Grill This!
Grill This!

Episode · 1 year ago

Marinated Beef Kabob

ABOUT THIS EPISODE

Jim prepares and samples a beef kabobs, we sample a variety of stouts and sours, and special guest Dennis Kirby defines what a beef clod is...and how to prepare it.

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 aprons and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Well, hello and welcome to another edition of grilled this. I am Matt Wilson and of course I am joined by the great, the wonderful, the talented, the radio ledging himself, Jim Sammy, Jim, I doing buddy good. Mr Wilson, nice to see you. I'm hungry, I'm thirsty. I've a special guest in here. So we're we have a great grill this coming your way right here. So awesome, awesome. So who is our guest today? Please welcome to grill this a good friend of mine, a cooking buddy, who we routinely call each other on the various days that we know we're home and say what are you cooking today, because I'll be over. Please welcome Dennis Kirby. Good morning, sir, good afternoon. Are you glad to see glad to be here? and Dennis has worn many hats in his life. He was a farmer, an insurance guy in control of soil and water out in these parts. Wow. And you know, it was always funny because when Dennis wasn't working he was cooking. So it was much more convenient for me and other people that know him when he didn't have a job. And because see what makes some of them. He's the expert on low and slow and some interesting pieces of meat which we'll talk about here this morning. Well, he's a good friend to have because you know me, I live by the low and slow motto. So this is this is the guy that I'll probably want to talk to you about all the great things you can smoke and slow cooking, the ECOD so so I'm glad he's with us today. You know. So today's culinary delight here at the Salmon Ranch is shish kabab and we cooked it with Sirloin. I think if you go out and use chuck there sometimes there's a little bit more of the fat in there and the hard fat that she really don't want when you have a Shishka Bab. So I I got a nice lean surloin and I cut that in like one inch chunks and then we did mushrooms, onion, sweet onions and then eventually, when the vandalias come out, that's the onion you want to use on your Shiska Bab. Some sweet peppers various colors and then some mushrooms and, low and slow down, the grill toasted them up Nice. So we're going to dive into that here on Grill list. Awesome, awesome. So did you use whole mushroom? ORGE actually cut them up into into sections? Whole mushroom good for now. Mushroom is going to when you when you grill it like that and a Shishka Bab, it's going to shrink almost fifty percent. HMM, as as the water cooks out of it, and so far as I'm concerned, the bigger the better. And they came out nice and moist in the middle there like little steaks of mushroom. So which Jim, which grill, did you use to cook these Shishka Bobs on? I used my large it's four feet long. It's a stainless steel high end gas crow. Okay, and it was easy. My outdoor kitchen, because of the weather, isn't quite open yet. So I and and I didn't want to fire anything else up, so I slid it right into a gas grill, which allows me to control the temperature better right, turn it more frequently, more even and whatever, and not have to worry about about burning it. So it worked out well. Now I you know. The other thing too, that they're the possibilities are endless when you're making a shish just endless. Pineapple tomatoes, you pre cook some salt potatoes a little bit and then stick those on. I mean there's a hundred different other things. Shrimp, crab, anything you can think of, you can put on a Shishka Bob. Now what thing I've had on Shishka bobs before, but I've always had a little trouble with are those little tomatoes. You know, those are always kind of kind of smush up on you when you put them on there. Yeah, is there? Is there a way to avoid that, to make them cook right when you put them on Shishka Bob? I think the only way to avoid that is get the most newest, freshest, firm tomato that you can. Maybe a little bit bigger one. Yeah, then Cherry ones. They have cherry tomatoes, grape tomatoes, whatever. A little bit bigger tomato would work. Okay, okay, okay, but but you're right, they're going to cook down and if you put that, if that's the last thing on your screwer, you know you're losing it exactly. You gotta pay attention, you know. Yeah, but the point is anything you can think it's just got a Bob. Is such an easy thing to...

