Grill This!
Grill This!

Episode 61 · 2 months ago

Cherry Bourbon BBQ Chicken Wings

ABOUT THIS EPISODE

After a week off Matt and Jim are back! On the menu, fried chicken wings covered in Salmon Ranch Cherry Bourbon BBQ sauce and buttered banana bread with chocolate chips. Also Matt brings an assortment of craft beer from Rohrbach brewing. And as usual, Matt and Jim are up to their usual clowning around and antics. Check out another delicious episode of Grill This!

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 tongues, your aprons and your pint glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Oh yeah, welcome to grill list, where we eat anything that was once alive. Uh and, uh, you know, no Tofu here on Grill list, Jim Salmon here, along with Matthew t Wilson, and the t stands for terribly hungry. I'm both. Actually, I walked in here and, just like always, I smelled something fantastic and my stomachs that are rumbling immediately. I actually had to fend off uh some of the wranglers here at the Salmon Ranch from gnawing away at your at your percentage. Man, I would have been disappointed. We're gonna have chicken wings, wings, and we're gonna go over that whole thing. UH, have been cooking chicken wings for, you know, all my life and I am in search of the Holy Grail, I'll be honest with you. But Um, but these are these ain't bad? All right, before we even get any further, do you prefer, like Fried Chicken Wings? Do you prefer grilled chicken wings, smoked chicken wings, baked chicken wings? Is there are preference that you have? If they're crispy, I don't care how they got right now. These I did. I fried him and we'll get into all that, the oils and all that, but Um, it is a Um. It's got to be crispy. Uh. And there's a hundred different ways and we'll go over it all when we eat them, but it's it's UH. And the thing is you have to try them because it's tough. It depends on the chicken to at absolutely does so. More to come on that. Absolutely. Is there any special sauce on those? You might have to wait to hear that. Yes, there is one you've heard of quite free grills podcast brought to you by Senna Sea Foods. That's S E N A, s e a foods uh of Washington state and rich and Senna Wheeler. They do uh. They Fish Alaska fresh fish right out of the ocean. I mean you can't even get anything more fresh than that. And rich is the head head Cohuna on the boat there and we need to get him on here because you know Senna said that he might be a little on the colorful, colorful, which this isn't CBS. So it would be so much fun. And Uh, they shipped us. Uh. Only where's it? They shipped us because it's fresh. They went out fishing and they just got back a couple of weeks ago. Uh. And they shipped us a box of wild Alaskan Copper River Coho Salmon. Yeah, they caught it and immediately freezed it and sent it. Right. It's it comes in dry ice. It is so cold that you think you're Antarctic. Right, right. So I yanked a couple out of the freezer and you know that recipe we did. We talked about it at nose and we have to get into some other recipes, but the one with the yeah, the sauce and potato and crusted that was so deliciously. Did the same recipe but I used Um, uh sweet potatoes instead. How was that? It was. It was awesome. It was awesome, and I just that salmon was as tender as you could possibly get. I didn't get a phone call. You did. Well, you have your so thanks to the folks that sent us see sea foods for sponsoring the home. We pair of clinic UH sent us see dot coms s e n a C S E A, dot com, where you can have stuff shipped right to your house. Fantastic. The folks at Tipsy Light Company. There's one of these every five feet in here. And my Um, this friend of mine who is a home inspector like me, uh, you know, I had this thing and he was over here and visiting and whatever, and he goes what's that thing? And I said, well, that's a tipsy light, it's for your grill, it's for your whatever, and he goes, this will fit right on the brim in my head and he picks it up and I go in there goes that one. So these lights are cool, they're led, they have replaceable batteries, they have tons of light and the re portable thing where you can set it down and shine it at your grill or you can put it on the end of your spatula and see whether it's, you know, rare or medium rare or well or whatever, Jim, and it's wonderful. We're getting into the false season and the light time during the days gonna be less than less. Exactly. You can see right through the smoke gym. There's a million uses for these tipsy lights. So you can get one. They're all over. Actually, you can shop them around. I think they're, you know whatever, Amazon or what. Uh. And,...

...but it's if you want to read about it, it's tipsy lights dot Com. That's T I P S E E L I G H T DOT COM. And Uh, it's just a wonderful invention and it's really cool. I've used it a hundred times. I love it. I love it too. And then, of course, the New York State Craft Brews Association. Fore, those guys, I think, New York drink New York dot com. Can't forget that billion years. Uh. And upcoming on November nine there is a craft brew festival which they do one every quarter or so. It's in Syracuse, and then there's there's one in uh, in January. That's I forget where that one is. Albany. Yeah, we've been. We've been. Did that? Will tell that was that was really cool. Yeah, so what you do is, Um, you know, you can buy tickets at think New York drink New York. You Click on festivals. Tickets are not that much. I don't know. You like that and uh, and you get to try some of the finest crap brews in New York state, which means the world. So and there were people we weren't one in buffalo long ago, and I know we've talked about this before, and a guy drove up from Washington. Yeah, he said, we don't have anyone, nothing like this. So it's pretty cool. So people who have never been to a brew festival like this, what are they missing? They're missing a lot that they're missing. Uh, one of the things they're missing is to be able to communicate and talk with the people actually own the place and make it. And you know, it's fascinating to watch them tell the story of the COVID and how they survived and then all the good things that are coming now. So you know, Um, not a mastering scene anywhere, it's the one. So check it out. Thank New York, Drink New York, New York State Craft brewers associations. So I have I have a hundred different things to talk about, but I can't really concentrated right now. Now, Jim I, I know, I know you followed me on facebook. I follow you on facebook two and this over this past weekend my parents were celebrating their fiftieth wedding anniversary. It was real cool. It was a very good turn out and I had a chance to to DJ and M C the Party, which was a lot of fun to do for my folks, and it was. It was a good time and of course I needed to get you know, I was also tasked with providing the beverages for the party, so I hired a friend of mine who bar tends for like the liquor portion, and I worked on the beer and I called our friend John earlob from yeah, and he he came through for me big times. So yeah, great, so we had some. So why I've mentioned him all this is I have some left over and we're gonna be trying somebody. Excellent, excellent. Now I also, while he's digging that out, a fifty year wedding anniversary is pretty good. I'm most sure I might not make that, but we're like the bridesmaid and the best man there and yeah, yeah, that's so cool. Some of my uncles who were there, because we acknowledged some other people there. They were married fifty eight, sixty two years. Somebody shoot me. No, I didn't mean. I have a great she treats me well too. So I like her. They don't like you better than me. It's part of the deal. I just had to suck it up. So this is from, as I said, from warrobox. So we mentioned this before. I didn't get a chance to try this earlier. I know you. You reached out to me to get this before. I couldn't get it, but now I have it. It's the rattle on rattlers, the strawberry mango rattlers. Cool rattlers are like, uh, they're like to, they're they're like a right, they're German style beers, similar to like a like a Shandy. Uh. So it's it's a B V, it's a four point. Oh, but it's got a lot of flavor and it's a good way to ease into what we got going on today. Okay, yeah, that's a great idea. Yeah, because we have a lot here. It comes. Oh Wow, that's a yeah, that'sn't cold, of course. Oh, that is cold to you can see the the condensation on it. Oh, no, that's an interesting it's a dark pilsner. Look kind of on the Orangey side. A little bit of ahead. You can smell some of the I have a hard time figuring out mango. But yeahs it's it's an interesting taste. M Hm, oh, that's good. Yeah, I like that. Very Crisp but light sweetness to it. Yeah, but not too much. Easy to drink. You can. You can probably hammer these all day. Look, you wanted to, Ye, at four point, you and I, as professionals, we would have to. You have to drink a I'm just cheasing. Yeah, that's good. I...

