Sounder SIGN UP FOR FREE
Grill This!
Grill This!

Episode · 10 months ago

Cajun Shrimp On The Barbi

ABOUT THIS EPISODE

Jim serves up some canjun grilled shrimp and we sample some craft beers from Warhorse Brewing..and a surprise beer all the way from Germany

It's time to take your grilling skills to the next level. We will take you from grilled disaster to grill master. So grab your tongue, you're apprins and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Hello, everybody, and welcome to grill this. There's nothing better on this planet than that's sizzling sound because you've decided to do, let's say, a reverse sear on a to thick ribby, okay, and you heat that grill up to six, seven, eight hundred degrees and you hit it for two or three minutes on each side and then you put it over to two hundred and you bring it up slow to medium rare. I'm drooling now, Jim, you messed me up. Welcome to grill this, everybody. Jim's having here, along with a great matthew t will say, how are you doing, sir? Wonderful, wonderful. We have a big show for you today. We're going to talk bull grills, okay, one of the highest end of the highest end grills that you can invest in. Actually it's a ball outdoor products, okay, and so talk about that. They have they actually have outdoor kitchen grill assemblies. Okay, so I think of, of course, these semin ranch, which your outdoor kitchen is. It's could you do something similar to that? Yeah, I made mine. I made it out of would put wheels on it and I got a you know, forty eight inch long, five burners. Yeah, whatever. Which is it? There isn't a ball grow, which is probably a mistake. But and and I made my own. But you can. You can get these boat girls that are already set up. That's all. Now you gotta Have Matt Wilson Money To get this. Well, we'll talk about that here in a little bit. Actually, that's really cool. Also, Jim, I wanted to mention we've been working, obviously, with a bunch of brewers, right, right, we visited a lot of brew we we did a road trip. Absolutely, yeah, and so I'm talking with swift water brewing right now. I actually wouldn't stop by and visit it. met with the order and I tried a few of their beers and I want to talk about that with you a little later on. Excellent. Okay, well, I can see by the look on your face they were excellent. Yeah, I didn't have a bad time, but just say that we can. Maybe we can take grilliss on the road out there. I'm thinking that might be a possibility with towns it in. That's in the city of Rochester, your right downtown. Okay, all right, cool. Well, that'll be fun. Yep. And what do you have for us to drink today, Mary, well, it's a warm day, Jim. Today was in the s as a very warm day. So I think we can start off with a nice cold, refreshing beer. So I got a bunch of good ones. Now we're going to start off with our friends from war horse. Okay, had some very delicious beers from them in the past. Excellent. We got to from them today, all right, all right, so let me grab the first one for you too to all right now, we they make some incredible, incredible beers. They've been added a while and we have reviewed quite a few of war horse bruise here and I do believe they won the because at the end of the show. Yeah, we don't, you know, we don't say if we don't like anything, but we just there might be one that just sticks out of the one for the day, you know, and war horse has been there, come they've been there a few times. They've had some amazing beers. Yeah, so what do we have now? So this one. I saw pictures of Sponge Cakes surfing and it cut my tale of my attention. So this is the woogie sponge cake cream Ale. Okay, all right, so it's a four point seven. So it's not. It's not ridiculously high on the scale. It's a cream ale. You know, if you pick up crimel you think about jennies and stuff like that. Right, but looks like the flavor is pretty big. It says, looking for a change of scenery, the little adventure, perhaps some well earn elexation. will all of this and more, which you just a short trip away in the beautiful finger lakes in New York. Spend time. And it goes about all the waters and stuff there. Oh, cool, and then it goes in and about what kind of beer this is. Let's see a I'll points bullets and yeah, yeah, yeah, again it's the four point seven. Okay, and I mean I can read this whole thing, but we're not going through. It's pretty long, but it's looks like it's a delicious beer, sas in cold, and let's give it a shot. I am looking forward to tasting this beer and because when you first mentioned all I thought was spongebob, who I can't stand. So I'm looking to be changed. Let's see if we can change your mind on that. Oh yeah, that's why I listen to grill this because say you're working right, you're at your computer, your boss is hovering around, you can't stand him or her anyway, and and you're here in Matt Wilson, crack one open. Yeah, when you hear that sound, you know it's time to hang out and relax. Well, now, let's see. It smells like. What am I getting out of this pineapple? Maybe you're fretty somewhere other. Yeah, I get a pretty smell to that too. Yeah, well ahead, and you you go first, Matt Wilson Tipping the Glass there. Now he's analyzed and his eyes...