...to make it and only takes a few minutes just to cut the stuff up and then put it on a skewer. Now, what I do most of the time is I will marinate the meat and the vegetables in a separate bowl, but I use Italian dressing, okay, okay, and I just put that on it, but you can use anything if you want a little heat to it. You know, some of my family members will not eat it if it's too spicy, right, right, why I go down that road and make my life miserable? Right? So I just do it with with Italian dressing. Well, yeah, I'm looking forward to see you guys dive into that. Another question I had about the Shishka Bob's. So you obviously you have to keep your eyes on the shish call right, because you because you got to turn them to make sure they're cook evenly on all the sides. So how often do you turn them? Do you do it one turn for each side of you, but we make sure that each side's cook thoroughly then turn it, or do you kind of turn it through route until you get to where you want it? I try to do it in quarters, so instead of flipping it upside down completely out turn it and I'll lone them up next to each other. So I'll turn it a quarter turn and then all the rest of them a quarter turn and they're all up against each other so they stay where you put them. And I have these really nice fancy ones with the bails on the end so you can pick it up without getting burned. You know, it's like a spiral shaped piece of metal that holds it there so the heat won't get to you so much. And then, but I'm constantly turning them. I'm you know, I'm right there. It's not one of those things we just let it go. You know, you have to have to pay attention to it. Yeah, that's what I thought, because I know some people try to go with that the state mentality where you don't want to flip it too much. You you kind of want to cook it through and and maybe flip it as little as possible. But I find with Shikobob's you kind of want to continuously kind of move it around it in the order for every side to get evenly cooked. Yep, Yep, especially the the mushrooms kind of Cook on their own, so do the peppers, but the onions need to be. I like them crisp down there. Yeah, and and so if you have like, if I'll take a the daily you on and and I'll cut it into quarters. Then I'll pull those sections apart and so that each piece of onions only maybe a quarter of an inch or half an inch thick, and that way you can get them crispier. All right. Well, I felt like I'm looking forward to the seeing, though. So we also have some years on tap here today, Jim, so I'll well, you know what, I will let you go first. You told me what you brought to the table. I'll tell you what I brought to the table today. All right, so Dennis is licking his lips here and this. I have a craft brew here. It's from Empire Brewing Company, which is in Rochester, right, and this one six point five percent alcohol. It's called local grind. It's a scotch ail brewed with coffee and it's from local coffee roasters, brewed in New York state, and it says on here premier and Gourmet. So we're we're going to taste this up. All right, you ready for this, man Fort, go for number one here this morning. Dennis. This is why I that's sound all, that's a sound on planet right, all right, so I'll and I saw elkaville, New York. Yeah, okay, thank you. Thank you for that, Dennis. So, Dennis, are you? Are you a craft beer guy to oh, yes, absolutely, love them. Good for you, but it's not sick, dark, but you can smell. You can smell the coffee to get a taste on this smellow, smellow radio. He's getting the hang of this. That is a good beer. Yeah, that's all very good. It makes the SCOTCH AIL even smoother. Yeah, usual, doesn't it? Yeah, I was going to say Scotch nails are relatively smooth too, so that's a that's a good, good style of beer, one of my one of my favorite kinds. I like Scotchails, yes, sir, and this one isn't overthetop. It's only when I say six, yeah, six six point five, and so that's just over the typical run it, but it's not up in a seven, eight and nine. We had to, you know, take a nap right away. But which is what the next one is? Yeah, yeah, yeah, we sleeping the next one. Yeah, well, I was gonna say this. So that the one I got. Speaking of sleep it through the show, this is from southern tier brewing, all right, and this one is called a black water series nitral crme brulet. It's brewed with vanilla beans and all natural...

...flavors. So this one is a ten. So I'll so this one. This is the kind that you gotta you gotta Watch out for. Now, southern tier brewing is in Lakewood, New York, so still kind of the this New York area. So you know, as we mentioned many times, no matter where you're at, and there's craft beers that are great all across the country, but it's always great to support your local brewer, regardless of where you're at. So if you're in Pennsylvania, you're in California, wherever you're listening to the show today, make sure you try to support your local brewers. It's a good thing. You're absolutely, absolutely, especially in these challenging times that we're in right now, everything starting to open back up. Everybody's got it figured out how to do it right. You know, you do your mask, everything sanitized. People are far enough away, but these people really, really have some awesome, Awesome Craft Beers and some equally as awesome food there too. So it's time to get on the absolutely. So, all right, boys, here's the sound that you guys want to hear. ha ha ha. Now you can. It's smells delicious. It's got that. You could. You can that. You know how crimb really smells if you've had it before. It's got that older to it. So I'm just get right out of the CAN. So here we go. I'm not even messing around. So we're gonna to it at all. Right, why waste time, buddy? All from really sounds like a good dessert. Your Yannis Dennis, you're absolutely correct. This is definitely very dessert like. Now it's it's not overly sweet, but there is some sweetness to it and it definitely has that crumb relife. But it's got the it's a stout and it's still got that mouthy, heavy, dark beer feel of a stout. But it's got that sweetness and that it does just like dessert, because something you would you would pour over some ice cream or something. It's delicious. Can you tell that it's a ten percent alcohol beer when you drinking a me? So that's a great question, Jim. When your first SIPP it you kind of can't because it has that almost like a dessert mouth of feel. But after you swallow it on the way down you can kind of tell, like okay, that's not normal, that's a little that's a little more intense. Not Normal. It's great. So yeah, this is definitely if you're gonna Luckily, I'm not going anywhere today. So if you're, if you're, if you if you're going to go somewhere, you probably want to have a dozen driver. If you're having a couple of days, here you go. Well, yeah, I love Krembor lay and in itself right having you know, up to I'll definitely have to try that and then the future, before I open up a beer I'll try to make sure that I study exactly where it comes from. That this empire brewing company is in Ellicottville, like Dennis said, and it's also in Little Valley New York. Okay, they have a couple of breweries, I guessed, and this the name of this one again. Again it's called local grind. It's a Scott Jail Brood coffee. So I'll try to do better. No, you're fine. And by the way, Jim, in future episodes, because I have our to confirm with the beer delivery company that I work with, we have another order of beers coming our way and they're going to be from all our all across the country. So I know a lot. When you hear Jim and I talk about these beers, we reference a lot of the beers from New Yorker because that's where we're from, but we do want to sample some beers from across the country. So we got some more coming in from from all over the place. So excellent. That's all so much fun and and there's never going to be an end to the amount of craft beers that you can try. Right you could just oh every single day your whole life and not not having the same one again. So it's so it's a very good and I think what we'll do is dive right into Shishkbat. What do you think? I think that's another I want to see it. I want to, I want to smell it with my eyes and what I just bring it to me. We see what you got going on. Just make a comment here. This this Scotch chail with brew, with coffee, but the coffee is not strong at all, so it's not overpowering. I fishould do it, and so it's perfect. Now, Dennis, you can describe what we got going on here. Buddy. We've got four or five, four Nice beautiful chunks to me, a great big old fat mushroom. Would you like to play a couple on your slices? Couple peppers, I says. You know, the first thing they teach you in radio school, because don't eat while you're broadcasting.

