Grill This!
Grill This!

Episode 38 · 7 months ago

Beef Jerky, Bath Bombs and Wood Fired Pizza

ABOUT THIS EPISODE

On the menu for this episode of Grill This, homemade beef jerky and woodfired pizza paired with beers from Fith Frame, K2 and Southern Tier. And Jim brings a suprise new beer from Rohrbach.

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 tongues, your apprins and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Wow, I sure am thirsty and I sure am hungry. Say here, welcome everybody to grill this. Jim Salmon here, along with the great craft Beer Aficionado, judge Meister himself, Matthew t Wilson, and a tea stands for non teetotally. Oh right, yeah, I'm well, sir, our you. Today I'm gonna we have a big grill. This place certainly all ton of stuff. Oh Man, we have a lot to talk about, we have a lot to eat and we have a lot to drink. There again, a lot of fun, you know, right out of the box. This week I cooked potato skins and they looked. I saw your facebook look amazing. You know, one thing that I tried for years and years and years is to get I like russet potatoes, but I like the skin crispy, crunchy, tough, and you know you that's your best. Whether you're doing a big Potuiro or potato skins, and for years I wrap things with foil and then I decided what, wait a minute, that's just keeping the moisture and right. So now I take these beautiful potatoes, stick a couple holes in him with a, you know, fork or whatever so they don't explode. You ever had that explosion? Yes, I have. And and then I take a whole bunch or some really good olive oil, and I don't know the difference between extra, extra virgin or extra whatever, you know, but I rub them down and then you just put them in, the four hundred of them, for about thirty minutes. Sure, and it cooks a potato inside. And then I scoop it out, because there's always a use for the the twice bag part, you know, horse. Yeah, and and then just pound in that extra sharp Cheddar. I also put a little butter in the bottom. See, I'm sliding already a fresh cooked bacon. You know, you don't use any of that fake bacon. Sack, bicker, thin or Obler, I would probably doesn't really matter. It's whatever I have, but I think the Thin Bacon because you cook it pretty well first, okay, and then put that around and I also you cannot eat potato skins without a good, decent sour creaky. You have that and you can't have low fat sour cubby. Don't. You'll deal, right. And then chopped up scallions or green on yours, whatever your thing is. On top of that, salt and pepper it again, it's I use that coarse salt, Yep, in everything. Yep, and fresh crack pepper. There's never pepper shake around here that has anything but the full corns in there right, grind them right then in there, Yep, and then you put that in the broiler and you get, I'm nice and Crisp. Everything is just so tasty. I was already hungry when I got here. Jim and you can buy potato skins already hollowed out, sure, but that's that's that isn't right? Yeah, I mean you have to do it from scrap, absolutely so. So, anyway, I did six potatoes, which is twelve halves. Yep, and they were gone in sixes. I said they probably wouldn't so fast. Sorry, I didn't say that's okay. That's all right. You know, I we're still friends and it's one of those things where the crisper potato skins have all kinds of nutrients and vitamins. Right, are right, Right, pee. I haven't peeled a potato in thirty years. Right, everything I do, even mash potatoes, has cut up skin and it's good for you. And actually I like the flavor of the skin, I really do, and I think it adds a little extra. I don't know. Would you what do you want to call it? Like, not crunch, but just more substance in whatever you're doing. So I like this. Yeah, I'M A man. Yeah, I think that's an easy, simple thing to do. You can do them quick and there's nobody on this planet that doesn't like loaded potato skins. Now, if you want to get fancy to you can do you can stuff them with crab and laster and you put anything you wanted. Yeah, so even that sounds good. Yes, do that one next time. A little. It's also did. Okay, you got it all right. I did these in the regular oven this week because the weather here is just uncooperative. Yeah, yeah, however, were in March and the next batch I will do on the pellet grill. Excellent, and and I had all really tough on those skins. Up and make it and smokey uh, I'm already excited. It's also did beef jerky this week and I'll talk about that later. But I'm hungry. I'm hungry number one and we have a first of the year would fire pizza. I'm excited. I'm going to talk about that. But the reason you're here, ha, ha ha. What what's on tap? First, well,...

...you know, I came with a bag of goodies that usually do. So we've been experimenting with these Fifth Frame Bath Bomb Beers. Right, right. We've had a couple. We had one, I forgot the flavor. I think it was an orange one, and then we had that Gelato one. That so far. Both of them were. We loved them. Yeah, yeah, so I saw one more and I figured what you also, we'll try one more bath on. So on we go and grab that real quick. Right path bomb, the fruited. So I ran into somebody this week and I said, you like sours out they're to fruity. I don't want it. That's what I love a lot. Right now, you have to have a wide range of absolutely palitization. Right, right, such a word pret there is. Well that will use it. So from IPA to fruity sour, yeah, and everything in between. Right, grill, this exactly, and I'm with you. You, I think, in order to be a person who is a real craft beer kind of sore, you gotta like the whole spectrum, right, can't? You can't just be stuck in one area. I think that's the good thing about us is we like a little bit of everything we do. So that that's but but recently these have been not going to not going to solve them. You know these are I love every one of those you brought in. Yeah, so this bath bomb, this is Amingo marshmallow and coconut six point. Oh, and I've learned from the last time. Going to turn it upside down this time, because a lot, a lot of times with these, and this is good if you're listening right now, with these heavy fruited sours, a lot of that stuff sinks down to the bottom right. So if you don't flip it over, you're going to get that thin stuff at the for at first and all the pulpy goodness comes later. And never ever shake graft beer. No, upside down. Matt's doing it like in slow motion, Yep, so that he gets it all mixed in there. Yeah, if you, if you shake it, you will blow your head off real there we go. All right, that looks very, very well mixed. So let's go ahead and look at that. That that's like a orange juice with pulp looking color. Look at that, Jim. Wow, that's sick. That's sick. That's extremely thick. It's leaving. Yeah, residue. Yeah, really, I smell the ice. I definitely smell the coconut. This looks insane. And and there's the coconut versus marshmallow. I smell it in there too. And what's the mango? A man, no, orange, this one is man coconut. And I was gonna say it smells like Suntan Lotion, but but you know, it's a beer. So you're ready. Yeah, it's good. HMM, come on, man, that's simply from heaven. Yeah, so it is. So if you are not a fan of thick beers, this one is thick. Not a lot of carbonation, or I don't know if there's any carbonation there. This is, I think, the thickert beer we've ever tricked, we've ever tried. There's coveration right up there. Yep, there there's a little little curr not, you're right, not a lot man. So I think I'm I'm doting a little bit of all that right. I can definitely taste the mangle. I think I taste the coconut and the marshmallow. Marshmallowist, I guess I'm not saying yeah, marshmallowy, yeah, wow, every time you say that I think of that guy on ghostbusters, the marshmallow man, stay pop, yeah, poppy, yeah, and wow, this is a very good beer. Right here. This would be only for select relieved. You don't, you know, say hey, just come over and drink this right now. So what the question I'll ask you. Would you purchase the HM? Yeah, without a doubt, up right out of the gate. Now, this is what six point five you said. Yeah, okay, all right, so that's that's a little, a little over the normal, but not too much. But this is again, if you're looking to buy this, two thousand eighthundred and ninety nine four pack. Yeah, really, Yep. Well, the cost of everything. That's very true. You know who would like this beer? WHO's that, sir? Every Buddy Kelly from drink like a girl. Absolutely, she would. She would. She would love this one. By the way, shout out to Kelly. Drink like a girl has their first craft beer. They have a craft beer, a drink like a girl, craft beer. Really? Yes, oh well, that's kind of we gotta get get Kelly back on the need for five cases of that. I wonder what it is. I don't I didn't get the flavor profile that yet, but I saw she posted on her on her on the drink like a girl website. They posted the canning process of the beer. So yeah, they have a drink like a girl beer. I like this beer a lot. Actually. This is one of...

