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Grill This!
Grill This!

Episode 39 · 2 months ago

40th Episode Spectacular

ABOUT THIS EPISODE

Jim and Matt go all out for their 40th episode. Food includes loaded potato skins, stuffed jalapeño peppers and pork ribs slow cooked on the pellet grill.  Matt brings some tasty beers from Rising Storm, Resurgence, and more!

It's time to take your grilling skills to the next level. We will take you from grilled disaster to grill master. So grab your tongue, you're apprins and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Well, the price of everything is through the roof. You can't afford anything except the food. Here, I'll grill this. Hello, everybody, welcome to grill this. Jim Salmon here, and that voice, you know him, you love him. You can't but not love it. Matthew t Wilson, and the tea stands for terribly hungry. Oh Man, good, more, good afternoon, Jim. I walked in here before I even got to the studio. This whole building, this smells of amazing food. Well, I felt so embarrassed in the last episode of girls and all defensive. Well, there's no defense, and the Food I've fed you was unaudible. Right, but, dad, happens ninety nine or so of the time. is fantastic. So it's why I made a homemade I made a bunch of homemade pizzas a couple of months ago. Right, and and I wrapped him. We had one I wrapped two more and I put them in a freezer and I cook one. It was good, and the one that that I did for you was it was started out to be a decent pizza, but I left it. Don't wait too long, and it was it was like cardboard. And I do apologize now. I have to in my own defense. I have made up for all I can. I can tell this is you have a feast, a feast set up here just in the studio. Absolutely, absolutely, and you know will we'll get into that here in a second. But and I will let you pick it which order, if you want to start with the appetizers. Are finished with the appetizing. Man, I'm starving. Is this. This is our four youth episodes in this our forty wore real freaking this. You know, it's when you start to do everybody says, I want to do a podcast. Yeah, and and we talked about it. We did I don't know, a few months, maybe, Yep, and all of a sudden, one day we looked at each other and we said we're not going to do this unless we do it right. It's fun to talk about and and it's a world of different. I'm not I wasn't in my element. Yeah, you know, right. And and once you start doing it, you get bit by it, right, and you go, Oh, why, I want to make my five hundred Tho doing that. That's great. So we're at forty episodes something UN up to whatever. Right. Yeah, it's amazing and you're right, we're both in a kind of a new world here, but we made some great friends. We've always had, we've we are, we've talked to a lot of amazing brewers and cooks and it's just it's been an amazing ride. Every one of those stories is starting from nothing and wine and the right you know, and and we love that absolutely, absolutely, girls. Well, today also, we're going to talk about I've got a grill to tell you about, okay, and a particular I want to tell you a story while we're eating one of these things, about running out of ingredients. So we'll talk about that. But you know, girls, is I wait all day. I wait all day and I'm not a day drink the right so and I'm thinking beyond. I have five hundred grapht beers out there. Be here, but but you know, I don't. You know, I'm one of those guys that usually wait, so five o'clock right, right, although am I going on if I'm in Vegas, or or what's the other in New Orleans? Yeah, or game. Yeah, football game. They have bloody Mary's on tap in the ORLAND. So good, but generally so. Anyway, the bottom line is I'm chomping at the bitch here. What what do you want to start with? All right, well, you know what? Let's start off with one of our favorite brewers. Okay, all right, I think I know which one head is. WHO. I like the color of...

...the when I see the color of the can come out, I know that there's something in the stand right. So one of our favorite brows, which we've actually we've done one of our podcasts there is rising storm grew, yeah, and there for they're fantastic. That place is fantastic and their beers are amazing, man, they are. Ye, so this is from there. It was written seat series, which we've had a few from this series. Yep, we haven't had this one yet. Okay, so this one's called bumbleberry sour. It got me wrong already. It's six point. It's six point zero adv so it's Kay right around the average range. That's too high. It has blueberry, blackberry, strawberry, raspberry and milk sugar. Also, it has the possibility of fruity sweetie sour. Right, exactly. Well, I'm a love already. I haven't even tasted it now. I've always liked rising storm because they they like to playoff of different music and songs for their titles. Yes, so this it was written. Actually, there's a s rapper named Nas who had an album called it was written. So this was based off of that. Okay, so cool. Yeah, well, you know what, you love it. Here it comes Fre we go. Yeah, that's it smells good. It smells very good. Well, it's like a milkshake. Look at that. Wow, well, it's coming out burgundy, which that's that's it looks good. Well, you smell it, you have it's a Bush with everything on. I mean who ranspberry, blackberry, you know, it's got this thing going on. Here we go, all right, here we are, m that's a that's a little bit different than what I expect. Yeah, it's good, it's very good, but it's it's a little is a little drier than I expect. Right, you know, that's what happens. Your brain says, Oh, what goes what where be a lollipop? Yeah, it's not, but it's not over the top. It is our yeah, and which we like. Yep, right, it's not like, Oh my God, it's sour, but it's sour, but you do you could taste the fruit. See, this is you know, I like the sugary stuff and I doep. I like that. But I'm a dry I'd like dry wine. I like, yes, dry. I was just going to go this is good, I'd buy this, and it's like this kind of goes in that category of some of the the wines and stuff that we've had. Yes, this, if it's right, in that category. So I think this is very good too. I would that would definitely buy this absolutely, which I did buy. But and, and because you're you're the accountant here, how much was was it? This one retails for seventeen dollars in nine cents. That's for of them. Yeah, right in there, twelve ounces, twelve on sister. Yep. Yeah, well, you know, I mean that's anything good is worth. Yeah, for Yep. Now, I was. I we were talking before we got on Air Rising Storm, which again we gym and I both are a big fan of. They have new releases that they just had it and they look insanely delicious. But you have to go to rising storm to get those, and you know it. Depending on where you live, especially if you're not in New York, say at all, you can be can be kind of a hike. Yeah, so, but, but, but, next time I'm going to try to go to like rising storm or to like more talents to get the beer from right there. Yeah, so we get the best of the best. Both of those places have an evolving outdoor experiences and and food trucks and food stuff and and they have the corn hole stuff going on and it's kid friendly outside, but it is and and it's just like, after the last two years, these folks have been pounded right. Yeah, and now things are starting to look up. Yep, and you just...

