December 30, 2024 • 26 mins
Send John & Dolores a Text Message.
We celebrate the end of 2024 by reflecting on our top five culinary creations from the year, sharing highlights and memorable cooking experiences. Join us as we explore the dishes that made it to the top and what inspired their unique flavors.
• Dolores shares her top five countdown, starting with the Ultimate Pickled Pepper Sandwich
• John's Taco Crunch Wrap joins the list with its convenient, flavorful mix
• The perfect New York Strip shines for Dolores, showcasing easy cooking perfection
• John’s Alligator Four Cheese Dip introduces a daring delicacy
• Dolores’s Bacon Wrapped Pork Shoulder delivers savory stuffed goodness
• The Jamaican Jerk Burger stands as John’s flavorful tribute to spice
• Cheese Smoked Queso tops Dolores’s list for its inviting, creamy flavor
• John reveals his number one: The Perfect Brisket, a family favorite culinary triumph
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
So we are at the end of 2024 officially and 2025 is
up on us.
So in episode 40 today, doloreshas created the list of her top
five cooks that we've made thisyear.
I've created the list as well,and we're going to go over them.
Speaker 2 (00:23):
Like of our favorites .
Speaker 1 (00:24):
Yes, of our favorite ones.
I kind of went through as welland we're going to go over them
Like of our favorites.
Yes, of our favorite ones.
I kind of went through thecatalog.
It was a hard thing to do forme because I had so many
favorites.
Speaker 2 (00:33):
Right.
Speaker 1 (00:33):
Yeah, so I'm going to go ahead.
We're going to get right intothat here in just a few minutes
on episode number 40.
Speaker 3 (00:43):
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 (01:05):
Yeah, so welcome back in to the episode and, like I
said, it's been a real fun year.
We've cooked a lot I mean a lotof things this year on the
channel and really have a lot ofthings to talk about.
What was one of your favoritethings?
Let's go ahead and kick it offwith number five.
(01:29):
Let's just jump right into it,and I want to see what, delores,
I've got number five right here.
Speaker 2 (01:33):
Okay, of course my number five is my thing.
It was the ultimate pickledpepper sandwich.
Remember when we made my picklewith the hot dog and we topped
it with the Big Mac sauce?
Speaker 1 (01:47):
Oh, the Big Mac sauce pickled.
Now did we put those in a bun?
Speaker 2 (01:52):
Yes.
Speaker 1 (01:53):
And can you elaborate a little bit?
What was that exactly?
Speaker 2 (01:58):
How do we?
Speaker 1 (01:59):
make the Big Mac sauce.
Speaker 2 (02:01):
Remember we made the, we decoded the pickle, remember
, right, and then I don'tremember, okay, and then, uh,
for the big mac sauce it waspickle ral, the gosh, I can't
even remember what I remembernow.
Speaker 1 (02:15):
So we had a tool, vinegar in it yes, that we, we,
you basically got a little toolthat you put down in the pickle,
yeah, and you remove the entirecenter and we use that in the
big mac sauce.
Speaker 2 (02:28):
So we didn't waste anything and people were saying
that we should have did it likea piping bag and stuff and we
didn't.
We didn't do a piping bag, wejust did the for a later video.
Speaker 1 (02:37):
We did.
Speaker 2 (02:38):
We did some other things similar, yes, um, so it
was basically a pickle I can'tremember what was in the big mac
sauce, but oh my God, it was sogood, everything together.
Speaker 1 (02:48):
And it was filled inside the pickle.
Speaker 2 (02:51):
No, not the Big Mac sauce.
Speaker 1 (02:54):
Okay, the Big Mac sauce was put on top of the
pickle.
And what did we put inside thepickle?
Speaker 2 (02:58):
Remember we put cream cheese jalapeno, like all that
inside there.
I remember that and then wewrapped it with bacon.
Speaker 1 (03:05):
And that's on the channel as well right, yes, we
did do one of those, so uh, thenI put it on a hot dog.
Speaker 2 (03:10):
You put it on a hot dog bun.
I think mine was my keto breadat that time.
Speaker 1 (03:14):
Okay, so number, yeah , that's my number five, number,
five, number five of yours isthe ultimate pickle pepper
sandwich ultimate pickle peppersandwich.
Ultimate pickle pepper sandwich.
So we're going to go ahead andreveal my number five.
Speaker 2 (03:29):
Yes, what is your number five?
Speaker 1 (03:31):
Well, it is one that I needed your help in.
Speaker 2 (03:34):
What is it?
Speaker 1 (03:35):
So, if you remember, you can go to Taco Bell and you
can get a crunch wrap.
Speaker 2 (03:42):
Yeah.
Speaker 1 (03:42):
So I put in number five with the taco crunch wrap I
didn't get to eat.
That did I I'm not sure if youate it or not, but it was really
, really good I probably didlike a keto, a keto tortilla,
huh yeah, I bet you did.
Uh, we, basically this was alldone on the blackstone.
(04:02):
I cooked the hamburger meat I,I put the tacos seasoning, I did
everything and then, crazily,the first time I tried it, my
idiotic self decided to put thetortilla, remember, on the
Blackstone while it was hot.
Speaker 2 (04:18):
Yeah.
Speaker 1 (04:19):
And then I was trying to build it and fold it.
Speaker 2 (04:21):
Yeah, you didn't fold it right.
Speaker 1 (04:23):
I was like that's not how you do it.
We needed to fold it before Ireally put it on there, and
Dolores ended up and if youwatch the video you will see how
she saved me Because I couldn'tget it wrapped right.
So you put all of that in thereand then went ahead and wrapped
it up, put it on the blackstone.
Speaker 2 (04:42):
Yes.
Speaker 1 (04:43):
Browned both sides of it.
Speaker 2 (04:45):
I remember that.
Speaker 1 (04:46):
Yeah, so that came in .
Number five for me was the tacowrap.
That was really good.
Speaker 2 (04:50):
I remember eating it.
I'm pretty sure I did a ketoversion of mine.
Yeah, because some of these Icouldn't taste, you know Right?
So I had to pick the ones thatI could.
Speaker 1 (05:01):
The ones you knew were good, the ones that I could
, the ones you knew were good,the ones that, yeah, that you
had to actually try.
I mean, you could look at itand you could smell it, but
you've got to actually try it.
So let's go ahead and hear whatyour number four is.
Speaker 2 (05:10):
My number four is your five steps to a perfect New
York strip.
That was so good and it tasted.
You could just like you didn'teven need to cut it.
It was like butter.
It was like butter.
It's like you know the New Yorkstrip the five steps that you
did.
Okay, Making the perfect.
Speaker 1 (05:31):
New York strip.
And how did I do that?
Speaker 2 (05:33):
I added butter.
Yes, the butter is what made itlike soft and juicy.
Speaker 1 (05:38):
Soft and juicy.
