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Grill This!
Grill This!

Episode · 1 year ago

Clams Casino

ABOUT THIS EPISODE

Jim uses a shortcut to make clams casino and Matt brings a local pilsner, a sour from New Jersey , and stout from California to sample on this episode of Grill This!

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 tongues, your aprons and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Hey, welcome to another glorious broadcast of Grill. List here, wherever you get your wherever you get your podcast. Jim Salmon here along with the Great Matt Wilson. Hey, how are you? You know I'm actually in the good mood, even though I thought today was January. Y forty. First, I know those of you around the world listened to grill this we had four and a half one on the way to five inches of snow. This to overnight. What is going on? I don't know how the earth the earth is messed up. Wow, and I put away the yeah, I took the snowblower off first, shovels away or whatever, but on none of them. Yeah, there's been because that's not gonna slow down all grilling and some fine crafty absolutely not. It's always when I walk in here, there's always that smell that makes me smile. And of course I got a bag of cold beers again today, so we should have a good day. Well, that'll be a fun girl list. Now shall I just introduce the food here real absolutely all right. You and I both love clams. Love Clams, Love them steamed, love Adidam wrong about him? Wrong, yeah, I anyway, you anywhere. I Love Them. Right now, we do this thing here at the Salmon Ranch that I've done all my life. It started with my grandparents at the cottage back in the s and whatever, where you take a raw clam, you cut it, take the one side of the shell off, scooping out a little bit, put it back in and then you put in their fresh vidalia onion, chopped up sweet peppers, green or various colors, sure, and and then top it off with chopped up pieces of Bacon and you broil that. Now it takes me thirty minutes or so to fifty clams, which is what you kind of buy here for twenty two bucks are bad right fits fills up one whole broiler pan if they're decent sized clams, and takes about thirty minutes to prep that. Chop the onions, chop the peppers, put the Bacon on there and when, and and they're awesome and the kids eat them and everybody loves it's just wonderful. Now today I cheated a little bit. Okay, all right, in your honor though, okay, because you told me that sometimes you would save the big clams that you get, big clam shells, Yep, and you'd wash them and reuse them absolutely direct I was at a friend's house the other night and they served these big clams casino, the stuffed kind, you know, would with the breading and whatever. I've done that before too, and they had two kinds there. One was really good, the other was like cardboard, but you know whatever. So I hope he's not looking so so I said, hey, you mind if I keep those shells, because Matt told me that sometimes they'll take those shells and then put some stuff in there and just kind of repurpose absolutely. So that's what I have here today. Okay, took some I hate to say this, but I took some frozen clam meat, but the whole clam right, right, and then fresh vedale onion and pepper and and Bacon and I broil them. I'm not against any of that. I think that's that's a great idea. I've actually what you just did. I've done exactly I've used the clam shells and I have also used the frozen clam. Excellent. Okay, so absolutely, I'm a hundred percent on board with this. Now I'm going to be extremely critical of my own creation here, because it's kind of like cheating. But it took, yeah, fraction of the time, right, but I will in the interest of full disclosure, if I don't like it, I'm going to say it. Yeah, but you know, we'll see. We'll see, and you explain it perfectly, Jim. This is a way if you have to make some quick apathizers, if all of a sudden you were going to have a small gathering and turn it into something bigger than Oh goodness, I have nothing to serve these guys. Yeah, right, what you did is the way to make quick APP quick tasty appetizers, right, all right, so I'm all on it. Yeah, so we'll we'll dive into that here a little bit after you explain the various beers we have today. So you know a lot on our show, Jim. We both of us have particular favorites when it comes to craft beer, right. We both love stouts, both of us do, and I'm particular with sours also, and I think I've got you on board. Off You this. Absolutely love the sour. Yeah, we don't do a lot of basic regular pills in their beers on this show. Right. Where's the go extreme? Right, right, because because we yeah, we're out there. Yeah, I get it. You're right. So when we talk again, and we're not trying to put down any brewer or even the big box brewers, we don't. We're not trying to put them down. But when we talk about your standard generic beer, you think of like Budweiser, cores, right, whatever else, key stone, whatever else you can think of. Yeah, so, right here in our area and upstate New York, can also wherever you're at, most craft brewers also...

