Grill This!
Grill This!

Episode 45 · 6 months ago

Bacon Wrapped Armadillo Eggs

ABOUT THIS EPISODE

Jim knocks another meal out of the park with a jalapeno popper meatball mashup known as the Bacon Wrapped Armadillo Egg. Matt brings the beers, and the grill of the day doesn't use gas, wood, charcoal or pellets. What is it? Listen to find out!

So when you hear the music. So we're going. I know, while it has been a while, got the right mics. I got of course. I'm just I don't want to be mad, I understand. Here we go. 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 tongues, you're a friends, and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. And, in addition to that, it's time to hop up on that horse and learn how to grill and sample some of the finest Craft Beers in the world with yours truly, Jim Sammon, along with Matt Wilson. goode doing to you afternoon. How are you evening? I was forget what time of day is. The Sun is out longer now. Yeah, really hard to tell what you're doing. Yeah, weather broke a little bit. You and I, boy, we've been busy, and we certainly have. Is gonna be back in the studio, by the way? Yeah, yeah, it's like a relaxation get back we were a couple weeks ago we were at Bellmont racetrack with the New York State Craft Brewers, a festival of your dream. What Fun was that? Yeah, that was so much fun. Yeah, we ate some good food, we drank some of the finest Craft Beers in New York, and that means the world right, and at just some unique beverages and talked to US really awesome people. Absolutely, and we saw horses. I said, yeah, I don't. Did you do any betting? No, I know, I know, we need that. We talked about it. Then we kind of decided not to at the end. I mean I was too I was too focus on the job at hand. Yeah, we were right into it and and if I'd come home and the first question my wife would have said to me is how much did you lose? So it was a good time was had by all. Yeah, and Paulonne and his crews and chloe and all the wonderful people that run that wonderful organization. They did a stellar job with this. It was fantastic. But, by the way, pictures and the podcast is on real this podcastcom right now. This podcastcom wonderful website. That's this gratulations, MR technical genius, that you are well today we have we'll dive into some beers here Matt's got some really good beers, including a lilt. Yeah, now I know what I like. Festival is just kind of winding down around here now and I know you were there and there's a you've been busy. You've been been do a lot of things too. So that's a festival here in upseate, New York, if you're listening from further away, where there's some beautiful flowers called lilacs that blossom around here and they have a festival, I kind of celebrates it and it's a great time. Good music, good food, all that stuff. And there's a beer that has been made to kind of celebrate the lilocks and actually actually infuse with lilacs. That's pretty cool. We're going to we're going to trabally associate that with perfume. Yeah, the Lilac Festivals are unique thing. It's been going on for a hundred year. Yeah, long time, and it's funny how it works because it's a crap shoot. Either the lilacs are completely there's no buds on them, are in a festival or they went past. Yep, but this time it's ripe, perfect. That's nice. lilocks out all over the place. Hundreds of people, thousands of tens of thousand people enjoying it. I was out there. We do this thing every year called garden battle. Yes, and local TV personalities and radio personality to men to women, teams, and they have this fifteen by fifteen area that they have to make a garden out of it and whoever, and we just am see it and we torture them and sure, so much fun. And you know, then the people vote on it. Yeah, whatever. So it's just any excuse to go out there and and first of all see the Lilac festival and all the food. Oh yeah, and so much. Do you like the way lilocks spell? I do, okay, yeah, I do. We have them here in the yard. Okay, cool, all right, and they really smell long ways away. Sure they do. Yeah, not so much, I thought. I do. I do, I do. I'm not really a big flowers person either, but but I do like I guess it's just because I you know, if you're from this area, you're just this, you're indoctated with lilocks. So so, yeah, I get it. Well, a good time was have, I all, and and I can't wait to try that beer. That'd be great. Yeah, absolutely. If we should start with that now, let's ease into that. Well, we'll get there. In fact, I'll go grab right now. Let's get started drinking. Yeah, absolutely. Matt always brings for Five Beers and we do whatever we have time for and he brings some ice cold every time. Ice Cold every time. There's nothing worse than warm beer. However, in the old days it was just under the kitchen table. R. That's you know. Dad made his own...

...beer and he stuck a darren. It was if it was winter, it was a little colder, it was summer, it was warm. Right now, after a couple, I'm you, didn't matter after a while. Yeah, so I'm starting off with actually, not a local beer. Okay, this is a German beer. Oh really, yes, it is. Okay, this is heath of wisen. This is a wild cherry beer made from, hopefully, I say this right, Shuff of Chuff Hofer. It's a IT'S A it's important from dream. I know. I butcher that buddy. Yeah, so, yeah, it's so. It's a wild cherry half of wiser, if wiser is is a light, not multi. It's almost, almost in the category of like a logger, but it's a little more crisp and a little lighter. Okay, it's delicious beer, one of my favorite Standard Drinking Beers. So this is infused with Wild Cherry. There has to be an APP where you can aim it at that word stop, the right spell. I'll give your shot if you want to try. No, no, you did. You did it right the first time. You kill me. We did a lot of laughing and bell my we short city. We had a last really did. Yeah, all you can smell the cherry right away. Really okay, absolutely right now, this is something that came from a like a beers of the world store. Right, exactly. Okay, I forgot. It's not it's not strong. It's on like three percent alcohol. Really okay, so really light beer. Well, now that's summer coming up right. Well, that's done. Of why I thought about because it's like a you like, you're absolutely correct. Summer all day, drinking be if you want. That Cherry's right out of the can and he's really and by the way, we're making Special Cherry Bourbon barbecue sauce for an event we're having here at rance this weekend. A little bit and I'll try and chance siphon some offering. I would hope I appreciate it. That's good. That's a really good to be delicious. Yeah, that's not anywhere near what I thought I was going to get. A Cherry IPA. Yep, like a dry and I didn't know this is. It's not, you know, candy either, but it's no, it's not overly sweet, but but it tastes of Cherry. It's got a sweetness to it and it's light. So, like we said earlier, you could drink this all day. Literally, you can this all day long that you want to do. That is good. I like that. It's very good with that. Yeah, it depends on and why you drink. If you're drinking a forget your life, yeah, this that. But if you really want something nice and Crisp on a hot day, Yep, this should be purs Perkin a picnic or something. Yeah, if you're if you're out, you know, taking care of your lawn or something like that. After you get them more in the lawn and you want a nice cold beverage, is perfect that. I think this is fantastic. That is really good and I would I would buy that and a hearty I would too, and remember how much it was our um. I think this comes in six packs and I believe a six pack was like thirteen. Okay, so it's it was a terrible it's the narrow can do it is Jenn out or whatever. This is already empty. So okay. Yeah, that's a shame. Yeah, a splash it out. I just see you have this. This is pretty good, though. I like that beer and and beer comes from Germany by airplane or by boat, or both. Probably both, I would assume. I don't know. That's a that's a great question. We gotta face. I'm writing that down. I would assume probably by boat. Right. A lot of the supplies, like food and something like that. The EUSY cartet in Black Wud's pretty heavy to fly. Yeah, yeah, Yep, this is really I'm I actually might buy some of this on my way back. Yeah, this would be a good beer to have in in the cooler around the porch of the YEP, you know where everybody comes. Yeah, absolutely lays. And, by the way, that's incredibly stocked right. By the way. Yeah, you've been you've been receiving so many beers. I think you're going to go for a while crazy. Yeah, well, we we've been fortunate that one of the perks of grills is wherever we go here, take this case of this and of course we analyze it absolutely whatever, and there's a good beer. This is the all right, I'm going to try this here. This is it's to Choufin Hofer. You said it better than me. You got it. So, shelfinhoffer, Yep, have O wison, yep, Wild Cherry beeer. Yeah, that's a good beer. It's a very put that down and, you know, give it an whatever and again, like I said, it's extremely light. You got you got the preck a whole bunch of these. That to be under the table, if you will, so you can drink up.

