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Ever wondered how to elevate your outdoor cooking game? Learn the secrets behind mouth-watering mahi-mahi fish sandwiches and irresistible charcoal-cooked ribs on this episode of the Oaky Smoking Podcast. Dolores and I reminisce about our experiments with the pit barrel and Pit Boss pellet grill, sharing insights on the unique flavors these methods bring to the table. I recount my first mahi-mahi adventure, seasoned to perfection with a zesty Pit Boss rub, while Dolores gives her candid thoughts on keto bread and why regular bread just doesn't cut it for her. We also reveal the behind-the-scenes technical challenges that made filming this cooking process unusually tricky.

But that's not all—join us as we sprinkle some Midwest dust and Parmesan garlic on our ribs and dive into our love affair with hickory smoke hot sauce, a staple from Oklahoma. We take a nostalgic trip to a Jordan Davis and Peyton Smith concert at Scissortail Park, reflecting on the shift from burning CDs to streaming our favorite tunes on Spotify. Wrapping things up, we tease our upcoming culinary projects, from shrimp kebabs to a football-themed dip, and share our mixed feelings about an exciting invitation to guest on another podcast. Don't miss out on these delicious conversations—subscribe to the Oaky Smoking Podcast and stay tuned for more tasty adventures!

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