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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

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