...are aimed at the seeling. Now this very brow. This, this is pretty good. Not as sweet as I thought, but if you sit there and you let it hit the back, you can taste that like cake flavor right in the background that. So it's a summer beer, very, very, very mellow Y. Yeah, but you these this is a little lower on the alcohol levels blow five right and it's a very crisp, very the good word, but but delectable beer. Yeah, because you can taste that that you sure cat spongebob, I mean, and I'm sorry the owner, that's really good. It's actually this is a very tasty beer and this is like this one. You can have a few of them. That be not fuelful at about it? MMMM, easy drinking beer too. Yep, you haven't asked me yet. HMM. About what the Grilling Culinary Delight? Yes, now I want to ask you right now because I can smell it. I'm salibrating. I see the set up here with utensils and a sauce in the bowl. So well, what we got you? I'll give you a hint. In there, in that in that little stainless steel container, there is cocktail sauce. So if it's cot feel sauce, I means it's got to be a seafood. We're going to have cooked from raw, Uh Huh, Cajun Jumbo shrimp on a stick man, and how I cook them is I have this Cajun Rub that I particularly like. Okay, and what I do is I hate up some butter in a container in the microwave, I hate to say, but and then I dip all of the shrimps, shrimps, multiple shrimps, into the butter and I pull them out, put them on a skewer, or sometimes I'll skewer him first and then put the butter on and then I spray them with this cage and stuff. And then when you cook a shrimp from raw, the worst thing you can do to it is overcooked. Yeah, because there's it's like a tighter right. So what I do is I go by the four minutes on the side. Okay, for extra large jumper, sure, and some of the bigger ones that's not enough. I mean you get into the six to eight s and those grilling shrimp and whatever you like, there they're like many labsters and you have to talk to him and anyway. So this is cooked. It on a grill, and the thing was shrimp is that there's thousands of rubs. You can put on three what we correct and once in a while you find something you really like, right, but I always I want the stuff to stick to him, and so that's why I bother them. Yep, so well, we'll try that. I love, as you know, I love shrimp I love shrimp and I like casually, I like spicy. Now, going into that question, how spicy is the kids? You? Is this the so if you were to feed this to your family, because I know your wife and I know she's kind of like my wife were, if you go a little past harsh she's been. She's done well with my wife Diane. It's complete. There's no spice. So she would not come near this. Okay, in fact, when I was preparing for grill list, she happened to me, you know, around and I I thought for a fleeting second to offer her one. Right, and course that would have been a failure. You're right. Now for your wife, she likes a little bit of TEV teen tiny. Right, I'll let you decide, but it's not over the top by any means. So, but you, but so, you like spicy. So, yeah, so, mean, yeah, so on your on the Jim Salmon scale, where would you put this? This spice? Oh, this would be a three or four. Okay, you know I'm a have an arrow. Yeah, I know you like the Spicy St my well, my favorite pepper, of course, is Hell Opinia. Yep, stuffed with you name it, flavor in the Chili Grill, standing up with cheese and so so more to coming at. Will sample that up here and I'm excited about it. I like this bear. This beer's actually really good at beer. Yeah, tell the folks again what it is again. Sure, this is a wookie. It's called WOOKIE's from warhorse. It's woogie sponge cake creemale. Now those are you wondering where war horse is located? It is in Geneva, New York. We were at big Alice. Oh, yeah, but so we should get we you know, we get back there. That's what I'm saying. So it's a cross between Spongebob and Star Wars. Yeah, we got it. That's an excellent beer. Right. I think they're very tasty and, like I said, this is as Jim and I almost finished with our glass. You could tell it's a very easy to drink beer. Yeah, some of you know hate. Just hate to admit this, but I thought about this this week. We need a pour out picture. We do, and yeah, I'm going to get one here for the studio where we where we record grill this every week. Sometimes, sometimes we go. Well, you know, the cool thing about both of us, though, it is will try any we will tread anything. I mean anything, and well, you know I mean there's a maybe we did try...

...a peanut butter beer too, didn't we? We did. I was gonna say maybe not peanut butter, but we did. We did. I can't remember if it was good, but I'm not sure we finished. It's all work on or up. Yes, sir, it sounds good. So today we're going to feature a grill that's out there that you can buy. Okay, it's called ball bulll outdoor products and it's one of these great American stories. Okay, in Nineteen Ninety two, a guy by the name of Mark Neareddine and his partner began with an idea to develop a business creating the deliverable outdoor kitchen concepts. So they started with that whole deal rather than just making a grill. Sure, and of course, this is America, they started in their garage. Now, twenty five years later, bull outdoor products has grown immensely and reached a widespread prominence in the grilling industry. They have over nine hundred dealers wow and distributors throughout the United States and Canada. I know some of the hardware suppliers. One of them ace or true value, you know, has grill, bull grills available. They started in the garage, like I said, and then the company began in nineteen ninety three with a one twelve hundred square foot thing where they were all just out there putting girls together. Now they've expanded a twenty thousand square foot facilities, one in Athens, Georgia and one in Athens, Tennessee, and a world headquarters in Lodi, California. That's amazing. And then, and then, of course, like anything else, you can't just stay there right. So in bull outdoor products partnered in two thousand and fifteen with a Multese company to create bull Europe. Okay, a joint venture to support to bullbrand in European Union, North Africa, in the Middle East. The stills the American made partly. Yeah, it's fantastic. Well, I don't know. I mean well, maybe there's a manufacturing over there some right, but the concept still American. Is I just have a hard time ramping my rapping my head around a high end grill in a third world country that, you know, whatever. Yeah, I mean I'm sure it's well, you know, if you think about a gym, I can South Africa some some people are, you know. Yeah, the many reasons for both success. They have thoroughly researched to grill industry to bring the consumer products second to none. Award winning grills, design and engineered and master crafted with the fightness materials available. And all the girls are CSA gas certified, which which there's somebody out there that knows what that means. It Ain't me right. So anyway, bull equipment is state of the art now, one of the the outdoor kitchen concept and I got I picked this one out for you. Okay, Matthew, it's a let me find it again. Oh, oh, there it is. Yeah, it's a supreme que raised bar. It's a bull grill, the big one, mounted in cabinet tree with a bar and a refrigerator and all that. You want to take a guess or you want to just tell you? I like to know. Twelvezero, three hundred and sixty nine dollars. That's that's Jim Salmon, buddy. Yeah, the supreme que raised bar offers a large counter space as well as added bar for unmatched grilling and entertaining experience. The l shaped outdoor island raised bar features stainless steel gas, etc. For Burner Grill. That's not enough. A bigger one. That's what's so. So if someone is interested in getting one of these, what are we looking? Price? Range A, right, are we looking? Okay, now to the grill heads themselves. Right now, my grill is a Somerset Grill, the one that I built in and around a wood frame with wheels on it and the gas it's portable, so the gas cans are in there and as wheels and wheeled around and whatever has a side burn around it. Yeah, it's I call it the largest homemade portable gas grill in the nation. It's I've seen it, we've eaten forever. It's awesome. I love it. And those what this was is a liner. That for mine, a liner went down in there and then they because it's wood, it's compossible, right, and then the grill went into that and the grill had for the bull grill is called the diablow. It's a one, two, three, four five. It's a six burner grill that with, you know, with the Rotisserie and all that great stuff in there. Forty two hundred and twenty nine bucks. Okay, okay, so that's that's doable. Yeah, I mean a little higher end than, you know, big box stuff, but if you're working, if you're working an outdoor kitchen, you know you're going to be in...

