Grill This!
Grill This!

Episode 55 · 1 week ago

Black Diamond Porter House

ABOUT THIS EPISODE

Jim and Matt are back at it on this episode of Grill This! On the menu, Black Diamond Porterhouse steaks marinated in Jim's special homemade Black Diamond sauce. Matt Brings some beers from a few of the brewers that participated in the DLAG LakeFest. And Jim brings a surprise beer from his vacation in Old Forge NY. Great food, great beer and great conversation! Listen now!

It's time to take your grilling skills to the next level. We will take you from grill disaster to grill master. So grab your tongue, your aprons and your pint glasses. Get ready to grill this with Matt Wilson and Jim Salmon. I always love it when he says pint glasses. You know, there's no point in having a small like seven ounce beer. That's ridiculous, against my policy. Hey, everybody, welcome to grill. Is Jim Salmon here, Matt Wilson, you know? Uh, you know Matthew. He's, uh, the craft beer ficionado of the world. There isn't a craft beer festival that he wouldn't be right on top. Yeah, and you are. Yeah, you're a better company man than I am, and I want it, because last weekend you went to one. I want to hear all about that. We're having a we're having some interesting food today. I'm excited. I'm excited. I'm very excited. Porterhouse, or better known as t bone steaks. Uh, now, you know, when you go out and invest a lot of money in a steak, you pretty much wanted to taste like you really wanted to taste like right I mean so that might mean a little salt and pepper and some lowries or something, and you cook it and and that's your steak. This is this is different. These are UH, they're called black diamond steaks, and so we'll get into that. I'll think it's it's a completely different taste. So I'm interested in your taste on it. Well, you take steak and I also I did steak a couple of times this week and there was I dove into the freezer, you know, and because everything else too expensive, can't aford a one right. So I went in the freezer and I had a couple of these little uh, I don't know what they were, ribbies, I guess they were, but they were kind of thick, a little over a niche, and I cooked three of them and then, of course we only ate like one and a half or whatever. So the next day I took the rest of those and I ran him through the grinder. You had some mayonnaise and some salt and pepper, a little lemon juice and whatever, and I made a Ribbi Patte like that and we've been pounding that the last couple of days because it keeps the new refridge and they're really, really good. So I love that. Now, before we dive into everything, I saw that you were on vacation. You took a little trip and you were doing some fantastic cooking while you were out there. Bad Man, I had more fun than and people say, Oh, you know, that's such a responsibility to cook and whatever. I love doing that. The more people the better. I've got this this Amish Grill that I bought from an amish store out in Lyndonville and uh, I've had it for ten you know, it's getting it's getting worn. I'm I'm worried about the bottom, but it's it's pounded and I took in the truck, took it with us and put it out on the patio there. We had a nice cottage on third lake in the Faulton chain up, an old forge and just a beautiful place, and I put that out there. And so you don't mess up the kitchen every every morning I have this giant frying pan. It's like five pounds of Bacon and you build up enough Bacon Grease in there, you take and I brought Dutch up. I made a mistake and I brought one Dutch up with me. I should have brought some more, but you know, I line that with paper towel and put the Bacon in there and hang it over the fire so that's staying warm, and then I cook eggs in Bacon Grease and you you crack them and you put them into the Bacon Grease and they start to cook and you take the Spatula and you take the grease and go on top of it and people, people look at that. They go, Oh my God, that's the worst horrible thing I can ever think of. And then you feed him one of those and I want five more of them. They are so good and the Bacon Grease, you know, drips off of it eventually and some of the folks like a slice of cheese on top of or whatever. It's just awesome. So we we did dad every other morning. Yeah, it looked amazing and I saw you were putting that Dutch up in the US too. You know, I took uh potatoes and I would cut up potatoes and Vidalia onions, throw a stick of butter in there and salt and pepper and a little howries or whatever, garlic, mint scarlet, and then just cook these things down to a like a fried potato crispy. Oh my gosh were they good man sausage, I mean Matt, we had mountain man breakfast every day and every day I was upset and had amish grilled. The grilled part of it's like thirty six inches in diameter. So I can get, you know, tongue that I can get giant, big lot packages of chicken thighs and drumsticks and whatever on area. Know. So now I gotta go back to that gigantic pan...

...that you had. WAS THAT CAST Iland? Um, the one I used this week was not cast out. It was a metal and it was there's a backstory that. Uh, and somebody, a friend of mine, had that at some place that it was left there by some other people that sold the house or whatever, and so he said, my wife wants that out of there. So I he said you want that and I go that's like giving me the whole de grail of stuff. Right. So I took it home and thoroughly reconditioned it, seasoned it and uh, it's got a handle on it that's like longer and it's perfect and you can get four or five pounds of Bacon in there. I had five eggs going at once. Uh, and and it's just a wonderful pan. There are a hundred and fifty bucks that that the deck sporting guns or whatever, you know. It's it's it's a quite large pan that you gotta have one of these and that's put that on a Christmas it's such a cool pant. Uh and I have got two other big pans that I used to so I can have three things going at once. You know, I made a cobbler, black berry all that and I almost drove out there. Yeah, you should. It came out a little on the SAGGY side this time. It wasn't like the cobbler win of the Salmon. That was a perfect coble, which is available on Youtube. But, by the way, Sammy ranch cowboy cookies episodes one and two. So anyway, a good time was had by all food left and right. Um, we UH. I also took some crab and I did that crab appetizers. I saw that and yeah, we saw. If you noticed, Welch and I both waived the white flag when we saw that. So what do you have for Beers today? All I wanted, I still wanted you to have a little bit of the experience from the festival that I went to was it was a fantastic festival and people were asking about you. You definitely were missed, so I'll let you know that. Yes, they expect to see both of us. You know what I mean. So, uh so I but they very graciously gave us a lot of beer to take back from the festival so we can kind of sample here. So I brought some of those beers with us. So I'll start. I know you have a special beer today. I'm a sample and we'll do that, you know, along the line here in a little bit. I did go to a craft brewery up in the up an old forge New York, which is just a wonderful place. You ever been there? And Yeah, I have it. Yes, so you've heard of Eli Fish Brewery. So they're they're gem and I both are an upstate New York and western New York and it's is a brewery that's in the Batavia area, which is like right in the right between buffalo and Rochester. Uh and, they do amazing beer. They're the only craft brewery, I think, in Tennessee County. Uh So, and they they've won allow of rewards and they were at the festival. Great, great folks there. So this is called the super vicious fun it's a Sour I p a with peaches, apricot, rhubarb, Vanilla, Huell Melan and mosaic hops. Oh my God, that's Great. Yeah, you had it. I did sample. It's pretty good. A lot of the beers that they had at the festival, which rightfully still because, you know what, the weather is quite warm. Yeah, there's a lot of them that mostly we're doing like like laggers and pilseners and sours and stuff like that. This is a six point zero. There was one that I tried to get but it was all gone. This is one beer company that was doing stouts. Uh, and it was a thirteenth. Yeah, so we had a couple of those and we had to stay for a while after that. But yeah, this is, uh, I guess, at at six point Ooh. Uh, and Eli fish is located in Patatia. Yeah, there you go here. Just this sound coming up right now. How Grill is? Oh, yeah, you smell that. You can smell all the fruits in there. Now it's not a now it's not a thick. Okay, and actually this is a sex at the six point out. Actually pours. It looks, actually looks like a Pilstar or or or a lagger almost this. Uh, this smells like one of those corner copias with fifteen fruits in it. Right, exactly. That's good. Here we go. That's interesting. Now again, this is an I P a. So this that's not that's not a straight up sour. So you get a little bit of the I P A in there, but not over the time. Exactly. Yea. So it's a it's really smooth a right, m HM. And of course we serve it cold. So, yeah, taste number two is always the yeah, I like this. I like this. I would buy this absolutely, and I know, like I said, I know you're a huge ip a fan, but for an I P A, this is, this is this is definitely palable. But you tossed the words hour and there of course we win. Yeah, exactly, M hm. So, yeah, that the festival...

