Grill This!
Grill This!

Episode · 1 year ago

Beef Burnt Ends

ABOUT THIS EPISODE

We sample BBQ beef burnt ends from Joes Kansas City BBQ, sample beer from Stoneyard Brewing and a beer sent courtesy of Craft Beer Kings. We also talk onions and spices

It's it's time to take your grilling skills to the next level. We will take you from grilled disaster to grill master. So grab your tongue, you're apprins and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Yeah, welcome to another grows. Hi everybody. Jim Salmon here, along with Big Matt Wilson. How are you, buddy? I'm doing well. How are you? Jaw Thirsty and hungry as usual. As usual. You know, it's not that great outside, but I was just going to say it's always warm and inviting when I come in studio and there's food and there's drinking here. The smells right and that tastes that's great. Well, we're here to talk about all kinds of Craft Beers, some great foods that whipped up a little different today. What you're really cool, so we'll talk about that. I had quite a grilling week. I made all kinds of things, okay, and right now I have marinated short ribs again going. I did ribs. I'd just, you know, add nauseum this week, so it was all good. I'm stuffed. Yeah, you know, I think I shared a picture this week, Jim. Now, we'll talk about this little later on. I used a new APP called gold belly, okay, to order some food from, I guess, some of the best restaurants from across the nation. Really, yeah, okay, and this place there ordered from was actually featured. You ever hear of Anthony Bordine? Yeah, the chef? Yeah, absolutely. Yeah, so, he remember, he used to travel all over the globe and little different USTA runs. So this is one of the thirteen places you must eat at before you die on his list. No, okay, all right. Well, that's any excuse for a road track exile. And I buddy. Absolutely so I tried. I tried some ribs. I will talk about this place and everything later, right, but I tried some ribs from this place this earlier this week, Jim. Really, they were insane barbecue. They're smoked. Oh, smoked, okay, smoke, all right up, slow smoke for, I believe, fourteen or fifteen hours. Nice, a little ring man, yes, it yeah, okay, wicious. Now this is an APP where you actually order food and it gets sent right to you. Yes, all frozen, cryo packed or yeah, so it was. It was in this big container, dry ice, all vacuum sealed. So it was. So I guess what they say is what they do is at the restaurant they cook it and they vacuum sealed it immediately, immediately, and they freeze it and they send it out. Okay, all right. Well, you can't get much more fresh in a CRYOVAC than that. Right, absolutely right. Some of them meet, you find out, in big, big boxes lot, you know, grocery stores, that cryovact stop been there for a week. Yeah, right, this is great. Yeah, okay. So what what do we have in the studio over there warming up as we speak, something that we've not talked about yet. Jim. Okay, beef burnt ends. Beef burnt ends. We're used to pork burnt and yes, but beef bird hends, beef live right here on grilled it coming your way here and about, let's check the clock, about seven minutes. Yeah, the smell of it's insane. I can't wait to have it. So gold belly is a deal where you just you, I assume there's tons of different types of yeah, you can order absolutely. So, if you get a chance, check it out. It's gold belly. Okay. And, as you said, Jim. There's all types of different restaurants and it's not just limited to barbecue. You can go outside that realm and gets desserts and fried foods and the chicken and waffles that everyone's heard about, like all that kind of stuff from all the really famous, wellknown and even the small little hole in the wall restaurants are doing. It's like Adams ribs or whatever. Yeah, okay, well, I don know it to salmon ranch. I don't know how it is at your house, but either the post office ups or fax here every day anyway, must up bring some juice and food. Correct, I get it. I get gold belly. Okay, yeah, all right, we'll check that out and of course we'll be sniper enough some of those beef burnt ends from gold belly here in a little bit. Yeah, we also got the sauce from the same company as well to actually try on those barbecue burnt ends. So now one time, I don't I don't know how long it goes, five or ten years ago or whatever, got hooked up with a an organization that brought in that had a competition barbecue thing and they followed the Kansas City barbecue associated and we're rules and regulation. I had to go to a course be able to judge it and then you you know, it was cool. It was really neat. Anything that comes from Kansas City's got some kind of barbecue bent to it, right. So this is Joe's Kansas City original barbecue sauce yes, which will try with those I burn it. I can't wait. We're going to talk a little bit later on to about competition, because I think you got some news. This is really cool. Gentleman called me this yesterday actually from Kingstree, South Carolina. I've been Florida couple times. I driven through South Carolina. Never stopped small. I knows that at...

