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Grill This!
Grill This!

Episode 40 · 3 months ago

Drinking Like Girls....Again

ABOUT THIS EPISODE

A surprise visit from Kelly Guilfoyle has Jim and Matt drinking like girls again on a jammed pack Grill This!. Kelly brings by some samples of the new Drink Like A Girl beer crafted by Prison City Brewery and talks about Drink Like a Girl's latest event happening on April 30th. Plus the crew dines on smoked pork belly from Matt, Nashville Hot Chicken from Jim, Jim announces his pick for brewery of the week and more!

It's time to take your grilling skills to the next level. We will take you from grilled disaster to grill master. So grab your tongue, you're apprins and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Well, who is that Guy Anyway, talking about grill this? Hey, everybody, welcome to grill this. Jim Salmon here, along with a great matthew t Wilson, and today this tea stands for terribly hungry, always terribly hungry. I'm excited and I'm ready to eat. How are you today? I'm wonderful, excellent, absolutely. We have a big grill. This plan for everybody. And because, because it's the right thing to do, let's have you introduce our special guest. Well, she's been out, she's done this before and she always has excellent events and she has a particular great knowledge of craft beer and a good taste for it. Yeah, it's Kelly Guilford. Kelly, hi, guys. Yeah, it's great to be here again. You guys are my favorite. Drink like a girl. Drink like a girl. Better than that, don't. Don't. We have a rule, though, but how many times you can be on. We're we're still, we're still guys. Oh No, oh no, how are you? I'm good. How are you? Guys? Good, we have seen you in a while. I know. I know, been busy building stuff. Okay, so let's get right into that. What's going on? You have events that you have had and events that you have planned, right, yeah, we just threw an event in Auburn, New York with prison city, he greats Heritage Center. I Heart New York, and it was state grant was involved in it and it was really fun as a two day celebration for International Women's Day and we did a custom event, the one mile craft beer tasting walk with we had six tops and then we did a welcome tasting by fightings and a closing tasting to buy industrial arts and it was crazy fun. Yeah, but even cooler is we did a collaboration beer with the prison city. I don't know if you could you guys, hear about that? Maybe somewhere? Yes, I believe we did. Saw So. I saw it on facebook, by the way, and I was so happy I saw you there, saw it being canned and all you had all that time. I look pretty cool. It it's gotta be cool having a beer named after what you do when your company are really that is really it's so rad and even more so like been. He's the head brewer. They're like he really let me do creative, anything I wanted to do. And you mean as far as the ingredients? Yeah, picked every yeah, I picked every ingredient. Actually, I even took him outside of his boundaries because he's never done a lactosepace beer and this is a lactosepace beer. So first ever been, and he's a legend, doing a lactose beer, which was really fun. The lactose is very balanced, so is that in your face. Some of my favorite hops are Nelson and strata, and so he mixed those are some Simcoe to kind of bring out the the tropical and the hot variants, and he made this to perfection with lactose and oats, so that you get that tropical notes and then you get this nice hot but it cleans right out. It's so well rounded and it's eight percent and you'd never know. Excellent. Wow, what was the name of it? It's called drink like a girl horse. Okay, now you and I talked about this and we both said to each other. We need to find some of that. So far we were unsuccessful with that. I might have some. Will you do the honors and cracks. I'm being here for us. Look at this. So this Brood and collaboration, as she said, with your look at girl strata, Simcoe, Nelson, hazy dippa Brood and canned and Auburn New York has. It looks awesome and I'm so I'm proud of you forgetting this. Thank you. What would you call this beer? My Dream Beer? Yes, what would you call it, though? There's a hundred categories, right, but what would you call? Oh, it's a imperial New England or a double New England. Like there's kind of few words you can put in there. And Dawn, the CO owner prison city, made this happen, by the way. It could as a down. She brought me in on the Auburn event as well. And just call it awesome. It's it's just kind of awesome enough. It's called awesomeness. There we go, Pady, we love this. That now, what would that cost? I don't know what they're doing. Is that so what I asked for? The collaboration question? Yeah, yeah, I see that. I think it's twenty two or something like that. So what my ask was and what will be asked going forward, because we're working on other collaborations, so stay tuned, is we just want a portion of the proceeds to be donated to women cause of our choice. So we decided to put a portion of these proceeds to the Harriet Tubbin Murrel, which we also for the event the one mile crap your tasting walk. Also put up portion of proseeds and raise money directly. So there's going to...

