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Grill This!
Grill This!

Episode 1 · 5 months ago

Brisket, Fifth Frame and Resurgence

ABOUT THIS EPISODE

Jim prepares Brisket low and slow using his home made seasoning...and Matt brings beers from Fifth Frame in Rochester and Resurgence from Buffalo.

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, you're a frinds, and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Well, welcome to the first grill this podcast of two thousand and twenty two made it you. We did Jim Salmon here, along with a great matthew t Wilson, and t stands for tired out. Yeah, I am sure. How are you? I'm doing. It's great to see you. Happy. New Your tea? Yeah, you too. You too. You know, we saw each other over the holidays a little bit and and whatever, but as all kinds of goofy stuff going on, the virus and everything, and and now we're back in the saddle with grill less. Try to get it out once a week and we'll see. The smell one here is killing it's absolutely killing me. Jim, this is one of your favorite things. Oh Bo, I did a brisket Yep, we win low and slow all day long on the pelt, grily wow day. And it is a little bit different. Rub I used my own salmon ranch trail dust, we call it. Okay, that that we make here and it's like, I don't know, it's like fourteen ingredients to it's delicious, by the way, and I rub the whole thing with that. Nothing else. Okay, because I had never done unvers get like that before with this particular rub. Usually it's salt and pepper and whatever better. So we'll sample it up and you can tell me what you think. I'm excited. You know, the prime rib that I made over the holidays. I this is not a joke. I use these semin ratch CUBBA cooking show trailed it the trail dust that you made, did you? I just rub it in soft I kind of rub it in soft butter and then put the seasoning on top of the soft. That's a wonderful way and it was yeah, came out amazing. That was brisketter primary, primary of primary. Yeah, okay, all right. Yeah, we did one two is around Christmas. That which was so much great. It's so much fun when you cook it outdoors and your Palate Grill and you think like you're a chef of New York City whatever, and if it comes out great, you went. So we're right. I love cooking. Primary so much fun. So well, we have a big grill this plan for you here on this fine appens to be zero degrees about out here, where we, where we are this morning. That God for the warmth of here, Jim. Yeah, Oh yeah, it's that smells permeating the entire studio. It's killing me. I could hear Seliman and walking today. I before you get into telling us what the beers are that you that we have to sample today, and some really cool ones. Yes, by the way, there's I've had a batch of we call it. The name of this one is straight to the corner. Yes, and it's a I've already drink my it's what you think of it. It's I thought it was really hard cider. Yes. So, so you've been making hearts here for a while, for the last, I say, three years, that since I've known you, I've had a chance to have a bottle war sample some of your heart, your heart cider. So this one was a little different. You've taken a lot of the sweetness out of it, which this is we you and I both like stuff that is dried, number one. That's correct, and this is dryer, and that's why it's gone, because I now this one's infused with unsweetened cherry juice. Oh, okay, Sour Cherry, right, right, and and it was. It was mixed. It's in the secondary fermentor. It's been going here for about two months in the office. Is Perfect temperature and it has, I think, finished. It's whatever. So it's ready for bottling, which you'll take place in the next week or so. Right, for consumption? Yeah, and if, if I had the discipline to not drink my own stuff and if I let it sit there for another year or would be awesome, perfect. Right. So, but chances of that are slimmed. Do None? We enjoyed beverages. Yes, you wunch so well. Thank you. I'm glad you it...

...was delicious. Honestly, was thed. You enjoy it? Yep. So what do we have? What kind of selections do we have? See, you found a new brewer. I. Yes, yes, so, you know, you and I both number one, as we've done real this. You, you've always been pretty good at your knowledge with craft beer. You have, you certainly have elevated. You were up there. You are pretty much. Yeah, I wasn't quite a Budweiser Guy, but I was close, right, you know, yeah, good, that there's anything wrong about it. But yeah, you are. You are fully immersed in the craft of your world. Now there's no a lute. It's so much fun. Yeah, so I'm always as you are. We're always in the look out for new craft breweries and I heard of one from our friend will Cleveland called Fifth Frame Brewing. Okay, now that's in the Rochester New York area. It's located on St Paul Street downtown and Rochester. So after my day job I stopped over there to see what they had and they have some pretty amazing things. So I wanted to make sure that we tried a few of their beers. Okay, today, so actually mean I mean Paul. So what we got here today? You always have cutting edge stuff and some of them I don't know who created, because I like when we take girl this on the road, I like to ask the owners who comes up with these names, right, right, and you got to have somebody really create right, right. So we're going to start off with fifth frame immediately. There's one in there for me surgeons also. We may have had it before, I couldn't remember. You know, I got to start jopping these things downs. That doesn't matter, buddy, we'll like. So this one is from fifth frame brewing. By the way, anyone who is in the upstate New York area, if you happen to get out to Batavia or Henrietta or that area, there is a craft brew store, there's a the world. Here's the world. Thank you, sir. Yeah, it's it's trying to be helped. I thank you, saw so. Yeah, but it's actually called in Gott. He's out in Batavia, okay, and you can this a whole bunch of stuff there that you can sample from. So I got the researcher to the couple the fifth rings from there as well. So that I just want to I know the the owner, the late great owner of the he's passed on. Yeah, he just passed away in a couple of months, right, yeah, so I still like to support, you know, there's a small business. So like a support them to go there and pick ups that every once in a while. Right. X Acts All, Yep. So this one's called draped in tight eye. So here we go. Takes me back to my nineteen seventy. Okay, it's ice cream, marshmallows, pistachio's blueberry and banana. Now there's two things on there. I I will be very interested if I can pick any pastachio and any banana. I have it right. The other stuff we could probably find, sure we could, but the bear is so cool. The berries always come through. But yeah, pistachio and ice cream and but yeah, I'm looking forward to it. So, and here's the thing. It's okay. So it's got a little kick to it. Yeah, Yep. Well, we you know, we're professional. Yep, don't try US at home. Jim and I are professional. Here we go, my friend. Oh, that sound the first one of two thousand and twenty two. It smells great. By away. Yeah, pass that glass. Got It. Matt always gives me just a little bit more than he gets. And Oh, that's a different color. That's a dark color. Yeah, is it? Is it brown or does it have a blue tint to it? That is strictly Brown. Yeah, and it's got a nice little that at it. Yeah, it smell. That's smell straight. Well, no, I smell. I think I smell banana. HMM, there we go. What's the name of it again? Titled Draped in Tight Eye Fris and tight a. Here we go, check it out here. WHOA, there is a lot happening there. First of all, it's good. It's like candy. It's delicious. It's sweet, very sweet. I didn't expect that. Neither did I. I really did that. Gosh, I wonder if I get any so. So, okay.