Yeah, and it was real pink inthe middle, like you didn't even
need a knife, you could justlike cut it with your fork,
basically that's how good it was.
It was an excellent steak.
Did I put mushrooms or anythingon that?
Speaker 2 (05:54):
No on mine, you did not.
I don't know what you choppedwith yours.
I don't think so.
Speaker 1 (05:59):
And that was cooked on the.
Speaker 2 (06:00):
It was just five steps to making the perfect New
York strip.
Speaker 1 (06:04):
And that was was that a short video or a full?
I think that was a full video.
Speaker 2 (06:07):
Full video I did.
That was a full video you hadon there.
Speaker 1 (06:09):
Okay, and I cooked that on the pit boss.
Speaker 2 (06:11):
Yes, it was so good.
Speaker 1 (06:12):
And I cooked that over the flame, you know.
Speaker 2 (06:14):
I don't.
I'm pretty sure you cooked itin the whatever thing.
Speaker 1 (06:19):
Okay, I can't remember what you clicked it in,
but you'll have to look on thevideo and we go through this and
now I'm going to have to go inthere and re-watch some of the
videos.
Speaker 2 (06:31):
Right, that was so good.
Oh my gosh, we've made so manyvideos over the year that I
can't remember how we made them.
Speaker 1 (06:40):
You need to remake that, and if I want to try to
replicate it, I'm going to haveto rewatch the video like an
audience member or like asubscriber, like you guys would,
so that I even know how to doit, because a lot of the things
I do we kind of do on a whim.
Speaker 2 (06:54):
And it's crazy because we always say we're
going to remake that and then wenever do.
Speaker 1 (06:57):
Yeah, we never do, but we just keep coming up with
new stuff.
You'd think we'd run out ofthings, but, like tonight, I'm
making a beer, ribs which I'mnot going to be able to add to
tonight's list because it's notyet done.
Speaker 2 (07:08):
We're doing the podcast.
I can't wait till it's done,because I am hungry.
Speaker 1 (07:12):
I'll, at the end of this list, tell you how I did
that?
Speaker 2 (07:16):
I had steamed cauliflower, the rice, and
that's all I've ate.
Besides bounce, Did we Heck?
I can't even remember.
So I'm hungry.
Yeah, just waiting on thoseribs.
Speaker 1 (07:28):
So they're still cooked.
They're on the pit barrel rightnow.
I'll probably be done in abouta half hour, right after this
podcast episode, we're going totake it out.
Turn number four my number fouris alligator four cheese dip.
Oh yeah, now did you try that?
Speaker 2 (07:44):
That was good.
Yes, I got to try it.
That was keto, basically.
Speaker 1 (07:50):
Right, we got some alligator that a friend picked
up in Mississippi.
I believe we have three or fourvideos on the channel where I
made alligator.
Speaker 2 (08:00):
And it was about like queso.
I almost picked that one, but Iwas like no, I liked a
different one.
Speaker 1 (08:06):
So yes, that was really good, so it was a close
one for you as well.
Speaker 2 (08:09):
Yes, it was very close.
Speaker 1 (08:12):
Yeah, it was fantastic.
Speaker 2 (08:14):
It was, it was really good.
Speaker 1 (08:16):
I'd have to rewatch it to see what all cheeses we
put in there.
We did do some more alligator,because that was really good,
jake Bays is the one that, yeah,that bought it for you, right,
and we had alligator tacos.
We did that on the channel.
That was really good too and Ibelieve that one was cooked on
the weber smoky mountain whatelse did we have?
Speaker 2 (08:36):
because we had several packages.
I thought of the alligator andwhat did we do?
Speaker 1 (08:40):
we did I can't remember I think I did maybe
some kind of alligator stir fryor something.
Did we?
Oh yeah, like the taco thing,didn't we did?
I can't remember.
I think I did maybe some kindof alligator stir fry or
something did we?
Speaker 2 (08:46):
oh yeah, like the taco thing, didn't we?
Speaker 1 (08:48):
did the taco.
Yeah, like I said, we do somany videos, it's hard to it's
hard to look back on that onebut uh, yeah, go ahead and go to
number three so my number threeis the bacon wrapped pork
shoulder.
Speaker 2 (09:03):
I remember we cooked that bacon the shoulder
overnight and then we had thatfor dinner and then the next day
we made the bacon-wrapped porkshoulder and the jalapeno.
That was really good and that Iused the piping method and with
the piping method I should haveput more in it, remember.
(09:25):
Yeah, that was really good.
Speaker 1 (09:27):
So yours both revolve refilling.
Yes, now this one, was it apickle too?
Speaker 2 (09:36):
No, no, no, no, it was the bacon-wrapped pork
shoulder.
Remember, we did the jalapenowith the cream cheese plus the
pork shoulder inside of it.
Speaker 1 (09:44):
Okay, it was a jalapeno this time.
Speaker 2 (09:48):
Inside the jalapeno, wrapped it with bacon.
Speaker 1 (09:51):
And you basically had the jalapeno hollow.
Speaker 2 (09:53):
Yes.
Speaker 1 (09:54):
We grinded up the pork shoulder, mixed it all up.
Speaker 2 (09:57):
We didn't even grind it, we just kind of like
shredded it.
Speaker 1 (10:00):
Shredded it and then put it in the jalapeno.
Speaker 2 (10:03):
I think you did put it in the blender.
Speaker 1 (10:05):
I think so yeah, so it kind of got a little bit of a
grind and that was so good.
Speaker 2 (10:10):
That's my number three.
Speaker 1 (10:12):
Yeah, so excellent, excellent choice.
Speaker 2 (10:14):
No duplicates, by the way.
No, so far no duplicates, andwe did not?
Speaker 1 (10:19):
We picked separate.
Speaker 2 (10:20):
And.
Speaker 1 (10:20):
I don't expect any duplicates, because we have such
a library of things.
Speaker 2 (10:27):
So what is your number three?
Speaker 1 (10:29):
So my number three is one I don't know if you tried.
I believe you did try this andthis was outstanding.
It's the Jamaican Jerk Burger.
Speaker 2 (10:39):
Jamaican Jerk.
Speaker 1 (10:40):
Burger.
Remember the Jamaican JerkBurger.
Speaker 2 (10:42):
What did you have on it?
Speaker 1 (10:43):
This was well.
He just made this.
Like less than a month ago wehad habanero, green onions,
garlic, thyme, cinnamon oh wait.
Speaker 2 (10:52):
I think I remember it , but I didn't have the bun.
Right, right, yeah, I just ateit plain Like I didn't have the
bun on it.
Yes, I remember it now.
Speaker 1 (11:02):
Yeah, no, this was, and there was a person that
commented a barbecue pit dogcommented and said that that's
one of the best burgers he'sever seen on YouTube.
Speaker 2 (11:13):
So, yeah, it was really really good.
Is this the one with the egg?
