Grill This!
Grill This!

Episode 47 · 5 months ago

Beef Ribs and Grill Lights

ABOUT THIS EPISODE

Jim and Matt are back at it again with great food and beer. The boys feast on smoked beef ribs covered in the Jim's homemade cherry bourbon BBQ sauce featured on the Salmon Ranch Cowboy Cooking Show. Matt brings some more beers perfect for summertime. And, the Grill This crew are joined by Steve and Tricia LaBuzetta from Tipsee Light Company (https://griponlights.com/) who have invented lights designed to attach to grilling tools.

It's time to take your grilling skills to the next level. We will take you from grilled disaster to grill master. So grab your tongue, you're a friends, and your pike glasses. Get ready to grill this with mett Wilson and Jim Salmon. Oh, I love it when he says all that. Right, I mean, come on, hi, everybody, welcome to grill. Is Jim Salmon here, along with Matthew t Wilson, and today the tea stands for well, tiny. You know, Buddy, I'll do it. Every time I walk in here there's always a smell great food and of course I'm starting. Uh Huh, I got I got your back. Today, I appreciously, we're doing some beef ribs home man and Matt. They're just soaking right now in Cherry Bourbon barbecue sauce made here at the ranch. Well, I got a question. Wasn't beef ribs and Cherry Bourbon Sauce on the last episode of the Cowboy Cooking just by coincidence? And of course we will be talking about of course it's up on Youtube and it's so much fun. So you gotta check it out. Is it's a you know, we nothing. I don't. We don't belong on team I yet. Right, I understand, but you know, but it was a lot of fun and we're going to do another one. Absolutely, absolutely. Now we have a unique situation here today on Grill List because we've never had people then invented stuff before. Everybody, you know, you wake up from a dream or something, you think, oh my gosh, that's I've never seen that before, right, and then, of course you forget it after you wake up, and then that's that million billion dollar thing. That, right, you could have invented. Please, welcome to grill this TRICIA and Steve Bozetta. It's right. How do you say it better than every grade school teacher I ever heard? Loves La Buzetta, love that Zeta. Is that Italian? It is, okay, all right, cool, all the Italian vowels. All right, yeah, you got them on in there. That's well, welcome to grilla. Thank you. Thank you. Very exciting. Now I know, Matt, you have been talking back and forth a little bit about something you invented, so tell us about it. What, tell us what it is and and how it even came would you do wake up in the middle of the night and this thing or what? No, not in the middle of the night. It was actually, I say two thousand and nine. We got together, we look there, yeah, you got just grab a whole that and yeah, that Mi Great. Over there anyway. Was it was the result of filling the gas think of my snow plower almost every morning one winter and the inevitable gas overflow, you know, while you're holding a flash like in your teeth dry keep the gas from overflowing. And I thought, wait a minute, this is got a crazy I'm going to just go and get a flash like the clips on the spout. And you know, we don't have to do this every money and there wasn't such an animal on the market at that point. They went on around, you know, will being around spout at sure point. And so began the idea to make one, make a flashlight that clips on too very things, as some parious things. So so began, you know, a little prototypes of a little clay models, and you know, I was doing all this in secret. Trisi, she had a zero idea. I was doing this in the background and lay models. Oh Yeah, just trying to get that's shake. Let make cars out it. Well, yeah, really printers. Now they're right, actually a riot. I have one. It's awesome. But anyway, that's I mean. So, little by little, this is the today we're here with the fourth generation of the original idea and what originally was the company name is tipsy light company, because I also had in mind and automatic switch so they as it tipped over to you know, poor the light would automatically go on so you weren't fumbling with a switch with your gloves on and all of that. And it turned out that nobody would buy such a thing. I just wanted an eye awesome itch right. So yeah, here I am with a you know, like I say, fourth generation, same idea. And as we started to build the thing and pass it out and get people's feedback on it, we people are all like, well, you should try it on this and you should. Well, why not that? And you can you imagine if you did did it this way, that way, and here...

...we are. So now you know, it'll stand up, it'll hook on a hit bill of a hat and then I still go on a spout. Or we're here today because we market it as a grill tool light the twenty girls. We had a right, right. So it goes right on the tools, whatever tool you happen to be using, it will fit one way or another. It'll fit on most grilled tools. My my big gas grill out there at five thousand dollar gas grow as these little led buttons and you still can't see the inside of a stake when you're all yeah, that's right. So frustrates me. This is perfect, I think so. I was going to say also, I remember fielding the very first cooking show when you were checking the brisket. You were up early in the morning, like at dusk. Yes to it. This wouldn't perfect to look at? Ye, absolutely, yeah, that's you know, the light, as we say, I mean Trish and I both have lighting backgrounds, and so the grill lights that are currently out there for the most part are her up on the handle of the roll and they chine down onto the surface of the cooking food. And what basically happens you're lighting the smoke, not the food, and les goes in under the smoke and right at the food. And when it's right on the tools, so you can clip it right on to the tongus to now how cool is that? Man, really cool. Yeah, so I'm band it right now, and I know this isn't TV, but you yeah, so then you're pinching your food and it's all lit up and I'll go on, it'll cool, you know, it'll go on metal, tongue, statue, was whatever. Yeah, that's actually and it also sits. It's it's it's free stands in a couple of different yeah, now, you were telling US earlier to that even if you didn't want to put on a real tool, you can put it on the brim of your hat. You can clip it right, it's fantastic, built in the design. It'll it'll just all right. So, so hot. How did you do this? I mean once you so then you go to a company and you say, yeah, how much to make this or what? Well, you know, you make sketches, and then you go to a d designer and the the companies that actually make the tooling, that the you know, will inject the plastic into, need cad drawings and to make the tool from. So you work with a cab designer and that person takes your Napkin sketch, you know, and then they put it into actual form that the toolmaker can duplicate in metal and so and nowadays, like I said, you could get the final shape with a d printer before you do any of that and it's very it's really quite fun. So what's the what's the Holy Grail of this Walmart? I mean is it? Well, yeah, Walmart's pretty awesome. We've we have had some really great experiences with Walmart. It's not our everyday buyer, right, but because we're American made product, they likes good. Yet they they allocated two hundred five, two hundred and fifty billion dollars to buy American made products over ten year period of time. Wow, and we went there first time in two thousand and fourteen and they loved it and so we went into one hundred fifty stores. Had US in the Automo, the department we have, the piece side, kid walking Kane, the cane department. We've been twice there, many times. It's but Walmart is so big. If it if you do get a contract with them, which you know, depending on the situation, they'll buy for a season or they'll buy for the whole year, right have you. But it's more consistent for us is grocery store chains. Is that right? We wagment. We can be found in wagments also you know, they were a line item in some grocery stores. INGLES has a big as a chain. That's a chain in the north to the southeast and Matt these people are fairly wealthy. I just learned now. I was getting to that post. It's going all back into reces research. Yeah, but that's, you know, to be a line item. They that reorders. That's the really great thing. Barbecue light, YEP, barbecue like excited uses him and me to attachable led grilled tool light easily snaps into all types of grilled tools. Square around would steal all types high intensity white a hundred Lumen. Now we're into something I forgot. All free. What does that mean? Oh, create is a brand. Is randily. I cree led chip's light the food, not the smoke. YEA, which is that's all right. Speaking of lighting things up, I think we can line up the atmosphere with media bamber. Yeah, well, I've been here a long time.