...like that. And the strawberry comes out. Yes, it does. Um, and I guess maybe behind the strawberries a little bit of man, I have a hard time. It's always tough. This is this is a very summary Beer which we're gonna unfortunately getting out of soon. A lot of the summer beers aren't gonna be available as readily anymore because we're moving right into fall, and fall, as you know, uh, you got the October fest and the Pumpkin Beers. Yeah, more to come here. Yeah, UM, did we? We try to Pumpkin Beer? We when we first started grilled this. Yeah, we laughed him out. You said, you, you said you are open to doing that again. I am open to chasing anything. Okay, all right, uh, and it's kind of funny to get, because what we enjoy is, you know, making people squirm a little bit. And when we interview some many people about the pump con bears, they look at us with one eye. But you know, I love Pumpkin Pie. Now, you know our friends at Mortelus, they make those heavy fruitage they came up with a Pumpkin pie that was like drinking a Pumpkin Pie that I'd be all over there. Maybe how to reach out to that? Now you're a coffee drinker. Do you like that? The pumpkin spice lattes and all that stuff, not so much. Yeah, I'm a black coffee guy. Yeah, you know, black beautiful, and I just Um, when I was younger I would drink coffee and put all kinds of jump and then all of a sudden one day, when you get older, it kind of goes away. Yeah, that and the doctor telling you and watching that sugar than that's also true. Yeah, it's not bad. It's pretty good. Again, I like the big shout out to our friends at roarerbocks general. I'm in the folks there, thank you for coming through for me, for the for the party. That was nice of them. Um, the thing about the whole craft beer world is right now, there's, I think the folks that the New York state crepperers said it's like five. There's five hundred five. So there's there's an owner, there's a couple of brewers. So let's say there's fifteen hundred people out there right now trying to think up the next beer they're gonna make, and that means hundred really cool beers. That's absolutely correct. Now, because we're introducing a little bit of negativity into the UH girl list podcast, which which which I you know, we want mayhem. We don't. We don't want bodies or anything, but we want mayhem. Uh and UH. This out of the food safety nearly three hundred and fifty thousand pounds of almonds manufactured by blue diamond growers. Now I love blue diamond smoked the smoke house one. Those are really good, have been voluntarily recalled or a sample tested positive for Salmanala. Per a statement from the food and Drug Administration, i. e. The FDA, the effective product is labeled whole Brown almonds on the packaging, and so that that means the other ones aren't involved in this whatever. So Do I. And all the packaging was sold in bulk. So that means the average person doesn't have it. So it might go to food service and you, you know, you go to a bar and they have a bunch of that stuff up there. So, anyway, the the the recall is initiated on August five. The impacted almonds were distributed in three states, California, Colorado and Illinois. I might have read this before. I read it Um, as well as Canada, Germany and Morocco. So you know, we're here for the people. So you, I mean, if you're at a Viking River cruise or something like that and they're trying to jam some of those down your throat, you might as well check that out. And there's badge numbers and all that stuff here. We'll publish that on UH grillers podcast dot com and also, just because you've been on me on this, Um, I will. I have some pictures I took of frying the chicken wings. That's great. I love the post. Absolutely. Salmonella Causes About one point three five million infections, hundred twenty six thousand, five hundred hospitalizations and four and twenty deaths in the United States every year. Yeah, that's some serious stuff. You can contract Salmonella by eating contaminated food, drinking contaminated water or through the environment, by touching affected animals and whatever. Well, I think if you're faking up, alcohol kill whatever you're having. Anyways, one of the funniest times ever in the history of the Home Repair Clinic Radio Program on News Radio, wham eleven eight, my favorite show by the way. Thank you. Was We my old radio partner. We were reading an article about hedgehogs. You know...

