say, I, you
know, I, I'm full.
Yeah, I cannot eat anymore.
Speaker 2 (06:49):
I've just had a full meal.
Back to it but then you've gotsome that for some reason you're
not full if you're eating thatI remember one year I was in the
garage because they always putit in the garage like the
desserts, you know, because Iguess to keep it cooler.
I'm not really sure, but oneyear I went in there and I was
like looking for it and theydidn't make it.
Speaker 1 (07:11):
Right.
Speaker 2 (07:12):
No one made it and I was like what?
I was so sad.
Speaker 1 (07:16):
So I didn't get any.
You jumped their ass for thattoo, didn't you?
Speaker 2 (07:18):
I think I did.
I was like, oh, like, where'sthis at?
And they're like we didn't havetime to make.
I can't remember what they said, but they didn't make it.
Right, well, let's go ahead andtalk a little bit about.
I didn't jump their booty.
No, I'm not that type of personthat would do that.
Speaker 1 (07:38):
You said where is that dessert?
That's the reason I came forthat dessert right there, that
dessert, that's the reason Icame for that dessert right
there.
Speaker 2 (07:45):
Oh, and I think your cousin is the one that started
the broccoli with the rice andthe cheese and I started making
that every year here.
Speaker 1 (07:57):
Oh, that's excellent.
Speaker 2 (07:58):
Yeah, and I haven't made it in a long time.
Speaker 1 (08:00):
That's excellent.
Remember Right that broccolicheese rice.
Yeah, and I haven't made it ina long time.
We're Right that broccolicheese rice.
Speaker 2 (08:06):
Yeah, and I haven't made it in a long time.
Speaker 1 (08:08):
We're going to have to make that.
Speaker 2 (08:09):
Yeah, well, we're having a Christmas party, so
maybe I'll make that also.
Speaker 1 (08:15):
We'll make that and we'll also be talking and I have
this going into, if you lookhere a little later.
We're going to talk about nextweek's episode and it's some
Thanksgiving and Holloway sidedishes, so we're going to be
talking about side dishes forthe holidays.
Speaker 2 (08:32):
What's your favorite side dish for the holidays?
Speaker 1 (08:36):
Cranberry sauce.
Speaker 2 (08:37):
I knew you were going to say that I do not like
cranberry sauce.
Speaker 1 (08:44):
And you can give me the cranberry sauce right out of
the can I don't care, but freshis great too.
And just give me some.
We're going to have to makesome cranberries, you know.
Just make it from scratch.
I love that.
Speaker 2 (09:00):
One year I tried it.
You made some like with creamcheese right.
One year Someone did.
You made some like with creamcheese right.
One year Someone did and thattastes okay.
But I'm just not a cranberryperson.
I don't know why it just ugh.
Speaker 1 (09:13):
Yeah, I can eat it.
Speaker 2 (09:15):
My favorite is stuffing.
Speaker 1 (09:17):
I mean, think about this, who's with me here?
You get your turkey or whateveryou're eating.
You get your stuffing, you getyour turkey or whatever you're
eating.
You get your uh stuffing.
You get your mashed potatoesand all that kind of stuff and
you go ahead and add a bit ofcranberry sauce and that is a
(09:38):
really, really good.
But I can also just eat itplain.
I mean, just give me a bowl ofit and I'll go with it yeah, I'm
just not a cranberry person.
Speaker 2 (09:47):
My thing for Thanksgiving I like stuffing.
Speaker 1 (09:51):
Stuffing.
Speaker 2 (09:51):
Yeah, stuffing is really good.
Speaker 1 (09:53):
I like all of it, but if you have some stuffing and
you put some cranberry sauce, ontop of it.
Speaker 2 (10:00):
No, I put gravy on mine Mashed potatoes?
Speaker 1 (10:02):
No, yeah, I mean.
Speaker 2 (10:03):
I put gravy on mine.
Speaker 1 (10:05):
Yeah, mashed potatoes .
Oh was it last year or the yearbefore I got the cranberries
from the store and I boiled them.
Speaker 2 (10:12):
Yes, you made it fresh, you made homemade.
Speaker 1 (10:14):
Homemade cranberry sauce.
I just can't.
It was outstanding.
I mean, I really really like it.
So do you like cranberry sauce?
I mean I really really like it.
So do you like cranberry sauce?
Well, we're going to go aheadand talk a little bit about our
Okie Log, which I remember nowwhat it was called, the Texas
Twinkie.
Speaker 2 (10:34):
Okay, that's what it was called yeah, the Texas
Twinkie.
Speaker 1 (10:40):
Now with the Texas Twinkie what they do is they
take some brisket and they goahead and put that in a Twinkie.
They grind it up real good andthey put some other things some
cream cheese, some cheese, somevarious things and they put it
inside a jalapeno right.
Speaker 2 (10:53):
Yes.
Speaker 1 (10:53):
And then they wrap it in bacon and they cook it and
then they cut into it and itactually has a filling similar
to a Twinkie.
But it's got the brisket, it'sgot the cream cheese.
Speaker 2 (11:07):
And ours was pork chowder.
Speaker 1 (11:08):
We have not tried that exactly and I was wanting
to do that and I thought let'sjust go ahead and create our own
.
You come up with the name, theOkie Log.
Speaker 2 (11:18):
Yeah, the Okie Log, which isn't nothing widespread
or nothing.
Speaker 1 (11:22):
It's just our own little personal thing on the
Okie Smoking channel and on thepodcast and we're going to talk
a little bit about how we madethat.
It was really good.
There's a video out.
You can find it on the YouTubechannel.
Speaker 2 (11:37):
I'd make it again, but I would put more filling in
it.
Speaker 1 (11:41):
Yes.
Speaker 2 (11:42):
With my thing when I was like I made the the
parchment paper and I put thefilling in it and I squeezed it
in there.
Speaker 1 (11:50):
I think I would have put more like filled that puppy
up fill it up because I donotice and if you watch the
video, even when we cut into it.
Speaker 2 (11:57):
There was some air, yeah, way too much air, exactly,
which is weird.
But yeah, it was not have tofeel completely full yeah.
Speaker 1 (12:05):
So we need to work on that, make sure that gets
fuller.
But to get to that point, wetook some leftover brisket.
And how did we get to there?
Speaker 2 (12:15):
Uh, Do what?
How did?
Speaker 1 (12:17):
we get to that.
Speaker 2 (12:19):
Leftover brisket.
What do you mean?
How did we get to there?
Speaker 1 (12:23):
It was actually leftover pork shoulder right.
Speaker 2 (12:25):
Yeah, why do you always call it brisket?
Speaker 1 (12:27):
You know, I don't know why I never do say the
right thing.
Speaker 2 (12:33):
When you listen to the podcast and I always correct
you I'm like what?
Speaker 1 (12:37):
When you listen to the podcast and you say, did he
say what I?
Speaker 2 (12:46):
when you listen to the podcast and he said you say
did he say what?
I thought we're talking aboutthis?
I'm talking about it.
I just said the wrong word porkshoulder.
Yeah, tell them how we get tothat.
Well, we had leftovers andthat's how we came up with the
concept of to doing that and welike shredded it and gosh.