All right, this is hard work. I'm glad, certainly. Anyway, that's pretty much. I mean you start with an idea. Obviously, you sketch it out. You get an idea how it should look when you have a prototype. That's kind of what you think, then you try it, see if it actually works and you know a little by little, you go from there. And we had we had great local companies like custom molding solutions is out this way. They did our first church fill, awesome search field. They did our first tooling and Rhan are the original flashlight that would we still make and they were great to work with. You know. Now are they made in different locations. So now we've the journey we've taken is Global Pointe alogy and we buy, we buy and some parts from China. Now, okay, we because of the led. The part of all of this that's really tough is that China is you know, they make theirs everything that we touch and see and listen to his show at over picking Bait and they come across that's here that we're about the drink. Probably they haven't figured out a way to do that yet, but they were working out of that can be sure. But Anyway, my point is I tried to make it all here, but it just what I could not compete with other led stuff out there. Sure, so I get it, I buy. I buy my parts from Asia, but we have them all assembled now here in Rochester and on driving part. Know the company aarm Rochester sounds familiar. But their country actor of minority, own contract manufacturer. Okay, nice, and they they do all of our assembly for us and we and we fulfill our bigger orders from there. We have our offices on Greg Green Clinton, across from mccanns. I'm sure you know. Yeah, that way. No are we got their Matthew alrighty. So, speaking of local, one of our favorite brewers three heads brewing. Yeah, now, as you know, it's pretty much summertime now and sours and pills, theres and loggers, those are all going to be big now because the warmer weathers here. So this is one of their sours that make for the summertime season. Nice, this is a cream sickle. It's so tenderine orange sour. You. Everyone is aware of what a cream sickle is, right. So a summer street what what's see alcohol? And now it's a five. Five. So it's not just not, it's not terribly high. Normal. Yep, so it's it's relatively normal. Yeah, and again you can get this pretty much at the stores. You can go to three heads and get it right now. But yeah, it's I know it's going to be delicious. So can artist pretty cools. Nothing says cream al or creams call like the creeps out of than. So here we go. Yeah, Matthew Wilson, like they love that sound. That sounds the best. So if you look at the color, yeah, it's it looks creamsicol has like a creamsical color to it. So you're welcome there. Thank you very much, Matthew. He always pours us more than him, so he's he shares. That's I try to be nice. There you go. Was Not expecting this. This is just just well, this is real Kuss. I can do here everything, no problems. What everybody says? That all right, let's try we go. Hmm, that's nice. Oh, that's a smooth beer. Yeah, that's how lovely. That's not extremely sweet. It's not pucker sours, not booker saw either, and you get that, you get that more n script school flavor to it. So yeah, it's very nice. It's very interesting. That's delicious. HMM, wow, Yep, I mean those you got in there, but I bought a four fact. So now even Tricia, we have what's called a wall of fame and it's up here. These our favorite favorite beers. That we would definitely go out and buy. I thought you're pointing to the photos up there, though. That's also that's another one, a different wild thing. Oh yeah, so you know the key to any summertime beverage is ice cold. Yeah, because it makes it taste that much better, while this is quite delicious. Yeah, the artwork on these cans, these Oh yeah, we've seen some. We've seen some amazing at work on these cans. Yeah. Now, how much do your little flashlights cost? And are there just one model? Now? Well, well, it's sending. It's a girl like to say light. It's just has different hand cards. Okay, different markets, saying, but it's physically the same. But it's okay. So there's one of them. One light. I was you know, I was thinking of one essing long put on my tractor. There's sixteen ninety nine...

...on the Amazon. Okay, but wagman sells the handy light for nine hundred and ninety nine. I think Parkley sells them for nine hundred and ninety yeah, so you know that nothing less than ten bucks. We prison. We priced a wholesale so that a store can have a film have. All Right, I would nice a really nice markup and ten bucks is pretty much the holy grail. That's because Amazon, with all the mumbers and all that stuff built in Amazon, is we have to charge more in Amazon by missions, with then here twice today. Craziness. Right. I like that I'm at home as much because I see on the box everywhere. Yeah, I tried. I try not to buy anything from Amazon. I try not to buy anything at big boxes. I'd rather shop at local, you know, local places. And Yeah, consider WAGMAN's local, and so we represent hag it orange and webster. That be a great place. Well, yeah, it's good. We would. We would's a good suggestion. We hope that you know we this is fabulous that you guys are given us some even that honey. I finestly, the hardest thing about an invention one that you finally get to work. By the way, I mean what, assuming that whatever it is works and does what you had envision. Really the hardest thing is when getting it to market and getting people aware of it. and honestly, I mean it's we're really gratefully. Hey, anything that makes clu life's easier we're happy to talk about. All right, I still have a little bit of knowledge about what it cost to patent something. Oh yeah, this is patent number. Yeah, blah, it's pattened. So, yeah, you know that. That again. They're wealthy, man. You know what it costs? Yeah, exactly. Yeah, well, there's nothing about it. That's well, you know, we actually Sara make on the original lights, but it does. We're still waiting for that. I can't wait to try that. I can't we that's so cool. I'll be dark in a couple hours. Yeah, well, when we're done here, we'll walk over to the ranch and yeah, I owe you. I owe you a pork belly. Anyway. ANYWAYS, we're pretty soon. Jim, yes, now, you you know your you're a fine human being. Matthew, grill this. This, by the way, is grilled this and it's available on I hardened, spotify and apple and pretty much everywhere you get your podcast. We're pushing a hundred episodes. We're getting, and you know, our followings getting that would be pretty good growing. Yeah, the second number two salmon ranch cowboy cooking show is now up on Youtube and and it is. We had a lot of fun. We had a blast, a blast it was. It's those are so fun to film because, number one, you eat like a king whenever. Thing is it's soul. It's a family type. Yeah, you know, I mean we're not trying to be, you know, NBC here, no where, but it's so much fun. Yeah, it's a great time and so check it out. It's up on Youtube. The Salmon ranch cowboy cooking show. Number two. Yes, sir, number ones up there. If you don't have any idea what we're done, I'm seen number one. Yeah. Yeah, by the way, you know what they don't see on the cowboy cooking show? The stocked cooler that I get the visit. I get to visit all the time week gold. They're fairly well stuff and we also, if you're listening to grill this, we do have a website, grill this podcastcom, where you can get in and ask questions and and maybe suggestion or two or something that you'd like to see. Yeah, a lot of pictures of some of the things that we've done. When we went to the the the race rock Dolman, yea doll not. Thank you Jeez. We have a lot of pictures of that. The wine at center iis there's a bunch of pictures of that. There's we went to a roar box as pictures of that. So there's all types of things over there. We take grill this on the road whenever we can really. And Yeah, on the twenty five we're heading to Buffalo. We are the New York State Craft brewers festival and, by the way, that is a wonderful deal. There's good five thousand and sixty seventy brew brewers there and it's the people, the owners and actual brewers that are there talking to you and it's a wonderful festival in and there's just a hundreds of different kinds of crap beer. Yes, your State Craft Brewers, your stat brewers association, they put it on Paul the order and his folks. They do a tremendous job with that. Drink, New York drink. N Why? Think? And Yep, Yep, and you can get tickets there and it's on the twenty five. I think it's a starts at two in the afternoon something that. Yeah, and of course we're there at one as we don't want miss. Ain't want to talk...