...make their own version of a pilsner. Now, what I've found in my past experience is that local made pillars are craft pilsners. Even though they have that Pilson flavor, they have a more robust flavor, okay, then your generic pilsner. So I want to get your on again. Honesty is key here. Huh. Yeah, so I want your honest opinion. Now you've obviously you've had budweisers and you you've had those before in your life? I'm I'm assuming, yes, all right, so I want you to compare this Pillsner, locally made by brewer call three heads, which we've had beers from before here, right, and I want you to compare it to like your cores or your budweise. Okay, all right, prefect, is that fair? Yeah, it's absolutely and and and without any further ado. The noise, the the what you come to expect here from girl less, here it is. Yeah, there we go. So I'm going to Pour Jim and I a couple of pills there here. Now you can see it's got that golden color that you associate with the pills there. Yep, right, it's see through. What's kind of crisp looking. It's your standard color for a beer, right, and it is a it's a very clear beer, absolutely unlike sours. And Yeah, well, you can't even to see through that. Some rise, right, and and of course the stouts and whatever. Right, right, all right, I will have you go first because I want your opinion on I have not had this pillson before, by the way, so as be my first. That is very good. Okay, all right, very good. It is. It's crisp. First of all, the whole cold thing that we haven't talked about so much. He is it it? Yeah, it is very, very cold, which is which is very good. But robust is the perfect description of that beer. Now the alcohol on this is five point two or five points? Yeah, I guess it's fi point two and, as we discussed before, most pills theres are going to be going to are going to fall on that final wing, your or five point five range. So this is a very drinkable beer and those of us, like you and I, that are craft beer lovers, if you will, this would be classified as a good summer type of a beer. You go right that. That, you know, was if you're on a boat fishing or something, could have absolute through these back right. Let me give it a taste to yeah, Matt's trying to right here too, and we have official beer glassy to the way. I love him, and you're right. This has a little bit more flavor than your Standard Budweiser or your course, I agree, but it's not overpowering. It is still has a pills near taste to it, and you're right, you could have like four or five of those. You know, and be fine or well, or at a frequency that would shun you. That's exactly you know, you know how we are. Yeah, anyway, yeah, that's a I like that Beerp so this is called. This is called dry hot German pills. Okay, most pillsars are German style. So this is the if you got like a you know, those big burly yeah bugs that q see, you would, you could pour something like this in a big mugget. Is kind of pound those bag if you want to do the institutional big boxes make hundreds of thousands of gallon rights of the same thing and it's the same exact thing and Yep and whatever, and it's okay. But but this is I don't know if this is a small batch or whatever, but there's a lot more love that goes into your craft burdy craft brewery then then would if you're making a hundred thousand gallons. Yeah, this is this is not industrialize this. There's not a big, huge batch of this pills there anywhere, and it's localized. Again, the thing that I like about this is it's still it's a very light, very drinkable but it still has more flavor. I agree, and I will say this Jim. It's I guess it's a talent to be able to make a beer taste is as generic as possible. So almost anyone whoever drinks beer with I got tastes like beer. Most craft brewers don't do that. Even with the pilzars, are still a little bit more to it than it's a standard. Yeah, I agree. I agree, especially when you're trying to duplicate anything. Yeah, and you don't have the top secret formula, right, yea, to make it up as you go right. That's yeah, I agree with you a hundred percent. I I like just beer. I it's not my normal thing, so I may not go out by it, but I'll see it. But you said it perfectly. You and I have gotten no you over over the years. We Love Flavor. We love robust, thick, strong flavors and a pilser you'll never really find that in the pilsner. You'll have a it's a light that's it's crisp and it's light. But you don't get that. You know, it sticks to you like Oh, there it is. Yeah, you don't get that. What buildings yet? Yep, and going out on the boat, going, you know, doing something in the summer, hanging out, just cooking hot dogs and hamburgers or something. This right, right, exactly. Yeah, so I think we analyze that. Ye, don't worry. The next one much more flavor, much more intense, and then we'll so I what...

I what I plan on doing today, as we'll save our will save our stout for last, okay, is that that'll be the thickest, probably the darkest one. It's that we have set and that one, that one's peaked my interest. I'll be a good debt. So this is a local one, I think. The other two that I have they're from across the country. I think once from California. One might be from like St Louis or something. So, okay, all right, Chili, try to clam. Yes, I've been dim a tri clams. I this is probably one of my top top ten go to appetizers in the world. Now, you're a seafood guy, to absolutely anything seafood, and that funny part of it is, though I'm not big on fish. Okay, yeah, you know, I think we talked about that before. Oysters, clams, crab, I love crab, labster, all that stuff absolutely. And I'm going to take a couple of these big bad boys here. Well, I have seen you eat a fish fry. Yes, well, that's yeah, that's different. I think it's different. A lot of people will go to a restaurant, a fine restaurant, and now order a calibit or some yeah, something like that. I would never do that. I would never do that, especially when there's primary of a ribby cowboys, steak, I. Del Monico Steak, keybone waiting right there. You know, Talk Ab leggage. All right, so now this looks and smells pretty good. I will give you that. Right now. The whole kitchen at the ranch always whenever I'm cooking this stuff, it goes through the entire place and everybody, including the dogs, are going nuts. Right, that's so. I'll let you all write. There's a fork there for you to so that everything should be loose in the shell. So you could eat that right out of the shell, if you want. What I'm going to do that it. Yeah, what, you know what? Go bigger. Yeah, go bigger. The spell it all over you and what the Hell? Who Cares? I don't know. But the thing is to you put Bacon on anything. It's, as I mutely, better it and and it yeah, I mean you've accomplished it, Jim. A hundred of this. Who? Well, I guess you liked it. It's delicious. Let me try it here. Yeah, you got you get the flavor of the Bacon. You still get that clam flavor. Peppers and onions come right through and then you get that I don't know if you want to call the Ragou, if you will. That's so all. That works perfect. Ye, see what is good? I told you. I wonder Hoop Clip. This man nicely done, and that's awesome. And these are frozen, you said. Yeah, wrote, it's clam meat. They're they're not a giant clam. It's not the cherry stones or anything like that. Rush, it's a it's a piece of the meat was maybe five eighths to three quarters of an inch in diameters, and it's a whole. It's not chopped out. I'm stealing one more while there's a whole pan there. HMM, there won't be for long. Well, it's delicious, nude. Wow, I could eat a hundred. Yeah, right. Well, my my kids grew up on this because I've been making this all my life. My grandparents had a cottage up on Lake Ontario and a couple of cottages down from us was, I think we talked about this before, was the family that owns a large food service company here, and my parents and my grandparents were, we're friends. Would and it was great. They'd call him up and I remember Bud Palmer, Uh Huh, Palmer food services are right. Back then it was great makeup and make your next dish Palmer's fair. But then they've grown into this, you know, a huge, great, big, really cool company. So I remember him coming down with these giant burlap bags or twenty dozen clams. Oh, and we just have at it, you know, as kids and and we just learned that that was something we wanted to do and I did it with my kids and now it costs me a ton of them. Yeah, you know, when I was little, my mother is a huge seafood person, huge, but you know she's got Jamaican background, seeing it's big out there too. She, we would see, make crab legs and she would make a bunch of clams and we just dip everything in butter and just slid of those things. Yeah, I think my favorite seafood in the in the world is crab. You know what this funny. I'm glad you mentioned that. I saw, as you know, and I think we talked about this before, to actually on the whole per clinic, I took my wife out to to a nice restaurant not too long ago. Dropped a ton of money, by the way. Yeah, but we were talking about we were eating a lot of lots to that day. All right, with a lobster Bisk. We had a mushroom with stuff with lobster and then we had lobster tails along with our prime rib. It was a wow. It's the basic fe you. You know, we send each...

