September 16, 2024 • 26 mins
Send John & Dolores a Text Message.
Ever wondered how to elevate your holiday feasts or discover hidden BBQ gems? Join us as we recap Episode 31's culinary triumphs, including our Hickory Smoke hot sauce and unbeatable dry-brining method for your festive meals. This episode takes you on a savory journey through Oklahoma's top barbecue spots, like Van's Pig Stand and the award-winning Butcher Barbecue Stand, along with our own backyard experiments, from smoky sausage breakfasts to s'mores with a twist. Plus, we share our experience making a delightful s'mores dip with our grandson and brainstorm ways to up our s'mores game even further.
But that's not all! Get ready to laugh and learn from our culinary mishaps, including a live cooking video guided by ChatGPT that took an unexpected turn. We also dive into the joys of combining football season with barbecue delights and reveal an AI-generated recipe for a smoky sausage and hash brown taco that brought a new flair to traditional flavors. As we gear up for Halloween, we're planning exciting YouTube videos featuring themed treats, ensuring this episode is packed with flavorful fun and insightful BBQ tips you won't want to miss!
- Fanpage: Leave a voicemail for us and we might play it on a future episode!
- Okie Smokin YouTube Channel - Our YouTube channel where we regularly post cooking videos and other content.
- Video Podcast - Playlist of all our video podcast episodes on YouTube.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
It's time for take number two, because we just got
done and it was this.
I don't know if it'll be aslong, it may be short now, but
we just got done talking for 20minutes, 30 minutes.
And I looked down here and Isaid on this device it's not
counting, it's stuck.
Speaker 2 (00:20):
Yeah.
Speaker 1 (00:21):
It was paused.
I don't know how it got paused,so we weren't recording.
Speaker 2 (00:27):
Oh, I know how, because he was messing with all
these little buttons.
Speaker 1 (00:30):
Yeah, there's all kinds of things on here.
It's like you've got to be apilot or something all these
gadgets and everything.
Speaker 2 (00:38):
All right, so episode 32.
Yeah, so episode 32.5.
Speaker 1 (00:43):
Well, you won't see the other one.
It didn't record.
But let's go ahead first likewe did.
Recap episode 31.
Speaker 2 (00:53):
Oh, do you still have the restaurants up?
Speaker 1 (00:56):
Oh yeah, I'll get back to that.
Yep, We'll revisit therestaurants and go through those
.
So our last episode we talkedabout Hickory Smoke hot sauce
that I made.
That was in episode 31.
And you really enjoyed that hotsauce.
Great on tacos Excellent.
Speaker 2 (01:15):
It tasted good.
I had a chicken and I wasdipping the chicken in it.
Speaker 1 (01:20):
It was really good I like it.
Speaker 2 (01:22):
That's probably my number one hot sauce.
So far it was the blueberry,habanero and now it is that one.
Yeah, the hickory smoke.
Speaker 1 (01:29):
She really enjoyed that.
Also talked about brining forthe holidays.
Speaker 2 (01:33):
Uh-huh, we like the.
Speaker 1 (01:35):
The wet.
Speaker 2 (01:36):
No, the dry, we like the dry.
Speaker 1 (01:39):
See, it's like take three.
We just talked about it.
It's like take three.
Speaker 2 (01:42):
We just talked about it.
It's the dry because it's lessmessy.
Speaker 1 (01:44):
Less messy.
Speaker 2 (01:46):
Less.
I like it crispy.
Speaker 1 (01:48):
It makes it crispier.
Speaker 2 (01:50):
What else do we see?
Speaker 1 (01:51):
And well.
Oh no, putting like a potinside your fridge, you don't
need a 50-gallon pot, yeah, oryou know a big pot, and then you
got to figure out how to eitherput it on an ice chest or put
it in a fridge.
But you don't have room.
It takes up a lot of space.
So a dry, brining a one on thatone.
Speaker 2 (02:09):
And then your beer, brats Beer brats, which I just
love, those.
Speaker 1 (02:14):
You boil them in beer .
You boil your onions in beer.
Speaker 2 (02:18):
I thought I tasted good.
I put mustard on mine.
Speaker 1 (02:22):
Yes, mustard's fine.
Whatever you want to add to itwill be good.
Speaker 2 (02:27):
I know you had it with a bun and onions and all
sorts of things on it.
Speaker 1 (02:32):
And then we talked about our pineapple hot sauce.
See, all that stuff was in ourlast episode 31.
What should they do?
If they want to hear about allthat?
They need to go check it out,don't they?
Yes, episode 31.
But let's talk about 32.
We're going to go ahead andmention I don't know a few
restaurants here in Oklahomathat are around.
(02:53):
That made a list of the toprestaurants in Oklahoma.
We said we were going tomention them last episode.
Speaker 2 (02:58):
We forgot.
Speaker 1 (03:00):
So we're going to mention them this episode Also.
We're going to be talking abouta s'mores cook dip.
We made s'mores dip.
Speaker 2 (03:09):
Yep with the grandson .
Speaker 1 (03:11):
And we smoked them.
So that was outstanding.
And a little chat.
Gpt cook hey, ask it, whatshould I cook for a live video?
We're also going to talk aboutthe failure of that live video
right here on episode number 32.
Speaker 3 (03:27):
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 (03:44):
Yeah, right here alongside my lovely wife Dolores
.
Speaker 2 (03:49):
Hello, hello.
Speaker 1 (03:52):
And I just checked we're still recording.
Speaker 3 (03:55):
So everything looks good going forward.
Speaker 1 (03:57):
Four minutes in now and let's go ahead and get
started.
So let's talk about, like yousaid I don't know if I have
these restaurants back up.
There we go.
There was 16 restaurants thatmade Oklahoma's barbecue
hotspots, so if you're ever inthe Oklahoma area, you might
want to check some of these out.
Speaking of Oklahoma, it isfootball season, so I've got to
(04:21):
mention that, whether you're aboomer, a Sooner or an OSU
Cowboy, or outside of Oklahoma,let us know if you're a football
fan, because, let me tell you,football and barbecue reunites,
it's reunited.
There's, again, nothing betterthan cooking out back watching
the game.
So whoever you root for, let usknow.
So there's several restaurantson here.
(04:42):
We already told them.
Speaker 2 (04:43):
We already talked about this, and my thing is,
number one should be Bibb's, butit's not.
Speaker 1 (04:49):
It's not on the list.
Speaker 2 (04:51):
I'd asked her, and she tried to guess some didn't
get them.
Speaker 1 (04:55):
Bibb's was not on the list, but Van's Pickstand is.
Speaker 2 (04:59):
Yeah, like I said, I liked it in the beginning
because they were really good inthe beginning and then they
kind of I don't know.
Speaker 1 (05:06):
I still have them once in a while.
They're pretty good.
Well, I'm never a Norman, sothey got one in Shawnee, Norman,
Oklahoma and Moore, so there'sseveral locations.
