April 14, 2025 • 38 mins
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The age-old debate of smoker versus griddle takes center stage as John and Dolores Berry share their strong opinions about which cooking method reigns supreme for different foods. Dolores passionately defends her preference for smash burgers on the griddle – thin, crispy, and stacked double with melty cheese – while insisting steaks belong exclusively on the pellet grill. Meanwhile, John reminisces about how their preferences have evolved through years of outdoor cooking experimentation.
The conversation takes a creative turn as the hosts recount some of their strangest cooking experiments, from peanut butter-infused burgers to glazed donuts wrapped around sausage. Not every experiment was a hit (smoked s'mores were decidedly awful), but their baked beans mixed with apple pie filling has become an unexpected crowd-pleaser at family gatherings.
A fun hypothetical scenario follows: if stranded on a desert island with only five barbecue items, what would you bring? Dolores chooses steak as her protein accompanied by garlic, butter, beer, and keto cookies for dessert. John, thinking more practically about a weekend's worth of meals, selects a large brisket with seasonings, beans, and bread to stretch their provisions.
The Berry were family then tackles persistent barbecue myths, debunking several outdated beliefs that many grillers take as gospel. Does a smoke ring actually indicate better flavor? Is soaking wood chips before smoking necessary? Can a flat top griddle produce juicy meat? Their experienced-based answers might surprise you and challenge some of your own cooking assumptions.
As the Okie Smokin' Podcast celebrates reaching 1,000 YouTube subscribers, John and Dolores invite you to join their passionate community of outdoor cooking enthusiasts. Whether you're Team Smoker or Team Griddle, there's something delicious cooking in every episode. Subscribe now and add your voice to the conversation!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
I can't remember now, it's probably a burger or
something.
But yeah, I've had that nicesmoke ring going around.
You always like to look at it.
I mean, if you're going to cookmeat you want to check it out.
I mean, heck yeah, you wantthat smoke ring, you want that
bark Looks good, damn sure doesthat.
Just gets you a couple of cansor one big can of Bush's baked
(00:21):
beans we even used the GreatValue brand one time and then
just get you some apple piefilling, put it in there, mix
all that up, throw it on thesmoker for a couple hours, two,
three hours, whatever.
Heat that up, stir itoccasionally and that's a great
side dish, very easy to make.
That apple pie filling reallytakes it to the next level.
Speaker 2 (00:46):
Time to fire up that grill.
From smoked pork to smashburgers, outdoor cooking just
tastes better.
This is the Okie Smokin'Podcast, and here's your host,
John Barry.
Speaker 1 (01:03):
All right, welcome back.
It's episode number 42.
Got a real good one for you.
Today we're going to be talkinga little bit about smoked on
the grill versus cooked on thegriddle.
What items do we like better,or does Dolores like better,
cooked on the griddle versus the, say, the pit boss, you like a
(01:27):
pit boss burger or a griddleburger?
You like the bacon, the steaks?
We'll talk about that.
Also going to talk about someof the see if we can think of
some of the weirdest thingswe've ever cooked on the smoker.
I think that'll be aninteresting topic.
We did one in a video justrecently.
My grandson would not eat it.
We'll see if you think that's aweird item to cook or not.
(01:49):
Also, we're going to see whatit is.
If you were stuck on an island,say, and you had to take five
items with you for the grill,that's all you could take.
Have you?
You got five items?
Speaker 3 (02:05):
Wait a minute.
So for the grill do you have toplug it?
That one thing.
Speaker 1 (02:12):
Well, if we're stuck on an island, we probably won't
be able to use a pellet grill.
Okay, we might have to.
We might have to use charcoaland sticks cut up.
Cut up some hickory.
So yeah, just five items thatyou would want to take with you
if you only had five items, andwe're going to talk a little bit
about some barbecue myths.
You know, does the smoke ringactually make a difference?
(02:34):
Should you soak the wood chips?
I don't know.
Controversial stuff right there.
We've got all this coming up intoday's episode, number 42.
I appreciate you coming in hereand hanging out with us, so
let's jump right in Now.
We were talking here about thelet's start with the smoked
(02:56):
versus the grilled.
Is there anything in here?
By the way, my lovely wifeDolores in here, as you can see,
as you can hear, or see,depending on how you're getting
this sitting next to me, theco-host of the show.
So what is one item that youwould always want cooked on the
(03:16):
griddle?
Or the smoker, but not theother?
Speaker 3 (03:21):
The griddle.
I would like the smash burgers,for sure, that's my top one and
new smash burgers.
Speaker 1 (03:28):
So we're already beginning the debate.
There's going to be a lot ofpeople that's going to listen to
this and they're going to say Idon't want no thin burger.
Give me a big fat, juicy burgerthough it's not.
Speaker 3 (03:40):
It's not dry or anything like that.
Speaker 1 (03:42):
And when you do cook it right, it is, and you get
that nice crisp crust With theonions and the cheese.
Yeah, it is really really goodNow.
So if I gave you the optionright now and I said I'm going
to go smoke a burger for two anda half hours and then maybe
sear it over the flame versuscook it in about five minutes on
(04:05):
the griddle, you're going topick the griddle.
I like that better.
How many burgers do you like tostack on top?
Speaker 3 (04:13):
Two.
Speaker 1 (04:14):
So a double smash burger?
Yeah, what else?
What about a steak on thegriddle?
No, no Boo on that.
So for steak.
Speaker 3 (04:23):
It has to be on the pellet, the pellet grill.
Speaker 1 (04:27):
She likes it on the pellet grill and I've found when
I'm cooking the steak althoughI have done some on the griddle
and I think they've come outpretty nice I don't really care
for the.
If I do them on the griddle, Ithink I prefer to uh, melt some
butter, you know, put somebutter on it, saute some
mushrooms on it.
Those are a few things.
(04:48):
It's harder to do with a steakon a grill.
Unless you have, I guess youcould have some kind of a grill
mat.
Speaker 3 (04:56):
I like on the pellet.
Also, I like the stuffedjalapenos.
Gosh, I can't even think of ittoday.
Speaker 1 (05:07):
Stuffed jalapenos and you prefer that on the smoker.
Speaker 3 (05:11):
Yes, okay, because it has the wrapped bacon and
everything.
It tastes good.
Speaker 1 (05:15):
Gotcha, gotcha.
So is there anything else thatwe can think of?
What would you?
Is there anything that youdon't?
That can go either way, thatyou would say, or is it pretty
much one or the other for allyour stuff?
yeah, I mean that's pretty muchone or the other, because I mean
ribs are so good yeah, youdon't want to, probably don't
(05:39):
want to do ribs on the griddle,the ribs yeah, we've done on
there before well, you mean thesmoker, not the, not the girdle,
right, right, I mean we couldtry some ribs on the griddle.
Speaker 3 (05:45):
The ribs, yeah, we've done it on there before.
Speaker 1 (05:45):
You mean the smoker, Not the griddle, the smoker
Right, right.
I mean we could try some ribson the griddle.
I don't know how that wouldturn out.
Is there anything?
Breakfast is good on thegriddle.
Breakfast is great on thegriddle.
No doubt it gets you some eggs,gets you some bacon, but I got
to tell you some bacon.
But but I gotta tell you, uh,the bacon's good cooked on it,
but you throw just some slicesof bacon over the smoker.
(06:08):
I would argue, I think I likeit better over this.
You know, just let it cook overthat.
Speaker 3 (06:12):
It takes longer, like crispy bacon and me and the
kids don't like I don't know howto describe it like our bacon
can't be like totally crispy.
Speaker 1 (06:25):
Okay, yeah, I like mine.
Speaker 3 (06:28):
Even our grandsons like that.
We don't like it, totallycrispy.
Speaker 1 (06:31):
You want it chewy.
Speaker 3 (06:33):
Yeah, I mean it's still with a little crunch, but
not like.
Speaker 1 (06:38):
I like it, and you just break it in half and then
you could crumble it up almostlike bacon bits.
So well, there's a few things.
Is there anything you can thinkof?
Let us know in the comments.
What do you prefer on thegriddle and what do you prefer
on the smoker?
I think we've switched over theyears because several the
(07:03):
pellet grill is like the onethat we use the most.
It's just convenient.
Um, I don't know if it givesyou the most smoky flavor,
that's another argument, butit's convenient.
You press?
Speaker 3 (07:13):
the button brisket and stuff we do on the.
What is it called the?
Speaker 1 (07:17):
smoky.
I've done brisket on the Webersmoky mountain, on a pit barrel
and on the Pit Boss all three.
So it's just the convenience ofit.
Speaker 3 (07:29):
It's really good and always juicy.
Never had disappointment onthose.
Speaker 1 (07:34):
Right, yeah, they come out good in all different
passions.
Speaker 3 (07:36):
The Meatloaf was good .
Speaker 1 (07:38):
What did I do that in ?