...the gas station's the gas tanks are above ground because you can't bear and south of the border, right, I love south of the Padro, south of the border. A hunt two hundred miles this way and I had I loved it. So this is going to be my first trip down to South Carolina to, I mean get into it and meet two people and and check it out. Actually, because the King Street pig pick and festival will happen in two thousand and twenty one. Amazing. It's one of the biggest festivals in the country and it's such a small town world. Happens now? According to the gentleman that I spoke with, he's in charge of, you know, decisionmaking, and they made a decision to have it. They're moving it from like a fairground or something. They're moving it to the center of town. Okay, might be a little bit different to the cooking teams between Hole Hog and and, you know, pork louts and shoulders and whatever. They had at one point almost a hundred cooking team wow. Now whether they'll get all of that back, people are still, you know, a little bit nervous under saying, but still, it's seven months from now, so it's inaccur goober right, let's get a lot better. I'm just I'm so excited at I know we were talking about doing this last year, yeah, and we were kind of disappointed because we weren't able to. I don't know if I think you do know. I don't know if anyone else knows, but kingstree is actually the hometown of my father, really fathers from King UFFING. That's right. Yeah, well, now that is it's a new ought to be the one that gives us to tour will. Yeah, that'd be great. I told we're going, no question absolutely. I tell you what, though, Jim, don't be surprised. When we get the King Street, it'll also be over. It's that's all, fat small Kingstrey. I'll show you how to get in there and they'll be right around. Okay, all right, now, I can't wait. So it's October ninth the cooking that's a Saturday. The cooking teams show up, I guess, on the eighth and you know, you get your that's off in this other area or whatever. Yeah, so I'm wondering should we? Should we film this? Should we actually bring a camera, as I know? I know we just do the audio podcasts right now, but I think this we should. We should be launching our youtube channel soon and this should go on it. I agree with you a hundred percent. So we're taking this whole thing on the road, including the radio program that we do. Logistically. Will have to figure it out. I will talk to the power over there. Will make that happens. So coming up. Yeah, anything, all, all road trips and in barbecue that King Street, South Carolina, October night. So I got a question for you. How do I produce that radio program if I'm actually out there. Well, we're going to get a filler in that you will expertly train prior toly. So that'll be great. That'll be a lot of fun. So I'm looking forward to it. Speaking of APPs, also, Jim, I use a new APP now. I know I've talked before about the APP that I've used to get craft beer sent to us and the one that I was using for a while. It is called beer drop. So I switched because beer drop, for some reason it's been setting a lot of Colorado Beers, which I love, but I know you want to try other ones from across the country, right. So I switched to craft beer kings. Craft Beer Kings, okay, okay, all right. So today the first beer that we're going to try is from craft beer kings and this beer is out of California, okay, plus centia, California. It is called Sticky Bun, the Brewery Bakery Sticky Bun, but it's Bourbon barrel age imperial stout with Peakins, Maple Syrup, cinnamon, maple and Natural Vadilla flavor. All right, now, we all, you and I love stouts. Yeah, we do, absolutely. I mean, come on, that's that's just the way it is in the world. Yep, but that sounds interesting. So, yeah, here's here is one of the glasses. I will forewar you. It is ten point two. Okay, I'm not going anywhere today. Ten point two. Yeah, of course he's talking about the amount of if you're just joining this podcast and you just moved here from Mars, that means how much alcohol is in it. Right, a normal everyday budweiser's about five right. You go to Ohio, used to be three point two right, and that's why nobody ever went to Ohio. But but this is a craft beer that you know, most craft beers are somewhere between five and ten. Yeah, but most of them are probably in six to seven rights. Yes, Matt Wilson Opens it stand by folks. Yeah, that was a good one. Now see what kind of ahead we get on that live right here on that is dark. Jim and grill. This all that's yeah, that is dark really. Thank you, Matt. Handing it off here. I won't get out ahead of them. Will taste it at the same time. Yeah, I'm excited about this one. Yeah, that is a very,...

...very dark beer and it's got like a quarter of an inch little head on their kind of a sand color on top. Yeah, you can't see through that at all. That's really dark. Yeah, HMM, different. Yes, think, smell. It's most little, little sweet. But you can scroll that Bourbon to right. Absolutely. All. Right, here we go, ready. Wow, YEP, wow, that's a complex brewer. Right there is this a lot of flavor. See if I can start that out. Chocolate. Yep, I'm almost one of the other beers we tried. It was a dark chocolate and and you can tell the difference between that milk chocolate and the dark chocolate. Right, this is more of a milk. That's exactly what I get to. Yeah, you could taste that maple, just a tag. Yeah, listeniment. Yep, I think we got everything that they had on the CAN. Yep, sometimes you don't, you can't, you don't. You know. Okay, I got this, this in this, but you know, there's no and you can garlic in there whatever. You could definitely taste that bourbon barrel to yeah, absolutely, and I get the I get the ten point. Oh, you can tell. I mean you get you're right. WE'RE NOT gonna lie about it now. You will know that this is definitely a beer with a little kick to it. Yeah, so what brewery is this again? Sure, this is. You know what I should have had that the brewery. The brewery is the name of it? It's family row. So it's the brewery spelled B rue are. Why? Okay, so never got out of high school. I that's right, and it's not like California said so, but that is now. Where did you get that one from? Craft Brew Kings? Yep, focus came from craft beer kings. Now, normally, because we're grown men, je Jim I, usually that's a you asked my wife about that, but here I usually give us both our own individual can. But that's the one thing that I did like that beer drop did that. Craft beer kings is not do get to yeah, there drop give you two of each beer, where craft beer kings gives you one. However, beer drop give you the twelve ounces, and these are obviously pint size. So yeah, I pretty much graduated to everything pint size. Same here. What's the sense of waste in time? Now? I thought you were going to tell me that was thirty bucks or something. That's why we're only getting one. But well, again, also, if we are going to be completely honest, it is probably about nine or ten bucks more expensive than right now. Your drop is cheaper. Okay, right, well, if beer drop is located and shipped out of Colorado, that's why they're getting a lot of those craft fers are right there because they're less expensive. And Right, they know those people and they're making money by you know, I get it. Yeah, right, America, but yeah, exactly, exactly. We figured out the advertising thing years ago. So you know, I have to always ask you this because you are you are just like me. You Love Craft Beers and there are some that you will try and say, well, I'm happy I tried that, and there are some that you will say, okay, now that I tried that, I want to get more of it on that scale. Where does this one man this this one's in the in a third category. Allow me to explain. Okay, I love it and I would buy it again. As Category One, I I like all beers and I try everything, including all kinds of food. I mean that's how I roll, and but I really wouldn't buy it again. And then there's I might not go out and buy it for myself, but it's complex and cool enough that I would buy it and have someone in the cooler out there and on the Porch for friends that came over, because I would want to share this with some of my stout drinking buddies, which are which we love this kind of stuff. So yes, I would buy this again. I think I'm exactly with you. This is this is it one of my favorites. However, the flavor profile of this beer is very unique and I think I would want to have it again. You know, sometimes, but maybe that immediately, but definitely in the future. So I would buy it and store it, I think add you're correct. Yep. Now part of the thing is, and I have to re research how we do show prep here for grill is because in advance you told me what the other beer is. I did and I can't keep my mind off of that one. So the other one is one that I that a little been dying yeah, write and it eluded me. It was in the stores for an hour, it was gone and it was gone and and I kept check them back and check them back, and you brought it here. So now I'm you know, to be honest with you, I can't get my mind off of that. I play you. We've talked about it, we've seen it, and I went to a few of the grocery stores. Could not find it. Yeah, I had to. So. I live around the Batavia Le Royal area. I'm sure if you're...

