August 4, 2025 • 34 mins
Send John & Dolores a Text Message.
John and Dolores dive into their recent cooking adventures, sharing successes, failures, and everything in between from their Oklahoma backyard grilling experiments. The pair explore everything from beer cheese pizza to the importance of properly proofing yeast before making dough.
• Beer cheese pizza made with Miller High Life, heavy cream, and cheese becomes a family favorite
• Different topping styles lead to debates about the best approach to pizza assembly
• Exploring keto-friendly alternatives like using pork skins for dipping in beer cheese
• Lessons learned from failing to properly proof yeast before making pizza dough
• Detailed comparison between old and new yeast to demonstrate how to test for activity
• Discussion of sirloin steaks cooked on the Big Green Egg with Montreal seasoning
• Recommendations for keto-friendly bread options, particularly Hero brand zero-carb bread
• BLT sandwiches made with Sola low-carb bread as a quick alternative meal
Don't forget to follow the Okie Smokin' Podcast as episodes drop every Monday. You can also find us on our website, okiesmokin.com, and on YouTube and other social media platforms.
- 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):
And we're back for episode number 52.
Hello, Today we're going to betalking a little bit about some
beer cheese pizza.
We just made the reason.
You probably should proof youryeast before you start making
any pizza dough or bread.
Ain't that right?
Speaker 2 (00:19):
Mm-hmm.
Speaker 1 (00:20):
Because I'll tell you the blunders I had with that
and what else we got going on.
Today, Dolores made some ketosteak that she used the beer
cheese sauce.
Now is that beer cheese sauce Imade keto?
Speaker 2 (00:35):
Well, yeah, it has carbs in it, but it's not like
you know a bunch of carbs.
Speaker 1 (00:39):
Just smothering a little bit wasn't too much.
Speaker 2 (00:42):
I mean, what was it?
It was just beer, heavywhipping cream.
Speaker 1 (00:46):
Right.
Speaker 2 (00:48):
And the beer.
I don't know about the beerpart.
Speaker 1 (00:53):
Well, I mean, you cook the beer out.
Speaker 2 (00:57):
I don't know the carbs.
Speaker 1 (00:58):
But I don't know if you cook the carbs out, that's
interesting because I mean, Ididn't gain anything.
Yeah, so.
I mean, I didn't have like awhole lot of it, right.
So we're going to talk aboutthat.
Check into some comments Fromsome of the videos.
See there got her thinking onthe fly.
We'll be talking a bit aboutthat here shortly.
Speaker 2 (01:17):
There probably wasn't Kato.
Speaker 3 (01:22):
Time to fire up that grill.
From smoked pork to smashburgers, outdoor cooking just
tastes better.
This is the oaky smokingpodcast, and here's your host,
john berry.
Speaker 1 (01:43):
So welcome back in to episode number 52, where it has
been a pretty good week here.
Right here in our Oklahomabackyard I've done some pretty
good cooks we're going to talkabout.
Let's go ahead and start outwith that beer cheese pizza.
Now, this is the second time Imade that and, dolores, did you
(02:07):
try the one in the past?
Speaker 2 (02:09):
No, I did not because I was still on keto.
But the kids loved it.
I said it was good.
But this time I did try thebeer cheese.
But you know, kind of thinkabout it.
It couldn't have been low-carbbecause you put like beer about
it.
It couldn't have been low carbbecause you put like beer in it.
But he's saying I only put afourth.
Speaker 1 (02:29):
Well, I didn't measure and I say a fourth.
But a fourth of beer to me isprobably closer to half.
Speaker 2 (02:34):
Really.
You know, my thing is like Ididn't get anything, so that's
okay.
Speaker 1 (02:43):
Yeah, the beer, though, is miniature for what
you use.
I mean, it's not like you're.
You know, we've also got.
We put a half a cup or no, weput a full cup of mozzarella
cheese, I probably put like twotablespoons on my steak.
Yeah, it's not going to equateto anything once you think about
it in that way, so there wasn'thardly any carbs in that.
Speaker 2 (03:06):
That was really good, though I must say, maybe next
time I'll do some low-carb beerin there.
Speaker 1 (03:13):
I just don't know.
I mean because low-carb beerdon't have any damn good taste,
don't you eat.
I mean you're going to have aflat beer cheese pizza.
Speaker 2 (03:20):
I'll do the Corona, my Corona careers.
You don't have to eat it, Iwill.
Speaker 1 (03:26):
I was thinking next time we throw a good IPA in
there.
Speaker 2 (03:29):
Ew, Ew no, thank you sir.
Speaker 1 (03:32):
We use Miller High Life, which is, you know, of
course, the champagne of beers.
It's a pretty good, inexpensivebeer too, that's crazy.
Speaker 2 (03:40):
It doesn't taste like beer.
No, and you know, you know Ithink if you put that ikea in
there, well, I think it tasteslike it, or a good dark beer no
ew you know, looks like coffee,looks like engine oil.
Put that in there, I think I'llmake my own, my own beer cheese
definitely you won't have tomake it by yourself because,
(04:00):
yeah, I'll make my own version,you make yours yeah I didn't get
to taste the pizza, but, dang,it looked good.
Speaker 1 (04:07):
But no, that sounds pretty cool.
We could do that, and we coulddo a video of a Try to make a
low-carb beer cheese pizza andsee how it compares.
I don't know about pizzabecause yeah, I said pizza, but
beer cheese.
Speaker 2 (04:20):
You haven't like done the crushed, the keto part.
Speaker 1 (04:26):
Because our kids, or Ryan he was eating it with some
chips while we were making thepizza and they seemed to.
He seemed to like it.
I never did try to dip it in.
Speaker 2 (04:37):
Yeah, and we had like a little bit left in the pan
and it used to wait.
By accident he thought it wasempty and they were going to use
it on the quesadilla.
Speaker 1 (04:47):
Yeah, they made some quesadillas.
Speaker 2 (04:49):
They made chicken quesadillas and you threw it
away.
Speaker 1 (04:52):
I mean, there was a bit on the side, I guess they
were going to scrape off of it.
So I messed them up there,because it's kind of like a dog
licking the bowl at that point,but we went in there all licking
the bowl at that point, but wewent in there.
It was that good folks.
So everybody really enjoyed thebeer cheese pizza I mean
seriously just started out witha couple of tablespoons of
(05:13):
butters, a couple of tablespoonsof flour, some milk or heavy
cream, throw the beer in alittle seasoning cheese, that's
it.
Speaker 2 (05:20):
Yeah, but did you know that they liked my version
instead of your version?
Speaker 1 (05:24):
So let's talk the pizzas.
We've talked the beer cheese,which is awesome, and I think we
do need to try a low-carbversion.
Speaker 2 (05:33):
Heck, yeah, I'm down for that.
Speaker 1 (05:34):
And we like I even like this.
There used to be a restaurantaround town and they don't do it
anymore, but they used to havetheir own pork skins that you
would dip.
Remember that, their homemadepork skins, oh, they were so
good they discontinued them.
Hopefully they bring them back.
Speaker 2 (05:51):
They were nice and warm.
Speaker 1 (05:53):
Warm Pork skins.
If you get some good pork skins, it would be good to dip in
that Pork skin has what is?
It zero carb.
Speaker 2 (06:01):
Yeah, well, it depends on what pork skin is and
if you have seasonings, ofcourse.
It's like one carb.
Speaker 1 (06:07):
Mm-hmm.
So you would dip that in thereand I actually like pork skins
as a dip.
Like you know, you get somepork skins and queso versus
chips and queso Excellent.
So some pork skins and thisbeer cheese would be great when
you did your corn dip.
Speaker 2 (06:23):
The last time I used my pork skin because I tasted
really good with it, even thoughit's not leucar on the dip that
you made.
But it was delicious with thepork skin.
Speaker 1 (06:35):
Right, but we'll jump into the pizza, the toppings.
We did the same toppings, butyou did your.
You actually put a, you put alittle extra.
Speaker 2 (06:48):
I didn't put the regular cheese, nor did I put
pepperonis on it, right, but Iput all the sauce, the leftover
sausage and the bacon, and thenI added more beard cheese to the
top and I added pepper flakes.
Speaker 1 (07:02):
Pepper flakes and I'm surprised because that's
awesome.
I mean, you like pepper flakesafter the pizza's cooked.
She put it on before it wascooked.
This was an over-the-top heap.
