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Grill This!
Grill This!

Episode 46 · 1 month ago

Beer Can Chicken

ABOUT THIS EPISODE

Memorial Day weekend is here and Jim and Matt have just what you need to kick off your summer grilling season. Jim serves up a summer classic, beer can chicken. Matt brings light and crisp beers that are perfect for the hot days of summer. Plus, 20 grilling tips to help you grill like a pro!

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. Yeah, like he said, from sea food to meet to port to chicken, lamb and everything in between, mollusks of all kinds, we grill and we eat them, we gnaw away at them. Hello, everybody, welcome to grill this Jim Salmon here with the Great Matthew t Wilson, who does not dislike any food on this planet. Yes, am I correct? You work also, right now, I am seeking your delicious wine that you're making. Yeah, it's been come along pretty good and it's really, really good. Yeah, I measured up the I measured the alcohol level of a couple days ago. See where I was and all. It's like thirteen percent. Wow, let's go look set. Yeah, so it's gonna go probably come in around twelve or so, right where every wine would be. Sall be sitting here for a while. Yeah, well, another another couple weeks. I'll check out again a little and then on to the sweetening process because I want this is black raspberry whine and I want this to be it. Right now it's pretty dry, semi drive and I'd like it to have a little bit of a little sweet, little sweetness to it because I have some friends that really like fruit wines up and they like the sweeter kind. So and I'm always making dry. Yeah, you know that well, we love dry. So, yeah, some of that CIDER I made you can burn in your car's Great. Last Bat's not so good. But and a rubarber line is like, Oh man, people spit it out. It's had bad. But there are some people that just like, Oh my God, is that good? Yeah, you know, those people need to be analyzed checked in for counseling or something. Absolutely. So we have a big, big show to you. I smell some great food in the background, as usual, Jim. Now, this past weekend we had a political fund raiser, if you will hear the ranch right and I won't tell you you know what side of the but it was there were a lot of elephants here. I love it, and I did. I did pulled pork and just I did a Halipinho pulled park. I was really good. Then I did the next day I had some leftovers and things, so I had this. I was a primary boast here, but it was a little teeny one. Yeah, and I load and sloaded Jack Carter did. I rubbed it with oil and stuff and rub and and then a little bit of Aju and I slow roasted it like a hundred fifty degrees for like four hours and when it got to when I got to about one hundred and twenty five, it was still a medium roun the middle, Yep, but it was perfect, Matt and there's just a little bit left here that I brought for all. I'm so excited that. But the main course today, Huh, beer bought chicken. I Love People here that all the time, but most, ninety nine percent of the people have never cooked, Yep, a chicken like that. It gives it flavored it also gives you that moisture because it's got the end of the beer can with a little bit of beer in there and everything. So the every every hardware store place you get growing stuff to have these little metal racks with the opening there where you stick it you open. A can of beer. Got To be a can, can't be a plastic bottle. Of goofy stuff and you you put that in there and you take the chicken and open it up and stand it up. Yeah, yeah, then you hit it with everything you want, all the seasons in the wall. Yeah, what do you you're like jerk the will. You know, I do love jerk season, and you, I know. We've had a lot of food together now. I know you like you look at kind of spicy, right, yeah, a little spice. So you are you okay with the jerk season? I love. I made for the first time in my life. This is months ago, six months ago maybe. And you know, part of my family doesn't like anything hot. Yeah, same here, all right, so they don't eat. Dad, I have to make her fish, right. So, which is fine, it's what you do when you get married. Yep. And so I made a plate of jerk chicken, this particular recipe I had, and it came it was awesome. It was it was some sweet heat, Yep, which I love, and the rest the kids in myself, we nodded a way, but I haven't done it since then because I'm not paying a thousand dollars for a chicken wing. It's express. It's extremely that's a little exaggeration, but but it's a lot, is it is? It really is a lot. So I wanted to mention I don't know if you saw, so I had I had some I had chance to do a little cooking myself over the past weekend and I did. Now, my wife tried those Armordillo leggs that we had here. Yeah, all my like you, fell in love with those. So that's good. They're the weren't too hot. Well, they were, but the flavor was so good that they kind of, you know, outweigh the actual heat. So I was supposed to try to make those of my own. Of course, when I went to the store, I forgot the sausage. Of course I forgot the sausage. That'll ruin. Yeah, saw, it doesn't...

...mean that you can not. So I still did the stuff that I did, the regular stuff, peppers, with the baking early, and I also did, I couldn't exe I couldn't afford that week in, the really big brisket, because that's expensive right now too. Yeah, so I got a nice little small brisket pri about six pounds or something like that, and came out perfect. A Sop yere's what. How did you see in your brisket. I did Corse Black Pepper. I did flake salt this time, not the yeah, I excited. Just want to see there's a difference. See Solder regular, I see salt. It's Flix and salt, garlic, onion, real basic. That was. That's pretty much it. It's great. Ye, that's it. DID HAVE ANY BARK? I did. I did that bar because one of the things I saw when you posted a picture on now it's the holy grail of breastcut cooking. He had a wonderful smoke ring. Yes, sir, what kind of did use? Would I did? I used cheery wood. Okay, you want to give it a try and just see if it gave a different flight, which it did, to give a little different flavor. It really good. That's great. Good you. Yeah, I learned from you, sir. Brisket is, you know, I don't know, probably every five brist hard fail. You can mess it up easy. But there's one thing that I do too. I Make Pote Yep. So if I if I screw up a piece of meat, it goes right in this old cast iron grinder my mom left me right and and I grind it up and I'd put mayonnaise a little bit of mustard, maybe some onion, little horse rash. A little horse rash in there. Yeah, mix it all up and you have it on crackers. Nothing goes to waste here at Drans. Absolutely good for you. Well, you know, I am to give you some more credit. I was always afraid of brisket. I nailed the brisket thinks to you because I've seen you do it so many times that kind of figured out how to do it myself. So good for you. And you did it on the pellets, of course, I know. Absolutely. Yeah, okay, well, good for you, matt to t Wilson, great growing brisket. extraordinary. Absolutely. So what do we have to drink? Yeah, so, of course, and I brought some beverages. So I want to stick because today was a warm day, right, it was, even though it's coming gray and rainy. Was Eighty one right now, but it's still warm day. So I still want to stick with that theme of the Lighter Beers the hotter summer days that are coming soon. So we got a few cool ones. I got to for me surgeons, we love resurgence. One that's going to be similar to an Arnold Palmer, if you know what that is okay. Yeah, that's the mix. Yeah, thelimitade, right. Yeah, nice t mixed yourself. Yeah, that's great. I also wanted to visit because we try a delicious German beer last time, right, and it hit it out of the poet was it was. So I got from the same company. I hopefully happen to say it right. I Shul film so Schouf offer, think it was. You Go. So I got another flavor there. So let's see what I'm a pull the bag. All Right, Matthew reaches down to get to the ice, cold bag, by the way, packed with ice. There's nothing worse than warm beer. Now, when you pack beer and ice, it gets not going to freeze, but the longer you leave it in there, that better it is when you enjoy it absolutely and you got to keep the cold, especially the hot day too. So I know with you you're not a lover of IPAs you some some of them. I've gotten some really good ones that you really love right, and some of them they're still like a little hoppy and you know and you dry. Of course you drink it right, exactly. So this one caught my eyes from SARANAC. It's called always hazy peach IPA. Okay, it's Indiapaala with peach and natural flavor, not that strong. Looks like it's a right out of five. Five point. Oh right, they're out of UTICA. By the way, case anyone was waiting, were certain ext located. So I was just kind of curious. Actual. I'm sorry. Six point. I got that, Roy. Oh well, that's much better. So let's do it now. This is the bottles. We're not going to hear the well, we'll hear the bottle. All Right, here we go. Yeah, it's not the say we heard it when the cap fell on the table. All right, say we Hel to fun your glass, Sir. Oh yes, all right, this is the part I love. Now this, this has a little peachy. Yeah, a little, you know, you're looks like Cabernet are but you can't see through it. No, so it smells like an IPA still. Yeah, yeah, but I don't know, I might even smell a little, just you love the peach in there. Now, Sarah Nexx, I fairly big brewery, huge bowery and and so I imagine if they're making, you know, tens of thousands of these, it's not a well, maybe it's not you know, fresh raw peaches like you might find it your local crabberwerry right what you said. Well, the the bigger companies, even though this is still considered craft beer ish, it's still a bigger company and you're right. It's probably more on the mass production line of beer. While you were talking there, I got started on it. Hope, I just had a said, this is a very good beer. It's actually not bad all. Yeah, it's the Hop is light. Doesn't write you exactly, and that's that's where it wins for me. Yep, it is. There's an aroma of there definitely a taste of the peach and a little bit of a smell of Yep, peach guard not even if it's instant peach or whatever. I...

