Grill This!
Grill This!

Episode 59 · 2 months ago

Crab Stuffed Armadillo Eggs

ABOUT THIS EPISODE

A full house on this episode of Grill This! jim and Matt are joined by John Welch and Tim Micsak and dine on Armadillo Eggs stuffed with Alaskan King Crab. And...there's a reason for the full studio.. Listen for the special announcement!

It's time to take your grilling skills to the next level. We will take you from grill disaster to grill master. So grab your tongues, your aprons and your pint glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Hello everybody, and welcome to you guessed it, grill this. Jim Salmon here along with Matthew t Wilson, and today UH stands for terribly hungry. How how are you doing? I'm I'm always hungry. I'm starving. You can smell the food and I'm just celebating right now for grill is studio today. You want to do the honors? Sure, well, we have two very special guests, of course, from the Salmon ranch cowboy cooking show, the Co host to mssic Grill Grill. I'm glad to do this and of course you hear that intro of the grill this podcast. He's actually our big radio voice guy and who new new he would just do such a good job. It's Mr John Welsh. It'Sali. Thank you. Thank you every ready. Please, please, please see that. Thank you. Thank you. You know, when I think about what a cost and that big radio voice guy to have him do that. You know, no wonder he's uh, he's big time. Right. That's right. Well, thanks guys coming in. I appreciate it. We have a big SHAUFFURIA planned. We're off of a great grill list at rock brewing, UH, fifty six South Union street in Rochester, New York. Had A great time there and that that's up and running right, it's up now. Good grillers PODCAST DOT COM. I hired spotify, apple work. You get your podcast. It was a full house there. There's a lot of people showed it for that it was and there there's literally hundreds of people here. Uh, the owner of rock brewing, Chris Spinnelli. We sat down with him and interviewed him. He gave us the whole story about rock brewing. Is Fascinating to talk to those guys. Yeah, what about those fright cheese? Yeah, those, they don't spare the pepper nipping, which is wonderful. And you know, it's a little bit of a separate entity that does food at rock brewing. It's called the Finger Lakes weenery. It's so cool. They have hot dogs and and and all kinds of accessories and and just stuff and it's just a wonder. Every piece of food we had was awesome and those those rock brews, we're just world class. Um. The one that I liked the best was the orange I P A, which is just a wonderful being and you're not using Ip a guys, so it was impressive you like that one. Yeah, and I didn't see you slowing down either. Buddy. I never a man as Matthew T. Well, just a shout out to our great sponsors of Grill is uh and and thank you for sponsoring this wonderful podcast. Send a sea foods uh just absolutely the freshest wild caught uh seafood in the world, caught off the coast of and most of it is caught, is caught by sent us sea foods and they they ship it in dry ice everywhere in the forty states and they shipped us a box that was and we cooked some salmon and uh it Wasto and they have a ton of seafood recipes on their website. Richard's sent us sealer owned the company, and the Website Uh is uh sent us sea dot com. That's S E N A, s e a Dot Com, and there's recipes. They are all kinds of uh different boxes and things that you can purchase there. A little of this, a little of that, or whatever your think is. So sent US seafoods. Check it out. Have ship you some fresh Alaska caught seafood. Absolutely and then next up is, of course, tipsy light company. I just gave a tipsy light to tim here for his grill. You know, everybody in the world. Well, yeah, yeah, and I think he stole them from here, but that's okay. And and ever have a problem when you're cutting a steak on your grill at night and no matter even if your grill has lights in the you can't see the amount of dumbness that you want. So these lights are awesome. Make Clip right on your your tongues or whatever. And we're coming into the fall season, so it's gonna get darker earlier and stayed dark longer, so these things are gonna come in Handy. So check this out. You want one of these. They're all over the place there in Walmarts and whatever. It's called tipsy lights. Okay, the website if you just want to order it on the website. TIPSY LIGHTS DOT COM. TIPSY LIGHTS DOT COM. That's T I P S uh L I G ht DOT COM, and thanks to the folks at tipsy lights for supporting the grill this podcast. And then, of course, it's the beer.

I'll talk about that the New York State Craft Beers Association. Think New York, DRINK NEW YORK. Let me tell you, if you want to learn about craft beer, you want to know where to get your craft beer, and the brewery is around in and around New York state, you gotta Visit The New York State crafter association website. Paulion and his crew that do a great job. We've gone to many of their festivals. Uh. We've gone to Buffalo, Syracuse, Albany, Um Long Island, will be in Syracuse again, sue and and also Harlem coming up soon. I have never been to Harlem and I can't wait. New York craft beer dot com, or think New York, drink New York dot com, you can check out what's going on with the New York State crafters association. Other sponsors of Grill is, of course, the Komodo Joe Grill Line, wonderful smoker ceramic grills, ace hardware, especially ace hardware, uh, headlocks, ace hardware in Pittsford at Avenue uh in in Pittsford, New York, wonderful hardware store with the best grilling section you ever saw in your life. They have it going on Palettes, every accessory, all kinds of great stuff that every guy or girl wants when you're out on your outdoor kitchen and you need stuff. Plus varieties that they have, like four to five different kinds of charcoal that you can get. So it's it's just a great place. Head like ace hardware. Well, John Welch Dot Com. Yeah, I'll sponsor anything. UND DOT COM, western New York's finest landscaper or outdoor building specialists, no doubt about it. You guys hiring. We're always hiring absolutely the best. So Um, let me just give a brief description of what our culinary delight is. Um In in a podcast, in a grill list back months ago we had a Um, a real nice side called Armadillo eggs, delicious and they were great. So we invented this salmon ranch um add on, or or a different interpretation of it. So today we're having an Armadillo egg which is um just loaded with crab and if you if you like crab, you're gonna love this. So I I and I will. You know. We'll give the whole recipe out here in a little bit, but first I'm sure you're thirsty. Now Mr Welch does not drink. So number one, I apologize and you know I love you, John, but we're we're gonna start off with a little bit of craft beer. Now I wanna number one. Tim brought some Great Beers, so we're gonna DO WE'RE gonna go back and forth. We'll do one for me and we'll do one from Tim. We'll go back and forth till we get through what we got. Sounds Great. But I want to bring back a classic. I think we've had this before, way early on in our podcast. It's from more talus brewing, which is one of our favorite brewering companies that make some of the best craft beer on the planet it and we're going to bring out the red, white and blue. We love this this. These folks are specialists in especially fruited sours, and they are just absolutely awesome. So what happened to those Root Beers, Jim? We have we have we have two different kinds of root beer that we want John to analyze and and give us a rating of which one is better. You know what, I'll pull that right now too. Now tell me what you're doing to that can and why. So these. So there are some sours that are called heavy fruited sours. Now we were talking earlier about this Cherry Bourbon sauce that we'll talk about later on, about two where it's extra thick and there's a lot of sedative and a lot of stuff in there. So if you just open this this beer out and pour it, you'll get like the liquid stuff and all the stuff at the bottom will still be there. So all that so you won't get all the stuff. So instead of shaking, because you don't want to shake it beer because it'll sprayl over the right stuff shaking it, you just kind of rolling around to kind of mix it all together. That way you you get that you want from this. So you get a medley of flavor throughout the entire right right. You gotta have that. E. This is the part we love the most. So again, this is a six point zero percent. It's the red, white and blue sour ill brewed with raspberry, blueberry and Vanilla. Here we go, I dream sound. Oh my Gosh, look it's it's red and blue. Yeah, yeah, there's no doubt about it. Now, I know you can't drink this, Mr Rols, because you're not a drinker, but before you pass this to Tim, get that a smell that it definitely looks blueberry. That has some serious fruit in there, buddy. Yeah, it's loaded with fruit and it and it leaves, it leaves a pulp, if you will, on the side of your glass. It smells like a smoothie. It does, it does, I can. I know I'm gonna love this already. Or surebet. Oh, that's great. That's delicious,...