There may even be some furtherout.
Speaker 2 (05:16):
Yeah, but remember when they first started, you
like got loaded with all thesefries and the burger was like
they have probably cut back justa little bit.
Yeah, it's like this.
Speaker 1 (05:27):
As with everything, you get a little less and you
pay a little more.
Speaker 2 (05:32):
Right.
Speaker 1 (05:32):
Also on the list.
I haven't ever heard of Smokin'Joe's Rib Ranch in Davis and I
haven't ever heard of Clark CrewBarbecue, but we were talking
about this and it says they havea title of an American Royal
Championship in 2017, and that'sright in.
Oklahoma City.
So we're going to circle that,she's going to write it down and
(05:53):
we're going to make a tripthere in the coming days and
then we'll report back.
Yeah, and if you're ever hereor if you've ever been there,
Let us know if you like it ornot.
Yeah, let us know what you think.
Max Barbecue, I did not knowthis city in Skiatook so I'm not
(06:14):
sure where.
That is Also Big's Pig Shop, soyou can check it out.
Speaker 2 (06:19):
What is it?
What pig shop?
Speaker 1 (06:23):
Dink's.
Speaker 2 (06:24):
Well, no, that's Dink's World.
Speaker 1 (06:25):
Famous.
Speaker 3 (06:25):
Pit Barbecue, that's in.
Speaker 1 (06:27):
Bartlesville and Bob's Pig Shop.
That's not too far.
Paul's Valley that's an hour orless, so you could go check
that out.
The one I was also wanting tomention was Ray's Smokehouse
Barbecue in Norman.
Speaker 2 (06:40):
Is that in Paul's Valley where we went to Votek
somewhere over there?
Speaker 1 (06:43):
Yeah, we went to Votek.
No, Wayne, Wayne okay.
Speaker 2 (06:49):
But did you?
Speaker 1 (06:50):
pastor it you might, I can't remember.
Speaker 2 (06:52):
I can't.
Speaker 1 (06:53):
There's one also that we got to try, and that's the
Butcher Barbecue Stand, butthat's in Wellston and if I'm
not mistaken and he's so he hasover 400 first place ribbons.
Speaker 2 (07:07):
Oh, that's a, definitely a must to go try.
Speaker 1 (07:19):
He has been named the 2012 World Food Champion in Las
Vegas and even appeared onBarbecue Pit Masters TV show.
That's in Wellston Oklahoma,when is.
Speaker 2 (07:23):
Wellston Oklahoma.
How far is that Hour and a halfor two hours?
Oh, that's in Wellston Oklahoma.
Where is Wellston Oklahoma?
How far is that An hour and?
Speaker 1 (07:26):
a half or two hours.
Definitely let's go, and youhave to get there.
It's one of those to where whenthey open.
Speaker 2 (07:32):
Let's go, not this weekend, but next weekend.
Speaker 1 (07:35):
If you don't get there in time, they're gone.
Speaker 2 (07:39):
Oh I see they cook it , so it's like a truck.
Is that what you're saying?
I don't know.
Speaker 1 (07:45):
Well, it says barbecue stand, and let me click
on this.
So it's got pulled pork.
Brisket.
St Louis outdoor setting.
You can also complete with agiant Jenga game set.
They got horseshoes.
Speaker 2 (07:59):
So it is like outside type thing I see.
Speaker 1 (08:02):
It's well.
It shows 10 to 3 or 11 to 3Sunday, 11 to 3 Friday and 11 to
3 Saturday.
Speaker 2 (08:10):
It's only three days, it's three days.
Speaker 1 (08:11):
Yeah, if you look at it there, it looks like it's
kind of more of an outdoor venue.
Yeah, I believe that's theplace.
I'm not 100% sure to wherethey'll let you even call your
order in and they'll reserve it.
Don't know for sure, but Ibelieve they've got their phone
number right there.
Speaker 2 (08:26):
That would probably be a lot easier than ordering it
up there.
Speaker 1 (08:29):
So we'll be there in a set number of hours.
You might have to pay orwhatever, and then just go pick
it up and that is the ButcherBarbecue Stand in.
Wellston.
So we've got to try that, andthere's a few more on the list.
You can always check it outwhen you search the Smokey 16 in
Oklahoma Barbecue.
(08:49):
So that's pretty good there.
Let's go ahead and talk nowabout our your hash browns.
Chat GPT Cook.
Speaker 2 (09:00):
Your sausage and hash brown cook.
Speaker 1 (09:03):
So this recipe was created by AI and I'm fairly
fascinated with AI and it can beused in many good ways.
It can be used in bad ways, butjust have it.
Create a fun recipe to create.
(09:23):
No harm there it it went ahead.
I said create something unique,and it did.
It come up with a smoky sausage, hash brown taco and basically
all it did was said get a poundof smoky sausage and slice them
up in small slices, go ahead andget some frozen hash browns,
(09:45):
some onions, some jalapenos,which we use serrana peppers
because we didn't have jalapenos, so we went off course just a
little bit.
Speaker 2 (09:56):
It tasted good.
Speaker 1 (09:57):
It was good.
Well, I didn't have like thewhole thing, but I ate the
sausage with that, and it wasreally nice, it was excellent, I
mean, I really enjoyed it.
Speaker 2 (10:05):
The kids really liked it too.
Speaker 1 (10:07):
Yeah, I even got a 10 out of 10 from Brian.
He said it was two thumbs up,so I put some ghost pepper salsa
on it.
Speaker 2 (10:16):
Oh gosh, it was just so good I can't even use any of
your salsa, like the blueberryor something.
Yeah, I didn't use that.
Speaker 1 (10:22):
I switch it up a little bit.
I'll eat mine all the time.
That was from the farmer'smarket.
Speaker 2 (10:26):
So you need to try the blueberry salsa on one of
your eggs, since you know Dustywas like I got some pickled eggs
up there.
He said it tasted good on there, so you'll have to try it we
will definitely.
Speaker 1 (10:40):
I'll definitely be trying that.
I bet that's soaking inCarolina Reaper and I got
another one that's soaking in.
Is it Habanero?
You are?
I think so yeah, Do you, yeah,so they're already hot, but I'll
definitely give it a try.
They're not just pickled,they're spicy pickled.
Speaker 2 (10:53):
I need to buy those the big pickles at that place,
the chef place.
Speaker 1 (10:59):
Yeah, the chef store.
Speaker 2 (11:00):
And take one out and put it in a jar and put some of
the pineapple salsa in it.
Speaker 1 (11:08):
Yeah, just kind of add it.
Speaker 2 (11:09):
Yeah, let it marinate in there.
Speaker 1 (11:12):
Take you some toothpicks, kind of poking those
eggs a little bit.
Speaker 2 (11:16):
It's not an egg, it's a pickle.
Speaker 1 (11:19):
Oh, poking those pickles a little bit and let it
kind of get in there, add someKool-A packets.