...don't know the answer to that, but right, that's a good beer and nice and cold on the hot. Nay, this is not bad. That's that's such a key. Yeah, and you, I was pecker full eyes. Yeah, I got that whole thing going down. Yep, so that's that's right. I one of the things that I really would like to get here for the ranch is a nice machine. Yes, that's a smart we go. We had one of those little tabletop things. I have one of all. I took it out in the back and I unloaded a double barrel Scott. It was the most worthless piece of junk I ever had life. And my wife comes up to me and goes, why are you shooting the ice? Well, it's useless. Yea, as U shot. I don't I can't remember the name of the company. If, if I could think up the top of that, I tell you. But the one that we have, because there are some ones that are terrible, but the one that we have is actually really good and it keeps producing. Even though you don't get a ton of ice, it just constantly makes it so we all we always have nice fresh eye. Was it hooked up to water or was there a reservoir he had to pour is a reservoir you poured in. See, the big name in restaurant ice makers is Scott Cottis. Yeah, I don't think it was Scott and and those are you know, they started a couple of grand and I'm not doing I'm about dropping that either hard. I've been to a few restaurant equipment auctions and things like that. So I don't know. I like this Bare Matt. There's a good one. It's not bad, it's not better. Start off, nothing, nothing crazy, but but it's pretty good. It's got that. It's got a hint of peach, like you said. I don't know if it's him. It finishes off nicely because it's not too over the top, that that brisk IPA bite right. So here's here's a definition for you. A soft, hazy and juicy IPA brewed with peaches and dry hopped with CITRO, mosaic and centennial hops. Look for a mix of juicy peach and tropical happiness. So I like that. Yeah, not bad. This of the I do so today and we've should have done this a long time ago. We really should have, because we're grilling in a craft brew podcast. That's what we do. Twenty ways to be successful grilling that mixed right. And there's a lot of people that just go to, you know, their hardware store. They buy a decent grill. Yep, have no idea how to use it. Yep, no idea. Learn a hard way and then have to buy another one. You know whatever. Number One, be patient and let your grill fully preheat. Make if you have a charcoal grill, make sure your charcoal is ash gray before you start grilling. Those are two huge, yeah, huge, important steps, because a lot of people that I know, for gas grilling and for charcoal, mess both of those up. Absolutely. You and I see people all the time put chicken on the great before they even turn it on. Do it. That's not and then, of course, right behind it is keeping your cooking great clean. Now I'm absolutely Joe Hypocrite here because I only scrub it off if it's dirty. Right, you know. But, but, and then I use that wire brush and how many people go to the emergency room? They suck down one of those little metal spines off the grill. Brush up. Yep, number three, oil the cooking great each time you cook or brush or spray oil on your food, especially fish, because sticking will become a thing of the past if you do do this now. That's oil. Also transfers heat quickly. That's another big ones. Du Now I spray my ey often spray my food. I don't, I will be honest with you, I don't. I don't oil down the grades too much me to. I have a can of a little spray bottle of grape seed oil. Grape seed oil doesn't doesn't have any taste. It is very smokeless and it works. It works well, but most everything I put on the grill has I've put a little bit of Awers something round. Yeah, absolutely, But dad, how there's nothing worse than throwing a hunk of fish on their worm in it rips it the pieces when you you know, never leave your grill unattended. Okay, have you ever done that? Consort, I have the thing talked to my phone. Yeah, right, I mean, I could be you know, and in the ad around action and still have stuff gone. I get to point there. That's a safety deal, sure, and you know you have to use your head, you have to be comfortable what you're doing. Helps to absolutely understand the difference between direct and indirect heat, Yep, and cooking and when to use each. Yes, a...