...be a beautiful moral that really represents Harriet Tubman's life. You know, we all know about the underground railroad, but she did so many other things and it'll be his huge marrow on the Nolan building in downtown Auburn. So that's what we decided. We wanted this money to go to. And it is women's history month, by the way. Yes, it is sorr month. I love it, Matt. You smell that? I did and it's yeah, I've got everything here. Tangerine, fine, apple, that's citruses. Yeah, like you stink. You's pretty much all. You described it. Yep, yeah, that's really good. That's very good. You're right. That finished, because sometimes with clear yeah, sometimes when you have extra hoppy beer, if you have that bite, that kind of rustic doesn't have that, doesn't have that. It's real smooth, very, very mean. You know it's an IPA, but it is. That's a wonderful beer. Well around when tell us about when you first got to taste its delicious. Was a stow in avad or did you get it? Was it in a can when you first it was? I did, and swimming it. I mean, yes, no, I tasted it on the fourth of March. We wanted to make sure everyone had the first Tasse on the fifth. So I did sneak a taste on the fourth and I said I wasn't going to, but I did it. I have. I also got to put the Yeaston, which is very exciting for me because I brewed before, but putting the Yeaston is a big step that almost only master brewers really do it, and I was very like been, let me do that. And Amanda, the sister brewer who rocked us out. She's amazing female. She also she taught us so much, which was really fun too. But this is prison city brewers, prison city yeah, s, prison city brewing. They are a very their award winning, at least state right now, but they sell, we'll are US wide as well nationally, but they are pretty well. When you say put the yeast in, pitch it right. Okay, so I think a shovel right now. It's not like that. No, and it was the first east rand of its kind to so ben like had to shake this jug like Hella hard before I was able to actually walk on a ladder. They open the that and you pour it right in. Oh, that's so cool. It is so cool. It was awesome and every stub the way. You have to sanitize your gear, gloves in your hands, like there can be no like no bacteria at all when you when you throw that in there, yea, which is interesting. That is good beer. He's can be really good. Yeah, I luckily I've never done obviously anything like that, but I have like little, small, little home brew kids. Yeah, and I remember when I got it, Jim was telling me how important was make sure that everything was extremely sanitized. You don't want to miss so important. These guys are nuts when it comes to cleaning and sanitizing every single hose and valve. And Yeah, it's really, really pretty welcome. Gradually thank you. Really cold, cool. What maybe one day will have a girl. I real this beer. Do you think? Yeah, Hey, that's fun. Well, we got to do is find somebody to bribe. You're right, may find somebody grit. We are going to have a new segment on grill list every every episode where we feature a craft brewery. Yep, and today is the first start of that. And every every single grill this you listen to, we're going to tell you about a brewery, give a little backstory, tell you where it is, what they're hours are, and and and go from there to we're also going to talk about grills and how to burn your house down or how, more precisely, how not. I hope that. Yeah, I'm sure. Jim I both to come close and one of the dreams that Matt and I have is because we just love cooking, the grilling absolutely. I mean we just love it more than life itself. We're going to talk about the Kansas City Barbecue Society, okay, and how they judge the various things. What do they judge? How they do it? I've actually I've been a Kansas City judge. You have to recertify and I have not done that, but it was so fun. That's awesome. So we're going to cover that and a bunch of other stuff and we have some culinary delights today. I'm excited, so very excited about number one. I'm gonna let you starve because I know you. You mentioned something that was one of my favorite things to eat that you have in there. That's that Nashville hot chicken. Yeah, chicken wings, Nashville hot, some not so hot for people that might not like to are you a spicy girl? Oh yeah, there we go. All Right, so forget that other crap, but they're bring it on. There's different kinds of chicken wings here and hopefully they're crispy. Yeah, right, because I spent some time out. Yeah, I cooked them on the Louisiana lge, twelve hundred Pella Grow Yep. Well, I cooked the Nashville once and the ones that aren't I cooked on the Holland girl, which is more like a three hundred and fifty other right, right, which which came out great too. So excellent. So we'll have that and then back by initial popular yeah, yeah,...

Matt Wilson Cooked Pork Belly. There's I did and it was it was one of your girl's birthdays. Yes, so she requested pork belly. So a while back, so well, back I made I made pork belly, I don't know how months ago. Yeah, a month or so back. Yeah, and and I made pork belly sliders out of it and my kids just ate them. It just just gone and sixty second right, and I love it. So it's her. You know, her birthday was actually on Tuesday and I was the before the weekend. I asked, or what do you want? What do you want for your birthday dinner? And I'm expecting like pizza or wings, peanut butter and Jelly. Right, I want pork billy sliders. Yes, that's she's great. So what was she five or something? Yes, she was, she was. She just turned six. O Se. So I had to do it a little differently because last time I made it I put like a like some brown sugar and some maple and stuff, anything kind of give it like a sweet that sweeter taste. Right, but my wife'Sa on this Keto Diet and so she can't have any the sweet stuff. Okay, so I cooked it almost like a brisket. So it was corse salt, black pepper, onion, garlic, POW powder, that kind of deal. So it's got more like a pepper Bacon type thing, and I love that. I like this one better the other one. So what temperature you cook it at and for how long and what kind of sure? Sure? So the recommendations for pork belly range anywhere from two hundred and twenty five all the way three hundred. Right, I've always been a person where I say the lower, the slower, the better. Agree. So I didn't do if you do it at three hundred and takes you like three hours to douse or something like that, I did it right around like fifty, sometimes even a little lower. Took me about between five and six hours to do. Can I ask a question? Sure. So I love pork belly. I actually cooked it myself. It's so good for New Year's Eve, for my cousin's gather during. But there's a pork bell I'm not going to name restaurants. So there's this restaurant that does pork belly. Yep, and it's kind of crispy on the outside. Yeah, how do you do that? There is a way to do that. Again, it's a higher heat thing and also you gotta kind of spray super soft and then right, it's still juicy. It's almost. So what some people do? There's two ways they do it. Number one, some people will do the regular smoking on it, take it out, kind of chop up and like a little square pieces. It was a full chunk. Was it full? So, so the square one. So the second way that the people do it is they actually take after it's done smoke and they kind of fry the top that portion. That's what I think they're doing on a reverse here. Yet like they can almost right. So that's one of the things with like a public like a big green egg depends. You get it charcoaled up, you got it fired up to six, seven, eight, hundred rise, right, and you take that pork belly and just plow it down on there for about ten minutes on each side. Now you've got this unbelievable crust, right, and then you lower a temperature and you low and slow it for six hours, right, right. So, Yep, yeah, it to have burned downs. No, no, and that's what I was like Mongl then we had we had burnt ends for that, for this to which I love burning gone. I couldn't bring the first yeah, Burns were at the kids. So, yeah, very have penel, I don't know, Spanish dishins pork shoulder. Oh, yes, I stay. But the way they do it, they make that skin like extra crispy, like Yep, there's a there's a couple restaurants that I've gone through to. Was the I lacktino? Okay, I've been there. So it's in the city of Rochester and know we listen to the cross country, but the city of Rochester took the downtown area a Latino. Does it really perfect there? Isn't that like a small cut on a cut street across from Kelly's? It's yeah, Kelly Street. Yeah, they do it. You guys know you're waiting the real deal there. No doubt really good, but yeah, it's so this one is just as just soft. I didn't do the Chris. The burnt ends had a crisp to him. But again, those are gone. Okay. So today I bought two pork butts because I have a crew coming here to the Salmon Ranch on Friday to do the initial malching in yard tune up and a generator cleaning and maintenance and whatever, and I always feed to people at work here. Excellent. So I'm excited about Chris. You Do, you're awesome, but done. I move ten feet down the aisle at the at the butcher shop, and guess what I found? What you find? I found oxtail. So, against my better judgment, acts pricewise. Yeah, the whole giant packages, man, and so you know how long that takes. I want that. That's got to prove I love you. Yeah, so one of these bi girl, this where I have the actually the day off beforehands coming your ways, Ben, promise me ax sales for a while. So other. So I have a secret. So right an Eastman theater, if you go up, going away from what's that coffee shop? Java jobbing, you...

