November 18, 2024 • 27 mins
Send John & Dolores a Text Message.
Picture this: you're excited for a Thanksgiving grill session only to be greeted by mysterious paw prints on your beloved Blackstone. Was it a curious cat or a crafty possum making its culinary debut? Join us for a laughter-filled exploration of outdoor cooking adventures, where Dolores hilariously recounts her attempts to master John's hash brown technique for Jacob, and we reveal the secret to the perfect over easy eggs—no flipping required! Plus, discover how aluminum liners can save you from a grease trap nightmare, and hear about our sizzling breakfast creations like the pancake hash brown McGriddle.
But that's not all—prepare your taste buds for a festive feast! We introduce you to Blue and Gold sausage from Oklahoma, with its unique seasoning that'll have you contemplating stuffing it before smoking. Our Thanksgiving menu teases with a spicy jalapeno cranberry sauce and a standout strawberry salsa that might just steal the show. From a spicy stuffing and classic green bean casserole to decadent desserts and quirky viewer experiments like pancake breakfast sandwiches, this episode promises a cornucopia of culinary inspiration. Don't miss out on this holiday extravaganza filled with tips, humor, and mouthwatering recipes!
- 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.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Well, here we are for another episode of the Oki
Smokin' Podcast.
It's all about outdoor cookingand we are now headed into the
Thanksgiving holiday.
So we're going to have a littlebit of Thanksgiving a talk
which to me means food, and Ialways enjoy that holiday and
we're going to go ahead and talkabout some of the things we
(00:21):
made this last week as well andtalk about some of the things we
made this last week as well.
So let's go ahead and cue theintro and welcome to episode
number 38.
Speaker 2 (00:32):
Time to fire up that grill.
From smoked pork to smashburgers.
Outdoor cooking just tastesbetter.
This is the Okie Smokin'Podcast, and here's your host.
Speaker 1 (00:51):
John Barry.
Yes, I'm here alongside mylovely wife Dolores.
Speaker 3 (00:59):
Hello, hello.
Speaker 1 (01:00):
And how are you doing today?
Doing good?
You know we were doing.
We were cooking last night.
Was it last night on theBlackstone, or was it the night
before?
I think it was.
Speaker 3 (01:13):
Well, no, you smoked the sausage last night, I smoked
the sausage last night.
Speaker 1 (01:19):
So I did smoke a sausage log, a two and a half
pound sausage log, but the daybefore I also cooked on the
Blackstone.
Speaker 3 (01:26):
The breakfast yeah, that's what you're talking about
when we cooked the breakfastand I didn't clean it right away
.
Speaker 1 (01:35):
So I came in and I'd killed the power to it and
everything, and then I went backout there to clean it and what
did I find?
All over the Blackstone.
Speaker 3 (01:46):
You have found animal prints, paw prints.
Speaker 1 (01:49):
So that is something that I you know.
You go out there and you seethese little paw prints on there
.
I think it was a cat.
Speaker 3 (01:57):
Probably.
Speaker 1 (01:59):
And so paw prints on the grease.
So that's where the cover onthe blackstone comes in handy.
Speaker 3 (02:06):
Yeah.
Speaker 1 (02:06):
And make sure you get it done.
You know, fairly decent becauseor within a reasonable amount
of time.
Speaker 3 (02:14):
Well, hopefully that kitty is an inside kitty cat
when he goes back to his house.
Speaker 1 (02:19):
He's going to bring in a little grease, a little bit
of tracking from thatblackstone.
So I had to clean that up.
A little grease, a little bitof tracking from that black
stone.
So I got to, I had to cleanthat up a little bit.
But yeah, you know you go outthere and you're you know you
don't want to cook on the blackstone when you go out there and
you look at it and all of asudden you got these little paw
prints all the way across it.
So I do have a silicone coverthat I typically put on that.
(02:41):
So I just thought I'd bringthat up.
A little cat or some kind of ananimal, because I didn't see it
actually made tracks across theBlackstone.
Have you had that happen?
I'm sure you have, if you haveone.
Speaker 3 (02:54):
You know, we should go back on the camera and see if
we have that one hooked up overthere.
Speaker 1 (02:59):
Yeah, we have a camera.
I can go in there and see if Ican find that in the last few
days it should still be there.
See what kind of animal it isBecause we do have a possum too.
It could be a possum.
Speaker 3 (03:08):
We do have one that comes out in the backyard and
that grease attracts them.
Speaker 1 (03:12):
So I was going to bring this up because it's a
good thing to make sure wheneveryou're cooking on it to try to
remove, always clean it.
Clean it like right thenSometimes, clean it like right
then um, sometimes I don't rightthen.
But also, you want to make sureyou probably keep your grease
(03:33):
trap fairly clean, because thatreally attracts them and if you
got that.
You got a grease trap.
Depending on the model ofblackstone you have, it could be
under it or it could be on topof it.
Mine is on the behind, in theback of itstone you have.
It could be under it or itcould be on top of it.
Mine is in the back of it.
Speaker 3 (03:47):
Some of them are in the front, yeah.
Speaker 1 (03:48):
And that grease gets up in there and that's got.
You know, you're scraping foodand you're creating all this
stuff.
You've got bacon, you've gotsteaks, you've got potatoes.
You've got all this good stuff.
Yeah, they smell it and it'sall in that trap so it attracts
rodents and animals.
So you want to make sure it's agood idea to keep that pretty
(04:13):
clean.
And I think if you get and youcan get it at Academy or in
Amazon and various places youget them little liners.
They're aluminum liners usuallythat you put in there.
Speaker 3 (04:22):
How come you don't buy any of those?
It'd probably be easier.
Speaker 1 (04:25):
Yeah, I've had some, but I don't have any now because
what I do is I always just washit.
But, I need to get some more ofthose, so that you can just
take it out, throw it away, puta new one in.
So watch out for those remnants.
Speaker 3 (04:42):
The breakfast that he made.
It was so good I cheated.
I've been cheating lately.
Speaker 1 (04:49):
Now, which one are you talking about?
The one on the blackstone?
Speaker 3 (04:54):
Yeah, the breakfast, the pancake with the hash brown.
Speaker 1 (04:57):
Oh, yes, so.
Speaker 3 (05:00):
At first I wasn't going to cheat, but, oh my gosh,
it looks so good.
Speaker 1 (05:03):
The title of the video is McGriddle Move Over.
Speaker 3 (05:06):
Yeah.
Speaker 1 (05:06):
This is the way you make it.
Speaker 3 (05:09):
It's good.
Speaker 1 (05:10):
It was really good and I have a comment about this
video.
Speaker 3 (05:13):
I have to say something.
So this morning, jacob, he'slike can you make me hash browns
like dad did?
I was like I'm not going topromise you because I suck at
making hash browns like dad did.
I was like I'm not gonnapromise you because I suck at
making hash browns.
You know I do.
