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’mores-style stuffed cookies, and even a cream cheese stuffed smoked bologna idea that sounds incredible.

We also recap our recent fishing trip episode, discuss cleaning and maintaining the Big Green Egg, and talk about why we’re ditching wire grill brushes after hearing a scary story from another BBQ creator.

Plus:

• Brisket flat vs full packer briskets
• Gardening updates with tomatoes and peppers
• Dolores’ yearly watermelon cleanse
• Backyard BBQ creativity and cooking experiments
• Coffee talk featuring Afuera Coffee

☕ Grab some Afuera Coffee and save 15% using code OKIE at: OkieSmokin.com/Coffee

Watermelon diet episode 25 mentioned in this podcast episode at: https://podcast.okiesmokin.com/2619211/episodes/19213755

Transcript

SPEAKER_04 0:00

Those cookies were good.

SPEAKER_02 0:02

Yeah, they were, weren't they?

SPEAKER_01 0:03

Mm-hmm.

SPEAKER_02 0:05

Yeah, we're talking about some oatmeal cookies that we made this this last week also. Guess we'll have to apologize in advance 'cause we're eating cake now. I'm eating some cake.

SPEAKER_04 0:16

Cake and coffee.

SPEAKER_02 0:16

Uh my son who's got a graduation coming up. When is that? May the 30th.

SPEAKER_04 0:22

May 30th at 5 o'clock.

SPEAKER_02 0:25

That'll be the last one to graduate. You got any graduates coming up? It is May. School is out. College is out. High school. He's graduated from high school.

SPEAKER_04 0:34

Yeah, and he did some college courses too.

SPEAKER_02 0:37

And I've got some of this excellent coffee that I'm drinking to go along with it as well.

SPEAKER_00 0:46

Time to fire up that grill. From smoke pork to smash burger, outdoor cooking just tastes better. This is the Opie Smoking Podcast. And here's your host, John Barry.

SPEAKER_02 1:08

And some shakes. Yeah, good stuff. This is that I fru uh off your uh coffee. And um you can go ahead if you'd like to give it a try. Be sure and go to Okie Samokin. That's O-K-I-E-S-M-O-K-I-N dot com slash coffee. Use promo code Oki. That's promo code O K-I-E. Get the best deal around. 15% off. What do you think of this coffee?

SPEAKER_04 1:37

So how much is it? If you don't get the percentage off, how much is the?

SPEAKER_02 1:42

Well, it'd be 15% more.

SPEAKER_04 1:43

So uh you can be how much is it like right?

SPEAKER_02 1:46

25 to 26.99. And if you use that discount code, depending on which one you get, you can get it for 22 to 22.99, 2499 somewhere in there. Even if you do the um subscription model, you don't get that good of a discount.

SPEAKER_04 2:03

So if you have they have dark, medium, and light, right?

SPEAKER_02 2:08

Yep, they have dark, medium, and light. And they have a subscription model, which gets you a discount. Um but it, and that's a recurring subscription. But if you just go ahead and do the one-time offer and use my code OK, you get a better discount than the subscription model. So do the one-time deal. Pick out what you want, take the discount. I drink it every morning, and I'm having some right now.

SPEAKER_04 2:32

He sure does drink it every morning. I thought I was addicted to coffee.

SPEAKER_02 2:36

That's some good stuff. I got the espresso, the espresso one um that I have right now. Next time I think I'm gonna order maybe the uh the medium. Or no, they had the sunrise. Uh is that what it's called? Yeah. I haven't tried that one yet, but I do know I like the espresso one. I do a lot of Americanos with it. Um but this week uh we did do, and we I also talking about coffee, had coffee with these cookies uh one morning when I was out there. Uh that was just was that yesterday? So I made some oatmeal cookies and Dolores. Chocolate chips and them on keto. Went ahead and uh gave those a try. What'd you think of those?

SPEAKER_04 3:14

Those are actually really good because I don't really care for oatmeal cookies, but those were delicious.

SPEAKER_02 3:20

Now you said it could have been taste.

SPEAKER_04 3:23

I could taste the little bit of the smokiness in it, and it wasn't bad.

SPEAKER_02 3:27

You said it could have been better though?

SPEAKER_04 3:29

Yeah, you need to put some nuts in there.

SPEAKER_02 3:31

Oh, yeah.

SPEAKER_04 3:32

We need like some walnuts or pecans or something in it. It made it like pop more.

SPEAKER_02 3:40

Yeah, we I just had chocolate chips in it and um oatmeal, has or had some oats. I just basically did some cookie dough. And um I'll put this on uh the TikTok. I did I ain't got it up there yet. Maybe put it in.

SPEAKER_04 3:54

It made quite a few too with the with the recipe.

SPEAKER_02 3:57

It made probably two dozen. I bet I made two dozen. Um I preheated the big green egg to about three hundred and fifty degrees, and they were done in six to eight minutes for the most. The first batch I think I got a little over.

SPEAKER_04 4:16

Yeah, you just needed like to spina, you know, as you went, because one side was hotter than the other side on the big green.

SPEAKER_02 4:22

And I did use the egg burder. Uh and yeah, I did do that. So after about three or four minutes, it's not and I put it on the pizza stone and then put the uh parchment paper on that. And then I just spooned the cookies all over that uh parchment paper.

SPEAKER_04 4:41

And after that, and you don't even need you didn't even need a spray because the first batch I sprayed and then the second batch and the third batch we did not and it came off really good.

