Grill This!
Grill This!

Episode 60 · 2 months ago

810 Meadworks and Smoked Cottage Pie

ABOUT THIS EPISODE

Something a little different on this episode of Grill This! Jim and Matt Sample 5 different meads from 810 Meadworks. Also, Jim serves up smoked cottage pie. And, the guys give an update on the Salmon Ranch Cherry Bourbon BBQ sauce which will be coming soon to a store near you!

It's time to take your grilling skills to the next level. We will take you from grill disaster to grill master. So grab your tongue, your aprons and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Welcome, everybody. This is grill. This from Oh, an old fashioned all the way to a fruited sour. We got you covered here. And the Great Matt Wilson There, Matthew t Wilson, t stands for tiny. How I'm doing well, hung nine yards, uh, just right out of the gate. I gotta tell you. Um, our great sponsors, one of our great sponsors here on Grill List is sent us sea foods U S E N A, s e a foods. All right, so their their website is sent US s dot Com. S E A as in the ocean, right, right, right, S N A, s EA dot com, where you can order the finest wild caught fish on and safe food on the plants. Delicious, delicious. Another box showed up. Salmon ranch again, we did, and it's it's uh, fresh caught. I mean they just got back from this place in uh, near Alaska, called Cordoba. Alaska, Cordova, C O R D O v a Alaska, and they use small gill net boats to catch the salmon and it's it's Copper River Coho and it's a you can't get anymore fresh. And then it goes right into the the quick freeze thing and dry ice right here to the ranch. So the wheelers catch this fish themselves, right. That's that's so crazy and it's you can't get more fresh than this. I mean it's just it's amazing. So, uh, there's this Copper River Coho salmon out there in the freezer at the outdoor kitchen, which we'll have to uh, worry out there. I didn't have time. It came yesterday afternoon. I didn't have time to cook it today. We're going to have to prepare something for girl this. But they in the package was a couple of recipes suggestions, and so I'll, you know, look at that and their website, sennessee dot com, has all these amazing recipes for all kinds of it certainly does all I think I put one of their recipes on girl this podcast dot com. Uh, it's another I think. I believe it's in this salmon recipe as well, okay, that's pretty good. Well, the one we had here in the studio when we interviewed Senna was that potato proh man. It was so good. I had never even heard of that before and it was so cool. I was, you know, I was worried. So I know we don't do a lot of fissure, but you nailed it. It's nice and crispy on the outside. It was delicious. Well, thank to thank you to Mr and Mrs Wheeler for Hooking Grill this up with some wonder wonderful co host so we'll be cooking that maybe next week's edition. Looking forward to it. So again, send US see DOT com. Also are one of the most fun sponsors we have is tipsy light company. Those things are cool, Jim. Now these are little lights, folks, that you clip onto anything, uh, in and around your grill, so you can see uh, medium, medium rare. I mean, how often are we out there like a little bit dusk or whatever and you can't tell what it is? Jim, the season's changing. It's we're going into fall now, so it's gonna be darker longer. So if you're doing some early morning cooking or late night cooking, you're gonna need these. You are, and they're great. Uh. And UH, TIPSY LIGHTS DOT COM. That's T I P S E lights dot Com. If you'd like to get a couple of these, they make great presents. Like Tim Twelve Bucks something like that on your ball cap. You can clip right there if you they're really cool. I had my heating guy out here yesterday. They're doing service on the on the furnaces right crossfield heating and cooling, and you know from Rochester, New York, they're a great company and they we're out here service and the technicians a guy that comes here all the time. So I gave him one of these things and I said this is cool because you're always trying to work your way into a little and he opened it up and he goes, this is really so you know, especially with the holidays coming up, these things are great little yeah, tip tipsy lights dot Com. Check it out. Tipsy lights, UH DOT COM. And also, UH, New York State Craft Brewers Association. Think New York drink New York a fine sponsor of of grillas here and we uh, we love those folks and and uh we're going on another road trip. We've been no we're going. And, by the way, it was national beer day the other day and uh, a little a little salute to to, I think New York, New York, with a little picture of their Hir glass, my buddy nick from rock brewing there. I did...

...see that. Yeah, next, uh, he's fun. He is fun. So let's start things off with a small beverage. So guess where I went to today, Jim, I don't know. So usually I bring you know, a decent craft beer. It could be from anywhere, usually in the New York state area, but it could be from anywhere. So on my way to the Semon ranch studios out here, you're not too far from a metery out here called yes. I'm familiar with yes. So I decided, you know what, instead of Craft Beers, we're gonna do meets today. Oh, that's great, we'll change it up a little bit for you right now. And there's a whole bunch of different types of beer. Of course, meat means honey and some of it has a lot in it, some medium, some just a little bit. Uh, and they put all kinds of cool flavors into their beers. And this is a halft brewery with the tint of meat to it. Yes, absolutely. So the first one we're gonna do is nantucket's sleigh ride. It's a five point five, a BV. Now this one was canned right there, so I unfortunately can't for you. Yeah, okay, so this, this actually wasn't sitting there. They actually just made this can and put it in there, right in front of me. Okay, so I don't I don't have the ingredient list, unfortunately, of what's in there. So I just know the name of it and the fact that it's five point five. So we're gonna have to break it down on our own. Well, I was just gonna say that we've been doing we're pushing a hundred episodes. We're pretty good at this. Figure that out right. All Right, here we go, folks, first meat of the day. That might even have been the first meet of the show. You know what? I think you might be yeah, at the fessels we had something. That's right, we're not here. Not here. We have it, all right, Matt Porn Up. Oh, cranberry juice. Looking it is very, very red, like an amber color. No head on it. Interesting. Oh, there's all kinds of smell in there. That's that's really cool. All Right, here we go, sir, Alan's check us out. Dry. That reminds me of a dress, like a cranberry, almost like a wine. Yeah, right, yeah, you and I are dry. I mean, I mean in that sense we are a wet and all of this Um. But this, yeah, this is this is good. I like this very it's different. It's very crisp. It's crisp, it's clean. Yeah, it's very it's it's honestly delicious, cold the way it is. So do you get any carbonation here? Yeah, well, there you go, like maybe a very, very little, little molt. You'RE gonna have to explain to me what a change means, because I using that word all my life. I think it means little. I think it's a miniscule. But yeah, it's. It's not completely flat, but it's pretty, pretty flat. You know, it's it's funny. The first step is always the first SIP. Forgive me for saying that was dumb, but these seconds, second sip, you are always able to break it. You can analyze it. Yeah, if you, if you, if you pour it in your mouth and don't swallow. Let's hold it for a minute. You can feel that the carbonation in there. I agree. I like this. This is I think this is a summer absolutely deal. You know, you could. We don't use the word pound too much. You can have a few. Yes, it's a five five, so it's not right and it's you're right, it's it's refreshing and it's it's easy to drink. You're easy to drink. M Hmm. Yeah, I like that so well. What's the name of it again? It is nantucket's sleigh ride. Okay, I liked it. Not Bad at all. I liked it. Uh, this, this time of year is um one of the most fun things we do here at the ranches. Cook breakfast outside. Yeah, I'm a breakfast guy. Are you a cereal guy or do you like the heart, Nice, hearty breakfast? You know what I have to say? I love cereal. I haven't had a hole of cereal in ten years because I'm allergic to milk and there's no point in eating. We've all run out of milk, right and then you poured a cereal in there and you go to the refrigerators. No milk, so you try water, which stinks. Maybe orange juice was even worse. And but without milk, cereal stinks. Uh, and and I'm allergic to it. I get well, I want to describe that here. Things happen, but it's it's not pleasant and uh so,...