...that price Ridge anyways. You know. I mean, Yep, a double double side burner is five hundred and thirty nine and then you can get carts for to if you want to wheel it around, and that that same grill with a cart is only it's forty four hundred nine bucks. That's called the Brahama Cart Grill. So you know they have some they have some great products there. Yeah, that's amazing. I've always enjoyed the outdoor cot. There's nothing like having everything that you need to prepare meals and drinks that you know, right outside so you can hang out and if you have a pool or something like that, it's a really awesome concept. Now they have what's called pizza heads. Okay. Now these go into a cart that you could make or you buy. These are pizza oven carts, and then there's a there that's a free standing one and that's fifty two hundred and forty nine dollars. Okay, ass fired Italian made pizza oven bull all right right. And then there's pizza heads, which are gas fired the same price. Five Thousan two hundred and forty nine. But that's a bigger sure, a bigger one than the one that goes in the cart. So you can, I mean you could crank pizzas out of there, pizza oven style outside. That's fantastic and that cool. Yep, that's that's really cool. I guess I really enjoy the outdoor concept of the of grilling. By the way, if someone wants to see an example of that, if you check out the salmon ranch cowway cooking show available on Youtube right now, you can see what Jim's talk about, how he has is his girl said up I was like sort of like an outdoor kitchen and in the sandwich cooking area that he has here. Also working on the cowboy cooking show sequel part two. So too, that is that's been filmed. It's in the editing stages now. Hopefully I'll get that finished soon as we can. All it's not like you don't have anything to do, you know, I got this job in radio and stuff. It's always been in my opinion, it's almost work gets in the way of all the stuff you want. That's exactly through Jim and that isn't even right. Yeah, don't come on, but I want to. I want to also say I had a blast shooting both of those and then fun. Has so much fun, and and that when we hang out afterwards we get to et all the food and have a couple. Man, both times the food was actually spectacular. Jim, we had a little bit of a meltdown with one on a grill. Yeah, it was so funny. It was so guys. Listen, listen, I want to. I'm a told listeners now. You guys were professionals that, because it literally was. There is a lot of flames happening, but you sell fired and that was I'll never forget that as long as I live. That was really funny, but we got through it and we made it happen and and and when you watch the second edition of the Salmon Ranch Cowboy cooking show, you will not know. Yeah, that I did. You gotta. Can you do it a blooper roll, because everybody was going cut, cut, every what's we got a cut? We should cut right now. Great now, so much fun. Well, I'm beginning to get hungry. So what I think we're going to do is we're going to crack one more open, all right, and there will they will die. Will dive right into what we got here for the food. Those of you that would want to check out the bull outdoor products, I mean if you're looking for higher, higher end and the usual stuff, and certainly way higher. And then you get it to big boxes, you can go to bull bbqcom. That's bull be ULLL BBQ and that stands for barbecue. Sure waycom and it and it has everything about it and and you can shop and you can find a dealer. Do they install it for you or do you got to do that on your own? You know, I I would imagine that there are some dealers, because these things are big. That's all right thinking. And you know, Twelvezero for an outdoor kitchen island with a grill and a refrigerator is is not something that the that the average person's going to go out and by the right. This might be for somebody it's got a couple of extra dollars other than me. And and so I'm sure that there's people that would walk into a place that sold bull outdoor products said, I'm not installing that, right, you install it, okay. Well, for five hundred and fifteen backs will bring it out and saw. Okay, finely, no, bringer. Right, yeah, I guess if you already got them for that amount of money, you should probably help him out with the installation. So you picked out the right one. Yeah, yeah, the right one there. What is that? So I know Jim's intrigued by the color of this beer already. So here's the thing, Jim, helf a wisens one of our favorite, one of her favorite chest I love hef a wizens because, number one, it's a German style beer, right. Number two, some of the best helf a wisins are good entry level beers for people who aren't craft beer efficient oils, like yourself in mind,...