SPEAKER_02 4:53

Uh but spinning it about three or four minutes in helped to even the uh cooking flow on all sides because you always have one side of the grill a little bit hotter or the center. Of course, if it's in the center and you spin it, it's it's staying in the center.

SPEAKER_04 5:07

So I'm gonna get you a little bit more than a little bit of a little bit of a little bit of a little bit of a just was on one side though. But you know, I ate one of those uh cookies that were a little overdone and they tasted fine to me. It didn't taste burnt.

unknown 5:19

Yeah.

SPEAKER_04 5:20

You had some other ideals because Oh yeah, I want to do like the s'mores, the s'mores thing where it's like a cooking, then you put the fluff, or no, you put the cookie, the chocolate, and then the marshmall fluff, and then a cookie over on top of it. Mm-hmm and then you bake it in there.

SPEAKER_02 5:37

Yeah, just keep explaining. I'm eating cake right now.

SPEAKER_04 5:40

Well that's that's all I got.

SPEAKER_02 5:41

Keep talking. You get this bite in. Yeah, so that'll be good as some uh some kind of s'mores or something like that to make some cookies.

SPEAKER_04 5:55

We've done uh Oh, and you put graham crackers in with it too.

SPEAKER_02 5:58

Graham crackers as well.

SPEAKER_04 5:58

I forgot about that. And you don't necessarily have to do the chocolate, you could actually do like chocolate chips.

SPEAKER_01 6:06

Or you could do raisins.

SPEAKER_04 6:08

With the s'mores?

SPEAKER_01 6:10

Oh, yeah.

SPEAKER_04 6:11

I'm sorry for that. We're not talking about your oat milk.

SPEAKER_02 6:14

We've already moved on from the oatmeal cookies. I I don't know, raisins now that may not be real good.

SPEAKER_04 6:18

No, not with the marshmallows.

SPEAKER_02 6:21

Yeah, instead of the Hershey's uh chocolates, you could go ahead and put it in the chip.

SPEAKER_04 6:24

Yeah, you just do regular chocolate chip cookies and then you put the the fluff and stuff in the middle.

SPEAKER_02 6:31

Yeah, we've done that.

SPEAKER_04 6:32

I do want to try that to see how that tastes.

SPEAKER_02 6:35

We haven't done that. We need to give that a try. Um I also we um what else did we do? We did uh brisket. Brisket. We did do some brisket this last uh just yesterday or the day before. Um cooked a brisket flat, which you know it's it's something that I think we've done more and more, and it turned out really, really good and tender, wouldn't you say?

SPEAKER_04 6:58

It did turn out tender and good.

SPEAKER_02 7:00

Cooked it on the big green egg. I used uh layer of SPG.

SPEAKER_04 7:04

Yeah, I've been eating all day today.

SPEAKER_02 7:06

A layer of uh garlic habanero from Grand Oaks.

SPEAKER_04 7:12

I shredded some some up in a bowl and then I put I topped it with uh parmesan cheese. Not been in the ranch dressing. I've been eating it that way.

SPEAKER_02 7:23

I've been having it with some macaroni. Uh macaroni and not macaroni and cheese, just some macaroni salad.

SPEAKER_01 7:30

And it's been really, really good.

SPEAKER_02 7:35

So that's what we've been munching on. Um also it seems like what else did we do this last week? What am I missing?

SPEAKER_04 7:43

Yeah. Oh, steak. We did the steak too.

SPEAKER_02 7:46

You gotta have steak in there. What kind of steak did we do? We did some more sirlings, didn't we?

SPEAKER_04 7:51

Did you do I guess you did do sirlings and it was really good too.

SPEAKER_02 7:55

Yeah, it turned out pretty good. You can't ever go wrong with some steak and uh some potatoes. Uh last week, just to recap, we did uh potatoes with that. We talked about our fishing trip.

SPEAKER_04 8:08

Mm-hmm.

SPEAKER_02 8:09

Um that went pretty well. Uh so check out our last Monday episode. I believe that'd be what 62 or something like that, the one with the fishing. Uh we talked about our fishing. We uh had pretty much are out of fish now. We ate all of the uh uh stripers that we caught. That was a few.

SPEAKER_04 8:26

Yeah, you and the kids ate it all.

SPEAKER_02 8:28

That was a fun fishing strip uh trip. We had about thirty-five of them we caught out on that boat.

SPEAKER_04 8:35

There's a lot of big ones. They're big.

SPEAKER_02 8:38

Yep, we caught caught quite a few big ones for sure.

SPEAKER_04 8:44

Like they weren't tiny or anything like like last time you guys had some small ones up in there.

SPEAKER_02 8:50

And I guess I do want to talk a little bit about um in this episode um cleaning the big green eggs. So I did do a full clean on it yesterday. And when it comes to cleaning it, you know, it's not too um complicated. It's pretty simple. As a matter of fact, you only really need to do this probably every three to five cooks, unless you're doing a bigger cook. Um and I have the Minimax. Uh, so that's about what I judge it on. If you have a bigger one, maybe you'll do it a few times more. But typically, you know how you adjust the airflow on the bottom of it, and then you open it up all the way so that the screen is gone, and you go ahead and typically remove the ashes from it. You need to do that pretty much every cook I try to do that. Um, and then you of course clean the grate right when it's done, which by the way, I want to quit using the uh wire. You know, we have that wire one over there. So I'm sure some of you know rolling rolling smoke barbecue. He put out a video on YouTube a couple of weeks ago, you could check that out. Uh just a little video he put out, and he had gone to the doctor. And at the doctor, I I don't know exactly if that's what he'd gone there for and all, but but at some point it came up to where they said, Do you use the uh the wire brushes on your grill? And he said, Yes, I do. Now the the odd spot it was was he had gotten one in his foot.