...not in the opposite Mer care you have no idea what I'm talking about, but it's where they made jellow. Yes, that Jella was invented. Very good. Right. So I because I am a craft beer kind of sore. Any of the beverage dispensery that serve craft beer know who I am. Yeah, so the gentleman who owns the beer store out in Batavia called me and told me, Hey, I have some of that beer you've been looking for here, but you have to come get it right now. Really all that you got it, because it'll be too tempting and it'll be gone right right I get it. So I drove out there immediately and I grabbed it. Well, now, that's now. That's the kind of beard store guy you like. Right there. That's that's good. That's that's good. That's kind of like whenever I go into a certain store and the guy has nine milimeter ammunition. It kind of run up and he goes hey, Jimmy, want a couple of bucks? Nine miail me, because as soon as I put you gotta take him. Now. Just kidding, but whatever. So I'm I'm impressed with this beer. I liked it. I like same here. Say here, we will after we finish this when we will definitely try the other one. Those birds going to be close to we're yeah, we're about three minutes off on that, so we'll get that. I just want to stick one thing. Yeah, sure, I made a loaded baked potato soup. The okay, now, you talked of my language and I took I bought a bag of red, red potatoes, because I like those and they work. You don't take the you don't peel them, you just slice them up in about half inch cubes, okay, and you put them in a big crack pot and a couple of cans of chicken broth, a cut up onion, some salt, some pepper, little bit of garlic, and you cook them for four or five, six hours, okay, and then you take the Masher and you mash him, okay, and you make a I like stuff chunky. I'm the same. I don't like it very thin. I'm the same. I'm with you whenever I see you, know, like professional chefs. They're cutting an onion, it's like they're cutting a two two pieces, right. I want to want chunks. But anyway, that's a you know, personal preferate. Yes, exactly. So then when it was done, you mash it all up. Half a cup, of course, I always double it, of shredded Cheddar Cheese, okay, and then half a cup of heavy cream and then a half a cup of Sour crank. And so I had some fresh chives, okay. So I cut, I cut a whole bunch of chives through those in there. That was so good. That was so good, man. And now, on a day like this, where it's kind of gray and a little chilly out, that's the perfect kind of that's what it was all about. That, you know, the last of it was kind of drizzly and rainy and whatever, and and winters just kind of hanging out and a little. That's it aggravated me, as I thought, you know what. So, yeah, I agree. I also wanted to mention this too. So you were working on the King Street thing and you did a very good job. You came through on that one. Thank you, and I know I've been talking a couple times in the last couple of our couple podcast here about trying to get in touch with the person who organizes drink like a girl. Drink like a girl. Right, okay, I was also successful. Could gratulate. All right. So next week on grill this we will have Kelly here, okay, from Dulok, a girl. She's one of the founders and one of the organizers of that event, and she's going to be bringing some goodies for with for there as well for us, a sample. So Oh cool, now that will I'm going to have to do some more research on that. What is what's the whole concept of drink with a girl? Do you know? I mean it is it? Yeah, so I know right now, and I had to look a little bit further back, but it's right now. It's a virtual event mostly. Okay. It kind of started it once the pandemic hit, because people weren't able to go to live events right, right, so they wanted to still give you that invent environment, but you could do it virtually and you but you still could sit there and see some people and interact with some of the brewers and the creators of the Beers. And they're also about trying to be diverse you know, when you first when you think a craft beer, you think of a bunch of early guys. You know what, you're good beer, but trying to be more inclusive, have women and people of Color and all things that thing involved in this thing. So yeah, I think it's great. They're they're getting bigger and bigger and they represent a lot of the great breweries in upstate New York here. So so and was there a little bit of a discussion about that? She was going to bring some beer with it, award winning beer. They had a one of their events. They had a competition and she's going to bring some of them that won the awards. Okay, excellent, all right, live right here in a grill, list right here in studio. Excellent. Well, so you don't want them at what an episode is this? Eight? We think we're on eight now. Yeah, so just just stick this out there. Grill. This is available anywhere on I hired, of course, but anywhere you get your podcast, spotify, you know, anywhere you get a...