...good example of indirect heat is low and slow, yeah, which we do all the time. Ribs, brisket, you know whatever, an example. Another example of that would be on the pizza stone, Yep. That's all indirect heat. Burgers, hot dogs, your favorite steak, Yep, all direct heat, flame on it. Yeah, bring it on right. And a lot of that comes with some experiment, because I had a had a friend of mine who? You know who he is? He we both bought ceramic grills at the same time, all right, and I of course read the damn direction. What's your say? And I said, you know, I don't want to screw this up, I want to learn how to do this, and it's like it's a little bit about learning curve between incoming air flow at the bottom out going it to top. Sure, so what he did was filled the thing up a charcoal is going to, you know, Cook some burgers or something. He didn't understand the INS and outs of ventilation on it and whatever. The next thing in other things, nine hundred degrees. He puts it on there, he's done with it, right, I don't want this anymore. And he sold it for half price. Okay, well, ask because he was a dope. Didn't fold ruction, all right, and he didn't take the time to put into it. And it's not that big a deal. No, it took me, I want to say, a couple years to figure out these ceramic grills. I have a little one. Well, it's a I think it's eighteen, and I have the twenty four. Yeah, and and you know, this past weekend I pounded those. You do some good for coast briscoets. Are Those the pulled porks? It was so much fun. Now we talked the for I think, wait, really or whatever, initial podcasts. Even if you don't have a smoker and you want to do the indirect heat, let's say you have a gas grow and you mention this. It is a very good tip if you, let's say you have three or four burners, turn like one of the burners are a couple of birds off and have your meats on the part where there's no burners all this time. Right. Yeah, actually, yeah, that that absolutely work. Especially that's actually a very good way to cook tender chuck rows, store something like that that you want to do low and slow, or even a brisket if that's the only thing you have, because a temperature over here on the right hand side of the grill is not going to be anywhere near what it is. I mean exactly correct. Right. So that helps you with your low and slow. Yep. So, so that and and we'll just and through number six here. Shoot for CARAMELIZATION, not blackening. Yes, all right. Now, you can burn stuff all the time, especially like I had a girl fire the other day. And now everybody says dad. How can you get that same flavor back? It's really good. But but you know, if I had hit it with a fire extinguisher, we wouldn't have been eating right A. Plus, we're a little different to because we like that Shar yeah, like the burden stuff. Yeah, and we had some burnt and pulled pork. This, we can is really good. So you would like it. So you want to you want to eat or you want another. Let's do one more. Okay, tip it to the food. All Right, oh well, I do that. Where we look ad Oh, wait a minute, this is the grill this podcast. It's grill this exclamation point. It's available on Iheart media, spotify, apple, sounder and just about wherever else you get your podcast. You know, we're coming up on our hundredth episode here. We've been doing this for a couple of years. Then cut it. What if you now? Yeah, and we've had some interesting things, taken some amazing road trips, especially with the New York State Brewers Association. We're coming more to come on that and and some great we're going to take grill this on the road and to some craft breweries and whatever. So all kinds of entertainment come in your way. Absolutely, absolutely. Have there. That looks interesting. So this is the one of the ones that was talking about before. This is the resurgence. It's called on the tea. So it's the ICED tea lemonade sour. Oh, I will love that. I will love that, I'm almost sure. So this is like the Arnold Palmer of beer. All right. Now, is that on the Pricey side of things? Yes, twenty bucks. This is. This was twenty bucks of Kay, all right, that which I got a clear five bucks apiece. Yep, pretty much. We're going to be hammering some five our beer, right, everybody. So this is only five hole. What good you get? It's normal. That's pretty much what that standard beer is. That's probably because the tea's in there. That probably told that with yeah. So again, if you are untumilar, researchers is one that we use. We drink a lot of and their lookated out of Buffalo New York. So researchers as a great, great brewery and we're big fans of them. Yeah, we have a group of them and they wall of fame here at the studio. Do and I make great there's that. We we've we've interviewed them a few times too at the vessel. So all right, let's give this a shot. Here comes Matt. There's...

...a something. There we go and and for a home wee pair guy. It's either that or a chainside. I can't yet better. Right. So this looks like an iced tea lemonade. It doesn't it? It's it's a little bit darker than the last pair we had and it smells but wonderful. Oh my gosh, that smells when. HMM, there we go. Yeah, give it a try. What do you think? That's that's that's outstanding. It's outstanding. I agree. That's really good. I agree. It's got because when you get lemon sour beer you get nervous that there's gonna be no sweet. is going to be really, really pucker like, yeah, they're sweet. To this this is the perfect, Yep, match between iced tea, lemon and sour. Now this is really good. That's how really good here you no wonder its twenty yea, but you know, yea, in life you either go bigger, you day home, Yep. And, like people tell me all the time, you live your life in you and you die, and I would rather not die. Not Having that right now would you buy this one in a second. Me Too, absolutely very good beer and it's only five. Oh, Yep, Yep, see you have a few of these. Yeah, this is really this is really, really good. Said, there's it's sour, but it's got that sweetness and you taste the tea and the lemonaide. I almost taste a little pineapply and it doesn't almost, it's almost. Yeah, it's funny because when you taste a beer like this and you had five people in here. Yep, yeah, I taste orange, I taste pineapple. Yeah, that is let everybody has her own de you know, it's a lot of fun. Yep, that's a good beer. Yeah, that's again. Resurg it's always there. They're really good. Yeah, here, I'm gonna be nice, Lech, you have the rest of that. Oh my gosh, really, I feel I'm blessed now this this doesn't leave any maybe a little Whiten, a lot. Yeah, I'll white residue, but not I'll put that on the wall fame. No, definitely. Yep. So, yeah, if you're golfing and you want to have a good golf beer, yeah, there you go. You go now. You hungry at all? Yes, I am. Okay. Now now I'm going to go over to the grill here and the studio and prepare a nice meal here for Matthew t Wilson, excellent, and he's going to tell you all about how to get a hold of us. We have a great website and and he'll cover again where you can get this. One of the guests certainly will. So. Grilled this podcastcom is our website. We have a contact US icon there. You can click on that. If you go to the website you can see all the pictures to you see the pictures of the proofless we had in Albany. You see the pictures of the one we just did along island, at the at the racetrack. You see some pictures of white center ice. They'll be there too, also just some random pictures of us at rure box and everywhere we've been. There's some pictures on that website. There's some recipes there too. Pretty cool website. facebook. We've updated that to grill this podcast on facebook. You can follow us there and if you want to email us, you can email us at INFO at grial this podcastcom against Info at grill this podcastcom and, as Jim mentioned before, we're on spotify, twitter. I heart where you get your podcast. It's real. This exclamation point podcast real, this explanation point you have, the type of podcast is real, this explanation point and I think we're gotta be in like the fifties or sixties of episodes. We've been doing it for a little bit and it's been fantastic and we are going to be on the road again soon and all those dates are also on the website. Real this podcastcom so this was a fairly small chicken that I used here. It looks look, it's lase to me like they're not growing big checkens lately, but because it costs so much now. Yeah, so what I did was I put this on the frame. I put a in honor of you, because I always try to get rid of the Ip Day's I have and and so I this one's beer batter or inter care. But Yep, beer can with IPA and then you put chicken over and when it heats up long term, Yep, all of that great liquid flavor gets, yeah, close and keeps. You can see it's really tenor right now, HMM HMM, and melts in your mouth and that could yep, you got some barbecue sauce on it to we just really, really good. Oh all right, so here's the deal. In a barbecue sauce. This weekend my good friend Tim, who's the Co host of the Salmon ranch cowboy cooking show, who's a finish up soon, came, came over and we made about three gallons of Cherry Bourbon. I love that stuff. I think a bath in that stuff if I could at I made a mistake, though, John Well So, a great of cour the Great John Welch, who does our opening here for girls, good friend the show and also your cohost. On news read of Webble of an eating right horper clinic. He said I want to go and...