Speaker 2 (11:29):
No, no, so we did this kool-aid thingy.
That, um what is his name again?
Speaker 1 (11:32):
gm kitchen kitchen yeah, he said that they're
really good.
Speaker 2 (11:35):
So me and the kids tried it.
Well, I didn't bite it or eatit, but jacob did and he said it
was a it was a no.
Speaker 1 (11:42):
He said it was all grossy, it was a no-go item.
Speaker 2 (11:43):
He said, it was all grossy.
Speaker 1 (11:45):
They tried different flavors, but they didn't use a
whole pickle, they used sandwichpickles.
Could that be a difference?
Speaker 2 (11:52):
No, because we stuck it all in the jar like he did it
just didn't taste good at all.
Speaker 1 (11:59):
That was a fail right there.
Speaker 2 (12:00):
Yeah, maybe he could have different taste, you know.
Speaker 1 (12:03):
Speaking of a fail that chat, GPT cook that I did.
Speaker 2 (12:09):
He was echoing.
Speaker 1 (12:10):
I was wanting it to use for a live video, so I went
live.
Everything was going well yeah,I'm live.
But then everything echoed.
Speaker 2 (12:21):
My thing is like you practiced in the beginning and
then when we failed.
Speaker 1 (12:26):
We practiced with one camera.
We practiced with one camera.
Speaker 2 (12:33):
Instead of two Once I hooked up two cameras.
Speaker 1 (12:37):
It created an echo.
Because we're going to be goinglive again next Sunday and she
mentioned in our blooper episodethat she wants to do smashed
burgers and we're going to do anonion burger.
Speaker 2 (12:53):
No, or the, or if, when I can find.
Speaker 1 (12:56):
if I find that video, we'll do the the the cast iron
yeah, either way, we'll get thatone.
Those looked so good.
Yeah, either way, we'll getthat one.
Speaker 2 (13:05):
Those looked so good.
Yeah, but it's going to be aburger, but I don't know if you
could do that one live, becauseyou'd have to wait.
Yeah, because that one's goingto be a smooth one.
Speaker 1 (13:14):
That will probably be a recorded video, because we
just want 15 minutes.
Start boom, boom, 30 minutesmax, get it done.
Yeah, minutes, start boom, boom, 30 minutes max, get it done.
This last one, I was cooking itand then she was chatting
you're echoing.
And then this grill life, hecommented you're echoing bad.
Speaker 2 (13:36):
And so.
Speaker 1 (13:36):
I'm sitting there trying to fix the echoing.
Then I start burning thesausage because I'm sitting
there trying to fix the echo andI finally disconnected one of
the cameras and found that to bethe issue.
I am 99.5% sure our next onewill not have an echo.
I know the problem.
I know how to fix it.
So stay tuned, be sure andcheck out the next one.
(14:00):
Jump on in Chat with us, enjoythe show.
You can rewatch the last oneit's still there and you'll see
just how bad it is.
You can still see the cook,though About halfway through the
echo went away.
But if you want to see the cook, the cook's real good, minus
the audio, just the audio's.
Not any good.
But that's our AI cook Turnedout fantastic.
(14:23):
Would we make that again?
Speaker 2 (14:26):
Well, I don't know.
You guys are the one that gotto eat it.
Speaker 1 (14:28):
I didn't get to.
Speaker 2 (14:30):
Yeah, but I'm sure the kids wouldn't mind.
Speaker 1 (14:35):
It smelled like breakfast it was better than
what I thought, Although when Iwas eating it I did have a
couple of burnt smoked sausageand, like I said, I think it's
because I was so much trying tofix the video I wasn't as
concentrated as the kids.
Speaker 2 (14:50):
Whenever we took everything inside, the sausage
was there and I was eating them.
Speaker 3 (14:55):
And.
Speaker 2 (14:55):
I had some that were, but I like it that way.
You know that.
Speaker 1 (15:00):
And the serrano peppers.
They turned out fantastic.
Speaker 2 (15:03):
Yeah, I got a little kick to it and then tasted bomb.
Speaker 1 (15:06):
So moving on what?
Speaker 2 (15:08):
about the s'mores.
Speaker 1 (15:11):
Did you try?
Speaker 2 (15:12):
those, yeah, I did.
Speaker 1 (15:14):
Tell them how you liked that.
Speaker 2 (15:17):
Oh my gosh, it was really good.
Like the marshmallow was, likeyou could just dip it and it was
so good.
Now, the chocolate, thechocolate part was super hot.
Speaker 1 (15:29):
Right.
Speaker 2 (15:32):
But you know, on the chocolate, I could do without it
, honestly.
Speaker 1 (15:36):
You just want straight up marshmallows.
Speaker 2 (15:38):
I just did the marshmallow part and skipped the
chocolate, because I don't knowwhy the chocolate it did
disappear on the bottom and Ifelt like maybe it got too hot
down there.
Speaker 1 (15:48):
Right and it was all on the bottom.
And while she says she could doaway with the chocolate, we had
some other critics oaky smokingcritics that said it needed a
lot more chocolate.
Speaker 2 (15:59):
Maybe that was the issue, I don't know.
Maybe different chocolate,maybe we should try different.
What about if we put Snickersin there?
Oh golly.
Speaker 1 (16:07):
That would be so good .
Yeah, that would be so good.
Yeah, and that would besomething we'll do soon,
snickers.
Speaker 2 (16:13):
It's like whenever they were doing the s'more thing
, I was like I'm not going tocheat.
And then, when it was done, Iwas like, oh my God, this looks
so good, so how to cheat Now?
Speaker 1 (16:22):
we did do a s'more, I don't know what.
Speaker 2 (16:26):
You guys did a pizza together.
Are you in the ground, baby?
Speaker 1 (16:28):
Yeah, no, I'm talking about the one that wasn't no
good, the actual s'mores, theone that we smoked, like we
smoked it and smoked and smokedfor like 30 minutes and it just
tastes like you're eating puresmoke.
Speaker 2 (16:42):
I thought that was a s'more thingy, or was it like
something else?
Speaker 1 (16:47):
I don't remember.
Speaker 3 (16:48):
No, it wasn't very good at all, wasn't it your
potato thing with themarshmallows?
Speaker 2 (16:53):
What is it called the yam thingies?
Speaker 1 (16:56):
No, those were good.
These were actual marshmallowsthat we did.
Speaker 2 (16:58):
You did.
See, I don't remember that.
Speaker 1 (17:00):
I have to show you the video.
I don't know, I think it's ashort and it's either on YouTube
or TikTok, I think it may be onYouTube.
Speaker 2 (17:08):
This one was really good.
Speaker 1 (17:10):
But this one was good .
So the last one we smoked lowlike 200 degrees.
Speaker 2 (17:15):
I really wanted to char it, but our grandson
doesn't like that.
So, we just left it.