So I want you to take us another SIP and I want you to see what you can break down in there. Well, I got I have banana, without a doubt. Oh Yeah, but ANA definitely comes from me. I got the blueberry a little bit too. Yeah, I think. Okay, that I don't. I don't taste the pistachia. That's the one that's kind of lacking. I get the Ice Creamy this to it. That's exactly what you can pour this over mill I absolutely it is delicious. It's kind of it's kind of thick. Yep, it's not super water right. It's thicker than the average beer. It's not. We've had some extremely thick ones before where it's like almost like pouring tire out of it, but this is not that thick. But it's thick. But Yeah, look at the coating it leaves on the inside of the glass. You're right. So I guess my question is, how would you get pistachio into this? Is there US pistachio liquid, or do you smash up nuts and then pull them out later? I mean, how would you do that? I think you would do it probably the same way you would do like peanut, but you probably would turn the pistachios like a butter almost, you know. Okay, and probably mix it into it. All right, all right, that's a that's a very complex, very good beer. It's a lot of flavors going now, but it's tasty. It really is. All right. So the Twentyzero question is how much? All right, so, and now, as we know, we've had discussed before. Once you're go into the craft, your world, you're probably going to come out your pockets a little more because they most of them, the ones that are good, usually cost a little bit. Yeah, so we're looking at twenty four hours for packing. Okay, yeah, that's one hundred, two three. I'm not much a math, but that's six bucks a piece. Right, yeah, you and that one sip, you and I had through to fifty. That's a very good beer. Yep, it is. It is now. I wonder, were you in there and they had it on tap? Tour or is this just in cans? They do have these on tap. Okay, so you can, you can get and you can buy smaller servings of it so you don't have to buy. So you, I think, you could buy like a four dollar glass of it if you want to, which is not as what is it? ASS's sixteen, right, yeah, yeah, so, I think it's a little shorter than that. But yeah, well, I mean I when I go out to a restaurant and somebody you're ready, you want a tall one? What? Yeah, so what do you think? I am? That's how we rolled you. Yeah, yes, answer that. They also serve. That's what our food. They're like real, like real like chuff food. There till really also, we will have to definitely make our way out there. All right, yeah, that sounds like a girl. This road track. Absolutely. Yeah, wonderful. I like that bear. It's very, very good. Here's the other question I want to ask you. Can you tell it to an? Oh, I think so. Yeah, after a couple steps, you feel it, I feel yeah, yeah, absolutely, you can tell. You know, you may not be able to point it right down to ah, but you could tell this. Yeah, Oh wow, man. Yeah, that's very good. Yep, dumb, and I I would. Yes, there's the question. Would you buy this? Absolutely, yeah, Yep, because I have you know. Yeah, we all have friends that are very discriminating as far as what they want. Right, and I've found it the human life is so much more happy when you have a variety of parameters that you would try. Sure, and there's people that, no, I hate Broccoli, right, right, but Broccoli with with melted cheddar cheese on it, different, and and Parmesan or whatever. Oh my gosh, that's great. Right. And and if you don't experiment, you just you lose. Right, right. So get out there and buy it up and try everything. And now this one is sweet. It's now. So another question. Now you're I know you're not. You don't love sweet, but it does this work for you? Yes, because I love ice cream. I love ice cream. Answer. And it's just, it's very, very it's not not just. It's not like cool aid sweet where you put a whole bunch of sugar rush, not that kind of sweet. Right, right, push you put alcohol in here and we win.

That's too funny. Yeah, that's great. Well, I know it's cold out and in winter time is upon us here, but that doesn't mean you can't grow. No, absolutely not. And I know we talked about all the girls, because here at the ranch it's sad nauseum. Right, you have every girl, well almost, it's a lot of them known to man. And my wife keeps telling me no more grills. Well, she just doesn't get it right, she doesn't understand. Right, it's a thing, right, Yep, there are two types of people in the world, people that really like food and people that just eat to live, right, and my wife is one of those. She doesn't care. You know, she has a few things every once in a while. Right, yeah, it's a you know whatever I mean. And and she'll tell me, wow, this is really good or this is really tender. So it's not like, you know, she's being disrespect but she doesn't live for food like I do. Right, I live for food, right, have to have food, I can't be away from it. I love shopping for it, I love fixing it and consuming yes, so, that being said, there's all kinds of grills that can be used in the wintertime. I think this is a very good topics. I think a lot of people get nervous once it gets cold. Is it too cold to grill. My will work properly in the cold. You know, it may take you a little longer to heat it up right. That's the that's the thing. Your gas girls available, you know, three or sixty five days a year, no matter where you are right you could be a tick equator and you could use it. You could be at the North Pole and you right right now. I don't know what degree propane freezes, but how it grow. Okay, I cooked yesterday and it was, you know, low and slow for about thirteen hours I think, and it was five or six degrees out. Took a little longer to heat up to grill, sure, but not bad. Do you go? You see yourself going through a lot more wood pellets. They'll doing this, sir, a little bit. Okay, a little bit, but you know it's I have always have four or five bags of everything. Yesterday I used a mesquite blend, okay, and I'm interested when we dive into the brisket here, look ifward to them, if you see the liquors, chat if you taste any, how much would you taste? Okay, so we'll find that out. One of the grills that I like using in the winter is a propane propane driven infrared girl. Okay, now that's when you're you just don't want to monitor it. You put it in, it cooks it slow you it's a certain time, you pull it out and it's done like a like a whole chicken right, real easy to cook. They have hooks and things where you could hang some ribs and things like that in there. I've never you know, the ribs, I want with with smoke, but sure, absolutely. And then there's the charcoal girl. Just because it's winter out doesn't mean you can't pound that charcoal. Now, buy a good charcoal. I use that cowboy stuff. Yeah, once in a while somebody will get of me for my birthday are Christmas, a bag of, you know, special green egg charcoal or something like that or whatever, and those are all good. They'll all find the charcoals, but don't skimp on the stuff. By the good stuff, and then you can get that fire going and just loan slow. Maybe you have a pellet or a ceramic smoker whatever. Those are great. Or if you're you're just getting into maybe grilling and listening to the podcast, you can buy yourself a fifteen dollar little grill and sheep one right right set it out in the yard and practice on it. I use those when I used to the football games all the time. I used to go the builds games and, as you said, it could tunks like four five degrees. I still cooked on all those things. I do a question for you. Yes, man, sir, you get another set of this eight point up. So I know a lot of people. I do not. I don't think you do either. They store their charcoal and their wood outside, like maybe in a little container next through their grill and use kind of weather conditions. Would you is that okay, or did you reckmend not doing that? I think cold weather storage is good, especially in the...