Speaker 1 (11:17):
No, this is not the egg in the hole.
Speaker 2 (11:19):
Okay.
Speaker 1 (11:19):
This is the Jamaican Jerk Burger.
It's one I made just about, I'dsay less than a month ago.
Speaker 2 (11:31):
And then I added some slaw on top of it.
Okay, I didn't have the slaw,that's what it was.
Yeah, I couldn't have the slaw,but, um, our son tried it,
right, brian oh yeah, he likedit and he liked it yeah, yeah,
he liked it.
Speaker 1 (11:44):
It's basically just some ground beef and a bunch of
ingredients.
Yeah, okay, I remember it now,it had some orange zest in it.
Yes, it had everything to makeit a little Jamaican style.
Also had a habanero pepperchopped up in it.
Speaker 2 (11:57):
Didn't it have like ginger or thyme in it or
something like that?
I?
Speaker 1 (12:00):
actually have the ingredients Green onions,
habanero water, garlic.
Speaker 2 (12:10):
It had fresh thyme, cinnamon, allspice ginger.
It was just some ground gingerseasoning, yeah it was good and
some pepper.
I also had some molasses andnutmeg oh yeah, I remember the
molasses and I was like is thisketo friendly?
Speaker 1 (12:19):
and that that was all I don't think that was very
much keto friendly.
Yeah so it was all mixed in theground beef and then cooked on
the pit boss, and this is theonly burger that made my list,
which is amazing, because youwould have thought I would have.
You know we love smashedburgers.
I did not put one on my list.
Speaker 2 (12:41):
You know I didn't put a smashed burger on my list at
all.
Speaker 1 (12:43):
There's a slaw smashed burger.
I did that was outstanding.
I've done some onion smashburgers.
Speaker 2 (12:49):
None.
Speaker 1 (12:50):
They just did not quite make the cut in the top
five, but they are definitelygreat.
Let's go to number two.
Speaker 2 (12:56):
So number two I did cheese smoked queso that was my
other like oh my God, it was sogood, it had the sausage in it
and everything and we dipped itwith the chips.
I think I cheated that day, I'mpretty sure.
Speaker 1 (13:10):
You know it's real interesting.
I didn't want two dips in thereand I was debating over the
four-cheese alligator, you know,that's why.
Speaker 2 (13:18):
I said I almost picked that one.
I was like, no, I'm doing thecheese smoked queso, because
that was really good and Ireally wish I could have tasted
your um pizza, the beer cheesepizza oh, the beer.
Speaker 1 (13:31):
Oh yeah, that was excellent.
Speaker 2 (13:33):
I didn't even think of that, so I could cheat,
because whenever you made that,it smelled so good.
Speaker 1 (13:39):
Right, speaking of pizza it it did not make, I
didn't even think of that.
One cheese pizza, no I hadn'tthought of that one, and that
was a good one.
That could have been that'sprobably a top ten.
Speaker 2 (13:48):
If I would have tasted that, it would probably
have been because Brian said itwas really good.
Speaker 1 (13:53):
You might have put it up there, but I was also.
I did think about it.
I almost put the banana currypizza.
Yeah, I remember that that wasjust a fun one that I did With
Jim Jim.
Speaker 2 (14:03):
Kitchen.
Speaker 1 (14:04):
Jim Kitchen's Kitchen .
It was a collaboration I didand I made a banana pizza folks.
Speaker 2 (14:10):
Yeah, you did, and I was like ew, but I didn't get to
taste that.
Speaker 1 (14:13):
Just cut the bananas up like pepperonis and put them
on the pizza.
I remember that With marinarasauce and the whole nine yards.
Speaker 2 (14:19):
So once again, yours was the queso, the smoked queso,
oh my God.
And I think that had.
Speaker 1 (14:25):
Velveeta cream cheese pepper jack cheese.
It had sausage in it, it hadsausage, one other cheese, I
can't quite remember, and thensome diced tomatoes, green
chilies, and just threw that onthe Weber Smoky Mountain and I
(14:46):
want you to redo that actuallyMaybe for New Year's Eve.
Yeah, that one is really reallygood, and that was your number
two, right?
Speaker 2 (14:51):
Yes, oh, you guys thinking of dibs.
His friend made a corn dib,Okay, and it was so good.
That would have been on mynumber one if we would have made
that.
But his name is Jester and hiswife's name is Liddy, right
Liddy, and they made it reallygood An honorable mention right
(15:14):
there.
Speaker 1 (15:15):
We didn't make it, so we can't take the credit.
Speaker 2 (15:17):
Hands down.
It was so good.
We'll have to make it and letyou guys know what's in the
ingredients.
Yeah, we'll make that.
We'll have to make it and letyou guys know what's in the
ingredients.
Yeah, we'll make that.
We'll put that on the channel.
Speaker 1 (15:25):
Yeah, something like that.
Speaker 2 (15:28):
So what is your number two?
My?
Speaker 1 (15:29):
number two is I had to put something spicy in here,
the spicy Carolina Reaperchicken sandwich.
Speaker 2 (15:37):
I didn't get to try that.
Speaker 1 (15:39):
We got some Carolina Reaper wing sauce from the
chef's store here in OklahomaCity and you can get it at a
chef's store, I'm sure whereveryou are where you can find it
and it comes in a big jug and Ibasically just took some chicken
, like a big old piece ofchicken, and I think I marinated
(16:00):
it a little bit, put somebreadcrumbs on it, put some
seasoning on it, got it up, gotsome grease real hot, cooked it
and just made it real good andthen brushed that Carolina
Reaper wing sauce on it, addedsome tomatoes, added some
lettuce oh, I can't remember ifI added any cheese Did you add
(16:21):
pickles and I added pickles.
I think I did I almost alwaysadd pickles and I added pickles,
I think I did.
I almost always add pickles.
I always like pickles.
Speaker 2 (16:28):
You know, I bought some pickles.
Talking about pickles, I boughtsome jalapeno pickles.
Have you tried them yet?
Speaker 1 (16:35):
No, I haven't.
Speaker 2 (16:36):
You need to try it.
It is spicy and they are sogood.
You need to try it.
Speaker 1 (16:45):
I went off a little subject there, but the pickles
are bombski are they hot?
Speaker 2 (16:48):
yes, it is spicy.
As a matter of fact, whenever Iwas eating one, I was like holy
cow because I didn't havenothing to drink I'll try them,
I'll let you.
I'll report back on the nextepisode it's good so yeah I have
to tell you what kind they weretoo, because I don't know, it
just has jalapeno and it, andit's really good.
Speaker 1 (17:05):
Well, we're down to this, we're down to number one.
Speaker 2 (17:09):
So my number one is the strawberry jalapeno salsa
that you made.
That was my number one and I'mtelling you this should be on
like a restaurant.
Speaker 1 (17:23):
And I made that and I put that over some chicken.