...a little bit about grill problems. Now. Apparently we've already solved the lighting issue, you're right, and she got to buy one of these little barbecue lights. There's so cool. Yeah, and I can't wait to try. But you know the scenario, right, you're having people over and all of a sudden your your grilled crabs to bay, right, that's at it and you can't get it started. That's a full tank of gas. I went to fill. I took three gas girls tanks to to get them filled. Right, YEP, so the guy it's a little you know, it's a kid doing right, and he's he puts tank number one down there, he hooks and stuff up and he goes, Whoa never seen that before? Well, the where the handle was just start spewing pro paint. Well, I guess we're not doing that one. So the other two we filled. Then I had to do it exchange the get rid of that bad tank. But there's all kinds of things that can happen, especially when you're planning stop right, and yet people coming. What it happened? Or what's even worse is like people from work, MMM, or your mother in law, right, yeah, and that's that's a bad, bad day. When stuff doesn't work and and if you can't light your grill, you want to be careful because spiders get in there, they get in the tube and it's screws around with the ability of the propain to get in there, sure, and it just starts backing up and now it's it's on fire over here when it's supposed to be on fire over there. So you have to really clean your grill, especially if you haven't used it, you know, all winter along, and get into it and make sure everything's cleaned out. Usually you can use compressed air if you have right access to that. I usually take the portable compressor over there and blow all the stuff out of those two and that's that's a good thing. And then there's just spark igniters. Those little pushbutton things only have so many pushbuttons before they're done, before they're played out, you know. And and so then how many people, and this is you, and I'm ad had this happen a hundred times, where all of a sudden it doesn't light itself anymore. So you got to use the flame. I done it many times. Yeah, and and it's just frustrating. And most of the time it's because it isn't clean down in there right. And you know how we boil stuff over and and I have a my favorite way of cooking the pork ribs. One of them is with a barbecue mop. I had one of those and you dip it in there and you're gonna all over right, and and the stuff dripping down onto the onto the burner and whatever. Next thing you know, it doesn't light right. Well, you have to clean stuff and we don't tell you. Honestly, you got you know, you know what. You gotta be honest. Yeah, do you regularly clean your grills? Well, I don't know if I talked about this on grilled this, but I burned myself with steam. Did I? Did I talk about if you did? I don't think I did. I think I just didn't want to. So my son in laws cooking chicken right. He's a Gore Mate. Cookies great and he said can I use a girl? I say yeah, of course, and so he's got all this beautiful marinated chicken overnight right on here and all of a sudden, Ba boom, the whole things on fire, right who? And so I'm going, I'm taking the tongs and I'm moving a chicken over to the side, right, trying to get right, trying to save the chicken. That's all I care. So I get a run over to turn a hose on, I get a pitcher of water. What you're never supposed to do. Yep, and I oh no, throw to water and there close the thing right really, and it's smothers, it's smothers it completely and that. But I made the mistake of opening it. All that had stif burn my whole arm and you know I paid to paid to ice. So you don't, you don't mess it. Right next to that grill out there is a fire extinguisher for grease fires. So I'm not gonna ruin that. Check it going. No, you don't want to do that. Is the side of a true barbecue's right. I'M gonna say the food it by any means necessary. So I got the fire out and you know, we brought it up a little bit and not quite as much flame and finished off the chicken right. We had to chicken to chicken was awesome. So so it was the steam. So then the next time I made chicken, Dad, can you do which? Can we do that again? And I don't know where. We almost burned down the outdoor kitchen. It was really, really fun. One of the things that people don't don't know about. Now you and I'm at we're busy a little bit. We're busy. People a lot going on run and company. So anyway,...

I can't and the emails. We and they hate mail. We anyway. So anyway, where was I? Okay, we don't have time to always fix girls. Now I have in the path. You can buy a piece, a part for any grill. Sure, we on lying. You know, you have a shipped here and twenty four hours, right, but we oftentimes we just don't have time. And that girls just hammered. Anyway. So out tied a road thattt goes and comes another two hundred dollar girl that we use as a as a wasted grill. All right. Well, we've had this discussion. You know, I have one. Yeah, I have one that it's primarily used because I know I'm going to destroy it. I try to maintain my good grills like clean member. I take care of them. This girl, I clean it so I don't burn on the house, but not probably as well as the other one because I know it's going to I'm gonna Year of this and probably going to trash it. Yeah, you guys are being, as hope, a band, being very open. I'm surprised. It's how far we're here for that. I only clean the great of my grill. And the spider thing, though, I heard you on the radio or just this weekend. You were talking about yeah, yeah, I got and I told my daughter my eyes out. Yeah, she thought that, she thought she had a bad regulator and I called her up after your show and I said, hey, you have you check for spider Wasson. So well, more to come on this, but first of all I have a few more things I wanted to discuss on that and the regulators one of them. But first, Matthew t Wilson, and t stands for going to reach over and grab another mine trip here. Oh now that that's a good one. Let's do that one. So recently we've done a lot of sours, which you know, which we're going to continue to do, especially for the suppers. We love them and buster delicious. But we originally, I think Jim I both were big dark beer drinkers, right, we like the stouts, the heavy, dark, like murky oil looking beers. Yeah, I love him, Tar, Tar, right, but they've got a long way to there's been a lot of incorporated flavors until your traditional stouts and and you're Darker Beers, porters and whatnot, and here is another example of that. This is a milk stout from left hand brewing. I'm not sure if I have ever had one for them before. This is a peanut butter stout left Matthew Continue. So it's rich milk chocolate notes team up with peanut butter. Perfection for delicious dark duo. It is at six point two, so it's a little little bit higher. Yeah, not too bad. Let me see where this is made out of it, because I had that I did not see and if I can see it and it does not say well, it's the rocky mountains. That's really Colorado. Yeah, cool, so there you go. Right, YEP, that bad at all. So we're going to try this out right now. Actually, peanut cutter milk stout. You ever been a Colorado? I have. Yep, that lie was it, but yeah, and I love it even more because of that. Righteahsolutely, here we go. Yeah, you go down, you can smell the peanut butter this too, absolutely can. Now that's dark. Ye, you can't. You can't see through it. So, yeah, easier with the pores as a smaller cane. Yeah, I think I won that. Poor you this smells like a peanut butter cut. It does. Write this certainly really really does. Hope you got some. That's yeah, there you go. There we go. All Right, here we go. That's awesome. That's actually really good. You could taste the peanut butter in that. That's amazing. You know, we have tried. That's several pet a butter, peanut butter cups chest, but that's amazing, Jim. We've tried several peanut move we we have, and we none of them have been just good. Yep, yeah, this is really very tasty. Yeah, how much was that? You know, a fan? Yep, I got this from end Gott. He's out in Batavia and they do. They're one of the biggest beer stories around there. That's tides of Beers of the world. I think four pack of this was sixteen ninety nine. So it's not terrible. Okay, not terrible, but it's not nine nine. That's Matlin a nine. Right, it's not. That's not the what do you when you look at something that's nine hundred and ninety nine? Well, no, well, back question. Back me up, though. Okay, because a lot of the ROARBOCK, yeah, Beers get we like our nine hundred and ninety ninety for that's a wonderful value when we love all and their beers are delicious.

