Grill This!
Grill This!

Episode · 1 year ago

The Big Green Egg and Fried Chicken Livers

ABOUT THIS EPISODE

Jim and Matt talk about the popular Big Green Grill and Jim prepares fried chicken livers. We aslo sample more amazing craft beers.

It's time to take your grilling skills to the next level. We will take you from grilled disaster to grill master. So grab your tongue, you're a friends, and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Oh, I love that. Oh Yeah, I love that sounds. Always a good sound to hear. The best part of my week, Yep, is getting together with my good Buddy Matthew t Wilson, man and and drinking some great craft beers and having some culinary delights here and grill this. So we have a big show for you today. Huge one today, huge one. Now we're going to have some fried chicken livers, fried in Bacon Grease and oil and then you sprinkle a pound of Bacon over the tops. Okay, pepper doom, I will go over the whole thing. My Grandmother, God rest her soul, it's one of the she was an awesome cook, right, and she used to fry me these chicken livers all the time and I was the only one in a whole family that we had him. They are so good. Yeah, same here on my father's side. My Grandmother's from the south. She also would prepare chicken livers and my dad picked up the recipe and make him too, but I was the only one would eat him with him, so we didn't have very often, but I became a fan. Yeah, it's just it's just one of those things. If you don't like him, you know, I sure if you do love them, you seek them out. Come for food, food, yes, sir. So what do you have to drink today, buddy? Well, you know. So we started our new format where we're doing three beers now, Yep, and we will pick our one of the day, the one that we think is the best of all three. Now I always try to get at least one stout, because I know we both love styles and so so you got a contrast to whatever we're doing with the dark one, right. But because of the weather, because of the warm weather, there's a lot of hours now. So hours are all over the place and I've seen a bunch that I've never seen before. So I decided to implement to new sours from different breweries that I haven't quite gone to very often and one from a brewer that I'm kind of familiar with. That is probably I think we were talking last week about the seasonality of some. Yes, so the sours come out, Yep, when the weather warms. Yes, and done. That's great, and you have really turned me onto sours. Yeah, you actually like them now. I really do. I really do now, in the interest of full disclosure here on girl. This, Oh, by the way, a podcast you can get on absolutely, I hard, spotify and wherever else you get your back at. Yep, now we're going to pick the best, the one we think is the best, but it might be an eight hundred and eighty nine. Yeah, right, I mean, it doesn't mean that the other two or horrible. I'm glad that. That's actually a very good point too. This is not we're not saying that the other ones are terrible. There's just one that we like a little bit more than the other ones. That that meant that brewery hit it out of the put right, right, right. So that's that's going to be great. So well's good. So what do we have? Okay, well, so you know what. We have to start off with at least one. So let's go. We have two sours, so let's start with once hours in the will in the middle, will do the porter or this doubt, and at the end end with another side. That's probably a cleansing palate deal. There you. I love it. So let me go ahead and get to that. To the new cooler. By the way, we're also going to be talking about the big green egg today. Many of you may have heard of the big green egg. It's a giant green colored ceramic grill, and so we're going to be covering that whole thing because you know what father's days goode and this might be a father's Day gift for the family that were. Money's no object, however it we're going to cover the whole green egg. Sure, big green egg Plathara, I'll products okay, after we get started on this wonderful sour that Matthew has. Well, I decided that we wouldn't even play around. So we're going with with the high ABV sour run...

...up the bed. So this is from a brewer that we're both familiar with. This is from Hamburg. Oh Yeah, and we've had beers from Hamburg before. All very good. Yeah, so far, so far. Yeah, I like most of them, almost, I think all of them so far we have. We're pretty good there. So this one's called juice box girl. All right, got my attention already. It's got pink guava, Papaya and blackberry. Okay, all right, all right. So, all right, your brains already, you know, think of how those fruits kind of where. Where we're all that going to be? Okay, okay, so then this is an eight point. Oh ABV. Now, as we've talked before, you start getting in those sevens and eights, you start feeling these right away. Right, I didn't. You know. You're not type of a guy that your your luck. Go bigger, go home. We're right. We're not. We're not messing around. were tip and rightings. I loved. I guess this is from Hamburg, out of Hamburg, New York. So great brewery, here we go. One, two, three, oh, yeah, okay, Nice. It smells great, does it? Oh Yeah, what do you get out of that as a straight fruit? Yeah, it's got more of I could smell the blackberry. Okay, more so. We'll see. We'll see all this goes. I think blackberry would take over guava. Yeah, and you know will now look at that color. It's kind of a kind of a beige color. Looks like maybe a whisky sour. Look, yeah, it does exactly what great that's a great analogies and have a little foam on the top. When you see it poor you can see it kind of look pink, but then it goes. It goes to that whisky sour. Look, you're right. All right, all right, Jim, here we go. Let's go to shot. All Right, here we are, grillless, testing our first hour. Who's got a unique taste? It comes. It comes across really Stra Room. It comes across as grapefruit. Yes, very good, they ste just like great fruit. That's exactly what it is. Yep, I wonder if that well, no, it won't interfere with my heart medicine. I'm not have great fruit. Well, there's not really great for this, so I guess that's good. Yeah, Glava and what else? What was it? I'm sorry, Glaba, Papieta, Piet and blackberry. Yeah, so maybe those. You put that together and that's what the taste I was trying to figure out what that was. That's a your pellets getting really good, man. Yeah, if there's definitely a great fruit taste to it, it's got that great fruit bite to it. Yeah, I like this beer. HMM, this is definitely a nice summer beer. Yes, it is, of course, because of your quality control. Cold enough. I try my best, which is really important. Yep, yeah, I like that. Yeah, here's so last week we had a sour that was like extremely sour, if you recall, this one is sour, but not like Mike your face puck or so right, right, and it's not sweet either. I think on the Sour scale, this is right where I'd want it to be. Yes, I agree with you. This is kind of this is kind of nail on the head right here. This is like, okay, I want it to be sour, but I want it to be extremely powerful sour. I've had two steps and already there's two of you there that I was going to say that feeling. You can. You can actually in the back of my tongue, you can actually taste the alcohol. I think you know what I would do with a beer like this is I'd have a bunch of friends over right and we probably would have four of them. Yeah, I mean we would physically have four. We'd open one and share. Yep, for that's probably so you don't sell yourself. So everybody was able to experience it and still walk away. Now that is really good. That's a good beer. Like that that at all? Any idea on what that one costs? What was at a fourteen or eighteen? This one, Hamburg, I will give credit to tens to not be extremely expensive. Okay, so this is still about thirteen dollars. Okay, now that's a four pack, right, a four pack. Now, in comparison, we got the beers from let's say rising...