...and me. Sometimes you can jump into deep like you get into those really bitter, hoppy IPAs and you use it. You know what? I want nothing to a crappy arm. I don't like craft beer. Yeah, but you're right, you got to come in at the right speed to this young work your way up right, an acquired taste. So this is a fruited half a wisen. This is a great, great fruit half of wisen's unfiltered half a wizen beer with grapefruit juice and natural flavor and colored with bitacareteen carrots. Yeah, that's right. So this is let me see it. It's got the alcohol cut. This is a four point seven also, so not not particularly crazy strong, right, but I'm assuming that this is going to be very flavorful. So let's get this going with a shot. I love this. This, this one you have to open with a can openers, but he does the sound effects. So well, matter what does it is that twelve ounce. This, this is a twelve ounce. Right. So those kids are sixteen, right, these are yeah, you know, these are full pipes. Hey, so you brought a little teeny one. Okay, I just kid you. That looks really good. Now you realize that people like me that take cholesterol medicine are not supposed to have grapefruit products. You know that right? So I'm about to kill my grill this, partners of this? That's still funny. Yeah, I know you're yeah, well, little whatever. My doctor's got a sense of humor, so she'll be fine. Well, if you survive this, will be back next week. I brother. I give her a shot. Let me try this here. That's good. Wow, that's good. Yeah, let me break that down. That's delicious. Grapefruit. Actually, absolutely. Actually, I got Ruby Grapes in here. Yep, but it's got a little bit of a beer in the background. Yeah, you know, you're getting very good at breaking these beers. Thought that to give your credit. You're right. It's got that grapefruit front with the beer batting. Absolutely correct, and there's Sweetson but good beverage. This is really, really good. Now, did you buy that just? Is that a special placers that? Did you buy that at a grocery store? But I bought that at our local, bigger grocery store. Okay, all right. So sex pack, twelve pack would you get? I? Well, this is one of those that store that does that. You pick out send. Okay, yeah, sex for ten right, right, yeah, this one I bought. I bought these individually, the war horses, but this one I got kind of as a group of different beers. I would buy this absolutely. This is a wonderful, wonderful drink. Now, what's the alcohol and as it regular? Five points? Yeah, it's a seven or second. Yep, yeah, that's that's a very, very good this is tasty. Yeah, boy, that's a close one there between number one and that. persone was really good too. Yeah, it was very yeah, wow, how do you say that name again? HELFA Wisen, hef a wisen. Yeah, okay, that's from chauffurn, chauffeur hoffer. Okay, now where's that? I don't believe this is American made. Now, I don't believe so either. This is in Frank Frankfurt main, Germany. All right, this is so, this, is it important? This import from Germany. They sticked out in a cargo container and one of those mask ships and bring it over. Yep, correct. You imagine that whole thing filled with that. I would be not right by something be great. And so the very this is delicious. Yeah, I could have a few of the least PROC I could. Now it's it does have a sweet component. I was going to say there's sweetness to this one. Yep, not over the top, but it's not like sugary crazy sweet, but there's sweetness to it. And what intrigued me here. You know, they're smart people, the psychology folks, right, and you study that too. I took a little psycholic did you? Can you know that color? You already have it in your head when you look at a color. But went okay, this is your mind like that straight YEP, and this one's almost about exactly what you would expect. So I'm less brought them up because we've run into a few where we see the color and our minds oh it's going to be disclavor and you drink it and it's not likely. You're right. This is a spot. It looks and it looks like, it tastes like it looks. That's excellent. MMM, I like this beer very good. Yeah, it's yeah, this is I could I could well, which is bad. I spent a week in Germany, I don't know, a year and a half ago, and they some of the Beers I had there were like the best beers in the world. Germans have been being brewing beer since cabmen times, I think, and they are really good at we're good...

...doing that right. Yeah, and I think, I think, and I don't know, maybe you probably know more about this than I do, but Europe's at Haead of US big time on the Craft Beers. Yeah, I think. I'm not sure. Maybe I didn't mention this to you. So I was talking to Garrett all of her he is the had brew master for Brooklyn Brewery. Okay, one of the it's when it comes to craft beer. The two largest craft beer people probably that the all that are pretty much gone industrial would be Sam Adams Right, right, and Brooklyn Brewery. Okay, they're, they're they're still considered craft beer, but there, you know, you can get them anywhere and they're they're pretty much in the big old plant. Now, you know, you do. I mean so right. But he's the have broom maaster. He still he's still in New York city making it, and he said he got into craft beer because he was like the manager of like a band and this band used to travel all over the world and he went to Europe and he and he started drinking beer and he was like wow, we have nothing in America that tall this. So this is back in like the S S. okay, it's like we have nothing in America that's like this. Why we? Why are we drinking this, excuse my French piss water, when we they're stuff like this out here, out there availably. So he came he came back home, he went into his garage and started trying to try to mimic what he what he tasted out in Europe, right, and he started making this, he said, of making it another American dream. The rest is history, right. Yeah, that's pretty cool. Well, I think being in Europe, I was just in chantel a little bit with the food. Yeah, it was too right here whatever. But but the beers were heavy, amazed and the wines were awesome, you know, especially those hundred dollar, three hundred dollar French wines. Maybe one day will do whine undrilled this. Yeah. Well, yeah, we could do that. Yeah, maybe we'll make margariteas there's no rules here. There are. That's the one of the coolest things about this radio program is there are no little all right, so let's get some food in this to me. So I grilled these shrimp and I butter them first and I put them on the stick first, then I bothered them and then I hit them with Cajun and hand in Matt his Lollipop and it looks. You know, you should have made like ten of these. Yeah, I know, I always make make sure that I make one extra at least now, I for your wife, but I don't know if it makes it home. Sometimes it does. Do these I can tell us my pollies are tender. Yeah, and and you know, shrimp, these have been off the off the heat here for about, I don't know, half an hour. So they're they're probably a little I will side by, doesn't matter. Fingers and taste of the season and seasoning and spectacular. HMM. But so jim using the fork. I'm going pair handed here. HMM. Yeah, so I I always shrimp's one of my favorite, favorite because there's so many ways of doing it. You know, it's very seasoning, spot on, just a tad bit of heat, not too much. My wife might be able to survive this one. Well, what I tell everybody is if you try one and it's too hot, you just take a piece of paper tongue wipe some of them. All right, you know, if these are amazing, Cook your ship perfectly. They're not tough at all. That's the the worst thing you can do to shrimp. Overtro over Cook. Of the worst. And the same thing was scalops, and scalops is a challenge for a lot of people to cook. And I don't know, we haven't had scalops here, have we? We not. And I like lose, but with SCALOPS, you know it's so easy to overcook. Yeah, and the same thing with muscles. We haven't had muscles here either. Have we? I don't think we have. You like them. I wove must. Okay, I don't know. I probably I forget which stories I've told in which ones I haven't. But we flew into Shannon, Ireland, and you know things are different there. They drive on the left side of the right. Go the airport, get our rental car and Guy Hands you the keys and says all right, see you later. You know, have at it and at first fifty feet is a roundabout and you got to figure out how to go left right. So we somehow we were staying at this castle right. So there we drove, I don't know, forty five minutes or whatever over there and there was a restaurant there. So we pulled into the restaurant to have dinner and you go in there and I see all this seafood down there. They had all kinds of stuff. It's right on. You know that. What's that ocean? Are North Atlantic. So they had muscles and I never you know, you don't see muscles on too many menus around here, not really, and so I thought all right, I want muscles, and it comes over and of course, you know it's Ireland, so they speak English, but it's all cool. Yeah, so, yes, I'd like muscle, muscles...