...are right and and then you make a right. Right there on the right is a straight Bodega style Jamaican food. It's a you can get it to go and get a grub hub or whatever, but they have the most amazing wholesale box als. Is that pepper pig? There's one, there's there's one of also, if everything is good, is it that one? Okay, I don't know the name, so sorry, it's called I don't go there all. It's really good, though, and I could tell you where to go get it. Those of you listening West in California. All Right, I can pin this. That's bad. Know that. I know right where you mean. I don't know the restaurant, but debt. It's not a restaurant. It looks like a Bodega. I'm not kidding. You mean just like store on the outside. You go grocery shopping, kind of, sorta. I think. I know they have like the sheep talking about gas station chicken, no, no, which I know a couple guess. fucking going downhill. All right, let's keep it go. Yeah, I figured, but I'm I will. I will research that. I think it might be everything that's getting it's I think it might be. Everything is good. So that's the name of it. That's really cool. All right, so to because you know we need to keep this grill this. Now here's the deal. We ought to try us a different beer. What do you have? All Right, okay, so we'll dive into another way and then we will cover our first grill list craft brewery that we're featuring here on this broadcast. All right, all right, YEP, so we're going to bounce back. I don't kill US get a few and I got a couple teas, I know, and in the in the beginning, you said what we were doing, but you forgot to mention one thing. Oh, what do we forget? I don't know, maybe an event that might be las. Yes, yes, that one. Yes, so you do it. So we talked about it. We talked about your past. that it is literally seeing is can make. But what you over? That coming up right. We'll get into that. I just want to make sure I threw myself. Oh. So, so jim can shake his head and know you are. You get this whole advertising thing? Not, not many. So do you get it? You do. We we will discuss that come yeah, we'll get it and we'll get it into but I'm done for the food. Let's go and beer. Kelly I both have beers that we brought as so I'll go this time. Kelly case so off with her delicious drink. Look a girl beer from prison city. Yes, yeah, so I will go next. So when we Kelly, when we did our first grill this, Matt brought in some sours and I had never really I tried a couple of them and they were just sour. I just didn't it didn't have a lot of flavor. And whatever they were just kind of institutional type of hours. Now you can't get me. Oh, I know, I heard it's not. I heard you're sour fan big time. Yep. So we'll put what the sour we I have two sours and I have a white, a white chocolate porter or stout. I'm so I white up with stout. So we'll get to that too, but we'll start with the with the first. So this is from war horse. I know you're a fan of war big time. We love that. Yeah, we too are fam so this is a strawberry sour. Al. Now Kelly was able to recognize these actually came out around Valentine's Day. Yeah, okay, all right, which will age nicely if it's a sour. Or is though? Right. So it was part of the yours and mine series for more horse. There's a pink can and a white can and the Pinkins is mine and the white cans as yours, and they're packs together. Right, and if you if you think about like like Valentine's Ay, those candies like a little heart candy. Yeah, like the kind of want to yeah, I didn't even put that together. Don't let me ask you this as Valentine's Day passed. I don't know. Every day should be. I'm in bed. I'm a queen. I think you did. Okay, if I remember. No, that's right, you won't even guess when. I didn't have it. I didn't have a Valentine. I'm so sorry. I don't think you should be singles. Great as well, guys. Yeah, well, that will discuss it later. Yeah, so this is the mine. So we'll start with mine, because you know I'm mine. I think about me. So it's mine, control, myne O, Mine, Mine. So this is the strawberry story, Elegan. This is from from finger, I'm sorry, from string, like a war horse. It's a fight. It's at five. Oh, so it's like some of the sours. Right, work should be right on user, right around there. It's this beer is lovely and strong on its own, but the secret power is in together. Here we go. So they're also from my hometown, GE N G town. Yep, that's right, it is what you're from. Yeah, so let's give this up. Let's get us a taste and an a buddy. You do that so well, Matt Is. I'm a professional twenty times a day. I'm sorry, that didn't even go down honey...