So I stick it in the pan withthe that thingy that you bought,
the uh, it's, it's an.
Speaker 1 (05:36):
It's called an egg ring or just a ring, but I've
used the square the square one.
Speaker 3 (05:42):
But yeah, you used hash browns in it yeah, yeah, I
put butter on the bottom andthen I put the hash browns in
and I let it brown on the bottomand then I took the thing off.
Excuse me, I took the thing offand then flipped it.
Speaker 1 (05:57):
And how did it turn out?
Did you do that today?
Speaker 3 (06:00):
Yeah, I did it today.
He said it turned out good.
Speaker 1 (06:02):
On the skillet.
Speaker 3 (06:03):
Uh-huh, and I cooked him two eggs and of course we
cut up your sausage that youmade.
Okay, and he said that thesausage tastes better today than
it did yesterday.
Speaker 1 (06:14):
And we're going to talk a little bit about how we
made that sausage.
Speaker 3 (06:19):
So you're eating sausage that I smoked, yeah,
smoked yesterday.
Speaker 1 (06:21):
So that's coming up.
We smoked some sausage, whichwe still have some of that.
Speaker 3 (06:27):
Oh yeah.
Speaker 1 (06:28):
And we cooked the breakfast McGriddle with the
hash browns.
Speaker 3 (06:33):
Yeah.
Speaker 1 (06:34):
Now.
Speaker 3 (06:36):
That would have been good with the smoked sausage too
, if you would have had thatalready.
Speaker 1 (06:40):
Oh man put that on there.
You know, put that with thebacon or without the bacon, or
whatever.
Speaker 2 (06:45):
Added that to it.
Speaker 1 (06:46):
That would have been fantastic.
Now, how did your hash browns?
You said they came out prettygood.
Speaker 3 (06:52):
Yeah, he said that he liked them.
Speaker 1 (06:55):
Okay.
Speaker 3 (06:56):
I just don't know how to cook hash browns.
Very good.
Speaker 1 (06:59):
Typically the way I did it was you go ahead and you
get the egg ring, or what iscalled just the ring.
You have the skillet with alittle nonstick spray beneath it
, with some butter or some oil.
Speaker 3 (07:14):
I just put butter, my butter that I used.
Speaker 1 (07:18):
You put the hash browns over it and then let it
cook several minutes three, fourminutes, maybe even five Then
you can flip it.
Speaker 3 (07:30):
Mine flipped and it still stayed like the little
square.
Speaker 1 (07:33):
Right, and then, once you flip it, you can add a
little bit of oil on top of itto help to brown it and to crisp
it up a little bit, I just usebutter.
Butter would be good.
And you do that a couple oftimes and you're going to go
ahead and get that nicecrispiness and good flavors in
it.
Speaker 3 (07:49):
Yeah, I wish.
And we couldn't find the saltand pepper.
And then we went outside and ofcourse, where's it at?
It's by your stuff.
Speaker 1 (07:58):
Always by the grill.
Speaker 3 (07:59):
I made him two over easy eggs.
They didn't bust, so he likedthat.
And what else?
Oh, and the sausage.
He liked it all.
Speaker 1 (08:09):
I want to talk a minute about.
You mentioned over easy eggs.
When you cook an over easy egg,sometimes flipping it is a
challenge.
Speaker 3 (08:19):
On mine it isn't, but I'll tell you how I do it.
So on mine, in the pan, what Ido is I, um, put butter on the
bottom right, I make sure thatit gets hot, where it's kind of
like sizzling, and then I putthe eggs in it and then I kind
of like move it around, like the, and what I do is I poke the
(08:42):
egg, the white, on the sideswith the spatula to get it a
little bit more wider.
You know what I'm talking about.
And then I take the skillet andkind of lean it and put the
spatula underneath while I'mleaning it, and then you flip it
.
Speaker 1 (08:59):
It's a two-part process or two-handed process.
Yeah, when you tilt that,you're putting it basically on
the spatula.
Speaker 3 (09:04):
It's a two-part process or two-handed process.
Yeah, when you tilt that,you're putting it basically on
the spatula.
You know what I'm talking about.
It's so easy that way.
Speaker 1 (09:12):
I got you, but if you didn't want to flip it, there's
another way.
Speaker 3 (09:17):
I'm going to tell you you could put the lid on it the
lid.
Speaker 1 (09:28):
So when it comes to the Blackstone, if you go ahead
and you get you four or fiveeggs I'm saying one, two, three,
four, four eggs go and putevery one of them on the
blackstone, have them cook.
you can have an over easy eggwithout flipping it without
flipping it, and I'm gonna sayit's over easy, it's not sunny
side up.
So what you got to do is yougot to get that dome, you put
(09:48):
that over it, let the sweat orlet the moisture of it go, ahead
and cook the top of the egg andremove it and you will start to
get that full cover over thetop.
Oh, that is an excellent,beautifully looking egg.
Speaker 3 (10:06):
You also in a pan.
If you have enough butter, youcould actually put the butter on
top and just keep on.
Speaker 1 (10:09):
And allow that to cook the top of it.
But it's just a great way.
I really like to cook them thatway, to where it just becomes
one cook.
Speaker 3 (10:17):
Sometimes, when you do flip it, sometimes the white
part doesn't get all the waycooked for some reason.
Have you noticed that sometimes, like I do not like my white
runny, just the yolk, but Idon't like the white.
Speaker 1 (10:32):
Yeah, just a little bit.
Speaker 3 (10:33):
The white has to be fully cooked.
Speaker 1 (10:35):
Just a little bit of the yolk.
Speaker 3 (10:36):
But I know that you like your white kind of runny a
little bit.
No, I usually wait until it'skind of firm.
Speaker 1 (10:43):
But I will eat it.
It don't bother me a whole lot.
Speaker 3 (10:45):
You've ate it before where it's gone and I'm like ew,
no, no, no.
Speaker 1 (10:49):
So we're going to go ahead and talk a little bit.
So the sausage she's talkingabout I got here in Oklahoma you
get this blue and gold sausage.
Now you get this.
It's usually throughfundraisers.
They're two and a half pound.
Speaker 3 (11:06):
I mean it's a big log , and I bought three of them.
You bought bacon too, didn'tyou?
Speaker 1 (11:09):
I haven't used it yet , so I bought three of them and
one I think it's a three poundbacon.
I went ahead and thawed out oneof the blue and golden sausages
and after it thawed out, we putsome seasoning on it.
Speaker 3 (11:25):
And it didn't take long to de-thaw like thaw out.
No, a few hours, yeah, itdidn't take very long.
Speaker 1 (11:31):
And it's probably better you put it in the fridge
overnight, but we just set itout for a few hours.
But we thawed it out and I putsome honey hot seasoning on it.
Speaker 3 (11:45):
You put honey hot, not honey hot.
You put honey hot, not honeyhot.
Speaker 1 (11:47):
You put dirty bird, dirty bird, hot dirty bird, and
we seasoned that on it.