...was amazing. There was a lot of food. It was right along. It was it was and it was a beautiful day that the like the sun was like glistening off the lake. It was right in the backdrop of the whole festival and they kind of separate the food trucks out from the from the beer and there's like some you can get some of the the stuff that you could buy, the hats and and all that stuff. And they were showcasing, you know, a lot of the brewers that we were familiar with, some that we haven't had a chance to speak with. We we finally got three heads on. I know we wanted to talk to them for a while. So we got three heads. We got a couple of bruises that I can't take off the top of my head. A lot of female brewers were showcasing this event as well. So it was awesome. Thin man, by the way, the owners. As a female, which I was, I was not. I was not aware of it. You know, that's like Mickey boodle and those and those, those laders are awesome. We're glad that. So, yeah, it was, it was. It was. It was very good festival. Oh that's great. Well, good, I'm sure a good time was had by all. It was, and if you want to check it out, you can listen to the previous squirrel list podcast. It's already up now. Oh is it excellent? Um, I probably already know that. So Um, our friend Kelly Gilfoyle from drink like a girl's a person to put that festival on and you know she's got a lot of energy. We do love her that a lot of you know it was. It's funny. She worked your tail off. I didn't get a chance to talk to her until the very end. Man, she was she was running around like crazy. You know what's if it's your festival. Yeah, right, well, that's great. Um, I uh, you know, I couldn't go because it was just the day after I got back vacation and and I have adult response. You know. That's my wife, the Gut and right the people. You were missed. You were asked about, uh, you know, and it was it was a good time. Like I said, if people want to listen, it's a long one too. I think it's. It's over ninety minutes. So I got a lot of brewers to talk with us. So, uh so, yeah, it's the one right previous to the one you're listening to right now. That's the previous one. If you listen to that, you can check it out. Uh. The next festival that we're going to be going to is the big boy, I think, and that is flower city Brufest, and that's at the public market downtown Rochester, put on by by our friends at Mr and. We went last year and there was a blast we had and even with a little bit of covid hanging over the head, it still was four of them and packed with people. Yeah, so this year will be a lot of fun. Yeah, and you know, John has always been great to us and that festival is and it's one of the original brew festivals in the in this area. So it's always it's he's the original. So today, Um, I know how much you'd like steak. So I um, well, I went to the freezer and I'm pawing through and you know, and I have one to have five freezers. So just a couple. Well, you know our arm Guddon's coming and U so I you know, it's either that or ammunition. So, uh, I found it. A nice package of t bone steaks porterhouse. Um had some good marbling in it. So I'm not I can't speak to the tenderness yet. Help. Well, we'll figure it out. Uh. And it's called a black diamond steak. I used to get that at a restaurant and I can't think of where it was, maybe like Friday's or one of those places Ruby Tuesdays. Maybe they're a living around really. So we're around this area right. There's one and, uh, I go to Syracuse, New York for for some training and teaching courses and stuff sometimes, and and there's one of those there, and I like, you can give me something back if you want. I'm all over you know that. Oh, speaking of that, not to change the subject here, but the when you go on vacation the garden goes wild. Yeah, so I get back here and before you leave the Salmon Ranch Broadcast Studio today, we gotta go out there and I'll give you some peppers. I'm all I'm all over that, absolutely. Uh. And you can look at the progress of the kids pumpkins. The girls are excited. I even talked to them day. They're they're at one of the water parks out here. Uh, and I talked to him on the phone on my way out here and they're like tell Jim, we want our pump cats. We need a couple more. They should. I mean they're growing and I don't know. There's hunters. I'm not yeah, they're. They're looking for they all be able to come and pick up they're they're excited at plus they want to meet the person that...

...even the cat so um so the steaks. I thought him out a special secret way, right and I thought, you know what, I haven't had a black diamond steak in a while. It's a unique taste. It's a little more sweet than what a regular shape would be. Uh. And so I made up a black diamond sauce, which contains like a quarter of a cup of soy sauce or like a quarter a cup of honey, pinch of garlic, and I use I usually I buy those. You know, I cheat a little bit once in a while. UH, like on a vacation I had a garlic balb. Then I'd cut it up, but I buy a jars of that mint stuff, so much so I'd be a little bit of that. UH, teaspoon of Ginger, a couple of teaspoon, a couple of tablespoons of just regular roll oil, and I use olive oil. So this is like an Asian it is and and it's UH. And then a couple of tablespoons of white vinegar and you mix that all oh, brown sugar too, the same thing, and you mix that all up, uh, and you make a thick uh. It's it's pretty thick and you know. So I sliced the stakes a little bit, not too deep, but enough to and and your marinate. And the recipe, of course, calls for marinating eight to ten hours. You got about eight to ten minutes. It wasn't it was in three or four hours, but but I I just you know, it was on the morning of Grill list. I like wake up. Yeah, what do I want to so I married it and then I cooked him on the grill and then I brought him in here. Now, black diamond steaks are meant to be kind of on, uh, not medium sized. They're more on the on the well done side. Um. So you you. I want your opinion too. It is absolutely and I you know, my skin is eight inches thick and this is you have to be in this business. When you put honey and soy and a little bit of sugar and area, you're creating something else. But the taste is unique. So I'm looking forward to no, I'm glad you mentioned it, because someone did send me a question, by the way, and I want to get your thoughts on this, and I think we talked about this before, but this came to our email INFO at grillers podcast dot com. I forgot to Ford it and I should have, but the question was someone asked about you know, because we talked about our pelts smokers a lot here on the show. They wanted to know if it was possible two pillets smoked steak and I had my thoughts and I want to get yours on that first first of all, absolutely Um and the pellet stove, when you first fired it up, it goes up to three and then you take it to whatever you want right, but it'll go up to as we know here. We've seen it. We had it, happened to it. It'll go up high and you could see a nice reverse. That's exactly. That's exactly. Get it right up high, see it on both sides for two or three minutes on either side, get it nice and crispy on the outside, pull it off and then take your temperature down a little bit and slide it in there and let it smoke. Absolutely yeah, I'm with I was. I was. I was. The important part that you still want to see it and you can. You cover that because if you just do it straight up, low and slow, you don't get that sere and that kind of that that doesn't go well with a steak. In my opinion, you want that here, but as long as you like, you said, long as you get that sear go and you can definitely do it absolutely once in a while. Um, you know, I'm a busy guy. Once in a while I pulled something out of the freezer and, Um, I just don't I'm not gonna put anything in a microwave, right, and so I'll put to take the frozen steaks and put them on the top shelf, turn to grill on low and just let them fall out right, uh, and then you hit the temperature and are on both sides and whatever. But yeah, the smoker. Um, I have experimented a little bit, a lot actually, with different types of pellets and now my wife bought you and I these bags of charcoal pal which I actually like. I do. They burned, uh, you know, normal. I was a little worried of that. I was curious on that flavor, right, but it was wonder right, it was. Yeah, and it's I think. What they do is they take uh, charcoal and make a slurry out of it and then make pellets. Uh, and it was. It was wonderful. My favorite, though, is Mesquite, I'm with you one uh, there's that. I'm when I don't know what I want, I'll get the competition blend, which is kind of a mixture of a bunch of stuff. But MESQUITE, Cherry R that charcoal bag was amazing. I got I flew through that bad that like it was like there's...