...anyway, I love but I've tried all that stuff. You know, it just turns into projectile. I'm sorry the but, but what I do love is all all things other than that. Right, uh, pancakes, uh, you know, Bacon, eggs, homefries, sausage, home fries and sausage. I had a back in my earlier days. I was setting up these home center stores and go around and do that, and there was just one plaza where we were setting one of these giants stores up and uh, this little head a diner in it. This old man was sitting there at one of the booths and he had a cigar that was about twelve inches long, right, and he's sitting there peeling the potatoes for the home fries and all the ashes are going in the thing, right. And so, no wonder it tastes so good. Anyway. Yeah, home fights are great. Um, but I ran across this recipe called Sunday sausage. Okay, you have. I'm curious. Now I buy Um, I have the special store where I buy these sausage patties that are not thick, they're thin, and so you know, all you gotta do, they're pre cooked. All you gotta do seat them up. So you take a package of those things and in a in a bowl or a cup, you mix up a cup of Maple Syrup, a half a cup of brown sugar and a teaspoon of ground cinnamon, or mix that all up and then you put that all through the thing and cook it. It's just it's called Sunday sausage and it gives you like the combination of the flapjacks with the Maple Syrup on, but it's your sausage, which you love Um and and then you can have eggs and man, man, that's just. That's awesome. Try Sunday sausage. It would be a lot of fun. You know what? I one thing that I really saw that made my mouth water, like ridiculously, because when you were on vacation, I believe, and you were cooking like a mountain man breakfast and you're cooking outside on that big giant griddle. Oh, you have those eggs in the Oh man, I cook five pounds of Bacon and then, you know, you then I have get the Bacon Um, not not overdone, but enough, because some people don't like it. Fatty Fanny Right, but there's a combination of it. And then you put that in a in a Dutch oven. Then just hang it there so it stays warm. And then you've got half an inch of Bacon Grease. And I'm telling you, some people go you can't do it. It's the finest tasting way on the planet cooking egg and you take your spat you put crack it right in there with the you know, the Bacon Grease, nice and hot, not over at the top, maybe three degrees. And and and then you take your spatial and you push the grease over the top of the egg and it cooks it and you don't even have to flip it. Um. And when you pull, and I use a spetial that has lots of holes on so when you lift it up, all the nothing better than that on the earth. So now that I'm starving you too, funny, I Made Shepherd's Pie, but I cook my shepherd's Pie on the grilly. You know, you can make it all winter and do it and whatever. The good thing about Shepherd's pie actually it's cottage pie. UH, cottage pie is growing brief shepherds pies with lamb, right or yeah, whatever, but I always just call it shepherds. I think everyone does. Um, you're again. We've said this a million times. You're only limited by your lack of imagination. And and I put a corn, green beans, peas, uh, some tomato in there, because the ranch is just the tomatoes. Harvest this year was not very sweet tomatoes, by the way. Did I give you something? And then and my kids hammered them immediately. Good for you. Uh. So I have a little bit of that in there and then you mix it up and then a little rosemary, a little um time. It's easy to Overdo to Rosemary. So you gotta time. I like to get Ah, I want you to bite into a little time. And then salt and pepper and stuff, garlic of course, and you run that grill, you know, ground beef, and Cook it all down nice and I also put a little bit of wonder flour in there to thicken it up. So stays there. Uh. And then I'm boiled down. Some potatoes. Sometimes I peel them, sometimes I don't. This time I did. Uh. So you know, and you just make mashed potatoes and I put a lot of cheese, salt and pepper butter. There's enough butter in there to float a battleship and then, and then you just cook it right. It's just awesome. And you had this on the grill, or I put it in. I started in on the gas grill Um because I had something else in the pellets stove, and then I transferred it over there to pick up some smoke. So the potato has a little bit um smoke in it now. It was...

Um. I have to admit that this was pretty well hammered. So this is all that's left. It got nailed to the wall. I'm pretty sure I will destroy that. We'll try some of that here and a little bit. You want to try another beer. Might as well, so I u. When we're done with this beer, I want to tell you a story about I'm not sure I'm all that different than anybody else, but you know how sometimes you expect things and and when it doesn't happen, you're you're disappointed, but sometimes you drop you dropped the bone. You jump the gun. So more to come on there. Okay, all right, when you have there, buddy. So so we are in transition of seasons. As we all know, we're we're kind of ending this summer heading right into fall and the weather has actually already been getting a little cooler. So I want to make sure you remember the summer. Here this again. It's from eight ten meat works out in the Dina, New York, which is upstate New York, not too far again from some Recht Udio. Yeah, about ten miles. This is liquid sunshine. It has honey, lemon, lavender and tea lavender. Yes, all right, this is well, I'm glad you went to that right. So yeah, again and as you as you properly let everyone know earlier, meeds are our honey based beverages. Um a litre a little bit different than beer would be. So all right, lift that right up on a thousand dollar microphone. There you go. I wonder if that's all right. I'll buy no one. We're making a quarter of a million piece. Right, all right, when we got there, okay, I must look like apple juice. It's very, very crispy. Yeah, I think that might be the the trend here. Ah, alright, so this one handsome carbonation. I see it working up and down a little bit, a little bit these look like wine almost, you know what I mean. No, I smell the lavender, smell the herbs. Did I say that right? And that was sweeter. That's really good. That's excellent. Yeah, that's an excellent brewer. It is, and anything that's eight point O is excellent. Um. Okay, so we taste, obviously smell and taste the lemon. I got the spice right out of there too. I guess maybe that's the lavender and the best. Right in the back. I get the lavender. That's really good and it's Um marginally. After is such a word, carbonated. You get a little carbonation, twice as carbonated as a first it's more carbonated and it's it's sweeter. It's not overly sweet, but it's sweeter. This is this is very good. Do you know what this reminds me of, sort of, is, uh, Mimosa, without without the heavy orange juice, right, did you so? Question for you. So there's tea in this too. It almost is like a nice tea, almost like a lemon nice. Yeah, yeah, about it. Yeah, I'll go along with that. I like this very good. So I think they both. Would you buy this one? UH, yeah, I probably would have. You buy it. Wait a minute, I did. Either way, it's not even funny. I Apologize, you know. Somebody said to me. I listen to every episode of grills. It would be more entertaining for me if you guys swore all the time. What's wrong with you? Right, too funny. All right. So you know where Oakfield is, right, I do. Oakfield, New York had labor days on Sunday and they had it going on right. Two stages, professionally set up stages. I saw them. I was ding the band. Scheduled crafts, uh, booths, whatever. Porn rain all day. Poor people. I felt so bad. But there were the die hards like us and you know, hundreds of other people out there. The kids wore running around, just water gushing out of their pockets, right, and they don't care, right, because it wasn't all that cold and there was food booths. So Um. My wife Diane likes you know, she likes the whole band. Things were, you know, my back shot. I'm dead from work all week. Right. So, but I go and standing there in the porn rain, whatever. So she said, would you you want to get something eat? And I said it's right, we do go over there and I'm looking at...