Speaker 1 (17:22):
We cooked it at three and a quarter this time, about
325 in the pit boss.
It added a small fire woodnessto it, but it didn't totally
make it smoky.
But then if you want it on thetop you could get you a uh like
a torch.
Speaker 2 (17:40):
You know how.
You uh left it in the pan andnobody ate it anymore after we
all finished in there there wassome left in there and it was
stuck into the like how'd youget that?
Speaker 1 (17:49):
you get that out.
Speaker 2 (17:50):
That was so easy to get out, I just put it under hot
water.
Speaker 1 (17:53):
Just come right out.
Speaker 2 (17:54):
Yeah.
Speaker 1 (17:55):
I thought, it was.
Speaker 2 (17:56):
I honestly thought it was going to be like a scrub
the power of a good seasonedskillet.
Speaker 1 (18:01):
That's a good seasoned blackstone skillet Just
come right out.
Speaker 2 (18:04):
I thought I was going to have to.
Speaker 1 (18:06):
Quite a bit of it.
But then when you walk away andyou come back, it was
completely hard.
But yeah, we had a full bag ofmarshmallows.
Speaker 2 (18:15):
I was eating it by a spoon, by the way.
Yeah, it was good, the grahamcracker, we put the graham
crackers in when we cooked it,so that was really, really good.
Yeah, and the grandson he lovesdoing videos with.
Papa, he likes it.
So you guys got to think ofanother.
They make dessert videos.
(18:38):
So look for that one.
It's really cute.
Speaker 1 (18:43):
Yeah, we've done.
Oh, you were talking about thepizza s'more.
Speaker 2 (18:47):
Yeah, that one was really good.
He loved that one, the pizzas'more, yeah that one was really
good.
He loved that one.
Speaker 1 (18:50):
And all you did was take a tortilla and you put the
Hershey's on top of it and youput the marshmallows on top of
it.
Speaker 2 (18:57):
No, you didn't do marshmallows, you did the fluff
right.
Marshmallow fluff yeah.
Speaker 1 (19:02):
That's right.
You did that on it and that onewas actually cooked he liked
that one he ate, the wholeentire Cooked on the Blackstone
griddle.
Yeah, yeah, that one wasactually cooked on the
Blackstone griddle, so that wasreally really good.
Speaker 2 (19:18):
You know what cracks me up?
He always wants to makedesserts video with you, but
he's not a dessert kid, right?
Speaker 1 (19:25):
That's weird when it comes to eating, he don't eat a
whole lot of desserts, yeah.
He's a picky boy but also wantto mention right now and I am
going to start doing some liveyoutube videos, maybe at least a
couple times a month, or evenmore, uh, because this it's
(19:45):
september- okay, we'll startdoing like some halloween set on
october comes, we'll dohalloween ones.
Speaker 2 (19:49):
yeah, we'll think doing like some Halloween On
October comes, we'll doHalloween ones.
Speaker 1 (19:52):
Yeah, we'll think about some Halloween.
Yeah, but, like I was saying,it's September and this is the
time, within the next month orso, that a lot of people put
their blackstones up.
They cover their pit, boss,they put them away.
Speaker 2 (20:09):
Heck, we've done it in the snow.
Speaker 1 (20:13):
This is when we get excited, right here.
Let me tell you, I was outthere today and it got up to 90
degrees when I was doing thiscook live.
In the future, we'll continuedoing these.
It's going to be cooler.
Love the coolness.
No bugs the bugs are gone Well,not gone, but there's less of
them.
Speaker 2 (20:30):
And when you get really cold, they're almost gone
.
Speaker 1 (20:34):
In the heat of the summer, it's hot Flies, more of
them.
So, yeah, this is when I kickoff barbecue season, so we'll be
doing some blackstone cooks.
Speaker 2 (20:47):
Now we started doing soups and stews and all sorts of
stuff.
Speaker 1 (20:50):
Stews chilies All that is cooked in my backyard
kitchen.
We'll have plenty of it on theOkie Smoking YouTube channel
Also, be sure and check us outon Facebook, because I want to
go live on Facebook as well.
I got a first master YouTubebecause I haven't figured that
(21:11):
out yet, but I need 100followers.
Speaker 2 (21:15):
Yep, and then I'll be approved.
He only has a few now Ten.
Speaker 1 (21:19):
So we've gained a few .
We've just started really doingthe Facebook page, so it's not
just Okie Smokin', it wasalready taken, it's Okie Smokin'
Outdoor.
I believe I'll make sure allthat's in the description below
and I'll also just post littleshort videos here and there and
(21:39):
maybe some photos, a meme or twoand as well as our latest
YouTube videos and some podcastsnippets.
So if you want to follow us onFacebook, that would be cool.
You can just go to facebookcomslash Okie Smoking Outdoor.
We'd appreciate it when we getto 100.
Any lives we do.
(21:59):
I'm going to try to figure outhow I can put them on both of
them.
I should be able to figure thatout.
It may take a few times and itmay take a while, but'll get
there.
So that's what's going on there.
Any other news or information?
Any new keto ideal, anyanything coming up?
No, any new diet.
(22:21):
You're going on.
Speaker 2 (22:23):
No, no more watermelon diet or uh um, well,
I'm supposed to get a, um, awatermelon from angel in them,
because the mom, uh, I guess,has some pretty big ones and
she's supposed to give me acouple of those.
We'll see if she does or not,but if she does, then I'll be
back on that watermelon you'llbe back on that, it's nice you
(22:45):
guys like, because I don't getto like have sweets or whatever
you know like that.
But whenever you get thewatermelon it's like it just
tastes good.
Speaker 1 (22:53):
When she gets those, I mean she cuts them up, puts
them in several bowls and thenthat's just literally all she
eats.
Speaker 2 (23:03):
Might add some seasoning.
It tastes good.
Speaker 1 (23:05):
Yeah, you like that white.
Speaker 2 (23:06):
Yes, the boar's night .
Speaker 1 (23:08):
Boar's night out.
I think that's what it is right.
Yes, You've got the southwestseasoning.
Speaker 2 (23:12):
Yes, that tastes really good on it.
It does.
It tastes really really good.
My son, my youngest eats salton his, so we kind of share the
watermelon.
Speaker 1 (23:26):
Share the watermelon yep.
Well, wherever you're watchingor listening to us Spotify,
apple YouTube, wherever you arebe sure and click subscribe or
follow so that you will hear ourpodcast, Share it with others.
Go ahead and rate it.
Give us a rating that will helppush this out to others.
Speaker 2 (23:49):
You know, give us that five-star rating.
I was putting up ten Ten-starrating.
Speaker 1 (23:56):
So they know that you did enjoy this show, and we
will be back next week withanother episode.
Any idea what we're going totalk about?
Speaker 2 (24:04):
Probably, your cook thingy that you're going to do
Well we're going to be cooking apoblano Poblano.
We're going to be cooking apoblano.