...other text all, yeah, I'm saying, with pictures of whatever we do, wherever we are. Unusually, the caption is I win, yes or whatever, and you you don't. You know, you don't really once in a while, but when you win, you knew you want some pictures of all of that, and particularly I love that lobster Bisk with the hunk, giant hunk a lobster in the middle. Yep, Oh, yeah, well, you've been to this restaurant to night that I went from before. Yeah, so we were talking about I love Lobster, Love, Love, love lobster. But my wife asked me she said. So what do you like better? Do you like lobster? Do you like crab better? Right, and I had to sit, sit down, think about it. As you know what, honestly, I think I like crab better. Like a big at Alaskan King, a king crab legs. The big ones are like, oh, they're like crab steaks. You just get them right in there. Yeah, that butter, Oh so good. Yeah. Well, America's a great place. We figured out how to enjoy it to the real us. Do you know what? This pills rush is not called that bad with these domes. I just I just realized as I sipped that when I was eating them. HMM, I agree with you, I think absolutely it does. So I had a sour this week. Okay, and I'm not going to say the name. Okay, so is this going to be a good reviewer? Bad revel is horrible. Oh now, that couple of podcasts ago we had Kelly the drink like a girl, Ye, Kelly Gilfoil, whilstince she brought a sour. It was amazing that you and I just we were mentioning ourselves on it was so good, so good, and this was the the anti bad. It it was it was horrible. It had this Aur of some Tan Lotion. Oh, you know that smell when you're when you see yeah, yeah, are you walk by somebody that just just curloaded with that stuff. It just makes you want a gang right. Unfortunately, that no, but it was only ninety nine for a four pack. So that's the reason. I that's why I learned my lesson. You know, pay at least four hundred and ninety nine four pack. Don't know. Yep, yeah, that's too bad. And I know I know the company. I'm not going to mention the name, but I know the company that makes that beer, and they usually make pretty good beers too. Well, so it's it was said that, you know, everyone might have just been my taste to so well, again, you mentioned it. Most of their beer is like ninety nine, and it's also sold out, you know, almost all the time, all the time. Yeah, so the fact that this was laying around, it was to ninty nine. There's a reason for that. Yeah, well, you know, I it's like it's like growing. Sometimes you fail. Yeah, you know, you try your craft brew or you throw flavors into all types of things. Then you could you win some Yep, you don't win some Yep, and the problem I have is remembering exactly what I did. We go through a lot. So and and I want to duplicate something and and wait a minute, what did I put in there? Do you ever write recipes down when you're or do you? Are you, because I know we've we took us before. I'm kind of a top of the head guy to you, where I just kind of I have an idea of what I want to do. Yeah, and I'll go on the cupboard and find the seasonings that I want and I was kind of throw a dash here and a pitch there and kind of just come up with my creation. Yeah, and then you're right, my mic was on. That was great, human too. Again, I don't know what I did. I'll try. Maybe I'll have that craft beer after. It's exactly right. I don't I never written anything down. Sometimes social media will come at me with some kind of a recipe that piques my interest. Yeah, and I'll go and I print that off and ninety nine times out of a hundred I'll change stuff and make it up as I go anyway. So, but you know whatever, but it gives you a good a base. Right, right, right, there's a recipe out there that sounds horrible, but they say it's really good. It's Mayo Chicken. Okay, take dark meat and you mix a bunch of spices and mayonnaise up and then you coach this whole thing, you cook it and they say it's awesome. So coming up fun on Ye Future episode. You Know Me, I'm willing to try anything like that and absolutely yeah, so I think it's time for another. It's time. Yeah, let me go and grab one. Matt's going to bring out a sour, I believe, this time, and this is got some fruit to it. It does so. Actually, I was in I was mistaken about where it came from. It's from Pennsauken, New Jersey. It is from double nickel brewing company. It's called Dot Matrix crouded kettle sour with blackberry and raspberry. Okay, it is a six point five alcoholic volume to this one. All Right, very basic is that on the Emma on the CAN? Just a bunch of dots on it. It's that nothing special looking, but that one...