You can even if you want to, have a few of these, are more than welcome to on this one. There you go. Today's grilling culinary delight is Armon Jillo eggs. Okay, I'm excited now. You know what they are? No, so I was trying to figure it out because I saw you. So you posted the picture on Facebook, right, and so let me, I'm Aa try to guess. There's stuff, peppers wrapped in Bacon with barbecue sauce. You got some of them. Okay, you know how much I love to do these. I love to smoke and grill these, yes, Halipinias ways. I mean I love them. I got a back of them at home myself. Though. So this, this particular, this is a customized version of this. You start out with a Halopenio. You mix up cream cheese, Cheddar, shredded cheddar cheese. Okay, I put chives in it, oh, and a little salt and pepper. Mix It out, and you cut off the end of the Halopenio, your core it out, because I don't want to be my head over rocket field, right. So, and you fill a whole thing with that. Then you get uncooked pork sausage. Okay, not, it's no, flatten it out on your on your cutting board, okay, and then you roll it all around the whole Halapino, so it's got an eighth of an inch of pork sauces all the way around it. You're my favorite person right Down't you? And that that, and then you wrap it with Bacon, man, and then I put him in the in the trays and I'll put some more, a little bit more salt and pepper around there, barbecue sauce, and then Parmesan cheese half of that and then your roast him and your roast him for a couple hours because you want the smoke confused. Yeah, and it's just I put some I used oak this time. Ye, and we'll find out here in a little bit. You could smell it and it smells amazing. And now that you've told you what it is, my mouth is watering. I think I tripped my shirt a little bit. You just happened to get lucky because we're having this political fundraiser here this weekend at the ranch, raise money to change the country. Yep, and and you just happen to be the beneficiary of one of those fine we call them heavy Ordr I got you, but those are ticking nap or dress. So MORTCO will will dive into that him looking forward to it. So you know, I'm going to ask you a question and I'll let your kind of describe it and I'll grab another one versuer try. HMM. So recently, another event that we were able to be part of was that White, as said, her ice. Yeah, which number one. Thank you for inviting me. I appreciate that. There were two. I we my wife and I both were there. We had a blast yeah, we've lad find yeah, it's so much fun to whine at center ice is a benefit for a charity here in the Runster area called Holy Childhood, and they help out greatly people with developmental disabilities, and that's a there's a lot to that. There's a just a awful lot to it. And you know what happens to these folks when their kids? What happens when they're teenagers? What happens when they're young adults? What happens when they're older? They have a manufacturing facility at holy childhood. It makes pies, HMM, and the people participants, the clients there, they are the people that work just this thing and they make I don't know how fifteen, kind of twenty kinds of pie or whatever. The pies are awesome. Yeah, but every year they have this wine at center right. So they it's down on a nice hockey yeah, rank if you will, and lots of good craft beers and and spirits and I'll go wines and so forth. Food is and then food. Oh my gosh, that's just wonderful. Yeah, it was. It was a blast. I got to see some of the people that were involved with that. I like Donna Dean, who used to be a reporter who now is the CEO of yeah, I've been a huge fan of first forever. It was nice to meet her in person and it's a great cause. And not only is the great cause, is a lot of fun, you know. And so at my wife and I I said we had a blast and we can't think you and everyone else involved with holy each other enough for in finding us over to hang out with you. All I do is going enjoying stuff and stick in a couple of minutes. I am seeing and and it's so much fun and it's a great cause. So luckily, my wife, who is now in charge of our website with this podcastcom if you go there, she will be I've learned marketing from you, also very good. She has posted some pictures of US enjoying our time at wineus are. I said, you want the stage, hosting and being silly like so we have a lot of that those quotos up there. It's a good cause and I anytime they asked me, I'm on it. It was actually and having you there was a double it was fun double whammy because we got to go and try some stuff, talk to people and whatever, and...

...that was a wonderful band there. Yeah, they were great and and there's a little allowed for us to do our power. We wanted to podcast or but it was it was a little difficult. It wouldn't have come through as because as we wanted to. Next up, I'll try anyways. We'll see what happens. There you go. So getting by. I know we got a grill and we want to up on some of the festivals are coming on. But let's go back. Let's look a little bit Belmont again to you. I just want to talk about the wonderful event that the New York seat Brows Association puts on. And they again, it's not just in New York, they do it all over them. I mean New York City and long on. It's all lower the state. And there's a couple. There's a couple coming up. Is One come up? And Buffalo Soon? Right, yeah, the one on Buffalo is I think you have it in front of what date? What's the date? One that it's Saturday June twenty five. Okay, all right. It's located Canell side at forty four Prime Street and buffalo from to any afternoon until six PM. Yes, sir, tickets are fifty five bucks in advance, sixty five the day of the event, and it's a great to give you the seven ounce commemorative tasting glass. And there's always at least fifty different craft gosh. Yeah, and and sometimes even more. And you just go around, you try various beers and creations you'd never think of. Yeah, these folks are just just a beast, absolutely. And you know, the cool thing too, is after that tragic event that happened Buffalos, nice to get out to buff load and so do something positive and have to have a good time out there. You know, wonderful. Yeah, and and it when you go there and support these companies. They've been through a lot in the lands couple year. Yeah, and you know, they certainly love to tell their story and it makes a lot of sense for you check them out at the festival and then go hang out with him. Yeah, you know he does at the places. That ship that they had, that was kind of thinking there. That's going to be back. It's up now, I believe. Yeah. Yeah, so should be able to see that more that they couldn't let that happen now. Just there's a lot of history with that ship. So yeah, but yeah, looking forward to it. Jim and I will be there live recording. You can say hi to us, you know, you can, yeah, experience some beer and talk to us and whatever. We'll be there. That's we love, just grabbing somebody walking by. That's where we that's more fun and absolutely and and I always remember that one lady. You know, most people, you you stick to microphone and their head and say, you know, do you mind if we interview? Yeah, yeah, one lady said No. I started lasting anyway to be there, but it is usually happen right. So Fun. Okay, fine, sorry, go about Your Business, baby. If you apologize, we have they're all right. So this is from one of our favorite brewer, stoneyard brewing. All really, okay, all right, in Brockport, New York they're located. And this is what we were talking about. This is a whitlock wheat Ale. Okay, so's stop and smell the flowers. It's a five point two I abv. So it is a wheat ale in fruit and fused with lilacs. This should be an interesting flavor profile here. Now do you notice the trend? When we get into summer, some of the alcohol level goes, tends to go down a little. I'm glad you know. This is this is why I've told you that you have grown as a beer kind of stort, because you put you figure these little bit that's absolutely correct. Yeah, Ull, these summertime beers are less a ABV because, like you said, people like to be out during the day, like all day long. Right, you can't drink eight nines or tens still stand. I can drink wine whatever, but yeah, that's it just seems like a smart, very good bit of a trend. Very good pick up. That what nicely done. Sir. Here's the sound you all of of. Oh, yeah, smells a little bit like wow, does it really does it? Now most of us are associate lilac smell with perfume. Right, but you know, I try anthing once we've we've had chocolate covered. Can say this. What? I've never had this before, so I'm curiously on this taste, you know. Yeah, told you. Yeah, it's just it, very much so. But it's not purple or whatever it's. It's a regular beers, your standard beer color. Yeah, it's a you know, like a what am I trying to get to? Like you're should the sense. I'm so sad. One Beer. Now you're yes, I mean, I don't know how often this Grad but yeah, let's try it. It's like looks a little bit. Yeah, I'm drinking a flower. What other beer is made out of flowers? I don't know,...