It was like pull apart, like soeasy, and how long did you cook
that?
that was like a whole night 15hours yeah, and it was like I
(13:06):
didn't even have to use that theclaw thingy to pull it apart,
because it just used my handyeah, the bone popped right out
yeah, it did, it was, it wascrazy then we had bris, or we
had pork shoulder and we hadsandwiches and various things,
and then we took it the next dayand put it in the Magic Bullet.
(13:27):
Yeah, I was eating the Ninja,the Ninja.
Yeah, I was eating that for along time, though, because it
tasted good.
Speaker 1 (13:36):
It tasted good, but then, once we got, to a point.
Speaker 2 (13:38):
I had it with eggs too.
Speaker 1 (13:43):
Nothing better than some pork shoulder with some
eggs I did.
It was runny eggs great greatbreakfast, great breakfast, so
darn good.
So what we did was went aheadand took that pork shoulder and
ground it up to where it was apuree yes, and we also put
barbecue sauce in it.
Put barbecue sauce in.
It added some seasoning.
Speaker 2 (14:02):
I did mine different though.
I put my keto low-carb stuff.
Speaker 1 (14:08):
Low-carb.
I had mine regular.
Speaker 2 (14:11):
And honestly it probably tasted the same huh,
because mine was really good.
Speaker 1 (14:16):
And in our last episode you said you were going
to talk about how you put it inthere with your piping.
What's it called the piping?
Speaker 2 (14:23):
Yes, I made like I cut out parchment paper and I
just made it like a cone, youknow, and then cut it and then
just filled it up and then cutthe tip and then it was like a
pipe, like a piping bag.
Speaker 1 (14:37):
It basically looks like you're decorating the cake.
Speaker 2 (14:40):
Yes, exactly, and I don't know why I didn't think of
that when we did our last thing, that we filled the cream
cheese one.
Speaker 1 (14:49):
That was the pickles.
Speaker 2 (14:50):
Yeah, yes, that's right, and I don't know why I
didn't think of that, becausethat would have been good
Instead of using the Ziplocthing.
Parchment paper is so mucheasier than the Ziploc.
So if you ever are in a bindand you're trying to fill
something, use parchment paper,because that works the best.
Speaker 1 (15:13):
Yeah, it worked out real good and she just squeezed
it in one jalapeno and went tothe next.
I think maybe we need tosqueeze it in and press it down
with a spoon or something.
Speaker 2 (15:23):
I think when I squeeze it in, I need to go slow
and not so fast.
Speaker 1 (15:27):
Make sure you're not getting too much air.
Speaker 2 (15:30):
Or I could actually cut off the the bottom part of
the jalapeno instead of the tipof it and fill it that way.
You know, just to like the tinypart and just fill it up that
way.
But either way.
Speaker 1 (15:43):
We're getting real technical here, talking about
how it needs to be filled up allthe way it did need to be
filled.
It don't really matter.
Speaker 2 (15:51):
Oh my God, it does on the filling.
Like the filling is where it'sat.
Speaker 1 (15:55):
Right, but it still tasted good it did.
Speaker 2 (15:58):
Everything was fine.
It did taste good.
It just didn't have as much.
It just needed a little more aswhat you thought it needed.
Speaker 1 (16:02):
When you cut into it you didn't have the complete,
like just.
Speaker 2 (16:05):
Yeah, where it was packed Packed, but that's okay.
It did taste good, but dang thefilling is it's good.
Yeah, it's the cream cheese.
Speaker 1 (16:16):
Yeah, the cream cheese and we added some cheddar
cheese or something too.
Speaker 2 (16:19):
Yes, we added cheddar cheese, and I don't remember
what hot sauce you used.
Speaker 1 (16:30):
I used my sugar-free one.
I just used some.
I don't know, I have alldifferent kinds this barbecue
sauce.
I think it was some honey hotmaybe.
Speaker 2 (16:35):
Yeah, I think that's what it was.
Speaker 1 (16:36):
And you just go ahead .
And it tastes really good withthat, but once you just pureed
it up, added the barbecue sauce,added the cream cheese and the
bacon, added the cheese.
Wrapped that thing in baconcooked it.
Speaker 2 (16:47):
I should have put pickles in there too.
Pickles, that would have beenreally good.
Speaker 1 (16:54):
Didn't we have jalapenos?
Speaker 2 (16:55):
Uh-huh, it was on the jalapeno babe.
Speaker 1 (16:58):
Oh, it was inside of it, yeah.
Speaker 2 (17:02):
How many beers have you had?
Speaker 1 (17:04):
I don't know.
This is only a couple here, sothat was the Okie Log.
You can find that video on theYouTube channel of course I
would definitely make it.
Speaker 2 (17:15):
Make it again 100%, maybe for the holidays.
That would be good.
We should make that for yourfamily thingy.
Yeah, take it with us there.
Speaker 1 (17:28):
Yeah, we'll have to cook a pork shoulder first.
Speaker 2 (17:31):
Yeah, overnight it and we could take it all up
there.
I think they would like thatBring our appetizers.
Speaker 1 (17:37):
Yeah, heck, yeah, that's something we'll think
about.
It's going to be hard to do,though, because you know we are
going on a trip, I know, and wedon't get home until the day
before Thanksgiving.
I know that would be verydifficult, because you know we
need like a day to cook the porkshoulder.
Then we got to do it.
Speaker 2 (17:56):
We get back Tuesday, right.
Speaker 1 (17:59):
Yeah, tuesday maybe oh.
Speaker 2 (18:02):
I see Thursday, we'll see how that goes.
Speaker 1 (18:04):
We'll see how it goes , we'll be talking about that as
it gets closer as well our lifeexperiences with the family and
the holidays.
Speaker 2 (18:12):
Right, we're going to my nephew's wedding, so we'll
be gone next week.
Next week, doo-doo.
Speaker 1 (18:19):
We'll get a podcast out, though, don't worry about
that.
Let's go ahead and look hereWe've also got our strawberry
jalapeno chicken.
We were going to talk about.
Speaker 2 (18:28):
Oh my gosh, that was to die, for I was so afraid to
eat it because everything was sohigh in carbs.
But dang.
Speaker 1 (18:39):
Hands down one of the best, I'm telling you one of
the best, I'm telling you, oneof the best salsas I've ever
made and it had strawberries init that was really, really good
and you know you had leftoversso I was like I put it on my egg
.
Speaker 2 (18:54):
Wow, I mean, do you know I put it on my egg.
Speaker 1 (18:57):
No, yeah it, it would go good on just about anything.
So we took some strawberriesand just, I don't I'd have to
re-watch the my.
I'll have to.
I'll have to re-watch my videoto remake it you know that's
what's crazy question.
Speaker 2 (19:13):
So how long does that keep in the fridge?
Keep three to five days okay,but oh my, oh my gosh, that was
so good.
I even added, like cream cheeseto it and stuff Cause dang.
Speaker 1 (19:26):
Yeah, and, and like I was just saying, I've I've made
several videos in the past andthen I'm like I want what I made
before and, just like I makethe videos, I have to go rewatch
them, to recreate them, andthat's what I'll have to do with
that.
Speaker 2 (19:44):
So I'll go check that out, that one is definitely
100% to remake.
Speaker 1 (19:47):
To make sure I do it the same way.
Speaker 2 (19:50):
But on the chicken holy cow, at first I was like ew
Me and the kids remember we'relike that sounds gross.