We violated that for thirty three. Oh, now I see why I gave me the first play. There's more on his cure. Look at that. See that looks the listing. At that was amazing. Now what? What people don't know is that coming soon to a grill this podcast near you, there's also going to be some video coming up, and so we will, because some of this just begs to be seen. You know, we could talk about it all day, but you're right, people got to see what we're what we're doing here. It's it's amazing. Yes, you're right, Jim. We we've we violate the drinking and eating policy on every episode of grouping, Yep, and on our regular radio show, the home pair clinic radio program on News Radio Wham on one hundred and eighty, broadcast out of Rochester, New York and available everywhere in the Internet. We have also violated the policy. And some of the best shows we ever had were wine shows, craft beer. Shit makes sense oring and winds up where everybody just having a great old time. For some for some reason, when there's it's a craft beer or wine show, people tend to loosen up a little bit more. I don't know what the cause of that may be. So tell me about going to be rule Ft. I'm sure there is. You gotta tell me what. You guys are hammering a way up this shit's cross. So you got to tell me. How is this that? What's the flavor profile you that you're getting out of those? Well, I like meat that's medium rare, and so I try for that. It is so good. The the onions have they pick up that flavor of that Italian dressing, and so did the mushrooms. And I you know, it's it's hard to describe how good this is, especially when I cooked it, so I'm going to let Dennis Way and give his opinion. It's like a it's almost like a glaze things. It's so it's a little shiny and sticky. The onions are nice and crisp, just like you said, but they're still tender enough got some good flavor. I got to get to the mushroom now. The I cook with regular mushrooms. At a another time in my life I had some mentor people that were mushroomers and they could go out in the woods and tell you which mushrooms are would killy in, which ones wouldn't and which ones really really we're good. And to this day I have puffballs that grow out on our property and I'll grab up a foot diameter puff ball, cook it up and it's it's a lot of fun. If you know how to be safe with the mushrooms that are out there in the yard. You can't just have at it without knowing, otherwise you're dead. So, for all the people listening to safe away for you to do is go to Legmans, yeah, or your local grocery store where you're at right. Absolutely, I know. I Love I love mushrooms because if you cook a good mushroom right, it can almost take on because it's the see of meat. It can always it can almost be just as tender, just as moist. You can add if you saw Tam or whatever you do with them, you can just add so much for it's and I'm just a mushroom guy. I'll put it on my steaks, I put it in my eggs. If I can anything I can, I like to put mushroom. I love it. I love Thee's of mushroom. Nothing better than mushrooms and onions and steak. Yeah, right. I cook the INS in the mushroom separately because I like to cook the onions down way past caramelized, almost to the point of Char and I love them when they're crisping and then, but you can't cut the mushrooms at fire. No, you have to do them separately right, right now. He's been cook that long, obviously, because it's just gobab goes quick and so they still got some body to him right, really good flavor and just tender enough it's perfect. Well, the fun part of Shis Kebab is and takes five minutes to get it ready and not all that long to cook it, and you can put anything you want in there and you can get it up and get it ready and and have the one of the best meals you could possibly cook out on your gas grill or your charcoal grill or whatever in a fairly short period of time. And you can feed a ton of people with this. Yeah, if you're you know, if you're feeding for six, eight people, you just get yourself three sir lines instead of one or two and and bunch more vegetables and have at it. So your so, you boy.