...a sausage and be fun wick, which we both so I go over there and it was some uh organization type of deal, right, and I thought, well, you know, that's great, I love this. You can't, you can't mess it up, right. So I order, I pay. It wasn't all that much, like six bucks or something. It's not. And UH, so I'm watching the guy and he's his name was Joe van Snailington. He was moving at like a slot and I go, okay, you know why? Russia thing. I'm not in a hurry because my life has spending a hundred miles and you know that's why I got another week or two left. But but anyway, so I'm watching this guy and he pulls up the Bun and I'm looking and it's a regular bun without without those stuff, you stuff, right, and I jumped to a conclusion. Right, it's gonna be horrible. Then I see him hold the thing with one hand, dip a paintbrush into butter, brush, butter on there. Then he turns it upside down and he puts it into the coarse salt and those little pubbles of Kimmel wicks stuff and he pulls it up like this and it's loaded and I go what a Dope I was. I thought this was gonna stink right, and that's what well, that's what they do. They because, and somebody explained to me later why they do that, is that when you if you put the salt on too early or it comes with the salt and it's moist in there and it will just start to dissolve the salt and then the buns all moisten whatever. This way it stays nice, and it did the whole time. It was wonderful and and I just, you know, I had to. I had a bit slap myself. You know, I jumped a conclusion on. You know, it was just one of those dumb things and now all of a sudden, yeah, it was fun. Yeah, I drove with but there was a guy there that I'm going to interview on my radio program which is what he's Oh, the Homar pair clinic radio program on News Radio, wham eleven eight every Saturday, uh six am to ten on Uh Sunday Mornings, nine to eleven o Eastern freaking standing time. It used to be we had a producer named Matt Wilson and he and he ran a shive into our backs. But Anyway, so, uh. So, anyway, this guy had a I'm looking, I'm walking by and this guy looked like Saz top right and and you know when you see Ezazy Top, you go okay, there's easy time. And so I'm looking. He's got all these cages here. They're all the soft cloth ones. Sure you know you when you see a little bit. And I'm looking at this thing in there and I thought, what is that? A beaver or whatever, and then it's head went like this right and it was some kind of fancy owl from from Europe and it had eyes on it three corps of minutes in diameter. It was fascinating. So I started talking about this guy and to this guy about ball eagles and all this stuff. And you know, of course he wants to mount a coup of New York state to try to get them because his whole life has spent as it's a wildlife rescue thing and he specializes in these exotic birds and it's just fascinating. So I'M gonna anyway. Those festivals, if you that small town in America coming up this next weekend, I think, is the Yumpkin Pumpkin something down in Wyoming, new UH. We always try to go to that and spend a couple of hundred bucks, you know, doing that big balloon festival coming that's cool to that valley with all those things running into each other. It's so cool. So there's a lot of cool festivals small towns like that. And and you know, if you're if you're all you're still all apped up in the whole mask and you're feeling bad about the COVID and whatever, just get the heck out of the House and go to one of those festivals outside. You Mix yourself with all those people. If you don't get covid, you're good. If you drink enough alcohol right exactly, you drink some of this and you're good. This is eight point eight ten. Is that the name of it? It's eight ten meat works. You know, I have to admit I've never been there. Yeah, you know, the funny thing. So the other job that I do I work out of college, which is not too far from there as well, uh, and I work with a person who who is from the Madea area. She's like, I can't believe you've never actually gone to eight ten meat works, and she's a she is a listener of our podcast. Is there enough room to set up the portable, uh, the portable studio and Hammer? Absolutely, and it's an easy comute for both of us. Yes, right around the corner. That's great. Oh my gosh, one of the few times you don't have to drive a long distance.

Yeah, exactly, that's good. Um, I was before we dive into another beer or something. NEAT. Um. They I'm on these lists where they send me all kinds of stuff. Right, so this website, uh, vine pair dot com. That's V I N E P A I R DOT com. Even they sent me to the Twenty Most Popular Beers in America. I am curious to hear this. All right, this is this is as wrong as it gets. How recent is this? This is just now. It came in, you know, a couple of days ago. All right, so I'm going to read these off in order, starting with the number twenty and then backwards to the number one. So number twenty Bud Light Line, uh, Yangling Logger, Bud ice, Bud light line, perhaps blue ribbons, Bud light platinum? Uh. Number four is natural ice. Yes, come on, I know. Isn't that awful? UH, Miller high life, keystone light, Madelo, a special. Number ten is Hindigan, which is a decent I understand that. One. Uh Nine is Bush, then Michaelobaltra, which is Water Bush light, natural light, corona extra. Corona extra is the they ruined the reputation by making that beer. That's my opinion. Miller light number four, budweiser number three, cores light number two. Guess what? Number one, Bud Light. Now. So then I boiled it down and it's by it's not by taste, it's by how many billions, which again, we met this on this show many times. The industrial or the Macro Beers will will out sell the beers that we drink on this show eighty million times all the time, because they're big national chains and they sell millions and millions of cans. All right, now I'm going to see how good you are and it's okay if you fail. Okay, all right, Bud light number one. Right, how many cases do you think we're sold in the United States? Last year, it's gonna be a lot. Ten million, two hundred and ninety four millions, seven hundred and thousands three. The sales were, get this, five billion nine hundred and forty six million, seven hundred and sixty six thousands. So number twenty, which was bud light line, was uh, seven million, one hundred and seven thousand cases, Um. And it's just like the cores light, which is number two hundred and eight million cases. That is in and that nuts and and that's all by that. That's just by not by taste, it's all by sales. Yeah, there's this. That's the thing, Jim. There will never be a craft brewery or microbrewery that will ever see those numbers and their existence. And we don't want it. No, of course not, because that's the like you take. We talk about Mortalis a lot and we've got some cool news and uh, but that's that's the that's one of the coolest hooks on it, because you know that it's going to be sold out, and so that's part of the Mystique of it. You go to mortality us and you go there and you've gotta have it, but because you know that when you come back it might not be but maybe they'll make it again in two months or whatever. You know, and that's that's the yeah. Um, however, you will be able to go to, uh, the closed Richmond there well, it's this just in mortalis brewing and dough boys team up for for a cocktail bar in a historic place. Um. And this is uh, there's a bar in in Rochester, New York, called Richmond and it's been there for a while and they, Um, you know, they're going to reopen it. It's a twenty one richmond street and uh, it's one of Rochester's most historic uh. And it will be a it will still be that bar, but it also will feature guess taps and things. But but those great mortalis fruited hours and whatever can't wait to go...

