Okie Smokin
BBQ Blunders and Blackstone Tales? The Okie Smokin' Podcast serves up laughter, lip-smacking recipes, and outdoor adventures - all sizzling hot. Join John and Dolores from their backyard studio in Oklahoma as they explore the wild side of grilling, from smoky surprises to lakeside feasts. You'll be hooked in no time!
Episodes
74 episodes
From Oatmeal Cookies to Brisket Flats
This week on the Okie Smokin’ Podcast, we’re talking smoked oatmeal chocolate chip cookies cooked on the Big Green Egg, brisket flats, steak dinners, and some fun backyard cooking ideas. Dolores shares her thoughts on the cookies, ideas for s’m...
Forget Perfect BBQ — Just Cook (Between the Fires)
In this episode of Between the Fires, John from Okie Smokin talks about the five biggest mistakes backyard cooks make — and why he’s guilty of every single one himself.From chasing competition-level perfection to thinking you ne...
From Lake Texoma to the Dinner Table
In this episode of the Okie Smokin’ Podcast, John and Dolores recap a busy and fun-filled week packed with fishing, family time, and good food. The episode kicks off with a look back at last week’s show where low-fat chicken cooks were discusse...
The Low and Slow Myth: Rethinking Barbecue Temperature (Between the Fires)
In this episode of the Okie Smokin' Podcast, host John challenges the traditional "low and slow" barbecue philosophy. After years of sticking to 225°C or lower, he shares how increasing his cooking temperatures to a range of 250°C to 275°C actu...
The Art of the Chicharron: Low-Fat Grilling and Coffee Secrets
Welcome to the big 6-0! In this landmark episode of the Okie Smokin Podcast, hosts John Berry and Dolores celebrate their 60th milestone with a flavor-packed session focused on healthy grilling, creative leftovers, a...
The Best Grill is the One You Have: Mastering Any Cooker (Between the Fires)
Happy Friday, everyone! In this short "Between the Fires" micro-episode, we’re tackling a common hurdle in the BBQ community: the belief that you need specific, high-end equipment to achieve great results. Whether you’re working with a Big Gree...
We Made Pizza Spaghetti… And It Actually Slaps (Plus BBQ Championship Recap)
This week on Okie Smokin’, we’re kicking off BBQ season the right way—but around here, grilling isn’t just a season… it’s a lifestyle. We’re diving into some wild and delicious cooks including Pizza Spaghetti (yes, you heard that right) ...
Double Yolks, Big Red, and the Weekly Hub
Join John Berry and Dolores as they officially bring back the Okie Smokin' Podcast in a brand-new format! In this episode, they discuss transitioning the show into a central "hub" for all things barbecue, coffee, and community updates. John bre...
Cooking Up a Storm: The Journey of Just Cook the Damn Food
In this episode, John hosts Rich and George from the YouTube channel Just Cook the Damn Food. They discuss their journey in creating cooking content, the evolution of their channel, and the challenges of filming and editing. The conversation al...
Barbecue Horror Stories Unveiled (Between the Fires)
In this conversation, John shares real-life barbecue horror stories, including grease fires and gas grill explosions, emphasizing the importance of cooking safety. He also provides tips for easy Halloween treats that can be smoked at home, aimi...
The Hidden Truths of Barbecue (Between the Fires)
In this episode, John discusses the theme of being overlooked in efforts, drawing a parallel to barbecue, where the surface appearance can be misleading. He emphasizes the importance of authenticity and what lies beneath the surface, both in ba...
The Brisket That Went Viral: A Cooking Journey
Cooking pork shoulders requires careful seasoning and moisture retention.Using different liquids like apple juice or beer can enhance flavor.Transporting cooked meat can be challenging; consider using insulated containers...
The Art of Patience in Barbecue (Between the Fires)
In this episode of the Okie Smoking Podcast, John reflects on the importance of patience in barbecue cooking. He shares personal anecdotes about the challenges of cooking brisket, particularly the infamous stall, and emphasizes that rushing the...
From Grill Loyalist to Water-Bath Curious: What We Learned About Sous Vide, Keto Swaps, and Budget Cooks
Why Your Pit Barrel Meat Falls – And How to Stop It (Between the Fires)
We share a studio update and a wild save: a pork shoulder slipped off the hook into the coals, and we walk through the steps that turned a near-disaster into a great meal. We also break down how to prevent barrel drop-offs with double hooks, be...
The Beer Cheese Pizza Experiment: Proofing Yeast and Creating Flavor
John and Dolores dive into their recent cooking adventures, sharing successes, failures, and everything in between from their Oklahoma backyard grilling experiments. The pair explore everything from beer cheese pizza to the importance of proper...
Double-Smoked Potatoes & Perfect Steaks: The Big Green Egg Adventure
We dive into our latest outdoor cooking adventures, sharing techniques and flavors that make grilling so special. • Double-smoked baked potatoes on the Big Green Egg with avocado oil, cheese, bacon bits, and serrano peppers • Thick-cut marinate...
Grilling Adventures: From Big Green Egg to Pit Boss
Celebrating our 50th episode with reflections on recent cooks using the Big Green Egg Mini Max and our newly repaired Pit Boss pellet grill. • Repairing the Pit Boss temperature sensor that was reading 180° when actual temperatures were approac...
Mastering Party Ribs: The Secret to Fall-Off-The-Bone Perfection
We tackle two transformative BBQ techniques that changed our approach to outdoor cooking: party ribs and perfectly seasoned chicken legs. Both dishes surprised us with their ease of preparation and exceptional results. • Party ribs (cut between...
Cooking Beyond Vision: How The Blind Kitchen Empowers Grillers
Debra Erickson, founder of The Blind Kitchen, shares how her organization helps visually impaired people reclaim their passion for grilling and outdoor cooking through specialized tools and techniques. Having graduated from culinary school as o...
From Dr. Pepper Pork to Striper Fishing
John flies solo this week as Dolores recovers from a seasonal illness, delivering a packed episode covering fishing adventures, cooking experiments, product reviews, and future guest previews. • Recap of a Lake Texoma fishing trip where murky w...
Griddle Talk with Ryan from The Flat Top Noob
We sit down with Ryan from Flat Top Noob YouTube channel to explore his journey from cooking smash burgers to building a welcoming community around griddle cooking. • Ryan's channel began when his parents gifted him a Blackstone griddle as than...
From Philly Cheese Steak Sausages to Smash Tacos: Cooking Success Stories
We explore recent backyard cooking adventures featuring Philly cheese steak sausages transformed into epic sandwiches and smash tacos while testing our new Vevor griddle against the Blackstone. • Philly cheese steak sausages from Ranchers' Saus...