...winter when it's very dry out. I store all my charcoal in a shed that is not heated, okay, and when it's ready to go it's bone dry, especially you know, I don't know what the humidity is today. It's way up because it's snowing and we have all those warnings and whatever. But yeah, I keep mine outside. Now in the rainy season. That's counterproductive. You you should keep it in your garage or you should keep it in the basement or whatever. Okay, in the driest area you can, I think. But but moisture is the enemy. moistures the enemy. Charcoal has been used as a descant for years. It absorbs moisture, right, and that's when you go out and buy that, you know, a little stuff, you hang in your closet, whatever, and often it's activated charcoal. Right. It is kind of the same thing. So you don't want that. It takes longer to burn. It'll burn off eventually once you have your fire going in your grill, charcoal grill, but it just it's easier if you keep it dry. Okay, absolutely, thank you, sir. So primer rib was the was the head of the Christmas season on the pelt grill. Yes, sir, I used an apple blend on that and I took I when I'm cooking Primar Rib in the House I use the five hundred degree for four minutes a pound deal, Yep, and and it always comes out great with that. But when I was in the palate grill I wanted true low and slow. I put it on two hundred degrees. So you already as to the question I was going to ask you. You so you don't use me, you don't use the same technique for outdoor pullets. Well, I do not. I don't either. I didn't either. Now I use pretty close to the same rub. Yes, I buy tubes of whipped butter and I melt it in the microwave for just a little bit so it's like you can trowel it on. It's even a little thinner than peanut butter, right, and you trowel at on to the whole primary and then I use coarse salt and fresh cracked pepper over the whole thing and I put a probe in there and put it into pellate grill on two hundred Yep, and I cooked it until it got to about one twenty. I think this time about one hundred and twenty eight, which is rare to medium rare, sure, and it was wonderful. So it had to crust on the outside that everybody loves on the end cuts and whatever, and and it was. It was great and a good friend of mine. Normally I get out the electric knife sure to cut the cut down right, and I don't know what got into me, but for my birthday I think it was a good friend of mine who you know, tim the cohost, does Sir Salmon ranch cowboy cooking choke. Great Guy, by the way, he gave me one of those official carving knives, you know, Yep, the long one with the curved end on it, and I forgot I had it and I was in a drawing. I oh yeah, and that was so great. We had some good friends over and out, you know, out in the barn where everybody's having fun and and primary with fresh as you and Baked Potato and oh it's it's just wonderful. Yeah, so I will tell you I used to just to high heat with seasoning before that. Only is this a great poecast for the audience, it's good for me too, because I learned some of the things that you talked about. So I learned how to do prime rib the way you taught you did it. You you did the high with the with the PIP butter all over it. So I did it like that the year prior, but now that I got the pelot smoker, I want to try it on that this past year. Yeah, and I did, but I also went low and slow with it covered in the butter, and I use a set. This salmon ranch chilled US and yeah, it would. It's it was gone in seconds. Nick. That's a but doesn't that make you feel good over people go down at Wow, matt, this is wonderful. YELP, right, yeah, so even your own family. Yep, you know, it's great. You see the saucetrip of my little less. Well, you have little kids and you're bringing them up right, buddy. Yes,...

...sir, but but I caution you on turning them over to lobster. And I'm trying to crablag because that's fifty bucks apart. That's as great story. My brother, his his son, they took him out to dinner once at this fancy seafood place and everybody was having fish fries and whatever, and and my my nephew Russ, says no, I want lobster, I want a lobster. Well, there's forty bucks, right, Yep. So lobster comes, he takes one bite out of he says, I don't really like this, Dad. Oh, so eat. So my brother, who ate half of the fish fry, put the rest of the fish fry over to him and he got got the lobster and I told him, I said don't ever buy the kids lobs. Yep, Yep, pretty funny. Absolutely so I think maybe up next we ought to try some brisket. What do you think yes, I'll will, then we'll dive into some more beer. So you entertain the fuss while I get this ready. By the way, while we are waiting for the brisket that be sliced and dice and consumed. Remember Grill this you can find on spotify, you can do it on Iheart, anywhere you get your podcast. Really seeven on Google. We're trying to do new things with it. Also, don't forget, as Jim mentioned earlier, the cowboy cooking show, the seven wrench couple cooking show, is still available on Youtube. I see a numbers keep going up with people viewing it. It's it was a great time. Jim Prepared some fantastic food. We had a blast do with it. The second edition of the cow working show is coming soon. I'm working out the fantasy touches is touches on that. Obviously I don't want to give excuse. I know everyone's busy, but we will have that put together for you soon. So keep keep tune for that as well, and also if you want to ask us any questions, if you have any grilling tips that you want to give us, or if there's a beer that you think we should try. We definitely want to hear about that. So you can go to Jim salmoncom. Go to Jim salmoncom. There's a contact button there. You can click on that. You can ask whatever questions you want and Jim and I will dive into those questions and see if we can figure out the beers or locations that we can go try different things. And you know we're always looking for input from and feedback from people that listen. I'm back and Jimmy's returned and there's meat on the plate, so I'm excited. Now there's plenty of this in here. This this particular brisket. It's said prime, but it didn't say angus. It smells great, by the way. It does smell. It does smell good and and I enjoyed it. HMM. It's not the most tender brisket. I think you still need to have that angus word behind it to get the best one, I think, the cut. So yeah, here we go. MMM MMM MMM my really good, if I do say it all myself. That's delicious. So you said you pretty much just use the trail dust on this. That's all. It is. This and the flavors. You can number one. That smoke comes out great in this and that permeates the meat very well. Okay, the flavor is very good on this brisket. This this one had a superb smoke ring on it when I cut it. HMM. And you know, I think that rub of course, I spent all my life stealing that from somebody, in course, but it was trial and error and I, you know, I made I made some changes along the way and due to the virus, I didn't get a chance to make it yet right for this year. This is fantastic. This is fantastic, but I have all the ingredients that good. HMM. So I and I forgot I bought some really nice rolls. Now I'm on a I'm on a meat only diet. Yes, that sense, and I do this every year. It's ridiculous. One one there's there's nothing wrong, rure, I stop eating stuff.