I said you can't have a gallon. I don't know how much is going to be left after all the celebration or whatever, and so I had a gallon jug there for him that I had cleaned him washed. And what are you know? It's an old olives were in it. Sure, sure, sure, sure. Didn't he take a gallon of that? He's shoveling it in right. I gotta have it, I gotta have it. Was a good batch to matthew, I'll have to I love this stuff and like I said, but when I brought it home last time after their our last cooking show, my wife almost drink it. So, HMM, you know, you don't usually comment on other people's wives, just for obvious really, but you have a nice one. Thank you, I for she's wonderful. We've had it. She's actually got a fairly decent sense. She's a she does really nice. Yeah, and that's that's always a good thing. So let's chickens outstanding. It's so soft, SOB Mooist, and that's what you do with the beer. Can that? That just gives it that wish that you want. So it's nice and juicy and suck yout. So you can rub that chicken down with anything you want. On the outside it'll be crispy, Yep, Yep, and the inside it'll be just as moistrasy, HMM, facial. Let's go with this, this beer. And yes, that pairs well with that, by the way. So this piece of meat for the steak here looks like you're not steak, but this was just chuck. Is this? It's nice and soft too. It's very it's very tender. HMM. Doesn't start out like that. Starts out like a leather that it's easy to chew. Now you just carters a lot Toun to you. Yep, did your card. Polkes a million holes in a lousy piece of meat and then you rub it with oil. HMM. And I usually try and let us sit out on the counter for half an hour so so the oil goes down those little poor yep, and when you cook it low and slow, it lines pretty darn good. No, it's funny because I love like you, dot. You do this because, number one, we could we talk about how things can be a little price even the craft you can be a little pricey, right. This a good way to take something that's not the most expensive piece of meat in the world and make it tastes like it's five Star Restaurant Quality. That's my goal in your life, is its to not let the the meet people beat me. HMM. That's a good combination to a little bit great beer, Butt Chicken and primer. Ever else, this is really, really, really good. What's first thing they taught me thirty five years ago when I started in radio, never eat or too gum while you're on. So the week after they taught me that. That's thirty five years ago. We've eating. Never chewed gum, but we've eaten every single show. Now the very some of my very first early work in radio was as a producer on your show, I believe, my very I believe this, by very first day producing your show, I had food stuff to my mouth and first day yell I said we need to feed Matt because he's a keeper. So anyway, I had fun cooking both of the delicious. If you watch a beer butt chicken, I cook this one on charcoal, MMM, which if you watch it, if you open the lid, you see it just because I put it in a pan right. They set the whole thing in a pan. So that's not taking all that beer and bubbling it overgrown into charcoal, but you can see it like overflowing and rubbling up. It's really cool. So here's the question I'm going to ask you, because you have, which I'm proud of you, a variety of different grills out there. I don't like twenty of them, I'm getting there. So and you cook on a lot different things, but you use use gas, you use pellets, you use charcoal, you use whatever. I wake up with in the morning and think maybe I'll do this today. Yep, what get? What do you think gives you your favorite flavor? Charcoal Iron on? Yeah, same here. Yeah, now close. Second are these high tech, fancy pellet girls. I'm with you on that too. You know, big ass fireplace and stove, local place that sells these Louisiana L G five hundred black label girls. You don't. You Got One? I had one, John Welsh has, we all have. Yeah, which were a lot of them. They're just a wonderful grillyep, not not inexpensive. I think the girls we have are about one thousandour hundred bucks. Yeah, but there worth every pair, every penny. Yep, Yep, they are a wonderful grill. Yep. And the coolest part of the whole deal is and talks to your phone. Link it up and I'm you're busy. I'm you busy...

...with a family and all that. I'm missy with because I'm in saying and so being able to have what's going on on my lge thus hundred on my phone. Just I can raise and lower to temperature, I can turn it off, I can prime it again, right from your front. Of the best learning curves I ever had. It was five degrees out. One More Right Jim wanted to cook a brisket. What I tell he was it took an hour for me to get that grow up to up to any you know, up to fifty degrees, right. But once I got it going, it was it was like, okay, it's so easy to manage and there's always a learning curve with everything. So all right, now it was fun. You've done you've done. I'm busy business. I'm both charcoal and also on the pellets. And you're right, wood flavor is delicious to but charcoal, I think. I think competition wise, people almost always used charkoal right, yes, yeah, some of them uses of wood. Yeah, real would. But the best brisket I ever made was an accident and that was the one on the first couple of amazing you know, we weren't even thinking about and you know, when we rested for four hours now, I had a probe in there and it was still a hundred and fifty degrees in the middle and it was the most tender piece of meat I've ever had my whole birth. It was already fallen apart. So anyway, well, I'm glad you like that. As as you see, I kind of devoured everything on my plate well before we go to try another beer. Number seven on the last on the list of twenty ways to be successful with your grill is don't don't haste with sauces, HMM, and that includes sugar, and wait until the end of the cooking time with with all your your sugar right, right. If you based with something that has too much sugar in it, you wind up with a burn and you don't want to burn. You want you want a little bit of you know, caramelizing, but you don't want to burn. Right, and the sugar pounds at will burn right away. Now you know when you based with a sauce that has a lot of sugar, and that would include catch him. Don't do it early on, do it later in the process. Are you at now? Are you now? We love the Cherryburbon sauce. Obviously right. Are you a huge sauce guy? Are you more of a left the meat, the Fliv the meat kind of come through. I'm a RUB guy. Yeah, you hug you that I'm safe, said, and that's not well, it's with a couple exceptions. I have these grilling shrimp in the freezer all the time. These are six to eight trimp there, the big ones up. Yeah, they're already butterflied. Yep, and I will marinate those in, you know, some kind of a whatever I come up with, sometimes Italian dressing. That's different than saucy though, right, isn't I? Yeah, there's a little different than YEP, and but sometimes I'll marinate in that and then when they're on a girl, I'll barbecue. Say there's no yeah, sure, I see foods a little different. It is to that I love. So I love barbecue sauce, but I think I usually wait till the end. Yeah, I like the Rub and let that. I like to let that Cook into the meat and then at the end slop all that sauce on then let it cook in there at the end. Now, number eight is one of the things that both you and I most likely, maybe not you. I don't know the answer to this with you, but it says here, turn food only once if it's all possible. Nope, my steaks are going. They're flying upside down. They're flying around. How much? Yeah, it's so funny. Yeah, because I don't know, I'm worried about burning. Maybe I think we're both that way. I think most people do. That to the I know, but the professional steak people, they look at a steak they say, okay, it's one point four pounds, eight minutes here, eight men's there, and we're good at medium rare right now. I don't know. I never trust to myself off to do that. I guess I flipped a lot too. That can't lie now. The the next one is I'm learning to do this a lot more and I find myself it's interesting because I never really did much of this before. Use a thermometer to gage both grill temperature in internal food temperature, at least until you have mastered the touch method of doneness. Now I it's funny. I made some chicken breasts on a grill the other day and as far as I was concerned, and we're done right. So I put one on my son in law's play who's a gourmet cook. He's he's a great cook, and he pushed on it and he goes no, not done. I go okay, back on the thing it sometimes it was a thick piece of chicken breast. To the rest of them were mix it. We're like three cores of it. It's this one was like an inch and a half yeah, so you just the touch method?...