We also put some garlicseasoning on it and then let
that.
Speaker 3 (11:56):
The garlic parmesan seasoning.
Speaker 1 (11:58):
Garlic parmesan, then threw it on the smoker for
about four hours and it wasoutstanding.
Speaker 3 (12:06):
Oh my gosh, it was good, good but I almost messed
it didn't shrink no, it didn't.
It didn't shrink that much likewhen you buy salt everything
shrinks like.
And that did not shrink, it,didn't it?
Speaker 1 (12:18):
didn't have not have this.
The ratio of shrinking that itthat uh, I guess there's not as
much fat in it right, right, andyou put the dirty bird, the hot
kind, on the hot and spicy one.
It had a small kick.
Speaker 3 (12:31):
To me it didn't yesterday, but when I was eating
it today I actually tasted thekick to it.
Speaker 1 (12:39):
Right, but yeah, that turned out great and basically
you just cook this sausage onthere.
But yeah, that turned out great, and basically you just cook
this sausage on there and thenyou just go ahead.
Instead of cutting yoursausages up and then cooking
them, you cook the whole sausageand then you cut it up.
You can use it for a sandwich,you can use it for a side,
whatever you want.
Speaker 3 (12:59):
So I have a thing with this Next time that you
smoke one of those, we're goingto thaw it out where it's like
you could smush it, but we'regoing to cut it and we're going
to stuff it.
We're going to stuff it andthen make it back into the log
and then put it on the smoker.
Speaker 1 (13:19):
That'd be good, and there'd also be something else
that'd be good.
Make some sausage balls, rollthem up.
Oh, yeah, and then have a bunchof different sausage balls.
You go in there and you smokethem.
Speaker 3 (13:33):
You know I'm not a big fan of sausage balls.
Just to say Like when you haveit in spaghetti.
I don't like those.
Speaker 1 (13:41):
She's not a fan of meatballs.
Speaker 3 (13:43):
No.
Speaker 1 (13:45):
Spaghetti and meatballs.
Speaker 3 (13:46):
Remember those ones that we bought from was it
Costco or Sam's Club?
And they already pre-made thosethings are gross.
Remember?
I swear they were sausage balls.
They just didn't taste verygood.
I mean, the blue and gold wouldprobably taste good, yeah.
Speaker 1 (14:07):
I mean, it's the same thing.
Yeah, you know it's going to begood.
Speaker 3 (14:10):
It's not the same.
The blue and gold is 100%better than store-bought.
Speaker 1 (14:16):
Oh yeah, Most definitely.
I'm just saying if you madethem into a ball.
Speaker 3 (14:18):
Oh.
Speaker 1 (14:29):
You know if you have a big log long long or a bunch
of long longer.
True, true, true.
Speaker 3 (14:32):
So we had the uh sausage that we made and then
what was the other breakfast wemade?
Speaker 2 (14:36):
the mcgriddle so it was.
Speaker 1 (14:37):
It was pancakes pancakes, bacon, eggs and hash
browns and hash browns boy babeand then we put, we put all that
together and made a sandwich.
Speaker 3 (14:44):
Oh my God, it was so freaking good, was it not?
Speaker 1 (14:48):
Oh yeah, yeah, it was really good, I put my keto
syrup on it.
Right, and I put maple syrup onthe pancake that we created
whenever we made the sandwich.
Yeah, when you did your firstone and it was really good and
we had someone comment that saidput the pancake syrup in the
(15:08):
batter.
What do you think of that?
Speaker 3 (15:12):
I think that would be good.
Even you could probably stuffthe bacon in the batter too.
Speaker 1 (15:17):
Yeah, because they said, put it in the batter and
it'll raise it to the top whenyou cook it and it'll even be
better.
So that's something that wewould like to try.
Speaker 3 (15:26):
We'll read some more comments here.
Mine might taste likeMcDonald's, where they have the
maple.
Speaker 1 (15:31):
Oh, is that the McDonald's secret?
That's what it tastes like.
Speaker 3 (15:34):
It does not taste like that.
Yeah, it may be Like if themaple with the pancake and it's
already in the sandwich.
I believe so.
Speaker 1 (15:45):
Well, we're headed into the Thanksgiving holiday
and we were also talking.
We were going to talk aboutsome of our favorite
Thanksgiving dishes or sidedishes.
Speaker 3 (15:58):
Before you talk about the side dishes, don't forget
your strawberry salsa that youmade your hot sauce.
Speaker 1 (16:04):
The salsa, Right right, your strawberry salsa
that you made your hot sauce,the salsa, right, right.
So I did make a strawberrysalsa a couple of weeks ago we
got a video on this and I wentahead and took some jalapenos,
took some strawberries.
What else did we add to that?
I wasn't there when you made it.
(16:24):
Basically, it was a salsa.
There was onions, there wasgarlic, all these things.
We went ahead and put that onthe blackstone.
Speaker 3 (16:31):
I only got to taste it.
Speaker 1 (16:33):
And cook the strawberries up until you had an
entire syrupy consistency.
Speaker 3 (16:39):
It smelled really good too.
Speaker 1 (16:41):
This was an amazing salsa.
Speaker 3 (16:47):
A hundred percent.
So on Thanksgiving, before wego to his side of the family,
he's going to actually make someand we're going to take it with
us right.
Speaker 1 (16:55):
Yeah, I'll make some of that.
Speaker 3 (16:56):
Oh my gosh, so good.
Speaker 1 (16:59):
And you poured that over chicken.
Speaker 3 (17:01):
Yes, and the chicken tasted so good with it.
Speaker 1 (17:04):
It would be good on some tacos.
Speaker 3 (17:05):
It would be good on anything.
Speaker 1 (17:07):
Yeah, it honestly was one of the best salsas.
If you want to check that out,be sure and check our main
YouTube channel.
You'll find a link in thedescription or the show notes
and go there and look for ourstrawberry chicken strawberry
salsa recipe.
Speaker 3 (17:24):
That tasted really good, you guys.
I would definitely make it.
Speaker 1 (17:29):
Yeah, it was great flavors, Everything worked well,
so that was outstanding.
And today, which I'm stillworking with the video isn't out
yet, but I made a jalapenocranberry sauce.
Speaker 3 (17:44):
Yeah, it smelled spicy.
Speaker 1 (17:46):
Have not tried it yet .
It's in the refrigeratorchilling, so tomorrow I'll try
it and we'll finish that video.
Speaker 3 (17:52):
I'll try it too.
I just don't like cranberry.
Speaker 1 (17:57):
Hopefully it's really good.
Speaker 3 (17:59):
So I have a question On cranberries.
You know I took one from yourthing and I bit into it and it
was gross to me.
But I don't like cranberrysauce, but I it's weird, is that
not weird?
Speaker 1 (18:13):
It's just extracted some juice.
It's probably got some sugarsand some things in there.