...twenty. Yeah, I have a problem now. It's let's did so. The head brew there is Pete and he is actually born raised Genevian as well, and I as a kid, I lived out in the quote Unquote Country of Geneva and I rode horses. I'm a state jamming harsbark rider. You didn't know, know of those tricks there, and I lived right down the country road from Pete and I used to ride my horse over in their their area, and I didn't I didn't remember this because he is actually my sister's age, was four years younger than me, and so he was like, yeah, you don't remember, like we lived right down the street and we went to all your keg parties when you were kid. You said, though, Hello Keg parties, and was shit beer, though. I'm oops, sorry, bleep me out. It's a podcast room. Okay, good. and Pe is amazing. He just won the Best New England Ipa of two thousand and twenty one last year, which is pretty incredible for our locals to get such a prece just the ward. I mean, everybody wants to win that category, but the New York sapers association competitions. For some reason IPA is the thing right. You know, when craft beer really, I guess we took off, because it took off like a while ago. Then they kind of we had a relauncher on the two thousand time for Rame. I pay was really the reason why it took off again. It was because it was just it was unique. It was it was had a strong, robust flavor versus that regular pills and everyone yep to so, yeah, so. So it's still some of those beers in the crap you, and I know you know this. Yeah, they stay. Something's are fat. So something's kind of come and go, but some things just stay. I think I paid one of those are just that's not going anyway. It's just there and I think it's just so even new like New England. He's the other bed I like. I don't think that's going anyway now. I think I think every craft brewer, no matter what you're specially is I think you have to have a good IPA. But I'll tell you, most of those brewers prefer brewing pills. Are Yes, because it is the hardest thing to brew. Now, if that's the funny thing, when we were in Albany every time you ask a brewer. So what's your favorite kind of beer? With the most of them said, I like laggers are kills in yeah, so you got it. Takes the most skill the brew right, and the reason being is you can't hide the imperfections anyway, right, right, that you can't. You can't throw flavors it up, I mess haven throw some fruit and maybe some more of these hops and like fix it so we can get on shells and its delicious. Like they really love that craft of creating this cute like clears cuz, yeah, beutiful beer. Right, and it takes more time. Yeah, which is patients and hers have Hella Patients on. My God Corse, I don't even know how they do it. Number that one. I say, we are at and they mixed it with Tang or something ember. What was that? It was some sports drink or something. Yes, so it doesn't end. It was the flowers city brewers, fussible. Yeah, it was that. They had like it was a gatorade or something to use. It was was only war like there is thing. This is a healthy beer, right. So I just brewed yesterday for the pink boots. Brewed a at lucky hair and, if you have heard or not heard, lucky hair won a New York State Brews Association gold in their beats brew. So they make beer with beat that. Wow, that's apreciable. And it was in a separate category. I always get it wrong, so I'm not going to beat it. But it was fantastic. It's so good. I should have brought it for you. I kind of was keeping it to myself. I'm going to be completely honest. So she didn't bring it and no, we'll bring it out. So I want to come someone. Get your opinion on this one. So let's give it a did I see your I couldn't wait for you, guys. She were. It's I think it's great. I think it's good. Yeah, I think it's pretty good. I like it. I think it's approachable. That's a that's a good word for it is approachable. It's not overpowering in any way. Right. It's not sour so ours. No, it's not. Doesn't make your doesn't make your face pucker. There is good. Yeah, yeah, I would. You know, I'd keep this in the end of cooler. What wouldn't you give me the temperature? That's actually good. Questioning to be seventeen degrees on the no march making side and I can't wait to get the coolers fired up and get ready for spring. Yeah, abscutely nuts, absolutely seven in degrees. Yeah, that nuts. I al must do that event in April and the March thirty and but isn't now move all right? The the official craft brewery of this broadcast of the homie the Homy pair clinic on Saturday's relative a new dawn. Thank you, buddy, is the knuckle headcraft brewing company. It's at four hundred and twenty six ridge road in Webster, New York. It started out as friends doing home brewing in the garage and they experimented for several years and then all of a sudden they said, you know what,...

...take the big risk. It was the doomer family and the Klein family and then as time went on, once they opened it was it seemed like it was taking forever to open and once they opened it was it just turned into a destination, sure everybody in that area and and it's just gone nuts from you know, from day one. Now the climb family retired from it and at the duomer family had a couple of kids that came in and took over as brewers and cooks and and whatever, and it's just a wonderful craft brewery. They have some very unique beers, some fruit beers, some other things. That bury, Yeah, very right were or wherever it was, Yep, and and it's just a wonderful I love going there. It's very friendly and it's a warm place. Yeah, and you never know what you're going to get, so it's great. So knuckle had craft brewery. If you're ever in webster, New York, it's at four hundred and twenty six ridge road in Webster. That's awesome. Yep, Ye, creeper, forty, sure, creeper, absolutely, absolutely. And they have decent food, not just decent. I believe they support the young, new and small guys a lot, from from what I've known of them. Okay, so I think that's really cool about that too. Yes, yeah, excellent. I agree. I cancur paper, you know, being grilled this. Any brewery that actually that also pairs well with food is always that's got when. So when? When? Love it anyway. Are you hungry? Huh? I was told you this before. Jib I was born on that born somehow I do not not believe that. All right. So here's the deal. What we're trying first is the Great Matt Wilson Making Pork Belly. All right, all right, so you guys decide the history and the success of the world and I'll be right back. All right. Well, by the way, before we go on, we have a new website I want to make sure that everyone is aware of. It's girl this podcastcom girl this podcastcom you can see pictures of Jim and I and all of our adventures up there. There's a link to the PODCAST. You all see a schedule of where we plan to be for the next few times. So if you want to come say hi to us, will be there. Also. There usually is a recipe of the week. Still have the chicken fright livers recipe up there, but I will I will update that momentarily. But but make sure you visit and you can contact us and if you have any questions you want to ask Jim or if you have any suggestions of things we should try, place we should go, you can email us at Info at grill this podcastcom Info what girl this podcastcom and can also find us. I heard spotify where we each podcast. I cheated, is you already have some pad. I'm being very good right now and waiting. Now, here's the deal? Wait, well, here we going to pay this with? Oh yeah, we'll get into that, but I just wanted to point out that roll of paper towels there, because every sing you're about to die. Can Look on my things right. All good. So I think fingerloking is the best way were. You outdid yourself. If this is it's yeah, it's a good, really, really good. I'm going for it, all right, and I got all. I can't even moe. I can't even pull them cart. It's just falling apart. HMM, I'm gonna pair it with a Sour I already have. HMMMM, but we compare it with some okay, so, HMM, this is my mouth focus. So good. Yeah, so it got people don't know what pork belly is. Ninety percent of the people listening to this now have never cooked a pork belly. Yeah, so again this is if you think of Bacon pork belly, BACON's May out of pork about too, but usually cured pork belly is uncured and it's not obviously sisuff like a baking big giant slab of his pork belly. It's it's a lot of fat and a lot of meat. This one's a little leaner that I bought. So there's a lot of meat in it with the fat, but I think, I think I got the flavor in it pretty good, really good. God, would you put on here. So this is what I did. I did a rub like I would do a brisket rub. Right, so it was it's black pepper salt. It's coarse black pepper, course salt. I can taste that. So good. It's also garlic and and and onion. and to keep it and to keep it moist while I was cooking it, I spread it with a little apple juice and apple side of vinegar. How many times do you do that? Probably every thirty minutes. Really okay, right, because that that's one of the keys to keep this thing going. Yep, I mean moist. Wait a minute, hmmm, you spray that every thirty...

