Grill This!
Grill This!

Episode 48 · 1 month ago

Chicago Style Hot Dogs

ABOUT THIS EPISODE

Matt and Jim indulge in a summer time favorite, Chicago Style Hot Dogs. Also, they boys sample more craft beers perfect for the summer. They answer the question which grill is better the Kamado Joe or the Big Green Egg, and the Grill This! crew gears up for the NYS Craft Brewers Fest in Buffalo on June 25th!

It's time to take your grilling skills to the next level. We will take you from grill disaster to grill master. So grab your tongue, you're a friends, and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Thank New York, drink new Yorkcom we love that, don't we? Absolutely hey, everybody, welcome to grills. Jim Salmon here along with a giant, wonderful human being, my friend Matthew t Wilson, and a tea stands for today, trillionaire, your filthy rich gave you race. I appreciate thank you so much. I needed when I got kids to put through college. Now what I meant by giant of I'm an yeah, Big Guy, but I'm a pretty big guy, a giant of a human being. Idiot, I am right. Come on, Jim, it's hot outside, but I saw, I smell something in here. Every time I go in here I smell something cooking. It's cooling on today, you know, today we're going to have, and I know you love this stuff, we're having Chicago style hot dogs, man, and I've for I had my first one ever in Chicago twenty five or thirty years. Yeah, and and then I was walking in a mall and Rochester and and there was this hot dog place and it's said Chicago style, and I went in there and it was just as good as in Chicago. So we're having that time. Grilling is now. Now I'll let me ask your honest opinion. Do you prefer the Chicago dog over the traditional like, let's say western New York's wiggels dog? As a hard question, and very hard question, but I think the answers probably yes, because these are what we're having today. Are All beef hot dog yet, which are delicious, which are wonderful, and we kicked it up a notch. It's all prime angus beef. God thoughts, good God, you know, not that I have any money left, but other than that, you know it's gonna be Great. Yeah, we'll go through it a whole recipe and teach everybody how to make these things. I'm excited about it. I cannot wait to eat a traditional Chicago it's been a whilst to had a real one. Same like, same as you are. The first one ever had was actually in Chicago when I was in basic training and Great Lakes Illinois back in the S, but I've had a few since and it was still one of my favorite. It just yeah, and you know what the key to that is? Was that sorery? Yes, yes, sorry, song and and anyway it does. I don't want to spoil the story. Yeah, Father's Day just passed. It did. Did you have a good time? My kids climb all over and chopper. They did. We had a fantastic time. Now My wife Does Cook Pretty decently nowadays, but they decide to get me breakfast. So they had like this breakfast brought to me. It was delicious. Mine too. Yeah, and mine to loved it. Get some cooking, you know. I had to use a smoker and also I used the prope and get rill over the weekend. So I a good time. I my son in law made me breakfast on Father's Day. Yeah, he's took I bought these giant spuds because I I'm going to make twice baked. What's the one you get it? Gosh, I'm having a brain cramp, but the dish you get at the Irish pubs. Oh, yeah, with a potatoes and all. I found. Probably I get that's gone. I can't. But Anyway, I bought these big stuff spots for this. Yeah, he cut these things lengthwise and you know, so you have a piece that's like two inches wide and five inches long, but it was about three each a minute stick, and then he notched it with a knife and he rubbed oil on both sides and then he cooked it like like Hash browns. Oh my gosh was that. That's the list, with a little bit of Bacon and some over easy eggs and just, you know, was wonderful. Man. That's the shepherds pie. That's what it is. Hack's wrong with me? How can you not? Yeah, so, what you do with these spuds as you hollow them out, you cook them and then you hollow them out and I always put some oil on the skins and Crispam if and crispy and then you bed the thing with the with the shepherd's pie stuff in there and a cheese and potato back on top. Yeah, I'm starving already. It's there hungry. Well, I have to give you before we get started here. I'm pretty thirsty and been here ten minutes. Nobody ordered me a beer. But I have to give you some unbelief avable credit, because what did I do? First of all, you are the executive producer of the Salmon ranch cowboy cooking show number two. Yes, and up on Youtube. I think. I think I turned out great. What do you think? I loved it. Yeah, I loved it. Yeah, there's no question. I don't belong on TV. I guess even knew why. That's what buy the scene and on Thursday I'm going to Buffalout of film up TV commercial for this. So what's wrong with you? It is a wonderful show. Yes, and if you have, if you...

...haven't seen the salmon ranch cowboy cooking show, the original, check that out and then watch number two. Yeah, it's great. It was a lot of fun. Yeah, you know, I'm happy because the first one did come out pretty well, but then we sat down with cookare's goot some notes downs and how we can make it a little bit better on the second one. Yeah, and I think that we did pretty good on the second one. I I don't know how many of these you need to call some guy and say, Hey, you know, we need a we need a van, and you know, we need people. Right, right, right, we're working at we're good there. By the way, I want to give a shot out to your son, who also did an amazing job helping me out film the film of things. Yeah, a lot of fun. Yeah, and and that was that was a lot of fun. So now we have to apply for our membership and the screen actors. This is all vulcar anyway. Check it out on Youtube, the Sammy ranch cowboy cooking show number two and congratulations. But you did great job. You did. Obviously the food that you guys made was spectacular. Every time I watch it I get hungry and I want to cook something immediately. So, yeah, I might be dehydrated. So on. On father's Day, all the kids were going in different directions. Yeah, my daughter and her husband went to see his dad. My son had to work and so my wife and I went to some good friends. Sure who you know? Tim? Well, Tim, there's CO star over the cooking show, you know, a big fan of Tim, and he put out, he'd Cook Flank steaks right on the ice souls and we had a great, wonderful that's that right. There is some band's had some nice wine, and so we celebrated our today's Tuesday and we celebrated our father's Day with all the kids together. Yep, last night, awesome Monday after father's Day and I of course, I'd love doing the cooking. Yeah, so we ate about I don't know, eight pounds of class of it and a primary that's fed. Just so much fun. That's awesome. That's like this a great company country. So I always put stuff up on social media because that's what we do. And Yeah, Grillscom and all that, our girls podcastcom. Yeah, you got it. And so some guy puts on there. Well, I guess there recessions over. Pretty funny. We eat like there's no nothing bad to happen. You know, that's the only way we're going to get through this. seriously. So what you got there? All right. So, you know, this is a craft beer podcast. However, we are both big fans of hard cider. We are big time. I know you you make some and I'm going to give it a shot pretty soon myself. So I decided to start the day off with a hard cider. Cool. So this is from blue toad. This is a black cherry hard cider. Let's see what a blue toad is located. They're actually in rolls in Virginia and also here roster. So I guess I got two locations. Okay, cool, the ATV on. This is a five point eight. Okay, that's a little high for a CIDER, but not bad, too bad. Yeah, and it's straight up just black cherry. That's that's pretty much nothing that the odd or weird in there's Black Cherry, black raspberry. I love all that stuff. That's wonderful. So right, let's so let's see if the CIDER opening sound is any different than the normal. Here we go. Same, that's the same here. I'm looking for something different. Now that's coming out almost crystal clear. Right, almost crystal clear. Now you see the suds in there. So there's not I don't mean suds, but the FIZZ. Yeah, there's a little carbonation to it. That's almost clear. Just a little tings teeny tingy yellow, but it's you can see right through absolutely. So let's give it a try. Yeah, here girls, first time we've ever done a CIDER. This is pretty good. This is pretty good. Yeah, that's excellent. Yeah, it's got a little snipe dead. It's like an not orally sweet. It's kind of dry, but there's a sweetness to it. Yeah, it finishes. It finishes up dry. MMM, it goes in sweet exactly. It's really good. Yeah, yeah, HM, of course, of course it's ice cold. That else also helps. CIDER is one of the things that just really turns me off if it's warm. Yeah, and if the colder the better. Actually, I like to put cider in the freezer for half an hour beforehand to keep get nice and cold, and you have to do that before you start to consume a dub budgers are the next morning. The whole things, probably, I which I've not done before. Yes, I have not done that before, so I like this. Yeah, yeah, so I'm saying you are, you were. You were definitely a big cydriker. I know you are. How would you rip this? As far as CIDERS goes, it's right up there. Hmmm, it's good. That's well, I'll fall on the sword. One to ten. Yea, I have made a couple of batches of one. You make some really good ones...