Speaker 1 (19:58):
Yeah, no one thought it sounded good.
I always thought it soundedgood.
Speaker 2 (20:03):
No, strawberry with chicken.
No, babe yes.
Speaker 1 (20:07):
No, no, no, it sounds great.
I mean, you put strawberryjelly on sausages.
You put strawberry jelly.
Speaker 2 (20:14):
On sausages.
I've never heard strawberryjelly on sausage.
Speaker 1 (20:19):
Yeah, you know, you can get you a sausage sandwich.
Throw you some strawberry jelly.
I've never heard strawberryjelly on sausage.
Yeah, you know, you can get youa sausage sandwich.
Throw you some strawberry jelly.
Speaker 2 (20:22):
I've never done that.
Speaker 1 (20:24):
Sweeten it up a little.
You could use grape, so we'rejust talking about a little
strawberry salsa on some chicken.
Speaker 2 (20:32):
I had a kick to it too, and it was a nice kick.
It wasn't like bad.
Speaker 1 (20:35):
Yeah, just cook that thing.
I think I cooked it on theBlackstone.
Speaker 2 (20:46):
This was all done on the blackstone.
Cook the chicken.
While the chicken's cookingwent ahead and added
strawberries and all theingredients.
Do that salsa for your family,not that I could do that.
Yeah, make a bunch ofstrawberries, oh, a big and then
we could like bring chips andstuff, like for it, you know,
dip it with the chip heck.
Speaker 1 (20:59):
Yeah, if we do, that sounds great, that sounds great
I'm hungry.
Right now, you guys, the besttime to film the podcast, record
the podcast because she's overhere going on a whole segment of
food ideas so what did you putin there?
Speaker 2 (21:16):
you put um jalap, chipotle, peppers, onions and
cilantro.
Speaker 1 (21:23):
That's right.
I forgot about the chipotle.
So while it's on the Blackstone, you add the jalapenos, you
break it down, add all theonions and all the other
ingredients, and then there's achipotle with adobe.
Speaker 2 (21:39):
You get it in a can.
Speaker 1 (21:40):
Yeah, and in that can there is a chipotle with adobe
you get it in a can, and in thatcan there is several chipotle
peppers.
I took one of those out andchopped it up so that it was
chopped up finely, and added itto it during the cook, closer
toward the end of the cook, andthen went ahead and took a
spoonful of the adobe sauce andadded to the strawberry salsa,
(22:03):
mix that up and let that cookfor just a little bit more to
let it all mold, mend together.
Yeah, and that was pretty muchthe final part.
Speaker 2 (22:13):
And then, when did you put the cilantro in it?
Speaker 1 (22:16):
Well, we cooked some cilantro in it about the same
time, I want to say, and I knowwe garnished it with fresh, and
then, when it was done, you putsome fresh cilantro over top.
Speaker 2 (22:28):
Yeah.
Speaker 1 (22:30):
OMG, I'm just saying.
Speaker 2 (22:32):
I feel like I ate half of your chicken and then I
ate my own chicken.
Speaker 1 (22:38):
Yeah, it was incredible, absolutely
incredible.
It was incredible, absolutelyincredible.
Speaker 2 (22:44):
It was good.
Speaker 1 (22:45):
When I know something is good or various people like
it.
I've made a lot of things.
I've made hot sauces, I've madefood and everything and
everybody you know they like it.
Speaker 2 (22:57):
I saw a different reaction from you, from Jacob,
and then I'm like whoa, it wasgood, it was like a and you know
, I wish you would have came upwith this concept whenever we
had my family reunion, because Iguarantee you all of them would
have been like oh my God,because when you did the, the
(23:17):
brisket and then the tip, whatis it when you cut it up and you
made the cubes?
Speaker 1 (23:26):
Oh, that would have been the burnt ends.
Speaker 2 (23:29):
Yes, and I didn't get any and I'm so sad I still
haven't got any.
Speaker 1 (23:34):
Next time.
Speaker 2 (23:35):
When's next time?
I still have not gotten any ofthis, but everybody was saying
that it was so good.
It must have been good becauseit was gone.
Speaker 1 (23:44):
You could add that salsa or some strawberries in
there With all that.
Speaker 2 (23:48):
On bread, toast and anything, because I cheated that
week too and I was like, oh mygosh, it was good.
Speaker 1 (23:56):
Yeah, Good good, good .
It was definitely fantastic.
Mm-hmm it was definitelyfantastic.
So well, let's go ahead andtake a look here and see if we
got some comments from thecommunity.
We actually had one come inwhile we were doing this podcast
.
Let me go and see what that isright here.
Yep, 16 minutes ago cookingwith Sherry.
(24:19):
She just watched my latestvideo of the bagels.
Oh yeah, we haven't have wetalked about the bagels?
Speaker 2 (24:25):
No, not yet.
Speaker 1 (24:26):
We're about to We'll get to that on our next episode.
But we did just a teaser of ournext episode.
We did a Kobe Jack jalapenobagel cook and Cooking with
Sherry said now that's somethingI could sink my teeth in.
Thanks for sharing Also thisGrill Life.
Life that said sounds amazing.
And Regina Sober said oh, theseturned out amazing.
(24:46):
Definitely a great way to addsome kick to your bagels.
If you want to possibly get onthis podcast, be sure to comment
on our YouTube channel orFacebook page and we go through
and read some of them on here.
Let's go ahead and see whatelse we got.
Speaker 2 (25:03):
Yes, and start asking us some questions.
Speaker 1 (25:06):
You've got some questions.
We've got the answers.
Speaker 2 (25:10):
Let me go ahead and show.
Well, hopefully we got theanswers.
We might have some answers.
Speaker 1 (25:15):
So, looking at the one we just talked about, our
strawberries, strawberry,jalapeno salsa over chicken,
which is also part of ourcollaboration with hashtag
peppering it up, there's otherpeople creating pepper videos.
I'm creating several.
There'll be more coming out aswell.
The Davish Kitchen said looksepic, adding the strawberries or
(25:36):
something I'll have to try, yum.
So cooking with Anati said hey,there, that was awesome.
Love all the pepper goodness,especially the chipotle in adobe
.
Can't go wrong with a pepperychicken dish.
I'd love that for sure.
And also Mammy Wall saidstrawberries.
(25:56):
Question mark.
Question mark.
Question mark dot, dot, dot.
Good sharing.
So a lot of good commentscoming in on that one.
Also talking about the UltimateBeer we got here, let's take a
look.
The Ultimate Beer CannedJalapeno Burger.
Regina Sober also commented onthat.
That truly looks amazing.
So many flavors Haven't seenthis one before.
(26:20):
80 Barbecue.
Welcome in 80 Bar.
Welcome in 80 barbecue.
Thanks for commenting.
Said added to the breakfastlist.
Thanks for sharing.
That was a breakfast video wedid on the pit barrel.
Lots of comments coming in.
I do appreciate.
We appreciate every one of them.
Keep the comments going.
Helps with the algorithm onYouTube as well.
(26:42):
When you come in on our videos,let's them know you're enjoying
it.
Helps them push those videosout to other people.
Are you going to be on the nextpodcast episode?
You got to comment to get achance.
You can also text us as well inthe show notes.
Let's go ahead and talk alittle bit on our next episode.
What are we going to be talkingabout in?