...should I got passed down to to Madison Avenue Right. So I'm curious. MMM. Well, listen the flavor on this one. Yeah, we'll sours are kind of like my new passion. Yeah, and and I thank you for Oh, you're welcome. Some of them hit are amazing in the knock you knocking out of the park. Some of them leave your curious as a why they made it. That's a good way I put it. Here we go. Yeah, Gosh, that's our regas I wake up the mill of night. But I just hear that, you know. So let's take a look at the color on this one. Oh, yeah, that's like a bright red or yeah, that's filler. Yeah, and you can't see through that one. No, you can't. That came out with a little bit of a head to it, did. Yeah, that's you usually don't see much of a head on a shower. Look at that. Yeah, that that is a it looks like a mix strink almost, it does. It does. Yeah, go ahead, there. You know, Matt's trying it then, and the qt here. When do you think it's good? It's not my favorite, but it is good. Okay. You can certainly taste the blackberry and the raspberry in it and it's got it's not sweet. It definitely is a little sour. There's not really too much we it's almost like a like a dry raspberry or blackberry wine, almost with little bubble, wet, with a little bubble to it. Okay, so it's actually good, though. I do like it. Hey, all right. No, well, I'll ask you. Yeah, I try it. That's different. Yep, it's more like a wine cooler. It's exactly right. Yes, yeah, that's all right. Yeah, that's exactly my reaction. Yeah, almost. Well, except that one ahead this week. Almost nothing we would pour out. No, except for and I didn't get any hints of Sun Tan Motion here. No. So that's that's the strinkable, good beer, strinkable. If we were going to go on the scale that we talked about, where if I would run out and buy this, if I would take it as a gift or I would just kind of, you know, pass it by someone gave it to me, I would definitely keep it. Yeah, and and I have some friends at likes ours to so I would pull it out and, you know, maybe maybe I'd pour a little for me, but I would care with other people. Right. But yeah, we've we've gone through a decent amount of hours on this podcast and we've got some really, really good one. We have this one isn't, I wouldn't say one of the really, really good one. I would agree with that, but it is a it's a utility sour. There you go. I guess I got out of New Jersey. I guess you know what. I shouldn't know. What the what the bland design on the CAN? That should just that' said. That was a dead giveaway. That's something. The great one usually have a nice, unique design on the cab. Somebody's never mind, never mind. My mother taught me once and I have not followed it much of my life. But if you don't have anything you good to say, you know, leave me alone. Yeah, you don't know that beer's journey exactly. That's so funny. So I think it's time for you to tell us where we're going to be a week from now for grill this. Well, I'm excited because we have talked in the past about taking grill this on the road right and we so. We've had guests here but we haven't really gone anywhere yet. So this is gonna be our first trip for girl. That's we're going out to Jadeva, New York, brand new brewery, and I that open yet. I believe the opening date is may first. Okay, it's called Big Alice. Now I know Kelly. It was Kelly right. Yeah, Kelly Gilful. Yeah, Kelly go full. She was discussing them. I believe in all that and her when she was here. Right. But they're going to be opening and I saw some pictures of the place and it looks amazing. So the cool thing, Jim, is we're going to broadcast from there. We're going to also filmed it, so you'll be able to not only listen to it, but you'll be able to see it on youtube when it's done. You know, I'll have to shave and yeah, would get a haircut where factually take a shower and stuff to say. Well, that will be so much fun. Yeah, absolutely, helping him kick it off. And I think Alice and Geneva New York. Yeah, and they're going to allow us to have all some of their beers and some of their foods. So I'm looking forward to it to be one of the first people to experience the product that they have out that brewery. Yeah, I was doing a little show prep on big alice and they have, believe, in Queens and Brooklyn. They have part of their companies. That right, so they're opening one here in the finger lakes in Geneva, which which will be great. So you know what that means? They have a track record of some pretty good beers. YEA, so we will be pinching ourselves. I'm looking forward to will be great. I believe Kelly' going to be joining us to okay, that's love. Got To be pretty fun. Yeah,...

...so grill this on the road. So you know what a miss? Next week's right episode of grilled this. First Twelve, or thirty, I think, just like twelve. Yeah, first road trip for us. Tip, Yep, Yep, that'll be fun. Yeah, you know, whenever you and I've done my radio show for thirty something years and we've done remote broadcast. Sure, hundreds of them over the year. Absolutely, and it's always a good day when nobody throws tomatas that you stop right and and some you know whatever. So it'll be a lot of fun. Right, I'm looking forward to it. There's a big good time. Yeah, Oh Gosh, I so I won't have to cook next week because we're going to have some great food from big Alis and I don't have to bring you beer. Yeah, all that's that's a win. We just show up. We had to show up. But a week after that we're going to do what I would consider to be a mini pig roast. Now, I'm not going out and get a pig, but but, I mean you should. But I know I was very fortunate about Gosh, how many years ago now? Thirty Years Maybe, twenty five or thirty years ago, more than that, maybe even I was part of a group of men who can only be described as wild west cowboys, sure, and these guys. It was out in Colorado and there was a hospice that they were doing a charity dinner for. Okay, and it was a thousand people. Oh Wow, okay, a thousand people. So they asked me if I wanted to help and I said yes, I want to help ten two hundred and fifty pound market holls. Oh okay. Now what I didn't realize is that I was going to experience the entire deal right from minute one. Oh, so you they're alive. Okay, so you have to do that, the entire deal. Yeah, and I don't I don't want to get into the details because you know, this is a family show. But butchering them and processing them, and there was a farmer to the head, a giant refrigerated walk in cooler. Sure, and so we had ten of these poles that I helped make. They made him out of chain link fence posts. Wow, okay, and they all had a threaded rod through the middle so that the pig couldn't spin on it. Right. So you run that through the rib cage as your roast in the picture. And these were not motorized. And we cook ten pigs at once. Wow. Ten different fires spread ouver this whole field and there were two people at each fire. That was constantly moving. It right, you know, not a hundred percent constant, but you have to keep your ride and keep moving right, right. And the best wood in the world is Apple Limb Wood. Okay. We had access to an apple orchard that had been taken out and we had all this wood. It was right, it was wonderful. And we cooked these pigs. who started it like midnight and we served the people at four clock or so the the next afternoon. Cooked them, cooked them, cooked them, turned them, tendem one of the guys put a tray, you know, down in the fire and the drippings would get in there. So we get a piece of bread and just I'm actually celebrat if it was unbelievable how good those pigs were. Now it's not for everybody to be involved in the processing department. You know, as a country here, we people don't know how those steaks get to the grocery store. They just don't want to know. Right. That is true. You know what? I'm going to say this, and I mean this too. I've always thought that at least once in your life everyone should experience processing an animal from beginning to end, right, because that way you'll have more respect for what people do to get it to your plate. I think that's a that's spot on. What this experience I had when I was in my early s led to me not fearing going out and buying some feeder pigs raising them, and I had we had sows here at the ranch. And the problem is then I got really, really busy. Yeah, and they would always be born at zero in the morning and right, you know, got stamp all night or Mama lays on them and whatever, and it just it became we we raised three or four generations of hogs and then I said, you know what I did that? Yeah, we also raised Turkeys and chickens here and all that kind of stuff was fun, but I think I owe it to that that whole experience when I was a young man that that allowed me to not fear feeding on a hundred fifty people here at the ranch. I mean, yes, my wife says to me all the time, you sure you want to do this? I go hunt. I got this right, I was born for this. Yeah, right, exactly. I can fee. You know, maybe if you got over two or three hundred, I'd have to get some extra hell, but I can feed a hundred to a hundred...

