Grill This!
Grill This!

Episode 52 · 2 months ago

Drink Like a Girl to the Extreme!

ABOUT THIS EPISODE

The founder of Drink Like a Girl, Kelly Guilfoyle and her lovely daughter Angelina Join the Grill This crew to talk about the DLAG Lakefest 2022 going down on July 30th. The fest features a 5K run, a 1K beer walk, live music by talented female artists, food trucks, local food vendors, craft beer (& wine) by the glass, and UNLIMITED tasting from 25+ CRAFT BREWERIES (50+ BEERS), Plus Jim serves up some delicious Italian sausage and pork ribs. A lot of eating great food, sipping on some amazing craft beers and goofing around on this episode!

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 pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. There are no disasters. It's a hundred percent perfection here. Hello everybody. Jim Salmon here, along with the man, Matthew t Wilson, and the tea stands for Tabasco. How are you, buddy? I'm doing very well. You like Tabasco absolutely. You know there's not a lot of food. You know that laughter. You know that. You want to introduce our guests. Well, that's our friend, and actually I just bumped into her at the bright vibes festival out there. Please, welcome to the show. Kelly here has always to me. You guys are amazing and I appreciate drink like a girl. That's done get me better. Yeah, I think I do that all the time. Yeah, you know, you know how I drink. We have a few special surprises this evening. Forward to it. No, okay, yeah, so, so, all right, I'll jump right into it. Jump right into so you know, you know I'm not a Seltzer girl, like I'm just not, like. I love all the heavy flavors of craft beer and I do drink seltzer, but that's what I'm trying to like, slim down and chill the hell out. So's it's a hot day to warm Davis pretty good right now. Yeah, yeah, I can buy with that. I have a billion other choices on a hot day, but but it's mostly trying to so, you know, we have our event coming up on July thirty at the drink a girl like we're definitely, yes, we will. And Tin Barne, who is a female owned and brewer, like she does all of the things own Tin Barn and I in there was dropping signs off. I did this whole like I'm gonna go to other I'm gonna go to all these different places. That's all joining the event. I went there and UM, the manager was like, Hey, call you you want some beers? Like so, I have so much beer in my house. That's what I brought you guys, some deliciousness from my home. Um, and he's like, well, you know, try the Seltzer. I'm like, Oh, I don't, I don't. Is that a ductor there's a pond right on the outside of the girl. That makes sense. That makes sense. No, that's my phone. Some nitwits calling me, and who's told to me? It's just a live podcast. Right, I'll deal with him. Send Him My name. I'll take care of it, Jim, I'll take care of it. Um, so seltzer not a big Celtic Fan, and they were like you have to try the selter. I'm like, alright, cool, I'll do you know, I'm down for whatever. So it's a gummy bear army. Yeah, now we're not all, well, I don't want to say were, but I'm not all ad into Seltzer's now you gotta prove to me. Do I ever not come correct? Okay, I trust you. So I'm not as good as Matt. Matt, do I got this? Yeah, he does, doesn't he's quite excellent. Half a million, by the way. Yeah, now, now, that is a different sound than the bear. Look at the color. Definitely is a different sound. Yeah, look at that. Yeah, yeah, thank you. I get it. This is a dark orange. UH, smells like oranges, smells like mango, smells like fruit, something, some citrus. Right. Um, yeah, actually, gummy picks. Okay, well, actual, actual, actual, real life gumming out. Hello, that's actually pretty good. I ever disappoint you. Really good. I stand corrected. Thank you, Tin Burn, Tin Women Own Brewery and brewer. Thank you, Tin Barn. It's delicious. It's delicious. Now what's the Hawaii five? O on that one. I think it's a five. I'll just take a look. That's probably usually salters, aren't it's five. Yea, let me see. That's really good. I like that. It's a five. You're absolutely correct. That's that's delicious. But it's full bodied. I mean for O, for Salt, for a seltzer. It's full bodied. Obviously full flavor. The color is beautiful. It drinks so lovely and you know, it's just like, honestly, I swear when I drink seltzers it's for a cause. It's for my body cause or my Um, you know, just I need something to sit on cause. But this is like an experience. Shout out to tin barbary man. They're crushing it.

They just had her open their secondary now in the finger legs the Randon Senecal Lake. It's beautiful. If you've never been there, it's chester. I believe it is the actual city. Um. So yeah, it's awesome. So all right, back up on this a little bit. What do you mean body? That's that's the it coincides with the mouth feel that you have with the beer. No, no, no, no, no, I mean, I guess sometimes they're talking weird languages. Guys. You know I'm sister around, I'm siser around, but I'm not talking CISSER and I'm talking Kelly Gilfoil language. There's more. There's more of a heck in the body. With beer there's not really a heft, and sulter's usually what I this is more, but this actually has more for a salter, it's got more of a heft. What I thought she was talking about, though. Is it somehow better for your body that there's that with like you know? Oh Yeah, yeah, you got it both ways. It's both ways, for sure, both ways. That awful. That's a very, very that's probably I'll go out on a limb here, and I'm not a seltzer guy because to me they're bland and whatever. This is not that really good. This is probably the best Seltzer I've ever had in my life. That is the second time that I've came out trust not the second time I've been on more but you actually said that also last time. This is the best. We drink like a girl. I like how she comes in here and takes over the Saltzer waters that you buy like like Wigman's and tops. That's usually why I think of when you have like a like a Saltzer beer or salt alcoholic seltzer. Not a lot of flavor is there. Maybe a hint of some fruit and that's pretty much it. This is a lot different than that. This is really good. This was a great drink to start off with. Its summer. It's five degrees, the air conditioning cranking here in the Salmon Ranch Broadcast Studio. And, by the way, this is the grillest podcast available everywhere on a planet and somewhere in other galaxies and stuff. I mean I heart spotify, an apple and yeah, wherever you get your podcasts, and this wonderful podcast, brought to you by some great sponsors. Send US see seed Foods LLC out of Washington State. Ship's wild caught uh fresh seafood all over the country and absolutely uh. Sent US see DOT com. That's S E N A, s e a Dot Com, the tipsy light company, LLC, Rochester, New York. Here they invented this wonderful grill right. Absolutely, and of course the New York State Craft Brewers Association, or drink. Oh Man, that was so fun this weekend. Yeah, yeah, so real quick, we'll mention that too. So I, as I said, I bumped into Kelly at bright vibes. I know Jim unfortunately had other business to attend to, so he couldn't not make it. So grilled. This was minus the most important portion of the show, but we held it down for you, Jim. You you're the man you are. Everybody there knows you. Now they don't because, well, you're not missible. But it was. It was great. The atmosphere was fantastic. There was music, there was tag throwing, there was great fool I didn't do the kick throwing. I was I was busy. I was hands down saying I skipped the kike throwing. But but yeah, we we it was great and the and the brewers that participated with fantastic. And also we saw Kelly with her standing out there. Yes, you know New York say Brews Association are such incredible people. From Paul Leoine Leon. Sorry, Paul Le, maybe well, uh, not at all, but were okay. Jn Meyer's chloe as well. They're such an amazing crew in team and they're so kind and so awesome and, Um, they support, you know, the CRAPP of your community like no other. I mean, look at they just brought their competitor, you know, like drink like or girl. I throw festivals too, you know, and they throw festivals. It's not about that in this community, and that's something I absolutely love. This community, like we're all about supporting one another. And you know, I just said a silly post the other day on instagram. Um, that was like, you know, it's not like the restaurant business or cocktail busitor liquor business or anything where. Like the only reason why you would team up with somebody is for the benefit of the company, like breweries do collapse all the time together, and it's not going to increase ourselves or make them rich or even even like, you know, the big guys give a little guys chance. It doesn't matter. Like that's the community we're in and I love it so much. That was great. It's great to see everybody out there. A ton of people, everyone's who have a great time. Jim Next time I'm dragging you out there. You know what, it just snuck up on me. I had,...