Speaker 2 (27:04):
the show notes.
Let's go ahead and talk alittle bit on our next episode.
What are we going to be talking?
Speaker 1 (27:07):
about your jalapeno bagel bagels.
Yep, so we touched a little bitabout on that.
We're going to talk a littlemore about our jalapeno bagels
but Thanksgiving's coming up, sowhat are we going to?
Speaker 2 (27:15):
also, your sweet and spicy holiday sauces are coming
up too.
Speaker 1 (27:19):
Oh gosh, sweet and spicy holiday sauces, yep.
Speaker 2 (27:23):
Yeah, and I see, maybe you can make a cranberry
spicy one, huh.
Speaker 1 (27:30):
Oh man yeah that's good.
Speaker 2 (27:32):
Maybe that would be good.
Speaker 1 (27:33):
A cranberry.
You know you give me adifferent ideal.
Okay, so we're doing thepeppering it up.
Yes, I am doing a Thanksgiving.
Speaker 2 (27:46):
Maybe this weekend you could come up with a
cranberry spicy stuff.
Speaker 1 (27:50):
Well, I think I want to do two dishes, oh yeah.
Speaker 2 (27:54):
What is the other dish?
Oh, you can't say.
Is it a secret?
Speaker 1 (27:58):
No, I'll tell you, because only if you're a podcast
listener, you'll know how aboutsome spicy stuffing and some
spicy cranberry?
Speaker 2 (28:10):
I'm going to be fat this Thanksgiving and Christmas.
Speaker 1 (28:13):
And just because you're a podcast listener and no
one else on YouTube watchingwill know this in the near
future.
Pulled ham.
Speaker 2 (28:24):
Oh, yes, I want you to do that so bad.
Speaker 1 (28:27):
You've heard of pulled pork.
Speaker 2 (28:28):
I want you to do it for Christmas.
Speaker 1 (28:30):
We're going to be making a pulled ham video
sometime within the next 30 days, I'd say.
Speaker 2 (28:35):
That sounds so good.
It's going to come out on thechannel.
Speaker 1 (28:37):
That's where we're going to take an actual ham and
cook this thing yeah, we'regoing to get a ham, you just get
.
That's got all the the.
You put the, you cook in theoven for a few hours and it's
going to be overnight it putsyour sauces on it.
No, we're going to cook thatthing.
10, 12 hours yes, I can't.
(28:59):
We're going to wrap it.
We're going to cook it anotherfive, six hours.
We're going to pull the bonebecause that's going to have a
bone in it, and we're going towrap it.
We're going to cook it another5-6 hours.
We're going to pull the bonebecause it's going to have a
bone in it and we're going tojust rip that apart, like you
did that pork shoulder.
Come on now.
That is what we're going to bedoing.
Speaker 2 (29:10):
And then the sauce is on it it's going to be bomb.
Speaker 1 (29:13):
We're going to put the sauce all over it when we
wrap it, so that when it's justtorn apart, this is going to be
a great, great ham.
So pulled ham coming real soonas well.
That's what's coming up in thenear future right here.
Thank you for tuning in to thepodcast.
Is there anything you'd like toadd to the audience?
Anything you'd like to mention?
Speaker 2 (29:36):
Nope, just happy Thanksgiving everybody, Even if
you celebrate it early.
Speaker 1 (29:40):
Yep, happy Thanksgiving, get stuffed.
Speaker 2 (29:42):
Get stuffed it's you celebrate it early.
Speaker 1 (29:43):
Yep, happy Thanksgiving.
Get stuffed, get stuffed.
It's all about the food it is.
Well, besides being thankful,being thankful and, of course, a
little football.
Speaker 2 (29:51):
Yes.
Speaker 3 (29:55):
Thank you for listening to the Okie Smokin'
Podcast.
Episodes drop every Monday.
Don't forget to follow thispodcast or you might miss out on
some delicious creations.
You can also find us on ourwebsite, okiesmokincom, and on
YouTube and other social mediaplatforms.
Until next time, keep firing upthat grill.
So last week being Halloween, we talked about our
chocolate chip banana bread andthat turned out fantastic Little
chocolate chips and bananabread.
We really liked that.
We also talked about SmashBurgers on the Blackstone, and
that's really what you do preferwhen it comes to burgers.
Speaker 2 (00:20):
Yeah, it tastes better.
Speaker 1 (00:23):
To me.
Speaker 2 (00:23):
I think it tastes better than the thick fat burger
.
I don't know.
I like the smash burger better.
Speaker 1 (00:30):
What do you like about it so much?
Speaker 2 (00:32):
It has more flavor to me.
Speaker 1 (00:34):
You don't think they're dry.
Speaker 2 (00:36):
No, they're not dry.
They taste juicy to me.
Speaker 1 (00:40):
Well, that was all last week.
We're now on episode 37.
Speaker 2 (00:44):
Yeah.
Speaker 1 (00:45):
So if you want to check that, out be sure and
check our other podcasts.
Wherever you get your podcasts,you can find that Today we're
going to go ahead and go intowhat I like to call an invention
I made myself.
It's called the Okilog.
Speaker 2 (00:58):
Oh yeah, you know, I got this because what's that
other thing they have?
Speaker 1 (01:02):
I got this because what's that other thing they
have?
What's that called?
They take the jalapenos andthey put it together.
It's something from Texas.
I can't remember, I can'tremember what it's called now I
can't.
We'll try to figure that out byepisode end, but it was
something to do with Texas.
(01:22):
But we created the Okie Log andit's a little bit of pulled
pork that we used as leftover.
Yeah, that was really good andthat was fantastic and we're
also going to mention a littlebit about our strawberry
jalapeno chicken that we did andI think that was great.
So we got that and more comingup.
(01:44):
This is episode number 37.
It's all about outdoor cookingon the Pit Boss and on the
Blackstone and all other ways.
Speaker 3 (01:56):
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 (02:18):
And welcome in so appreciative of you being here
today with me and my lovely wifeDolores, who's alongside with
us so that people do enjoy theshow.
She's here with us so we canget a little entertainment right
.
Speaker 2 (02:33):
Why are you trying to say I'm the joke?
Speaker 1 (02:35):
You're the jokester of the show.
You're the life of the party.
Speaker 2 (02:38):
I'm just the silly one, that's all.
Speaker 1 (02:41):
If it was just me, it would just be like bland paint
no.
So let's go ahead and start outtoday.
We're going to go ahead andtalk about what I like to call
the Okie Log.
Speaker 2 (02:54):
Wait, wait, wait Hold on.
Speaker 1 (02:55):
Okay, go ahead.
Speaker 2 (02:57):
You're supposed to say how was your day?
Speaker 1 (02:59):
Oh well, how was your ?
Speaker 2 (03:00):
day.
It's another beautiful day, butit was kind of chilly today.
We put our Christmas stuff uptoday.
Speaker 1 (03:07):
We did.
Speaker 2 (03:08):
Well, last night and today, I should say.
Speaker 1 (03:11):
Yeah, so we put the lights up yesterday.
Speaker 2 (03:14):
So it's officially Christmas over here, even though
Thanksgiving hasn't happenedyet.
Speaker 1 (03:19):
This is the first time we've put them up so early.
Speaker 2 (03:22):
It is because usually we put it up like maybe a
couple weeks before christmas.