...please. The small meatum were large and I go on, let's go big, right, right, now we go. Baker stay home. She brings in, man, I'm not kidding you. This pot was ten inches in diameter and it was heaped with muscles. There were hundreds of them. I sat there for forty five minutes and I ate every several one, and you know, everybody's look at it. They're all laughing at me and whatever, because they all had normal food. Right. It was really funny. I love muscles a lot. The sauced you can put muscles in there. So amazing. Now, I said, you said this actually overcooks room are the worst thing, and I've had you and I'm sure you've had like that. It's like rubber. Yeah, and you're like what, I can't this is perfect, man, perfect. Well, thank you. That's very kind of you. It's all by accident. I have one. All the food we have here, even in the cooking that tastes good, is all by accident. I'm not disappoint that's that's important. I did make and made two extra things this week for various get togethers here at the ranch. Okay, one was a Clod. Those of you don't know what that is. It's a big beef Hunka beef roast type of thing from a special little spot on the cow. Okay, and clods are kind of tough sometimes. And so what you do is you started early in the morning and you know, you take it your low and slow the thing and you take it right up to maybe fifteen, even two hundred and twenty, okay, and you and then you let it rest for an hour and it's just awesome. It's just comes off there. It's so tender. Is it a big piece of meat? It's a big piece, okay, yeah, and sometimes I'll cut it in half and put half in the freezer and do it. But you know, I've made so many mistakes with that. Once in a great while it's just myself and my wife, sure, and I had a hard time learning how to cook for just two people. But what would happen is I got this down right, I'm cooking too a little filets and whenever the three people show them, Yep, so I learned my lesson. I'm cooking stuff right and enough of it for anybody that comes around. And and if nobody comes around and we have it for a couple of days. Right exactly. I also did another one of those tender chucks, those you you've I love cooking those. You have gotten better and better. The first time you didn't. They were good, and then the second time they were great. Oh Yeah, I'm you had that look on your face like you wanted more shrimp. I I kind of did. Yeah, so you can have the rest of them. I I should probably say one things from the wife. This is a basic I shop at this wholesale food place, right, Yep, food supplier, type of shirt, where a restaurant shop and whatever, and they have all kinds of interesting stuff. Some of US good, some of US crap, Yep, but this Cajun seasoning that I got there was good, a better one. I like it. Yeah, it was really good. So so now you cook this for I. You got to remind me. Was this on the gas grow? Okay, excellent, excellent. Nope. HMM, so I think we still got yeah, we still got these long time. What's would like to try another beer? You know what, I've got a sour in my head, but I, you know, took to you hereatally. See, first I eat one were these and we'll see what I can figure out here. I like I like to cook those six to eight shrimp to the the big ones. I never cook a shrimp here at the ranch where somebody has to peel it. Yeah, I think that I've got it in my head that that's not right. You shouldn't have to work for your right. You shouldn't have to work. And when you go to the Chinese buffet, sometimes you have it all the shrimp there and you go wow, that's great and then you look at it and they're covered. Do you you got to peel here with the set? Yeah, that's to what you work. Yeah, I'm not doing that. So we're going back to war horse to so the first one we had was Woogie. Right, this is Boogie. So boogie and Woogie. I love it. That's great. So this is the tropical pineapple fruit sour. No, okay, again from war horse. We call content on this one. Let see if I can find it. Seven, so we're somewhere. So this is good. This is to kick up a MAX backs one. So this is a sour. Again, it's tropical pineapple fruit. To See if it explains that's got the same stuff on the back. It's it. It's inspired by Honolulu City Lights, Kiola and COPPA Corpano beamer. Special Ingredients Pineapple and Cherry. Okay, YEA Cherry Gott to be interesting. Have you ever been to Hawaii? All right, will mill in the Navy, you know, not the parian. Yeah, okay, go not. Yeah, not a vacation, unfortunately, but I was there. Well, you had, you had a little league. I have at a little name yet. Did you get out to the Arizona by...