Matt. That is Um. That has more blueberry and anything else. Yeah, this is just pounded. What else is in there? It's blueberry, raspberry and Vanilla. Okay, and that Vanilla, that creamy taste in the back. That's that Vanilla, your taste. Yea, M M, that's delicious. How many of those did you bring with you, Matt? Just you think you know a guy? Oh, he knows you. That's why he brought just one. He needs to get through this entire podcast. Jim, you know I'm saying this. This taste like it's a healthy drink. You would think this is healthy I'm saying it is. So it tastes like something you'd have after a workout, yes, if you were in a gym and you order like a fruit smoothie. It's got that taste to it. What is the percentage on this? Again? It's a six point. Okay, so it's a little above normal. Your Standard Beer is a five. So it's not too much stronger. It's really good. You guys are all enjoying it a great deal. Now what are you willing to participate in this Um Grill List analysis of Root Beer? Absolutely all right. So we have two kinds here. Tim's going to tell you what kind they are here and we'll do a we'll do a which which one's best, because nobody ever knows. Well, you know, with Root Beers they have vanilla, they have some cloth, they have different flavorings mixed together. So you know, uh, it'll be interesting to see which is which. Um, this is the first one. So which one? So what should we say with absolutely yeah, what do you got there? This is a barks root beer. Barks root beer, just so the lawyers can sue us, and so we all know bars has bite, right. So this will be keeping me up all night. Barks have right, one of them does have caffeine. Barks has bite. Yeah, right, right, right, all right. So John Welch testing out bark every day. You can smell the root beer in it, the carbonation. M M yeah, that's very good. You can almost you can almost taste the aging in it, like the aging of the barrel aged, if that makes sense. Does that make any sense? I know. Yeah, they do some of them. So that's that's definitely a possibility. Yeah, very good. I get no hint of Vanilla. If it's in there, I cannot find it. More cloth, more Rut, that high fruit, toast corn STIPs really coming through, but you will not find it. It's too funny. I can feel the caffeine. So yeah, we're in good, we're good. It is a good uh, it is a good root beer. I've had some bad root beers in my day. This is a good one, all right. So we might as well continue on with him and him and open the second one, because we don't want to side by side. Yeah, you can take that glass right there and UH, because we'll we'll figure out this next one is a Mug rout beer. You know it right out of the gate. It see it looks the same. Carbonated water, high fruit toast, Corn Syrup and Caramel coloring, sodium and all those things. So I won't bore you with that. I do like the I do like the look of the Mug. Roup beer can a little bit better. Yeah, everybody loves a dog, right, and there's foam spilling over any of the dogs holding a Mug. You know it's good. It's good. I don't see any head on that, though, right either. One to be honest with you, how's the flavor profile compared? Yeah, I think it might be tomorrow morning or something before he gets to it, but I think the Mug is a little bit, a little less sweet, if that makes sense. Just a little less sweet. Does that transform into a little less I don't like it. No, little, I don't like it as much. Yeah, the barks a little better. The barks is a little darker, a little richer, and you can taste that barrel. You can't taste any of that in the Mug. So which one of those Root Beers would be better off with a shot of Jack Daniels? Um? I would say barks cream. Oh Man, ice cream makes everything better. Yeah, I would say barks is the winner right here. Yeah, and I'm disappointed. I wanted Mug to win just because I like...

...the can a little better. But John Welch right there. Yeah, if you're gonna see somebody, so we won't give out the area code. But no, no, thank you. That was fun. Yeah, no, that was fun. Thank you. So, uh, what else we have coming up here in Matthew? Well, I wanted to talk to because we have tim here who is the Co host of the Samurranch cowboy cooking show, which is also available on the world this podcast dot com and also is available on Youtube everywhere, and we've all been in part of one at least, and obviously three of us been part of the two of them. Um, and you've made a variety of different foods on these shows. Right as you started off, we get we get the brisket and the and the Baker asparagus and the and the cobbler and all that stuff from the first one. The second one we did the ribs and you did those those root vegetables, which I still say was the sneaker, the sleeper in that episode. I don't think anyone thought that that was going to stand out as much as it did. I won't even I need to make in those, those vegetables. I actually just started doing that. I thought because Jim was going to do the beef ribs, I thought, you know what, what would pair with that? And the whole idea was to pair something that would work with it. And then from that I went to okay, pot roast, beef vegetables, root vegetables, and then I just went crazy with okay, let me get a variety of root vegetables, different colored fingerling potatoes, the you know the Parsonage, different colored carrots and, you know, Cook them down in a beef broth and then caramelize them and it worked delicious. When we first sit down and establish a date when we're going to film this thing, we gotta get everybody together or whatever, and you know, I put out a couple of ideas of what I wanted to cook and whatever, and then, uh, put it out to everybody else. What would you like to do and whatever. Tim called me and he goes, I wanted to do roasted root vegetables, and I go all right, I mean Tim knows what he's doing. I mean he you know, he made a he made a pound cake once. They had so much liquor in it. You passed out whatever, whatever Jim comes up with, and that was absolutely the sleeper of the show. That was a wonderful recipe. Plus the UH in a Dutch oven. You did a cheesecake right, which was yeah, you could't even see it in the show. So fast, so cool. And also that drink, the smoked old fashioned with the Bacon stir strap. People lined up for that. You know, Bacon, Bacon St what even is that? We just give him the quick version of you take a skewer and you wrap a strip of you poke a strip of Bacon, then you spiral it around the stick and then you cook it in the oven and then, yeah, it becomes solid, crispy and you end up with a little spiral whizzle stick out of Bacon. You want to start a conversation anytime you put some you put a bacon swizzle stick and somebody whatever and you have your drinks smoky, smoking a bacon. Yeah, with a Bourbon old fashion. It was perfect because Bacon just it goes with that. It was insane. Let's try another beer here. Okay. Well, we're gonna switch now. We're gonna WE'RE gonna sample one of the ones that Tim Bron. Bacon goes with just about anything, you know. You know, and it goes with what we're having today to copious amounts. By the way. Is there anything Bacon doesn't go with anything? Um, maybe milk? Well, they do. They put Bacon and ice cream. Yeah, that's true. You know. Yeah, so I was gonna go ahead. You duty, but we're gonna start off a little lighter. Um. So it's about to be September and October Fest Beers are gonna be all over the place. Now you're gonna get a lot of pumpkin spice this in October fest. That and you're not usually a big fan of the pumpkin spice stuff. I'm not. I'm not usually a big fan of pumpkins. I've always considered it a fad. Some people do it better than others, but it's just not your thing. It's not my thing. It's no disrespect to any brewers out there. It's not that they make a bad product, it's just that it's not my thing. But I don't. I don't know if you like the pumpkin spice stuff. You know, the more I get brought into the twenty second century by you, Um, the more. I think to myself, I love Pumpkin Pie. Somebody made a more talous grade fruited pumpkin pie sour that was just sick and whatever, with whipped cream on the time. I might love it, I don't know. You know, but but the regular old every day a little bit of Pumpkin Spice, I p a s and stuff or whatever, I just I'm not on board with whatever. Like I said, it's not it's nothing against I know people love the Pumpkin spots spice lattees and coffees and all that. It's just that I've never really been into the can spice thing. I like, and...