Speaker 3 (18:18):
Why drink the diet one?
I think it has like a littlepercentage of sugar in it, but
you didn't put that in your.
You didn't put no sugar in your.
Speaker 1 (18:27):
And it's got brown sugar and it's also got some
white sugar, so it should besweetened up and we're chilling
it and we're going to go aheadand try that.
We'll let you know how thatturned out on our next episode
as well.
Speaker 3 (18:41):
But going forward, we're talking about Thanksgiving
, just side dishes, remember now.
Speaker 1 (18:48):
Side dishes.
So what are some of yourfavorite side dishes when it
comes to Thanksgiving?
Speaker 3 (18:53):
Well, the last time that we talked about it, I said
stuffing.
Stuffing is my favorite.
Speaker 1 (18:57):
Spicy version yeah some jalapenos or some peppers
in there, so stuffing isdefinitely on the list.
Speaker 3 (19:05):
I think that's your next video that you're going to
make, right?
Speaker 1 (19:07):
It could very well be .
Speaker 3 (19:09):
Stuffing.
That's my favorite, Besidesgreen bean casserole.
I was just about to say that.
Green bean casserole.
I was just about to say that.
Speaker 1 (19:16):
Green bean casserole.
Green bean casserole A big, bigfan of that, with the onions on
top of it.
Speaker 3 (19:22):
That's what makes it it does.
I could eat a whole entirething of it.
That's like my favorite too.
Speaker 1 (19:30):
But one of the other things that a lot of people
always talk about is mac andcheese, but I've never really
had that as a big side item, butthat is a very no.
Speaker 3 (19:41):
but I used to make the cheese with the rice and
stuff with the broccoli.
Speaker 1 (19:47):
That was our Broccoli and cheese and rice.
Speaker 3 (19:48):
Yeah, I haven't made that in like forever, though
Maybe for Christmas I'll makethat.
Speaker 1 (19:56):
Yeah, let us know what is your favorite.
Speaker 3 (19:59):
Ooh, and last time we talked about some desserts too.
Speaker 1 (20:02):
Any other side dishes you prefer.
Speaker 3 (20:05):
Let me think what is missing.
Besides deviled eggs, you knowwe all love deviled eggs.
Deviled eggs is always a bigthing.
What about deviled eggs?
You know we all love deviledeggs.
Deviled eggs is always a bigthing.
Speaker 1 (20:18):
What about deviled ham?
Speaker 3 (20:22):
Deviled ham.
Speaker 1 (20:23):
Yeah, you take some ham and you chop it up and you
add mayo to it, kind of like youdo a deviled egg.
You can add an egg to it.
Speaker 3 (20:35):
I've never had that babe.
We'll have to try some deviledegg.
You can add an egg to it.
I've never had that babe.
Speaker 1 (20:38):
We'll have to try some deviled ham.
That sounds really weird.
Speaker 3 (20:41):
But you're supposed to do the smoked ham thingy, the
shredded ham, and that's goingto be for our Christmas thing.
Speaker 1 (20:47):
Yeah, we're going to be doing a pulled ham.
Speaker 3 (20:50):
Yeah.
Speaker 1 (20:50):
It's going to be a ham that is cooked slow and it's
going to shred apart, so we'llbe talking about that when we do
do that.
Right now, I'm going to goahead and check in and see if we
got anyone in the commentssection.
Let's see what we got here.
Oh, the strawberry jalapenosalsa over chicken.
Speaker 3 (21:07):
That was really good.
I think.
You know, if anybody wants tomake that, they should, and I
feel like it could go onanything Like even a biscuit
like a homemade biscuit.
Speaker 1 (21:20):
Yeah, I'm sitting here trying to figure this out
because they've changed the waythat you see the comments here
on YouTube.
Actually, okay, now I see them.
I wasn't seeing any and now Iam.
So, yeah, the move overMcGriddledle.
The pancake breakfast sandwichwins.
So a cody hardman said oh, Imentioned this before.
(21:40):
That's looking yummy.
Next time when you start topancake, better add the syrup.
It'll cook into the top whenyou flip it over.
Should make some better flavor.
Also, life style with sharonsaid that's a great idea.
Makes a change from bread thatlooked like a perfect egg.
Talking about the egg that wehad runny.
Speaker 3 (22:02):
Yeah.
Speaker 1 (22:04):
Also, buzz Barbecue said I've done something similar
to this, but with chocolatechip waffles for the bun.
Our waffle machine don't workbut we need to get a new one.
No, it doesn't work anymore.
Speaker 3 (22:17):
It finally broke.
We kept on using it, like everyday chocolate chip waffles.
That would be great so you usechocolate chip waffles with all
that stuff on it yeah, just doall that and use chocolate chip
waffles instead well, he'slooking for comments and stuff.
This morning we had a crazyweather.
We had it where the schoolscalled in because the weather it
(22:40):
was windy and tornadoes again,but no tornadoes came up here
this way, but, holy cow, thewind was really bad and the rain
, oh she.
Speaker 1 (22:55):
It has been a definite stormy, unusual
November, to be honest.
Speaker 3 (23:01):
Right and you're trying to sleep which I couldn't
sleep because of the rain andstuff and then I have my kitty
cats.
They're at the window whenyou're not supposed to be over
there by the window during thestorms.
They're over there checking itout because they didn't know
what was going on.
Speaker 1 (23:19):
I do see here a Hayden B Grillen commented on
our oaky log.
Oh, the bacon-wrapped pulledpork jalapenos that was really
good, we took that and we tooksome pulled pork and we went
ahead and grinded that up, putthat into some cream cheese and,
I think, think, some othershredded cheese.
But hayden b grilled and saidvery good, looking at peppers
(23:41):
got me craving peppers there,costco or no, it wasn't costco
sam's club the chicken, thestuffed chicken.
A poor guy outdoor cookingcommented today uh rob over
there he said, okay, let's dothis, let's see if they look
like the picture on the box, didthey?
Speaker 3 (24:00):
Yeah, it was really good.
Speaker 1 (24:02):
I think they did, didn't he also?
Speaker 3 (24:04):
It's crazy because when you look at it you're like
this is probably going to tastegross.
But, it actually tasted good.
I was shocked, he also saidnice hat Oki.
Speaker 1 (24:16):
I got the Oki hat.
Speaker 3 (24:18):
Our son bought him that.
Speaker 1 (24:19):
Yeah, I replied and told him that and he said you
want to know if they look likethe picture.
Lol, pretty close, I guess.
All right, man, I'll take yourword for it and I'll be looking
for them.
Speaker 3 (24:30):
So those did turn out really good.
Yeah, I would recommend gettingthose because they did not
taste gross Like most things,you know when you buy.
Wait, what was our last thingthat we bought that we tried and
it was like bleh.
Speaker 1 (24:43):
It was some burger patties yeah.