Speaker 2 (17:26):
Yes, and it was so freaking good Like out of this
world.
You guys, you should try thaton anything.
Speaker 1 (17:34):
So I need to relook at that video and make that.
Maybe put it over Like would it.
Speaker 2 (17:38):
Would it go good over pork chops, oh my God, I think
it would go over good.
Speaker 1 (17:41):
Anything like steak, anything like make that on
something else, because when wedid that, I made that on chicken
.
Speaker 2 (17:49):
Yes, and that was really good, I cooked it all on
the Blackstone.
Mm-hmm.
Speaker 1 (17:53):
And everybody liked it.
Jacob, yeah, ryan.
Speaker 2 (17:56):
That's my number one.
Oh my God.
Speaker 1 (17:58):
Everybody really, really liked it.
Speaker 2 (18:05):
They talked about it and now I need to remake that
you do, because I think thatwould be good with cream cheese
too.
Speaker 1 (18:08):
Yeah, oh gosh, make that and then put that over some
, maybe some smoked cream cheese.
Yeah, you guys, I'm so addictedto cream cheese.
Speaker 2 (18:15):
But yes, that was my number one what is your number
one well, my number one.
Speaker 1 (18:22):
We just made real recently.
I have to put a brisket onthere and I think it's the best
brisket I've ever made.
I made it for Christmas for thefamily.
I cooked that thing for 14 or15 hours on the Weber Smoky
Mountain.
A lot of mine on the top madethe Weber Smoky Mountain or I
(18:44):
keep mentioning it on variousthings but the brisket was
amazing and I basically just putsome duck fat on it.
So I sprayed the duck fat allover the brisket.
It was a 20-pound, 20.5-poundbrisket.
Speaker 2 (19:04):
I know it has the big boy.
Speaker 1 (19:07):
It was.
Now I have an 18.5-inch WeberSmoky Mountain and it would not
fit.
It would go off the edges.
So what I did was shoehorned itwhich is basically where I took
each end of the brisket underthe handles and went ahead and
(19:30):
folded it and just kind offolded it up and that way it was
able to kind of raise up in theair a little bit, fit in there
and then put the lid on it.
I seasoned that with somebrisket, just some brisket rub I
have, and also some Carson'sTexas brisket rub.
A little bit of both of themand yeah, that is really good.
(19:53):
I cooked that thing until it wasabout 208 degrees.
It was so tender.
Speaker 2 (20:02):
Right, it fell apart quick it fell apart.
Speaker 1 (20:05):
So if you, don't like a fall apart.
Brisket.
You wouldn't like this, but Idon't know how you wouldn't,
because it was dang good.
Speaker 2 (20:11):
When you brought it to your family they're like it's
still hot and we drove how long?
Speaker 1 (20:16):
Like a 35-minute drive, 30-minute drive and well,
it had been done.
The thing about a brisket, ifyou, if you get it done, which
had been done a couple hoursbefore we went there, and that's
that's how I want it, andthat's how you should have it,
because you you want it to rest,and that brisket can rest four
hours, no problem, six hoursprobably no problem.
(20:37):
Uh, I wrapped it in a towel,put it in a coolerloo cooler and
just let it sit there until weleft and then I unwrapped it,
put it in an insulated bag thatI had, drove it there and from
all that time, then set it ontheir counter in the towel for
another 15-20 minutes, removedit from the towel, removed it
(20:58):
from the foil and steam wasstill coming off.
That thing Still super hot inthe middle, still real good
Juicy.
Speaker 2 (21:05):
Yeah, it's really good it was.
Speaker 1 (21:07):
That was, of course, sometimes the most memorable or
the most newest ones kind oftrigger your memory a little
better and there may besomething that I missed.
Speaker 2 (21:19):
Don't forget that we did our Christmas party with my
friends and we did the ham.
Speaker 1 (21:25):
Don't forget that yeah that, that was good too it
was the pull apart ham that wedid.
It was really, really good.
I didn't remember that, but itwas not a top five for me it
wasn't my top five either, butyour beans with the those could
be a top five with the appleright those are definitely an
honorable mention one of myfriends was like there's apples
(21:48):
in this, what, and he couldn'tbelieve it and he said it tastes
so good, the apples and beans.
Speaker 2 (21:56):
So you have to look that up because I think that's
on his website thing right herethe beans with the apples, right
.
Speaker 1 (22:05):
On what website?
Speaker 2 (22:06):
On your Okie Smokin'.
Speaker 1 (22:08):
If it's not, we'll get it there.
Speaker 2 (22:11):
It's not on there.
Speaker 1 (22:12):
It may not be.
Speaker 2 (22:13):
Dang, I'm surprised.
Speaker 1 (22:14):
Yeah, my website's a little out.
Speaker 2 (22:16):
You need to definitely put that on there.
Speaker 1 (22:19):
So that's what we're going to talk about going ahead,
and what are we going to do in2025?
Woo, so I don.
Speaker 2 (22:23):
That's what we're going to talk about going ahead,
and what are we going to do in2025?
Woo, so I don't know.
Speaker 1 (22:29):
Grill somewhere.
Most definitely, we're going tobe grilling some more, but one
thing that you just triggered onthat we need to do is make sure
.
So we are pretty consistent.
Although we took a break andI've had a major cough, I
haven't been feeling well andI'm holding back coughing right
now.
Yeah, we kind of took a breakfrom the podcast for the
(22:51):
holidays Because, gosh, we'vebeen so busy with everything.
I've been under the weather alittle bit.
Speaker 2 (23:00):
And then I got a kitty too.
Don't forget about my kitty.
And we got a kitty yeah becauseour snails are passed away, so
you won't be seeing Suzy in hisvideos anymore.
Speaker 1 (23:16):
You might see a kitty running around, although it
don't go outside, so you won'tsee it outside.
Speaker 2 (23:21):
No, he does not go outside, he's not allowed to,
and I have a TikTok.
Oh yeah, yeah, my kittiesfollow her cat videos.
Speaker 1 (23:33):
Yeah, I don't know.
I don't know anything abouttiktok.
Speaker 2 (23:34):
I'll have to put a link to it in the description.
I became really popular with mykiki everybody likes some cat
videos.
Speaker 1 (23:42):
Yeah, for sure, um sure.
But yeah, for 2025, I'm goingto make a commitment to get the
website so that all of my videosright now there's actually not
very many I want all my videoson there, all my recipes on
there.
So that's one thing we're goingto do.
Speaker 2 (24:01):
I'll have him do the bean one, Isn't that from your
friend Jester too?
Speaker 1 (24:06):
the recipe.
I'll do a video on it.
Just a real quick video.
Speaker 2 (24:09):
So we'll do two videos the one with the beans
and also the corn dip.
Speaker 1 (24:12):
And the corn dip.
So there's a couple of videoscoming out in 2025.
So, hey, happy new year.