...storm, which is a really up and coming brewery right now a lot of people are really love them. Their beers can be between seventeen and twenty hours for a four pack. So there are the more higher end. This is like right in mid range, right. So the cheaper on was a like ten bucks, right. This is like thirteen, fourteen. Fifteen is a right in the middle. So yeah, yeah, that's you know, the eighteens, though, sometimes they're very well worth it. No, I you know what I've learned that because two of those beers that we had that were extremely good, the ones that we were almost like, I want to leave it so good, those costs like twenty bucks, but but they were delicious. So yeah, I think that's a good beer right here. Yeah, that's when, of course, is the only one we've tasted. So it's number one. We still we have two more to go. All Right, the big green egg. Father's day coming. Guys, love that being, by the way, a a gift. Obviously that would last a lifetime if you took good care of it. Right now, the big green egg, from appetizers and on trays to desserts, the big green egg will exceed all of your expectations for culinary perfection. Now, how are these guys? Are Good Writers. How have you had your big green egg? Well, I don't have big green egg. I have the Komodo just right. I'm sorry, and I've got I've had both of those for ten or twelve years. Okay, give her a while and at the end of all this I'm going to give my opinion on that. Okay, when you invest in a big green egg, you're going to take home the highest quality outdoor cooker ever made. All right, because they're real proud of them. Yes, and and and every single review. And I looked at about fifty review sure there wasn't one single not less than five. Yeah, I said that wrong. There wasn't one negative review and anyway, that that took a star off. Everything was a five. That's much more accurate. Yeah, you know I was going to say. I so. Between a few my friends, like you, you have the Komodo Joe. I have another friend who's got a Komodo Joe and also I have two fres have the big green egg. Right, I'll let you get to that later, but everyone's extremely happy with the ones that have. Yep, and every once in a while you'll see the big green egg and and a Commodo Joe, but mostly the big green egg show up on those television barbecue show yes, you do, because some of those one that we watch are those. Yeah, the egg heats up and is ready to cook in minutes. An Egg will never rust, jam or wear out and has a lifetime warranty. Okay, now I boiled down the warranty and it's a lifetime limited warranty, and there's a difference between it being used residentially or commercially. Got Sure, which I would understand it. If it's being pounded every single day, that's another matter. Right. Yeah, makes sense. With an egg you're part of a community of friends, family and well fed neighbors and a passionate worldwide audience. Okay, I'm marketing department. Yeah, your and they continue. Your life will never taste the same. Big Green egg is a claimed as one of the highest quality, most versatile and simple to use outdoor cookares of all time, offering more cooking options than any other conventional cookers combined of all time. They are very happy with their product and and I guess they should be. Ye, now a little bit of the history. The big green egg is an original American design ceramic cooker, okay, and all the components are made in North America. The proprietary ceramic components of the big green egg are manufactured in Mexico and it advanced, an advanced technology facility. That is earned. The ICE ISSO fourteen zero one, environmental certificates and so forth. So that's so. Make sure I break this down quick. But does that mean that it's not made in the states?...

It the ceramic part is made in Mexico's because that's where all the sort and okay, Mike, Sense makes sense. The hinges, bands, external temperature gage and stainless steel cooking grids are all manufactured and designed in the United States of America. Okay, and to their knowledge, there's no Komodo Cook around the market. That actually consists of a hundred percent American made components throughout. Now I've seen big green egg and the garden factory over there in gates, and so I went on the map and they're all over the place. Sure, there's there's like four five places you can buy them in and around our area and and around the world. Actually, the big green egg has like six sizes, Yix or seven, side wall and extremely large. Right, Yep. Now there's the one that peaked my interest. Was the to xl big green egg. Who? Okay, now this bad boy is twenty nine inches in diameter. Okay, it says you can cook thirty five to forty Burgers, fourteen to sixteen whole chickens, eighteen to twenty steaks, twenty mouth roared watering racks of ribs vertically and one perfectly crisp suckling pig. So it's so it's a typical dinner for me. What you're see? Yes, Matthew Wilson, right there. Than Appetite to grant two thousand bucks for that bad but you know, okay, so here's honestly, if you can cook a sucking pig on it, that's actually not terrible, I guess, for our pricing. Nine right that's that's you. Obviously you know I dream of doing that. A sucking pig is that is what I want to do the ball. I'm going to provide you with that dream that I'm looking forward to. Next up is the extra large big green egg, which one six hundred and seventy nine dollars. Okay, then the large big green egg, which is one thousand three hundred and seventy nine, and then we have a we have a medium at six ninety nine, and then there's a small big green egg at five hundred sixty nine, and then there's what's called the mini egg. It's a little teeny ten inch thing. And I'm thinking of myself hot dogs. Yeah, tail gating is what getter. Those are three and ninety nine. So I'm thinking to myself, what could I cook in that? And I come up with absolutely nothing in my life. But maybe you know, tailgating's perfect. Yeah, I guess if you're cooking like, I don't know, if you cut up like the ribs and it may we cook some small porches of ribs. Yeah, postly, see. That's why you're so smart. That Orleans or cut chicken pieces. Maybe that's that. But yeah, you're right. I don't know if I would get to pree that small. The extra large is twenty four inches in diamond, okay, and then the mini is ten inches. So they work their way up and down from that. There's a large version which is eighteen and quarter inches in diameter, and the accessories that are available for the big green egg are stunning. They have all kinds of carts and and receptors for these. You could set them right on a table if you wanted to, but they have these special carts with storage cabinets and all that. For the money's no object folks. Okay. So if you're a person who had like a traditional gask grill or charcoal grilled, this would be like the next level. This would be when you're when you have finally understood the difference between grilling and barbecuing. Good, okay, grilling hot dogs and occasional steak. You know, we talked about that a long time and that's fine. That's not all. Most of it still most of the time actually look what's quick, but then when it comes to ribs, loan, slow roast, briskets, all that kind of fun stuff, then it becomes indirect cooking, which is low and slow, which is...