I don't know, I don't know. Yeah, this is this is something. Now you could it tastes like it tastes like beer. MMM, so just like beer with flowers in it. Yeah, I agree. Well, it's different. Yeah, this is sweetness to that a little bit. I'm getting a little cinnamony a little bit. Yes, is there such a weird to send with me little bit of maybe clove? It's got like a spice like. Yeah, it's like a spice taste to it and it's got that flower at the back. After your swallow you can kind of feel taste that flower taste. Yeah, I just cold. It's not that bad. It's I like it. Yeah, it's okay. Yeah, we have this. We have this time. Probably going to say something I don't want to, but there is a threshold, yeah, where you pour stuff out. Yeah, this is not that. No, no, no, this is this is a drinkable beer. Right, Yep, yeah, and and most people that were respectful of your feelings. Yeah, if you gave him some of that, they would drink it. Yeah, I wouldn't. Say, what are you doing to me? Yeah, right now. Would you buy this beer? I like stone yard a lot, one of our favorite brewers, I really do, and I would probably if I had a whole bunch of stone yards in front of me. I have my favorites. Yeah, the Cherry Pie and all the other good yeah, probably wouldn't buy that one. Yep, I think that's just kind of cool. For Lilac vessel. Yeah, I was going to say I might because it's festival time, just to kind of have some fun, like as festivals have a lilock beer. I might for that purpose maybe, but just for myself, I don't know. Well, I have. I'm guilty of this and you're not, because I usually when I go shopping, I'm shopping for myself. Sure, I'm also shopping for that'side of other people. Right, right, right. In this case, maybe I should think out of the box and say, well, maybe my wife would like that or somebody else would like this or whatever you write. So chances are that's that's what Crap Beers all about. You like it and it's not my favorite, but you like this one and whatever. So now I do have a will get to that one in a little later on. Do another one in there from stone yard. Oh Really? It's the one that they release almost about this time, almost every year, and it's one of my favorite ones. Oh really, so it's come on that? Yeah, excellent. All right. So we can approach us to different ways. Okay, we can do our grill of the episode or we can eat. I'll let you just you know. You know I always want to eat, but to be fair, let's let's do that. Let's do the grill of the episode that we can maybe pair a beer with the food. You do realize nothing in life is fair, though. It's not. How do I put this? The government, and we don't, you know, generally dive into politics here, because anybody listen our other radio programs knows you and are and insides of every there. But there's a war on burning anything. There's a war on natural gas, oil, propane and firewood and the cousin to firewood as charcoal and palets. Yeah, there's a war on everything that Burns like the pelt smoke you. So, in honor of that war, which I will fight to the death. By the way, an electric grill. All Right, okay, there are a whole bunch of electric barbecue grills being manufactured and developed and tested as we speak. There's one company out there. It's called Kenyon Kae and why, Oh, when? Okay, and they have this be seven, zero, zero, nine zero, frontier all seasons, portable, stainless steel. I'm out of breath. Electric Electric Grill. Right, all right, it's stainless steel. It's twenty one by twelve by nine inches. It's portable, waist, dirty pounds. You can take it anywhere. Obviously have to plug it in. Sure, either that or you gotta have a generator. It's a proof for indoor and outdoor use and high quality stainless steel tabletop grills designed for places where gas or charcoal are no longer allowed. Don't be fooled, though. This grill packs a mean punch. Okay, all right, so this isn't just, yeah, whatever, a little hot pad type of thing, right with a little like the grittle, yeah, reaching tempts of six hundred degrees within ten minutes. That's not you will be wishing you found this grill sooner. According to them,...

...the concealed element almost eliminates all smoke by using some high tech technology, so you can use it indoors and just just safe on balconies and Patios as it is outside. Okay, that put superior quality made from three hundred four great stainless steel. What's that? You know, I don't. Don't not really mean it's still it's it's probably good. Yeah, guaranteed never to rust by the manufacture design, assembled and shipped from the United States of America. Guy Kenyon has been an American manufacture since one thousand nine hundred and thirty one, with roots in the aviation and marine industry. Okay, so that means they made stuff for airplanes and boats and whatever. And you're sure you can't have charcoal in the middle of a boat, right, unless it's whatever, old steam engines, so then they're probably probably got into the whole RV deal and motor homes and that kind of thing. Sure, eight hundred and eighteen dollars and eighty cents. Okay, you know it's it's deepest think in the world, but it's more money. If you were forced into a grill, you could afford to eight hundred and eighteen right, right, right. Chances Are you're not going out and buying this, probably not, because of the government's war on clossl fuels and other stuff we burned to eat. Right. So, but it is eight hundred and eighteen dollars and eighty cents, and you might consider something like that to because I'm a firm believer that one man cannot have just eight grills. No, see, there are things that we do agree on him. Now, now, I will say this. As far as far if you talk to anyone, doesn't matter where you are politically, if you talk to anyone who's a cook or was a Griller, polt, it's out the wind. Yeah, it's gas, gas range. Most chefs will tell you that's what they use to cook on. Absolutely right. And of course, you know if you're going to like a football game or your camping, you don't really want a plug and grill. You want you want something you can kind of yeah, you want to smoke, and then people, the electric girl people say, well, we have liquid smoke. It's not this. No, it's not the same as that. You're ruining the world. Stop it, stop it now. I'm second. This is just ridiculous. I have oh an Acre and a half of iron wood. Yeah, it's what, some of the hardest stuff on the planet and it burns forever. Yep. So I'm good the rest of my life. I'm burning wood. I don't care what happened. Right, right. I would just put that out there. I know if you ask any chef their favorite way of kind of Cook it's usually like on a gas range, but also the cooling. But this girl, I will here's the cooling to say. If it's like, you know, winner it's bad outside and you something cooking doors, that's kind of cool that you can use it. Right. No, absolutely. Yeah. So, you know, I got, like I have that this indoor smokeless the table girl that I use sometimes right during the winter, that the make like burgers and dogs and it sucks to sucks to smoke out. You don't get the charcoal taste or the whatever, but you still get a grilled burger and for the winter time, if you don't want to go outside, that's kind of cool. I agree with you. I agree. That's the you have to have a be able to react to all situations in weather and and see right, right, right, and I get that. Yep. Just back to the differences between you and I here for because I love this grilling and craft beers are universal, I would you. There you go, no matter what other difference does it we haven't many people like craft and that's how you know we have together to do this. We like to eat and we like craft beer, and it doesn't that matter what who it is better. You voted for your right. Food and drink is, although we did try, and the thing is, you and I can talk about stuff to degree, sure, and not non Eah, I try, man, it's great. I try. Not yet, yeah, but no, you're right. Craft beer and food is the universal language of love. Bill. Yeah, perfectly said. Yep, perfectly said. Absolutely. Yeah, better dive into that best and then which some where. I like beer. I'll let you finish that. It was okay, it wasn't. It wasn't terrible, as it's not that bad. All right, let me grab another one and I guess we can maybe start eating when we after we're done with this one, or because we have to pair this, these armadillo eggs, with a fine craft beer, which, whatever one that's going to be, will find out here in a second. But I've also I did...