...podcast. Grill this with an exclamation mark. And also, if you like to see what we look like, and I you know, I totally embarrassed by this, but the salmon ranch cowboy cooking show up on Youtube. Yeah, has been visited by I don't know, a thousand people are so well, we're on our way to two hundred ninety thousand where we can start making money exactly. Just want to put this out there to eventually, right now, seen at the girl this podcast and the COPPA cooking show their kind of newer. So we kind of have them in unique places, but we're going to have one dedicated place for all that stuff. So it's just just keep your eyes peeled for that. Will have a place you can go where you can find the pod cast, the films that we do, email and email all that stuff right. So we're working on that all right. So this is a part and professor radio and where you have to fill I yeah, AB right back while I get the beef burnt ends. And as we were talking, we used an APP called gold belly to order the food. Now, when I ordered the food from gold belly I got a trial pack and the trial pack had ribs, brisket and burnt ends. Now I tried the ribs or the briskets still vacuum seal in my house. I haven't opened those up yet. We tried the ribs. They were amazing. Now, with the ribs, a lot of times when people cook ribs they have that sweeter seasoning on it, maybe a can maple or something like that. These did not. You know, the seasoning that was on the ribs almost reminded me of the Salmon Ranch season that you've that you gave me the conduct, the cowboy dust it was. It was more of a I don't know, it's not not not sweet, but but but the flavor of portfile of that kind of similarity, which was great, because it's the barbecue sauce. As you'll find out, it's pretty sweet and just going to pour a little tho barbecue sauce right there next to I was burnt and do you smell that? Isn't it? This guy, and they pay us to do this. Right, all right, so we're gonna try out dive up in hm Oh man, oh my, hmm, HMM, hmm. I want a burnt and with the sauce on it, with the sauce on it. Oh, that was so easy. Yeah, and again this is great, from the restaurant right to us. Jim Matt, that's awesome. It's amazing, and you know I mean the interest of full disclosure here. When you first said that you had two gold belly stuff coming, I figured it all had to be put back on the grill and there was a lot of work. Yeah, all this was basically a good heat up, boil, a pan of boiled water, threecords of boiled water. It's in a cryal pack. You get it boiled, then turn it off and you stick to cryal pack right down inside there and put the cover on and you wait fifteen minutes, right, and you've had got this. Now like us, Hender, are these two? Wow, it's amazing. HMM, yeah, I eat all that, all right. What we what? We'll handle these here, don't you? HMM. Yeah. So now again, this wasn't. This is prepared by us. We this is from this is restaurant in in Kansas City. Now, as far as in comparison to fresh restaurant quality food, again to see you said this is cryal packing sent. What's your thoughts on this? Boy, way, that would be hard to that would be hard to if you set us here and fresh right off the grill here and be very difficult to tell which was with. Yeah, if you didn't know, oh my gosh, that's good. Now as you can see. Look at that smoke ring on him. You see that? Yep, that is good barbecue sauce to why is that so good? And it plays, like I said, it plays well with the meat because a lot of meets when they're grilled, there's a sweeter seasoning on them, right. So this one doesn't have a it's not a sweet seasoning. So it really plays with the sweet sauce really well. This is Joe's from Kansas City, Jose's Joe. It physically is at the corner of forty seven avenue and mission road in Kansas City, Kansas, and there's a gas station where you can fill up. You fill up your cart. Jose. Now that's the best. Yeah, well, HMM, yeah, these are these are literally amazing. Wow. So, on a scale one to ten, how are these burnings? There's close to a ten, as you yeah, I haven't had a tough one yet. I mean no, there's there. Their tender and moist and you can still tease. The smoke is still there and if you buy this, cry will pack. There's there's a lot of it there too. It's not a little teeny, no,...