...what a Hedgehog is? Remember probably hearing this and if the article goes on and I'm reading it and whatever about hedgehogs and what a great Um. You know where you can get diseases, like someone off from your Hedgehog, and it said, and then I read don't snuggle your hedgehog and I lost it after that. I couldn't even I was laughing. So, you know, you get those those laughing jigs and stuff coming out of your mouth and your nose and whatever. You had to be there, but it was pretty funny. So, anyway, blue diamond checked that out and whatever. So I like yeah, and Uh, you know. Also there was there was another recall here. What was that all about? I forget. I think it was a drink. Now this one. Oh, that's worried because my kids drink this. Do they really do? I think we have to read the House. Actually um the food and Drug Administration again. Thousands of cases of Capri son, little ones, pound next that stuff are being voluntary, voluntarily recalled by kraft hens because they were reportedly contaminated by a deluded cleaning solution. Solution is used to clean food processing equipment. Uh and UH. The recall affects only wild cherry flavored caprice on beverages. Wow, fifty and sixty cases have an impact. I might be lucky because my my my daughter, is actually allergic to Cherry, so we don't get cherry stuff really. Yeah, well, that means she won't be eating your Cherry Bourbon Barbe. The other one will, though, by the pound. Uh. Kraft heynes learned about this contamination after receiving complaints about the taste of the Drey Geez, this tastes like four o nine. belower the details of the recall. Of course I didn't need to read that part, but anyway, thank you, chapters. There's a phone number here and we'll put we'll put that. We'll put that up. Yes, I will do it your technology there. So anyway, that's uh, you know, we were here for the people and whatever. So, oh, by the way, I just I just wanted to mention real quick. Did you happen to catch the buffalo bills play yesterday at all? I did. I didn't get all of it because I'm old and I had to go to bed. Why? I had to early start today too, but I knew they were going to win. Man, they destroyed they conducted another clinic. It was a clinic. They did have some turnovers and some stuff, but they just barreled through it. Man, that's lack it. So that well, you know, God bless them. That's great. It's about time. I'm saying this. Might we might be. I better not say. People get mad and uh, you know, I was talking to my brother today and he watched the whole thing because he lives in Denver. He's a Denver Fan, and they will, they will stop those people. But he's talking about Josh Allen and how he throws a football. There's only a small percentage of that people that are capable of catching it, and that's where you get it done. That's great. So they told a story, you know, Brett Farve. He used to throw the ball so hard when rookies didn't. Who didn't know that he threw the ball at hard would break their fingers trying to catch the ball. Yeah, yeah, well, he's different. Josh Allen is a nice guy. He is very nice. Pays attention to the kids and the and the fans and so hard not to like him. Yeah, he's a good guy. Good, so good, good for the bills and they look they look sharp. Congratulations. More to come next, next Sunday. All Right, I'm continuing to be thirsty. Yeah, so we'll, we'll dive into some more. So I know you like sours and uh, robos has done a sour. They've done a few in the past. That's the newer one. This one actually was really popular at the Party. All right, so I only had a few of these left. Uh. So let me go grab that for your real question. Well, so that just all that tells me is you didn't pull some aside for Jim at the beginning and you figured you just give gym whatever was left. You will not be disappointed. So this is called the swizzle stick sour. It's screwed with raspberry and Tangerine it's part of our robox hop drop series. Uh, it says A. It's a Berlin or Weiss at heart swizzle sticks sour is unfiltered, brewed with a large portion of German wheat malt for a smooth mouth feel, and hefty doses of raspberry and Tangerine offer a fruity tart finish. This one's a six point all all right, now we're getting somewhere. We're kicking a little bit right. That's good. Well, that's...

...that sounds great. I can't wait to taste out. So let me get this open for you. Here we go. Yeah, that's that's a sound heard around the world, you know. Now that's pouring out like like I would expect a sour to look. Yeah, a little thicker. You can't see through it Um, which means there's good stuff in there. Oh M hm. So I want to get your your take on this one. That's smooth. That's a very smooth it's not. No, it's got a little bit. That better, but not craziness. Yeah, I like this. Yeah, this is good. It's very drinkable, very easy to drink. I did see this one at the grocery store, I think. Didn't. I yeah, I believe you did. Yes, swizzle stick, swizzle sticks, sour box is just they're just crazy. They're crazy good. You know, again, they've been doing this since one of the first, one of the original craft brewers in this area, and the restaurant is insane. Their food is so good. Some of the craft brewers you go to they have food trucks and all that kind of stuff, which is which is cool, really cool, but at row bucks they got it dialed in. Yeah, that chef that cooked us that sand, that corn corn on us. That corn was so insane I have tried to duplicate I'm a miserable failure, I really am. That is so cool. Yeah, it's a great place. Now, if you tip your glass you're getting a whole bunch of residues. There is, which is you can see the good stuffs in there. You know. Also box. I know I've mentioned it's a hundred times, but I'll keep mentioning it. One of the first craft beer festivals in the area was also done by the flowers brewers festivals, one of the original ones, and it's one of the longest ongoing festivals in this area. So so we went to the last one. We rock city. Yeah, Flower City Brew Fest a month ago or so, and one of the things that I have decided that we need to do now that you know, girl, this is making a lot of money, the biggest pot grilling and crap your podcast on the planet. Ye, we need, you're right, we need one of those giant motor homes, like like the movie stars had. Seriously, you know, two giant bedrooms, one on the back, one on the front, full kitchen, air conditioning, the whole thing. Pull that right up to these festivals and we're operating right out of that. Our security be upfront, people out of there. Uh. Is that in our budget? Yeah, well, let me just take a look at that. Are Borrowing powers. I just you know, let me work out we do have. You and I both have good credits. You kill me. Oh, just a good beer. That's not bad. Like and, like I said, you know robots. The good thing I like about them as they do a variety of different kinds of beer. They don't really focus on just one particular style. They kind of dive into a little bit of everything. Right. So, UM, they have a couple of locations around. They there's one on Buffalo road where they have these giant vessels. Yeah, those were cool, really cool, and you get a chance to talk to the people and see how they make it and and that's pretty yeah, that's pretty fascinating. And then there's the original one on Railroad Street downtown public market area, which is really, really cool that they're there too. So what I like is that everything's in cans, yes, Um, and so you can have them in a refrigerator for an extended period of time, which is good. By the way, I don't want to give anything away, but we're going to dive into some October fescilator. As you know, we're kind of deep into September now we're heading into October. Fall Beers are going to be more prov within everything. Anything else is very, very soon. So you're gonna see a lot of October fests, a lot of Pumpkin Ales or Pumpkin spice this or pumpkin whatever, all those things, a lot of German style beers. They're gonna be all over the place and all the a lot of the sours and other things are gonna kind of take a back seat for a little bit. What I would like to put in people's minds is that you know, you can go out and you can buy the institutional October fests. Everybody has them, you know, and and there's nothing wrong with that. You know the well whatever. And but the guys and Gals at your local craft brewery that make them, that's where you gotta go and try. I agree with you, right and and some you like, some you're not too fond of, but that's the experience. You keep going until you find something that's really cool. Have you ever been disappointed in trying different things? Absolutely no, not at all. Um. So you know, that's that's it's just wonderful.