I do like, Pumpkin Pie, Pumpkin Pie, Pumpkin Pie, but it's it's one of those things where it's like once a year. It's almost how often do it? Does everybody roast a Turkey? You know that? Well, listen, you're talking to me. What you're talking to Matthew Wilson. where the T stands for Turkey? So this is a this is an October fest. We're speaking about October fest coming October Beers, which I do like October Fest Beers. Um, this is from founders. It's a Germans to all of Mar Zen. Um. It's five percent alcohol. So again it's not. Yeah, nothing, that's that's going to kill you. If you have it, you can have a few of these NB. Al Right. Uh. And, like I said, if the octor fest has done well, I tend to like them. They're they're very they have a multi they're crisp. I like that whole flavor profile to him. So are they rare on this? I mean it's just just a limited amount, limited time. Okay, in the in the fall, and I'm I'm guessing last year was their first year. I know it was either last year the year before was their first year, even though they've been brewing for a lot of different uh, it was their first attempt at October fest and they knocked it out of the park. And again this year. You know, see what you think to try it. So here we go. Yeah, here we go. Oh, that was a really loud PRONOUNC can opening there by Matthew t Wilson. T stands for terribly hungry for Turkey. Oh, that looks great. So this is a almost looks like apple cider. Uh, it's a little dark, but it's crispin clear. You can see through it. Again that that is the malt that I guess that Kermel color. Yeah, and it's a nice it's a nice amber color usually. And there's no head on that either. Not Really, not, not, not another time. Well, if you swirl it you get a little bit. But Matthew's an expert poor he's poured hundreds of thousands of beers and so he knows how the bus we have these special beer glasses that pronounced. You know that if I ever opened a pouring business, Matthew will be my president. This is an awesome beer. It's a good fall beer. Yeah, now I'm I'm really not an I P A guy. I I leaned more towards the Malt than the hops, and so a beer like this is because the multi stuff gives you that sweet, almost caramel back, you know, tasting your mouth, and I don't know, something when you taste this it makes you think of fall. Immediately. My head goes a fall on him. Where is founders? Do we know? Well, of course should cannard on. That's pretty cool too. It looks like a you know, an old grand rapids Michigan. I remember. I thought so because I know people from a lot too. So now just to mention. This year they also did what they call an ultimate October fest and what they did last year because their October fest was so nice for nine months, they took the same beer and aged it in bourbon barrels. So that's a really good one to try. Unfortunately I didn't bring one tonight, but just as an honorable mention to it, founders has traditionally been one of the finest beers in the country, without a doubt. They make some very unique beers, some very Welsh uh sought after beers where people line up. You know there's only so many cases and whatever, and people line up at the grocery store before they opened and to get in there and do that. We've all participated in that. And going back to the April first release of KBS every year, exactly my if it wasn't the first, it was one of the first barrel aged beers. I think that was out and limited release. Um. So let's all about fall foods and we'll start with you, Mr Welch. When you think of fall eating, what kind of food do you like in the fall? And we talked about we talked about Turkey already, but but I'm a big fruit guy. So I think I think about grapes because I've got grape vines and I love them and I love grape pies, love them to death. So anything that has to do with grape I'm really in in. Uh. And then Pumpkin, like we've talked about Pumpkin pies and stuff, pumpkin cookies, any of that stuff I'm into. I do like love apples. So so the Apple Pie, the apple turnover, anything you can make with apples. PUMBLY CROUSS on the top of yeah, Apple Pie, crumbly crust. That's the way to go, you know, and you know, the sweeter the better. So I like a lot of those things. Um, you know, a great deal really for me, but I'm a dessert guy. I know you are. I could...