Speaker 2 (24:20):
Right soon to be happy new year.
And the next time you hear uson here, it will be the new year
.
Yes, they will next, next week,yeah, on monday.
Speaker 1 (24:30):
Be safe out there, everybody, keep on grilling and
we'll see you then bye thank youfor listening to the oaky
smoking podcast.
Speaker 3 (24:40):
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, okiesmokingcom, and on
youtube and other social mediaplatforms.
Until next time, keep firing upthat grill.
So we are at the end of 2024 officially and 2025 is
up on us.
So in episode 40 today, doloreshas created the list of her top
five cooks that we've made thisyear.
I've created the list as well,and we're going to go over them.
Speaker 2 (00:23):
Like of our favorites .
Speaker 1 (00:24):
Yes, of our favorite ones.
I kind of went through as welland we're going to go over them
Like of our favorites.
Yes, of our favorite ones.
I kind of went through thecatalog.
It was a hard thing to do forme because I had so many
favorites.
Speaker 2 (00:33):
Right.
Speaker 1 (00:33):
Yeah, so I'm going to go ahead.
We're going to get right intothat here in just a few minutes
on episode number 40.
Speaker 3 (00:43):
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 (01:05):
Yeah, so welcome back in to the episode and, like I
said, it's been a real fun year.
We've cooked a lot I mean a lotof things this year on the
channel and really have a lot ofthings to talk about.
What was one of your favoritethings?
Let's go ahead and kick it offwith number five.
(01:29):
Let's just jump right into it,and I want to see what, delores,
I've got number five right here.
Speaker 2 (01:33):
Okay, of course my number five is my thing.
It was the ultimate pickledpepper sandwich.
Remember when we made my picklewith the hot dog and we topped
it with the Big Mac sauce?
Speaker 1 (01:47):
Oh, the Big Mac sauce pickled.
Now did we put those in a bun?
Speaker 2 (01:52):
Yes.
Speaker 1 (01:53):
And can you elaborate a little bit?
What was that exactly?
Speaker 2 (01:58):
How do we?
Speaker 1 (01:59):
make the Big Mac sauce.
Speaker 2 (02:01):
Remember we made the, we decoded the pickle, remember
, right, and then I don'tremember, okay, and then, uh,
for the big mac sauce it waspickle ral, the gosh, I can't
even remember what I remembernow.
Speaker 1 (02:15):
So we had a tool, vinegar in it yes, that we, we,
you basically got a little toolthat you put down in the pickle,
yeah, and you remove the entirecenter and we use that in the
big mac sauce.
Speaker 2 (02:28):
So we didn't waste anything and people were saying
that we should have did it likea piping bag and stuff and we
didn't.
We didn't do a piping bag, wejust did the for a later video.
Speaker 1 (02:37):
We did.
Speaker 2 (02:38):
We did some other things similar, yes, um, so it
was basically a pickle I can'tremember what was in the big mac
sauce, but oh my God, it was sogood, everything together.
Speaker 1 (02:48):
And it was filled inside the pickle.
Speaker 2 (02:51):
No, not the Big Mac sauce.
Speaker 1 (02:54):
Okay, the Big Mac sauce was put on top of the
pickle.
And what did we put inside thepickle?
Speaker 2 (02:58):
Remember we put cream cheese jalapeno, like all that
inside there.
I remember that and then wewrapped it with bacon.
Speaker 1 (03:05):
And that's on the channel as well right, yes, we
did do one of those, so uh, thenI put it on a hot dog.
Speaker 2 (03:10):
You put it on a hot dog bun.
I think mine was my keto breadat that time.
Speaker 1 (03:14):
Okay, so number, yeah , that's my number five, number,
five, number five of yours isthe ultimate pickle pepper
sandwich ultimate pickle peppersandwich.
Ultimate pickle pepper sandwich.
So we're going to go ahead andreveal my number five.
Speaker 2 (03:29):
Yes, what is your number five?
Speaker 1 (03:31):
Well, it is one that I needed your help in.
Speaker 2 (03:34):
What is it?
Speaker 1 (03:35):
So, if you remember, you can go to Taco Bell and you
can get a crunch wrap.
Speaker 2 (03:42):
Yeah.
Speaker 1 (03:42):
So I put in number five with the taco crunch wrap I
didn't get to eat.
That did I I'm not sure if youate it or not, but it was really
, really good I probably didlike a keto, a keto tortilla,
huh yeah, I bet you did.
Uh, we, basically this was alldone on the blackstone.
(04:02):
I cooked the hamburger meat I,I put the tacos seasoning, I did
everything and then, crazily,the first time I tried it, my
idiotic self decided to put thetortilla, remember, on the
Blackstone while it was hot.
Speaker 2 (04:18):
Yeah.
Speaker 1 (04:19):
And then I was trying to build it and fold it.
Speaker 2 (04:21):
Yeah, you didn't fold it right.
Speaker 1 (04:23):
I was like that's not how you do it.
We needed to fold it before Ireally put it on there, and
Dolores ended up and if youwatch the video you will see how
she saved me Because I couldn'tget it wrapped right.
So you put all of that in thereand then went ahead and wrapped
it up, put it on the blackstone.
Speaker 2 (04:42):
Yes.
Speaker 1 (04:43):
Browned both sides of it.
Speaker 2 (04:45):
I remember that.
Speaker 1 (04:46):
Yeah, so that came in .
Number five for me was the tacowrap.
That was really good.
Speaker 2 (04:50):
I remember eating it.
I'm pretty sure I did a ketoversion of mine.
Yeah, because some of these Icouldn't taste, you know Right?
So I had to pick the ones thatI could.
Speaker 1 (05:01):
The ones you knew were good, the ones that I could
, the ones you knew were good,the ones that, yeah, that you
had to actually try.
I mean, you could look at itand you could smell it, but
you've got to actually try it.
So let's go ahead and hear whatyour number four is.
Speaker 2 (05:10):
My number four is your five steps to a perfect New
York strip.
That was so good and it tasted.
You could just like you didn'teven need to cut it.
It was like butter.
It was like butter.
It's like you know the New Yorkstrip the five steps that you
did.
Okay, Making the perfect.
Speaker 1 (05:31):
New York strip.
And how did I do that?
Speaker 2 (05:33):
I added butter.
Yes, the butter is what made itlike soft and juicy.
Speaker 1 (05:38):
Soft and juicy.
Yeah, and it was real pink inthe middle, like you didn't even
need a knife, you could justlike cut it with your fork,
basically that's how good it was.
It was an excellent steak.
Did I put mushrooms or anythingon that?
Speaker 2 (05:54):
No on mine, you did not.
I don't know what you choppedwith yours.
I don't think so.
Speaker 1 (05:59):
And that was cooked on the.
Speaker 2 (06:00):
It was just five steps to making the perfect New
York strip.