Um. You know, I I. I think that the Craft Beers, UM, they make smaller batches, so it's more crucial that you, you know, support them. Sometimes it's a little more expensive than your institutional but you're getting better ingredients right, and you're getting a lot of love putting right. So I usually make it right there in the house. There's not a big plant that's making anything like that. So I know I've asked you this before and I can't remember your answer. Do you still dabble a little bit and the Industrialized Beers that are you kind of more just strictly Crafford, or do you every once in a while. Occasionally didn't do it. Yeah, Um, you know, we at the ranch here, we have these big cooler at beer here and there's oftentimes a lot of folks here. So, Um, I have to have beers that everybody would like. So I usually have a case of bud light lime or, you know, Lobat blue or whatever. I mean, something everybody has heard of, because I don't want somebody to go up to the cooler and go as he's got is this weird stuff, but they don't understand the weird stuff is where it's it's the good stuff, right. But anyway, yes, and it once a while I have one if a friend of mine comes over and we're talking or whatever and we'll both have the same one and whatever. I'm not going to get out of bottle in front of somebody that doesn't appreciate the same same here. I you know what I was talking about. My my parents party and we had we had bud and Heineken and stuff like that there too, because a lot of the people there had never had a craft beer in their entire life and they there's no way if I opened up a thing of robots like this is and don't want to touch it. So you have to have that too, and I think maybe I had one, but of course, as soon as everyone walked away, I was having the other stuff, because you know exactly all right, chicken wings. Yes, the feature today on Grill is, of course, I fried up package of chicken wings. I don't know how many they this is, this is funny. You do love this. When I bought them, Um, I bought a big pack, you know, I don't know, there's twenty them maybe, and it looked like they were just the wings, right. So then when I got them back home and I'm pulling them out of the package, it's the wing connected to the drums, the whole wings. It's not that. It's not the flatten the drum, and that's fine. So what I do? Well, I took I went out on the outdoor kitchen on a piece of granite laid out, uh, you know, a paper towel thing, and I took my cleaver and I hacked it. Right, I do that too. So that's what you're gonna find here. And they're little niblets like you know. They're cool. Yeah, and the thing it's about freshness, right, and what I went for is chicken wings that have not been frozen, which I'm with you. That's that's the best. If I'm having a giant deal here, that's another matter. I'll buy bags of it and you get what you get, right. Um, you know, whether you roast or grill or Pan Fry. You know, chickens, like them universal food, right. Every everybody loves chicken, Um. But I still think that Fried Chicken, uh, is the way to go to get the crisp. Now, there there's variables here and we'll talk about that. But throughout my time, you know, in life, trying to get to the holy grail on this, I've learned one, one or two crucial things. Number one is you can't fry a wet piece of chicken. No, that's that's that's bad. You're absolutely correct. And it needs to be uh, the chicken needs to be as dry as possible. Towel, me too, and and there's different types of paper towel to some of it's not very absorbing, you know, and you go to a ton of it, um, but I usually spread it out and then I you know whatever, and I take each one and I dry it up. And the other thing that I've found there's two ways of looking at this. You can you can just put a little seasoning on their salt pepper or whatever your thing is, and frying. That's fine. That's fine. But a little extra crisp comes from just a little dusting of flour and corn stuff. You know what. You beat me to that. I was going to ask you about that and it's not. You don't want a lot on there because that keeps the moisture on the outside. You just want a dusting, right. So I put a little bit, I mix it up in a ZIP block and I'll throw it in there and it's just dusted at dust. or I'll do even do it just in the bowl and do it with my hands. Um. But frying wet chickens is a mess and putting too much flour and corn starch on there is a mess too. So now the question I want to ask you. So I know you. We've all had like chicken right where it's like breaded and fried. What is your thought on that...

...in comparison to like the normal fried chicken? Um, and do you have a I'm a chicken connoisseur and a chicken rating individual. I can tell you all of the above. Now, I'm an EGOMANIAC, you know, but I have. I've been eating Kentucky Fried Chicken all my life and you know the original, and then I remember when the crispy came around. It was it was just crispy and so and I remember the real Colonel Sanders to when we got now is just ridicting. But Anyway, Um, the pieces of chicken got a lot smaller over the years, which really pisces me up. I'm sorry, but that's just how it is. Um, the leven herbs and spices have changed a little bit, you know, they've still used the same it doesn't and you buy a bucket of that and you're passing out a picnic. Everybody loves it. The problem is, if I eat that at noon, it's still in my it's still burping me up at five, right. So it's it's Um, I don't know. So the sides that you get are are sometimes the more important thing. For me. I love it's a good side. I want all dark meat. I don't want any chicken, I want thighs and yeah, right, because so with Kentucky Fried Chicken, there they're they're potatoes, mashed potatoes. What you have to have Um and I take the biscuit they give you and I break it up little pieces and Jamut and potatoes. It tastes like wallpaper taste. It's horrible. Right. So income incomes popeyes. All right. Now, pompeyes and me have our own relationship, right. UH, Popeye's chicken is better because I like the little spicy with that and they're mashed potatoes. Has This cajund stuff in. There's a thousand times better. And the problem is there not enough of it. And what popeyes did was they shrunk that chicken down to like remember them, remember that movie. Shrunk the they're tighty pieces and there's only there's only a certain amount of locations, right, right. Well, I've bent. There's there's one I go to. Uh, it's in Panorama Plaza in Penfield, New York. Okay, I know where that is and it's I don't know what's going on there, but it's a mess parking, lots of mess that weeds are growing up higher than the door. Uh, there's stuff all over the place. It's just I so one day I went in there and had a bad exp I wrote the guy that you know. He he's the CEO of like five different restaurant chains and one of them is that. Well, then I get a call from the manager and she said, well, come on down, we'll give me up free lunch and whatever. I get down there and they had fired her two weeks before and it was too funny. So I had this paper with me and says come on down, and I showed it to the guy and he goes, yeah, what do you want? And I said fifteen of those, seventeen of these, and I want enough mass potatoes at chokahorn. Anyway, the whole purpose of that discussion is that those companies. I get the whole survival thing and whatever, covid and people and supply chain and all that, but if you can't, if you can't figure it out, close the door. I'm with you, you know. So now, sorry, I listen. I am still hopeful and we'll see how everything pans out. We've been trying for a few years to get you down south with me. Right, I know. And wait, you eat that chicken, you won't. That's where I gotta Baby Boddy. seriously. Yeah, we're going to UH, maybe next year we can get we gotta make it work. Yeah, we'll make it work. So, getting back to the chicken for just a minute. Um, overcooker, undercook you know, undercooked chicken scares people. I mean you know and and when I smoked chicken, there's a red component on the inside that is not it's cooked thoroughly, but it looks like yeah, and people look at and just drop dead. Right, if you know, if you're not smart enough to know that that's the holy grail of the chicken right. So, anyway, Um, undercooking is not a good thing. You, you, Um, but people. One one of the things I've learned that when I'm frying chicken, and you should see this frying pan, it's two feet in diameter and its giant. There's a whole gallon of oil in there that I was...