...done in a Komodo Joe with either wood or charcoal. Nine or ninety nine percent of the time it's done with charcoal. You never, ever, ever, put any kind of lighter fluid in your Sur ammic grill, whether it's a big green, big green egg or a Komodo Joe, which is the orange dark reddish color. And once you fire that up, it's amazing how quick the learning curve is on this. Now I told the story of this one guy that, yeah, burned everything and so that I hate this thing. Well, just didn't want to put the effort to learning on how the right would right. But once you learn how to manage the incoming airflow at the bottom and the outgoing air flow at the shutter at the top, you can can control even the biggest ceramic grill within ten degrees. Five to ten degrees. That's a crazy which makes you a real proud of yourself when that happens. Yeah, if you're going to spend all day making something, you want to be able to accurately control what's happening. You don't want it to if you go in the house for a little bit, you go out. It's all the way up here all the way down there. You kind of want to keep it ballot. So I think that's why you would invest with me. That's a higher end so you can do stuff like that. There are lots of accessories. Pizza Stones. Yeah, they have all kinds of racks that have different levels that you can, you know, manipulate to cook large amounts of whatever. Sure, I can cook a thirty pound Turkey in my big Komoto Joe. That's which is twenty four inches in diameter, right, and and it's it's we've I've cooked some huge turkeys in there and that's so much fun because that puts most people. Yeah, thanksgiving, you throwat me up other ever, but it's about the texture of this crispy skin and all the other stuff that we like, and it gives a little smoky flames. Yeah, did know. I I prefer smoky Turkey or deep right Turkey, which I've had before too. It's also pretty delicious. But yeah, giant Turkey leg yeah. So question for you and I'm going to try this because it's cheap. So I saw this and I should have brought some prep for this and I wanted to print this out. I just totally forgot. I saw these little tubes, their pellets, smoking tubes. I don't know if you've ever seen these before. Okay, they're like fourteen bucks a piece. So so here's how it's supposed to work. You're supposed to take the cap off the ent of these tubes, load it up with pellets, light it up, put the cap on and it's smokes. So it sits on the grate of the grown right, so you can turn your grill, your gas grill or charcoal growner you ever, you have to a smoker, right. So for people who made not have the budget to go big, you can kind of buy these things and infuse your food with that smoke from his little pellet tubes that you can put it the sides of your grill. I have not heard or seen that. I have, however, some of these they look like little volcanoes. They're about their gray in color and they're maybe three inches in diameter and an inch high or whatever. Okay, and those were were you light it and you put it in there and it gives off smoke. Okay, I've seen that, but that sounds interesting though. Yeah, so I have a traditional smoker, not a big, not a huge name brand, but it's good for where I live. So I've never used this, but I was talking to my wife. I made just for the sake of testing it out for our for our show, invest in buying a couple of those because, again, they're only fifteen bucks a pop. Yeah, and just put it on my gas girl and is see what happens. That would be interesting. Yeah, and one of the things that I'm still experimenting with because of my pellet grill is the various types of pellets that are available. Yeah, absolutely, and that would give you the opportunity to try different yeah, the problem is there everything's either ten or twenty dollars of egg. So right, you know you need us, you need a Pelgram. Yeah, I'm we a working on that. With the big green egg and...

...with the Komodo Joe Ceramic Grills, you can cook low and slow for twenty hours, though. The big one that I have, the twenty four inch, it's called the giant Joe, giant Joe Number One, first first making of that. They now have the giant two and giant three. Okay, which our improvements and sure things like that. The only and, as I was reading a warranty on the big green egg. The only thing that I had to do to my ceramic grills were replaced after five or six years. Replaced the gasket, okay, between the LID and the and I went online. It wasn't easy either. I went online, I found a replacement gaskets, right size and whatever, and I had a hard time because they are adheesed with a high heated he sure, sure, and it took me a couple tries to get the right adhesive, but it was very easy to do. The old one has to come off completely. You have to scrape it right off to nothing and then you put a new gasket. Okay. Now, did the company provide you with that or gift that? Keep I had one of the one of the problems that with happen with both my Komoto Joe's, and don't get me wrong, I love them. Yeah, that's so much fun, but the I've had these things for twelve plush years now and both of the metal racks that hold the heat deflector that actually create the ability to do remote he right right are deflecting heat is both of them rust it out and because I'm constantly putting a pan of water in there, whatever, so it just got beat up. Yeah, now, the smaller Komoto Joe, that eighteen inch, I was able to go out and get buy a new rack. Right, they don't make anything for the big one now. So I'm struggling on this. I need to I need to figure that out. Yeah, yeah, yeah, no, that that's these are a good point it because when you have a cheaper grill, one that this is like a hundred bucks or two hundred bucks, even usually after time wears it out, you just dispose of it yet and move on. When you started vesting a thousand dollars or so into your grill. Yeah, you got to do the actually, it's on it. Yeah, kind of keep can't? You can't just sell that thousand grills. No, I'm not that. I go to social media, LAP on the Internet. Of course you believe everything. There's pictures of actually people accidentally pushing their kimoo Joe off to patio and a it's not forgiving. Yeah, it falls over. It's not pretty much jumby. It's like a Lightbulb, right, right. So, so be careful. All right, you want to you want to eat or try another beer first. Well, we got two more, HM, you know what? Why don't we have a meal? Okay, we can finish the rest of this all to bury this eight percent. Yes, right, the kind of sitting are Stt the kind of soaked up that I'll call the will move on to that stuff. So funny. The strong beer, by the way, it is. It is a strong one, but it's right now. It's number one one in the running right now. I have to in the interest of full disclosure here. The look good. These were. They're much, much better when they're fried, when they're crispy and there first done. The's have been in the oven for a while. Yeah, Nope, and I agree with that. It's like just like chicken, her thing else. Anythink that that's crispy, and so they're not a hundred percent crespy anymore. They're always best smells good. Gosh, I love these things. You know, when you throw a bacon on something, regardless of what it is, it's just it's just one of those yeah, actually, people, some people I know, even in my family, do like these. Not Not many, but and I just you know, the Bacon. Yeah, Number One bacons, Bacon. So I always put you know, I'm a salt guy.