...you know, a lot of stuff to do because we're real busy around here. I had to weed my garden. But anyway, you you, you are the perfect, uh, absolutely perfect person to fill in. So thank you, I appreciate it. Um, been here I don't know ten minutes or so. Nobody asked me what the food is. So I'm also quite thirsty because there's no more liquid in our glasses. We're gonna do both, but I did smell some foodge. So what are we going on? All right, so in honor of summer festivals. Okay, nothing says summer in the United States of America better than Italian sausage with peppers and onions. Great Roll. So are you? Are you both pepper and onion people? Yes, yeah, okay, both. You don't I know you. I don't. I don't have enough to pilot. So we will. We'll be diving into that now. Gonna there's a a stual way to do the peppers and onions. Now, sometimes when you go to a fast food place, you order a Tannian saucers or whatever comes out, and the peppers are. You know, they're fresh, but they're they're crispyed, they're handcutts, they're not cooked right. We do it right here grill and we'll talk about that. I have some some pork ribs I did this week. Um, you know how much I love pork ribs. Yes, they are. They were mostly gone, but what was left was extremely tender, burnt end type, which you do. We love. So then I put a little liquid in there and got them refreshed a little bit and I hit them hard with the salmon, Ranch Cherry Bourbon barbecue sauce which, Um, by Thanksgiving you'll be able to buy. I hear. Wait, what? Yeah, yes, there's more to come on that. We will, we will continue that. That's a unique barbecue purchase. You will be able to go to your local store and buy it. Yeah, wait, what? Yeah, it'll be out. Have your face on it. The labels being designed as we speak. Actually, Um, by the way, if you want to see how we did that sauce, if you check out the seven ratch cowboy cooking show volume one. They actually make the sauce in that episode. You see exactly how they do. How many vinues do you have on that now? So far too yeah, there's two of them. They're up on Youtube and also on girl this PODCAST DOT COM. And I'm supposed to come to the third. Yeah, yeah, we can arrange that. You know, we do need some feminine intervention. Absolutely, and I am very feminine and introventional. I'm looking away. You are extremely femin the same time. Um. So, later on the show we're going to talk about how to Cook scalops. Right, I can I when it comes time, can I tell you how? I think it's absolutely we don't have absolutely wrong, but I just want to we don't have scalops today, right, but I just want to explain how. I know how to do it and it's probably wrong, but I'm going to try because you guys are experts and you could be like no, Kelly, two worst ways to cook that overdone and underdone. So and that's where nine of people make the mistakes. So talk about that. We're also Um, we have a new top secret herb butter to talk about. Herb, herb, herb. Yeah, I call it herb and I get yelled at for that. I like it, though. So alright, thirst come up. Let's jump into another beer and after we have this next beer, we'll briefly talk about what you got coming on. Oh, you want to know what I'm doing? I like it. You've got something happening. I've seen videos. Are you jumping in lakes and stuff? Oh my God, it's a hot mess. I'm like, just whatever, whatever it takes. Whatever it takes. You should have seen the look on her face just a second ago when you said brief. Yeah, it won't be brief, it will be nothing, nothing with Kelly's. Are you saying I'm long winded and talk too much? No, don't worry, I'll put you in your places. It's all good. In saying, I am a woman that wants to speak and say all the things. We're all good with vibrants, um, but as and thirsty, super thirsty right now. I said that before you start talking about food. We could have been sipping. All right, let's talk about this right now. So do you want me to go again? I'm gonna go again. So frequent tim it's such a crazy name for quantum.

It's been called for quentum all the time. So Am I saying it wrong? No, it's for quantum. Frequent Tim is the other slash name. Like everyone says. It's it's for quentum exactly, and they're out of Canadagua, New York, and I love David Meghan, their their husband and wife that owned the brewery, and Dave makes this Um line called just fruit and he's very much about I'm only going to put fruit in this, no preservatives, no lactose, if anything. It's clean, it's beautiful, it's so well done. So do the honors. Is just one available anywhere else other than they're nope, only this one. Is only about but um at their brewery in in five point one, by the way. So again it's a very summer, summer re drinks. Yeah, Matthew, and that's yeah, yeah, that was different than the Seltzer. It was. I mean, I don't know what that's about. Actually, where's your glass? Ladies, first to thank you a girl. How about are you gonna ever introduce our guests here or not? We're going through just a minute embarrassing. Look, God, you're about to M Jim we do you see this for quantum? I mean, listen, it's very amazing. They're young. They opened over covid like lobsters. Look at yeah, that's wonderful. They opened over covid and they so did they start doing the canning thing first during covid or did they know? No, that was after they literally opened doors like over covid and they were like we're just going to do this and took this huge leap. And listen, Dave is so phenomenally talented. Yes, just talk about I haven't tried it yet. I've got pineapple. Yeah, I just you saw the smile. Let's go on, Bab try it. It's your boys the best. Yeah, so frequentable be at until right each other. I you know, I we are all about the best liquen. You can correct. I mean I can go on and on for days. I will only bring the best, but I also bring only the best to our festivals as well. But isn't that excellent? What do you think? Jim's delicious, right, yeah, are you gonna tell me it's your favorites? We've got a bunch now, but yeah, it's it's right up there. I'll guarantee you that. But what's the ingredients there? I've got Um, pineapple, definitely right. Yeah, it's peach, pineapple and passion fruit. That's peach. That's what it was. You can you definitely get the peach and the passion fruits. Actually you get all the flavors. I don't know what passion fruit tastes like. I haven't had many, many times. It's kind of hard to describe, but I can taste it. It's a good way to explain past. If you've had passion fruit, you know what it's tropical, that it's got that it's got a citrus taste to it. But it's just a little different than but again it goes back to the body of it. It's not over if it's not overdone, it's not overly thick like a smoothie. It's just thick enough, but you still I don't like smoothie beers. Are that comes up like like, like sap, almost no, I like. I like those when they're meant to be that. I don't like the ones that are in between where they use the different chemicals. Like I said, Dave called this just fruit. Dave from quantum heads. He called it just fruit for that reason. Like when you overlap those things, you put way too many preservatives in it, it becomes like okay, it's still thick, but it's like this almost flat thickness. When you have fresh beer like this, there's so many different layers of it and you can taste the different textures in your mouth as well as the different layers of flavor, and he does this so well. Yeah, now let me ask you a question, because which I'm pretty sure to but I'll ask it anyways. Because you have heavy fruit of beer like this. Two things that I that I auto metrific because of the ingredients, usually the price is a little bit higher and number two, the shelf life is not as long. You gotta you have to consume it's in a relatively period, drink fresh. Yeah, I mean, it's a thing, but but it's the payoff, is what is what we're talking about, because it also depends on what fruits to use. Like they definitely, even if it's like very much straight fruited beer like, they can last quite long and depending on what fruits us it's, it's no different than something you find in the refrigerator case in your grocery store versus something that's on the shelf. True products. One's loaded with preservatives and one has a normal fresh, fresh shelf. I think that's called organic. Could we call this organic fruit beer? Organic Beer? Right now, for quantum CANDIGO, NEW YORK. Now, I'm kidding. I don't know if it's organic, but he does a great job. There you go. Yeah, I gotta see this box. It's not a box because I wanted a box off of...