...see you as an Apple Crisp love it today I saw what you did with the cobblers Hammer. Can't get enough. I made an apple pie this week actually. Yeah, and Um, we had this section. Mr Well Jones, this landscape company, right, I had a couple of acres out here that was completely overgrown with brush and whatever, so I hired him to go in there and clean it out and what they found was this apple tree that just grew wild, and so I have this program on my my phone. I scanned it and said what kind it was, which I forget now, but it's an early apple. So I harvested them up made an apple pie this week. So, but apple season coming out like crazy. They're apples stores and farms all over, the various farm markets and whatever, just waiting to make pies. I'm looking forward to I still have little kids, I know. Yeah, you have younger kids too, but I know you, you, you, your kids are all grown, but they get excited to go to the Pumpkin page. What's not exciting about that? You know? Yeah, and you know they're looking forward. I know they actually will be stopping out the seven ranch because Jim's got some pump Pumpkins, swanny pumpkins growing. That's right now. So cool. Yeah, so the kids can come over and each get a pumpkin. Yeah, that's the best. They're looking forward to it. So you guys ready to eat something? Oh Man, what do you think? I am. I'm looking forward to these new style of our deal legs. So this is what I did. We we grew Hungarian peppers here at the ranch, the long light green colored lime colored whatever and uh, and we grew Jalapenos and I hit the Jalapenos hard with some pretty good fertilizer and they're big. They're like some of them are like an Inchan, a quarter inch and a half wide at the top. So I cut the tops off take the seeds out because I want to kill anybody. Thank you. And some people you leave this stuff in the Weabon of seed. Just punish yourself. Uh. So I mixed up batch of cream cheese, extra sharp Cheddar, uh shredded cheese, some salt, some pepper and a ton of crab. I had some actual and this isn't crab out of a can, that I had some in the freezer and I had a lot of knuckles and stuff. So I thought it out and I put that in there, mixing it all up, and then I stuffed each Lapeno with that mixture. And then I had bought some Italian sausage, regular sweet and some that was had green pepper and sharp Cheddar in it, and I mixed it all together and you coat a whole outside of the Jalapeno with these Italian sauce, with the Italian sausage, and you have, you know, form it into it looks like an egg, and then you hit it hard with some salt and pepper on top and then maybe some Parmesan cheese, which I had a lot of that on there, and then you wrap it with Bacon, put a couple of toothpicks in there and then hit the whole top of everything before you cook it with more Parmesan cheese. And this is what we're gonna have today. That's just the most insane thing in the world. It sounds magnificent. Yeah, so you know, maybe this is the time during the show when you can tell everybody where they can find this show and I'll go prep us up. How's that? Sure I can do that? Girl? This PODCAST DOT com. Of course you can find us. They're also on I heart, spotify, wherever you get your podcast. Uh, we're also on facebook and instagram. Um, we again we're celebrating almost a hundred episodes, so we've got a few that go back and you can check us all out there. UH, the seven ranch couple of cooking show volumes one and two available as well on the grilled this podcast website. Um, of course, if you have any questions or if you want to get recipes and stuff like that. You can reach out to us at INFO at grill this podcast dot com. And also some of the recipes are on the website. We have one from sennessee on there that you can check out and how to prepare your fish. Also want to give shouts out, of course, to Jim Salmon's website, Jim Inspect. Jim Inspect at all dot com, where you can go, or Jim Simmon dot com, where can to his website. Also at John Welch, John Welch Dot Com, right John Dot com. You can go there if you've got some landscaping needs done. And also make sure you check out one of our favorite websites. Think New York, treat New York. If you are looking for Beers and craft beer in and around New York state, you will find information on where to find those kinds of beers. Get the APP as well as available uh. You can look at those. And again, if you want to learn how to cook the stuff that you hear about, you got to watch some of the youtube videos, listen to some of the podcasts and we always encourage you to go to I heeart because we work for I heard. But but you can also go to apple, spotify or if you get your podcasts, or, like I said before, the easiest place to go is grilled, this podcast dot com. Now I know. And we went over to the to the main lodge, and picked up the beer glasses and the forks and plates and stuff so that...

...we could eat here. I know we brought knives over here. I thought they were in the bucket, but I don't know what happened from there there. There are no nights their hands. It's all good. So if it's a sausage, it'll cut with the cork. We don't know what happened to it. So you might just have to pick that up and just non you know you can. Yeah, it'll cut up pretty easier. You know. Speaking of the craft beer whole Um explosion, it's it's so surprising that how many more there are, even in the past ten years. I mean the twenty years stretches is one thing, but even in the past ten years and they just keep popping up new ones, solid time. Yeah, yeah, they've got really big in your state. got a mouthful of food. I apology to man's a mouthful. I said magnificent. It's really tasty. This is really, really good of the pepper melts in the middle, which is great. Yeah, you get that cream cheese and it's so good. I know a lot of times these army deal legs you cover it in barbecue sauce, but the fact of this is just a little tec on the top you get the full flavor of the of the of the sausage. That way it tastes really, really good. The barbecue sauce is not on this one because of time constraints, but I did cook it in a pellet grow Um, so it has a little bit of a smoky smoke flavor. I use mesquite because that's my go to pellet. This is really good, man. It's so good it's it's insane. And I love that crab, don't you good? Wow, I didn't think that's the biggest Halapino I've ever seen. They're giant. Um. I used you know, John, I don't know anything about fertilizer in the numbers twelve, ten, fifteen or whatever. Mall mains right. So I had a vegetable. It's a vegetable, fertilizer around it perfect. So I ran the whole thing through the whole garden and like you flick a seed out there and the next morning it's six inches tall. Right. I mean it's just unbelievable how how much it added to the to the stuff out there. So well, this year was tough too. It was so dry. It's a very dry year. These came out insanely good and, like they said, there's a lot of flavor. Uh, that's flavor profile is insane for this thing. It really is good. I made eight of these and usually there's one out every six that's over the top hot. Does anybody have the over? Mine is not. Okay. Well, what were you going to say? What's what's Um crumbled on the top Parmesan? Okay, right, it's burnt, very good. It's burnt on top of Bacon roasted. So yeah, yeah, I like this. M What's not to like? MHM. So John, on a scale of one to Tibet, favor on this. Mm Hmm, boy, that's a that's a tough one. Map to usually give him a week to think. Well, it's hard. Well, you know, it's hard to go ten right, because there's so many things that are full of flavor. But the wide range of flavors mixed into every single bite. Um. Oh, I forgot to it's hard to be it's hard to find anything that has more flavors in the one bite, in every piece of it. The sausage, the crab, the cream cheese, the bacon, the parmeers on, every piece is cooked perfectly, you know. So now this is considered an appetizer. This could be a meal, it could be a sure beats a Helipino poper. Well, what do you give it, Matt? As far as appetizers go, this is gonna be like eight or nine for appetizers. For appetizers, it's way up there. So I want grocery shopping and and and I live out in a little town in western New York, all the middle of nowhere. It's a small town and they have one of those save a lot stories here and I go there once in a while and UH, in the parking lot was this barbecue trailer, and so I stopped and the guy you know comes walking up to me as I stopped. I'm walking over to him, I introduced myself. In the first words he said, I said, you're from Texas, right. Then he goes, yeah, he goes me and my brother, we're you know, whatever, what do you say? Wow, we're do brisket here, some ribs and we do something you probably never heard about, Armadillo eggs, and I said you are the man. So I actually I invited those two brothers to come down here and do grill list with so I gave my card. And you know what what? Of course, if...