...keep your fingers crossed. We hope nothing messes of right, because I don't know what's if they call those masks back again. Yeah, I might be prone to violence. I don't know. I'm done with that, you know, absolutely done with that. Yeah, it's nice to be bare face to get hmm, I like that beer als delicious. I'm with you. I set so the three choices today without given too much of it away. Okay, is some pork ribs and I did them on I did them on the Louisiana Pell Grill, the lge twelve hundred black labeled, and I cook. I wanted the juices in there, so I had them one of one of those foil pant sure start with right, right, and so I couple hours there, maybe to twenty five or something like that, and then I pulled them out of that, wrapped them in and paper, yeah it, and didn't do anything to it, just put it right back because there was a lot of liquid sure from the Pan. Yep. And then I did them another couple hours. Then a yanked them and cut them individual and mop them up with some brown sugar barbecue and then Christopher mupple about good, you know, right on the grill. You know, all the slucker for pork ribs just so and I've already had. I shared a couple with my wife aside. You know, I wouldn't be here if it right and and I had a couple in their excellent. Now that's that's you know, your choice. What I did with there was I took the membrane off. Yep, you know, you sometimes it's sometimes it's just too difficult and you throw in the towel. Yep, and whatever, but you'd got to take that. Member, I would just ask you how important is that to get that in bringough? It isn't giantly important. Right, giantly is not a word, but it's giantly. It is today. It is today. But if you're in a competition, you leave that looks very good loose. So you take a knife and you get underneath it a little bit, yea, and a piece of paper towel and your other fingers, yeah, and you grab a holding in it. If you're lucky, it pulls right off, right right. So I pulled it and I put a little bit of meat tenderizer around there. It's a combination of something or other in Salt, some salt, then some kosher salts, some fresh crack pepper, the large coarse salt, Yep, but not a lot, and a little bit of seasoning, Yep, you know, seasoning salt at the red one, and and then I just I cooked it and and then mapped it all down with with barbecue sauce. So you can you can have those first. Or next up is loaded potato skins, crispy I'm telling you, the skins on these. I figured it out how to make them card and crispy so that when you bite into your crudshe in your potato skin, you just love it. And there's there, you know, you line them up with butter a little bit. There's Mazzarella and sharp Cheddar in there and topped off with fresh bacon cooked and broiled and whatever. And there's a whole thing a sour cream, so that's available to you. Salt and pepper also, of course. And then the third thing is again one of our favorites, roasted alipinas, respective by happiness. I know they're I took Helipinos, I cut tops off, I core them out. Huh, and all this is pictures of this will be up on Grillas podcastcom. Right, you watch it, so we whoopsite. Yeah, we do. That's right. Grow this podcastcom's right. Mazzarella, Sharp Cheddar, cream, cheese, salt, podper Bacon and one top secret and greeting. Okay, there you ready. Okay, spam. Oh, good for you, Jube, and I have not eaten one of the so spam. It's...

...just it's awesome. I ha when I you know, Spam. I grew up and had spam when I was a little kid. My parents say seventh cents. Yep, right, and so it was was just, you know, spam is the taste of my child to yeah, so those are your three choices. So you can decide what you'd like first, man, there's no there's no loser here. There isn't. Yah, and I you know, just in interest to full disclosure, you and I text couple times today. Yeah, and I said come hungry and you said I was born. This is eating. All three should be no, no problem, out of problem. I'm saying. I want to save the ribs for last. Okay, so it's going to be between the peppers or or the potato skins. Hey, let's go potato skins first. Potato Skins for yes, is up. Okay. All right, so Maska, tell you all about the website where you can get this podcast while I go over and grab him food. Yes, yes, so, as we mentioned earlier, grilled this is now a website. So you we acually have a full website real this Podcastcom you see pictures of me and Jim, you can you can get the latest episodes of the grill this podcast, bunch of pictures of some of the foods that Jinnis prepared, some that I prepared, a few pertus of Beers. Also on the website now we by request, some of our listeners asked us to put up the recipes of some of the foods that we've had. So now we are rotating the recipes. So if you go to the podcast page, the podcast page is also the recipe page and every week we will have a new recipe of one of the foods that we've had or a food that will be featured on real list. So on the website right now Jim Fried Chicken livers, which we've had here before. They were delicious. So if you're interested in just that know how they were made, or you didn't listen to that episode and you want to catch up, you can find the episode there and also you can get the recipe for the grilled our FRA livers right there on real this podcast. That one of the things from my childhood that, you know, most kids don't want anything to do with liver right. My grandmother made those things. Yeah, I just love them. They're just tasted. Yeah, so what do you think? Here're sour cream there. I just got sour cream on a microphone, but microphone was huggry. MM. They number one. They look fantastic, so I'm going to put a little Sur cream myself. Jim, you always, always make me happy when I come here. I always started out. I don't know when I had my first potato skin. I think it was at the restaurant chain Fridays. Yep, that's kind of where I first had mine. To it, you know, or something like that, one of the apple be user Friday, something like that, and absolutely fell in love with these. These are one of the things that they're there's no two different I mean there's no limit to what you could put in these things. Now I do cheese and butter and and bake can, but you can do green onion. I mean you could put all kinds of things in here. I The chives. Yeah, this is delicious and you're right, that skin is nice and crisp on the bottom. You salted this perfectly too. I get that salt on the back. Everything's so good here. This is a perfect skin. You can give me more credit nights there, but no, I don't. Part of the the win on this is the grill and we're grilling season. We're here in western New York and it was. You're listening to this in California. It doesn't matter, because you always was all good weather, all the time. But we're just coming out of winter, Yep, and it grilling seasons about to hit the ground running here. Yeah, and we're going to be big into that, and today was actually a pretty Nice Day. It wasn't. It was terrible. These are amazing. That's Su's talk with the bolt full of the Miike, I heard. Yeah, when you go to Radio School, which I did not, and you went for twenty years, that's the first thing...