...too. I'm I made an eight. Yeah, you know, this is right up there. Yeah, it's pretty good. I'm not comparing this to mine. I know this is the consistency of something like this has to be perfect for them to put it in a can and sell it. This is smooth, my stories. Doesn't you know? It's always has a mind of its own and it's a lot more alcohol, because I just can't stop drinking it. Yeah, I like this very good, absolutely easy, easy to drink. So, because I envy everything you do, you cooked some chicken this yeah, I did. I did. Now I've be honest with you, I've never done that to try really, this is my first time doing right. So tell me how you did it and how it came out. All right. So I've been watching videos for a while and also I'm part of all these facebook cooking groups. All of them do spatchcot chicken. Okay, now what that is is that said, you take the whole chicken. It's not a male chicken. I might as well get that over when. You know, when I first told somebody that turb yeah, that those jokes were immediately made. Hey, but now it shows you. I'm an infant, right, come on, we're both five. It's fine. So you take the chicken, you buy a whole chicken. It's easier if you buy a younger bird, because when you get older bird it gets a little tougher to do this. Okay, but if you take the younger bird, you can get like those kitchen shears. Yeah, and you cut the back out the spine. So usually when you buy that chicken you get that spine that kind of POPs right out of the back there right. You just kind of follow the line on both sides cut that spinal all the way through. It opens up the chicken. It's not quite all the way open up. Yeah, they're still like you'll see the white part of the breastbone kind of poking out there right, and you take your knife and you kind of cut right into that. Put a slide in it. Yeah, okay, that folds right. Are Folds right, open right out, flat, right, don't flat. That cool. So it gives it. It cooks a little faster doing that way and it looks more eten. Obviously, with the whole are with a whole chicken, you know there are pieces of there's the unders and the the you know that. So that's why they wrote Hisstriy it usually so I can get even. But if you don't wantistory it, there are portions of the chicken that cook faster or more. That's why we always take the legs and try and fold her wings roll them back the correct you got it. But this is a great I watched the pictures of you doing that and I'm thinking to myself instantly it's going to cook quicker but more even, and it gives you the chance to get rub in areas where you normally wouldn't be correct, right, and on the inside of the interior of the bird, right. So I did too. I did. I occasion for one of the chickens okay, and the other one to like a sweet like a Mesquite type thing on it, and I brought over my parents house and tell you're on in sixty seconds juiciest chicken ever. Really, outside was crispy, juicy inside. Did you cook it on the pell grow? I did. I cooked it like so what I did is I cooked it for about an hour and a half to two hours low at two fifty, and then I finished it after that. I want to get that skin crispy, so I spray a little butter on it after that and I turned it up to about three hundred and fifty at that point. And now Chris Christ it up a little bit right, but it was still moist, it was still bla. Do you do a tray in there? Yeah, yeah, so, so you know those little grilled trays that you can so you can easily remove and put the bird right. Yeah, I have both each pert was on a tray. Okay, Yep. Also, because I'm lazy and I hate clean up, one of the things I do is that, you know, Yep, as I buy those disposable tints that you combined any worse store. So I'll put the wreck on top of that tray and have the bird there, so the usage just fall into that tray. Well, that's rather than all over the grill. Yeah, and doing it that way with other types of food, and maybe even chicken. You if you were making a gravy, that might help absolutely. Yeah, okay, or as you as you we both do, for like ribs and stuff. You could do it that way. You can pour beer in there or whatever you want to get to have some extra moisture and flavor in there as well. Right, okay, Oh cool. Well, congratulations. That look really fun and I'm going to do that. Yeah, I owe you that. Nebraska and bread. Last episode we had two people on the world. Is a lot of fun. Yeah, Steven Tricia lobby Laba Wata Lob what love? What that? Yeah, very and and Steven vented this grill light with really cool I've used mine. Have you I've used it ten times. They send us a card. Dear Jim and Matt, Steve and I are very grateful for the way you so graciously included us in your podcast. It was fun and your format and style made it easy for us to interact. God blessing. Keep up the good work that's and be well. So it was the free beer and food at thinks. That gets just about everybody. Yeah, right, but it was really cool then that light is at. It's funny because last night when we celebrated father's stay here at the Salmon Ranch, my other son in law, Donnie, it say, his birthday and they gave him a grill light nice for...