You know, some people are good at that. Yeah, I use I use the meat throller because I'm not good touch about that. Yeah, I burned my hand so many times that I can't feel even. I know what you mean. Number ten. Now we're getting into goofy territory, but but it's a good thing to bring it to the PODCAST, because safety is king. Okay, right there, we're queen. Depending on what you are, we're both number ten. Check for gas leaks every time you change a propane tank. It's very simple to do with a spray bottle filled with soapy water. If there's a leak, bubbles will appear. Well, I'm not doing that. No, if you, if you've had a good attach, but you probably find right, that's you pick it off, forget and then you put it back on. Propane has an odorant in it, certainly does, and it's Stinky's yeah, I mean you. You know when you have a leak. Yeah, right, you know number number eleven. Don't wear loose clothes while grilling a all my coles are loose. Everything I have is got burn marks. When growing outside, keep the grill away from the overhangs. Now, I'm a home inspector. That's what I do for a living. Right, you buy a house, you hire me to inspect it for you. The problem with the call you, by the way. He's a five eight fifty six. That's area code five e five, and I'll fly anywhere in the country. There you go. It's all takes his money. I see this all the time where people have their gas girls up against final sighting. It all takes us once and it's all melted distorted and now you're in for a five hundred dollar effects right. So don't be a dope. Perhaps that's a little number thirteen. Never light a gas girl with the LID closed. That actually that's actually a good point. I've had. I have a Holland grilled and they're working on bringing that back and we've talked about that before on grills. But one time I just kept because you keep turning the dial to light it and one time I had too much gas in there and it blew the the top up and it opened itself. Right, so just that's that's a good thing. It's happening to me before. If the B if the gas grill burner doesn't light, don't leave in that yeah, right. I mean sometimes those of us don't know what we're doing will turn on the next one. Yep, because we didn't clean our grill and it overflowed all the juices on there, and that's will never have to be from yesterday. So you take of you take the you know, this one doesn't you leave the gas on on that one. You turn the next one and eventually is enough gas. That like that? Well, that that I think. Number whenever. Yeah, number sixteen is trying to convince you not to do that. That's supposed to have, you know, wait at least five minutes before trying again. What we're not doing that, but not things to do. Yeah, we're busy. And then check the owners manual. The number one reason why I gas grill fails, especially one that hasn't been used over the winter, is spiders. Yeah, spider webs. Yep, they can ruin a get, they get into those gas tubes and they spend some stuff and and next thing you know, the gas doesn't go through. There a mess and it can back the flames out the other way, which is also horrible. We I believe we talked about that. Number seventeen foul the owners manual. Recommendations on schedule maintenance of your grill. It will make your life easier and extend the life of your investment. No, that's true. It's very true, but that's true. But nobody's going to do what they tell you. Yeah, these Louisiana Pella grills, they tell us to clean it every fifth use. Yep, now I have to. I clean mine every second use because some of my uses are twelve, fourteen. Now, that's the that was going to say that if you're cooking, if you're pounding it for hours and hours and our right, you can have to clean it. So, yeah, yeah, that brisk I had on this a hell of a beer, by the lab. It resurgent on the tee. It's it's told you, sins great standing beer number eighteen. With a gas grill. If you smell gas, there's a problem. Yep, okay, now, shut everything down, run for your life. If you still continue to smell gas, call your friendly fire department. Well, now, come on, it's a grill. It's a grill. You go over in your turn the thing out, turn the bottle off right and then you dive into it figure out what's wrong. Yep, God, so it's cheap. I'm sorry, I have powered number nineteen. Always shut the vents and place the lid on the charcoal grill to smother the fire. Make sure the ashes are completely cold before disposing of them. Now I've done that before. We're if I have a lot of charcoal in there left, I will do that. I will shut the whole thing down and then it will smother the fire and I can reuse...

...some of the charcoal later on. It's actually what I did this weekend. There was a lot of charcoal left from the last time I cooked on it. But if I'm almost out, I want it burnt to an ass so I could just vacuum at out. I'm so crank. All the events open. Let it just go to nine hundred Berner'll be done. Ye, and number twenty. All right, of the most successful ways to grill. Most of all, enjoy way the process, reap the world war rewards and the praise. Now that I could ask that one we like absolutely. So that's our that's our twenty ways to be successful and enjoy your growing I think there's some very good tips and then maybe something I probably won't look to do, but there's a very good tips, but at least we know I'm exactly. So when we burn our house down, at least we want a sign of us our fault. Yeah, all right, I think we should just time to dive into another one here. So what you? I'm glad you're that's an excellent it was really good. I actually had I bought the entire four pack of that. One's in the car. So So, while matthew goes out and gets a business loan for all of these beers he brings to grill this podcast, I would just remind everybody that we're on I hired, which is where probably most people get our Boa guests. We are on spotify, which is probably a second apple, which is right right there, and spotify and our sounder. Sound, yeah, where we get your pocket? Yeah, everywhere. Or you can just go to grow this podcast. That cow. Yeah, that's ample. Here's a link there. Yeah, yeah, click what. It's right to it. We right, tough it. Man has a little little girls are grown up. You're going to need three, four hundred thousand dollars a piece for college. I was expense, and so we need you to visit grill this. So this is we're going back to the one that we had before, actually last week on girl this show for Hofer. That's I think that's how you say it, right. That's a half of wisen. The last one we had was at Shit. I think what's Cherry was a black Perrie Cherry. Was One of most serious share I think. I think was Shar yeah, it was. It was Delicio, very good, delict Ay good beer. So this one is a grapefruit half a wisen. Really. Yeah, okay, cool, now again, really really low ABV. This is a two point five. Barely has any kick to her. Why are we drinking? Not Yet, Casey. Yeahah, that's yeah, well, depends on one. This is summertime. Yeah, you're out on a boat with twenty of those. Yet right, that your friends or whatever have hair have that bad all day long. You're not going to get too crazy. Yep, look at this is this is important. From Germany. Okay. So, yeah, we studied that last time. It actually comes from Jen actually does. That's good. Here goes, Matt smells a grapefruit. Yeah, all right, let's give this a shot. Here now it looks like grapefruit juice pretty much. If you have poor here now does the one thing about these shouffour chauffeur. High for ten's is a really skinny. So you don't get a ton of them either. So it's low bouncers. Right, yeah, it's low ABV and I'll tide the outsis of just a minute. And it says maybe it does it. It doesn't say any glasses. I might I have been. I don't see it. I don't see where this is the why do they spell beer bieer? How they spelled in Germany, I guess. So, yeah, right, but it's a skinny. It's a skinny can. It's not a not a big. It's okay, they didn't put ounces. It's three hundred thirty milliters. So to the math. Is America, man, wait a minute, no, you, you're a college, college graduate. My my education background is a communication some song and teach you to better your head. Matt Trek, defeat and inches. Right, look, not a lot of mad well, anyway, it's a small kid. Let's try it. It's good. That's very good. Yep, yeah, I mean, which one is that orange? Is it? No, it's graape fruit. Okay, that's really good. Yeah, yeah, that's very tasty and very light. You can barely taste me off. What's you? Of course it's only two point five. But yeah, you can have you can go to talenties if you want to and you won't kill yourself. So I like how you put that. Yeah, because you know some people go to tell regardless, but the result is different. MM HMM. Let's try another piece of that bed be to the...