I'm so go ahead with think. Go gotta try putting skewers like that into a smoker. Yes, there, oh, yeah, absolutely. So I was on as I was going to ask you, gentlemen, because all three of us have cooked on a wide variety of different types of apparatus is to cook your food, and we've talked about some complicate dishes on this show here before. So I'm a scale of one at ten. How so, if someone's just getting into grilling and this is a scale of one at ten, how difficult would you say cooking a Shish Kebab would be? Okay, that's a good that's a level one or two. That's pretty simple, I would say. You know, your brisk gets a six. Yeah, they're up. That's the high one. Right. Well, you know, the possibilities are endless. You can you could even do like pieces of salmon or thick fish, a fish with a little more substance, like swordfish stakes or something like that. You can cube those and do those Shis Kebab. Here's a hundred different things you could do. Okay, okay, yeah, but that's all. That's all pretty easy. Now, Dennis Cooks this, and Matt, you would just love this. He cooks this piece of meat called a Clod and to be honest with you, I never really even knew what that was, and I guess I've I've eaten probably half a dozen clods that he's cooked over the years and I still don't know what it is. So so take us through that. What do you when you go look for that? What do you? What do you look for? Well, I got the recipe from a cookbook and they call it Texas cloud. So that's where it started with stound Texas. The clod is actually the shoulder, it's the whole shoulder piece from the beef. So it's sixteen to twenty pounds. Wow, it's got a nice fat cap on it, and that's sort of secret to it, because actually this is the first low and slow I ever got into. And all you got to do is put it on a simple Texas rub of salt, black pepper and Cayenne pepper. Not exactly equal Cud, but depends on your that's tution. But and then you put it on. Well, originally we had these girls. There were I burners, and so you just butt outside two burners and actually ended up having them down on a low. I really don't know what the temperature was, but it had to be two hundred and something and now a lot higher, and it'll go for about nine hours. And you want to get it just like a biscuit. You want to get up to two hundred, one hundred, ninety two hundred. But the difference in the brisk as far as I'm concerned, is I don't ever remember having what they called the stall like you skip. So then you got to fuss around and wrap it into all this stuff. We never had to do anything that with a cloud just sat there waiting for you and boy when it was ready. It's just like coming through butter and you know, lots of marbling, lots of fat dribble down through that meat as a cook for nine hours and it was just to die for. This is just a wonderful piece of me. It's some of the most tender meat I've ever had in my entire life. I'm selling it, sell of it. Number one, Dennis, you were now in my friend group, so that number two. Your faith. Yeah, I remember a number two. I would love to see this done and and of course, taste it in the future. So I've never I'm this is interesting. I've never heard of until you guys talked about today. I've never heard of that before. Never, never. Well, it's not common, although one day I actually walked at mean, we had order from our local butcher anytime we did it because as they just get they get it in, the butchers get it in and that form. But then he cut an other bunch of bunch of pieces and different things. One of them, I think, is flat iron steak. I think it's called this part of one of them. So it's it's part of the chalk. You know, the chuck is up there too, so you mix all that together we have here beenderness. So it so you have to kind of hunt it down. You have to answer that's right. Right, but I actually found it in one of the grocery stores one day and then I actually found a way to cut it in half lengthwise, so I still had fat cap with me but I didn't have to cook the whole thing, because twenty pounds go so lot ways. Something that's meals I've ever had my entire life, where we're at Dennis Kirby's house and it's one of those places where when you walk in there and there's always food and and and it's one of those places where you going there and there's never just one or two or three things, there's like eight things. It's a great place to eat. That's fantastic. So Dennis War work question about that. So Jim kind of mentioned it.