...that. This is a really good at delicious. Yes, fruit says it all right there, all right, so let's let's get the rest of this. It's yours. Get it. So let's get into this, Kelly. I've seen all these crazy videos. Just a can with a with a thing of water in the background, and then I see ladies with the poster jumping into water and then I see you in another lady now just kind of talking about so what is? What is this? Drinking a girl? Lake fests number one. There seems to be three difficult components. There's a there's a run, there's a walk and then there's just a straight up tasting. Can you explain what's going on? Yeah, so, as a whole, so everyone kind of still trying to be out what is drinking girl right. So we create festivals around craft beer and women empowerment. Um, we have a system to these, these festivals. Uh. And so let me just jump right into the lake fest, which is on July three in Geneva, New York. And Uh, we kick it off with an Optional Five K run which is right on the northern tip of Snica Lake. Fall by a one K beer walk which has four stops along the route on the piers of Seneca Lake and then the lake fests. So live music by female artists, food trucks, merchant vendors and we actually say a twenty five plus brewery tasting, but I'm at twenty nine breweries right now and over sixty plus beers and they consist of the best in New York state. And we also just brought on too from Ohio, which I'm very stoked about because, you know, drinkline Girl Right now is New York state, but our goal is to be out of state as well. You know, naturally known Um, in the long run. So next next year, we hope to do at least two out of state. So we're thinking PA in North Carolina. Um. So right now we have the Rochester Bridge Festival, we have the drinking girl Lake Festival and this is our second annual and then we're heading to Troy Albany area and then we're gonna go to Pea in North Carolina. So this is our second annual drinking girl Lake Festival. It's gonna be so much and we have some incredible female speakers. Now we don't we don't really announce or push that we have these amazing people, because really, this is a beer vessel, this is a lot of fun. This is a run or this is a walk or whatever you choose it to be, because this is very much how you want to enjoy your day. You can do an all day pass through the Five K, do the one K and do the tasting, or you could do half the day into the five k and the one K or just the tasting. Check out the website, Drinking Girl Five K dot com to really see those ticket options. But yeah, it's it's pretty remarkable. But I'm so excited that my girl's less beauty from Harlem brewing is coming up. So she's the first African marriage. I've talked to her before. She's she's fantastic. She's the best. She's the first black woman to own a brewery in the United States and she's became a good friend of mine. Yeah, why, why isn't she sitting here? Oh, she will be. I got her. If you want to honor well, you're going to be at the festival, right, because celest will be there now now that you're saying that. So how about this? So if someone wants to do the run or someone wants to do just the walk or someone wants to do just the beer portion, where are the times? Some people will be there. That's pretty cool about our festivals is like there's almost like, Um, it's multiple, two festivals and one, two events in one. So there's a five K, one K. that's in the first half, right. Yeah, so one thirty to four thirty, right, so one thirty, four thirty you're gonna do the run, you're gonna do the walk and then four thirty to eight thirty you're going to do the tasting. Right, and in both sessions. Or they're not even both sessions, because most people do the all day pass or you do the whole thing, the whole eight hours. Um, we'll enjoy the live music, the food trucks, the merchant vendors. So yeah, now I made a promise, Jim, that I would go to one of our festivals, because I know we're supposed to go to a few. We we, we were. We made a promise. Or do you want to go? I want to go and I will be there for the drinking portion. I HAVE A to do for the run, but for the eight I'll be there. I love it and I already talked to your wife and I know what you have to do. So what day is this? The thirtieth Saturday July. Thirtieth, the last Saturday of July, kicks off at one thirty ends at eight thirty. And Yeah, come on down. We also have twenty dollar general mission tickets so you can enjoy the food, the music, the merchant vendors, beer by the point and wine at the beer tent. So you know, if you didn't want to do any of that, you just come on down. I'll say this real quick and I throw it over to the gym to Sid. I'm proud of you, Kelly, because I remember when I first interacted with like a girl, it was the virtual events. I remember I went to the one that out and brought port where I picked up stone yard. We picked him up and we went there twice, I think, to pick some stuff up for yeah, we did. We did too, and you've come a long way from just there. So you're doing thank you. Oh well, yeah, we'll definitely be...