...and it was the same thing. And I go would a minut, where'd you get that? Because they left us a few years. Right, they did, and he got one for first birthday, which is kind of cool. Yeah, I did use it on my hat when I was doing some Queen and at night on the grill. That worked on perfect. That's where he put his right away to right to his head. Yeah, so where you look at the lights, right there. He's a Carmachan. Yeah, right, and how useful would that? It's any rights for that. So anyway, more to come on that. That was fun episode. Also for father's Day. I'll show you what I got here. Of course, I know this is audio. Ah, you're seeing one of these. I've got know why. This is a shoot salt, right, it shoots table salt. It's a it's called the bug hunter. So, yes, I'll explain this to that, to the listeners. Do not shoot at face or eyes. Before you got here to the Salmon Ranch Broadcast Studio, there was this giant fly fling around right right, and so I shot. I shot him once, but then he limped over and lived another day. But it's so much fun. Matt, you got to get one of these things, especially for your young kids. I'll be shooting each other fix with salt. So you know how like. Well, I said that I'm an infant, right, yep. So when we were cooking, we had to prime rib going and I'm just blasting soul was so so the this a double edged tool here. You know what on the next cutts cut with cooking show. Yeah, well, your flavor re use them. So funny. I guess you had to be there, but it was fun. Yeah, that's awesome. That's awesome. So today first of all, a couple of housekeeping things. Sure, we're on IHEART. Yes, we are. This is the grill. This podcast, x Grillis, exclamation point, best podcast on the planet. Planetarry when the the Alex, exactly, and we're available on Iheart, spotify and apple and wherever you get your podcast. Yeah, we have a website. It's grilled. This podcastcom do so if you invented something and you want to come in here and you know it's less than ten grand to come here, and so you're you know, we want to hear stories and if there's something you you want to talk about or whatever, we love all that absolutely, and we're always looking for new and different cooking techniques. Yes, the cook. So those two. This coming Saturday is a craft beer fest. Oh Yeah, can Al side in Buffalo. You be grilled. This is on the road again, realist on the road. Will have our our mini portable broadcast studio with us, Yep, and we'll be sitting out there and interviewing people and and commanding folks to bring us Craft Beers. And I want to give it a shout out to Paul the own who is the executive director. I believe it yea of the New York State Brewers Association. Yeah, he's been fantastic and we're always honored that we can do this. So it's gonna be a good time this time. We usually we're walking around kind of surfing the crowd, talking people. We have our own station this yeah, yeah, and so we have we have an ambassador that will go and get us people to inner. Absolutely, that's we went right. That'll be great. Yeah. So this Saturday tickets are still available at think, New York, drink new yorkcom sir, it's think and why drink and wycom. So and all the information you need is right there. Rip. So you mean that people can come and talk to us any any perfect yeah. Well, sit you down and you tell us why you like craft beer. You know, you, you know, you think mass the most handsome guy ever. That whatever a women are hitting on him left. If you if you forget the website for Think York York, you can go to grow this podcastcom week. Right there, for link for it, right there. Yeah, I think we linked it on on my website at Jim Sandacom to look. Another fantastic website. By the way, before we move on, get another drink. See that glass right there. Yes, what is that? That is Salmon Ranch two thousand and twenty two cherry wine. I'm excited and it's I took this out of the vessel. It's being bottled tomorrow or Thursday, and this is the fell this is the final yeah, and I'm interested in your opinion straight up. Okay, you know I will be outest with you. Yes, and that Wilson Sucking it down right now. I mean to make you laughs. Wind all of our sure was. Now here's a thing very similar to this starre that we just drink has that same thing going where you taking in. It's kind of sweet. Yeah, and after you swallow the back you get a little dryness to it. That's really good, Jim, honestly, really is. I I liked it before it was sweetened. It was was pretty dry, but I like dry and a lot of people I know I like dry to you, but I do have some circle of friends...

...that like fruit wines that are a little little sweeter, right, right, and this has one package of wine conditioner in it. That brings the sweetness up and I think two would have been too much. I think this is right on. This is delicious, right on. Now the alcohol and that's a full thirteen percent. So this is this gut a little kick to it. Yeah, and and I we've been drinking so much of it out of the vessel that a little. When I bottle it'll probably only be ten or fifteen bottles. And we had a little get together here, a couple of them over the last week. Sure it's been you know, I see the water level going down and so I nap after this. What you're saying? That is a good it's a good sipping wine, if you like to good. I'm going to make black raspberry next, okay, which I love. Lis absolutely a little more expensive to get the ingredients, but I'm I'm excited. I love to have something going in here. This is really good. Yeah, this is tasty and excellent. I'm glad. Probably finishes some just two sides. I think you should. I think you should. I want to minx some to you too. So while we're in Buffalo, I have a plan for I have a gift on Ama get for you, Jim. I love gifts, so nobody ever gives me anything. Do you remember the last time we've had froth brewery? Long time ago. Yeah, it's been a while. Yeah, you know, love that brewery. They're in Buffalo. Are they really okay? So, all right, after the after the whole thing that we do, I'm going to pick up some and bring it back and we're going to have that on the next girl this. That will be great. Yo, froth brewery. You know I, if memory shows me correctly, they had one of the best fruited hours on the plane. Yep, they have this liquid lollipops here. That's what you're saying? Yes, insane cool. Yeah, of course, they're like three bucks a four pack. But this, this is what I said Matthew T. Well, he's a traillionaire. This is this is aw what you love. You Gym this way. I appreciate that. That's wonderful. Thank you. That'll be a lot of fun. So all right, so what do you have next? You want to have another beer and then we'll have a yeah, so, look at it there, like like a beaver going through a log, right. I mean, come on, I think. I think hot dogs are the quintessential American food, and you know they always say, yeah, if you watch the hot dog being made, you wouldn't need any of it. I don't think it doesn't matter to less. I don't care. Yeah, I love it. I exactly already got so. This is from big ditch brewery, another one of my favorite brewers around. This is a doc jams sour fruited beer. Now, big ditch is also located in Buffalo. Let's see if it expect ditch is one of our one of our best. They have one of the highest are the most Popular Beers? I forget. What's the exact name of it? Hey Burner, hey burner. Yep, in wagnant it's the top craft beer. I have some of my Frencht at home. So yeah, so this one is brewed with hibiscus flowers and New York state grape juice. Really. Yeah, Iver, got to play the ABV on this, because that's important. Nail me now, I know. Yeah, let's see if I can find it here. Ah, there it is. It's five point o even. Okay, first normal. Yep. Yeah, I guess I said at least a lot of these. Our bills are great for the summertime. Yep. Boating out there doing the corn, Holl fishing, throwing some horseshoes, throwing axes at their anch. You know all. Actually, there's something about axe throwing and alcohol that just makes it so much more fun, as long as you're not standing. Just don't be in the direction of the axx a. Here we go, all right. Yeah, cool. Now the is a twelve ounce can. Oh that that's coming out like like a grape. Yeah, that's a little thicker. Yeah, cool. This is your writer. Yeah, no, this one. Yeah, there you go. We have twenty five of those glasses in front of us, and that so looks like a water mouth. Yeah, or Raspberriers has a little bit of a little bit of that residue on the side of glass. Yeah, I can't smell anything because they're bale and Hay acrosses. He but what we're to part with. The taste is, and I'll see. This is. This is a dry beer. It is. It's not hoppy, nope, but it's a dry beer and I really I like I like that. Again, I think it being nice cold helps a lot too. It just that cold sour taste on your tongue is and that's so bad. Yeah, and five. Oh, it's just like just like drinking...