Yep, it's only me. So we cycle through chicken, pork chops, primary, primary, primary, and you know, you happen to like meat anywhere, and and Briskett. I do, I love me, but but when you take out I can't imagine how much weight I've lost in the last week. When you just stop eating the junk. Ye, and makes a little more difficult when I'm out working and I want to stop for lunch somewhere, but most of places will make me up a burger, little commodage. Yeah, without the bond and what kind of think? So I'm eating no bread and whatever, and nobody wants to hear what somebody's dying. But I know this where we indulge in everything. Yeah, MMM MMM, it's really good tasty. Know the funny thing too, let's beer. Actually was pretty good with it because it's sweet. So you does go with it. Yeah, you've got the salty and and the peppery with the meat and then you got the sweet. That kind of balance that out. So it's like a really good balance. I am going to send you home. The House would shoot me if I send it all with you, but but I am going to send you home with some for the lovely Miss Wilson who, because I know she loves it stuff, so she gets robbed by me daily from real this. Oh Yeah, man, and the only problem is that I never hear whether it actually makes it. There are some big burnt ends in there. Too much. I know you love that stuff, so I'll send that stuff I'm I'm excited. This is delicious, Jim Delicious. So I want to what I want to do is will semple one more of these beers. And then I got some information on some of the upcoming beer festival. Yeah, we want to know that, scause that's that's we roll. We live to go to those fast. Absolutely. HMM. One of the things that I was a little worried about with my brisket yesterday as it was very cold out. The BREASTT got up to one hundred and fifty five and then it went back down. Its stalled about one hundred and fifty five and it went back down to the upper s and it's sat there for an hour and a half. HMM. And you just have to wait it out, you know, you just it. You resist the temptation to crank to heat. Just let it go and eventually it'll get through the stall. MMMMMMMM I. You know, it's funny. I get a I as you look at a lot of feedback from this pocket is great. That's one of the things where people freaked out is when it starts stalling there, they don't know what they're supposed to do. Right should I should I creak the heat up, you know, and their figure. They're worried about ruining us. Seventy Brest shirt which up, which totally understand. But, like you said, you just got to wait it out. Just got to wait about I love this ice cream beer. It's really good. We have next. So this one is the one that I think we may have happy for. I'm not quite sure, but I know I do like the brewery. It's from me surgeons brewery. Okay, yeah, and we've had many of their beers before. Resurgence is out of Buffalo. So this one is the Cherry Berry sour m. That that I'm going to love, no matter why, right now. Right. So this one we're cot were coming down. So the last one was eight point Oh right. This one's a five. Oh. So it's like your typical probably a good thing, right. So we can still talk properly do this, but that wow. You know, one of the things they teach you in radio early on is never eat or chew on the radio, and we violated that every single show for the last thirty three years, and I'm learning from the best. When we do that. Yeah, you're being kind. Here we goes. Love it. No, yeah, that was a big one. That definitely smile a charry in that. Does it know what kind of Cherry they use? That's a great quest. They probably buy a cherry juice pararee or something like that, because you can buy those like beers of the world. They have all of her right, right, and my...

...local brewing store has all of that stuff, various purere's, mango, orange, whatever you want to brew, you know. Speaking of that, you gave me a fantastic gift for the holidays, which I appreciate. You give me one of the CIDER brewers. I think I'm going to try to crank it up, maybe this next cup. Few days. I was going to get US started. You still have the yeast, I still have the okay, good. So, yeah, you will have so much fun. Looking forward to it. I really really. Cleanliness is next to godliness, sir. So you got to use that ocxygenated sterilizer stuff, but you're going to have fun. I'm going forward to it. Just keep two kids out of it. Daddy, can I have a taste? You know, I know how that. We know, right. All right, what do we have here? Okay, so again this is five point. Oh again, this is from resurgence and it's just pretty much, I said, Cherry sours called Cherry Berry Pie. Okay, so I wonder if we'll get any ground cracker anything end. And it smells just like Cherry. It does. Yeah, that's what a shout shower. That's what a sour should be. Yes, right there. So the one that we had previous was very thick. I'm not very thick, but thick. Right. This one is not asked that. You still can't see through it, but it's not thick. It's a water really as a beer should be. Right, it's a it's a maroon looking color in it, right, you know. And it's very good. Yep, like not too so there's not a lot of sweetness. is a hit of sweet, but you're right. It definitely has a sour tool. So now it's good. Don't get me wrong. Those fruited sours we had in other episodes, those are amazing. Those are crazy, but they're a little bit on a sweet side. Yep, they're awesome. It's like like drinking a berry juice, right, really alcoholic. Yeah, right, HMM, but this to me, I like them. That's that's a good shower. I would I would buy that. That would be something that I would like in the summertime. Probably you took it for right from yeah, this is more like a summary right sour, but you're right, this is a sour and it's not. It's not like pucker your face sour, but it's our right right. So I like that beer. I look at do we still got two more to go. So, yeah, standing up is not necessary now. We're good. So real quick, Jim, I just want to I know even though it's cold weather, everyone still keeps the festivals on their mind. Right. Craft Beer festivals, as we both know, are a great way for people who either love craft beer or even if you're really not a big fan or you don't know that much about craft beer, it's a good way to get yourself initiated into the whole craft beer world and it's experiment with all the different kinds of times types of beer. And you and I've been to a few of these festivals. We always have a blast, so much fun. Right. So there's a local one here in upseate, New York, called homegrown. It's usually put on by three heads of brewing and also by the love and cup, which is like a craft beer style restaurant and be stro now, unfortunately, with the virus and everything, they've decided to go virtual. Okay, so the last time I did the home grown it was virtual also and they were going to this is gonna be like the big return of it live. But you know, the virus, things got a little worried. So right, right, so it's going to it's still going to happen. It's January twenty two. You can buy the tickets. It's for like a like a pair, so you're getting the stuff for two people. So it's a hundred sixty bucks, okay, and four a hundred sixty bucks. You get thirteen sixteen ounce bears. You get, let's choose, five different food items that would have been at the vendors. So...

