November 4, 2024 • 36 mins
Send John & Dolores a Text Message.
Battling the elements has never been more exhilarating! Picture this: our power went out just as we were about to whip up a classic chicken Alfredo. Undeterred, we took to the stormy outdoors with our trusty Camp Chef. Although the Alfredo sauce didn't tickle our taste buds as planned, the adventure taught us a thing or two about resilience and creativity in the kitchen. And as if the culinary escapades weren't enough, we had a heart-pounding, late-night creek rescue to throw into the mix!
As the winds of November swept in, they carried with them our spirited plans for spooky and savory holiday treats. Inspired by Halloween fun with chocolate chip banana bread baked in a coffin mold, we're now brainstorming pepper-infused Thanksgiving dishes. Think spicy twists on traditional favorites, all while planning for an upcoming wedding. With our kitchen alive with festive ideas, we’re turning the heat up on peppers, paying homage to National Pepper Month with unique grilling innovations.
Craving something a bit more robust for breakfast? We crafted a beer can breakfast burger that promises an explosion of flavor. Imagine a mix of hamburger and spicy pork sausage, molded around a beer can, and stuffed with cream cheese, cheddar, and jalapenos. Wrapped in smoky bacon bliss and topped off with a runny egg on a toasted everything bagel, this creation is your new morning obsession. Whether you’re a grilling guru or simply love a bold breakfast, our latest episode is packed with tips, tricks, and tasty tales to keep your taste buds on their toes. Keep your grills fired up, and tune in for a flavorful ride through culinary creativity!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
All right.
So here we are back, november3rd, just a few days past
Halloween.
So we're going to talk aboutthat just a little bit and how
we made some spooky Halloweenchocolate chip banana bread.
So we've got that coming up, aswell as a beer can breakfast
burger.
Now, this is a cook we did onthe.
Speaker 2 (00:21):
You mean bagel, the bagel.
Speaker 1 (00:23):
Yeah, bagel Breakfast burger on a bagel, yeah, and
cooked that on the pit barreland that turned out fantastic.
We have a video on that andwe're going to go into just how
to make a smashed burger and onthe Blackstone, and all that and
more coming up on episodenumber 36.
Speaker 3 (00:49):
Time to fire up that grill.
From smoked pork to smashburgers, outdoor cooking just
tastes better.
This is the Okie Smokin'Podcast, and here's your host,
john Barry.
Speaker 1 (01:12):
Yeah, we're back.
I got my lovely co-host,beautiful wife, up beside me
here, dolores, how we doing.
Speaker 2 (01:20):
Hello, hello.
Speaker 1 (01:22):
Kind of getting back here after fall break.
I'll call it.
Speaker 2 (01:25):
Yeah, we were kind of on a long break there.
Speaker 1 (01:27):
We were on a two-week hiatus, but we are back.
Speaker 2 (01:31):
I've been so busy.
Speaker 1 (01:32):
Been so busy and we're going to try to get these
back on our Monday schedule.
Speaker 2 (01:37):
Yes.
Speaker 1 (01:38):
Just the audio version for a while.
We'll get back into some videopodcasts at a little later date,
but let's start off by the wildweekend that we've had here.
Speaker 2 (01:49):
Oh my God, Our weather has been so bad.
You guys with the tornadoes andeverything.
Speaker 1 (01:53):
We had a tornado warning at 2 am, yes, and took
some cover.
Sounded pretty bad out there.
The wind was blowing around.
It's been flooding every day.
Yeah, we had to take sheltercover.
Sounded pretty bad out there,the wind was blowing around it's
been flooding every day.
Speaker 2 (02:05):
Yeah, we had to take shelter.
Speaker 1 (02:06):
We even started to cook indoors and the power went
out.
We had to just do what we dobest and finish to cook outdoors
yeah, I made chicken, alfredo.
Yeah, we're making chickenalfredo she is making doing.
We have an electric unitindoors.
Uh, don't have gas, don't haveany of that.
So we had the chicken goingyeah.
Speaker 2 (02:27):
And the noodles are trying to boil.
Speaker 1 (02:30):
The noodles were trying to boil, everything was
going.
A storm showed up.
Power went out.
Now, luckily, it was only outfor about an hour.
Speaker 2 (02:39):
Yeah, but I had chicken going so it had to be
cooked.
Speaker 1 (02:43):
So what we had to do was, thank God on the fly.
At first we were going to goahead and throw it on the
blackstone and we didn't do that.
We went ahead.
I've got a Camp Chef, which isreally, really good for if
you're going to go camping, goto the lake, and it works
extremely well for that.
(03:03):
And I went ahead and put it outon the front porch, hooked up
the propane tank and you justtook your pan out there, took
your water out there.
It has two burners so she isable to finish the cook.
But you said you did not likethe way it turned out on this
outdoor cook?
Speaker 2 (03:19):
No, because my Alfredo sauce did not become
thick and I think it's becauseit was too hot, like the fire,
and it was on low and it stillwas too you made the cheese, the
.
Speaker 1 (03:32):
My parmesan stuck to the chicken so quickly, it just
didn't and you use heavywhipping cream, which usually
helps thicken it up usually itturns out good, but this time,
well, they said it was stillgood.
Speaker 2 (03:44):
I just was disappointed because it didn't
get thick.
Speaker 1 (03:47):
The sauce was a lot more runny real soupy yeah, and
you think it needed more of asimmer.
Speaker 2 (03:52):
Yeah, I always simmer it and I always keep on
stirring it and stuff like that,where it gets thick and it just
wasn't doing the job.
Speaker 1 (04:00):
So if we were to ever cook it on that again, we
probably need to turn the firecompletely off and just kind of
turn it on and off every now andthen maybe.
Speaker 2 (04:07):
I don't know if that's a good idea.
I don't know.
I'll have to figure outsomething.
Speaker 1 (04:11):
We typically aren't going to be cooking.
Alfredo outside she was makingthe chicken sauce but the power
went out and it went out whenyou had what that chicken about
30% done maybe.
Speaker 2 (04:23):
Yeah.
Speaker 1 (04:24):
It was still pink, so we had to finish it up outdoors
.
So that was a cool littleexperience just went right out
front and kept cooking thechicken yeah, we didn't get
hardly any sleep yesterday.
Speaker 2 (04:37):
Well, I should say gosh until early morning.
We didn't go to bed till like 430 yeah so maybe a little bit
afterwards because there was a.
I was in.
I went back to bed and john andmy youngest were still up and
they went out in the backyardand they heard a guy yelling for
help.
Speaker 1 (04:56):
But my husband thought it was maybe an animal
right yeah, I thought it was,you know, just kind of a roar or
something, and then I got outof bed because I could hear him.
Speaker 2 (05:07):
I was like there's someone screaming for help,
right?
Speaker 1 (05:12):
Right.
Speaker 2 (05:12):
And then I opened the door and I go outside and I'm
listening and sure enough thereis someone saying call 911.
Please help me, Please help me.
So of course I put my slipperboots boots on, I'm in my pjs
and I put a jacket on and I goout there trying to find the guy
and he's in our creek and thecreek is flooded.
(05:33):
I mean, you couldn't even seethe path of the where we walk
out there, and my leg was likeall the way wet up to almost to
my knee.
I'm pretty short, so I wasdrenched.
Speaker 1 (05:51):
And when you went out there, you didn't see him, you
could just hear him.
Speaker 2 (05:54):
No, we couldn't see him because it was so pitch dark
out there, but I could hear himand he was yelling for help
still, and he had a dog with himand he was like I'm on a tree
right now just hanging and it'sflowing the current and I'm
about to let go and I was like,oh my gosh.
So I called 911 after even Johncalled 911.
(06:16):
So I called them and they weresaying that they got a lot of
reports of someone yelling forhelp back there and so I finally
saw a police officer and wasyelling out of him and they came
and then the fire departmentshowed up.
But an hour later he finallygot rescued with his dog.
Speaker 1 (06:37):
Yes, it took two fire departments showed up.
Speaker 2 (06:41):
Yeah all wearing life vests.
Speaker 1 (06:43):
Had to get your life vest on and everything get out
there.
A boat showed up.
I don't think they ever used it.
Speaker 2 (06:48):
No, I don't think so, but then again, we don't know.
Speaker 1 (06:51):
They may have up from the other side, and we didn't
see it or something, so theydidn't.
Speaker 2 (06:55):
Because there was a lot of units out there.
It was a whole rescue party.
Speaker 1 (06:58):
So the round of events on this stormy day
started with the power going outaround.
What was that?
7 to 8 pm yeah, it wasn't thatlong, though and then a lot of
rain and storms, and then heavystorms and severe storms around
1 am.
Speaker 2 (07:15):
A tornado touchdown over there, close to Tinker
right.
Speaker 1 (07:19):
Yeah, it was close and that were pretty close to
Tinker to me.
Speaker 2 (07:24):
And then about 2 am when this happened and
everything didn't settle down toabout 4, 4.30 and we got to bed
, we made sure that we likestayed out there and watched
until that guy was like fine,like I made sure, because I was
so worried.
Speaker 1 (07:40):
Yeah, and if there's anything else said about this,
this is the day that the timechanges.
Yes, the time goes back, soyou're supposed to get an extra
hour of sleep, but here inOklahoma storms are brewing
right at that hour.
Change, so nobody didEverybody's up, couldn't get
that extra hour of sleep in.
Speaker 2 (07:57):
Supposedly we're supposed to have storms again
today.
The next day or two, yeah, andalso tomorrow and it's like, eh,
the lack of sleep we've had.
Speaker 1 (08:05):
So that was a crazy, crazy evening.