...they listen to the cowboys, the Salmon ranch cowboy cooking show, episode number one, where we indicate that we can cook better than anybody in Texas, maybe they won't be I don't know. Mm Hmm, that's good. That batch came out pretty good. Boys, that's delicious. I love it, love it, love it, love it. Great Mix. I don't think you could improve on it. Well, unless you have other examples, I'd give it it. I'd hold off for a nine just in case. I think we need something to wash this down, Matthew. I think so. All right, let's let's keep this thing going now, because the smoky taste. I think this is where we're gonna go back to him again for for Oh yeah, so they this time a year in the garden here at the Salmon Ranch. We have we have everything fresh tomatoes. Every single night I'm putting up tomatoes for Chili all some our window laws, all those domains you give me. We're good flips Hungarians. We've got cucumbers still going crazy, pumpkins and everything and Um. So this is part of the bounty of the of the garden. Here to ranch. Now, earlier we were talking about barrel age root here. Well, just talking about that. So this is from goose island. This is a Bourbon County Brand Cherry Cherrywood Stout. It's a stout aged and Bourbon barrels and finished in Cherrywood. This is it was made. Look at the a BV here, because I know you usually have a pretty you usually have a pretty big kick. Yeah, fourteen point two. Oh, yeah, so we went. So we went for day uh six, and I think the other five to a fourteen point two. So well, should be driving us all home. Armadillo egg with spectacular I don't even understand how you guys. Oh my God, you hammered. That isn't that good, though, so much fun when something you pull it off and it's actually people like it. You know that mine is just hot and I'm burning my mouth. My mine was extremely that you didn't get. There's a reason I have no skin on the roof of my mouth. It's good seeing you again and you didn't want to even stay. Um, I'm interested in one thing before you tell absolutely um what is finished in Cherry mean? So I'm thinking it's probably the wood, Cherry Wood Barrels. Is that it? Or Is there actually cherries that are added to this? I'm thinking it's the barrels. I think so too. Cherry Wood Barrels, when I'm assuming which which makes sense, because you get that woody cherry taste from the wood itself, I don't think unless they fortified it with fruit at the well, you know what? Is One way to find out tasting it. There's only one way to solve this. So, gentlemen, if you have me your glasses, I'm gonna be light with the port because we gotta make it through this episode. It's because you're gonna suck the rest of that bottle down when no one's well, I am a larger man, Johnson. Anybody that I might want to have a second arm of dillo egg? Yeah, how do you know? I was gonna say that? Um, those armor and dillow eggs. You know, if that armor dillo egg was on a menu at a restaurant, a fine restaurant in a second question, in a second. I don't know. Those are big, though. That the last batch. They were a little smaller. Nappy, these are big, helping. Yeah, I don't know if you could produce that. I thought bad chicken tenants for more money. Yeah, right, that's what I'm saying. Right, you would grab you would a heartbeat, but in a heartbeat. Yeah, it was said. Smell the cheery this. Can you smell that? Yes, this smell strong, strong aroma to it. SURBAN county. Oh Wow, you can taste that now. Can you taste that cherry? You can taste you taste the barrel. You taste the cherry, because the four of us here we like Cherry. We Love Cherry, which we will talk about soon. That was that was planned. Good radio. Master of the I'm somewhat glad I don't understand U. This is an awesome beer, very good this...

...and this is limited quantity. From Which? which brewery? This is from? Goose Island. Okay, now it's so you can taste that cherry flavor. Are there chunks of Cherry in there? Now? There, there are no chunks. No, I know of a product that does have a chunky Cherry substance to it. Well, okay, go ahead. So there's a there's a there's a reason why all four of us are in this room today. Not It's not just for the PODCAST. UH, Jim or John, if you'd like to explain, go ahead. Well, we Um Tim and Tim and Jim, Jim and Tim here. Um at the I guess at the first grilled this or not the first grill the cowboy cooking show, the SAMON's cowboy cooking show, created this Cherry Bourbon barbecue sauce and it was the first time Matt or myself had had any of it ever. I sat next to Welsh and we both had we were having it. So we were eating just with our spoons, like we were just eating the barbecue sauce. It was so delicious. So some sometime after that I had taken a bunch home with me and my wife and I had hammered through it and I said to Jim I need more of that and I said and we need to bottle that, and he and he says, I know, Blah, Blah Blah, and I said no, no, no, no, we need to bottle it. And so we we got together Um and and we met with a canning factory and we're going for our dial in this Friday and yes, the four of us will be at the dial in, will be tasting it. We're four partners going in on this Cherry Bourbon barbecue sauce, Salmon Ranch Cherry Bourbon Barbecue Sauce that has chunks of Cherries in it that are so magnificent, ridiculous. It's ridiculous how good it is. No one has ever seen a we were talking before. I've had, I need, a lot of barber human life, a lot, a lot of barbecue in my life and I've had a lot of different all types of from barbecue sauces from all over the country, right and and they're great. But I've never seen actual thick chunks of fruited like cherries in there. And that makes a difference. You can eat it with a four. It's as awesome as it gets. And so so we are excited that the four of us as a team, as a partnership, are excited to get this salmon ranch cherry barbecue sauce in its jars, labeled up and get it on store shelves near You. I mean you could you you're not gonna want to miss this. Yeah, I think Tim and I made the first batch when we had a summer concert party here at the ranch back in like two thousand fourteen or fifteen or something like that, and we made the first batch of it and we get out the Turkey Fryar and we hooked it up and cook down the onions and do this stuff and put it all together and it was it was good. And then, uh, Tim and his lovely bride were married here at the ranch and what we did, I don't know, fifteen pork butts and had park you know, pulled pork for a hundred and fifty people and and we did like the first big batch of Cherry Bourbon barbecure. And then we've made it, you know, twenty times since then. So it's it's just it's been a lot of fun and and more to come on that. So and you'll be able to buy it right on girl, this PODCAST DOT COM. Perfect. So, you know, I mean, come on, it's gonna be Great. It's it's it is uh, it's exciting for all of us. You know, it's gonna be fun. Like I said, it's one of those one of those sauce that you have and you try to compare to something and you can't compare to it. And you said it perfect. There are a lot of great sauces, there's no doubt about it. Um and you compare them to each other, but this one stands alone and it is. It's a great sauce. It's spectacular, spectacular and, uh, you're gonna want to try it. Everyone's gonna want to try it. There's no the problem is you're gonna want to get more quickly because you're consuming it's such a rapid rate. You'll start, you'll start trying to figure out things to cook that needs sauce so you can put the sauce on it, and then you'll start putting it, the sauce on things that don't need just to put it on there. That's exactly what happens. You could put it on pancakes, you probably you could put it on anything. It's unbelievable. It's gonna be Great. It's gonna be the only thing that compares to it. Is the second helping. Yeah, that's great. Thank you me. I have another now. I tricked you into coming out here to help me with something. This a few months ago. Okay, what's that all about? You Remember? No, I said I need a hand with stuff, and you were out there helping me get ready for this. And what? I forget what it was. Some kind of functions. Oh, the fundraiser. We head here, yes,...

