0:00

So today I want to talk about

0:02

blackstone , because

0:05

the blackstone griddle is something

0:07

that a lot of people don't use all that much

0:09

in the wintertime , but

0:11

in the summertime they do , and sometimes

0:13

they get rusted or dirty over the winter and

0:16

they need to clean them . So we're going to go over that just

0:18

a little bit in this podcast

0:20

. I also want to talk about a

0:22

brisket I cooked over the weekend . It

0:25

turned out phenomenal

0:27

, I mean absolutely

0:29

fantastic . And then we're going

0:31

to talk about them sliders that

0:34

I did my last video and

0:36

those were really good as well .

0:39

Time to fire up that grill

0:41

. From smoked pork

0:43

to smash burgers , outdoor

0:46

cooking just tastes

0:48

better . This is the

0:50

Okie Smokin' Podcast

0:52

, and here's your host , John

0:54

Barry .

0:55

So yes , welcome in to the Okie

0:57

Smokin' Podcast . So it's

0:59

just going to be me today on this

1:01

podcast . Dolores is out . She's not

1:04

feeling well . Her voice is a little off

1:06

, a little under the weather , got

1:09

a little cold or something , so she

1:11

didn't want to be on this episode and

1:14

she is hopefully

1:16

going to be back on the next one . So we wish her a speedy

1:18

recovery . So you're just going to

1:20

have to deal with me only

1:22

on this particular episode

1:24

. It's episode number 12 . And

1:28

it's quite amazing that

1:31

we've made it all the way to episode 12 on this

1:33

podcast . Very few podcasts

1:35

make it this far . Go ahead , check it out . Look for

1:37

Barbecue Podcast . You'll see most of them only

1:39

have three or four episodes . We've

1:42

got 12 and growing . So

1:45

my name is John and if you do not

1:47

know who I am , I run a

1:49

YouTube channel . It's called Okie Smokin

1:51

, o-k-i-e-s-m-o-k-i-n

1:55

. You can check me out , and we just did

1:57

a last video last

1:59

Thursday and let's

2:01

go ahead and jump into what that was . It

2:03

was some meatball sliders and

2:06

they actually turned out really

2:09

, really good , and if you want

2:11

to check that video out , just pull up my YouTube

2:13

channel . But all I did was put some

2:15

hamburger meat and some pork

2:17

sausage and combined

2:20

the two , it was more like 80%

2:23

hamburger meat , 20% pork sausage

2:25

. I used some just

2:28

some SPG seasoning and

2:30

some Boer's

2:32

Night Out white lightning the

2:34

seasoning they said it's a little spicy At times

2:37

, you might get a kick to it Mixed all

2:39

that together , we threw in a couple of eggs , turned

2:41

them into some nice-sized

2:45

meatballs , did not weigh

2:47

them , did not measure them , and

2:49

just basically placed them on a

2:52

pan and added some marinara

2:54

sauce . Those turned

2:56

out . I'm just saying those were good

2:58

. Those would be good

3:01

if you were to make spaghetti or

3:03

something and throw you a couple of those on the

3:05

spaghetti as well . But what we did was

3:07

just went ahead and put them in

3:09

between two slider buns , threw

3:12

a little Parmesan cheese on them and

3:14

just ate them up . So that

3:17

was an excellent , real quick video , so easy

3:19

to make , something you can make in under

3:22

an hour . More like 30 minutes

3:24

, to be honest . No , I guess it

3:26

has to cook a while . So probably about an

3:28

hour for the total process , because I did put

3:30

them in the smoker at 350

3:33

degrees after

3:35

I had smoked them in a lower temperature of about

3:37

180 , which I want to talk

3:39

about that . So , coming up

3:41

here in a bit . I was cooking a brisket , also

3:43

over the weekend , and I set

3:45

it to 180 . It's the Pit Boss and

3:48

I don't know if any of you have ever had this happen

3:50

I'm sure you have but it

3:52

was keeping

3:55

the temperature closer to about 220 , 230

3:57

. I've noticed that lately my temperature has

3:59

been a little hotter than what I

4:01

wanted it to be

4:03

, little

4:08

hotter than what I wanted it to be . And I actually have a Weber Connect device , which