I'm really bad about thechristmas stuff.
Yeah, halloween it's out likeearly, but christmas I always do
so so late yeah, we get.
Speaker 1 (03:37):
We get the lights out , the red, green, yellow.
We get the the bulbs on part ofthe house I got my frost Frosty
out.
Frosty got the snowman out.
And what's that other blow-upthing you got out there?
Speaker 2 (03:48):
He's Frosty too.
Speaker 1 (03:50):
So you got double Frostys yeah.
Remember, I have like a snowmantheme going on, yeah it's a
snowman thing, but the way shehas it designed is the lights
are on one side of the house.
Speaker 2 (04:05):
We didn't quite put them all the way to the end, but
then you get the that snowmanthat has lights, yeah, and it
looks like he's the onedecorating it.
Speaker 1 (04:09):
Right, he's the one decorating it.
So we do have holidays comingup.
We're going to be doing somethanksgiving, we're going to be
doing some christmas cooking,and I love christmas cooking,
though I do like what's yourfavorite, because you know, I'm
always like the dessert person Iwas going to say the dessert.
Speaker 2 (04:27):
I make cookies, I make chocolate, I make fudge.
I'm always, and we always havea bunch left over.
Speaker 1 (04:35):
Let's start right here, go off of what we were
going to talk about.
What is your go to dessert forThanksgiving?
Speaker 2 (04:43):
We'll say, it's coming up first um well, since
we're going to your, your sideof the family this year, um aunt
rebecca's um, what did she callit?
Icebox no, it's a chocolatedelight it's chocolate delight,
that's what she called.
I thought it was called icebox,something chocolate delight
(05:04):
maybe could be okay, that is myfavorite thing that your aunt
makes, and also your cousin whatis in that, would you say, is
some whipped cream.
It's like pudding.
Whipped cream.
It tastes like cheesecake andthere's something crunchy.
Speaker 1 (05:19):
Is that graham cracker?
Speaker 2 (05:20):
yes, it's graham cracker crust yeah but I don't.
I have no clue how she makes it.
We've got to find that out whenwe go my all-time favorite is
when your mom was alive and shemade pineapple pie and no one
knows the recipe no one in yourfamily knows it Right?
Speaker 1 (05:40):
none of them do and none of them can make it.
Speaker 2 (05:42):
Yeah, because she always made it and I'm like, oh
my God, that tastes delicious.
That was my favorite pie.
I think I tried to make it.
Speaker 1 (05:56):
It sort of kind of tastes like it, but hers was
like the all-time two.
Well, when we go there, let'smake sure we ask what the recipe
is.
Speaker 2 (06:00):
So after.
Speaker 1 (06:01):
Thanksgiving we'll come on here and tell them how
to make it.
Speaker 2 (06:03):
All right, that's good.
All right, we'll do that.
We'll tell you.
Speaker 1 (06:06):
Go ahead and get that recipe out.
It is really, really good.
Speaker 2 (06:09):
Yes, that's like the best, isn't it diabetic?
Or is it sugar-free?
I have no clue.
Speaker 1 (06:15):
I thought it was, but I could be wrong, so we'll find
out, I may be.
Speaker 2 (06:25):
Because she always gave it to Ronnie.
Yeah, he was diabetic, so Idon't know.
So that'll be interesting, butthat is the best dessert that
they make, and you know I likepecan pie too, but that is the
best dessert that I've ever had.
Speaker 1 (06:34):
What's funny is when you get that particular dessert
and you eat it.
It don't matter if you're full.
Speaker 2 (06:41):
I know you go bag Right.
Speaker 1 (06:46):
You know, there's certain like you say, I, you
know, I, I'm full.
Yeah, I cannot eat anymore.
Speaker 2 (06:49):
I've just had a full meal.
Back to it but then you've gotsome that for some reason you're
not full if you're eating thatI remember one year I was in the
garage because they always putit in the garage like the
desserts, you know, because Iguess to keep it cooler.
I'm not really sure, but oneyear I went in there and I was
like looking for it and theydidn't make it.
Speaker 1 (07:11):
Right.
Speaker 2 (07:12):
No one made it and I was like what?
I was so sad.
Speaker 1 (07:16):
So I didn't get any.
You jumped their ass for thattoo, didn't you?
Speaker 2 (07:18):
I think I did.
I was like, oh, like, where'sthis at?
And they're like we didn't havetime to make.
I can't remember what they said, but they didn't make it.
Right, well, let's go ahead andtalk a little bit about.
I didn't jump their booty.
No, I'm not that type of personthat would do that.
Speaker 1 (07:38):
You said where is that dessert?
That's the reason I came forthat dessert right there, that
dessert, that's the reason Icame for that dessert right
there.
Speaker 2 (07:45):
Oh, and I think your cousin is the one that started
the broccoli with the rice andthe cheese and I started making
that every year here.
Speaker 1 (07:57):
Oh, that's excellent.
Speaker 2 (07:58):
Yeah, and I haven't made it in a long time.
Speaker 1 (08:00):
That's excellent.
Remember Right that broccolicheese rice.
Yeah, and I haven't made it ina long time.
We're Right that broccolicheese rice.
Speaker 2 (08:06):
Yeah, and I haven't made it in a long time.
Speaker 1 (08:08):
We're going to have to make that.
Speaker 2 (08:09):
Yeah, well, we're having a Christmas party, so
maybe I'll make that also.
Speaker 1 (08:15):
We'll make that and we'll also be talking and I have
this going into, if you lookhere a little later.
We're going to talk about nextweek's episode and it's some
Thanksgiving and Holloway sidedishes, so we're going to be
talking about side dishes forthe holidays.
Speaker 2 (08:32):
What's your favorite side dish for the holidays?
Speaker 1 (08:36):
Cranberry sauce.
Speaker 2 (08:37):
I knew you were going to say that I do not like
cranberry sauce.
Speaker 1 (08:44):
And you can give me the cranberry sauce right out of
the can I don't care, but freshis great too.
And just give me some.
We're going to have to makesome cranberries, you know.
Just make it from scratch.
I love that.
Speaker 2 (09:00):
One year I tried it.
You made some like with creamcheese right.
One year Someone did.
You made some like with creamcheese right.
One year Someone did and thattastes okay.
But I'm just not a cranberryperson.
I don't know why it just ugh.
Speaker 1 (09:13):
Yeah, I can eat it.
Speaker 2 (09:15):
My favorite is stuffing.
Speaker 1 (09:17):
I mean, think about this, who's with me here?
You get your turkey or whateveryou're eating.
You get your stuffing, you getyour turkey or whatever you're
eating.
You get your uh stuffing.
You get your mashed potatoesand all that kind of stuff and
you go ahead and add a bit ofcranberry sauce and that is a
(09:38):
really, really good.
But I can also just eat itplain.
I mean, just give me a bowl ofit and I'll go with it yeah, I'm
just not a cranberry person.
Speaker 2 (09:47):
My thing for Thanksgiving I like stuffing.
Speaker 1 (09:51):
Stuffing.
Speaker 2 (09:51):
Yeah, stuffing is really good.
Speaker 1 (09:53):
I like all of it, but if you have some stuffing and
you put some cranberry sauce, ontop of it.
Speaker 2 (10:00):
No, I put gravy on mine Mashed potatoes?