...there's there's enough to, you know, feed a family of probably a family of for right say, for probably right now. HMM. Yeah, although I have a hard time share exact anybody. We could, we could probberly do it ourselves while we're professional. Exactly. HMM. Gospels are good. Yeah, yeah, now they must have some proprietary rub on there too, because I just got a pretty good piece of rub there. Yeah, hmms me if I said the smoke. I wonder what they used to smoke. That's a great question. I wonder if you know. It comes with a book that which I'll have to look at it again, that I brought here, and it tells you kind of how to prepare the CRYLA packages that you can buy from from Joe's all right, and like you said, it's so easy. It's you just you put it in some water and at this it comes out the way it would come out if you got about the grill. So if this is any indication of other restaurants and things around the country that you could get from gold belly, oh come on, yeah, so weird all day. Yeah, Wow, the Great Matt Wilson Getting it done. Thanks, I know I like you the minute. A couple of things. First of all, people ask me all the time I make this kind of my one of my signature things I like to make is called five onion soup. I love French onion soup in here, you know, the whole crispy French bread all as hard as a rock which she's on it, you know, the whole nine yards. I just love doing that and people ask me all the time. Yeah, it doesn't matter what on you use, and I completely disagree. Okay, okay, Ninety nine times out of a hundred, I use Vidali or sweet onions on everything because I love onions, and especially in salads and those, those onions are not tough on you. They don't Burp you up. Yeah right, you know, they're not messing with your stomach generally. You know, sweet onions are the best for frying, onion rings, roasted on the Grill, you know, with vegetables on. I always use sweeter or vidale onions on Shishka Bab sit here. And the red onion, though. I love a good red onion in a salad because that's the best. When, and especially if you're making, say so, you're making a serve Chi or something like that, you put a red onion in there. Guacamoli, pickled onion salad sandwiches. That kind of white onions are the crunchiest of all onions, according to whatever your white I didn't guy, you like those. I do like them, but I use them in Salsa's stir fries, that kind of chicken. He's that kind of yeah, I got you. I got but I don't use many white onions just I'm not really bigger one than you. You through. Maybe if I, if I read it in a recipe and it said use a white onion, I might get a white onion. But and in that case I don't know if it makes a lot of difference. Yellow onions are just basically sweet onions that aren't that are tougher on you. You don't make you cry. You know, soup, stow, sauces, that kind of thing. Shallots love, I've Oh, love, love, love, shallows, shalots and leaks, and then you know the little scallions. I you can use those for dressings and Salads and garnishes and in fact that those short ribs that I'm doing. A friend of mine having a birthday tonight, so I'm cooking them short ribs. Okay, and sorry, there's not enough to bring in here, but I pause, but I drills all the cut upscallions all the time. I love scallions things, but it's fun to experiment with different kinds of onions to never I never could grow onions, but we have. We have muck land around here which Tay grow the best onions in the world here in central New York and western New York. So do you like strong onion flavor or are you more of you want to hit but you don't want to be overpowering, except for a French onion soup. I just I don't want it to be overpowering. I got you, except for maybe red onion in a salad. Okay, especially a Nice Chef Scout Salad. Watch it could a little bit throughout there. You know, I'm making myself hungry again and I think I'll dive right in for another piece of the burdens are basing lead. I like Gosh are clop. So I'm finished. We're finishing out the last of this beer from California and after this we're going to open up the IV. We still have not announced with the beer is, but we're going to try that beer that we both were trying to get our hands on for so long. Is this a new batch now on this one, or is it was this part of the last batch, which I last year? I know. No, this was the new batch, which I think they're already pretty much so lot of that. I don't know if you know if you can find anywhere, but check it all the time and that one must have slipped away. Yeah, you must be important. It's you know again, that's a guy likes his beer. They know it's so that's great. Yep, as I was saying. Also, if you get a chance to go to the...

...gold belly site, you don't have to sign up, you don't got to buy anything, just look at it and see all the restaurants that you have an option to get food from, because there's so many gym there's so many that you can get food from. You know those of us that well, you were in the military, so you traveled around the world and every once in a while you're on a website or something like that and you say, oh my gosh, I was at that one. MMM, I love that food. So that's a you'll find some place that you were at right on the gold belly website and you'll say I got to have it, you know, or I give you reason to go travel there too much. Would you tell the food so you can have it fresh right there for the restaurant? YEA, hopefully, in the future maybe we'll go on the road and going to on these places. Who knows? Well, that's a done deal right there. As absolutely a done deal. So we need to we need to take actually, the place that does next craft beers coming from would be a great place to take. Oh girl, US on, you know, on the road, and the good thing is I think, I think we can make that happen. Hanah. So, yeah, well, that's a tease. Are Folks that? So you want? You go ahead and I'm going to go grab it real quick re now. All Right, I'M gonna I'm another one of these pieces of burnt and these pieces are about, well, maybe most of them are around three quarters of an inch square. It's like a cube and they have lots and lots of Char on the end of it, which is the holy grail of barbecuing, is bark, especially on a brisk it and whatever, and they really did it up on this. They all about this restaurant makes their own proprietary rub that they I think you're, because that's really good. Now. Now, one thing I do wonder is, with doing it the way we did it, where you put it in, well at the Cryal Pack, you put in the water, you kind of bringing to a boiler. You get nice and moist. Do you lose a little bit of that crispy does on the bark by doing that? That's that made. What there that you might be missing on? Yeah, a little bit. Yeah, I agree with that. I think we're just both of us are too excited to get it. That that what that little teeny negative wasn't going to yeah, there's no, it's amazing. It's still like you says like nine point nine out of tell. What you could do, though, is you could throw this in one of those grill skillets that has a holes in the bottom and run it over the flame a little bit and crisp it back up, like sure, I'm sure you could, but but it won't be around long enough for that. All right. So, Jim as, I took the last sip of our California beer here. HMM, yeah, look at that. Let's go ahead and announce the year that we've been dying to get. I looked for this last year because somebody told me, I think it was probably you, told me about it, and my wife loves ABBOTS FROZEN CUSTA BEAR and she's all over that whole deal, right. And so can I go ahead and say what it will? Go right ahead. It's from Stone Yard Brewing Company in Brockport, New York, which is only around the corners, twelve miles from here. Vanilla Almond custard creaming, oh smooth and creamy. One pint, six point five percent alcohol by volume. Stone Yard brewing in Brockport New York, and this is most likely a temporary beer. I mean it's not something that you can get all the time. No, it's not. So there are few things that are Rochester to the core, Rochester being Rochester New York, like local rock legend lvo Fernandez. Okay, I say that. I'LL VALUE FERNANDEZ. How about an encore with ABBOTS frozen custard? Vanilla Almond custard is my favorite. We couldn't be happier to oblige enjoy this smooth and Creamy Ale the next time you rock out with friends. Cheers, how cool it's. Like you said, this was this was really hard to get. I had a few friends who are in the know in the beer community semi text or on facebook and twitter saying hey, it's at this store, it's at this store. Wants to go to to get it? I would go to those stores. Gone, gone, gone. So the fact that I was able to grab this some note from the storem the Tavia, I'm very excited about. All right, one at a time, you go first, there we go. Do we live right or think? I think we won the lottery here. So, yeah, so, okay, so this is lighter color. Yeah, spected. Let's get a smell on this. Yep, so this is not a stout, this is a creemal. So it's going to be a little right, right, okay, HMM, smells good. Well, that's like cream. Wow, are you just sing cream? Wow, you you know, if...