...the better ones we had. Yeah, so again, this is from fifth frame. Look at it and watch to New York, right downtown the this is the bath bomb series. They have different series. I know we tried a think we try to stout or porter for them last time too, but they have all types of different bears. They don't just do the the SARS, but this is their bath bomb. Has Been taken off recently and you can see why. This would be called a fruited sour. Yes, a real heavy fus okay, Yep. So, if your listen, thing to grill this and say you're out in Idaho or you're in Texas or wherever you are listening to this, right, you have this right in your area. You just don't know it. Right, you have a craft brewery that makes this kind of stuff. Right. So the fun part of craft brewing is getting out there and find a those little hole in the wall places you've never heard of and tryance. You could said a better gym that. That's exactly the best way to try Craft Beers, to go to where they make it. And you're right, doesn't matter, we're we're okay. They have these kind of beers all over the country and, like Jim said, this is a heavy fruited sour. The there are regular fruited sours, which we've had, and there they're thinner and they you can still kind of see through when they have maybe they're they can be they can be tart sometimes, yeah, you know, but they have a fruit flavor to them. These are the heavy fruited so hours, the ones that, like you said, leave all that residue on the side of the glass. But but you're going to get flavor in these. This is a heavy flavor beer to I want a raspberry one. Listen, yeah, I like this. That's a really good so yeah, we're not to visit that. I agree with that hundred percent, and this is definitely there's a little left. You can have it. My friend, wow, usually say you sure my gun? You didn't men. Who Are you? And Yeah, Great, Matt Wilson Given me the last one and a half ounce. Yeah, like that. And it was even even more dense, if thick, at the bottom, bottom of that. I know, it's really cool. Yep, so it's a good it's a good start to grill this. Yeah, absolutely. I wanted to one of the emails that we received to a grill less website, which our email address is grilled this podcastcom okay, grilled this podcast, all right, and there's a contact section there. You're the wristser. All right. One of the questions that came was which types of adult beverages do I need to keep in the refrigerator and which ones don't? I Ah, that's such a great right. Yeah, and a lot of people don't know the answer. Yes, what what can stay out is your hard liquors, basically your you know, your gin, your vodka, your Jack Daniels, your Bourbon. Yeah, your whiskey's rise whatever, which are all good stuff too, to Keylos you know that kind of stuff is high alcohol content, right, and there's nothing that's going to live in there. Sure now, don't do it. Don't be dumb and put it on a window sill in the sunlight or or put your liquor on the top of a radiator or near the furnace or whatever. Right, it should be in a an enclosed, dark, cool area. Yep, you know, everybody has a liquor Catin. Sure, I'm a home inspector. I find every liquor cat in a planet. Right, they're all over the play. But what you do need to keep is anything that's less than fifteen percent alcohol needs to be kept in a refrigerator. That's good. The number one violator, or number one and two, would be vermouth and sherries. People leave that stuff out all the time. Right. Vermouth is a wine, basically, and it needs to stay in the Refrigerat sure, right now. Those of us that, you know, enjoy a fine wine knows that if you open a bottle of wine and you only drink maybe a glass or two out of it, but to cork back in and set it on the counter and when you go back to it in a couple days, it doesn't taste anywhere near as good as it did. It becomes vinegar at that point, right, yeah. So any any kind of a wine, how did they say this? A timed fermentation type product, you know, wines, Vermouth sherries, that kind of think. Pretty much anything under fifteen percent. Sure, right, right, which most of that stuff would be? Yes, should be always refrigerator. So most of the beers. We've had some pretty strong ones, but most of the beers that we drink are under that right. Yeah. So pretty much if you buy a beer, you should be refrigerating. Now, when you go to the grocery stores, a lot of Beers and craft beers that are out out by them, sitting right out there, right, and they're all pasteurized. Yep. So it's okay to let it sit there, but there is a born on not...

...too good after this day. YEA, IPE a deal. Yeah, right. So the best thing is keeping keeping cold. Yep. Yeah, what and when it comes, I do know this when it comes to like what we're drinking right now, heavy fruited sours. If you leave those out, you cut the shelf life and that thing by half. Yeah, you got to keep these heavy fruity so hours cold. One of the things with some of these, even the ones that are almost thirty bucks a four pack, right, which is a fifty piece. Pretty expectively, I'm not good at math, they're gone pretty quickly. They are. These are limited manufacture. So, yeah, typically you don't have to worry about that. But still in the refrigerator right is the best way. Now at the ranch here, once we're in western New York and once the weather clears a little bit, we have two giant coolers, we call them, but they're basically refrigerators with glass doors on them, right. That one is soft drinks, Yep, water and stuff like that for the shape, and and one giant one that's just it killed Craft Beers. And you know, there's an occasional bud light, or what shirt BUD light line? Maybe, sure, sure, but that's you know, that's everything's always cool and that's it. And I'm looking around the Salmon Ranch studios right now and all of our beverages are on ice. That we speaks absolutely yeah, so we're we're good now. Also, I made beef jerky. I know I'm looking at it. I've been stereot for a while. I did two things wrong, but right okay. Now, I've made be Jerky for the past twenty years. You know, I have it one of those round stackable dehydrators. You're just fascinating. You can dehydrate anything. Some of it's you know, you got to throw it out the day you're done with it because it's it was a failure. Yep, but some of us really, really good. Now this one beef. I'm always a little more APP to Overdo it time wise, sure, because I put them in various zip block bags and I put names on them because my son, we get him one because he loves it in this person, another one and whatever. Right, and I always mark one gym, Yep, and these sometimes I'll keep them in the refrigerator. Right, but if you, if you dehydrate them long enough, you will you be able to just leave him out for extended period of time. You know weak or two. Sure. Now, these are not your typical beef Jerkey that you buy it to store, where you bite into them in they're like a leather hand, right, and you really have to work at it. These melt in your mouth really, so I'm I'm interested in what you think of all right. Well, Matt Wilson, try and beef Jerkey this morning, right here are this afternoon or tonight, on grilled whatever one. The first thing I noticed this how easy, you're right, as easy to buy. I bite it to what it's immediately. This is tremendous. This is a fantastic you know, it's cool that the little fat things in there. Ye little bit of a marbling in there. Amazing, although this piece of beef Jerky or this roast that I run was a beef tenderloin and had very little marbling in it, and I find that that's that gives me the what I do is I run it through a slicer, hmm and, and then I take various types of spices. I lay it out on a giant cookie sheet, right and then I run maybe some seasoning sold or, you know, garlic, or there's this one spice that the family likes, spicy. It's called Slap Your Mama. I have my help and we put that on there and I do various kinds and then people say I want that one again, while I don't know what it was. You know, look easy that comes up. Yeah, that's amazing. So it's a nice snack. It's a hundred percent protein there's nothing harbs and so if you don't walk carb Diet, this is something. This is perfect. MMM. And the problem is everybody eats it up, like you know, like overnight. This is amazing. I can never pull apart a piece of Jerky at this. Know that this is insane. So, and these dehydrators are the one I have. I've had for twenty years and I didn't even buy it. I was a gift, right and right, said, in a cupboard for I don't know, ten years and finally one day I said today's a day I'm gonna use it. Right. Yeah, and and ever since then I just go nuts with stuff. I'm I've dehydrated apple key. We do that. Also did some peppers, some and I use them for cooking these real hot super ghost peppers and whatever. That almost ruined INDE. I your Wifi is not a fet of thought. Now she wouldn't touch this, even this, she wouldn't. Yeah, and that's fine, because that's more for us. But those dehydrators, I think the one that I have now is probably one hundred, twenty five bucks over yet and it is in the current state of the world. Yep, who...