Do you is this something that you can go to your butcher and ask him to get for you, or is it is it possible to find it and its doors? Even if they didn't have it there regularly, they could get it in because everything, everything now is so prepackaged, and so it'll go to Wagman's and then they all cut it up into others pieces, so they're still get these big chunks of the cow, and so I do come in that way and then they to be it up. So, yeah, you could just get them to keep it for you and you want to make sure it does have a good fat cap on it. That's really the secret of that basting itself over that nine hour man. Taste it now, can't I see your Ken. Absolutely know. It's just like a lot of things you read about biscuit biscuits. They also say don't rub it with this big compound, fancy mixture of Rub Chemicals and everything. Just salt, but of her. Yeah, that's when the text looked at me through. You know how we feel about the Texans, just because they have more now, never mind. So this this time of the show, Mr Wilson. Yes, sir, I think it's time that we might just do a little bit of a commercial about a youtube video that we'd like to send people to. What do you think is that? We said right, we certainly can. I think we've been hitting it towards it for a few episodes about about this film that we filmed. Was it? Was it last summer that we did this? Yeah, last August. Yeah, yeah, Yep, yeah, it was and, by the way, fantastic time. A lot of great people there. We had a great day and it's so it's the salmon ranch cowboy cooking show. It's finally, after all the talk on news radiom eleven eighty and also here, it is finally out on Youtube. Now it's still going to be released on actual television. We're waiting for that to happen, but right now it is Astley available on Youtube. Excellent, excellent, and it's called the salmon ranch cowboy cooking show and you should be able to get right to it. It's thirty thirty seven minutes long and we cook a brisket. We made some custom made Cherry Bourbon barbecue sauce. You you have got to listen to the F folks to see that and get that secret rust of kept telling you. We did roasted Halapinos a couple different ways in the Chili Grill and then cut lengthwise and filled with breakfast sausage and tomato and cheese and stuff, and then we did my buddy tim did a cowboy corn bread, yeah, Goshos, with actual cut up Halipinos and corn in the Dutch oven. And then he poked holes in it when it was done and drizzled some of this wildflower honey on it. It was gone in sixty seconds. The secrets were given away and that, but that's right. And then there was the blackberry comm home, and that was we had a little employee incident with that. Some of the employees we're trying to steal it or we even got it to the plate. This is accurate and I'm so it was. It was. It's a fun show. I learned a lot. Matt, you're an awesome filmographer guy for sire, and you know, if we do another one, it'll just get better and better and better. was so much fun and I you know as one of those bucket list deals, you know. And so we we can either chalk it up because as a bucket list thing and got it done, or we can keep going and do a couple more. Well, I think I sent you a texture the day I actually upgraded my cameras. So I'm we're going to, we're going to, we're going to go on it again. But, my friend, we're going to do it again, we're going to do it bigger and better. I'm happy that. And the final scene where you see everyone eating that there wasn't a shot of me eating because I had so much food on myself, because I was typid righted. You know when you're doing when you're filming something like that. The last thing I was thinking about was the quality of the food. I was thinking more about what the presentation looked like. Right, sure, but it just happened to be so great. One breast get in your life. Yeah, that you just so great. It just happened to be. Yeah, yeah, and there's a there's a one shot that I was happy that I did get. Again, you have to you're going to have to watch the video. I'm sure that Jim is going to have an available on his on his site. I'm going to make sure that I put it on my side as well. But there's that one shot that I did get where you're talking about the pool of juice that sitting kind of on top of the brisket, and actually got that shot where you can see the actual little pool of juice...

...sitting on top of the brisket. It's amazing and it was he jim, you're absolutely it was so tender it just melted in your mouth. It was ridiculous how you know, is when you push on it, as you make that first cut across the brisket and you push on it and the juice is just ooze out of it. Yeah, it gives you tills because you know you you're at least halfway, halfway through to something really delectable. Right. How long that brisket lasts, by the way, after the after you handed it out and everyone ate? Or was it gone? No, it was wiped clean. There wasn't. There wasn't any. That was worst. I did have to cut a piece to send home to various participants in the cooking show is wives makes. I didn't get yelled at, but you know, but it was. It was. It was a fun time and and we're going to do another one. Absolutely I'm looking forward to it. And Yeah, go to Jim salmoncom I'm sure it'll be there. You can visit inside the marge's RADIOCOM. I'll make sure that I haven't available there too, and also just followed Jim or myself on facebook. We've already put it up there. I would just go to youtube and just search it. Just search it. It's the salmon ratch cowboy cooking show. You can watch it now. On Youtube and I will and Jim I will announce when it will be launched on a television set near you. So it's still thank you, sir. So should we move on to another beer? Yeah, well, you know what, why not? I'm not going anywhere, so let's let's go ahead and up and other beer, because you know, Dennis is waving at me here, dumb's get out another. This is a rogue brewery, all right, and it is filled with all kinds of equips. On this can it's as a double chocolate stout, stout brewed with natural flavor, and it says it pairs with Bree Porterhouse Steak and Baked Alaska. Okay, all right, that's pretty broad rain. Yes, I think. Yeah, it really. And at the top it says dare, risk and dream. This is from rogue brewery, which is in or Orgon. Oh look, it's fair. Wait, yeah, yeah, yeah, so what's the alcohol content on this one? Oh, did I skip that? Yeah, you did. That's is nine point on there a. So this is this is blast off materials. So this is just one point behind what you had exactly correct. All Right, here we go, here it is. Yeah, Yep, so let's see now, this one is really, really dark. Oh boy, so let's see here, I'll give it. Here we go. Okay, we're poured up into our glasses and here we go. or I can see it. That is very dark. Oh that's wonderful. Oh Yeah, at that. Now now I have to explain this one, because this one is different it it hits you immediately with sweet and then instantly the sweet goes away. Okay, and and and then the beer comes in there and then you taste the chocolate at the end of it. It's a very, very complex, complex beer. What do you think? It is absolutely M so now, almost sort of thick. Okay, okay, secut you taste a strength of that beer? Or is that as the pulcy hidden in the flavors? Now you can. You can taste it. You can taste it. This would be well, this would be a one beer and then a nap thing. So, yeah, you can tell how caol there right away. Yeah, it is very, very good. Would you buy I am tasting? Yes, well, I did buy it. Don't yes, by a good point, I did. I and yes, I would buy it again. Okay, it is. It's very complex and it's an interesting drink because it hits you with sweet and then the sweet goes away. You taste of beer and then the after taste of it is the chocolate. But do you remember, I don't know if you guys ever did this, but when we were kids, this is going back away right, when we were kids are our mom's used to cook with bars of non sweetened chocolate, made stuff out of it. Okay, back then, okay, and of course, as kids we didn't know any different. So we would see it there, we'd grab...