...minutes. That makes sense. Now why mine does not come out with all that's some love there. Every thirty minutes I check it and I just make sure that it's completely covered in the spray. So it's it's a mixture of apple CIDER, vinegar and apple cider that I kind of concoct and I spray it all over the all over the pork belly. Oh my God, Oh my God, this is how do you like that? What? Hold on a minute, high like them strawberries? What I'll say this time, Matt, that's really good. That's not so. This is plan be. Plan be's in kind of the Hudson Valley area and it's owned by a husband and wife. Literally they're the tomb people that do this whole thing. When you go to their brewery, it's literally in the middle of nowhere. You drive through this dark trail and you think you're lost and those are your coast barn and yeah, and they have this gold to make everything. All their beer come from ingredients they've grown and nothing else off their farm. So this is actually a big hit. It's the Barn Beer, which is our biggest seller, good, but this one special and they don't give out very often with it's made with strawberries, with their barn beer a hundred percent New York say ingredients that most of them came from their farm themselves. So it's a hidden gem that just crushes this real sour world. It's what's the name of vinegar. Plan be brewing. Okay, and what's The a body? Yeah, exactly. They're typically younger or lower than you know these kettles. EEK, I don't have it here. It's like a five, that's say. I just bite the flavor. I'm guessing it's a five. It's a this. So this one's a wild l agent oak on fresh New York grown strawberries. I like this. It's really good. Really, it's very, very tasting. This is like real, real raw sours made to perfection. People snots over this beer. I was very tasty. Yeah, so I want to sour because you're already drinking it ours and actually it goes go with the pork belly. So honest pain, how I do with the pork belly? You did wonderful. I love that. So good. Your problem is really one little cheeny P I know. I look. I want more. You know, you think you know a guy. Yeah, right, there was already allway. The family already de boured it. It's all wait a minute, I wouldn't want to take anything from a six year old. Kids. Are they party? All right, I might like that. All right. So again, this was cooked on the LG by the way. Okay, good. So I'm thinking some chicken wings. Let's keep this going, of going. So this is the point where we do another thing, that grow. So in a minute we're going to be talking at Kelly about her planet, that it's going to be happening on April thirty. We'll probably talk about that with a mouthipule of chicken wing. I forgot all about it. With this pork bellium. I'm glad you like the pork billy ads. So good, Yep, I'll have that. Will have that recipe up again on the wrote this podcast website as well. But Kelly has been doing this for a while. I remember Kelly first getting introduced street with a girl, when you do a virtual event. Yeah, during the pandemic. Yeah, that was awesome. I think I actually, I didn't know it was you that I met, but I think I met you. You did, yeah, and I you know, you look the only black guy there, so it's really hard to forget me. I didn't forget. I was like, oh my God, diversity. Yeah, so I picked it up. It was it was fun. It was a great time. The beers you had the same hat out of David. Yes, they're like when you go out flat cops. Yep, that or I actually got I call it the newsboy. News. Yeah, there's a newsboy where they were these hats. Yeah, Yess, you've done it. You've done a variety of virtual events and you were in the first ones to do a real live of that one. Yeah, ended. Yep, sown virtual and then first live. Not to interrupt this riveting conversation diversity and every either one of you want some blue cheese. When I want anything, you tell me that. Yeah, I'm all the way in. But yeah, so you've been doing this for a minute and you'll be getting very you're very versed a beer. You're one of the most first people that I know and regards the beer aspect, and I'm glad. I'm glad to see quality liquid is important. I'm glad to see your your girls ticking off and think of thanks. So and you have always been. Both of you have been a number one supporter from mine, from literally I think it was the very first Virgil event after I was shut down. I was like what are we gonna do? And okay, we'll throw the first New York's a virtual profess and you showed up, but I was like so from day one. You have supported so thank you so much. Yep, you're doing get that and your and your your beer's your taste so good, so so exa was suffering from craft brew withdrawal. I was. He kept texting me,...