...knows? You know, when the nuclear things coming. When you can, you know, you still crank up your hand generator because the power will be out on the world and you can do great stuff. Isn't that so? Anyway, it's a fun thing to do. It's fun to do as a family to because everybody likes it. Your your girls would love them. This absolutely. It's funny. These little fat pockets like beat with marsh bells a great deliciousness. Are Excellent. No, anyway, more to come on. That looks delicious. Let's have it that like twenty. Steve, I know you're a power jerky now on the other end of this. Hate to bring any negatives in this. MMM, what? I got an email this week from the consumer product safety commissions. Okay, no, no, USDA, food safety department, okay, different done the US and Boyd's specialties ll see recalls jerky products due to possible listeria. Can't commute. We call it contamination. Yeah, looking a while, I'm still chewing. Multiple Jerky products were produced on February twenty three, two thousand and twenty two, and there's a list of like a hundred different label I love beef Jerkey. Well, the good thing is these were only sold in certain areas of the world, of the United States. They were shipped to locations in Alabama, California, Connecticut, Michigan, New Jersey, North Carolina, Pennsylvania and Texas. Okay, okay, so if you have anybody that came to your house any of those places and bought beef jerkey there, it'll wipe out your whole family. Yeah, turn it around now. There doesn't necessarily mean this is a fatal thing, but it makes you, you know, unless you're older and infirmer whatever, but it's it's like makes you sack. That's what sayspread of the good time. You probably want to avoid it. Yeah, yeah, no, anybody can sign up for these updates from the USDA. It's probably good idea, especially if you're a person who cooks a lot or you buy a lot of food. Yeah, US Department of Agriculture Food and Safety Inspection Service. MM. And there's a thing where you tip on, click on recalls and sign up and they send him to you. That's that's kind of cool. That's excellent. Now, real quick, I want to because you're talked about the beef jerkey and I know we're going to get into the wood fire a pizza, which I'm I keep smelling this spell delicious again. Grow this podcastcom you can contact Jim or I going into our another message that we have for the mail bag and it reads this is from Peter, Danish, and thank you, Peter, for listening. As High, Jim and Mett, are there any plans to add recipes of the website for each podcast food? I enjoy your show. Thanks so much, Pete. Absolutely, now that we have the website up and going. Yep, which is to your hundred percent credit. Thank you, sir, and most likely cost. Yes, that will be my responsibility. Okay, so all of these recipes? Well, the first one up will be how to make unbelievable potato skins. All right, and we're coming up on spring. People be having cookouts and invitations back, you know, to some your friend's house or family or whatever, and you want to take you want to be the best appetizer in the world. So the first one will be potatoes. Excellent. That's not made here. To Salmon Ranch. Yep. And and of course, Jim and I appreciate everyone who visits greled this podcastcom and keep those emails coming. We'll get back to us. WHOS or we'll talk about it on the podcast. One of the two. And where can you get this podcast? No, it's good. A great question. Ship you get the podcast? An IHEART spotify, pretty much wherever you get your yeah, verty much. Or if you don't want to look for it, you can go to grill this podcastcom and it's right there. Oh, there's a link. Oh yeah, it's right there on our website. I guess I did see that on our own website. Yeah, how could be? It is that? Go to our website and listen to our product. Why? We're geniuses, at least one of us. Oh my gosh. Well, yeah, it's time, I fact. Yeah, I thought so. Stand by. You've been procrastinating, so we have yeah, try that one. This let me just set this up. Able it for you? Not Specifically, but this was given to me by somebody that didn't like it. Is that right? And I said you better get some counseling or get your head examine. Right, that's this was real good. I'm interested in your take on this. Now, this here's a...

...reversal of how we do things. Usually. This is a Jim Salmon. That one to he brought to the tables. This is not brought by me. So Jim brought us. Now what is this? You this is a nitral hot cocoa beer, puliar imperial milk stout from southern tier brewing. Yeah, a brewing, a craft brewery. That we have done, several beery happy. Yes, sir, Yep, we have. So they're located in Lakewood, New York, and this one is a ten point. Oh, and the description on it says it's black, creamy, heavy and you pour to your favorite glass where you drink from this can. So there you go. We have these special high tech beer glasses that allow the finest aromas, and absolutely so we have to pour it in there. Yea. So here we go. There's actually two of them. Oh, look at that. Yeah, that smells amazing. So should we have our own? Yeah, let's do that. Yeah, go ahead, if we like it that much, we'll just try the second one and review. Look a second that. It looks almost like milk chocolate. It does, don't it? If you here, reported don't forget you, although there's two kids. So we'll be our oh, there you go. All right, HMM HMM. So this is I'm gonna get the other one here. This is like it smells amazing. It smells like hot chocolate. It does, and it does come out creamy. Now that looks like there's a there's that little plastic ball or that ball out there for that, because it's a nitrol stout that get. Those are too. So they have those little balls in there. Early on in the pandemic, there was a short of those. Yes, yes, there was. The True Right, a couple of the Brewis when we took grillas on the road, were explaining how frustrating yet they were. All Right, I'm curious now. That's just insane. That's what a stout should be. That's a great stout. Yeah, so if you've ever poured a Guinnis, you see how it's kind of Creamy at the top and it's darker at the bottoms. Even how Guinness is. Look when you pourn right. So it's got that stout taste, but it's got that it's got that cocoa chocolate taste in it too. Yeah, it's delicious. Yeah, it really is. I agree. I agree. That's really, really well done. HMM, and here's a thing. It kind of tones down that ten percent, you know what I mean. It's there, but it kind of soptens it a little bit. I agree with you. Yeah, it's it's not sweetie. No, that's a very good yes, it does, and it's not ipacet you know, harsh or anything like that. No, but it's a it's a mellow blend of stout and and the chocolates. Yeah, excellent beer, and you're right. That a lot of times because, like, we've had some of these before. I'm not sure if it was. I don't know who it was from were it can be excessively sweet. Yeah, where it's like you're looking at sugarcane with that put into a you know, it's like, yeah, this is, this, is not that, and it is, this is, this is good. If we're going to do the sugar thing, it's going to be on that fruited soar right, exactly, exactly. That's really good. This is this is a good choice here, Jim. And somebody didn't like it. I don't know who. Well, there are people that don't like stop, that's true. They don't like the thickness. Yep, you know. Um, and I get it. If you like your bud lighter, Bud light lying, you're good man, and we like those two. This would we don't we don't work against those beers. We're just trying to broaden your taste your taste experiences. Pretty much there's there's a lot more than a standard beers good on a hot day and you guys yourself the Budweis or a cores whatever. That's fine. It's nothing wrong with that. But if you want to take it to the next level and immerse yourself into a whole new world of flavors, that's this is a second yeah, this is a very good beer in it's southern tier brewering nitro black water series. Yes, sir, this is delicious. I certainly chocolate with a chocolate marshmall flavors added and cocoa, Cocoa Pounder. So yeah, you know how, and you may remember this, and I may be making a mistake reminding you of this, but about fifteen episodes ago of Gril this, Huh, I promised you oxtails. You did and I heard you on the radio this week talking about oxed. Yes, I almost said I know. Never I almost said so much sin. And so when I heard that, I was driving around and and I heard the Great Matthew to Wilson, who's the...