...fifty people here without even losing this announce asleep. See, I think that's it's important. I my grandmother's from the South, from kingstry South Carolina, and she had a farm, chickens and all that stuff too. So we got to see the whole dispatching of animal from the getting to end. You know, obviously got to we' I'M gonna get graphic on our show here, but it's it's an experience, experience thus. But one of the things that I learned from all of that is freshness is key. There you had chickens that were as fresh as possible. Yep, on Earth Right, and then there's a big difference between farm fresh eggs that you picked up that morning and cooked on your in your frying Pan, and and chickens and Turkeys and things that you raise. I mean there's most people don't have the space or the the building codes that allow them to do that, but it is if you ever get a chance to partake in anything that's that fresh, don't Pooh Poo it, because it's the best home cook meal you probably have a way from home. You know there's there's there are farms. I one of the college classes I took, I see visited a local farmer. I forgot what town. It was not too far from here, though, and you actually, if you wanted to, they would allow you to partake in the process. Right, so you could. You could sign up for a day to be part of, you know, processing a cow if you want it to. So I did not do that because I was I was busy and I was running papers and everybody I got a chance to sit down and interviewed and we talked for a while. Great Guy, you know feed takes care of his animals the right way, feeds them properly, raises them right and then the spasses them and you know, you can take process in that that you can actually purchase that animal that you prey that your process and the whole cow, whatever you whatever, you whatever you took care of, take it home. So I thought that was really interesting and he, you know, he's that. He said the same thing. It's it gives you a different appreciation for the process if you are involved in it. They have all was said that you can judge a society but how it treats US animals. You know, Yep, I well, this is we eat animals. Yep, we do. That's this. The guy that ran this ten pig pig roast, and I don't want to get too much into the weeds on this one, but he was in World War II, right, and he was part of an elite group of people that parachuted in behind the German lines, okay, and the stories he told me blow your body, blow your mind. And and so when it came to processing this pig and watching this guy deal with this, you know, I that's the guy you want to fend in your country. That's and it would for a good point. He was an extremely different type of human being and it takes you know, they when they say the greatest generation there's a lot to be said for that, because we have we have a lot of winers out there. Slow me down, we buddy. There's a lot that I I don't disagree with. That's hard, you know, but I'm a military guy, so it's it's hard for me to disagree on those kind things. That's too fun, but it's true. I know, I gues said, I know sometimes you guy have licill differences, but there's a lot of that kind of stuff that we agree on. And then, well, yeah, the differences. You and I can disagree on stuff, we don't jam it down each other strow and we respect each other enough to its father. There's no hatred, right and, and I think the world needs a few more relationship like that. Right, right. Plus, we love beard food. That helps. That is expect together forever. Gosh. So we have one more beer that we that we need to try. Yeah, let's let's try o this. This is a stout. Yes, so we went from an average pilsner let me a good pilser as far as pillsers go, and it was good. Right, so I'll say that I don't love pillars anyways, but if you go with pilsners, that's not up. That's a pretty good pilsner. Right, okay, I agree. Our Sour was is average. So its okay. Right. So I'm hoping for something that's going to be good this this round. I hope I'm not ruined on so ours, because that's our I had this week. Just turn me off and now I just gotta get Somentan Lotion out of my eye, one of my head. You know what I'm going to do is I will next time it's time for me to bring beers, I will bring one of the sowars that I know that you like. Okay. Well, the one that we had was is up there. Oh, curtain up. Yeah, that was the good one. Yeah, like, yeah, that was certain up and that's from somewhere. Yep, it was a see of the arts one. Also, I'm looking up there, the abbots one that we had. Yeah, still, that was God, that was so good. It was...