Speaker 1 (06:04):
And that was was that a short video or a full?
I think that was a full video.
Speaker 2 (06:07):
Full video I did.
That was a full video you hadon there.
Speaker 1 (06:09):
Okay, and I cooked that on the pit boss.
Speaker 2 (06:11):
Yes, it was so good.
Speaker 1 (06:12):
And I cooked that over the flame, you know.
Speaker 2 (06:14):
I don't.
I'm pretty sure you cooked itin the whatever thing.
Speaker 1 (06:19):
Okay, I can't remember what you clicked it in,
but you'll have to look on thevideo and we go through this and
now I'm going to have to go inthere and re-watch some of the
videos.
Speaker 2 (06:31):
Right, that was so good.
Oh my gosh, we've made so manyvideos over the year that I
can't remember how we made them.
Speaker 1 (06:40):
You need to remake that, and if I want to try to
replicate it, I'm going to haveto rewatch the video like an
audience member or like asubscriber, like you guys would,
so that I even know how to doit, because a lot of the things
I do we kind of do on a whim.
Speaker 2 (06:54):
And it's crazy because we always say we're
going to remake that and then wenever do.
Speaker 1 (06:57):
Yeah, we never do, but we just keep coming up with
new stuff.
You'd think we'd run out ofthings, but, like tonight, I'm
making a beer, ribs which I'mnot going to be able to add to
tonight's list because it's notyet done.
Speaker 2 (07:08):
We're doing the podcast.
I can't wait till it's done,because I am hungry.
Speaker 1 (07:12):
I'll, at the end of this list, tell you how I did
that?
Speaker 2 (07:16):
I had steamed cauliflower, the rice, and
that's all I've ate.
Besides bounce, Did we Heck?
I can't even remember.
So I'm hungry.
Yeah, just waiting on thoseribs.
Speaker 1 (07:28):
So they're still cooked.
They're on the pit barrel rightnow.
I'll probably be done in abouta half hour, right after this
podcast episode, we're going totake it out.
Turn number four my number fouris alligator four cheese dip.
Oh yeah, now did you try that?
Speaker 2 (07:44):
That was good.
Yes, I got to try it.
That was keto, basically.
Speaker 1 (07:50):
Right, we got some alligator that a friend picked
up in Mississippi.
I believe we have three or fourvideos on the channel where I
made alligator.
Speaker 2 (08:00):
And it was about like queso.
I almost picked that one, but Iwas like no, I liked a
different one.
Speaker 1 (08:06):
So yes, that was really good, so it was a close
one for you as well.
Speaker 2 (08:09):
Yes, it was very close.
Speaker 1 (08:12):
Yeah, it was fantastic.
Speaker 2 (08:14):
It was, it was really good.
Speaker 1 (08:16):
I'd have to rewatch it to see what all cheeses we
put in there.
We did do some more alligator,because that was really good,
jake Bays is the one that, yeah,that bought it for you, right,
and we had alligator tacos.
We did that on the channel.
That was really good too and Ibelieve that one was cooked on
the weber smoky mountain whatelse did we have?
Speaker 2 (08:36):
because we had several packages.
I thought of the alligator andwhat did we do?
Speaker 1 (08:40):
we did I can't remember I think I did maybe
some kind of alligator stir fryor something.
Did we?
Oh yeah, like the taco thing,didn't we did?
I can't remember.
I think I did maybe some kindof alligator stir fry or
something did we?
Speaker 2 (08:46):
oh yeah, like the taco thing, didn't we?
Speaker 1 (08:48):
did the taco.
Yeah, like I said, we do somany videos, it's hard to it's
hard to look back on that onebut uh, yeah, go ahead and go to
number three so my number threeis the bacon wrapped pork
shoulder.
Speaker 2 (09:03):
I remember we cooked that bacon the shoulder
overnight and then we had thatfor dinner and then the next day
we made the bacon-wrapped porkshoulder and the jalapeno.
That was really good and that Iused the piping method and with
the piping method I should haveput more in it, remember.
(09:25):
Yeah, that was really good.
Speaker 1 (09:27):
So yours both revolve refilling.
Yes, now this one, was it apickle too?
Speaker 2 (09:36):
No, no, no, no, it was the bacon-wrapped pork
shoulder.
Remember, we did the jalapenowith the cream cheese plus the
pork shoulder inside of it.
Speaker 1 (09:44):
Okay, it was a jalapeno this time.
Speaker 2 (09:48):
Inside the jalapeno, wrapped it with bacon.
Speaker 1 (09:51):
And you basically had the jalapeno hollow.
Speaker 2 (09:53):
Yes.
Speaker 1 (09:54):
We grinded up the pork shoulder, mixed it all up.
Speaker 2 (09:57):
We didn't even grind it, we just kind of like
shredded it.
Speaker 1 (10:00):
Shredded it and then put it in the jalapeno.
Speaker 2 (10:03):
I think you did put it in the blender.
Speaker 1 (10:05):
I think so yeah, so it kind of got a little bit of a
grind and that was so good.
Speaker 2 (10:10):
That's my number three.
Speaker 1 (10:12):
Yeah, so excellent, excellent choice.
Speaker 2 (10:14):
No duplicates, by the way.
No, so far no duplicates, andwe did not?
Speaker 1 (10:19):
We picked separate.
Speaker 2 (10:20):
And.
Speaker 1 (10:20):
I don't expect any duplicates, because we have such
a library of things.
Speaker 2 (10:27):
So what is your number three?
Speaker 1 (10:29):
So my number three is one I don't know if you tried.
I believe you did try this andthis was outstanding.
It's the Jamaican Jerk Burger.
Speaker 2 (10:39):
Jamaican Jerk.
Speaker 1 (10:40):
Burger.
Remember the Jamaican JerkBurger.
Speaker 2 (10:42):
What did you have on it?
Speaker 1 (10:43):
This was well.
He just made this.
Like less than a month ago wehad habanero, green onions,
garlic, thyme, cinnamon oh wait.
Speaker 2 (10:52):
I think I remember it , but I didn't have the bun.
Right, right, yeah, I just ateit plain Like I didn't have the
bun on it.
Yes, I remember it now.
Speaker 1 (11:02):
Yeah, no, this was, and there was a person that
commented a barbecue pit dogcommented and said that that's
one of the best burgers he'sever seen on YouTube.
Speaker 2 (11:13):
So, yeah, it was really really good.
Is this the one with the egg?
Speaker 1 (11:17):
No, this is not the egg in the hole.
Speaker 2 (11:19):
Okay.
Speaker 1 (11:19):
This is the Jamaican Jerk Burger.
It's one I made just about, I'dsay less than a month ago.
Speaker 2 (11:31):
And then I added some slaw on top of it.
Okay, I didn't have the slaw,that's what it was.
Yeah, I couldn't have the slaw,but, um, our son tried it,
right, brian oh yeah, he likedit and he liked it yeah, yeah,
he liked it.