It was good, but it wasn't thebest Right but sometimes you
have something and it looks likeit's full of stuff and then
when you get it, you can't evensee the cheese.
Speaker 3 (24:56):
You can't even see the stuff inside of it.
Speaker 1 (24:59):
This one, you could actually see the filling, you
could actually see that it wasthere you could, and it tasted
really good.
And it did.
It tasted really really well,but thank everybody for tuning
in today.
Happy Thanksgiving.
Speaker 3 (25:13):
Yes, have a happy Thanksgiving.
Speaker 1 (25:15):
Gobble, gobble.
Speaker 2 (25:17):
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.
Well, here we are for another episode of the Oki
Smokin' Podcast.
It's all about outdoor cookingand we are now headed into the
Thanksgiving holiday.
So we're going to have a littlebit of Thanksgiving a talk
which to me means food, and Ialways enjoy that holiday and
we're going to go ahead and talkabout some of the things we
(00:21):
made this last week as well andtalk about some of the things we
made this last week as well.
So let's go ahead and cue theintro and welcome to episode
number 38.
Speaker 2 (00:32):
Time to fire up that grill.
From smoked pork to smashburgers.
Outdoor cooking just tastesbetter.
This is the Okie Smokin'Podcast, and here's your host.
Speaker 1 (00:51):
John Barry.
Yes, I'm here alongside mylovely wife Dolores.
Speaker 3 (00:59):
Hello, hello.
Speaker 1 (01:00):
And how are you doing today?
Doing good?
You know we were doing.
We were cooking last night.
Was it last night on theBlackstone, or was it the night
before?
I think it was.
Speaker 3 (01:13):
Well, no, you smoked the sausage last night, I smoked
the sausage last night.
Speaker 1 (01:19):
So I did smoke a sausage log, a two and a half
pound sausage log, but the daybefore I also cooked on the
Blackstone.
Speaker 3 (01:26):
The breakfast yeah, that's what you're talking about
when we cooked the breakfastand I didn't clean it right away
.
Speaker 1 (01:35):
So I came in and I'd killed the power to it and
everything, and then I went backout there to clean it and what
did I find?
All over the Blackstone.
Speaker 3 (01:46):
You have found animal prints, paw prints.
Speaker 1 (01:49):
So that is something that I you know.
You go out there and you seethese little paw prints on there
.
I think it was a cat.
Speaker 3 (01:57):
Probably.
Speaker 1 (01:59):
And so paw prints on the grease.
So that's where the cover onthe blackstone comes in handy.
Speaker 3 (02:06):
Yeah.
Speaker 1 (02:06):
And make sure you get it done.
You know, fairly decent becauseor within a reasonable amount
of time.
Speaker 3 (02:14):
Well, hopefully that kitty is an inside kitty cat
when he goes back to his house.
Speaker 1 (02:19):
He's going to bring in a little grease, a little bit
of tracking from thatblackstone.
So I had to clean that up.
A little grease, a little bitof tracking from that black
stone.
So I got to, I had to cleanthat up a little bit.
But yeah, you know you go outthere and you're you know you
don't want to cook on the blackstone when you go out there and
you look at it and all of asudden you got these little paw
prints all the way across it.
So I do have a silicone coverthat I typically put on that.
(02:41):
So I just thought I'd bringthat up.
A little cat or some kind of ananimal, because I didn't see it
actually made tracks across theBlackstone.
Have you had that happen?
I'm sure you have, if you haveone.
Speaker 3 (02:54):
You know, we should go back on the camera and see if
we have that one hooked up overthere.
Speaker 1 (02:59):
Yeah, we have a camera.
I can go in there and see if Ican find that in the last few
days it should still be there.
See what kind of animal it isBecause we do have a possum too.
It could be a possum.
Speaker 3 (03:08):
We do have one that comes out in the backyard and
that grease attracts them.
Speaker 1 (03:12):
So I was going to bring this up because it's a
good thing to make sure wheneveryou're cooking on it to try to
remove, always clean it.
Clean it like right thenSometimes, clean it like right
then um, sometimes I don't rightthen.
But also, you want to make sureyou probably keep your grease
(03:33):
trap fairly clean, because thatreally attracts them and if you
got that.
You got a grease trap.
Depending on the model ofblackstone you have, it could be
under it or it could be on topof it.
Mine is on the behind, in theback of itstone you have.
It could be under it or itcould be on top of it.
Mine is in the back of it.
Speaker 3 (03:47):
Some of them are in the front, yeah.
Speaker 1 (03:48):
And that grease gets up in there and that's got.
You know, you're scraping foodand you're creating all this
stuff.
You've got bacon, you've gotsteaks, you've got potatoes.
You've got all this good stuff.
Yeah, they smell it and it'sall in that trap so it attracts
rodents and animals.
So you want to make sure it's agood idea to keep that pretty
(04:13):
clean.
And I think if you get and youcan get it at Academy or in
Amazon and various places youget them little liners.
They're aluminum liners usuallythat you put in there.
Speaker 3 (04:22):
How come you don't buy any of those?
It'd probably be easier.
Speaker 1 (04:25):
Yeah, I've had some, but I don't have any now because
what I do is I always just washit.
But, I need to get some more ofthose, so that you can just
take it out, throw it away, puta new one in.
So watch out for those remnants.
Speaker 3 (04:42):
The breakfast that he made.
It was so good I cheated.
I've been cheating lately.
Speaker 1 (04:49):
Now, which one are you talking about?
The one on the blackstone?
Speaker 3 (04:54):
Yeah, the breakfast, the pancake with the hash brown.
Speaker 1 (04:57):
Oh, yes, so.
Speaker 3 (05:00):
At first I wasn't going to cheat, but, oh my gosh,
it looks so good.
Speaker 1 (05:03):
The title of the video is McGriddle Move Over.
Speaker 3 (05:06):
Yeah.
Speaker 1 (05:06):
This is the way you make it.
Speaker 3 (05:09):
It's good.
Speaker 1 (05:10):
It was really good and I have a comment about this
video.
Speaker 3 (05:13):
I have to say something.
So this morning, jacob, he'slike can you make me hash browns
like dad did?
I was like I'm not going topromise you because I suck at
making hash browns like dad did.
I was like I'm not gonnapromise you because I suck at
making hash browns.
You know I do.
So I stick it in the pan withthe that thingy that you bought,
the uh, it's, it's an.
Speaker 1 (05:36):
It's called an egg ring or just a ring, but I've
used the square the square one.
Speaker 3 (05:42):
But yeah, you used hash browns in it yeah, yeah, I
put butter on the bottom andthen I put the hash browns in
and I let it brown on the bottomand then I took the thing off.
Excuse me, I took the thing offand then flipped it.
Speaker 1 (05:57):
And how did it turn out?
Did you do that today?
Speaker 3 (06:00):
Yeah, I did it today.
He said it turned out good.
Speaker 1 (06:02):
On the skillet.