...gotta go out of this, gotta go to the brewery. I'll meet you there. All right, meet you there on that happened. No, I was sad. I'm like, I can't, we can't go anywhere. Same Safe. Here we go. I's that's why we built the studio. So if no one knows what happened, butter proof. I popped a bottle of argyll from big Alice and it just blew up and then I had to quickly drink it as fast as possible before I got even worse. But I didn't do do a great job. Guys, how much do we love Big Alice? Oh my God, it was chicken. I was really good too, Hank like the ticket, I like the big els, like all the things. I'm good. I thought this would be really good because it's up. So it's a wee heavy, which is kind of a I don't know, I lost Lost Bruin. It's sense, but it's been ageing barrels. So it's a nine percent. Oh, so it's always got a little kick to it. Surprisingly it does. Have you ever been to broadcast school? No, should I do that, but what's the first thing they tell you? There were not hope, eat, don't eat. Well, you're we've been doing this. You've been doing it for last yeah, I mean you guys have made me silent a few times with this taste. It's insane what you guys do. Well, you know, you realize it. This is really and I do it. There's a little bit of a kick to this. It's really good. When we get to these, I think this will smooth out. You realize that you're not going to be able to touch any of the controls because of I didn't even think about that. I still got some time. Yeah, I can part. That's what all those paper talents right up though. I chacking wings are pretty not want to come visit you. Literally, you come here, you drink amazing beer and you eat awesome food. It's a win and yeah, have an event. Doesn't even matter because I'm just doing this, which is way more fun. Well, we do promise, like we said, that we're going to HMM, these wings come out very well. It sure crazy. I even I'm surprised it came out like this. I'm jealous. I haven't got a bike's I just beer. Just Blue Ball over soon. So went from some pretty good pork boy right, some great wings. It's not a bad episode. God, you know I can't cook chicken wings. I mean you, I've told you that before. I like it and there's, like I said, there's a small little kick wrighting. Right. Yeah, I love it. This perfect. It's really gotta love the the Nashville part of this, though. HMM, it's that good. But they're but they're not. They're not all dried out and tough from whatever. MMM. I talked to these wings and I said, look, you have to behave, you have to be tender, because that Mat's a critic. Oh my goodness man, that awful. This is incredible. It's not bad. So if you're listening, you're in a lot of smacking right now. Now. We both yeah. But also, here's a deal. Every one of these wings. Let's see, this for on her plate and it's for on your plate, for on mine. That's a hundred seventy with the wings are pretty expensive right now. That's very true. It's not. Remember that guy we talked to it one of the festivals about that owned a Bar Uh Huh, you, I don't know what I'm gonna do. I bought wings for forty bucks a box, you know, a year and a half ago, and now they're hundred, forty dollars. Yeah, they're a hundred dollars more. It's so crazy that you can buy a whole chicken for like five bucks. The wings are like that. Forty Bucks for a Pat I don't know. So what is the deal? Well, it's all about supply chain and you know. Yeah, well, this is America, so it's a supplying demand and supplying the man or, you know, five hundred more of those wings over there by the way. So the barrel aged beer actually goes very well. Is that we heavy nine percent barrel age. I think it's incredible broom by itself, but you pair it was something. It's got just enough sweetness. It's not overbearing, it doesn't clean it out completely. You still got some fire in your mouth and with it. I love it. This is great. What a feast him. I'M gonna give it to you, buddy. You knock it out of the park with these wings. Really, really good. I love the chart. To you guys some Nice Yeah, this is, HMM, big. What's the name of pig? I can't even say it. Pig Ass, barbecue and guess. Yeah, pig ass. HMM, and it's very good. HMM, it has a little, it has a wait, what's pig ass? The barbecue sauce? Oh, and is that a cooking technique? I'm was it hit? Well, the posterior of the pig is yeah, well,...

...the other end taste better. But, but, but, I am cooking a park butt. What I'm frighting and we shoulder. Oh, that is good, it's good. Is Good. Yeah, and we determined that we didn't know how much. This one here is higher up. Yeah, that's a nine percent. Oh, is it okay? We did determine. Yep. Well, you know what? Are you excited? And this is one of those keels. Well, that I'm about to push the budge with my elbow. What we as a cart, you know, have our works. I'll tell you one thing, though. When you went, when whatever you're diving into on your plate, chicken wings, barbecue sauce, whatever, it is, a cheese bird from your favorite place. That makes great you know, cheese burgs on a hard roll or whatever, and it's filthy mess. It's the best food. It's the best food, and some of those places even give you a little. If I was on top of this, I'd have those little packet of hand washer thing. Oh, yeah, the yeah, so you said this. This was done in the alge five hundred piment Yep, this is really good. What Matt is licking the bone clean right now and I'm falling suit. Well, I'll just run through a real quick what I use on the wings, in case you're and it really depends on buying some decent wings to if you go to your you know, the big box or even your grocery store, and you buy a bag of those frozen things or whatever, that's not you know, yeah, whatever, go and find some fresh chicken wings, lots of skin, real nice and white name brands. You know, purdue, and you know who's other ones, the other guy, Tyson. Still Package Works, you know, have to go like butter. Right, okay, right, no, you can, you can. Well, you could do it at the butcher, but what what these wings came with was a little wing tips on them. Yep, and I took not not on these but on the other ones, I took and cut off those, right, and then I mixed up a mixture of baking powder, which is responsible for the crisp right, okay, and then a bunch of my favorite rubs, right, and I mixed a bunch of the stuff together, Garlican herb and whatever, herby, and and then put them in a plastic bag. They have to be dry, yes, you can't have them soaking wet or some people soak them in milk. That defeats the whole thing. Right. And you put them in there and you shake them all up and then you lay him out and you let him dry even more. So I put them in a refrigerator for a couple hours and let him just kind of hang out, and then you cook them about twenty five minutes at Three D and eighty on both sides, and then I brush them down with barbecue sauce, spray them down with that butter spray, Yep, to you know, get the oil to one, yes, Yep, and then broil them and you you take it and you you know, on that lg you can flip them over and reverse broil them and they come out crispy, and that's what you want your chicken wing. So just saying, excellent, and they kit Macau. Sorry for the ring. So I have a question, though, because I know you let him sit and then you let him sit again, but I know that you should let meet sit, for you cook at twenty to thirty minutes. Right, absolutely. So, you let them dry. You do the first baking, sorry, baking. So whatever. I yes, when I while, I cook them first and then I brush on barbecue sauce, because the barbecue sauce will cook off of it. Yeah, you know. And I want some of this pig stuff, you know, which which has its own tank to it. Sure, which is great. So I'm you know, I love it. I just now. How long did you smoke these for on the Oh gosh, these were on for fifteen minutes. Okay, at least fifteen. What temperature you ever creating? Okay, excellent. Yes, and you can experiment with it. You can do it warmer, you can do it less warm, but if you want a crisp on it, you have to use some baking powder. Yeah, that's the key to the crispy park right. All right, so, Kelly, I guess. Well, this is the time we will get to you now because you've been you know, you have a belly full of food. I know it's waiting. It's been such torture waiting for April, mind, is a big day for you. What's going on? Okay, it's actually really, really cool. So we are throwing the First Ever Bridge Festival Nice, and I'm say in New York, literally taking over bridge in Rochester, New York, on April thirty and throwing twenty fives buries on it, as well as more fun, including food, chucks, merchant vendors, limes, my female are this. We're kicking the Vun off on April Thirty K,...