Speaker 1 (11:44):
It's basically just some ground beef and a bunch of
ingredients.
Yeah, okay, I remember it now,it had some orange zest in it.
Yes, it had everything to makeit a little Jamaican style.
Also had a habanero pepperchopped up in it.
Speaker 2 (11:57):
Didn't it have like ginger or thyme in it or
something like that?
I?
Speaker 1 (12:00):
actually have the ingredients Green onions,
habanero water, garlic.
Speaker 2 (12:10):
It had fresh thyme, cinnamon, allspice ginger.
It was just some ground gingerseasoning, yeah it was good and
some pepper.
I also had some molasses andnutmeg oh yeah, I remember the
molasses and I was like is thisketo friendly?
Speaker 1 (12:19):
and that that was all I don't think that was very
much keto friendly.
Yeah so it was all mixed in theground beef and then cooked on
the pit boss, and this is theonly burger that made my list,
which is amazing, because youwould have thought I would have.
You know we love smashedburgers.
I did not put one on my list.
Speaker 2 (12:41):
You know I didn't put a smashed burger on my list at
all.
Speaker 1 (12:43):
There's a slaw smashed burger.
I did that was outstanding.
I've done some onion smashburgers.
Speaker 2 (12:49):
None.
Speaker 1 (12:50):
They just did not quite make the cut in the top
five, but they are definitelygreat.
Let's go to number two.
Speaker 2 (12:56):
So number two I did cheese smoked queso that was my
other like oh my God, it was sogood, it had the sausage in it
and everything and we dipped itwith the chips.
I think I cheated that day, I'mpretty sure.
Speaker 1 (13:10):
You know it's real interesting.
I didn't want two dips in thereand I was debating over the
four-cheese alligator, you know,that's why.
Speaker 2 (13:18):
I said I almost picked that one.
I was like, no, I'm doing thecheese smoked queso, because
that was really good and Ireally wish I could have tasted
your um pizza, the beer cheesepizza oh, the beer.
Speaker 1 (13:31):
Oh yeah, that was excellent.
Speaker 2 (13:33):
I didn't even think of that, so I could cheat,
because whenever you made that,it smelled so good.
Speaker 1 (13:39):
Right, speaking of pizza it it did not make, I
didn't even think of that.
One cheese pizza, no I hadn'tthought of that one, and that
was a good one.
That could have been that'sprobably a top ten.
Speaker 2 (13:48):
If I would have tasted that, it would probably
have been because Brian said itwas really good.
Speaker 1 (13:53):
You might have put it up there, but I was also.
I did think about it.
I almost put the banana currypizza.
Yeah, I remember that that wasjust a fun one that I did With
Jim Jim.
Speaker 2 (14:03):
Kitchen.
Speaker 1 (14:04):
Jim Kitchen's Kitchen .
It was a collaboration I didand I made a banana pizza folks.
Speaker 2 (14:10):
Yeah, you did, and I was like ew, but I didn't get to
taste that.
Speaker 1 (14:13):
Just cut the bananas up like pepperonis and put them
on the pizza.
I remember that With marinarasauce and the whole nine yards.
Speaker 2 (14:19):
So once again, yours was the queso, the smoked queso,
oh my God.
And I think that had.
Speaker 1 (14:25):
Velveeta cream cheese pepper jack cheese.
It had sausage in it, it hadsausage, one other cheese, I
can't quite remember, and thensome diced tomatoes, green
chilies, and just threw that onthe Weber Smoky Mountain and I
(14:46):
want you to redo that actuallyMaybe for New Year's Eve.
Yeah, that one is really reallygood, and that was your number
two, right?
Speaker 2 (14:51):
Yes, oh, you guys thinking of dibs.
His friend made a corn dib,Okay, and it was so good.
That would have been on mynumber one if we would have made
that.
But his name is Jester and hiswife's name is Liddy, right
Liddy, and they made it reallygood An honorable mention right
(15:14):
there.
Speaker 1 (15:15):
We didn't make it, so we can't take the credit.
Speaker 2 (15:17):
Hands down.
It was so good.
We'll have to make it and letyou guys know what's in the
ingredients.
Yeah, we'll make that.
We'll have to make it and letyou guys know what's in the
ingredients.
Yeah, we'll make that.
We'll put that on the channel.
Speaker 1 (15:25):
Yeah, something like that.
Speaker 2 (15:28):
So what is your number two?
My?
Speaker 1 (15:29):
number two is I had to put something spicy in here,
the spicy Carolina Reaperchicken sandwich.
Speaker 2 (15:37):
I didn't get to try that.
Speaker 1 (15:39):
We got some Carolina Reaper wing sauce from the
chef's store here in OklahomaCity and you can get it at a
chef's store, I'm sure whereveryou are where you can find it
and it comes in a big jug and Ibasically just took some chicken
, like a big old piece ofchicken, and I think I marinated
(16:00):
it a little bit, put somebreadcrumbs on it, put some
seasoning on it, got it up, gotsome grease real hot, cooked it
and just made it real good andthen brushed that Carolina
Reaper wing sauce on it, addedsome tomatoes, added some
lettuce oh, I can't remember ifI added any cheese Did you add
(16:21):
pickles and I added pickles.
I think I did I almost alwaysadd pickles and I added pickles,
I think I did.
I almost always add pickles.
I always like pickles.
Speaker 2 (16:28):
You know, I bought some pickles.
Talking about pickles, I boughtsome jalapeno pickles.
Have you tried them yet?
Speaker 1 (16:35):
No, I haven't.
Speaker 2 (16:36):
You need to try it.
It is spicy and they are sogood.
You need to try it.
Speaker 1 (16:45):
I went off a little subject there, but the pickles
are bombski are they hot?
Speaker 2 (16:48):
yes, it is spicy.
As a matter of fact, whenever Iwas eating one, I was like holy
cow because I didn't havenothing to drink I'll try them,
I'll let you.
I'll report back on the nextepisode it's good so yeah I have
to tell you what kind they weretoo, because I don't know, it
just has jalapeno and it, andit's really good.
Speaker 1 (17:05):
Well, we're down to this, we're down to number one.
Speaker 2 (17:09):
So my number one is the strawberry jalapeno salsa
that you made.
That was my number one and I'mtelling you this should be on
like a restaurant.
Speaker 1 (17:23):
And I made that and I put that over some chicken.
Speaker 2 (17:26):
Yes, and it was so freaking good Like out of this
world.
You guys, you should try thaton anything.
Speaker 1 (17:34):
So I need to relook at that video and make that.
Maybe put it over Like would it.
Speaker 2 (17:38):
Would it go good over pork chops, oh my God, I think
it would go over good.
Speaker 1 (17:41):
Anything like steak, anything like make that on
something else, because when wedid that, I made that on chicken
.