...a chance? No, I did not at that. That's just one of the more humbling things you ever see in life. It's really cool. Yeah, I was only off duty for like one day, so I think I was a little younger than it's all probably a little party and going on. You know what, I don't know as much of a difference. Yeah, I mean, you know you're a craft beer but I do pretty good and I love your facebook pages. Post to Matthew t Wilson. Yes, you know, you're all over the world some of the greatest food and Craft Beers having a great time. I try, I try. Here we go, here we go. Now that's knows really good. We're going to find out. This is a it's a little bit darker than Woogie. And Yeah, it is a little bit darker. It's more pineapple looking. Not before you drink this, I want you to give it a give it a sniff. Okay, all right, you got to pour it first. No, buddy, there you go. Look at him. He's just excellent at this. He never pours his glass with any more than mine. That's I try to I try to be got just a hair more than yours. All right, wow, smells good. Yeah, it does. It's got all kinds of stuff. I don't know, I'll have to analyze it here. HMM. Now, that definitely has no it's definitely a sour. Yep, sweetness is not really no sweetness. You can taste the pineapple. Yep, you can kind of take the cherry to but you, like I said, it's a sour. Definitely not bad though. It's actually pretty good. I do taste the cherry. I do too. I think you know what I think happened here. I think the Cherry took away a little bit from the the Cherry beat up on the pineapple and the pineapple. Yeah, you're really yep, that's a good sour. Now I, like you know, I like ours now because, you know, you think some have to te Wilson here. Yeah, you had to strap me to the Gurney and do but it was this is a good sour. I like it. I like it now. Last week we had a little bit of an issue with sours. We had some showers. They were okay, yeah, but they were institutional sours. And Yeah, this is more of we're back into the we're getting back to the good so hours, though, this is not as thick as some of those fruited sours, which both of the really, really good ones. They are also twenty bucks. Yep. But what this is, you know, but this is not. This for a sour. This is definitely more heavily bodied, sower than the other ones that we had. This one's this one's lighter weight, although it's a seven huhre. Yep, it's not. You know, I could drink a couple of days. It isn't knocked you. Yeah, you know, seven and seven is fourteen, right. Yeah, sometimes when you have the stronger beers, you can taste the alcohol and you know that they're strong. This one and still full. You you can't really tell is strong. Yeah, remember, when we were kids it was ever clear. Yes, and it was like then you woke up in next yeah, wait a minute, you're the sun came out. Yeah, that was of course. I was a long time ago, Matt. That's yeah, we don't. We don't do that anymo now, let me ask you this. You're a next navy guy, I am. And how long were you there? For years, I did, I did for Yep. was there alcohol on those ships? Yes and no. Okay, you're not. Officially, yeah, officially there's no alcohol. You're not supposed to bring it on. However, the captain had a special stash. So when we were out to see and if we did something well, we would celebrate and he would break out the stash beer. It was mostly beer, okay, sometimes, sometimes, I'm very, very special occasions he would break out something else. Okay, yeah, I don't think you can do that anymore in today's navy. That D be Sad, but probably not. Probably not supposed to that even when we did it. But you know that that's things have changed. You know, I wasn't an I went in the s right, you know, and it was a little more I guess I'm I'm not trying to disrespect anyone, but I think it was a little more rugged back in those days. You know what I mean? Yeah, so you're not disrespecting anybody, you're telling the truth. Yeah, yeah, and you know, it seems to me that that that kind of a thing is in every warm movie, it's in every real situation where you know you do a good job in the boss maybe brings out a keg or yeah, or yes, whatever, and those things are never a bad thing. Yeah, no, it was. I think. I think it made people bond, it made you want to...

...work. Are you want? You want that appreciation. And when you got it and you're like, you know what, well done, sailor, let's have a cold wood and celebrate what you know, a job well done, and then back to where and then back to work. Right exactly. Of course, you saved the falling down drunk thing for when you go, I'm leave right. Those are off their stories. Hip. I'll tell you. This is what the big there may or may not be a few of those stories. So and you know, well, I got you here. Let me ask you this. When I when I was growing up, my my uncle, my uncle Jay, was actually navy, okay, and he had those anchor tattoos. Yes, yes, so what's with the Navy and the Tattoos? They still do that? Yeah, you got one. I got one. It wasn't an acre. Well, all right, it's a picture of a woman. No, no, kid. Yah. So, when I was when I so we got our back in those days. If you complete boot camp, the first thing you did because when your boot camp you can't leave right. So when you graduate BOOT camp you get leave, like you finally get leave. You know what I mean? Yeah, so the first thing everyone does get tattoos because you, like, I graduated boot camp. I'm I'm officially a navy guy. Now I want it right arm. Yeah, so everyone was getting the anchors. It's my turn to come up and they're like no, no, no, we don't want you to do anchors, we want you to get the beast tattooed on you. Now there's a beast, the beast. Now there's a story. Gout a quick, really quick yeah, it's good. When I was in boot Camp I was a pretty big, strong guy and you know, the whole rule navy is you only as strong as your weakest link. So if when you're doing drills or if you're running pt or the final thing we do before you rude. Just called battle stations where you go through this whole series of challenges. Hey, everyone, you're supposed to pick up everyone, supposed to get through it. You know you're not. You're not supposed leave a sailor down, somebody's legging behind you. Help you help them night. So we had some, you know, people who weren't who were fast but not strong, and I was a guy who was fast enough and I was strong. So they'd have their duffel bags on, maybe maybe, you know, kind of dragging ass because they couldn't, couldn't hold the douffle bags. So iron comes to beach. Yeah, I would grab multiple Duffel bags and carry them and Holf and half along like come on, sailor, you know, come on, Shit Mate. So you know, I help some people graduate BOOT camp, so they said, and we should get you to remind you that you did that. You should get the Tet, the Tattoo of the beast on you. That's cool. So this is a it's in Chinese and it says the beast. So it's pretty cool. Well, congratulations for you. That's great. You know, somehow I know your personality pretty well over the last couple of years since we've known each other and you're I can see you helping somebody like that. Yeah, I get that's just how you roll. Yeah, and and you can find craft beer. So that's why I hang around with Oh my God, that's Great. Yeah, so it. There's more shrimp there. Now, one of the things that that that drives me nuts is that there's a I don't want to give it away and I don't want to I don't want to bring any negative to the table, but there's a seafood restaurant. Okay, it's a chain. Right now, I got. There's a bunch of them. Yeah, whatever. And every once in a while I advertise you can eat trim. I know it's what we're talking about. Yes, and there's five or six different kinds you can get. You can get Korean, you can get sweet and Sour, you whatever. Right. They're horrible. Yeah, their look the smallest rinder on the Hine man that night, and and all they do is dip it in something and throw it in. It's like there's no love putting. No, it's like just like butter or lemon or something the block. There you go. Right, I've found them before. Now. You know what I've learned something. It's just like craft beer. JIP, I'm not. I like some chains. I mean I think everyone goes to chains, but that's not where we can get the best fo yeah, absolutely, you got to go to the little mom and POPs or the or the little shops. are where they specialize in what they do. They're not they're not trying to mass produce something for the masses to eat. They're like, you know what, this is what we make and we're good at making this, so come here to get this. Now there's your your family like clams. You're like your wife and stuff her. My wife does. My mom loves them. Now, my mom loves seafood in general. My Dad's not a seafood person at all. He likes he use a straight up meat guy, just like you know. I mean red meat. Okay, good for him. Yeah, that's my kind of Guy Right here. Yeah, he he likes the whole hog and all that stuff. He's that kind of a guy. By the way, you'll see that in action in King Street, a lot of it. You teach me. They do pork right over there. Let me tell you what. For those of you don't know what we're talking about, this grill list and a regular rote radio program the Homie pair clinic, a news radio WAM one hundred and eighty. How long is that show be? Well, Inde on December, around December fifteen. It'll be thirty three. Wow. Yeah, might as well...