...cooking today and it's about it's about a total of ten to twelve minutes Um and the oil has to be about three fifty. And people are afraid of oil because nobody really has a good way to uh, to check the temperature. I have this really neat probe by putting there. Okay, it's it's a lot. You turn it down a little bit, I was gonna say, because because of all the cookie that you do, you have a lot of temperature devices. We need to know. Temperature is the Holy Grad right. So, Um, I had the UH, I had this batch of oil up to about, I don't know, almost almost four degrees, which is too, too hot to one. About three, fifty, three, sixty. Um. So I turned one burner down and it drops right away. I mean it drops down, but it's about it's it's roughly six minutes on each side. Um, and and it's nice and crispy and blistered. And what ever? Do you do? You FRY like a cast iron type deal, or do you? Yeah, yeah, yeah, everything is cast down. Yeah, Um, you know, one of the things too, is people save oil. Uh. Yeah, we have a treat coming here. I go happy about this visitor, that the secret visitor came through. So okay, so I go, I'll have to all right, Jim continues mixed oils. Uh, is a no no. Now, some people save their oil, and may you reuse it and reuse it and reuse it. Like McDonald's. You know, you're walking there sometimes in you because they mopped the floor over the same thing and it smells like an oil. Can't right. Um. So, uh, you can't mix oil. That somebody cooked fish in. But you know, it just it has to be virgin oil. Now, if I don't mind, I I may when this cools down, they may put it in a thing and reuse it, because you can reuse oil time that. So do you have a deep frier? Yes, I do know. Okay. So question do you use that deep fryer or do you prefer? The question is, do you prefer the cast iron frying versus the deep fryer? Prefers frying pan experience because it's the frying pans I have are on Godly Bay and so I can look at everything and whatever. When they're in that little VAT you can't see. So so these chicken wings had a little bit of dusting of flour and some corn starts and then I pulled them out, uh, and then I a little bit of salt and pepper and then they've been soaked in Cherry Cherry Bourbon barbecue sauce. I put them uh when I after I got him out, I put him in uh, in a Pan with some paper towels in there to absorb the oil so they're not oily. And and then I had some Cherry Bourbon barbecue sauce left over. Thank you your please be seated and uh so, I took uh any dump in there and you just so. That's where they set, all right. I'm excited, of course. That the seven Ranch Cherry Birn barbecue sauce. That's that's a no brainer. I think maybe, though, before we have those, we need. Is there any more that swizzle or no? Is that gone? There still? That's that's that's all. You, Matthew t Wilson. I have sharing extraordinary knows. That's that's part of my job here. Now we have an October fest, but we're gonna get into that, I think, maybe after I said I got some more of this rattler left. Um, yeah, let's we'll get into the October fest right after we're done with the West. I wanted to say, Um, there's a hundred things we haven't said to the folks about where we are, how you get to us, the website, all that kind of stuff, which you can do while I'm preparing you Salmon Ranch Cherry Bourbon barbecue sauce chicken wings before I even continue. That sauce is going to be available soon in stores everywhere, so keep your eyes and ears peeled for that. We'll have announcements all over our websites when that is available. But before that you can find grill this on my heart, spotify, wherever you get your podcast, Apple. How you going to grow this podcast? Dot Com? Where there as well? Also, if you've not still seen either episode of the Salmon Ranch Cowboy cooking show with our Buddy Tim music on there, I don't know what you're waiting for, because you can actually see the UH making of the Salmon Ranch Cowboy Bourbon Cherry Bourbon sauce on that show, as well as all the great food that was cooked. So we have that available on the website as well as also on Youtube, so you can check those out. And also we have a facebook page. Grilled this podcast is on facebook, so you can reach out to us there. If you have any questions or you have any food ideas or beers that we haven't tried. You want to reach out to us, you can email us at Info at all this podcast dot com.

Again, that's Info at grill this podcast dot com. And we will definitely, I mean we always want to try anything we can. So if there's something that we're missing out on, please go ahead and let us know and we also want to reiterate make sure you visit our sponsors, Sena send to see foods, tipsy lights, and also New York Craft Brewer Association. Think New York, dreat New York. That smells so good. It looks good too. One of the things I like is a little pieces of cherry all over. That's that. I told you. That's the most unique part of the sauce. Hang on, before I even eat, I have to make sure you're already you're already. You did. I have to take a picture of this. You know, see, you know what. I have to make sure these are visible on our website. That's a shame. You have to take picture before you can dive in. Now, one in, here we go, just take the ring off, gonna here, here we go. MHM MM HM, oh, that's good. That's sauce number one. It's insane. Chicken is delicious, and what the barbecue sauce does, unfortunately, was it cuts a little bit back on the crispy but as more of the flavor. What sauce is the home run there. We are going to eating a try and forgot what man, yeah, you dealed this one. Chicken wings. Yeah, back in the day, before they went to the stratosphere. Yeah, they're expected by, you know, a dozen chicken wings. Yeah, they used to be the byproduct of the chicken before. They used to be the throat before, and Buffalo, I believe, was the ones that were actually you know what, we can cook these and then some greedy bastard that we can make a movie these. Right, this is delicious. That's kind of tasty, isn't it? Look that Pizza Cherry Holding. I know that's that's one of the things. Of course, we do these marketing studies here because we're that's what we do here. And so we floated this out and there there is eight percent of the people that don't want any salads in there barbecue sauce, and then there's ninety two of the People that Love Cherries and fruit and say this is a wind. Nobody has this on the earth. I think that people who don't like this, who don't like solids, once they try it, they will change your mind because it's it's a it's a unique experience and it's and it hands the flavor so much that you buy too, that you taste a great sauce and also you get that piece of Cherry to go with it. It's so win all day, all day long. Now, there's two kinds of people that eat chicken wings. All Right, hungry people. Um, there's people like me that bite into it, eat most of the bulk whatever and then, you know, throw it down, grab another one because you want meat. And then there's the insane people like my wife, who looks at a chicken wing as a typewriter roll and she she will eat every drive me nuts. Right, yeah, I'M gonna. I'm more like you guys, kind of diabet right. Yeah, we all know people that. Man, that's a messy deal and it's worth worth everything. Watch up my rings off. Yeah, you better not forget to put that back. It's right. But yeah, if I go without that, she won't think I did the podcast. Where were you, mad I know your wife. She would cut you like this is there's no question. Chicken wings are a mass. That's why you know, and there's that's why you keep a whole roll of paper to yeah, you can grab another one. There you go. Thank you. So now I have to have some salmon ranch, those little uh, the airplane, right, what's that's the thing. The foods that are the best like this and like ribs. They're men but they're delicious. We have a dessert too. Yeah, so I don't I don't know if he wants subitually. Was that came...