...a piece and bite it off and there's no sugar in it. It's just pure chocolate. Right. That's one. I'm in here after I'm tasting that. I can just close my eyes and see that and still see my mother yelling at me for eating a piece of chocolate that had no sugar in it. So well, I'm getting a lot of bitter and I was thinking it was the hops, but you're right, it's part of the chocolate. You. Yep, that's amazing. Now that's a very interesting beer. So we'll, you know, we'll definitely we won't be wasting this one. This I can see just finished his desserve beer. Now he's going, I'm so I'm cleaning my palet real quick. Okay, Palette cleaning between wine tasting beer tasting not so much mandatory if you're doing whiskey, but it is to be able to to have one taste. Go a Wayne then started in talking about it exactly, and the reason why I want to do that with this was because this was a stout. Now we're going to a sour, which are obviously they are on complete different ends of the beer spectrum. You talk about the rank flavor profiles a beer, so we're going back to the peach cobbler, Peach Pie. I'm sorry, let's call it peach pie sour triple. It's still pretty potent. It's not it's not the tens or the nines, but it's a seven point five, so it's still it's still kind of up there. This is from Eli Fish Brewing, which is really local to me. This is out of Batavia, New York. So let's see, it's just a comment. Of You talked about breweries having good food. Eli Fishes got some really have a really an amazing food. Amazing food there and one of my favorite places to visit locally. You know that's that's close to my home. It's only fifteen minute drive for me. So I love going there and I love the food there too. So this is brewed with Graham cracker, lactose and a custom blend of pie spices, and this kettle sour was fermented with Belgian Abbey Yeast to further the pie flavors then finished over two pounds per gallon of peaches. So wow. Yeah, so that's a that's a lot of different things. Yeah, so we're going to give it a shot. Here we go. Yeah, then sound, you can smell that. There's definitely that peach smell is intense. Yeah, so all right, so let's get it. Let's get a taste. But the shot here Matt Wilson live testing the Peach Sour right here on grill this. So you can taste. And now, if you remember, Jim, we had that key lime pie beer the dead and you can taste the Graham cracker crust almost in it. Same thing here. You can taste the crust of the pie and then your hid. You're hit in the face with with peach. There was a lot of peach flavor in this. So is it sour? It's so our. This what this one is south? It's not. It's not overly sweet. There's a little sweetness to it, but this one's got, if you remember that key line pie, where it was a lot of sweet and a little sour, this one's got a lot more sour and a little sweet. So if you're not if you're not a fan of sours, this may not be the one for you. This is definitely a sour salary type beer, but you can definitely taste the Graham cracker and you can definitely taste the peach. So the peach flavor profile comes on this, but there's a little bit of that sour bitterness to it where you were. If you're off put by a sour beer, this may not be the avenue to take on your beer drinking experience. Well, because one of our goals is get people to try everything. Even if they've tried something and they don't like it, you don't know that you might like some stars. Yeah, right, and and no, two sours are the same and they're not the same percentage of sour or whatever the you know, strength of the seller. So just because it's as sour on there doesn't mean that you wouldn't want to taste it, especially you go to your craft brewery and they give you a flight and you can taste a little bit of it without getting a big one. You know now, no, now, you know I like sours. So I would buy this again because it's something that I would drink. I know some people aren't IPAIS and sours are one of those that those kind of beers that either like them or you don't. Some people are in between. Sometimes you can kind of get like like, for example, I got you there like a couple of those IPAs now, so you can. There are some that you can kind of get people the coast into, but those ones that are really intense sometimes are a little as a little off putting, which I which I get. You know, it's it can be intense and it's a little tough stake. This is not that intense. It's intense enough. Where's where you might you might be like, I don't know, this a little tough. But if you...