Speaker 1 (10:02):
No, yeah, I mean.
Speaker 2 (10:03):
I put gravy on mine.
Speaker 1 (10:05):
Yeah, mashed potatoes .
Oh was it last year or the yearbefore I got the cranberries
from the store and I boiled them.
Speaker 2 (10:12):
Yes, you made it fresh, you made homemade.
Speaker 1 (10:14):
Homemade cranberry sauce.
I just can't.
It was outstanding.
I mean, I really really like it.
So do you like cranberry sauce?
I mean I really really like it.
So do you like cranberry sauce?
Well, we're going to go aheadand talk a little bit about our
Okie Log, which I remember nowwhat it was called, the Texas
Twinkie.
Speaker 2 (10:34):
Okay, that's what it was called yeah, the Texas
Twinkie.
Speaker 1 (10:40):
Now with the Texas Twinkie what they do is they
take some brisket and they goahead and put that in a Twinkie.
They grind it up real good andthey put some other things some
cream cheese, some cheese, somevarious things and they put it
inside a jalapeno right.
Speaker 2 (10:53):
Yes.
Speaker 1 (10:53):
And then they wrap it in bacon and they cook it and
then they cut into it and itactually has a filling similar
to a Twinkie.
But it's got the brisket, it'sgot the cream cheese.
Speaker 2 (11:07):
And ours was pork chowder.
Speaker 1 (11:08):
We have not tried that exactly and I was wanting
to do that and I thought let'sjust go ahead and create our own
.
You come up with the name, theOkie Log.
Speaker 2 (11:18):
Yeah, the Okie Log, which isn't nothing widespread
or nothing.
Speaker 1 (11:22):
It's just our own little personal thing on the
Okie Smoking channel and on thepodcast and we're going to talk
a little bit about how we madethat.
It was really good.
There's a video out.
You can find it on the YouTubechannel.
Speaker 2 (11:37):
I'd make it again, but I would put more filling in
it.
Speaker 1 (11:41):
Yes.
Speaker 2 (11:42):
With my thing when I was like I made the the
parchment paper and I put thefilling in it and I squeezed it
in there.
Speaker 1 (11:50):
I think I would have put more like filled that puppy
up fill it up because I donotice and if you watch the
video, even when we cut into it.
Speaker 2 (11:57):
There was some air, yeah, way too much air, exactly,
which is weird.
But yeah, it was not have tofeel completely full yeah.
Speaker 1 (12:05):
So we need to work on that, make sure that gets
fuller.
But to get to that point, wetook some leftover brisket.
And how did we get to there?
Speaker 2 (12:15):
Uh, Do what?
How did?
Speaker 1 (12:17):
we get to that.
Speaker 2 (12:19):
Leftover brisket.
What do you mean?
How did we get to there?
Speaker 1 (12:23):
It was actually leftover pork shoulder right.
Speaker 2 (12:25):
Yeah, why do you always call it brisket?
Speaker 1 (12:27):
You know, I don't know why I never do say the
right thing.
Speaker 2 (12:33):
When you listen to the podcast and I always correct
you I'm like what?
Speaker 1 (12:37):
When you listen to the podcast and you say, did he
say what I?
Speaker 2 (12:46):
when you listen to the podcast and he said you say
did he say what?
I thought we're talking aboutthis?
I'm talking about it.
I just said the wrong word porkshoulder.
Yeah, tell them how we get tothat.
Well, we had leftovers andthat's how we came up with the
concept of to doing that and welike shredded it and gosh.
It was like pull apart, like soeasy, and how long did you cook
that?
that was like a whole night 15hours yeah, and it was like I
(13:06):
didn't even have to use that theclaw thingy to pull it apart,
because it just used my handyeah, the bone popped right out
yeah, it did, it was, it wascrazy then we had bris, or we
had pork shoulder and we hadsandwiches and various things,
and then we took it the next dayand put it in the Magic Bullet.
(13:27):
Yeah, I was eating the Ninja,the Ninja.
Yeah, I was eating that for along time, though, because it
tasted good.
Speaker 1 (13:36):
It tasted good, but then, once we got, to a point.
Speaker 2 (13:38):
I had it with eggs too.
Speaker 1 (13:43):
Nothing better than some pork shoulder with some
eggs I did.
It was runny eggs great greatbreakfast, great breakfast, so
darn good.
So what we did was went aheadand took that pork shoulder and
ground it up to where it was apuree yes, and we also put
barbecue sauce in it.
Put barbecue sauce in.
It added some seasoning.
Speaker 2 (14:02):
I did mine different though.
I put my keto low-carb stuff.
Speaker 1 (14:08):
Low-carb.
I had mine regular.
Speaker 2 (14:11):
And honestly it probably tasted the same huh,
because mine was really good.
Speaker 1 (14:16):
And in our last episode you said you were going
to talk about how you put it inthere with your piping.
What's it called the piping?
Speaker 2 (14:23):
Yes, I made like I cut out parchment paper and I
just made it like a cone, youknow, and then cut it and then
just filled it up and then cutthe tip and then it was like a
pipe, like a piping bag.
Speaker 1 (14:37):
It basically looks like you're decorating the cake.
Speaker 2 (14:40):
Yes, exactly, and I don't know why I didn't think of
that when we did our last thing, that we filled the cream
cheese one.
Speaker 1 (14:49):
That was the pickles.
Speaker 2 (14:50):
Yeah, yes, that's right, and I don't know why I
didn't think of that, becausethat would have been good
Instead of using the Ziplocthing.
Parchment paper is so mucheasier than the Ziploc.
So if you ever are in a bindand you're trying to fill
something, use parchment paper,because that works the best.
Speaker 1 (15:13):
Yeah, it worked out real good and she just squeezed
it in one jalapeno and went tothe next.
I think maybe we need tosqueeze it in and press it down
with a spoon or something.
Speaker 2 (15:23):
I think when I squeeze it in, I need to go slow
and not so fast.
Speaker 1 (15:27):
Make sure you're not getting too much air.
Speaker 2 (15:30):
Or I could actually cut off the the bottom part of
the jalapeno instead of the tipof it and fill it that way.
You know, just to like the tinypart and just fill it up that
way.
But either way.
Speaker 1 (15:43):
We're getting real technical here, talking about
how it needs to be filled up allthe way it did need to be
filled.
It don't really matter.
Speaker 2 (15:51):
Oh my God, it does on the filling.
Like the filling is where it'sat.
Speaker 1 (15:55):
Right, but it still tasted good it did.
Speaker 2 (15:58):
Everything was fine.
It did taste good.
It just didn't have as much.
It just needed a little more aswhat you thought it needed.
Speaker 1 (16:02):
When you cut into it you didn't have the complete,
like just.
Speaker 2 (16:05):
Yeah, where it was packed Packed, but that's okay.
It did taste good, but dang thefilling is it's good.
Yeah, it's the cream cheese.
Speaker 1 (16:16):
Yeah, the cream cheese and we added some cheddar
cheese or something too.
Speaker 2 (16:19):
Yes, we added cheddar cheese, and I don't remember
what hot sauce you used.
Speaker 1 (16:30):
I used my sugar-free one.
I just used some.
I don't know, I have alldifferent kinds this barbecue
sauce.
I think it was some honey hotmaybe.