4:10

I'll talk more in depth on on a later episode . Maybe we'll have an

4:12

episode dedicated to that . But you can

4:15

actually put a probe inside

4:17

your grill

4:19

and it will go ahead and

4:21

tell you the temperature of the grill while you're

4:23

cooking . Then you can put another probe inside

4:25

your food and it was

4:27

also registering much , much hotter

4:30

. And when I cooked this brisket and

4:32

when I cooked the sliders

4:34

I noticed it as well . When I

4:36

was just wanting to do 180 , the temperature tends

4:39

to read a little higher and

4:41

I changed on mine . It has a P setting setting

4:43

and I moved it from four to five

4:45

and that allowed the temperature

4:47

to actually stay closer , right around that

4:50

180 that I wanted for

4:52

the initial cook of the sliders

4:54

or of the brisket . I didn't do this with

4:56

the sliders , but of the brisket I did over the weekend , which

4:58

I'll talk a little bit more about in a bit , it

5:01

kept it closer to that temperature

5:04

that I actually wanted

5:06

. So they say do

5:08

not change that really . It's only

5:11

supposed to be used , according

5:13

to everything I've read , if the temperature

5:15

is what Pit Boss calls

5:17

extreme . I

5:20

don't have a Traeger . I've never owned one . I don't have a treger . I've never owned