...like, if you like fruited beers, if you like something that kind of it resembles the product that's on mechanic that does taste like a peach pie. That just tastes like a sour version of the Peach Pie. So I like it. I would buy it again and I if you are in this area or if you want to order it, I implore you to try because I think it's pretty good. Now I have a small treat for you for next week's as podcast. I have an IPA and it's called I hate myself and and I don't remember the alcohol on it right now, but it's another reason to listen to next week. That's awesome. Grill this, as Matt Wilson Tries Live right here on grill this. I hate myself to God. That's the name of the beer. That's all right, which six point eight. So you're going to go all right, there are. So now I want to ask a question. We'll get let's get back at the food. So, Dennis, you're a smoker. You smoke a lot of food. Is, as Jim mentioned, Kaskasire. So I assume it you probably smoked pork shoulder before. Yes, yes, so, as a person who smokes meets, in your opinion, what's the best way to smoke a pork, a pork shoulder? Well, I've done them in a couple different have the old fashioned little barrel smoker that users just chips on top of a little what do you call it? There's like a it's a little vessel down in the bottom there where you like the thing in your oven right element yet and that works fine. I mean the secret to smoking. You have to realize this meats only going to soak up so much. Soaked in the first hour. So you don't need to smoke all day long. Just get your smoke in there when you get it started and then you just keep going with the heat. Go Low and slow. Now since then I my wife bought me a nice little electric smoker sort of does the same thing. It has uses even less chips. Same thing. I put it in there for the Sun. Nice thing about this one has got more control of the temperature that I know what I'm doing. That's always a good thing when you can control the temperature. To do you put a probe in when you're there. Is One with it. I haven't used it yet. It's a very good idea to do that when I'm just on the grill, like with the Clod. I don't think I've done it with a cloud, a smaller piece of meat out a grill up with the crow the probe in. You really want to. That's the best way to do anything. Cans pay attention to your temperature. Right Right, no question about we have time for a little story? Absolutely, we got time. So the Salmon family, in the Kirby family, loaded up one winter and went up to a place called Alcott Beach, which is which is north of Lake Ontario. was a polar plunch thing, right. And of course we didn't. We're not gon'm that's for crazy people to go and the water went there all right, but it was kind of fun watch and everybody and we had a little spot in this park and Dennis brought us Turkey, F iron, some oil and a Turkey. Yep, and I don't know how big that, how big that Turkey was, but got the oil going, put the Turkey down in there. I had had one of those thermometers clip to the side of it and well, we didn't put the Turkey yet. First were skilled. We're trying to get the oil off the four hundred degrees, which is what you're supposed to do, and we're just waiting and waiting and waiting and it's not gonna happen. It's not going to happen, and we're thinking, because it's so cold though. So finally we saw, well, we got to do something. So we stuck that Turkey in there. There was a guyser oil come out of the butt of that Turkey, one about two foot high. I came home and decide, you know what, there might have been something wrong with that thermometer. Well, that's what the thing was, because we cooked it and cooked it and cooked it in the thermometers said, you know, I don't know, we couldn't get it more than three hundred degrees or whatever, but we cooked it, cooked and cooked it and then finished. All right, we got checking out and it was vulcanized many inside, because the thermometer said that it was only three hundred. It was probably five. Yeah, that's ruining me. It's the probe with common sense equals a good piece of meat. So absolutely accurate prob yeah, Bro, what the I did want to mention you know, we're getting closer than the end, but I wanted to mention this real quick. So a couple episodes ago, Jim, you told you told everyone, including...