...there. Are you going to do the five K or the One k? Mannie, I'm gonna do with the Five K eating contest right at the food truck. You missed the opportunity right around. That's too funny. Wait, wait, who's sitting in the corner? Oh yeah, before we eat. Yeah, yes, now it is somebody with some curuly hair, I see over there. Is that? Your name is Angelina? Am I correct? It is? Now who tell us who you are? Well, I'm Kelly Gilfoil's daughter. A thousand people out there. I run the merch tent at drink like a girl. I have since we had since birthday. I don't know. This job kind of came upon me. I don't really remember signing up or anything. Operate. So yeah, I saw you at the at the tent out at bright vibes. You were a delight to speak to. So that was a good one because I could sit a lot of the time because we had a little one tent. So that was nice. Yeah, she she said to me in the car on the way over. So my daughter's sixteen. I'm sixteen, and she said, she said that I'm the rack. She's like, I'm really getting used these festivals like this little one like adults and nails and all that. We did. We did rows and owls. We did the genesee Um, the genesee museum one. We did the law shout out to Mar Tallis and swift water one, so bad it was so rad. We Did New York, stay Bruce, the station, bright vibes and Um, we're heading to cruise and night this weekend, as well as right to run and SNAKA falls. Sixteen years old is as fun age, right. Yeah, do you have your driver's license? You I'm so glad that tomorrow. Oh really, okay, cool, I am. It's a long time coming for you. Congratulation. Shelley has a new designated driver. That's wait built right, whatever you like. Now, I'm getting a little hungry, I know. Okay, here's a deal. All right, we're gonna have some good old fashioned festival Italian sausage, peppers and onions for those who want peppers and onions. Of course. Anybody not want peppers and onions? I don't know know who's who. Wouldn't know. Well, there's people out there. I don't know. There's people. You know. There's counsel there's counseling available. Um, so how I cook the peppers and onions, I take a saucepan and I throw a whole stick of butter and Meld it down a little bit. Uh. Then I chat up. What you're getting today is actually the first batch of purple sweet peppers that came out of the garden out back here. That's fantastic. So as fresh as fresh can be. So, and then there were two Hungarian semi hot but you know, mild hot, let's put it that way, peppers. They're chopped up in there. Are they too hot for your wife? No, okay, so okay. Is that a caliber? Yeah, because Jim and I, like Jim, I go a little higher on the spice level and I know both of our wives do not high level. Uh. And so then you you cut up vidalions. Got To be Vidali, I mean this time of year, except for the recall going, and we'll get to that. You know one that was trying to wipe out families and stuff, but we are solid Vidalia onions. Yeah. So, anyway, so you cut those up and throw the whole thing in there and and you know, boil it down a little bit and and you don't want to burn the butter, but you want it real hot and you're running for in there to make that happen. And then what goes in next is beer, and that's important. Oh and what kinds? Uh? We don't want the peppers and onions to take on the I P A and we're not using fruited sours. So we're using that. We're using UH UM, what do you call it? Light? I don't want to say it a blank light. Yes, yes, industrialized light beer. What that does, though, is it infuses it with that it usually is. We're not a huge fan of industrialized beers, but they're good for cooking, right. Yeah, exactly, perfect in the Y. So then you you boil it down, you do a reduction on it and it gets to be really good and then you throw another stick of butter and well, you so do you cover it? So it just covers the vegetables, like when you put the liquid in the beer. Um. Yeah,...

...well, it's growing, it's already boiling and you kind of Cook Cook it down. You Cook it down a little bit. You don't want it watery, you want it buttery, smooth, and then a little salt and pepper in there. It's got to be fresh cracked pepper, a little bit of coarse salt, I think I used, or the pink stuff on this. Okay, okay, yeah, but not a lot. You don't want too much because your your sausage is gonna have salck. So what we're gonna do now is I'm going over here and start making this up right. I have I have ketchup and and mustard. For anybody that wants to put that on top of that too, you're more than welcome to do that. There's more salt and pepper, Um, so visit and enjoy time together while I prepare your milk. Well, by the way, we will say this real quick. To Grill this podcast, as Jim said, is available on all formats. Also, don't forget we're on facebook and we have our own website. So if you're trying to find the severed ratch cowby cooking show, or you're trying to find our podcasts and you're having some problems, just go to grill this podcast dot com. We're right there. We're easy to find. Um, and you also once again want to want to thank seen a Senna, see foods LLC. We have a fantastic visit with Um Senna. We had some great fish encrusted salmon that Jim made here. It was really it was really with Burr blanc sauce. It was insane. It was really good. We have pictures of that on our site and also our facebook page, instagram and we were. Now we have a brand new instagram start. Yeah, I appreciate that. What did you call it? is a Senec or Senna. See instagram. What is that? Thanks to our marketing department we're also on instagram now. So I also wanted to thank the tipsy light company again for those great lights. I've used one of my hats. So they're like grill lights to use like when it's dark, right. So if you're click trying to finish cooking and in its dark house, so you're getting up early in the morning to cook, you can use these lights so you can see what you're doing. You can you can stick up on your hat, stick up on your STATUTA. Uh. They're great. They they cut right through the smoke. Uh. So again they're off of St South Clinton Avenue in Rochester. TIPSY LIGHTS DOT COM. And also we will continuously thank the New York State Craft for Association for, uh, you know, being sponsors here. We also appreciate that. Think New York, drink New York, New York craft beer dot com and Kelly's festival is happening on July. The drinking a girl Lake Festival, Geneva, drinking a girl five K dot com. If you if you follow like a girl on Instagram, you see some cool videos of them jumping in waters. It's do all we can. Yeah, I think it's fantastic. You guys. Like I said, you guys have done a lot of great things and your representation for women in this craft beer is phenomenal. Appreciate, appreciate. You know. The one thing is is like, you know, we've had so much support and some great writers for newspapers and such that they're pretty legend you know, our our our mutual friend will, well Cleveland also wrote about us and, Um, you know, I never want to come off as a man hater, because we're not. We're friends. Off You're not. You're not in that category. Um, no, it goes even more. Is that? Like without the opposite sex we could not empower any women any further than we could do together. So it's so important to have not only, you know, male support. What you guys bring us on but also participation in these events and and and instagram legs and facebook legs, like no, you guys are part of our community equally as much, and we wanted to be, because if not, we're not doing our job. Like if we're trying to fight for inclusion and we're excluding and we're again, we could all hang out together, all those awesome women. Yeah, we are awesome as awesome. We can hang out together and like, cheer each other on, but we'll have no growth without the opposite accent. Hang out with women. I've never had a problem. I'M gonna go for this. That's our sausage trial here and see what everybody thinks. It is tasty when you go to a favorable sometimes like a you know, we go to the Lilac Festival here in Rochester and there's a bunch of those sausages. Some of those have been sitting there a while, yea, and they can get dried out. But that these peppers, I know. I know well. Well, that's why I had a question about the how long can they reduce, like, is there like a limit? Well, how about this? Be Great, I can do mine, but H H,...