...they got to tell you is don't eat on a microphone. These are thousand dollar microp right, but whatever. I mean. I wish I had a dollar because we've been doing at Homie pair show for thirty sister, yeah, which had a dollar for every time somebody else dumped coffee in that on the equipment. Right. HMM, this is really good. Pretty tapty actually pres good. This beer too, or thinks this is. This is right now. I'm in my happiness is ooh Oh man, you know, I got to make sure I get some pictures of this super for eat them all. Well, I did, because I'm the assistant photographer Brill this. I did take some pictures of its, all them, I did. Thank God you did steal him from facebook or whatever. I may have to there. Me Gone before I could picture. So Hmm. So I learned how to make these crispy because I used to wrap, and we talked about this and other episodes. I used to wrap and foil right potatoes and foil right, but they'd come out all moisty and the soft right right now. Good. But but when you're doing a potato skin you wanted a little bit of crispness and I could get it even more crispy than that. So Hmm. So then I cooked him at four hundred degrees for about an hour and then cut him in half scoop out the stuff. MM. And it's one of those foods, though, that you want to make, Cook and serve right down and there. Whether they're hot, they don't. They don't want to go back in the refrigerator too many times and stuff out. That ruled that shelf life thing right. These are a great aptitz of prolmost anything for anything. If, especially, if you go out and get some, you know, fairly good sized russets and don't spare the cheese and pound it on there and you take that to a party or something, you win. They're gone and six absolutely. M No, so far I am not disappointed. You already made it for the pizza. Thank you. Well, we're done pretty good. We had a really world class beer, MMM, and that some happy days and food this. They're gone off our plate. So I'm sure always more. Wow. So yeah, so far, so good. So, Jim, now that it's getting nicer outside and you've already mentioned that it's grilling season, you were talking about that. You have a new grill. Is that? Well, I have a grill that I want to talk about. Okay, excellent. It's if my wife listens to these podcast and if I bought another grill right now, she'd shoot me. You know, before you start, you know my wife. My wife saw the Post that our friend John Welch, you know, we were texted back and right, right, he but pitch right of it, and as soon as you saw it, she was already mad at me. Immediately. She goes, Matt, don't you dare but carebut that Gril. That yeah, he bought one of those. Only we reviewed that the we sure did. A couple of apisodes yeah, and and he caught. He sent us pictures. You know how people do that. I'm the best in the world, right. YEA, and he said, pictures of halting on fire. Yeah, and I couldn't see whether the pizza wasn't. Never Sis push of the pizza herewards, always, though, was the that is pretty funny. Well, the grill of the episode is the Oklahoma Joe Anthem Series Longhorn reverse flow offset smoker, okay, longer name right, provides a premium large capacity smoker, heavy duty cold rolled steel construction with high temperature paint. That's always nice because we overheat him. And...

...then the paint one right, designed with versatility in mine. And the LONGHORN reverse flow offset smoker features optional smoke stack locations, so you move it around a little bit, okay, and removable baffles to allow the reversed flow smoking or traditional offset smoking, so that's kind of cool. Yeah, a large charcoal basket and sures long cooked times, and that's that's real important to me, because we're doing you and I are doing ribs, briskets and stuff that's got to go on for hours and hours of hours up. Yeah, so you don't want to. I had my ceramic grill run out of charcoal once on me and and then I, you know, I went back and I read some more about it and said don't spare the charcoal. Yeah, because if you have charcoal leftover, you just choke it off and you reuse it. Yep. So additional features include a warming area, cool touch handles, that's important, professional temperature gage and large wheels for easy moment he's mobility. Now the features are durable construction, premium cold world steal. Talked about a just mois smokes, that large capacity premium charcoal box, warming area, cool touch handle, we talked about that ultra mobile mobile design. So large wheels may okay, professional temperature gaze. All right, so I read that twice. Hey, welcome to grow. Joe Davidson, the founder of Oklahoma Joe's, started his company with two grand. Wow. With his initial investment, he designed and manufactured twelve meat smokers to be sold at the one thousand nine hundred and eighty seven Oklahoma state fair. He sold all twelve and received orders for over a hundred more. Wow and Oklahoma and JOE's was born. Since then, the company has expanded massively thanks to and, sadly, in my opinion, in part to Charb roils purchase of Oklahoma Joe and one thousand nine hundred and ninety eight. Today, the company continues to craft high performance smokers and grills and mass produce them. So they go to Walmart and yeah, whatever. Anyway. No, I didn't mean to drink this girl's one thousandour hundred and thirty nine bucks, although you can find it as low as ninety nine OK with free shifting. I think. I think everyone's kind of familiar that name because when you hear that name you think of high end grill right, and I've even consird when I was doing my shopping originally for girls, that was one of the girls that I considered getting. But that will not that particular one, but that brand, that brand right, and I suppose they're great and it's kind of similar to the the trigger down very you're very good. Well, you know. I mean they they sold four hundred trigger girls a year and they did great on it. They all became millionaires. Yep, and now they're selling five hundredzerod on them, because it got sold and you know it. There are so many different kinds of trigger girls too. You gotta be careful, because you know this one here is not necessarily this one is two hundred bucks last but you're not getting what you think you're getting. So you got to pay attention to right. So, anyway, triggers are great growl yeah, definitely. When we were both I remember a few years back when we were both considering buying a new smoker, trigger was one of the ones that we both were considering getting because it's a it's a big name, right, everyone knows about trigger to so. So, anyway, that's the girl of the episode. Excellent, and I was I was hoping maybe that you'd lean over see what else we had. All right, well, we have a we have a variety of options to pick from, so let me looking for it. We got I by the way, I want to mention, when we drink another one, the upcoming festival that you and I are we will be going to April thirty. That's right, it's The New York State Brewers Association, Craft Brewers Association, and these folks.