...there. So if you live in this city it's a witness that you don't have to go that far. Right, right, and today is opening day of football. Yes, I should have had it. I should ask some sound effects for that. I Apologize. And they opened that restaurant today. So you know, it'll be cool. Yeah, we we're going to congratulations. Absolutely. We're gonna have to go all there. We will. We will take this mighty grilled this podcast on the road to more Talus. So you know what's cool about that? I told you before I've been to the more talus out and Avon a few times and I love it there. It's fantastic. It's it's, it's it's one of those places where it's it's a unique experience because of the way it's it's designed. It's not you don't think of it as a brewery. To think you go there like wow, this is this is, this is crazy. But they never really had like like food. So this is kind of cool that you can actually have a meal and more Talus Beers together. That's that's that's that's really good. Dough boys is fantastic food. Marta on that. Okay, all right, that'll be good news there. Are you buy a chance? Uh, somewhat hungry at all or what? I was born hungry, Jim. All Right, Um, you know, and you know, because you're fifty of management here, that you will tell people where this is sailable while I get the food ready. Absolutely. So, if you haven't noticed by now, you're listening to the grill this podcast. You can find us on Iheart, spotify, apple, wherever you get your podcast, we're pretty much gonna be there. You can also go to our website, real this podcast dot com, or you can see past. You can find past episodes of real this also the cool pictures that we take from the festivals that we go to and the and the lives that we go to. Uh, those are all there. You can see all those pictures. Jim and I were in Albany, we were in Syracuse, we were in Long Island. You know, we've been pretty much everywhere, uh, and in and around the New York State area. So you can check up those photos and see some of the Cool Breweries and Brewers we interacted with. Also, the Samon ranch cowboy cooking shows are all also found there. One and two. You can also find those on youtube as well. Um, if you want to see jim in action cooking and also with our Buddy Tim music, there you can take you can check that out and see all that as well. Uh. Any questions that you want to ask us, we're always happy to here from you. You can email us at Info what rerill this podcast dot com. or you can you can email Jim sammon himself at Jim Inspect at a well dot com, but only if you want to send a check. No, I'm just kidding, you know. Well, this looks amazing. Shepherd's pie is um because the weather turned a little cooler. It did and immediately I love, uh, being able to make things that you probably wouldn't make when it's ninety degrees out right and and these are shepherd's pie is nothing but good old fashioned American comfort food and it's just wonderful and I love, I love doing it. Sometimes I'll put in different types of vegetables, sometimes just peas. Maybe this time I had some corn and stuff, so I put that in there too, and I love the cheese has melted all over it. You can't. Everybody likes different kinds of cheese, sometimes two and UH, there's extra salt and pepper here too, if you want, but I don't over salt it because my wife doesn't like real salty stuff. Every once in a while I'll make something and the first words out of our mouth is I hate you. Well, that's perhaps that's a bit over the top. MM HMM. And anytime you mix ground beef and mashed potatoes, you have it's it's a wind, it is it's a it's the mediate win. My father, when we were growing up, it was at least every Saturday or Sunday, roast beef, mashed potatoes and gravy. Now, back then you could buy a roast for three bucks. Now they're Um, boy ESQUAD. No, Shepherds Pie, if I'm not mistaken, is originally a European dish, right, so like from England or that's I think, Irish R m. When we went to Iran, Ireland. Um, yeah, it's we stay in these uh, really neat castles. Matt, you would have love this, except for the walk up to the floor, the spiral stone staircase. But the first thing we did was go to the grocery store because you know, Um, yeah, you don't always eat out, especially when you have a lot of people. So what we do when we go, there's usually six or eight of us, and we'll we'll take uh, one person cooks supper this night, whatever.

We go out to the pubs and things. But Um, a little money sometimes. So we went to Um, I wanted to make Guinness stew right off the Bat, with Guinness from Ireland. Absolutely, you can make it from with Guinness from the United States. But and it was. It was so much fun. We got a recipe and we made it and the guy that owned the castle there and Ireland, I gave him the rest of it when we left and he loved it. But this this reminds me of that kind of this is delicious. Speaking of UH, England and Europe, there's that some news that came out. Yeah, Um, HM, it's delicious as of airtime today. Um, Queen Elizabeth passed away nineties, six years old. Um. She was working on Tuesday, no meeting a new prime minister. Um. So I thought, you know, an honor the because we're a Foodie podcast, in honor of the Queen, we would just talk for a minute about some of the things that she liked. And, you know, when I got reading about this, I had known about this, but you kind of forget these things. But the Queen's afternoon tea was always very, very fancy and she had two types of sandwiches, uh, and an assortment of sweet options. Her favorite sandwich fillings were egg and Mayonnaise, which I love, Egg Challenge, smoked salmon, tuna, cucumber and ham with mustard. The crusts were always cut off. That's great. I love her, you know. Uh. And she also had scones in in these jam pennies, they call them, their little round sandwiches with raspberry jam inside, and she had a favorite, uh, you know, a favorite jam that she used and whatever, and she had quite the sweet tooth, I guess. But the best part of this whole deal is before lunch, the Queen always enjoyed a cocktail good for her. Right, one part GIN and two parts demon a over ice. Demon a is a a spiced wine type thing, Um, and right, and a slice of lemon. Um. The version is available in the United States, but it's not the same. Now. Her favorite brand of Gin was Tangeray and Gordon. Of course they had the official that's their company, right, so it was pretty cool. I wonder if you know. That's a good question. I don't know if she drank any beer or no. Um, you know. And and there, in reading this information about her, she um, it was strong. It wasn't. You know, you're it wasn't. It wasn't for the civilians. You know, Queen, you could do that. Yeah, exactly. She she liked fish and game, particularly pheasant and Venison and duck. Um, do you like Gabe? I'm not a gaming guy. I don't like Venison, although some of my friends like a venison steak. I wouldn't enjoy, but some of my friends make sausage out of Venison, which is to die for. It and I just loved you Bacon. Do you like duck? Duck too? Um. The last time we went to to Europe we went on one of those Viking River cruisers and down the Danube River and we had a lot of food. It was very dark food, very rich, some of it a little too rich for me. Um, but interesting, Um, and I get where all the variations are. That that's a fun part of going anywhere for me is to check out the food. Sometimes you're disappointed and sometimes you're not. That sheper's Pie has gone. By the way. It was gone very fast. Did it go in your mouth? Wow, it's delicious. You are something. It was delicious. If I like it a lot. It goes really fast. You want more. Well, let me get before you do that. Let me get another, another meat available, because I have a question for you. Jim Oh, I love it. I love this part of the whole deal. I have my my favorite account, rep Um, that sells radio. Her name is joy and she I just love her to pieces and she is one and she's one of...

