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 Green Egg, a pellet grill, a Weber kettle, or even a budget-friendly charcoal setup, the principles of good barbecue remain the same.

We’ll dive into how you can adapt your techniques—like using the snake method for slow cooks or mastering indirect heat—to whatever cooker you have on hand. It’s not about the brand or the price tag; it’s about understanding your fire and your meat. So fire up what you’ve got, and let’s get cooking!

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

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 breaks down his new weekly streaming schedule across TikTok and YouTube, while Dolores shares her experience finally getting behind the camera for a very special (and juicy) Big Red pulled pork taste test. From "pop-up" bacon-wrapped treats to a rare double-yolk surprise during a live cook, this episode is packed with stories from the grill and plans for the season ahead.

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 also touches on their podcasting experience, upcoming recipes, and the importance of community engagement in their cooking adventures. In this engaging conversation, the participants share their culinary experiences, from humorous cooking disasters to successful collaborations. They discuss the importance of family in cooking, the challenges of creating content for YouTube, and the vibrant community that surrounds cooking and food. The conversation also touches on safety in the kitchen, the growth of cooking skills, and the creative inspirations behind their recipes. Ultimately, they emphasize the joy of cooking and the connections it fosters among friends and family.

Visit their channel here: https://www.youtube.com/@justcookthedamnfood

Send John and Dolores a text or voicemail at 405-458-5513

• 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.
• Audience engagement through comments can be both positive and negative.
• Viral content can attract a wide range of feedback, often critical.
• Resting meat after cooking is crucial for flavor retention.
• Barbecue preferences vary widely among individuals.
• Presentation can influence perceptions of food quality.
• It's important to focus on personal satisfaction in cooking.
• Future episodes will include more cooking tips and guest appearances.

Send John & Dolores a Text Message.

• 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.

Send John & Dolores a Text Message.

• 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.

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 properly proofing yeast before making dough. • Beer cheese pizza made with Miller High Life, heavy cream, and cheese becomes a family favorite • Different topping styles lead to debates about the best approach to pizza assembly • Exploring keto-friendly alternatives like using pork skins for dipping in beer cheese • Lessons learned from failing to properly proof yeast before making pizza dough • Detailed comparison between old and new yeast to demonstrate how to test for activity • Discussion of sirloin steaks cooked on the Big Green Egg with Montreal seasoning • Recommendations for keto-friendly bread options, particularly Hero brand zero-carb bread • BLT sandwiches made with Sola low-carb bread as a quick alternative meal Don't forget to follow the Okie Smokin' Podcast as episodes drop every Monday. You can also find us on our website, okiesmokin.com, and on YouTube and other social media platforms.