Speaker 1 (24:13):
Is that how you say it, poblano?
Speaker 2 (24:15):
We're going to be cooking a poblano Poblano.
Speaker 1 (24:17):
Poblano pepper, but we're going to be using it as a
taco.
We're going to make it the tacoshell.
We love cooking with peppers.
We're actually having a peppercollaboration in November, so be
sure and stay tuned to thepodcast.
We'll talk more about that incoming episodes and how you can
(24:37):
become part of thatcollaboration.
So we'll talk about that nextweek and more right here.
Thanks for tuning in Any finalwords there.
Speaker 2 (24:46):
Nope, just have a good day, bye.
Speaker 3 (24:49):
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.
It's time for take number two, because we just got
done and it was this.
I don't know if it'll be aslong, it may be short now, but
we just got done talking for 20minutes, 30 minutes.
And I looked down here and Isaid on this device it's not
counting, it's stuck.
Speaker 2 (00:20):
Yeah.
Speaker 1 (00:21):
It was paused.
I don't know how it got paused,so we weren't recording.
Speaker 2 (00:27):
Oh, I know how, because he was messing with all
these little buttons.
Speaker 1 (00:30):
Yeah, there's all kinds of things on here.
It's like you've got to be apilot or something all these
gadgets and everything.
Speaker 2 (00:38):
All right, so episode 32.
Yeah, so episode 32.5.
Speaker 1 (00:43):
Well, you won't see the other one.
It didn't record.
But let's go ahead first likewe did.
Recap episode 31.
Speaker 2 (00:53):
Oh, do you still have the restaurants up?
Speaker 1 (00:56):
Oh yeah, I'll get back to that.
Yep, We'll revisit therestaurants and go through those
.
So our last episode we talkedabout Hickory Smoke hot sauce
that I made.
That was in episode 31.
And you really enjoyed that hotsauce.
Great on tacos Excellent.
Speaker 2 (01:15):
It tasted good.
I had a chicken and I wasdipping the chicken in it.
Speaker 1 (01:20):
It was really good I like it.
Speaker 2 (01:22):
That's probably my number one hot sauce.
So far it was the blueberry,habanero and now it is that one.
Yeah, the hickory smoke.
Speaker 1 (01:29):
She really enjoyed that.
Also talked about brining forthe holidays.
Speaker 2 (01:33):
Uh-huh, we like the.
Speaker 1 (01:35):
The wet.
Speaker 2 (01:36):
No, the dry, we like the dry.
Speaker 1 (01:39):
See, it's like take three.
We just talked about it.
It's like take three.
Speaker 2 (01:42):
We just talked about it.
It's the dry because it's lessmessy.
Speaker 1 (01:44):
Less messy.
Speaker 2 (01:46):
Less.
I like it crispy.
Speaker 1 (01:48):
It makes it crispier.
Speaker 2 (01:50):
What else do we see?
Speaker 1 (01:51):
And well.
Oh no, putting like a potinside your fridge, you don't
need a 50-gallon pot, yeah, oryou know a big pot, and then you
got to figure out how to eitherput it on an ice chest or put
it in a fridge.
But you don't have room.
It takes up a lot of space.
So a dry, brining a one on thatone.
Speaker 2 (02:09):
And then your beer, brats Beer brats, which I just
love, those.
Speaker 1 (02:14):
You boil them in beer .
You boil your onions in beer.
Speaker 2 (02:18):
I thought I tasted good.
I put mustard on mine.
Speaker 1 (02:22):
Yes, mustard's fine.
Whatever you want to add to itwill be good.
Speaker 2 (02:27):
I know you had it with a bun and onions and all
sorts of things on it.
Speaker 1 (02:32):
And then we talked about our pineapple hot sauce.
See, all that stuff was in ourlast episode 31.
What should they do?
If they want to hear about allthat?
They need to go check it out,don't they?
Yes, episode 31.
But let's talk about 32.
We're going to go ahead andmention I don't know a few
restaurants here in Oklahomathat are around.
(02:53):
That made a list of the toprestaurants in Oklahoma.
We said we were going tomention them last episode.
Speaker 2 (02:58):
We forgot.
Speaker 1 (03:00):
So we're going to mention them this episode Also.
We're going to be talking abouta s'mores cook dip.
We made s'mores dip.
Speaker 2 (03:09):
Yep with the grandson .
Speaker 1 (03:11):
And we smoked them.
So that was outstanding.
And a little chat.
Gpt cook hey, ask it, whatshould I cook for a live video?
We're also going to talk aboutthe failure of that live video
right here on episode number 32.
Speaker 3 (03:27):
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 (03:44):
Yeah, right here alongside my lovely wife Dolores
.
Speaker 2 (03:49):
Hello, hello.
Speaker 1 (03:52):
And I just checked we're still recording.
Speaker 3 (03:55):
So everything looks good going forward.
Speaker 1 (03:57):
Four minutes in now and let's go ahead and get
started.
So let's talk about, like yousaid I don't know if I have
these restaurants back up.
There we go.
There was 16 restaurants thatmade Oklahoma's barbecue
hotspots, so if you're ever inthe Oklahoma area, you might
want to check some of these out.
Speaking of Oklahoma, it isfootball season, so I've got to
(04:21):
mention that, whether you're aboomer, a Sooner or an OSU
Cowboy, or outside of Oklahoma,let us know if you're a football
fan, because, let me tell you,football and barbecue reunites,
it's reunited.
There's, again, nothing betterthan cooking out back watching
the game.
So whoever you root for, let usknow.
So there's several restaurantson here.
(04:42):
We already told them.
Speaker 2 (04:43):
We already talked about this, and my thing is,
number one should be Bibb's, butit's not.
Speaker 1 (04:49):
It's not on the list.
Speaker 2 (04:51):
I'd asked her, and she tried to guess some didn't
get them.
Speaker 1 (04:55):
Bibb's was not on the list, but Van's Pickstand is.
Speaker 2 (04:59):
Yeah, like I said, I liked it in the beginning
because they were really good inthe beginning and then they
kind of I don't know.
Speaker 1 (05:06):
I still have them once in a while.
They're pretty good.
Well, I'm never a Norman, sothey got one in Shawnee, Norman,
Oklahoma and Moore, so there'sseveral locations.
There may even be some furtherout.
Speaker 2 (05:16):
Yeah, but remember when they first started, you
like got loaded with all thesefries and the burger was like
they have probably cut back justa little bit.
Yeah, it's like this.
Speaker 1 (05:27):
As with everything, you get a little less and you
pay a little more.
Speaker 2 (05:32):
Right.
Speaker 1 (05:32):
Also on the list.
I haven't ever heard of Smokin'Joe's Rib Ranch in Davis and I
haven't ever heard of Clark CrewBarbecue, but we were talking
about this and it says they havea title of an American Royal
Championship in 2017, and that'sright in.
Oklahoma City.
