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Grill This!
Grill This!

Episode 41 · 1 month ago

Beef Birds and.....Carrot Cake beer?

ABOUT THIS EPISODE

On this episode of Grill This! Jim grills up a family classic, BBQ Beef Birds. Mattbrings a pinapple vanilla IPA from StoneYard Brewing and beer madde with carrot cake and cheesecake from Fifth Frame. Also the boys talk about a low cost and reliable grill, and the craft brewery of the week, Swiftwater Brewing.

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, you're a prince, and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Of all of the millions of people that I have met in my travels, you are the most hungry. That's not Wellson, Ladies and Gentlemen, I have Oh yeah, I'm doing well. How are you, sir? Good. I went to the dentist today. Oh No, and day drilled and screwed and cut. I hate that. I got that's I love my dad. I know I'm not saying yeah, but everybody's but you know, nobody likes going to the yes, yeah, and so it hurts a little bit. Yeah, and so I was just hoping you'd get here earlier. We could dive into a beer. That might take the others going to say, I can numb you up real quicks you don't worry. Well, we have a great grillers plan for the folks, don't we? We certainly do. We have a we're going to feature a craft brewer, brewing company here locally in Rochester, New York every week and then we'll will expand that out a little bit. We have a special grill today. Down and dirty but really cool for somebody that might be just doesn't have a girl at all. Right, you can get in, you can get started. This one has a grittle on it. We'll talk about that, okay. And of course our friends at the New York state brewing associate absolutely have it going on. There's festivals all summer long, so we'll get them excited. We'll get into that. Yeah, and I made you a special these things showed up in my family. My grandparents made these things when I was a little kid. Okay, so we're talking sixty years ago plus that. These these things. They're called beef bergs. That's what we always call them, all right, beef birds, and it's take some roast and wrap some Bacon and whatever. I know. I'll tell you about that. That's what smells in here. So smells delicious every time I come here and people if I'm not hungry, I come and I'm starving immediately. I took I cook these on the ceramic grow. Okay, the Komodo Joe, the giant Joe. So it's got that charcoal flavor. I love it. You Mix and of course I pushed put it out on my facebook page at Jim Salmon and and some guy comment. He said you could wrap a cinder block in Bacon and I'd still eat it. So you can almost almost always help. Yeah, because like a universal language. So well, wait a minute, there's parts of the world they don't like. I never been there's the right exactly. I did, however, go out to Arizona once on a long story. I won't bore you with it, but went out there and stayed at a hotel in an Indian reservation and I got out there and of course no booze on those yeah, and that was in a hundred yea as a big mistake. That's not no fire water. Yeah, that's not a good place for our brothers on the road up there, although the food was awesome. I ever had FRY bread. I have had bipe debreat yeah, that's pretty cool. It's delicious and it's so simple to make. So anyway. So what do you have to drink for us? Well, so we have a we have a nice assortment of deveres today. So I actually today, I actually stopped at to it. Instead of going to the store to buy these, I actually stopped at the brewers themselves to get these. One of the brewers only had one left, so I'm glad I got it. will do that one a little later because that was interesting. Okay, but first we'll start off with a company that we are familiar with, who we have had some delicious beers from. Something grabbit for you, Re Brink. This is a part that I always like because Matt generally, Surpris, supplies all of the Beers to girl this because he has a lot more money than I and I go to the freezer to do the growing right. So I saw, yes, we will, you have the money for the good meats. So we're even so. Stone Yard Brewing, Allah that we're familiar with them, the right out and Brockport. We've had some delicious beers from those guys, very good. Yes, so this is there, one of the newest ones. It's called beard full of sprinkles and it's got a sprinkly beard on the front, the front the kid. Okay, it's a vanilla pineapple twist all sit ru IPA. So this is an IPA. We've had some good ones, so we'll see this is a good one. Well, I like the sister's park, Yep, and Vanilla and pineapple, and I like I like pineapple. Okay, on a vanilla. No, sometimes, yeah, I'm with you. Sometimes it's great. Some bubbles. We'll see. This is great. So this is we're beginning to get the upwards with this one. It's seven. Oh, all right, all right, and again. They are located in Brockport, New York. Right. They're right by the Erie canal,...

...or barge canal, whatever you want to call it, and the right on. It is a really nice place, beautiful upper and lower and and it's a college town. So you you know, the college kids require some good craft being absolutely and Stonia, it's been leading a charge on that for in that area for quite some time. Yeah, and they look like we've had here before. They come up with some very unique and delicious beers. They're right. All Right, here we go. That was a fine sound. Now it smells as an IPA. He pours, he pours so perfectly, the perfect poor by Matthew t wilson. So this comes out looking like pineapple, YEP, pineapple juice type of thing. A little bit of a head, not much, which tells me there's more in here than just the IPA. Right, right, otherwise you'd be foaming right up exactly. So let's here we go. Cheers. Oh, I smell okay, that's citrus citter's right at you and pine apple part. So here we go. So I can taste the pineapple immediately. Yep, me too. And and this is not the part. I I'm not a big over the top IPA gang right, I don't like that. Just harsh like a pine cone on right. Anybody into it? Right? And this is not that. No, this is this is good. This is I think this is a really good ipea, because it's it. You taste it, but it's not overpower right. So great, Yep, this is this is actually really good, very good beer. Yes, it is. And one of the folks, when you're listening to this, you can't put your craft beer in the pantry. No, and take it out and drink it. It's gotta be at thirty four degrees. You know this. Now I'm glad you said for this kind of beer, for this one in particular, I think the fact that ice cold makes it taste even better. So you nailed it a hundred percent. Yeah, tooth pain gone. Now this is a seven point, I sir, it is. It's a little, you know point. You're so higher than your average beer. Right, Yep, I like this. Yeah, this actually is not bad at all. And and one of the things to that people do. It drives me nuts, you know, because I judge people for a living and they'll take a sip of something and go, I don't like that and they're done with it. They're done with it. Right. So it's it's the second sip of this for me, Yep, was better than the first. Yes, I agrees, and she gotta give it a chance, you know. And it's like it's like an American not to like HAL opinion. Yeah, I Love I love hell, but there's some people don't like spicy. Yep, and you take one but up to spicy. That's it, but you don't give it a chance. Waivers that. Yeah, the same thing with this beer. So I know we're not at the end of the show where we rate our beer, but you've now that we've been doing this podcast for a little bit now, you've had a chance to go through a total lie page. Now you've got a lot right as far as ip is go where do you is up there? Yes, pretty good, right, I like this. Yeah, and the names interesting and they can I don't know where they come up with all these cool art canno. It's always interesting. Yeah, that's got to be like a full time person. It's got to be asolutely. Yeah, that's a that's a that's different. You go into the Beers of the world and you know the large grocery stores they have huge craft beer airs, Yep areas and artwork. There's study and it's it's amazing. It is, really is. Yeah, so anybody out there that just maybe they'll be a college course art of beer cans or yeah, you know, because there's a lot of different beers and one of the challenges is naming these things. Yeah, I think you're right, especially how craft beer has blown up. If you kind of get into this industry for like can art, the naming, you can have a career to it. Right now. Absolutely so. Yeah, it was some really interesting minky doodle. Yeah, we've had that one through. That's great. So next edition of Grill List we have a special guest coming right to the studio. Who Do we have? It's pauyone. He's the executive director of the New York State brewers associated chief, chief Paul. That's the right that's the big guy and we met him at when we went to Albany, sir, for the New York State Craft brewers festival. First one live in person. We had a blast, but we had a great time. There war a ton of piece this their work and not a man, not a mask, and so everyone was there. Another good time, but think no one even thought about that. We had a great time. Yeah, the next one is coming up on it's not in Long Island and April thirty and you and...

