Okie Smokin

John Berry

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FOOD

BBQ Blunders and Blackstone Tales? The Okie Smokin' Podcast serves up laughter, lip-smacking recipes, and outdoor adventures - all sizzling hot. Join John and Dolores from their backyard studio in Oklahoma as they explore the wild side of grilling, from smoky surprises to lakeside feasts. You'll be hooked in no time!

3D AGO

From Oatmeal Cookies to Brisket Flats

Send us Fan Mail 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, discuss cleaning and maintaining the Big Green Egg, and talk about why we’re ditching wire grill brushes after hearing a scary story from another BBQ creator. Plus: Brisket flat vs full packer brisketsGardening updates with tomatoes and peppersDolores’ yearly watermelon cleanseBackyard BBQ creativity and cooking experimentsCoffee talk featuring Afuera Coffee☕ Grab some Afuera Coffee and save 15% using code OKIE at: OkieSmokin.com/Coffee Watermelon diet episode 25 mentioned in this podcast episode at: https://podcast.okiesmokin.com/2619211/episodes/19213755 Support the show

41 min
MAY 13

Forget Perfect BBQ — Just Cook (Between the Fires)

Send us Fan Mail 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 fire. John shares real experiences from cooking on everything from a Big Green Egg to a Weber kettle, experimenting with crazy ideas like Big Red pork shoulder, surviving Oklahoma storms during live cooks, and learning that some of the best BBQ memories come from mistakes. If you’ve ever stressed over your brisket bark, overthought your seasoning, or worried your grill wasn’t “good enough,” this episode is for you. Because around here, great barbecue doesn’t have to be expensive, perfect, or complicated. For premium coffee beans that are hand picked and taste great visit http://okiesmokin.com/okie and get 15% off with code OKIE. Support the show

14 min
MAY 12

From Lake Texoma to the Dinner Table

Send us Fan Mail 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, memories, and everything that made the trip special. The conversation rolls right into the Mother’s Day cook and wraps around to tonight’s sirloin steak dinner. Midway through the episode, John talks about the growing 4:30 AM Coffee Time live streams and introduces Afuera Coffee. Listeners can grab some coffee and support the show by using promo code OKIE at okiesmokin.com/coffee. The episode also reminds listeners they can call or text the Okie Smokin’ hotline anytime at 405-458-5513 to leave voicemails, cook ideas, questions, or stories for future episodes. If you enjoy BBQ, outdoor cooking, coffee talk, fishing stories, and laid-back conversations, this episode has a little bit of everything. Support the show

37 min
MAY 6

The Low and Slow Myth: Rethinking Barbecue Temperature (Between the Fires)

Send us Fan Mail 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 as avoiding rubbery skin on chicken by pushing the heat toward 325°C and significantly shortening the overall cook time without sacrificing quality. He also addresses the "gatekeeping" in the barbecue community, encouraging listeners to stop chasing perfection and focus on the final results. The episode concludes with tips for using different types of smokers and a recommendation for Offwire Coffee. Visit the link below to get your Afuera Coffee and make sure promo "OKIE" is added at checkout. https://okiesmokin.com/coffee Support the show

12 min
MAY 5

The Art of the Chicharron: Low-Fat Grilling and Coffee Secrets

Send us Fan Mail 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 prepared on the Big Green Egg, proving that you don't need oil to achieve juicy results. They also share how they transformed those leftovers into gourmet chicken tacos and a keto-friendly chicken bowl. To wrap things up, John answers a listener's request from Oregon by revealing a professional-grade recipe for homemade pork skins (Chicharrones)—from the initial boil to the final 30-second deep fry. Plus, don't miss a special spotlight on Afuera Coffee, sourced from El Salvador, including an exclusive discount code for loyal Okie Smokin listeners! 🛒 Afuera Coffee Co. - Sustainable Coffee 💰 Get 15% OFF | Promo Code: OKIE https://www.afueracoffee.com/discount/OKIE Smoked Pork Shoulder Queso on the Pit Boss Grill | The Ultimate Tailgate Recipe https://youtu.be/fp4N2L8RnvQ Pickle video mentioned in this episode: Pickle Popper Video YouTube; https://youtu.be/j4NFoADEzJM?si=LLzDpouk0Dr_2rVQ Dolores's TikTok and all her cat videos we talked about in this episode: https://www.tiktok.com/@dolores.berry0?is_from_webapp=1&sender_device=pc Support the show

34 min
MAY 1

The Best Grill is the One You Have: Mastering Any Cooker (Between the Fires)

Send us Fan Mail 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! Support the show

7 min
APR 28

We Made Pizza Spaghetti… And It Actually Slaps (Plus BBQ Championship Recap)

Send us Fan Mail 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 Support the show

37 min
FEB 16

Double Yolks, Big Red, and the Weekly Hub

Send us Fan Mail 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. Support the show

30 min

BBQ Blunders and Blackstone Tales? The Okie Smokin' Podcast serves up laughter, lip-smacking recipes, and outdoor adventures - all sizzling hot. Join John and Dolores from their backyard studio in Oklahoma as they explore the wild side of grilling, from smoky surprises to lakeside feasts. You'll be hooked in no time!

Creator

John Berry
Episodes

74
Rating

Explicit
Copyright

© 2026 Okie Smokin
Show Website

Okie Smokin