So we're going to circle that,she's going to write it down and
(05:53):
we're going to make a tripthere in the coming days and
then we'll report back.
Yeah, and if you're ever hereor if you've ever been there,
Let us know if you like it ornot.
Yeah, let us know what you think.
Max Barbecue, I did not knowthis city in Skiatook so I'm not
(06:14):
sure where.
That is Also Big's Pig Shop, soyou can check it out.
Speaker 2 (06:19):
What is it?
What pig shop?
Speaker 1 (06:23):
Dink's.
Speaker 2 (06:24):
Well, no, that's Dink's World.
Speaker 1 (06:25):
Famous.
Speaker 3 (06:25):
Pit Barbecue, that's in.
Speaker 1 (06:27):
Bartlesville and Bob's Pig Shop.
That's not too far.
Paul's Valley that's an hour orless, so you could go check
that out.
The one I was also wanting tomention was Ray's Smokehouse
Barbecue in Norman.
Speaker 2 (06:40):
Is that in Paul's Valley where we went to Votek
somewhere over there?
Speaker 1 (06:43):
Yeah, we went to Votek.
No, Wayne, Wayne okay.
Speaker 2 (06:49):
But did you?
Speaker 1 (06:50):
pastor it you might, I can't remember.
Speaker 2 (06:52):
I can't.
Speaker 1 (06:53):
There's one also that we got to try, and that's the
Butcher Barbecue Stand, butthat's in Wellston and if I'm
not mistaken and he's so he hasover 400 first place ribbons.
Speaker 2 (07:07):
Oh, that's a, definitely a must to go try.
Speaker 1 (07:19):
He has been named the 2012 World Food Champion in Las
Vegas and even appeared onBarbecue Pit Masters TV show.
That's in Wellston Oklahoma,when is.
Speaker 2 (07:23):
Wellston Oklahoma.
How far is that Hour and a halfor two hours?
Oh, that's in Wellston Oklahoma.
Where is Wellston Oklahoma?
How far is that An hour and?
Speaker 1 (07:26):
a half or two hours.
Definitely let's go, and youhave to get there.
It's one of those to where whenthey open.
Speaker 2 (07:32):
Let's go, not this weekend, but next weekend.
Speaker 1 (07:35):
If you don't get there in time, they're gone.
Speaker 2 (07:39):
Oh I see they cook it , so it's like a truck.
Is that what you're saying?
I don't know.
Speaker 1 (07:45):
Well, it says barbecue stand, and let me click
on this.
So it's got pulled pork.
Brisket.
St Louis outdoor setting.
You can also complete with agiant Jenga game set.
They got horseshoes.
Speaker 2 (07:59):
So it is like outside type thing I see.
Speaker 1 (08:02):
It's well.
It shows 10 to 3 or 11 to 3Sunday, 11 to 3 Friday and 11 to
3 Saturday.
Speaker 2 (08:10):
It's only three days, it's three days.
Speaker 1 (08:11):
Yeah, if you look at it there, it looks like it's
kind of more of an outdoor venue.
Yeah, I believe that's theplace.
I'm not 100% sure to wherethey'll let you even call your
order in and they'll reserve it.
Don't know for sure, but Ibelieve they've got their phone
number right there.
Speaker 2 (08:26):
That would probably be a lot easier than ordering it
up there.
Speaker 1 (08:29):
So we'll be there in a set number of hours.
You might have to pay orwhatever, and then just go pick
it up and that is the ButcherBarbecue Stand in.
Wellston.
So we've got to try that, andthere's a few more on the list.
You can always check it outwhen you search the Smokey 16 in
Oklahoma Barbecue.
(08:49):
So that's pretty good there.
Let's go ahead and talk nowabout our your hash browns.
Chat GPT Cook.
Speaker 2 (09:00):
Your sausage and hash brown cook.
Speaker 1 (09:03):
So this recipe was created by AI and I'm fairly
fascinated with AI and it can beused in many good ways.
It can be used in bad ways, butjust have it.
Create a fun recipe to create.
(09:23):
No harm there it it went ahead.
I said create something unique,and it did.
It come up with a smoky sausage, hash brown taco and basically
all it did was said get a poundof smoky sausage and slice them
up in small slices, go ahead andget some frozen hash browns,
(09:45):
some onions, some jalapenos,which we use serrana peppers
because we didn't have jalapenos, so we went off course just a
little bit.
Speaker 2 (09:56):
It tasted good.
Speaker 1 (09:57):
It was good.
Well, I didn't have like thewhole thing, but I ate the
sausage with that, and it wasreally nice, it was excellent, I
mean, I really enjoyed it.
Speaker 2 (10:05):
The kids really liked it too.
Speaker 1 (10:07):
Yeah, I even got a 10 out of 10 from Brian.
He said it was two thumbs up,so I put some ghost pepper salsa
on it.
Speaker 2 (10:16):
Oh gosh, it was just so good I can't even use any of
your salsa, like the blueberryor something.
Yeah, I didn't use that.
Speaker 1 (10:22):
I switch it up a little bit.
I'll eat mine all the time.
That was from the farmer'smarket.
Speaker 2 (10:26):
So you need to try the blueberry salsa on one of
your eggs, since you know Dustywas like I got some pickled eggs
up there.
He said it tasted good on there, so you'll have to try it we
will definitely.
Speaker 1 (10:40):
I'll definitely be trying that.
I bet that's soaking inCarolina Reaper and I got
another one that's soaking in.
Is it Habanero?
You are?
I think so yeah, Do you, yeah,so they're already hot, but I'll
definitely give it a try.
They're not just pickled,they're spicy pickled.
Speaker 2 (10:53):
I need to buy those the big pickles at that place,
the chef place.
Speaker 1 (10:59):
Yeah, the chef store.
Speaker 2 (11:00):
And take one out and put it in a jar and put some of
the pineapple salsa in it.
Speaker 1 (11:08):
Yeah, just kind of add it.
Speaker 2 (11:09):
Yeah, let it marinate in there.
Speaker 1 (11:12):
Take you some toothpicks, kind of poking those
eggs a little bit.
Speaker 2 (11:16):
It's not an egg, it's a pickle.
Speaker 1 (11:19):
Oh, poking those pickles a little bit and let it
kind of get in there, add someKool-A packets.
Speaker 2 (11:29):
No, no, so we did this kool-aid thingy.
That, um what is his name again?
Speaker 1 (11:32):
gm kitchen kitchen yeah, he said that they're
really good.
Speaker 2 (11:35):
So me and the kids tried it.
Well, I didn't bite it or eatit, but jacob did and he said it
was a it was a no.
Speaker 1 (11:42):
He said it was all grossy, it was a no-go item.
Speaker 2 (11:43):
He said, it was all grossy.
Speaker 1 (11:45):
They tried different flavors, but they didn't use a
whole pickle, they used sandwichpickles.
Could that be a difference?