We went to the one in where was it, sir? That was Albany. Robby, it's robbody. Yeah, I forget. went to the one in Albany. We had a great time in there. Did did a grill this remote one to the other the other. Heard some awesome stories about people getting into business staying in the business. So we're looking forward to going to long island on April three and it was great. We talked to men, women, all types of people there were there and, you know, people who love what they're doing and, like you said, who started like for in the basement or the garage, you know, just doing some homebrew and all of a sudden, yeah, they blow up and became what they are. I was, and you know I'll probably get spanked for this, I was surprised at how many women brewers there are. Yes, isn't being pressed now? Yeah, that's very impressive. Yeah, and I don't know it was it just guess in my own I don't know what you call me, fossilized mind, I didn't expect that and I thought was really cool because everybody, you know that. The couple ladies that we talked to there are just so passionate about their what they're doing. Right. Yeah, yeah, you know, I think I think for the most part a lot of people have in their had what you if you what a craft brewer looks like. Posted go right with how? But it's always that's why it's always cool when you go to these things, like wow, it's there's yeah, everyone's doing it. Yeah, so it's fantastic. All right. So what do we have? Yeah, so let's switch from sours and go to stouts. Okay, so this is a chocolate raspberry imperial stuff out its stout with chocolate and raspberry added. It's ten point. Oh, so we're as well as well finish it off. So we'll get this is from three heads brewing. Oh, that's a good, way, weird. That's one of our favorite yeah, like Jeff Dale, who I know we need to reach out to here. We going three heads. They're they're fun. That place is a good, great place too. So yeah, it's again just chocolate, raspberries, pretty much the think. Three Heads Makes Amazing Beers, so I'm assuming this is be Fantasticeah, well, yeah, it comes. It's out for that microphone. You Go, all right, there's your sound and that smells good. Yeah, you can smell the raspberry in that. So here we go and you go ahead, give this a poor girl. This is so popular. So people are calling us. Yeah, told you never to comment. Thank you. You're welcome to Ye, that is as dense a beer as you get. It's dark. You get you you can't see through that. A little bit of a little, a little bit of head, not a lot. So that means to me that means sweetness. But I don't know, we're going to find I think it's gonna a little sweet out this my opinion. HMM, that's a smooth stout right down. There's a little there's a little bit of sweetness to it, and not overly. Are you getting the Raspberry? Yeah, yeah, I'm getting that too. I'm getting that too. Yep, it's it's not particularly thick, nope, but it is dark. Yep, and this is a very good yeah, I get the chocolate, I get the raspberry and it goes down very smooth right. I said, our friends at three heads a man. They know what they're doing over there too. I would like to go watch that because I know I don't know what they use to get the raspberry in there. It's a pure a probably. I'm assuming that's good and and ATT now here's the dangerous cart. You taste the ten? Yeah, I can. Yeah, I can. I can taste the ten. There it is. Yeah, that will. Yeah, so this is this is a beer that you would, you know, maybe drink one of. Yeah, especially if you're out there right, but it's a wonderful beer. You wouldn't want to miss it. I like this one. I do chocolate and raspberry and and you know, it's like anything else. When you read the CAN, I'm thinking chocolate and raspberry, Nestli Barr Yeah, right, that's exactly your mind goes. They have chocolate bars with all the right see, you know, peach and and mango and...

...everything in them and whatever. You know what I'm in search of and I'm going to I'm going to try like heck to make this work for us. You like peanut butter, right, I love people, so do I. I don't know if we've had a peanut butter start that we both liked. Yet we've done I think we've done two peanut butter and and first of all, we didn't taste a lot of peanut right. And and you know, second of all, we were being kind, but I don't think we liked it right. But I want to, I want to fight a peanut butter sot that we both enjoy. We want to there was one that I saw that was called peanut butter and Jelly. Okay, and of course you know it's probably twenty four dollars before I didn't buy it. Right, right, that's match Yap. But but I forget who. Who did that too. So what to reach out on? Yeah, I'll give you a half. But yeah, I figured that if we could get a peanut butter one, because I that's my quest as we've got we've had some amazing sours, we've had some some of the best howers you could ever have a solose hours. Yeah, but I want a nice peanut butter stout. That's a good base. Not that. Yeah, this is just this stuffitely good. Again, I give three heads the the credit that they deserve for that. So up next would be probably your stuff. Telling I'm excited. I just like huge Jim I also like spice, and with these stuff all opinions. What we've learned since we've had them a few times here, is you really never know. Sometimes you get ones that kick you in the nose at the spice is sometimes you don't get much, but I think people who like stuff all Pini was probably do like a little bit of spice. I know my wife would try these but if it's really spicy, she probably run out the room and then be mad at me. One out of six right, no matter what. And I core. I have a really nice core with a serrated end. So I get I get all the membrane and I get all the seeds out. Now some people leave that stuff in. This is this is crispy. The Bacon. This is amazing. The bottom line on the heat is if you take all the stuff out, you still have one out of six. That is YEP, really, really tough. Well, I'm just going to know it's hot. I'm not going to fork. I'm going right with a hairs all right, here we go. Watch out for that. HMM, watch up for a Duke Pick. Get that two in a minute. This is really good. HMM. You taste the spam? MMM good. I never thought of such a thing and I thought we've done these. I don't know, we better work. was perfectly done. Only six times right, d this thing. And how how sick would people we get at these HAL opinions? But man, the salty, the salty porkies and flavor of spam in there. It plays well at this pepper. I agree, I like and of course you put but Bacon on anything, you win. Yeah, Bacon makes any better. And the peppers are perfect and they're now. Is You have any heat to it? That one did not. Okay, not, that one did not. I want yours. Yeah, mine hand medium heat. I said that. That's Pert. When you get that medium heating mess, that's like heaven right there. I love these Bacon. I got a picture of that because the Bacon came out perfect. It's like the crispy crunchy. You know, the key to this whole thing is you don't want to Halo, know, to be crisp. Yeah right, you want it to be nice and soft, nice and soft and Cook so you can cut it with a fork. But the like we've talked about had nauseum. The whole thing. The the amount of things you can put in those peppers is endless, from nuts to various types of fruit to meet to write, steak, crab, shrimp, yeah, anything that you put seafood on the before tune and there they've been amazing. You can't lose with these stuff,...