So, beer cheese.
We had some sausage cooked up,some bacon.
You put that on there, right?
And then some of the grilledonions.
Oh yeah, I put some grilledonions and then some of the
(07:24):
grilled onions.
Speaker 2 (07:24):
Oh yeah, I put some grilled onions on it.
Speaker 1 (07:27):
I'll say grilled onions Good oh caramelized
onions on top of that thing.
Don't put them raw.
Caramelize them.
Speaker 2 (07:32):
I think mine was more like showy than previous.
Speaker 1 (07:37):
She is the artist.
So when it comes to wanting itto just look really, really,
really special, to make it lookjust beautiful, that's what
Dolores does.
So she had her pizza and youlooked at it and you're like,
wow, I mean, just take a look atthat, that is photo genesis
right there.
And mine it don't always lookthe best, but hey, I'm looking
(08:02):
for taste.
You said that yours is good, butyou liked mine more.
She did put the red pepperflakes.
She did not add the extramozzarella cheese because I
sprinkled some extra mozzarellaon top.
You can see the whole video,check out the Oaky Smoke and
YouTube channel.
Speaker 2 (08:21):
I feel like maybe you guys shouldn't have added the
extra cheese to it, because thesauce is where it's at.
Speaker 1 (08:27):
Yeah, I know, I know, but you know, you just keep
thinking adding more cheese.
Speaker 2 (08:31):
I just added more sauce to the top of it and it
looks so good.
I wish I could have had a biteof that.
Speaker 1 (08:38):
It was fire, it really was.
Speaker 2 (08:40):
But I had me my steaks and my steak was good and
I have leftovers today.
Speaker 1 (08:47):
So let's jump into, as we continue talking about
some of the cooks, we did this.
Last week we did a sirloinsteak.
You still have a couple of them.
We cooked those on the biggreen egg as well.
Had those turn out, what'd youput on those?
She's really got to where youjust have one particular
(09:09):
seasoning.
Let's talk about that.
What's that seasoning?
Is it the Montreal?
Speaker 2 (09:13):
Yeah, that's what it is.
I like it because it haseverything in it.
You don't have to add extrastuff.
It tastes really good with that.
Speaker 1 (09:23):
And it's low carb, you don't have to have anything
else on it now you did saythough I had a little bit of a
spot you thought was a littleundercooked in there, but I
thought it looked really good.
Speaker 2 (09:35):
It was a little too undercooked, but.
I mean it tasted fine.
I always don't like nasty, butyou know how I am, I like it
medium.
Well, this one was kind of alittle, just on parts where it
was a little raw type a little.
Speaker 1 (09:51):
I don't know If you're still here with us.
This is what we do.
We try to bring out an episodeevery week.
Talk about some of the thingswe cooked in the past week or
two.
Speaker 2 (10:02):
You know what I was wanting you to make.
I forgot to On the little greenguy.
Speaker 1 (10:10):
The big green egg.
Yeah, I don't know why I can'tsay that she always calls it the
little thing, the little greenguy, the little green guy.
But it's the mini max version.
It's the 13 inch.
Why do they call it the big egg?
Well, I mean, they've gotmultiple sizes.
Speaker 2 (10:27):
I know, when we went to whatever that place was
called, they had a huge one,which is crazy.
Speaker 1 (10:36):
Right, they had one, that's I mean.
Speaker 2 (10:37):
It's like an extra jacket.
Speaker 1 (10:39):
If that was the only cooker, the only grill, the only
smoker I had, maybe.
But I've got so many differentones, that small one works for
me, and you would have to havetwo bags of charcoal in that
sucker.
Speaker 2 (10:53):
I mean yeah, I can imagine.
Speaker 1 (10:54):
Yeah.
Speaker 2 (10:55):
That's pretty big, but I was wanting to do a roast
and I forgot to ask you.
Speaker 1 (11:01):
A roast is something we could do.
Speaker 2 (11:04):
I think that sounds good, because you know, it just
sounds good.
Speaker 1 (11:07):
Now I know in our last episode we had talked we
were going to do some wings.
We never got to the wings.
Speaker 2 (11:11):
I always do want to do some wings.
We never got to the wings Ialways do when I do the wings.
Speaker 1 (11:14):
I still want to do some wings on the big green egg.
I haven't done it yet, sothat's something that I would
like to do.
Speaker 2 (11:20):
I don't know, I was just chickened out.
I'm like we had too muchchicken on.
You know, there's just too muchchicken lately.
Speaker 1 (11:26):
Just for a second.
I just want to jump into somecomments we've had in the last
week or so.
Got my high mile high guy, mileguy, mile high guy barbecue
Scott over there.
He commented on one of thevideos, the quick sirloin cook.
I just realized I'm looking atthis and I've misspelt the quick
(11:50):
sirloin cook on TGE.
I've got to fix that.
You found some spelling errorsyeah, he put, yeah, yeah, so
quick sirloin on, I'll fix,maybe not, I don't know, but I
just saw that I don't reallylook at that stuff.
Yeah, I just noticed the typothere.
But a mile mile-high guy,barbecue Scott, said that is one
(12:14):
on my bucket list getting a biggreen egg one day and so far
everything we've cooked on hasbeen fantastic.
Speaker 2 (12:22):
I really like it.
You know what you're supposedto do and you haven't done it
yet what's that?
Is make those cinnamon rolls.
You're supposed to videotape itthis weekend.
Speaker 1 (12:32):
I do have some cinnamon rolls.
I'll gun it.
You're supposed to videotape itthis weekend.
I do have some cinnamon rolls.
I'll gun it.
We're going to do that.
We've got to do that this week.
That may just be a little deal.
We drop midweek.
Speaker 2 (12:40):
Why midweek?
You should do it today.
Speaker 1 (12:43):
Maybe, maybe I'll drop a little later, but yeah,
we'll do those cinnamon rolls.
I think that's going to begreat.
I still want to do cookies onit.
I haven't got to that yet.
Speaker 2 (12:52):
Yeah, my grandson didn't want to do it last time,
did he?
Speaker 1 (12:57):
Yeah, he was not into it.
He's got his friends and things, but they don't want to do it.
He's busy.
Speaker 2 (13:02):
Yeah, he's been a very popular kid this summer
playing with his friends.
Speaker 1 (13:08):
I see cooking with Sherry and we haven't talked
about this one, the BLT cookedlive.
Oh my gosh, gosh, I forgotabout.
Speaker 2 (13:15):
Yeah.
So what's funny about the bltsandwich is we were inside the
grocery store, we were going toget hot links, but they only
have like one brand of hot linksand we're like, yeah, and then
I was like, oh, blt sounds sogood and that's how we started
making them.
Speaker 1 (13:34):
Yeah, because, to be honest, the little Walmart we
had, we had the worst selectionof hot links I've ever seen.
They had one pack of four andit was like $10 or something.
$8, $10 for like four hot links.
I said no, we went with the BLT.
That's how we come up with it.
Speaker 2 (13:50):
I just thought BLT sounds so good.
Speaker 1 (13:54):
She made hers with a low-carb bread.
What's that bread you use?
Talk about that.
Speaker 2 (13:58):
Sola.
Speaker 1 (13:59):
Sola.
And what is that?
One carb per two slices.
Speaker 2 (14:02):
No one carb per slice .
And then I had me a tomato,bacon, lettuce and some cheese
on mine.
Speaker 1 (14:11):
She was picky on the tomato.
Speaker 2 (14:14):
Yeah, it had to be a thin slice.
I tried to put a nice lookingbig tomato.
Speaker 1 (14:18):
I put that one on there.
I was like no, no, no, no, itdidn't want that one.
But cooking with Sherry saidyum.
Also, we're looking here, coopthe grill on our double smoked
baked potato.
We may have talked about thislast episode, but this just came
in a couple days ago.
I didn't get to eat any ofthose.
Those looked good.
He said these look good.
Love us Some potatoes up here.
Speaker 2 (14:39):
Those would be good for a party.
Speaker 1 (14:41):
Yeah.
Speaker 2 (14:42):
You cut them in halves or even fours.
On those I don't think, make alittle little one.
Speaker 1 (14:51):
Mr Mega.
Fred Zeppelin said rock onlooks delicious.
I like their Fred Zeppelin.
Yeah, he's cool.
And the bones pulled right outof the video.
Have you seen that?
That was the one that.
Oh my gosh, that was fantasticthe way they did that.
