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

Shop Pit Boss: https://okiesmokin.com/pitboss

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

OKIE SMOKIN LINKS

• Okie Smokin Newsletter - Weekly email of our latest podcast episodes, YouTube videos, and more surrounding the BBQ community.
• Twitter (X) - We share our latest podcast episodes and talk to the community! Great place to become part of the podcast show by sharing your own stories and thoughts!
• TikTok - Follow for lots of food content, podcast clips, live cooks, and more.
• YouTube - Cooking videos, tutorials, and product reviews.
• Facebook - Follow us and keep up with the community!

Visit our website at okiesmokin.com.

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 one of the only blind students in her class, Debra now uses her expertise to help others navigate cooking with vision loss. • Adaptive tools for grilling include talking thermometers that announce temperatures aloud • Extended grilling gloves protect arms when reaching over open flames • Double spatulas help secure food when flipping, solving a major challenge for blind grillers • Double skewers prevent food from spinning when turned, making rotation predictable • Grill baskets contain multiple food items for easy flipping and tracking • Most legally blind people have some light perception, which provides useful information when grilling • Common fears include burning oneself, undercooking food, and producing unattractive meals • Many tools weren't specifically designed for the blind but naturally lend themselves to adaptive cooking • The aging population often experiences vision loss, making these tools increasingly relevant • The most rewarding feedback comes from people who thought they'd lost part of their identity Visit The Blind Kitchen's website at https://theblindkitchen.com or send an email to info@theblindkitchen.com to learn more about our products and services.

OKIE SMOKIN LINKS

• Okie Smokin Newsletter - Weekly email of our latest podcast episodes, YouTube videos, and more surrounding the BBQ community.
• Twitter (X) - We share our latest podcast episodes and talk to the community! Great place to become part of the podcast show by sharing your own stories and thoughts!
• TikTok - Follow for lots of food content, podcast clips, live cooks, and more.
• YouTube - Cooking videos, tutorials, and product reviews.
• Facebook - Follow us and keep up with the community!

Visit our website at okiesmokin.com.

Grilling knows no season! We're shattering the myth that outdoor cooking equipment should hibernate during winter months. After taking a short break, we're back with fresh insights on how we've kept our grills fired up despite Oklahoma's unpredictable weather patterns. The heart of this episode revolves around culinary creativity and repurposing. We share how our popular "Crack Burger" recipe (featuring ranch seasoning, bacon bits, and Dirty Bird hot rub) transformed into an addictive "Crack Dip" by incorporating cream cheese, Rotel tomatoes, and jalapeños. This happy kitchen accident demonstrates how leftovers can become entirely new culinary creations with just a few additional ingredients. Homemade condiments take center stage as we unveil our "fire" barbecue sauce recipe combining Whataburger spicy ketchup, the elusive Tabasco Scorpion sauce (which we highly recommend seeking out), brown sugar, and apple cider vinegar. For our keto audience, we explore sugar alternatives like Swerve brown sugar and discuss Dolores' renewed commitment to her keto lifestyle with 310 shakes. We also review Rancher's Smokehouse Burn-In Sausages (brisket burnt ends flavor), tackling the eternal question of whether a dollar store bun can adequately support a premium sausage (spoiler: it cannot). The community Q&A section addresses smoker capacity, maintenance questions, and reactions to our previous ghost pepper challenge. Whether you're a fair-weather griller or dedicated outdoor cook, this episode celebrates the joy of year-round outdoor cooking. No matter the temperature outside, we believe the best flavors happen when you refuse to let your equipment gather dust. Join us for this flavorful conversation – and keep those grills fired up!

Left Over Crack Dip Video: https://youtu.be/9EninsCy3Vg?si=upaPtSEi33urqWGG Crack Burger Video: https://youtu.be/9GVglYqWbUo?si=IkGehjmIX2tUbOB1

OKIE SMOKIN LINKS

• Okie Smokin Newsletter - Weekly email of our latest podcast episodes, YouTube videos, and more surrounding the BBQ community.
• Twitter (X) - We share our latest podcast episodes and talk to the community! Great place to become part of the podcast show by sharing your own stories and thoughts!
• TikTok - Follow for lots of food content, podcast clips, live cooks, and more.
• YouTube - Cooking videos, tutorials, and product reviews.
• Facebook - Follow us and keep up with the community!

Visit our website at okiesmokin.com.