I are going. We're going to be they're going to be there. Sir. You can go to the New York state craft beer website. It's New York craft beercom. New York craft beercom, and you know you have to navigate around a little bit, but you can find a place where it tells you where to get to tickets for this. Tickets are not that much. Tickets are on still now through right. Absolutely. Yeah, and then on June twenty five there's one in Buffalo. There's one on July ninth. It's the bright vibes festival. I'm not sure where that one is. There's one in Syracuse on November nineteen and and it's just so much fun. Now all of the craft brewers that are at these festivals, the principal people are there. Yes, it's not just you know, you just hire attempt to go and see guy who knows nothing about the beer right. These are the people you can ask questions, you know, about how they got started, and every one of them is a fascinating stuff. Yep, you know all these corporate websites out there, yeah, home, depot, whatever. You can't find our story right section right, but on every single craft all do. They want to tell you how they started and and those stories are fascinating. Most of them starting to garage Bruin five gallons with the Mr Beer thing, you know. So it's it's interesting. Yeah, I love it when I saw you, when we both had a chance to interview from those people and you you would ask them a question and they'd give you their whole story. Like Dad, I started, you know, seven years ago in the basement, you know whatever. It's always great to see how far they've come and they're so proud of absolutely and you know, some of the beers are just world class to absolutely. By the way, if you got to grow this Podcastcom you can see all those dates there too, and it is it. They are already there and I believe we plan to be at most of these. So yeah, absolutely, the one on the next one in on Long Island on both thirty is at the Belmont Park race track and Ilman New York. So you know, you and I can do some horse betting and and it was all our money over there. Yeah, direct brewery wraps and and just lots of great pores. You know, you obviously got be twenty one to do. Yeah. So, yeah, so I'm sure there's a lot of kids listening to the girl list. I'm going to say so if you're listening to grill this right now. Does that mean that if you go to Long Island you get a chance to meet your you and myself, hunt us down? Absolutely and and yeah, we're we're the ones in the colorful shirts. You'll find this easier, right. Yeah, that's too funny. Oh yeah, we had a really good time. So next next girl list will be visiting with Paul and we'll talk about the organization and, you know, get some ideas on their philosophy and so forth. That's pretty cool. I wonder how long he's been doing it and if he actually like, grewed beer himself and for you got into you know this. I'm excited to have them here so we can ask him all this question. This is the guy that is. His job is to promote kraft brewing in New York state's pretty cool. It's a big deal, right. So I'm sure other states have this kind of thing too. And and if you're listening to us in California and you want to hop on a red eye and you're the same guy in California, come on out. Absolutely gro less goes everywhere. Yep, on the road. So, speaking of grills, there are a lot of people that live in apartments or, you know, maybe have a little terrorist balcony or something wor can have a grill or piece, you know, if they're close to the ground or whatever. Or you buy your first house and you don't know anything about grillsure and you don't want to be bit and you're just looking for a propane grill. They're in operations. Yes, standard kind of low on the cost thing to get started. To figure out this is for you. There's a girl called the expert grill. Okay, all right, I like it and it comes from it comes from the I don't know what you'd call it, the department store, the giant one? Yeah, W yeah, I don't exactly which tuck about and you could go to Amazon and find her whatever, but this acts. They have an expert grill. It's called a Combo five burner propane gas grilling independent grittle. Okay, now, a lot of people like to do the grittle thing for various other things, like maybe cooking your pineapple or even doing burgers on it or or whatever. You can cook Bacon on a grittle, sure, whatever, and that's it's attached to it. It's a side type of deal and it also has a side burner that you could take to grittle off and use. That's excellent because if you're doing, say, you're growing sausage on your on your propane grill, and you need two peppers and onions boiled in beer, you know all that. Sure do on your I'd absolutely this grill. This expert girl has a...