And then here we are now and sohopefully the weather calms
down.
We got about 6, 8, maybe even10 inches of rain.
It's crazy.
Speaker 2 (08:17):
Oh, yeah, that creek was like so high, you guys.
Speaker 1 (08:22):
But everything good now.
So we'll go ahead and talkabout what we were going to talk
about first.
The few days after Halloween, Imade some Halloween chocolate
chip banana bread.
Speaker 2 (08:34):
Yes, in the coffin pan.
Speaker 1 (08:40):
Yeah, it's in a coffin All silicone.
Speaker 2 (08:42):
Thing.
Speaker 1 (08:43):
Coffin pan that has skulls.
It's got miniature skulls.
Yeah, it's in a coffin, asilicone thing.
Coffin pan that has skulls alittle.
It got miniature skulls.
Speaker 2 (08:47):
Yeah, it says rest in peace.
Speaker 1 (08:49):
RIP in the center.
It's got some skulls on thebottom, a skull on the top.
Speaker 2 (08:54):
Yes.
Speaker 1 (08:55):
And.
Speaker 2 (08:55):
You got to make that with our grandson.
Speaker 1 (08:57):
Cooked that in the pit boss and for about one hour.
Yeah, yeah.
Speaker 2 (09:06):
It basically just made it pretty simple.
You could have probably didless than one hour on that,
honestly.
Speaker 1 (09:10):
Yeah, I put a toothpick in and it came out
clean.
Speaker 2 (09:13):
It did.
I put the toothpick in too.
Speaker 1 (09:17):
And that pit boss man , it does do some wonders on
baked items it sure does Like.
Speaker 2 (09:22):
I'm shook that it.
Speaker 1 (09:24):
Right, and that coffin we get, it's a little
silicone one.
Speaker 2 (09:28):
Yes, it's cute.
I never did make my cake in ityet.
I still want to do it.
Speaker 1 (09:33):
I just sprayed it down real good.
We poured it in there andwhenever I did the cut the
chocolate chip came out nicely.
You could see like three ofthem in my first cut that I did.
Speaker 2 (09:45):
Yeah.
Speaker 1 (09:46):
Yeah, it turned out great.
I did forget to put vanilla init, but it still turned out
really good, I think becausethat vanilla adds sweetness.
It adds vanilla, but then weadded the sweet chocolate chips.
Speaker 2 (09:57):
Yeah.
Speaker 1 (09:58):
So you know it turned out really good.
So that was outstanding.
There's Jake over there.
He's listening to us and givetwo thumbs up.
He really did enjoy thatchocolate chip banana bread.
So, really really good stuffright there.
Speaker 2 (10:14):
He didn't get to stay for all of it, until the next
day.
Yeah, he had to leave.
Speaker 1 (10:17):
So he tried it the next day.
Speaker 2 (10:18):
Yeah.
Speaker 1 (10:19):
So, yeah, we call it spooky Halloween banana bread
and really just the shape of it,and I'll use that again next
year and get some I'd like toget something that's really cute
.
Speaker 2 (10:30):
I think on our next.
What is the next?
On the Thanksgiving, we shouldtry to find a turkey mold.
Speaker 1 (10:37):
That'd be pretty cool .
Bake something in a turkey,yeah, that'd be cute.
Speaker 2 (10:41):
That would be pretty awesome and maybe next year I'll
find a pumpkin mold.
We could do that with it too.
That'd be really nice.
I like the, the silicone moldssorry, the the um uh cooking
with sherry.
Speaker 1 (10:55):
She had a whole halloween series.
I tried to watch all of them.
She did a band-aid, literallywith a band-aid cake to where it
has like strawberries in themiddle of it and it looks like
blood.
So you're eating that.
And she had a brain mold andmade a brain cake.
Speaker 2 (11:12):
I know we never did our meatloaf, the mummy meatloaf
.
We never did do it yeah.
Speaker 1 (11:19):
But keep that ideal out for next Halloween.
Speaker 2 (11:22):
Maybe we'll do some more of those eventful things
you can see, I seeThanksgiving's coming up, so
we've got to figure outsomething.
Speaker 1 (11:29):
Yeah, we've got to squeeze in something for
Thanksgiving while we're in themiddle.
Speaker 2 (11:33):
And we should complete it with our
collaboration.
We're going to try to dosomething, because we are
actually going to a wedding, sowe'll be gone the 21st through
whatever.
Yeah, we're going to have toget something done and get it
done To a wedding, so we'll begone the 21st through whatever.
Speaker 1 (11:45):
So, yeah, we're going to have to get something done
and get it done in advance.
Speaker 2 (11:49):
Yes, for Thanksgiving , get it cooked and have it air
out a couple of days while we'reon our trip.
Yeah, Yep, yep.
Speaker 1 (11:55):
And, but I think, cause we will be talking about
this in our next episode.
Well, some more.
Speaker 2 (12:00):
Yeah.
Speaker 1 (12:00):
And I'll touch on it just a little bit.
We'll be up our collaboration,we're doing which, which is
something with peppers.
Speaker 2 (12:07):
Cause it's peppermint .
Speaker 1 (12:08):
So we can figure something out for Thanksgiving
and peppers.
You can find the videos thatare out.
There's a couple out already.
It's hashtag it peppering it up.
I'll be creating the playlist,we'll go into more details and
I'll talk about the other coupleof other few videos that are
out, and I'm going to talk aboutthe one we did.
I'll touch on that a littlemore too, in a little bit.
Speaker 2 (12:29):
Think about doing your stuffing and add some
peppers in the stuffing.
Speaker 1 (12:35):
Some pepper stuffing.
That would be a good one.
Speaker 2 (12:38):
Yeah, because your stuffing's really good and you
got this recipe from Uncle Tim'swife, right, mm-hmm?
And you got this recipe fromUncle Tim's wife right, mm-hmm.
And it's really good.
Speaker 1 (12:47):
I can pepper it up, spice up some stuffing.
That would be fantastic.
I think that sounds great.
Speaker 2 (12:53):
Yeah, because that sounds bomb.
Speaker 1 (12:55):
Put that in there, Because during this I'm doing at
least one video a week withpeppers Mm-hmm.
Our last one.
I'll touch on it a little bit.
Speaker 2 (13:03):
And I still need to do a pepper video.
Speaker 1 (13:05):
Right, oh yeah, you're supposed to make one too.
Speaker 2 (13:08):
Yeah, I've got to think of what I'm going to do.
Speaker 1 (13:11):
I'm still trying to think of a dessert with peppers,
so that's going to be on one ofthem.
Speaker 2 (13:15):
Oh, I think I got one .
I think I got one for you.
Oh, a donut.
Speaker 1 (13:19):
Pepper donut.
Speaker 2 (13:21):
I don't know that Donut, eh, I don't know.
Speaker 1 (13:23):
That might be my next one.
Speaker 2 (13:25):
What do you?
Speaker 1 (13:25):
think A spicy donut with habanero, a little
spiciness, I don't know.
Speaker 2 (13:31):
Like in, like I don't know, that sounds kind of Ew.
Oh well, that's okay.
Speaker 1 (13:38):
They won't know till we try it.
It may sound it, but you neverknow.
Speaker 2 (13:41):
But then again, if you do it like with a biscuit
type, you know donut, that mightbe pretty good because it's
like bread.
So you know.
Speaker 1 (13:52):
Yeah, it's just a yeah.
You could do that.
You could also maybe not makeit as sweet.
Speaker 2 (13:57):
Yeah.
You know, yeah, like, maybelike a cornbread type.
You know, that would taste good.
Speaker 1 (14:03):
Yeah, that would be good.
So we'll be looking into thatcoming up this next week.
But yeah, that Halloweenchocolate banana bread turned
out really, really good.
I mean, we just put some flourand basic ingredients and
basically, if you just followyour regular banana bread recipe
, just add about a cup ofchocolate chips in there.
You know, a lot of times addwalnuts or pecans.
Speaker 2 (14:24):
I love walnuts in the banana bread.
I don't know why I'm liketraditional with that.
It tastes so good.
Speaker 1 (14:30):
It might have been good with the chocolate chips,
but then Jacob couldn't eat it.
Speaker 2 (14:34):
I know, I know.
Speaker 1 (14:36):
We have a tree nut kid, he's allergic to them.
Speaker 2 (14:41):
I remember my husband one year it was Thanksgiving,
right where you're making thepies and you made his pie, but
you used the same utensil orsomething.
Speaker 1 (14:56):
Yes, I made a carrot cake.
Speaker 2 (14:58):
Yeah.
Speaker 1 (14:58):
And it had pecans and stuff in it, and then I was
making a non-.
Speaker 2 (15:04):
Carrot cake.
Carrot cake Like there wasn'tcarrot cake, just vanilla cake
or something.
Speaker 1 (15:09):
Yeah, it was something like that, but the
utensils actually touched it.
Speaker 2 (15:13):
Yeah, and he broke it and it took us a minute to
figure it out, and that's whatit was.
Speaker 1 (15:16):
So, yeah, so.
Speaker 2 (15:17):
And that's what it was.
So yeah, it was.
So he had hives everywhere.
Yeah, so he cannot even beclose to that stuff and that was
pecans.
Right, Right yeah.
Speaker 1 (15:26):
Yep, it was pecans, because that's what I put in the
carrot cake.
That was a couple of years ago,pecans are walnuts.
It could have been walnuts, I'mnot real sure.
Speaker 2 (15:33):
Yeah, that'd be cake to make too, it's crazy how it
is, so like sometimes my husbandbuys the mixed nuts, you know.
So all those are in there, andone time I was eating them and
our son had to do something andI touched him and he like broke
(15:54):
out.