...the few people in my life that I know that whatever she says is what she does and there's no yeah, and she always says that to me. Can I ask you a question, and I always love that part because it's always like a direct thing, right. It's just really funny. So what do you got there, telefolks, while I go get you another so, in the honor of the Queen, there's a can of mead that we're looking at with like an image of a queen like person on it, with a little insect in the background. It's called drone drone attack mead with hops. So there are some hops mixed into this as well. Um, let's see if I can get the actual ingredients here. It's water, honey, hops, yeast, potassium, Meta sulphilate. I don't know what that is. I don't know. And it's a five five, so it's not, it's not, it's not crazy. So we'll see what we got going on here. I just brought that whole pan over there for you. I'm going to go, Oh, yeah, that blew right out of the CAN. It did. So there's hops in this one. M Hm. So I think it. Look and see. I can smell the hops from here. Got I love that stuff. You can see the foam on that, alright, alright, and that looks like a beer. So I wonder if how much the hops is going to come through on this. Well, it's one thing we've learned too, is what type of hops it is. Um, yea, it all depends. Sounds like a it was like a beer, right. Yeah, it does, and it tastes like a beer. It tastes like a Pilsner, don't you think? It does Pisa with with a little bit of Hot Steil. That's good. I like that. Yeah, it's very summertime e too, summer timey too. That three times fast. It's too funny. So we the question I wanted to ask you is it's particularly and we're talking about beer and I'm gonna ask you a beer question. So, as I mentioned earlier, we are switching seasons, all right, and, as you know, the beer that is usually displayed by the craft brewers changes also, right. So it goes from our Summery Beers that we've been drinking until like the fall, and also, when you go deeper, you get like Christmas sales and Winter Beers. Now, you and I are are similar. We'll drink whatever we like all season long. We don't really care. Season has really changed what I like. But do you prefer a season of beer over the other. Are you more of a summer and more of a fall? Do you like the Darker Heavier? Because when you think of like the like the Bourbon barrel, you know, dark, heavy, higher alcohol content things, those are usually what you drink when it's like colder outside to keep you warm, and the summer, excuse you, lighter and the alcohol usually is a little less, but there's more of a like a fruity and and light and crisp flavor profile for those kind of things. So what is which? Which one do you prefer or or do you dislike the variety? Well, I do like the variety, but my my favorite beer pretty much all my adult life has been a very thick milk stout. Got You now the introduction of Bourbon barrel aging in some of these products. Um, some I like, some I don't. I don't like the over the top Bourbon in I stout. That's not my thing. Just overpowered. Now some people love that. Don't get me wrong, I love Bourbon, but I like Bourbon and then I like stout. Um, a little bit of it can give it a almost a sweet tint to it, and some of those are wonderful. Somewhere over the top, but milk, good milk stouts. We're coming into to stout time of the year. You know opin do do you like the the Spicy Beers that are gonna be coming out? So now you know the fall head. You have that spice stuff right. There's like pumpkin spice, there's like cinnamon spice and there's all these spicy I've never really had one of those that I said I knocking out of the part that I really would buy again and love. I just don't. I'm not sure a squash belongs and I'm just saying I don't know. Now up everyone, everybody...

...makes one. Well, there's some people that say I'm not gonna even the people who say they don't. Some of them that when we interview and then you read their website, oh here's our pumpkin ail. But I like to try everything and every once in a while there's one that you say wow, that's really, really good. Um, but I uh, you know, I love Pumpkin Pie and all that, so that's where I get my pumpkin. So if someone, let's say like a froth or more Talis, took a crack at like a pumpkin something and they made it like a thick, hearty like almost like a pie. Would you probably be into that? I'd go right over to the hospital and get an I v first. Are you kidding me? I'd have it put right into my veins. That's great. I just I just curious because it's it's if you go to the stores now, you already see that. You already see that there's a there's the October are, the October Ales, or they're and those are more they're good because they're not. They're like kind of just going in to darkness, you know, they're still kind of crisp, but they're they're more of a multi caramel type of beer versus like the crisp and sweet and maybe Sour Beers of of the of the summer. I don't I don't see a lot of craft breweries making an October fest beer, because you need a lot of it. I mean these festivals and whatever, stuff goes like crazy and all the big brands like Sam Adams and all that they make that they pounded out right. I'm surprising that one on the list. Well, they're still they're they're still considered a craft brewer because they're they're considered the biggest craft brewers. Uh, it would be like them, and then probably like Brooklyn. Uh, yeah, Brooklyn Lager. They're probably right right next, but they still a lot, but nowhere's near as those macro breweries. That's crazy. Um, do you like avocado? I Love Avocado too. There's almost nothing that I could say to you that you don't. There are some things. Is there something you don't like? I'm not. Okay, so here's here's the first. Told not a big fan of sweets. Really. I don't like chocolate, really not that much at all. My son doesn't like chocolate, and the poor kid, for the first six years of his life I would bake him a giant chocolate cake. Hated it. Yeah, if you put like peanut butter and chocolate together, it's it's more paler. Yeah, but just like a chocolate bar. I'm not. I'm probably not gonna like that. I don't like chocolate in the Pie I like. I like my favorite. I like cheesecake. Okay, I love cheesecake. I like some pies. I like like that, like that pie you made for the for the cooking show. That was real. The cobbler that was that was really, really good. I like Cook never mind, we don't. We won't Hash that over you and stole it. We did. I love the cobbler, I like I like, uh, I like Pumpkin Pie, like sweet with Tata piestuff like that, but I don't like things that are really, really sweet. Okay, except for some of the beers that we've had. That's different. Well, yeah, that's another some of those really heavily fruited sours are awesome. They are, they really are, and there are a cross between sweet and the alcohol. You know, it's it's hard to describe sometimes, but they're wonderful. So anyway. So the reason I asked you if you like the Avocado was that there's this whole thing in the emergency rooms in the United States of America called Avocado hand. What is that? All right, so you know how people caught the avocado in half and then they pull it apart and the pits them are inside, so they take the knife and they go oh, and and that's avocado hand, because half the people cut themselves and they're trying to twist that out of it. So they go to the emergency room get sad up. So there's this new uh, there's actually an organization that says don't get avocado hand. And what they want you to do is place your knife through the avocado skin and run it along the Avocado lengthwise and then, without separating the two halves, you repeat the same motion, uh, to make a cut perpendicular to the first one, thus in fact quartering the avocado. So then it comes apart and you can peel it away easily with without avocado hand. Have you ever cut yourself through with that? And I'm not gonna do this either, but I thought I'd bring it up. Our goal is to save people's lives here, but that's ridiculous. Now, yeah,...