SPEAKER_04 10:26

How do you get it in a foot?

SPEAKER_02 10:28

Yeah, you know, I guess walking around either with flip-flops on or uh uh, you know, no shoes on or something, and the wire had gone up into his foot. Um so th the key here is those things can fall off, go on the ground. It can end up in your feet or other areas, or it could end up directly in your food, in your esophagus. Uh while I don't know that it's extremely I think it's I wouldn't say extremely rare, but it it can happen. It's not something that's gonna happen every time. But I think part of the reason for this though is timing.

SPEAKER_04 11:06

That's scary.

SPEAKER_02 11:07

And when I say timing is they need to have like an expiration. You know, once you use them wire brushes for such a length of time, uh the bristles, the wires and everything. Is there an ornament label on it? You know, I I don't know. Uh but I mean I've heard of this before, and I know many people that have said they no longer uh use those brushes, that they are a safety hazard, can be a safety hazard, but just think if you've brushed that and then while you're brushing it, one of them bristles gets on your grate, and then you cook a burger and then that gets stuck on the burger and you don't see it, and you flip it, then you throw cheese on it, and now you have the cheese melted over the burger where that bristle is, and then you go to eat the burger and you're eating that with your food, which is definitely a health safety hazard.

SPEAKER_04 11:57

So that's scary.

SPEAKER_02 11:58

I mean, they sell them all the time. You can go to the shelf right now and buy them. Uh, but I am going to discontinue the use of them, and I would recommend that that people probably, you know, avoid those. Uh they do have some that's not going to work as well and they're kind of expensive, but they have that's got like a chain around uh around uh, you know, like a sponge or or a uh nylon or or something, and you put that on there and you can scrub off. But that's a chain, you can replace those.

SPEAKER_04 12:32

You know, I saw this uh TikTok thingy where this guy put something on the end of his uh his drill. Have you seen that? And you know, like swipes it through and it like gets all the rid of the stuff on his like he like pushes the button and just like cleans it.

SPEAKER_02 12:52

I I haven't seen that. So he's got some kind of attachment on his grill. His drill. A drill. And then he just turns it.

SPEAKER_04 13:00

He turns on and just like brushes and it gets rid of all that stuff.

SPEAKER_02 13:05

Now that's an interesting one.

SPEAKER_04 13:07

Mm-hmm.

SPEAKER_02 13:08

Yeah, I have not seen that one. That would be pretty cool.

SPEAKER_04 13:12

I don't know if it's AI or what, but it is yeah.

SPEAKER_02 13:15

A power tool, a drill cleaner.

SPEAKER_04 13:17

And you just push button and get it.

SPEAKER_02 13:19

Does it spin around, I guess?

SPEAKER_04 13:20

Uh-huh.

SPEAKER_02 13:20

Or go back and forth?

SPEAKER_04 13:22

No, it spins.

SPEAKER_02 13:22

It's like a little like brush thingy and then gets her to all Well right now I just have a couple of cheap um uh little uh like little I don't know what they are, little brushes that don't have the uh bristles that I'm going to start using for now. And I'm gonna go ahead and discontinue the br the uh bristles. So let us know. Uh is that something you use? Um do they take it out of his foot? Yeah, I believe I believe he's fine now.

SPEAKER_04 13:51

That's weird that it went right in his foot.

SPEAKER_02 13:55

Yeah, they can uh, you know, get up in there. Uh so yeah, be careful with what you use when it comes to cleaning it. But back to the cleaning process of the big green egg. When you're doing that, about every cook you want to go ahead and remove the ashes from the bottom. You want to get the uh grate cleaned, and you want to go ahead and mix all of the coals up that are left over so the ashes go through, and you make sure all of the air holes are opened and cleaned so that you get proper oxygen, or you won't get the proper fire and you'll get more smoldering than anything. So you want to make sure all that's cleaned up real good. And then you're good to go for the next cook. And at the end of the cook, I always like to shut everything off so that the the it loses oxygen, the fire goes out, and then you'll just reuse that charcoal at the next time. Also, that's a good time to go ahead to go ahead and clean your grates while it's hot. It'll be easier to clean than if you wait for a long, long time. Now, what I did this uh yesterday, which you can also find on the YouTube channel, I did a video to where I cleaned it detailed. And I went ahead and removed all of the components. So you remove the uh all of the ceramic that's inside of it, out of it, and remove all the ashes out. And that's something you need to do probably every three to five cooks, I'd say, or after a long one, or before a long one. Um, and that's going to give you proper airflow. If you don't get that ashes out, you need to get it cleaned out real well, and you have trouble getting it to uh light up, it's probably a good idea to go ahead and clean out your big green egg, get it back. It's almost like factory resetting your phone.

SPEAKER_04 15:41

Have you ever found the heart that that one guy was talking about?

SPEAKER_02 15:44

I have not. Buckzilla keeps coming in asking if we've found what is it, the uh the heart. The heart. So also answer me this, fellow listeners. Is there a heart on a black on a I was about to say black stone on a big green egg? I think it's a myth. I I mean, I I don't think they have any particular heart on there.