Speaker 2 (16:35):
Yeah, I think that's what it was.
Speaker 1 (16:36):
And you just go ahead .
And it tastes really good withthat, but once you just pureed
it up, added the barbecue sauce,added the cream cheese and the
bacon, added the cheese.
Wrapped that thing in baconcooked it.
Speaker 2 (16:47):
I should have put pickles in there too.
Pickles, that would have beenreally good.
Speaker 1 (16:54):
Didn't we have jalapenos?
Speaker 2 (16:55):
Uh-huh, it was on the jalapeno babe.
Speaker 1 (16:58):
Oh, it was inside of it, yeah.
Speaker 2 (17:02):
How many beers have you had?
Speaker 1 (17:04):
I don't know.
This is only a couple here, sothat was the Okie Log.
You can find that video on theYouTube channel of course I
would definitely make it.
Speaker 2 (17:15):
Make it again 100%, maybe for the holidays.
That would be good.
We should make that for yourfamily thingy.
Yeah, take it with us there.
Speaker 1 (17:28):
Yeah, we'll have to cook a pork shoulder first.
Speaker 2 (17:31):
Yeah, overnight it and we could take it all up
there.
I think they would like thatBring our appetizers.
Speaker 1 (17:37):
Yeah, heck, yeah, that's something we'll think
about.
It's going to be hard to do,though, because you know we are
going on a trip, I know, and wedon't get home until the day
before Thanksgiving.
I know that would be verydifficult, because you know we
need like a day to cook the porkshoulder.
Then we got to do it.
Speaker 2 (17:56):
We get back Tuesday, right.
Speaker 1 (17:59):
Yeah, tuesday maybe oh.
Speaker 2 (18:02):
I see Thursday, we'll see how that goes.
Speaker 1 (18:04):
We'll see how it goes , we'll be talking about that as
it gets closer as well our lifeexperiences with the family and
the holidays.
Speaker 2 (18:12):
Right, we're going to my nephew's wedding, so we'll
be gone next week.
Next week, doo-doo.
Speaker 1 (18:19):
We'll get a podcast out, though, don't worry about
that.
Let's go ahead and look hereWe've also got our strawberry
jalapeno chicken.
We were going to talk about.
Speaker 2 (18:28):
Oh my gosh, that was to die, for I was so afraid to
eat it because everything was sohigh in carbs.
But dang.
Speaker 1 (18:39):
Hands down one of the best, I'm telling you one of
the best, I'm telling you, oneof the best salsas I've ever
made and it had strawberries init that was really, really good
and you know you had leftoversso I was like I put it on my egg
.
Speaker 2 (18:54):
Wow, I mean, do you know I put it on my egg.
Speaker 1 (18:57):
No, yeah it, it would go good on just about anything.
So we took some strawberriesand just, I don't I'd have to
re-watch the my.
I'll have to.
I'll have to re-watch my videoto remake it you know that's
what's crazy question.
Speaker 2 (19:13):
So how long does that keep in the fridge?
Keep three to five days okay,but oh my, oh my gosh, that was
so good.
I even added, like cream cheeseto it and stuff Cause dang.
Speaker 1 (19:26):
Yeah, and, and like I was just saying, I've I've made
several videos in the past andthen I'm like I want what I made
before and, just like I makethe videos, I have to go rewatch
them, to recreate them, andthat's what I'll have to do with
that.
Speaker 2 (19:44):
So I'll go check that out, that one is definitely
100% to remake.
Speaker 1 (19:47):
To make sure I do it the same way.
Speaker 2 (19:50):
But on the chicken holy cow, at first I was like ew
Me and the kids remember we'relike that sounds gross.
Speaker 1 (19:58):
Yeah, no one thought it sounded good.
I always thought it soundedgood.
Speaker 2 (20:03):
No, strawberry with chicken.
No, babe yes.
Speaker 1 (20:07):
No, no, no, it sounds great.
I mean, you put strawberryjelly on sausages.
You put strawberry jelly.
Speaker 2 (20:14):
On sausages.
I've never heard strawberryjelly on sausage.
Speaker 1 (20:19):
Yeah, you know, you can get you a sausage sandwich.
Throw you some strawberry jelly.
I've never heard strawberryjelly on sausage.
Yeah, you know, you can get youa sausage sandwich.
Throw you some strawberry jelly.
Speaker 2 (20:22):
I've never done that.
Speaker 1 (20:24):
Sweeten it up a little.
You could use grape, so we'rejust talking about a little
strawberry salsa on some chicken.
Speaker 2 (20:32):
I had a kick to it too, and it was a nice kick.
It wasn't like bad.
Speaker 1 (20:35):
Yeah, just cook that thing.
I think I cooked it on theBlackstone.
Speaker 2 (20:46):
This was all done on the blackstone.
Cook the chicken.
While the chicken's cookingwent ahead and added
strawberries and all theingredients.
Do that salsa for your family,not that I could do that.
Yeah, make a bunch ofstrawberries, oh, a big and then
we could like bring chips andstuff, like for it, you know,
dip it with the chip heck.
Speaker 1 (20:59):
Yeah, if we do, that sounds great, that sounds great
I'm hungry.
Right now, you guys, the besttime to film the podcast, record
the podcast because she's overhere going on a whole segment of
food ideas so what did you putin there?
Speaker 2 (21:16):
you put um jalap, chipotle, peppers, onions and
cilantro.
Speaker 1 (21:23):
That's right.
I forgot about the chipotle.
So while it's on the Blackstone, you add the jalapenos, you
break it down, add all theonions and all the other
ingredients, and then there's achipotle with adobe.
Speaker 2 (21:39):
You get it in a can.
Speaker 1 (21:40):
Yeah, and in that can there is a chipotle with adobe
you get it in a can, and in thatcan there is several chipotle
peppers.
I took one of those out andchopped it up so that it was
chopped up finely, and added itto it during the cook, closer
toward the end of the cook, andthen went ahead and took a
spoonful of the adobe sauce andadded to the strawberry salsa,
(22:03):
mix that up and let that cookfor just a little bit more to
let it all mold, mend together.
Yeah, and that was pretty muchthe final part.
Speaker 2 (22:13):
And then, when did you put the cilantro in it?
Speaker 1 (22:16):
Well, we cooked some cilantro in it about the same
time, I want to say, and I knowwe garnished it with fresh, and
then, when it was done, you putsome fresh cilantro over top.
Speaker 2 (22:28):
Yeah.
Speaker 1 (22:30):
OMG, I'm just saying.
Speaker 2 (22:32):
I feel like I ate half of your chicken and then I
ate my own chicken.
Speaker 1 (22:38):
Yeah, it was incredible, absolutely
incredible.
It was incredible, absolutelyincredible.
Speaker 2 (22:44):
It was good.
Speaker 1 (22:45):
When I know something is good or various people like
it.
I've made a lot of things.
I've made hot sauces, I've madefood and everything and
everybody you know they like it.
Speaker 2 (22:57):
I saw a different reaction from you, from Jacob,
and then I'm like whoa, it wasgood, it was like a and you know
, I wish you would have came upwith this concept whenever we
had my family reunion, because Iguarantee you all of them would
have been like oh my God,because when you did the, the
(23:17):
brisket and then the tip, whatis it when you cut it up and you
made the cubes?