Speaker 3 (07:40):
I'm pretty sure you did it in the Weber.
Speaker 1 (07:42):
I did that in the Weber Smoky Mountain, I'm pretty
sure you did in the Weber.
I did that in the Weber SmokyMountain, I'm pretty sure you
did.
Yeah, or I might have just yeah, I guess so.
And we also have just the Weberkettle.
So we've got a lineup ofcooking, of things to cook in,
no doubt.
So, but yeah, that's a fewthings I was just thinking of.
You know, because and the reasonI thought of this is, as I was
(08:02):
saying, about four or five yearsago, or maybe even sooner,
before I really got into it wehave a Blackstone and you can
have a Blackstone or a Pit BossAny Gretel will do, even a Vivo
or something indoors.
What's a Vivo?
It is one I haven't used it,but I believe it's one you just
use indoors.
You can get a little Vivo, plugit up and it's pretty cool.
(08:26):
So if you wanted to in themiddle of winter, not want to
have to go outside in thefreezing, or if it was pouring
rain or it was just super hot,is that expensive?
No, a hundred and something,one to two hundred dollars for
one, and you can get it.
You know, just a small one thatyou could just put under, maybe
under the cabinet and then whenyou bring it out and you can
(08:47):
cook your eggs right, you canjust set it right on top of your
stove or on your countertop andcook it that way.
But before we started cookingin on those, one of your
favorite things used to beburgers smoked.
Remember that.
Yeah, I do, we've done so manydifferent kind of smoked burgers
(09:08):
.
We at that time and I don'thave it anymore we had a
vertical pit boss.
Uh, the one I have now is not,um, that vertical pit boss.
A real quick story went out.
Uh, not pit boss's fault, by nomeans.
We were cooking a brisketovernight and it quit working.
We had an electrical storm comethrough yeah, I remember that.
Speaker 3 (09:29):
Oh my god, that brisket was huge too, and it was
expensive.
Speaker 1 (09:33):
Lightning, lightning.
From what I gather, I fellasleep.
Storm come through, lightningshook the house, the power had
gone out for a while andeverything come back on.
Speaker 3 (09:46):
Yeah, but that's the day that we forgot, because we
thought it was still going outthere remember.
Speaker 1 (09:52):
Yeah, we thought at any rate we wake up.
It hadn't even turned brown yetI mean, it didn't cook at all
and I think the lightning put asurge and it took out the
computer which I ended upgetting.
I ended up getting rid of itand I should have um, I don't
(10:13):
think it was under warranty orthey would have covered that.
But uh, later someone else hadone go out and there's an
aftermarket.
If you ever have this happen,it's not from pit boss.
It was like 40, 50 bucks onamazon and it was.
You just plug it in there andthey wired it in and it ran.
Their pit boss, it was ageneric, uh, generic knob and it
had the settings and everything.
(10:33):
So if that ever happens again,I will definitely look into that
.
Yeah, the vertical ones arenice and you can.
You can fit a bunch of stuff init you can get.
If that ever happens again, Iwill definitely look into that.
Speaker 3 (10:46):
I don't think we're ever going to get one of those
again.
Yeah, the vertical ones arenice and you can fit a bunch of
stuff in it.
You can get turkeys in it, youcan.
Speaker 1 (10:52):
Oh, speaking of turkeys, I can't wait for
Thanksgiving, for a deep friedturkey, deep fry.
Speaker 3 (10:55):
Yeah, we haven't talked, Even in summertime.
We should do one.
Speaker 1 (10:57):
We haven't talked much about that.
We ought to get that out andmaybe do a deep.
I haven't done a deep friedturkey video have I or a chick,
I've done some chicken legs inthe video.
I think that'd be pretty cool.
I think the reason I haven't isbecause I don't do it very much
(11:18):
and I don't even know.
I'm always afraid I'm going toget too much grease.
I've gotten pretty good at itnow with the grease.
You kind of make sure thegrease don't come out and
everything Catch the wholedaggum yard on fire.
I'll slow, which I rememberwhen I caught the yard on fire
with the pit boss, or no, thatwas the pit barrel.
Speaker 3 (11:36):
Yes, we had that out there cooking and, uh, that was
a thanksgiving was someonelooked out there no, you did,
you looked out there and yousaid, you said a bad word I said
, and then I looked out there, Isaid a bad word.
And then brian looked out thereand said a bad word.
Our son, and then nico, ournephew also.
(11:57):
We all went running out thereyeah yeah and, uh, put it out.
Speaker 1 (12:03):
I think we had a fire extinguisher and had a water
hose.
It was going toward the pooland it basically just got so hot
beneath the the pit barrel.
I was so dry and I had it on thegrass, shouldn't have had it on
the grass, so I'll make sureit's on concrete.
That should be on concrete orrocks.
Uh, of course, yeah, we were inthe middle of a drought too, so
I mean, everything was justburnt, would burn up in no time,
(12:26):
so, uh, yeah, that wasinteresting.
But anyway, there is our uhsmoker versus a griddle.
A little love talk there.
Speaker 3 (12:37):
Which one do you guys like?
Let us know.
Speaker 1 (12:40):
And the next thing I want to talk about and I
mentioned this in the beginningis some of the weirdest things
we've cooked, because we I'vegotten to where I try to come up
with different things, and Iwant to talk about one that I
just now thought of that wecooked with Annie's smoking pot.
Remember that video that we did, and we did a collaboration
(13:03):
with her where you had to makewhat was that?
I remember when peanut butter.
Speaker 3 (13:11):
Oh, you put peanut butter in a hamburger.
Speaker 1 (13:13):
Yeah, I can't remember what the if it was used
peanut butter on a burger Was.
That I don't remember.
I'd have to re-look at that.
But we cooked a burger and usedpeanut butter.
Cooked it with peanut butter,didn't we?
I put it all in the meat, inthe meat, so I think that was.
It was gross no, I mean, it wasgood I don't think I liked it
(13:37):
or did I try it, I can, can'tremember.
I don't I'd have to rewatch thevideo, but we did peanut butter
inside the burger and I can'tremember everything else.
I'd have to look that up.
But that was one.
And just about a week ago wecooked a donut and put a piece
(13:57):
of partially cooked sausage inthe middle and then wrapped it
around the glazed donut bycutting the donut in half first,
putting the sausage in andwrapping it up.
Speaker 3 (14:08):
So the kids tasted it and so after they tasted it
they said it was good, but theyneeded a donut like crunchier.
So maybe like if we smashed thedonut and then did it that way,
I think it would be better yeahoh, they said, it was good it
was good, a little sweet, alittle savory.
(14:30):
I didn't try it.
I probably wouldn't what about?
Speaker 1 (14:35):
you know, we like and we like, we like doing new
things, um, so we do a lot ofcream cheese videos.
What about cream cheese insidea donut?
Speaker 3 (14:50):
well, that'd be good, because I mean they have cream
cheese I guess.
Speaker 1 (14:54):
So that would.
That would be good.
Uh, now some of the.
I can't think of a whole lot ofother things.
Now we did cook, we smoked somes'mores.
That wasn't worth a damn.
Speaker 3 (15:07):
Because it stuck.
Speaker 1 (15:09):
It tasted like I was eating pure smoke.
I over smoked on the smoke justinfused inside the marshmallows
.
It was terrible.
It was a throwaway.
I mean it was that bad, so thatwas a throwaway.
I mean it was that bad, so thatwas not any good.
What are some other things thatwe could possibly do?
Not weird, but we've done some.
We like mixing up things.
(15:31):
I know the baked beans withapple pie filling A lot of
people thought that was weird.
Speaker 3 (15:36):
I still never got to taste that.
Speaker 1 (15:38):
It was really really good.
Speaker 3 (15:40):
We did that for my reunion and it was literally all
gone.
Everybody ate it.
Speaker 1 (15:46):
That was excellent.
Speaker 3 (15:48):
The next time that you made it all gone.
Speaker 1 (15:51):
All you do if you want to try that.
Is there anything that we madethat you thought would be nasty
and you ended up liking?
Is there anything off the topof your head?
I can't think of anything,because most of the stuff that
we've made has always been goodyeah, because usually when I
make something, I think this maybe a little bit, I don't know,
(16:13):
but I think it's going to beokay.
I don't really think I'm makingthings that are just going to
be completely terrible, but wetry to get think outside the box
every now and then.
Oh, and we did the.
The strawberry steak, was it,or was it?
Strawberry chicken, thestrawberry salsa on chicken.
(16:34):
Yes, that was good that wasreally good that was cooked on
the griddle.
Speaker 3 (16:38):
That was really good.
Speaker 1 (16:39):
I remember that we have also have a video of that
that was a long time ago.
Right.
So but yeah, I feel like we'vegot to make this up.