...a jenny lighter or whatever. He's all day long. Nobody would drink that stuff. But no, I'm just we like jetty yeah, but this is this is very drinking. I meant to say Bud Light. Yes, there you go. Yes, but like, we don't really do. But I do have some of the new Jenny Beer, red ruby. Good call. I have the pretaple culture. was really good too. I saw that. Yeah, you try it. I did. Was a good, delicious, yeah, really good. Yeah, like this beer. This is a big ditch hit, just out of the park. Yep, and the located right in Buffalo, where we're heading this Saturday again, if you didn't hear us, for the Deer State Craft Rou Association Beerfest Cil side. Now, when you this is, this is just the reverse of that. It is because you get the little bit you get. You get to drive first and then it finishes with a little bit as Tannis Wee. Now this is why I said every every episode I think I took you, I get more proud of you because you're becoming really good at this craft beer. I've got a drinking but no, but you're going to understand how how the flavor works. You know what I mean. I wish I understood more of the background going into it. What what you know? We need to we need to work on it. Yeah, we do. And what you're going been doing this for two years. Maybe we should what you're absolutely right. I was going to say that you beat me to it. This is almost the backwards what we just had, right. You get it as the initial flavors. All it's kind of this kind of better and sour and then right at the end you get a little sweet. Can hit you right in the back. I keep staring over at those hot dogs. I think it's Thar. So I guess I should do the explanation. First, Chicago style hot dog. Yes, please, exactly. Navy pier, downtown of the vendors and Chicago, whatever, good times, and we've talked about this a lot that when you're doing a project and you go buy those ninety nine cent hot dog bunch, you lose, right, I agree you. You lose. They get saggy to come up heart on. You can't get a decent size hot dog and here and kile stuff on it without a fallen on the ground. Yep. So I did the Sausage Bun, which is Dank. The way to go. So to make a Chicago style hot dog you start out with sweet relish vandalia onion chopped up. Yep, chilis. We have a little Hallo painal here for color, and cut up tomatoes, fresh hot house tomatoes, sliced dill pickle on the sausage roll, and sometimes people will add those little baby corns. Yes, in there. I couldn't find any, that's so, and and I ran out of time. Yeah, yeah, but then you hit it with some celery salt. Yes. Now do you want your hot dog with some ketchup and mustard on it too? Yes, okay, well, I want it hooked up all the way now. That the way I first had it. was just mustard. and was that neon yellow mustard? Yeah, on there. Yeah, so it was it that really green pickle, the really green relish and the really bright you. Yeah, it's all about the present. Take. Yeah. So, while you were covering the whole what we're doing this weekend and all the other housekeeping things, I'm going to prepare your hot dog. I think that's a plan. So, Jim and I mentioned before, we're gonna be in buffalo this coming weekend and you have a chance to see us in Buffalo. And also, not just yes, I mean because who cares, but you could. You can drink all and try all the beers that are out there. They're going to be all over from western New York, upstate, the city, Rochester, Buffalo. They're all going to be there showcasing their beers. So if you wanted a chance to participate in that, going to grow this podcastcom we have a link right there where you can purchase tickets to the New York State Craft Brewers Association Beer Festival. It's going to be out there again. Like I said, it's gonna be on Saturday from two to six, I believe. You can also go to think New York, drink new yorkcom. You can get your tickets there as well. We also mentioned, as I've been talking probably for the last half of the year, about how I was going to finish the seven ranch come by cooking show. It's actually finished and available. So if you want to watch it, you can go to youtube and to search the salmon ranch coup of cooking show. Or, to make it easier, we also have a link for that as well. Go to grill. This podcastcom delete for that show is right there. You can see Jim and Tim to cook some amazing things. Some of the foods that they cooked. That cook some beef ribs in the smoker that cook some they made Sir Vacha. That was just delicious, by the way. That this this root, this stewed root vegetables, was insanely good. I didn't even think it was going to be that good. There was also bacon wrap the Sparagus, which is now a family staple in my house. We make Ma can wrap the sparaguts all the time at our house. There was also pork ribs. He did a think it was a sweeter one, and also he did one what what the de Semin ranch trail does. Both of them were outstanding. And also there was...

...a smoked old fashion and that was the coolest thing in the world. We actually filmed tim making the smoked old fashioned. It wasn't. There's actually smoke incorporated in a drink and there was a a Bacon Straw. That was it was the most ridiculous, overthetop drink, but it was delicious and Jim and I and Tim and everyone else who had it enjoyed it. And also the Dutch oven was used for two things. There was big beans, and we're talking the good stuff. There was pork valley, there was hand there was bacon, all types of things in that the big things. That was cooking, the touch oven and also there was a cheese cake done by Tim and the Dutch in a Dutch of it all high. was that ticulous and it was. What was the the cherries that that were put on? There was the I can't think of the name of the cherries locked sire don't carry. Yeah, it's so good. So if you want to learn and see how all those were made and just see us having fun and and being ridiculous, also go to girl this podcast that COB that cooking show. Was Right there for it. It was so much fun. Yeah, it was a good time and we're planning cowboy salmon ranch cowboy cooking shown number three. We're thinking. We were talking the other day about what we're going to do in there. Like to do whole hog, but I seem to have trouble getting a whole hog pellet. Now that's the holy grilled. I know know that we haven't done pulled pork. Yeah, we could do pork shoulder. I like we could do that and there's a bunch of of stuff we we thought about doing a low country boil. Yep, I mean nobody hates that. You can get you kid crab, Yep, shrimp, absolute sausage, corn, you know, lams. You should also do those Arbordillo eggs. That would be didn we didn't we do that? No, no, yeah, you're right, sure you did it here, but you did do other cookie show. Yep. Well, there's your hot dog. But Oh that so I left my phone in the car. If you can write picture of it for me? Yeah, this looks because I want people to go to grow this podcast on facebook or the website with this pocketscom so you can see exactly how this looks. This is how a Chicago hot dog looks, exactly correct. So I wait a minute, I gotta get a picture. I know this is a podcast, but you got to see, Matthew not. So here we go. Here we give it a try. There, buddy, the key to this whole thing is selery salt and the Soevery Salt Flor comes full. Leave it or not. You're that crunch. Well, yeah, those are good, one of my favorite styles of hot dogs ever. Now the other part of this, HMM is it? These are angus, Yep, prime hot dogs, he said there. They're good for of them in a package and they're five bucks. Well, it's like they're a dollar, fifty race, whatever it is. I'm not much on math, but hmmm, and we think this is one of the better hot dogs. You could have all the stuff in here, the vegetables that are in here, the pickle that's Celery, salt. Well, until you get to that helpinium, you know, that's scared. Yeah, that's all we have. Beer. M God is good, man. HMM. So this is good of my shirt. That's like, you know, it's good. That's why I always wear these throw away t shirt. I'm doing griller and that's delicious. M All of the pieces and parts come together. One of the things that I really like, though, on these, and I couldn't find out, was those little baby corn. Yeah, yeah, those are cool. Yep. It's funny because you got the dill pickle in the sweet relish that it could just they can be so well, hmm. And part of it's Craunchy, MMM, because these vegetables are not caught. NOPE, they're they're raw. Got The halpinio there. It is not too bad. It's Yep, two guys eating away making a living. Yeah, I feel bad. Some good people listen to use eat. Well, the goal, HMM, the goal is to go out by the stuff. MMM. I mean you could Google get the condo style hot dog and go get the ingredients and there's three or four different ways that in this or or even more, but the the possibilities aroundless. Now I asked my wife if the first of all the hot dogs are steamed in beer to and then and then thrown on the grilled drug give it a little Yep, you know, a little scoring. HMM. And I asked my wife, Diane, I said, would you like one? And she said yeah, I'd like a hot dog. And I know she doesn't like onion, she doesn't like Alipino. She you know what else? Wouldn't go and figure it out what you wanted? The hot yeah, you can do whatever you want. So and she doesn't like beer, so first of...