Speaker 2 (15:05):
You know I ate my whole entire rib stuff.
Well, I think someone had someoff of mine.
Speaker 1 (15:11):
Yes.
Speaker 2 (15:12):
But I basically took over on it.
I ate it for two days and itwas so good.
Speaker 1 (15:22):
Which one did you eat for two days?
Speaker 2 (15:24):
The ribs that you made.
Speaker 1 (15:25):
Oh, right right.
The fall off the bone one, thefall off the bone.
Speaker 2 (15:32):
See, I like it that way.
I know you're not supposed tomake it that way, but that way
is good, don't you agree?
Speaker 1 (15:38):
Yes, I'm looking.
There was someone that hadcommented and I'm trying to find
it.
Oh, here we go.
It's Cindy Eastborn, 7642.
She said do the keto shellstaste as good as bread, gitter?
This is on a real old video wedid Smash Burger Tacos.
Speaker 2 (15:59):
So I must say they have Mission Zero Carb Tortillas
and I don't really care forthose, but I can't remember the
ones that I buy from Walmart.
It has like an X, it startswith an X, and those ones are
really, really good and to methose taste like tortillas.
Speaker 1 (16:20):
So if you go to Walmart and you find the ones,
is the X like in the center ofthe bags at the first letter, no
it's the first letter and itsays zero carbs, but they also
make different ones of it.
Speaker 2 (16:31):
That's not zero carbs , so you got to watch that.
Speaker 1 (16:34):
And you think that's one of the better ones.
Speaker 2 (16:36):
I think those taste really good and I went to Crest
and they didn't have those, so Ibought Mama Lou's or something
like that and theirs wasn't thatbad.
But still, the one with the Xthat starts with the X is the
best one.
Speaker 1 (16:52):
Okay, someone that is wanting to create something
low-carb, close to keto, andwants to get tortillas.
Is there any brand you've everhad that you would say stay away
from, it didn't taste as goodor anything.
Speaker 2 (17:09):
I just don't like the Mission one.
Speaker 1 (17:10):
The Mission.
Speaker 2 (17:11):
that's the only one Everybody likes the Mission ones
, and Mission that's the onlyone.
But everybody goes like.
Everybody likes the Missionones.
Speaker 1 (17:16):
And that's the biggest brand, yeah.
Speaker 2 (17:18):
I just don't like the way it tastes.
I don't know, there's somethingabout it.
Speaker 1 (17:21):
Okay, not a fan of the Mission Keto or low-carb.
Speaker 2 (17:25):
It depends on your taste.
I mean, you may like theMission ones compared to me, you
know.
Speaker 1 (17:30):
Right, yeah, everybody will.
It's all subjective.
Yeah, yeah, for sure that is.
I was also.
But.
Speaker 2 (17:37):
I do like the low-carb tortillas.
They taste pretty good yeah.
Speaker 1 (17:42):
As I mentioned earlier in the beginning of the
video, we also were going totalk just a little bit about
your yeast.
Speaker 2 (17:51):
Yeast.
Speaker 1 (17:52):
Yeah.
Speaker 2 (17:53):
Why do you say your yeast, that's not my yeast Yeast
.
Why do you say your yeast,that's not my yeast?
Speaker 1 (17:58):
Active yeast.
Speaker 2 (17:59):
There you go.
Speaker 1 (18:01):
And so I made a pizza , and in the pizza the dough did
not rise.
Speaker 2 (18:09):
Twice.
Speaker 1 (18:10):
Twice and there is nothing worked because I didn't
pay attention.
You know I was planning onmaking a pizza.
Speaker 2 (18:17):
You went to sleep.
That's why you passed out.
Speaker 1 (18:21):
So that's why it's important If you're going to
make something that requires itto rise whether it be bread,
whether it be pizza dough, rolls, whatever it is and you, you
know, pass out, you need to wakeup and have it do its thing.
(18:42):
You want to wake up and it'srisen.
You want to wake up and it's ingood shape.
You don't want to wait threehours and realize it was a total
bust.
That's what happened here.
Did that pizza dough?
Look it just, it didn't rise atall.
Speaker 2 (18:56):
No, but you know it's funny.
When I got it from the oven andme and Ryan were talking about
it, I said, hey, we can makePlay-Doh out of this.
That's how it was.
It was like Play-Doh texting.
Speaker 1 (19:08):
It would be good for you know using it as some
flatbread or something.
Speaker 2 (19:14):
No, but we tossed it because you left it in there too
long, it got hard.
Speaker 1 (19:18):
So there it goes.
So what I did is I went and gotsome new active yeast and we
basically did a test.
Speaker 2 (19:28):
With that yeast and stuff can you make fresh
cinnamon or something Sure.
How can you not ever cinnamonrolls with this Sure?
How can you not ever do thatthen?
Or even like rolls?
Speaker 1 (19:41):
Oh yeah, I could use the bread machine to have it mix
with the dough.
Speaker 2 (19:45):
And if you do the rolls, we could do an imitation
of the Texas Roadhouse rolls.
Speaker 1 (19:51):
Oh golly, so much pressure.
How am I going to do all this?
See, I never run out of ideals,because she keeps them stuck.
Speaker 2 (20:03):
Those are so good.
I know I can't have them, but Iwould definitely eat it.
Speaker 1 (20:07):
We'll have to do that on a cheat day.
You tell me when we're going togive it a go.
Speaker 2 (20:13):
Well, I guess the beer cheese was my tea day.
I guess I didn't even know that.
Speaker 1 (20:17):
Yeah, that was really really good.
But going back to the activeyeast, what you got to do is
what you should do is make sureit's alive and well before
putting it in your recipe.
So I went out and we got somenew, a new jar of it, and we put
it next to the old, put somewater near 100 degrees in each
(20:40):
of them, the same amount andjust threw a tablespoon of yeast
from the old and a yeast fromthe new in two different cups.
Speaker 2 (20:47):
And you could really tell yeah, you could really tell
what the old one was, becausethe old one was on this side
when the new one was on thisside.
Yeah, you could really tellwhat the old one was, because
the old one was on this sidewhen the new one was on this
side.
Yeah, you could tell.
Speaker 1 (20:56):
And yeah, one of them was just flat.
Speaker 2 (20:58):
It was all like like some stuff came out, but most of
it was like water on the toppart.
Speaker 1 (21:04):
It almost looked like just a clump of nothing.
Speaker 2 (21:07):
Yeah, it reminded me of, like, when you add oil to
something, the oil just sitsthere.
Speaker 1 (21:12):
Yeah, you could definitely tell it wasn't any
good and we did a video on that,if you want to check it out.
But basically the one that wasgood almost instantly, because I
was re-watching the video and Iwas sitting there and I was
stirring it.
And I'm sitting there and Isaid, well, here in a little bit
we'll see if there's anybubbles or see if anything.
And I'm watching the video andthere's already bubbles in it
the whole time.
It's like people are probablywatching.
(21:32):
It's like, yeah, that one'slooking good compared to the one
that did nothing.
There was no bubbles.
Speaker 2 (21:38):
Why did that one go flat when it was new too?
Basically?
Speaker 1 (21:42):
It was pretty new.
I mean it's not that old, Imean it didn't last that long.
Speaker 2 (21:48):
But where did we buy it, though?
Did we buy it at the Walmartmarket.
Speaker 1 (21:53):
Yeah.
Speaker 2 (21:54):
Maybe that's why.
Because, that was not that longago when we bought that.
Speaker 1 (22:00):
It wasn't that long ago.
Speaker 2 (22:01):
We should have checked the dates on it.
Speaker 1 (22:03):
It should last longer , but it didn't, for whatever
reason.
But it's important.
I would say, whenever you'regoing to use anything that
requires yeast, make sure youdon't put the yeast directly in
the recipe number one and numbertwo.
You're going to have toprobably add water or something
and then you'll put the yeast init, stir it, get the bubbles,
(22:24):
make sure you get a little foamthat verifies it's good before
adding it to the recipe.
If you don't get those signs,you probably need to go get some
other yeast so you don't wasteit.
Speaker 2 (22:37):
Did you just rush it and put everything together and
stick it down?
Speaker 1 (22:42):
No, I didn't do that.
I actually did put the yeast inthe water separately, like
you're supposed to, and I juststirred it.
I just, I guess I kind ofrushed it, I didn't.
Well, I just didn't look, Ijust started.