...yeah, right, right, and uh, we made a batch, right, tim, and Tim came out. Well, it calls me and says I need a gallon. I go, you can't have a gallon of it, you can have some. He got here, somehow, he got with Diane. He found a gallon can jar, a glass jar, a gallon glass, and he wound up taking a gallon of how much of that is left, to be honest with you, probably eight to twelve bounces. Now, now here's the here's the thing about that, though, literally eight to twelve ounces. We just that was just this summer. Yeah, it's still summer. I mean it wasn't that long ago. Yeah, right, it was just it wasn't that long ago. So I got about eight to twelve ounces left and it's still in the big jar. So the big jar takes up a lot of space in the refrigerator, but there's only, you know, that a little bit at the bottom and it's it's depressing to see and at lasts ever, because it has a lot of stuff in there that there's no preservative doesn't have. It has stuff in there that won't be not to change the subject, guys, but I just finished this and we were talking about if buying it for it's stuff with freaking crap. There's no way you can see right. So I don't know what it would go for, but I'd buy it. Would yeah, for sure. Al Right. So does anybody want to say another half of yes, everybody, raise your hands. So, Um, you want a knife? I think. Yeah, do you have one? Of course no, that's that old bloody thing. Well, that's because I was using it to cut my arm a Doulo Egg. All right, so you guys, just talk about something here. I'll be right back. This is grill. This podcast available everywhere you get podcasts. You know what I want to talk about. I'M gonna give I'm gonna give you some credit here, Mr Welch, because I've known you for about like four or five years. No, I'll probably right. Yeah, and now, when we first met, when you first took over for the homeopair clinic on news real miliminated, I think I met you before it, before you switched over. You weren't really a big time griller. No, not at all. Like you made maybe hot dogs, Hamburg hot dogs, and I wasn't even good at chicken. But now you are, like you're all over. You Smell Briskett going on. I've got it going on now. Did you ever think that you'd be into it the way you are now? No, no, and I'm glad I am right. Like, I never knew that I'd be into it, nor did I ever necessarily. Yeah, I think that I wanted to be into it or anything like that. All right, so, Um, like there are things in my life I wish I was into that I'm not. Um, this was not one of them. But I do like being into it. I like how I can do it alone or with people and I can do it any time and it can be done and every day. You know, it's not like me right in my dirt bike or anything that I can do any you know, just every day you have to eat. So Um. So that's the way I uh. So I do like it now. Uh. I have had a couple of failures. Everyone does, though there's no one that's perfectly. Can we talk about one of the but I've had some major success stories. Didn't you knock men? You're knocking out of the park. BRISKET right off the bad on a pellet grill. Yeah, uh, and, and you know I mean the Bona fidees is when it's gone in sixty seconds. Right, obviously. But then there was that prime rib. Oh, can you tell us the story? I think Jim knows the story better. Yeah, I put this prime rib on the Pellet Grill and, Um, I was gonna plan for eating at whatever time, and so then I went out on the water and Buzzer around on my jet Ski. It's on the pellet quill. It's perfectly fine and stay by itself. And I told my wife just don't open it, you know, because I contained the heat and just watched the probes and when it gets to a certain temperature, that's when I gotta pull up, but I'll be back, but just don't let it go past that temperature. Not a big deal. Well, her and her girlfriend opened it to look at it and we're like, oh my gosh, it's raw, it'll never be done. What are we gonna do? So they start cutting it into pieces. They hacked the thing apart and then they're like, oh no, what are we gonna do? So Uh. So, then they, I think they called Jim, his wife, texted me and she sends me a picture of this perfectly cooked medium rare and of a prime rare. It was done as far as I'm concerned. You guys like it just a little bit more right, medium, medium, and that's okay. And she said, what do I do with this? And I go it's fine, eat it right and and and she said, no, it's not cooked enough. Well, then they put it back gun. I said, don't worry about...

...don't overheat it, just leave it there or whatever. Put the pro back in. Was It overcooked? I was hammered. And so we ate it and I said the good news is we're still all together. We have each other's company and none of us are going to starve right, the right and you don't just like your wife. No, not at all. You know, there's only so much. You know, you could do. When I first came up the stairs and saw and there, there, the girls are hovered over the grill and I go whatel, I said, what are you doing? And Kim's, Kim's girlfriend, Nicole, looks right at me with her eyes white as saucers. And she goes it's Kim's fault and she ran and my wife's looking at me like that's funny, like and I'm just like I was devastated. But the reason that Cole said that was she she said she saw just so much disappointment in my face and she just made her cry. She was so sad that I was so sad. Right, but it wasn't about you know, I didn't whatever. Whatever. You know. So anyway, but that, you know, make me make good. My wife had said. My wife sent Jim a text and said did she calls me J j. She goes, did J J tell you? And Jim's like, Yep or something. I didn't know what. He didn't know she talked about. He goes, she's like, what do I do? And she and he says you ruined it or something like that, and he didn't even know what he was talking about it. So she thought I had told him. That was so funny, but I but I hadn't. That whole scenario may show up at a roast now. You know, you guys all know me. I'm a pretty nice person. You're very nice person. It's gonna be tough for me to roast I'm gonna try, but you're one of the nicest guys I've ever met. Don't start in on him right now, because he's not gonna protect you when you're sitting there and being roasted alive. We are roasting John Welch on November nine at the comedy at the Carlson and Rochester, New York. Tickets are twenty bucks. You can go to comedy at the Carlton Dot Com or whatever the website is, and and uh here in the next by the time this podcast is up, you'll be able to get tickets. And now remember John when the roast. I am your friend. I'm all for it. I know everyone's my friend and I know it's all for charity. It goes to the Salmon Children's foundation, which is a foundation that gives money to desperate people at desperate time, in desperate need. And what more? What more could you want than that? So Um, anything for the Salmon Children's foundation. And so yeah, I'll throw myself on the sword. That might no problem. Now part of the deal is you're going to be up on the dice with us, Matt, as a roaster, and you do realize that you are a target also. I understand. Okay. So, Matthew t Wilson, where the tea stands for target, this is not bad. To Salmondello, it's not bad at all. Again, so we had the one that you made before, the one that you put the barbecue sauce over the which I liked a lot, I really did. This is crabbing it and just it just takes it to another level. This is all the sentence and it's not like a growth food, it's a high end growth food, you know what I mean. But that's so good. But that that that I wouldn't say I won't say burnt, that encrusted Parmesan cheese topping. It almost makes it like you'd serve this at a high end restaurant. You would have I'm not just exactly what I'm saying. If this one of menu is an appetizers for nine dollars, there's no way in the world. If this said, if I looked at a menu and it said armadillo eggs, I would say no, but with the description of the crab, with the description, I'd be like, Oh, it might be worth a tried scan over it. But after I ate it every time I went back to that restaurant. Yeah, this is delicious. All right, we need something to wash down the second phase of this. So this is it's my turn. Now we've done a couple of Tims, so I'm back on the deck, so I'm gonna grab one for you. M Crab. Is Um about sixty bucks a pound right now for lasting King Crab? Is it that much more? Not, the price of diesel fuel, the price of ship, the whole deal. Yeah, and the only reason we're having this is I had some in a phrase get left overs. Yeah, no,...