SPEAKER_04 16:07

Well, whenever you see someone that has one, ask them if they have one.

SPEAKER_02 16:12

I I got plenty of groups I go in.

SPEAKER_04 16:15

What about sons? Since he like is the seller. Yeah, see if he knows that there's actually a heart.

SPEAKER_02 16:28

Yeah, we'll go ahead and ask him, yeah.

SPEAKER_04 16:30

Because every time I saw him in your chat or anything, uh he'd be like, Have you found the heart? Have you found the heart yet?

SPEAKER_02 16:34

Yeah.

SPEAKER_04 16:35

And I saw it after So one day when I was out there cleaning and I was like wiping down your top and everything like that, I was trying to find I was looking at it.

SPEAKER_01 16:47

Mm-hmm.

SPEAKER_04 16:48

Did I find it? No.

SPEAKER_02 16:50

Yeah. I I seen him in there uh in my live just the few days ago. Um, but he did not bring that up at that particular time.

SPEAKER_04 17:00

I know he was he was constantly asking about it. And I thought he said he had one, didn't he?

SPEAKER_02 17:06

Yeah. I believe so.

SPEAKER_04 17:08

And he said he found his heart.

SPEAKER_02 17:10

Yep. So we have not found the heart yet on uh the big green egg.

SPEAKER_04 17:13

Yeah, I keep on looking. I haven't found it.

SPEAKER_02 17:16

Yeah, so I don't I don't know that there is one. I th I think it's all uh uh you know, you gotta yeah, I think you gotta use your imagination. You know, look at it.

SPEAKER_04 17:26

Oh, there's a heart. No, I don't think so, because uh I don't know. But he says that everyone has a heart somewhere on it and it's everywhere is different. He said it's like the print.

SPEAKER_02 17:43

Or like a special uh like a fingerprint of the grill or something like the uniqueness of it, a signature, a spot.

SPEAKER_04 17:51

Yeah.

SPEAKER_02 17:53

You know, I I just don't know that the company does that. We'll have to I'll have to look into that. I haven't researched that a whole lot and see if there is some legitimacy to that.

SPEAKER_04 18:02

I know, you know, I haven't looked it up. I've been meaning to.

SPEAKER_02 18:06

Yeah, let's look that up. Look that up and talk and bring that up next episode. If you find anything about it, history's found. Or anything, we'll get we'll give you that area next week. Uh you can go ahead and talk about what you find on that. Well, stay tuned for Dolores' uh research on the big green egg and the heart.

SPEAKER_04 18:24

He picks the one that's non-computer person.

SPEAKER_02 18:28

Yeah. You've got Google, chat GPT it.

SPEAKER_04 18:31

I do not know how to chat chat whatever you call it. Everybody always tells me to do that. I don't even know how to do that.

SPEAKER_02 18:38

AI will answer for you.

SPEAKER_04 18:40

Like I said, I don't have none of that. I don't know how to do any of that.

SPEAKER_02 18:44

Uh but back to a little bit on the the brisket we were talking about. Uh I clean that up and then we cook the brisket. And we were also saying, Do you what do you think about those smaller ones that I get versus the big pack of brisket? And there's going to be plenty of people uh listening to the bottom.

SPEAKER_04 19:03

We shared that brisket with our son.

SPEAKER_02 19:06

So I mean, yeah, I mean it ended up with three pounds.

SPEAKER_04 19:09

It's and we still have some.

SPEAKER_02 19:11

Yeah, and we still have some left. It's a smaller uh meat, so it don't take hours to cook. You know, six, eight hours, you're done, even sooner at times.

SPEAKER_01 19:20

It tastes good.

SPEAKER_02 19:21

Tasted real good. I do think you've got to be a little more careful. They're gonna be easier to dry out than if you're cooking the big pack or they're gonna be a little more expensive.

SPEAKER_04 19:31

I think that maybe the big one has a a little bit more fat on it. Yeah, it it's it has more fat on it compared to the one that we get.

SPEAKER_02 19:41

It's a bigger piece of meat, so it's it's gonna be a little more forgiving, not as easy to dry out, so you got to you know pay attention to that a little bit.

SPEAKER_04 19:49

Otherwise, it tastes fine.

SPEAKER_02 19:51

But yeah, I'm I'm a fan of them.

SPEAKER_04 19:53

We've done it multiple times now.

SPEAKER_02 19:54

And I've done the point. Next time we'll do the point. We've done the flat the last couple of times. Um next time we'll just get the point and cook that up. I was going to get the point. It was a three-pounder, but it looked like it was split in half, and I didn't want to do two half and one and a half pounders. Uh sometimes don't you hate that? You'll go there and you'll you'll go buy something. And I I did this with uh pork loin recently, and I thought I'm buying one big pork loin, and then I get it home and open it, and it was split straight down the middle. And I had two of them, and I didn't want them that small. I wanted the full thing. I was gonna hang it with the bigger one.

SPEAKER_04 20:31

Yeah, because we almost bought that one where it had two in it.

SPEAKER_02 20:34

Yep, but we almost bought the point that actually had two in it instead of one.

SPEAKER_04 20:39

Because we're like, this one's bigger, and that and then he realized that that it looked like two, and it was two in there.

SPEAKER_02 20:45

Right. And it was. Um but yeah, so that's we always have that problem.