...you don't prepare food when you're under the NFL's alcohol right. So, if you're holding that thing in your hand and you go, you know, I just have you ever made food while you've had drinks? You lost your mind. You already you know what do you a lawyer? You know the answer to every question you ever asked. Of course, Um, and then uh, then, uh, before we go to another beer of all things, you know we're in this stupid covid things or whatever, and you know whatever. And then supply chain and inflation and all the agreed going on. Right. So this just comes in this week, farmers warn that catch up salsa, pasta, sauce and other tomato products could soon be in short support. Drought Conditions, supply chain problems and inflation are impacting the tomato harvest in all of all places in California. Um, California farmers, farmers, grow nearly all of America's processing tomatoes. Right. Yeah, now, we grow something here in New York, but you know there are billions acres out there and whatever. Um. Well, luckily the seven tomatoes. We have tomatoes, Matt, we have tomatoes and I probably got uh, I see I freeze instead, because I use them right up. I don't, you know, whatever. I Make Chili with him and whatever, but this will my goal is to get get it to last me through the winter. Um, because I'll bet you I'll make Chili six or eight times, you know, over that time. Do you do a Spicy Chili? Do? Yeah, I always make I make one batch and then I take, you know, maybe a gallon out of it and I then Jack it up. The last I had these one of my son in law's. He grows U Ghost peppers. Now I don't grow those here because I have no use for him. But he gave him to me and I just put him in a zip. I can put him in the freezer, right, because I haven't Gon. Okay, so one day I go I think I'll use some of those. So I took four of them. Now they're small, they're only, I don't know, less than a half an inch in diameter, right. So I took four of him and cut him up because I don't know, I you know, I don't want to hurt myself. I put those in there and my other son in law he dives into this thing and in the top of his head blows. It was like so and there were two or three people that tried it and said, you know, I will never believe you again. But most of it I'll heat up with some Jalapenos, maybe a little Tabasco or just give it a little different flavor or something like that. Um, he uh. The article out of California said that close to of the processing tomato up this year has been followed, followed, which means, I guess, messed up right by the drought and lack of rainfall over the past few years. So, Um, while more than of California has been classified as under an extreme drought. Um, you know, this is from pizza, sauce, ketchup, salsa, you know all this other stuff. So anyway, uh, so I'm covered here. So if you need some tomatoes, Matt, you just let me know. I'll get a bag out for you. No good thing. We we do grill this once a week. Those the garden. The ZUKINIS are done. The Um, the cucumbers are done. Uh, tomatoes still cranking. I have a whole Bushe Cayenne peppers that I need to cut all off. I'M gonna put them in the hydrator. Do you really okay, I'll make sure you get something effect we have to go over there and get your fish. So Um, well, grab some of those for you fish by seen a sea, son, a sea. Um. So anyway, Um, tomatoes cranking and some peppers still cranking. I have millions of Hungarian peppers which I have stuffed with cream, cheese, crab, anything you could imagine, and I froze it so I'll be able to take it out in January and just run it into the, you know, in the grill, and heat it up. That's that's very smart, very smart. So we have a big announcement here. Yeah, you want to grab a beer first. You know what, I will, all right, Matt Wilson, expert beer provider, to grill this. Uh. You know, that probably makes his financial contribution a little more in mind, but whatever, I don't know. But he's a he's a genius when it comes to finding this stuff. All right, when you got there. All right, so we're again. We today as an all eight ten meat works day. I was just curious. We don't do a lot of meats on the show, so I I wanted to just kind of dive into the meat today and when. These are all provided by eight ten meat works, right, or I purchased them for me, of course you did. So...

...this is called scarlet. It's apple, cranberry and honey. Oh No, that's cool. That all sounds good. I'm trying. It's an eight percenter, so it's a it's a little bit heavier, uh, and I'm looking forward to seeing how this taste on. The last one that we had tasted pretty much I could bear. So we'll see how that's one tastes. Yeah, it was a cross between a pilsner and a little I p A. Right, yeah, okay, yeah, here we go. Oh Yeah, now these uh that particular. The last couple of ones you can just buy there. They're already canned right. Yes, YEP, there's. There were some that, uh, I wanted to get from there that you can already get, like from the draft, but their canneries broke down after they made that one of them for me. So, okay, this is the first one of these that I could actually smell the honey. Yeah, you know, I smell it too, actually, yeah, now, I tasted some of it in those other beings. Could really smell it. Yeah, but I think honey apple always goes together pretty well. You know, that's exactly you. Let's have wonderful drink that tastes almost like a hard cider. Yeah, that's exactly what it tastes. But even the CIDER here isn't that much. Yeah, did you drink your your wine I gave you, by the way, that stuff. I did. It will be bottled this week, by the way. I did. I wanted to taste it because we had that first one that we had that kind of had a cranberry taste. I kind of wanted to have that just to compare it, because I said that cranberry mead tastes like a wine. So I want to taste your wine and see if I was. Your wine does have a different taste than the than the than the meat. I like the wine actually a little better, but the meat, the meat is still really, really good and obviously, but the wine is it's it's really good. I am going to sweeten that a little bit. Um, so I and I actually thought about sweetening it to sweet the last batched, Um, whatever that was. Blackberry, Star Cherry. That was that was a good one. Yeah, my wife and I to care of that one. Nothing, nothing lasts forever. Here I had one of those that fired up again on me and blew the Cork and blew the bottle off. Did it really the bottle to pieces, and I just I don't understand. Well, yeah, I do. Never Mind, I do understand. I know what I did. So so what do you think of this one? I like this a good drink right here. Yeah, eight ten meat works all here in Mad Din of New York. America is a great place, and yes it is. And again, when they're ice cold like this too, it just makes it even a little better. You know. Alright, big announcement. All Right, here we go. The Salmon, ranch, Cherry Bourbon barbecue sauce. First Batch was made last Friday and I suppose some stuff on myself, but anyway we, uh, we did the first batch, which was, oh Gosh, twenty gallons, I guess maybe, of Cherry Bourbon barbecue sauce. Uh, and it is. It was an awesome, awesome taste. It was every bit what we expected. Now we, we all went into this Um Craft Cannery, uh in Virgin New York that's owned by Poly Googliamo, and he does aposta sauce. He does tons APOSTA sauces, all kinds of different types and his company there manufactures these great culinary delights that we have in this in this area. You. And so we went to him, uh, to do our our Cherry Bourbon barbecue sauce, and we are in the approval process and this is fascinating stuff. It we had the recipe, we had the method, we had all the things you know, and when we made this batch, then it has to go to Cornell to be signed off on, the federal government to be signed off on is edible Um and all kinds of stuff. And it was so much fun making this batch and and to have it come out at the end tasting wonderful like we thought it would be. Uh, is great. So now what that means to the folks is it will be available, uh in the grocery store near you soon. So it was you right, right, you're they're glad. It's still worse. You killed men Um. Anyway, uh, we learned a lot. We learned a lot. I...