I went to I went to my my mom took me out for my birthday back back on the fourth of August, and my parents love them and they if you can get a seafood restaurant which is in Henrietta, somewhere, fantastic place, and this order whatever you want, it's on us. You know, whatever you want to get your birthday. So I'm like, Oh man, they got like King Crab and they got an Alaskan King Crab and they got this other something I don't get because I've had it like here four times right. So I'm like, I'M gonna get the Alaskan King Crab. Cow Went. Is that eighty bucks? Of Plate. I can't do that to my parents, right. So I'm like, no, let me get the regular snow crab thing. I'll just get that instead. But yeah, but I forgot how expensive. You know, I get it here on grill this all the time when we try food. I forgot how expensive that stuff really is. Right. Yeah, it's no Joe. Now, could you could substitute, I mean you could make this armor Dillo egg with anything you want. I mean there's no rules. There's a good thing about yeah, you're absolutely right. You could put shrimp in there, you could put lobster, whatever you want it. Yeah, Lopsy, great, it wouldn't be great. Yeah. So so you don't heal to go the cricket order some stuff in from Senna. See Foods? Yep, they got all that sent dot com. You could good stuff it with, with Salmon. Yeah, Alaska caught wild fish. Man. Yeah, you could do it even with that canned crab, you know. Well, that's what the recipe called for. Okay, and I thought, you know, I got the real stuff here. If you smoke it, you can probably hide the fact that as the big stuff. You know what I mean. But yeah, the real stuff always gonna better. All right. So we've had this one before and I brought it out again. I don't know if I don't think Tim's had it before. Um, there's another one from mortalis. Again. Mortalis is fantastic. And who here saw the movie The goonies? Who hasn't seen the goonies? Do you record on the can? So that's just called boat drinks. Five. It's a my taie inspired sour and of course it's got sloth from good knees on the front of my class. So it's a sloth. Why? Because they're cool and they're lovable. So this actually is a combination and I work with one. Listen, I retired from no, wait, that's all right. This is a combination from more Talus and swiftwater. So it's not just one brewery, it's a combination of two. And Uh so I thought I told you not to. I know right. It's not viber doesn't work. It's a sour or brewed with pineapple, orange lime and or. Yet I don't know what that is. O R G E A t. It doesn't sound nearly as good as the other ones that you have presented yet today now, certainly not as good as the first one and the third one the Cherry. I don't know anyone familiar with that fruit or whatever? No, no, it scares me when I don't know something. But we're going to find out. The supposed this tastes like my time. Well, that that that would be aware. Here you go again at six point. Oh, all right, yeah, interesting there. All right, get these glasses filled up. So, as you can see, it's like an orange yellowish color, like I almost like pineapple type deal. Oh, you smell all kinds of things in that. There you go. Have you had this? Yes, we we actually have. I think we have the can up there, but we okay, yeah, definitely pineapple. Yeah, like an orange. What's in this again? Cover that up. No, no problem, sour l brewed with pineapple, orange, lime and org it. Okay, I got I got pineapple and I have orange. I don't know about the line, but you got M hmm, once again, wow, or it must be there on the finish there there's a little twist. It's I got line. It's almost like a little cinnamony or something at the end there. But once again, more Talus does not let you down. No, not, I don't. Yeah. M So, is that is that a good one? It's another good one. More Talus now. I don't know. I know, John, you're not aware of the difference of Beer, but I'll explain this one to you. So when you buy like a four pack of like the pint Sized Beers, I usually go anywhere from about to about tucks pens. These are closer to a four pack. No kidden. Yeah, they're. They're so these are expensive and like you're like, why are they so expensive? But they use so much like real fruit in these, and the brewing process so much more complicated when they do that. So these, you know, I was talking to the guy, I think his name is Paul. It was a Paul, I think his name was Paula, and he explained that the complicated, brief process of this. So so,...

...yeah, it's Um it costs more to make, but when you drink it you see why it costs more to and you don't definitely treat yourself. What do you think? I think it's delicious, so do I so unique. It almost looks like a juice you would have her breakfast, and that's the thing. You could give this to someone and they would not know this as a beer. Yeah, exactly. I was just thinking that myself, that this it's it's almost like a whole different category of drink. It's how do you even consider more callous as mastered the fruited Sour that they they're the masters of this style. So I remember going to New Orleans and staying at a hotel and right down below in the alley, I've impressed. You remember going to New Orleans. That's I'm trying, but there was this diner down there in the alley below my hotel room called Mama's diner, and they had they were open seven and that, you know, those uh little things they have with the Logan barrying it that's turning around. And Yeah, it all had. It had bloody Mary's, it had, uh, you know, the orange juice and a little bit of a Red Cherry juice and what do we call those? A screwdriversdrivers, all that stuff on tap, and that's what this reminds yeah, really, yeah, right, you just put the glass on her, pull the level. There you go. It's always mixing. So I mean you don't, you don't have this for breakfast if you're going to work, but if you're on vacation or this is an awesome awesome drink they make. They make beer smoothies. That more talous for the summer where they're they're like, what do you call those? Those like ICES, but they're made with beer, but they're made with these kind of beers. So they taste delicious and you would think you hear beer smoothie, like that's the grossest thing I ever you know, but it's great with that this kind of it's insane. Now, is that something you would put a little DAB but whip cream on the top of it? Was a beer smoothie. You could. He's Mr Dessert. I watched him hammer like fried orioles one and then go right to emergency. Now. Did you have to get this directly from them? That's a great question, tim so. More Talis does not sell their product in the stores. Really, every once in a while when I do a collab with somebody, they may have something in the store and it's usually not ending to this kind of level. If you want this kind of stuff there. Yeah, they the owner told us about it. They learned guerrilla marketing. So what grilla marketing is that? They learned from Red Bull. They are closed a lot and then they're opening like for two or three days and the two or three days that they're open they released something and they only sell it until it's sold out and then you can't it anymore and then you have to wait till next week they release something else and that's what the anticipation and I mean after tasting this, I'm interested in where can I get it? They made the strawberry cream sickle thing. That was I had it. I went to Mortelius and had it and I was like I need to buy like ridiculous. That was. That was that was one of the Finest Beers I've ever tasted on the in the history me or girls. That was a one that it was more tell us local to western New York. Another good question. During a yea and as we just talked about it. If you went there, you would not think it's a brewery. It's a small location Um and it's like it looks like a little small warehouse. You open this garage, Dora Open and then you're inside mortalis. You know they have like a couple of some merch and you see a couple of of the the brewer of things in the back and that's it's not a lot. There's a lot to it now the vessels and now they did when we saw them at the at the flower city arfest, they did announce that they're opening a new location. Do they? Do they have like a tasting room or anything? They have more to come on that. It looks like there may be a more Talus at the public market in Rochester, New York. Yeah, perfect, and we'll see what happens now when this beer is gone, this one you're drinking, is it gone? I mean is that it? Yeah, they only make limited so if you go to the more Talis website right now, let's see what they have, you won't see this one. It's gone, this one, this one with the with the with the the dude from from goon, he's on it. They're not. They're not making that anymore anymore. Right now it's gone. That's why, Um, could they bring it back? Will Yeah, they do it in a rotation. Okay, so it's it's like to make rib let's put it that way. It's here for a limited time only, then it's gone and then there's another that comes...