SPEAKER_04 20:50

When you go to Sam's Club or like Costco, you know, there's always multiple in there. Yeah.

SPEAKER_02 20:56

Yes. Yep, there's always uh, you know, multiple ones. But it's hard to say like if you can't tell or you see it packaged and you think you're just getting one, then you realize that there's multiple that it's cut in half and you're wanting one bigger unit.

SPEAKER_04 21:10

Yeah.

SPEAKER_02 21:10

Although halves isn't isn't too bad, to be honest. You know, I you know, like we do the baloney log. We're just speaking of uh bac uh uh son's backyard barbecue. You know how he how he smokes his baloney logs, chub, the chubs.

SPEAKER_03 21:25

I don't like the chub. You don't like calling it the chub? Just call it a baloney log.

SPEAKER_02 21:32

Well, he was showing me, and he actually cuts them in half or lengthwise.

SPEAKER_04 21:36

Oh yeah.

SPEAKER_02 21:37

And smokes them as two.

SPEAKER_04 21:39

Ooh, you know what would be good? Like if you did a stuffed bologna log.

SPEAKER_02 21:44

Hmm. What are we gonna stuff it with?

SPEAKER_04 21:47

Of course, cream cheese jalapenos, you know you you gotta stuff it with that, right?

SPEAKER_02 21:52

Cream cheese jalapeno bologna chubs.

SPEAKER_04 21:56

Yeah, quick comment with the log. Yeah, so so you cut out so we okay, we do a whole, right?

SPEAKER_02 22:04

Mm-hmm.

SPEAKER_04 22:05

That balloony that you have, you chop it up and you put it with like cream cheese, cheese, jalapenos, and you stuff it back up in there and then you smoke it.

SPEAKER_02 22:18

Sounds good.

SPEAKER_04 22:19

It does sound bomb.

SPEAKER_02 22:21

I'm all down for some of that. Um speaking of cutting it in half, like I said, he said the reason he does that you got the length wise, and then it's easier to cut perfect sandwich slices, so you have it cut in half, and then you cut down the down the smooth part, and then you make your nice little sandwich slices rather than uh like chunks. Mm-hmm. And then it also will smoke a little quicker.

SPEAKER_04 22:46

So maybe like this summer we could do like a little barbecue with the kids and just do what I said, and then we just cut it up and smoke baloney lug. Yeah. With the cream cheese, jalapenos. That just sounds good.

SPEAKER_02 23:01

Yeah, we'll talk about that when we get that done. I've got them, I've got some jalapenos out there growing. I only got one.

SPEAKER_04 23:06

And then you know, and then when you put it in the fridge, right? Mm-hmm and it gets cold, it'll be easy to slice and you have that cream cheese in the middle, you know?

SPEAKER_01 23:15

Right.

SPEAKER_04 23:16

See? You put that on a sandwich, yum.

SPEAKER_02 23:20

There she is, the creative Dolores doing it again.

SPEAKER_04 23:24

That sounds really good. It does.

SPEAKER_02 23:27

What other great ideals do you have?

SPEAKER_04 23:30

I know I always come up with something in my head.

SPEAKER_02 23:32

Well, that that would be keto friendly too, wouldn't it?

SPEAKER_04 23:34

Mm-hmm. It will. Yes, yes. What is speaking of keto, your uh gosh, I've been so off on my keto, I should say, because I've been cheating so much.

SPEAKER_02 23:47

Well, you're talking, we we just also we were talking about our vegetables. We've got some peppers out there. Our tomato plants are looking good. Should start having some decent amount of tomatoes coming up real soon. Um I got one jalapeno pepper. I think I got another one starting to develop. It's just not growing very tall. It's just like the same size it was a month and a half ago, but it's got a jalapeno on it. It needs to get bigger. It's you know what I mean? Like it isn't, it's not getting any bigger. None of my pepper plants are. I got the dragon roll that is the same size, but it's got a pepper starting to develop. I've got my uh habaneros and ghost peppers. They're they they're not getting any bigger, but they're putting some fruits on it, but they need to like grow so that there will be more fruits on it. Is it just gonna stay this size of a smaller?

SPEAKER_04 24:32

I wonder if you need to pick it, like pull it. Well, I don't know where it starts, you know, uh doing more.

SPEAKER_02 24:38

Yeah, something. Uh because it it's developing. It's not dead. It's just that the plant isn't growing. Now my tomatoes are all growing, they're tripled in size. They're starting to get uh flowers, blooms. They've got tomatoes growing. We'll be picking some soon on those.

SPEAKER_04 24:53

Next year we're gonna do some cucumbers.

SPEAKER_02 24:56

Okay, yeah. Oh, we did. We did some cucumbers um several years ago.

SPEAKER_04 25:02

Well, when we first moved to this house, and it was took off like crazy.

SPEAKER_02 25:07

One of the we had the biggest amount of cucumbers you can imagine.

SPEAKER_04 25:12

Right, and we also had squash and all that stuff too.

SPEAKER_02 25:16

And it took over the yard.

SPEAKER_04 25:18

That was uh That was so good.

SPEAKER_02 25:20

Yeah, I mean, it w it it took over a yard as big a uh it was as big of a small bedroom, you know. Um and and we had huge cucumbers. We were giving them away. I mean, I was you just eating cucumbers every day making you salads. Yeah.

SPEAKER_04 25:38

We learned that you shouldn't get them as too big because then they become bitter.

unknown 25:44

Yeah.