It's crazy how that stuffhappens.
Speaker 1 (15:58):
Yeah, it's kind of like poison ivy.
You know, if you touch it, ifyou're allergic to it, he just
can touch the nuts and it justbreaks his arm out or hand and
all that kind of stuff.
Speaker 2 (16:08):
I'm just thankful we have not had to use that EpiPen.
Speaker 1 (16:11):
Yeah, we haven't had to use that yet, for sure, oh my
gosh.
But yeah, yeah, that's ourdessert segment right there.
A little bit of Halloweenchocolate, a banana bread.
Give it a try, of course.
Speaker 2 (16:22):
Watch the video.
You can see the video.
Speaker 1 (16:25):
Yeah, it's real cool, jake's in it and you can make
it without the coffin, just thestandard style, or for Christmas
, and you know, whatever youwant to do, that'd be really
good.
So we're going to talk nowabout our beer can breakfast
burger on a bagel and thencoming up in our next segment
also a little bit about how tomake a perfect smashed burger.
(16:46):
We really like those.
Speaker 2 (16:47):
Oh my gosh.
Yes, and you haven't made it ina while, so you need to.
Speaker 1 (16:50):
Haven't made it in a while, so we may have talked
about this before, but we'regoing to talk about that a
little more because it'ssomething we really enjoy.
Speaker 2 (17:06):
But first let's talk about that beer can breakfast.
Burger on a bagel.
Now, I didn't get the bagelpart, but I got the burger and
the, the egg and everything.
Speaker 1 (17:09):
Oh, it's good.
So you can also see this videoif you check it out.
But you basically get.
I want to say it's about a halfa pound of burger.
Well, no, it's about a fourth apound of hamburger meat and
then a fourth a pound of porksausage.
Speaker 2 (17:22):
Oh yeah, because you mixed it.
I forgot that you did that Idon't remember.
Speaker 1 (17:25):
Did I have the hot kind?
Speaker 2 (17:27):
Yeah, it was the spicy kind, but it didn't taste
spicy?
Speaker 1 (17:31):
Yeah, well, it was mixed in with the hamburger meat
, so basically you have a half apound of meat.
Then I got a good old PBR orany beer can you want?
Yeah, then I got a good old PBRor any beer can you want, cold
full unopened and just sprayedall around about.
Just stick that beer can rightin the center of it, turn it
(18:03):
back and forth a couple of times, get it in there real good,
pull it up, and then you've gotyou a nice little.
Like a nest almost yeah you'vegot you like a little hole there
to where you can add whateveryou want to it.
Speaker 2 (18:16):
Yeah.
Speaker 1 (18:16):
And we went ahead and decided to you could really
just cook it like that, seasonit and then throw you an egg in
it and then throw you somecheese on it.
That right, there is good.
But we wanted to do a littlemore.
So we went ahead and actuallyput some cream cheese in it.
We put some, did we put somecheddar cheese?
(18:38):
We did that later.
Speaker 2 (18:39):
Yeah, we do jalapenos in it too, oh jalapenos in it.
Speaker 1 (18:42):
We mixed that up with the cream cheese.
Yeah, filled that hole up andthen put it on the pit boss.
Speaker 2 (18:48):
But you wrapped it with bacon too, right.
Speaker 1 (18:51):
And we wrapped bacon around it.
That's right.
So I took, I think, two stripsof bacon and wrapped around it,
used the toothpick to hold ittogether.
Speaker 2 (18:59):
Yes.
Speaker 1 (19:00):
Right, and then seasoning.
We just used some seasoning.
We got all kinds of seasoning.
We use it with whatever we wantand put it on the pit boss.
We did four of them and cookedthem for about 30 minutes.
Speaker 2 (19:11):
Yeah.
Speaker 1 (19:12):
And let me tell you they came out fantastic.
Speaker 2 (19:15):
But before we got One of your eggs kept on coming out
.
Speaker 1 (19:18):
Yeah, after 30 minutes I went ahead and cracked
an egg and put on top.
But I had that cream cheesefilled up so much.
Two of them actually rolled off.
I lost two.
So I had to use a spoon andmake a little bit of a tunnel
there so that the egg would stayinside of it.
And then, as soon as I put theegg in, I threw some cheese on
(19:42):
it.
And what I think the cheesedoes is two things.
It of course adds cheesiness,it adds flavor, but when you put
that cheese over the top of itit also helps steam because it's
kind of like a lid.
It's like putting a lid overthat egg egg and it helps cook
that egg better inside.
Then I cooked it for another 10or 15 minutes, took them right
(20:05):
off, put them on a bagel, cutright into it.
That egg was still a little bitrunny, remember that run.
Speaker 2 (20:12):
Yeah, it was good.
Speaker 1 (20:13):
Oh my gosh.
Speaker 2 (20:14):
Yeah, I got to eat mine without the bagel and, oh
my gosh, it was delicious thatis the first time, I believe,
I've ever cooked breakfast onthe pit barrel.
Yeah.
Speaker 1 (20:24):
And we didn't eat.
This was not with the pit balls.
It worked fine on the pit ballsbut I decided I wanted to use
that Threw some charcoal inthere.
I put some pecan wood on it forthe smoke flavor and it
actually had a smoke ring.
When you cut into thisbreakfast burger you could see
an outer smoke ring that haddeveloped from using that wood
(20:44):
and from using that pit barrel.
Speaker 2 (20:46):
And on the bagel, it was everything bagel that you
used.
Speaker 1 (20:50):
Yeah, it was everything.
Bagels, and I toasted it.
Yes, now, we could have toastedit on the pit barrel, but you
just went ahead and we just putthem in a regular toaster,
because you know you got it offstraight off.
So so yeah, and that pit barrelwas.
It was hot, you would have hadto do it quick.
Speaker 2 (21:04):
I know that egg.
When it dropped down in thereit got cooked quick.
Speaker 1 (21:10):
Yeah, that was outstanding, though that was
really give that a try Next timewhen you make it.
Speaker 2 (21:15):
You need to smash it more, right.
Speaker 1 (21:20):
So that the egg don't fall off, yeah, or?
Speaker 2 (21:22):
build it higher.
Speaker 1 (21:24):
Yeah, you either need to A build it higher.
B if you don't add cream cheese, you won't have a problem.
Oh, but the cream cheese addedthe ooh.
Speaker 2 (21:33):
What if you added the cream cheese inside the
hamburger meat and stuff andsmashed it?
Speaker 1 (21:37):
around.
Yeah, that's what I was alsothinking.
You could just mix it all inthe hamburger meat, or would it
just like leak everywhere?
But Just mix it all in thehamburger meat, or would it?
Speaker 2 (21:45):
just leak everywhere.
But it might leak outeverywhere, but would it?
Speaker 1 (21:48):
Because you have the bacon around.
You have the bacon around it.
Underneath it might leak out alittle.
Speaker 2 (21:51):
We'll have to try it one day.
I'm down for a second round ofit.
Speaker 1 (21:55):
Yeah, we'll try it, we'll film it, we'll show what
it does, see what the heckhappens there.
Speaker 2 (21:59):
Experiment.
Speaker 1 (22:00):
See Experiment, see if it's a total failure.
I don't think it'll be a totalfailure.
You may lose some cream cheese.
Speaker 2 (22:05):
Or what if like we.
Speaker 1 (22:07):
What if you put bacon on the bottom of it?
Speaker 2 (22:09):
I was going to say what if we like hollowed out the
jalapeno and put it insidethere and then put the hamburger
meat around it?
Speaker 1 (22:21):
Yeah, we could put the jalapenos hollowed in there,
like and make it round, make itround.
We might be able to dosomething like that.
That's something to try, but Idon't know when we'll get to
that.
We get so much jam packed onour agenda for this month with
our pepper videos, ourThanksgiving video and some
other things, but that'ssomething to see when we can get
(22:41):
to it.
Gosh, these months have beengoing by so quick and it's
almost Christmas.
Speaker 2 (22:50):
We've got a whole list of things to try, videos to
do, things to talk about.
Are you going to do anotherdessert Christmas thing Like
last year?
You should do every week a newcookie.
Speaker 1 (22:58):
Did I do that in December, or did I do that in
November?
Speaker 2 (23:02):
Yeah, because you did the pies remember and I thought
it was December for.
Christmas.
Speaker 1 (23:08):
I think that would be a pretty good idea.
Speaker 2 (23:10):
Like do a cookie every month.
I mean not every month, butevery week a different one.
Speaker 1 (23:15):
This month, in November, I'm doing something
with peppers every week, andthen next week I could do some
kind of dessert we don't knowexactly yet or something of that
nature.
That'll be fun to do.
Try to start to come up withmonthly themes.
Also, november is NationalPepper Month, so that's why I've
chosen that.
And also, if you watch any ofmy videos or know anything about
(23:36):
me, even though I'm doingpeppers during my pepper month
when it's not November, twothirds of of my cooks, if not
more, have a pepper yes, and ourpepper plant, our jalapeno
plant is like booming yeah, it's, it's november is booming and
there is an unbelievable amountof peppers and, with that, 10
(23:58):
inches of rain we got.
It's just going to keep goingright.
The temperatures are startingto cool off, so that's probably
going to start to go south alittle bit.
Speaker 2 (24:06):
It's funny because you're like, hey, can you go out
there and pick a few peppersoff for me for my November 1st
pepper?
So I go out there and I'm like,oh my gosh, Because we haven't
been out there in a while,watering or whatever, like we
usually do, Weather's takingcare of it for us.
And I went out there and while,like you know, watering there,
or whatever you know, like weusually do.
Weather's taking care of it forus and I went out there and I
(24:27):
was like holy cow.