...four point eight out of five. It's only sixteen reviews, but it's three hundred forty seven dollars. That's not too bad, and it's, you know, free shipping all that kind of stuff. But but what it has is a full size roasting hood, temperature gage of course, a large warming rack, which I don't know about you, but I use my warming racks sometimes even to cook a loans. I'd certainly absolutely. I do porcelain and m all three burner, soft touch controls, you know, all the usual site sales hype, fold downside shelves. That's cool. Now, depending on some people don't have a lot of room for stuff. So if you give a type space, perfect, right, right, heavy duty wheels. None of the wheels are don't know they're not. So this, this expert grill, is kind of a cool way to get something that's a universal thing that you can use to do full cooking outside at a relatively decent price. Now I will I will be truth be told. I have a now have a few girls. I will not lie. I have a teeth set about girls. Now, you're almost right, I'm getting up there. But one of the girls that I do have, I have two propean girls, and one of the propean girls that I have is a small little grill from expert girls. Really it's a really, really cheap one that I think it's only like a hundred bucks. Right. It's the one that I use if it's like really terrible outside and the girls want I want hot dogs, and that's want to turn something on real quick. The girl to hot bogs. Room again. It's it's one of those girls it out. I love it because it's really it's really good for that kind of quick, down and dirty grilling. But it's a lowerd the one I have. Not. That's not that one. It's I guess that's like a hundred bucks. So I us. You have to replace it every year. Okay, because that you can only clean it so much before it starts rusting and all that stuff. So, and that's the one you don't want to clean. No, no, because if you're like when I cooked our stuff we're going to have today, yeah, I just mopped, I bar exactly right, right, barbecue sauce drips down on everything. You can't get this completely off, you know. And then and then, yeah, whatever. Then when it starts to flare up and the whole thing catches fire again, sometimes you can burn it off. Yeah, one quick thing on the on any kind. If you're just listening to this and you don't even own a grow and you're thinking about getting one or whatever, go out and spend another fifty bucks and get a second pro paint. Absolutely. I wish I had a dollar for I have seven of them. Yes, right, because I'm running one, two, I'm running three different types of pro paint. Things right and run out all the time. So I always make sure I have a backup. When I first started grilling, we're talking years ago, I only had one pro paint tank and which, you said, Jim, happened to me. I had a little party over and I was like, all right, let's cook some hamburgers of hot dogs. A couple stays and five minutes to cooking, propanes gone, isn't that? emball? It's the worst. Now I always have multi appropriate. Yeah, Oh wow. Well, you know, just be prepared. At there's tanks available everyone. Yeah, you can always get that. Actually, all right, so let's yeah, so pull up something else. That's why I could tell your to thirty little bit. So we're going to get back into it. Hurting. All right, so let me go and grab the next one. All right, it doesn't hurt that much. I mean after this, that was a very good IPA. So after that I was reading a sheet that says what things cost back in one thousand nine hundred and seventy nine. Yep, a gallon of milk was a buck fifty. She's. A dozen eggs was eighty five. The postage stamp was fifteen cents. Wow, a gallon of gas eighty six. Sense. It's like eighty six dollars a gallon, nowns it. Well, we promised we wouldn't get into Polish. It's you. We will move on. That awful, but he got their buddy all right. So that's a good one. So this one is called CATILLAC dreams. Now this one actually is from yours truly, Jim Salmon. I should for better be with this one. It is a yogurt sour ale with strawberry and Vanilla. This is brewed with our gall cheese farm yogurt, five percent alcohol. So this like your standard a ABV for four beers. Right. And this was brewed and can by Glenn's Glen's Falls Brewing Company for northway brewing company in Queensberry, New York. Queensberry, that's gotta be near the city. Yeah, I think it's getting close to that yet. But Yep, this is it looks pretty cool. It's a yogurt soury else I'm assuming it's going to be. So I'M gonna do one of these tricks just in case. Yeah, might be be heavy. You never know. He's turning it upside down so that in case there's some what would you call it...

...settlement many or orange juice, pop pulp? There? Yeah, some pulp in there. Yeah, you know, usually when you have yogurt there's like there's lactat in there too, and and that can make a little thicker as right. You know, last grills we had Kelly on from drink like a girl and she had one. Had lactated. YEA, to right. Yes, she did. So here we go. Oh, double that. Yeah, that's a smell, like good smell. Smell gun does I have not tried this one, so we'll see comes out looking just like this. Looks very similar to the one we just had, just a hair darker maybe, but yeah, looks like almost like pineapple. I'm curious now to see how this is. Now you could smell fruit in this one. Yeah, and I think I get a Oh than Ella have this too. All right, there we go. It's definitely sour. That was got a little little pucker effect to him. I don't know. We've had more sour, but that's not right up there. It's not bucker your face offs hour, but if there's a little pucker in there, yeah, I don't. I don't taste any yogurt. No, I that's what the yogurt leaves me. Yeah, I think I get a little bit of the strawberry in there and maybe a hint of that vanilla, and not not a lot of it though. You know, it's funny. These two beers that we just had the stone yard and this one from as wells are very, very similar looking and they taste completely different, completely I mean you can't even imagine how much different they are. Yeah, interesting, yeah, yeah, this is this is your nique. I'm going to I'm going to hit you with that once we get into what we're getting into. I'm at you with the surprise beer today. No, I've had in my I'm not I'm not trying to say I'm an alcoholic, but at my lifetime I've had a lot of beers. I don't think I've had this flavor combination before. Really. If you tried it, I'm not tryed to, this would be the first for me too. Okay, all right. So, yeah, yeah, costwise, right up. Yeah, so it's from fifth frame. Okay. Now, if you recall, the three costlier places that we've been getting beer from would be fifth frame, Tellus, or talous and Froth. Right, those are the three that are that are that are up there. So this one, this was like twenty, twenty one or so dollars for a four pack. Now, all of those that we have had are, they're delicious. We're onbelievable, like out of this world. Do Yes, and and you know the old adage you get what you pay for US applies to crape beer to so to a degree. Right now, remember when Kelly was talking about when she was here last week, as she was saying, you know, there's the craft brewer that has like the line, the landlinks out of the door and you can't buy their beers anywhere. Now, fifth frame does sell their beers at certain stores. You can buy them at like your local grocery store whatever, but not all of them. No, no, the majority of them. We got to get there. And Froth and or tell us both they don't sell them in the stores. You can't go the storm buying more. Tellus, you can't sort of by and by Froth. You have to get it from them, from the actual brewers. Well, that's the drawing. Yes, exactly, I like this beer. Yeah, it's okay to good. Yeah, I was about to say I don't know if I would go out and buy a lot of this, but then I already did. I have it kids. I guess that right. That's the IPA. Would you buy that? Yeah, I would. That's be too, actually really good APEA. Well, I you know, I visited Stone Yard a few times. I really like to be too. Yep, Yep, which reminds we have to go up there too soon. Yes, we need to take girls going on the road. Yeah, so, by the way, we haven't mentioned this all. I'm gonna do it real quick right now. Grilled this podcastcom we go our randow website, you can see pictures of me and Jim, you can see some of the recipes that that for the food that we've had, to see pictures of the beer that we've had. You'll see where we're going on our next on the road trips, and also you can reach out to us. You can send us an email info. What girl this podcastcom Jim and I will get that. And Yeah, there's a if there's a particular a lot of craft craft brewers listen to the spot. Yeah, right, and so if you're one of them and you're listening to this and you say, Hey, how come you're not all takes, you you ship it right here. Yep, and we'll will definitely include you and grill us absolutely a hundred percent. Yeah. So also, we're on I hired spotify, where we...