...you were put a mask on and you so you couldn't see and you would have thought that that was bright white. Wow, that's good. This is amazing. That is an amazing beer right there. I cannot believe you're right. Get out a crank up, make more of this. This is so smooth. Wow, it actually tastes like custard. It does. You can taste you taste ice. Cream in it. You can. You know, that's really man. I love you, but I you come up with this one. I mean wonderful. So this is definitely one of the ones I would buy now, hands down. If it was a stock, I keep this around. So this was fifteen bucks for for one thousand, five hundred and ninety nine. Okay, your name. This is a by the way, I forgot to mention this is a six point five. So it's not slightly above the the five percent budweiser bitch maybe used to. But you could have one or two of these. You put you'll probably all right. Do you have any idea how good? This good? But those burnt hands, my God, is that good. Wow. So I assume this is one of the ones you would buy too. I would buy this in a second. In fact, I'd try to buy out all I could. That's really that's a fine beer right there. And this is local. This is made out around the court. Yeah, right, yeah, that makes it much easier. Well, I think maybe grill this or there. It's stone yard where this is on. I wonder if it is on TAP. And you know what, that's a great question. Yeah, that's a great question. I know they'd change out what they have available on tap all the time and sadly, I've bought a lot of can beers from stone yard. I just spent a lot of time in there, though, and I can't, I can't, but I think I'm going to start. It's not far from we live. That might have something to do with the recent pandemic. Yeah, I could point. Yeah, well, whatever. So everything starting to open up again. It is. Yep, they got it figured out. So, yeah, abbots, that's great. Well, you know, I'd be nice if they sold us in abbots. Yeah, you get the ice cream and my guess. Well, Matt, you won the lottery there, buddy. HMM, that is really, really good, tasty and, like you said, the burn ends have like a Saltier, smoky, great flavor and it really goes well with the flavor of this custard styled beer. It's if you're good, if you were going to pair this is this is perfect. Yeah, you hit a home run here. But so an update on the pellet grill. Now I've had a pellet grow for what now? Two months, something like that, and I've used it half a dozen times, all for indirect cooking. I did a breast get I did ribs, did another breasket like personal yeah, and but this week was the first experiment in direct cooking. Okay, my son in law wanted to do corn. He got some fresh corn and he was going to do burghers and shrimp. Okay, large grilling shrimp, and I hadn't used it at all for direct looking right, fired it up. It was a wonderful experience. I wasn't quite sure how it was going to work. Cook the corn perfect put the shrimp over here, a little bit away from the flame, and it cooked the shrimp perfectly. Put The burgers right on there, cooked them great. In this particular this is I have an Lgee hundred Black Label Louisiana, beautiful grill by the way, and it's a gorgeous grow and it Bluetooth. You know, it's beyond my I'm not Mr Technical, but it talks to my cell phone right so I can track what the temperature is. If I want to Prim it. With priming, me stick a little more palets and sure like everybody wants to go up there and open the thing. You know you want to whose you open the door, you let all eat out and whatever. So I prime it a little bit because the look he louise, you know. Yeah, yeahstand but it was a wonderful experience in direct cooking. So I was I was happy about that. So question I want to ask you about regards it excited. I'm glad you brought those. That's it. That's a great segue to this. We think of pellet grills, you're right, you almost always think about smoking, right, that's that's pretty much the first thing that goes to mind, right, because you want to close it up, you want that smoke to penetrate the meat that you got in there. YEP, so with direct cooking, do you still get that smoky taste? What's you do? Yeah, exolute extually, because you're burning a pellet, right. I just happen to have cherry pellets in there. So actually the burghers...