Always put salt on them. m I love these things. All Right, I'm going in for the liver right now. I got I got a huge chunk of it. Here we go. MMM MMM. First thing they tell you and broadcast school. Never two on the air. Right. We violate everything that ever existed. There's a unique flavor or over that I like. Well, similar to myself, I like things that are not normal. I guess you want to say have like a little twin to it, if you will. Like the cheese. I like my cheese sharp. We're it hurts a little bit when you bite the cheese. Yep, you know. And liver is liver is like eating chicken, but getting that little twin with it. You know what I mean, and I love that. I love that little tweet you get with livers. I'd love these things. This is a really good Jim. I think this is this goes in the appetizer category. Yeah, I agree. Whenever I make these, one of those little I don't know what is it. Maybe it's not a court so it's probably a pint jar of chicken livers. Okay, these are what's his name there? What's a big chicken guy produced for? Do Chicken? Yes, and the original guy's dead. Yeah, anyway, this is one container of chicken mbers and what I do is I take a pound of Bacon. Just don't worry about it. It's a it's a box. Don't worry about it, right, just get it, do the whole thing and I fry it down in a cast iron pan that I've had for thirty five years, right, and I rarely do I go into a big cleaning of it. I just wipe it out and go to the next one. You're smart, man, because it just this infuse flavor will test. Yeah, so I fry down the the Bacon and I don't get fluff Bacon. I don't want anything that's increased, you know, vitamins or anything at low sodium and all that up real bout Baker. All right. So I cook them all down and there's usually a quart of an inch or more bacon grease, right. Yeah, and then I pour about a couple of oil and that bring it up to temperature. And you take you take flour, a good amount of flower and a ton of pepper. Yep, and I use hat some. I always stick in some half crack pepper that never dissolved, which I love. Yep, and then a salt, Yep, a bunch of salt, and you know, you can salt it to taste. I als salted after when I take it out of there, out of the oil anyway, and then I put it in a bowl with a lid on it, dumped the livers in there, put the living on and then shake it around. You can do it in a ziplock bag if you want. Yep, and you get this, you take the reserve to Bakon, take it and set it over here, right, and then you cook these things down. You Cook them down pretty good. Then you get them down to crispy and then you take them out. Put them out a piece of paper towel and crumbled the Bacon over the cop salt and peppered them to taste, and you win. See the thing I like, and so I have. I actually I have a deep frier home to. I have that, you know, with the little cage thing that you put the up and you and I have a cast iron skillet. I still prefer this. Yeah, you know, we're go with this. It's fried in the cast I because it just has that flavor that just soaked into it. I was thinking about this pan this morning as I was frying these livers and I've cooked that Pan itself has cooked a thousand different mountain mountain man breakfast, about two hundred and fifty pounds of Bacon, tenzero eggs, and when I cook eggs especially, I'm out of you picture this right. I'm sitting outside and and you know, whether you're at the cottage or you're just outside or hanging out or whatever. You had friends that stayed overnight or whatever, and so you're frying up all the stuff in the morning and you...