Speaker 1 (24:30):
There was like a bunch.
Speaker 2 (24:31):
I was like ooh.
Speaker 1 (24:33):
Plenty of peppers on the jalapeno pepper plant.
Speaker 2 (24:36):
They start picking them.
Speaker 1 (24:38):
But yeah, beer can breakfast, a burger Outstanding.
I mean, of course, if you don'twant to do a breakfast burger,
you can do a beer, can burger.
Fill that thing full of creamcheese, cookie and egg and make
you a regular burger.
Speaker 2 (24:48):
Yeah.
On some toast or a bun, do theburger and then the cream cheese
in there, and then do anotherburger on top and smash it
around.
Speaker 1 (25:01):
Yeah, you could do that Like fill it.
We should try that.
Do a filled burger, yeah, andwe've done some things similar
to that before.
Speaker 2 (25:08):
With cheese and like jalapenos.
Speaker 1 (25:11):
The ideals just keep on coming, yeah, or if that's
salsa that you made.
Right, that's strawberry salsa.
Speaker 2 (25:19):
I'll talk a little bit about that.
That's going to be in the nextepisode, though, you know.
I think that would be good.
Speaker 1 (25:25):
On pork chops yeah, I bet it would.
I bet it would.
I'll tease a little bit on thathere in just a moment, but
first let's go ahead and talkabout our smashed burgers and
how it is.
We really do make a smashedburger really really good, and
the reason I wanted to touch onthis is I put some of my content
out there on various placesYouTube, facebook, tiktok.
Speaker 2 (25:52):
And.
Speaker 1 (25:52):
I've had a couple people say a smash burger is for
a kid, what?
Well, they say I prefer a big,juicy, manly burger.
Speaker 2 (25:57):
I don't want no little thin burger, but they're
juicy though.
Speaker 1 (26:01):
If you make them right, they're juicy.
Speaker 2 (26:03):
I like them better than actual burgers, like it
reminds me of, like in and outand all that stuff I just like.
You get a good crispness to itif you cook it right, and I'm
gonna tell you how to cook itright, my thing is like when you
build your um hamburger, youdon't have this big old fat
patty when you're trying tostretch to eat it.
Speaker 1 (26:26):
But I do like two of them on mine when I cook them.
Speaker 2 (26:29):
I like a double.
Yeah, yeah, yeah, I've actuallyhad triple ones.
Speaker 1 (26:34):
The number one thing and I may have talked about this
on some podcasts in the past,but the number one thing is hot
griddle.
This is the number one mistakethat I've made, and I think
other people have made Becauseit sticks it sticks more, it
don't get as crisp.
You have to cook it longer andwhen it comes to smash burger,
(26:55):
you want to cook it fast.
If you ever go to a restaurantthat smashes burgers, they'll
start them from scratch and havethem to your table pretty darn
quick.
You want that griddle to be hotand you just want to put the
ball right in the middle of itwhen it's good and hot and just
smash right down on it and ifyou want any onions, add that to
(27:15):
it right there.
Put the onions on top of it.
Speaker 2 (27:18):
Or underneath.
Speaker 1 (27:19):
Beneath it, smash it and get those onions pressed all
inside that meat.
Speaker 2 (27:25):
Ooh, can you do mushrooms the same, like you put
it down with the onions andthen smash it on there?
Speaker 1 (27:31):
Haven't tried that, but you probably could.
I usually saute them on theside, though.
Speaker 2 (27:35):
Oh, we should try that one day, see if it turns
out good.
Speaker 1 (27:38):
That would be good.
The number two mistake I thinkyou might make is seasoning the
meat before you smash it.
Speaker 2 (27:47):
Oh, you can't season it and be free to smash.
Speaker 1 (27:49):
You can, but I don't like to season it first.
That salt and everything takesout some of that moisture.
So you want to smash it, cookit, flip it and season the side.
That has been done.
You won't flip it again.
Put the salt on after you flipit.
Speaker 2 (28:07):
You need to buy some of my seasoning.
Still, I'm out.
I've been out for months.
Speaker 1 (28:13):
The Boar's Night Out Midwest.
Speaker 2 (28:15):
Yeah.
Speaker 1 (28:15):
I'll get you some more of that.
I think we can find that atLowe's.
Speaker 2 (28:19):
I hope so.
Or I think it's Lowe's, me andthe kids like we use that whole
entire thing up.
Speaker 1 (28:27):
If not, I'll just order some.
There's a few places that sellit Lowe's Academy or Ace.
We'll see what we can find.
So yeah, she likes thatseasoning, so we need to get
some more of that.
That's zero carb.
Speaker 2 (28:37):
Yeah.
Speaker 1 (28:37):
And it's really really good.
Speaker 2 (28:39):
It tastes delicious.
Speaker 1 (28:40):
It's got the, the MGR in it, or whatever you call it.
That adds great flavor.
Great for rubs, great forbrisket too.
Speaker 2 (28:47):
I use that on everything, like everything.
Speaker 1 (28:50):
Even my eggs, season your fries, even my eggs, right.
It tastes good, Good bacon soyeah, so basically when you cook
that smash burger, smash it,cook it, flip it, then season it
, next add cheese If you wantcheese on it.
Everybody likes some cheese.
Oh yeah, I do Throw you.
(29:12):
You can do some cheddar cheese.
You can do some Kobe Jackcheese.
You can do some American cheese.
Put that on top of it.
Now you want to be doing two ofthese at the same time.
If you're making one burger,you want to be doing four of
these at the same time.
If you're making one burger,you want to be doing four.
If you're making two, you goahead and smash them all, and
when you smash them, you can usesome parchment paper or some
kind of a thing so that theburger doesn't stick to it.
Speaker 2 (29:35):
But you don't have that problem anymore.
Speaker 1 (29:37):
If you get it down, you can actually push it.
If you've got a round one, youpush it down and then you can
spin it like clockwork.
You just kind of spin it as yougo off of it and it won't stick.
And then the grease from thatburger will also help it not to
stick.
Now, after you do a few of them, you might get a little bit of
(30:01):
a stickiness, but for the mostpart you don't even need to use
the parchment paper.
And then, once you flip it, youadd the seasoning, you add the
cheese, Almost after you add thecheese.
That cheese is going to meltpretty quick.
Take one, throw it on top ofthe other.
You've got you the perfect smashburger.
It's going to be juicy, it'sgoing to have that crust.
(30:21):
Now, when you do flip it, youdon't want a small spatula or a
plastic.
When you need a good heavy dutyspatula and you want to kind of
get under it, you might have todo a little bit of work.
If it kind of has a smallstickiness to it to get under
that crust and then flip it,you're good to go and then flip
(30:43):
it and you're good to go.
That is your 101 to a perfectlysmashed burger, which is your
favorite burger, you say.
Speaker 2 (30:52):
Yes, I like smashed burgers.
I like them better than regularones.
Speaker 1 (30:58):
What else would you like?
Anything, any new news orbusiness or information we need
to bring out there.
I think this episode is.
We're going to read a fewcomments from our YouTube
channel here in a minute.
No, I don't have anything tosay, just to recap we've talked
about the Halloween chocolate,banana, chocolate chip, banana
(31:18):
bread.
Turned out fantastic.
Turned it into a Halloweenlittle special event.
Turned out fantastic.
Turned it into a Halloweenlittle special event.
Speaker 2 (31:28):
The beer can breakfast burger on a bagel.
Speaker 1 (31:29):
And, of course, your easy steps to create a smashed
burger on the Blackstone.
Like it, with some onionsthrown in there Don't season it
in advance and it turns outreally, really good.
Let's go ahead and check someof the comments we got coming
into YouTube KME Foods.
She's talking about actually avideo we're going to talk about
(31:52):
next week, so I'll read hercomment.
This looks really good.
I bet this has tons of flavor,with a little smile and emoji.
She's talking about ourstrawberry jalapeno salsa.
We'll read some other commentsfrom that one next week.
Also on our ultimate beer canjalapeno breakfast burger.
(32:13):
Regina Sober commented in andsaid that truly looks amazing.
So many flavors.
Well done, we made that one.
It's been a couple weeks andthat comment just came in a
couple of days ago.
Same person also said ourjalapeno smoked poppers looks
amazing.
And then a couple just realquick last comments your 15-hour
(32:35):
pork shoulder remember the one?
You did a little video.
Yeah, that's where I shreddedit.
You just kind of shredded itapart.
Oh, rob over at Poor GuyOutdoor Cooking just said
perfect.
So he liked the way youshredded that and that did turn
out great.
I did that was easy to comeapart.
That was some amazing porkshoulder that came apart.
That's what we made, which I'lltalk about here in just a
second.
(32:55):
What we made some oaky logswith that we created.
Speaker 2 (32:59):
That's for our next episode.
Speaker 1 (33:01):
And then Lifestyle, with Sharon also said on our
smoky and spiced the oaky logwhich we're going to be talking
about, well done to yourassisted chef.
She's speaking of the lorcehere and said LOL, stopping you
(33:21):
from cutting off the wrong end,right.
So we'll talk about that as alittle teaser going to the next
week's episode.
Speaker 2 (33:27):
I was like no, no, no , stop yeah.
Speaker 1 (33:29):
I tried to cut the wrong end of the jalapeno and
you went ahead and saved the daythere, so I didn't totally mess
that up.
But coming up next week we'regoing to talk more about that.
The Okie Log we're going totell you a little bit about that
.
We used some leftover porkshoulder, turned that into
(33:50):
something amazing and we'regoing to get into this
collaboration a little bit more.
That we're talking about.