5:22

one . I don't have any other model

5:24

, so I don't know if

5:26

any other models have this . And if

5:28

you have a p setting

5:30

on any other brand or a

5:32

device , do you mess with it ? You can email

5:35

me , john , at oaky smokingcom

5:37

, let me know . But I

5:39

did not , uh

5:41

, or I generally do not change

5:44

it , but I changed it during this cook that

5:46

I was doing over the weekend and it allowed

5:48

that temperature to hold right at 180 . I

5:50

kept it at P-setting 5 , and it was about 60

5:52

to 70 degrees outside most

5:55

of the time . But for whatever reason it's running a little

5:57

hot . So I'll keep an eye on that and keep you

5:59

posted on how

6:01

that goes . But back to the sliders

6:03

. They did turn out fantastic

6:06

. I mean it was . It was just uh

6:08

, a really , really good . We put

6:10

also a square . I got

6:12

a block of mozzarella cheese

6:14

from winco you can get this from

6:17

your local grocery store and

6:19

I put that inside the middle

6:22

of it so it melted and a bunch

6:24

of the cheese oozed out

6:26

during the cooking process , but

6:29

for the most part they came

6:31

out great , have no complaint on it , and

6:33

we really enjoyed those with

6:36

that marinara sauce and on

6:38

that bun . So that was , uh , our

6:41

last video and one of the cooks we

6:43

made over the weekend , dolores , made hers

6:45

. That was keto friendly Because

6:48

oh , I didn't mention I had onions as well

6:50

to it and breadcrumbs . She

6:52

did not have onions , she did

6:54

not have breadcrumbs . She also didn't

6:57

have the egg , which the egg is keto

6:59

friendly , but she just

7:01

decided to opt out of it instead of doing an

7:03

egg for just her couple of individual

7:06

ones , and so she opted

7:08

out of egg . She opted out of egg

7:10

and breadcrumbs and

7:13

onions to make hers , so

7:16

that hers was low

7:18

carb . So now let's go to

7:20

our next segment , which is going to be talking

7:23

more about that juicy brisket

7:25

. This , folks

7:27

was phenomenal

7:31

, and I was originally going to break out

7:33

, and I'm getting to where I don't break it

7:35

out as much as I'd like to , because I really do

7:37

enjoy cooking with it . I was going to break out the Weber

7:39

Smoky Mountain , put some

7:41

charcoal in , I've got some hickory

7:43

chunks and I've also got a lot of pecan

7:46

wood that someone gave me

7:48

and I got it kind of seasoning right now just

7:50

sitting , and then I'm going to cut up some chunks

7:52

out of it later after six months

7:54

to a year . That's going to be great for that as

7:56

well . But I've been doing

7:58

so much pit boss stuff I just

8:01

decided just to go ahead and try it in the pit boss

8:03

and it did

8:05

not disappoint . Let

8:08

me just tell you how I did this

8:10

, and I don't have a video on this , but

8:13

I'll explain it . I did record myself

8:15

doing it , not an actual video , so I think I might

8:17

put it all together in one in the coming

8:19

days at some point . This

8:22

was a 12-pound brisket

8:25

, just a packer brisket

8:27

that you'd get at the store . I

8:30

trimmed up some of the fat

8:32

, not much because I

8:35

don't want to take a bunch of the fat off . I actually

8:37

think it makes it really

8:39

good keeping most of it on there but I trimmed

8:42

off some . That was a little excessive

8:44

, a little over the edge or

8:46

extremely thick to thin it up just

8:48

a little bit . Little

8:52

over the edge or extremely thick to thin it up just

8:54

a little bit . And then I just took some mustard , which my buddy Hayden over at Hayden