...like eating a hot fudge Sundays of them all. Right, here we go, right here it is. So wait, before I actually open it, let me I should probably describe it right here. There you go. It's probably a good idea. So this is from Mumford brewing and they are located in Los Angeles, California. Yeah, okay, this is called rolling black out, which I'm sure they've had many of those things, many yea earthquakes. Yeah, right, yeah, this is an American stout with coffee and Vanilla, and this is our highest alcoholic content one. I'll call by volume, seven points six. Okay, so let's got a little more of a kick to it. Yeah, well, let's see your bigger name. So you can have three quarters of it. Right, Yep, there we go. Love that sound. Love that sound here on grills. So now you're poorness. That's dark. Yeah, not, not sick. Not Sick. Right, yeah, look at you, no nice. Yeah, let's try this and see what it smells like first. Oh, you can taste everything in the smell everything in it. Yeah, even the this is not a thick beer like some of the step right, this is still very liquidy type beer. So, yeah, let me try it out. Get Jim's first take on this. Now he's he's sipping it. That's a very mellow Scout, so not overpowering, right it. You taste everything, though. You get the coffee, get the chocolate or the vanilla, I think. Let me clarify that. It's not as much chocolate as it is vanilla. Right, and this is a good beer. Okay, this is a good beer. Do you taste the alcohol on there or is that? No, I didn't, but more to come. There we go shot here. Try it out and see what you think. I I think. I think that's a good beer. You know, I like it. This is the best of the three that I agree this is not a bad beer. This is a good beer. Yeah, and you're right. The the knows definitely there. You can taste the coffee does have a little, but chocolate, chocolate. You finish to it too. I do like this. I would. I would. I would happily drink this one. I would too. Yep. Now, in the interest of full disclosure, though, we're we're pretty much. We Love stouts. We do. I get almost not a stout. I love stouts. Yes, more and more. I'm trying to like the Bourbon Barrel Age stouts. I don't like the strong, strong Bourbon taste like you're drinking whiskey. Right, yeah, if I want that, I'll go get whiskey, get yeah, yeah, or some burb gentleman Jack or whatever. Exactly right. So, don't get me wrong, I love Bourbon. But, but I go do I, but when you mix it with a beer, sometimes it has a an aftertaste that I don't like it. You right, right. When you have bourbon, you drink just bourbon. You just all you have as the burp the mouth, feel the Bourbon that night. That's it you have. You have it in a beer, you get the other flavors that kind of linger. And I get that too. But this is this is your right that at seven point five you don't get that punch of alcohol. You know, it's this is a drinkable stout. This would go good with ribs. Yes, absolutely, agree, hundred percent. I did as special batch of ribs this week careacter ranch. My wife likes burnt. There's a there's a joke that we tell we move in here back in nineteen eighty five and in the kitchen, the kitchen was from nineteen thirty. Right, okay, right, and yes, I've remodeling, but for the first fifteen years, you know, we didn't what resources it was, what it was, and there was this old caloric brand oven in here that had been there since, you know, dirt was invented, right, right, and that was a giant of it. A big, wide one, right, and we use that. It was propane and we there's there. At the time there was no water here, there's no natural gas. We you know, almost off the grid stuff. Right, that's your so the joke is on we from minute one, nineteen eighty five, we've had thanksgiving here and everybody knows. You know, you come here to the ranch and have the best time of your life or you can rot at your own house. But I'm not good, I'm not going anywhere, right. Right. But there's always the best meal you ever had and enough of it and whatever. So, and we always send people home with stuff that's Yep, you know my wife's think. So this one of the first thanksgivings we were here. Somehow she bumped into the KNOB and turned it up the five hundred right. So this and all night lungs, sure, because the thing was and still is kind of when the kids come, and they're all adults now. But we get up at one or two in the morning and we put the Turkey on, because it's a thirty pound Turkey plus, right, and I've cooked another one in the day before and whatever. And so this thing cooked...

...all night at five hundred. So it was more like a game, Cornish game, has your fist, but it's done. It was so funny. That's also that's the joke. And then shortly after that my wife made a meat loaf, okay, and I just innocently said this is really, really good it. This would be nice if it had corn in it. That's it. Done. She now this is back in one thousand nine hundred and eighty, maybe six or seven. She hasn't cooked one single meal since then. Wow, so you are the cook, I'm the Cook, but I love Cook, you do, and so if I want Prim Room for four nights in a row, I get it. I've never heard you complained about cooking because you like to do it. I do. Yep, so and and be honest with you, she can't stand it and anything. She made biscuits once that were I used them out in the shop for Shims. But I hope she does not listening to this episode of Grill. But it was really, really an affectionate thing. Yeah, she does other stuff. She's an animal rescue person and whatever. So she's she's into that and I cook. So yeah, Hey, listen, I love my wife and she actually does make some good things. You've seen some things. Yeah, meets not her thing. Okay, she will over cooking me meat. It will be really dry. I won't. But she can do like the Pasta is very well, the cheeses and like the little chure you on Cherry tomatoes in it's a little cool. Yeah, that all that stuffs delicious and she's good at that stuff. But when it comes to making and she she'll even tell me shows, you know I can you know I can't do the meat. You do the MEA. Yeah, all right, come on, the beat, it's okay, that's a winman, exactly. Know that right. Right, Yep. Now you cook medium to medium rare, right, I do. Yep, obviously not with chicken, but but but yes, I like I like medium rare, medium. You go much you got you go much darker than that. You start making it tougher and I don't like tough meat. I get to be juicy and soft. So obviously with the brisket or something, you cook that all day long. But but like with a standard steak or something like that, that's that's where I go. I have had the opportunity to raise chickens and turkeys here and one year I raised twenty five meat chickens that the White Guy. Sure, ever, sure, and there's local butcher that I took them to and they process them and I was cheap. Back Down it was like fifteen cents up, found cut, wrapped in right and frozen, you know, right. The problem was twenty five chickens. What do you do with them? Right, so I had five over at my mother's house and two down at my neighbors and and you know, then I start buying freezers and whatever, but there's nothing better than an eight or nine in pound chicken that you raised, that you know what you put into it. Yep, and and you know, it just taste so much better. That's what everyone says, is that not only do you appreciate the food more, but it if you worked hard with maintain that animal and then also dispatching it, it just makes it taste better because you put all that work all over to it. Yeah. So, Anyway, now I'm hungry. Yeah, I mean some more these. Yeah, after, you know, I'm gonna BE HONEST, after I've had a few more such of this, I actually I like this beer. I like this beer too. This is a beer that I would purchase. I agree absolutely. I wonder how much it is and where? You know what I got this. This is one of those ones that I got. I think I text you when when it happened. I got that delivery from craft beer kings. Okay, so this is so this, this came in a box of how many to give me, like six or maybe eight? Okay. And again, they you don't get two of them like the other one that I was going with, which is sad because I like to we have the whole thing. Yeah, we have one, I have one, right, right, so we have to split. So we have to fight over who gets you the rest. Then let's stipper. But yeah, yeah, so, yeah, this this the box. When you buy a box of these, I think it's eight. I think there's eight beers and it costs around like fifty bucks. Okay, you get it. It shipped out to me once a month. Okay, spears from all over, the kind of spears from everywhere. Yeah, whereas out one that I was going before, it was primarily Colorado. I just kept getting Colorado, Colorado, Colorado, right. But that called them a said Hey, what's going on, and they're like well, we're based in Colorado. Yeah, like, okay, that work. Gosh, that's well, that's you know, that's good because it gives us a chance to sample beers from all around them, right, in addition to locally here, right. So I you know, yeah, now I want to stood a little bit of time. I wanted to mention this too. I want to get together with you and I want to show you some of the options we have from that gold belly. Okay, so I want to place another order from...