Speaker 3 (06:03):
Uh-huh, and I cooked him two eggs and of course we
cut up your sausage that youmade.
Okay, and he said that thesausage tastes better today than
it did yesterday.
Speaker 1 (06:14):
And we're going to talk a little bit about how we
made that sausage.
Speaker 3 (06:19):
So you're eating sausage that I smoked, yeah,
smoked yesterday.
Speaker 1 (06:21):
So that's coming up.
We smoked some sausage, whichwe still have some of that.
Speaker 3 (06:27):
Oh yeah.
Speaker 1 (06:28):
And we cooked the breakfast McGriddle with the
hash browns.
Speaker 3 (06:33):
Yeah.
Speaker 1 (06:34):
Now.
Speaker 3 (06:36):
That would have been good with the smoked sausage too
, if you would have had thatalready.
Speaker 1 (06:40):
Oh man put that on there.
You know, put that with thebacon or without the bacon, or
whatever.
Speaker 2 (06:45):
Added that to it.
Speaker 1 (06:46):
That would have been fantastic.
Now, how did your hash browns?
You said they came out prettygood.
Speaker 3 (06:52):
Yeah, he said that he liked them.
Speaker 1 (06:55):
Okay.
Speaker 3 (06:56):
I just don't know how to cook hash browns.
Very good.
Speaker 1 (06:59):
Typically the way I did it was you go ahead and you
get the egg ring, or what iscalled just the ring.
You have the skillet with alittle nonstick spray beneath it
, with some butter or some oil.
Speaker 3 (07:14):
I just put butter, my butter that I used.
Speaker 1 (07:18):
You put the hash browns over it and then let it
cook several minutes three, fourminutes, maybe even five Then
you can flip it.
Speaker 3 (07:30):
Mine flipped and it still stayed like the little
square.
Speaker 1 (07:33):
Right, and then, once you flip it, you can add a
little bit of oil on top of itto help to brown it and to crisp
it up a little bit, I just usebutter.
Butter would be good.
And you do that a couple oftimes and you're going to go
ahead and get that nicecrispiness and good flavors in
it.
Speaker 3 (07:49):
Yeah, I wish.
And we couldn't find the saltand pepper.
And then we went outside and ofcourse, where's it at?
It's by your stuff.
Speaker 1 (07:58):
Always by the grill.
Speaker 3 (07:59):
I made him two over easy eggs.
They didn't bust, so he likedthat.
And what else?
Oh, and the sausage.
He liked it all.
Speaker 1 (08:09):
I want to talk a minute about.
You mentioned over easy eggs.
When you cook an over easy egg,sometimes flipping it is a
challenge.
Speaker 3 (08:19):
On mine it isn't, but I'll tell you how I do it.
So on mine, in the pan, what Ido is I, um, put butter on the
bottom right, I make sure thatit gets hot, where it's kind of
like sizzling, and then I putthe eggs in it and then I kind
of like move it around, like the, and what I do is I poke the
(08:42):
egg, the white, on the sideswith the spatula to get it a
little bit more wider.
You know what I'm talking about.
And then I take the skillet andkind of lean it and put the
spatula underneath while I'mleaning it, and then you flip it
.
Speaker 1 (08:59):
It's a two-part process or two-handed process.
Yeah, when you tilt that,you're putting it basically on
the spatula.
Speaker 3 (09:04):
It's a two-part process or two-handed process.
Yeah, when you tilt that,you're putting it basically on
the spatula.
You know what I'm talking about.
It's so easy that way.
Speaker 1 (09:12):
I got you, but if you didn't want to flip it, there's
another way.
Speaker 3 (09:17):
I'm going to tell you you could put the lid on it the
lid.
Speaker 1 (09:28):
So when it comes to the Blackstone, if you go ahead
and you get you four or fiveeggs I'm saying one, two, three,
four, four eggs go and putevery one of them on the
blackstone, have them cook.
you can have an over easy eggwithout flipping it without
flipping it, and I'm gonna sayit's over easy, it's not sunny
side up.
So what you got to do is yougot to get that dome, you put
(09:48):
that over it, let the sweat orlet the moisture of it go, ahead
and cook the top of the egg andremove it and you will start to
get that full cover over thetop.
Oh, that is an excellent,beautifully looking egg.
Speaker 3 (10:06):
You also in a pan.
If you have enough butter, youcould actually put the butter on
top and just keep on.
Speaker 1 (10:09):
And allow that to cook the top of it.
But it's just a great way.
I really like to cook them thatway, to where it just becomes
one cook.
Speaker 3 (10:17):
Sometimes, when you do flip it, sometimes the white
part doesn't get all the waycooked for some reason.
Have you noticed that sometimes, like I do not like my white
runny, just the yolk, but Idon't like the white.
Speaker 1 (10:32):
Yeah, just a little bit.
Speaker 3 (10:33):
The white has to be fully cooked.
Speaker 1 (10:35):
Just a little bit of the yolk.
Speaker 3 (10:36):
But I know that you like your white kind of runny a
little bit.
No, I usually wait until it'skind of firm.
Speaker 1 (10:43):
But I will eat it.
It don't bother me a whole lot.
Speaker 3 (10:45):
You've ate it before where it's gone and I'm like ew,
no, no, no.
Speaker 1 (10:49):
So we're going to go ahead and talk a little bit.
So the sausage she's talkingabout I got here in Oklahoma you
get this blue and gold sausage.
Now you get this.
It's usually throughfundraisers.
They're two and a half pound.
Speaker 3 (11:06):
I mean it's a big log , and I bought three of them.
You bought bacon too, didn'tyou?
Speaker 1 (11:09):
I haven't used it yet , so I bought three of them and
one I think it's a three poundbacon.
I went ahead and thawed out oneof the blue and golden sausages
and after it thawed out, we putsome seasoning on it.
Speaker 3 (11:25):
And it didn't take long to de-thaw like thaw out.
No, a few hours, yeah, itdidn't take very long.
Speaker 1 (11:31):
And it's probably better you put it in the fridge
overnight, but we just set itout for a few hours.
But we thawed it out and I putsome honey hot seasoning on it.
Speaker 3 (11:45):
You put honey hot, not honey hot.
You put honey hot, not honeyhot.
Speaker 1 (11:47):
You put dirty bird, dirty bird, hot dirty bird, and
we seasoned that on it.
We also put some garlicseasoning on it and then let
that.
Speaker 3 (11:56):
The garlic parmesan seasoning.
Speaker 1 (11:58):
Garlic parmesan, then threw it on the smoker for
about four hours and it wasoutstanding.
Speaker 3 (12:06):
Oh my gosh, it was good, good but I almost messed
it didn't shrink no, it didn't.
It didn't shrink that much likewhen you buy salt everything
shrinks like.
And that did not shrink, it,didn't it?
Speaker 1 (12:18):
didn't have not have this.