...beeple. Really good. It keep up really good and it goes with it goes with this beer to Yep, the chauffeur Shoufur Hoffer. That's again. It's a half a wison, half a license. Are Typically Lighter Beers anyways. Right, and this is obviously have a wesens of German, almost logger Esku, at Logger Esk, okay, a little bit cloudier, but but still very light and as you can see, the alcohol content tends to be a little lower. You can you can get some stronger one. You can get a strong logger if you want. But how much were are those? Do you know? Yeah, these, these are probably about if you get a I think they're sold in six packs these kids, and I think they're like thirteen bucks. Okay, so right, not turf. Yeah, yeah, that's good. That's good beer. I enjoyed that, especially with eighty degree temperatures outside. I can you know once in a while when you're out working on the yard or whatever. Now we don't recommend let's do the Glaim at first running power equipment or anything, or lawn. Marsh Shane saw, I can cheer down with that, while your hammer is probably a bad idea. But if you had yeah, at two points something this, you're probably all right, that's a nice beer. Yep, yeah, HMM, not that. Not that. Hey, well, I got a moment. We still we plenty of time. Just wants to remind everyone that there are a couple of beer festivals coming up. I know coming up in June we have the your State Brew Association Beer Festival. This one's going to be in buffalo and it's going to be canal side, I believe. Again it's going to something like fifty over fifty craft. We were going to be in tendance. Love the some food trucks out there. It's out. This one's outdoors because the weather's going to be nice. So see me outside. I went to the Buffalo One, I think last year. I think it last year, the Buffalo One. You were nipple to make, but I was. I was at that one and it was it was fantastic to find we had a bullet a blast. I'm glad you'll be at the buffalo one. Jim and I both will be talking to people and here you and people. So if you want to stop on over and say hi to us, will be there attendance in Buffalo. Yep, I can't remember the exact day. I think it's like June twenty or something, but I can't remember off the top of my head. Yeah, it's on Grillas podcast time. Yes, it is where you can link up. They're right, get some tickets or whatever. Tickets are reasonable. There's a VIP thing go. I absolutely, which is always fun. Yep. And you know, one of the things you get when you go those festivals you get to talk to the people that are living these success story, yeah, which are really cool, and we've talked to got men, women. It's a very diverse group of people that are in the field now and it's great to stand. It's becoming more and more and more time up, so that's that's a good thing. Yeah, and they tell you how they started in their basement or their garage or something like that, and they all of a sudden. Now their business taken off and they're selling all of these beers. It's it's always a great story to hear that. I was in a grocery shore this afternoon in Webster, New York, okay, and what reminded me of this is I came out and I looked at this car and you know your might, your eyes are always drawn to these different license plates. Yep, and this was this license plate was an acronym, but it was basically telling me that think New York, drink New York, and so I knew who was inside there. Of course, of course, but that's that's the website that you can go right to also and get tickets. So outside it's a wonderful organization, our friend being Paul the old who's news. He's great. He's done a heck of a job with this. Also another festival coming up from one of our friends, Mr John earlaw. Yeah, the Flower Save Brew Starts Boy from from Robox. We had so much fun that one. Yeah, and that Bessel's great. It's going to be outdoors this right in the heart of the city of Rochester, New York. Again, if you're not the movie with upstate New York. Rochester is a city. It's right downtown and the public market area of Rochester, which is a great yeah, it really so much food is outstanding. I think we took a picture on this like this craft beer can tower, if you remember that. We took a picture in front of the good time. We had a blast her too. Great Food, Yep. Good Brew, everything you could think of. Yep, from sours to CIDER's to things that had what was that one beer that we had that had some kind of powdered drinks? It was like a wander. They wouldn't gosh, they wouldn't say the actual company because they don't want to get sued, but it was. It was real, like a crocodile. It's for that right, exactly, crocodile eight, because it was like a mixture of something or other. And Yeah, astronaut tank and we're very good delicious. Yeah. So, I mean you're only limited, we said this a million times, by your own creativity. That when you're a burs absolutely, and the artworks awesome. Yea. So absolutely and we love that. Yep. There's a few other festivals. Will Continue to update you on those, but we have a bunch...

...of them listed on our website real this podcast. I come because see all the ones that we plan on attending, at least for now. So, yeah, come and see us and we'll say hi and we'll have a beer together. Yeah, Oh, that of course. So you have another one? You want to talk about her? I do, I do absolutely. Now Matt Generally Brings Four Beers to each podcast and we don't always drink them all. We just sample most of them, but they there's two of these beers that have been excellent. Yeah, that that. I don't want to waste anything. No, speaking of our friends at rower box, I figured we'd do them a solid and had one of theirs. Now this is there again. When the summertime comes out, they have these summer asque beers. This is their pineapple wheat. It's a Snilky, smooth mouth feel in the Pale golden color. PINEAPPLEHEEP is wheat is refreshing Ale meant to be enjoyed all summer long. It's rude with just the right amount of natural pine apple flavor for juicy tropical of Roma and fruity flavor. So this is again from row box, located in Rochster. They have two locations one out in the gates, I believe it is a buffalo road, Yep, and the other one on railroad street in the city of Rochester. This is only a four point eight. So again it's aid that, like I said, this is there's a theme with these beers. Is a summer light beer. So we'll get us a try. You love doing this, I really do. Yeah, that's a big one. All right. So let's get this. That looks crystal clear. It does. That's Christmas. You can get right there, yss that's got pure pineapple written all over that. Buddy, we have to smell this first. It smells I could saw it from the CAN, can you? Yeah, it smells really, really good. Thank you. Oh, Pine Apple, it comes right through. Oh my gosh, that's great. And Hmm, you smell it. I smell great. Let's try it that. It comes right through. That's good. No, very light, very crisp, little pineapple in the back is really, really good. One thing I take away from this is it's a beer. Yep, it it comes across as a beer. Yes, right, and you instantly love this. Yep, yeah, it's it's a beer with a hint ap, but it tastes like but it tastes like beer. Right, Yep, and that's you know, obviously. Yeah, drank beer because you like beer. You know, a lot of the brewers are saying now they're all I've worn back to loggers and pills nerves, right, because what they're saying, which, let me get you. I'm I want to get your opinion on this. What the brewer saying? All these are brewers talking, not the general public of craft beer drinker. Talk about the brewers. There are favorite beers right now are pills nerves and loggers, because they're harder to do. Okay, because you can't mess up a pills near or logger because if you do, the taste comes through wherever you did too much or two little something, you can taste it. Sure those are not to be balanced. Where this is there? This is what they're saying, whereas with an IPA or with a sour, if something's wrong, you can just throw more hops on the large after the more you can kind of hide, you can kind of mask the era. Yeah, what's your thought on that? Well, I think I think that is a competition thing. Yeah, between brewers. Yep, I'm better you. HMM. They're not like that, but I'm everyone's got a hint of it. Yeah, everybody's got a little bit of everyone does right. You want to be the best. Know what I'm doing because I have that logger and I have that that pills there tells right there, right, and and both of those are award winning. Yeah, and they were hard to do. Yeah, it's like anything else. Sure. Well, that's a wonderful thing. Yep, so I you know, I would try any kind of beer. Maybe, maybe. I wouldn't try a mint beers not. I don't like mint and I'm not really nad I would try anything. Yep, and almost have here. We've felt a lot of different things. Yi. We have to add up how many see, if hundreds, right here and podcast. So I don't know. I'm going to have the next time we go on the road. And we talked to Paul or John or any of those guys. I don't know if that has been reflected in the actual purchasing of beer of the consumer, if the consumer is buying more pills there or loder. I don't know if that's the case. I just know what as far as the brewers are going, that's what they're they're trying to make the best pills in the best lodgers. Right now, when I go into a store that has a wonderful beer, I like Hagad organs, or I got scan a wagrants or whatever, you know, wherever I go, Yep, that has a really good selection and there's a beer guy there. Yep, they actually, if it's big enough, they have a beer guy and he knows what he's doing right orders, he talks to people, he tries some he whatever, and the there are so many cool beers to try.