Cook Your Bacon, then you put that in the Dutch oven, you hook it on the hook and next to the fire, and then then you take the the Bacon Grease and you crack the eggs in there and you take a Spatchel and you take the Bacon Grease and pour it over the top of the eggs and flip it over there you cook those eggs and then when you pick it up, you drain on the oil off and you have the best fried eggs on the planet. Yes, now, when I'm home with my wife, because my wife likes eggs that way, I fry the eggs and chicken grease. Yeah, when I'm at my parents house, pretending that I'm being healthy. I use the PAM sprayed and ending that we're gonna be a healthy I oh, I know, I don't use grease for that too. Funny, man. These are amazing and you can cut it with a fork. I'm gonna need an look at that. Leaven. Need a knife, helt. Traditional chicken livers are more pliable and soft. Yeah, very soft, like calf's liver and beef liver and other kinds of liver is. Yeah, it's kind of rigid and whatever. These are great, especially when you fry him down there, crispy. I'm sorry. They met out of the oven an hour, but you know, there's still you know, it's like eating about half a minor, and so they're still still an easy well, I love this stuff. I can eat this all day. I really could. Now we're gonna, we're gonna try another beer in a minute. HMM, but you really had me going this weekend, buddy, got no, no, I'm not good yet. I know I was. You did what can only be described as like a low country boil or a seafood boy. Yeah, exactly correct. So take us through that. So okay. So my mother said, Hey, do you want to cover. Come over from a mortal day and I'm like sure, you know, I'll I got some things new here, but we'll stop over for a meal. She goes, well, if you help me Cook it, we will do a seafood memorial. Damn like, okay, some thinking, you know, minor pieces of a couple piece of fish, year, whatever. And when I got there and I saw the spread, all my goodness. So here is what we had in that boil. By the way, the lobster tails and the crab legs were served on the side of this boy. So we had muscles, MMM, scallops, shrimp and cod. So you know, in your own infinite wisdom, you had to send me pictures of I sure did, and wonderful. I had to you know, my mom is losing the spicy touch as you used to have. So I put in the boil. I kept adding a little chili powder, HMM, that to give it a little kick, a little salt, pepper, house throwing in the garlic. I came out with this nice broth that was read. It wasn't too hot. It would have been. I know you like a little spice, like I doing it. It's perfect enough where if you give it to someone. What are your relatives? Are Mine? They wouldn't kill you for it, but it's enough to keep us intrigued also. So a little bit of this is enough for that heat where you're like, okay, I can I could feel the heat. So this was a powdered stuff you put in? Yeah, I put the powdered chili powder in there because I've always used that stuff to starts with a Z, the little boil liquid. Oh, yeah, that's yeah, I don't you talk about and I can't think of it right now either. But no, that's a different yeah, I went I season from scratch. There's like there's a there's this season that you bay something Bay that you obey. Thank you. That's you can cut. That's one of the traditional things you use when you make like a seafood boil. Right, right, I and in the spirit of the semi ranch dust that trailed us, it that you. I like to make my own seasoning sometimes. Okay, you know, like the just look in the cupboard, see what I have, and I said, you know, I'm a put them in together, so I'm to get right. So I started out with garlic in the jar. I...

...just scooped like for spoons of garlic in there, salt pepper, regular salt pepper, crack pepper, sea salt. So I did the different salts and a different pepper. Right, okay, Chili powder, a little bit of Tabasco Sauce. I'll PAT. That was great. It was delicious, oh my gosh. And that cars you sent me pick years of it before it was cooked, Yep, and then after it yeah, and then while it was gone. Yes, so again, on the side we have these lobster tails. The meat was so sweet, Jim it was, it was insane. And and and crab legs, so much seafood and the sweet corn on the cob that went with it. Also that we had. I looked at the package that you see when you just sent me before you cooked every yeah, and the PA PRICERU price. Yeah. Well, I would have expected it to be more, to be honest with yeah, but it came from a local yeah, we both failed place. We both gotten are a lot of seven from this this place? Yes, Yep. Well, I was sufficiently. You know, we argue or we don't argue, but we talked back and forth about who's going to win the food where. Yeah, various weekend I was going to say. I know, I know we mentioned it on the on whey. I'm a lot, but I don't know if we mentioned it on our podcast. So you you, myself and Mr Welch, any random day we like to quote unquote, compete when it comes who's having the best meal of the day. Right. So we will send their group text were of what we're having and I'll you know your you do a lot of amazing things in the grill. So a lot times we'll see things like steak or brisket or recently Welch Cook that brisket. So that was on there. And every once in a while I come I come in and I hit and I hit one on the park. I think this one, I I was a clear wind of this summer around. Yeah, I'm not sure you play fair seafood boil, Matt Wilson. Well, that's wonderful. It was great. It was great. By the way, I have on deck which I'm hoping to bring to the table next week. Our I went to haggadors and I was able to acquire these porterhouse steak tails. They're the only place in the world that has those. Yeah, yeah, and and it's how they trim and whatever. Have you ever had them before? This is the first time. You are gonna love those. You're at really gonna excier, easy to cook, there tender and they're just like little golden pieces of me. You don't love that? I saw the marveling on the it's ridiculous. That's that's the fat, as you know, is flavor. So you see that marbling, that's the fact that's going to give that an amazing pic flavor. So we talked to chef Chow and chef job said that it's simple. Just a little oil, to and salt pepper. Yep, so it's all he uses. Yep, that makes it so easy. Yeah, I try toyed with the idea discussing this and then I thought, well, no, we don't bring negatives to grill this, but this probably is something we ought to talk about. In the last couple of days there's been some giant cyber attack against some meat pack yeah, I guess. I guess we should talk about and then you know what's going to happen, don't you? Prices, it's already in the sky on stuff. It's things, almost everything. Everything is really expensive right now and every time we're attacked that we had that pipeline gas attack that we just had not that long ago. That right, we're kind of trying to come out of that, and now we're having this new tyber tech against one of the biggest meat manufacturer, meat plants, I, I guess you would say, in the country. Man. Yeah, well, everything was already expensive. Yeah, the exactly. Yes, you know, steaks are beef. Beefs really expensive. Dris me nuts too, because they package them at like three Strip steaks in there for thirty five bucks or whatever they are. I always need for all right, right, right,...