...picked up a little bit of that's amazing. Not over the right, but a little a little bit of the smoky from the Cherry right was kind of cool. That's really awesome. Yeah, I'm one of the things that has eluded me so far is to be able to tell the difference between the various types of palets that you can get. Okay, okay, now, I did buy a bag of a mesquite and I used a basket and you could. That's a unique fling. I could taste that right. But the other ones, I had a competition blend, which was a couple. I had a maple, I had a cherry, and I can't really. I got to work on that. Okay, so more to come. Okay, it's but that Mesquite, obviously. Now. Is that the Mesquite so far, your favorite one that you've used? Her Um? No, it wasn't. It was, although it was. I'm going to find the right piece of meat to cook with Mesquite and that might even be burgers. Okay, okay, but mesquite was a more harsh smoke taste. I mean it had a strong, harshy I don't know, I'm not describing that well, but no, no, I got you. Because, okay, so here's my thought. When you're cooking something like a pork butt or maybe even whole hog, or probably even brisket as to an extent, you kind of want that powerful smoking taste to it right, right, but when you eat things like burgers or like pot dogs or sausages, you don't want to be too right, too powerful on that. So I get what you're saying when you say you gotta. You want a pair of the stronger, smokier woods with the right kind of meats. I think what they're saying is the competition blend, which is a blend of three different woods, is probably a neutral type of okay, I get your utility burn so right. So that's what you would use for that kind of thing. But if you wanted to jazz it up a little bit and that mosquito, run it right down right. You know, it's great. Now you use did you use the Meisquite on the brisket or did you use I did, okay, and that did that come out? It was wonderful, because I believe that a breasket needs up ton of rubber. I was I want to bark, just like in that Pan Right there with these burnt ends. I want Barkie and there's nothing better than it. Pulling that off on the end and just go on on them bust. It's like a meat marshmallow. Yeah, exactly, and it was just it was just great and had some really good smoky taste. Okay, so I was. I was happy about that. Okay, nope, that makes sense. I have all the girls out. Everything starting open up here in western New York weatherwise, then the next two days, notwithstanding, when there's snow one a forecast. But other than that's got all the girls out. Everything's all cleaned and ready to go. I'm working on the outdoor kitchen, getting things up and running and and I installed these two giant coolers on the you know, like when you go into the grocery store where they have the cokes and Pepsi and stuff, and two of those on my porch. That once a big one and that's the beer. That's other craft here. I remember seeing that last night. That was not opened up yet, but I'm excited with that opens up excitedly. You can have a personal tour. So a question. I don't know if you're the act of this shot, but I know we've talked and I know we both agree that we're going to do another seven wrench cooking show. Yes, that is on the horizon right any ideas on the meat choice for the next episode? I've floated that out to everybody and everybody kind of likes pulled pork. I will put pork to it. It's good. And I have these seven sixty Tomahawks steak. You know much of love those in the freezer and I'm trying to figure out how because at the end of the cooking show we play the whole thing out of a table with a whole bunch of our friends there and they're all sitting there wearing their cowboy has and but but I don't have twelve Tomahawk steaks, I have seven. There are hugely expensive. So I'm thinking maybe I'll just do a little dinner party with my closest ads of the top. So anyway, I think we're going to do? Will probably do pulled pork, okay, and we'll do another batch of that barbecue sauce. Maybe we'll love it up. Barby sauce was great. Yeah, we'll probably do some cool stuff like a baked being. Deal that. Nothing says that better. Yeah, maybe even a roast lobsters. What what I like to do is take the lobsters and cut them in half the lengthwise, and you serve a half a lobster to everybody, but then there's there's two or three of you know, some people only eat half of it. I, on the other hand, need four of them. So it's and it's a great presentation. Right. So more to come in that. We're still working that out or probably looking at trying to squeeze...

...in a show around the end of April maybe. I think that's probably good time to do what with that's a little bit warmer outside. It's easier to do with outside. I wonder what dessert you're going to bring in. I know that cobbler was a gigantic hid. I remembered John Welch was covered at it last time. Yeah, I almost had to have him a rest. I was stealing every bully. Yeah, we'll come up with something. Normally, the one of the cool things about Dutch ovens is you can cook and anything, anything at all. Apple Crisp it is a good ones. Great. You can cook pies in a in a Dutch oven. It's a great way to cook them, especially when I make pies with this old fashioned large crust recipe. That's let's just do it. Halls in your mouth. Great. So all, I'm already excited. Yeah, more to coming that. We're in the planning stages on that, which you know you're feel free to help us with that. Yeah, that's well, I'll obviously I'll be there say it. Wanted to reiterate the places that you can find the grill this podcast and also where you could find the seven wretch cowboy cooking show. Again, as as Jim mentioned, you can go to any of the podcast outlets. You can go to spotify, I heart, wherever you get your podcast. It's on all the outlets there. It's grilled this with an explanation point, as Jim alluded to earlier. Also, if you go to Jim's website at Jim Sevencom, there's a linked there, but to my website inside the march is radiocom is linked there. We're working on the Youtube Channel, but if you just search the semi ratch cowboy cooking show you will find it on Youtube. I was at thirty nine minutes long, something like that. Yeah, episode you can, you know, watch that. Obviously Jim and I want to hear feedback. We're very critical of ourselves, yes, and we know what we need to do that, but better, I mean. And it's all good. It's always been something I wanted to do, was do this cooking show. But when I step back and I watch it and I see myself, why is he doing this? But you know, I promise I'll get better. Your listen. The food came out amazing and the whole point of a cooking show is to make great food and you did that about the entire meal was fantastic. I think one of the things we're going to do in the next one is a shrimp Servecchi down in Mexico, which I go a lot to COSMO. My brother is down there a lot, and they have they actually for years, since to dawn, a time in Mexico they would cook fish in lime juice. MMM, because if you leave it in overnight it's cooked right. It kills all the right but health departments and so forth, you know, I mean modern stuff. They ruin everything. Yep, so you can't get away with a hundred percent of that anymore. But it'll servey Chi than I make. Is just awesome. I love it. It has the crispus vegetables and and the biggest crunchy shamp and you just you just close your eyes and say, wow, this is good. So we're going to teach everybody how to do that. I think it's a great it gives you that beach atmosphere to Ye feel like you're sitting on a beach. Now there's an idea. We'll get out of one of those beach umbrellas and now you know. The one thing and we'll have to again will have to look out to our research department, which is us. We will have to look into, I know, and and upset New York, especially the area and Rochester where we're at, they do a couple of those rib festivals, right, and we'll have to check that out and see if they're doing that, see if we can be sneaking over there and maybe do a yeah, the one I was most familiar with was the rock city barbecue fest. Yeah, Yep, I remember that one. That was down at the waterfront, because Rochesters on Lake Ontario is so yeah, I'm figuring. Yeah, yeah, so that you know, there's there's got to be everybody's chomping it a bit to fire these things back up an the and there's no way that, being outside, that it couldn't be done, you know, socially dist and all that stuff, because we don't get into what we think of our government here in New York on grill this or our governor. But you know, more to coming. Yeah, there's you know, Jimi, I have some difference in political views, but I think we both agree on that one. So think funny. Oh well, yeah, it is what it is, but you're right, we're opening things back up. How we do it? On Time? Do we have time for a little bit or we we have about five more minutes back. We gotta get out of here. I wanted to stick in a little bit of a discussion about spices. Oh good, okay. Now you know. I think we all agree that sometimes use the right onion. That's one thing, but there's no rules on spices. I don't think there is. I try stuff all the time, different things, different combinations, every once in a while when I''M cooking chicken. I...