...all, and you never trust a woman doesn't like beer or smoke cigars or swear. Right if anybody's ASS squeaky clean, troubles wrong, that's my way. No, I trust her, come on. Yeah, well, you know I love die. She's UN less. She behind me with that cleaver. This is, like I said this, this flavor of hot blog one of my favorite things in the world. It's and the thing is there's so many Greenis. was really easy to it's not difficult to me, really easy to do. So well, that was actually on the HMM. That's first thing to tell you folks. Sorry about it, but don't chew or eat while you're on the radio, because but we valiated that for every minute we've ever been on the radio. So, yeah, so would your wife eat the everything but the Halopenios onionswer now does not like raw onion. Really, how cood? That's it's your worth of my way was so similar, except for cursal like a sailor. Yeah, believe me, you further. I was just good. I love you. Carry but yeah, don't. She does not like raw on and she's not like hot stuff. So those two things, well, we'll have to have to hook that up. This's a really good it's big. My as almost gone. Yeah, I know, I know. Well, you're a beggar name. You are an eating machine, a human combine. If that way. Now you know I love you, Buddy, and my son in law can out eat you a butt. And he's not, you know, I mean, not near myself. He's taller than both of us, but he's for some reason he's a he bads clean up here. We don't waste anything right, Chicago hot dog guys, check this out right. Yeah, it's really good. Perfect summertime food too. You know, I know we've talked about it before. I Love Street food. I love cart food, street food, that that stuff like you get the street Tacos or street hot dogs. Those are so good and they're made right there. They're quick, but they're so delicious. I'll tell you a little story. A month or so back when you and I were in know a Bell Mount Racetrack was the right The New York State Craft brewers and a festival and whatever, and we went there and did our podcast and whatever. So I took a I went down to ground zero, walked around the yea, you sure did, and right across the street from the New Freedom Tower was a hot dog guy and I boom right over there. Of course I'm talking to him a little bit. Uh, and those guys are, you know, sometimes they're you can't get a lot of information. I'm going no, well, I'm talking to this guy and I I'm eating this hot dog and it was reasonable to us, like four bucks. It's not bad for no, not at all. New York City hot dog. Yeah, what do you want on it? And you know, whatever. And I'm sitting there eating that thing and it's just awesome, right, and I'm asking a questions, to talk about house business man. I to the whatever and I said so, I threw another ten down. I said give me another one. Hit Me and I don't know. It's all weird there. Yeah, it's people laying on the ground and you know stuff, and I I don't know. It's disappointed and that's another whole shows it's weird. When you go to New York City you get two feelings. One of the coolest things to see and one of those azkings see at the same time. I'm with them. I'm with the absolutely. I agree with you. Yep, it's a it's a because it's New York City. So it's a cool looking city, but at the same time you see the other side of it is some of it's not the greatest. You and I walked from one end a Bell Mountain race track to the other. That's a long night to place right. That's really cool. To triple crown. Yeah, and it was there. You know, horse was going on while where we're doing our podcast. So you better your money. Well, I don't never have any money to best. You're the trillion yeah, right, yeah, right, yeah, sure. So why I'm the Salmon Ranch Cowboy. Cooking shows we feature the Komodo Joe Ceramic rills, which is a fantastic rill and I love cooking on them. Mine are older. You're the pork rooms on those. You're right, right, mine are older, but I just love them. I cook on them almost every week. Yeah, and the question I get asked all the...

...time is which is better? The Big Green Egg or the Komodo Joe? Who? I don't have a big green egg. We we, we tried to, you know, get the Big Green Egg. Are On the podcast and it working on it. We're working out, but it didn't work. And so the big green egg company is been providing these Komodo type ceramic grills, yes, which were in invented a thousand years ago in China. Right, right, and they've been doing this since one thousand nine hundred and seventy four is forty years, right. And both the Komodo Joe and the Big Green Egg or excellent grills. Yes, they're excellent quality, they work whatever, very similar, if to my understanding and the there is a a group of folks out there, the name of it escapes me, and they they did an analysis and a review of both of them, okay, and pretty much quality wise, they all came up the same, I w I would assume so. But they like the they like the Komodo Joe Better because it has this what's called a slow roll or hyperbolic smoke chamber, okay, which allows the smoke to make a better path through the grill. So that means the smoke hitch your food more. Right. That way right? And the other reason was that that they have a better selection of accessories. Now, I was in the hardware store the other day in the big green egghead. Everything you could cook with a Spatchel isn't all that sure. Sure, but what they're they're not talking about that kind of accessory. They're talking about, you know, the grill itself and yeah, whatever. And this, the Komodo Joe, has this half moon shaped thing that allows a better yep. So everybody seems to like that particular grill better than a big green egg. Now I will tell you what I've had. Luckily, because I've known you for the past four or five years, however long we've we've been doing your show and this show, I've had a lot of food that you prepared on that Commoto Joe and I can say almost everything you've made it has been completely outstanding on that thing. It the the you get that smoke flavor you you also you put used to put some sort of wish true there, right. Usually have always put a full one of those half foil pants and I put some water in there and then I dump beer and yeah, of course, as you know, what is what we do and and that's just so much fun to come. I've never done anything that didn't come out relatively edible. So how easy is it to control the temperature on the on the big one, it's so simple. On the small one it's a little more challenging, but you know, you you learn. Yep, and one of the mistakes people make with their with the big green egg and or the Komodo Joe Grill, is they don't use enough charcoal. Just don't worry about it. Just put it in there. If you don't use it, you can choke it off and use it again. Right. Komodo Joe was founded by Carrie Coker and Bobby Brennan in two thousand and nine. And then, of course, you know, this is America. So a while back they they sold it to de minus capital, which is a capital investment. That's what you do. You Build Your Business Up, you sell it. And then they sold it to middle middle by, come, middle by COMP Corporation. MM. And now they're they've expanded. And sure, so it's kind of like the whole trigger sale. Yep, where now? It's before, everywhere. Yeah, now the Big Green Egg. You can't buy it online. Nope, you have to. The KOMODO JOE's. You can buy online at Barbecue guyscom and a bunch of other places, and it's available at every hardware yeah, right, right. So I did see and I'll have to will maybe talk about this on another episode, because that was look, I I'd like to you know, I see sometuffing that you have and I want to buy it, because I saw him too, and I was looking up the big green a. You got to look up the Comoto Joe and these are you know, you know, you that's a good investment for either of those. Right, and I saw one that in the same family, I guess you would say, it from Char Griller. I don't know if you've heard of them before. And a big box. Yeah, and and they make like a like a mock Commoto Joe almost, if you will. It's not ceramic, it's metal. If it is, no, it's a supposedly this one was a ceramic there. Okay, it's not. It's not the black one. That's like the metal kettle. That the metal kettle ones that we think. Right, right, okay, if they also make it in green and red. So they're trying to the trying to like copy the the whole concert. I mean, as long as the pieces departure together. I think Komodo Joe has it down with this. Yes, slow rollers, right, right.