The ratio of shrinking that itthat uh, I guess there's not as
much fat in it right, right, andyou put the dirty bird, the hot
kind, on the hot and spicy one.
It had a small kick.
Speaker 3 (12:31):
To me it didn't yesterday, but when I was eating
it today I actually tasted thekick to it.
Speaker 1 (12:39):
Right, but yeah, that turned out great and basically
you just cook this sausage onthere.
But yeah, that turned out great, and basically you just cook
this sausage on there and thenyou just go ahead.
Instead of cutting yoursausages up and then cooking
them, you cook the whole sausageand then you cut it up.
You can use it for a sandwich,you can use it for a side,
whatever you want.
Speaker 3 (12:59):
So I have a thing with this Next time that you
smoke one of those, we're goingto thaw it out where it's like
you could smush it, but we'regoing to cut it and we're going
to stuff it.
We're going to stuff it andthen make it back into the log
and then put it on the smoker.
Speaker 1 (13:19):
That'd be good, and there'd also be something else
that'd be good.
Make some sausage balls, rollthem up.
Oh, yeah, and then have a bunchof different sausage balls.
You go in there and you smokethem.
Speaker 3 (13:33):
You know I'm not a big fan of sausage balls.
Just to say Like when you haveit in spaghetti.
I don't like those.
Speaker 1 (13:41):
She's not a fan of meatballs.
Speaker 3 (13:43):
No.
Speaker 1 (13:45):
Spaghetti and meatballs.
Speaker 3 (13:46):
Remember those ones that we bought from was it
Costco or Sam's Club?
And they already pre-made thosethings are gross.
Remember?
I swear they were sausage balls.
They just didn't taste verygood.
I mean, the blue and gold wouldprobably taste good, yeah.
Speaker 1 (14:07):
I mean, it's the same thing.
Yeah, you know it's going to begood.
Speaker 3 (14:10):
It's not the same.
The blue and gold is 100%better than store-bought.
Speaker 1 (14:16):
Oh yeah, Most definitely.
I'm just saying if you madethem into a ball.
Speaker 3 (14:18):
Oh.
Speaker 1 (14:29):
You know if you have a big log long long or a bunch
of long longer.
True, true, true.
Speaker 3 (14:32):
So we had the uh sausage that we made and then
what was the other breakfast wemade?
Speaker 2 (14:36):
the mcgriddle so it was.
Speaker 1 (14:37):
It was pancakes pancakes, bacon, eggs and hash
browns and hash browns boy babeand then we put, we put all that
together and made a sandwich.
Speaker 3 (14:44):
Oh my God, it was so freaking good, was it not?
Speaker 1 (14:48):
Oh yeah, yeah, it was really good, I put my keto
syrup on it.
Right, and I put maple syrup onthe pancake that we created
whenever we made the sandwich.
Yeah, when you did your firstone and it was really good and
we had someone comment that saidput the pancake syrup in the
(15:08):
batter.
What do you think of that?
Speaker 3 (15:12):
I think that would be good.
Even you could probably stuffthe bacon in the batter too.
Speaker 1 (15:17):
Yeah, because they said, put it in the batter and
it'll raise it to the top whenyou cook it and it'll even be
better.
So that's something that wewould like to try.
Speaker 3 (15:26):
We'll read some more comments here.
Mine might taste likeMcDonald's, where they have the
maple.
Speaker 1 (15:31):
Oh, is that the McDonald's secret?
That's what it tastes like.
Speaker 3 (15:34):
It does not taste like that.
Yeah, it may be Like if themaple with the pancake and it's
already in the sandwich.
I believe so.
Speaker 1 (15:45):
Well, we're headed into the Thanksgiving holiday
and we were also talking.
We were going to talk aboutsome of our favorite
Thanksgiving dishes or sidedishes.
Speaker 3 (15:58):
Before you talk about the side dishes, don't forget
your strawberry salsa that youmade your hot sauce.
Speaker 1 (16:04):
The salsa, Right right, your strawberry salsa
that you made your hot sauce,the salsa, right, right.
So I did make a strawberrysalsa a couple of weeks ago we
got a video on this and I wentahead and took some jalapenos,
took some strawberries.
What else did we add to that?
I wasn't there when you made it.
(16:24):
Basically, it was a salsa.
There was onions, there wasgarlic, all these things.
We went ahead and put that onthe blackstone.
Speaker 3 (16:31):
I only got to taste it.
Speaker 1 (16:33):
And cook the strawberries up until you had an
entire syrupy consistency.
Speaker 3 (16:39):
It smelled really good too.
Speaker 1 (16:41):
This was an amazing salsa.
Speaker 3 (16:47):
A hundred percent.
So on Thanksgiving, before wego to his side of the family,
he's going to actually make someand we're going to take it with
us right.
Speaker 1 (16:55):
Yeah, I'll make some of that.
Speaker 3 (16:56):
Oh my gosh, so good.
Speaker 1 (16:59):
And you poured that over chicken.
Speaker 3 (17:01):
Yes, and the chicken tasted so good with it.
Speaker 1 (17:04):
It would be good on some tacos.
Speaker 3 (17:05):
It would be good on anything.
Speaker 1 (17:07):
Yeah, it honestly was one of the best salsas.
If you want to check that out,be sure and check our main
YouTube channel.
You'll find a link in thedescription or the show notes
and go there and look for ourstrawberry chicken strawberry
salsa recipe.
Speaker 3 (17:24):
That tasted really good, you guys.
I would definitely make it.
Speaker 1 (17:29):
Yeah, it was great flavors, Everything worked well,
so that was outstanding.
And today, which I'm stillworking with the video isn't out
yet, but I made a jalapenocranberry sauce.
Speaker 3 (17:44):
Yeah, it smelled spicy.
Speaker 1 (17:46):
Have not tried it yet .
It's in the refrigeratorchilling, so tomorrow I'll try
it and we'll finish that video.
Speaker 3 (17:52):
I'll try it too.
I just don't like cranberry.
Speaker 1 (17:57):
Hopefully it's really good.
Speaker 3 (17:59):
So I have a question On cranberries.
You know I took one from yourthing and I bit into it and it
was gross to me.
But I don't like cranberrysauce, but I it's weird, is that
not weird?
Speaker 1 (18:13):
It's just extracted some juice.
It's probably got some sugarsand some things in there.
Speaker 3 (18:18):
Why drink the diet one?
I think it has like a littlepercentage of sugar in it, but
you didn't put that in your.
You didn't put no sugar in your.
Speaker 1 (18:27):
And it's got brown sugar and it's also got some
white sugar, so it should besweetened up and we're chilling
it and we're going to go aheadand try that.
We'll let you know how thatturned out on our next episode
as well.
Speaker 3 (18:41):
But going forward, we're talking about Thanksgiving
, just side dishes, remember now.
Speaker 1 (18:48):
Side dishes.
So what are some of yourfavorite side dishes when it
comes to Thanksgiving?