Yep. And and I think everything is like if I go in there, I'm standing there and I'm watching people because I like to Super Watch. Sure, and the guys in there was his wife, well, let's try that one, and she goes, well, remember that other one we had, and it's just a great experience where I'm not saying this proper but you know well, but it's like there are so many options out there and you want a way through them all. You just don't have enough mud. Right. Yeah, what are you fall down dude? Yeah, well, you can buy some beer and not drink them all in one night. Oh, yeah, maybe maybe I have a problem, absolutely, but yet know. So I want to remember to ask that question. As far as as consumers go, right, what's the because I know for a minute remember, if you remember, I appears were all the rage for me, everyone's time, for everyone was by nine peers and then the hours are got really big and everyone's buying sours. So what are people buying right now? I know that, like I said, know what the brewmakers want to make, but what are the people actually buying? That's that's a good question and when we go on the road again we'll be exploring that. Yeah, you know, because we're here for the people. Absolutely, and one of the things that we haven't really dived into deep here. We might have done one or two over the o the PODCAST has ciers. Yeah, that's good point. We haven't really hit those two. And you go in these craft brew stores and there's they're all over the twenty feet of CIDER's right. So there's a lot of interesting ciers out there, all kinds of different flavors, you know, fruited and etc. You know, I speaking of siders. So citers seem to be growing in popularity. You know, it seems to kind of being kind of going down a little bit. What those Seltzer's? Yeah, they were hugely popular and they're still pretty popular, but there you're beginning to see that kind of go down a little bit. Matt, when you when you produce something and advertise that, everybody rushes into buying. Yeah, that's the good but if it tastes like dog food, Seltzer have no taste. Yeah, yeah, they have no taste. They're the sparkling whatever. The whole purpose of a salt seltzer is less calories, right, but if you load it up and make a taste, then your back up to where you were with a fruited sour or whatever. Right, right, I don't know, I just I never are you. Do you like the Seltzers at all? I don't. I don't either, and believe me, I struggle. I tried that. Yeah, I've tried lots of them, even if you know the sea grims and the other big brandy, but it just they're just not doing anything for me. I don't know. Maybe maybe somebody ought to come up with a Seltzer and say, all right, Matt and Jim, here's a case of this. Try this out. Oh you know what, I'm putting the challenge out right now on this podcast. If anyone of you brewers or seltzer makers out there believes you can make a seltzer or have a seltzer that will floor Jim and myself, then please ask the test exactly, because I'm with you, Jim. I don't, I'm not. I'm not anti Seltzer. And if you are, if you like selter, it's great, and I get it's lower calories. Is probably better for you. But you and I are a person. We like flavor with our food and with our drink. You have full bodied flavor and seltzers don't do it for me. You and I both have been on diets before. We have hate die we don't like. We hate it. Right, and some of the food you eat when you're on a iy it. You say, why am I eating? Well, it's the same thing with Seltzer. Yeah, you know, if I'm going to drink something, I want to at least enjoy it. Run and you know, for me, seltzers are not a thing I buy. Yeah, whatever, we got time for what you watch? Try One more yeah, absolutely, what heck, I don't have any place to go. A lot of ice and oh, that's a don't know. What do you got to know? The artwork on some of these cansas just amazing. What's that one? Oh, I see, so I have three choices. Yeah, Hey, so I'm a pull them all, three of them. My Gosh. So we have a TIKI KAHUNA triple fruited Sour Ale with Peach, point, pink Huaba, Papaya and Tangerine. All right, that's choice number one. Choice number one we have. Now this one caught my ever have that woganberry drink before? Yes, yeah, though, one it at a diner that has thing in there. Yeah, woganberry wit from resurgence, Brooke, Yep. Okay, so that's your second one. And the last one is dry hot prima pills with MOTUCA, vic secret and galaxy from victory. Now, half of those. I don't know what you just said, but victory's cool, though. They make some great makes, the grape beers. But but all of that, I don't know what, but Tou, Tou, is I whatever, I don't know. It's too fun. Now you...

...know which one I would vote for, of course, but between these two? Yeah, which world I would? I would do the fruit. It's hour and it's all right, are we? But that's that's what I do. You know. I mean you kill me. So, okay, so now that we've picked, but you don't have to do it, because I said, well, we did it. We've got a bunch of different ones. It's a fifty deal, fifty one nine, forty nine. Picked the first, like seven of them. All right, so this one the number one that can are and this is insane. That's reason why I kind of caught my eye. It's got this big Swami on there. It says insert a corn where you put it. You know, those little those little things that tell you your future whatever, like that commercial for the insert yeah, Yep, no, Noos and seas and tells all insert a coin that scares me. All of Utiki Kahuna, triple fruits, oury, all with peach, queen, Kaaba, up a pie and Tangerine made by seven island brewery. Let's see where they're located. Yeah, seven island, burly, this is a six point five, by the way. Okay, so it's a little higher. Yep, let's see if I can find where they are at. Well, it's got to be a place that has seven islands. Yeah, I don't I don't think this is. I don't know if this is a local one up here we go Hawaii Brood and can buy Myers Creek Brewer company CAS Novia, New York. So it is still New York now. They probably have a couple. There's some islands in the an around X. maybe that's true. That's true. So this is a fruited soeurs. All right, so, but I like it said heavy fruit. It's I could say. Okay, so we'll see what happens here. Oh, yeah, shake down. You know, I don't shake the shake it, but but I know what you meant. When there's a tech there's two techniques when you have heavy fruited hours, as Paul explain. Once you can roll it, you can hold the table and ever go through. Or what I do something just turn it upside down with it sit like this. So everything from the bottom goes down to the top. Yeah, and then when you turn it back over, it kind of goes back down. So you kind of mix it together. Also, here we go. Yeah, all right, I don't know what I smell here, so we'll see. Yeah, I don't remember all the ingredients, but there's like twelve things. A lot of there. It's not that thick. All of the Beers that we've sampled today I've been relatively close in color, kind of looking like a Pilsner, or maybe a little darker nt on some of the fruited ones or whatever. So tell me this. Tell me the nose feeling. You. I can't. I don't know what I get there. Well, this is complex. I'm getting some fruit, but I also get like coconut come. That's that's I thought I got that too. I probably got that too. That's weird. Let's try it. Here we go. That's that's. That's pucker south. Where's the sweet tark you gaming? Oh, who, Whoa, that's sour in that. Wow, I you know, I we like as dry as right own. You know, that's so dry I could catch fire. Yeah, there's no sweet to that really at all. No, that is an interesting beer. Heavy fruited Sour. I don't I think they know. Well, there's a little bit of well, you know, now that I read it's a triple fruited sour, I don't know if that's ever did heavy or not. But all right, well, maybe what they did there stay triple blended it. Yeah, but it's not. We've had the really happy fruit of hours. There's usually a film and it's thick and it's not really. There's a little residue when you tip the glass, but not a lot. There's no pulp. No, no, yeah, that's got. That's real sour. Yeah, that's ours. Sour can be. How much was that one? Do you remember? That one? was like twelve, minion nine. It wasn't. Okay, all right, Daddy, now that excellent. What are you doing bringing that crap in here? What? No, I'm just teasy. That's it. Drink this, all right. I'm sorry, Jim can, I mean Matt continues. So out of the kill. The Beer said. We've had and we left two on the table to on this episode. Right, I'm curious about that. Loganberry, should we shouldn't do it? Just should? We have time, don't we? It's our podcast. Yeah, all the time in the world. Yeah, and let's try to Logan Barry. All right, I can't help I can't help myself. Shouldn't do this, but here we go. Oh well, whatever. It's a smaller can, by the way. It is. What's see? Oh, yeah, I didn't, I didn't do all that. You'll kill me. It's it's four point two percent. Not that bad. Okay, no, that's it's wheat beer. Brewed with loganberries. Okay, I got. This is for me Cercus, which we just had that delicious on the tea,...