The one of the drawbacks on the Komodo is that the Komoto Joe, big Joe Three, which is go homers right, you know, die off right, is twenty four hundred buck. Yeah. Yeah, how much was this one you're talking about? So for one that was the size of your smaller one, it was like two hundred and ninety nine, which is like well, that would be well, that's pretty cheap. That's that's my point. would be worth experimenting with. Yeah, because I know the Komodo is like six right, for a small one. Look around. That one of the things that the big green egg touch has quality and to the same degree, I think, commodel. So yeah, are these NASA ceramics? Right? I mean base shuttle stuff? Right, right, right, and I don't know, you'd have to read up on and run a numbers on that one. So, so, I. So this is this is my delimit gym, because I want one of these style of grills real bad and I'm it's going to happen and I know I'm going to be murdered for nomber, but I'm going to probably buy one right, ballyse sue. Here's what I'm trying to say. Of course you're talking to murder will take place where your love. What here's a little trying to decide. Do I take a risk and get this cheaper one that's like a knockoff of these that maybe that may be close to as good? You don't know, we have no idea. Or do I say I know how well the Commoto Joe Works. I know I will the group, the big renamed works. Do I stick with I know what I'm getting, or do I take a shot for my money? You stick with the known and to yeah, for some reason. There's a big difference between. Now, not all of the big green eggs are Commoto Joe's are twenty four hundred? No, no, they're not. But you know, you're in. You're in a thousand twelve hundred. You're going to be a higher price right ship. There's a big difference between something that's two hundred and ninety nine. Yeah, so I would just want to research at first. Probably not by that. Yep, that's yeah. Maybe I can reach out see if we can maybe semple one real this. Yeah, that would be get a lot. There you go. Now you're starting to think. Now that's fun these grills are. There's no question. This is a unbelievable way to cook a lot of things is sure is regular growing like a hot dogs and hamburgers. I mean you just put some charcoal in and there you go. The they all have indirect cooking ribs, roasts, pulled pork, all that stuff. They all have pizza stones. There we can cook a pizza. Yep, these are fun things to cook with. Yeah, I agree with you. So, you know, one of the things that we joke about a lot is the towahawksteak. You know, every time, every time I ever do your Homo perocalytic show. I was joking the morning that I want to Temahawk steak for breakfast. Wan. I'm not joking. Every would like a Tomak. You would want there. There's these things are huge, right, they got this big, big bone that prep for choose from the mistake. So I was watching some youtube videos to see if you can smoke these. I guess you can, but you but you want to do what's called a reverse here. Absolutely perfect. Yeah, so it's so reverse here is as you know. It's kind of one of those things where you crank your grill up to eight hundred degrees, Yep, and you've oiled your Tomahawk on both sides, right, and you hit each side for three minutes a you know, a piece. Yep. And then you cranked down the temperature and you bring it up slowly to whatever you want. Yep. For me it's one hundred and twenty five, which is medium rare. That's that's usually more rare, right. And but now it's all charred on the outside. It's what you want in your state. Yep, but it's still juicy and right intact. Ye. Now when I order, I represent a supermarket right, and I've heard of them and part of the good purses. I get a pretty good price on stuff I buy there. Yeah, and so what my choices are. When I ordered Tomahawk steaks, I'll order case of them and there's seven of them. Yeah, those they're big. They're yeah, it's like four hundred bucks. Yeah, right, I mean it's a lot of money, it is, I get it, but I get a better deal that. Yeah, or you and what I order are the thirty two ouncers. MM. So that's a healthy stay. Yeah, yeah, it's all you know. I mean it's almost a two pound steak, right, which is what you want, of course. And when we cook them, you know, the people that are here at the ranch, they get to take the rest of their steak home where it's just a fun nixtioning look cool to you know, buy twenty eight S, twenty four, you know, but it just you know, if you're if money's the biggest object, just stay home. Yeah, get hamburger, Yep, but what Tomahawk steaks.

Get to thirty two ouncers if you can afford it. Money's not a big object. Get Angus crime. Sure, it's just a big difference. Yeah, marbled perfectly. I was your jumped up. The marbling on that too was fantastic. So she got me off. Sorry, no, I can't give you a Towhawk, but I give you a beer you can and Matt Wilson always brings beard that is absolutely frozen to the car right. It's the coldest drink you can possibly get. There's nothing worse than having a beer that's warm, and Matt has never been accused of that in his entire life. I like a cold beer. Well, you got we got there. I saw so. Usually during the show prep I kind of told Jim kind of stuff that we have. I didn't tell you about this one. This was leeper. So another one of one of our favorite brewers, resurgence. Oh, we love expect. This is not a sours, it's a fruited pilsner. Really, okay, all right, that's so. This PISO, this pills deer, is brewed with pineapple and grapefruit. It says it's Russ as, resulting in a sweet, hazy, slightly tart and refreshing. Beers, cool and delightful, and this beer is great for any occasion. This is a lower ABV. It's four point five. Okay, so again. This is where the theme that we're doing it look the summer. Now, you degrees outside right now. Right, so that's absolutely summer day. Oh, yeah, there we go. Yeah, see what it comes out to be. Yeah, it's like Pilsner. Looks just like a Pillsler. It's clear. Yep, looks just like a pilser. Would you see the bubbles working our way up in there? That smells good too, even with allergies. That cons that's really yeah, there you go. Certain, that's well. First of all, that's a good beer. Yep, I like this beer. It's it's a summer beer with a little bit of fruit. Yep, exactly what it is. And and that's and it's great. You know, if you had twenty of these in the cooler out on about, you have a good of course you had twenty people. You did have one a piece. Right, I have nineteen to right. Really good. It's not bad. Yeah, it's like it is crisp, like you said, it takes a the pillser with a little bit of fruit atiture with him. Yep. Goes good with hot dogs, perfect, especially Chicago style. I love those. Sick kind of slide it. You're probably going to one another one. I'm gonna Ken Obviously Take So, Jim, you are all set for grilled us on the road. I am you looking forward to the whole thing happening out there? I am. Can I outside with all the ships out there and everything? Yep, that is so much fun. have been to canal side a few times in Buffalo and never to a crash beer, craft beer festival. Right, we'll be out there and my job is I bring the broadcast studio, you bring all the electronics, is you the genius, and we sit down and we just talk crap beer if you're you know, two, three hours, and have fun. I heard that there's going to be some fruit, some food trucks out there too. Sowell, Oh yeah, throws up a little it also now the Lilac Festival was just here, you know, a month or so. Yeah, not, not too long ago, and in Rochester, New York, and they didn't have a lobster roll truck, which was disappointing. I love lost so maybe we can hunt that down. Yea, we could crab, you know. Also, just the reminder. I don't want to I don't want to skin pass our event that's coming up, but there is also the flower city brewers festival. That's fine. That's going to be coming up in August. That we will also be attending, so looking forward to that as well. Be a lot of fun. All of these craft beer festivals. If you've never been to one, it's so much fun. It doesn't cost much, I don't know, twenty bucks, something like that, thirty bucks or whatever it costs to get in there. They give you a little glass and then there's fifty of these folks that actually make the beer. It's not like they just hire people to sit there. It's the folks that are the brewers, the owners and whatever. You get to hear the stories, which is so much fun, fantastic. You get to talk about how they made the beer with how they can concept and there's some crazy beers. Last we went to the floor seeberwerspectival. So with me to a beer out of a sport street. That was actually one of the better. It was got to I said, what is this? As Jenner, let's just tell you, and I always remember that one lady that, because we'd go around and we'd say we're Matt and Jim from the Gorillas podcast, the most important and popular podcast on the entire Internet, except for how Roker, and would you mind if we interviewed you? And most everybody said, I'm sorry, what's it? Yeah, that's fun. This One lady looks at me and she goes no, I just broke out...