We're just going through someof our past videos, thinking of
things, and we have over 200 andsomething videos now on YouTube
so we could come out here andjust talk different ideals and
things about things we've made.
So that's kind of where we'regoing with today.
(17:01):
Now, going into our nextsegment, we're going to talk
about a dessert island cookout.
You can only take fiveingredients with you.
What five ingredients?
If you're stuck on the island,would you Right?
Speaker 3 (17:24):
Okay, so the first.
Well, how would we keep thingscold?
Speaker 1 (17:31):
We'll have an ice chest.
Speaker 3 (17:33):
We'll have an ice chest.
Okay.
Is this just one day that we'restuck on the island?
Speaker 1 (17:38):
The weekend.
We're going to be stuck thereweekend and, and and we could
make it a little morecomplicated you don't get all
the seasonings you want either.
We'll let you and you can, andif you bring a seasoning, that
counts as one okay, so and you?
Can only bring one meat I wouldbring meat no one.
Meat is all you can bring Onthe meats I would bring steak.
Speaker 3 (17:59):
That would be my go-to Steak is going to be the
protein.
Speaker 1 (18:03):
That would be our only meat.
Speaker 3 (18:05):
Yes.
Speaker 1 (18:06):
What are you going to bring with that?
Speaker 3 (18:08):
Of course like garlic .
Garlic I definitely have tohave garlic and butter.
Speaker 1 (18:15):
Butter.
Speaker 3 (18:17):
And then beer.
Speaker 1 (18:22):
Okay, so are we good because?
We're on the weekend, so we'regonna have to have a beer and uh
, it'll be go, go good with itso, um, that's why.
Speaker 3 (18:32):
That's what four things right yeah, you get one
more okay, you want anyseasoning or anything.
Speaker 1 (18:37):
Oh, you got garlic, garlic and butter, yep.
Speaker 3 (18:40):
So my last thing would be Make it good.
Speaker 1 (18:46):
What do you need for that steak, or do you want a
side item?
Speaker 3 (18:50):
A dessert all the way , my keto chocolate chip cookies
.
Speaker 1 (18:55):
Okay, so keto chocolate chip cookies.
You can bring a cookie with youand we'll have a steak cooked.
I knew you were going to picksteak.
She is all over steak andreally, really likes she could
have a steak every day and shedon't even need a side item.
(19:16):
Just give her a couple ofsteaks.
She'll just eat them straightup and she don't even need a
side item.
Speaker 3 (19:21):
Just give her a couple of steaks.
She'll just need them straightup.
Speaker 1 (19:24):
I think the last time we talked.
Speaker 3 (19:26):
I weighed 180, right.
Or 178 or something like thatSomewhere around there.
180.
180 the last time I think wetalked on here.
I think I'll have to go backand look, but now I'm 177.
So I'm going down.
Speaker 1 (19:41):
We'll check in with that next week to see where
you're at.
She's got a goal to go down to.
About what 165?
No 162.
162.
She's doing a good job oftrying to hit her goals, so and
and that steak does help becauseit's all keto.
Speaker 3 (19:58):
And it fills you up.
Speaker 1 (19:59):
There's no carbs Right Now mine.
If I were to pick, here's whatI'm going with.
We're stuck out on an islandfor a weekend and we've got to
Are we both sharing.
No, I didn't mention that rule.
So you can have your steak, butyou're going to probably want
some of what I'm going to make,because I'm thinking weekend.
Speaker 3 (20:21):
I'm thinking something to extend this, so
we're not sharing you said oh,we can share.
We can share.
Speaker 1 (20:30):
A big ass brisket.
Speaker 3 (20:32):
Okay, okay.
Speaker 1 (20:37):
I'm going to bring some SPG, a little one rub
seasoning right there to put allon that, and we're going to go
ahead and bring, I would say, acan of baked beans and apple pie
(20:59):
filling, and we'll go ahead.
And what else do?
We got One more item.
I'm going to go ahead and bringsome some big, a big loaf of
bread, and then we're going tohave brisket.
We're going to have slices ofbread to go with it and some
beans for the weekend.
If we each got to bring five,we could we could split up some
(21:20):
steaks and stuff too.
So what is it you would take outfor it?
You can look at it too.
If you're just going on acamping trip, that would be
something I would like.
If we're going camping on aFriday night and we're going to
be there till Sunday, take abrisket, cook that thing.
You probably are going.
That brisket's going to bethere till Sunday.
Take a brisket, cook that thingyou probably are going.
(21:43):
That brisket is going to take awhile, so you might have to
roll back one of them items.
Though, and it's a shame, I'dlike some some barbecue sauce in
there too.
So I don't know if we could getto that.
But you need to get rid of thebread and just go with the
(22:10):
barbecue sauce.
But it's going to be a whiletill you eat that.
So you almost need some hotdogs or something to cook while
you're cooking the brisket, butI guess we could just hold off.
You might be able to catch afish or something in the ocean
or in the in the lake.
Yeah, okay, yeah, we can haveyour steak.
So, uh, what are the five itemsyou would like to take if you're
going on a camping trip or anIsland somewhere?
(22:30):
Uh, to make some little coolsegment there.
Uh, just, you know, mixed it upa little bit, and our last
thing that we're going to kindof talk about here is a few
barbecue myths that I don't know, that we'll talk about here,
that I come up with.
Are they myths or are they true?
(22:58):
Number one that I want to talkabout is smoke rings.
Now, you'll always see'llalways see, and I'm I'm guilty
of this very much.
So you cook something,especially you smoke something
for several hours, and you, youtake it out of the smoker, you
cut into it, you look at it, yougot them nice little thick
smoke rings.
You look at that smoke ring.
You know what I'm talking about?
Speaker 3 (23:15):
Yeah, I remember you showing me what I'm talking
about.
Speaker 1 (23:17):
Yeah, I remember you showing me.
Speaker 3 (23:22):
Now, does that mean better flavor?
I don't think so, To me I don'tthink so.
Speaker 1 (23:29):
Because I mean we've had it where they probably
didn't have it in it.
So smoke ring or no smoke ringand you think the flavor is
equally good.
Speaker 3 (23:36):
Yeah.
Speaker 1 (23:38):
I'm going to agree with you.
I've done plenty of cooks anddon't get that.
That total smoke ring and a lotof the meat you're going to be
eating the inside of it anywayand it's getting penetrated all
through it.
Maybe we're wrong, I don't know.
We'd have to do an experiment,but I think it shouldn't affect
(23:59):
it a whole lot.
Not enough to know this much.
Speaker 3 (24:00):
I don't believe, because everything that you've
done is always juicy yeah, andsmoke flavor and everything one
time where it was like dry rightthen that was the beginning,
like when he first started likedoing the stuff and there was
something that I cooked.
Speaker 1 (24:17):
What was that?
And I remember looking at thesmoke rings in it.
I can't remember now, it'sprobably a burger or something.
But yeah, I've had that nicesmoke ring going around.
You always like to look at it.
I mean, if you're going to cookmeat, you want to check it out.
I mean, heck, yeah, you wantthat smoke ring, you want that
bark.
Looks good, damn sure does.
(24:40):
All right, now do you need tosoak your wood chips before you
use them?
If you're using wood chips, alot of people will soak them.
Is that a myth?
Well, they think by soaking thewood chips you're going to get
a better smoke going out of it.
Maybe they'll last longerbecause they're wet.
They won't catch fire becausethey're wet.
(25:00):
They won't catch fire becausethey're wet.
But Once again, I'm going tosay I never soak my wood chips.
Throw them right on the fire,let them do their thing.
Put the lid on.
It's going to suffocate it outenough to where it'll get that
smoke coming in.
Keep the temperature low enoughand I don't see any reason in
(25:24):
it.
I know a lot of people do andif that's your thing, that's
good.
But I'm going to say that isnot I'm going to bust that.
I don't think we need to soakour wood chips, and this is
something that I've seen someonesay that only charcoal gives
good smoke.
That's a total myth right there, because charcoal don't give
(25:51):
any smoke.
That's a total myth right there, because charcoal don't give
any smoke.
I mean, I mean it, does you getthe charcoal?
Speaker 3 (25:57):
The taste of the charcoal, but I don't, I don't
think it's.
Speaker 1 (26:02):
The charcoal is basically the fuel to burn the
fire.
And then you need to put yousome hickory.
Yeah, what's your favorite woodchip?
Is there one?
Speaker 3 (26:08):
No, I don't really have a favorite to burn the fire
, and then you need to put yousome hickory.
Yeah the wood chips.
Speaker 1 (26:10):
What's your favorite wood chip?
Is there one?
Speaker 3 (26:12):
No, I don't really have a favorite.
They all taste the same.
Speaker 1 (26:16):
Yeah, I mean.
Speaker 3 (26:17):
I'm serious, they all taste the same to me.
Speaker 1 (26:19):
I agree with you.