I want to know about that and I think we need to wash this down. Sorry, Jim, I'm taking over your show here. I really want to know that, though. I really want to know. Can you over reduce? I think you can. I think you can. This is really an these are a hair over reduced. However, I think they're perfect. It's a little bit difficult to plan the meal for the exact second we're gonna eat it here sometimes, so I grea a lot of flavor. Anything right. All right, now, m I'm you know, I'm gonna Inhale it. I'M gonna put side before eat the whole thing, like I always do one every show. Oh my God, I'm very quiet for a while and you wonder why. So I'm gonna, I'm gonna, I'm gonna grab one of these here, get rid of one of these. Yeah, there you go. Matt has, Imagine, charge of procuring uh, all beers here. Last one Kelly came to play. I'm not saying at all about anything. All right, so this is from K C B C, King's county brewers collective, out of Brooklyn, New York. This is the silence of the jams fruited Sour. I've had a chance to talk to Casey BC, a few times at our festivals. We talked to them at the one. Uh, where were we? The one before, the one that Buffalo, Buffalo? They were there too. So they always making they have fantastic beer categories, all the beers. That makes it really delicious. Uh. And this one is a sour ale with strawberry, blackberry, apricot and Tart, Cherry, Burley and wheat. It's a five. Five. So again we're still on the lighter side, which again we are in the depths of the summer now, so gonna be warm weather. So these are the kind of beers you drink. Yeah, when you take a nine out on a boat. Yeah, you don't want to die in five minutes series. So so I just do this real quick now, because we asked the tough questions here and you're prepared. How much was that one? Do you know? I didn't buy this one. So yeah, but I can tell you usually, if you buy a four pack of CASEBC, you're looking between anywhere between like fifteen to about twenty five is your soul or a four pack. But here we go. Wow, that's coming out wonderful song. This is what the heck. You keep doing it to me. I actually don't even really like Italian sausage. This one's pretty good, like Jim Jim Jim's an okay, Cook Angelina would be good in the the advertise. You know, I even no matter not good. I hate a lot of sausage and stuff like that. And this I could have liked the glassroom. I'm not kidding, I don't. Yeah, yeah, yeah, that's the color. Is Phenomenal. This one. This looks like raspberry pure or whenever it's got a sweet nose over to be raspberry. Oh Yeah, yeah, here we go. It's pretty good too. This is the perfect taste for me because it's not over sweeting. I mean we like that to a degree, but this, this is on the drier side of a fruited sour and it's very good. But the sour doesn't puck it right. There's a lot of flavor in there. Pock it out. So it's really good. You call him approachable. You haven't remember that, you know, as you hear a girl that's everyone's talking about their mouthful, because now it's that good. Angelina. If you're you know, as you go through high school and all that and you come out to the other end, go to college, maybe you want to be in a broadcasting business, the first thing they teach you is don't eat, no chewing gum, no drinking. I raised my mic up, so I did okay, for like thirty years. I have about remember my mom was showing me like a clip from her recording here one time and she was eating and she had a mouthful and she was talking of like, I can't watch this. I love you, I want to support you, but I can't watch this. I believe it or not, people listen to this podcast. I think. I think that she's happy. It's just not a video podcast. It's just but yeah, I can, I can get through just the...

...sounds with their face, but a regular basis then probably aropologize to you daily. I have a story I want to all right, you know red lobster right, the restaurant? Yeah, I know, it's about to have and Jim I. You know. I mean I like that restaurant. It's it's good. You know, it's a chain, you know, so sometimes it's not a hundred percent perfect, but but it's when you're when you're going for seafood, it's a good place to go. It's a fairly good value. Red Lobster, obviously known for seafood dinners to give the restaurant it's name. But this week a team at the Hollywood, Florida, red lobster found a lobster in their food shipment that stopped them in their tracks. A one and a thirty, one in thirty million lobster. Uh. They named it Cheddar. Um. Cheddar is uh a bright colored lobster. It's an orange colored lobster. You know how, uh in the grocery store you see regular lobster. I'm hanging out. So they saw it and they thought we can't eat this labster right. So they went through this whole deal. The group of incredible people that found uh this aquarium down there in Myrtle beachs called Ripley's aquarium. So this lady uh spearheaded this thing. They got all these people together and I guess it was a big deal trying to just get approval from corporate red lobster to take the thing out of there and get it away. Um. So they they put this thing in there and now they named it Cheddar. Cheddar's vibrant shell is caused by a genetic mutation that causes the lobster to produce more of a particular protein than other lobsters, given it the Bright Orange Heel. Now we've reported on grill list, which is really cool, the blue lobster and and that's one in a hundred now. So, UH, congratulations to those folks were not cooking that. He made it through. Listen, if you're a lobster and you're at Red lobster that's pretty much a death set. So the fact that you survived that, that's so funny. Right. Oh my God, what's his name? Cheddar. His names Cheddar, and he's not a red lobster. He was shutting from Red lobster because he's an orange lobster. Cheddar may, Cheddar Bay biscuits there somewhere. That's his full name, Cheddar Baby Biscus, and he's down there in the well right now. They're studying him and he's in the scientific thing and they're studying him a little back. UH, and I hope they're not taking like DNA sample. Yeah, this sounds a little but then he goes to this tank there will he will live out his life and people can go see him. That's fantastic. That's so cool. Now, you know, I had to I had to Kingshree, South Carolina, almost yearly and we usually stop at myrtle beach for a while and we went there last year too. That to that rip, that Ripley's or whatever that aquarium is. Well, we go there. We see the sting rays and the other fish and all that stuff. So yeah, so you might have to look for Cheddar this year. Why do you go out there? My Dad's from Kingshree, South Carolina, so we have family there. Also, there is a the biggest barbecue festival you could ever Oh wait, when I first meat y'all, that's what she told me. So my mother, my sister lives in Charleston Carolina and my mother lives in North Carolina in Helmington, and my grandmother and Raleigh. So I remember speaking picking festival, whole Hog Barbecue Festival. We came so close and then you didn't go. COVID shut it down. They shut it down at the last minute because I remember telling me about this. So maybe maybe next year. I think they're having it October. Usually use it the first second week of October usually. Yeah, Um, I just wanted to weigh in a little bit on one of our the most fun things that we cook here a to rant. We Cook anything that was once alive. And but there's two key mistakes that people make when they're cooking scalops. I love scalops, the Nice big ones and whatever. You can undercook them, you can overcook them. Do you like your scalops just regularly, like regular and seared? You're looking breaded and deep fried or now I like them. And the thing two mistakes cakes to ask you. One side or two sides? Two Sides? Oh, absolutely, two sides, UM, because you're you're cooking them about three and a half minutes on each side. The problem is if you over Cook, I'm none. They're rubbery there. They're horrible. If they're...