...producer of the Bob Lonsbury radio program on news radioam and eighty in Rochester, New York. Aren't you old that station? Tinde, I do believe I, but I'm a I'm just a little. Were you still how Kara? So you guys were talking about oxtails. We were. Yes, so it drew me not. So I picked up the phone and I called my friend Dale Ants, who is one of the owners over there at Hagadorn's market, which is in Webster, New York. It's a it's a one of the last true great family I love that grocery stores in the nation and it's run by great people. Right, absolutely, and they have butcher's right there. It's not the same where they bring in a Jiet cows as it used to be, but right there are people there. If you want a steak or you want a roast, it's trimmed, you know, or right whatever you're looking for. So I called my friend Dale and I said oxtails, buddy, I need him, and so it's at least started good. Okay, so now I gotta get them in. The last time I meet oxtails it took me a whole day. They takes a lot of clip though, but it was fun, it was really delicious. So they're awesome. I served him up on a bed of white rice, MMM, and the gravy. Huh, Jeezus, it's insane. It is so good. So more to come on that now, because I know your other host that you were douce for. There's no way he's making them for you know, he doesn't make that kind. He's a he's still a hot dog under the hamburger. Yeah, so you know, the funny thing we were talking about the conversation were had. I want to have this conversation we were quick to before we move on again. I know there's a lot of craziness going on the world. I want to have run all the bad things, but but I will touch on the price of food a little bit. And there's a it's the history of like things like chicken wings and oxtail, right, because they used to be the throwaway food. They used to be the stuff that they didn't serve that was like that all throw away, the throw away the beeftail or the chicken breast and thighs is where everything is throw away. The wings, now, oxtail and wings or some of the most expensive yea of the market right now because people realize that there's only one oxtail on each cop right, right, and it's not an oxy no, it's it really is a cattle, but it's, yeah, you know whatever. and not everybody, nobody except people that have had this in their heritage, right, knows how to cook. Teasing, right, right, right, and I watched hours of Youtube before I dove into it. Yeah, to try to get close, and I got close. It wasn't. You're not Jim, you're a really good cook. So I'm not working. So the maybe we'll do oxtails for the next Salmon ranch cowboy cookie. I like that. I like that. Yep, that they take a while to prepare. If if I'm not oh, they take it. Yeah, it's an all day deal. They need to be washed and salted and put in milk and yeah, there there's a whole bunch of things to do. Two ox tails, to have them come out to be tendered, where everybody says, wow, these are some of the finest I've ever had. Right, right, especially people that have a heritage where ox tails was a big deal eaten a lot. Yeah, it's I've Jamaican a heritage, so there's a Jimmy actuals is big inans making culture. So, now that you mentioned that, the one youtube that I got the most out of was a Jamaican do and he hit the whole Jamaican accents everything and it was, you know, was wonderful, sure, and step by step, by inch by inch by inch, and to some people that could be tedious or boring towards. But each individual part of it, the peppers, the onion, whole deal had a big pardon in order. Wound up with absolutely got to pay attention. Yea. So well, I'm salivating them already. Yes, a little. Yeah, no recipe going on the website. Accident. No, that's maybe the future. Yeah, but that, but, but I have started the there or on order. Okay, acces, the process has begut that. The last time I ordered them from Hagadorn's, they got me ox tails as couple years ago. I think that were a prime ox tail. Okay, not lean and whatever. They had a lot of meat on them. But you you need to. It's the whole part of it. It's a marrow. It's all everything right, right, and and they come out right. Yeah, I'm more to come. One reason why I love you, man is because different kind of unique foods like oxtail, you dive right into and when you do and you're right, when they're done right, it's spectacular, spectacular. Yeah, there isn't anything I won't try. Well, maybe it's some of that coffee that's coffee beans that have been eaten by the bads of them, pooped out or whatever it happ...

