Okie Smokin

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 temperat...

Disclosure: This episode features a paid sponsorship from the product mentioned in this show. In this solo Between The Fires episode, we're diving into a backyard emergency that almost ruined dinner a few weeks back. Imagine setting up a multi-grill cook—getting the Big Green Egg ready for a sear and firing up the Pit Boss pellet grill for a ginger ale bratwurst bath—only to hit the power button a...

Exploring BBQ, Cooking Experiments, and Support Stories with Dolores & John Join Dolores and John as they share a week filled with grilling adventures, kitchen mishaps, and creative recipe experiments. Whether it's fixing their Pit Boss grill, trying peanut butter on burgers, or cooking up steaks, this episode offers delicious insights and tips for any home chef. ## Key Topics: - Repair and tr...

The Okie Smokin’ Podcast is back for another Memorial Weekend episode! John and Dolores sit down with and afternoon coffee to talk backyard cooking, hot dog creations, outdoor cooking memories, and more laid-back BBQ conversation from the everyday backyard cook perspective. In this episode: Our latest hot dog cook was inspired by Doug from Doug's Top Dogs Backyard cooking stories and random food c...

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, discu...

In this episode of Between the Fires , John from Okie Smokin talks about the five biggest mistakes backyard cooks make — and why he’s guilty of every single one himself. From chasing competition-level perfection to thinking you need expensive smokers and complicated recipes, this episode is a reminder that great barbecue is really about good food, good stories, and the people gathered around the f...

In this episode of the Okie Smokin’ Podcast, John and Dolores recap a busy and fun-filled week packed with fishing, family time, and good food. The episode kicks off with a look back at last week’s show where low-fat chicken cooks were discussed and a listener from Oregon asked Dolores about homemade pork skins. Then it’s time for stories from the Lake Texoma fishing trip, including the laughs, me...

In this episode of the Okie Smokin' Podcast, host John challenges the traditional "low and slow" barbecue philosophy. After years of sticking to 225°C or lower, he shares how increasing his cooking temperatures to a range of 250°C to 275°C actually produced better results, including superior bark and fat rendering on brisket and ribs. John discusses the practical benefits of cooking hotter, such a...

Send us a text or voicemail to 405-458-5513 Welcome to the big 6-0! In this landmark episode of the Okie Smokin Podcast , hosts John Berry and Dolores celebrate their 60th milestone with a flavor-packed session focused on healthy grilling, creative leftovers, and the secrets to perfect homemade snacks. The duo dives into a step-by-step breakdown of a low-fat Italian-seasoned chicken breast prepare...

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 ca...

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-jalapeñ...

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 speci...

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 conver...

In this conversation, John shares real-life barbecue horror stories, including grease fires and gas grill explosions, emphasizing the importance of cooking safety. He also provides tips for easy Halloween treats that can be smoked at home, aiming to impress neighbors with minimal effort. Halloween Dip: https://www.youtube.com/watch?v=_m8fUbqgipw&feature=youtu.be OKIE SMOKIN LINKS Okie Smokin N...

In this episode, John discusses the theme of being overlooked in efforts, drawing a parallel to barbecue, where the surface appearance can be misleading. He emphasizes the importance of authenticity and what lies beneath the surface, both in barbecue and in personal endeavors. OKIE SMOKIN LINKS Okie Smokin Newsletter - Weekly email of our latest podcast episodes, YouTube videos, and more surroundi...

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 fee...

Send John and Dolores a text or voicemail at 405-458-5513 In this episode of the Okie Smoking Podcast, John reflects on the importance of patience in barbecue cooking. He shares personal anecdotes about the challenges of cooking brisket, particularly the infamous stall, and emphasizes that rushing the process can lead to disappointing results. John discusses various cooking techniques, the unpredi...

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. OKIE SMOKIN LINKS Okie Smokin Newsletter - Weekly email of our latest podcast episodes, YouTube videos,...

We share a studio update and a wild save: a pork shoulder slipped off the hook into the coals, and we walk through the steps that turned a near-disaster into a great meal. We also break down how to prevent barrel drop-offs with double hooks, better wrap timing, and smart fire control. • new studio setup for deeper BBQ talk • episodes now on YouTube and major podcast platforms • schedule returns to...

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 -...

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...

We dive into our latest outdoor cooking adventures, sharing techniques and flavors that make grilling so special. • Double-smoked baked potatoes on the Big Green Egg with avocado oil, cheese, bacon bits, and serrano peppers • Thick-cut marinated steaks cooked to perfection with a two-minute flip technique • Comparing cooking methods between the Big Green Egg and Pit Boss grills • Fall-off-the-bone...

Celebrating our 50th episode with reflections on recent cooks using the Big Green Egg Mini Max and our newly repaired Pit Boss pellet grill. • Repairing the Pit Boss temperature sensor that was reading 180° when actual temperatures were approaching 700° • Best practices for low and slow pork shoulder that falls off the bone • Tips for getting perfect pizza crust on the Big Green Egg without burnin...

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 proce...

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 inc...