...undercooked, their milky white in the mill, and that's not what you're looking for. Is that perfect? Yeah, just after it turns clear. And they have to be completely dry before you put them in the oil. If they're wet, they're never going to sear. Uh. And you can dust them with whatever your favorite thing is. I use this, a little bit of that Salmon Ranch rubbed. We make care at the ranch, but of that I am very upset. I have not had this yet. Well, you know, you're in good company. Because we haven't made it for two thousand twenty two yet. All the ingredients are here in the in the kitchen. We're gonna find out someday. It's going to be in stores soon, so more to come on that. But scalps are just a wonderful seafood and people don't know that they come with a shell too. But by the time, what do they look like? I don't know that. I know they do, but I have never seen it's it's a conch looking thing. You know a little that you pull them out of that little Europe a long snaky thing. You know it's uh, you ever seen the seashell? You hold up to your ear? It's a smaller version of that and and you know they have to break it apart and all that to get the scalps. That's why there's forty bucks a pound, right. I mean they're expensive and everything is more expensive now, so that's even more reason to study this thing and make sure that you're they're dry and that they're cooked about three and a half minutes on each side. Make sure that oil is nice and heated up. You can do a or butter type thing with it. You know, whatever, do you ever ever do them on the grill, done the amount of grill have not been a d percent successful. Grilling them is hard. I usually use, you know, that little grill mat you put over so so that doesn't doesn't fall through the like the creases or whatever. The copper man, yeah, you know I'm talking about. That's usually how I do them that way. That's a good idea. Yeah, but and you'll still get a little bit of smoke whatever you're doing, either Palette or gas or Um, you know, or charcoal, because if you if you put them around the grade, they'll they'll fall right through from all right. So what do you want to say about that, Kelly? The question. No, I mean. So what I learned how to make the right SCALOP, and I asked one side or two sides, because I've I've heard different stories of how to do this. Is You get that you get iron skillet super super cast iron scalt super super hot, you flash it with butter and then you just lay that thing on top and then, if you and then I so this is where I get confused. You can, I feel like our family famously messes up SCALOP. Say That again. There's a little closer to the microphone this time. I was just I was just saying, like, I think our family famously messes up scallet were like the best ones. We're good at other stuff, don't you do? Like I love scalps, but Kelly, continuous quiet and let it go. Let it go. I talked too much. One of the things you said was cast iron and between between October and in April. That's where I'm cooking. I'm in the kitchen. You know, we're other than that from April to October. On the other side it's all outside, and you know, Um, usually right on the grill. But you just said that both of you agree that that's a bad idea. No, I said, I use that COP that Copper Matt. I've done on the grill before. Copper Matt. Yeah, so it's a grill mat that you put over it. So when you Cook Seafood, a lot of times, what the problem with seafood is it slips through the grates and then that's how you mess up your seafood. So when I do fish, I use a scrill mat and I think there there's a so that way you can if you spray the copper matting and you put your fish there or your butter or what, however you want to take care of it. You can still get it right off the mat and it does not fall through the great and plus, like Jim said, you still get that smoky flavor to it. Things that are not, uh, super firm, like a steak or whatever, you can cook on that Grill Mat. I do a Zucchini millions of garden and you take the Zucchini, you slice them in, you quick butter on there and then armis you and cook those. That's that's just wonderful. I love those things. So I have not been real successful cooking Um scallops on the grill, though I don't know. I've done it and it's I've made mistakes. It's a heat controlled thing, though, because you really want to sear that bottom, but if you have too much going on with he on top, it's going to overcook the meat of it. Yes and no, and all depends to kind of the kind of grill you use. I'm not used it on a smoker because that's that's not direct heat and I don't know if that would work as well. If you use a charcoal or gas grill, you got direct heat coming from the bottom. So you can still, if you get it hot enough, you can still see hear that side before you really mess up anything the way. Yeah, if have it running...

...for a while, remember right, you remember with gas, the gas where the fires hitting the net directly. So that's that's that's how as you get right there, there's two big mistakes people make when they're trying to see hear something. Number one is not having the oil or butter. It's huge. That's that's number one. And number two, whatever they're trying to see here has to be dry. Don't need a rub on it. But you can put a rub on it if you want, but it has to be dry, otherwise it won't sere with water. Yeah, yeah, yeah, anyway, now we're talking about food. You guys want to rib, I'm not going to say no. And how about this, Shelly, it's your turn for the beer pool. Yeah, and this is the perfect timing because I am going to go for the RIB. I brought in this. I have this stout I've been holding on from the other half. Um, so the front of it says I like half a lot. By the way, they're great. They're great and they'll be at a juggler girl fest, Lake Fest on July Thirtie in Geneva, New York. Um, they'll be one of the actually have twenty nine breweries. Now again it's about sixty beers will be served there. Actually more, but we're gonna stay at sixty to be safe. So I have this stout I've been wanting to open and I think it's so cool because the front of it says over one million served and it looks like a McDonald's label and actually they got a little Bush back because of this label. Oh Yeah, Oh yeah. So this is like a gem that, like you, hold on to because of that legendary other half fought McDonald's aspect Um, but I wanted to share it with all today. So this is a burn Brell Age knickerdoodle imperial stout. It's at a fourteen point five. It's got did you hear that, Jim? It's a fourteen point five. I tried to tune it out. This is this is a beauty and telling you it's going to give us some sweetness Um here for sure. So we've got Cinnamon Vanilla, soft ser of ice cream and milk sugar and it's gonna be a bit heavy for this but you know what? Oh, Oh, you brought her own. Is that the official drink, like a girl bottle opener? Yes, it is. Yeah, yeah, wait a minute, you have whatever you want. And, by the way, I like to thank you for this. My wife has a very fantastic like a girl tank top, which is not one of her favorite tank tops. So, Oh my God, your wife is such an amazing human I just adore her so, so much, and she and she's part of the grill this team. Now she's our official photographer, so I know and she did such a great job. Sorry, I'm reaching over grabbing glasses. We're trying to speak at the same time. All right now. I saw Jim bite this and I looked extremely soft. So I'm gonna oh, Cherry Bourbon sauce. I can just tell. I put my finger on as a rocket fuel smell that. Here we go go. I haven't had this yet. It's like a deep part type smell. It's really that's not even though it's perfect. That's really you know, this would be perfect for the first thing in the morning. This is better coffee. Great Chase that rib stupid. An't even remember. This rib is covered in the famous Cherry Bourbon barbecue sauce. Yeah, you can have another one. This is this isn't so very tender. Yeah, once you explain how again. Cherry Bourbon barbecue sauce delicious. Something on that too soon, I hope. Yeah, that what's the ranch thing? Man, I'm confused. The name. Got It. Keep going. I got this. Now got to make it real clear. Every mere Jim, whose idea was, oh no, I just bring the beer. The Salmon Ranch. UH, Cherry Bourbon Barbecue sauce will be available sometime this fall for you to purchase, and it's it's awesome. So how we make it is Um Um. First, why? I watched the first cooking. Sure you can see it, but yes, you can see it being made and it's interesting. you start off with butter and you saw David Dahlias, and then you start in with all kinds of cool, fun love and then you wind up with the first batch we did with Jack Daniels honey, Um, so good. And and we made, oh I don't know, four or five gallons for the briskets we cooked and they were white clean. He stole the whole gallon. That isn't even right either. You know who is this cooking buddy is a under oars. Also his partner on his show on the radio...