...anyway. Well, we'll have to analyze that whole thing. Yeah, that out here and maybe we'll bring that to the table next week or so we can talk about what's going on and where you can maybe find the best prices. But yeah, I think, I'm I think that they said they recovered from this already, but it's going to impact and we're going to see how much of an impact is going to be here. Well, nothing that Tom Hawk missile wouldn't like down. Not Kremlins. No, there we go. I Apologize, but I prefer Tomahawk steak, but that's just me that. Wells you know, with that depressing note. Yeah, I guess we just said to drink. They're number two. All right. So, as promise, we're gonna do a what I call this a sour sandwich. So we've started with this sour. Well, and with this sour, and in the middle we're going to do this stout. So len going and grab the stout. All right, the stout, a stout beer, is probably my most go to beer, my most favorite. I love the the fact that stouts are dark, the thicker the better. I'm not really that big on the whole Bourbon Barrel Age. Yeah, but uh, but the some of those milk stouts and things we've tried over the past few weeks have been awesome. We've had some amazing stouts recently too, and I'm hoping that this is going to stay in that category. So this is from Springdale Beer Company. Now is that mentioned it when we started? This is one of the beer companies that I've not really had beers from. I'm not not really familiar with Springdale beer company. So this is it. This is called a cold brew Brig mocus Stout. It is a tow x coffee. So I guess it's a little caffeine kick in there, all right, chocolate and it's got lactoasted milk sugar. So it's supposed to make it a Creamyer, I guess. Okay, well, that will produce, or, based on what you just read, will produce a little bit of a creamy head. But it's probably going to be not dark, dark chocolate brown, but maybe, well, maybe the coffee will it might. It might be a milk chocolate looking I'm just what I'm guessing to it's close to seven, it's six point eight, so it's beginning to get up there. Right again. This is out of Springdale. Actually it's Firmingham Massachusetts. Okay, so your Boston. Yeah, yes, it is, all right. So from beans to beer. For those who think dark beer has no place in summer, we counter with cold brew Brig We start with our popular Brig mocus stout and add a double dose of coffee to the Post fermentation cold side to process and capture the beautifully smooth flavors of the coffee and then fill it out with cocoa ribs, Cocoa Nibs, I'm sorry, and Lactos for a decadent chocolate coffee flavor. Okay, so I'm expecting chocolate. Yea Chocolate. Okay, sorry, you, Matt Wilson, Ladies Gemman, Oh yeah, we love that sound. Now it looks exactly as use abscribers, that milky head at the top right. Okay, there you go. And Yeah, he's such a nice guy. You always pours mine first. And and you know he's not one of those guys that that makes more in his glass than I have in mind. I try, I try. I tried to fair. He is. It's just a wonderful human being. There's nothing worse than that than the guy that gives you a corridor and takes three quarters. Right, you don't know anybody like that today. I know a few people like that. So I was wrong on this. This is darker than yeah, it's dark. The heads there, but the heads there, but it's really dark. Yeah, go ahead and get get that. Get a a with a smell. Yeah, it smells like coffee straight it's straight up espresso. Yeah, here we go. Hmmm,...

...well, let's break this bad boy. There's a lot of there's a lot happening. Yeah, my mind is spinning. Well, there's I get the two ex coffee out of the coffee comes too hard and real hard and the chocolate I could take. And there's just their sweet to it. I can piss we absolutely, absolutely, but it's not sugary sweet. But it's not. There's there's there's a difference between dry and semi dry and not dry, and this is not dry right. This is like having almost like black coffee without with a little bit of sugar it. Yeah, so if I could figure out how to hand this in a morning still be able to go to work, our shows be used together the weekends. That's how I don't think. Well, nothing. My clients would go for that, but whatever. That's too funny. All right. So see how this pairs a little as that's I was doing the same thing. Now. That's a perfect care for them. Liver right there. Hmm, I love that. So what's the alcohol on this one? This is six point eight, almost seven. All right, so we're two down. Out of these two wish one is the one you prefer so far. Gosh, that's I don't mind. I have another ship of this because I'm a coffee hound. You love coffee, yeah, and I know you do, and and you've got me right into the hours. But I think this is just one notch ahead of the hour I first had. I think there is more of a robust flavor in this stout. Then there is that sour that's ours, not bad, that has that great food, that great fruit tartness to it. Right this dust, it tastes like a taste like a cold root coffee. Yeah, it does, it does. Yeah, I think this is a wonderful beer. I actually yeah, the alcohol level on this is a little higher than it's a little rain. It's a little, but it's not often. It's not kill you a high. But but a couple of these are probably do you just in a weekend. You're right, which is why now I know the earlier episodes of girl that's we were doing hold beers. I think it's that we split these. Now it spice. Wow, you know, we're Lorne Kurve for more matur now. I got. I get email all the time from people. Are Goes you've got. You're enjoying the American dream. Yeah, we get to eat try the finest beers on a planet. I kick a play. This is a pretty good looking and you know so. I do like I do. I like the very much the coffee notes in this. Yeah, because that's a for those people that like coffee and like dark beer, this is a win. I think that's well set and this has if you're a dark beer person who also was a coffee drinker, this is the beer for you. It works perfectly because it has the mouth feel of a dark beer but the flavor profile of a coffee. So I cooked and I was thinking how nice this is to be if there's a centy of it left. I cooked up pulled pork the other night, okay, and I I was it Sunday. Yeah, I think it was Sunday. So I cooked it for I don't know, eight hours or whatever on the pellet grill and I had rubbed it down with a special cactus dust. Nothing wasn't my own rub, but I like to try other stuff and I poured in some Halpino juice in the pan and you know you're pulled pork is done when you grab a...