Speaker 2 (22:56):
You just assumed.
Speaker 1 (22:57):
Yeah, I just assumed.
So I added it to all of theflour, because, when it comes to
making the pizza dough which,by the way, is one of the best
pizza doughs when it's doneright, in my opinion you know
what?
Speaker 2 (23:10):
Speaking of pizza dough, I think there is a keto
pizza dough that I could buy offof Amazon, and you just add
either water or whatever to it.
Speaker 1 (23:20):
Hmm, I wonder what that's made out of I don't know.
Speaker 2 (23:24):
I remember like looking online for you know,
like breads and studying how Iused to buy that one bread.
What was it?
The bread that I used to buyonline?
It had like tortillas and allthat bread together.
What was that?
Speaker 1 (23:39):
Do they not have that anymore?
Speaker 2 (23:40):
Yeah, they do, but remember it's expensive.
Speaker 1 (23:43):
Yeah, it's not really made out of the stuff.
It's the best, though, Becausebread basically bread can't be
keto.
They find alternative things tomake it taste similar to bread
or close to.
Speaker 2 (23:57):
Whenever I find out what that bread was, I'll let
you guys know, because that onewas so good.
It came with two loaves ofbread and also three sets of
tortillas in it, and I know it'sexpensive, but it was so good.
They used to get delivered toour house and one year it got
(24:18):
delivered to someone else'shouse and we got their package.
Remember I was so sad.
I called my husband, Like, ohmy gosh, they sent mine to the
wrong house.
We have so many else's.
But then later on they came toour house when we were gone,
remember, and they were lookingfor their package.
Speaker 1 (24:39):
Right and they were not real close, they were a
couple streets away.
Speaker 2 (24:44):
Yeah, and they handed our package to Jacob, right?
I think so.
Speaker 1 (24:49):
Yeah, and that's how he got it, and that was FedEx,
if I remember right.
Speaker 2 (24:53):
So then, when we got home, we delivered it to her
house.
Speaker 1 (24:58):
Right, yeah, they brought our package to our house
when we weren't here.
Jacob, our son, took thepackage.
We looked at the package.
The name on the package was theperson of the package we had
delivered.
Speaker 2 (25:12):
Yeah, and I order off of Amazon too, but it comes
with FedEx.
Speaker 1 (25:16):
That one came FedEx.
Most of them do come Amazon.
Well, that one always comes.
Speaker 2 (25:20):
FedEx on that one.
Speaker 1 (25:21):
Because it's not really by Amazon.
I guess, right, it's deliveredthird party or whatever.
Speaker 2 (25:27):
I'm not sure it's cheaper on Amazon than the site.
I should say.
Speaker 1 (25:33):
We actually went and drove the package to the correct
person.
Speaker 2 (25:38):
Gosh, now that's going to bug me that I can't
remember the name of that bread.
Speaker 1 (25:42):
Yeah, you need to try to figure that out, because you
do, you know, as you know, wedo have several people.
And that bread was bomb, thatkind of listened to you and a
lot of the things you do and arein the low carb stratosphere
and always like to find out whatit is you're eating and stuff
(26:04):
like that.
I'm going to go ahead and lookin here and see if there's any
more comments.
Let me take a look.
Speaker 2 (26:11):
I know what it was called.
It was called Hero.
Speaker 1 (26:15):
Hero.
Speaker 2 (26:15):
Hero bread and tortillas.
It's this site right here, butI remember getting it off the
internet.
Speaker 1 (26:22):
H-E-R-O and look on there, how much is that bread?
And she takes a look at it hereand how many slices are in that
, I don't know.
And you say that paste.
Would you say that is as closeto bread as you can get as far
as paste.
Speaker 2 (26:43):
Yeah, this bread and the tortillas were so good.
I remember because I used toalways get it.
And they also have rolls.
You guys and I ordered rollsfor like.
Whenever it was Thanksgivingand stuff, I ordered rolls for
myself.
Speaker 1 (27:05):
Looking here, someone named Zed Lincoln said on my
double smoked potato video youknow how to live.
I'm telling you.
Fruits, bakes and breaks Alsomentioned in that same video,
smoked potatoes.
I'm going to have to try that.
The cheese, bacon and pepperscertainly don't hurt.
(27:26):
Wow, that was a good video,absolutely outstanding.
Speaker 2 (27:32):
So this one I used to get the two tortillas and the
two breads.
Speaker 1 (27:39):
Two tortillas and the two breads.
It's like a bundle you know,and what's a bundle cost you.
Speaker 2 (27:44):
And this one is $35.
Wait, hold on.
Speaker 1 (27:51):
So that's one loaf of bread.
Speaker 2 (27:53):
So it's $35.
Speaker 1 (27:58):
A couple of them.
Speaker 2 (28:01):
Okay, so it's $30.99.
It doesn't have stripping on ityet.
What do you get for $30.99.
It doesn't have shipping on ityet.
Speaker 1 (28:09):
What do you get for $30.99?
Speaker 2 (28:11):
$7 the shipping, so it would be $37 plus $0.99.
And let's see what is in thespindle.
Speaker 1 (28:21):
Let's see what you get with that.
Speaker 2 (28:26):
Let's see what you get with that.
It doesn't tell you how manyslices are in this, but it's
15.9 ounces and the tortillasyou'd have.
Speaker 1 (28:38):
It's definitely a lot more than regular bread.
Speaker 2 (28:40):
Yeah, because in the tortillas you only have six, you
only have six, yeah, but thebread only have six yeah, but
the bread is zero carbs, okay,and the tortillas is like one
carb per tortilla.
Speaker 1 (29:01):
But this bread is so good.
There you go If you want somezero carb bread.
It's a little pricey.
It's Hero Check it out, not asponsor by no means, but it is
something Dolores has had.
Speaker 2 (29:11):
It is pretty pricey.
Speaker 1 (29:13):
It's about doubled in price, I would think.
I think this is my favorite.
Speaker 2 (29:20):
Let me see how much the rolls are.
You guys Hold on.
They have bundles on the rollstoo.
Speaker 1 (29:26):
A bundle of rolls.
Are the rolls zero?
Speaker 2 (29:28):
So the rolls yes, they are zero carbs on their
rolls.
They're $39.99.
And it's for what are theserolls called?
These are classic burger buns,and then we have hot dog buns,
and the other one is like aHawaiian rolls.
So that's a $3 bundle.
Speaker 1 (29:49):
Is that $30 too?
Speaker 2 (29:51):
Yeah, it's $39.99.
Speaker 1 (29:53):
Good grief.
Speaker 2 (29:56):
He says good grief, but he's actually ordered it for
me before.
Speaker 1 (30:00):
She likes it with getting it time to time.
I just don't ever eat anybecause I don't have that high
dollar stuff to eat.
Speaker 2 (30:07):
So this is the one that I got for Christmas one
year, but the bread was one carbon this one because it's seeded
bread, I don't know why.
And the Hawaiian rolls are zerocarbs, but the tortillas was
one carb each.
On those ones too.
Speaker 1 (30:26):
Okay, Well, there's a look at some of the keto stuff
that you can get some of thebest keto bread that Dolores
swears by.
Speaker 2 (30:36):
Yes, 100%, I would definitely always buy that.
Speaker 1 (30:39):
You have the money and want to get a little carb
Exactly Anything else you wouldlike to add to today's episode.
Speaker 2 (30:46):
And that actually helped me on my keto, by the way
.
Speaker 1 (30:50):
And she said it did help.
Speaker 2 (30:51):
Yeah, because it was like zero carbs, so I'd eat it
like once a day.
You build yourself a sandwich,yes, but that's about it.
I'm done with my keto stuff,alright.
Well, we do this about once aweek, but that's about it.
Speaker 1 (31:06):
I'm done with my keto stuff, all right?
Well, we do this about once aweek, right here Come on, talk
about some of the things we'vecooked over the past week, or
various things in a barbecue,from the Big Green Egg to the
Pit Barrel to the Weber SmokyMountain.
Speaker 2 (31:23):
I have a question.
If anybody knows any keto icecream that is low, low carb,
that is really good let me knowin the comments.
Speaker 1 (31:30):
We're looking for some keto ice cream ideas Also.
Be sure, and if you haven't, ifyou're on Apple or Spotify
listening to this, be sure andrate the podcast.
Give us, you know, give us agood rating.