...the line on that one. You know, who knows? One of the things that I'm going to try to put up on the website is a as a chart of various spices. Okay, in the old days, in the days of the pilgrims, if you will, some spices started out with the people on the wagon train, but by the time they got to all, let's say, Dan to Pennsylvania, Ohio, the spices were gone. Sure, and for the people that knew how to find spices and grown and whatever, the difference between cooking with spices or without spices. Is Huge. Some, yeah, absolutely. Now there are certain things that you can always eat and a boy this is really good because it has natural flavoring. Sure, but you know, bay leaves are a big thing in a lot of cooking there for you know, pet patoes and tomatoes and marsh mushrooms and you know you can make all kinds of stuff with bay leaves. Cinnamon is something that's kind of earthy and and sweet, but you have to be careful because cinnamon you can overdoing it. Season easy, can right, right. And and Nutmeg is one of my favorite of all time spices. I have giant things of Nutmeg. I've overdone it a couple of shirts because I love it, but I love them in too. And then there's allspice and cardium and and cloves and garlic powder and rosemary and time and a Reguano and Basil and that peppers kind and pepper and whatever. All these things have a purpose and a use for different types of cooking. So get out there and figure them out. If you don't have some of these spices in your cabinet and you're maybe you're just starting to cook or you're a young person, go out and buy as many spices as you can and experimental. Absolutely hundreds are greet that. And and the Internet, although you and I both believe everything on the ether, but but the Internet's a wealth of knowledge on stuff, right, and when it comes to cooking, there's all kinds of cool stuff. So experiment with your with your spices. That's all I'm asked. I agree with you. You that's your nutmeg. I just real quick want to ask you. Are you a fan of what do you call it? That the stuff that you drink that Christmas Eggagna. Oh, yeah, you like. I know I love Agna. Milk doesn't like me. So I make it with heavy cream. Well, I was like me, okay, there's no carbs in there. Sure, sure, and you pound that with some some good Bourbon, Oh man, and maybe an egg. Yep, and you're still at zero carbs. Yeah, right, and then you put a little nutmeg on there. Now you're to two grams of CARB. Sure, it's wonderful. Okay, yeah, maybe we'll put that recipe. We have to do survive Egnog next holiday for girl. This one we will do a grilled this egnog. Yeah, Egg Nag is. It's not inexpensive either. You can buy it in the store, but it's yeah, you'll five bucks a cord and know it's expensive. Now it's kind of tough, but some of the go the liquor stores. In New York state you have to buy everything at a liquor store. You can't. Yeah, you know you you're not going to find something like that in your grocery store, right, right, you know, hang, they cells is beer, beer, some cheap lowbrel wine, right. Yeah, New York State, the grocery store people in New York state have been lobbying Albany forever, yeah, to allow wine sales in the stores. Yep. Now there are some states where, yeah, you go to the grocery store, there's all the wine. Oh, yeah, I was recently came back for being bounced aldout recently, was a little bit ago now, but I went down south, as you know. Yeah, you got a grocerst this, all that stuff there. You could buy whatever you want. But Watch the liquor store lobby here in New York's is fairly strong. Yeah, this isn't something they want to see. No, so I get it. But there I guess they're they're pushing through that to go orders now for for booze, I hear. Yeah, that's well, they were doing that here in New York for during the pandemic, right, and I think it ended. It did, and now people got those popular they want. Yeah, right, well, sure, who wouldn't want to do a drive up for a cocktail. So we have all those DWI lawyer. No, I'm not. I'm just don't send me hate, any hate mail to grow this pot grill this podcast. That's too funny. All right, so well, let's let's sample up another one. Okay, we got mine. All right. Well, let's get back to the sours. Okay, why don't you tell them where we can? They can find our podcasts. Will pulling up. This is the grill, this podcast. It's grill, this exclamation point, and it's available on Iheart and spotify and apple and sounder and pretty much every other podcast platform where you get your podcast. Matt Wilson and Jim Salmon, we do podcast once a week. Once a while there's a hiccup. I mean you had to go out and get covid that one time...

...that I palled other than you think you know I got, but we try and do at least once a week and we appreciate everybody that listens to the podcast. You have suggestions. Grill this podcastcom is our new website and there's a contact section there and a whole bunch of pictures and things where we take a grill list on the road periodically, which is one of them more fun. Please love doing that. Yep, I'm glad to mention that. There's there's are we have a schedule on our website to so if you want to come visit us, the grilled this team, Jim and myself, we let you know the next spots we're going to be at. So it's on the website. If you want this podcastcom you'll see which festivals we will be at and you get to come say hi to me, Jim and I, and have a beer with us or whatever when you walk in. Where the guys that have these giant indicator lights of shirts on broadcast grilled this right, right, absolutely what he had their buddy. All right. So we're going back to the fruited sour now. This is a fruited sour. Again, if I'm not familiar with the Beer Company, I'm always curious to what they mean by fruited Sour, if you know what I mean. Yeah, because not everybody has the same idea. Right. Some of the fruited hours are what we just had and some of the fruited hours are a lot thinner and just have a have a fruit base to him. So, but this is from KCBC, which stands for Kings County brewers collective. They're located in Brooklyn, New York, Brooklyn. This is Jetti, Confetti. This is a fruited sour, right, with strawberry, raspberry, red current and banana, plus Vanilla and lactoast, lactoast and barley and wheat. Take your twenty minutes and repeat all that. Yeah, it's a lot. Well, you got me on strawberry, Raspberry, Yep, and banana. I'm here's what that's too. Yeah, seven point. So I'm going to do the same thing. We're going to flip it up it in case it is one of those really thick ones. Yeah, we're going to flip it upside down real quick so we can kind of get some of that stuff again. That's Jim mentioned. Don't ever shake a beer. That's not smart thing to do. But if you have one of the fruits ours, you want to flip it so all the stuff that was sitting at the bottom and kind of rise at the top. Yeah, all right, so let's check. US see this is an actual fruits our here. I love this. Yeah, okay, there's never any question in the listeners mind when a new bear gets open. Yeah, they know. Yeah, whatever, all right, let's take I see what it looks like. Here, I'm about that comes out looking like in you know, thirty years ago, there was. So it's yeah, it's somewhat thick, but not as stick as the last like watermelon juice. Yeah, that's really your spot on today. Watermelon juice. Yep, it's a you know, a burgundy look almost, but but a little darker. So it's not completely thin, but it's not the thickest thing in the world either. Smelling the fruit, you smell a lot of fruit in there. Rights like a whole barrage stuff. This is like one of those cocktails. You know. What do you call those things with? Well, I am curious. Let's find out what we got going on. You go first. I'm going to smell this one more time. That's our AH, is it? Oh yeah, it's our for a sour man. That's good, that's it's not bad. The the DOAS. There's a there's a flavorite profile there. You can get the hint of all those fruits. But yeah, this is the last rooted. So hour was really sweet. It was really well. The last word on this bath bomb with sugar. Yes, so, yeah, that so this is this is it for? It's our but it's see, though, this is the reason why you trained me, hmm on these so ours. It is because I really like this. It's not that I think this is good. Now, you know, you, anybody likes dessert over yeah, whatever. Right. I mean, I main me. Oh, you'd better start with dessert, right, and that's what the bath bounder right, let's this is not bad. So I have to ask you every the question every time. Would you purchase this? How much was this? Do you know? I think this one was one thousand fifteen ninety ninety sixteen bucks for a four pack. Yeah, I might buy this. Yep, I might buy this. I like, first of all, when you read these descriptions. Uh Huh. What goes into my head is what I think of the things. Right, you're saying. Right, they play other words. When you said strawberry and then you said Raspberry. RASPBERRIES my favorite fruit. I love Rasberry S, blackberries or next strawberries come down the in a little...