...be a thousand years. So we're taking a whole deal. Yeah, on on the road to Saturday, homie pair clinic on Wham and the Sunday, won't we pair clinic on Wham and then a grill list live at the King Street pig pick and festival. Yeah, and will you know, will be having a great old time. I can't wait. You're telling me that down there they're pulled pork. Is the whole hog. It's the yeah, so they if you were to bring pulled pork from here to there, they would look at you like you're crazy. Really okay, because their pull pork is actual, quote unquote, what they called Barbecue. They took the whole hog, they cook it all day and they chop up that whole bad boy and that's your pulled pork. That's excellent. I can't wait. I cannot wait. It's gonna be so much yeah, it's good stuff. I think we got time to try one more if you're up for it. You know what, I am never not up for it, because you come out with some great beers and I know there's there some two or three good ones in yeah, so we've done a cree mail and a half of wizen and a sour. Well, we didn't do the cremail yet, I don't think. Yeah, we did the we did get thing is empty. Yeah, the sponge cake cree mail. Oh, is that what? That? Well, that that was the first one. Cancel that. Yep. So we did a cremail, we did a sour and we did a half A. by the way, this stuffe was insanely was very good. So we still have a stout that I believe we have. Is this a vote, or is this you acting as a dictator? Now this is going to be a vote. We vote. So we have a stout and we have a sour left. You know what I want? You want to stout? No, I want the sound is no, now that's that just goes to prove you know what's going on here. You really got me into sours. So the well point on. No, this is not. This is not the one that's going to kick our butts. Wow, this is so, this is interesting. You ready to hear this? Yeah, all right. So this is called Raspberry blush. This is from brewery classics, a brewer I've never actually heard of. So we'll figure out where they're from. Cool, it's as raspberries and coffee. Really. Yes, well, that's a combination you don't see every day. No, so that's he that's gonna be something. It's brewed in San Diego, California. Oh, okay, alcohol content for Eden. Okay, so on the low side. Yep, okay. Well, after we just had that seven, it's probably a good decision. You know, it's always fun. I wonder if people can tell the difference in our overall mannerism between the beginning of the show. I bet you know. I've listened. I've listened to a few over podcast. It's pretty fun. I can you could tell when we start off, for like we're all professional and nobody n word. Not so much Matt Willson and Jim Salmond. Yeah, yeah, so, so what do you think? The smells like coffee. Does that okay, I wonder who wins, the Raspberrier the coffee? So if you smell coffee and comes out looking kind of almost like the why portent? And a big glass for you too. Yeah, thank you. Yeah, there's a big seat. Knows how I did that. I guess I have one bigger glass. This is almost like a ruby, almost like the grape fruit we had, but a little bit darker. Now this is smells sit here. This is unique. I don't think I've had any like this before. So this is going to be I almost smell help o here. That's fine out now. That's that's different. That's definitely so. You could taste the raspberry and the coffee that, can't you? Yeah, when I get first, I get coffee first, YEP, and I get raspberry in the back. Oh God, it's it's, it's not. It's not a combination. I it's but it's. That is a very different beer. And when you have a beer with coffee, you expected to be dark immediately, right, right, and it's not dark at all. HMM. Yeah, interesting. Now was that on this program where you pick out six and, yes, ten bucks and you get whatever you want and there's a hundred of them up, there's a whole bunch of them. You pick a few right, UM, interesting beer, almost almost tasting some spice in there, some meat. Same here. You know, I'm getting that too. Yeah, I mean I like it, I think. I think so. If I'm being honest, it's not that I don't like it, it's just that it's wasn't sure how to feel. But because it's it's not different. Yeah, it's like it's like marshmallow and liver pote. You know, this is kind of...