But generally speaking, if you're buying a sour or something that's nine hundred and ninety nine, it's not going to be a heavy fruited deal that we love. No. So here's here's the IT's a factual statement here. If you're buying a beer for nine hundred and ninety nine, there's a chance that's probably number one industrialized, meaning that it's mass produced stillions of yeah, and you're not going to have those homegrown ingredients in there. You're going to have mass produced industrialized products all in the beer right. So when they start putting those fruits in there and the local ingredients to pass, where the prices up, you know. So that's why, for there's a couple of brewers out there like fifth frame and Froth Brewing and Mortalis. They've add a lot of fruit and a lot of local ingredients and they're look at you're pushing now almost thirty dollars for a four pack at that. For those really the newest fifth frame beer that's out that I almost fought, but I didn't have that much money in my wallet. It was two nine hundred and ninety nine for a four pack. Wow, the single mom or beer tis. Yep, so that's what times for, because thirty that's a lot of money. Yeah, yeah, wow, so it's so seven and a half the there you go. Yeah, so, yeah, we're I was journalism major, but I barely got out of high school. But yeah, but yes, so you can go from anywhere from, like you said, and hundred ninety nine, and there's some great beers that are not anty nine, like you said. There's a roar box is Brooklyn, the Brooklyn Brewery. They make some Great Beers from ninety nine. So you can, if you dig, you can find the good ones for those kind of prices. But night, nine times of the ten, if you're buying something hie hundred and ninety nine, you're buy like a twelve pack of like budweiser or something like that. Yeah, brewers like genoee, their prices are usually lower, but they'll, they do use local stuff and they're a local company. So they have this new colch pieapple close to making really good. It's really good. It is good. It's a perfect summer beer and one of the ones I really like was that row box Red Wings Hail. That's excellently sious. Right, Yep, but but yes, that ask your question. You're right. Usually, if you if you start putting into all those expensive that you're all of a sudden you got like pineapple and limes is in banana to them. All of a sudden that process going on, but up with those beers. So so back to the grill conversation here for a minute. Anyway. You getting hungry or no? Okay, there, hang on a minute. Back to the grill thing. Yeah, there's a regulator, gas pressure regulator, on every grill and sometimes, especially in the winter time, they don't perform very well. Right, they mess up and you only get a little bit of gas and are they don't light at all. Sometimes I've had them in the winter time where I had to actually take them inside or take a heat gun and heat them up to get them to work. If your regulator on your grill isn't performing properly and your grills a little older, you should replace it. Mm Yeah, one of the most annoying things that I ever had, that I ever bought and I didn't know I was buying. It was a new Turkey, Friar MMM has this regulator thing with a knob on it and it shuts off every fifteen minutes. Is that right? You know what I did? I took a pair of Tin snips and cut that regulator out of there and and, you know, got some fittings and bypassed that whole thing. That is a dumbest thing. Somebody, some insurance company, lawyer deal, came up with that. And and it shuts off every fifteen years, which is not it's not like when we cook the when Timmy and I cook the Cherry Bourbon Barbecue Sauce here for the shows, it takes us several hours, right, and last thing I want to do is Reli that thing every fifteen the right, right, annoyed me, have to death. Good Solution. Yeah, well, yeah, I mean that's and my wife Diane Goes, what are you doing? And I said I'm cutting this brand new thing off, this brand new deal. If you find rust or damage on the burner of your grill, you can replace the burners easily. That's the easiest part. And most of them are not. Some of them are screwed in, but some just sit in a slot. You can pop them right off. Yeah, the ignition module, that that's also a problematic. That sends current to the igniter, electrode and arcs the gas and all those parts are replaceable. Some gas grills actually have a couple of batteries on the HUH, and of course nobody replace a battery. So take it out of your girl light. Yeah. The bottom line, though, is if you don't understand this stuff, it's like when we're talking about home repair. For me it's nothing. I'll go...