Speaker 2 (11:52):
No, because we stuck it all in the jar like he did it
just didn't taste good at all.
Speaker 1 (11:59):
That was a fail right there.
Speaker 2 (12:00):
Yeah, maybe he could have different taste, you know.
Speaker 1 (12:03):
Speaking of a fail that chat, GPT cook that I did.
Speaker 2 (12:09):
He was echoing.
Speaker 1 (12:10):
I was wanting it to use for a live video, so I went
live.
Everything was going well yeah,I'm live.
But then everything echoed.
Speaker 2 (12:21):
My thing is like you practiced in the beginning and
then when we failed.
Speaker 1 (12:26):
We practiced with one camera.
We practiced with one camera.
Speaker 2 (12:33):
Instead of two Once I hooked up two cameras.
Speaker 1 (12:37):
It created an echo.
Because we're going to be goinglive again next Sunday and she
mentioned in our blooper episodethat she wants to do smashed
burgers and we're going to do anonion burger.
Speaker 2 (12:53):
No, or the, or if, when I can find.
Speaker 1 (12:56):
if I find that video, we'll do the the the cast iron
yeah, either way, we'll get thatone.
Those looked so good.
Yeah, either way, we'll getthat one.
Speaker 2 (13:05):
Those looked so good.
Yeah, but it's going to be aburger, but I don't know if you
could do that one live, becauseyou'd have to wait.
Yeah, because that one's goingto be a smooth one.
Speaker 1 (13:14):
That will probably be a recorded video, because we
just want 15 minutes.
Start boom, boom, 30 minutesmax, get it done.
Yeah, minutes, start boom, boom, 30 minutes max, get it done.
This last one, I was cooking itand then she was chatting
you're echoing.
And then this grill life, hecommented you're echoing bad.
Speaker 2 (13:36):
And so.
Speaker 1 (13:36):
I'm sitting there trying to fix the echoing.
Then I start burning thesausage because I'm sitting
there trying to fix the echo andI finally disconnected one of
the cameras and found that to bethe issue.
I am 99.5% sure our next onewill not have an echo.
I know the problem.
I know how to fix it.
So stay tuned, be sure andcheck out the next one.
(14:00):
Jump on in Chat with us, enjoythe show.
You can rewatch the last oneit's still there and you'll see
just how bad it is.
You can still see the cook,though About halfway through the
echo went away.
But if you want to see the cook, the cook's real good, minus
the audio, just the audio's.
Not any good.
But that's our AI cook Turnedout fantastic.
(14:23):
Would we make that again?
Speaker 2 (14:26):
Well, I don't know.
You guys are the one that gotto eat it.
Speaker 1 (14:28):
I didn't get to.
Speaker 2 (14:30):
Yeah, but I'm sure the kids wouldn't mind.
Speaker 1 (14:35):
It smelled like breakfast it was better than
what I thought, Although when Iwas eating it I did have a
couple of burnt smoked sausageand, like I said, I think it's
because I was so much trying tofix the video I wasn't as
concentrated as the kids.
Speaker 2 (14:50):
Whenever we took everything inside, the sausage
was there and I was eating them.
Speaker 3 (14:55):
And.
Speaker 2 (14:55):
I had some that were, but I like it that way.
You know that.
Speaker 1 (15:00):
And the serrano peppers.
They turned out fantastic.
Speaker 2 (15:03):
Yeah, I got a little kick to it and then tasted bomb.
Speaker 1 (15:06):
So moving on what?
Speaker 2 (15:08):
about the s'mores.
Speaker 1 (15:11):
Did you try?
Speaker 2 (15:12):
those, yeah, I did.
Speaker 1 (15:14):
Tell them how you liked that.
Speaker 2 (15:17):
Oh my gosh, it was really good.
Like the marshmallow was, likeyou could just dip it and it was
so good.
Now, the chocolate, thechocolate part was super hot.
Speaker 1 (15:29):
Right.
Speaker 2 (15:32):
But you know, on the chocolate, I could do without it
, honestly.
Speaker 1 (15:36):
You just want straight up marshmallows.
Speaker 2 (15:38):
I just did the marshmallow part and skipped the
chocolate, because I don't knowwhy the chocolate it did
disappear on the bottom and Ifelt like maybe it got too hot
down there.
Speaker 1 (15:48):
Right and it was all on the bottom.
And while she says she could doaway with the chocolate, we had
some other critics oaky smokingcritics that said it needed a
lot more chocolate.
Speaker 2 (15:59):
Maybe that was the issue, I don't know.
Maybe different chocolate,maybe we should try different.
What about if we put Snickersin there?
Oh golly.
Speaker 1 (16:07):
That would be so good .
Yeah, that would be so good.
Yeah, and that would besomething we'll do soon,
snickers.
Speaker 2 (16:13):
It's like whenever they were doing the s'more thing
, I was like I'm not going tocheat.
And then, when it was done, Iwas like, oh my God, this looks
so good, so how to cheat Now?
Speaker 1 (16:22):
we did do a s'more, I don't know what.
Speaker 2 (16:26):
You guys did a pizza together.
Are you in the ground, baby?
Speaker 1 (16:28):
Yeah, no, I'm talking about the one that wasn't no
good, the actual s'mores, theone that we smoked, like we
smoked it and smoked and smokedfor like 30 minutes and it just
tastes like you're eating puresmoke.
Speaker 2 (16:42):
I thought that was a s'more thingy, or was it like
something else?
Speaker 1 (16:47):
I don't remember.
Speaker 3 (16:48):
No, it wasn't very good at all, wasn't it your
potato thing with themarshmallows?
Speaker 2 (16:53):
What is it called the yam thingies?
Speaker 1 (16:56):
No, those were good.
These were actual marshmallowsthat we did.
Speaker 2 (16:58):
You did.
See, I don't remember that.
Speaker 1 (17:00):
I have to show you the video.
I don't know, I think it's ashort and it's either on YouTube
or TikTok, I think it may be onYouTube.
Speaker 2 (17:08):
This one was really good.
Speaker 1 (17:10):
But this one was good .
So the last one we smoked lowlike 200 degrees.
Speaker 2 (17:15):
I really wanted to char it, but our grandson
doesn't like that.
So, we just left it.
Speaker 1 (17:22):
We cooked it at three and a quarter this time, about
325 in the pit boss.
It added a small fire woodnessto it, but it didn't totally
make it smoky.
But then if you want it on thetop you could get you a uh like
a torch.
Speaker 2 (17:40):
You know how.
You uh left it in the pan andnobody ate it anymore after we
all finished in there there wassome left in there and it was
stuck into the like how'd youget that?
Speaker 1 (17:49):
you get that out.
Speaker 2 (17:50):
That was so easy to get out, I just put it under hot
water.
Speaker 1 (17:53):
Just come right out.
Speaker 2 (17:54):
Yeah.
Speaker 1 (17:55):
I thought, it was.