8:56

Grill and he he did one

8:58

with just hot water and he put

9:00

hot water all up on that brisket

9:02

and

9:05

used that as his binding agent

9:07

, like boiling hot , and

9:09

then use that to season it up . So you can do

9:12

it a number of ways , but I've always

9:14

used mustard . It's just what I've

9:16

always used . So that's

9:19

what I did . I have used olive

9:21

oil , but mustard's my go-to one Then

9:23

rub that all on it and just took

9:25

my SPG seasoning

9:28

, which is salt pepper , garlic I've

9:30

got some paprika in there and some

9:32

cumin , I think I got a little bit of onion

9:34

powder , but for

9:37

the most part it's salt pepper

9:39

or salt pepper and garlic , and

9:42

put that on it very

9:44

liberally . I mean I put

9:46

it all over that , did both

9:48

sides , did the sides and

9:51

everything so that it was covered . Then

9:53

I tried this new seasoning . I've been

9:55

trying Boar's

9:57

Night Out White Lightning , which I've mentioned

10:00

. I've been using it a lot and

10:03

I sprinkled that all over it . It

10:05

claims it has a little spicy to it and I think

10:08

it might have a little kick , but I put

10:10

that all over the brisket as well

10:12

. This was

10:14

, I want to say , about 6 o'clock in the evening

10:17

. It

10:19

was a Saturday night , so about

10:21

6 in the evening I'd done this . Then

10:24

I went ahead and preheated the smoker , got

10:27

it set to 180 . Smoker

10:34

got it set to 180 and that's when I started

10:36

realizing I got the smoker , the pit boss , pellet grill , set to 180

10:39

degrees . However , it kept reading 220

10:41

, 230 . I says I

10:43

don't want that . I went ahead and put the brisket on

10:45

after I had it

10:47

seasoned and was watching it

10:49

. I used my Weber connect to

10:52

check the temperature and

10:54

it kept registering too hot . That's

10:57

when I decided to go ahead and

10:59

take the p , setting up one notch

11:01

from four , which is the default and the most

11:03

recommended , and I don't really recommend

11:06

you change it too much because it

11:08

can cause

11:10

your fire to get too hot . It can

11:13

cause the flame to go out if you don't do it correctly

11:15

. But it

11:17

worked great . It seemed to add

11:19

more smoke and

11:21

the temperature fell to 180

11:24

, stayed between 175 and

11:26

190 . And it

11:28

was adding a lot of smoke 175

11:33

and 190 . And it was adding a lot of smoke . So that's something to keep

11:35

in mind and something I'm going to look at the next time . But I let that

11:37

cook all night long . I

11:40

woke up a couple of times during the night

11:42

to make sure everything was okay

11:45

and everything was . And

11:48

then , around

11:50

7 am , 8 am this morning

11:53

, I went ahead and wrapped it

11:55

in foil . I triple wrapped it , actually

11:57

in three layers

11:59

, added some miller

12:01

high life of all things on there , you

12:04

can add beef broth

12:07

, which is something a lot of people use , or

12:09

apple juice . Well

12:11

, I didn't have any of that . I always

12:13

seem to have a beer in the fridge , though . Put

12:16

a half a can of that in there , wrapped

12:19

it up , triple wrapped it , threw

12:21

it back on until it got to 204 degrees

12:24

and wow , there's

13:03

some in the fridge right now . And

13:05

we had some slider buns left and

13:08

I've been cutting it , throwing it in between the slider

13:10

bun and I've been using some honey

13:12

barbecue sauce . Let me see

13:15

which this is , because this is really good , let me go

13:17

get that . I ran in there

13:19

real quick to see what it was . It's Kinder's

13:21

Barbecue Sauce , honey , hot

13:24

, and that might be what was adding

13:26

the kick to it . But this

13:28

is really fantastic . I

13:31

got it at Academy

13:33

and I

13:35

think it was about $3.99 a bottle . I

13:38

got it in some mild barbecue as well . It

13:40

comes in a 15.5-ounce

13:44

bottle . It comes with a little

13:46

top on it , like you squirt it like

13:48

a ketchup bottle or like a bar , you know

13:50

, like a barbecue bottle . It's just

13:53

squirts right out . And it

13:55

was great to make sliders

13:57

. Put your brisket on there and put

13:59

some of that on there and put it between a bun or

14:01

just dip your brisket in it and

14:04

brian . My son said this is um . As

14:07

I told him this is one of the best briskets I've ever

14:09

made and he

14:11

said it may be

14:14

the best . Uh , so it

14:16

. I mean , when we cut into it , it

14:18

it just falls apart . It's got

14:20

the tenderness , it's

14:22

got the flavor . You

14:24

can pull it apart , it's not

14:27

tough . And

14:29

there's one other thing I did at the end of this is

14:31

and I have a problem with

14:33

this part of the process because I'm always

14:36

hungry when I get done and I

14:38

get anxious and I don't have a whole

14:40

lot of patience we

14:42

put it in a cooler for

14:45

over two hours and

14:47

I think that really helped . And then when I

14:49

took it out of the cooler it was still

14:52

steaming hot and

14:54

I said the next time I'm going to leave it in there three

14:56

, maybe four hours , because

14:58

I've heard the longer you leave it in there , that , I

15:00

believe , is one of the secrets to

15:03

cooking brisket and a lot

15:05

of meats is letting

15:08

it rest , letting it set . And

15:10

that's what I did with this one is I let it rest , letting it

15:12

set and that's what I did with this one is I let it rest . Usually we let it rest