Speaker 1 (23:26):
Oh, that would have been the burnt ends.
Speaker 2 (23:29):
Yes, and I didn't get any and I'm so sad I still
haven't got any.
Speaker 1 (23:34):
Next time.
Speaker 2 (23:35):
When's next time?
I still have not gotten any ofthis, but everybody was saying
that it was so good.
It must have been good becauseit was gone.
Speaker 1 (23:44):
You could add that salsa or some strawberries in
there With all that.
Speaker 2 (23:48):
On bread, toast and anything, because I cheated that
week too and I was like, oh mygosh, it was good.
Speaker 1 (23:56):
Yeah, Good good, good .
It was definitely fantastic.
Mm-hmm it was definitelyfantastic.
So well, let's go ahead andtake a look here and see if we
got some comments from thecommunity.
We actually had one come inwhile we were doing this podcast
.
Let me go and see what that isright here.
Yep, 16 minutes ago cookingwith Sherry.
(24:19):
She just watched my latestvideo of the bagels.
Oh yeah, we haven't have wetalked about the bagels?
Speaker 2 (24:25):
No, not yet.
Speaker 1 (24:26):
We're about to We'll get to that on our next episode.
But we did just a teaser of ournext episode.
We did a Kobe Jack jalapenobagel cook and Cooking with
Sherry said now that's somethingI could sink my teeth in.
Thanks for sharing Also thisGrill Life.
Life that said sounds amazing.
And Regina Sober said oh, theseturned out amazing.
(24:46):
Definitely a great way to addsome kick to your bagels.
If you want to possibly get onthis podcast, be sure to comment
on our YouTube channel orFacebook page and we go through
and read some of them on here.
Let's go ahead and see whatelse we got.
Speaker 2 (25:03):
Yes, and start asking us some questions.
Speaker 1 (25:06):
You've got some questions.
We've got the answers.
Speaker 2 (25:10):
Let me go ahead and show.
Well, hopefully we got theanswers.
We might have some answers.
Speaker 1 (25:15):
So, looking at the one we just talked about, our
strawberries, strawberry,jalapeno salsa over chicken,
which is also part of ourcollaboration with hashtag
peppering it up, there's otherpeople creating pepper videos.
I'm creating several.
There'll be more coming out aswell.
The Davish Kitchen said looksepic, adding the strawberries or
(25:36):
something I'll have to try, yum.
So cooking with Anati said hey,there, that was awesome.
Love all the pepper goodness,especially the chipotle in adobe
.
Can't go wrong with a pepperychicken dish.
I'd love that for sure.
And also Mammy Wall saidstrawberries.
(25:56):
Question mark.
Question mark.
Question mark dot, dot, dot.
Good sharing.
So a lot of good commentscoming in on that one.
Also talking about the UltimateBeer we got here, let's take a
look.
The Ultimate Beer CannedJalapeno Burger.
Regina Sober also commented onthat.
That truly looks amazing.
So many flavors Haven't seenthis one before.
(26:20):
80 Barbecue.
Welcome in 80 Bar.
Welcome in 80 barbecue.
Thanks for commenting.
Said added to the breakfastlist.
Thanks for sharing.
That was a breakfast video wedid on the pit barrel.
Lots of comments coming in.
I do appreciate.
We appreciate every one of them.
Keep the comments going.
Helps with the algorithm onYouTube as well.
(26:42):
When you come in on our videos,let's them know you're enjoying
it.
Helps them push those videosout to other people.
Are you going to be on the nextpodcast episode?
You got to comment to get achance.
You can also text us as well inthe show notes.
Let's go ahead and talk alittle bit on our next episode.
What are we going to be talkingabout in?
Speaker 2 (27:04):
the show notes.
Let's go ahead and talk alittle bit on our next episode.
What are we going to be talking?
Speaker 1 (27:07):
about your jalapeno bagel bagels.
Yep, so we touched a little bitabout on that.
We're going to talk a littlemore about our jalapeno bagels
but Thanksgiving's coming up, sowhat are we going to?
Speaker 2 (27:15):
also, your sweet and spicy holiday sauces are coming
up too.
Speaker 1 (27:19):
Oh gosh, sweet and spicy holiday sauces, yep.
Speaker 2 (27:23):
Yeah, and I see, maybe you can make a cranberry
spicy one, huh.
Speaker 1 (27:30):
Oh man yeah that's good.
Speaker 2 (27:32):
Maybe that would be good.
Speaker 1 (27:33):
A cranberry.
You know you give me adifferent ideal.
Okay, so we're doing thepeppering it up.
Yes, I am doing a Thanksgiving.
Speaker 2 (27:46):
Maybe this weekend you could come up with a
cranberry spicy stuff.
Speaker 1 (27:50):
Well, I think I want to do two dishes, oh yeah.
Speaker 2 (27:54):
What is the other dish?
Oh, you can't say.
Is it a secret?
Speaker 1 (27:58):
No, I'll tell you, because only if you're a podcast
listener, you'll know how aboutsome spicy stuffing and some
spicy cranberry?
Speaker 2 (28:10):
I'm going to be fat this Thanksgiving and Christmas.
Speaker 1 (28:13):
And just because you're a podcast listener and no
one else on YouTube watchingwill know this in the near
future.
Pulled ham.
Speaker 2 (28:24):
Oh, yes, I want you to do that so bad.
Speaker 1 (28:27):
You've heard of pulled pork.
Speaker 2 (28:28):
I want you to do it for Christmas.
Speaker 1 (28:30):
We're going to be making a pulled ham video
sometime within the next 30 days, I'd say.
Speaker 2 (28:35):
That sounds so good.
It's going to come out on thechannel.
Speaker 1 (28:37):
That's where we're going to take an actual ham and
cook this thing yeah, we'regoing to get a ham, you just get
.
That's got all the the.
You put the, you cook in theoven for a few hours and it's
going to be overnight it putsyour sauces on it.
No, we're going to cook thatthing.
10, 12 hours yes, I can't.
(28:59):
We're going to wrap it.
We're going to cook it anotherfive, six hours.
We're going to pull the bonebecause that's going to have a
bone in it, and we're going towrap it.
We're going to cook it another5-6 hours.
We're going to pull the bonebecause it's going to have a
bone in it and we're going tojust rip that apart, like you
did that pork shoulder.
Come on now.
That is what we're going to bedoing.
Speaker 2 (29:10):
And then the sauce is on it it's going to be bomb.
Speaker 1 (29:13):
We're going to put the sauce all over it when we
wrap it, so that when it's justtorn apart, this is going to be
a great, great ham.
So pulled ham coming real soonas well.
That's what's coming up in thenear future right here.
Thank you for tuning in to thepodcast.
Is there anything you'd like toadd to the audience?
Anything you'd like to mention?
Speaker 2 (29:36):
Nope, just happy Thanksgiving everybody, Even if
you celebrate it early.
Speaker 1 (29:40):
Yep, happy Thanksgiving, get stuffed.
Speaker 2 (29:42):
Get stuffed it's you celebrate it early.
Speaker 1 (29:43):
Yep, happy Thanksgiving.
Get stuffed, get stuffed.
It's all about the food it is.
Well, besides being thankful,being thankful and, of course, a
little football.
Speaker 2 (29:51):
Yes.
Speaker 3 (29:55):
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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