...mean we make the Cherry Bourbon barbecue sauce here. We made it on the Salmon ranch cowboy cooking show number one. So if you go to youtube you can watch US making it. You use it in both, but you made it in the first. But we made three or four or five gallons of it, right, we didn't make gallons or whatever. We made right and Um, and to be able to make that much and have it come out like it was homemade, like we did it here, was just really cool and we were real happy. I'm looking at a jar that right now and it looks spectacular. Uh. The thing I was always concerned about the chunks. They're still in there. So it looks really good. I'm happy that this came along. It's it's exciting to see this uh come to fruition and hopefully this will be in the store soon and maybe even when we're all at some of the festivals that we're at. Yeah, perhaps if it comes to see US weekend, well, wherever on the road, we'll have that for sale. And question this and I you know, of course I'm biased because this is our deale, right, you and me and Tim and John, but it's once you have this, you're never gonna want to go to any other barbecue sauce in your life. Yeah, it's it's unique. It's the thing is there's some and I've said this before, there are many great barbecue sauce out there's many great barbecue sauces out there, but this is unique in the texture and the flavor. It's just it stands out from everything else that you've had. Well, said it perfectly. You could just take a piece of bread and scoop it in there and just eat it. YEA, and and that's, you know, that's what's what made it so fun to do our first patch. Uh, you know. So more to come on that. Everyone who's tried the sauce. By the way, I wanted to steal it. I know. Well, you can have that one. I appreciate that's too funny. So, uh, and and I have to apologize to the folks in advance because once we have this and it's all you know, we have to do the label and all this in the manufacturing process and get it built up to send it out and whatever. I'm it's gonna be at Nauseum here and you know that every four words will be Cherry Bourbon Barbecue from the ranch right. So I apologize in advance for all that. It's okay, I will take a picture of this jar put it on our website, Gules podcast dot com. But wait, we finally get the labeling and stuff, those pictures will be everywhere. Yeah, yeah, so we're all excited. Yeah, I think it's it's it's great. I didn't you've been since even before we filmed the show. You were talking about this saucet. It's it's awesome to see that it's come. It finally is here and it's readily it's gonna be really availble to people to actually have. And the Salmon ranch trail dust rub for pork and chicken and seafood and US beef and whatever you cereal. That's also in the process. So you'll be able to buy that coming up here too. So you know. That's just I think I've told you a lot of people won't even know. That's one of my secrets to the I've made a ton of of pork belly since we've been doing this show, which I love to make. It's delicious and I and and I put a little sweeting, sweetenering coat at the end of it, but the base coat is as a Saturai shell does, it always has been. I used that as the Basse coat first and I add the other stuff afterwards. That's cool. Well, G man, it's really good because it has, I know there's a ton of ingredients in it, but the salt pepper, I believe you can taste the onion and garlic stuff that comes through in that as well. It just really makes the meat pop and then you can throw whatever you want to right on top of that to make a curve it to like a sweet type taste if you want. It was funny the other day when we're we have this recipe and we have the small recipe, but have to transfer it. When you're doing it too in professional worlds, you know you have to transfer to pounds and that wasn't easy. There was a little bit difficult to to, you know, get the right formula there. There's fifteen ingredients in that thing and you know I mean all you gotta do is get one number wrong and the whole thing. Yeah. So, anyway, I'll have somebody check my math on that. I'm looking forward to seeing that and I know some people who have tried that also wanted to get their hands on that. You've used that also in the cooking show for a few that. You use it on your on the brisket. Ye, you use it on the beef rips. Use It on one of your believe to you, I I like it. My wife says don't put too much on when you're doing a brisket, though. I did a brisket last week, right, and I used a coffee rub last time. Yeah, and it was interesting.

It was. I didn't like it as much, but but it was darker and I had a better bark, which we love the Hut. So have you recently made a brisk and if you have, have you noticed a difference in pricing, for they're still insane. Yeah, yeah, now, fortunately I represent a groceries I will, I do get a pretty good Duh, you know, get the employee briskets are great. My birthday's coming up right and, uh, you know, we thank you. You know, it's I have people in my family that I don't want to talk about how old I am. I hated it and I don't want to get any older whatever. I just look at birthdays as fun. You got a good time, you know. Hold Are you? I just turned forty six in August. Are you really okay? I'm still younger than Welch. You are. Yeah, I always told Welch that we're a young man right, I'm always I always told I'm younger than he is. Yeah, anyway, but hey, we're all still going, we're all still moving around pretty well. That's and that's yeah, you know. Yeah, well, let's see, how old was I when you were born? I was out of high school. Man, you're so I have to ask when I will be sixty. Really, yeah, I will. So here. This is not be being nice to you, Jim, but you do not look like there's no women and things. But you know what the House Oh Gosh. So the reason I brought that up is, you know, I have everything. I mean, I don't I don't want anything. If there's something, I want to get it. Whatever. I mean I'm not being egotistical. They're just the fact is, I have everything that I want. There's a thing that you still don't have. That you want a private jet. Well, well, that's extravagant. You want this podcast to be number one in podcast and uh we we have. In fact, I gotta show you this. I don't know if I can or not because I'm not computer savvy, but we we designed a new grill list podcast business card. Is that I'm looking you gotta love it. Excellent at the bottom and says the world's greatest craft beer and brewing are craft beer and grilling podcast on the earth is in my opinion, it is. That's awesome. So I know we we are planning to take this show on the road in November, I believe, Scuse Syracuse, and then Harlem, Ham Harlem, New York. Have you ever been to Harlem? No, I will be an uncharted territory. Oh, you're gonna have a blast. Um, I've heard a lot about the food of and Jim, listen, that's what I want. I've known you for a good five or six years now and I know you're a Foodie. Yeah, let me tell you, my friend, you will be just fine, I can't I can't wait. You're gonna eat some of the best stuff that you've eaten. I I uh, I never even dawned on me to go to Harlem. So this, this will be so cool. It's part of part of this whole Um New York State Craft brewers association is to improve the diversity of craft brewers right and and you know, that's that's where we wanted to that's what we're doing that and so I'm just, you know, I'm just so excited to check that we're gonna have a blast. I know we are, and I think obviously a circus a little fun too. But I'm looking forward to Harlem as well. We will will hop in home repair one and uh, that small car that we were if I remember repair one last time and we were in uh was that was that Long Island? Was At all? That was yeah, that was a long island. Belmont. Yeah, we got this. I was one of the funniest things ever happening. It was. It was great. You mad carry squished together in the back seat. I remember going out on the street in front of the hotel there in Queens New York and there was a lady walking, walking her dog and I said, Hey, where's the nearest restaurant? She laughed at me because we don't have a restaurant here. There's BODEGAS, right, and how many people you can you sit in there? And there's two tables, right, and that's their whole life there everything. Yeah, and UH, anyway, you had to be there.