Speaker 3 (18:53):
Well, the last time that we talked about it, I said
stuffing.
Stuffing is my favorite.
Speaker 1 (18:57):
Spicy version yeah some jalapenos or some peppers
in there, so stuffing isdefinitely on the list.
Speaker 3 (19:05):
I think that's your next video that you're going to
make, right?
Speaker 1 (19:07):
It could very well be .
Speaker 3 (19:09):
Stuffing.
That's my favorite, Besidesgreen bean casserole.
I was just about to say that.
Green bean casserole.
I was just about to say that.
Speaker 1 (19:16):
Green bean casserole.
Green bean casserole A big, bigfan of that, with the onions on
top of it.
Speaker 3 (19:22):
That's what makes it it does.
I could eat a whole entirething of it.
That's like my favorite too.
Speaker 1 (19:30):
But one of the other things that a lot of people
always talk about is mac andcheese, but I've never really
had that as a big side item, butthat is a very no.
Speaker 3 (19:41):
but I used to make the cheese with the rice and
stuff with the broccoli.
Speaker 1 (19:47):
That was our Broccoli and cheese and rice.
Speaker 3 (19:48):
Yeah, I haven't made that in like forever, though
Maybe for Christmas I'll makethat.
Speaker 1 (19:56):
Yeah, let us know what is your favorite.
Speaker 3 (19:59):
Ooh, and last time we talked about some desserts too.
Speaker 1 (20:02):
Any other side dishes you prefer.
Speaker 3 (20:05):
Let me think what is missing.
Besides deviled eggs, you knowwe all love deviled eggs.
Deviled eggs is always a bigthing.
What about deviled eggs?
You know we all love deviledeggs.
Deviled eggs is always a bigthing.
Speaker 1 (20:18):
What about deviled ham?
Speaker 3 (20:22):
Deviled ham.
Speaker 1 (20:23):
Yeah, you take some ham and you chop it up and you
add mayo to it, kind of like youdo a deviled egg.
You can add an egg to it.
Speaker 3 (20:35):
I've never had that babe.
We'll have to try some deviledegg.
You can add an egg to it.
I've never had that babe.
Speaker 1 (20:38):
We'll have to try some deviled ham.
That sounds really weird.
Speaker 3 (20:41):
But you're supposed to do the smoked ham thingy, the
shredded ham, and that's goingto be for our Christmas thing.
Speaker 1 (20:47):
Yeah, we're going to be doing a pulled ham.
Speaker 3 (20:50):
Yeah.
Speaker 1 (20:50):
It's going to be a ham that is cooked slow and it's
going to shred apart, so we'llbe talking about that when we do
do that.
Right now, I'm going to goahead and check in and see if we
got anyone in the commentssection.
Let's see what we got here.
Oh, the strawberry jalapenosalsa over chicken.
Speaker 3 (21:07):
That was really good.
I think.
You know, if anybody wants tomake that, they should, and I
feel like it could go onanything Like even a biscuit
like a homemade biscuit.
Speaker 1 (21:20):
Yeah, I'm sitting here trying to figure this out
because they've changed the waythat you see the comments here
on YouTube.
Actually, okay, now I see them.
I wasn't seeing any and now Iam.
So, yeah, the move overMcGriddledle.
The pancake breakfast sandwichwins.
So a cody hardman said oh, Imentioned this before.
(21:40):
That's looking yummy.
Next time when you start topancake, better add the syrup.
It'll cook into the top whenyou flip it over.
Should make some better flavor.
Also, life style with sharonsaid that's a great idea.
Makes a change from bread thatlooked like a perfect egg.
Talking about the egg that wehad runny.
Speaker 3 (22:02):
Yeah.
Speaker 1 (22:04):
Also, buzz Barbecue said I've done something similar
to this, but with chocolatechip waffles for the bun.
Our waffle machine don't workbut we need to get a new one.
No, it doesn't work anymore.
Speaker 3 (22:17):
It finally broke.
We kept on using it, like everyday chocolate chip waffles.
That would be great so you usechocolate chip waffles with all
that stuff on it yeah, just doall that and use chocolate chip
waffles instead well, he'slooking for comments and stuff.
This morning we had a crazyweather.
We had it where the schoolscalled in because the weather it
(22:40):
was windy and tornadoes again,but no tornadoes came up here
this way, but, holy cow, thewind was really bad and the rain
, oh she.
Speaker 1 (22:55):
It has been a definite stormy, unusual
November, to be honest.
Speaker 3 (23:01):
Right and you're trying to sleep which I couldn't
sleep because of the rain andstuff and then I have my kitty
cats.
They're at the window whenyou're not supposed to be over
there by the window during thestorms.
They're over there checking itout because they didn't know
what was going on.
Speaker 1 (23:19):
I do see here a Hayden B Grillen commented on
our oaky log.
Oh, the bacon-wrapped pulledpork jalapenos that was really
good, we took that and we tooksome pulled pork and we went
ahead and grinded that up, putthat into some cream cheese and,
I think, think, some othershredded cheese.
But hayden b grilled and saidvery good, looking at peppers
(23:41):
got me craving peppers there,costco or no, it wasn't costco
sam's club the chicken, thestuffed chicken.
A poor guy outdoor cookingcommented today uh rob over
there he said, okay, let's dothis, let's see if they look
like the picture on the box, didthey?
Speaker 3 (24:00):
Yeah, it was really good.
Speaker 1 (24:02):
I think they did, didn't he also?
Speaker 3 (24:04):
It's crazy because when you look at it you're like
this is probably going to tastegross.
But, it actually tasted good.
I was shocked, he also saidnice hat Oki.
Speaker 1 (24:16):
I got the Oki hat.
Speaker 3 (24:18):
Our son bought him that.
Speaker 1 (24:19):
Yeah, I replied and told him that and he said you
want to know if they look likethe picture.
Lol, pretty close, I guess.
All right, man, I'll take yourword for it and I'll be looking
for them.
Speaker 3 (24:30):
So those did turn out really good.
Yeah, I would recommend gettingthose because they did not
taste gross Like most things,you know when you buy.
Wait, what was our last thingthat we bought that we tried and
it was like bleh.
Speaker 1 (24:43):
It was some burger patties yeah.
It was good, but it wasn't thebest Right but sometimes you
have something and it looks likeit's full of stuff and then
when you get it, you can't evensee the cheese.
Speaker 3 (24:56):
You can't even see the stuff inside of it.
Speaker 1 (24:59):
This one, you could actually see the filling, you
could actually see that it wasthere you could, and it tasted
really good.
And it did.
It tasted really really well,but thank everybody for tuning
in today.
Happy Thanksgiving.
Speaker 3 (25:13):
Yes, have a happy Thanksgiving.
Speaker 1 (25:15):
Gobble, gobble.
Speaker 2 (25:17):
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.
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
24/7 News: The Latest
The latest news in 4 minutes updated every hour, every day.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com