...bit. But when, when you think of that, it goes into my brain and it automatically says, okay, you're going to like this. Yep, so almost. I mean it's a little sour. But but I like that part too, the flip. But the flavors are there. We could definitely hate the flavors. These people at Casey BC, we're not lying when they said this was a sour. Yep, yes, yes, that's the the thing and that's kind of why, I guess I said that is when you hear the word fruited Sour, yeah, you, it's. No, this May and this made us to be US too, and I'll I'm going to be completely honest. You and I have been through some magnificent brewers. Yes, right, right, we haven't. We've been to rising storm and we've been to a few other great ones. MARTALENT kept. Thank you all. Yeah, roar about right, right, right, name it. That's so we've had fruited sours from these other ones, and we kind of have. That's where the bar has been set for us. Right. Yes, it absolutely has it. Right. So when you think, for it's our your might automatically goes there. Yeah, no, I agree, I agree, and that's that's unfair. That's unfair because everyone has their own version of what it fruit of our is. But that's just because we've been to these places, we've had some I think some of the best fruit of hours of the planet. You automatically that's where you go. There is a craft brewery in webster, New York called Knuckle head craft brewing, the great place, and it's you know, I mean I know that the two guys that that started ad run in, one bought the other one out and one here, and you know, it's a family business. Coming up on I think it's march. Blah, blah, blah. No, right now they have blueberry cobbler, a and that looked amazing. Yeah, I should have got some of that. And but coming up is on March, or maybe it's already. You know what this is when you don't do show prep. And yes, sound like a dope, right. They up next is raspberry blackberry cobbler. Oh my goodness, at knucklehead. That's so. We need to we need to do that. Yep, knuckloud. They make some great beers and they really are food there too, right, if I'm yes, oh, they have some really good food there. Yeah, absolutely. So, yeah, okay, this is the part where you come in and you say, Jim, I really wish you did some better prep. So another question I want to you need to discipline. That this your you're quite all right. We got to get to that pizza in the minute. Well, I forgot about yeah, we still haven't neat wet. We've had the Jerky and everything's been going well, but we forgot the pizza. I think we need to do that. Yeah, let's get the peats I still got. I have one more. I'm going to hope it's cold enough because now, speaking of not doing show prop I bought a four pack of beer. I got at by the four pack of it. They didn't sell us an individually and I forgot to take them out and I forgot to put them in the cooler. So when I got like came over here too, Sammon ranch studio, it was warm, but luckily Jim has it these super crazy cold freezers here, so we put it in one of the freezers and hopefully by by the time we sample, it'll be nice and cold. But I'm a FEDIC K to. I'm not sure if you've been to Kay to Jim. It's helped to it's it's not quite inerronic quate, but out that direction right. Yeah, I have. It's such a base of thank you, Empire Boat. Right, right, right, right, right, I was in there once and I wasn't in there long enough because, you know, I'm I'm so busy, but we need to go there and spend some time. Yeah, that's a wonderful it's it's fantastic place. Guys. That used to be an old one of those coop antique places down there, right right, and they bought that building and turned it into a beautiful crapper or right right. So I'm a fan of their beers and I think we've had a couple on this show too. But I've JIM's already diving in, but I've read here. But I brought a I brought a k tow that. I think it is going to be interesting and hopefully it's it'll be cold enough. I know we're we got about twenty minutes left, so we'll try to hit it up. Bro You know, I'm gonna have another sip of this. Yep, the sour. I like this. It's not bad, right. Yeah, we also we have to save time for our friends at Roarbot. Oh yeah, yeah, because there is a knock dead beer right there in that and that tray. Okay, and even if you just taste a little of it, will we'll give you that. We we, by the way, were box. They great folks. They're not only in Jim will a test of this. Not only is their craft beer out of this world, they ever, they've great food there. So they have awesome food, yeah, which we know well. So I start. This pizza that's in front of you is from scratch. Okay, it's high rising pizza dough, all right. It is...

...the first one of the year, cooked on this on the stone, on the on the gross peppers and everything I like, and their sausage and Pepperoni and you know, there's all kinds of stuff on there, a lot of cheese and whatever. That's the first one of the year and I know you'll be kind to me. It's probably a little on the Chewy side because the outdoor kitchen isn't really open yet. It's still gets freezing gears, I know, and it was getting ready for grill list and kind of cooked it a little bit too much, but you get the idea. It looks, it still looks like one of the most popular things in the nation right now are all of these outdoor pizza cookers right for everybody's Dack and Pattiosi yeah, and so I thought I would reach out to the Internet world right and get an idea of what all of these things cost. And and there's all kinds of these pizza ovens out there, from a hundred and thirty six bucks to five thousand something, and they're propane, wood, charcoal, Palette gas, of course. And then there's combination gas, charcoal and wood. You Know Pizza Ovens. The Baker Stone Top oven is a hundred and thirty six bucks. It's down and dirty. You can cook one little pizza in it sure, out on your patio. The Captain Cook Gas Pizza Ovens about four hundred bucks, and that that's runs on a basic gas grill tank. So you know, that's one of the easiest things. Then there's the ill for me, no wood fired pizza oven. Now this thing's really cool. It's a two story. You store the firewood underneath. It's pure wood. It's three thousand one hundred and ninety five. That's not that. Three thousand one hundred and ninety all with that's very bad. And that one is you can get a giant sheet pizza in there and and whatever, and that gives you the hundred percent of the wood take. It's awesome. Of course it's expensive a little bit. Then there's the Fremont Wood fired pizza oven for three hundred bucks. The O ony carrew outdoor pizza oven is three hundred and eighty five bucks. Now that one looks kind of cool. M stainless steel with a chimney and you can use wood, only wood on that one, I guess. All right, no, the the only you can use water, charcoal. Gotcha. Okay. Then there's The rock box portable outdoor pizza oven for five hundred. That's propane. Okay. The bartello outdoor pizza oven for four hundred ninety nine. That's gas, wood or charcoal, which is kind of cool. Yep. And then the Crimin Dela cramp. Here we go one that Matt Wilson wats his house fell in with his other seventy one grill is the bull pizza oven. All right, from bull outdoor products. Now you know bull makes some high end very brain Sano steel gas girls to build a bull longhorn grills, the flagship girl and whatever. Five thousand eight hundred and ninety eight dollars for this giant we go. It's it's just a wonderful that's home inspected money. Right there. Yeah, that's yeah, or radio talk show kind conservative guy. And then there's one other one, the four, no, the TENSEEA Belaggio, three hundred. It's a forty four inch outdoor wood fired pizza oven, all nice red. You know, the porcelain look awesome. Six grant. There we go. Yep, and that's a that cooking surface on that is thirty six by thirty two. So you could get for at least four large pizzas in there. That's amazing. So if your big time into it, like we hear at the ranch, man, I need you to get me one of those. Wow, how about a Christmas got? Will Talk to my people and see what here. Have your people talking about it, about the flavors in this pizza? I are fantastic. I think it's delicious. So everything is homemade. So the is that a homemade? Yeah, this is ridiculous, man. I wouldn't feed this piece of to a rat's horrible, but it's the first one of the season. I overcooked it and we admit our failures. Sure, Roll Les. Yeah, it tastes more to come. Yeah, no, not that you're a rat, but but I do know you dixious about any I like food. Best it ever. Let one of the things innovative. Planning is not my big suit.