...peppers. And I, like you, guess the Bacon is crispy and then that little surprise of happiness of spam in there. I think if we were to vote, though, the best ones had crab meeting. Yeah, well, we love the seafood stuff and yeah, I agree with you that this is up there, though. This is up there, is it? Yeah, absolutely is. But yes, the the crab ones are probably that my favorite one so far. In both of our houses. This is a safe food, Yep, that nobody else would eat on us. Right, right, right. So if we had one leftover and we stuck it in there and had it to next day after work or whatever, it would still be our wives are not really particularly fond of the my stuff. So, yeah, my wife wouldn't touch this, which is good for me. So I'm in. I cooked this week corned beef and cabbage. Course, St Patrick's Day. When is it? Just? What's this? Yeah, come up soon. The yeah, this weekend. Yep, that's how will heat to it. And Oh, there got there is our number six. Yep. So St Patrick's Day coming up. And so I did corn beef and cabbage with some little bit of potato action, a little bit of carrot action in there, and it was wonderful. MMM, I like that. That Russian dressing. Oh, I'm sorry, I didn't mean this. I poured it out yeah, well, that that particular sauce goes perfect for me. Yep, with especially the spicy version, with corn beef and cabbage, right, so, people people take there's all kinds of leftover corn beef after St Patrick's Day. Yes, and you can make some awesome hash that. I love Corny, so do I. One of my favorite breakfasts move foods ever. HMM, well, I was good that. That was a good pepper. This pepper was amazing. Okay, what one of the things you can do to on this pepper is if you're out this is one of the things that is so cool to do when you're camping, when you're out there in the wilderness or even at a campsite and you don't have all the accouterments of normal cooking and whatever, take a Dutch oven with you, heat that up, put that chilly grilling there and they are so good cooked on a on an open fire. M Man, that was the proper I just ate the perfect pepper because it's got that spice in there, all that cream cheese and the spam and the Bacon. I almost almost don't go grocery shopping where I don't buy some helpeople and sometimes because I always know. It just POPs into your head. Okay, we're going to do peppers, right, but sometimes they just sit there and go bad and I throw them out and get more. Yeah, but I always have them available. SMART. So you ever know when you're when you're doing a recipe, and you think, because I don't know, I'm an impulse guy and I do most. I do all the cooking here. I do most of my wife hates to cook and Boist getting pretty good. Yeah, your wife's getting really she's work it out it. I she's done pretty good. But Diane hates, hates cooking. Yea, loves mowing the lawn. Why would I slow that down? Weird. So, so I the good part of me doing all the cooking is I can cook what I want. Now I cook a lot of things that I know she likes. Yep, but once a while recipeal float by me on social media or something and I'll go, I'm doing that too, and I look down. I got okay, there's ten ingredients and when I got oh, Italian seasoning it, I don't have anything. What's a Talian season right,...

...right, right, and well, here's the recipe. So get out your pencil and there you go right, just down. This is tellian season and and it shows up in a ton of recipes. You know this. I'm interesting because I bought like the PREMATA time seasoning. I'm not, I've never been sure what's in it. So I'm actually I'm all heres for this one too. Tablespoons of Basil, all right, everybody knows a basil. Yeah, that's fine. Right, two tablespoons of a Regano, okay, one tablespoon of Rosemary, all right, one back up. Two table spoons of time, okay, all right, all right, and too, tablespoons of Margarin. All right, margarine, Mr Jour all angel, okay, got, it's not to be confused, but other so I love. By the way, what is margarine? You Might Marjoram, you might ask. All right, it is a in some Middle Eastern countries, Marjoram is synonymous with a regano. Is that right? Okay, it's sweet knotted. There's a bunch of different kinds. It's a plant, obviously, it's cold, sentitive and it's a perennial herb with sweet, pine and citrus flavors. Huh So. So, anyway, this, this whole thing, seems to be a recipe that if you have a vessel or one of those twist things to grind it up right, you can make your own Italian seasoning. Huh? Yeah, well, anyway, I'm curious that. I would seriously try Bicke that myself if I could. Can you buy the marge room at your local? Yes, I've seen it there. It's one of those mystery spices that I never bought because I never knew it right. But what it did right it. As I grew in cooking a little, some of those things that I didn't know what they were just showed up and I thought, okay, now I got to learn about this one right. And every once in a while, you know, guys don't generally like to when you go somewhere and you visit some other town or whatever and there's a bunch of shops there and stuff. Yeah, guys usually don't like that stuff. Well, I love that, especially if there's a cooking store right, one of those places of cells, nothing but what cooking oils? Yeah, going there and there's all these spices, whatever. Right, you know, I like the spice stores. Like a why about that? So that's cool. I don't know. I like cool stories of shoe stores, but spine. I draw the line on the well, cooking stores to me are so much fun. Absolutely, because there's a there's some utensil you you didn't even know existence. Yeah, but you want it right. All the sudden you realize, well, this, that I could do this with this. Yeah, want it. So two tablespoons Basil, two tablespoons of Regano, one tablespoon Rosemary, two tablespoons marjarine and two tablespoons of time. Okay, all right, there you go. I'll find it up. See what happens off the trail. That maybe on some some chicken or some wings. Or I made a few mistakes on chicken wings. With time, you can you could over you. You can way over do that. Or Rosemary, absolutely, or a Reagano, but basil, but you know the time. And Rosemary you can really pound too much on it. Do you, when you do like a Turkey, do you use like a lot of rosemary stuff? For I I don't. I usually I leave all that to the to the dressing. Yep, but I do pound the thing with butter. I want when I do a Turkey, I want a crisp, I to crunchy skin. That everybody standing there and I have always fight him off. But you want to need to be more for the skin to be crunchy. Yep, I'm with you. I'm with you.