...and pull my electric meter on, check stuff out or whatever, and I'll get in my panel box and wire stuff and pull the breakers out and fix stuff or add another circuit or whatever, because I understand what I'm doing, because you've done it many times. If you don't, if you don't understand your gas grow and you don't want to mess with it, why blow up your family? You know, just just it. If it's older, throw it out by another one. Money's no object. We live in America. Everybody has fifteen credit cards. That's how it works. Safety First, yeah, absolutely not. Your family is probably a good thing, Jim. So what I'm going to do right now is get up from this microphone here at grilled this Oh by the way. I hired spotify, were, apple, sounder, wherever you get your podcast, you can listen to this and you can have you know, how do you do that? You like it or friend it or you follow on level that we share it? Sure, or you can just go to girl this podcast. That Com's right there, right there. Well, that's right for Gott it. Wow, I'm going to go over and uncorked these ribs. Okay, and I assume everybody wants one right. Yeah, that's I hope. So full studio. Yeah, it wasn't expecting. Well, and and there's this is a roll of paper towel here, which is for Napkins. It's just like the whole role be for me. Yeah, and the rest of your because this is Cherry burb smothered and Cherry Bourbon barbecues, and you know, there beef ribs. We make a special rub here, this ranch Rubb, and that's on there too, by the way, I use all the time. Do you. Thank you. And I'm way behind on this year's bats waiting. I'm kind of getting a little while. You're maybe pulling out another craft beer. We can die absolutely and they're looking ass like how many beers are we going to drink. We usually we usually sampled for five or six or twelve or depending our depending on how many, as you said, it is out. Yeah, right, exactly. That how the grilling goes. Exactly. Again, you're going to grow this Podcastcom you can see all the stuff that we're talking about. Both of the cowboy cooking shows are there. So if you're trying to find it on Youtube, be able to tough time. Just go to grow this podcastcom. You can see both the shows which I listen. I'm not trying to pat myself in the pack, but number two is pretty good. Number two looks pretty good. We had a discussion about number one, which was also good, but we need to get mixed improvements and I think we made those improvements. So number two I think we did a good job with. So happy that it's out and know a lot of people were asking about it when it's going to come out. So that's out now. You can you can search it on Youtube. Work. Like I said, go to grow this podcastcom. Also a reminder if you want to see where grilled this is going to be. As Jim mentioned, we're on the road a lot, so we have a couple of events that we're going to be at coming up soon. The next one is going to be in buffalo at the New York State Craft Brewers Association Festival. If you want to see and meet myself and Jim, talk to us, SAPP with some beers with us, have some food with us, come see us. Think US are available now. We will love to see you. Also, after that we're going to be at the flower city brewers fest, the one that's put on my roar box. Genre loab always does a great job of that festival and Jim and I will also be there and you can talk to us, see us, drinks the piers with us. We love to get your input in your opinions, and also I will have some pictures of the new barbecue light that I was introduced to today. It looks like as a very cool light which I am looking forward to using very soon, you know, hopefully this weekend when I get out there and make that pork belly that I need to make for Jim as well, we'll give this will give us a go at. I guess it's Steve and Tritia. It's awesome that you can put it on grilling tools as well as like your hat or anything else that you do, because if I don't want to know the tools, it was put on my hat. If I'm looking at something, it's right there on it too. So I think it's fantastic. It's a fantastic idea and and piece of equipment you that you look at with you. Thanks for safe thank you having up to talk about it. The first thing I would say is that they's ribs are going to be messy. So there's no way around it. Sale on the radio, I could tell you it's you've heard us on animal you've heard the show. You first talk about the food. Now you're actually seeing and spung the food in person. So do you just leave the do you leave everything recording while we actually take a bite? Yes, we knew. We all the side a part of US chewing. Tell you types time, this money stay. I get it. Wow, I can't wait to this. Wow, this is hot. Wow, yeah, you don't have to. You can let it cool down a little bit. I think I'm got a lot of cool. Did you? While I was over there, were you talking about another beer? And Oh, I actually have what over here? All right, by the way, I gotta I want to mention it on more time I'm...

...eating the beef ribbs which was which was one of the foods featured on the cowboy cookie show part two, which also came up very well. All right, what I have here's from another one of my favorite local brewers, is from K to brewing. Yeah, it's good stuff. Wow, that's down at the bottom of Empire Bob, that you're absolutely correct. YEA, they have a great assortment of all types of Beers. I think one of them we tried was a hollope. You will be here a long time ago, whatever. Yeah, earlier episodes. This what is? They do a lot of hours to this is a black and blue sour. You see what's in? It's a six point five. It's made with blackberry and blueberry pure. You got us a six point five and you can visit them on one, twelve and twenty one empire Boulevard in Rochester. So looking forward to turning this out. So how are the ribs? My good wow, they're pretty hot. I haven't had a lot of it's how do you get it so tender to know what it tastes yeah, how do you get it so tender? It's been what time I put it on? Thirty this morning, hours of hours on a pellate rail for I had it it two hundred degrees for for five hours. Then I lowered it down to one hundred and eighty five and then basted it with this Cherry Burman barbecue sauce and then put it in the so when you say slow and low, you mean it. Yeah, that's I heard you say that before. Beautiful and they are messy, like you said, which the mess you're, the better, my opinion. M Yeah, that's what the how do you keep the studios in meat? Well, we have a cleaning n Jimmy's are fantastic. Good. I just pull them off on my sad my hands. Yeah, one of the things I was worried about here. I put I put a lot of SLD on it, a lot of season saw. I was hoping I didn't over salt him. What do you think? Not to some? No, okay, beef. That salt and peppery taste goes really well with a right. Okay, hmmm, that looks like grapefruit. What is that again? This is this is the black and blue kettle sow. We're going to this real quick. I got turn it down. It's a little thicker than I thought it was going to be yell that. What's the Bourbon? You said? There's Bourbon something. It's Cherry Bourbon barbecue sauce. We make it from scratch. Oh yeah, that's Aweso is delicious. Cowboy Hooker, show volume one. You can see how, exactly how to make it. We made it. Do you commercially make this available? Funny, you mentioned we're going Mr Welch and I have an appointment with poly Googliamo, I remember so well. We're looking into that, the sauce guy. HMM, very cool. That's a good sour lemon drow you goes nicely with the I have the mouthful of ribs. I was waiting a secondary were. Steve, our new craft Beer Aficionado, says it cares well with those rights. Actually correct. Wow, it does very nice Combo. Yeah, so, yeah, if you, if you want to see how Jim Mix these, actually you can watch the cowboy I'm by Microel down, though he did make my particular rib was closest to the pellet. Yeah, most likely. You can taste mine while you're waiting. Not Worry. The ingredients and everything and how we make this Cherry Bourbon barbecue sauce is in the first cowboy cooking shell. Yep, we use it in the second one, but we don't teach you how to do it in the second ones because we already did it. And but it's wonderful. It's there's a lot of ingredients and it takes oh gosh, every time we do it it probably takes us two or three hours to get it right. And then, of course we're sampling it and then and then comes Su Bourbon and you know, and then we forget things. Yeah, and then makes the rest of the show go quicker. Right, go watch the first episode again and remember how to do it. Outstanding. The ribs outstanding. I forgot to pack a picture of it, but I don't need to because it's not a cooking show. If you want to see it there you gonna Hmm. So I I struggle sometimes with the whole barbecues sauce thing, not on the pellet grill but on the gas grow, because it just makes a mess, it does, and then you got to clean it and whatever. Now let me ask you question. I'll ask you guys the same question. Are You a light sauce guy or you are slap the sauce all over it kind of guy.