Speaker 3 (26:21):
None of them taste.
Speaker 1 (26:23):
Hickory is real good.
Apple pecan.
Speaker 3 (26:33):
If you were cooking like like some salmon or
something, some apple mightreally go well with it.
When you did the fish.
Speaker 1 (26:38):
It was really good.
I think I did what.
I don't know what did you topon that fish.
Speaker 3 (26:41):
I forgot it was really good, when was we?
Speaker 1 (26:44):
when did when?
When was this?
Speaker 3 (26:46):
whenever you guys went to the fishing trip and we
cooked it.
Speaker 1 (26:50):
Yes so that was something though, man, that's
been a long time, and Iguarantee you I'm going to be
doing it again real soon,because we get that next fishing
trip.
I'll be going to Lake Texoma inunder 30 days.
You're going to be catchingsome fish.
I have some pictures, maybe avideo or two of things going on
(27:10):
out there.
Speaker 3 (27:12):
No females allowed.
Speaker 1 (27:16):
It's a guy's trip.
There's six of us.
This will be our third orfourth year annual fishing trip.
What we do is we go down thereand we actually get a guide that
has a boat and all the fishingpoles and the bait.
We just pay him.
He takes us out, knows where togo.
(27:37):
We'll hopefully catch our limit.
The first year we caught ourlimit all six of us and we
caught 60 fish.
Last year we didn't do quite asgood.
We caught around 30-something.
So I'll update that's May the10th, that I'll be out there
doing that um 2025 and hopefullywe can catch the limit and then
the guide cleans the fish.
(27:58):
So I mean it's, it's that'snice yeah, you just basically
get.
You just get it in the bagalready filleted and everything
as soon as you get off the boat,I'm always the cook out there.
I haven't got a whole lot ofvideo footage.
This year I'm going to have toget some of that.
I have to get some of that.
(28:18):
I might do some live streamingor something while I'm out there
doing that, so that'll bepretty cool.
Speaker 3 (28:23):
You guys need to buy some baked potatoes and do baked
potatoes.
Speaker 1 (28:28):
I could do that.
We haven't done that, butfigure out how to do that.
I usually take the camp chefbecause it's uh propane, it's
easy to do.
Uh, I probably have an oven orsomething we could put those in.
I really don't want to have tochug a chug my smoker all the
way down there, though for justa couple of days.
Speaker 3 (28:45):
So yeah, but you should think about that, it's
like easy dinner be be easy.
Speaker 1 (28:50):
It could be easy and nice little side to go with it.
Uh, one last myth I want totalk about.
So we decided first of all,smoke rings don't mean better
flavor.
You don't need to smoke woodchips and charcoal doesn't give
off good smoke.
Uh, smoke chips and and andwood does.
Flat tops can't cook juicy meat.
(29:12):
That's another thing I hearthat's not true it, it's gonna
dry it out, unless you burn ityeah, I mean, unless you just
don't know how to cook it.
Yeah, you can get juicy meatand you can put marinades in
your meat before you cook it.
You can add it to it whileyou're cooking it.
Speaker 3 (29:32):
I've done like stir fries on there and they've all
turned out really good.
Fantastic oh, chicken Chickenis really juicy on there.
Speaker 1 (29:39):
And I said earlier, if I do cook a steak on there,
which you preferred the smoker,I'll put butter on it, I'll be
lathering it up in garlic.
Speaker 3 (29:51):
It depends on the steak if you do it on there with
the butter.
Speaker 1 (29:54):
Right.
Speaker 3 (29:57):
The steaks are so expensive.
Now, you know.
Speaker 1 (30:01):
Right.
Speaker 3 (30:01):
It's gotten up there.
Speaker 1 (30:03):
Well, let us know if you've got any myths or things
you'd like us to talk about, orif you think I'm totally off
base on every one of them'd liketo hear from y'all.
So let's go ahead and check.
I'm looking at youtube here andwe're going to see some of the
very latest comments.
Look at here, got, uh, we did avideo.
We haven't talked about any ofthe videos we've done.
We've done one just releasedyesterday raising canes.
Speaker 3 (30:25):
It was a chicken.
Speaker 1 (30:26):
Raising Cane's chicken fingers and Raising
Cane's sauce Cane's sauce.
Speaker 3 (30:32):
I didn't get to taste any of it, which I'm sad.
Speaker 1 (30:35):
It was really good.
Now what I was told by mycritics, the Okie critics, was
my kids said the chicken fingersprobably should have been a
little smaller.
My kids said the chickenfingers probably should have
been a little smaller.
They and they would have.
They were really, uh, bigger,like cut them in half, because
(30:56):
that raising canes, the tendersare usually a little bit not
quite that big and it might havebeen a little better flavor, I
don't know.
Uh, and it was just.
That was one thing.
The cane sauce came out justabout perfect.
I mean, if you want to make, ifyou like canes, you'd have
(31:18):
checked that video out, followthe way I made it and it turns
out and let me know if you tryit, I think you'll like it.
It turned out great.
I was reading here just cookthe damn food.
Rich over there said about 15hours ago that sauce looked like
money and the tenders lookedpretty close to me.
Can't wait to see you on theshit show tomorrow, which is
(31:44):
today.
So we're going to be on that,we Now.
She don't want to get on this,you don't want to do live.
We'll be on that and it'll beon the Okie Smoking channel.
The Flat Top Noob Ryan.
The Flat Top Noob Rob.
Poor, can't think for a minute.
(32:04):
Poor guy.
Poor guy outdoor cooking.
The Poor Guy Outdoor Cookingchannel.
Rob and Doug at Griddle Eat andMore.
Did I say that right, griddleEat and More.
And we'll be on there so youcan check all that out.
Take some other comments here.
(32:27):
Okay, cooking with.
Sherry said she'd been waitingfor that video.
Thanks for sharing.
And not sure what's cooking.
On my bacon.
A glazed donut, said nice.
And oh, one person told me inthe donut video your voice is
very low.
Sorry about that.
(32:49):
That one did not come out theway I had wanted.
My High Guy Barbecue alsocommented on the donut video
Sweet paired with salty.
Mmm.
Goodness, four away.
My friend, it's happening.
Oh, that is because we have hit1,000 subscribers.
Yeah, I appreciate everybodyfor joining me.
(33:10):
We appreciate it.
Yeah, for joining in and makingthat happen.
I'm so happy for you, babe.
I was double checking.
It's Griddle Cook Eat and More.
It's his channel, doug GriddleCook Eat and More.
He commented on one of myvideos recently and said Rocking
Out the Ranchers, which westill got to do.
That ranchers video We'll getto it soon.
(33:32):
The one we were talking about,that's those Philly cheesesteak
sausages.
We're going to make them upinto a real great item.
And more comments.
Let's see.
Bones Brew Barbecue said greatuse of leftovers on our leftover
crack burger dip.
Oh, annie's cooking pot saidOMG, that looks fantastic on
(33:53):
your dip as well.
So plenty of comments.
Keep them coming and alwaysread a few on here on YouTube or
if you text us through thepodcast below, we'll get that
and can read that on air or anyother way that you want to send
us your comments, questions,recipes.
You know whatever.
You want to send us yourcomments, questions, uh, recipes
.
You know whatever you want tosend to us.
Uh, going in the next week.
(34:14):
I don't really know.
We got it.
We said what's cooking thisweek?
Well, how, what are we cookingthis week?
I don't know, we might getthose um sausages done.
Speaker 3 (34:23):
Oh, I thought you were gonna do some ribs, ribs,
that's right.
I want to do some ribs.
Speaker 1 (34:27):
Ribs.
That's right.
I want to do some ribs thisweek, so if I do that I'll be
able to put those on the channel.
I have to do something, maybe alittle different than what I've
done before.
Just I don't know what.
Would you like to cook them onthe griddle or the pit boss?
Speaker 3 (34:46):
The griddle.
Speaker 1 (34:48):
The griddle.
You want them on the flat top.
Speaker 3 (35:01):
Oh, the griddle, the griddle.
You want them on the flat topshe always gets confused.
Speaker 1 (35:02):
No, I mean you could, but I don't know, I don't think
.
No, we don't want to cook itoff the griddle, I don't know
we'll either cook it on the thepit boss or the pit barrel or
the Weber Smoky Mound.
I did some ribs on the Weberkettle with a snake where I put
them on there and I put thecharcoal, started it in the
center and charcoal and had thecharcoal go around it so that it
(35:23):
just lit part of it as a snakeand it just kind of went all the
way around that griddle.
That way it didn't cook too hotand it just kind of stayed low.
Speaker 3 (35:32):
You know, I've seen this one where they put a
pineapple and they put it aroundthe pineapple.
Speaker 1 (35:41):
What do they put around the pineapple?
Speaker 3 (35:42):
The ribs.
They put the ribs around thepineapple.