So next up, maybe not this next episode of girls, but one of them coming up as ox tails. Oh, because I would talk about this one for a while. We have it. It's time, because I now that I've made up for that lousy peach I fed you last time. But would we've already won right now if you had nothing else and we're not even done? Yeah, already a win if we did do anything else. Yeah, so let's let's, let's dry them into another beer here. Okay, let's go back to this hour. So I saw this at the store and, because you lucky, we were just talking about St Patrick's days coming up pretty soon, right, I saw this, this can art, and I was curious, so I bought this beer. Excellent. Matt's He you know, most people like go into the craft beer store and walking around and grab something, and I don't. I'll try this. Matt's analyzing everything. He takes his computer with them and he's just analyzing the whole deal and he comes out with the best stuff on a planet, so speaking. Of by the way, Grill, this is available on, I heart, spotify, sounder, where we get your podcast. That's when the Che everywhere. Yeah, so this one's from resurgeons, which we've had beers from them before. We Love Beers from yes, we do. They do very they do a great job. It's called Ward Rainbow and it's got a picture of like one of the lepri cons for from Stet Patch's Day, with a sword with a bunch of different colors on it. Reminds me of fruity pebbles. Are Lucky Charer, lucky charms with he's got the marphinals that you see. That that's wonderful. Yeah, so it's this is this is probably on the lower ones we've had today. All right, it's only a five point five, probably a good thing. Yeah, well, beet probably. It says sour and it doesn't really explain the flavors. So I have no idea what we're going to be drinking. You know, this might be a sleeper. Yeah, this might be the best beer we've had in years. Every you never know it these. Yeah, I mean, but the picture let you know is going to be. This going to be fruity, but I have no idea what kind of we're going to be. We're in for all right. So, you know, we go, Oh yeah, you're dumping that up with do we do up and down? Know what hours we're supposed to I'm glad you said that. Okay, especially when you have heavy fruited sours. Right, you definitely wanted it. Now this is kind of a mystery beer. So just in case, I'm doing it. But but you're right, when you get those, when you see fruited Sour, you should all you should automatically just do this. So what Jim is referring to? Would you take the beer? You don't ever shake the beer, never, because you'll spray your face and your quip. So you just take the beer, turn it upside down, hold it there for a second, see let everything kind of go back down there, and then you could turn it back over. So hopefully that kind of mixes it up a little bit. If there is a lot of stuff in there, you know the mic here. Oh Yeah, look at that. All right, I can't smells good. I can't really tell if it's going to be thicker that, but we're going to find out. So here you go. The of course, the label is pink with the Little Lepicon and and lucky charms all over, and it's coming out like it's a little a little thick. This one's a little thick. Yeah, this is. It's almost like Ruby red grapefruit, very coloring. You know, this looks thicker than the last hour that we had no head. So we know it's a look at that. I got some of the sediment. Oh yeah, that's a good turn give let me, let me get your hit. Yourip a little bit here, Matt, sharing a settlement. Settlement Sediment. Dad Did get thick on the bottom. So it didn't even mix up all the way that. Look at that. It's not. Now I got like a film on the class now, oh that's cool. Yeah, so what you could do with these beers is just turn them upside down the refrigerator, you know, an hour before you're going to eat him my room, I have a fumer whenever I have a funny Fili where the like. I think you're right about the sleeper. I'm almost certainly we're destant a sleeper now. Yep, that's a really good, great beer. Yeah, wow, yeah, I love that. Speaking of sleeper, there you go.

This has at this as a little everything it does. I'm getting a little grapefruit. Yep, there's some carbonation to it, but it's just sour. MMM. This, this is this is a this is a heavy, fruited our. MM. If you look at my glass Clod, because I didn't, I didn't do it as long as I should have, yours is a tablet ladder than mine. Well, you can see minds at extremely thick, almost getting some coconut. Yeah, that's me too. Yep. So this like that. Yeah, this is this is a this is impressive. I didn't expect this from this beer. I wasn't. I thought we were going to be a light sour, but this is a fruited hour. HMM. Way, that's good. Yeah, yeah, that. We had three really good beers here. Ye, say, so far it's not bad. So here's the thing with this one, this resurgent beer that I got today, and I think it's because it's a St Patrick's Day, like special. Okay, was only fourteen dollars for their for the four back, and it's so and it's a sleeper. It's a sleeper. Yeah, well, that's good. Rush right back and get I should go to sort of beatilely. It's worth these. HMM, that is really good. I like that beer. Same here. It's not pucker Sour, nope, it's not over the top, sweedy, speedy. It's right where you want it. Yep, it's present perfect. That's a good beer. That's a real good beer. Nice, I'm excited about that. This beer would go good with a rib. Oh, is it as a time to yeah, so these, these are pork ribs, okay, and they've been cooking all day here at the ranch, right, and you know, with ribs, if you're doing a competition cook there's it's very easy to Overcook your rib. If you reach in here and pull a bone out, you lose to company. Yes, right, you may win some culinary love for it. Yeah, because and some people would grab that and go home. There's so tender to melt in my mouth. That's not a bad thing, but see your professional so you know what we were really looking for. There's got to be some bite to write. Absolutely. So now let's pretend that you are your name is Matthew, Kansas City Willson, and and you're you're judging this rib, all right, in a blind study. Okay, right, so now I'll be right back. All right, as I. Yes, I mentioned Kansas City, Wilson, as I've mentioned before, you can get grilled. That's on spotify. Iheart sounder, apple, where we get your podcast. And again we are also on we have our own website now. It's grilled, this podcastcom we can see pictures of myself and Jim and some of the some of the foods that we've cooked and things that we've done, a place that we've been. And speaking of place that we've been, April thirty, if you actually want to meet Jim and I in person, go to the New York State Craft Brewers Association's website and you could find out how to get your tickets to the New York State Craft Brewers Association Festival in Long Island, New York on April thirty. Gym and I will be there. It's at the Bell Mount Race. Yes, it is. We will be there. We will absolutely be there. Will be enjoying some of the, you know, Craft Beers and interviewing a lot of the brewers from across the state. Every place they go there's some of the same brewers, but then there's different ones from different areas. Right. That wasn't. Weren't at the you know previous one or whatever. So whin. Yep, and if you're listening right now, we maybe we may interview you. If you're there, we we talk to you. You could be unreal list and one of the things that's important to know there when they put these festivals together and and the first one, you know here months and a half ago, was the first in person one. They're in person.