...you can prepare me yourself at home, right, and also they'll be live streaming like live music and performance stuff, so you can kind of put yourself and you can image yourself being in that experience, right, right. So that's cool that they still want to do it. I know I was a part of the virtual one last time I did it and it was cool. The food is really good, the beer is fantastic and you got to listen to them, some of the local artists still playing anyway. So if you still want to support again, you're going to. When you buy these things, will be supporting a lot of the local breweries and also the eateries, three heads, swift water, rock brewing, K to Nathan's love and cut up Mam lures, about a bunch of people. You're supporting. The money gets to beat out to those, those those people right. So by buying this ticket you're helping to keep these struggling businesses afloat, if you will. Excellent and our friends at the New York State Craft Brewers Association, Yes to have this thing going on right now. Is only five days left. It is a craft brewers festival golden ticket. Yeah, which means you can go to every one of them VIP for life. Now, how cool is that? Now, that's the that's the dream ticket for anybody who loves a craft beer. Now I got you have to go to New York state craft brewers. You can figure it out. You can register there and whatever, and the more people that you get to sign up, the more points you get, and for a long time I was in the top five. Understand or whatever. Yeah, and I think some people figure it out. I you know I don't have a lot of time to keep pounding on this, but it's so cool. Yeah, and you might want to check that out because if you like craft brews, they're all over their state and these folks got it going on. So it's really cool. Yep. And that brings me to the second brew that want Proofessil to want to talk about it is the one that's coming up in Albany. That one is put is going to be put on by the New York State Craft Brewers Association. Now this one, they are bound in determined to make sure that it's going to be live, not virtual. Right, so they're they're much either going to get canceled or whatever. Right. So, as it stands right now, it has not been canceled. It is January twenty nine. It's in Albany. So if you want to get tickets to that, just go to New York craft beercom. You get your tickets there. There's there's links to that to get that. But yeah, as as of right now, it has not been canceled and it's still going to be alive event. Right. Maybe you and I want to go to that. I think we should. I think so. What they have done and I will be. I will be as honestly kind of at all this stuff as they said that they're they are beginning to limit the tickets now, though. Okay, so if you want to get them, you got to get them soon. So we get after we get off the air, we should talk and see if we want to get get ourselves out there before we dive into our next beer. Here your wife, lovely person. Thank you, thank you. Forty s by the way, she you know, you married up. Of course, yes, I did, and, as you sir, she sent me a picture of you and I don't know whether this is in your house or in a restaurant, but you're chewing on looks to be like a territ Dec the leg. What the Hell is that? Now? What? What Timah? Yeah, when I used to work on the show with you on the home and pair clinic. Yeah, every time in the morning. What did I ask for breakfast? Tomahawk stay says exactly what that right. Is that what it was? A Tomahawks. They answer that I was I was going at the bone, up the funny. Well, she has a sense of humor, because so that's cool. Yep, yeah, what Talhawk sticks, one of my favorite things in the world. You know, a Tomahawks steak, the bone sticking out of there, doesn't yeah, I mean it doesn't add much to it, or does it? But it's so cool you put on sunglasses. It's so cool, right. I mean that was wonderful. Yeah, it was. There...

...was delicious. It was well done too, by the way. So yeah, on May six this year our friends at holy childhood here in Rochester, New York are having their wine at center ice and it is currently normally they have that in March, but they pushed it out a couple of months, which is a good thing. Sure, no, it's scheduled right now to be an in person event. Oh Great. It's just the bill grays regional ICEPLEX where they put down a floor on the ice and they have all these wonderful food vendors and and Craft Beers and spirits and it's one of the biggest events of our area as far as Culinaryan and adult beverage like. Yeah, and it's a wonderful charity to support our friends at Holy Childhood. But a brother's for a long time, long time. Yeah, and every every once in a while, every other year. So they asked me to em see the other thing and whatever. So it's all it's always fun. It's like commercial for a lash year and as so much fun. Plus you going there to give you a wine glass with whoever the sponsor is on there. I've got Fivezero of them in here and it's just wonderful food and good folks and it's just a great time. So it's on May six this year. So hopefully the powers to be don't ruin that. Yeah, in the state and and it can be an online all right, a live thing rather than a virtual but if it is, if it has to be virtual, it will be a deal where you pull up in front of the building and you get your representation of food and adult beverages and so forth in a little box and you know, you enjoy it at home. Yeah, you actually you made me Pritty to that last year and I took I took part of the the virtual one that they did last year. So I definitely will be in some yeah, it's good. It's a good cause. So absolutely. Yeah, you know, I hate to bring any negatives into this before we try our other beer. Sure, the state of New York. Now, those of you listening to grill, listen, they're all yeah, the AX has Florida. We're drooling over you because you you get it down there. You you know whatever. We live in the People's Republic of New York State, little tight up here, and they've proposed some new laws which would outlaw wood stoves and any would burn stuff, which means pellets, pellet heat tell it, grills and all the stuff we use. Yeah, natural gas, propane. HMM, it's insanity. That's it's ridiculous. And so we did our homely pair show, you know, a little while back and and part of the deal is people call in talk to a sure, sure sure gentlemen called in and asked now, Jim, how are you and Matt on Grill this, because are going to grill on electricity, and I said, well, first of all, I don't care if I go to jail. Yeah, we're not stopping. We're not stopping what we're doing, period. I don't care if I arrest me and whatever. We'll talk about it on the radio once I get out. Right. Well, no, I'll be out that day. Right. That awful. The world is the country, the state is just screwed. I don't understand. I don't understand how that makes any sense. I don't know, I I don't understand. Like every S it's craziness, Yep, but yeah, we will continue to do what we do. I'm not going to not use my pullets over pellet drill or my charcoal or whatever. I'll make my own pellets if I ha because we talk often times...

