Disclosure: This episode features a paid sponsorship from the product mentioned in this show.

The conversation covers the cooking process of a keto-friendly tri-tip, including marinade techniques, seasoning, and cooking tips. It also includes podcast announcements, updates, and sponsorship information. The conversation covers the topics of cooking with different ingredients and exploring new recipes. It delves into the experience of using various ingredients and trying out new recipes, providing insights into the process and outcomes of these culinary adventures.

Takeaways

• Keto-friendly cooking (low carb)
• Marinade techniques Cooking with different ingredients
• Exploring new recipes

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Email us: podcast@okiesmokin.com
Leave a voicemail or text us: (405) 458-5513

Chapters

• 00:00 Cooking the Tri-Tip
• 01:26 Marinade and Seasoning
• 02:37 Cooking Techniques and Tips
• 07:09 Podcast Announcements
• 15:35 Podcast Updates and Sponsorship
• 18:56 Cooking with Different Ingredients
• 25:01 Exploring New Recipes

Discover expert tips on backyard barbecue, steak perfection, competition grilling secrets, and the fascinating history of American barbecue with Greg Mitchell of Sons Backyard Barbecue. Perfect for BBQ enthusiasts and aspiring champions alike!

Main Topics Covered:

• Greg Mitchell's journey into competition barbecue and his philosophies
• Techniques for perfect steak and rib cookery, including temperature management and preparation
• Insights into barbecue history, cultural influences, and the evolution of American barbecue

In this episode:

• Greg shares how he got started with backyard grilling and transitioned into competition cooking
• Discussion of the significance of blind judging in competitions and honest feedback from friends and family
• Tips for steak perfection: choosing the right cut, brining, and temperature control, plus recommended equipment
• Strategies for ribs, including the merits of spare ribs versus babybacks, and the "no-sauce" approach in some competitions
• The history of American barbecue, its cultural roots, and the evolution of cooking techniques
• Greg's sponsors and their impact on his competitive journey
• How to approach grilling wings, including prepping, injecting, and cooking tips
• The importance of fire management and optimal equipment choices, like the Big Green Egg and Hasty Bake
• Encouragement for hobbyists and competitive cooks to keep learning and experimenting

Connect with Greg:

• TikTok
• Facebook
• YouTube

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) and Dolores's legendary Pickle Poppers stuffed with smoked meat and cream cheese. We also break down a killer weekend cook featuring massive ribeyes, honey-jalapeño seasoned corn, and asparagus done right on the grill.

John shares his experience cooking a Teres Major steak with a fresh marinade, plus we recap our trip to the RCOA Championship in Shawnee, Oklahoma—meeting other BBQ creators and seeing some next-level competition (including a kid-made pizza grilled cheese!).

We also talk about smoked bologna, YouTube haters, and why some people just don’t understand good BBQ.

🔥 Whether you're a weekend griller or a year-round pitmaster, this episode is packed with ideas, laughs, and real BBQ talk.

👉 Follow us @OkieSmokin on TikTok & YouTube 👉 Join the 4:30AM Coffee Crew (yes… it’s early) 👉 Call in and be featured on the show! Voicemail hotline 405-458-5513

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Visit our website at okiesmokin.com.