Speaker 1 (35:45):
I think you showed me that or I've seen that.
That would be pretty cool.
Maybe we could figure out howto do something like that, do
something similar, I don't know.
We'll figure it out and we'lltalk about it next week, as well
as get it up on the channelthat 1,000 subscribers once
again Shout out to Scott over atMile High, guy Barbecue and
(36:09):
Doug at Griddle Cook Eat andMore, because they went ahead
and helped me get there byannouncing my channel, pushing
people over, and we appreciatethat.
And now we're officially thereto the milestone that everybody
tries to get to, and now we'rejust going to keep moving from
(36:31):
there.
We'll be back next week.
Keep on firing up that grill.
Bye.
Speaker 2 (36:37):
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.
I can't remember now, it's probably a burger or
something.
But yeah, I've had that nicesmoke ring going around.
You always like to look at it.
I mean, if you're going to cookmeat you want to check it out.
I mean, heck yeah, you wantthat smoke ring, you want that
bark Looks good, damn sure doesthat.
Just gets you a couple of cansor one big can of Bush's baked
(00:21):
beans we even used the GreatValue brand one time and then
just get you some apple piefilling, put it in there, mix
all that up, throw it on thesmoker for a couple hours, two,
three hours, whatever.
Heat that up, stir itoccasionally and that's a great
side dish, very easy to make.
That apple pie filling reallytakes it to the next level.
Speaker 2 (00:46):
Time to fire up that grill.
From smoked pork to smashburgers, outdoor cooking just
tastes better.
This is the Okie Smokin'Podcast, and here's your host,
John Barry.
Speaker 1 (01:03):
All right, welcome back.
It's episode number 42.
Got a real good one for you.
Today we're going to be talkinga little bit about smoked on
the grill versus cooked on thegriddle.
What items do we like better,or does Dolores like better,
cooked on the griddle versus the, say, the pit boss, you like a
(01:27):
pit boss burger or a griddleburger?
You like the bacon, the steaks?
We'll talk about that.
Also going to talk about someof the see if we can think of
some of the weirdest thingswe've ever cooked on the smoker.
I think that'll be aninteresting topic.
We did one in a video justrecently.
My grandson would not eat it.
We'll see if you think that's aweird item to cook or not.
(01:49):
Also, we're going to see whatit is.
If you were stuck on an island,say, and you had to take five
items with you for the grill,that's all you could take.
Have you?
You got five items?
Speaker 3 (02:05):
Wait a minute.
So for the grill do you have toplug it?
That one thing.
Speaker 1 (02:12):
Well, if we're stuck on an island, we probably won't
be able to use a pellet grill.
Okay, we might have to.
We might have to use charcoaland sticks cut up.
Cut up some hickory.
So yeah, just five items thatyou would want to take with you
if you only had five items, andwe're going to talk a little bit
about some barbecue myths.
You know, does the smoke ringactually make a difference?
(02:34):
Should you soak the wood chips?
I don't know.
Controversial stuff right there.
We've got all this coming up intoday's episode, number 42.
I appreciate you coming in hereand hanging out with us, so
let's jump right in Now.
We were talking here about thelet's start with the smoked
(02:56):
versus the grilled.
Is there anything in here?
By the way, my lovely wifeDolores in here, as you can see,
as you can hear, or see,depending on how you're getting
this sitting next to me, theco-host of the show.
So what is one item that youwould always want cooked on the
(03:16):
griddle?
Or the smoker, but not theother?
Speaker 3 (03:21):
The griddle.
I would like the smash burgers,for sure, that's my top one and
new smash burgers.
Speaker 1 (03:28):
So we're already beginning the debate.
There's going to be a lot ofpeople that's going to listen to
this and they're going to say Idon't want no thin burger.
Give me a big fat, juicy burgerthough it's not.
Speaker 3 (03:40):
It's not dry or anything like that.
Speaker 1 (03:42):
And when you do cook it right, it is, and you get
that nice crisp crust With theonions and the cheese.
Yeah, it is really really goodNow.
So if I gave you the optionright now and I said I'm going
to go smoke a burger for two anda half hours and then maybe
sear it over the flame versuscook it in about five minutes on
(04:05):
the griddle, you're going topick the griddle.
I like that better.
How many burgers do you like tostack on top?
Speaker 3 (04:13):
Two.
Speaker 1 (04:14):
So a double smash burger?
Yeah, what else?
What about a steak on thegriddle?
No, no Boo on that.
So for steak.
Speaker 3 (04:23):
It has to be on the pellet, the pellet grill.
Speaker 1 (04:27):
She likes it on the pellet grill and I've found when
I'm cooking the steak althoughI have done some on the griddle
and I think they've come outpretty nice I don't really care
for the.
If I do them on the griddle, Ithink I prefer to uh, melt some
butter, you know, put somebutter on it, saute some
mushrooms on it.
Those are a few things.
(04:48):
It's harder to do with a steakon a grill.
Unless you have, I guess youcould have some kind of a grill
mat.
Speaker 3 (04:56):
I like on the pellet.
Also, I like the stuffedjalapenos.
Gosh, I can't even think of ittoday.
Speaker 1 (05:07):
Stuffed jalapenos and you prefer that on the smoker.
Speaker 3 (05:11):
Yes, okay, because it has the wrapped bacon and
everything.
It tastes good.
Speaker 1 (05:15):
Gotcha, gotcha.
So is there anything else thatwe can think of?
What would you?
Is there anything that youdon't?
That can go either way, thatyou would say, or is it pretty
much one or the other for allyour stuff?
yeah, I mean that's pretty muchone or the other, because I mean
ribs are so good yeah, youdon't want to, probably don't
(05:39):
want to do ribs on the griddle,the ribs yeah, we've done on
there before well, you mean thesmoker, not the, not the girdle,
right, right, I mean we couldtry some ribs on the griddle.
Speaker 3 (05:45):
The ribs, yeah, we've done it on there before.
Speaker 1 (05:45):
You mean the smoker, Not the griddle, the smoker
Right, right.
I mean we could try some ribson the griddle.
I don't know how that wouldturn out.
Is there anything?
Breakfast is good on thegriddle.
Breakfast is great on thegriddle.
No doubt it gets you some eggs,gets you some bacon, but I got
to tell you some bacon.
But but I gotta tell you, uh,the bacon's good cooked on it,
but you throw just some slicesof bacon over the smoker.
(06:08):
I would argue, I think I likeit better over this.
You know, just let it cook overthat.
Speaker 3 (06:12):
It takes longer, like crispy bacon and me and the
kids don't like I don't know howto describe it like our bacon
can't be like totally crispy.
Speaker 1 (06:25):
Okay, yeah, I like mine.
Speaker 3 (06:28):
Even our grandsons like that.
We don't like it, totallycrispy.
Speaker 1 (06:31):
You want it chewy.
Speaker 3 (06:33):
Yeah, I mean it's still with a little crunch, but
not like.
Speaker 1 (06:38):
I like it, and you just break it in half and then
you could crumble it up almostlike bacon bits.
So well, there's a few things.
Is there anything you can thinkof?
Let us know in the comments.
What do you prefer on thegriddle and what do you prefer
on the smoker?
I think we've switched over theyears because several the
(07:03):
pellet grill is like the onethat we use the most.
It's just convenient.
Um, I don't know if it givesyou the most smoky flavor,
that's another argument, butit's convenient.
You press?
Speaker 3 (07:13):
the button brisket and stuff we do on the.
What is it called the?
Speaker 1 (07:17):
smoky.
I've done brisket on the Webersmoky mountain, on a pit barrel
and on the Pit Boss all three.
So it's just the convenience ofit.
Speaker 3 (07:29):
It's really good and always juicy.
Never had disappointment onthose.
Speaker 1 (07:34):
Right, yeah, they come out good in all different
passions.
Speaker 3 (07:36):
The Meatloaf was good .
Speaker 1 (07:38):
What did I do that in ?
Speaker 3 (07:40):
I'm pretty sure you did it in the Weber.
Speaker 1 (07:42):
I did that in the Weber Smoky Mountain, I'm pretty
sure you did in the Weber.
I did that in the Weber SmokyMountain, I'm pretty sure you
did.
Yeah, or I might have just yeah, I guess so.
And we also have just the Weberkettle.
So we've got a lineup ofcooking, of things to cook in,
no doubt.
So, but yeah, that's a fewthings I was just thinking of.
You know, because and the reasonI thought of this is, as I was
(08:02):
saying, about four or five yearsago, or maybe even sooner,
before I really got into it wehave a Blackstone and you can
have a Blackstone or a Pit BossAny Gretel will do, even a Vivo
or something indoors.
What's a Vivo?
It is one I haven't used it,but I believe it's one you just
use indoors.
You can get a little Vivo, plugit up and it's pretty cool.