...quite a few ribs over the last couple of weeks and I want to cover the various types of ways of cooking ribs. None of them are right, number, none of them are wrong. Yep, and it's so much fun to experiment each time and see what you can come up with. So we'll we'll get it. That's fantastic. I was out, actually hell was out in Ithaca yesterday and someone out there listens to our podcast. Not Making that up, which is good. Stop peoples our pockets. Yeah, and they were talking about, you know, the way ribs are done, and I told him the way that you and I both do them. You're like, well, I do it a little different. And Yeah, I told him there's no, I mean there's there are some wrong ways, but there are definitely different ways at work right. You don't have to do it a certain window. Some people like to grill them for a little bit and then wrap them and put some fluid in them and room a little bit longer than take them out, and some people just like leave them in there the entire time it. Everyone has their own different way to do it. So there is a there is such a thing as overcooking them, yes, but overcooking them often times they're delicious. Yeah, when you could grab all the end of that bone and all around and when. Yeah. So this one is a if you recall, a few weeks back we did a sequel to mile episode. That'll grill this. This is one the leftover beers from our sequel to my episode. Okay, good, this is from Dell Seki's. All right, all right, some Mexican servesa. Yep, this is a pineapple lager especial a WHO. So it's a lot and flu and fuse with Pineapple. And we are lighter today with the beers. A four point two and might be a good thing. Yep, right, okay. So with the like and you, I think you said it perfectly, with the warm weather right comes these beers, those types of beers are wonderful to having a cooler when you're out doing whatever you're doing. Yep, on the boat, on the dock, you know whatever, and so you don't fall in right exactly. Sorry about that. Oh yeah, now's a regular size can. This is a regular size can. Right, it smells delicious. That's yeah. Well, you put pineapple and anything, you win. Yeah, I'm with you on that too. It's really light color. Look at that. Oh yeah, Pilsner was the very yeah, very for you said, you're and I your now that is a clear beer. Yeah, really clear. Huh, interesting. Look at that. That's like almost it's like a it's like almost like apple juice. Yes, that's a perfect description of that. I remember once I went to Port of IARTA, Mexico. I've I found the perfect guy. Right, the waiters are taking care of all the tourists on the beach and whatever. His name was a manual, okay, and him and I became best buds. He was running at Tray El Servecea right out to me. I tipt them heavily. Right, keep it to keep covering. Get that, if you does. Smell. Yeah, smell that. Yeah, Pineapple. Yeah, we go. That's that's very good. I like that. I do too. It's not sweet, but your taste pineapple right. There's still a little bit, a bit of beer taste to it too. It rolls, like rolls around your tongue. Let's it's so crisp, it's so white and Chris, it's really good. And ice cold again, makes a huge difference. I wonder if they what if they grow pineapples down in Mexico, that they probably should be able to us the tropical, tropical weather they're so that's really good. I went to Hawaii once and back in Gosh, would have been in the S, and I went to a dull pineapple plantation and fields and stuff and in Hawaii. Sure, I went back to Hawaii couple years ago. No, we haven't had pineapples here and dirty years. Really, I don't grow any pineapples. Wow. Wow, I thought they do in Mexico. I don't. Don't a very good beer. Yep, would know what you buy this one? Yeah, I think it would. I think I would too. Yeah, now, the Mexican beers tend to be a little less costly. Yes, this is. This is for a six pack. I think it was like ten bucks for this. Yeah, that my lightny nine or something like that. A lot of the beers that are from another country are bottled here. Yep, I don't know whether that's the case for this or not, but see if we can find out. That would be kind of I think they did a perfect mix here on this. You're right, imported by SERVESA. So this is made by serves, as Mexican has. Yeah, okay, White Plains New York.

That's a long way, Matthew, Ye, came right to us. So it's it's originally out of Mexico. But yes, but that's funny. You Tuk about servaces, but this is, this is from the same company. Good Beer. Yep, HMM, yeah, I would. I'd buy some of that. Yep, not bout at all. It's actually very tasty. I like so so far the German beer in this beer really yeah, pretty good. I agree. Yeah, I agree. So these are technically not American beers that we'd for the two that we've had. Yeah, yeah, well, that's the fun part of Beers, because the whole planets covered with the yesterday. I would like to get some beers from places that we never heard of, like South Korea year, North Korea something, I think. You know. Let me, let me, let me work on that, and I think I have a way to do that, and I like to have maybe, maybe, like international beer deers. Yeah, denly fun. Yeah, now this is the part in the podcast where Matthew's going to give you all the stuff you need to do to find this place and find this podcast. I con played to get here. Two of the I'm going to get you some food house. That sounds good as I mentioned earlier. You can go to our website, grilled this podcastcom. Everything's there. Are podcast pictures, dates about the events that we're going to be at this that we were talking about on next one coming up is in buffalo for the new Yor State Craft brewers festival. Will be there for that one. There's another one coming up that we're thinking about as well. So you can see them information there at girl this podcastcom. We're also podcasting everywhere. I heart spotify, apple, wherever you get your podcast. You can go there. And you can also visit Jim salmons website at Jim salmoncom. He's got fermation mode now, only the podcast of there, but also with his regular job. The home repair clinic is there, the radio station also. He's at home inspector. You can get some information about that. And again, grow this Podcastcom, though, if you want to go there, you can see all the information you need at just one website. There we go, and it's everywhere. Yeah, it's all the podcast a platform. Yep, and you know, all we're doing is waiting for one of them to buy us and we're all set. The man. I'm looking at these and I'm excited these are a little more difficult to put together. Yeah, so it's you covered him and sash. That's that sound like work. The this is a second Batchel of these that made the last month. The first one I made with Italian sausage and that one was that was good. I enjoyed it, but I think this is I don't know what kindness was, you know, Jimmy Dean or whatever, shirt park sausage and it's very, very good. So I'll be interesting what you think about it. I got a matthew is filming it right now. He's he's recording it for posterity. Guy, make sure I get pictures on grill this podcast of what we're eating and drinking. That looks really good. So I am so the process of making these. How long does it take like from start to finish? I had I made twelve, okay, and it took probably took a good hour and fifteen minutes. That's so cool looking. That is so different. Yeah, and I used a special barbecue sauce that I got from basically the hardware store that we represent. Hadlocks hardware its and Pittsford New York, and they have a grilling section there. That's just unbelievable. And they have hot sauces and a barbecue rubs and this is a barbecue sauce from that collection and it's some of the best barbecue sauce I've ever this is amazing. This is a this, this is an orderb yeah, this is fair. It's an ordered dinner, you know, like how I cut into it and the cheese kind of just flows right out of it. It's so where'd you get the idea for this? You know, people say that I am on social media too much, like my office will say I'm the least technical guy in the world. I know how to navigate facebook and once in a while, when I get pissed at something, I'll do twitter. They're both sewers. Yeah, but I'm with you, but just just happened to float by Armadillo egg caught my you know, I thought one kind of egg. Am I missing? You know they're I've had doc egg whatever. Well, and it turned out to be this recipe and, like an everything else that you and I do, we customize stuff as we go absolutely the best one of these I ever did was crab, had crab in it, and this one I didn't get any crab into it,...