...us, how to do a prime rib, how you've done a prime rib where you you season it, you cold it in soft butter and then you put a little bit more seasoning on there and you put it up to four hundred and I believe it was at four minutes per pound or something like that. Well, I said five hundred. If fops on, I'm sorry, you're right, fi fund. I Apologize. Yeah, he oven up to five hundred. You got to get it all the way up and then you prep your meat, and that's exactly how I do it. I season it with salt and pepper and I cooked the whole thing with I use whipped butter, but you can use regular butter if you want, and then I season it again on top of the butter. Put it in a Pan with a probe, stick it in there and you cook at how many ever pounds it is. You Cook it for four minutes a pound and then you turn the oven off, put a piece of tape on the oven door because you don't want to open it, and you let it sit there for an hour and a half or two hours. So I I did that. So I cooked. So we had all bought prior ate from peggadorns a while back and we all cooked our sun a Welch cooked is. You cooked you ours, I cooked mine. I I have done the low and slow method for ages when I cook Prime Rib. So I decided to give this method a try. So I went out and bought a four pounder and I cooked it for my family and I did I did exactly like you that. I put the other at five hundred degrees. I got some soft butter season salt pepper, soft butter salt pepper on that, put in the oven five hundred four four minutes a pound. Then I'll just kind of let us sit there for about an hour. About an hour fifteen or twenty minutes I think I had in there. It was perfect. It was probably one of the best prime ribs that I've cooked. So I just wanted to commend you that. That's that. That process worked well and I think I'm switching my method now because I used to cook it at a lower and slower in a longer time. Now I think I'm gonna do it this quick method now. It saves me time and it's better, so I'm going to do that. That Dunnis and I went to what used to be called the culinary center down on Canada Will Lake. It was a place where you could go and they had test kitchens and stuff and we went there for various things and we took a class on how to judge wines and you know that kind of thing. Is What what happened down there. And so we were done with our class and I see the chef come out there and I nailed this guy and I said look, primary of, tell me, tell me all you know about how to Cook primaryman. He told me that five hundred and and butter. You put five hundred four, four minutes, a pound and butter, you win. You win the the primary of lottery. So I can't take credit for it all, I did pass it on to the MAS UH. It works and I told you it was. It was so funny because my my plan was to take a picture of it and show it to you and show you all juicy and tender and everything was, but my family devours. I said it was a picture of the bolt. Well, good, I'm glad it turned out right. I mean, you know, we talked a lot about failure here on. Yeah, because if you're not if you're not failing once in a while, you're never going to get anywhere near where you want to be with cooking anything outdoors. So well, sometimes you got to realize simpler is better. Yes, very good point. Gun is absolutely you. It is very that's a very good point. You can weigh over thinks. Absolutely, and and one of the things that I've never used to do is use probes. And I use probes sometimes even on a thick steak, just to see where I am, because a more accurate your wire with getting it to say, one hundred and twenty five, which is rare. Sometimes one hundred and twenty six is overcooked for me. That's kind of how that works. So probes really help. And I and the weathers turning now and yeah, it's getting mad, you know, come up third of the way through March and I'm just chomping at the bit to get out there and uncover all the grills, get everything set up and just go from one thing to another, from Dutch ovens right on through the whole deal. So's I'll go. And Yeah, one thing I wanted to mention is when you talk about this one thing, I'm not afraid of failure, and you could, like you said, you're going to fail, and if you're afraid to fail, then you're gonna be afraid to try, and you can't be afraid to try, if you know what I mean. For example, you tell me about this prime rib thing now there's a there's a good chance I was going to totally screw it up, but I still want out and bought a prime bread. Then I want to give it a shot, because that's the only way you know if you're doing things right or if the tweaked things. So you can't be afraid to try stuff, and that's that's how you grow and you get better at cooking, and that's this. That's how I think about things. Absolutely so next week on grilled this. Anybody want to guess when I'm cooking hair to ranch? HMM,...

...sharp short ribs, one of my favorites. I love short ribs. I love short ribs. You have a special way you cook them, or do you? Are you going to just trust me or what? There's a way that I do them, but I'm going to save that for next week. Okay, you're very good at this whole radio thanks. I've learned. I've learned. Also, next week we're gonna we're going to step on some of the same beers and hopefully by next week the ones that we ordered from out of state will be here, so we'll try a few of those and I also want to talk next week. Maybe we'll start organizing a grilled this. Once I get my ducks in a roll in the water gets a little bit better, maybe we can film an outdoor version of real this and we'll put it on the podcast and maybe also a youtube video. We'll see. We'll see what we can do there. Perfect. I'm on board, all right, everybody I know in the world is on board. That would be fun, because you're right, there's you can only you can hear us so much about how things taste and sound, but the best way to do is to see how we're doing. All Right, Jim? Well, I guess we've done another great episode. Jim, where can they find you if they want to find information about you, and home specters also if they want to find information? Oh Yeah, Jim salmondcom's my website. Homie pair clinic radio program six to ten every Saturday morning and nine to eleven every Sunday morning on news radio am one hundred and eighty. Take this opportunity to thank Mr Kirby for coming in. Thank you, sir. You're welcome. Appreciate your knowledge and Cantlen that. Can't wait to the next excellent meal at the Kirby compound. So and and the Great Matt Wilson. Yes, yes, thank you so much. Inside the margins RADIOCOM will be back again next week. As Jim said, we film these on Wednesdays. Are usually are available on Thursdays on Jim salmoncom inside the margins RADIOCOM. I heartcom and wherever you find your podcast. Hey, Jim, let's get out of here. Hey, we're gone.

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