...no tomorrow. Hickory, it's pretty good too. Those are the ones that use the most. The I'm not convinced that it really is the right thing to do to believe that the big brands like trigger and whatever pellets, which are easily five to ten bucks more absolutely, but I'm not. I was going to ask you that because, all right, so I look at under beer and in a minute too, because I did notice this. I want to get your pain in this too, gym. That's that's a good point that you brought up. So I went to one of our hardware stories locally, a small a small one like like an ace, you know what I mean, and they sell predominantly like trigger stuff there. Ace is huge into into trigger right, and the trigger bags. If you if you've gone to the big box stores, it seems like the bag of trigger pellets is smaller. It is and it costs more, or if you go to your big box store you get a bigger bag of pellets and it costs less. We covered the whole trigger story and Um, you know, they turned that company and they put it in every start girls and Um, you know, I'm not sure that that is uh, if somebody wants to call me and explain to me the pop the procedure to make these things, it would be fun to take grill this on the road to up, you know. Uh. And I think it's probably the same company that makes pellets for pellets heating stoves, but a different formulas. They can't have glue in this, you know. So interesting, Um, after research that. Yeah, I'm just curious. Is there a particular brand of wood or tree that that's more, that's better, more and more or higher end? That trigger uses them like a big box does? I don't know. That's a now I do know that, Um, our friends at the big green egg they only use oak. I mean nir charcoal is first class. Back of it right here and U. Um, yeah, I just I just wanted to get your thoughts. I was just curious about that. That's interesting. I'm glad you brought that up. Um, because that that charcoal stuff I went through just like that. It was and it was nice. So anyway, these black diamond steaks will dive in grab another beer here. But the black diamond steaks are a unique taste and and I did do them on the gas grill. So don't shoot me. Where's the shot? We need some like a toilet flux. Anyway. So what's up next? All right, let let's go ahead and grab another one. No, this is my favorite part of grill this because I'm thirsty constantly. And in the studio here. Um, by the way, I did the set and dairy racks on the blackberry wine. That's over there. So I'll give you a taste that. And we have some peach pair, which is you open that spike into the glass and razor blades come out. I'm telling you, it's very, very harsh and dry right now. Now my goal is to make it drinkable. Right. So more to come on that. But it's gotten. It's got a couple of months ago, but right now it's like it's like it hurt. So now this beer is when that you brought, which is again, I I usually do the beer of mine, but you actually you brought a little surprise for us. So, Um, this looks, I guess, from Fulton chain craft brewery right now. Fulton chain is a chain of eight lakes, first through eight later. They're named, you know, by numbers and UH. It's up in the head around x UH north of UTICA, if you will, uh in in in the head, around Nick Mountains in New York state, and it's just a wonderful, beautiful place, just absolutely beautiful. And there's a town there called old forge and there's a lot going on. There's a water park and some the most one of the most popular hardware stores in the world, old forge hardware uh, and just a great place to go and whether you're camping or hike in or whatever. And there's all these nice cottages around the lakes. So we were staying at one of those. But property is always beautiful. It absolutely is, and you know, you get out your wallet. But in old forge there's this place called Fulton chain craft brewery and it's at one twenty seven North Street in old forge. Um. And so it was pouring rain and I'm watching this poor lady and her two kids on their bicycles and they just drenched porn rain and they just the bikes and ran into this brewery, you know, and she sets the two kids up on the bar and whatever. and Um, it was. So Diane and I...

...went in there and and I had a beer. I forget which one I had, but then I was talking to the bartender and he goes, well, our signature beer is a beer called and people come from ever to drink this stuff. It's called go fluff yourself. Excuse me, go fluff yourself something else. Peanut and Fluff Ale. Insane. I have not tasted this. So you have not tried. They know they can. They have a machine right there. They can that. Um, what you're drinking there? This is how many ounces is that? That's a big one. This is a big boy. This was thirteen bucks. So Um, and uh, I got two of them and I have not tasted it yet. Uh, and it's called go fluff yourself. Well now, what's the alcohol in it? Okay, so it's not. It's it's five percent. That's right, it's five percent. And if you've ever had peanut butter fluff sandwich, that's kind of what I'm thinking about. Me Too, and I've got the sweet in my head. Um, so I asked the guy, the bartender, didn't know a lot about what was the meat and potatoes in the business, but but he was a wonderful guy. It was nice. And I said how many barrels are you here? And he went and ask somebody else. He came back he said forty. So that's actually not that's a pretty and I'm counting them and there's there's one, two or three, four, five of these little, a little smaller vessels and two giant ones and then another one in another room. That's significant size. That's pretty. Yeah, and I'm thinking wow, and he said, yeah, we can't run out of Golfull off yourself. People come hundreds of miles for that. I should have I should have made sure you had your girl, this podcast business cards, you know, you know, I think I might have had that. Well, I'm excited. I'm really interested. All right, now this is a thirty two. Let's see all this sounds that's gonna Really Hammer it. Now that's a lot of I asked him how how long this would last and if it needed to be Um. That's right, problem. That's only a computer. The I said, how long does this need to be? Um? Does it need to be refrigerated and he said no, you can leave it out. It's it's not. It'll last six to eight weeks in a can. There's no preservatives, no fix stuff in it. Right, so it is. It is a little more dense in your standard lagger. You can't really see through it. Yeah, I'm Um. I smell the peanut. I don't know if I get any fluff, but we're going to find out. I definitely takes the peanut butter. Oh, absolutely, peutter comes right through. Yeah, I like peanut. So if you don't, you know if you didn't like peanut butter cookies or peanut butter and Jelly. I love peanut butter. I love it more than like chocolate Solf. I wonder what the fluff is me? Just a little bit of sweetness. Yeah, there's there's a little bit of sweetness on the back. It's it is other than that. It's a little more dry, but you definitely that Peter, but it comes right through. I Like I do too. Yeah, that's good. In fact, I like it so much. Can you just put the offer? Yeah, well, you don't have to go because this is real. This go bigger the home. Right. It is an interesting beer. Without a doubt. Um, yeah, the I liked. The people were great. There was a lot of folks in there. Um, it was it's in the right spot. You can get to it. I I don't know if I should say this. I didn't. They had, uh, concrete countertops for the bar. I just you know, I always go to a place and I want to find positives right and I'm thinking, and this is where we were sitting. Was All chipped away and whatever. Now I get this. It's been there for a few years. And a few years ago that was the rage in the country. Everyone was doing everything countertops, which are I've been ripped out right there. Um. So anyway. But the rest of the presentation was that Al Right, okay. And they had a big outdoor area. That too bad. You can't read any of that paperwork. You spell. I could still read it. In fact, you kill me. I can read whatever we need to for a typewriter's wrong. Give a quick shout out to you. Seen a SE SEAFOOD LLC? Yeah, they were on our show not too long ago and we had that fish. That was amazing. I still have one piece of fish left. Did you cook your I cooked a few women. Yeah, that's good. That...