15:14

a half hour or something and we start cutting into

15:17

it , but we let

15:19

this one do a lengthy rest and I think that had

15:21

a big , big improvement

15:24

on how my brisket was first of all , but

15:27

we cooked it . I'd say that was about a 15-hour cook

15:29

and I'll try to put

15:31

together . I

15:33

basically recorded what I was doing . I

15:35

didn't do like a video , but I can

15:37

put it together with the voiceover so it'll

15:40

make a nice video and talk about it so

15:43

you can see that brisket , because I

15:46

was very proud of that brisket

15:48

right there . Now it's time

15:50

we're going to go ahead and talk about the Blackstone

15:53

, and it is summer , or

15:56

not really it's spring , but it's approaching

15:59

summer . We're no longer officially in winter

16:01

. The weather is warming up or will

16:03

be warming up , probably , no matter where

16:05

you are , at least in the U ? S . I know , and

16:08

I do got to get a shout out to all these people . I do

16:10

know I have people all across the country

16:12

. I was looking at this . We got

16:14

someone from the Russian Federation

16:17

, the UK , india

16:19

, all listening to us , germany . So

16:21

thank you so much wherever you are , but

16:23

here in the United States , where I am , it

16:25

is approaching summer and spring , so

16:28

the temperature is warming up and a lot of people do

16:30

not actually

16:32

use their

16:34

blackstone during the off season

16:36

and whenever they pull

16:38

it out , maybe it's got rust

16:41

, maybe it's not 100% clean . They want to kind of

16:43

prep it up . And here

16:45

are a few things you should do

16:47

whenever you clean your

16:49

griddle . Number one

16:51

you want to scrape any large pieces of food

16:54

off of it . I recommend you do

16:56

that first and do that while it's hot . Use

16:58

a scraper that you

17:00

have that has a handle , where you're

17:02

not going to burn yourself , you're not going to touch the griddle

17:04

. Scrape all of that off . Pour

17:06

some water on the grill . That

17:09

will help loosen it up while the griddle's hot

17:12

. It'll bring out that food and

17:14

then you can go ahead and continue to scrape

17:16

it . From this point it's time , once

17:19

you've done that , just to let the griddle cool down

17:21

completely . That

17:24

way you don't burn yourself . So

17:26

use your scraper , spray some water

17:28

with a water bottle , let Let it cool

17:30

down and then you

17:32

can go ahead and continue the cleaning

17:34

process . And it's also time to

17:36

probably eat . Then

17:39

you can go ahead and enjoy your meal . Let it

17:41

cool down . Come on out a little

17:43

bit later , after it's completely cooled

17:45

down . At this point

17:47

you can use a rag , a

17:50

scouring

17:53

pad or something if you need to scrape anything

17:55

off . But for the most part , if it has

17:57

most of the food off from the scraping

18:00

of the scraper , the water and

18:02

everything else , you probably could just

18:05

wipe it down with a paper towel . But

18:08

if you do need to , you can scrub off any of the food

18:10

. That'll be fine . But if you do need

18:12

to , you can scrub off any of the food . That'll

18:14

be fine . And if you have any stubborn grime on there , you can add

18:16

a little baking soda mix with some water and

18:18

put that on there and just kind of scrub it down with a scouring

18:21

pad or a grill stone and

18:23

then just kind of use some clean water and rinse it off

18:25

. What I don't want to do is use soap . I

18:28

really don't want to use soap . I want to avoid

18:30

soap at all costs . Use

18:33

soap . I really don't want to use soap . I want to avoid soap at all costs . I just don't