We've got a couple other videosthat's came out we'll talk
about in our strawberry jalapenochicken.
Speaker 2 (33:58):
We're going to go ahead and say just how good that
was.
Speaker 1 (34:02):
We'll go into some detail on that and a whole lot
more on next week's episode.
So stick around for that andhopefully the weather holds off.
It's supposed to be bad anotherday or so and then hopefully
things kick in.
Fall gets here, things calmdown, we'll start heading into
the holidays.
Speaker 2 (34:21):
I know I need some sleep.
Speaker 1 (34:23):
We need some sleep, We'll see you guys, or we'll
talk to you guys All of you nextweek, on next week's podcast.
Bye.
Speaker 3 (34:31):
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.
Speaker 1 (34:57):
And if you'd like to give us a text, go ahead and
look in the show notes.
All right.
So here we are back, november3rd, just a few days past
Halloween.
So we're going to talk aboutthat just a little bit and how
we made some spooky Halloweenchocolate chip banana bread.
So we've got that coming up, aswell as a beer can breakfast
burger.
Now, this is a cook we did onthe.
Speaker 2 (00:21):
You mean bagel, the bagel.
Speaker 1 (00:23):
Yeah, bagel Breakfast burger on a bagel, yeah, and
cooked that on the pit barreland that turned out fantastic.
We have a video on that andwe're going to go into just how
to make a smashed burger and onthe Blackstone, and all that and
more coming up on episodenumber 36.
Speaker 3 (00:49):
Time to fire up that grill.
From smoked pork to smashburgers, outdoor cooking just
tastes better.
This is the Okie Smokin'Podcast, and here's your host,
john Barry.
Speaker 1 (01:12):
Yeah, we're back.
I got my lovely co-host,beautiful wife, up beside me
here, dolores, how we doing.
Speaker 2 (01:20):
Hello, hello.
Speaker 1 (01:22):
Kind of getting back here after fall break.
I'll call it.
Speaker 2 (01:25):
Yeah, we were kind of on a long break there.
Speaker 1 (01:27):
We were on a two-week hiatus, but we are back.
Speaker 2 (01:31):
I've been so busy.
Speaker 1 (01:32):
Been so busy and we're going to try to get these
back on our Monday schedule.
Speaker 2 (01:37):
Yes.
Speaker 1 (01:38):
Just the audio version for a while.
We'll get back into some videopodcasts at a little later date,
but let's start off by the wildweekend that we've had here.
Speaker 2 (01:49):
Oh my God, Our weather has been so bad.
You guys with the tornadoes andeverything.
Speaker 1 (01:53):
We had a tornado warning at 2 am, yes, and took
some cover.
Sounded pretty bad out there.
The wind was blowing around.
It's been flooding every day.
Yeah, we had to take sheltercover.
Sounded pretty bad out there,the wind was blowing around it's
been flooding every day.
Speaker 2 (02:05):
Yeah, we had to take shelter.
Speaker 1 (02:06):
We even started to cook indoors and the power went
out.
We had to just do what we dobest and finish to cook outdoors
yeah, I made chicken, alfredo.
Yeah, we're making chickenalfredo she is making doing.
We have an electric unitindoors.
Uh, don't have gas, don't haveany of that.
So we had the chicken goingyeah.
Speaker 2 (02:27):
And the noodles are trying to boil.
Speaker 1 (02:30):
The noodles were trying to boil, everything was
going.
A storm showed up.
Power went out.
Now, luckily, it was only outfor about an hour.
Speaker 2 (02:39):
Yeah, but I had chicken going so it had to be
cooked.
Speaker 1 (02:43):
So what we had to do was, thank God on the fly.
At first we were going to goahead and throw it on the
blackstone and we didn't do that.
We went ahead.
I've got a Camp Chef, which isreally, really good for if
you're going to go camping, goto the lake, and it works
extremely well for that.
(03:03):
And I went ahead and put it outon the front porch, hooked up
the propane tank and you justtook your pan out there, took
your water out there.
It has two burners so she isable to finish the cook.
But you said you did not likethe way it turned out on this
outdoor cook?
Speaker 2 (03:19):
No, because my Alfredo sauce did not become
thick and I think it's becauseit was too hot, like the fire,
and it was on low and it stillwas too you made the cheese, the
.
Speaker 1 (03:32):
My parmesan stuck to the chicken so quickly, it just
didn't and you use heavywhipping cream, which usually
helps thicken it up usually itturns out good, but this time,
well, they said it was stillgood.
Speaker 2 (03:44):
I just was disappointed because it didn't
get thick.
Speaker 1 (03:47):
The sauce was a lot more runny real soupy yeah, and
you think it needed more of asimmer.
Speaker 2 (03:52):
Yeah, I always simmer it and I always keep on
stirring it and stuff like that,where it gets thick and it just
wasn't doing the job.
Speaker 1 (04:00):
So if we were to ever cook it on that again, we
probably need to turn the firecompletely off and just kind of
turn it on and off every now andthen maybe.
Speaker 2 (04:07):
I don't know if that's a good idea.
I don't know.
I'll have to figure outsomething.
Speaker 1 (04:11):
We typically aren't going to be cooking.
Alfredo outside she was makingthe chicken sauce but the power
went out and it went out whenyou had what that chicken about
30% done maybe.
Speaker 2 (04:23):
Yeah.
Speaker 1 (04:24):
It was still pink, so we had to finish it up outdoors
.
So that was a cool littleexperience just went right out
front and kept cooking thechicken yeah, we didn't get
hardly any sleep yesterday.
Speaker 2 (04:37):
Well, I should say gosh until early morning.
We didn't go to bed till like 430 yeah so maybe a little bit
afterwards because there was a.
I was in.
I went back to bed and john andmy youngest were still up and
they went out in the backyardand they heard a guy yelling for
help.
Speaker 1 (04:56):
But my husband thought it was maybe an animal
right yeah, I thought it was,you know, just kind of a roar or
something, and then I got outof bed because I could hear him.
Speaker 2 (05:07):
I was like there's someone screaming for help,
right?
Speaker 1 (05:12):
Right.
Speaker 2 (05:12):
And then I opened the door and I go outside and I'm
listening and sure enough thereis someone saying call 911.
Please help me, Please help me.
So of course I put my slipperboots boots on, I'm in my pjs
and I put a jacket on and I goout there trying to find the guy
and he's in our creek and thecreek is flooded.
(05:33):
I mean, you couldn't even seethe path of the where we walk
out there, and my leg was likeall the way wet up to almost to
my knee.
I'm pretty short, so I wasdrenched.
Speaker 1 (05:51):
And when you went out there, you didn't see him, you
could just hear him.
Speaker 2 (05:54):
No, we couldn't see him because it was so pitch dark
out there, but I could hear himand he was yelling for help
still, and he had a dog with himand he was like I'm on a tree
right now just hanging and it'sflowing the current and I'm
about to let go and I was like,oh my gosh.
So I called 911 after even Johncalled 911.
(06:16):
So I called them and they weresaying that they got a lot of
reports of someone yelling forhelp back there and so I finally
saw a police officer and wasyelling out of him and they came
and then the fire departmentshowed up.
But an hour later he finallygot rescued with his dog.
Speaker 1 (06:37):
Yes, it took two fire departments showed up.
Speaker 2 (06:41):
Yeah all wearing life vests.
Speaker 1 (06:43):
Had to get your life vest on and everything get out
there.
A boat showed up.
I don't think they ever used it.
Speaker 2 (06:48):
No, I don't think so, but then again, we don't know.
Speaker 1 (06:51):
They may have up from the other side, and we didn't
see it or something, so theydidn't.
Speaker 2 (06:55):
Because there was a lot of units out there.
It was a whole rescue party.
Speaker 1 (06:58):
So the round of events on this stormy day
started with the power going outaround.
What was that?
7 to 8 pm yeah, it wasn't thatlong, though and then a lot of
rain and storms, and then heavystorms and severe storms around
1 am.
Speaker 2 (07:15):
A tornado touchdown over there, close to Tinker
right.
Speaker 1 (07:19):
Yeah, it was close and that were pretty close to
Tinker to me.
Speaker 2 (07:24):
And then about 2 am when this happened and
everything didn't settle down toabout 4, 4.30 and we got to bed
, we made sure that we likestayed out there and watched
until that guy was like fine,like I made sure, because I was
so worried.
Speaker 1 (07:40):
Yeah, and if there's anything else said about this,
this is the day that the timechanges.
Yes, the time goes back, soyou're supposed to get an extra
hour of sleep, but here inOklahoma storms are brewing
right at that hour.
Change, so nobody didEverybody's up, couldn't get
that extra hour of sleep in.
Speaker 2 (07:57):
Supposedly we're supposed to have storms again
today.
The next day or two, yeah, andalso tomorrow and it's like, eh,
the lack of sleep we've had.
Speaker 1 (08:05):
So that was a crazy, crazy evening.
And then here we are now and sohopefully the weather calms
down.
We got about 6, 8, maybe even10 inches of rain.
It's crazy.
Speaker 2 (08:17):
Oh, yeah, that creek was like so high, you guys.
Speaker 1 (08:22):
But everything good now.
So we'll go ahead and talkabout what we were going to talk
about first.
The few days after Halloween, Imade some Halloween chocolate
chip banana bread.
Speaker 2 (08:34):
Yes, in the coffin pan.
Speaker 1 (08:40):
Yeah, it's in a coffin All silicone.
Speaker 2 (08:42):
Thing.
Speaker 1 (08:43):
Coffin pan that has skulls.
It's got miniature skulls.
Yeah, it's in a coffin, asilicone thing.
Coffin pan that has skulls alittle.