...get your bodcast wherever. So that's that's this is a lot of fun doing this podcast and love then, and we have been so fortunate. We have tried some of the Best Beers in the world, no question. So anyway, that's good. Yeah, you know, by the way, speaking of girl, this is Kelly Gilfoil. Set me a text like a day after she was here. She said that was some of the best chicken we she's a I I figured it out. Yeah, that that's pickles. Really struggle for fifty years that cook a chicken wing. It was so good. It was really awesome. I don't know, I just don't remember how I did it. My wife, my wife ate the rest of those weeks. When you when you buy food that is raw the at the supermarket and what we're having today. I'll explain it here in a little bit. But beef is only good for three to five days, right, and and it's and it's really only good for three four months frozen. Right. And chicken only one to two days. That's why when you buye when I buy chicken, get on it. Right, I buy it the day I'm cooking it. Right, right, pretty much that's my own opinion with that. Now, when I buy fish, which I don't buy a lot, my wife likes Haddocks, so I'll go out and buy that frozen sometimes, or if I'll effect this is a this, I'll tell you a story. Yeah, I'm done here. Yeah, but so fish like salmon and whatever, one to two days if it's raw. Right, okay, if it's frozen, they tell you not to store fish much more than two weeks in the freezer. Wow, which goes it flies in the face of you can go buy frozen fish in anywhere. Right. I have some. It's been there for a while. But I think it's I think it's probably more about the whole you know, frost burning, sure, how it frost bite? Yeah, all of the FREEZERBURG, Freezerburg. Right. I took you know, I was working one day and and I had talked to my wife. She was working and we were both in Rochester, New York, tour whatever, and I was on my way home and I had told her that I will stop and get some haddock and cook your fish. Sure, right. So I came into brockport actually, and the traffic was all backed up. There's lights and sirens and everything all over the place, and so I was so proud of myself I went into plaza and out and around and whatever, bypassed everything and and went right to the grocery store and I picked it out from the seafood place, the piece of the seafood counter right, the one I wanted, and they, the guy, handed it to me in all wrapped nice right, and I started walking the front of the store and my phone rang and it was my wife. was in a car accident. Oh No, no, and the corner there and she said I'm okay, but I'm and I go that's you. And so I met her at the hospital. She was fine, but they just had to go buy caution, just a bike. Sure. So on the way out to store, I just ran, ran and I pitched this fish into like the one of the coolers that was had something else in it, right, and the way out I just pitched it in there. So then I said to her, you want me to get the fish, and he go yeah, that go back and get the fish. So I want back there and went back to the fish count it and the guy said, yeah, one of the managers found it up front are and I still have it right here. Really funny get to be there, but you know, I didn't tell it as fun right, right, but it was one of those things. So she was fine and you know, she got her fish. So now you like you look a good fish fry, right. Oh, I love a good fish fright. Yeah, you too, you know. And there's always in and around our area. People are we're the best fish for every whatever. Yeah, everybody says that. The ones I like the best are their cod and they're a smaller, thicker choice. Right, and they serve him with those rustic or fresh cooked potato chips. Ye, YEP, the ones with the skin pieces still on it, you know whatever, crispy but soft in the middle. That, yeah, I know that Chris Talking. I love that stuff. Yeah, yeah, fish fries are great. Yeah, and you know, you're on a diet or whatever, you can get one that's not bread it. Yeah, it's broiled instead or whatever, but that's on American right there. Remember that fish? We had robots. That was that was great. Yeah, that was one of the only times I really like I'm not big on saying yeah, that was awesome. That like absolute combine. It's really good. So anyway. So what we have today, all Righty, is these are called beef birds. Okay, and there. I had these things when I was a...

...little kid. My mother used to make them and my grandmother was the beginner there. Somehow you figured it out and back down when Bacon was seventy five cents a pound, and so I wanted the kids bought me up one of these meat slices, a really nice one, you know, like electric on sure, whatever. So I take I get a eye other round roast which has not a lot of marbling in it. And that's not what you want, right, you want or that is what you want. Don't want marbling because that turns into toughness. So right for what we're doing anyway. So you I cut it off, maybe, Nathan an inch. I Roll Up Bacon in there, I treat it with some you know, seasoning solves or whatever. In this case, I have some Barbecue Rob I put it on her whatever and you roll it up, put a couple toothpicks in there and then you cook it. I low and slowed it for an hour and a half or so at to twenty five on the grill and then I hit it with the first painting of Barbecue Saure and then I put it on a grill. I'm just crisped it all up and and whatever. And these things are so good they're whenever I make them, they're gone. Yeah, I might. I think I got maybe twenty other this roast. The roasts like fifteen bucks. The Bacon's eight. So Ye know, yes, step that, but it's so much fun. And if you make anything, you make with Bacon, like that guy said. Yeah, you enhances it. Yeah, you wrap up concrete block. I'll eat that thing if it's got backing us. So is your family mad that you actually made this regal this and that your family no, they would not let me. No, actually they because they all love you to pieces. They all kept saying now, wait a minute is enough for Matt Right. Well, what I did was I brought him out. I brought your share out first I got you, but then they shipped two more that we're left over back into that. So it's they're pretty good, so excellent. She'll we tryump. I think we should all right tell a people about girl us and I will be right. Alrighty, well grilled. This, as I said earlier, you can find on spotify, Iheart, wherever you get your podcasts, and of course, our brand new website, real this podcastcom. You see pictures of Jim and myself. There's links to some of the youtube videos that we've done, including the settle rench called by cooking show. The original one is is still up there. We've had a lot, a lot of people viewing him. So if you want to check out the some of the stuff that Jim has been at the make, you can see it on the cooking show. We've had a good time doing that. We did because a second one which I still got to finish, which Jim will yell me about later, but that one will be up relatively soon as well. And again, grow this podcastcom. You can see us on the road, you can see our schedule when we're going to go on the road and coming up next, as Jim mentioned earlier, is Long Island. The new Yar State crappers association vessel will be there. Under no circumstances what I ever. Yet that would be a dun anybody that knows you knows that I would not yell at I guess the very first time I met Matthew I was through glass in a radio studio that looked in there and I go there is right there. That's my bodyguard for life. That's right. We both work in radio. So these things are there a finger food, you know. Some people will hack at them with a sure and there's a fork there if you need one. But some people hack at it with a knife and a fork or whatever. But these are just pick up and I wadded up a whole bunch of paper towels for you there in Napkins, because this is a this is a little messy, but you know, I'm dying to know where I can think a little crust on the edge, which I'm always happy about. So the mic out of my face. That's all right. That, Mike's only a thousand dollars. I HMM HMM. I had like four or five of those things and they fill you up pretty quick, m but but they are they are tasty, delicious. The thing with this too, is some people you can wrap a hundred things in that. You could put, you know, leafs, you could put some raccotta in there with it. I mean there's a ton of different things you could do. I've always just done the bacon and and spice. As A and barber. Once in a while I'll use the barbecue sauce. This is delicious. Well, like about you, you can taste of different meats, like the beef is like a pepper and more pepper. That got savory and the Bacon got a little bit of sweetness and also savory trast. It's perfect. Hmmm, I like it when you use the word perfect, because you're just being kind to me, I know that, but that is a it is something that is you can cut them by hand, but I always made them too...