ICED tea and lemonade beer, which was outstanding. So you realize that one's running number one. Right, question that this? That's okay, right, okay. Now we're changing up to color. Yeah, you got that rosy red. Look. Yeah, look at that, your glasses here. There we go. So again, if you've had Logan Berry, it's tends to be really sweet. Right. Yeah, I remember staying in New Orleans and I set to so tell him. Right down in the alley below this real nice, high end hotel was a place called Mama's, Uh Huh, and it was a breakfast place. It was open twenty four hours a day and they had bloody Mary's on knows, Logan berring machines, Yep. And then there was Logan Berry mixed with vodka. Nice, and then there was the orange version mixed with with Vodka Tequila. So yeah, I mean you could give your last variety and the boy Mary for you if you're hungover. You you did. I thought to myself, I've gone to heaven. That's right. Here we go, sir. Try It. You smell it. wiganberry? No, not really. I don't know, do I? It smells like Berry. So here we go. Well, that's different. That's not what I expect. To know, we expected sweetie. Yep, what we got was some sweetness to it and taste almost like I don't know, I don't know what it tastes like. Loganberry wit what's like a wheat beer almost. I mean there's sweetness to it, but it's not what I expected. No Hay to say. I think both of us were conditioned to go for dessert on that. I think. There and and I just thought ever, say that I fez. I don't dislike this. So it's not bad, but it's it's a different taste as yeah, I was going to there might better say below there might be something in here that's this is a too ingredient deal. Yep, it's Logan Berry and beer. Yep, it's not a bunch of other stuff. Yeah, whatever. So the loganberry did what it did to the beer and that was it. It's not bad. I mean I would you buy it? No, well, first of all, I know we surgeon is sure fantastic. Arl were wonderful class. Yeah, and they understand that everybody isn't going to like everything right, and that's why they do all those yefferent guys. But I'll tell you one thing. You would buy that on the tea when you yeah, I'm going big time diving on that on the tea. That's an excellent you can find that right now. I think they got those are the grocery stores. So those are they? Yeah, those are good, cool. All right. So we've had now a variety of beers too. I think both of those world we are favorite was on the tea. Now, as far as your second favorite, if you are going with the chauffeur hoffer or the Ruwer box pie up a weed, I think those are the two that are nine next. What which one would you go? I think both of those come in about the same. I think I'm with you. You know, I really like they're both. First of all, I like to have the fact that the Rubach Pineapple is in a sixteen ounce can. Yeah, I like Yep, and the other German one or trying to slide us a little bit by making a smaller Yep, but it's an excellent tasting. The taste great. Yeah, just great. So I think both of those come in about the same. What about this Tiki one that we had? You have tiki torches out in your little tiki torches out in your garden along them, you know, it's all right. Yeah, and how? And also the RESURG is loganberry wit. That was good, you know. I that wouldn't be my go to beer out of these beers. There's a last specialize. Which ones would you buy? I would buy the WERBOCK pineapple. I would buy on the tea from resurgence in a second shown hoffer. It's small, it doesn't have enough and there's no good beer. Don't get me wrong, but it doesn't have enough alcohol. It's two point five. I mean, listen, let's let's just be let's just be as frank as we can possibly be here. You drink adult beverages for the adult part also, right, exactly, all right. So if it's if it lacks the adult part. So all right, let's just say that neither one of us were married. No, all right, let's just say. Okay, I mean we're both married whatever. Our wives haven't killed us. So we're out with you as a special girl. You want to, yeah, you take her out to dinner, whatever you want to shops and hiving a two point five. Yeah, no, no, you know, you want this really good heavy fruited sour. That's nine point seven.

Yeah, yes, I'm just you know, I'm just kidding you, but, but, but, sort of. Anyway, these were good beers and it's so fun to try all of them. We have some unbelievable breweries around here. So even that, the one from that peach, from SARANAC, I enjoyed that one too. So I put down on that one. That was pretty good. Also, I put that in a Max. That was also good. I'm going to try I think. I know I've told you this before and we're going to close out soon, but I want to get back out to froth brewing out in Buffalo. Okay. Now we've had a lot of more Talus and a lot of the other one that had a lot of fruited stars, and I can, I can, I think of them right now. Rising store agents doin right, and they're both fantastic beer. Comas on Brewers, froth brewing is really good. Yeah, and they make and all they do is they make that. They'll liquid lollipops and most crazy fruited sours and I saw on their facebook page. They got some new ones coming out this summer that just look completely insane. Excellent. Now they are? They run about thirty bucks before pack, do they? They're up there. I'll just take you and but what we got to and hopefully I will. I we did an interview with them once at their brewery during the buffalo when I was in buffalo for the New York say brewers stassful. We actually went to the brewery because front and more tell us both froth, even more soldom or Talis mortels, came out to Kelly's drippling a girl. They came out are one of her events. They come out to events here and there. Right, Froth doesn't ever come out to events. And okay, you you have if you want froth. Well, depends on the owner. I mean they all make those decisions and some, some folks like to just keep it close to the vest and other ones want to get out in hammer the think. Yeah, you know so. So I want. I want to see if I can. That's my goal of this as a try to get, because I talked to them and they talk to me at the brewery, maybe get him on the show. Yeah, excellent. We need to do that. Yeah, yeah, we've had some guests, some great guss here on on gorillas, but we need to work that and and make a living at this. Saying as usual. Oh Yeah, there's that notice. Jim salmoncom will this podcastcom brillist on facebook, also on, Iheart, spotify, wherever we get your podcast. What am I missing, Jim? You're missing nothing. Drink with the friends you love, like Matthew t Wilson, my best buddy, and you know we'll be back next week with another edition of Grillis. You don't want to miss that. Who knows? I promised you a brisket. Yeah, got a little busy this week, but it's come. I'm looking forward to her. There we go. Join US again for the next grill this.

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