...stuff is great. I love that potato. That was so good. I was actually surprised how good it was. CNUS C dot Com is where you can find information rich and Cina Wheeler. You can also email them at Info at CNS C dot Com. We also want to give a shout out to the tipsy light company. Those lights are fantastic. I use my on the grills. I have them. They gave us a bunch of and I gave some away and whatever, but I've got like form out there in the outdoor kitchen. I use them in all different areas. Yeah, and wonderful at nighttime you can come right through the smoke and see what you're cooking. So that's fantastic. Uh. They are located in Rochester, New York's seven or four South Clinton Avenue. You can go to tipsy t I P S E e lights dot com or you can email them at Tricia at tipsy lights dot Com. That's Trisia T R I C I A at tipsy lights dot Com. And, of course, one of our favorite people, uh, The New York Uh State Craft Brewer Association. Thre think New York drink New York. They have put on some of the most amazing festivals that you and I have gone to the last couple of years. I love what they do, but that's Paulon and the guys out there put on a fantastic display of beers and involved everyone in New York state. Go to New York craft beer dot com or think New York drink New York dot com, and they are also located in Ronch K. when's the next festival? Do you remember? That's a great question. I should know the answer to that. Yeah, that's I feel like an idiot, but yeah, you're not. But yes, the beer. So you can't. I think the next one is gonna be in Syracuse. Stuff. Okay, yeah, now we might have to go to we I think we well to check that one out. So Anyway, Um, I had I was able to read that we had a lot of fun. We had a lot of fun at that craft brewery. But I like this peanut butter beer. It's good and it's a summer beer. So Um, yeah, I mean that old forge New York is a giant. Uh Oh, what do I say? snowmobile. Yeah, you know, but the main deal is the lakes whatever in the summer. So did you take the boat out. I took the scull out. Yeah, it's another whole story. You don't want me, you don't want me into that. Oh my God, that's crazy. But this uh faulton chain craft brewery. They have a whole bunch of craft beers that they had. Now. Did you get a chance to look at the lineup? Is there a different variety or they kind of everything except sours? I didn't see any sours on there. Um, so I'll say, yeah, I'll email the guy and say, Um, you know, grow us uh up an old forge. Yeah, that would be a great one. Yeah, any excuse for a road track exactly. I love it. I love it up there. But anyway, it was a good time was had by you're getting hungry. I'm ready to eat, man. All right, what what you usually do when I'm doing that is you tell people everything about this podcast, where you can get it, to cooking shows, anything self promoting. I'll be right back with your steaks. Yes, sir. Well, we'll first mention the cooking shows, because they were fun to do. Uh, we have them on Youtube. It's the salmon ranch kahway cooking shows, episodes one and two available on Youtube now. Or if you go to our website, grilled this podcast dot com. We have links to that. You can see Jim and our buddy Tim music. They prepare some amazing food. There's the episode one had a brisket as the main course. Episode two of the main course for ribs, both beef and pork. So you want to check those out. Also the PODCAST. You can find us on, I heart, spotify, apple, wherever you get your podcasts. Also where again, girl this PODCAST DOT COM. You can find a link to that as well. We just got done doing an episode at the drink look Girl Lake Festival in Geneva, which was fantastic. That is the previous episode. It's available now. Unfortunately, my buddy Jim wasn't there, but he was missed, like I said, so you can listen to that one. Uh, and that just means I don't get paid for that's so. Yeah. So there you go. Grow this podcast dot com is where you can find everything. But again, we're all over the place, facebook, two, instagram as well. All right, there's your black diamond steak. That looks really tender. Well, I'm excited. I like to wing meat better, you know. Yeah, a little that smaller part, because it's usually extremely tender there, but you can let me know. Um, it's definitely, uh, past medium, because according to grill list it is Um. It's always hard to regulate. Mm Hmmm,...

...uh, your rare, medium rare or or, you know, medium. Now this I do like. Like you said, this is a different flavor. Usually you see that salt, salty, peppery taste on steak let's. You got a little sweep back to it, but it is outstanding. It is very tind you're very soft, easy to cut and that flavor actually does hit pretty good. Close you get to the bone, though, it's a little more a little more medium, but I think I like it lessen. It reminds me of, like I said, like like an Asian dish almost. It's very, very tasty. M Hm, that's what people want. I forgot to take a picture of the steaks. We dove right into it. Well, yeah, you can, you can take a picture of half of it. You see, how fancy eating that steaks. I'm surprised you just didn't lift it right up with your hands. I almost did. Have Buttons. M close to the bone on a t bone my favorite part always, I mean unless you get a horrible steak you know, an old dairy cow or something. But you know, this is this is pretty tasty. It's it's extreme tamety. Like I said, I was I like that little sweet touched to it before devour the rest of the steak. Here I am trying to take a picture of it. So we are. We are sampling a completely different kind of steak and we are sampling a completely different type of peanut butter craft beer. This is a unique day today. M H. Well, I like this. I like this a lot. I'm like I said, you're not just saying that. You don't want to hurt my number one. Look at this. You can just pull the meat off like that. It's really tender. I know. I like that. I like that sweet, I like like story saucy ginger flavored stuff. I always have so different. M Hm HM. So I cooked us on the gas grill. Um, no smoke, but I did. Um. They tell you, you know, whenever you read a recipe about something like this, you they tell you to make sure you discard all the Mari name because you don't want to especially with check on what I mean, you don't want to wipe out your whole fan. Probably do you keep pouring overwhelm. So I take this thing, I put those steakes on there and I pounded, pounded, and I think that's why they, you know, came out tender because this, these steaks came from. How did you put this? A discount type of a grocery. Got You understood? You have one, and in a town where you live, I do, and I got my steaks there and sometimes they don't come up with us because they aren't the best. But you're right, if you handle them the right way you can still make them better. One of the things right now in the country, and we don't get into politics here and on grill this as much as I would like, because you and I are in opposite of the world. Um, which is fun to talk about because you have a sense of humor and you don't have an ounce of hate in you, so it's all good. But Um um, the price of meat is nuts. I'm having a function here. There's a woman coming to the town of album where I live, from Chicago. She's a world class jazz singer. That's awesome, and she's coming here for a show on Saturday. If you're looking for something to do, you and your lovely wife could tickets are I might speak out. That's uh, you know, that's radio producer money right there. So Um. So on Sunday she came here. She's been here a bunch of times and one time, UM, the friend of mine that owns this whole deal that I'm part of, she said, would you mind hosting a picnic here atter ranch? And I go, okay, we do that all the time. We do it with our eyes closed, or I do. And so the first time she came here, she drank like four bottles of wine, ate like five cheeseburgers and and then was throwing hatchets all afternoon. She had a great times. Yeah, my kind of Gal. So Um. So one day we're going to do the show again here. She said, I want to go to the salmon rats. So I got a brisket. This time I'm doing pulled pork, salt potatoes, uh, those baked beans I love to make. Um, I'm gonna do because the garden is pounded with these Hungarian peppers and Lapenos. So I'm doing bacon stuff, you know. Yeah, that stuff.