...about seasonal type of thanks. March. What is it? Seventeen or eighteen? Is Is St Patrick's Day? Yes, and the fun day, so much fun, sir. Oftentimes, when I can, when it was pre virus, I would go to my local Irish pub, which is o laces in Batavia, new yark. You Bet I have been there, yes, sir, and Olass is just a great place. The food they served in the places world class food. I'm not kidding you, whether it's the the shepherd's pie or whatever, but on that day they usually just have a couple of things. Because of patch, it's jam pack. You can't even move in there now. I don't know what it'll be like this year, but they had these Ruben sandwiches there. I Love Rubens. That are so good and I thought I just covered that real quick. Ruben sandwiches. You heat us a large skillet and you buy the Best Rye bread that you can find. Right, Rye bread and Ruben. That's the thing, right, and you butter both sides of the of the Rye bread and you run it in a skill at a little bit to give it a little crisp on the outside. And then you take eight slices of Deli sliced corned beef. Now you can do with thin or you could do with thick, whatever your thing is. What's your belt? I have to ask you, what's your preference? I like the thicker eyes you and I see listening here. Then you take a couple of slices of really good Swiss cheese. Do your off a favorite. Don't go there and buy that Great Walmart Brand Swisch Che something decent, Yus are gentle or something right. Whatever. Don't waste your money. And then you take as much sour crowd as you can get on the top of that MMM and and dabble it all over with thousand island dressing. Put those two together, cut it in half if you want, and have that a cinder. The golvin sandwiches are awesome, but it's all about prepping that bread and and getting it into in the frying pan just a little bit to give it a crisp and it doesn't. It's not the same if you put it in a toaster. You need that butter and yeah, bottom of that pan, or boy, right into it you go. So so I have to ask you, Jim. Now you know one of the traditions with St Patti's Day is the green beer. Yeah, now, now that you are in the world of craft beer, would you dive into the cheap green beer? Man, I'm now mature. I'm I'm mature. Well, there's a lot of people, include my wife, that would dispute that. But no, yeah, in the old days, you know, and I'm not going to get graphic here, but you'd go out to the me you didn't carry a drink dream here because it was cool, and then you went to the men's room and out came to Green Yep, and that was talking. And then I don't need to talk about that anymore. That's not I don't know what you know now. If they took this stuff, yeah, this ice cream beer, and turned it green, that's all. Yeah, Gush, that's funny. All right. Well, she had so it's time the this is the one that got me. The most curious and we're going to try that one right now. So right, that goes to the you know, when he comes in to do grill this, he comes prepared. He has this official grill, this cooler that has tons of ice in there. There's nothing worse than a warm beer. Now, in the old days, when our grandparents made it in the one thousand eighteen hundreds, it was undered a kitchen table and it was always hot. Yeah, root temperature right, but but we have grown over the last hundred we have maturnis, she said. So this one caught my eye. This is I got this right from the brewery. So I got this from fifth frame on St Paul's. Okay, this is called draped in jam. Draped in Jam. So it is peanut butter,...

...mixed Berry, okay, and banana. All right, I want while the Berry we can usually pull out of there, albles always comes through right, banana we can usually get out of it. I'll be interested in I F I taste any peanut butter. All right, I'll throw I'll give you a guess. What's the guess? At the alcohol content? Well, something like that. It's probably going to be seven five. Your close eight five and eighty five, five. Okay, so we're back. So we went down, we're going right. What happened to you? Hadd the numbers up before you got ha ha ha, I throw rules. Other windows are now okay, so we'll see what happens here. I I lost my train of thought, but let's give it a shot. Let's give it a good question to darn it now, this this smells again delicious. What do you what do you smell? Peanut butter? I smell banana and Berry. Okay, so I'm coming here. I am going to be very curious that that peanut butter comes through, banana comes out, and just about every doesn't. It almost always does. Yeah, in Matt Point, this even darker than last time. All that's sick. This is gonna be good. Glad you have a lot of money to buy all these years. Look at that Jim yea. All Right, oh, that is thick. That's that. You can't see a thing through. That almost looks almost looks adnicule to the first one we had the ice cream. Yep, just a little darker. It's almost like a chalkolate milk. Yeah, I think there's a little bit of a berry color to it. Also you know what? You you can see that hand this is a little like a little red tent to it. So here we go. That's an insane beer. Wow, there's a lot happen in there. That's very good. Now, this is the anti sweet? Yes, but it's not. It's not super dry. No, it's not sweet. That is very good. Do I taste peanut butter? That's why I'm trying to figure out. I got the banana, got the Berry. I think I taste. I think I get it in the back. Yeah, yeah, that's a good beer. That's actually really good. Yeah, Jesus, what makes it so fun? Because stuff like this is it's great, except for paying for it. How much was this? So, yeah, the same something. You look at this was twenty four, but it's still the same thing. Yeah, I'm glad you're a millionaire. You see that picture on my office while there in the studio? Fair? That's a picture of my first million dollars. I do not have it now, nor do I. I also imagine it. But yeah, so, yes, that as as we've did it before. When you go to these breweries, especially real craft breweries, you're going to probably pay a little more than the normal like Budweiser of a corps or whatever, and they don't make these. You can't. They don't make a lot of them either. I'm well store scheme of things, but they figure out what they can sell out of. But right, you, you, if you wait two or three months, you go back, you're not going to have this. This was, this is not any stores. You gotta go. You got to go to get it right there in that brewery. Yeah, okay, yeah, that's wonderful. Yeah, I enjoy that. Yep, I got one more to go. We still have time, but no, what the heck? Yeah, we can take naps. So okay. I know we don't usually do our official tally to the end, but as we stand right now, which one would you say is in the lead? Well, that first beer, we had it, I'm not your not your socks off. Good. Yeah, that was that's number one. Yeah, fire, although this one it's pretty good. Right, and not to Discou this hour, I like. That sounds good too, but I'm closet one is number two. I think this sour. There are some sours, and I want you to give me your opinion on this. To Gym, there are some sours. In my opinion. That are really fair weather sours, if you will like. Those are the kinds that you want to have when it's a warm day in your outside. There are some beers which, I think, the first one and this one are like all season beers. You could drink it whenever. Yep, I...