...but I got some that imitation crab at home right now. Yeah, I bought a bunch of peppers. I think maybe this weekend I might get a great idea. And this is the funny thing, is a lot of the ideas that I do now when I cook, I got from you. But the peppers, that the big rapped a sparagus, all those are crazy, crazy. Good loves the delicious. So you like this? This is the this is insanely delicious. Yes, Ida, tell you another her type. Somebody I was talking to do today said, yeah, there's no calories in that one. Right, I love cream cheese. I do too. I love everything. You take cream cheese and mix it with whatever. I've done it with, not dust, you know, those little things that cat off the end of a peanut. Huh, you mixed up some of that stuff in there or whatever. I mean, you're it's limitless the amount of things you could put in one of these peppers. This is insane. And the fact that there's sausage now wrapped around a pepper, which is the whole new lever level of this, fantastic, and there's bacon right around the sausage. Yeah, this any they went banker. But yeah, I'm in my happy place right now. Jim Hmm, this light beer. She goes well with it too. It pairs perfectly with this, it really does. Actually, one of the things that is very disturbing these days still, and it's been going on for a couple of years now, is the price of Bacon. Yeah, yeah, or the price of anything, but the price of I just bought some Bacon and you know, you shop all the time for food and stuff too. You know when you when you go by Bacon, there's different like categories of Bacon and there's a price range. Right, there's yours, your lower end Bacon, then there's your highend Bacon. The low one bacon cost as much as the high end bacon used to go stick it's ins a problem with that is it's a gamble. Yeah, once in a while you get something this halfway decent actually looks like pieces of baking m the other day I had one. I was wrapping something in baking and it was just a jumble mess of worm. Yeah, it was to structure toling. Right now, you, that's when you pay for bucks instead of Eight. You that's what you get. Yep, Yep, yeah, the cheap stuff at the store at that I went to. So the expenses stuff you speak like between six and like eight dollars, right, and the cheap stuff was like two, three or four bucks. Now the cheap stufs like six hundred and ninety nine. Yeah, I know it's crazy. Well, the problem is everybody in a family loves bank. Yeah, there's nobody that I know in my whole life that doesn't make it pretty much the universal food of everyone. That's why life expectancey's only seventy five whatever. This is. Problem is we do like ate twenty of these m easy. Every once in a while somebody knew comes here and we have some new people coming this weekend. You Got Buscher, who do people come here speaking for an event? Yep, and so they'll we're doing pulled pork, which I love, homemade Coldslaw, which I love, high end rolls, baked beans, just, you know, create a bake running really good meat and stuff that. Yeah, shrimp that you know look like small animals, and it'll be just great. HMM. But people will look down and they will see the Little Teeny Card placement thing that says armadillo eggs and they'll go what the hell is exactly? What is it? What are these people trying to do? Another kill me a pepe of this, right, exactly, and then I'll go and half of the people okay. So then say there's ten people. Yep, that look at that. Automatically you lose four. Yep, all right, so now you have sex. And then they'll say what is that? And I'll say stuff, Talipino, and I don't even get to do all the other ingredients. Three more gone, right, because they think that it's over the top hot. These are not. No, there's a little kick to it, but not much. Tiny, tiny kick. These all day long. Now, you know, if you're if you're me, you say I have I'm bue eggs. I say, where's my forking knife? Right. The thing, the rule of thumb, actually still applies to these. One in six will be hot. Yep, which is very true. I just it is what its and the webbing in this seeds are all gone from all of them. It's just that it. Yep, you just never know. Yep. HMM. So before we get to my one of my favorite Stone Yard Beers,...

...three heads brewing. They're known for an IPA called the kind very popular IPA in the upstate New York area. It's okay. I think it's like the was real, like the number one IPA and Rochester and also strouting area. Now IPA for some people is a little is a little strong. Some people don't like the overthetop happiness of an IPA, so they stay away from it. So three heads wanted to make their Ipick, which is called the kind, but they wanted to make it not as harsh to see if it was more palpable to people who maybe shy away from IPAs. Okay, so they made a beer called tiny kind. Tiny kind, and that's what we're going trying now. All right, yea is so cool. I can't wait tiny kind. Now you know, I don't. I'm not giant over the top on IPA. I don't like super, Super Hot hoppy. No, however, you have, you have brought me some IPA's that I would buy in a second. They were really good. Now check out the Ken art as so cool. That's it. It looks like a guy with a giant beard and yeah, and he's holding a ladybug. Okay, because he's a tiny guy holding a tiny boy. I got it. This is actually the picture of the person on this can is the one of the owners and founders of three heads. His name is Jeff Dale. That's fine's picture of him and I use his picture and made him like small reading, like a little bedtime story to a ladybug. I love it. Tiny kind, tiny kinds. Again, this is not, as it's not supposed to be, as harsh of it, I know. And the kind really isn't it. When it comes IPAs. There are some maps where you drinking it you feel like he's been into a pine cone. The kind, which is the reason why I was called kind of the first place, isn't is already less harsh of an IPA. It's more. It's some more of it. You can drink it all day, IPA, but some people serve like a still light past, a little too much right. So like, okay, well, how can we make an ipay that it's kind of palable to everybody? So, again, to make it not as harsh, the alcohol content goes down. I believe the regular kind IPA is run around six. This is at a eight. Okay, so we're still in that trend of blight. Is Right in and normal round for most beers anyway. But yeah, right, here we go, tiny kind still smells like an IPA, though, pours out. All of our beers today have looked just like beer. Yeah, thank you, sure, thank you. What this one's a little darker, but still look at that golden beer color, though, smells wonderful. All right. So, as far as IPS go, we'll see how you feel about this one. So, bottoms up, here we go. Go. There's a lot of stuff in there. Yep, now you can still definitely tell us an IP yeah, it's still got that IPA taste to it. It doesn't Pucker your face, though, and that's the thing I like. This just has this has other qualities to it. Yeah, there's other's stuff in here too. Yeah, you still get very floral, kind of citrusly, a little close. Yep, Yep, maybe. Yep, I like this beard. I like it. No, I like IPAs. So this is a white one. This is definitely let. You can have a few of these and you be fine. The key is always getting home. Yes, very true. Jew. So when we were in New York City, we took an uber. Well, deliver it, jock an over or left. It was a doubt. This is great. We were staying at at a hotel and Queens New York, near g JFK are, right exactly, and Belmont's only fifteen minute. It wasn't that far. Right, Yep. And we all got in the same same like open the door and the guy said one of us, I think it was you, said Kitty's sit in the front. No, no, front, no, front, right. So three it was got in the back like sorry, yeah, Great. It was a smaller, small, you know, if you've met me, you know that I'm not the smallest guy in the world's so funny. We were crammed in the bed. Jim was in the middle of that. I'm sitting on...