...go, because that was amazing that we get what we got from there. It was really, really good. Burnt ends rough breast get burnt. And yes, that from Kansas, some barbecue place in Kansas, right right the center of Barbecue of the world, right. That was what wonderful. Is Delicious and and you can show this gold belly. You can get stuff from all over the country. Yeah, so, yeah, it'll be cool. Yeah, I was, I was you know how the Internet is always watching us, right, where whatever you visit, you also get ads for. So I was online and I got these ads for gold belly because I was, you know, recently there and they keep showing me this food from Texas, okay, and I, you know, you know how I I'm solder and looking at all this food I'm and I'm like this close to pulling the trigger every time. I'm you know, let me talk to Jim for a well, decide what we want to get it about. UPS crate that. Yeah, I'm in on that. Absolutely. You're listening to the grill this podcast and of course, if you just stumbled over this, it's everywhere. I heard spotify, anywhere you get your podcast. Once a week Matt Wilson and I get together, we sample some wonderful craft beers, well, most of them are and and some kind of culinary delight. And next next week we'll be out at big alice brewing in Geneva, New York. Wow, take grill this for the first time on the road. Yeah, which is so much fun. Honor that they are. They thought about US and wanted us to be part of this, so that's that's great. Looking forward to that. We're going to have the owners as well as Kellygifoil from a drip of the girl and obviously gym of myself. We will be there. Yeah, we'll be sampling everything, looking around, you know, maybe get a tour of the place. Looking forward to the whole thing. That is I've toured many craft breweries as you probably had too and and that is so much for always a good time. Yet, because I have a deficiency in my personality, I always ask everybody. was there a batch that didn't turn out right? Yeah, because I want to know the good stuff. Yeah, and most, most guys and gals that are in that business. Oh, yeah, we had this and we got mixed up on who sterilize that or whatever it is. You know, there's always some fun back stories to everything and and we're pretty good at pulling it out of people. Yeah, it'll be good. Yeah, you know, I mentioning one of my favorite brewers in this area, robots. Yeah, and you know General Aball I do. John's a great, great guy, great guy, and he brought me through our robotics. But three times I I toured there and he's, you know, hook me up with a bunch of stuff and I did the same thing. So we were sitting there just kind of talking and I stopped, I stopped feeling and these would be mad as I so you make somebody batches. Have you ever had one just go wrong? Yeah, and he told me. You know, sometimes when you're on a roll and you're doing so well, you get a little cocky and you think that you can just throw whatever flavor you want. Right. So, I think he said they did like a peanut butter one, okay, and it was just awful. Yeah, you talked to kraft brewers about like Pumpkin ail and so off the boards Pumpkin Ail. I don't either, but they did and they don't mostly most of these guys. You know, maybe when some young guy comes into it and he's o excited, I make a Pumpkin Ale and the rest of the experience guys look at him and I got to do it that. You know, peanut butter doesn't belong in you know, it was yeah, I'm glad I didn't taste that one. You know, people are like here, you know, we do these chocolate stouts, maybe peanut butter, you like a Recess Cup, right, right. So they think, you know, that's the thought process and apparently just I love just super dare to be eaten by themselves, right, right, oh my gosh. Well, I think, I think, I love all the fresh new craft beers that come up because there's almost nothing that you couldn't one of the things I'd like to explore some Halipenial Beers. Yeah, I like you. Both of us like spicy, little spicy, and I've had halipenial wine. Didn't do much for me, but I'd love to taste a good Halipino craft beer now. It's funny that you mentioned that, Jim, because I have one in the fridge that I've been saving for the right moment really, and you mentioned it. So the next girls that were that we're back at back here in studio. I will bring it all right, head, it's just been sitting there like I kind of bring that, but I got to figure out what I want to bring it. That's great. Yeah, well, I you know, I like the differences, but they're just some things that shouldn't go into beer. Yeah, yeah, I've think anything else. You know, you've been to like craft your festivals before. We all love that stuff, so's and which I love because we've talked about before. If you you're a person who has not really explored craft beer that much, this is a great way to dive right...