...agree. I think this the the one where have now the jam draped in Jam. Yep, is as an excellent beer. I do too. I do too. Would you buy this one? Absolutely, Ye, I'd buy just about any beer. But you know, when it comes to spending money on Craft Beers, it's important because some of them are fairly prices. There's no question the question. We all have friends that don't care and they just go in there and drink all your beer. Yep. But this this I would want somebody owing and owing out of the right, right every they had it. So that's that's how it work. Yeah, there are some beers that you will protect with your life because you're yours, and then others that you will share. Yep. So, because you're an expert on this, doc all right, you're a football fishionado. I do love football. Today is the what day is today? Today's the fifteen of January. It is thousand and twenty two and tonight, Saturday night, Uh Huh, the buffalo bills play the New England patriots in Buffalo and Buffalo, Yep, and it's going to be zero easy. So any any predictions? So here is what I think. All Right, passing the ball is going to be tough and that kind of weather, that ball gets brick hard. Your your fingers in hands get really cold trying to throw the ball and if there's any win, forget about it. Right, right. So both teams are going to probably try to run the ball. Right. I think Buffalo has made some dramatic improvements in the running game. I think Buffalo's defense is fantastic. Here's where the difference is. I think Josh Allen, the bills quarterback overall, is a much better quarterback than the Patriots Rookie quarterback, who I believe in the future is going to be a good quarterback, but right now he's a rookie. He's still kind of learning right. So when it comes to decision making when you're under pressure by the defense, I think Allan's got it better than the rookies. So I predict a close game. It's not going to be a blowout. All Right, I say the bills by for okay, that's Matt Wilson, Matthew t Wilson. The TA stands for a touchdown, right, okay, so that's that's my thought. I think you cannot win football games every single week, over and over and over again by having your quarterback. That's true. touchdowns, yes, but Josh Allen gets out of it and just he's crescent. You know what, I'm not doing this any next thing you know, he's in the end zone. Yep, so, Yep, more to come. Yeah, and I'll be glued to the TV. Will be great. I'm very happy that. Locally. I know again we're listening to around the country and around the world actually, which we appreciate, but I know locally the bills are a big deal here and the fact that there's a chance for them to go far and even pop, perhaps even see a super bowl in their future, is a big deal. So this is the Patriots have been a net the nemesis of the bills for so long in this area. So to for them to get past them in the home game, I think that stadium will go absolutely insane. Yeah, right, if it ever happens, hope there's playing a security. So anyway, yeah, that'll that'll be something to look forward to. I remember back, I don't know when it was, and late S. I I don't even remember when it was, but the bills were playing the giants. MMM, and went. Couldn't get near the game right. went to some sports bar wherever, sure, and when they miss that field, though, all man the people were crying as throwing up in a bar and just crying their eyes out. Yeah, and not. Yeah, it was horrible. So let's hope that down. No, no, and that. What was that like? That like the late s or n yeah, probably, I don't. I remember that too, and my mom has been an actual bill stand for very long...

...time. She doesn't cur she did. She did that. I love your mom and never so. All right, so we have little time. I know I'm trying to rush this beer, which you should not rush. Eight Point Five Beers, by the way. That's fine, probably bad idea, but we have one more to go. All right, one we're to go, and I want to try this one because it's because this one is not a sour. Okay, it's officially an IPA, okay, and I know sometimes I pay as her we've had some really good ipeas here and we've had some that made you want to go hide somewhere. So well, well, we will rate that IPA is to either a go hide or a keeper. Here on grilled this you don't want to miss one second of what's coming right up them, Harry is, Ladies and Gentlemen, Matt Wilson. So the last one is not going to be a crazy high one. It's a five eight. Okay, no, right, it's a little high, but little higher than normal, but not much. Pretty much thermal. So this is from resurgence again. Now, so the so our two brewers are the day resurgence and fifth frame. Okay, this one's an IPA, but it's not a regular IPEA. It's a it's called over the over the hop strawberry IPA. So you can see on the picture as a strawberry arm wrestling. It's like a Ninja turtle there. Okay, all right. So, Yep again it's just strawberry. It's a strawberry IPA. Now sometimes when you add the fruit to the IPA, you don't you can't even really tell ton Ip at all and it tastes fantastic. Right. Sometimes that hoppy pine tree is taste from the IPA or will overcome right, right. So you really never know what these so that's why we're girl that we're gonna find out right now. Oh Yeah, I love that sound. I smell the hops. So, Oh, do you? Okay, get ready, get prepared, get ready. Here we go, Matt Pores. Okay, this one's a grapefruit looking color. Thank you, sir. Thank you, sir. And you'd make a hell a bartender. You know that, because he, he knows, pours them tall. There's nothing worse than when you you're out somewhere and you order a glass of wine and it's like a quarter little shot last wrong. Put a head on this, all right. So if you look at this, it's got like a little little tint of like pinkish to it. Not Too much, but you're right. It's mostly a great fruit color. So, which is a typical IPA color. So I think I'm thinking we're gonna smells hop all the way we're bout. We're PRONA get hit with hops. So here we go. Well, that's a dry bear. Yes, it is. Now I like dry. I was going to say not bad as I thought, but I don't think the I don't think the hops is over the top. It don't and I'm not getting any strawberry. I'm not either. It tastes like a light IPA. It's not bad, it's just definitely it's definitely drinkable, no question. Oh, absolutely. I won't pour it out. And had to be covid twelve times before I so I'm not. You know, it's just nuts. I've got two vaccinations boosters and I've had covid twice. Sense. Yeah, it's just you know. And then he's up there on a podium going get vaccinated. It doesn't matter, they're still gonna get it. I'm sorry, all right, never mind, that's all right. It's all right's I understand. I'm fussed. I think we're all. I think we're all tired of it. So, but all right, back today I got on my knees and I prayed to my God that I don't mind getting covid. Huh, but please God, don't take my taste away. That was the worst. You remember when I first got it and we were trying to do girl and I couldn't taste the I remember hanging up from you, talking to you on the phone. I said, Oh, my friends a room. His life is over with. I could not be I not having taste of the worst, specially when I longed at last. Mine was probably about six or seven days. Really okay, I couldn't taste it was it was, it was horrible. My daughter, it was funny...