...thick, so I use the slicer, which gives me an eighth of an inch piece and more uniform and more pieces of it and and they're so easy to make. That was the beef that Chuck Ros know. This is I of the round, okay, which is almost no marbling in the middle, right, right, and you know it's a it's not. You wouldn't buy this for a steak, right. That's why this is cooked. So it's pretty well, it's it's actually pretty soft, though. It's nice. Well, that's the low and slow. That's right. First hour of it with a and part of the spices I use as a top secret meat tenderizers that I use, right, and it just makes it melt in your mouth. So there's no point in doing these tough right, because nobody's going to eat him. But I was going to say because I was wondering if felt the bite and pull. But it would. It can kind of went pretty easy. So yes, it's pretty good. Now some, yeah, it's like everything else. There's a little bit. Some are bigger than others and whatever. That's what easy. But yeah, yeah, now I did. I do have a few extratise, so that's a good thing. You can take home to your lovely wife and I know you know, despite what you say most of the time, that food never makes it back to the house. But that's okay that there might be some fruit to that, but these are key too friendly they are. Now I like I like barbecue sauces that have some brown sugar and I'm sure I'm always looking for the brown sugar honey one, and they're higher in the calorie thing. But who cares? Nobody, when you're talking ribs and whatever, you're not working calries glories. You know what are those? Right? And the same thing with was craft beers. Yeah, grillless. We're sure of a good time, right, we're not going to even remotely ruin it by talking about what's good for us. So, yeah, that's a different show. Anyway. Yeah, that's another hole show. We could do a podcast on that to him. But anyway, this if you have a grill like the one you were talking your little next girl, this is perfect to cook on it because it's it leaves a pretty mess on your grill, on your grill great. So, yeah, but it is a lot of fun. Guy, I said, I just replaced literally just got the new one sent to the house like two days ago. So, yeah, I'm may even joking. Well, you're how many do you have now? You got have five Grillis. I think I have like I yep, I have I have a I'm at six. Yeah, I have a wood smoker, I have the pellet grilled, I have a charcoal grill. I have two into propegos. That's five. Yep, Yep. Well, you are a Callin Ery J in. Some people post on Social Media, Oh whoe was me, or whatever. You know, we post food, yes, we do, and and that is meant to live and everybody else. Right, right, I agree, and and make people think, boy, that looks good. I think I'll make that at all. Yeah, whatever, speaking of lightning things up and Jim, now that we've had some food, I think it's a for some dessert, and I have dessert in a beer right there. Let's get it after, after we have this next craft beer, get out your pencil, folks, and a piece of paper. I'm going to tell you how to save some money by making your own homemade ranch dressing, which is fifty times less expensive and fifty times better than the stuff you buy it to store. I'm going to be paying for Nexti love wrench dressing. Say you go. All right. So, as I spoke before, this is a beer that I got from fifth frame. Fifth frame is located in Rochester, New York, downtown on St Paul. This beer is called Swirlpool. Now, all right, their whirlpool, right. I saw it was released maybe a week ago or so. So I was like, I got to get down there and get some. I went down. This was the last four pack that had no more in the brewery. So it's not only does it at the store now that I just I bought the last one. You can to get the brewer right now. So you gotta wait to the make some more. Huh? So this one is a sour carrot cake cheesecake. I like. I like. I Love Karak, I love CAREC I love cheese, I love cheesecake. I've never had them at the same bad at or drink it with n a beer. Right, that sounds that has a where were we on the money part of this? You said, so, yeah, this one is bouted. It's over twenty down. No, okay, so you're going to be paying a little over twenty bucks. See if I can get the ABV here. He thinks seven. Yeah, I think you're right. I can't see here, though. I think I've been lost it somewhere. But yeah, it's it's...

...stop, six, six percent. I'll call my bone. Okay, all right, YEP, so again it's it's a vicious, viscous style, sour vicious. Yeah, I said dishes right, this cake. So carrot cake cheesecake. I just to see what this is going to be like. Yeah, that's let me pull this out of the way. There you go. All right. So there's plenty more of those beef birds are if I'm going to eat more thos. You were in yeah, the by. Here we go. All right, all right, because each beer has its own unique sound. Not Make sound of the people playing at home that they're all the same, but it's not. You have to okay, this is that's coming out looking like the last two. Well, orange, that the curt juice, immost. Okay, yeah, fresh lasses from you. Oh. Yeah, here we go. M Yeah, more like a little like mango juice, something there. Whatever. Yeah, carrot juice. Yep, all right, we smell here. It's weird. That's a difference. Now, but that it's taste it, because we're not getting anywhere when or smell it. Here we go, really good, that's from heaven. Right there. That's man. Why being the top two or three a this is ever, this is excellent. Wow, wow, that's different in it. So I'm trying to have a wait to give this tip of some trying to see out how I can explain it. It's delicious, though. Hold, it's a sour on there did, because there's very little puzzer. There's almost no pucker to him, especially little sweetness to it. I get carrot, I definitely get care and I think, I think I could cheese. I do too, but I don't know how. This is really, really, reallylicious. Yeah, I was, you know, I think I was expecting it to be worse and I was actually surprised that it actually this good. Now you brought the other three to leave here. That's wonderful. Yeah, man, so now I know why it's sold out. This is this is insane. Now this is available on tap there too, I believe. So, okay, I believe you get this there on tap as well, because we're obviously doing it out of a can. So yes, sell it, Yep, and yeah, right them. They brew it right there and it's all right there too. Is the is it recommended to keep these cold when you're especially if you're doing like a heavy fruited sour? You definitely do, because there's a lot of fresh ingredient in there. Okay, that could kind of go through spoilership. It's it's too long right when you come to keep when it comes to can beer, can beer can usually last a little longer than glass or bottle beer, right, because with bottle beer sunlight per meats through and that could kind of mess up the flavoring of the beer. Yep, in the can you get a little bit more protection. So that's why you even though they people recommend not doing it, you'll see a lot of beer just kind of sitting out in the floor are, you know, on the aisles without wellbeing right. But these fruited sours, you shouldn't. The fruit of showers have, ever, really short shelf life if you have them sit out too long. So you want to keep these cold. Okay, yeah, good advice. I think that's the reason. Like a few years ago the brain surgeons at Annheuser Bush decided to put the born on date, Yep, on a lot of their stuff, so you know when it was and whatever. If you don't help it, because there's no question, if you even a regular institutional beer, you stick it in the Pantry or whatever, it looks Kunky it, it'll go on you. Yeah, absolutely, so I like this. I did too. So now I don't know the we can do the official voting. So would you buy this beer? MMM, if I could get some money from my wife, are you allowed to have money not? You know, I give it allow it's without yeah, yeah, I like this. I would definitely this is this is one of these beers where I have some good friends over and I'd say, listen, guys, you gotta try this. Yep. And you know, most everybody would love that. I think so. I think people, I think people would be shocked by how much they would like this. Now, if you look at your glass, you can see their actually is a little bit of stuff, a little residence. Yeah, Yep. So I could, I could actually say that this beers in essential, because you know how some people the big rage is drinking vegetable juice. Yep, and they'll blend stuff. Yeah, things, I just I'll use that excuse. I have this. I taste carrot up, I do. I taste the here. You're right, and she's...