...starting on the parallel bridge. So we are going to focus our energies on pot to run bridge. So if you know genesee brewing, Yep, absolutely. You know high falls, gorgeous. Yeah, so we're like, yeah, let's just take over this bridge and see. No, what happens? Why not? And so parallel that bridge is the Smith Street Bridge and it goes from that bridge up to upper falls and back. So that's our kickoff, is the K and then the one K, which is our craft beer sponsor, an amazing brew. That's I don't think you guys have ever heard of yet, but maybe. Please don't crackt me if I'm wrong. Myers Creek. I'm not her I have not heard. Yeah, so they took over empires space. Oh, that's why. Yeah, and they're like killer, like they oh my God, wait to tastes beer. So they are going to be four stops along the one K and they'll also have one different beer in the twenty five plus breweries. But if you really want to do severe and be introduced to like Bang and brewery, that's up. And I'm telling you, these guys are going to take over the world. That's awesome. They're so good. They have four different beers along the fork k with four stops, long way route. God, see, it's the beer in the food, because I've and like, do you guys see this? US So. And then the twenty five plus brewery tasting will be VIP entrance from thirty to thirty and then general mission from two thirty, five thirty, excellent, and to so you can join the K, join the one K or skip all that and come straight to drinking beer. So you don't have to you don't have to run a walk, you can just go to drinking this. Go how much do. We love VIP. These are always VIP to me. Always be Ip to me, no matter what. Well, congratulations, that sounds like. Thank you. It's going to be really cool, ton. How do people sign up? Go to drink like girl kcom? Awesome, and you will click on the Rochester Event and I'll take you from there, because we're in the entertainment business. Drink like a girl kcom. Yep, that's it. It's drink like a girl kcom. Low and low. Wait, wait, April thirty in Rochester, New York. It's right. Drink like a girl five k back. Wait, it's at drink like a girl kcom right, right, right there. Thank you. Gotta this time thinks. Okay, just making sure a couple of quick things I wanted to bring up before we dive into whatever else were beer. More beer. What Causes Grease fires on your grill? Water? No, this is a great water. You know you're not all that far away. It's residual. Grease obviously builds up on the on the burners and written in. All right, that makes sense. Dripping, and once that kicks off, you know you're in a fight for your life. Flare ups from cooking and you know fatty foods and meats that been marinated in oil, or basically everything I cook's exactly and you really need to get, you know, keep that clean. The other thing that causes flare ups is insects. Yes, they do. Lighters get in that the orphices of the pro paint, especially yea, and prevent that from coming out properly and it backs up and next thing you know, the whole girls. I'm fine. Yeah, so the bottom line is you clean it out with are or you can physically clean it out if you you know what pipe cleaners are. Remember pipe cleaners, those little funny sticks that I'm going to say something maybe I shouldn't say about the things you clean your weed pipe with. Probably well, after all, this is New York. That's why we need and then the other thing I wanted to bring up is you know I'm a home inspector. Right, yes, you are much and that's what I do for a living. This here is just where I make two or three hundred thousand and it's I think you're talking about twenty three. My first million dollar deals the home inspection thing, right. So basically, you buy a house and you you hire me to do your home inspection, Jim Santacom by the way. And so every once in a while, Oh, once a week, I walk around behind the house, there's a deck or maybe a patio or whatever, and I look up in the vinyl sightings, all Meldon and I go that's where the gas grill was too close to the vinyl site. Correct. So don't be a dope. Keep your gas grill at least six feet away from your sighting. Okay, these are the things that you learn on grillers. Now how I how to make perfect just then, I want to ask you what honest question Y. Sir, I want you to be honest, because you know we're friends. I have absolutely how often do you creep clean your grill? Not as much as...