It'll allow other people tojump in comment.
Text us if you want to.
And allow other people to jumpin.
Comment.
Text us if you want to.
You can find us on our emailokiesmokin at gmailcom.
(31:53):
Okiesmokin at gmailcom.
We will read it and I thinkwe're done.
Speaker 2 (31:59):
Yep, we are.
Speaker 1 (32:01):
We're out of here.
We'll see you later.
Bye, we'll see you next time.
Speaker 3 (32:05):
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.
And we're back for episode number 52.
Hello, Today we're going to betalking a little bit about some
beer cheese pizza.
We just made the reason.
You probably should proof youryeast before you start making
any pizza dough or bread.
Ain't that right?
Speaker 2 (00:19):
Mm-hmm.
Speaker 1 (00:20):
Because I'll tell you the blunders I had with that
and what else we got going on.
Today, Dolores made some ketosteak that she used the beer
cheese sauce.
Now is that beer cheese sauce Imade keto?
Speaker 2 (00:35):
Well, yeah, it has carbs in it, but it's not like
you know a bunch of carbs.
Speaker 1 (00:39):
Just smothering a little bit wasn't too much.
Speaker 2 (00:42):
I mean, what was it?
It was just beer, heavywhipping cream.
Speaker 1 (00:46):
Right.
Speaker 2 (00:48):
And the beer.
I don't know about the beerpart.
Speaker 1 (00:53):
Well, I mean, you cook the beer out.
Speaker 2 (00:57):
I don't know the carbs.
Speaker 1 (00:58):
But I don't know if you cook the carbs out, that's
interesting because I mean, Ididn't gain anything.
Yeah, so.
I mean, I didn't have like awhole lot of it, right.
So we're going to talk aboutthat.
Check into some comments Fromsome of the videos.
See there got her thinking onthe fly.
We'll be talking a bit aboutthat here shortly.
Speaker 2 (01:17):
There probably wasn't Kato.
Speaker 3 (01:22):
Time to fire up that grill.
From smoked pork to smashburgers, outdoor cooking just
tastes better.
This is the oaky smokingpodcast, and here's your host,
john berry.
Speaker 1 (01:43):
So welcome back in to episode number 52, where it has
been a pretty good week here.
Right here in our Oklahomabackyard I've done some pretty
good cooks we're going to talkabout.
Let's go ahead and start outwith that beer cheese pizza.
Now, this is the second time Imade that and, dolores, did you
(02:07):
try the one in the past?
Speaker 2 (02:09):
No, I did not because I was still on keto.
But the kids loved it.
I said it was good.
But this time I did try thebeer cheese.
But you know, kind of thinkabout it.
It couldn't have been low-carbbecause you put like beer about
it.
It couldn't have been low carbbecause you put like beer in it.
But he's saying I only put afourth.
Speaker 1 (02:29):
Well, I didn't measure and I say a fourth.
But a fourth of beer to me isprobably closer to half.
Speaker 2 (02:34):
Really.
You know, my thing is like Ididn't get anything, so that's
okay.
Speaker 1 (02:43):
Yeah, the beer, though, is miniature for what
you use.
I mean, it's not like you're.
You know, we've also got.
We put a half a cup or no, weput a full cup of mozzarella
cheese, I probably put like twotablespoons on my steak.
Yeah, it's not going to equateto anything once you think about
it in that way, so there wasn'thardly any carbs in that.
Speaker 2 (03:06):
That was really good, though I must say, maybe next
time I'll do some low-carb beerin there.
Speaker 1 (03:13):
I just don't know.
I mean because low-carb beerdon't have any damn good taste,
don't you eat.
I mean you're going to have aflat beer cheese pizza.
Speaker 2 (03:20):
I'll do the Corona, my Corona careers.
You don't have to eat it, Iwill.
Speaker 1 (03:26):
I was thinking next time we throw a good IPA in
there.
Speaker 2 (03:29):
Ew, Ew no, thank you sir.
Speaker 1 (03:32):
We use Miller High Life, which is, you know, of
course, the champagne of beers.
It's a pretty good, inexpensivebeer too, that's crazy.
Speaker 2 (03:40):
It doesn't taste like beer.
No, and you know, you know Ithink if you put that ikea in
there, well, I think it tasteslike it, or a good dark beer no
ew you know, looks like coffee,looks like engine oil.
Put that in there, I think I'llmake my own, my own beer cheese
definitely you won't have tomake it by yourself because,
(04:00):
yeah, I'll make my own version,you make yours yeah I didn't get
to taste the pizza, but, dang,it looked good.
Speaker 1 (04:07):
But no, that sounds pretty cool.
We could do that, and we coulddo a video of a Try to make a
low-carb beer cheese pizza andsee how it compares.
I don't know about pizzabecause yeah, I said pizza, but
beer cheese.
Speaker 2 (04:20):
You haven't like done the crushed, the keto part.
Speaker 1 (04:26):
Because our kids, or Ryan he was eating it with some
chips while we were making thepizza and they seemed to.
He seemed to like it.
I never did try to dip it in.
Speaker 2 (04:37):
Yeah, and we had like a little bit left in the pan
and it used to wait.
By accident he thought it wasempty and they were going to use
it on the quesadilla.
Speaker 1 (04:47):
Yeah, they made some quesadillas.
Speaker 2 (04:49):
They made chicken quesadillas and you threw it
away.
Speaker 1 (04:52):
I mean, there was a bit on the side, I guess they
were going to scrape off of it.
So I messed them up there,because it's kind of like a dog
licking the bowl at that point,but we went in there all licking
the bowl at that point, but wewent in there.
It was that good folks.
So everybody really enjoyed thebeer cheese pizza I mean
seriously just started out witha couple of tablespoons of
(05:13):
butters, a couple of tablespoonsof flour, some milk or heavy
cream, throw the beer in alittle seasoning cheese, that's
it.
Speaker 2 (05:20):
Yeah, but did you know that they liked my version
instead of your version?
Speaker 1 (05:24):
So let's talk the pizzas.
We've talked the beer cheese,which is awesome, and I think we
do need to try a low-carbversion.
Speaker 2 (05:33):
Heck, yeah, I'm down for that.
Speaker 1 (05:34):
And we like I even like this.
There used to be a restaurantaround town and they don't do it
anymore, but they used to havetheir own pork skins that you
would dip.
Remember that, their homemadepork skins, oh, they were so
good they discontinued them.
Hopefully they bring them back.
Speaker 2 (05:51):
They were nice and warm.
Speaker 1 (05:53):
Warm Pork skins.
If you get some good pork skins, it would be good to dip in
that Pork skin has what is?
It zero carb.
Speaker 2 (06:01):
Yeah, well, it depends on what pork skin is and
if you have seasonings, ofcourse.
It's like one carb.
Speaker 1 (06:07):
Mm-hmm.
So you would dip that in thereand I actually like pork skins
as a dip.
Like you know, you get somepork skins and queso versus
chips and queso Excellent.
So some pork skins and thisbeer cheese would be great when
you did your corn dip.
Speaker 2 (06:23):
The last time I used my pork skin because I tasted
really good with it, even thoughit's not leucar on the dip that
you made.
But it was delicious with thepork skin.
Speaker 1 (06:35):
Right, but we'll jump into the pizza, the toppings.
We did the same toppings, butyou did your.
You actually put a, you put alittle extra.
Speaker 2 (06:48):
I didn't put the regular cheese, nor did I put
pepperonis on it, right, but Iput all the sauce, the leftover
sausage and the bacon, and thenI added more beard cheese to the
top and I added pepper flakes.
Speaker 1 (07:02):
Pepper flakes and I'm surprised because that's
awesome.
I mean, you like pepper flakesafter the pizza's cooked.
She put it on before it wascooked.
This was an over-the-top heap.
So, beer cheese.
We had some sausage cooked up,some bacon.
You put that on there, right?
And then some of the grilledonions.
Oh yeah, I put some grilledonions and then some of the
(07:24):
grilled onions.
Speaker 2 (07:24):
Oh yeah, I put some grilled onions on it.
Speaker 1 (07:27):
I'll say grilled onions Good oh caramelized
onions on top of that thing.
Don't put them raw.
Caramelize them.
Speaker 2 (07:32):
I think mine was more like showy than previous.
Speaker 1 (07:37):
She is the artist.
So when it comes to wanting itto just look really, really,
really special, to make it lookjust beautiful, that's what
Dolores does.