MMM, MMM, depends what sauce it is. Well, that's good answer. Well, I guess I never I don't really have a and how many times do you apply the sauce for me? I think I just saw it tastes hmm, you know, happy day. Have it be any way it wants to be, as long as it tastes well, I think what he's saying trying to say. Steve did likes to try all kinds of things. If he likes you, fine, if it he like, he doesn't like it any won't have a second mine. He also likes it when someone else is grilling. Well, I mean I was. I was well, this is a real bonus, being able to even beer, and I thought I was just dropping off a light for you to I had no idea I was going to be entertained. Like no, no, you're just dragging to get rid of me. Now. The only thing larger forever, only thing you're dropping off is that suitcase full of money. So how who does the cooking at your house? Usually? Well, I do most of the cooking, Steve Does more the grilling and we have four adult children who are great cooks. And so when they help. Two of them are in Rochester and the other two we spend a lot of time in Connecticut and San Diego with them and they all grill and they they really take it to another level. You know, we can on a girl you probably won't have on your Shell. Trisha kind of came up with this one. HMM, she makes pant breakfast. I make I think that right. Well, I bro Steve bought a grill, a grippable. It's, you know, a cast iron, a gas grill lad on one side, I guess, you know, get raised on the other like a blackstone griller, and it's and it fits exactly on our grill at our cottage. And so in the morning I'm usually the first one up and I get the batter going and then, honestly, by the time I drop, you know, eight pancakes on their closet for about a minute, open it, flip them, someone's ready to eat the WH yeah, it's that closed thing that is so fun. I mean the really everyone's grill grilled grittled pancakes before, but when you close it makes chamber like another. They pop puffs up. Oh there, it's really as got lots of butter lots of Maple Syrup like that. Would love to have that. Yeah, so, and I would astired the home fries in a bit. Great, big skill. It really Oh yeah, trick is you gotta dice the Chit the potatoes. I peel them, dice tossum and oil, usually avocado oil, so it doesn't burn. It's your salt and little chips of onion if you want, and then you put them in a hot skillet. Preheat the Skillet, dump them in there and cover the thing again. It's got to have the cover of dome cover on it or it doesn't cook through. They'll burn on the bottom and they'll still be rang in the middle. Anyway. That's my good making me hungry'. The ripcial cast iron cooking is just so cool. I agree, absolutely cool. I have a twenty four inch cast iron pan. Wow. I had an acquaintance forty years ago that had a thirty six and wow, really real. Yeah, and and I've I've searched Internet in a world for a giant one like that. It's like a cast iron Paila Pan. M Okay, so I have a metal one, but not cast iron, and I'm searching the earth for that. But what I like to do is Fry Bacon, you know, for five pounds in there if I'm feeding a lot of people on one of these mountain man breakfast we have here, nice and and then I use that Bacon Grease to cook the eggs. YEA, if you've ever had my wife loves that, if you have ever had, you know fried eggs done and baking as just absolutely you win, right. It's yeah, so good. It's really good. It's really good. Yeah, I recently what I did. Now I was I was not able to show the pictures that I want to my I made a dinner for my parents and I made pork ribs and I made lobster Avioli. Those pictures with like a cream bisc sauce, in the cream bish sauce. The previous weekend I had smoked a pork belly for hours and hours. That was still there's still like a little chruk of it left, so I sliced it up and chopped it up and put it into my brisket to my biss sauce. Wow over the lobster Avioli, Oh man, they were drinking the sauce and you actually rubbed that one in. We have these we have...

...these contests between the three of us, John Welch, who opens our show, and Matt and I, and John comes in every once in a while. Does gril list was and who's ever making food? We send pictures out of yeah, and we do. You immediately knew that that day. Ribs and and lobster best, Matt One. We all just threw in the towel right away. There's no point in fight. Yeah, some days that I have a chance, but yeah, we that's maybe it's plenty of us, but we've been doing that for a while. It's a lot of fun. It's you know, it's a lot better to do that than going out and Robin Liquor. That's true. Well, you guys have been smiling the whole time I've been sitting here. So's yeah, there's a fun not much we don't smile about. Or we're pretty we're pretty happy. I know we have a couple more beers we need to fire our way through. We do. Steve's looking at me. Wait, wow, these guys really know what they're doing. Y U. So what do you have next? But all right, well, let me grab that real quick. I know radio, you know post hosting could be so fun. I like we try. We know the efforts there for us. The thing is, I've been doing this since one thousand nine hundred and eighty eight and every once in a while, when I think I'm the best that ever lived, I go back and I listen to that first show and I'm surprised we got past it. Is absolutely ridiculous, right, but it's a fun way to, you know, meet with the folks and and we meet a lot of Nice people along the way and doing grills here over the past couple years we've really had a lot of fun blast to him and we've met some an amazingly talented brewers and owners of Craft Breweries and so much we've had a lot of fun that. I think it's fun that, I mean the whole craft beer twist along with the growth thing, is is brilliant. I can honestly tell you that. Now, listen Jim. Jim has been a knowledgeable with about beer the entire time, but maybe a tabit less knowledgeable about the beer that I was. He's right there with you. Know you you know exactly what I'm talking about. You know exactly. You don't right into this. I just follow your leader. Is it unfortunate that the area has come alive with we arey that has as it's Fantastican, you know, that's we almost try, you know, when we're out there, to try and pin people down, because I want mayhem and negatively right. But New York State is very supportive for the for you know, no matter what you think of all the ninety nine percent other stuff, New York state is really really supporting craft pres and we excellent. You know that. We that we do appreciate right. Yeah, all right. So this is a this is one that I've not had before from a company of that have your f before. So I'm looking forward to trying this. Okay, that's from strange design. Check out the can our and that strange design, the UFO, and that is a spaceship. Laser rain. Yes, yeah, laser laser rain. Cows kind of wonder the milk make it. We're eating right now. So this is a yes. So this is this is a yogurt Sour Ale. Wow, it's brewed with Raspberry Cocoa Nibs, which I don't know what that is, and Vanilla Cocoa Nibs. That's got to be like a little little toll house yeah, something or other, sea like chips, like shot, like, yeah, chocolate chips. It's like a little tiny. So it's so here we go. Here's what it says. Source of Great Lat Great Local Yogurt, treated just right with time and temperature, and the result is a souring property unlike traditional kind of sours. Unique Roma with the lifely creamy taste and mouthfield brings bright fruit flavor with a hint of dark chocolate. I finishes clean and is uniquely enjoyable. Could you just repeat all that, please, reader, it was very clear and understand. That was a mouthful right there. Yeah, all right, and they are out of let me see if I can. Queensbury, New York and they were canned. WHAT'S HIS EPP coming down? That is saying. What doesn't happen? That glenmn falls brewery comp okay, all right, so here we go. Love that yogurt. Sound man the sale. I'm curiously others taste. Now, what's this poort? Okay, it's it looks like a sour. Yeah, it's a cross between. Look at that. Yeah, I thought it was gonna because the chocolates. I thought was gonna be darker. Well, there's a white chocolate. You know, that's good point. Good Point. And anything you boil it down enough in it, it goes...