SPEAKER_04 25:44

Bitter tasting.

SPEAKER_02 25:45

Yeah, we had some that were uh freaking yeah.

SPEAKER_04 25:52

That was like a baloney chub. We we haven't ever done that big.

SPEAKER_02 25:57

Yeah. Like a baloney chub and the cucumber, yeah.

SPEAKER_04 26:02

The lug. The baloney lug.

SPEAKER_02 26:04

Now today we just got done cutting open a watermelon, but we didn't make it or grow it ourselves. We got it from uh this is the time of year as well that you start to see all of the different farmers come out on the side of the It's not that sweet, but I'm going to be I always do this every year.

SPEAKER_04 26:20

I do a watermelon uh diet fast thing. So it'd be just all watermelon. So I start tomorrow on the Yeah.

SPEAKER_02 26:27

Tell 'em a little bit about how that goes. What do you do and how do you do that?

SPEAKER_04 26:31

Oh, you just eat watermelon all day long. You can drink anything or whatever, but you just eat watermelon all day long. And since we have the uh your s your seven up in there, the zero.

SPEAKER_01 26:47

Right.

SPEAKER_04 26:48

I think I'm gonna put me some watermelon in the make it a little fresher, refresher. So you're gonna put another Yeah, I do yeah, I do it like for three days and you lose weight and you get all cleaned out, basically.

SPEAKER_02 27:03

Mm-hmm.

SPEAKER_04 27:03

And then you start fresh again on your diet.

SPEAKER_02 27:08

Yep. So she's gonna be doing the uh the watermelon diet. Um we she did that.

SPEAKER_04 27:15

I do it every year.

SPEAKER_02 27:16

Yeah, she she does it just about every year. We have another episode, I don't know which one it is, but you can search it in the pod in our podcast directory. You probably could search for watermelon diet. Um and she talks about it in another episode.

SPEAKER_04 27:30

But did I really? I did not know that.

SPEAKER_02 27:33

Yeah, you don't remember the watermelon diet episode?

SPEAKER_04 27:35

I know. If I Well, I'm telling you, my first time doing the watermelon diet, holy cow. You guys just I'm telling you, be next to a toilet.

SPEAKER_02 27:44

I will look up the episode if you want to listen to it. And if you e if you want to re-listen to it, and I will link it in the show notes the where she talks about the the watermelon diet. Uh yeah. See, we've done so many of these, you can't even remember some of the things we talked about.

SPEAKER_04 27:58

I didn't know I talked about on there, but I do it every year since I found out that you could cleanse your body.

SPEAKER_02 28:04

And and how how many long do you do that?

SPEAKER_04 28:06

Is that just 24 hours or I do it sometimes uh two days, three days.

SPEAKER_02 28:09

Two or three days. So um will we have to buy another watermelon? Will you have enough to get through it?

SPEAKER_04 28:15

Probably one more.

SPEAKER_02 28:16

That's uh Ed, do you eat it multiple times or do you just kind of much on it throughout the day all day?

SPEAKER_04 28:23

Yeah. You just eat it all day long, basically. Whenever you want I want something to eat, you just go get your watermelon. And I usually fill up like a bowl, eat it's like in the morning time, and then at lunchtime I eat some more. But I usually I know I also drink water and whatever, coffee, tea.

SPEAKER_02 28:42

So you can have water, coffee, yeah.

SPEAKER_04 28:44

You can have anything to drink as long as you're doing the watermelon. But it can't be any sugar in it, like no sugary drinks.

SPEAKER_02 28:53

Sugar free.

SPEAKER_04 28:54

Yes, it all has to be sugar free.

SPEAKER_02 28:56

Any uh sodas, zero sugar sodas or anything?

SPEAKER_04 28:59

As long as it's sugar free.

SPEAKER_02 29:02

Gotcha.

SPEAKER_04 29:03

But you'll realize it's working when you get cleaned out.

SPEAKER_02 29:09

Yep, you uh so you well, how will you feel afterwards?

SPEAKER_04 29:13

You feel like energized afterwards. You feel really clean, you know, like not that you're dirty, but you feel like healthier after you're after that fast.

SPEAKER_02 29:25

You know, it it it isn't quite the same thing, but I know whenever we wake up in the morning, and for those of you that do join me, uh TikTok at 4 30 Monday through Friday Central Time, I go out there and I drink coffee. Uh we drink the offer coffee that we talk about on here that I am a uh avid uh supporter of. I buy their coffee and mention them and also got the discounts. Uh but and the link in the show notes, but before I do any of that, I like to go ahead and drink some water. You know, the first thing you do when you wake up is instead of going straight to the coffee, which I have done, you need to go ahead and drink you a good eight to twelve ounces of nice refreshing cold water.

SPEAKER_04 30:10

They tell you not to actually drink straight cold water, did you know that?

SPEAKER_02 30:14

Cool water, maybe.

SPEAKER_04 30:16

They just say room temperature water that you're supposed to do. But I mean, I don't I don't do it. I drink cold water.

SPEAKER_02 30:23

Yeah, I I don't know the the exact on that. But I usually just get it right out of the fridge because we've got our fridge to where it, you know, it's got cold water in it. I get the fridge water, which is probably 38 degrees or so.

SPEAKER_04 30:36

It's clean water because USC water each it runs through a filter.

SPEAKER_02 30:41

It it's clear, it's clean, it's filtered water. I drink a glass of that, and that's that gets all the toxins. That gets that cleanses you out before you start your coffee.