Are rount, not virtual. Yep, but it's the people that make the beer that are right behind it counted. That's not paid, you know, people just to pour beers. So the actual brewers. Yeah, and orders. That's a wind. Yeah, Yep, all right. Matt Wilson's looking at those ribs and he's thinking to himself as Jim poisoning me. If you were, I would have done a long time ago. so He's been cooking all day long. However, not to a temperature that would make them so mushy that they just cooked too you know, had to heck cooked out of him. So so I've already grabbed the RIB and Lick my fingers and I tasted this, the sauce of the smoky it's that right there. Already it gets being said. I love that smoky sweet taste on the outside. Well, that's what I got out of the Pellet Grill this time. Now I'm I do them in the smoke or a lot too. But there's before I put the second layer of barbecue sauce on these, there was easily on either side of the rib was a quarter minich of smoke, ring rush and amazing. And then of course that goes away when you put more barbecue sauce. So let me, let me go Matt Wilson, on on a rib here now. You you were your whole existence, your family, your dad and so forth, was from the Carolinas where they just grew up just grilling. Don't doing you know, Barb you come on. Yeah, all the time. This is how you want to rib. Now, explain to you why it's soft. That's extremely soft, but it's there's a bite, so you got to seek your teeth into it, but it pulls off the bone easy. That's what you want. That's exactly how you're supposed to do a rib. Now a lot of people, you see, I'm a Gett excited because I'm going to be honest, a lot of people don't know how to do that either. It's so hard that you like got. You messed up, because now I'm I'm none at the thing. Or, like you said, you blow on it and the meat just falls all right, which, again, if you're someone who doesn't like to choot that much and you're eating, if you want altar tender, those are its not bad. It's the wrong but for the perfect rib. Yeah, it's got to be soft, but it's got to be. But you have to you have to pull it off with your teeth, but it's got to be shoot very like easy to eat. After you do that right, and this is what we got. You can see how easy that I pull that off. The bones right there. Well, see the look on his face. HMM, we go have another bite. Perfect. They're pretty good. Yeah, the smokies there, the sweets, they're seasonings. there. That's a wind Jim. That's a way. You know what the worst part of this whole thing was? So making knees, buying them. Yeah, the price of everything so ridiculous right now, is heading the Mars. Yeah, you do you think we're we're gonna come bight to reality or prices of stuff? Where are we? Just? Well, I heard an economist today and I wanted to just drive to the nearest psych ward. But they're calling for nine percent inflation in a recession, and I don't see how that isn't gonna Happen. Yeah, yeah, I'M gonna plan a one Acre Garden, but you know, hmm, this is a tasty rib. Is Delicious. Yeah, so at that does happen, you can't afford to go anywhere. You can afford to listen the grill that waiting man shooting myself in a foot. MMM, man, this rib is is on point for like competition style. It's rich is just too is there too much barbecue on the outside? For you know well, you've known me for a few good will now. You know how I like my ribs.

I don't like twenty minutes or so that I'm not like a huge like the flavor of the rib to be the star and not the sauce. Usually, however, this sauce isn't overpowering, and that's what you're that's what I don't like is when it's when you bite into a rib, all you taste of sauce. Yeah, you want to taste of smoky in the meat and everything, and the sauces you put on here, even though it doesn't take away. It enhances and that's how sauce is supposed to be. Its supposed to dance the flavor of the RIB. That that just that. Because you know, if you if you take a French fry or a hamburger and you cover it and catch up, well, you're getting this guy right. I get it. I get it. This is honey and brown sugar. Right, barbecue sauce. This is not a diet barbecue. No, no, but you could M I'll be back in twenty minutes. We've got a good worker today. Well, there's a lot of good food that passes in the ranch here and at the Salmon Ranch. We one of the philosophies that I have is that whenever I invite somebody over, that piece I've fed you notwithstanding. But I didn't mean don't cough on the microfide, did I thought? But there's nothing more embarrassing than going to somebody's house and not having enough food. Yeah, right, and and I just I love to cook so much that, I mean not valume wise, I just love to cook so much, sure that I just think up stuff and I do it and most of the folks that come here just say when can it come back? To My our knight written. Some people leave. Sure, so I know we have a few more minutes. We'll talk about a couple of three before we go, but I want to now that we're at this point, maybe we'll try when we're beer. I'm thinking should we? Should we evaluate the beers now, or should we try one more? Let's try one more. Okay, all right, because it's always easier to do for it is we most people think that we drink all of these. We don't. We sample them. So we're we can still stand up when we're done with Grill Lis. But and you have to drink responsible. But yes, plus, I can't believe that other those words. But but it's important. It really is. And especially if you're going out to a craft board right you have to monitor the the alcohol level and whatever. And if you have a couple, you just right there, right now, where you have a designated I was going to say now what you and I do when we go to like these craft roof festivals where you're going to be sampling a million things, is we don't drive, we get it, we get a hotel or something so we can just stay right there. So whatever, if you end up going, maybe be a little too far. It's okay. You don't to worry about driving or hurting anybody like that. And it's really important. Yep, because it's because I have to. Let's just be completely honest. The other a roof festival and there's a hundred craft brewers there. Yeah, you're probably going to feel a little something at the end of the stay. Now I'm you know, I'm a little older than you are. So well, I got about at eight o'clock. You're a party animal. You stay up all night. I have a Lait like that. I well, I had. What he's talking about is the last one we did was on a Saturday, so I I gotta get up at four o'clock in the morning to do my normal radio radio show, right, right, and then I drove all the way to Albany and then by eight o'clock I couldn't know. You know, it was pretty funny. Yep, but we had a great time and the New York State Craft brewers are just wonderful folks. Yeah, and we're going to have Paul, he's he's all from WHO's executive director? Right? I've invited him a couple times. Will we am quite put it together yet, but we need to need to do that, and he said he'd love to come in and do girls with us. He was busy lasts ever, I think they just...