Jim's lap pretty much. It's funny. And I took you know, the next day I stayed in extra day because I had to do my radio program in the morning and at the hotel. So then I got a lift from the hotel down to ground zero. Right, yes, and it was funny. It was fifty it was fifty seven dollars to get from the hotel to ground zero. Wow. And that was like, I don't know, noon, Yep, wow, nice. Stayed All day and a hundred and seven getting back. Sh it was wow, it was say, it was insane, but that's New York City, it is. And I hadn't been to ground zero since those pushes, you, since the pit was still those were great pictures you took of that and and it was seeing the both of the pools. It was very, very, very humbling. Yeah, yeah, and New York City course. I W up down where the court houses are, you know, on law and order, we assume him going up down the steps. I was standing there. I went around a corner. There was this big square there and there's a giant protest going. Yeah, cops all over. Right, so those all these uniform New York City police guys stand and Gal standing around and one white shirt, one lieutenant guy. Yeah, so I go up to him. I said, I've been sitting here for a while. I just don't understand. What are they protesting? And he goes as some around control thing. Why don't you just go join them? I go, I'm not a protest type of guy. Anyway. Then I walked I got you know, I'm out of here. I don't do the protesting. I walked around a corner and there's a high rise on fire and a fire departments there with a giant Teles for butting a fire on Hey, New York City, right, yeah, every great, everything's happening. I went on the subway just see if I get killed. It was, yeah, to be there, but it was an experience. We gotta go back and we have to have some of the food joints there. You know, it was very interesting because I had forgotten that there were all these makeshift outdoor sheds. Basic, yeah, and some of them were put together with way for board, but plastic and whatever, you know, and they were someone more, pretty ugly on a beautiful restaurant. Right. Yeah, well, that's how they had to do it and whatever because of the stupid restriction things. But they're still up there. Everyone has this outdoor area and I had two hot dogs from the hot dog vendors, so I'm in the finest hot dogs on the planet. You can't beat the New York and man he did. The one guy says, what do you want on and I said what do you have? He goes, this isn't hit it right and and I I bought it. It was only like four dollars, just street dogs with that bad and I walked over eight. It went back down. Other you should have been there with great New York street dogs. There's some of the I think you and I both agree this. If you go to look a street cart, like street tacos and stuff. Yeah, some of the best stuff to lead. Absolutely. Yeah, but I like to go back and eat. I know a friend of my open up a pizza joint over there. Did you? Did you slices? I guess the pizzas will be really good. So I like they try that something be great. I wistik a little time. I'm left your Jim. All right. Well, can I go over my list of how to Cook Ribs? Absolute, please. Absolutely all right. At by no means this says there's five ways. Right, yeah, there's there's a hundred fives. It one. But but this is the basic barbecued ribs, smoked, barbecued and cooked right on the grill. Yep, crispy, Yep. Are Some of the finest ribs I've ever cooked, even to the point where some of them are charcoal. Yeah, I'm good with this, like a burnt end on a bone. Yeah, right, Yep, absolutely great. But you have to be there. If to tend it, you just a lot loan slow. This is cooking them. Yep, and I have one of those giant Barbecue mopsy, stick it in a bowl and you now this grill you're putting it on. Yeah, we'll be ruined or or an extensive clean. Yes, roast and then grill. Okay, a lot of people will stick them on a broiler tray. Maybe, you know, rub them up with something, whatever your favorite thing is, and then bring them out and put them on the grill. And Chris, I'm trouble a little bit. Which I have another I don't do a lot, but I've done before. Now, in a wintertime, there's roast, then broil. Yep, all right, and you can cook ribs almost as good as outside and smoked on a grill. Yep. So in your oven when you hit when the weathers including. So slow roast and then blast them right, fire them up at the onion. I'm right up, Cristam, right up brays. Then fry. Now this one, this is this makes no sense, in my opinion. brazing things as an art, and ribs are curved. Yeah, and braising a curved rib is not little...

...tough. Yeah, can't stand there with a ladle and pour hot oil over the middle of a Riba just doesn't work. A little tough I think that's stupid. And you know, one of the other things that people do cook ribs is in a in a crack pot. Yep, and cooking them in a crock pot is that's tough. Right, it can be done because because you can get him a side. I know people who've done it. I never done the Crock pot one. Yeah, you can do it. I don't know if I would do it. That's just not it's not my write exactly. I get that. There's a restaurant in in our area hair of the world that is world famous for its rip. No, I mean you can buy them everywhere. They day liquid smoke them. Yeah, and you know I when I found that out, I was dis and genuine yeah, what did I just say? It was just a genderfied. Yeah, I didn't like it. You're not a fit and it just seemed like like that isn't the right thing to do. But there cook a bigs are racks of ribs all the time. Yeah, and maybe that's just the way they have to do it. It's a faster you skip the real stuff. I know. I know. I've seen you cook written. Have had many of your ribs here too. Your old school put them on the fire Type Guy, and I am. I am too. This is how I roll. The one in do the ribs, especially to want a caught fire. Remember there still keep up. We had a little instant incident here at the ranch. I don't know, a couple weeks ago. My son in law, who's a wonderful cook, I mean he's just gorm as you get, right, he was cooking some chicken on the grill and I hadn't cleaned my grill and a cot fire and I'm running around trying to flip them. The whole things on fire and we don't you know, somebody said get the fire stinkers. No, I don't want to ruin a check on right. But when we got bat we finally got to fire out and ate two check in. It was awesome. It was perfect right, all kinds of smoke, and then we cook chicken again a week or two later. Wait a minute, maybe we should like to sing off again. It doesn't taste as good. Right. Yeah, whatever. And it's funny how that happens, where you have a malfunction and ends up helping you something. Yeah, that's funny. So I was saving this for now. All right, have it not so this is the other one from Stone Yard, one of my favorite ones. They do a bunch of ones that I like, but this is one of my favorite ones. Stone Yard brewing is a place that I would like to take grilled this on the road. We set up our broadcast booth and we sit down in an interview the owners and people that work there and anybody that's sitting around inside stone yard would like to sit down and talk with us. Will say, you know, why do you come here? Why do you like this, or what's your favorite and all that's all fun stuff. So we have to we got to get the yeah and the Brat and Brockport, which is not too far from more we at here in the studio right so user on the summertime they release their custardy Type Beers. Okay, we've had a few other different custored ones. They I know they've done. They done a sugar cookie, they've done like a like a what do you call the one with a with the the strawberry chocolate and vanilla, and it was that called the Neopolitan. Yeah, they have been done. They did a Cherry Pie, Cherry Pie. So this one is a abbot's orange pineapple cream sickle. Now we have a couple of beers that are really good. Yeah, yeah, and this one may take the yeah it. So it's a custard cream out now this one. I think we're getting back up to the sixes. I I believe at six point five. Okay, good. So we're getting what this is a little cranked up, you know, I mean not crazy cranked up, a little cranked up again. It's it's abbots that they use Abbot's ice cream to make this wonderful. This is this is America share a way to every woman's heart is through abbots. Yeah, it's very true. So, like I said, I always I know they release us once a year and it's us you, right around like May June, and they do it. So this is this. These just came out. Okay, now to just come from a grocery store. They deliver. So they're located in Brockport and there's a Wagman's, a grocery store away means in Brockport, okay, and they are one of the first people that they delivered to. Is that? Because they're right around the corner. So I stopped at that grocery store guy. All Right, yeah, Oh, yeah, see, where's your glass? Sir? You should see the look on Matt Wilson's face right now, because he knows this beer and he's real happy. It's one. Tastes good. I like this one a lot. All right, again, all of our beers today look just like a pills. Yep, at the pills are look to it. Yep, all right. So get this one to taste you off to your think. Yeah, now it's just like ice...

