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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 [email protected] to learn more about our products and services.

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• Okie Smokin YouTube Channel - Our YouTube channel where we regularly post cooking videos and other content.
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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 [email protected] 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.
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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

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• 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.

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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.
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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

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We celebrate the end of 2024 by reflecting on our top five culinary creations from the year, sharing highlights and memorable cooking experiences. Join us as we explore the dishes that made it to the top and what inspired their unique flavors.

• Dolores shares her top five countdown, starting with the Ultimate Pickled Pepper Sandwich 
• John's Taco Crunch Wrap joins the list with its convenient, flavorful mix 
• The perfect New York Strip shines for Dolores, showcasing easy cooking perfection 
• John’s Alligator Four Cheese Dip introduces a daring delicacy 
• Dolores’s Bacon Wrapped Pork Shoulder delivers savory stuffed goodness 
• The Jamaican Jerk Burger stands as John’s flavorful tribute to spice 
• Cheese Smoked Queso tops Dolores’s list for its inviting, creamy flavor 
• John reveals his number one: The Perfect Brisket, a family favorite culinary triumph 

Keep following us for more delicious creations and grilling tips!

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Send John & Dolores a Text Message.

Ever wondered how to create a memorable holiday feast without breaking a sweat? You’re in for a treat as we promise to guide you through the art of outdoor cooking and festive recipes that will leave your guests begging for more. Join us on a culinary adventure as we share our plans to craft a mouth-watering chicken thigh sandwich and unveil the secrets to preparing a smoked turkey that will be the star of your holiday table. We also dish on our recent trip to Arizona, recounting the beauty of Palo Duro Canyon and a delicious stop at Tyler's Barbecue, where we savored tantalizing dishes and experimented with spicy potato chips.

The holiday season is around the corner, and whether you're a seasoned cook or a kitchen newbie, we've got tips to make your celebration a hit. We dive into traditional and innovative holiday cooking techniques, including our favorite brining methods to keep your turkey juicy and flavorful. From deep-frying to smoking, we cover all the bases, plus share our secrets for an unforgettable pulled ham that's sure to impress. And don’t miss our glazing tips for holiday hams, complete with festive decorations that will add a touch of cheer to your table.

Cooking for the holidays can be daunting, but fear not—we've got you covered with ideas for beloved side dishes like mac and cheese, Brussels sprouts, and stuffing. Discover how to elevate mac and cheese with cheddar and Gouda, and transform Brussels sprouts into a dish everyone will love. We also explore the smoky flavors of holiday desserts, from pies to an intriguing pecan pie dip. And because no holiday meal should be stressful, we emphasize the importance of early turkey prep, sharing personal stories to keep you ahead of the game. Tune in for all this delicious goodness on the Okie Smokin' Podcast!

• 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.