...had a competition out and forgot they did it, but they just had a competition and that's he's a great guy, is he really is a great guy? All right, let's let's go ahead and get back into this here. So this is from Hake Hudson Brewing Company. This is one of the beers that we've had in albody. I don't remember having this one. So but it's a we'll have it all the way over it and yeah, yeah, best summer sour L Brood and half Moon New York. Where's Half Moon? I don't know. Huh, interesting. That's ISIP. Is it on there? Let's see it. Let's see if it no, it's not. All right, it's a six point, six point Oh beer. So not terrible. Is Not crazy. Then again, it's a it's a this is a regular sours, just sour with fruit, lemon drop hops. So I'm thinking we're going to have it. This is precabba be a sour sous. Gonna be a sour sour and it'll be dry. Yep, that's something they can yeah, but done again. We've we've been we just we've been written before. We've been wrong. No, look at that. Oh, yeah, ahead, so we know this gonna be dry. Yeah, all right, let me that. That came out like gangbusters my microphones. A thousand years is only eight hundreds. All right, back, I got it over the plane. I'm good. I am good. I just in case it happened that way. I was ready for it. All Right, let me just pour some of this out. Cheese. Wow, that is that foamed right. Sure did. I did not expect that either. The God you complates here. Well, we're prepared here at the ranch. We normally feed a hundred, fifty, two hundred people without any problems, and because we get lots of paper plates, so so. Or we can do it in China. Went Oh, yeah, no, not a fan of treading right now either, but anyway, no, I met China as a good plate Outka. The world's coming on fire and we're one constant in your life other than the homely pear show. I do is griller. It's right. That's right. So this is a ruby red color again, sort of like a grapefruit. Here we go. I'll look at it Jim's face see if it's real better. It's I would not say that it's better. I would say this very dry. Okay, I'm actually okay and it and it's not what I expected. Other nope, it's dry, but and it's a sour, but it's not pucker, pucker. Yeah, you couldn't burn it in your gas tank. It's a great good it's good here. I like it tastes good. I'm with you on that. Yep, that was different. Yep, but it has a lot more carbonation in it than some of the other beers we've had. I was I didn't see that coming. I didn't think it was even that cormented. It came up like gang buss. You're right, that's good. sectually that bad. Right. Yeah, that's pretty good. That is this. The these sours are summer beers. Yep. Well, maybe maybe not. The fruit is hours so maybe some of the real real fruity fruit he's are a year round and we would like those in the wintertime too, but this one is a summer sour beer. I think you hit the day on the head. I think the fruited sours are probably you can do whenever you want. Yeah, but the the the really crisp sours, that this is a crisp so hour and that's that's like a spring or summer beer. I'm with you. Cool. Well, all right. So I think aside the judge, I do. All right. So again, let's let's let's read visit we had. We had the chocolate, raspberry and prel stout from three heads Brewing Yep, which was delicious, very good. We just had the summer ever, the summer, the best summer ever Sour Ale, again from Hank Hudson Brewing Company. Yep. That was a good beer too. We had the word Rainbow Sour. It just at all. It...

...says a sour, doesn't even tell there's a fruited our and turns out to be a heavy fruited sour. Yep. And the last one we had was it was written. It was written. Yeah, by from rising storm, which was called bumble bearry, which is a mixture of different fruits in there. All right, it's a tough one for me. Today we had some pretty good beers. Yeah, yeah, like I like a little apricon Guy. Yeah, it was good. I also like it was written. Ever, is also very good. I think I think maybe. Oh Gosh, it was written scores in one hundreds of up point ahead of the LEMPRICON guy. Okay, it was really, really good it again, it reminded me of a really good like wine. Yeah, almost right, I agree. I think hard one too. I'm well, Libricon Guy. I'm a different from stuff. Okay, I think that one was just a little better. Are you right? They're right next to each other. Ward Rainbow. Yep. So I think they're two good beers. But and I get it, and I liked them both. And but, in a rare split here, it doesn't have a very girl list. So my ribs covered in beer. I don't care meat anyways. Yeah, that's all. That probably enhance it. That's a great idea. That's pretty yeah, so those ribs. How many of those could you eat for rex? Okay, than I was born. I was born on it. Yeah, too. Fun Quick Reminder. Yep, again, April thirty gym and I will be in Long Island. So if you want to find us some information about that, it's at Belmot Racetrack, right. Yep, bellmt racetrack, right on Long Island. It's only about it's like a fifteen minute drive from JFK airport, and so you can get right over there and you know you can meet Jim and I. You know you. If you walk up, say high, we'll give you a quick in you get you on that. Bring a bear with you. Absolutely. Also, if you want to see again up now, for this week, we have the FRY chicken liver recipe on the girl this podcast website, real this podcastcom. Every week I'm a try get that change this week, which is the FREGIC livers. Next week we'll have a different recipe from one of the foods that we've had or we'll be having one of the two. Yep. Also, you can see pictures and all that stuff, and you can also get the podcast on our website, real this podcastcom, also on spotify. IHEART sounder, where we get your podcast, apple, apple, bunch of different places yet, and in the next few weeks let me making an announcement about our podcast where something news gonna be happening. Yeah, that's going to be really yep. Yeah, it's always you know, sounds good when we keep going up and up and up, YEP, instead of down and down. You gotta keep things positive and masking. To give us a ten second update on the Second Salmon Ranch. Yeah, yes, I'll go. Yep, Dade is. It's been close to done for a while. I just haven't finished it. It's put together. It's got to put like the subtitles and all that crap. Boyds in London are starting to come. Yes, it was a great it was a great filming day too, so I really got to get that out. It was fun. We had a great time, but wather, the weather was cooperative. Everything was really good. So if you haven't you don't know what we're talking about. There is the first salmon ranch cowboy cooking show. It's up on Youtube. Thus salmon ranch cowboy cooking show. Check it out. Number episode two coming at some point. I love you. I proce love you. I know the prioritize that. I know. I'm so sorry. You kill me. All right, I think that's it. Hey, what do we forget? I don't think we forgot anything. You know, life's great. Hope we're not in war war three by the next episode. It's all good. Hey, enjoy a craft brew at a Craft Brewery. Don't go to a big box and buy one. Go down there and visit the people. Talk to him.

They all want to take you on a tour of their back room and show you how they make this up. So it's all good. We'll be back with another episode of Grill this Jims Hammon, Matthew t Wilson, and that t stands for a time out to go see you next time.

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