...cream, like like an orange, like a crypticle. Yeah, very good. Yeah, yeah, M I love it. Tastes like a crypticle. Is. How much was that? You Remember? These are about seventeen bucks. Okay, yeah, so you know that not cheap, but not way up there. Kind of right that brains where craft, good craft beer starts getting. You know what I mean? Yeah, our two thousand hundred and ninety nine beers are those heavy fruit itself sups, and I might have one in there that we might have. We we still have time for one more, probably. So, yeah, well, it's are totally in controlst of this podcast. We we try to make what hour, but we can make as long as we wanted to do. So. The thing is, this is not a fruited sour. This is. This is a creemal with the cusp of it put it so much flavor in this at for a cream a very, very, yeah, very orangey and and you can taste the orange and a pineapple kind of melt together. I read. Yeah, and and it's you know, the ice cream just comes right out of it. It's great. This is as a good beer it is. It is that. I'll let this one will keep for the on the can section here. Okay, all right, yeah, well, I may have a couple preys in the car for you to man. That will. That's mine. But I have one of the one of the things that that is always fun for me is out in the cooler, which is so it's one of those stock right now. It's an old coke ler with the glass door, big giant thing there. You can put three hundred cans of something. I love visiting that Cooler, by the way, and some of my friends really know their beers, yes, and so they'll go to that cooler and now come out with Kenny Lan with a fifty bottom right there. Know what? Some of those founders, those Burbos, those could be permit age stouts, are awesome years. And you know, we and anybody that gets there. It's a first come, first serve here at the ranch. Yeah, well, I you know, I know my beers, you know, I know where to go. Yes, and there's some Nice IPAs out there. Are there's some great stuff. Yeah, your your cool is going to be nice and pack now. It is. It is. And there's actually two of them out there. The other one has soft drinks and water in it, which which you mean need after, which is fine. Yeah, after having a few of them from the real cool, you other go that quarter kind of Ye. So, anyway, I think that that there's no excuse for a party. I mean, yeah, the party everywhere. Absolutely, I mean you don't need it. Can Be and some of the more fun parties we've ever had here where accidents. Yeah, Hey, what are you doing? Type of thing, or stop over for a little bit, or Hey, do you mind if we bring our instruments over here and set up and play? Those are world class things that you try to get back again and you never do. You can't. Yeah, you can't. You know, you can't. Four so those. Well, this happened. I do know a here at the Salmon Raj because there's so much room, there's so much you got that beautiful pit outside during the spring summer, it's Gott be popping over here. A lot of fun. And you know, the older I get, two more I want to enjoy. Absolutely. Why not? Yeah, but there's always a building project. Yeah, yeah, yeah, anyway, that pit, that puts a good time. You go o there with a blowtorch, a bunch of would actually, what he's talking about is a flames are are. Yeah. So next up on grill this I'm going back to the brisket. Well, okay, I'm done a brisket a couple of months, a long time for you. Yesterday. All the problem. Yes, you know what the problems if you look at it, and a good brisket's almost a hundred dollars. It's it's I bought a small, tiny, tiny small brisket that I had not I don't know what I'm going to cook it, but I bought it. Yeah, fifty something dollars. It was like a not even a three pounds. Yeah, it's a shame. Right, yeah, it's like anything else. The price of lumber, though, it's coming down a little bit, which is a good thing. We're going to report on that to Saturday. On the home repair clinic on news radio. Way, I'm on and eighty, by the way, and work there. Yeah, I do well this week I did. And but the price of food is nuts. It's crazy. And I don't know about you, but I've got a guy made a massive garden out there. Yeah, and we haven't planted...

...anything in it yet, but that'll be smart. After I get past this weekend, the fundraisers to hopefully change the state of New York will. That's a smart thing to do. I think that's very wise. We're was that and I told you you're too little. Girls, have a little plot out here if you want to come over and plants. Already told them. Already excited. We will have to play Plato kind for the everyone wants to do it, all right, they're on board with a hundred percent. Every great. Yeah, the girls will. They love their dudgy. So yeah, that's good. I'm going to plant tons of tomatoes, Yep, Cherry tomatoes and a bunch of different varieties. I like those big there's nothing better than, way into September, to be able to go to that garden and take tomatoes and slice them all off and and mayonnaise and however you like your tomatoes, Yep, and just have it with every meal I go. It's a little salt pepper, absolutely good. Yeah, doing all kinds of peppers, sweet peppers in Halapino's. I stay away from the ghostie stuff. Oh but I didn't even tell you. I don't know if you saw on my social media page that my wife had bought me like this ship. I think this one's called the one ship challenge. Apparently it's like the hottest chip around or whatever. It's can be like a potato Chet. It's a Tortilla chip. Oh, okay, and it's cover like in this like ridiculous like and I you know me. I love yeah, but I like me. I have to make a heritage. We had a lot of spicy at my house. I love spicy food. I can eat hotter things and a lot of other people can and I doesn't, probably too much. That's kind of why my wife got my kids have been dared me to do this for a while. Right. So this, I think it was. When did I do a few days ago? I did. It tore me up, it tour me. You know, the problem with that is it kills you going in and kills you going up. You know, even if you even if you win the battle, you lose the right. Oh my gosh, yeah, it was. It was bad. Well, what kind of pepper was it? You know, Scorpion, for crying out loud, man, you're gutting yourself and miss with like some other like ghost pepper or something. That it was. It was bad. It was it hurt. I haven't Moore thing. I feel bad. Yeah, you're crying just saying about it. That saucet that Welch got. Oh, yeah, flatline. Yeah, it's hotter than that. Is it really? That stuff was hot. Yeah, you ate that. I did actually eat it too. Yeah, I did. I suffered. Yeah, it did suffer, but but you prove that you could handle yeah, you did it. He just wanted to see us where it's. But yeah, yeah, I don't know. I made a mistake once. I made some chill because I make Chili here all the time, in the fall and my son, oh, my son in law, had grown some ghost peppers and gave it to me and I put them in the freezer. Yeah, and I don't know, I didn't ghost lessn't paying attention. I got out like three of them. Caught them all. I'll put it in a chili. The whole family just was chasing me with a faceballs like ghost peppers are no doubt well anyway, I like a little bit of heap, but not that much. So you could so I we've eaten a lot of food together down and I know you and I. You like spice and I like spice to I know our wives aren't really my wife's terrible spice. You you put a little like run hot on it. She's done my but I can, I can go. I can go pretty far because, I guess said, my mom makes some really spicy stuffs. Miss Chili that's so hot. You take it to like the Buffalo Bills Football Games, when it's like, you know, sub zero degrees and you eat cold. You're still swarms you like. Right, I want to meet your folks sometimes. Absolutely, really do. Absolutely. I want to meet two people that created you. No, there, they are fine folks. By Dad still runs a couple banks and my mom still working. So the other both doing well. Great for you. Yep, got one more beer by list. All right, let's do it. And the Great Matt Wilson, you know I you probably don't want to get into this, but you you are a very, very successful individual. You just recently graduated with a Master's degree in brain surgery, or whatever the hell it was. What was it? That's the best of arts about that. Let's not bring searcher and he's like Dr Carson. He's operate on yet you kill me. Well, congratulations, so on that. That's I mean. You know, I've known you for I don't know, for five years, for five years now, and you work hard at this whole thing and good for you. Thank you, thank you, thank you. It's happy to have it done. I think I'm done taking classes for a while. So well, yeah, thank you. It was it was it was a it was hard work, but I'm happy that I finally...