...and I don't even know how that's possible, but I don't know either, but it sure is good. Man, this is delicious. Yeah, I'm I'm impressed. Of course, I'll let you keep the CANIS is going to go in your collection. Yeah, we'll stick that up there in case we want to get it again. This is again. This is from fifth frame. Brewery located on St Paul Street in Rochester, New York. There they're sours have been great. They had the bath bomb and the Juloto that we had. Their slowers are really good and that's whether that's why they're they're higher up there. You know what I mean. I'm busy with this beer. I enjoyed that one. That was very, very good and refreshing and once in a while you could taste twenty beers and all of a sudden, boy, there's wonder when the pop jumps right exactly. Yeah, one of the ones we did last year, that ward with a little leper con. Yeah, that was an ax. Yeah, that's really good, really good. The Brewery, craft brewery that we will just featured today, if give you a chance to visit, is called swift water brewing company and brewery and tap room, was located at three hundred and seventy eight mound hope avenue, in the heart of Rochester's historic South Wedge neighborhood. Yes, serving beer on draft and to go and offering indoor and outdoor seating and dining. The story of swift water began with Andy Cook. He's the owner, had brewer and and you don't always have the owner as the brewer. No, not usually, and which is kind of cool. And he had a tight knit group of family and friends and volunteered to help and away you go. You know, it's a great story. Yeah, now, I've been there, most of the places around the Southwidgeria. I traveled to very nice place. Their beers are delicious and I know that they get a lot of their ingredients for the for their beers locally, which I always love. Yeah, absolutely, absolutely. And Yeah, that's the swift water theme there. There's kayaks in the TAP ERMA whatever. So it's kind of cool. Sure, and they were founded in two thousand and fifteen. So new or your brewery? Yeah, so they're celebrating seven years. They have one of the things they do there too. Some craft breweries have the food truck thing, which is kind of cool. I mean, you know, a lobster roll one day, the TACO guy the next or whatever, you know, but at swift water they they do their own from scratch food, which is great, which you know, that's a win. Ye, right there. I was going to I was going to ask you, and again I'm not trying to disrespect anybody, but if I were to ask you, what's your preference? Were that that's too for a craft brew to have like an actual, almost in health, restaurant portion of it, or how like a rotating food truck thing? What would you prefer? I have to be careful here. The right answer for me is the food truck thing. Yeah, because food trucks are cool and they're as cool and they have some of the most unique yet a lobs their Mac and cheese or whatever, and you try, I'll try anything. Oh yeah, and it's different and and you got to you got a rotating sampling of food. That's way too some of the craft brewers and there's a mindset there that made them as good as they are with craft beer. Yep, right, and just thinking out of the box, and their beers are just world class. But when it comes to food, sometimes there's what I call Fu Fu food. Yeah, I'm not a big rap guy. I'm not going to ever, ever, ever put Kale in my mouth. So you know, I just I want I want normal, stuck real food, right, and if you want to serve foo food, that's could. There's people that just the people love it, love that stuff, and that's fine. And then there's our vegetarian friends, which I'll never understand that, but that's it. Teaches own you're right, and that's why this is a great country. Yep. But also go over here and have a burger on that menu. Yeah, right, right, or you know whatever food trucks are cool. Yep, because you can. Generally speaking, there's a pretty good array of items on the menu that you can pick from, and and a lot of that stuff has the things we love. Brisket Sandwich, Yep. You know, pulled poor Jumbalis. Yeah, right, exactly. I'm surprised because I thought you're going to say the other thing, but I agree with you.

I actually we're actually in agree. Be It here. I'm with you on this, I think. And again, there's always something that's unique, right. There's always the craft brewers that I should do awesome food also. So I don't want to I don't want to knock anyone who's Doo's doing great, like our friends at robock there. They have a good shit right now there. Well, that's different. That's that's restaurant quality. Yeah, that's just yeah, right, whatever. But you here's the thing. Stick with with your great at right, if you're really good at making beers and that's your thing. That's fine. Just do that and then hire someone else. That the food trucks that didn't take care of the food portion for you. And again it's a different experience. ONS are time you go there, right, and that's what makes it really cool too. I think one of the draws of that food truck thing is I'm sure the brewers get some kind of payment for I'm sure trump shot and I you know, I don't know what that is. It's probably different for everybody. But but when you change that up, that's what people like. Yes, unless there's that one food item that, oh my God, it's the best time I ever had in my whole life. Right, what do you mean? It's not here this way, all that kind of thing. But but when you change it up, people love that stuff, right. And then there's the normal things like a pizza food truck and yeah, whatever, you know. So, yeah, exactly. I know. In the early I get I'm a trum. I'm steering away from politics. So I'm trying. In the hurry and the early era of the pandemic, some people had to all of a sudden serve food because they had to. If you, if you're right, right, you so don't know. Had anything right. Right, right, because it because it there was a I think it was some sort of ruling and earlier that if you didn't serve food, you they wouldn't love you to be openers. Right. They didn't want people to just drink, right, because they figured that they'd be then lose their minds and and start kissing each other and covid would go through and it's stupid. Governor, why did you bring that up? I'm sorry, I was trying to not say that. I'm sorry that anyway. So then they said to you, you have to share food. So what did the guys do? They went out and to the restaurant depots of the world, yeah, the whole same places, and they bought these fifty count things, a potato chip, right, all right, there's your food. Right. So bad can you be? I'm sorry. All right, I'm kind of down that we're back. You'll kill me, so sorry about that, but I want to talk about power. So so what I'm saying is now now some craft brewers who didn't serve food before, now, in the aftermath of all this, serve food now, right, but that wasn't what they did. So the food that they're serving. Is it the best food in the world? Just it was concocted up because they had to. All right, once in a while there's a giant success story in that, like homemade stuff. Yes, that's yes, but but it's you know, that's that's tough to do and it's tough to make money on, right, especially with the cost of ingredients. Yeah, exactly right. But but then there are again, and I want to make sure because I don't want to again. I'm not trying to hit anybody harder, but there are, there are people like robots, who are who all always we're doing great food, and I believe fifth frame it's doing fantastic food there. So places like that who are already that's what this we're going to do both. That's great. Yeah, dead, that's that's fine. Keep doing that. I well, I don't think that I was gonna. I was gonna say, because we're fresh off the Oscars thing. Right, I'M gonna say you'RE gonna slap you're not gonna slam me. Are you all right? Homemade ranch dressing. Isn't that all? What could he have been? Thing, I don't now that homemade ranch resting okay, we're get to get out your pants, yes sir, and write this down. Course, with these podcasts you can wheel it back to you know, two minutes. Let's do it again. Three quarters of a cup of buttermilk, three quarters of a cup of sour cream, half a cup of Mayonnaise, a teaspoon of Parsley, a half a teaspoon of pepper, a half a teaspoon of salt, one teaspoon of garlic powder, one quarter teaspoonful onion powder, one eighth teaspoon of dried time, one half teaspoonful of dillweed, one half teaspoonful of lemon juice and one quarter teaspoonful of sugar. Okay, now, with two exceptions here I have, I'll because we cook here all the time and I have a gourmet son in law that cooks here. He's fantastic's awesome, and so the only thing that I don't readily have here is number one, is buttermilk, and and I...