It got miniature skulls.
Speaker 2 (08:47):
Yeah, it says rest in peace.
Speaker 1 (08:49):
RIP in the center.
It's got some skulls on thebottom, a skull on the top.
Speaker 2 (08:54):
Yes.
Speaker 1 (08:55):
And.
Speaker 2 (08:55):
You got to make that with our grandson.
Speaker 1 (08:57):
Cooked that in the pit boss and for about one hour.
Yeah, yeah.
Speaker 2 (09:06):
It basically just made it pretty simple.
You could have probably didless than one hour on that,
honestly.
Speaker 1 (09:10):
Yeah, I put a toothpick in and it came out
clean.
Speaker 2 (09:13):
It did.
I put the toothpick in too.
Speaker 1 (09:17):
And that pit boss man , it does do some wonders on
baked items it sure does Like.
Speaker 2 (09:22):
I'm shook that it.
Speaker 1 (09:24):
Right, and that coffin we get, it's a little
silicone one.
Speaker 2 (09:28):
Yes, it's cute.
I never did make my cake in ityet.
I still want to do it.
Speaker 1 (09:33):
I just sprayed it down real good.
We poured it in there andwhenever I did the cut the
chocolate chip came out nicely.
You could see like three ofthem in my first cut that I did.
Speaker 2 (09:45):
Yeah.
Speaker 1 (09:46):
Yeah, it turned out great.
I did forget to put vanilla init, but it still turned out
really good, I think becausethat vanilla adds sweetness.
It adds vanilla, but then weadded the sweet chocolate chips.
Speaker 2 (09:57):
Yeah.
Speaker 1 (09:58):
So you know it turned out really good.
So that was outstanding.
There's Jake over there.
He's listening to us and givetwo thumbs up.
He really did enjoy thatchocolate chip banana bread.
So, really really good stuffright there.
Speaker 2 (10:14):
He didn't get to stay for all of it, until the next
day.
Yeah, he had to leave.
Speaker 1 (10:17):
So he tried it the next day.
Speaker 2 (10:18):
Yeah.
Speaker 1 (10:19):
So, yeah, we call it spooky Halloween banana bread
and really just the shape of it,and I'll use that again next
year and get some I'd like toget something that's really cute
.
Speaker 2 (10:30):
I think on our next.
What is the next?
On the Thanksgiving, we shouldtry to find a turkey mold.
Speaker 1 (10:37):
That'd be pretty cool .
Bake something in a turkey,yeah, that'd be cute.
Speaker 2 (10:41):
That would be pretty awesome and maybe next year I'll
find a pumpkin mold.
We could do that with it too.
That'd be really nice.
I like the, the silicone moldssorry, the the um uh cooking
with sherry.
Speaker 1 (10:55):
She had a whole halloween series.
I tried to watch all of them.
She did a band-aid, literallywith a band-aid cake to where it
has like strawberries in themiddle of it and it looks like
blood.
So you're eating that.
And she had a brain mold andmade a brain cake.
Speaker 2 (11:12):
I know we never did our meatloaf, the mummy meatloaf
.
We never did do it yeah.
Speaker 1 (11:19):
But keep that ideal out for next Halloween.
Speaker 2 (11:22):
Maybe we'll do some more of those eventful things
you can see, I seeThanksgiving's coming up, so
we've got to figure outsomething.
Speaker 1 (11:29):
Yeah, we've got to squeeze in something for
Thanksgiving while we're in themiddle.
Speaker 2 (11:33):
And we should complete it with our
collaboration.
We're going to try to dosomething, because we are
actually going to a wedding, sowe'll be gone the 21st through
whatever.
Yeah, we're going to have toget something done and get it
done To a wedding, so we'll begone the 21st through whatever.
Speaker 1 (11:45):
So, yeah, we're going to have to get something done
and get it done in advance.
Speaker 2 (11:49):
Yes, for Thanksgiving , get it cooked and have it air
out a couple of days while we'reon our trip.
Yeah, Yep, yep.
Speaker 1 (11:55):
And, but I think, cause we will be talking about
this in our next episode.
Well, some more.
Speaker 2 (12:00):
Yeah.
Speaker 1 (12:00):
And I'll touch on it just a little bit.
We'll be up our collaboration,we're doing which, which is
something with peppers.
Speaker 2 (12:07):
Cause it's peppermint .
Speaker 1 (12:08):
So we can figure something out for Thanksgiving
and peppers.
You can find the videos thatare out.
There's a couple out already.
It's hashtag it peppering it up.
I'll be creating the playlist,we'll go into more details and
I'll talk about the other coupleof other few videos that are
out, and I'm going to talk aboutthe one we did.
I'll touch on that a littlemore too, in a little bit.
Speaker 2 (12:29):
Think about doing your stuffing and add some
peppers in the stuffing.
Speaker 1 (12:35):
Some pepper stuffing.
That would be a good one.
Speaker 2 (12:38):
Yeah, because your stuffing's really good and you
got this recipe from Uncle Tim'swife, right, mm-hmm?
And you got this recipe fromUncle Tim's wife right, mm-hmm.
And it's really good.
Speaker 1 (12:47):
I can pepper it up, spice up some stuffing.
That would be fantastic.
I think that sounds great.
Speaker 2 (12:53):
Yeah, because that sounds bomb.
Speaker 1 (12:55):
Put that in there, Because during this I'm doing at
least one video a week withpeppers Mm-hmm.
Our last one.
I'll touch on it a little bit.
Speaker 2 (13:03):
And I still need to do a pepper video.
Speaker 1 (13:05):
Right, oh yeah, you're supposed to make one too.
Speaker 2 (13:08):
Yeah, I've got to think of what I'm going to do.
Speaker 1 (13:11):
I'm still trying to think of a dessert with peppers,
so that's going to be on one ofthem.
Speaker 2 (13:15):
Oh, I think I got one .
I think I got one for you.
Oh, a donut.
Speaker 1 (13:19):
Pepper donut.
Speaker 2 (13:21):
I don't know that Donut, eh, I don't know.
Speaker 1 (13:23):
That might be my next one.
Speaker 2 (13:25):
What do you?
Speaker 1 (13:25):
think A spicy donut with habanero, a little
spiciness, I don't know.
Speaker 2 (13:31):
Like in, like I don't know, that sounds kind of Ew.
Oh well, that's okay.
Speaker 1 (13:38):
They won't know till we try it.
It may sound it, but you neverknow.
Speaker 2 (13:41):
But then again, if you do it like with a biscuit
type, you know donut, that mightbe pretty good because it's
like bread.
So you know.
Speaker 1 (13:52):
Yeah, it's just a yeah.
You could do that.
You could also maybe not makeit as sweet.
Speaker 2 (13:57):
Yeah.
You know, yeah, like, maybelike a cornbread type.
You know, that would taste good.
Speaker 1 (14:03):
Yeah, that would be good.
So we'll be looking into thatcoming up this next week.
But yeah, that Halloweenchocolate banana bread turned
out really, really good.
I mean, we just put some flourand basic ingredients and
basically, if you just followyour regular banana bread recipe
, just add about a cup ofchocolate chips in there.
You know, a lot of times addwalnuts or pecans.
Speaker 2 (14:24):
I love walnuts in the banana bread.
I don't know why I'm liketraditional with that.
It tastes so good.
Speaker 1 (14:30):
It might have been good with the chocolate chips,
but then Jacob couldn't eat it.
Speaker 2 (14:34):
I know, I know.
Speaker 1 (14:36):
We have a tree nut kid, he's allergic to them.
Speaker 2 (14:41):
I remember my husband one year it was Thanksgiving,
right where you're making thepies and you made his pie, but
you used the same utensil orsomething.
Speaker 1 (14:56):
Yes, I made a carrot cake.
Speaker 2 (14:58):
Yeah.
Speaker 1 (14:58):
And it had pecans and stuff in it, and then I was
making a non-.
Speaker 2 (15:04):
Carrot cake.
Carrot cake Like there wasn'tcarrot cake, just vanilla cake
or something.
Speaker 1 (15:09):
Yeah, it was something like that, but the
utensils actually touched it.
Speaker 2 (15:13):
Yeah, and he broke it and it took us a minute to
figure it out, and that's whatit was.
Speaker 1 (15:16):
So, yeah, so.
Speaker 2 (15:17):
And that's what it was.
So yeah, it was.
So he had hives everywhere.
Yeah, so he cannot even beclose to that stuff and that was
pecans.
Right, Right yeah.
Speaker 1 (15:26):
Yep, it was pecans, because that's what I put in the
carrot cake.
That was a couple of years ago,pecans are walnuts.
It could have been walnuts, I'mnot real sure.
Speaker 2 (15:33):
Yeah, that'd be cake to make too, it's crazy how it
is, so like sometimes my husbandbuys the mixed nuts, you know.
So all those are in there, andone time I was eating them and
our son had to do something andI touched him and he like broke
(15:54):
out.
It's crazy how that stuffhappens.
Speaker 1 (15:58):
Yeah, it's kind of like poison ivy.
You know, if you touch it, ifyou're allergic to it, he just
can touch the nuts and it justbreaks his arm out or hand and
all that kind of stuff.
Speaker 2 (16:08):
I'm just thankful we have not had to use that EpiPen.
Speaker 1 (16:11):
Yeah, we haven't had to use that yet, for sure, oh my
gosh.
But yeah, yeah, that's ourdessert segment right there.
A little bit of Halloweenchocolate, a banana bread.
Give it a try, of course.
Speaker 2 (16:22):
Watch the video.
You can see the video.