...achieved it. So I never got over a seventy man anything. Most everything was sixty five and a. You know what, I have one famous words from one of my professors where there was one kid who was in the class that was sad because they didn't get the creed they wanted. They got like a, like a d or something like that. They said, you know what, in the real world all that matters is that you passed. D stands for degree. All right, that's an interesting way. I look at that. Bad because he's right. If you if you graduate and you get your high school diploma or you get your college degree whatever, right, and you have to submit that to an employer, they don't look at your grades. They look at see if you got the degree or that. They don't care what you don't care what your grants were. Yeah, so whether you got an a ord doesn't matter. You have the you have the degree. Interesting. All right, well, congratulate thank you so much. All right, so this is from rock brewing. I think we may have had this before. I'm not sure. My Wife said it sounded familiar, but I can't remember US having this, so I got it anyways. All right, it's from Unicorn. It's called Unicorn Mapia. It's a Sour Al from rock city. Oh Great, I'm so glad you got us. I know we've been doing all of these butts hours. It's doesn't really say what Ellioto it is. It's blueberry and GUABBA. So it's blueberry and Guab as a five. Well, that sounds in jesting. Yeah, and my wife. So we've had this. I don't remember having it, but so I grabbed it. So roxity brewing another I know the guys. They're there. Great guys and make some Great Beers too. I believe they're going to be at that. That's what they're going to be at. So excellent, here we go. Yeah, all right, let stick look at this color this time. You know, what we need is a Matt and Jim Beer. I think we do. But what would it be? Probably heavy fruits our yeah, yeah, now that one finally looks like a there you go, like a ruby red grape for yep, type of deal. So that one's a little different color than the the standard beer color that weven smell. That that's interesting. Okay, yeah, yeah, you say the name of that again. Unicorn, Unicorn Mafia. Okay, watch, what are the ingredients? Blueberry and Guaba. All Right, okay, I'm not sure I know what Guavis smells like, and don't either saying you know blueberry. I'm good with Guaba. HMM, now that's a sour. Yeah, bad though? No, it isn't bad. I taste a little bit of the Blue Bear on there. HMM, I don't know, I don't see any chunks of guava and it's I'm getting something. There's actually some sentiment in there. Yeah, there is. It's yeah, a little bit. Yeah, the ones we the ones we love. Are Those the the glass? Like biting into a fruid at the same time. Yeah, now, this is a good beer, right, I like, that's not bad. Yep, yeah, well, we will. For the next one, I'll I'll go back to the heavy fruited I think this one. I went to a couple stories. There weren't allow of options. So where is? Where's this for relocated roster? New York, okay, rock cities, right, and Rosty, believe, right, Yep, HMM, it's growing on me. It's not. It's not. There's a berry, good berry taste that comes out of this. Well, again I see it. I say that's what almost all the beers the kid ice cold, Yes, it you know I mean. Oh, ice cold works. Yep, absolutely does this. This would have paired good with the ARMADILLO. I think so. I think a little bit of that Sour sourness goes get with the sweetness of it, the barbecue saw. I agree that. I think you're right. I'm going to send you home with at least two of those Armadillo. I can't promise they get home, but I will glad we took you. Gladly too. Funny. Well, I think we've we've enjoyed a lot of fun on gorillas over the past few months and it was great to be invited to go to Belmont race track with the New York stea crapperers and we had a great time. Will be in buffalo with them. There's on August nineteen. I think it is our folks that our friends at roar box are having there, the Flower City brewers, yea festival which we went to last year and we also had a blast of that. Way We did. Yeah, we did. That's right. And herd of Rochter New York. Yeah, it's right at the public mark. Yeah, I assumed it's such a I didn't read that. It's the same. Okay,...

...the Public Marketing Rochester just a wonderful it's everyone as familiar with that ven you. It's it's a staple in Roch to New York and I think I think I told John's before. I think it's awesome that he puts it there because it's right in the heart of the city and people can get there and it was. How much fun do we have it? Yeah, we did. We had a great time. We interviewed almost every single person it was there and did one or two girls podcast out of it and it was just a lot of fun and the stories are what we really like. How people created their business, what got them into it, what their signature beers are, creativity, talking about the cans and the art. Purner, sure, so much to it, you know. So I'm looking forward to that. John earlob is an amazing guy, one of the first. Obviously there's a jettice brewery in the area. That's the oldest brewery around, but earl generals when of the first people that to introduce the whole craft beer thing. Yeah, to upstate New York and everyone knows who he is. Everyone respects who he is. You know, Paul even spoke highly. I remember when Paul and John were both on right. Yeah, Paul someone how you know, John kind of helps them become who he is. So John is one of the most respected people of the game and it's always an honor and fund to go to his festivals. Plus he's a Nice Guy, very nice guy. Yeah, when we had them here and I took him over to the barn and on the four wheeling right and whipping around the end and a Fox ran in front of it. Yeah, I knew he was thinking. What did these people doing there? What are they doing to men? Anyway, we've had a good time. Yeah, I'm it's some good food and it's a great beer. Before we go, your favorite beer of the day, I think, Oh Gosh, I think the Cherry. Yeah, the Germans Jerry Beer. The right out of the gate, that one, not other part. Yeah, that was a wonderful beer. Yep, all day. The other one was the Mexican beer. That was an excellent beer. That pineapple dust equals. How do you say it? The sucky's, the SACKY's. Yep, that was an excellent beer. So that one's like just a hair. Yep, number two. That was really good too. Yeah, well, what I like beer? I liked it. It was different. It was nic now smell better. And how about the tiny kind? Taykin was tight. Kine was still an IPA and I'm just not an IPAG. Yeah, I like that. Thought was pretty good. I thought it was pretty happy and Unicorn Mafia. We're fishing what we're drinking right now. Yeah, that's good. Of course. There's store, store, Yard Orange Pineapple creamsicle. I thought it's a wind no matter what you put the word abbots on anything, you win and I want to buy it. It's a good thing. Well, Jim, as we always mentioned, grill this podcastcom Jim salmoncom spotify. I heart where we get your podcast. What about missing? You're missing nothing. I heart media, apple, sounder, spotify, wherever you get your podcast, you can listen to this wonderful, the most popular growing and craft here podcast on the Internet. Will be back with another addition real soon, girl, this see you mix time. All right, it's in the CAN, as you would say. That was fun. Looks Nice. Started.

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