(08:26):
So if you wanted to in themiddle of winter, not want to
have to go outside in thefreezing, or if it was pouring
rain or it was just super hot,is that expensive?
No, a hundred and something,one to two hundred dollars for
one, and you can get it.
You know, just a small one thatyou could just put under, maybe
under the cabinet and then whenyou bring it out and you can
(08:47):
cook your eggs right, you canjust set it right on top of your
stove or on your countertop andcook it that way.
But before we started cookingin on those, one of your
favorite things used to beburgers smoked.
Remember that.
Yeah, I do, we've done so manydifferent kind of smoked burgers
(09:08):
.
We at that time and I don'thave it anymore we had a
vertical pit boss.
Uh, the one I have now is not,um, that vertical pit boss.
A real quick story went out.
Uh, not pit boss's fault, by nomeans.
We were cooking a brisketovernight and it quit working.
We had an electrical storm comethrough yeah, I remember that.
Speaker 3 (09:29):
Oh my god, that brisket was huge too, and it was
expensive.
Speaker 1 (09:33):
Lightning, lightning.
From what I gather, I fellasleep.
Storm come through, lightningshook the house, the power had
gone out for a while andeverything come back on.
Speaker 3 (09:46):
Yeah, but that's the day that we forgot, because we
thought it was still going outthere remember.
Speaker 1 (09:52):
Yeah, we thought at any rate we wake up.
It hadn't even turned brown yetI mean, it didn't cook at all
and I think the lightning put asurge and it took out the
computer which I ended upgetting.
I ended up getting rid of itand I should have um, I don't
(10:13):
think it was under warranty orthey would have covered that.
But uh, later someone else hadone go out and there's an
aftermarket.
If you ever have this happen,it's not from pit boss.
It was like 40, 50 bucks onamazon and it was.
You just plug it in there andthey wired it in and it ran.
Their pit boss, it was ageneric, uh, generic knob and it
had the settings and everything.
(10:33):
So if that ever happens again,I will definitely look into that
.
Yeah, the vertical ones arenice and you can.
You can fit a bunch of stuff init you can get.
If that ever happens again, Iwill definitely look into that.
Speaker 3 (10:46):
I don't think we're ever going to get one of those
again.
Yeah, the vertical ones arenice and you can fit a bunch of
stuff in it.
You can get turkeys in it, youcan.
Speaker 1 (10:52):
Oh, speaking of turkeys, I can't wait for
Thanksgiving, for a deep friedturkey, deep fry.
Speaker 3 (10:55):
Yeah, we haven't talked, Even in summertime.
We should do one.
Speaker 1 (10:57):
We haven't talked much about that.
We ought to get that out andmaybe do a deep.
I haven't done a deep friedturkey video have I or a chick,
I've done some chicken legs inthe video.
I think that'd be pretty cool.
I think the reason I haven't isbecause I don't do it very much
(11:18):
and I don't even know.
I'm always afraid I'm going toget too much grease.
I've gotten pretty good at itnow with the grease.
You kind of make sure thegrease don't come out and
everything Catch the wholedaggum yard on fire.
I'll slow, which I rememberwhen I caught the yard on fire
with the pit boss, or no, thatwas the pit barrel.
Speaker 3 (11:36):
Yes, we had that out there cooking and, uh, that was
a thanksgiving was someonelooked out there no, you did,
you looked out there and yousaid, you said a bad word I said
, and then I looked out there, Isaid a bad word.
And then brian looked out thereand said a bad word.
Our son, and then nico, ournephew also.
(11:57):
We all went running out thereyeah yeah and, uh, put it out.
Speaker 1 (12:03):
I think we had a fire extinguisher and had a water
hose.
It was going toward the pooland it basically just got so hot
beneath the the pit barrel.
I was so dry and I had it on thegrass, shouldn't have had it on
the grass, so I'll make sureit's on concrete.
That should be on concrete orrocks.
Uh, of course, yeah, we were inthe middle of a drought too, so
I mean, everything was justburnt, would burn up in no time,
(12:26):
so, uh, yeah, that wasinteresting.
But anyway, there is our uhsmoker versus a griddle.
A little love talk there.
Speaker 3 (12:37):
Which one do you guys like?
Let us know.
Speaker 1 (12:40):
And the next thing I want to talk about and I
mentioned this in the beginningis some of the weirdest things
we've cooked, because we I'vegotten to where I try to come up
with different things, and Iwant to talk about one that I
just now thought of that wecooked with Annie's smoking pot.
Remember that video that we did, and we did a collaboration
(13:03):
with her where you had to makewhat was that?
I remember when peanut butter.
Speaker 3 (13:11):
Oh, you put peanut butter in a hamburger.
Speaker 1 (13:13):
Yeah, I can't remember what the if it was used
peanut butter on a burger Was.
That I don't remember.
I'd have to re-look at that.
But we cooked a burger and usedpeanut butter.
Cooked it with peanut butter,didn't we?
I put it all in the meat, inthe meat, so I think that was.
It was gross no, I mean, it wasgood I don't think I liked it
(13:37):
or did I try it, I can, can'tremember.
I don't I'd have to rewatch thevideo, but we did peanut butter
inside the burger and I can'tremember everything else.
I'd have to look that up.
But that was one.
And just about a week ago wecooked a donut and put a piece
(13:57):
of partially cooked sausage inthe middle and then wrapped it
around the glazed donut bycutting the donut in half first,
putting the sausage in andwrapping it up.
Speaker 3 (14:08):
So the kids tasted it and so after they tasted it
they said it was good, but theyneeded a donut like crunchier.
So maybe like if we smashed thedonut and then did it that way,
I think it would be better yeahoh, they said, it was good it
was good, a little sweet, alittle savory.
(14:30):
I didn't try it.
I probably wouldn't what about?
Speaker 1 (14:35):
you know, we like and we like, we like doing new
things, um, so we do a lot ofcream cheese videos.
What about cream cheese insidea donut?
Speaker 3 (14:50):
well, that'd be good, because I mean they have cream
cheese I guess.
Speaker 1 (14:54):
So that would.
That would be good.
Uh, now some of the.
I can't think of a whole lot ofother things.
Now we did cook, we smoked somes'mores.
That wasn't worth a damn.
Speaker 3 (15:07):
Because it stuck.
Speaker 1 (15:09):
It tasted like I was eating pure smoke.
I over smoked on the smoke justinfused inside the marshmallows
.
It was terrible.
It was a throwaway.
I mean it was that bad, so thatwas a throwaway.
I mean it was that bad, so thatwas not any good.
What are some other things thatwe could possibly do?
Not weird, but we've done some.
We like mixing up things.
(15:31):
I know the baked beans withapple pie filling A lot of
people thought that was weird.
Speaker 3 (15:36):
I still never got to taste that.
Speaker 1 (15:38):
It was really really good.
Speaker 3 (15:40):
We did that for my reunion and it was literally all
gone.
Everybody ate it.
Speaker 1 (15:46):
That was excellent.
Speaker 3 (15:48):
The next time that you made it all gone.
Speaker 1 (15:51):
All you do if you want to try that.
Is there anything that we madethat you thought would be nasty
and you ended up liking?
Is there anything off the topof your head?
I can't think of anything,because most of the stuff that
we've made has always been goodyeah, because usually when I
make something, I think this maybe a little bit, I don't know,
(16:13):
but I think it's going to beokay.
I don't really think I'm makingthings that are just going to
be completely terrible, but wetry to get think outside the box
every now and then.
Oh, and we did the.
The strawberry steak, was it,or was it?
Strawberry chicken, thestrawberry salsa on chicken.
(16:34):
Yes, that was good that wasreally good that was cooked on
the griddle.
Speaker 3 (16:38):
That was really good.
Speaker 1 (16:39):
I remember that we have also have a video of that
that was a long time ago.
Right.
So but yeah, I feel like we'vegot to make this up.
We're just going through someof our past videos, thinking of
things, and we have over 200 andsomething videos now on YouTube
so we could come out here andjust talk different ideals and
things about things we've made.
So that's kind of where we'regoing with today.
(17:01):
Now, going into our nextsegment, we're going to talk
about a dessert island cookout.
You can only take fiveingredients with you.
What five ingredients?
If you're stuck on the island,would you Right?
Speaker 3 (17:24):
Okay, so the first.
Well, how would we keep thingscold?
Speaker 1 (17:31):
We'll have an ice chest.
Speaker 3 (17:33):
We'll have an ice chest.
Okay.
Is this just one day that we'restuck on the island?
Speaker 1 (17:38):
The weekend.
We're going to be stuck thereweekend and, and and we could
make it a little morecomplicated you don't get all
the seasonings you want either.
We'll let you and you can, andif you bring a seasoning, that
counts as one okay, so and you?
Can only bring one meat I wouldbring meat no one.
Meat is all you can bring Onthe meats I would bring steak.