I just actually an honor review that not long ago. I did. Uh, I did stuff peppers and Armordillo eggs. If you remember, I said to the picture of those and they came up and they came up very well. Somebody else told me they did Armondello eggs, my son in law's friend. Yeah, we we started something. We did. Those of you that didn't listen to that, armondello egg is a Jalapeno stuffed with whatever you want, cream, cheese, shrimp, whatever, and then on the outside of it, you you take pork sausage, or I used Italian, and you form it around the outside of the Jalapeno and then you wrap it with Bacon and salt and pepper and whatever, and then it's an amazing I didn't know about him until this show and then, you know, of course I have to copy what I learned here. It was delicious. It was delicious. Well, one of the fun things that I did was I ordered some seafood from Sennaseeh UH. They have like twenty different packages of things you can get, you know, depending on what you like. What's your website again? It's sent use DOT COM, S E N A, s e a dot com, and they're located in Washington, state of Washington, and they ship fish all over the country and they shipped fish right here to the salmon ranch and we we had so much fun. Anyway. So I ordered some fish and Um, I don't know, I say this is a cut Ab. You can't say fish and chips with this stuff because it's really it's high end stuff. So yeah, it's really, really good. MHM. So our favorite little pub. First thing they teach you in broadcast school don't chew while you're on their. Well, you know, this is what we do here. Um, in Batavia, Batavia, New York, I know there's an Irish pub that we've been going there for years. Old Laces Right, and apparently, I don't know the whole backstory, we got to get the guy down here and have monm Um. It was a customer there and you know, I guess he's an older gentleman or something, I don't know. And when you get older you have a little bit more money and he buys a place right and he's not changing the ambiance, he's not changing the the food, he's not ruining it right. He's going to keep traditional right, but he's doing a little bit of upgrade here, which looks like that place. It's it's just a cool place. Anybody that's ever been to old laces. You, you know, you just have so much and the food is awesome there. Um, they have uh, they have the Guinness stews either. It's either be for what's the other one? Lamb, and it's wonderful. I've had everything there. They have Ruben sandwiches. Yeah, I love and I was just gonna say I don't. I don't often have guinnesses anymore, but when I go there I always get a Guinness. They make the best black and Tan. Yeah, yeah, I don't. I think they use Newcastle as the yes, Newcastle is usually. Yeah, but anyway, it's a wonderful place to change hands and you know everybody's you know, continue to go. Yeah, absolutely like the bottom line. Absolutely. So. For the summertime, you know, it's it's warmer outside, uh, and you're outdoors more, you're doing more stuff. So my question for you, Mr Salmon, is do you change your beard drinking style with the season or do you kind of stay where you're at throughout the year? No, I do change it. Um, I I like light, YEA CRISP, Um. I also like wine. So I you know which we yeah, we both do. I do that. Um, but yeah, I mean, Um, I have a cooler on the porch out there that you know. It's one of those giants stand up refrigerators with a story. One of my favorite places here, and there's half a dozen of the finest stouts and Bourbon Age stouts and whatever the planet, and they somehow just don't get dranking to fall, you know, and that's how it is. Yeah, and that's fine. Yeah, they tend to be a higher a BV too, and I think you know, when it gets colder you want that stuff that Burns a little bit more to keep you warm, whereas if you have like a bunch of nineteen percents during the summer, you're laid out. Yeah, I usually have more work to do. So anyway, I wanted to bring up one thing, a couple of things actually. Uh this, uh, this Amish Grill that I took on vacation, which is so cool. Minds, minds...

...getting worn and, Um, you know, it's outside, it gets used a lot. Use that for the Bacon Repersparagus Cook's so fun and I haven't done bacon asparagus in a while. I gotta pull that back out of the repertoire there in Hammer. But these if you're looking to get this type of a grill, there's one out there that Um, it's called a backyard fire pit grill and it's very similar to what I have, although there's probably some improvements there, because there's some air shutters, uh, spread around it, which would help things burn better and whatever. Um. And it has an adjustable, you know, a grade on the top that you can swing it like, because I'm I'm always feast or famine, because I'm cooking all last week on wood, with wood right, and it would that I'm getting right out of the forest right, and so one day, one minute is flaming up like crazy, next minute there's not enough. So I'm moving the thing back and forth, which is so cool. These things are about, uh, there four hundred forty nine dollars. You can google them up. There has eight sides, four panels. Um, it's Uh way sixty two pounds and it's uh, it doesn't say what the size of the grill, grill is here. It's kind of hard to determine. Um, hundred, twelve hundred? Uh. Well, they painted it to twelve hundred degrees. I guess that's what that means. Anyway, I should have read this before notorious for not paying attention. But anyway, it looks like it's about in diameter, which I think mine's like thirty six. You have a pretty big I wish there was and I had a bunch of my friends that the minute I talked to him about this or they came here and saw it, they went to that I'm a store in Lyndonville and bought it. I think I told you when I first saw it when we did the cookie show. There's other girls that we've we've used a ton of different girls, but that's one of the coolest thing girls you'll ever see. There's that. There's no question and it's not all that expensive. I paid two seventy five and then it was ten years ago, twelve years ago or whatever. But anyway, I do like and and it's it's direct heat and that one right. It's just straight up all and depends if you use coal or whatnot. But Um, but you can move it out of the way and put it adjusted in the up and down. Um. I went back to the same store and I said, Um, I'm looking for because I used to have mom lined up out in the front right, and I said I'm looking for one of those growth like I bought here. Oh, my dad makes those and he had a heart attack, so he can't make them anymore. So I was, you know, yeah, I felt sorry for that's right. So then I went, you know, on the Internet and tried to figure that out and and they're similar, but they're not exactly the same because they're handmade. Right. So, yeah, they're all handmade and they're just those folks. They know what you're doing. Yeah, I just hope he and I talked to her about Um, I hope he trained somebody, you know, whatever. And UH, because they came from Ohio and you know. So whatever. It's a unique grill. It's one of the coolest things I've seen it. It's too bad to hear about that. Yeah, yeah, it's grill. List we report the news, whatever, and one day you'll be saying now that Jim was a great guy. Listen, I'M gonna kill you with beard's way to go, buddy. Speaking of which, yeah, yeah, let's get another one out of here. I uh, one of the things that the biggest mistakes that people make is they put stuff in the refrigerator that they shouldn't. Right. Avocados should never be put in the refrigerator. You ruin them over when you do that. Donuts don't take to moisture, not at all. Um they say aged cheese. Now I have the specialty place I go to up in the head aroundis and I buy this ten year old aged Cheddar which is like it's like chewing on again a razor blade right there. It's so wonderful. It's funny. I I was producing the homie par clinic not that long ago. I was I got a chance to hang out with you and John Welch and you were talking about the cheese there and John's not for it. It's something another one of the things that you and I have in common. I like that funky you put your mouth kind of cheese where you're almost crying it. So, but they say not to put the age cheese in the refrigerator. Is that right? Yeah, but I don't know. There is a date on it. I think it's like October of two thousand twenty two M I usually I'll buy three or four of these things and they're like, I like thirteen bucks thing and I just get them away right except...