SPEAKER_04 30:53

Is that what you think?

SPEAKER_02 30:55

Yeah, that's that you know, it it it really I never heard of this. It gets rid of everything.

SPEAKER_04 31:00

I thought your coffee got rid of everything.

SPEAKER_02 31:03

And then your coffee goes ahead and get your day started. It's also a good practice to go ahead and have that water available in between your coffee. That's kind of why it's good if you ever go to a restaurant.

SPEAKER_04 31:16

Yeah, I do. I always have like this right here, water with whatever drink I'm drinking, and I drink it both. I know that's weird because I don't think a lot of people do that.

SPEAKER_02 31:27

Yeah, it's good to rotate a bit.

SPEAKER_04 31:30

Like you know, when I get my coffee, I always have like my water plus the coffee.

SPEAKER_02 31:34

Yes. Yep. And that's it.

SPEAKER_04 31:39

This one's the flavored water, but I do shut it off uh if I just want plain water. And this this thing has worked mirac miracles. Cause you know I was used to buy the hint water all the time.

SPEAKER_02 31:55

And then when I found this Well, they can't see what you're talking about, so what is that?

SPEAKER_04 32:00

Why is it called circle?

SPEAKER_02 32:01

It's the circle. It I don't know how you say that. C-I-R-L-K-U-L. Is that how that's spelled?

SPEAKER_04 32:09

Yeah.

SPEAKER_02 32:09

C-I-R-K-U-L. So this is the she's got the It's the go and sip one, too. It's got the cartridges. So she has her a water a water bottle. And what flavors do you have in there?

SPEAKER_04 32:21

This one is blue raspberry that I have for you.

SPEAKER_02 32:24

So she's got the blue raspberry. So you get different flavors. You can even get tea.

SPEAKER_04 32:28

Yeah, and you could get fit ones, like uh, you know, if you're going on a hike or whatever, it has the fit. They're they're called different ones. This one's go and sip. They have the fit ones. What else do they have?

SPEAKER_02 32:40

They have energy as well.

SPEAKER_04 32:41

Yes. They have the energy ones, they have the teas. Not really.

SPEAKER_02 32:47

And just about any flavor. They have like a dragon fruit.

SPEAKER_04 32:50

They have a lot of flavors. You can buy at Walmart.

SPEAKER_02 32:54

It lasts a long time. Now, a lot of them like the you got the blue raspberry. Uh when I I tried that one, it's hard to get the flavor. What do you have it set to?

SPEAKER_04 33:01

Dang. I can taste the flavor on this. Sometimes I go one, sometimes I go to two. You're always high. You're you and uh Ryan and Tara, you guys pretty much.

SPEAKER_02 33:14

I get that flavor going on there.

SPEAKER_04 33:15

I got I like the hint, the hint of it.

SPEAKER_02 33:18

I I do, and it's a brand new cartridge of those. Uh I try to start at about a three. And and I think when it's brand new, you can go ahead and start at a three. And then after you know, you refill the time or two, you kind of got to go to four or five, and then you've got to raise it as you get get further along.

SPEAKER_04 33:34

Whenever it's about almost out, I go to the three because this is almost about out, so I've been hitting the the three area. But usually I do just a one or a two when it comes to drinking these.

SPEAKER_02 33:46

But I'm drinking my coffee right now.

SPEAKER_04 33:49

Let's see. And you haven't been drinking yours. Yours, you know yours is in the fridge just sitting in there.

SPEAKER_02 33:54

Yeah, I need to to break it.

SPEAKER_04 33:55

You and Jacob just haven't been doing your guys'.

SPEAKER_02 33:59

Yeah, and those cost about three or four bucks per cartridge, and it'll last you a few days in most cases, won't it?

SPEAKER_04 34:04

Yeah, this thing's lasted me a long time. Uh and also you just re-keep on refilling it with water and we just have something to drink cold. Now, yours and Jacob's is in the container, the where you guys' is always cold no matter what. Mine's not like that.

SPEAKER_02 34:23

The thing I like about those the most is the fact that your drink, your flavors won't get watered down because the cartridge is up above is above the water contained. And if you were to have ice in it and the ice melts, you're not gonna be diluted when you drink it because the water goes into it as as you're drinking it.

SPEAKER_04 34:48

Yeah, your guys just have a has a straw, mine doesn't.

SPEAKER_02 34:52

And then if you were to pour the water out.

SPEAKER_04 34:54

Well this is like the best thing that they've ever created.

SPEAKER_02 34:57

And add more water. If you pour the water out, you're not wasting any of the drink because the the actual flavor never really goes in the water.

SPEAKER_04 35:05

Let's see, you bought mine at Sam's Club, right?

SPEAKER_02 35:09

Yes.

SPEAKER_04 35:10

Yeah.

SPEAKER_02 35:11

Yeah, I bought it there and you got like four cartridges with it.

SPEAKER_04 35:14

And then the uh And now when we refill it, we just got a Walmart or wherever. You know, you can find them everywhere.

SPEAKER_02 35:21

Yep, absolutely, absolutely.

SPEAKER_04 35:25

I recommend it for sure. If you guys like flavored water. Yep. Because before I was buying like hint water and like uh my ice water and that stuff, you know, it ends up adding up on the moolah.

SPEAKER_02 35:38

I have heard some people say they don't uh think it gives that they don't get enough flavor from them.