...probably don't have dill weed, although maybe I do now. So look for the for the folk listening, what exactly is dill weed? Well, it's the you know dill pickles, yes, and it's that little stuff that comes off the stock right and they grind it up and it's a it's a really gives the dill flavor. Yeah, yeah, it's wonderful. Now, the only reason I don't have buttermilk care in the house is because it's like any other milk. It goes bad exactly, especially those that and I'm the only one that likes it. Now, this is America and some of the better pleasures in life is surrounded by food. Yes, and a good glass, a full eight ounce glass of ice cold buttermilk is just a wonderful thing, delicious. But you can make your own ranch dressing for a fraction of the price. These are all things that most people have in their spice cabinet. You know, everybody has Manna's. Yeah, I don't know about you, but we go through sour cream here like crazy. Just I made I made some. I make my I make my own horse reddish sauce. Oh, do you really? Okay, so I don't buy it. I make my own and sour creams as a big ingredient in it. So, yeah, it's because I got half a cup of Sour Creme and you so. Yeah, I go through socoming crazy. Now you like I love how Horse Right? I absolutely too, and sent my son in law. It's the only thing he doesn't like. Is that right? And he can tell. He can tell when I'm using it. He he hates it. Yeah, what here? Your truth. Carrie hates it too. Really well, I'm making my whole, my whole made out horse ray sauce. She almost hats gagging it's that bad. But I don't you. I'm you'd love this horse I sauce. Going to make it? I Love Horse. I'd love to try. Yeah, yeah, feel free to. I'll bring you. I'll bring on that right now. So you know, make your own ranch dressing. It's pretty easy, pretty straightforward. Will put the recipe up on on the Grilla podcast. Almost forgot what I look another question for you. Yes, when it comes to like eating wings, are you a ranch guy? Are you a blue cheese guy? I'm a blue cheese save here there. Yeah, and the problem. Yeah, I don't want to complain or I don't want to wine or anything because you know, my wife will say quit sucking your thumb. So there's only one blue cheese that I like and that's Marie's. Okay, I love the rest in a big candidates. Almost Claire Bucks. Now, is it the Marie? Claire Wonders? That the no, this is Marie's. No, it's Marie. Okay, all right, that's the name. And it's white, White Jar. Is it Chunky? Yes, yes, I know. Okay, it's what, I don't talk like that. It's the best, no, world, but it's almost six bucks expensive for the Big One. Yeah, the little ones like four hundred and fifty, right, and and amount of that that we go through here with, with chicken wings and Salads and whatever. It's just, you know, I got to keep working and I'm a hunt. I think you and I are retirement run, especially when we could do this. Are you kidding me? This is a great justicesn't even you know. You and I are making two, three hundred thousand a piece doing grill. This why eleven is are I'm still wait for that check. Yeah, there, well, we're almost we're almost there. We're getting there, we're getting there. We have we have one more beer. All right, we have one more beer. Yeah, we we got some time left. Yeah, we have plenty of time. And and even even if we didn't have time, we have control of the whole thing. We could just go over if we had to. But when Matt comes to do Grillis, he brings us he's got this top secret CIA cooler that's filled with ice and we don't. I thought we had one more. I'm yeah, it's over there. It's on the side, on the other side. There you go, that site. Oh, there it is. You know what, this one might be a little warmer because I've ben't put in the cooler. So that's all right. So it was in a still pretty cold. So we're going to end with one more sour. This is from Hamburg. I believe we ran into Hamburg at the at the at the Bruceuss we did, which is that we love Hamburg there there makes some great beers too. So this is a sour plum berry sour. Okay, it's not one that I've had before. Sour ill with plum and raspberry contains milk, sugar, seven point O. Okay, so you say sugar...