...for one. I keep one here to rants and then we have it added a special deal or whatever. They also tell you not to put potatoes in the refrigerator. Yeah, Um, they also tell you no chocolate in the refrigerator. Bulbs of garlic don't don't belong in the refrigerator. Onions don't belong in there. I think it's because of the moisture. Uh. Never keep coffee or coffee beans in the refrigerator or the freezer. That I don't but but I I think maybe somebody here has. I've seen people pay the freezer. Yeah, I have. I wonder why that is. I don't know. It didn't explain at all. The only reason is why you shouldn't even think about putting coffee in the freezer is if you have either bought in bulk or won't be using it right away. And I don't know what that means, but maybe maybe it takes the flavor. I don't know. I don't know. So anyway, there's a there's there's a hundred things here, but the more important thing is the beer you have in front of you. So I I enjoyed this beer while we were at the festival, and this was from the Juglear Girl Festival in Geneva about a few days ago. Action and there's a new brewery called strange bird. Now they're not brand new, but they've only been around like a year, so they're still fairly new. They are located in stand by their roster, I'm sorry, they are Rochester, New York, and they did say that to me. Uh. So, again, as we were, as we've been discussing this entire show and also the previous ones, when the weather gets warmer, people start getting going towards more of the laggers and the pills. There's a lighter stuff. So this is their lagger. It's an American lagger and it's played. The name plays off of a lagger that you may know the name of. It's called bird, light, bird. I like that. Now you may know what that sounds like, without a doubt, but it's not even close. No, so that's that's the thing. The whole purpose of making this it's for you to say, okay, here's a logger, but this is a craft beer log so you're gonna notice that it doesn't taste like nothing. Do you want light or do you want bird lugs? That's yeah, I get low ABB. I believe it's a five. I mean he's a double check on it. To make sure I'm right on that. Yep, it's a five, actually four point five. So it's it's really it's really low, but it's it's a it's an all day drinkable beer. So that's the whole purpose of it. Give her a shot. There you go. All Right, Matt Poor, he's such a skilled poorer. I mean, you're really good. As you can see, that is just like a your standard pilsner. Very clear, very it's very light looking. Yes, yeah, this is not all didric will beer. So this is bird light. Have you had this before? I had it at the festival when I interviewed these guys. This is the quintessential summer beer. Exactly. You got you nailed it. Yeah, I mean if it tastes like beer. Yeah, if you're if you're not trying to figure out fifty ingredients, like you and I are all trying to do, then you're absolutely right. It tastes like beer. It tastes like a light beer. However, with a tabit more flavor than the not bird light. Absolutely, I mean you can tell that this is right exactly. That's great. Yeah, I like that. Yeah, that's good. Again, as for people who like beer, flavored beer, so, yeah, I like no, I like almost all beer, but yeah, we've we've had a lot. Something like us is Um um with a four point five is a beer where you can have a couple of them while you're walking around me and you're not, you're worrying about it. If you're cutting the lawn and you want a cold beer, you know this is the kind you would have. Right. Yeah, I like that. I I have this giant garden I'm telling you about, which I will raid soon. Yeah, we need and there are so many. I overdid the peppers this year, but they went nuts mad. I'm telling you, there's millions of them out there, UM, and you can't keep up with them. I gotta go out every day and cut them and whatever. So last night I took these Hungarians that are like ten inches long and I cut the top off of them and I sliced them half and I pull the seeds out, because I don't want to kill anybody, and I fry them in oil and I put salt,...

...on them, of course salt, and you fry him down to crispy. They are. They are so good. Um Or. You can stuff them. That's coming this weekend. I have a you know full menu going on here, but I'm doing some halopenials from the Grille and these Hungarians and you lay those out flat, cut them in half, fill them with cream cheese and shrimp or whatever, nuts spam, by the way. I don't want to cut you off, but my wife hates spam except for those peppers. Uh. And and then you, you know when you were on Bacon on top of it. Uh. And then I always do parmesan cheese and salt and pepper or whatever, and I don't worry about trying to please anybody that doesn't like hot because those folks aren't gonna eat it anyway. So you hammer it with some fresh pepper and all that just gives it that great taste. So, anyway, the gardens ranking and make sure you get some of those peppers. Now, you like a little bit of spice, right? I do. Yeah, yeah, but I know there are some people in the family that don't like spice as much. Yeah, you're gonna do a pork. I'm doing pulled pork and a brisket this weekend. So I'm doing two pork butts. Yeah, but the only you know, I like fresh but when you buy a giant jar of already cut up Lapinio. You get that juice and you pour that whole thing and and when that pulled pork comes out of there, it's just spiced up great. So we'll we'll probably be cooking net on I don't know, maybe Friday, no, maybe Saturday. And you know, and now we're talking, we gotta nail down a day for us to try to do a copy hookie show part three. Yes, yeah, it'll be fun. Well, I think we're into September now. So, yeah, it's still war. We can still make it happen. Yeah, we can make it happen. So we'll nail that egg, that thing down and and uh, episode three and uh, you know, I mean there are some of the people that are like Kevin Costner, he's making three an episode. You and I are a fraction to there. That's too funny. Oh Gosh, it is. It is fun, it's a good time and we feast like kings. It's all about the food. Yeah, and I think every single person who has been there, all the wranglers who hang out, they go home stuffed and satisfied, satisfied. So this time of year I have an apple tree. That is uh, it's it's uh, I forget. I have this APP on my camera on my phone that I shoot it at something that tells me exactly what it is, and it's some kind of special apple tree. But the apples are ready now. Is that right? Okay, and so I've got them in there. I'M gonna make Apple Pie out of it. The apples are awesome too, and I forget exactly what the brand is. I you know whatever, but it's it's unique to have the apples ready by now. You know, we now. Have you used those kind of apples for your side or the past? I have not. No, Um, I usually go to uh, I go to a local farm here that presses it all right there and that, you know, that makes it, that makes it easier. I've never really done my own, my own apples. UH, first sighter, but I don't know, because they uh, because then you're gonna present yourself. Yeah, and and they filter it so there's not all that stuff in there whatever. So I do have the blackberry wine going here and the peach. You know what happened with the peaches? I had all these leftover canned peaches that were a couple of years old. Nobody's gonna eat them right and they're fine. Um. So I put him in a bag and and then a brewing bag and then let them formally, and you should have seen it, and crank it was blown that little air lock right off. So it's uh, and I want to I'll get your your take on it. All right, you have another beer you want to do. We got one more. And before we get into that too, I have a suggestion and I want to hear your opinion. So we both have done the Mr Beer thing before, right, you've done it and I've done it, and you know I was. I was semi successful, thanks to your tips about the sanitation. It came out pretty decent. It's kind of a it's kind of an off colored I pa that I made, but it was still like it's supposed to be, like a regular Ip of it was a little weird, but it was it was okay. So I got this stuff to make another one. Already got all the ingredients to make it. I'm thinking about perhaps shooting a video making making it right here. That's a great idea. I got all the bottles...