Okay, so when I say, okay, I want to make a pizza, Yep, I have don the freezer, sure, and I pull it out the day before, cause you gotta, you know whatever. And this dough that I use is it just rises with this stick crossing. Usually it's pretty good. This is like Wang Leather. But but anyway, I take breakfast sausage and I bust it up all over it. Yeah, just tons of sauce and and four different kinds of cheese, sure, Pepperoni, and then I put onions and green pepper and I love, I love whatever you can get on peppers. Are Pizza, I love Ye. So, anyway, I won't even send US home with your what? Your Wife? She shoot me if you ever brought this home. She's on this Keto Diet. Right, oh, that's right, as you would you know, by the way, I've you know, not that I stock your family, I'm friends with her on face just yes, you are absolutely and she's putting up some really cool she's actually not doing bad at all. I mean really, I've here's me. I'm going to end, and she listened to this podcast, which is me here be saying this too. So I'm going to be putting honest. When I come home from work, and you, as you know, I we both work for a radio station. When I got when I call him from work, she will have made the kids some food and she will have made her own kito food. Now, I sometimes will make my own stuff, but recently I've been just eating what she's made for herself, and it's spin out. She's been nailing it. Yeah, nailing it. Yeah, she really has. I know how tough that is. Yeah, you know, you stay away from crunchy, stay away from bread, no sugar, Yep, but but good slant on protein, Yep. And some of the stuff she's been making, I'm thinking, why didn't? I think, yeah, it's really good. So congratulations to yeah, you know, that the thing she's as well. So, Yep, she's growing into being. She's becoming a pretty good cook. Shoot, when we first started dating, but we've been together for a while now, but we first started dating, she didn't Cook it. She couldn't cook hot dog, you know, she didn't cook. She could boil water, but let's it's up there, buddy. She's I'm going to diet, you might want to save my life to did say she was listened. I did. I did. Yeah, I love it a death. Sorry, honey, yeah, but but she has she's come far. She's doing very good with this. That's cool. Yeah, so that's cool. Good for her, though, it's and it's fun. People. I have this conversation with people all the time and some, some of my friends, will come up to me and go, why do you post food cares, and I go not you. Obviously I will block you, because I love creating stuff and seeing it too. Yeah, it's just part of our you know, both of us, Matt, you and I are influencers. Listen, to be honest, when I produced for your show, I think one of our bonding moments was over food. I absolutely now. Tonight at the ranch, I pulled out a about a six inch chunk of primary Oh okay, and it's such, you know, th on Ountain, and I'm going to cook that up tonight just for something to do. Yeah, why not? Now we're gonna we're going to get into a couple of beers. We still a little time level we'll get into a couple of beers, but I want to get your opinion on this, because someone had brought this to my attention and I wasn't sure how I felt about this. So I want to get you because you be cooking forever and you can. You do a fantastic job, especially when you when it comes to grilling and smoking and all that. So this one guy called up to the radio show that to work on and he said, Hey, Matt, I listen to you and Jim on grill this and you guys do a lot of it, which you know. I was like, thank you for listening all that good stuff. He said. Well, so I heard you guys like about pork shoulder and how and how to smoke pork shoulder in the length of time in the rubs you use and all that. Right, because so I've done this and I want to know if you and Jim have ever done this. He said he's taking a pork shoulder and he's actually sliced it into like really thick slices of pork, almost like roast size porks, probably a boneless right, right, okay, right, and he will cook it just for like an hour because he's slice it enough where it's done in an hour. Don't have these big pork steaks instead of like a pork shoulder. I wasn't sure how I felt about that and I want to get your opinion on that. Well, when I think pork shoulder, I thought in. You, we we're the same. Hold Park and the flavor between boneless and bone in is different. I agree, it's much better. Yeah, now what he's doing. Pork steaks are fine. You can go to any supermarket and buy pork steak. Yeah, and that's fun to cook too. There's good they have a good fat thing and a rendering and whatever. But when I hear a pork shoulder, a Park Bot, I'm doing pulled pork. Say, I'm with and there's nothing replaces fourteen hours on a Dodejov and on a grill, on a whatever, low and slow and slow and slow. Yeah,...

...and then you have burnt ends, you have all the good stuff that you want, right, right. So I you know, I look at I don't think he's wrong, but I look at it a completely different cooking. Right, right. So, if you want a pork steak, you cook a pork sticks and that's good. But if you're doing pulled pork with the finest rolls on the planet, with Cole slaw with the horseradish and all the good things that go with Ans of light. Yeah, hot sauce or barbecue sauce, that Cherry Bourbon barbecue sauce we make here, a to rant and see, that's a whole different deal. Yeah, you know. So I don't disagree with him, but I think it's two different, completely different foods. Right. So if you if you're buying the pork shoulder, you're using it for pulled pork. You're not using it to slice, right. Yeah, I think with you. I'm not a guest pork stakes. I've eating them, I like them and I don't mind, although I have some nice meat cuts, cutters, slicers. Yeah, but I don't mind paying a butcher to cut my pork sticks, right, you know, so excellent actually. All right, so we have we have a row box, we have a bell's I think we may save the bells for next week. We have a row box and we have a kate too. So let's do you know what we're going to do? List of the K to okay, and with the robots, because you know, we got to show some love the general no, absolutely, this is one of the Best Beers it's that I've tasted. You know. Wow, you gotta taste some serious but but yeah, let's do the K to so again. Thanks to JIM's high cooling efficient stuff here, hopefully this will be cold for us now. I got to get one of those fancy nitrogen cooler things where you you put it in your press a button in thirty seconds later it's thirty three degrees right. I think that worked. So as Jim and I just mentioned Kat, which is out in again upstate New York area. Again again, if you are listening, and I know we have listeners all across the country and the world actually, from somewhere else, you can find places like this. Yeah, you know what you could do? Go to craft beercom and is the what website. They have like a national map and helps you find the nearest craft brewer to where you live. That's a great idea. Craft beercom. Okay, that's where you can find out if you are in if you're thinking about going somewhere where you're living, out at craft you you can find out a location there. So this is from Kate to Jim. Yep, this is Mingo, Tangerine, passion fruit sour. Got Me all three that's that sounds cool. Yep, six point five, brewed by K to right here in upstate New York, Rochester New York, actually on the fire boulevards. I let's give it a shot. That is a wonderful brewery down there, don't those folks did a great job, absolutely the time I was in there they had the people all around us were doing flights, is that right? And they were tasting all kinds of things and I don't know, flights are not a big enough glass for me. I think flights. Now that that looks pretty good. I think flights are a good idea if you're not sure what you want to get right, you're trying to figure out you and I don't. We're not a flicking we we just says yeah, which up, which, up right? It all right. What do we have here? No, we have big time orange. Yep, Yep. Now you're anging. If you look at this, compared to our last hour, it's a little thicker. It's not a stick as that heavy, heavy one right so between. Yep, that's right in between. It almost my main apple. See. Yeah, what were the fruits again? You Go back here, Maingo Tang Mano togurine, passion fruits, Sour. Okay, Dow'm I don't know what passion fruit smells like. I don't really. I can I get that? Tangerine? Yes, for absolutely sure. It smells good. Here we go. That's also sour. All right, let's break this down. That's the fun of this podcast. It's sour, it's dry, it's it's dry and and I love dry. Yep, and then I really love dry. I'm not getting much mango out of it, but I do get Tangerine and jurine. I guess the other flavor which I am tasting. It's got like almost a great fruity type. Yeah, F'll do it exactly like. Yeah, I think it's the passion fruit. It's our there's no question about that. I like that beer. That's closer to a beer, yes, than any of these we take. I think again, you've been you've been doing good with the flavor profiles in his beers. U. I agree with you. This this has a flavor of beer in it. I'm with you. I'm with you. We need to take this podcast to the International Worldwide Craft Brewing Festival. Yes, somewhere. Yep, absolutely. And you know what we need is somebody to pay for our flights limousine to and from because this, this...