...laughing. I start laughing. I could stop. I said, Matt, she is. Said No, because WHO's not? You be happy in the Bruce? Yeah, right, must have been too stressful. It's pretty funny. So hopefully that won't happen to US this week. Gosh. Yeah, no, I should be a good time again. It's Saturday. From two to six tickets are still being sold and I know it's getting close to selling out. So if you want to give them to go get that suit right that girls podcastcom go right there. We have time for a story? Sure, absolutely, John Welch. Yes, our buddy John, well to you, voice of grilled yeah, when the show opens, that's John, you know, just screaming at the top of his lives. When we first discovered John, Uh Huh, he was hot dog Hamburg. Yep, just one propriated rules, and then we got him a pellet grill and he bought some other grills and whatever. Now he's grilled up Yep, he's a good job and he's dive right into briskets and blackberry cobblers and all the stuff. Right. So I'm we're really proud of sure. So he calls me this week. He has a place, you know, it's gotted cut of secret COTS. Yeah, secret cutter. And she said, well, I'm going to the island and I'm taking that prime rib that he's head in a freezer. That's it was like, I don't know, I was like ten inches long. Yea, it's a pretty good size primate probate. What ten pounds anyway, right, bone in, which gives you a better, more flavor, you know, more flavor. And he said, well, how do you do that again? And I said, well, you're going to do it the on a pellet grill. Yeah, and I said, well, get some whip butter and hit the thing with with lots of black pepper and and course, salt, and then rub it all down with with wet butter, Trollett on, and so it just the whole thing is yellow, and then hit it with a little bit more pepper and salt, stick a probe in there and slow roasted at two hundred or even less. If he can until you get to what you want. Now his family wants something that's in the one hundred and forty range. Medium. Medium. Well, yeah, they don't want a lot of pink in there, which we both like. Yeah, I mean we want to just you know, still is this where I give milk. So so you know, we talked about it whenever and he goes and he gets out to the to the place, or it's an island, right, and it calls me and he goes. You're going to love us, he said, I got everything ready to go. I got the RIB, the roast there and I don't know any pellets. That's the joy, I know. So he digs up a enough palets to fill the hopper. Yeah Right, I said, we just let it go, put it on the lowest setting. You get it yet and just let it go. Well, they had to come back that night. So he's out doing stuff out on the lakes and whatever and the plane with the kids and all that. So his wife decides to look at the roast. So she looks at it and she said, I don't think this is going to be done. Well, first of all, she should be taken to the Hay for even looking at it right, just take to the dropped out of the older in the ocean from a black opps helicopter. So so she said, I don't think this is going to be done. She gets out a knife and cuts it. Knows it in head right. So, oh. So, so I want to get the chronology of this right. So after a while she text me and she said did did John Tell you what happened? And I don't know what he's talking about because he didn't write. And I said Yep, right, and she said, well, now what do I do? And I said, well, I'll tell me a little bit about it. It's now it's in two pieces and I immediately knows the roast right. I didn't know what he was what she's shocking about, and I said we'll send me a picture. She send me picture and I said, well, it's perfectly medium rare. Eat It. Well, no, we don't know. I said, you ruined it. Forget it. Right. So then John Comes back and he goes what, what? What? What you're doing on my road? Right, you had to be there, but oh no, it was so funny. Well, so then I talked her through it. I said I said, okay, put it on the low setting. Just put it back any ovens and and just cook it a little bit till it gets to where you want. Well, it was medium. Well, yeah, let's put it down. They ate every drop of it. was really good, but it was too over. It was too of course it was. Yeah. So then we had this discipline tribunal on the radio, on our radio show, you know, the Hoe re pair clinic, on News Radio, on one hundred and eighty, and we roasted her and of course she sent some ex but tips. I said, well, you don't have...

...to laugh. No, you have to. You have to have ground rule. Yeah, don't mess with my Ros so yesterday when I was cooking mine, it was done. Yeah, right, so I cut it in three pieces. Center a picture of it. I feel bad for you. I cut mine and three piece. Anyway, I had to be there. Rose Pretty Fun. Don't ruin your roles by cutting a nap. Yeah, trust your probe. Yep, trust your probe. You have a probe that tells you the temperature go right and it goes to your cell phone. Yeah, so there's no point and you know what it open. Yeah, Oh, I'm so sorry, Jeff MM. And up next. Yes, we have another one. Yeah, Oh, I love this, part one, two, thirty four. You know, I really we have not reviewed a CIER before. I'm glad we did that. Yeah, now, this is interesting. That's sutter was actually good too, so I'm let wead to too. Yeah, all right, so something that we haven't done in a while either. I know when we first heard the podcast we were heavy stout for a little bit and we kind of backed off stouts, and I don't know why, but we're I wanted to see this stout. I saw this because it seemed like a weird combination, so I want to give it a try. Yeah, it's from empire brewing. It's called black magic grape stout. Now that that sounds interesting. If think that really does Greaus, I'm thinking a chocolate bar with dark bear. It's a great and we'd yeah, you know, well, chos whatever that's. So we'll see what happens. So it's a six point. Oh, okay, so it's a little higher, but yeah, it doesn't really have much more information of that defectulis is brewed with grapes, so there you go. That's it. We'll try it. All right, get give her a shot. Oh Yeah, all right, that's MT w opening on another beer. Smells unique. Yeah, now this is Oh, it's got dark. Yeah, but I saw a tinge of purple on the on the top of the foam. You can see a little purple. Yeah, that's interesting. It's like a prism. It's interesting. I also smell the grape matthew it. You can smell it. You're right, you do sell the great. That's an interesting combination. Right there. So you it's definitely stout. Yep, and right in the back after you kind of Cook your tongue a little bit. Yeah, you go a little bit of that great. Great, that's interesting. That sweet at although now that would go good with a dark chocolate bar. Yeah, right, yeah, I mean absolutely no way at that. That's that's good. I like that beer. It's almost no beer I don't like. We're not. This is an interesting mmination. Yep, and that's what craft brewing, especially in New York state, is all about. Yeah, and this is a type of thing. You know, if you hit the New York State Brewers Association Festival this weekend at Canal side and buffalo this kind of stuff, you'll you'll get all kinds of interesting beer. It's fantastic. I know I tried some really unique things that you can only get with, you know, especially at the craft beer festival, because a lot of tide little festivals they will showcase a beer and see the reaction to that beer. Right, that this positive. They you will start go back and make a thousand downs. Yeah, or if it's like we don't know that, they look like I didn't work out, so we'll move on. Well, friend of mine gave me a t shirt and if I can remember what it says, well, I'm pretty sure my last words will be well, how that didn't work out. It sounds about right. Yeah, but I like this beer. It's a good beer. It is now stouts. We tend to be seasonal on and more more in the winter, because there are there are more comfort hea you or they cut feel they sitting inside a little longer. You know those, those thin beers. You tend to expo expend broth of the quickly. Yeah, I get that. So another story or what we do in time. Wise, we got about ten more minutes right. So here at our salmon ranch, we're in western New York. HMM, and we're having an issue, you, with critters. Uh Huh. I mean a serious issue. Okay. So my wife gets all upset because she's a cat rescue per yon. She has this big facility outpack. One of our cats is the rescue for from your from yeah, yeah, snowflakes, no flakes, you're doing well. So there's a Fox running around, HMM, and so Diane's all worried to Fox will get in there. So the other night, night before last, she gets up, she can't sleep. She comes out, there's a Fox,...