...and everything you need. Yeah, that'd be perfect. Yeah, we could do that. Get it together. Yeah, absolutely, we can we can bottle a semon ranch beer right now. Yeah, what kind is it? You know, I'll put the information, but I know it's a it's a flavored beer. It's not. It's not a standard beer, it's a flavored beer. So yeah, I did. Uh and and that, Mr Beer thing is a good way for the average it's an introduction level deal, just a horse around it and you're making I don't know what it was, fifteen bottles or something something like that. Right and and it's a lot of fun. And they it's not necessarily inexpensive, but because they have every conceivable type of beer, then you buy it and it's already set up and they've got it figured out. So there's not a lot of work to it and they can they simplify the process, right and UH. So, you know, it's kind of fun and plus, I know for I know that you're into brewing absolutely. Obviously I'm in the craft beer so I love the brew process too. So I think we could have a blast with that thing. Sounds like a plan to me. Um, so, this podcast is called Grill list exclamation point. It's available on I heart, where most of the people listen to what I do. Believe Sounder, apple, spotify, wherever you would get your podcast, you can listen to grill list and if you have any suggestions, we have a wonderful website. It's grill list PODCAST DOT COM and, uh the the email address is INFO at grill list PODCAST DOT com. It gets you right to matthew t Wilson and he, Uh uh, is in charge of all that because he's Mr Technology. Actually have assistance now. So we go. Yeah, alright. So this is another one from Eli Fish. I have one more two that we can try after this. That's called nefarious tongues. Nefarious tongue, farious tongues. So I would like to be in one of those meetings. I want to be in a meeting right because you could go four ways on it. So this is an I P A and this is the reason why I got it. So I just want to get your opinion. I remember having this. I thought it was pretty good, so we'll see. It's an I P A with Citra, tango and Chinook hops. Oh, triple out of me. Yeah, okay, this one seven point. Oh okay, so it's got a little more kick for your we're finally getting to the comfort you kill me, and again. Eli Fish is located in Batavia. By the way, Eli fish made a special announcement on grill this podcast. I'm not gonna say what it was. You'RE gonna listen to the last episode, okay, but I'll give a hint. There used to be an event in Batavia called Beer Tavia. Yes, and that stopped. Okay, more to come on that. More to come on that. Matthew t Wilson with the tease. That's a radio man right there. I work. That's cool. Here we go. Oh yeah, okay, alright, out of energy in that one. You can see it foaming out of the can there. Yeah, so this is an I P a. This is a standard I pa. So you can see it. Yeah, see, that looks like grapefruit juice. Almost grab you a fresh glass there. You're such a good poor. So that is a yeah, you cannot even close. It looks like dark orange juice. Yes, there you go. Smells just like an I P A. and it's how much? Seven one. That's a good beer. There's hops, but it's with hops, it is it's not. It's not hard. Yeah, yeah, it's not. The part of the I P A that I don't like where it's all better again. Miss your face. I'll punker upright. M Gosh, I like that. It's not bad. Hm, I don't taste any peanut butter and there's no peanut butter in that. There are, and stay tuned to our upcoming episode of girl this. Some of our favorite brewers are making some brand new sours that I'm trying to get my hands on. Well, we'll not. We'll bring that. We're talking. We're talking about the ones where the fruit is all on the glass, all this stuff. Yeah, UH, time. It sounds like time for a road trip. Yes, yes, so we're we're trying to organize going out to rock brewing. Yes, okay, rock str base, my friend Nick and Chris,...

...they are the ones that run that, that thing. Um, hopefully we can organize that pretty soon, and I'm glad you mentioned that. If you are interested in having US come out to your if you're a brewery listener right now and you want us to come out there and do a live, uh, grilled this right from your brewery, so and you know, just sitting there and trying all your good stuff, you can email either Jim at Jim inspect is that Jim Inspector? Ail Dot Com or myself INFO at grill this podcast dot com. Either way, we will, we'll, well, we'll get out there. Yeah, now and and we have a whole portable broadcast studio that we take and uh, we we're professionals, Jim, if you say so. Well, no, we do have fun. Yeah, we have. We have a blast, we really do. And I uh, you know you are. You're the most technical, technical guy that I know, and you you know everything about we've we've had making it. Half we've been to pick up on the road, though. Yeah, I like this beer, though. This is a good beer. Eli Fish Kicks it out of the park. Elie Fish, like I said, the only brewery in genesee county. Um, so, if if you're in the Gennessee County, which which I happen to live in that county, that's a great brewery hanging out they have. The food there is really good too. Have you actually been to you know, I think so, but you know, it was probably a fog and yeah, it's you know, they make some strong beers. It's a it's a big, big place, pretty big to check that out. Let me ask you this. Sure now you're in the craft brew world, all the time. You Go these festivals, you talk to the folks. You and I have been. We've you know, we're in second year now. And would you like to have your own craft brewery? That's a very good question. Uh, I don't know. I don't know. The answer is a little bit of yes, a little bit of now. I Huh. I like going out and trying beer from other locations. I don't know if I want to be in charge of my own, but then again, I would love to have the input in making the beer that I want to make. You know. So, I don't know. What about you? I don't know. I think about it every once in a while and I think, you know, part of me says I don't need anything else. We're you know. I mean I run a home inspection business, advertising business. I mean, I got enough to do. However, uh, I think it's in every guy's d n a that wants to run a bar. I think so. You know I think so. I don't know. So there's let's phrase that question different way then, would you would you prefer to run a bar or a brewery? I think uh, I think a brewery because I know you're into what I like. UH, and people. We you know, when when we interview folks, we asked a tough question. Did you ever have a Batchel failed? Yeah, we we. We had a miscommunication and what? This part wasn't sanitized. Yeah, I mean stuff happened, and so we we enjoy the whole back story. But then you retool, you learn and you go on and you brew some of the best brewer best beer in the planet. Yeah, you know, and I know. I know you make. You make the siders here and you make the wines here and we both then the UH, the Mr Beer, which we both enjoy doing. So there's there's definitely a part of me that would love to be a part of making my own end, developing my own beer. Yeah, but I don't know, there's some professionals that already do a really good job. Well, the other thing is it's the risk of the money. I mean, every once in a you read about one that went through an auction. You know, I mean you it's it's and and then, you know, covid and then New York and yeah, so, Ye know, it's it's a if money was no object, I'd be doing that. I think so too. I had I had a company come to me once a guy that owned a couple of restaurants and he came to me and he said I wanted to use your your name and call it a sports bar, Jim Salmon's sports bar, because I'm, you know, fairly well known in the area and whatever. And I said, I said I'm available, but I'm not even close to free. And I said, well, what do you have in mind? And I go well, thanks for coming, you know, and I don't. I don't necessarily have to run something like that. Um, I would lend my name for it, but I want to get paid extremely well for that. Now, if you've you've opened this door. That's another question. So if you're going to let so, you would lend your name to like a beer? Absolutely, and wouldn't have to. Would you would just say make what you want and put my name...