...and a Berry and all that. I'm thinking this will be more on the sweetie side. It should be done. We know. Yeah, you never know. I wasn't no one with the spook with this one. And this one from fifth riend was delicious, by the way. So let's just give us a tried now, Hamburg. It is brooding Hamburg, New York, in case, I guess you were wondering. That's near Buffalo. Yes, it is. Go Bills. Yes, that's right. You bills didn't coming. Yeah, one point forty billion. Glad, we're paying for that. Why are you doing that to me? Get up side drug. Well, for politician, you should run for God cut. I vote for you in a second. I appreciate that. As long as you appointed me attorney general or something, we would. We spent our all of our time drinking and eating. Imagine having a whole staff at the governor's mansion. Anything you want to absolutely no, I don't like this crap beer. Go out to get me. Here we go, sir. Oh Yeah, all right, that one. Bubble up little bit toos for this one in here. You know, it's funny. Most of these, all for these that we've had on this episode of grilled. This episode similar littler, but this was a little lighter. It's got a little bit of I don't know what you'd call it. I like that. It almost looks it's like a little it's a tad letter than that carrotcake beer that we just said. Maybe a what do you call those? Tangerine? And it's a good maybe a dark grape fruit or something. All right, I smell sour. I do smell smell sour. So they're all the sweetie part. I didn't mean to say. Yeah, here we go. Yeah, now before I even he's sampling his. But I can see through this one. Yep, which is not what's a lot of the heavy fruitage. You can it's really they're really thick. Eusy, that one's sour, by friend. We nailed that one. Yeah, that is our YEP. So, if you like sweet hearts, Yep, there without the sweet. Very good. got that going. So the milk sugar don't taste too much. Yeah, that's different. Yep, just so, it's it's a it's a sour plum buried. You taste something? No, I don't. I have to be a hundred percent full disclosure here. I don't remember the last time I had a plump and I'm not sure I remember what the hell plum tasted like. Sorry, there I did. Must have something to do with seven point. All right, this is our point. Oh, yeah, I'm just teasing you. You know, I this. This is a beer that like before I met you. This is what I thought US sour would be. Right, I think it's all right. I think if this is ice cold on a hot day, it's probably not so bad. Yeah, that is true. That is true. Yep, I but yeah, you're right, this is this is a sour. There are some sours that just taste like a sour, and I think this is this what that quarter? Yeah, Yep, I think we're very, very spoiled on the heavy we are, and I'm not gonna lie about that. That's true. That is true. We there was one like maybe a good month where we just kept hitting really good it's out of the part, and then we kind of got stuck there for a minute, and that's what we expect all the time. That's not the facts. It's not. Well, you know, the elephant in the room here is that the more you pay, the better they are. That's without a doubt. It's now. So okay. Now, let me ask you a question then, Jim. If your person just getting into craft beer and you've been buying budweiser forever, and what's Budweiser? What? Ten Dollars for twelve pack or something like that. Right, yeah, now, all of a Sud you're paying twenty four four for for right. Yeah, how do you how do you convince people that that's the right move? It goes back to the whole for Sip Syndrome. Right, I don't like that. Well, you gotta give it a chance and you have to try other things. So it just because you don't like one doesn't mean that the next one's going to be the fruited sour of your dreams. Right, you know, you just have to play with it and if you if there are people, there's lots of different types of people out in the world. Yep, there's the a people and the be people and you know, be people. There's probably more be people than there is a people, because the be people kill the APE. But there's the folks that just don't have that that billionaire adventure, Jene. Right, and you have to...

...keep ats things. If there are literally hundreds of thousands of Craft Beers, that that's very true, Jim, and getting out there and taste in every one of them is the goal. Yep. Now, you don't have to, you know, be fallen down Hammere Dur anything, but it's you just some of these that you you'll go wow, I'm buying that and I'm going to share that with my friends. YEA, so I agree. I think you gotta try. I think, and not to plug us and what we're doing again. I'm not. I'm really not trying to, but I'm a point to anyways. If, if, if you are a person who you know, you listen to this and you listen for the grill portion, which is great. We love the grippers, supportion, but you are a cors led or a budweiser drinking like the beer portion whatever. Tell you what, come out and see Jim and I at one of these crap beer festivals, because this gives you a chance to try a whole bunch for one price. You don't got to buy a bunch of Beers, you can just pay that one ticket price. Whether a hundred or so breweries. They're Jims up like that. At least there were more than that, I think. Yeah, the last one we did in Albany. But yeah, absolutely, and you can walk around and try whatever you want and they you know, they part of your ticket. They give you a glass, Yep, it's not a giant glass, right, and you don't have to drink a whole thing of and there's all pour out. You cands consider where. We don't like it, you poured out, you go try something else. Yep, man, it's just a win all day long. Plus you, Jim and I will be there anyway, so you can see us. You know, I was going to stick this in here before ward. We're out of the grill. This is that. This coming Saturday April Second, two thousand and twenty two. My radio partner John will see the guy who does our opening, the big voice guy, will be out at the hardware store we represent headlocks, Ace hirdware, thirty four hundred Monroe Avenue and Pissford, New York. The Big Green Egg guy. I'll be there. That's awesome, and we're firing up a big green egg and he's going to give us a demonstration of it. We're going to take you through how to cook with that. Come on out visit with us. There might even be something cooked there. Do you can eat. That's a win. Now we you've talked about the big gritting on this podcast. Yeah, now people get to see you demonstrate, or someone demonstrate it lies and personally use it. That's fantastic and you get the in get to see the Great John Welch and Jim Samitre. So it's a win because when you get to a certain point in your grilling life, you will have realized that charcoal is the way to cook, and that's I'm with you now. I'm with the propane grills have their value, great, the Great Palette girls, they're fantastic. Definitely have their value. But when it comes to lone slow cook in a park, Butt of ribs, yeah, brisket, that that ceramic, big green eggs, a way to go. I think, if I'm correct, most of the competition people almost all used charcoal. Right, absolutely, yeah, it gives you that that flavor and there's a difference in charcoal, and there is. That's true. Thanksford cowboy. There's a lot of different really, really good, decent charcoals out there. Right, make your food taste awesome. Yea. Yeah, so now we're at that point and our show, JIM or, we've had our four beers, right, and now we have to pick the best of the lot. I think I think everyone already knows which one our favorite one is, but we could still kind of go on a grating scale of the beers that we've had. So can let's go ahead and rehash what we've had. We just had that Sour Plum Berry from Hamburg. We had the Cadillac Dreams Yogurt Sour Ale. We had the beard full of sprinkles, Vanila Pine Apple Twist IPA, which wish you to do. Did like the IBA from Stone Yard from still young. Thank you for sorry, were and Swirlpool carrotcake cheesecake from fifth frame brewing. I think we both agree that the sleeper of the day was that carrotcake cheese. We both weren't sure how that was going to come out. A great honorable mentioned, though, to the stone yard sprinkles. That was really, really good. A bare yeah, very good, and you know I'm not a big IPA guys. You know, you, you, you said here, Jim, try these, you know, and you're usually right when I I love that. That was a good beer. It was. It was an ipea that I think you actually might purchase. Yeah, absolutely good one. And the other two beers were okay to yeah, just you know, I mean they're they're okay. Like I said it, when it comes to sample and beers, you'll find the ones that you love, you'll find the one that you like and you find the ones that you...

...may just pass by. Next you never you never know. And just because maybe Matt and I didn't like one very good, whatever it might be, the beer for you right to because everybody's taste her different. It doesn't end it. Just because we didn't like it as mean that you don't, you won't love it. So right. Well, I think we did it. Jim, Grill this podcastcom Jim salmoncom spotify, I hired that. Where we get your PODCAST, space book? What did I miss? Grill this Podcastcom you got that? Yeah, you got it. I got it, and send us an email. Well, we'd love to hear from you. Info at grip this podcast. That's right. In for a grill this podcastcom. Next you don't want to miss the next one. paulonned from the New York State Brewers Association, Executive Director. Guys, so the good guy. Yeah, so, girls, come in your way to a house near you. See you next time.

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