Speaker 2 (17:56):
I honestly thought it was going to be like a scrub
the power of a good seasonedskillet.
Speaker 1 (18:01):
That's a good seasoned blackstone skillet Just
come right out.
Speaker 2 (18:04):
I thought I was going to have to.
Speaker 1 (18:06):
Quite a bit of it.
But then when you walk away andyou come back, it was
completely hard.
But yeah, we had a full bag ofmarshmallows.
Speaker 2 (18:15):
I was eating it by a spoon, by the way.
Yeah, it was good, the grahamcracker, we put the graham
crackers in when we cooked it,so that was really, really good.
Yeah, and the grandson he lovesdoing videos with.
Papa, he likes it.
So you guys got to think ofanother.
They make dessert videos.
(18:38):
So look for that one.
It's really cute.
Speaker 1 (18:43):
Yeah, we've done.
Oh, you were talking about thepizza s'more.
Speaker 2 (18:47):
Yeah, that one was really good.
He loved that one, the pizzas'more, yeah that one was really
good.
He loved that one.
Speaker 1 (18:50):
And all you did was take a tortilla and you put the
Hershey's on top of it and youput the marshmallows on top of
it.
Speaker 2 (18:57):
No, you didn't do marshmallows, you did the fluff
right.
Marshmallow fluff yeah.
Speaker 1 (19:02):
That's right.
You did that on it and that onewas actually cooked he liked
that one he ate, the wholeentire Cooked on the Blackstone
griddle.
Yeah, yeah, that one wasactually cooked on the
Blackstone griddle, so that wasreally really good.
Speaker 2 (19:18):
You know what cracks me up?
He always wants to makedesserts video with you, but
he's not a dessert kid, right?
Speaker 1 (19:25):
That's weird when it comes to eating, he don't eat a
whole lot of desserts, yeah.
He's a picky boy but also wantto mention right now and I am
going to start doing some liveyoutube videos, maybe at least a
couple times a month, or evenmore, uh, because this it's
(19:45):
september- okay, we'll startdoing like some halloween set on
october comes, we'll dohalloween ones.
Speaker 2 (19:49):
yeah, we'll think doing like some Halloween On
October comes, we'll doHalloween ones.
Speaker 1 (19:52):
Yeah, we'll think about some Halloween.
Yeah, but, like I was saying,it's September and this is the
time, within the next month orso, that a lot of people put
their blackstones up.
They cover their pit, boss,they put them away.
Speaker 2 (20:09):
Heck, we've done it in the snow.
Speaker 1 (20:13):
This is when we get excited, right here.
Let me tell you, I was outthere today and it got up to 90
degrees when I was doing thiscook live.
In the future, we'll continuedoing these.
It's going to be cooler.
Love the coolness.
No bugs the bugs are gone Well,not gone, but there's less of
them.
Speaker 2 (20:30):
And when you get really cold, they're almost gone
.
Speaker 1 (20:34):
In the heat of the summer, it's hot Flies, more of
them.
So, yeah, this is when I kickoff barbecue season, so we'll be
doing some blackstone cooks.
Speaker 2 (20:47):
Now we started doing soups and stews and all sorts of
stuff.
Speaker 1 (20:50):
Stews chilies All that is cooked in my backyard
kitchen.
We'll have plenty of it on theOkie Smoking YouTube channel
Also, be sure and check us outon Facebook, because I want to
go live on Facebook as well.
I got a first master YouTubebecause I haven't figured that
(21:11):
out yet, but I need 100followers.
Speaker 2 (21:15):
Yep, and then I'll be approved.
He only has a few now Ten.
Speaker 1 (21:19):
So we've gained a few .
We've just started really doingthe Facebook page, so it's not
just Okie Smokin', it wasalready taken, it's Okie Smokin'
Outdoor.
I believe I'll make sure allthat's in the description below
and I'll also just post littleshort videos here and there and
(21:39):
maybe some photos, a meme or twoand as well as our latest
YouTube videos and some podcastsnippets.
So if you want to follow us onFacebook, that would be cool.
You can just go to facebookcomslash Okie Smoking Outdoor.
We'd appreciate it when we getto 100.
Any lives we do.
(21:59):
I'm going to try to figure outhow I can put them on both of
them.
I should be able to figure thatout.
It may take a few times and itmay take a while, but'll get
there.
So that's what's going on there.
Any other news or information?
Any new keto ideal, anyanything coming up?
No, any new diet.
(22:21):
You're going on.
Speaker 2 (22:23):
No, no more watermelon diet or uh um, well,
I'm supposed to get a, um, awatermelon from angel in them,
because the mom, uh, I guess,has some pretty big ones and
she's supposed to give me acouple of those.
We'll see if she does or not,but if she does, then I'll be
back on that watermelon you'llbe back on that, it's nice you
(22:45):
guys like, because I don't getto like have sweets or whatever
you know like that.
But whenever you get thewatermelon it's like it just
tastes good.
Speaker 1 (22:53):
When she gets those, I mean she cuts them up, puts
them in several bowls and thenthat's just literally all she
eats.
Speaker 2 (23:03):
Might add some seasoning.
It tastes good.
Speaker 1 (23:05):
Yeah, you like that white.
Speaker 2 (23:06):
Yes, the boar's night .
Speaker 1 (23:08):
Boar's night out.
I think that's what it is right.
Yes, You've got the southwestseasoning.
Speaker 2 (23:12):
Yes, that tastes really good on it.
It does.
It tastes really really good.
My son, my youngest eats salton his, so we kind of share the
watermelon.
Speaker 1 (23:26):
Share the watermelon yep.
Well, wherever you're watchingor listening to us Spotify,
apple YouTube, wherever you arebe sure and click subscribe or
follow so that you will hear ourpodcast, Share it with others.
Go ahead and rate it.
Give us a rating that will helppush this out to others.
Speaker 2 (23:49):
You know, give us that five-star rating.
I was putting up ten Ten-starrating.
Speaker 1 (23:56):
So they know that you did enjoy this show, and we
will be back next week withanother episode.
Any idea what we're going totalk about?
Speaker 2 (24:04):
Probably, your cook thingy that you're going to do
Well we're going to be cooking apoblano Poblano.
We're going to be cooking apoblano.
Speaker 1 (24:13):
Is that how you say it, poblano?
Speaker 2 (24:15):
We're going to be cooking a poblano Poblano.
Speaker 1 (24:17):
Poblano pepper, but we're going to be using it as a
taco.
We're going to make it the tacoshell.
We love cooking with peppers.
We're actually having a peppercollaboration in November, so be
sure and stay tuned to thepodcast.
We'll talk more about that incoming episodes and how you can
(24:37):
become part of thatcollaboration.
So we'll talk about that nextweek and more right here.
Thanks for tuning in Any finalwords there.
Speaker 2 (24:46):
Nope, just have a good day, bye.
Speaker 3 (24:49):
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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