...on it, or would have to meet your criteria? Um, with that I don't think I'd care. You know, if you could, whatever you come up with, I would, I would sign on to now, in the other world of advertising, people come to me once a week and say I want you to do my that we turned down, whether it's a conflict in a category or it's just a company I don't value, or people that I know have been spend Jim in jail or whatever. I mean, come on. But but in that situation I don't I don't think I'd care. Um. But however, the presentation would have to be when you walk into Jim Salmon's sports bar, you're looking around going wow, if you're not, I don't want anything. Okay. So, there still is. There still is. Yeah, you gotta have Tom Galasano money to pull that off. Would you have your name on? So, if you had a chance to choose the beer that you would lend your name to, what kind of beer would it be? Um, would it be like your standard pills? Near? Would it be the no, it would be a stout. that it would be a stout. All Right, Um, stouts are my favorite. Um, I like the yeah, I'm not much on the barrel age there. I like a little bit of Bourbon. Um, uh, but I don't like the over the top right, right, I got you. Okay, fair enough. All Right, I thought maybe you'd say solour. I didn't know. Ye, well, salar would be right below stout. You know, I love Saler, especially those having fruited sals. Some of those UH places that we've gone with. Those are absolutely got one more for you and one of the things coming up here, which is which we're really, really excited about, is we are doing an official bottling of the Salmon Ranch Cherry Bourbon barbecue sauce and it will be and it will be in the local grocery stores, Um, certainly by the end of the year. And wait, is that the same sauce you used on that brisket in the Salmon ratch volume one? Yeah, absolutely. Actually, I'm making another batch of it here that you can well, it's got a whole cherries. It does it's wonderful and Um, you know, and I had I made a giant batch of it here not all that long ago. And Yeah, John Wells, who opens our show and as my co host on the Homie pair clinic on news radio, Wham, eleven eighty. He took a gallon. Now. He told me up front I want to go and I said you're not getting a gown and I think we covered this before. But yeah, he's in there and he's open it up and you know, of course, my wife enabled him and so Gim's out of Cherry Bourbon Barbecue. So I gotta make another batch this weekend and this is really you really kid. Just eat it. So we're, we're, we're right on that. I'm looking forward to that, all right. Our final beer of the day is from our friends at Big Alice brewing. Now, we did do a live that big alice. We had a fantastic and out in Geneva. They're the ones that had the red and the blue sours. Right, that was rising story. We were, we were. We were all still there too, though, so that's fair. That's also fair. That was out. But yeah, no, this is this is the one that in Geneva and they also have a location in New York City. Uh, and this is their beer called the good life. Now again, as we've been discussing before, on summertime people start to focus on loggers and pilsers. So this is a lagger. It's a New York State Keliber lager, brooding collaboration with single cut beer Smith's. Now again, I just want to remind everyone that all these beers, except for the peanut butter went we tried, were featured at that festival that we went to. These are all beers that were at the drinker girl festival. Drink like a girl festival. Yeah, and you can go to drink the girl five K DOT com. See all that stuff. Also girls PODCAST DOT com. We got pictures and stuff come out too from that. UH, five point two percent. So very drinkable, light beer, summer beer, most likely. Right, exactly right. Yeah, double whammy there. So, as we talked about before, a lot of the brewers say that although they love making the sours and the I P A s and all those things, they like making these the most, the most because these are actually the hardest and it proves their skills right. If you pull this beer off, you win, right, because if you have a beer supposed to be clean...

...and crisp and and, you know, kind of easy drinking, if you mess it up, it's easy to tell. MM HMM. That's good. I like that. If you have a standard logger, most of your loggers are kind of like water with beer flavor. This is beer flavor, so you said, you get the full this is a boating beer. It's UH UH snowmobiling whatever. That's that's good. I like that. Well, these, you know, obviously, all these breweries are. They work hard to make that the best of the best and and it's so much fun when we go to these festivals and and and talk to the people and get their backstories and all that. How do you make out through the virus? and Oh yeah, you know, I was carrying that cross and whatever. And and they came out the other side and now things are back in business and everybody's really starting to cranking. Yeah, at again. If you listen to the last podcast, there's a beer called nine point and leave. It's called nine point brewing. They haven't even opened yet. They're going to be opening pretty soon. They were they they had their beer at the festival. They were kind of halted because of the whole all the stuff that was happening. UH, so look for them soon. I think if you listen to the podcast, they tell exactly what they're gonna open up. They're gonna be in Rochester, New York. Nine point brewing opening soon. And then we were in the first people to talk to them about their new the new breweries. Excellent. Okay, I have to admit I haven't gone back and listened to the last grills because I was on vacation, but I will. I will definitely do that. So, yeah, we we got some on this episode. Surprisingly, a lot of the breweries have things that they're doing that they haven't really announced yet. That I was kind of I did that Jim Salmon Tactic and I was able to kind of pull pull some information. Well, you're honing your interview. Everybody that you walk up to says immediately says I like this guy, you're you're just a likable person and once, once that kicks in, they just pour their whole life. Like that one guy we were at some part of you know, celebrate it was the thirtieth anniversary of roarer box, and the guy just opened his whole life. It was wonderful. And you know, I mean we horse around with people all the time and when we tell them that our goals and get you to say something right now, that will ruin your whole life. And well, you know it's always just the opposite. YEA, yeah, it's it's always. You know, you got a few beers people, they opened up pretty yeah, the Oh, you think it has something to do with that? You gotta be kidding. I love that. Sounds. Grill less available on, I heart, spotify, apple, sounder, pretty much everywhere you would get your podcast. The Salmon ranch cowboy cooking show numbers one and two up on the Youtube and uh and and then, of course, grill this podcast dot com. And if you'd like to emails with a suggestion or you know you want to spend money here, Info at grill this podcast dot com. Matthew t Wilson, Jim Sanna, you're the best that ever lived. You are all right. Well, we'll be back next week with another addition. You guessed it. Grill List.

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