Speaker 3 (17:59):
That would be my go-to Steak is going to be the
protein.
Speaker 1 (18:03):
That would be our only meat.
Speaker 3 (18:05):
Yes.
Speaker 1 (18:06):
What are you going to bring with that?
Speaker 3 (18:08):
Of course like garlic .
Garlic I definitely have tohave garlic and butter.
Speaker 1 (18:15):
Butter.
Speaker 3 (18:17):
And then beer.
Speaker 1 (18:22):
Okay, so are we good because?
We're on the weekend, so we'regonna have to have a beer and uh
, it'll be go, go good with itso, um, that's why.
Speaker 3 (18:32):
That's what four things right yeah, you get one
more okay, you want anyseasoning or anything.
Speaker 1 (18:37):
Oh, you got garlic, garlic and butter, yep.
Speaker 3 (18:40):
So my last thing would be Make it good.
Speaker 1 (18:46):
What do you need for that steak, or do you want a
side item?
Speaker 3 (18:50):
A dessert all the way , my keto chocolate chip cookies
.
Speaker 1 (18:55):
Okay, so keto chocolate chip cookies.
You can bring a cookie with youand we'll have a steak cooked.
I knew you were going to picksteak.
She is all over steak andreally, really likes she could
have a steak every day and shedon't even need a side item.
(19:16):
Just give her a couple ofsteaks.
She'll just eat them straightup and she don't even need a
side item.
Speaker 3 (19:21):
Just give her a couple of steaks.
She'll just need them straightup.
Speaker 1 (19:24):
I think the last time we talked.
Speaker 3 (19:26):
I weighed 180, right.
Or 178 or something like thatSomewhere around there.
180.
180 the last time I think wetalked on here.
I think I'll have to go backand look, but now I'm 177.
So I'm going down.
Speaker 1 (19:41):
We'll check in with that next week to see where
you're at.
She's got a goal to go down to.
About what 165?
No 162.
162.
She's doing a good job oftrying to hit her goals, so and
and that steak does help becauseit's all keto.
Speaker 3 (19:58):
And it fills you up.
Speaker 1 (19:59):
There's no carbs Right Now mine.
If I were to pick, here's whatI'm going with.
We're stuck out on an islandfor a weekend and we've got to
Are we both sharing.
No, I didn't mention that rule.
So you can have your steak, butyou're going to probably want
some of what I'm going to make,because I'm thinking weekend.
Speaker 3 (20:21):
I'm thinking something to extend this, so
we're not sharing you said oh,we can share.
We can share.
Speaker 1 (20:30):
A big ass brisket.
Speaker 3 (20:32):
Okay, okay.
Speaker 1 (20:37):
I'm going to bring some SPG, a little one rub
seasoning right there to put allon that, and we're going to go
ahead and bring, I would say, acan of baked beans and apple pie
(20:59):
filling, and we'll go ahead.
And what else do?
We got One more item.
I'm going to go ahead and bringsome some big, a big loaf of
bread, and then we're going tohave brisket.
We're going to have slices ofbread to go with it and some
beans for the weekend.
If we each got to bring five,we could we could split up some
(21:20):
steaks and stuff too.
So what is it you would take outfor it?
You can look at it too.
If you're just going on acamping trip, that would be
something I would like.
If we're going camping on aFriday night and we're going to
be there till Sunday, take abrisket, cook that thing.
You probably are going.
That brisket's going to bethere till Sunday.
Take a brisket, cook that thingyou probably are going.
(21:43):
That brisket is going to take awhile, so you might have to
roll back one of them items.
Though, and it's a shame, I'dlike some some barbecue sauce in
there too.
So I don't know if we could getto that.
But you need to get rid of thebread and just go with the
(22:10):
barbecue sauce.
But it's going to be a whiletill you eat that.
So you almost need some hotdogs or something to cook while
you're cooking the brisket, butI guess we could just hold off.
You might be able to catch afish or something in the ocean
or in the in the lake.
Yeah, okay, yeah, we can haveyour steak.
So, uh, what are the five itemsyou would like to take if you're
going on a camping trip or anIsland somewhere?
(22:30):
Uh, to make some little coolsegment there.
Uh, just, you know, mixed it upa little bit, and our last
thing that we're going to kindof talk about here is a few
barbecue myths that I don't know, that we'll talk about here,
that I come up with.
Are they myths or are they true?
(22:58):
Number one that I want to talkabout is smoke rings.
Now, you'll always see'llalways see, and I'm I'm guilty
of this very much.
So you cook something,especially you smoke something
for several hours, and you, youtake it out of the smoker, you
cut into it, you look at it, yougot them nice little thick
smoke rings.
You look at that smoke ring.
You know what I'm talking about?
Speaker 3 (23:15):
Yeah, I remember you showing me what I'm talking
about.
Speaker 1 (23:17):
Yeah, I remember you showing me.
Speaker 3 (23:22):
Now, does that mean better flavor?
I don't think so, To me I don'tthink so.
Speaker 1 (23:29):
Because I mean we've had it where they probably
didn't have it in it.
So smoke ring or no smoke ringand you think the flavor is
equally good.
Speaker 3 (23:36):
Yeah.
Speaker 1 (23:38):
I'm going to agree with you.
I've done plenty of cooks anddon't get that.
That total smoke ring and a lotof the meat you're going to be
eating the inside of it anywayand it's getting penetrated all
through it.
Maybe we're wrong, I don't know.
We'd have to do an experiment,but I think it shouldn't affect
(23:59):
it a whole lot.
Not enough to know this much.
Speaker 3 (24:00):
I don't believe, because everything that you've
done is always juicy yeah, andsmoke flavor and everything one
time where it was like dry rightthen that was the beginning,
like when he first started likedoing the stuff and there was
something that I cooked.
Speaker 1 (24:17):
What was that?
And I remember looking at thesmoke rings in it.
I can't remember now, it'sprobably a burger or something.
But yeah, I've had that nicesmoke ring going around.
You always like to look at it.
I mean, if you're going to cookmeat, you want to check it out.
I mean, heck, yeah, you wantthat smoke ring, you want that
bark.
Looks good, damn sure does.
(24:40):
All right, now do you need tosoak your wood chips before you
use them?
If you're using wood chips, alot of people will soak them.
Is that a myth?
Well, they think by soaking thewood chips you're going to get
a better smoke going out of it.
Maybe they'll last longerbecause they're wet.
They won't catch fire becausethey're wet.
(25:00):
They won't catch fire becausethey're wet.
But Once again, I'm going tosay I never soak my wood chips.
Throw them right on the fire,let them do their thing.
Put the lid on.
It's going to suffocate it outenough to where it'll get that
smoke coming in.
Keep the temperature low enoughand I don't see any reason in
(25:24):
it.
I know a lot of people do andif that's your thing, that's
good.
But I'm going to say that isnot I'm going to bust that.
I don't think we need to soakour wood chips, and this is
something that I've seen someonesay that only charcoal gives
good smoke.
That's a total myth right there, because charcoal don't give
(25:51):
any smoke.
That's a total myth right there, because charcoal don't give
any smoke.
I mean, I mean it, does you getthe charcoal?
Speaker 3 (25:57):
The taste of the charcoal, but I don't, I don't
think it's.
Speaker 1 (26:02):
The charcoal is basically the fuel to burn the
fire.
And then you need to put yousome hickory.
Yeah, what's your favorite woodchip?
Is there one?
Speaker 3 (26:08):
No, I don't really have a favorite to burn the fire
, and then you need to put yousome hickory.
Yeah the wood chips.
Speaker 1 (26:10):
What's your favorite wood chip?
Is there one?
Speaker 3 (26:12):
No, I don't really have a favorite.
They all taste the same.
Speaker 1 (26:16):
Yeah, I mean.
Speaker 3 (26:17):
I'm serious, they all taste the same to me.
Speaker 1 (26:19):
I agree with you.
Speaker 3 (26:21):
None of them taste.
Speaker 1 (26:23):
Hickory is real good.
Apple pecan.
Speaker 3 (26:33):
If you were cooking like like some salmon or
something, some apple mightreally go well with it.
When you did the fish.
Speaker 1 (26:38):
It was really good.
I think I did what.
I don't know what did you topon that fish.
Speaker 3 (26:41):
I forgot it was really good, when was we?
Speaker 1 (26:44):
when did when?
When was this?
Speaker 3 (26:46):
whenever you guys went to the fishing trip and we
cooked it.
Speaker 1 (26:50):
Yes so that was something though, man, that's
been a long time, and Iguarantee you I'm going to be
doing it again real soon,because we get that next fishing
trip.
I'll be going to Lake Texoma inunder 30 days.
You're going to be catchingsome fish.
I have some pictures, maybe avideo or two of things going on
(27:10):
out there.
Speaker 3 (27:12):
No females allowed.
Speaker 1 (27:16):
It's a guy's trip.