...in here? Well, I'M gonna have to right. So my son in law it was also a very good cook, pilot by the way. He's a wonderful cook. Um. His name is Alex, and so I get home from works afternoon and I walk in the kitchen. He's in there and there's bowls and whisks and stuff flying all over and I go what are you making? He goes banana breads and I see a package of chocolate. Uh, you know, Toll House chocolate, and so I know what's coming. So I said to him, why don't you just make us up a couple of pieces of this loaded up with butter and come out and sit down and and talk to us about how you made it? NOPE, but at least he brought it. He did bring it, and it's my God, it's insane that butter mixed over the top. This is a stupid no, it's ridiculous. M The problem is there should be forty loaves of this right. That's really good. I don't know about your house, but we eat bananas like crazy, but there's always three or four bananas that wind up pass the deal right for usage. Sure after what we're eating now. This is really, really good. He's he's a different type of cook than I am. Um. You know, I'm I try anything, uh, you know, any kind of recipe or whatever. I try. He is more dialed in on the on the gourmet and and he he marinates everything. He he cooked a brisk at once. See, I missed that. He marinated that thing and I go, okay, I don't see. It was awesome. Yeah, and then he laid it in Rosemary in time. Mad It was wonderful. And he's he's more Um, recipe. Yeah, you know. Yeah, that's what my mom is too. She just throws stuff in until it's good. This is really good banana bread with M chocolate tohas chocolate chips in there. He read off before we could talk to him. Well, he doesn't like the whole line like that. May Have to change. That's really good. So you know what you made here on Grill this that you knocked out of the park. That I have to get you to make one more time and maybe had a little spice too, those oxtails, man, and my wife was even like wow, because she's had my mom's. You know, my mom has to make a hairtage, so she's she's made those. These are fall off the bone tender, deliciou just this. I cooked so good those things for months, and that's the key to it too, and I have to give a little bit of credit to my wife because you know, she's always teasing me about it. I have twenty grills and you know what? So for Christmas they buy me two of these Um cooker things, right, and one of these is this. It's a giant Crock Pot, and that's you know, I have a whole bunch of these little crock pots, which here is they're useless, right, but maybe I'll do sauce or grape whatever. But this one, giant one, is like a nine quart deal and it's a it's also a pressure cooker and and this thing I can cook all kinds of stuff in, and that's that's what I did. The oxtails, those are insane. They didn't they got hold of they were gone. Now did your girls try something? Yeah, they love they weren't too icy, right. No, they were especially at all. That's why could have been more right? I think we both even mentioned that. See, I think you made it so it was edible by our wives, because they don't either. That's true, because neither wives really huge into spice. I could have used, you know, a little bit of the kick, right, right, I don't know, I don't know. Get your opinion on that. You Know Me, you know I like a little spice every once in a while. Well, if there's something I know my wife isn't going to eat at all, sausage, for instance, she wouldn't get with him. Fifty. Yeah, Um, what I had to do this this past week and a week ago was make homemade pasta sauce. Yes, I saw you make that, and you know she likes the Marinera version of that and I we have our own tomatoes here and they're about over with for the year.

But that I go out there and I get a whole giant bowl and I come in here and make more sauce than whatever. She likes that, but there can be no spice in it. Do you like that? You like I know of course you do. Yeah, but anything I'm making for her, mm HMM. This was a feast. This was really good. That that banana bread was a sleeper. I didn't I didn't think I mean that good. Yeah, it's really good. So while we're kind of Um got this sweetness on our palate, we talked earlier about October fests and Pumpkin ailes and whatnot, and as that's that's now the season for this. Now there's gonna be brewers like like you're a mortalice, like fifth frame, like Froth Brewing. They make sours and they will just continue to do it because that's what they do. But a lot of other brewers who don't, you know, specialize in making sours, you'll see them starting to pack off making those and they're going to start making these October fests, these publkin spices and as it gets colder, they'll start going with those. The stouts and the darker and the Christmas sales were just which we we love those two. So we're beginning to see that happen. Now October fests are all over the shelf. I know we got two in there. We just did two Roebucks, so I want to try the one that's not a roebox real quick. Right. This is actually an October fest and I apologize that I never went to broadcast school, but I know that you have extensively and there's got to be a time when they told you not to eat in on the microphone, you know. In College you're you're not to have any food. You can have a bottle of water at the top. That's it. Now, that's good. So now that I worked professionally doing it, I've broken that rule million times and so we're gonna go with founders now. We both like founders. They make some awesome beers. They make some beers that people line up and seven in the morning. Yeah, they're they're they're awesome and they have an October fest. Here's the thing. Most October festival falls between like six seven, some summer five center for October for October five. Really, that's why Tim gave that. It's a ten percent. So it's an ultimate October fest, imperial German style, Marson Ageing Bourbon Barrels. So it's a bourbon barreled October fest. So we will. Yeah, because they has a camp on it. This is a bottle. Yet well, it's a good thing that we're only half and half of it. Per Personally, this is what this is why we ate first. So, yeah, you know, I didn't. You're that. You're much smarter than I gave you of that. Now, October fest has a Caramel kind of color. As you can see, it almost looks like a nut Ale. Yeah, Oh, you smells like Jack Daniels. Really does. Oh, Oh my God, I'll see you in about an hour. Well, this broadcast is about to go. Yeah, that's that's great. Well, give it you do you go first thing? Yeah, there's no question. This is strong. Yeah, it's strong. Yeah, it's good, though it's got the October fest taste to it but yeah, it's got that bourbondy taste to it too. That that's if you put ice in that boke right. I mean, wow, that's a that's really a good business. I like. Yeah, you know, I like knob or or Knob Creek. Yet, Knob creek or my friends Rink Red Stag, which is I have some of that at home. I have this angel one that I can't think of either, but it was really good. Angels. Yeah, angels, angels. This is a great Peri's crystal clear. Um, I mean you can see through it, but it's it looks when you're looking at it, it looks like a like Jack Daniels in college. Well, there's no, I'm not going anywhere. M Hm, wow, YEP, that's got to kick to it. That's a very, very it's good. It's like you said it would be. It's like Jack Daniels, without, without that extra heart kick to it's like. But you still get that bourbony taste, right. Yeah, they they make. We have. There's KBS. Yes, there's Um and there's a whole bunch of them out there and we've had. They had those those ages. Now, as as we have discussed before, Ales and loggers and stuff like that take...