...almost don't or what else? What else would we do? A lot of sours aren't. Don't use the incorporate coffee. Yeah, that's kind of a weird, weird choice to make for a sour. Yeah, that just goes to prove some craft brewers whatever they come up every well, may will. I mean you never. Yeah, except Pumpkin. I ask them all. You know, Jim, that you mentioned that while I was there. Do you know? Want Me Pumpkin Beers? I saw SI ton of because we're getting closer that season now. So that Pumpkin now, okay, here I'm putting on the spot. Do you like the Pumpkin stuff? Be Honest now, I do. I have had some that I liked. I don't like that over the top Mauld what is that? Cinnamon? Yeah, I should Si'm not a fan of that. At all. Every year, and this is top secret, okay, so don't mention anything. There's only forty million people. My wife we have Thanksgiving at our house every year. Yeah, sure, I mean every year since the eight since we've done and you know, you know how that works. Drama comes in and out of families. That whatever. Excuse me, I'm I'm going to be here anybody's invited. I'm not going anywhere else. Okay, so that's been stipulated. So, but every year my wife makes cider and she puts those little cinnamon sticks in there. You know, those round, little round sticks are about three haeches long. I gaged. When the smell it's right, it's horrible and and I don't have the heart to say to you, to say to her, you know, honey, that's just making me. And what she would do, though, if I did say something to her about it, she would double the amount of CIDER and double the amount of cinnamon. So that's kind of how it work. So I'm with you. I don't think I hate the Pumpkin for hte the spice, you know. Yeah, the PUMPKINS spice because they because I usually give you some pumpkin a blasted them and all over it. If you can make a craft beer that tasted like Pumpkin Pie. Bingo, you went exactly. Not pumpkins spice. Right, all right, there's too much. That's what is that spice? They use? Annus? Yeah, it's used as it wasn't too much. Yeah, but if you made one that tasted like Pumpkin Pie, I'd be all in. I you know, I probably do. Put It on a yeah, have that, but the keg probably right. We got a few minutes left. So in our last minutes, I think it's time for us to judge. Okay, we've had three, R four. Yep, we had four of these. So again we we could have had five, but good thing we stopped. Were boiling. So here are the your choices. We have boogie and Woogie. Okay, boogie is the tropical pineapple fruit sour right. Woogie is a sponge cake Cremel, both by war horse. I liked that one. Yep, that was a good one. The sponge. The sponge is really good. We have the chauffeur Hoffer, the grapefruit, half a Wison, which was I thought was spectaculus on and I yeah, and we have the brewery classics, the different as the day, but blush sour with raspberries and coffee. So I'M gonna go on a limb in the woman with the risebery and the coffee we're prier not going to consider. Yeah, we a lot of love and respect to brewery classics out in San Diego. Just looks like it's like a one a chocolate milkshake and unsweetened iced tea. Yeah, just it just didn't I don't know. Yeah, it was it somewhat. As you see, we were there's all you to find someone who likes it. So it's could. Someone could be loving this, just not in my wheelhouse. Yea. Now the last three. I like all three of the last three that we got. Yeah, me too. I'd say it would be between the sponge cake and Hathawison. I agree. Those are our top two. I agree right there. All right. So now, Jim, what's your number one? The grapefruit was was better. Yeah, I'm it was better. How much it was? It was unexpected to be as as there's a regular beer and a bottle with a cap on it. Yeah, it was unexpected number one to be that good. Yep, and to be kind of I think maybe I liked it too, because it was a little sweeter. Yep, I really liked that beer. So that would be my choice. Everything you said, I think you hit it out of the park. I don't think I expected to be that good. I'm thinking it's great fruit. You know, grift can be a little bitter, right. So I'm thinking, you know, the colors nice, but I bet you we're going to get fooled. It would be better we're going to it was delicious. It was very good, delicious. I got. I got Ruby, a great...

...fruit that. Yeah, you know. You know, if I think of the color, it kind of was that ruby color to was it? Yeah, and it was. It was very good. So that as far as I'm concerned. Ding Ding, Ding, dinging. So if we also did like the sponge cake cream over, absolutely, and we love that brewer. Yeah, I mean more horses, awesome, they do. They're not going to park nine time to the ten. So yeah, yeah, and especially if we were sitting there doing grilled this live yeah, that warhorse where they were bringing us craft bruise about every thirty second. would be a win it. Before we go. I'm glad you said that. I want to think John Earlab. Yeah, from were box. We had a blast there, read a good time. The food was spectacular. We try to bunch of Beers there that you know. As you are aware, John Ere lab's The godfather craft beer and the a sort. So yeah, I'd like to do a good shout out to our friends at knucklehead brewery, webster. Sure, we've been there, Ktwo, which is down in too, sable of our down there at the bay. They're excellent, a lot of excellenters and and it's just it's just a wonderful thing to take grillas on the road where we meet people and we have a lot of fun. So more of that kind of can't wait. Can't wait. Always have a good time. John's such an easy guy to talk to, down Earth person who is extremely successful by starting something again, as you you tell these stories about people start stuff on their garage. Is One of those guys who did it. You know what I mean? The cool thing about John is too as well. We were out there, we asked them and I was interested in how many of the craft grew guys around here call him up and say, John, when you think of this? Yeah, what do you think of that? And he's he's so approachable and a fun friendly guy and and he gets it. He knows you know that his stuff is the best in the business, but he helps everybody else out, which is really got this and that's and that's a that's just good character stuff. By the way, if you are interested in trying any of robots fantastic beers, now only can you buy them at the store, but they have a flower city brewers fest coming up soon. That's right. The VIPs are sold out, so you can't get the VP's with that, but the regular tickeles like we just fine for you you get a chance to be there. I think it's on a Friday. Cannot remember the date off the top of my head and fortunately, but if you go out of Flower City Brewer Festcom or order rock Gord a Robotscom, you find it out. You could find think it's a like the twenty six. It's something like that. Well, the try to say we can sneak over that. Yes, yeah, I think of Johnna costee. We can get in there. Don't forget. You can get grilled this on I heart or spotify or wherever else you get your podcast. We'd appreciate it if you'd I don't know what it is like us. Follow us, both, worship us, whatever, whatever it takes, so that you know we can, we can make a living. Yeah, come on, you know that the powers that be would like to see us do well and we want to do well as well. So that's right. And and if you want to get some wildly entertaining a little comedy there, go to Youtube and check out the salmon ranch cowboy cooking show episode too, coming soon. Yes, sir, that's Sir. I think we covered a few websites. Will mention before we get out of here again. Jim, salmoncom. Jim, you are license home inspector. If we're living right today, I am. Yeah, for right now I'm gonna hire and and and a wonderful, wonderful website and podcast that Matt does. He gives back a lot of the community outside the margins, RADIOCOM in check it out inside the mergency. Well, it might be outside, but you're right, it is. You know, your own website inside the margin, Radiocom I'm sorry about that. Your fear. Fine, you're fine. Hey, Jim, again, another great day at the Salmon Rech studios here. Lots of great food. I got a couple scrip on I gotta finish here. Gray some off, but then again, Jim said at Jim salmoncom inside the margins, Radycom, Youtube real this is on facebook, we're on spotify, we're on Iheart, we're everywhere. Where are you not see nx? Time for more grilled this.

In-Stream Audio Search

NEW

Search across all episodes within this podcast

Episodes (49)