...when we all got covid. I they were cutting corn out back here and I thought it was just allergies. I was hacking a reason or whatever, because I'm hey, you, you had allergies anyways. Yeah, and that's why I thought it was so my daughter, I was in the kitchen, you know, working on the computer a little bit, doing some homework, and and she comes in and she goes, Dad, I can't taste my gum. Oh Yeah, you got a kid. So we got out the emergency covid test and everybody tested bother. That's the way it is. So she got covid classic, I call it, the one where you don't exact. I know some people don't lose your taste, or they just have us mild or they get it really bit. You really don't know what you're going to get. Right, you can covid, so don't. Yeah. So I was glad that when I had it. I didn't lose my taste and we need you for the show, my friend. Second I delied, though. I would have said, Oh man, this is good. What is it all right, so we have had all four of the beers. Okay, so it's time for our honesty to come out here. Okay, so let's go through it. We've had today. The very first one was draped in the dripped in Tidye ice cream, marshmallows, pistachio's, blueberry and banana. This one was from fifth frame. It's my Pinion, pretty tasty. Still a little bit in here. I might have facios later. Yeah, we don't want to waste that. Twenty four dollars a four pack. The second one we had is one that I believe we may have had before, because that that cannot looks familiar, but I'm not sure if we did do that. It's Cherry Berry Pie for resurgence. It's a sour. It's a five. Oh, so was a average alcohol content? Very it was light right, there wasn't. Wasn't see. It was pretty almost e through without quiet, but it wasn't very thick at all. Sour. The third one we had was draped in jazz m mmmm peanut butter mixed berry and banana. Eight point five, very thick left Lea's a he's a film on the glass right, right up there in alcohol. Yep. And said smoother, crunchy peanut butter. And I'm and the last one we have was over the top strawberry IPA for resurgence brewing. Five. Eight look like looks like a grapefruit type beer. Very Dry. That's not sweet. Maybe, maybe, maybe, a hint of strawberry, but you really can't taste that. Mostly just IPA. S Taste, but but not a strong IPEA pretty, pretty drinkable beer. So, my friends, yeah, all four of these beers were absolutely drankable. Yep. Now, we've had beers where they went right to the guard. Yes, right, yes, we have. None of them are like that. They're all good beers in their right. Yep. The one that's stuck out the best for me was the tie dye. Yep, without a doubt. It tastes its and and I'm not a hundred percent a sweet guy, but I enjoy sweet. Yep, this isn't sugary sweet, it's beer sweet. Yeah, now, I don't know if there's such a thing, but it's a wonderful beer. Yeah, and I really, really liked that. I'm with you on that. It's it's almost like a dessert beer. Right. That's kind of what I was getting out of that too. It's not it's sweet, you're right, but it's not like, oh my God, my teeth hurt sweet, right, right, it's it's like it's sweet, but it's like a taste, like something that you would have for dessert, and it was very tasty. It's almost like a dessert wine, but only a beer, right, you know. Right, and I think second course is draped in jam. I enjoyed that one too. Yep, the Thicker Beers we've been. We've been kind of yeah, we like those, Yepe, never really good as they paired up pretty good with that old briskets and and they're expensive toy. That's good that, you know, my mom told me I was align yourself with friends. I have lots of money. That would be matthew t Wilson, and the tea stands for a ten spot. It's right, all right, twenty. What's the matter with...

...me? Whichever one? Yeah, so, so again, thanks, Jim, and I want it just quick reminder. Holy Childhood. Right, may sex holy childhood, I think dot org, or will get it up on my website at Jim Salmoncom where you can sign up to that. It's a wonderful event. It is scheduled currently as a live event at the bill gray's regional ICEPLEX in Rochester, New York, a wonderful place. You don't want to miss it. It's so much fun and it's a great cause. So also reminder January, I believe that was nineteen, the homegrown event happening with three sponsored by three heads and love and cop it's it is now virtual tickets are about one hundred and sixty. But again that's for a pair. You get, just like you get two of everything. Thirteen beers are included in that. So Bakers, doesn't they call it? So it's you know. It also supports a lot of local breweries and restaurants. So whatnot roster, which have had a rough time the last two years much a lot of our friends of closed shot because of it. Yeah, so, so, yeah, if you can you know, that be great. Last thing I want to mention is the craft beer festival and Albody, Yep, happening on the twenty second it just like the holy childhood event. This one still is. It's going to be live as of right now, and that's from our friends at the New York State Craft Brewis Sor Association. Right, right. You go to their website. I think it's New York, New York state craft beercom. Yep, tickets are limited. There's they're still available, but the limited. So you want, you're going to want to get your soon you might see Jim and either there. Yeah, we will. Will will be the ones with a microphone going around talking at welcome everybody. Right. Hey, do you might remember that One lady at the festival? Can we interview you? No, that was hilarious. Okay, that's great, but well, Jim, we do again. We did. This is so much fun. We had a little hiatus. Their folks help you jump back on to grill this. Will try and get a little more regular. There's no, I didn't mean it that way. ha ha ha. You get it. Yes, sir, Hey, don't Jim salmoncom inside the margins. RADIOCOM. I heart RADIOCOM. What Anscomcom? Will be back next time for more grill. Miss.

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