...hold of bone that pulls right out. That's what you know. That's perfect. What this was the money muscle part of that was so tender you wasn't even funny. And I was thinking, you know, I know I cooked pulled pork a lot and we've had it here on grilled list, but it's like my goto fun thing because I can make it different every time. Yeah, I remember you made it with what was the pepper that's used for that? It was the Oh, it was well, I tell you, and used a little Habin Arrow and and Halipino, cut up Halipinias and dumped the whole Canon there. Look at with it, and dad had some pretty good heat, but not over the time, right, didn't you the one that we did here on real this couple weeks ago? You use that Itellian metally of peppers. What do you call that? Man, I can't it's it's yeah, I don't remember. It was. It was really good, though. You poured the juice in there and everything. I can't remember the I just well, there was one that I did with CACTUS. Hyeah, okay, goot with cats, not because you can get cactus at we have a lot of several actually Mexican food stores around. Yeah, that the Mexican farm workers go to all the time, and you know authentic that, I would assume you you latch on to somebody that can cook like that and that's a win. Yeah, yeah, but all those stores have various types of different things that you'd only find in Mexico, sure, and Cactus is one of them. Getting there's some hot CACTUS. I've never had CACTUS. I've I've been curious. Prickly Pear, yes, I thought, a prickly pear cider and a prickly paired craw beer before really. Okay, all right. Anyway, we just eat and eat and eat here on girl this and it's so much fun. This is a a podcast. I got this far yard know that. And we harsh around with Craft Beers and various culinary delights once a week here on girl this. And you you can get this podcast anywhere. I heart spotify, pretty much anywhere you get your podcast. And there's also the salmon ranch, cowboy cooking. Let's not forget about that. Addition number one. Yeah, a little interesting. You can the Commoto Joe. That brisket was cooked on the Cordo drip, I recalled. Yeah, and so we're going to be filming another yeah, come up soon. Right. Yeah, twenty, I think the twenty four or so here at the ranch and they'll be a lot of fun. Yeah, so we'll we've got we're working on our menu right now. I always go hold and fall right asleep after those. You worked hard all day. But I ate well too, though. So, yeah, but you worked you you worked your tail off here. I try, you know. That's and this one, you know, we got, we have one under our belt, so we know what we want to do different and whatever. In your your demand. Plus you have helped this time. I you know what. You're going to be able to act more like the direct I know it's nice that we're actually we're getting a little bigger with the show, which is great. I'm looking forward to what we can do with it. Now I'm looking forward to the food. It should be a great thing. It should. And Yeah, so if you're not sure what we're talking about, make sure you go to youtube and search for the Samon ratch cowboy cooking. Sure you can get an idea of exactly what we did and what to expect. That we try to one up for the next time, the next one. Yeah, now, do I need to get one of those? You know, when they're doing TV's and movies and stuff, they have this thing as the better. Forgot the little clip then. Yeah, yeah, we have slam it down, you go action. Yeah, we need one of those. We we're not that professional. Yeah, yeah, we're yeah, we're still some regular dude. So we're that is I had some this past weekend was, of course, Memorial Day. Yes, absolutely. Yeah, like most Americans, after we were done with our radio programs in the morning, we had some folks over and and...

...we wound up cooking just hot dogs and hamburgers and some sausage. Yeah, and I did some polled pork and I had three of these giant hot dogs and I don't even remember. They weren't swaggles, which is this areas, and they weren't sailings, which is Buffalo's very that's the other big one yet. But they were these big ones and I put it in there. I put them on around two o'clock and I figure while somebody will somebody lead him. Well, somehow we got all the way to six o'clock and the three hot dogs are still there and I said to everybody, by the way, there's three vulcanized hot dogs, and so one person goes over and breaks one and half those. Wow, these are really good. They had all three of them. They've been on for hours. You know, people eat anything. That's just true. Great, you know, there's a we may have to do this on this show too, there's a hot dog war going on. Did you know that? No, there's a hot dog and someone posted. One of my friends was another Foodie. Obviously a lot of foody friends. What we do? But travels around the country trying various hot dogs to find out which hot dog is the best in the world. Right, country and the country. So it's wiggles and in slings are both up there. But there's one, and I wish I could remember off top of my head, but I'll have that for you next time, that I'm told, is the best. Really. Yes, well, okay, that's what we need to do next. Yes, we den is do hot dog, easy to do and we can find out exactly how good, because every we're everybody, every person is partial to their areas hot dog. Right, that's right. They're loyalty. Yeah, so if you're if you're in Chicago, there's that Chicago hot dog that's there, and New York City has got the big one where they do the Nathan's right, that they do that big kinds with Nathan's. They have those foot longs. Yeah, right, right, and we island, right, exactly right, and we're partial. Is wiggles around this area. And you said Buffalo is got there, that the shalings are the big ones in Buffalo. So every locations got their hot dog. But which one's the best? Yeah, yeah, and I think there's a lot of interpretation I agree with. However, we have the ability, so that's I do. Now there's an idea. One of the best hot dogs I ever had was a Chicago hot dog. I agree. Navy pier yes, packed with those little teeny corns, little pickle things, rickles it and one of this to mate, a one of the things, salt and pepper. I mean it just was awesome. The Chicago dog is still one of my favorite. There's there's one that I had also, I think was a Chicago it was duck fat fried, really fried, and duck fat was one of the most decade hot one. How much that cous like gown. There was about a ten hour hot dog. But yeah, that's great. Duck Fat Fried. Yeah. Well, I've had duck. Yep, not my favorite. I don't know. I'm not a gamy. I like the gaming, I'm not, but the so here's the thing about duck. I'm not a huge duck person either, but duck fat as a frying agent is actually really good. We have to try that. I didn't know that. Yeah, duck fat's a good frying duck itself. You're right at something. There's a little bit of a gamy taste of duck, but duck fat is really good to fry with. Now, one of the things that makes the best hot dog on the planet is the Bun. Absolutely now, when I go shopping for Buns, I go in there and I'm looking for the brought Buns, you know, the ones that are not mushy, don't fall apart the hands are they're good buns. It kills me, though, when you're in the store and they have regular, old, everyday hot dog buns for eighty eight cents and there's people lining up there wiped clean right. That's not a hot dog Bun in my opinion. There's two, two different to Golchi buns in mind. So there is the like you said, like almost us, a hard rolls. It's like the sub hard roll right, but I use just put down the middle. You can kind of toast it on the side with a little butter. Yeah, that's that's one way to do it. The other...