...out for a little time only even it's gone. That's why Matthew t Wilson is so valuable to thrill list podcast, because he's he's on Mortelis constantly and and you know, he monitors, I don't know, twenty five different craft breweries and he's moving around. His job is to bring the finest beers to grill this and I my job is to provide some kind of something to eat, the finest culinary delights. Now there's there's a, there's a. In my opinion, there's a few breweries that are at when you talk about now we're talking about just a sours. There are other UH, there's I P A S and there's laggers and there's pilgions that different brewers specialized and do those really, really well. But we're talking about those fruited sours. There are maybe two or three breweries that are in this level and I can tell you who they are. Right now. I easily froth brewing. Yeah, absolutely, out of Buffalo. They make things that are just like this, uh, and they're insane too. But the same thing with froth. You can't buy a froth beer at any store. You have to go to Buffaloto. We'll get it and there it's also the same thing. It's only released every once in a while and then they're gone and you got way to for the next one to come out. The other one is here in the city of Rochester. Fifth Frame. They have they come out with these bath bombs. This bath bomb series insane. It's insane. And here's what fifth frame has got going on is their food is phenomenal. So they got really good food and really good crack Beers, which which the other couple locations don't really do. Like mortals really do food. Um Froth does food and the food is decent, but mortels has got like award winning food. So thank you. Fifth Frame has has award winning food. Yeah, so it's it's it's when you have stuff like this, it's an experience. It's not just like Oh, it's it's like wow, fifth frame must be hitting it out of the park, because St Paul rushed, because if you're if you're rocking the fruit sours and rocking the food, you're you gotta be jammed every every day you're open. I told a few people they're they're they're dangerous, like they've been around for five years of it now. But so I don't want to call them one up a comer anymore, but they're dangerous. I think they're gonna TA, they're gonna knock over a lot of people there. They have got something going on special right now. Yeah, that's awesome. Do we have time to get another beer in or no? We got we got one more time for one more right. We don't want to miss anything. I tried to figure out what or gate was, or G A T O R g e a t and UH, the Internet is down here at the Salmon ranch. You know, one of fifty times a year the Internet is down. Thank you too. Well, I won't mention uh, that's just nuts. Yeah, but we'll fig we'll figure it out. I love this coming up. So, as we talked about in the in the summertime sours are really big. The other things that are really big are pilsners and laggers. They're huge in startime because you're a light or crisp or easy drinking, if you're fishing, you're bolting, you do whatever. You can drink these like all day long because the usually a low ABV. You're not gonna get hammered and you can have a few of them and enjoy yourself. Uh, to UTICA club it is. We interview. We were at a state craft. We were at a New York State Craft Burs Association Official Festival there and we were interviewing all these you know, craft burs and the big successful companies and whatever, and we asked this one guy what his favorite beer was and he says Utica Club. So it's it's not a bad beer. It's the first beer sold in the US after prohibition. UTICA club. It's your when you think of your standard, like pills their loggers. This is what we're talking about right here now, Unical Club. I don't know if you'd call it an independent brewer. I'm not sure. I don't know if that that's more an instant. Yeah, but it came and went. Yeah, yeah, no, no, that's a good point. It did come and go. So let's go ahead and have a classic. And this stuff is a five standard, five old beers. I'm not certain, but it maybe serenaic brewing isn't doing it. Let me see if this isn't on there. So it may not be. But so you the club brewing no longer exists. Slot soult and dootally online dot com is where you go. That might take some research department here on some good stuff too. Yeah, they really did. So there we go. We're gonna end with a UNICA club, about the perfect that's perfect sounds as good as when you just want a plain beer to drink.

It's actually quite balanced. Nothing jumps out. It's very drinkable and I even looked on this is your first one that has a had, the first one of all the beers we tried today that has a head on it. Beer advocate had actually some very positive reviews on this. UTICA club is a five a B v Pale lagger that has a hundred and thirty seven calories per twelve fluid ounces. Alright, which we don't care, introduced and introduced to nineteen thirty three by the West End Brewing Company, today the Matt Brewing Company. So it's made by the Matt Brew Okay, All Right, I have to say it's an unfair advantage after all the other beers that we did. Yeah, but it's clear. It's just balanced. Yeah, yes, you're right. The other ones are very full of body and flavorful soul. In comparison it's different. But if you're going for you here, if you're a person who drinks beer because you like to taste of beer, there you go. Yeah, I mean if you just finished cutting the lawn. You want to sit down and have a beer in some pretzels. This might be a good this taste better than Miller lite. You know, I like the lime infused beers, like, yeah, Bud light lime, lovat's lime and whatever. I like the line, but this you could even add your own line. You know, this doesn't seem far off from like a corona or something. You know, yea corona's. I remember the time I went to Masolon. I'm surprised you remember that and I'm sitting on I introduced myself to the waiter within twenty minutes of getting there at the hotel and his name was manual and I said, manual, this you won the Lotterybody, so you keep me in services, superior and you're gonna get the biggest tip you ever got. It was great too, but I was I was still in the service, so I only had a little bit about the time to be there. But it was a good time beer on that boat, and I bet Matt you don't remember Matthew t Wilson, where the t stands for. Totally forgot on that note. More to come on that one. Thank you, everybody for listening to this episode of Grill List podcast. We appreciate it. Jim Salmon, Matthew t Wilson, Tim Mexic and the Voice of Grill List, Mr John. Well, so we appreciate it. We'll be back on next week or earlier or later with another episode of Grill let's. You can get us on, Iheart, spotify, apple, wherever you get your podcast. And of course, don't forget the grill list PODCAST DOT com. Back, Matthew. Last word, buddy girl, this podcast dot com. That's all I got. We're out of here, M.

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