...longer to cook to brew anyways, so they put them into the barrel to age them. So you get like these two thousand seventeen bourbon barrel aged. Everything's like stouts or whatever, and they're delicious, but they're they're so strong because they didn't sitting there aging and fermenting and absorbing all that stuff from the barrel. So you just get the strong beer from founders when they do that kind of stuff. Yeah, I like that Beers. That's really good and it goes great with banana bread. Does Chuck. How many of these could you have? Well, no, I mean that's that's a that's a beer where. You know, if you had a couple of those, uh, you give one to each person and you yeah, because ten percent. Um. You know, I have a lot of cop friends and you know, Um, two beers is generally you're safe. You know, depending on your metabolism, there's whatever. Uh, three beers, you're you're risking. Four Beers, you'll get a D W I I if somebody catches you, Um, and but something like that. If you have one of those, you're good. You had more than that. You and we don't want anybody get in trouble and we want everybody to enjoy the finest craft beers in the world. Right, and a good and you know, it's always good to no cops. Um. Just back to the chicken for just a little bit. One of the things we talked about was fresh chicken wings. Uh. And you know, when you buy them frozen, they're oftentimes glazed with water, and you know that takes a little bit of away. You know, I really do. But but you're right, you gotta do it for you in a big thing. Right now. Let me ask you this question. UH, there's chicken drums, which I took the hatchet and a clever you gotta have a clever right. This is a Chinese thing I bought which was not Chinese, as a negative Chinese high end restaurant. Yeah, you can split hairs right, and it's heavy and it's good and you know, you can throw it into the wall. But do you like drums better or flats? So, as you know, I like to eat Jim so I will take either one. However, by no means our drums bad, let's put it that way. I don't know. The flats seem to taste better, but the drums are easier because, you don't know, there's less work to do the flats. There's two bones and you're also trying to get that little piece out of the middle. Yeah, and that. You know. People that do the combine thing doesn't matter because they're going to eat every cell and drives me not, but whatever. Plus, I don't know, the flat seems to pick up more. If you're a blue cheese person, gets you can get more blue cheese in the but again, like I said, the drum is an easy peasy one. It's over. You know what it means. One of the things that drives me nuts is I can't cook chicken wings the way I want. They never come out the way I want. Never Um. But then you you order once a while, you order pizza and maybe a dozen wings and they come there perfect right. They're just what you want. You dippm and blue cheese, the holy grail. I can't get to that, but it's it's tough. I can the breaded. I learned how to do the breaded fried southern South Chicken for my dad. I got that one pretty nailed. So I'll have to for one day. And I know you're that you do the food deal here. One day I have to bring it some of that stuff. I would love that. And and if I ever get down to King Street, South Carolina for that pig picking festival. We didn't make it this year because there's just too much going on and this was the first year they re established it. We almost went last year and then they canceled it. UH, so next year that's got to be on the deal. I'll tell you what, if you go there before that, you don't want to come back home. Well, if for nothing else, the weather you got. You got the weather. You got some of the best foods. I mean the craft beer is still better here, I think. But the food there is it's something. Well, they're pulled pork, is the whole hog. It's the whole hog nuts. I can't wait. Whole Hog cooker coming here to the ranch. So, you know, more to coming that. Um. Just one more thought on oil. I think most people agree that peanut oil is the best definitive oil to cook chicken for flavor. Yes, yeah, for Flavor and Um, you know, you unless you want to use go healthy on me and use sunflower canola or something like that. That's and that's fine. That's fine. The peanut oil gives that that flavor. It's that taste right, Um, and and you don't...