...ones, the New England style one. You know, I'm talking about? Yeah, those, because those are actually easier to open, UH and put I dip them in butter and put them on the grass. That's horrible. Yeah, sure, is the best one. I get it. Those are right. Those are my two favorite ones. Yeah, the regular those really are eight eight cent ones. Not a fan of either. That and they sell. Yeah, it's Sol though, they tell them, by the thousands of tends of that should we have? We have time to try our last beer and our give our and then we have to vote, and we have to vote. Yeah, all right. So next up as another soursother sour coming up. Our third beer of this grill, this podcast, and Matthew while he gets it out, and he always has these these fancy little coolers to keep everything nice and cold. There's nothing, nothing worse than a warm beer. Warm Beer will it doesn't matter how good the beer is, if it's warm, it'll mess it up totally. So this is called sun is shining, fruited Sour Ale. It's peach and Guaba. Now it's lower on the spectrum, five point two. So this is this is guy. This is more of your normal everyday drinking beer. The name of the company. It's out of Buffalo. It's out a thin man, which I've had, actually had your head. Yeah, we've had thin man, which I do like that man brewing. So let's give us a shot. We need a road trip. We do need the road trip very soon. Here we go, all right, let's just as a standard beer smell. So curious. HMM. So this is coming out in almost the same color, Yep, as the other one did, the other sour that we had. It looks just about the same. It looks like a whisky sour. Well, maybe the other one was just a hair was darker. This was a little lighter. Yeah, yea. So all right, I let you try this first. What do you sniff? It's got a funky smell to it. I give it a good a smell. Oh yeah, got a funky smell to it. I'm not sure how to describe it. was like a foot where we're a friendly pocket here. That is so different. It is I've never smelt that before. You sure you want it? will go ahead. You taste it first. There we go. They're Matt he's brave. He's very brave. All right, so it's not as bad as it smells. Okay, good, I'm glad you're it's definitely more on this sour sides going to it a that is much more so. Yep, it's another couple three levels. Yeah, more so. That's almost a pucker face. Yeah, but it doesn't sit. Doesn't taste as bad as you get that right. Yeah, not sure what that smells. It's not. It's not smell. Yeah, I took a course once at the Culinary Center in Canada. Go there before they change the name. I don't know what it is now, but it was very interesting because there was a wine expert there and it was about wine, but they were teaching you how to use your nose on stuff. And there's a hundred things, sure that you have to be able to smell, of course. Yeah, some people get that completely, some people get it like half and some people get it like maybe a corn. Yeah, that was me. Some people have no idea what they're taste of time. Yeah, right, but I that's a different yeah. So all right. So for the fairness of our beer rating that we do here, we've had three beers. I'll let me go ahead and make sure I re say what they were. So out of Hamburg brewing we have juice box girl. It's a sour l with pink guava, Papaya and blackberry. That was our first one. Second one was out of Springdale, Springdale Beer company Cold Brew Brig Mocust Out Two Times, coffee, chocolate and lactose. And our final one out of thin man, which, by the way, thin man did have a meeky doodle sour that won an award, which I which is really good.

I think we had that one too. We did have make. That was really good one. Yea. This one is called stunt is shining, for it's our l five point to the lowest one on the spectrum. I'lcohol does not come through at all, but it's kind of it's got a unique flavor and it's also pretty bitter. Yeah, so out of these three, Mr Salmon, well, which would be the one that you would call not y and rat knock in the other two. This is the beer of the week for us, though I would say that the stout is my favorite. Yep, it would be almost easy to say that first hour was and I don't think I'd be all that far off either. I liked that one. Yep, the third hour we had was it was good, but but it wouldn't bend my go to one, but I love the coffee notes in the Stout Springdale. I think hit this one right out of the park. That I agree. I mean that's, you know, the Hamburg Sour. I liked too. I would. That's a beer that I would definitely have again. So I is a it's close, but I would go with the with the springdale cold brew Brigg as well the one out of thin man. So it's okay. I would if you give it to me, I'll drink it because I don't waste beer anyways. Be Neither. But yeah, as far as if if you put these three in the shelf and ask me which one I would buy, the one that I would buy it would come out of Springdale. So you company to us because it's the first thing we've had spring that. We've had hamburger. We've had ten man before, so this is new to us and and a one. Yeah, it's congratulations to spring down out of Massachusetts. So yeah, it's pretty good, not a bad beer. Yeah, Boston produces a lot of different types of beer. They do. The one of the Sam Adams, as you are aware of is, even though now is not considered a craft beer, when craft beer was not really craft beer. Sam Adams is probably the first craft, big craft beer brewery that went big. That went big. Yeah, they used to actually make Sam Adams right here in Rochester and they don't anymore to my knowledge, but but it got big and huge and and I like Sam Adams. They make some winter they make some you know, other types of beers which are usually pretty good. Yeah. So, yeah, cheers to US springdale. Good Beers all around. So I'm happy that we tried all these and I only have a small piece of liver left and I'm going to finish that right now. I think you should. One of the things to people asked US send us some Emil on is. We need you, guys to we love listening to girl this. It's a lot of fun. I never miss an episode. We would like you to dedicate at least one episode to all CIDERS. HMM, which we can do. We both likes Lea, but love side. Yeah, and and we would absolutely go out and find some of the area's CIDER. Read Bruce and I'm I'm laugh it. Yeah, Mr Listener or Mrs Listener, I am happy. I'm happy to oblige you on that. Absolutely, we can do that. Yeah, one of the things we don't talk about very often to is women love Craft Beers as much as guys do. It's it's really expanded. It's all over every from every facet of every area on the country people this is beginning to take off. Everyone loves craft beer right now. And you pair that with some fried chicken livers, which again I got one piece of big going to weas liver up. It's so good not even right. Well, Mr Salmon, we have come to the end of our broadcast. Thank you so much once again for the delicious food. Hopefully you do it the beers. They don't forget. Grilled as you can find on all podcast formats, spotify. Iheart Jim salmoncom inside...

...the margins, radiocom the severn ranch cowboy cooking show, also available on Youtube. But did I miss? I Miss Anything? I think it covered a perfect and we'll be back, God willing, next week for another episode of Grill This.

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