So she had her pizza and youlooked at it and you're like,
wow, I mean, just take a look atthat, that is photo genesis
right there.
And mine it don't always lookthe best, but hey, I'm looking
(08:02):
for taste.
You said that yours is good, butyou liked mine more.
She did put the red pepperflakes.
She did not add the extramozzarella cheese because I
sprinkled some extra mozzarellaon top.
You can see the whole video,check out the Oaky Smoke and
YouTube channel.
Speaker 2 (08:21):
I feel like maybe you guys shouldn't have added the
extra cheese to it, because thesauce is where it's at.
Speaker 1 (08:27):
Yeah, I know, I know, but you know, you just keep
thinking adding more cheese.
Speaker 2 (08:31):
I just added more sauce to the top of it and it
looks so good.
I wish I could have had a biteof that.
Speaker 1 (08:38):
It was fire, it really was.
Speaker 2 (08:40):
But I had me my steaks and my steak was good and
I have leftovers today.
Speaker 1 (08:47):
So let's jump into, as we continue talking about
some of the cooks, we did this.
Last week we did a sirloinsteak.
You still have a couple of them.
We cooked those on the biggreen egg as well.
Had those turn out, what'd youput on those?
She's really got to where youjust have one particular
(09:09):
seasoning.
Let's talk about that.
What's that seasoning?
Is it the Montreal?
Speaker 2 (09:13):
Yeah, that's what it is.
I like it because it haseverything in it.
You don't have to add extrastuff.
It tastes really good with that.
Speaker 1 (09:23):
And it's low carb, you don't have to have anything
else on it now you did saythough I had a little bit of a
spot you thought was a littleundercooked in there, but I
thought it looked really good.
Speaker 2 (09:35):
It was a little too undercooked, but.
I mean it tasted fine.
I always don't like nasty, butyou know how I am, I like it
medium.
Well, this one was kind of alittle, just on parts where it
was a little raw type a little.
Speaker 1 (09:51):
I don't know If you're still here with us.
This is what we do.
We try to bring out an episodeevery week.
Talk about some of the thingswe cooked in the past week or
two.
Speaker 2 (10:02):
You know what I was wanting you to make.
I forgot to On the little greenguy.
Speaker 1 (10:10):
The big green egg.
Yeah, I don't know why I can'tsay that she always calls it the
little thing, the little greenguy, the little green guy.
But it's the mini max version.
It's the 13 inch.
Why do they call it the big egg?
Well, I mean, they've gotmultiple sizes.
Speaker 2 (10:27):
I know, when we went to whatever that place was
called, they had a huge one,which is crazy.
Speaker 1 (10:36):
Right, they had one, that's I mean.
Speaker 2 (10:37):
It's like an extra jacket.
Speaker 1 (10:39):
If that was the only cooker, the only grill, the only
smoker I had, maybe.
But I've got so many differentones, that small one works for
me, and you would have to havetwo bags of charcoal in that
sucker.
Speaker 2 (10:53):
I mean yeah, I can imagine.
Speaker 1 (10:54):
Yeah.
Speaker 2 (10:55):
That's pretty big, but I was wanting to do a roast
and I forgot to ask you.
Speaker 1 (11:01):
A roast is something we could do.
Speaker 2 (11:04):
I think that sounds good, because you know, it just
sounds good.
Speaker 1 (11:07):
Now I know in our last episode we had talked we
were going to do some wings.
We never got to the wings.
Speaker 2 (11:11):
I always do want to do some wings.
We never got to the wings Ialways do when I do the wings.
Speaker 1 (11:14):
I still want to do some wings on the big green egg.
I haven't done it yet, sothat's something that I would
like to do.
Speaker 2 (11:20):
I don't know, I was just chickened out.
I'm like we had too muchchicken on.
You know, there's just too muchchicken lately.
Speaker 1 (11:26):
Just for a second.
I just want to jump into somecomments we've had in the last
week or so.
Got my high mile high guy, mileguy, mile high guy barbecue
Scott over there.
He commented on one of thevideos, the quick sirloin cook.
I just realized I'm looking atthis and I've misspelt the quick
(11:50):
sirloin cook on TGE.
I've got to fix that.
You found some spelling errorsyeah, he put, yeah, yeah, so
quick sirloin on, I'll fix,maybe not, I don't know, but I
just saw that I don't reallylook at that stuff.
Yeah, I just noticed the typothere.
But a mile mile-high guy,barbecue Scott, said that is one
(12:14):
on my bucket list getting a biggreen egg one day and so far
everything we've cooked on hasbeen fantastic.
Speaker 2 (12:22):
I really like it.
You know what you're supposedto do and you haven't done it
yet what's that?
Is make those cinnamon rolls.
You're supposed to videotape itthis weekend.
Speaker 1 (12:32):
I do have some cinnamon rolls.
I'll gun it.
You're supposed to videotape itthis weekend.
I do have some cinnamon rolls.
I'll gun it.
We're going to do that.
We've got to do that this week.
That may just be a little deal.
We drop midweek.
Speaker 2 (12:40):
Why midweek?
You should do it today.
Speaker 1 (12:43):
Maybe, maybe I'll drop a little later, but yeah,
we'll do those cinnamon rolls.
I think that's going to begreat.
I still want to do cookies onit.
I haven't got to that yet.
Speaker 2 (12:52):
Yeah, my grandson didn't want to do it last time,
did he?
Speaker 1 (12:57):
Yeah, he was not into it.
He's got his friends and things, but they don't want to do it.
He's busy.
Speaker 2 (13:02):
Yeah, he's been a very popular kid this summer
playing with his friends.
Speaker 1 (13:08):
I see cooking with Sherry and we haven't talked
about this one, the BLT cookedlive.
Oh my gosh, gosh, I forgotabout.
Speaker 2 (13:15):
Yeah.
So what's funny about the bltsandwich is we were inside the
grocery store, we were going toget hot links, but they only
have like one brand of hot linksand we're like, yeah, and then
I was like, oh, blt sounds sogood and that's how we started
making them.
Speaker 1 (13:34):
Yeah, because, to be honest, the little Walmart we
had, we had the worst selectionof hot links I've ever seen.
They had one pack of four andit was like $10 or something.
$8, $10 for like four hot links.
I said no, we went with the BLT.
That's how we come up with it.
Speaker 2 (13:50):
I just thought BLT sounds so good.
Speaker 1 (13:54):
She made hers with a low-carb bread.
What's that bread you use?
Talk about that.
Speaker 2 (13:58):
Sola.
Speaker 1 (13:59):
Sola.
And what is that?
One carb per two slices.
Speaker 2 (14:02):
No one carb per slice .
And then I had me a tomato,bacon, lettuce and some cheese
on mine.
Speaker 1 (14:11):
She was picky on the tomato.
Speaker 2 (14:14):
Yeah, it had to be a thin slice.
I tried to put a nice lookingbig tomato.
Speaker 1 (14:18):
I put that one on there.
I was like no, no, no, no, itdidn't want that one.
But cooking with Sherry saidyum.
Also, we're looking here, coopthe grill on our double smoked
baked potato.
We may have talked about thislast episode, but this just came
in a couple days ago.
I didn't get to eat any ofthose.
Those looked good.
He said these look good.
Love us Some potatoes up here.
Speaker 2 (14:39):
Those would be good for a party.
Speaker 1 (14:41):
Yeah.
Speaker 2 (14:42):
You cut them in halves or even fours.
On those I don't think, make alittle little one.
Speaker 1 (14:51):
Mr Mega.
Fred Zeppelin said rock onlooks delicious.
I like their Fred Zeppelin.
Yeah, he's cool.
And the bones pulled right outof the video.
Have you seen that?
That was the one that.
Oh my gosh, that was fantasticthe way they did that.
Speaker 2 (15:05):
You know I ate my whole entire rib stuff.
Well, I think someone had someoff of mine.
Speaker 1 (15:11):
Yes.
Speaker 2 (15:12):
But I basically took over on it.
I ate it for two days and itwas so good.
Speaker 1 (15:22):
Which one did you eat for two days?
Speaker 2 (15:24):
The ribs that you made.
Speaker 1 (15:25):
Oh, right right.
The fall off the bone one, thefall off the bone.
Speaker 2 (15:32):
See, I like it that way.
I know you're not supposed tomake it that way, but that way
is good, don't you agree?
