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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 bones before cooking) proved superior to traditional full slabs, creating more surface area for flavor
• The key to perfect party ribs is a two-stage process: smoke first, then steam in a covered pan with sauce
• A simple seasoning mix with cornstarch transformed chicken legs into a dish even dark-meat skeptics loved
• Adding a hint of red pepper flakes to BBQ enhances flavor without making it spicy
• Timing is critical when applying sugar-based sauces – add them toward the end of cooking to prevent burning
• Weber Smoky Mountain provides excellent smoke flavor compared to pellet grills
• Upcoming cooking projects include hash brown-coated stuffed chicken breast and fall desserts in the smoker

Join us next week for our 50th episode featuring pork belly and more outdoor cooking adventures. Keep firing up that grill!

• Fanpage: Leave a voicemail for us and we might play it on a future episode!
• Okie Smokin YouTube Channel - Our YouTube channel where we regularly post cooking videos and other content.
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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.

• Fanpage: Leave a voicemail for us and we might play it on a future episode!
• Okie Smokin YouTube Channel - Our YouTube channel where we regularly post cooking videos and other content.
• Video Podcast - Playlist of all our video podcast episodes on YouTube.

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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 waters forced a pivot from striper to catfish fishing, resulting in a successful 25+ catfish haul
• Detailed walkthrough of injecting a pork shoulder with Dr. Pepper, seasoning it with Dirty Bird rub, and smoking it for 12 hours before the cook was interrupted by a storm warning
• Review of the Once For All meat slicer that allows for precise cutting and creating ground steak for smash burgers
• Revelation of the top five most-downloaded podcast episodes, with "From Philly Cheesesteak Sausages to Smash Tacos" claiming the #1 spot
• Preview of next week's special guest Debrah Erickson, founder of The Blind Kitchen, who creates cooking solutions for visually impaired people

Check out our website at https://okiesmokin.com/onceforall to see the meat slicer in action and support the show through our affiliate link.

• Fanpage: Leave a voicemail for us and we might play it on a future episode!
• Okie Smokin YouTube Channel - Our YouTube channel where we regularly post cooking videos and other content.
• Video Podcast - Playlist of all our video podcast episodes on YouTube.

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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 thanks for wiring their houses
• His signature "welcome, welcome, welcome" catchphrase came from a happy accident during his first video
• The "Refurbished Turd" series shows viewers how to restore neglected flat tops rather than buying expensive new ones
• Unlike his tech-focused channel, Ryan found the outdoor cooking community exceptionally supportive and welcoming
• Cast iron pizzas rank as Ryan's second favorite cook, recreating the classic Pizza Hut experience from decades ago
• Ryan's background in film and tech gives him strong editing skills, though he emphasizes authenticity over perfection
• The flat top community has connected Ryan with other creators like Doug and Rob, leading to friendships and collaborations

Check out the Flat Top Noob channel for entertaining cooks, griddle restorations, and Ryan's unique blend of humor and practical cooking advice https://www.youtube.com/@TheFlatTopNOOB

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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' Sausages turned into sandwiches with visible cheese inside
• Added bell peppers, onions, White Lightning seasoning, Dirty Bird Hot, and Blues Hog Jalapeno Lime Ranch
• Vivor electric griddle produces superior smash burgers with better crust compared to Blackstone griddle
• Smash tacos experiment revealed keto tortillas work better placed on top rather than smashed with the meat
• Family cooking quirk: adding cream cheese and jalapeños to nearly everything
• Upcoming live cooking session featuring rice stir fry on Thursday

Text us feedback or questions at the number in our description, or email okiesmokin@gmail.com to connect with us.

• Fanpage: Leave a voicemail for us and we might play it on a future episode!
• Okie Smokin YouTube Channel - Our YouTube channel where we regularly post cooking videos and other content.
• Video Podcast - Playlist of all our video podcast episodes on YouTube.

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Doug from Griddle Cook, Eat and More joins us to share his journey from restaurant industry professional to YouTube cooking content creator, discussing everything from viral video success to backyard cooking mishaps.

Doug's YouTube Channel

• Started YouTube channel in 2021 after contemplating it for two years
• Originally planned to name his channel "It Is What It Is, Cooking" before settling on Griddle Cook, Eat and More
• Took about two years to reach 1,000 subscribers before growth accelerated
• Equipment reviews consistently outperform recipe videos for views and revenue
• His review of a Blackstone camping griddle has generated approximately $1,000 in revenue
• Favorite recipes include Iowa-style pork tenderloin sandwich and Long John Silver's recreations
• Shared stories of cooking for celebrities like Wayne Gretzky and the Dallas Stars hockey team at a high-end restaurant
• Discussed the challenges of balancing equipment collections with storage space
• Recounted mishaps including pork butt falling into coals and yard fires from cooking equipment
• Smash burgers and cheesesteaks named as favorite griddle foods
• Planning to smoke a whole brisket on his ugly drum smoker soon
• Compared experiences with ultra-spicy food challenges and hot sauces

• Fanpage: Leave a voicemail for us and we might play it on a future episode!
• Okie Smokin YouTube Channel - Our YouTube channel where we regularly post cooking videos and other content.
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In this episode, John and Dolores explore various spicy foods, particularly focusing on the Bulldak hot sauce and its applications in keto cooking. They share personal experiences with spicy dishes, discuss favorite recipes, and engage with their community through comments and feedback. The episode wraps up with plans for future content and a warm Easter greeting to listeners.

• Fanpage: Leave a voicemail for us and we might play it on a future episode!
• Okie Smokin YouTube Channel - Our YouTube channel where we regularly post cooking videos and other content.
• Video Podcast - Playlist of all our video podcast episodes on YouTube.

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The age-old debate of smoker versus griddle takes center stage as John and Dolores Berry share their strong opinions about which cooking method reigns supreme for different foods. Dolores passionately defends her preference for smash burgers on the griddle – thin, crispy, and stacked double with melty cheese – while insisting steaks belong exclusively on the pellet grill. Meanwhile, John reminisces about how their preferences have evolved through years of outdoor cooking experimentation.

The conversation takes a creative turn as the hosts recount some of their strangest cooking experiments, from peanut butter-infused burgers to glazed donuts wrapped around sausage. Not every experiment was a hit (smoked s'mores were decidedly awful), but their baked beans mixed with apple pie filling has become an unexpected crowd-pleaser at family gatherings.

A fun hypothetical scenario follows: if stranded on a desert island with only five barbecue items, what would you bring? Dolores chooses steak as her protein accompanied by garlic, butter, beer, and keto cookies for dessert. John, thinking more practically about a weekend's worth of meals, selects a large brisket with seasonings, beans, and bread to stretch their provisions.

The Berry were family then tackles persistent barbecue myths, debunking several outdated beliefs that many grillers take as gospel. Does a smoke ring actually indicate better flavor? Is soaking wood chips before smoking necessary? Can a flat top griddle produce juicy meat? Their experienced-based answers might surprise you and challenge some of your own cooking assumptions.

As the Okie Smokin' Podcast celebrates reaching 1,000 YouTube subscribers, John and Dolores invite you to join their passionate community of outdoor cooking enthusiasts. Whether you're Team Smoker or Team Griddle, there's something delicious cooking in every episode. Subscribe now and add your voice to the conversation!

• Fanpage: Leave a voicemail for us and we might play it on a future episode!
• Okie Smokin YouTube Channel - Our YouTube channel where we regularly post cooking videos and other content.
• Video Podcast - Playlist of all our video podcast episodes on YouTube.