Are you ready to elevate your culinary game just in time for the holidays? This episode of the Okie Smoking Podcast has it all! We kick things off by reminiscing about our latest mouth-watering adventures, from scrumptious beer brats to our zesty Tropical Storm pineapple jalapeno hot sauce. We also introduce our newest masterpiece—a hickory smoked hot sauce—and get Dolores' take on its flavor profile. As the festive season approaches, our discussion heats up with a spirited debate on dry brining versus wet brining for your Thanksgiving and Christmas feasts. Plus, we answer listener questions from Georgia and Illinois and share our upcoming plans to explore some of the best barbecue joints in Oklahoma and a top-rated restaurant in Dallas. In this episode, we also delve into the nitty-gritty of brining methods, particularly for poultry but also for pork and beef. Discover why dry brining might be the space-saving, crispy-skinned solution you need. We'll share our personal stories about smoking turkey and the magic of proper seasoning. A listener from Georgia even throws in a curveball by reminding us of a unique banana pizza recipe we previously discussed, highlighting the interactive and experimental spirit of our show. Finally, don’t forget to subscribe to the Okie Smoking Podcast so you never miss out on our delicious creations and culinary tips. Keep those taste buds ready for more as new episodes drop every Monday!

OKIE SMOKIN LINKS

• Okie Smokin Newsletter - Weekly email of our latest podcast episodes, YouTube videos, and more surrounding the BBQ community.
• Twitter (X) - We share our latest podcast episodes and talk to the community! Great place to become part of the podcast show by sharing your own stories and thoughts!
• TikTok - Follow for lots of food content, podcast clips, live cooks, and more.
• YouTube - Cooking videos, tutorials, and product reviews.
• Facebook - Follow us and keep up with the community!

Visit our website at okiesmokin.com.

What’s the secret to a perfect brisket that has your family raving for days? In Episode 28 of the Okie Smokin' Podcast, we recount our culinary escapades at a family reunion cookout, where we spent the night smoking two briskets and two pork shoulders to create a feast that was truly unforgettable. From the essential items and meticulous process involved in smoking meats to the unexpected delight of baked beans made with apple pie filling, we share our favorite moments and cooking insights. Ready to spice up your meatloaf game? We’ve got you covered with our latest experiment: a jalapeno cream cheese meatloaf that turned out to be a smash hit. Learn how we combined ground pork skin, two eggs, SPG seasoning, Jolly Rogers jalapeno seasoning, and a sugar-free barbecue sauce to craft a meatloaf that’s both savory and sweet. Plus, we’ll debate the merits of cooking brisket fat side up and reveal the secrets behind our crowd-pleasing burnt ends. Ever wondered what happens when you mix blueberries with habanero peppers? Dolores steps up to bravely sample our new Okie Smokin' blueberry habanero hot sauce, and we discuss its creation and versatility. From balancing sweetness and heat to potential pairings like smoked bologna and cream cheese, this sauce is a game-changer. Don’t miss our preview of next week’s episode, where we’ll experiment with the hot sauce on smoked cream cheese. Make sure to follow us on our website and social media for all the latest updates and delicious creations.

OKIE SMOKIN LINKS

• Okie Smokin Newsletter - Weekly email of our latest podcast episodes, YouTube videos, and more surrounding the BBQ community.
• Twitter (X) - We share our latest podcast episodes and talk to the community! Great place to become part of the podcast show by sharing your own stories and thoughts!
• TikTok - Follow for lots of food content, podcast clips, live cooks, and more.
• YouTube - Cooking videos, tutorials, and product reviews.
• Facebook - Follow us and keep up with the community!

Visit our website at okiesmokin.com.

Ever wondered how a soggy start can turn into a night to remember? This episode captures our rain-soaked 4th of July adventure at the OKC baseball game, which ended in a thrilling victory and a spectacular fireworks show. Dolores shares her humorous tale of rescuing her cherished pizza during a stadium mishap, showing true dedication to her cheat day treat. We also dish out details about our latest 4th of July cooking video featuring tantalizing hot dogs grilled to perfection on the Blackstone. I can’t stop raving about my unique zero-carb hero bun topped with jalapenos, cheese, and a delectable homemade Big Mac sauce, while Dolores reveals how she’s been fine-tuning the sauce recipe to achieve the perfect balance. Join us as we embark on a flavorful journey through our culinary experiments and discoveries. Our visit to Champion Barbecue in Oklahoma City introduced us to an array of fantastic seasonings and top-notch grilling accessories. We chat about our experience with Kosmos Dirty Bird seasoning and a no-sugar-added ketchup by Gourmet Warehouse that doubles as a sweet barbecue sauce. The spicy sauce from Spicy Gnome, bursting with four different peppers and cilantro, also earns a spotlight. Lastly, we're bubbling with excitement to try ghost pepper pickled eggs from Eggman Pickled Eggs. This episode is brimming with flavor-packed stories, culinary tips, and mouth-watering recommendations for all food enthusiasts.

OKIE SMOKIN LINKS

• Okie Smokin Newsletter - Weekly email of our latest podcast episodes, YouTube videos, and more surrounding the BBQ community.
• Twitter (X) - We share our latest podcast episodes and talk to the community! Great place to become part of the podcast show by sharing your own stories and thoughts!
• TikTok - Follow for lots of food content, podcast clips, live cooks, and more.
• YouTube - Cooking videos, tutorials, and product reviews.
• Facebook - Follow us and keep up with the community!

Visit our website at okiesmokin.com.