18:35

like to use soap . Now , when I completely redo one , I will , when I'm doing

18:38

a major overhaul of the blackstone

18:40

griddle , but soap is all

18:42

out . I do not use soap when it comes

18:44

to cleaning my blackstone

18:47

. Then once you go ahead and

18:49

do that , once the griddle is clean , it

18:51

should be pretty smooth . You should be able to rub your

18:54

hands across of it and it just kind of be like a smooth

18:56

, like a bowling alley or something you know . And

18:58

if it's not 100%

19:01

, that's fine too . You may have a little

19:04

rough spot in there or something

19:06

. That's fine , you're good . But

19:08

if you want to get it off , you can work

19:10

on that spot a little more with a little water , a little

19:12

baking soda and get it off . But

19:14

once you're done , just go ahead and take a towel

19:17

and dry it off . You

19:19

want to kind of get that whole thing completely dry

19:22

at this point , because

19:24

that's the key to preventing rust

19:26

. A wet griddle

19:29

can become a rusty

19:31

griddle , and you do not want rust

19:34

whenever you have

19:36

your griddle sitting in between

19:39

cooks , and it don't take

19:41

long to create rust

19:43

if there's moisture present for

19:45

it to do so . Another

19:47

thing I do here is I like to go ahead and add

19:50

some oil after

19:53

it's dry , and I'll just add some

19:55

olive oil or canola oil and

19:58

rub it all over it after

20:01

it's cooled down , and that will stay

20:03

on there until I begin the next cook

20:05

. That oil is going to also help

20:08

protect it with rust or protect

20:10

it from rust , and

20:12

you're going to be ready to cook the next

20:15

time you decide to use it . Now

20:17

that brings me to the next criteria

20:21

. If you do have rust

20:23

, then you need to really

20:25

clean it a little deeper

20:27

than if you don't have rust

20:30

, and sometimes the

20:32

oil will appear

20:34

to look like you

20:37

have rust when you do not the

20:40

oil . If you have extra oil or

20:42

too much oil on it and you're just cooking , then

20:44

you scrape it . You see that what looks like rust

20:46

it ? It probably is not , and

20:50

you scrape it across and then you get that rust

20:52

like look along the

20:54

whole area that it's scraped , that's probably

20:56

just oil . But

20:58

if you know and are confirmed you have rust

21:00

, you want to use a wire brush

21:03

, you want to use something that will

21:05

break that rust off and

21:08

you want to go ahead and really

21:10

get it gone . And once you get the rust gone , then you want to go ahead and really

21:13

get it gone . And once you get the rust gone

21:15

, then you want to re-season it

21:17

. If you have an extremely amount

21:19

of rust at this point , you may need to use

21:21

a little soap , you may need to use a

21:23

bit of water and get all that rust

21:25

completely off of it . And once

21:27

you've done that , then you're going to want to re-season

21:29

it . You'll dry it down . Once you have all

21:32

that removed , then go

21:34

ahead and add the oil

21:36

over it . Turn your griddle

21:38

on high , add oil

21:40

, get it completely on it I

21:42

usually use a spatula or a scraper

21:45

with a towel and rub all on it so you

21:47

don't burn yourself Put you some oil on

21:49

there , cover that whole griddle up and

21:52

then let it burn till it quits smoking

21:55

, let it re-season itself and

21:57

once you're finally done , you cool it down , add

22:00

a little more oil for storage

22:02

. So , but the number one

22:04

key to preventing rust is clean it after

22:06

every use , add a layer of rust

22:09

, don't leave any food particles on it , and

22:11

you should be good . That's the

22:13

keys I use and

22:16

I keep my blackstone griddle clean and

22:18

ready to use pretty

22:20

much whenever

22:23

we need to use it . We cook some sausage on

22:25

it today , just some . I

22:27

did that slider video I was talking about earlier and

22:29

we had some sausage and

22:32

I went ahead and used that up because we needed to get

22:34

rid of that . Just had some of that today . So

22:36

that's how we do the

22:38

black stone . That's pretty

22:40

simple . It's not too difficult . Some

22:42

people think they're complicated . They're

22:45

only complicated if you don't clean them and

22:48

you let them get way out of hand . Then you got to do

22:50

a major overhaul because you do get rust

22:52

or something like that on it . But

22:54

once again , I thank everybody for

22:56

tuning in and listening . If you would like to uh

22:58

, leave a comment , just go

23:00

ahead and do so . You can john@okiesmokin . com that at .

23:04

You can also visit my

23:06

fan page at okiesmokin . com/fan page

23:09

. You can there have

23:11

a voice message that'll be played on a later

23:13

episode and we'll

23:15

see you next week on episode 13 .

23:19

Thank you for listening to the Okie Smoking

23:22

Podcast . Episodes

23:24

drop every Monday . Don't forget to follow

23:26

this podcast or you might miss out

23:28

on some delicious creations . You

23:31

can also find us on our website , okiesmokincom

23:34

, and on YouTube

23:37

and other social media platforms

23:39

. Until next time , keep

23:41

firing up that grill .