There's six of us.
This will be our third orfourth year annual fishing trip.
What we do is we go down thereand we actually get a guide that
has a boat and all the fishingpoles and the bait.
We just pay him.
He takes us out, knows where togo.
(27:37):
We'll hopefully catch our limit.
The first year we caught ourlimit all six of us and we
caught 60 fish.
Last year we didn't do quite asgood.
We caught around 30-something.
So I'll update that's May the10th, that I'll be out there
doing that um 2025 and hopefullywe can catch the limit and then
the guide cleans the fish.
(27:58):
So I mean it's, it's that'snice yeah, you just basically
get.
You just get it in the bagalready filleted and everything
as soon as you get off the boat,I'm always the cook out there.
I haven't got a whole lot ofvideo footage.
This year I'm going to have toget some of that.
I have to get some of that.
(28:18):
I might do some live streamingor something while I'm out there
doing that, so that'll bepretty cool.
Speaker 3 (28:23):
You guys need to buy some baked potatoes and do baked
potatoes.
Speaker 1 (28:28):
I could do that.
We haven't done that, butfigure out how to do that.
I usually take the camp chefbecause it's uh propane, it's
easy to do.
Uh, I probably have an oven orsomething we could put those in.
I really don't want to have tochug a chug my smoker all the
way down there, though for justa couple of days.
Speaker 3 (28:45):
So yeah, but you should think about that, it's
like easy dinner be be easy.
Speaker 1 (28:50):
It could be easy and nice little side to go with it.
Uh, one last myth I want totalk about.
So we decided first of all,smoke rings don't mean better
flavor.
You don't need to smoke woodchips and charcoal doesn't give
off good smoke.
Uh, smoke chips and and andwood does.
Flat tops can't cook juicy meat.
(29:12):
That's another thing I hearthat's not true it, it's gonna
dry it out, unless you burn ityeah, I mean, unless you just
don't know how to cook it.
Yeah, you can get juicy meatand you can put marinades in
your meat before you cook it.
You can add it to it whileyou're cooking it.
Speaker 3 (29:32):
I've done like stir fries on there and they've all
turned out really good.
Fantastic oh, chicken Chickenis really juicy on there.
Speaker 1 (29:39):
And I said earlier, if I do cook a steak on there,
which you preferred the smoker,I'll put butter on it, I'll be
lathering it up in garlic.
Speaker 3 (29:51):
It depends on the steak if you do it on there with
the butter.
Speaker 1 (29:54):
Right.
Speaker 3 (29:57):
The steaks are so expensive.
Now, you know.
Speaker 1 (30:01):
Right.
Speaker 3 (30:01):
It's gotten up there.
Speaker 1 (30:03):
Well, let us know if you've got any myths or things
you'd like us to talk about, orif you think I'm totally off
base on every one of them'd liketo hear from y'all.
So let's go ahead and check.
I'm looking at youtube here andwe're going to see some of the
very latest comments.
Look at here, got, uh, we did avideo.
We haven't talked about any ofthe videos we've done.
We've done one just releasedyesterday raising canes.
Speaker 3 (30:25):
It was a chicken.
Speaker 1 (30:26):
Raising Cane's chicken fingers and Raising
Cane's sauce Cane's sauce.
Speaker 3 (30:32):
I didn't get to taste any of it, which I'm sad.
Speaker 1 (30:35):
It was really good.
Now what I was told by mycritics, the Okie critics, was
my kids said the chicken fingersprobably should have been a
little smaller.
My kids said the chickenfingers probably should have
been a little smaller.
They and they would have.
They were really, uh, bigger,like cut them in half, because
(30:56):
that raising canes, the tendersare usually a little bit not
quite that big and it might havebeen a little better flavor, I
don't know.
Uh, and it was just.
That was one thing.
The cane sauce came out justabout perfect.
I mean, if you want to make, ifyou like canes, you'd have
(31:18):
checked that video out, followthe way I made it and it turns
out and let me know if you tryit, I think you'll like it.
It turned out great.
I was reading here just cookthe damn food.
Rich over there said about 15hours ago that sauce looked like
money and the tenders lookedpretty close to me.
Can't wait to see you on theshit show tomorrow, which is
(31:44):
today.
So we're going to be on that,we Now.
She don't want to get on this,you don't want to do live.
We'll be on that and it'll beon the Okie Smoking channel.
The Flat Top Noob Ryan.
The Flat Top Noob Rob.
Poor, can't think for a minute.
(32:04):
Poor guy.
Poor guy outdoor cooking.
The Poor Guy Outdoor Cookingchannel.
Rob and Doug at Griddle Eat andMore.
Did I say that right, griddleEat and More.
And we'll be on there so youcan check all that out.
Take some other comments here.
(32:27):
Okay, cooking with.
Sherry said she'd been waitingfor that video.
Thanks for sharing.
And not sure what's cooking.
On my bacon.
A glazed donut, said nice.
And oh, one person told me inthe donut video your voice is
very low.
Sorry about that.
(32:49):
That one did not come out theway I had wanted.
My High Guy Barbecue alsocommented on the donut video
Sweet paired with salty.
Mmm.
Goodness, four away.
My friend, it's happening.
Oh, that is because we have hit1,000 subscribers.
Yeah, I appreciate everybodyfor joining me.
(33:10):
We appreciate it.
Yeah, for joining in and makingthat happen.
I'm so happy for you, babe.
I was double checking.
It's Griddle Cook Eat and More.
It's his channel, doug GriddleCook Eat and More.
He commented on one of myvideos recently and said Rocking
Out the Ranchers, which westill got to do.
That ranchers video We'll getto it soon.
(33:32):
The one we were talking about,that's those Philly cheesesteak
sausages.
We're going to make them upinto a real great item.
And more comments.
Let's see.
Bones Brew Barbecue said greatuse of leftovers on our leftover
crack burger dip.
Oh, annie's cooking pot saidOMG, that looks fantastic on
(33:53):
your dip as well.
So plenty of comments.
Keep them coming and alwaysread a few on here on YouTube or
if you text us through thepodcast below, we'll get that
and can read that on air or anyother way that you want to send
us your comments, questions,recipes.
You know whatever.
You want to send us yourcomments, questions, uh, recipes
.
You know whatever you want tosend to us.
Uh, going in the next week.
(34:14):
I don't really know.
We got it.
We said what's cooking thisweek?
Well, how, what are we cookingthis week?
I don't know, we might getthose um sausages done.
Speaker 3 (34:23):
Oh, I thought you were gonna do some ribs, ribs,
that's right.
I want to do some ribs.
Speaker 1 (34:27):
Ribs.
That's right.
I want to do some ribs thisweek, so if I do that I'll be
able to put those on the channel.
I have to do something, maybe alittle different than what I've
done before.
Just I don't know what.
Would you like to cook them onthe griddle or the pit boss?
Speaker 3 (34:46):
The griddle.
Speaker 1 (34:48):
The griddle.
You want them on the flat top.
Speaker 3 (35:01):
Oh, the griddle, the griddle.
You want them on the flat topshe always gets confused.
Speaker 1 (35:02):
No, I mean you could, but I don't know, I don't think
.
No, we don't want to cook itoff the griddle, I don't know
we'll either cook it on the thepit boss or the pit barrel or
the Weber Smoky Mound.
I did some ribs on the Weberkettle with a snake where I put
them on there and I put thecharcoal, started it in the
center and charcoal and had thecharcoal go around it so that it
(35:23):
just lit part of it as a snakeand it just kind of went all the
way around that griddle.
That way it didn't cook too hotand it just kind of stayed low.
Speaker 3 (35:32):
You know, I've seen this one where they put a
pineapple and they put it aroundthe pineapple.
Speaker 1 (35:41):
What do they put around the pineapple?
Speaker 3 (35:42):
The ribs.
They put the ribs around thepineapple.
Speaker 1 (35:45):
I think you showed me that or I've seen that.
That would be pretty cool.
Maybe we could figure out howto do something like that, do
something similar, I don't know.
We'll figure it out and we'lltalk about it next week, as well
as get it up on the channelthat 1,000 subscribers once
again Shout out to Scott over atMile High, guy Barbecue and
(36:09):
Doug at Griddle Cook Eat andMore, because they went ahead
and helped me get there byannouncing my channel, pushing
people over, and we appreciatethat.
And now we're officially thereto the milestone that everybody
tries to get to, and now we'rejust going to keep moving from
(36:31):
there.
We'll be back next week.
Keep on firing up that grill.
Bye.
Speaker 2 (36:37):
Thank you for listening to the Okie Smokin'
podcast.
Episodes drop every Monday.
Don't forget to follow thispodcast or you might miss out on
some delicious creations.
You can also find us on ourwebsite, okiesmokincom, and on
YouTube and other social mediaplatforms.
Until next time, keep firing upthat grill.
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