Speaker 1 (16:25):
Yeah, it's real cool, jake's in it and you can make
it without the coffin, just thestandard style, or for Christmas
, and you know, whatever youwant to do, that'd be really
good.
So we're going to talk nowabout our beer can breakfast
burger on a bagel and thencoming up in our next segment
also a little bit about how tomake a perfect smashed burger.
(16:46):
We really like those.
Speaker 2 (16:47):
Oh my gosh.
Yes, and you haven't made it ina while, so you need to.
Speaker 1 (16:50):
Haven't made it in a while, so we may have talked
about this before, but we'regoing to talk about that a
little more because it'ssomething we really enjoy.
Speaker 2 (17:06):
But first let's talk about that beer can breakfast.
Burger on a bagel.
Now, I didn't get the bagelpart, but I got the burger and
the, the egg and everything.
Speaker 1 (17:09):
Oh, it's good.
So you can also see this videoif you check it out.
But you basically get.
I want to say it's about a halfa pound of burger.
Well, no, it's about a fourth apound of hamburger meat and
then a fourth a pound of porksausage.
Speaker 2 (17:22):
Oh yeah, because you mixed it.
I forgot that you did that Idon't remember.
Speaker 1 (17:25):
Did I have the hot kind?
Speaker 2 (17:27):
Yeah, it was the spicy kind, but it didn't taste
spicy?
Speaker 1 (17:31):
Yeah, well, it was mixed in with the hamburger meat
, so basically you have a half apound of meat.
Then I got a good old PBR orany beer can you want?
Yeah, then I got a good old PBRor any beer can you want, cold
full unopened and just sprayedall around about.
Just stick that beer can rightin the center of it, turn it
(18:03):
back and forth a couple of times, get it in there real good,
pull it up, and then you've gotyou a nice little.
Like a nest almost yeah you'vegot you like a little hole there
to where you can add whateveryou want to it.
Speaker 2 (18:16):
Yeah.
Speaker 1 (18:16):
And we went ahead and decided to you could really
just cook it like that, seasonit and then throw you an egg in
it and then throw you somecheese on it.
That right, there is good.
But we wanted to do a littlemore.
So we went ahead and actuallyput some cream cheese in it.
We put some, did we put somecheddar cheese?
(18:38):
We did that later.
Speaker 2 (18:39):
Yeah, we do jalapenos in it too, oh jalapenos in it.
Speaker 1 (18:42):
We mixed that up with the cream cheese.
Yeah, filled that hole up andthen put it on the pit boss.
Speaker 2 (18:48):
But you wrapped it with bacon too, right.
Speaker 1 (18:51):
And we wrapped bacon around it.
That's right.
So I took, I think, two stripsof bacon and wrapped around it,
used the toothpick to hold ittogether.
Speaker 2 (18:59):
Yes.
Speaker 1 (19:00):
Right, and then seasoning.
We just used some seasoning.
We got all kinds of seasoning.
We use it with whatever we wantand put it on the pit boss.
We did four of them and cookedthem for about 30 minutes.
Speaker 2 (19:11):
Yeah.
Speaker 1 (19:12):
And let me tell you they came out fantastic.
Speaker 2 (19:15):
But before we got One of your eggs kept on coming out
.
Speaker 1 (19:18):
Yeah, after 30 minutes I went ahead and cracked
an egg and put on top.
But I had that cream cheesefilled up so much.
Two of them actually rolled off.
I lost two.
So I had to use a spoon andmake a little bit of a tunnel
there so that the egg would stayinside of it.
And then, as soon as I put theegg in, I threw some cheese on
(19:42):
it.
And what I think the cheesedoes is two things.
It of course adds cheesiness,it adds flavor, but when you put
that cheese over the top of itit also helps steam because it's
kind of like a lid.
It's like putting a lid overthat egg egg and it helps cook
that egg better inside.
Then I cooked it for another 10or 15 minutes, took them right
(20:05):
off, put them on a bagel, cutright into it.
That egg was still a little bitrunny, remember that run.
Speaker 2 (20:12):
Yeah, it was good.
Speaker 1 (20:13):
Oh my gosh.
Speaker 2 (20:14):
Yeah, I got to eat mine without the bagel and, oh
my gosh, it was delicious thatis the first time, I believe,
I've ever cooked breakfast onthe pit barrel.
Yeah.
Speaker 1 (20:24):
And we didn't eat.
This was not with the pit balls.
It worked fine on the pit ballsbut I decided I wanted to use
that Threw some charcoal inthere.
I put some pecan wood on it forthe smoke flavor and it
actually had a smoke ring.
When you cut into thisbreakfast burger you could see
an outer smoke ring that haddeveloped from using that wood
(20:44):
and from using that pit barrel.
Speaker 2 (20:46):
And on the bagel, it was everything bagel that you
used.
Speaker 1 (20:50):
Yeah, it was everything.
Bagels, and I toasted it.
Yes, now, we could have toastedit on the pit barrel, but you
just went ahead and we just putthem in a regular toaster,
because you know you got it offstraight off.
So so yeah, and that pit barrelwas.
It was hot, you would have hadto do it quick.
Speaker 2 (21:04):
I know that egg.
When it dropped down in thereit got cooked quick.
Speaker 1 (21:10):
Yeah, that was outstanding, though that was
really give that a try Next timewhen you make it.
Speaker 2 (21:15):
You need to smash it more, right.
Speaker 1 (21:20):
So that the egg don't fall off, yeah, or?
Speaker 2 (21:22):
build it higher.
Speaker 1 (21:24):
Yeah, you either need to A build it higher.
B if you don't add cream cheese, you won't have a problem.
Oh, but the cream cheese addedthe ooh.
Speaker 2 (21:33):
What if you added the cream cheese inside the
hamburger meat and stuff andsmashed it?
Speaker 1 (21:37):
around.
Yeah, that's what I was alsothinking.
You could just mix it all inthe hamburger meat, or would it
just like leak everywhere?
But Just mix it all in thehamburger meat, or would it?
Speaker 2 (21:45):
just leak everywhere.
But it might leak outeverywhere, but would it?
Speaker 1 (21:48):
Because you have the bacon around.
You have the bacon around it.
Underneath it might leak out alittle.
Speaker 2 (21:51):
We'll have to try it one day.
I'm down for a second round ofit.
Speaker 1 (21:55):
Yeah, we'll try it, we'll film it, we'll show what
it does, see what the heckhappens there.
Speaker 2 (21:59):
Experiment.
Speaker 1 (22:00):
See Experiment, see if it's a total failure.
I don't think it'll be a totalfailure.
You may lose some cream cheese.
Speaker 2 (22:05):
Or what if like we.
Speaker 1 (22:07):
What if you put bacon on the bottom of it?
Speaker 2 (22:09):
I was going to say what if we like hollowed out the
jalapeno and put it insidethere and then put the hamburger
meat around it?
Speaker 1 (22:21):
Yeah, we could put the jalapenos hollowed in there,
like and make it round, make itround.
We might be able to dosomething like that.
That's something to try, but Idon't know when we'll get to
that.
We get so much jam packed onour agenda for this month with
our pepper videos, ourThanksgiving video and some
other things, but that'ssomething to see when we can get
(22:41):
to it.
Gosh, these months have beengoing by so quick and it's
almost Christmas.
Speaker 2 (22:50):
We've got a whole list of things to try, videos to
do, things to talk about.
Are you going to do anotherdessert Christmas thing Like
last year?
You should do every week a newcookie.
Speaker 1 (22:58):
Did I do that in December, or did I do that in
November?
Speaker 2 (23:02):
Yeah, because you did the pies remember and I thought
it was December for.
Christmas.
Speaker 1 (23:08):
I think that would be a pretty good idea.
Speaker 2 (23:10):
Like do a cookie every month.
I mean not every month, butevery week a different one.
Speaker 1 (23:15):
This month, in November, I'm doing something
with peppers every week, andthen next week I could do some
kind of dessert we don't knowexactly yet or something of that
nature.
That'll be fun to do.
Try to start to come up withmonthly themes.
Also, november is NationalPepper Month, so that's why I've
chosen that.
And also, if you watch any ofmy videos or know anything about
(23:36):
me, even though I'm doingpeppers during my pepper month
when it's not November, twothirds of of my cooks, if not
more, have a pepper yes, and ourpepper plant, our jalapeno
plant is like booming yeah, it's, it's november is booming and
there is an unbelievable amountof peppers and, with that, 10
(23:58):
inches of rain we got.
It's just going to keep goingright.
The temperatures are startingto cool off, so that's probably
going to start to go south alittle bit.
Speaker 2 (24:06):
It's funny because you're like, hey, can you go out
there and pick a few peppersoff for me for my November 1st
pepper?
So I go out there and I'm like,oh my gosh, Because we haven't
been out there in a while,watering or whatever, like we
usually do, Weather's takingcare of it for us.
And I went out there and while,like you know, watering there,
or whatever you know, like weusually do.
Weather's taking care of it forus and I went out there and I
(24:27):
was like holy cow.
Speaker 1 (24:30):
There was like a bunch.
Speaker 2 (24:31):
I was like ooh.
Speaker 1 (24:33):
Plenty of peppers on the jalapeno pepper plant.
Speaker 2 (24:36):
They start picking them.
Speaker 1 (24:38):
But yeah, beer can breakfast, a burger Outstanding.
I mean, of course, if you don'twant to do a breakfast burger,
you can do a beer, can burger.
Fill that thing full of creamcheese, cookie and egg and make
you a regular burger.
Speaker 2 (24:48):
Yeah.
On some toast or a bun, do theburger and then the cream cheese
in there, and then do anotherburger on top and smash it
around.
Speaker 1 (25:01):
Yeah, you could do that Like fill it.