Speaker 2 (17:49):
Yes, and that was really good, I cooked it all on
the Blackstone.
Mm-hmm.
Speaker 1 (17:53):
And everybody liked it.
Jacob, yeah, ryan.
Speaker 2 (17:56):
That's my number one.
Oh my God.
Speaker 1 (17:58):
Everybody really, really liked it.
Speaker 2 (18:05):
They talked about it and now I need to remake that
you do, because I think thatwould be good with cream cheese
too.
Speaker 1 (18:08):
Yeah, oh gosh, make that and then put that over some
, maybe some smoked cream cheese.
Yeah, you guys, I'm so addictedto cream cheese.
Speaker 2 (18:15):
But yes, that was my number one what is your number
one well, my number one.
Speaker 1 (18:22):
We just made real recently.
I have to put a brisket onthere and I think it's the best
brisket I've ever made.
I made it for Christmas for thefamily.
I cooked that thing for 14 or15 hours on the Weber Smoky
Mountain.
A lot of mine on the top madethe Weber Smoky Mountain or I
(18:44):
keep mentioning it on variousthings but the brisket was
amazing and I basically just putsome duck fat on it.
So I sprayed the duck fat allover the brisket.
It was a 20-pound, 20.5-poundbrisket.
Speaker 2 (19:04):
I know it has the big boy.
Speaker 1 (19:07):
It was.
Now I have an 18.5-inch WeberSmoky Mountain and it would not
fit.
It would go off the edges.
So what I did was shoehorned itwhich is basically where I took
each end of the brisket underthe handles and went ahead and
(19:30):
folded it and just kind offolded it up and that way it was
able to kind of raise up in theair a little bit, fit in there
and then put the lid on it.
I seasoned that with somebrisket, just some brisket rub I
have, and also some Carson'sTexas brisket rub.
A little bit of both of themand yeah, that is really good.
(19:53):
I cooked that thing until it wasabout 208 degrees.
It was so tender.
Speaker 2 (20:02):
Right, it fell apart quick it fell apart.
Speaker 1 (20:05):
So if you, don't like a fall apart.
Brisket.
You wouldn't like this, but Idon't know how you wouldn't,
because it was dang good.
Speaker 2 (20:11):
When you brought it to your family they're like it's
still hot and we drove how long?
Speaker 1 (20:16):
Like a 35-minute drive, 30-minute drive and well,
it had been done.
The thing about a brisket, ifyou, if you get it done, which
had been done a couple hoursbefore we went there, and that's
that's how I want it, andthat's how you should have it,
because you you want it to rest,and that brisket can rest four
hours, no problem, six hoursprobably no problem.
(20:37):
Uh, I wrapped it in a towel,put it in a coolerloo cooler and
just let it sit there until weleft and then I unwrapped it,
put it in an insulated bag thatI had, drove it there and from
all that time, then set it ontheir counter in the towel for
another 15-20 minutes, removedit from the towel, removed it
(20:58):
from the foil and steam wasstill coming off.
That thing Still super hot inthe middle, still real good
Juicy.
Speaker 2 (21:05):
Yeah, it's really good it was.
Speaker 1 (21:07):
That was, of course, sometimes the most memorable or
the most newest ones kind oftrigger your memory a little
better and there may besomething that I missed.
Speaker 2 (21:19):
Don't forget that we did our Christmas party with my
friends and we did the ham.
Speaker 1 (21:25):
Don't forget that yeah that, that was good too it
was the pull apart ham that wedid.
It was really, really good.
I didn't remember that, but itwas not a top five for me it
wasn't my top five either, butyour beans with the those could
be a top five with the appleright those are definitely an
honorable mention one of myfriends was like there's apples
(21:48):
in this, what, and he couldn'tbelieve it and he said it tastes
so good, the apples and beans.
Speaker 2 (21:56):
So you have to look that up because I think that's
on his website thing right herethe beans with the apples, right
.
Speaker 1 (22:05):
On what website?
Speaker 2 (22:06):
On your Okie Smokin'.
Speaker 1 (22:08):
If it's not, we'll get it there.
Speaker 2 (22:11):
It's not on there.
Speaker 1 (22:12):
It may not be.
Speaker 2 (22:13):
Dang, I'm surprised.
Speaker 1 (22:14):
Yeah, my website's a little out.
Speaker 2 (22:16):
You need to definitely put that on there.
Speaker 1 (22:19):
So that's what we're going to talk about going ahead,
and what are we going to do in2025?
Woo, so I don.
Speaker 2 (22:23):
That's what we're going to talk about going ahead,
and what are we going to do in2025?
Woo, so I don't know.
Speaker 1 (22:29):
Grill somewhere.
Most definitely, we're going tobe grilling some more, but one
thing that you just triggered onthat we need to do is make sure
.
So we are pretty consistent.
Although we took a break andI've had a major cough, I
haven't been feeling well andI'm holding back coughing right
now.
Yeah, we kind of took a breakfrom the podcast for the
(22:51):
holidays Because, gosh, we'vebeen so busy with everything.
I've been under the weather alittle bit.
Speaker 2 (23:00):
And then I got a kitty too.
Don't forget about my kitty.
And we got a kitty yeah becauseour snails are passed away, so
you won't be seeing Suzy in hisvideos anymore.
Speaker 1 (23:16):
You might see a kitty running around, although it
don't go outside, so you won'tsee it outside.
Speaker 2 (23:21):
No, he does not go outside, he's not allowed to,
and I have a TikTok.
Oh yeah, yeah, my kittiesfollow her cat videos.
Speaker 1 (23:33):
Yeah, I don't know.
I don't know anything abouttiktok.
Speaker 2 (23:34):
I'll have to put a link to it in the description.
I became really popular with mykiki everybody likes some cat
videos.
Speaker 1 (23:42):
Yeah, for sure, um sure.
But yeah, for 2025, I'm goingto make a commitment to get the
website so that all of my videosright now there's actually not
very many I want all my videoson there, all my recipes on
there.
So that's one thing we're goingto do.
Speaker 2 (24:01):
I'll have him do the bean one, Isn't that from your
friend Jester too?
Speaker 1 (24:06):
the recipe.
I'll do a video on it.
Just a real quick video.
Speaker 2 (24:09):
So we'll do two videos the one with the beans
and also the corn dip.
Speaker 1 (24:12):
And the corn dip.
So there's a couple of videoscoming out in 2025.
So, hey, happy new year.
Speaker 2 (24:20):
Right soon to be happy new year.
And the next time you hear uson here, it will be the new year
.
Yes, they will next, next week,yeah, on monday.
Speaker 1 (24:30):
Be safe out there, everybody, keep on grilling and
we'll see you then bye thank youfor listening to the oaky
smoking podcast.
Speaker 3 (24:40):
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, okiesmokingcom, and on
youtube and other social mediaplatforms.
Until next time, keep firing upthat grill.
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