...it goes away. You want to try this one, the caramelization? Oh yes, of course, Steve's not saying no, that he's not. He's good. That's a good man right there. Don't want to be rude, born rude, and he has his DDAL. He's all set and again, when you go to radio school with I didn't the first thing they tell you don't eat when you're of course, we eat and drink. I Got Beers by the board over here. Yeah, I smell a yogurt here. I was too serious. I do too. Yeah, here we go. Well, now that's a lot dry. That's dryer than I thought it was. Yeah, yeah, I like it, though, and you do. If you breathe in in the back, you taste that yogurt. You're absolutely right. Let me just tell You I don't like yogurt, but you know, I mean it's okay for an ingredient. Sure, craft beer, but I don't like, you know, yogurt either. Right, let mean yogurt s here the same way. That's true. They they are from a fermention process, right. My Wife and my daughter Love Yogurt, M and my wife just you know, I mean, this is insanity out she feeds this one kind of yogurt. It's only available and one grocery store, one brand, to the cat and the cat eats this one kind of yogurt. That's a that's it drives me nuts. So what do you think? It is? All right, I like it. Yeah, it I was not expecting it to be that dry with all those ingredients. Now, do you taste a chocolate? No, I don't really take something her. Yeah, did you shake the CAN? That was nibs. Might be in the better right. It's just you know, I have been guilty of one thing, and Jim knows. When you get a suspect fruited sour, which where I said that means it could be a be fruits our, you got to make sure you do one or two things. Either Roll it oh or turn it upside kidding. If you don't, obviously at all the stuff, you don't want to shake all the stuff this kind of sitting at the bottom, so you'll be poorsting you. We parting all this clear stuff out at the top and then we start getting lower all this clump stuff cross it's coming out. You know what, we're going to use this light that these guys have and see to the we're gonna clipping on the car. All right, there you go. Now I see another market open there. Yeah, they're not. There's beer, can quips, unlimited possibilities with this barbecue. L that's so cool. So I want one of the things with beef ribs is there's there's a lot of rendering to yeah, and you know, you kind of got to eat around some of the fat and Yep, once you get to the good stuff, meat on the closest to the bone. Yeah, it's really I love it. I love it. I'm feel see about some of those, just like you know one. Yes, that's why there's two peer. I will definitely make sure you get some. It carries you the asking for some, of course, now as try and send stuff home to your lovely wife. Her and I are clothes. Yes, you guys arefecially in at Uber Right. Is So funny. Oh my good. We were riding. Would probably talk about this before, but what the hell, we were taking an uber from our hotel over to bout my out racetrack, this craft beer thing, and so I opened the front seat and and don't know. No, no, no, back you back seat right. And okay, so the three of US set the smaller, you know, a larger guy. My God it we were laughing. Our heads are the whole ex Sud he's so funny. Power was it was a it was a small that was small curl. It was pretty much sitting on my lap and my wife. We were laughing our heads up. Gosh, we got that. We got there. We did. So a couple other things about grills. Sure, I told you the story a few times. I think about the little roast that I put in here and it flamed up on me and all of a sudden, what happens to your grilled, the stainless steel, when you fire it and you really experience a big flame up with it, is it changes the whole color of it and then it becomes impossible to clean it. Go so at all cost you don't want, you know, to have all that grease catch on fire. Yep. So the bottom line is clean, clean your grill, frequently, replace parts that you need to, because every part for that grills available somewhere. And now we have these wonderful barbecue lights that we can attach to you can see everything. You can actually now see how dirty your right...

...right. I mean come absolutely, it's a wind more things the right on the pack. Absolutely. So I don't want to over mention this, or maybe I do, but the seven ratch cowboy cooking show number two is now available on Youtube and Jim, you can see Jim, you can see Tim now let me make sure I I'm covering all the foods that were made on the show. There were pork ribs, yeah, there were beef ribs, be ribs, yeah. There was a cowboy bake bean type thing that you made. We made baked beans with with Ham, Bacon and hand burnt and hand Yep, which which wiped out clean. It was a one ounce of that left. There were root vegetables cooked in an iron skillet. Yeah, and that was the sleeper of the whole damper. That's the terms. Look at me too. That was that was unbelievable. That that root vegetable recipe that Timmy Cook those delicious. There was bacon wrap sparagus, and that's who doesn't like that? There was cheese kit cooked in a Dutch oven. Yeah, cheese, and there was wrizzled would like Siro Cherry. By the way and there was a smoked old fashion made with actual smoked oak into the drink. Really it was that with the Bacons, the Bacon swizzle stick. My cost this this smoke thing he lighted on one end and there'svarious types of wood that you can have in hearn whatever, you know, Golk or whatever, and you he smokes the drink and these is awesome. People are lying. He didn't. That's you know, he didn't realize he was going to have to make twenty five. It was really good. That was that was a that was that was a feast. It was definitely a feast. And then, of course all the wranglers set down and and gorge themselves and we had a great time. Good time was had by victory than Queen. It was good. And you have a pretty good camera presence to I might add. I look at your video, Bacon. Well, you said you had a career in photography. Yeah, you know, for this kind of stuff. Right. Periodically I filmed TV commercials for various companies I represent and I've, quite frankly, never been able to figure out why they would hire me. I just don't understand it. Actually, on the twenty, I think the twenty two doing one in buffalo and and it's like we had a big meeting, you know, we're going over all the stuff and and a guy says you need hair and makeup, and I said, look at me. I mean why would you ask me a stupid question like that? Of course I need to make up, especially if it's poorn rain on the way. It's really, really fun. It's funny. And I told him, I said, you know, there's two requirements I have. First of all, teleprompter, because I'm not going to remember a thing, right, I mean I can read something and two minutes later it's completely gone whatever, or it's in another language, right, right. And the other thing is you absolutely have to take twenty five pounds off of me. And he said, yeah, teleprompter, I can get to park another party. You're screwed. Basically, you and Tim look grim on camera. You guys did you. We did have fun. It was a good and we're going to do another one. We're going to do pulled pork next and or a whole hog. Now that's the holy grilled Jim. You know that. You know, man, we have, I always have meetings, right as as a giant company, we're having a meeting and the the acquiring a whole hog pellet grill. It's going to be tough. Is is next. Yeah, so once we get that and we're off to the market to get a nice hole hundred pound market hog. That if we can manage to do a hole hog on the grilled this podcast and and Comma on on the cut, that's up the count Jesus, the cow workerking show. I will be a static yes, see, you will. Now later on this year is the Barbecue Festival of your dreams and King Street, South Carolina, and that's that's whole hall cooking, by the way. Yeah, it is whole hat. I'm a Charleston. King Street. It's Columbia, south of Columbia. Yeah, okay, so you fly into Columbia and then you drive an hour and a half or something like that. It's like, I think Lake Lake something as close to there. It's about two and a half out from myrtle beach, m something like that.