We should try that.
Do a filled burger, yeah, andwe've done some things similar
to that before.
Speaker 2 (25:08):
With cheese and like jalapenos.
Speaker 1 (25:11):
The ideals just keep on coming, yeah, or if that's
salsa that you made.
Right, that's strawberry salsa.
Speaker 2 (25:19):
I'll talk a little bit about that.
That's going to be in the nextepisode, though, you know.
I think that would be good.
Speaker 1 (25:25):
On pork chops yeah, I bet it would.
I bet it would.
I'll tease a little bit on thathere in just a moment, but
first let's go ahead and talkabout our smashed burgers and
how it is.
We really do make a smashedburger really really good, and
the reason I wanted to touch onthis is I put some of my content
out there on various placesYouTube, facebook, tiktok.
Speaker 2 (25:52):
And.
Speaker 1 (25:52):
I've had a couple people say a smash burger is for
a kid, what?
Well, they say I prefer a big,juicy, manly burger.
Speaker 2 (25:57):
I don't want no little thin burger, but they're
juicy though.
Speaker 1 (26:01):
If you make them right, they're juicy.
Speaker 2 (26:03):
I like them better than actual burgers, like it
reminds me of, like in and outand all that stuff I just like.
You get a good crispness to itif you cook it right, and I'm
gonna tell you how to cook itright, my thing is like when you
build your um hamburger, youdon't have this big old fat
patty when you're trying tostretch to eat it.
Speaker 1 (26:26):
But I do like two of them on mine when I cook them.
Speaker 2 (26:29):
I like a double.
Yeah, yeah, yeah, I've actuallyhad triple ones.
Speaker 1 (26:34):
The number one thing and I may have talked about this
on some podcasts in the past,but the number one thing is hot
griddle.
This is the number one mistakethat I've made, and I think
other people have made Becauseit sticks it sticks more, it
don't get as crisp.
You have to cook it longer andwhen it comes to smash burger,
(26:55):
you want to cook it fast.
If you ever go to a restaurantthat smashes burgers, they'll
start them from scratch and havethem to your table pretty darn
quick.
You want that griddle to be hotand you just want to put the
ball right in the middle of itwhen it's good and hot and just
smash right down on it and ifyou want any onions, add that to
(27:15):
it right there.
Put the onions on top of it.
Speaker 2 (27:18):
Or underneath.
Speaker 1 (27:19):
Beneath it, smash it and get those onions pressed all
inside that meat.
Speaker 2 (27:25):
Ooh, can you do mushrooms the same, like you put
it down with the onions andthen smash it on there?
Speaker 1 (27:31):
Haven't tried that, but you probably could.
I usually saute them on theside, though.
Speaker 2 (27:35):
Oh, we should try that one day, see if it turns
out good.
Speaker 1 (27:38):
That would be good.
The number two mistake I thinkyou might make is seasoning the
meat before you smash it.
Speaker 2 (27:47):
Oh, you can't season it and be free to smash.
Speaker 1 (27:49):
You can, but I don't like to season it first.
That salt and everything takesout some of that moisture.
So you want to smash it, cookit, flip it and season the side.
That has been done.
You won't flip it again.
Put the salt on after you flipit.
Speaker 2 (28:07):
You need to buy some of my seasoning.
Still, I'm out.
I've been out for months.
Speaker 1 (28:13):
The Boar's Night Out Midwest.
Speaker 2 (28:15):
Yeah.
Speaker 1 (28:15):
I'll get you some more of that.
I think we can find that atLowe's.
Speaker 2 (28:19):
I hope so.
Or I think it's Lowe's, me andthe kids like we use that whole
entire thing up.
Speaker 1 (28:27):
If not, I'll just order some.
There's a few places that sellit Lowe's Academy or Ace.
We'll see what we can find.
So yeah, she likes thatseasoning, so we need to get
some more of that.
That's zero carb.
Speaker 2 (28:37):
Yeah.
Speaker 1 (28:37):
And it's really really good.
Speaker 2 (28:39):
It tastes delicious.
Speaker 1 (28:40):
It's got the, the MGR in it, or whatever you call it.
That adds great flavor.
Great for rubs, great forbrisket too.
Speaker 2 (28:47):
I use that on everything, like everything.
Speaker 1 (28:50):
Even my eggs, season your fries, even my eggs, right.
It tastes good, Good bacon soyeah, so basically when you cook
that smash burger, smash it,cook it, flip it, then season it
, next add cheese If you wantcheese on it.
Everybody likes some cheese.
Oh yeah, I do Throw you.
(29:12):
You can do some cheddar cheese.
You can do some Kobe Jackcheese.
You can do some American cheese.
Put that on top of it.
Now you want to be doing two ofthese at the same time.
If you're making one burger,you want to be doing four of
these at the same time.
If you're making one burger,you want to be doing four.
If you're making two, you goahead and smash them all, and
when you smash them, you can usesome parchment paper or some
kind of a thing so that theburger doesn't stick to it.
Speaker 2 (29:35):
But you don't have that problem anymore.
Speaker 1 (29:37):
If you get it down, you can actually push it.
If you've got a round one, youpush it down and then you can
spin it like clockwork.
You just kind of spin it as yougo off of it and it won't stick.
And then the grease from thatburger will also help it not to
stick.
Now, after you do a few of them, you might get a little bit of
(30:01):
a stickiness, but for the mostpart you don't even need to use
the parchment paper.
And then, once you flip it, youadd the seasoning, you add the
cheese, Almost after you add thecheese.
That cheese is going to meltpretty quick.
Take one, throw it on top ofthe other.
You've got you the perfect smashburger.
It's going to be juicy, it'sgoing to have that crust.
(30:21):
Now, when you do flip it, youdon't want a small spatula or a
plastic.
When you need a good heavy dutyspatula and you want to kind of
get under it, you might have todo a little bit of work.
If it kind of has a smallstickiness to it to get under
that crust and then flip it,you're good to go and then flip
(30:43):
it and you're good to go.
That is your 101 to a perfectlysmashed burger, which is your
favorite burger, you say.
Speaker 2 (30:52):
Yes, I like smashed burgers.
I like them better than regularones.
Speaker 1 (30:58):
What else would you like?
Anything, any new news orbusiness or information we need
to bring out there.
I think this episode is.
We're going to read a fewcomments from our YouTube
channel here in a minute.
No, I don't have anything tosay, just to recap we've talked
about the Halloween chocolate,banana, chocolate chip, banana
(31:18):
bread.
Turned out fantastic.
Turned it into a Halloweenlittle special event.
Turned out fantastic.
Turned it into a Halloweenlittle special event.
Speaker 2 (31:28):
The beer can breakfast burger on a bagel.
Speaker 1 (31:29):
And, of course, your easy steps to create a smashed
burger on the Blackstone.
Like it, with some onionsthrown in there Don't season it
in advance and it turns outreally, really good.
Let's go ahead and check someof the comments we got coming
into YouTube KME Foods.
She's talking about actually avideo we're going to talk about
(31:52):
next week, so I'll read hercomment.
This looks really good.
I bet this has tons of flavor,with a little smile and emoji.
She's talking about ourstrawberry jalapeno salsa.
We'll read some other commentsfrom that one next week.
Also on our ultimate beer canjalapeno breakfast burger.
(32:13):
Regina Sober commented in andsaid that truly looks amazing.
So many flavors.
Well done, we made that one.
It's been a couple weeks andthat comment just came in a
couple of days ago.
Same person also said ourjalapeno smoked poppers looks
amazing.
And then a couple just realquick last comments your 15-hour
(32:35):
pork shoulder remember the one?
You did a little video.
Yeah, that's where I shreddedit.
You just kind of shredded itapart.
Oh, rob over at Poor GuyOutdoor Cooking just said
perfect.
So he liked the way youshredded that and that did turn
out great.
I did that was easy to comeapart.
That was some amazing porkshoulder that came apart.
That's what we made, which I'lltalk about here in just a
second.
(32:55):
What we made some oaky logswith that we created.
Speaker 2 (32:59):
That's for our next episode.
Speaker 1 (33:01):
And then Lifestyle, with Sharon also said on our
smoky and spiced the oaky logwhich we're going to be talking
about, well done to yourassisted chef.
She's speaking of the lorcehere and said LOL, stopping you
(33:21):
from cutting off the wrong end,right.
So we'll talk about that as alittle teaser going to the next
week's episode.
Speaker 2 (33:27):
I was like no, no, no , stop yeah.
Speaker 1 (33:29):
I tried to cut the wrong end of the jalapeno and
you went ahead and saved the daythere, so I didn't totally mess
that up.
But coming up next week we'regoing to talk more about that.
The Okie Log we're going totell you a little bit about that
.
We used some leftover porkshoulder, turned that into
(33:50):
something amazing and we'regoing to get into this
collaboration a little bit more.
That we're talking about.
We've got a couple other videosthat's came out we'll talk
about in our strawberry jalapenochicken.
Speaker 2 (33:58):
We're going to go ahead and say just how good that
was.
Speaker 1 (34:02):
We'll go into some detail on that and a whole lot
more on next week's episode.
So stick around for that andhopefully the weather holds off.
It's supposed to be bad anotherday or so and then hopefully
things kick in.
Fall gets here, things calmdown, we'll start heading into
the holidays.
Speaker 2 (34:21):
I know I need some sleep.
Speaker 1 (34:23):
We need some sleep, We'll see you guys, or we'll
talk to you guys All of you nextweek, on next week's podcast.
Bye.
Speaker 3 (34:31):
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.
Speaker 1 (34:57):
And if you'd like to give us a text, go ahead and
look in the show notes.
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