SPEAKER_04 35:44

Gosh and dang, when we first got the ice, like I wonder what a nine tastes like. Holy cow. Ugh.

SPEAKER_02 35:51

I will say the tea and and and all of the ones they have.

SPEAKER_04 35:56

Or is it just nine?

SPEAKER_02 35:57

I think it's nine, is it?

SPEAKER_04 35:59

No, it goes beyond nine. There's like a whole uh uh This ain't even a paid sponsorship. I'm gonna taste it.

SPEAKER_02 36:07

The other thing is you can actually turn that all the way down to zero and you just get straight up water.

SPEAKER_04 36:12

See, that's just too much in there.

SPEAKER_02 36:14

Oh, you got it at nine?

SPEAKER_04 36:15

Yeah.

SPEAKER_02 36:16

Yeah. But a lot of times I'll just want a shot of water, so you just turn it all the way to zero, and then you got straight up water, and you're not gonna be using any of the uh Yeah, you can just drink cold water out of here.

SPEAKER_04 36:25

Yep.

SPEAKER_02 36:26

Pretty cool.

SPEAKER_04 36:27

I like it.

SPEAKER_02 36:28

Pretty, pretty cool. Good stuff right there. So what else we got? Anything else we need to do bringing up?

SPEAKER_04 36:33

I know Walmart needs to sponsor us on it.

SPEAKER_02 36:37

Circle.

SPEAKER_04 36:37

Circle.

SPEAKER_02 36:38

Any new uh any new uh business, any new information out there that we need to talk about before we jump off here for today? What what do you got? Come on, what what's your what give us the story of the day? Anything you can think of? She's thinking. Any keto recipe ideal?

SPEAKER_04 36:59

No, people probably hate me with my keto lately because I've just been off on it. We'll have to have her like I say, he keeps on making all this delicious stuff, so I think he likes me thick.

SPEAKER_02 37:13

Yeah, you're just fine.

SPEAKER_04 37:15

I've been I've been like my thing is like I exercise like every day, you guys. And you would think that I would drop weight like big time. I'm obese on my thing, it says obese.

SPEAKER_02 37:35

Well, yes, as you know, and I don't know the number on the top of my head right now, but you can text us or leave us a voicemail.

SPEAKER_04 37:43

Look us up on Facebook too.

SPEAKER_02 37:44

A future episode drop on Facebook as well.

SPEAKER_04 37:47

I'll put stu I'm gonna start putting a um maybe a question or a uh I wish someone would like ask us stuff, Eina.

SPEAKER_02 37:57

Yeah, we've had a few people ask us some stuff here in the website. We haven't had too many ask us.

SPEAKER_04 38:03

Someone ask us stuff.

SPEAKER_02 38:04

We need to get some uh more engagement out there. Maybe I'll start throwing some uh questions on TikTok for the podcast. There we go, because that's where we've got the most people. I was thinking Facebook, but I think TikTok's where we got the most things. So that's what we'll do. Be sure and follow us on TikTok because we're gonna try to get we've got over 60 episodes. Actually, over seven. We've done over seven.

SPEAKER_04 38:28

We're on TikTok.

SPEAKER_02 38:29

Well, the Okie Smoking's on TikTok.

SPEAKER_04 38:31

I was about to say I didn't know we were on TikTok too.

SPEAKER_02 38:34

Well, the Okie smoking is part of the podcast.

SPEAKER_04 38:36

I was like, are you sneaking us on TikTok?

SPEAKER_02 38:38

Oh, you mean like this podcast?

SPEAKER_04 38:40

Yeah.

SPEAKER_02 38:40

No, the podcast itself is, but we do throw some snippets up there on TikTok.

SPEAKER_04 38:45

I see.

SPEAKER_02 38:45

But uh I'll start what I'm what I can do is start adding a question. Like today, I'll go ahead and add a question for next week's episode.

SPEAKER_04 38:53

I know you've been trying to get me on TikTok.

SPEAKER_02 38:55

Yeah, I've been trying to get her to get on it as well. That's where we've got the probably the biggest amount of engagement is on TikTok.

SPEAKER_04 39:03

I get nervous. I don't know. I just I don't know.

SPEAKER_02 39:06

I tried inviting you last night.

SPEAKER_04 39:07

I know I saw that. I was like, no.

SPEAKER_02 39:10

And she got all scared. There's nothing to be scared about.

SPEAKER_04 39:13

I did, I declined you.

SPEAKER_02 39:14

It's like Yeah, she she said nope.

SPEAKER_04 39:17

I did get on once with you though.

SPEAKER_02 39:20

Uh yeah.

SPEAKER_04 39:21

And I got gifts from a lady named Luna. See, you jumped on there, started getting all the gifts.

SPEAKER_02 39:26

Heck yeah. Yeah, so that all worked out well. Well, we're just rabbling, rambling on, so I think we're gonna call it the day. Thanks for tuning in. Be sure and follow us on all the channels: TikTok, Facebook, what else? YouTube.

SPEAKER_04 39:41

Mm-hmm.

SPEAKER_02 39:42

And we'll see you in the next one.

SPEAKER_04 39:43

Bye.

SPEAKER_00 39:45

Thank you for listening to the Okie Smoking Podcast. Episodes drop every Monday. Don't forget to follow this podcast, or you might miss out on some delicious creations. You can also find us on our website, OkieSmoking.com, and on YouTube and other social media platforms. Until next time, keep firing up that grill.