...want much more than three degrees. Six is about as much as you want. Um. Now there is sesame oil out there, which I have used before, which like. It's a different, unique flavor, and you know, I kind of like that too. So Um, you can. Just because everything we do here we season was something, doesn't mean you can't fry naked chicken wings. Right, you could, and that's what you get and then you salt and pepper, um to your taste when they're done. Okay, another question for you. Is there a meat that you cook that you don't season? Is there anything that you say? I'm just gonna Cook it as we're eating it, as is hamsteaks. All right, that's that's that's fair answer. That's a fair answer. So I'm a connoisseur of what would you call it eggs? Benedy, it's one of my favorite bractices in the world. And when I go somewhere and I have it and it tastes like crap, uh and go well, I learned my lesson there and I go whatever. But when I make it at home here, I make up fresh holiday sauce and I'll take a hamsteak, which is ham. That's you know, create some an inch steak, right, and then one of those Thomas English Muffins, gotta be that brand, buttered like crazy the ham on top of that. Then an egg was still some running yoke, but not not over right. Uh. And then you drill that, Oh God, with that thick ham on there. That's the way to cut eggs. So, okay, we're talking eggs scrambled over easy or over medium. Nine percent of the time I will order my eggs over medium. I do over medium every time. Okay, I don't like snotty. Right, there's too, too much. It's like it's right. However, I have to admit that every once in a while I'll get an egg mcmuffin and those are cooked so that the yolk is completely solid, which I don't hate. All Right, Um, and and it's and I like scrambled eggs. Now, I went on a and I will never do this again because because of a horrible experience I had, but I went on a Viking River cruise and those people know how to cook. I'm sure they don't know how to how deep a river is, and I would for all the money we've spent there, no ever again, because they didn't treat it anyway. Why did you bring that up? Oh No, wait a minute, you did. Um, but they know how to cook scrambled eggs. They are the by far the finest scrambled eggs I've ever tasted. Now I went back, I came back here and I was on a mission. I must have cooked a hundred eggs trying to get back to that recipe and I still haven't. They were the best. And if you've ever been on one of these cruise, and it doesn't have to be that company, but you know, one of these river things where you know money's no lobjicts right and and you you know they give you a menut things on there, and I was joking around with a guy and I said, well, I want this one, this and this and this one. That's what he brought and everybody at the table was laughing their heads off because I had, I had eighty pounds of food that I had to eat and they brought it all here and I eat a little of this. That's the Best I've ever had and I ate a little of this. I've never had this before. This is awesome. You know, it was like it was crazy. Eggs are you know, they have it dialed in on that now. Of course. I googled how do they make their eggs, and of course the top secret thing isn't there? And of course not. No, I I like when the yolks done right, when the yolkers don't want it, like you said, when it's not too runny but it's not cooked all the way, when it's that perfect, like almost like neon orange color. Yes, exactly, it's like a sauce almost. That's right, it's absolutely right. It's perfect. Now, do you like Hungarian and Jalipeno peppers, like if you had something at home, would you? What would you do with them? I well, there's a feather, they're dude, I'd like to season myself stuff with spicy this anyways. So if I'm making any type of Stew, I usually will add that to it. If I'm making like a roast, like in the oven, I will a lot of times put that on that kind of that kind of stuff. Recently, because of this podcast and hanging out here stuffing peppers with like the cream cheese and that stuff,...

I've done that too. Well, I have a bunch of peppers that I'd like if if you'd like them, I'll give them to you and you can take home to I made a mixture of cream cheese with chive and I mixed in some mothers like a cheddar cheese stuff and I put Tony statuies mix it all together, put split the pepper in half, put it in there wrapped in Bacon and then smoked it. There you go. Perfect now. I've learned my lesson before, because I have hundreds of peppers in the gardens still and you know, other years I would just pack a you know, a zip black bag and freeze them, but then when you take them out there they're not crisping, they're they're okay, you can use them for stuff. But so this year what I did was I cut them in half and I stuffed him with crab and wrapped him with Bacon, layered them, put paper wax pay between them and whatever, wrapped them with the foy and put them in a freeze. You can just put them in the oven or whatever for for grillless in February when there's a blizzard here and you're sitting there looking there and you can't see two inches outside that W uh. Here at the Salmon Ranch Broadcast Studio we will have stuff that we made. You know, this wind this summer's Great. So I want to we're getting a little on time, but I want to try the other October fest. Just we have a compson man. Let's get it in there and now. Um. One thing I'll tell you too, is that some people like to marinate their chicken wings. Now, I've never done that, but there is a recipe out there, uh, with buttermilk and a couple of eggs all mixed up and you soak your um your chicken wings, and that for minutes to an hour. You can. You can do it overnight if you want. Uh, and then, you know, you a little bit of flour and a little bit of Corn Stars and and there you go. We might give that a try. I'm with that. So we just have the bourbon barrel. Um October fest. So this is more of a traditional one. This is a season October fest, balanced German style lagger. So this is the lagger style. Um, see, if we get the ABV in this one, it's five nine. So it's almost a little high. But that not crazy, right. So this is this is this is like more of your traditional roll rock season Doctora fest is crafted in tribute to the authentic German style laggers served around the world during autumn, brewed with vast amounts of Vienna and Munich malts, balanced with the bitterness of German Noble hops and and lay and layered for sorry, laggard for over a month. Our Tor fest is full bodied and packed full of flavor. Cool and probably one of those giant vats which are here. We go. Yeah, that smells that smells like a traditional October fest. Yeah, all kinds of October fest festivals coming up. We have this German festival here in in our area that usually get a couple of v I P tables and we should. You Know Eli Fish. I can get that done for you. Eli Fish invited us to that the octwar fest, and we just I forgot about it. So we'll love. You'll, we love Eli fish. Will be there soon to do something. We'll figure we'll figure it out. Eli Fish is in Batavia, yes, and it's a it's a wonderful place and I have been there. Um, I might not remember. They have some great beer, remember. All right, so here we go. Oh, this smells like that that multiyeah. This is a traditional October fest taste right here. This, this October fest beer is one that you could serve to every single person at your table and they would say this is an October fescional, exactly you would want out of your October festival. Yeah, beer flavor that you get. I'm disappointed, though, that I couldn't get my brother or my son in law to sit down here and tell us how bread that's yeah, I didn't. I you know, one second I looked in there was a peace three chords of an inch by four inches by three and I turned around and looked back and it was gone quick alight. Oh Gosh. Well, I wanted to I know we're out of time, but I wanted to say one thing. Um APP UH sennasee. Yes, absolutely, get you know, check that out. SENNESSEE DOT COM. Uh, tipsy light, get yourself one of those. Drink New York,...

...think New York, drink New York to get tickets for a crapbrow festival, and you're gonna love this. I read an article about this company that is selling one single SCALOP. Really Right, okay, I needed explanation on this. A one point five pound SCALOP. Wow, guess how much? Take a guess. You're you know you, I know you went high. A hundred and thirty four dollars for one SCALOP. And it comes with cooking instructions, because you could ruin you know how scalop they're so easy to ruin over cooking a scalop is like against you know you should be. I can't. That article came across my you know, social media or whatever, a couple of weeks ago and I thought I gotta Tell Mad about that. Would you buy that's ridiculous. Kidding. No, now, if SCALLOP International. Wanted to be a sponsor. Girl. We do. We have a fraser folk. Gosh, it's been fun today, Buddy, I appreciate. Oh Man, it's always a pleasure grilled this podcast. Dot Com, Um, don't forget Senna, see, uh. Don't forget UH tipsy lights. Don't forget New York. Treat New York. Don't forget Jim Salmon. Dot Com, uh, facebook, instagram. Wherever we're grilled this podcast, dot and uh, you will see some pictures of the stuff we cooked. Um, you know, the checking wings and stuff today, and we'll be back next time with another stellar edition. Lots of humor here on. Grilled this y serve as ACITY INS.

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