So, anyway, we're going to Harlem. Yeah, and Long Islands. It was a good time and that was a good festival. I think the festival in Syracuse is like November. I believe so. I believe so. I'm curious to where they're going to have it. I know last time it was in that it was yeah, it was beautiful, wonderful there. Yeah, yeah, I might have done show prep on that, but sorry, work out that way. Yea, but yeah, that that should be fun. Um. Also shout out to uh Kelly guilfoil or to drink like a girl. UH, festival. That was a good time too. I know she's got more coming up soon, so we'll see what what that? What happens with that one down the road? Of all the people that we have had guests here, I have more fun with her. She's she's she's she's a good time. Kelly Gilfoyle her the name of her organization is drink like a girl. Drink like a girl. It's just too funny and uh, and she's a hoot. Uh, she's just a lot of fun and and so we'll have her back again, absolutely. Um. We got one more if you want to try. Yea, let's let's squeeze your in. You're not eating the rest of your pie there though. Oh, I was busy cleaning up a spill. So all, oh, that's right, that was that segment. That awful? Well, this is a grill list podcast, of course, on I heart, spotify, apple, sounder, wherever you get your podcast. GRILLERS PODCAST DOT COM is our website and Matt's Matt's The techy on the whole deal. and and there's an email grillers podcast, grillers podcast DOT COM. Sir, check it out if you missed any of them. We've had some great ones too. So if you missed any of them, just go check them out. Then it's Jim and I have a blast and every single one of them. So we do. And there's we like to get mail, and I mean even hate mails. Whatever you need, absolutely work it for you. So this is our final one of the of the eight ten meat works family of drinks that we brought today. This is called I love gingers, and there's like I heart gingers on a can here. It's also uh an eight point. Oh, so we're ending off a little hard here. How did you how come there's two of you sitting here? So it says Zesty libation carbonated off dry and made with local honey and ginger. I heart gingers strikes the perfect balance of refreshing and spicy. Okay, so this one's going to have some spice to it, I imagine. So. So that's why I said this is the last. Yeah, yeah, there we go, and he didn't spill it' that's the first. I think I'm six FT away. Found me into the ground. You're fun to play with them. Let's see what we got here. You would think that would happen more on girls. Boy, listen to smell this matt before you try it. Oh yeah, there's there's like forty things. There's something. That's definitely something going on. Yeah, that's interesting. All right, are we go? Was Coriander one of them? Sorry, I don't mean. Let me see. Ginger. Definitely got ginger. It just says perfect balance of spicy. It's okay. Yeah, it doesn't tell you. It says made with local honey and ginger and that's all it says. There's say spices, though, right, that spices. Yeah, there's coriander. There's something that. there. Definitely is that. I like it. Yeah, I do. I. Um, do you ever have a ginger beer before? Yes, yes, absolutely, kind of similar to that, isn't it? It very much is. Yeah, I do taste the honey and I do too. I do too. Definitely. The spice is also absolutely MHM. This is a beer that would I like. I mean I wouldn't, I probably wouldn't buy it, but I I do like it and I wouldn't waste it. It's different, because we we like different here anyway, but this, this one is Um, there's a beer that that is seasonal. In my opinion. It's a I think. I think so too. I think. I think we start using spices like this, you start going into the cold weather a time frame. I think what I think spicy? I think Christmas, Christmas Ales, they all have those spicy things happening. Um, I like this, I do too. It's it's it's it's refreshing. It's a I guess, out of the means that we the means that we've had today, this is pretty good. I still think I don't know which one is your favorite of the ones that we had. That lemon one was really good. The lemon one was really good, and then the apples,...

...like the cider one. I like that one too. I had a Bushel of apples dropped off here at the ranch, did you? So I'm going to make some apple pies and whatever. I don't know if I'm going to do cighter this fall. I just enchanted with my siders. I liked you, I know you did, but I I I'm in search of the Holy Cider grail. Is there such a thing? Um, but I don't know, like the siders, I don't know. Uh, we have like like five more minutes left here. Um. So, as far as mead verse beer, these meats were really good. Do you have a preference or a you just kind of Um, I probably shouldn't say this, but I have hundreds of bottles of wine and no wine something and and there's probably bottles of meat. Never opened one. Yeah, I just I didn't have the I don't know, I just didn't have the desire to do it. Um, I like honey. Yeah, Um, I use honey and cooking and everything. Um, maybe, maybe what we should do is get the folks from over here and an interview them. And haven't changed our minds. Absolutely would be cool. Yeah, and they had more over there. I just I didn't have a chance to get the ones that I wanted. You mean you didn't buy all of them? I did not buy all of them. Now you think you know a guy right. However, I did see, speaking of Craft Beers, there's a new one from rising storm Thatt's out that I need to get my hands on. Really, what's it called? Okay, remember, but I know it's got a bunch of fruit flavors in it. So well, we love all that. Yeah, absolutely, so rising storm. Also, we gotta CHECK OUT UH more Talus, and I still eventually have to get to Froth Outa Buffalo, because because what I want to do is this, and this will be the ultimate showdown, in my opinion, have two froths, have two more talents and then we have a head to head. Yeah, see WHO's left standing. That would be great. Well, that would be a fun night. Just a quick shout out to the great sponsors of Grill this here. Uh. Send US see foods. Uh. This is the one most wonderful fresh caught salmon you can put in your refrigerator, your freezer. It comes right in dry ice, right to your house. It's so frozen you're cold standing around the box, right. It's so fresh. Uh. Send US sea foods. Uh. You can go to their website, sennusee dot com, and there's all kinds of cool stuff there that you can get right out of the waters of Alaska. We just Scot it. We just got a delivery right. Yeah, a couple of days ago. Tipsy Light Company, TIPSY LIGHTS DOT COM. This is the coolest little thing you can give this it's led, the batteries replaceable and it's got little clamps and things you can set it. Yeah, it's so cool and a good shout out to the New York State Craft Brewers Association. Think New York, DRINK NEW YORK. We're good, big time supporters of that organization. Paul Ion and all the chloe and all the great people at at the New York State Craft brewers associating. They're a wonderful folks, absolutely and their their mission in life is to promote craft brewers absolutely. And you heard that list of beer that Jim regend earlier. Forget all that crap. Take some crap. Absolutely. Why didn't I bring that up? I can't Amenine. Well, we'll be back next week for another edition of Grill List podcast. GRILLERS PODCAST DOT COM. Info at grillers PODCAST DOT com gets you right to the Matthew t Wilson. The T stands for tremendously thirsty, and we'll be back next week. Right, absolutely, Sir, right, Grill this.

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