...walks around the back of the Cat Barn. There's a possum. MMM, around the other end there's a skunk. Then she hears this Russell Noise. She goes over the Cherry tree, the one I fell out of, Yep, and she looks up there and there's a raccoon up in there eating all the cherries she's and so in the morning she said, I didn't get much sleep. What are we going to do? And I said, well, I'll I'll harvest all of them except for the Fox. I can't do that. I'll get in trouble for you. Right, right, but the rest of the stuff is expendable. No, I don't want to do that. And over and over and over again, when I catch something she'll go out there in the morning. If I'm not right on it, she'll let it go and I go. This is kind of a comes back at the right right. So I'm on a mission right now to eradicate critters. Have you ever eaten porcupine? I've not, but I'll trading. I go to get she said, get me some repellent stuff. So I go to the hardware store and hadlocks. are in Pittsford, New York and it's an ace hardware store and they have these canisters of things you spread on the Gros're supposed to be repellent. It says Armandello's. I said, we haven't had an Armadelo here in my whole lifetime. So for the eggs, we had yeah, exactly. So we spread that around. That helped a little, maybe, but it's we're overrun right now. Yeah. Now, have you ever eaten skunk? I've never eaten Scotty either, but I'm about to grill this live stars row skunk. Have you had some some interesting wild game? I have. I so I don't know how weird this is, but I've had I've had bising, okay, yeah, I've had wild bore. Yeah, wow, boor. I like guys and I didn't. Yep, Bison was a different taste once you're used to that primary of steak, red, ideal, you know whatever. I've had frog legs. Yeah, yeah, trying to get anything else I've had. I had gator. Okay, I gator. Wish I wasn't bad. Yeah, thanks, she wasn't bad. How it was prepared. Squirrel. My father has. I have not got so sick on Squirrel. Yes, Oh my God, that my father's eating. This world possum. He used to base to shoot all that stuff when they were kids. Yeah, so, I possum was a big deal. I just it's a giant Rodin. It is right, it is. I don't know. Yep, yes, that's probably as weirds. I've got he goat. I have to go. Yeah, I've had a go but curry. Go to make yourself. No, really, yeah, really good. Yeah, I'll, but there's a lot of things you can eat, but I draw the line on a skunk. gunk. Yeah, the spray. So that stinks at you. Yeah, I'm probably gonna pine. Not a good well, I don't know. It's just I'm depressed about it because I'm I'm overrun and my solution is definitive and final. Yep, and I'm getting pushed back on that. Yep. So, yeah, it's hard when you when you have a solution that the other person on board with. Right. Well, you're a smart man. You never run into those situations. Never know. Anyway. All right, we got number one more that we gotta got to get out of here. So right, let's see what we got. Well, and it was something good, hopefully. All right, welcome to Krill this, Ladies and gentlemen, on I heart, spotify, apple, wherever you get your podcast, have it downloaded, like it, be friends with it, be infatuated with it, whatever happens. However that happens, I don't know. I'm the least tech I in the world. There's a there's somebody can show you how to have it sent right to your cell phone, your IPAD, your computer. Sure, absolutely well, lest so I'm going to give you the final choice, Jim. So, here we go. So we have a goose island three, one, two, lemonade Shandy, okay, or we have another one from ELOKATA. Bill. It's a raspberry bret barrel age fruited Sour. Well, you know where I'm going through its absolutely yeah, lemonade. I'd like. That's a good summer beer, but you know I love I know you do. So real quick I'll give you the quick rundown of this info. It is a seven. So, so somehow I knew I wanted that one. We're going to edge. Alla Caville puts out some great things, we do. We had some blueberry yeah, from Alcando. It's really good. So seven. So that we're going to end strong. Let's see to give a description of the Raserba on here. Not Really, no, it's just I I think I love her. That's all its. Well, that could go along way. We're gonna different directions. We're going to find out just admitted. Yeah, El Caville is I'm pretty sure there's no kids listen to the here. We especially when your spatch cocking those check. That's right, Matt Dout Wilson. Oh that's a good one. All right. Yeah, you can spell the raspberry. There...

...we go. You couldn't have a fresh glass, you know. I know this is a high flute in operation here. I'm just lazy. Yeah, that one's good. We have these official glasses that we studied it once, but I use are good beer glasses. But I forgot what they are. There's this company locally here in Rochester or called Bill Gray's, Yep, and they have right food place. They have these house got say podcast. They have these we call the beer from restaurants have there. It's a bar. Yeah, what do you call a pot? I don't know. Anyway, I'll get there. They're all over the play are and they're one great, Yep, tap rooms, tap rooms, one wild bread and it was shot before I started having beers. Yeah, so, but bill grayce has like, I don't know, fourteen of these, yea, and they're great. There's tap rooms are wonderfully have stuff on tap. Every once in a while they'll buy it some fancy bourbon barrel and you know it's so if you're in Rochester, New York, check out and the food, you can't beat it. Yeah, stuff, here we go. When you think, oh, smell, that smells room. Yeah, how much was this? You Remember? I think for a four pack of Elysis, like Sixteen Bucks. Okay, that's that's in the middle, right in the middle. But this, this has a lot of raspberry to dusts raspberry and it's not a pulpy fruit at all. But but it is. It's good. Even the color is it? You can still kind of see. Yeah, but you can see some stuff in there, like a little bit of stuff, and that much I like that beer. Yep, it's pretty good. I don't think there's anything we served here today that I didn't really like it. So let's let's recap. Yeah, today before we get out of here right, we have the resurgent fruit effort, it pills. We have the big ditch doc chams. We had the empire black magic great stout. We just have the raspberry beret from Ellicottville and the first one we started out with was the blue toad black cherry heart CIDER. I'm going for the sleep at the CIDER. Yes, I baby sick. It was so crisp and clean. Snuck in on US and right at the beginning and that debt's that was the hit it to the day. You know, I think, I think I agree with you. Usually I will pick up fruits our something. I think that that cider kind of was really good today. Yeah, I'm with you on that. I'd love you know, I really liked that CIDER. I didn't I like cider anyway, but that was a good thing to slip in here? Yeah, I guess, and the hot dogs were good. How doesn't any companionship is always super, Matthew t Wilson, and I'll tell you one thing. We'll see everybody at canal side and buffalo this Saturday. What Times that start? Two to six, two, two sex, yes, sir, and and if you can get tickets at think n why drink and ycom and at grillers podcastcom epsp. Also grow this podcastcom girl. This podcast on facebook. Jim salmoncom cowboy ranch cooking show, part to on Youtube as thrill. This podcast. What up? What a my listening to. You're missing nothing with with one little teeny exception. Was that? Sir? When you listen to the next grilled it'll be the podcast from the festival this coming we will be there live. Come see us.

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