...on the home per clinic, John Welch, a good friend of ours, but now, well, you can't trust him around food, right. So, anyway, he um, Um, he. There was like four gallons. We ate three and a half. I said, where's the rest of the Cherry Bourbon Barbecue Sauce? He said it's in my truck. Smart Man. I mean, listen, you were talking about ranch, salmon, ranch. I mean, I get it, but it's also his name and it's ranch and like, I didn't catch all that until I have this now and it's delicious. Now holy how much bourbon do you put in the Bourbon Sauce? Not A lot. How about the first and the first show I saw us? Well, that was we didn't we didn't belong on TV and that. But do you they're they're insane. Oh my God. So when is this coming out? I need to buy it. We're working on hopefully by the by the fall, flash winter time. Did you see that? There's actually like pieces of Cherry? Oh my God, yeah, that's what insane. So really good. So explain to me. So so what I would know? I know you're gonna correct me and I wanted to. It was like again, I'm sorry, yeah, you like that, you like that imparting it. It's not often. I don't often get to correct women, especially not me. So you cook the ribs as so like maybe, Um, you know there's different techniques. I know you do. You're grilling. I'm not a grill master. Clearly I know how to do this in the oven and all that, which is fine. So let's just talk about if I was doing this on the oven, and obviously grilling would be different, but in the sense of you turn the heat, you're cooking it in different heat levels and then at the end is when you add this right, because you don't want to cook the whole time, and just a sauce. depends. I know I do a little differently. It's yeah, everybody does it differently. That's what's so cool about it, and and that is also produces this following results. Sometimes you can never get it back to the same way. Very true. But what I do, says, I told You my dad that. So what I do is is, Um, I'll get racks of ribs and I cut them in here. You have to pull the UH, the membrane off. If you don't pull the membrane off, you lose. And how do you do that? Jim Um, what I do is I have this little teeny sharp knife and you get under the membrane, then you grab it with paper towel and you pull it right off. Yeah, if you don't have the paper towel, it's really hard to grab. So that's that's a very important you can use a cloth or something, but h and what I do is I put whatever rub I'm going to put on them and then I'll cook them, oh, maybe to three hours at about two hundred degrees, maybe a little a little more, about three hours, and then I will pull them off and I will wrap them, uh, in a paper, grilling paper, but your paper, and I will put maybe I'll spray them down with apple sauce, apple juice, or maybe I'll I'll, yeah, apple juice is just wonderful. Yes, you can do in the oven too, or you can do you can do SAVETTA's. You can do this. I'M gonna get us off off top. No, that's right. It's a vinegar based sauce where a lot of chickens and you can you can find them in almost all your big box stores. It's it's the name. It's a brand name of a sauce. It's a brand name of okay it now. In this case, though, before I wrapped them, I mopped them with barbecue sauce because some of the people my orbit like the crisp part of so, but wrapped it cooked in another saying. If you, if you, if you lather this on before wrapping, you get a crispy well, no, it's that's the last segment. So so then another hour and a half or so wrapped where. That's the petr right there, and then you pull it out of that, put it on some flame, flip it around, crisp it up. Then you have your burnt ends, which and then you take that Bourbon barbecue sauce and you mop it all over there and everybody's happy. Now that's so. Now what you said that that doesn't say the end. saucing bar is what always makes you nervous if you're if you over overheat or underheat. It is there like a is there like a time. You can kind of it's kind of an eye test, right, you can kind of tell. So it's really wet when you first put it on. When you start seeing it kind of dry up and kind of blacken a little bit and get a little crispy. That's and you just gotta look...

...at that. When you start seeing that happen after you know. Now glad you said that, Jim, because putting the sauce on when you wrap it, that does make sense to me. I thought that you sauce it right from the beginning. I don't do that, but the saucing when you wrap it, I can see that. I can see that working. We have another question and I want to and and this is so, when you said you do whatever rub you want and then you let it do its thing at two degrees for three hours. How do you distinguish what rub you should do with this amazing sauce? It's a it's a it's a traveling error thing, right. So the RUB with the sauce, Jim, come on. Well, it depends on what you what your taste are. If you like salty, peppery thing, yeah, then you would do like the salmon ranchers. But if you want like more of a barbecue there's other rubs that have like that barbecue applewood type taste to it. I like them both and then add the salmon ranch at the end. Well, the sauce, the that the season goes on. First this actually has two kinds of barbecue sauce, your average every day gallons that I buy Justa yeah, right, exactly what your local grocery store virgus the man. And then at the end is when it has the high ends. Now Barbecue. This the rubby knees was bald buck, which is a unique, very high end, very expensive rubs and you don't use a lot of it. Uh, and it's just wonderful. I will say this too. I'm started to if you watch the seven ratch come cooking show while you two, Jim actually makes pork ribs on that show. You can see exactly how on that showcast a question. So that's why, that's why you can actually watch. Have to give her a microphone. Everybody that comes in here gets on my I have. has to be shared. Right, if you go to if you watch a show, because he makes both beef ribs and pork ribs, I would tell you that you can see exactly how it's done. Angelina, that's a two edged sword, buddy. You know. Do you see it? Kids? You be coming in here and doing these with with ribs are delicious with the children of one of the things that that this particular batch of ribs produced was ultra, ultra tenderness. It's extremely tender. I'm gonna say that to you. If you go and buy ribs at I don't want to say but the big box right, the ones that are frozen or whatever, you will wind up with okay ribs. When you buy fresh, never frozen, extra maybe pricey or whatever. You Win. And these are the pork ones, pork. Now before you've had beef ribs, which we've cooked here. Yeah, and I always feel like I can't cook all those are hard, and again you can see how, because you have to you have to beef ribs, you have to get tender and it's hard to get them tender, so you can mess those up. But these came out delicious, Oh my God, so good. You need to add a dry rub to the Combo for people like me WHO's trying to figure out exactly how to get flavor profile. Man, I mean dry rubbit costs you less the package and produce and distribute because it will stay fresh or longer. Dry rubs are usually not made in the same factories that where the sauces are made. So that's our problem right now, but we are working on that. Um, the cool thing about the salmon ranch cowboy cooking show is that we use the salmon ranch what we call trail dust, which it's a top secret rub that there's only two people on the planet that know what goes into it. I'm one of them. Are you the other one? I'm the CO host and I don't even know what goes out your wife, because she likes me. She does, and she does not know what goes in there. Well, and I would go even further. Not. No, nor does she care. Who's the other person? Um, can't. It's so you can't even tell me who is. No, I can't listen. Every year for the last three years I've gotten some of this, uh, this seasoning, and I use it when I make my park belly. This is true. I'm not making this up. I use two different kinds of rubs in pork belly, the Bass Rub Salmon as the Salmon ranch trails. That's my Bass Rub before I put anything else on. So you sell this already? No, I make about something. I make about forty shakers of it, you know, because it canisters of it every every crushes and...