...is a very good beer. It is. Yeah, speaking of which, the next craft brewers festival that you can find Jim and I had. If you go to grilled, this podcast, that Communi see all of them. But Jim and I are putting our next one in Long Island. All right. It's The New York State Craft Brewers Association. Put One on April thirty, I believe. So we have some of the details on the site. They're still putting it together. So in the more details we get, the more will put on this site to you. And the first one, and I'm whenever went to now, we went to the Rochester version of this kind of festival last year with war box, Yep, put that in, which was a phenomenal this is a New York state creppers association. The first one I ever went to was the one month and a half ago in Albany, right in Albany, Yep, and that was so much as it was a good time. Some of the finest technicians, if you will, in the World Making Beers, you know, and a lot of them were just getting going. Yeah, that was during the virus. Right, right, that was a surprise for me, Yep, and the fact that it was so the virus is still really I mean the virus is not as much of a thing now as it was, but I think we went there is still it was still kind of a big deal at that time. Right. Yeah, it's Kinda yeah, but no mass. That's what I was there was not one, no single mass. We figured, well, you're drinking alcohol, why worry about the mask? But no, you're right. We we JIM and I had a blast and we got to meet a lot of different craft brewers and the director of the festival was there and Yep, Paul, he he's he was wonderful and those people love him. He's great. Yeah, it's one big happy family of craft brewers across the state, which is a wonderful entity, and it's there to help the craft brewers and to present these festivals where everybody can let people sample their finest wears. And it's not when you go to one of these festivals, it's not just professional paid you know, people, volunteers that go there, right, right, it's the actual folks that are that made the beer, are giving you the beers running right, ask him questions and whatever. It's all good. Yeah, Yep. And we had a blast and we were treated everyone treated so nice there. It was fantastics, wonderful. Yep. Well, you're such a friendly guy. I mean everybody. You're my first day I met you. I'll never forget this as long as I live. And Diane, my wife, says I'm insane. Right, I said, there's my body guy for the rest of my life. I appreciate you taking good care of me. You have be I'll show this. Will try robots will get out of here soon. I remember what I came into work one day to the radio station and you had a picture of me on my screet where I was all scowl faced. I don't know where it came from. You posted it or something. I forget. I posted it a while ago, I'm so I took it, blew it up and made a picture out of it and I set it on a computer when you came in. It was because that's not you. It's that it's as so fun oh my gosh, scared myself in that picture. Yeah, it was funny. You are one of the nicest people. I know you're being kind. I appreciate well, it's because we have a lot in common. I mean food. We did ever, Yep, and and you are, of course, the producer of you know, the well you got stolen from us, and you hear the minute note. You are also the photographer and the editor of the Salmon Ranch Cowboy Cook which which it's bits is. It's don't don't even go there. You're too funny. My radio partner John Well said once another cooking. Yeah, it's not like Matt doesn't have anything to do. He's got two kids, three kids, and you know, stuff going left and right. He's got to work for a living. I do, by the way. I already talked. I'm going to mention this right on real this ire talked to my wife. My commencement for my master's, master's degree is on May thirteen, really, and we are inviting you and Diane to to Oh, I would love to go. You're more than what the your that's where is that? It's to be a brock work, okay, okay, cool, Ye, well, congratulations. Thank you great. Yeah, can I throw stuff at you? If you want to? Believe me, I would. I would. That was so cool. Thank you. I would love that, but I gotta tell you up front. ME, being near any academic institution just isn't a good thing. I barely got out of high school. You'll be all right, you're still a success. You're fine. Let's get to this. We are backups.

We gotta get out of here. I want your opinion on this because, again, this was brought home my brother in law's our brother in law, my son in law. Yep, it's one of these people that's born on twenty nine of February, and those people have it bad right, because they only have a birthday area for you. Yeah, that's sucks. And he was one of those guys. And so he went to his birthday here a little bit of go and somebody gave me this four pack of what you're about to tell us about, and he said he brought it home and he said here, you can have it, I don't like it again, that's it's and I'm thinking, okay, give it to me. So I'm interesting your take on this. So this is from our not only a great craft brewer company, but our friends the robot brewing company, who we have a lot of respect and love for, an admiration for. They make this beer called the neurotic. The NEO Taricic series, instruments of D Eurotic right, having problems reading all the sudden, instrument of dread, imperial milkst out with coffee, coconut and chocolate. Yeah, yeah, so this one is a ten point. Oh yeah, that's well, finish this right up Straw. That's part of this. People have to be listening to this and wondering what shape we're in after it. Now you have to understand we only drink a little bit. We don't. We don't get the whole can. Are Right? I mean, come on, just, Yep, you know. And because that's so funny. Yeah, you know what? I do like the the can art they got, the Little Wolf. It's really cool. Can Art is so cool. It is. It really is. It really is. And when we take grill this on the road, we always ask everybody how they come up with these can arts and and every one of these craft brewers has a different story on how it happened. Is Pretty actually have a display up in the in the seven match studio here with some of your favorite beer. Is Some of the care there? Yeah, so, all right, let's give us a shot. Smells good. Yeah, this one is this me. This is me that you. Okay, the Great Matt Wilson Porn is own beer. He's usually pretty fair, though, you know, with the portion pouring. There you go. Thank you, sir. All right, we'll give me at myself a shot of this year pure chocolate, pure coffee, coming right out of the right out of the CAN. Right here we go, and it's looks a smells at chocolate coffee. That's really good. Wow, that's like drinking a chocolate coffee. It really is. Yeah, yeah, this, this is really good. This is excellent. This is one of these beers that what it says on the CAN is exactly how it takes a now, some of these, you know, are kind of fun because we have to chase it and whatever. Right, this is a wonderful being. I think it's out standing. I think John hit this one out of the park. Ye, John, this one. I sold my too. I I like all of them too. At my top probably now this one and that bananas fosters. Yeah, you know he does. That's great. We have some of that Tou in a cooler, but goad stuff is LF. I like this beer. Okay, so we are at the end of episode, Mr Salmon. So you know what we do. We usually rate our beers. So let's go ahead and get to it. So today again we've had the jettie confetti fruit sour. Yep. We had the bath bomb from fifth frame, right. We had the NITRO hot cocoa from southern tier, we had the mango tangerine passion fruits hour from KT and now we had the instruments of dread from from robot. I love that day too. I think we're both going to agree. Yeah, the bath bomb, yeah, it hands down. It's insane. That was insane, followed up by the Nitro, I think so. And and in the robots when the row box, you know, is right up there too. But that that fruited sour, that bath bomb, that could you get the key bows? Awesome Beer. Will put that up on the wall of fame. Yep. Ye. Well, if you, if you miss any episode of Grill this, your life will be a horrible mismatch of dread and confusion and and you'll be depressed for all of your life. So Grill this available on, Iheart, spotify, apple, ever, sounder, wherever you get your podcast. Matt Wilson and I'll be back next next week for another addition of Grill Lisp. Unless I change the menu, it'll be Tata Skins. I was excited about the sales. Kids recipe also to be found soon. And also, don't forget to visit our website, grows podcastcom, absolutely grills podcastcom, where there's a contact sectionaire. Send us an email what you think of the show.

Anything you want us to cover, and we'd be glad to we love you absolutely well. The finish this beer, Jim. Let's back out here. All right, grill this. Thank you, folks. We'll see you next time for more. You guessed it. Grill this.

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