It's old school. It's all it's real ways. Actually, King Street, it's the name of the city. Town is King. They have this. Yeah, it's about called the pick and fast. Yes, right, the town, the count of Kingstree is about the size of this room. Okay, that's our kind of town. Yeah, yeah, cause Charlston, Charleston, the main street is kicking. Yeah, on the College of Charleston. Yeah, so we went down there. Don't King streets, actual name of the small little town. Okay, Yep, that's fair. My father is actually from there. So more to come on at whether we're going there. I can't thank you. I'm telling you. If Jim goes there he's not going to want to come home. Yeah, the food is so good. Wherever I go, it's all about the food. Yes, sir, I wake up in the morning. What am I cooking today? My wife doesn't Cook. She hates to cook. Nice, doesn't cooked a meal in thirty years, except for when I fell a tree for a couple weeks. Yeah, when I broke my legs. Right, but I wake up. What food? I love shopping for food. M I love making a list of food I'm going to buy. Yep, I love seeing food. Huh, I can't be without food. I love it. It's too much fun food. Yeah, food's good. Hey, we got time for one more beer? All right, Yep, let's Matthew Dives into this giant thirty foot long cooler he's got here that walk to the back of it, right down the hallway. What do you got? So so this one, I know. I think we may have had it. I'm not quite sure, but whether we did it didn't. We have it again. It's from Middle Ages. It's called Middle Ages Strawberry Sour. It's a five point to a BV. Says not much. It's a soured in open formentures and aged one twelve hundred pounds of strawberries, which is a lot of strawberry. How many? One twelve hundred pounds strawberries? Now, okay, so when you write down on the CAN, what is Jim Expecting? A burst of strawberry flame. Right, exactly. So we will analyze there brooding can and syracuset, New York, O go and strawberries are just in season now. Yeah, right, Burd you pick that for this. We figured, you know, because, wormer, we're we're hit where. Yea, the warmer weather. Today was a nice, warm day, right, right, we're in June now, so springs pretty much behind d this we're going to be. We're writ into summer now. This is so this is the kind of beer that you expect for this season now. Yeah, all right, Matthew had it. That one really sounded like your facial spen. It's like so whenever we get to film him doing that, it's like he's happy with that. So that's a little thicker. Yeah, little bit. No pop though, no pulp at all. No Strap Mery. Don't bother asking Steve if he wants any. He wants to. And you did the tip. You did the tip so that there's any sludge in the bottom. You got it up there. No, I know, I ha made Jim work for that one and no, I did not. I did not do that, which I should have. Smelled of strawberries. That's good. That's good. It's thick. Thank you. There we go. I taste of strawberries, I do. It's dry than I thought it would be. Do, but the there are certainly a strawberryer. Do Taste. It's last robber flavor in that absolutely smell. Yeah, HMM, what did they call that? Great Nose? That's a nose, exactly correct. Wore good bys. Wow. Yep, you definitely get that. There's a good mouth feel of strawberries at this you definitely get that. There's no question. It's very refreshing. Yeah, we rarely do we have a beer here that we don't like. So are you picking these beers like from the art? Do you pick come from the yard? Well, obviously, what they flavors they are. Yeah, I look at I look at I look at their flavor profile. The art definitely will catch your attention and so it will draw you there that they want to read about it. But I kind of know what I'm looking for. It's as far as tastes and what season it is and if I want to sour, if I want to stylet or a log or whatever I want. I was looking for sours this time around and from companies that I haven't had yet, you know. So we have a lot of our favorite companies that we have gone to many times. Yeah, so every once while I try to branch out and try something new, like, I don't think we have a lot from middle ages, so it's a new one. And that other one that we got, that Yogurt Sour, I've never had from that company before. So it's a good beer I like. Yep. So, yeah, that's true. We have our favorites. I got so so for me, I know I've talked to him with this before. Froth brewing, more talus brewing and fifth frame have the best heavy fruited sours and locally. Yeah, I mean they're thick,...

...there's pulp that dripping down the glass when you pour and they the flavor profile that they explained on the cans. You get that profile that you get exactly what they what they describe on those cans. But again, those beers, you're paying between twenty five to thirty bucks for a four pack of those. So well, if you go to a barn by a drink or you're going to spend six seven bucks for a right. Yeah, a regular all every day. That's true, right. I mean you think about it that way, I mean you can justify it. Yeah, but yes, but those are looking of beers you can't have like forty anyways because are usually, yeah, high rebud also. So on this episode of grills we're visiting today with TRICIA and Steve Love Azea all our beer. You have the easier. Yeah. Now these fust invented this barbecue light and and it's really cool and all kinds of different ways, the handy light that it can attach to your grill. And of course this is grow less and so tell us where you can get these again, good question. Well, locally we are in all the WAGMANS. We are at Parklee, the handy light brand. Yeah, it's the same. It's the same flash light, but it's just packing marketing it to different types of all right. Yeah, absolutely right. It's called the Mula, but anybody that would look at that would go I want that for my gril. Absolutely right, absolutely Oh, yeah, there you go, true to there. So, yeah, here in Rochester that's viddlers and Buffalo. No, I love that place. Yeah, so much fun. Yeah, DDLER's had for a long time. There's a trail Aurora out furtitors and and right near vidlers and the same little town. All right, up fitters. And if you want prime, to bring it quick please. Yeah, there we are. Any Amazon? Now, do you have like a website or like that? Yes, we don't do it's tipsy Lightscom, tip see ll Ghtscom. It should chance for me remembering that break, Johnny Amazon. Well know, the funny thing is, if you don't remember it, you can play this podcast whatever you want. You Want my heart spotify. Where we could you buy? He'll pull up the PODCAST, because so matthew will make sure that there's that website is linked up on absolutely, grillers podcastcom. Absolutely. That's the marketing part of Matthew T wels. That's right, right. Well, tea stands were terribly busy. Yeah, well, it's been a lot of fun having you with us to tell us your story. It's so cool. Can't tell you where. I know. Yeah, I mean I'm speaking for both of us. It's been a ten year overnight success. Yeah, ten years ago doing this. Yep, Oh, you know, I'd be remiss if I didn't say think about us in your will. Well, thank you for having her. Well, thank you. You guys have been great. Great to look real. This is on facebook, girl, this is on grill this podcastcom, spotify, twitter. I heart wherever you get your podcast, Jim salmoncom. What am I business? Jim? I think you covered it. We had a lot of fun today. We did. It's good. Just podcast will be up in to day or so. That's sir, and then the next one another week. And grillis. You don't want to miss one of these. Go like them, friend them, fall in love with them, whatever you need to do to get it's that right to your phone. Will be back again.

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