Speaker 1 (15:38):
Yes, I'm looking.
There was someone that hadcommented and I'm trying to find
it.
Oh, here we go.
It's Cindy Eastborn, 7642.
She said do the keto shellstaste as good as bread, gitter?
This is on a real old video wedid Smash Burger Tacos.
Speaker 2 (15:59):
So I must say they have Mission Zero Carb Tortillas
and I don't really care forthose, but I can't remember the
ones that I buy from Walmart.
It has like an X, it startswith an X, and those ones are
really, really good and to methose taste like tortillas.
Speaker 1 (16:20):
So if you go to Walmart and you find the ones,
is the X like in the center ofthe bags at the first letter, no
it's the first letter and itsays zero carbs, but they also
make different ones of it.
Speaker 2 (16:31):
That's not zero carbs , so you got to watch that.
Speaker 1 (16:34):
And you think that's one of the better ones.
Speaker 2 (16:36):
I think those taste really good and I went to Crest
and they didn't have those, so Ibought Mama Lou's or something
like that and theirs wasn't thatbad.
But still, the one with the Xthat starts with the X is the
best one.
Speaker 1 (16:52):
Okay, someone that is wanting to create something
low-carb, close to keto, andwants to get tortillas.
Is there any brand you've everhad that you would say stay away
from, it didn't taste as goodor anything.
Speaker 2 (17:09):
I just don't like the Mission one.
Speaker 1 (17:10):
The Mission.
Speaker 2 (17:11):
that's the only one Everybody likes the Mission ones
, and Mission that's the onlyone.
But everybody goes like.
Everybody likes the Missionones.
Speaker 1 (17:16):
And that's the biggest brand, yeah.
Speaker 2 (17:18):
I just don't like the way it tastes.
I don't know, there's somethingabout it.
Speaker 1 (17:21):
Okay, not a fan of the Mission Keto or low-carb.
Speaker 2 (17:25):
It depends on your taste.
I mean, you may like theMission ones compared to me, you
know.
Speaker 1 (17:30):
Right, yeah, everybody will.
It's all subjective.
Yeah, yeah, for sure that is.
I was also.
But.
Speaker 2 (17:37):
I do like the low-carb tortillas.
They taste pretty good yeah.
Speaker 1 (17:42):
As I mentioned earlier in the beginning of the
video, we also were going totalk just a little bit about
your yeast.
Speaker 2 (17:51):
Yeast.
Speaker 1 (17:52):
Yeah.
Speaker 2 (17:53):
Why do you say your yeast, that's not my yeast Yeast
.
Why do you say your yeast,that's not my yeast?
Speaker 1 (17:58):
Active yeast.
Speaker 2 (17:59):
There you go.
Speaker 1 (18:01):
And so I made a pizza , and in the pizza the dough did
not rise.
Speaker 2 (18:09):
Twice.
Speaker 1 (18:10):
Twice and there is nothing worked because I didn't
pay attention.
You know I was planning onmaking a pizza.
Speaker 2 (18:17):
You went to sleep.
That's why you passed out.
Speaker 1 (18:21):
So that's why it's important If you're going to
make something that requires itto rise whether it be bread,
whether it be pizza dough, rolls, whatever it is and you, you
know, pass out, you need to wakeup and have it do its thing.
(18:42):
You want to wake up and it'srisen.
You want to wake up and it's ingood shape.
You don't want to wait threehours and realize it was a total
bust.
That's what happened here.
Did that pizza dough?
Look it just, it didn't rise atall.
Speaker 2 (18:56):
No, but you know it's funny.
When I got it from the oven andme and Ryan were talking about
it, I said, hey, we can makePlay-Doh out of this.
That's how it was.
It was like Play-Doh texting.
Speaker 1 (19:08):
It would be good for you know using it as some
flatbread or something.
Speaker 2 (19:14):
No, but we tossed it because you left it in there too
long, it got hard.
Speaker 1 (19:18):
So there it goes.
So what I did is I went and gotsome new active yeast and we
basically did a test.
Speaker 2 (19:28):
With that yeast and stuff can you make fresh
cinnamon or something Sure.
How can you not ever cinnamonrolls with this Sure?
How can you not ever do thatthen?
Or even like rolls?
Speaker 1 (19:41):
Oh yeah, I could use the bread machine to have it mix
with the dough.
Speaker 2 (19:45):
And if you do the rolls, we could do an imitation
of the Texas Roadhouse rolls.
Speaker 1 (19:51):
Oh golly, so much pressure.
How am I going to do all this?
See, I never run out of ideals,because she keeps them stuck.
Speaker 2 (20:03):
Those are so good.
I know I can't have them, but Iwould definitely eat it.
Speaker 1 (20:07):
We'll have to do that on a cheat day.
You tell me when we're going togive it a go.
Speaker 2 (20:13):
Well, I guess the beer cheese was my tea day.
I guess I didn't even know that.
Speaker 1 (20:17):
Yeah, that was really really good.
But going back to the activeyeast, what you got to do is
what you should do is make sureit's alive and well before
putting it in your recipe.
So I went out and we got somenew, a new jar of it, and we put
it next to the old, put somewater near 100 degrees in each
(20:40):
of them, the same amount andjust threw a tablespoon of yeast
from the old and a yeast fromthe new in two different cups.
Speaker 2 (20:47):
And you could really tell yeah, you could really tell
what the old one was, becausethe old one was on this side
when the new one was on thisside.
Yeah, you could really tellwhat the old one was, because
the old one was on this sidewhen the new one was on this
side.
Yeah, you could tell.
Speaker 1 (20:56):
And yeah, one of them was just flat.
Speaker 2 (20:58):
It was all like like some stuff came out, but most of
it was like water on the toppart.
Speaker 1 (21:04):
It almost looked like just a clump of nothing.
Speaker 2 (21:07):
Yeah, it reminded me of, like, when you add oil to
something, the oil just sitsthere.
Speaker 1 (21:12):
Yeah, you could definitely tell it wasn't any
good and we did a video on that,if you want to check it out.
But basically the one that wasgood almost instantly, because I
was re-watching the video and Iwas sitting there and I was
stirring it.
And I'm sitting there and Isaid, well, here in a little bit
we'll see if there's anybubbles or see if anything.
And I'm watching the video andthere's already bubbles in it
the whole time.
It's like people are probablywatching.
(21:32):
It's like, yeah, that one'slooking good compared to the one
that did nothing.
There was no bubbles.
Speaker 2 (21:38):
Why did that one go flat when it was new too?
Basically?
Speaker 1 (21:42):
It was pretty new.
I mean it's not that old, Imean it didn't last that long.
Speaker 2 (21:48):
But where did we buy it, though?
Did we buy it at the Walmartmarket.
Speaker 1 (21:53):
Yeah.
Speaker 2 (21:54):
Maybe that's why.
Because, that was not that longago when we bought that.
Speaker 1 (22:00):
It wasn't that long ago.
Speaker 2 (22:01):
We should have checked the dates on it.
Speaker 1 (22:03):
It should last longer , but it didn't, for whatever
reason.
But it's important.
I would say, whenever you'regoing to use anything that
requires yeast, make sure youdon't put the yeast directly in
the recipe number one and numbertwo.
You're going to have toprobably add water or something
and then you'll put the yeast init, stir it, get the bubbles,
(22:24):
make sure you get a little foamthat verifies it's good before
adding it to the recipe.
If you don't get those signs,you probably need to go get some
other yeast so you don't wasteit.
Speaker 2 (22:37):
Did you just rush it and put everything together and
stick it down?
Speaker 1 (22:42):
No, I didn't do that.
I actually did put the yeast inthe water separately, like
you're supposed to, and I juststirred it.
I just, I guess I kind ofrushed it, I didn't.
Well, I just didn't look, Ijust started.
Speaker 2 (22:56):
You just assumed.
Speaker 1 (22:57):
Yeah, I just assumed.
So I added it to all of theflour, because, when it comes to
making the pizza dough which,by the way, is one of the best
pizza doughs when it's doneright, in my opinion you know
what?
Speaker 2 (23:10):
Speaking of pizza dough, I think there is a keto
pizza dough that I could buy offof Amazon, and you just add
either water or whatever to it.
Speaker 1 (23:20):
Hmm, I wonder what that's made out of I don't know.
Speaker 2 (23:24):
I remember like looking online for you know,
like breads and studying how Iused to buy that one bread.