I give it away for Christmas. So your daughter would not even like what you do if it weren't Jim. Just trying to make sure. It's just trying to make sure is pretty good too. I want it. So you guys are a park belly family. You're cooking it all the time. You've tried my part, for I love it. I love its wonderful. Can I, can I introduce you to a great let's dessert beer? Absolutely, we got. We got about fifteen more minutes. Well, this will take not very long to drink, you know. Yeah, we have to have a grillas company meeting. I love you, Kelly. You're awesome and just being honest. Um, so this is mortal us at, which we love. I love them so much. And couldn't they can't make it to the drinking a girl like fest on July. They their stuff in there too. Oh yeah, they did the virtual events with me and then, um, even then they couldn't make it to the lake fest. They invited me to their Lua, which I heard a real one. I was in the navy. Wells in Hawaiian't what that counts. That sounds blue. I was on duty, so it wasn't really that. Really too. It was a Lua on a boat I was on. I was on my ship, the US S Juno. Really, yeah, where they bury the pig in the bottom of the hole or something. There's a guy that was there. But no, no, no, no, Jim spoke up. So you asked him if, uh, you know, we used to cook. We raised pigs here for years and we would cook. I've got a million stories. Just so much fun called cooking a super bowl, but ricky super bowl. Well then, I've been to multiple super the Gilfoils, the Gilfoils, my friends, coke hoold pigs. Yeah, man, the Dave Gilfoil. Well, you know, God blessing me recently, he passed recently, but my dad still is alive and he cooks, hold pigs and we go in the middle of nowhere in the woods in a in a cabin house thing that uncle David had made with his two hands and cokehold pigs and we shoot and we shoot shot guns America. We shoot guns here to rant. All right. Well, let's not get too now, all right. So, anyways, Martels, who else down? Hang on just a second. This is going down in the grill ist annals is one of going down the absolute wackiest grills we ever had. Oh Yeah, Oh yeah, so, Um, our friends at Martalis was they were like, you know, we'd love to support your name and we can't. It was like lost them and they and they invite us and we were the only vendor outside of all the things they're doing. There was nobody. Oh then, no, there was a cigar vendor. Other than that, really it was just us. It was just and we were just doing a ticket giveway and a merchant, uh, enter, two men and Um, but I just I just love Mortelas. So, anyways, this is a dessert beer I like to call no, let me ask you a question. Now. We've talked about this before and I do it too. I know Paul told us about this as well, because I usually just I usually just turn them upside down and kind of get the sentiment. But the rolling is important. Can you explain why the rolling? Well, I mean with the Nitro Beers, you you kind of want to roll more than Um, turn, and this isn't a nature. You saw me do kind of both right now and funny. But you're right. I like talking about this stuff. So, Um, when the nitro beer you want to roll like five or six times back and forth, and then when you crack it, you dump it hard, dump so straightp and down into your glass. Um, I'm kind of tossing and turning a little bit because I use yeah, and you're watching me like just kind of playing around with it a little lightly. Is he because it is made of real fruit and there's lost like seats at the bottom of the kid. This is a sour El. That'sberry pineapple. I just flicked him off and nobody saw that. But Pineapple, coconut and ice cream. Shut up, Jim. Oh, I'm sorry, I am pissed and I'm going to do the crack myself and go here we go. Oh, say it squired in my face and I'll punch it. Well, and this is a one hundred thousand dollar table you're sitting. Oh my God, that's funny. So you said, look at that is that's crazy. Mm Hmm, pass that over, look at it. Do the thing. This is uh really, this is a straight dessert. Um,...

...you realize your mother is different, right, I'm just saying she's not. Didn't? We do worship here, drink like a girl's cool, but we're definitely different, though. That the thing. If you smell this, you can smell all the fruit in here. It's there's ice cream too. Right, wondering what happens. It's a sourile brewed with raspberry, pieapple, lemon, coconut and smell. That is insanely good. Give it a shot. I'm trying to break down the I smell like raspberries. You smell all of them there. Yeah, it's very good. That's just wow. Nuts. How many of those do you have here? That's it, brother, that's all I got for you. I can out bring you some d dollar table. Who invited this kid? It's hand. She's welcome to come back. Come on, spe it up. It's not really a hundred thousand, right. It's got to be ten, though, right. The equipment doesn't count, guys, of course not. That's the first thing. They also tell you in radio. You pour a coffee or beer or wine on this thing and you pay for you I don't have that kind of money. This is a very delicious, really very good Um. These folks got it going on. I mean we've we've sampled a lot of yea twenty different kinds. This is one of their. Yeah, I believe. Yeah, we have to put that one up on the wall. Yeah, take it, take them, take them off. This one should be a quick questioning time. Can people still get your girl beer? Oh, you mean my prison city collap now? No, you can't get that anymore, but we we are working with another well in on brewery and we'll let you know. Well, here's here's the deal with that. When you hear a specialty beer, come out like drink like a girl or let's call Paul, or better call Paul. I get that wrong every time and he puts a stumb on my he lets you know. When you have a specialty thing like that, you can't expect that to be around. You gotta get it, you gotta jump on it. Yeah, we're getting around a time real quick. Can you tell people again when, when to go to your girl on the Lake Uh Festival? What Times was happening? Just real quick, quick breakdown on that. Do you want to do it? Do it good. What part of quick didn't you guys get? You can come to the drink like a girl, Lake Fest Alight Thirtieth in Geneva, New York, by the Ramata, well now it's called the Lake Front whatever, and go to Drinking Girl Five K DOT COM, Drinking Girl Five K dot com, or visit our social media platforms. On I G we are drinking girl five K as well facebook. Drink like a girl. So yeah, come join US July. Third Merch from me like that is drink like a girl, like fest. Let's do this. Thanks, guys, for having me. This has been so fun having you. Guys. Angelina, was really nice meeting Kelly. You're welcome back here anytime. Grill less available? Uh, I heart spotify, apple, wherever you get your podcasts, everywhere. And Grill less PODCAST DOT com back next week for more of you guessed it. Grill less JIM SEMON DOT COM also won't we won't forget. Oh, thank you. You're welcome.

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