...in right because it's what thirty or forty different beers that you're going to if you could make it well. The the goal is not to pound them right. Neveran I gotta be standing up by time you get to the end of the line, right, and each one of these places have, you know, anywhere from two to four beers. Yeah, right, that they that they're sampling, and there's the small summer class, but some of them are still realp will be strong. Yeah, and when you find a beer you love, you just stand there and you go hit me. All right, right, I've done that. But yeah, I love and I wonder if if that's going to be happening around here this this time of the year, because I they pretty much were all shut down last year, right, and I know things are beginning to open up a bit around here and the more and more time goes by things open up more and more. So I wonder if any of those are going to be I know two of them already got canceled. Yeah, so I'm just curious. Well, it's a great way to do it. If they do, I know we're on our way back. Yeah, and we just have to be patient or whatever, because you know whatever, and we won't get into a whole different suck, governor of the State of New York. We won't get into that, man, I told you that's sorry. But yeah, it's coming back, but it's at they did open up the bars and you know, food places can stay open longer now. I think midnight now, I made it is something like that. Yeah, so that. So that's a win. I mean we're getting there. They are a little bit right in the fact that, you know, when people go to a bar and you start having a few drinks, yeah, all of a sudden the virus doesn't mean anything like what virus? Right? Yeah, one virus. No, you know what, you make a good point. I know I'm a little hard on our government, governor to whatever, but that does make, I guess, a little sense, right. Obviously, the more your drink, the more precaution that you be take kind of go out the window. Yeah, and and we don't want to government saying okay, you can go in here, you can only have one drink. Right, that's not not a win at all. that. We can't have that. We always managed to find some deep down humor. It's just about every color, renity and world crisis, right, because that's what we do. That's exactly we do. Grill this. Now, don't forget, Jim, if you are looking to find grill this. And also there's a show that we filmed here. I believe it was a cooking show at here, or here at the seven ranch, the cowboy cooking shows are called. It was called the salmon ranch cowboy cooking show. It's up on Youtube. You just type that in and up it comes. It's thirty nine minutes of just US horsing around. It's our first shot at it. We have a few more planned and through acts that day. Will you did? We have axed targets here to throw after frustrations to be taken out. Yep. So you don't want to miss the Salmon ranch cowboy cooking show up on Youtube or, as my friend the reverend mother says, on the Youtube, on the youtube right as it was. It was a lot of fun and, as you said, we'll be doing some more of those. And the food, the food was amazing. I have had a lot of food here at the seven ranch as of late. That was one of the best briscuts, not just at the ranch, but I've ever had. And I don't know he how how I can live up that. John Waltz the same thing? Yeah, he did. Yeah, I good. Fred John Welch, Co host of the HOLDRIOP clinic. He was also here for that and we will. We taste of that brisket. We just kind of even you were kind of amazing because I was concentrating on the show. Big Yeah, gave it the right now, the fact that everything tasted so good, especially that brisket. It's a best brisket I've ever done, and I've done two or three cents then and neither none of them were good. We're yeah, they were good, but they none of them even came close to that. You could blow on it it, which it was, it would fall apart. Yeah, it was that just that tender, my Gosh. So make sure you check it out youtube. It's on Youtube now, the SAMURATCH cow way cooking show, and look for some more in the future. Got About five minutes. Jim. I wanted to just stick in a little mayhem story. Sure, absolutely, because mayhem happens at does every once in day. So yesterday I had a friend of mine come out and he called me earlier and he goes, you have sausage ready for me right, because everybody knows I got yeah, yeah, twenty girls, you are the guy, you have you have food. So so I got out three big long you know, they're longer than normal pieces of sausage. Maybe ten inches long apiece, three of them. I put them on a grill and also chopped up peppers and...

...onions, drew a stick of butter in there. I poured a little bit of beer in with it and I sold put that really good. So, like everything else I do, and everybody listening to this, you know, you know the the drill. You have twenty things going at once. Yep. So I put this on the grill. I'm you know, I'm going around, got the peppers, put that on there and then I'm on my IPAD, checking emails and doing stuff. Right, I turn around and after after this, after a few minutes, I turn around and I see flames the grilled, the top of the grill is closed right, right, and I see flames coming out of the back halls of the ground and go running over there. Now I haven't cleaned my grill the spring because of this. Right now we have five inches or smell, because we're weird this, we're it's crazy. Now. So I am cleaned my main grill, which is a high end stainless steel. You know, it's a son of Somerset grow. So right, good girl, cast down burners. Yeah, anyway, so I go running over there and the last thing I was going to do is open that up and lose my eyebrows right, right, right. So I shut everything down and it's on fire. The drippings caught fire up the sausage. I fortunately, sauce is just were on the top shop right. So I opened it up, get to work on and I start scorting and I put it out and I moved the fortunately it didn't ruin the sausage. That that because that taste that burnt. Yeah, see whatever taste up there. So I got it just in time. And then the sausages were about done by then anyway, and I put the sausages in with the butter and the peppers and hunions a beer and I put a piece of foil over the top, put it on another burner and just let it steam. Almost a complete failure was saved. And then I had some of these wonderful, wonderful homemade sausage rolls from Hage Orange Marketing Webster. I love that g one of my favorite places. Yeah, so it was so my friend come over. Came over and he said you have sausages? Yes, I do, and laid it all out. He goes this exceeds my expectations. I love sausage. I'M gonna have to eat the rest of those clams, not that you well those what's left here is for you to take, and you're more than welcome to do that. You just, you know, put them in the oven and heat him up again and you'll be fine. I'm excited. I would try that method again. I told you it's quick, right. Yep, it doesn't take that long. Yep, those shells make a good serving tray. I call it like I it's built in serving tray, re usable. Obviously, as you've said before, fresher is always better. If you if you can buy the fresh stuff and do with the normal ways, that's the best way. But I get if you're caught in the pinch, this is a great thing to do. The only thing I would do different on this is I put in three or four or five of those frozen clams and onions, peppers and then Bacon on top. And the only thing I would do different is maybe I'd buy a little jar of clam juice. You know what that I would put clam juice in each claim. Get that, get that, get that, Ragou more to complete the cheat. The right, right or you just by claim exeat or you just do that too, Jim, another amazing episode. Don't forget next week. Where are we do? We're at Big Alice Brewing in Geneva, New York, wow, on Wednesday at I don't know what time, one hundred and thirty two o'clock, and the something myself right there. So it'll be a lot of fun. Will record at grills and back on the other side with more culinary delights and some great craft beers, brought to you by the Great Matthew Wilson's right Jim. Salmoncom inside the margins, Radiocom, I heart RADIOCOM, spotifycom, wherever you get your podcast, you will find grilled this. All right, buddy, let's get out of here. All right, we're gone.

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