What was it?
The bread that I used to buyonline?
It had like tortillas and allthat bread together.
What was that?
Speaker 1 (23:39):
Do they not have that anymore?
Speaker 2 (23:40):
Yeah, they do, but remember it's expensive.
Speaker 1 (23:43):
Yeah, it's not really made out of the stuff.
It's the best, though, Becausebread basically bread can't be
keto.
They find alternative things tomake it taste similar to bread
or close to.
Speaker 2 (23:57):
Whenever I find out what that bread was, I'll let
you guys know, because that onewas so good.
It came with two loaves ofbread and also three sets of
tortillas in it, and I know it'sexpensive, but it was so good.
They used to get delivered toour house and one year it got
(24:18):
delivered to someone else'shouse and we got their package.
Remember I was so sad.
I called my husband, Like, ohmy gosh, they sent mine to the
wrong house.
We have so many else's.
But then later on they came toour house when we were gone,
remember, and they were lookingfor their package.
Speaker 1 (24:39):
Right and they were not real close, they were a
couple streets away.
Speaker 2 (24:44):
Yeah, and they handed our package to Jacob, right?
I think so.
Speaker 1 (24:49):
Yeah, and that's how he got it, and that was FedEx,
if I remember right.
Speaker 2 (24:53):
So then, when we got home, we delivered it to her
house.
Speaker 1 (24:58):
Right, yeah, they brought our package to our house
when we weren't here.
Jacob, our son, took thepackage.
We looked at the package.
The name on the package was theperson of the package we had
delivered.
Speaker 2 (25:12):
Yeah, and I order off of Amazon too, but it comes
with FedEx.
Speaker 1 (25:16):
That one came FedEx.
Most of them do come Amazon.
Well, that one always comes.
Speaker 2 (25:20):
FedEx on that one.
Speaker 1 (25:21):
Because it's not really by Amazon.
I guess, right, it's deliveredthird party or whatever.
Speaker 2 (25:27):
I'm not sure it's cheaper on Amazon than the site.
I should say.
Speaker 1 (25:33):
We actually went and drove the package to the correct
person.
Speaker 2 (25:38):
Gosh, now that's going to bug me that I can't
remember the name of that bread.
Speaker 1 (25:42):
Yeah, you need to try to figure that out, because you
do, you know, as you know, wedo have several people.
And that bread was bomb, thatkind of listened to you and a
lot of the things you do and arein the low carb stratosphere
and always like to find out whatit is you're eating and stuff
(26:04):
like that.
I'm going to go ahead and lookin here and see if there's any
more comments.
Let me take a look.
Speaker 2 (26:11):
I know what it was called.
It was called Hero.
Speaker 1 (26:15):
Hero.
Speaker 2 (26:15):
Hero bread and tortillas.
It's this site right here, butI remember getting it off the
internet.
Speaker 1 (26:22):
H-E-R-O and look on there, how much is that bread?
And she takes a look at it hereand how many slices are in that
, I don't know.
And you say that paste.
Would you say that is as closeto bread as you can get as far
as paste.
Speaker 2 (26:43):
Yeah, this bread and the tortillas were so good.
I remember because I used toalways get it.
And they also have rolls.
You guys and I ordered rollsfor like.
Whenever it was Thanksgivingand stuff, I ordered rolls for
myself.
Speaker 1 (27:05):
Looking here, someone named Zed Lincoln said on my
double smoked potato video youknow how to live.
I'm telling you.
Fruits, bakes and breaks Alsomentioned in that same video,
smoked potatoes.
I'm going to have to try that.
The cheese, bacon and pepperscertainly don't hurt.
(27:26):
Wow, that was a good video,absolutely outstanding.
Speaker 2 (27:32):
So this one I used to get the two tortillas and the
two breads.
Speaker 1 (27:39):
Two tortillas and the two breads.
It's like a bundle you know,and what's a bundle cost you.
Speaker 2 (27:44):
And this one is $35.
Wait, hold on.
Speaker 1 (27:51):
So that's one loaf of bread.
Speaker 2 (27:53):
So it's $35.
Speaker 1 (27:58):
A couple of them.
Speaker 2 (28:01):
Okay, so it's $30.99.
It doesn't have stripping on ityet.
What do you get for $30.99.
It doesn't have shipping on ityet.
Speaker 1 (28:09):
What do you get for $30.99?
Speaker 2 (28:11):
$7 the shipping, so it would be $37 plus $0.99.
And let's see what is in thespindle.
Speaker 1 (28:21):
Let's see what you get with that.
Speaker 2 (28:26):
Let's see what you get with that.
It doesn't tell you how manyslices are in this, but it's
15.9 ounces and the tortillasyou'd have.
Speaker 1 (28:38):
It's definitely a lot more than regular bread.
Speaker 2 (28:40):
Yeah, because in the tortillas you only have six, you
only have six, yeah, but thebread only have six yeah, but
the bread is zero carbs, okay,and the tortillas is like one
carb per tortilla.
Speaker 1 (29:01):
But this bread is so good.
There you go If you want somezero carb bread.
It's a little pricey.
It's Hero Check it out, not asponsor by no means, but it is
something Dolores has had.
Speaker 2 (29:11):
It is pretty pricey.
Speaker 1 (29:13):
It's about doubled in price, I would think.
I think this is my favorite.
Speaker 2 (29:20):
Let me see how much the rolls are.
You guys Hold on.
They have bundles on the rollstoo.
Speaker 1 (29:26):
A bundle of rolls.
Are the rolls zero?
Speaker 2 (29:28):
So the rolls yes, they are zero carbs on their
rolls.
They're $39.99.
And it's for what are theserolls called?
These are classic burger buns,and then we have hot dog buns,
and the other one is like aHawaiian rolls.
So that's a $3 bundle.
Speaker 1 (29:49):
Is that $30 too?
Speaker 2 (29:51):
Yeah, it's $39.99.
Speaker 1 (29:53):
Good grief.
Speaker 2 (29:56):
He says good grief, but he's actually ordered it for
me before.
Speaker 1 (30:00):
She likes it with getting it time to time.
I just don't ever eat anybecause I don't have that high
dollar stuff to eat.
Speaker 2 (30:07):
So this is the one that I got for Christmas one
year, but the bread was one carbon this one because it's seeded
bread, I don't know why.
And the Hawaiian rolls are zerocarbs, but the tortillas was
one carb each.
On those ones too.
Speaker 1 (30:26):
Okay, Well, there's a look at some of the keto stuff
that you can get some of thebest keto bread that Dolores
swears by.
Speaker 2 (30:36):
Yes, 100%, I would definitely always buy that.
Speaker 1 (30:39):
You have the money and want to get a little carb
Exactly Anything else you wouldlike to add to today's episode.
Speaker 2 (30:46):
And that actually helped me on my keto, by the way
.
Speaker 1 (30:50):
And she said it did help.
Speaker 2 (30:51):
Yeah, because it was like zero carbs, so I'd eat it
like once a day.
You build yourself a sandwich,yes, but that's about it.
I'm done with my keto stuff,alright.
Well, we do this about once aweek, but that's about it.
Speaker 1 (31:06):
I'm done with my keto stuff, all right?
Well, we do this about once aweek, right here Come on, talk
about some of the things we'vecooked over the past week, or
various things in a barbecue,from the Big Green Egg to the
Pit Barrel to the Weber SmokyMountain.
Speaker 2 (31:23):
I have a question.
If anybody knows any keto icecream that is low, low carb,
that is really good let me knowin the comments.
Speaker 1 (31:30):
We're looking for some keto ice cream ideas Also.
Be sure, and if you haven't, ifyou're on Apple or Spotify
listening to this, be sure andrate the podcast.
Give us, you know, give us agood rating.
It'll allow other people tojump in comment.
Text us if you want to.
And allow other people to jumpin.
Comment.
Text us if you want to.
You can find us on our emailokiesmokin at gmailcom.
(31:53):
Okiesmokin at gmailcom.
We will read it and I thinkwe're done.
Speaker 2 (31:59):
Yep, we are.
Speaker 1 (32:01):
We're out of here.
We'll see you later.
Bye, we'll see you next time.
Speaker 3 (32:05):
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.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Special Summer Offer: Exclusively on Apple Podcasts, try our Dateline Premium subscription completely free for one month! With Dateline Premium, you get every episode ad-free plus exclusive bonus content.
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!