...heard about the eleven herbs and spices from Colonel Sanders for all those years, right, and one time about ten years ago, I nailed it. I got it. I just started adding stuff together right, right, and all of a sudden there it is, and I didn't write it now, so I still can't get to it, but you get that's so much fun to experiment with things. Now there's all kinds of rubs and things out there that have showed up. There used to be two or three kinds of rubs, but now there's a hundred. There's so many gym yeah, many, and yeah, all that stuff's okay, but you can make a lot of that yourself, right, especially there's every I've never met a cooking book that I didn't like, and so some of the Rubb recipes in there I'll try. Some I like, some I don't, but that's the fun part of that. I mean I have a bottle of just about every spicy yes, come up here too. So while you try some of that Montreal stuff or steak whatever is fine, which is fine, but it's more fun to experiment yourself. I agree. You know my I think I've told just before my mother as Jamaican heritage, about background, and I've always cause she's made some unique dishes and I've always asked her to, you know, pass through the recipes. Can Be Cook Book. As she says, it's hard because she's a really measure. Yeah, you know, she just got she puts a pitch of this in here, couple dashes of that in there. It kind of mixed together and that's what you get. That's how good cooks right. And I'm so I'm with you. I think some things, some things you have to have a base recipe for, but I think if you're if you're experimenting with cooking, you're trying to figure out things. You just you season till taste right. Yeah, it's exactly right. It's exactly right. I Love Jerk, I love you making food. I Love I only I made him once. I only had them once and then I had to go home and make them and that was oxtail and I got to do that. Still Time I want to do the exhale. Already took me our it's to get it tend because it's yeah, it's a tough car of beat. So, yeah, it was a lot of fun, especially the Gravy, and then I went to make it again and there was a shortage of that, that Brown gravy additive that was out right for a while. I forget the name of it, but yeah, the virus is ruined everything. Yeah, like you said, things are slowly opening up, people are getting vaccinated more. So hopefully by this summer we can see some sort of normalcy. We'll see any hopefully. Yeah, and our goal is here on Grill. This is that if you listen to this once and you never thought about cooking anything and you don't have a grill, that you go out and I don't care if you spend fifty bucks on it or one one hundred and fifty dollars on it. you go out and get yourself a grill that you can do some indirect cooking on absolutely and even a basic webber. That's what that little wheel is. It the top and at the bottom. You can regulate that thing so it just barely smolders for eight hours and cook your breasket or your ribs or whatever. Just go out and give it a try. I think that's the point of our podcast, Jim, is we're not trying to make everyone experts, but we're trying to give you the tools you need to get out there and do it, and don't be afraid to do that. Before we get out of here, Jim, last thing I wanted to mention was, as I mentioned earlier, that one of our beers came from crap your kings and the other ones from a local which were both finish your. We were loving this beer. But yes, it's really it's a local brewery route here and I say it every episode I'll continue to say it. Need to support your local brewers. Yep, the this virus has been very tough on them. It's the beer festivals. Another one of my favorite festivals out here. The real beer x, the roster, real beer expo, has been canceled because of the because of the virus. So a lot of the big festivals, at events that they used to do to earn money and and they actually the festival they did for that one, they actually put back into the city, you know, for the local grocers and local breweries and local restaurants and everything. So there's a lot of revenue being lost with all these things being close. You share as yeah, so we got it. We got to support a little B burs mote, support your local craft or. Ye, absolutely well, I gotta thank the folks a stone yard brewing in brackport. Boy, I'll tell you, this is a it's that's Vanilla Almond custard Creamil is about the best. That is awesome. Yeah, see, I'm here. I I came through, Jim, you did. I did it. Hey, get this, girl, this podcast on Iheart and everywhere else. You get your podcast and will be back next week for another edition to girl this right. I think we are. By the way, we still have some burnings and beer to finish, so I think we'll get at it, dive in head first. All Right, girl, this will see you next week.

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