I should. I don't know. I'M NOT gonna lie. I want to say, well, the pellate grill is much more dependent on having cleaned, and that's real. It's very true. They say every five cookings you should clean it. I clean it probably before I'm going to do a long one, like on on Thursday, that's tomorrow, I'll be cooking. I'll be cooking pulled pork all day for Friday. Long, Long Cook and yeah, so I will pull that whole thing apart. But with a with a palate grill, it's not that big a deal. Get the shot back at yeah, you just suck it up and get all the ash out of there. But on a gas grill it's a little more difficult. Yeah, tear it all apart. Yeah, power wash the pieces. You know, it's a nightmare. So I maybe twice a year at the most. Now I'm going to be honest with you, guys. They get out. This is this is me being full, full honest. When I have a what I do with my gas grill? Yeah, this is true too, as I buy it. I have I have a very good pellet smoker. I have a very good wood smoker. I also have I have a very nice charcoal grill, also right higher, and the cost of you know, hundreds up, maybe a thousand whatever. Right, that's the gass girl, though, a hundred percent thousand every down as my cheap one. Yeah, I usually buy like a ninety nine dollar gas grill. I will cleat it as much as I need to, like for a year. When it gets too crappy the way, I throw it away by night away. But I just bought a new one two days ago. You're talking about the actual iron that goes on. No, Rell the entire girl. I throw it. Oh my God. Okay, Bolers, I'm not all maybe you shouldn't do that, but that's how because I gets because what you says right. I get so frustrating in in that Gus, I know, and I cannot fault you for that, because there is a grill that I have that is just a utility grill for the dirtiest cooking. Right, hot dogs, Hamburg right, right, and and once in a while, you know, I do the low and slow and ribs, but once in a while I cut them all individual and I just get out a mop and I barbecue and mop, I'm until they're all charcoal and that just ruins a gas grip. Yeah, and then you're right, you get rid of it. Yeah, I agree, and that was Kelly Bob Drinking and eating everybody. It's kind of like these guys are talking about gas grills. Let me just Kelly Bonk one thousand dollar, Mila Y. Sorry, and I will say that I bought my dad this cool tool for grilling. It's called owl something, but anyways, it looks like a gear, but it's probably like three inches by three inches and it has these different shaped indents around the outside Sooks, like here it's circle with all these and you can take it and you can scrape the grill to keep it clean without brushing it, and you're like really get it super clean. So that's what I got my dad for Christmas. That's a nice get. It is. And you know, for me it's not the it's not the the actual great or wherever you want to call it, the actual bars, whatever you want to call it. That where there the meat lies. I have a problem with it's getting in all the greet all the stuff, where there the drippings drip on, because you got a scrape all that stuff off and it takes time and I did and I do it, but eventually I start not want to do anymore. I've tried of UN cleaner, power washing, you know, I tried everything. It's just throw it out. Just throw it out, be a baller. One of the things, though, that you said there that gift to your dad was great because you like, there's a lot of emergency room visits with these metal grill brushes because, yeah, all of a sudden down here esophagus coor three little mad I didn't even think of that actually, now that you just clean and up so well this I just felt it was more efficient than like a scraper that only gets the top of it, and this wraps around the each of the grip. You're laughing at me, but there was logic behind me buying this. Does I have? I have the one that's like a cloth on on a big Oh, that's a yeah. So so, if you mind's not a good one, though. It's steams. It's thick. Know, that's right. So okay, fine, Daddy, get that next day. The one you got was pretty good too. All right, so I'm excited for this one. What do you wanted from resurgence? Let's go right. We do love resurgence. Also, this is the twist penia clad a berry sour. It's five and a half. Yes, I do, and it's at five and a half. There's not a lot written on it, but it looks like it's going to be case, and I usually like resurgence beer. So let's cover it a shot now, just in case, because that one time that was me hitting. Oh, you're fine, that's what that one time I had to the Researchen is beer. I wasn't I didn't know it was a heavy fruit, sour and never turning upside down. Yeah, so now I'm going to try it. Well, there's a picture of a pineapple on there. There is or something, because sometimes you get that slidary stuff at the bottom right. So you get all the things up at the top of it. You poured it. Also, its clump comes out right. Hate, hate.

That happened to roll to. Yep, so I use this, do that real quick, down and we'll get it. Matt, this isn't TV. Go ahead, here we go. It's TV, and for me I wasn't really I mean watching. It smells good. All right, thank you. It's actually and I wouldn't say this in front of her, though, Matt, but it's actually fun having Kelly here. What I would think? That's a compliment. You are always a great guess. This actually truth. Thank you. You guys always make great food. Yeah, and make me like shut up. I usually shut up very often, but you do it well. So this is not little funk in the nose. Definitely Pineapple, but some funk there too. Liking that? All right, let's go ahead. He s mother funk him. I saw you make the face. There's a little funk to that is less like nose funk. You. I like that. Not as bad a you know, the mellow the funk. You thought was going to be like a harshest to it, but it's not. It's mellow, real chill, nice little bite at the end, but nothing crazy that could coconut doesn't come out extremely but you get it right before the pineapple. I taste Dole. Yeah, well, doll be the pineapple right, doll pineapple. Oh my God, I can't. Do you have a sponsorship with JEM because I would swear you do. I I went to Hawaii when I was, I don't know, twenty one or two or something like that, by myself, treat myself to my birthday nice, right by yourself, by myself. Are you are rich twenty? Let's just talk about it. Yeah, I was back down. That was that was a while ago, and I was making two dollars and eighty five cents an hour. I was filthy rich. Remember those? But the paper cigarettes. And I went to Hawaii and I rented a car and gove around the whole place and and there was a dull plantations there where they grew pineapples. Now they don't grow pineapples anywhere and any of the Hawaiian islands. So not the main of the mainland. Yeah, it's a bit. You know, it's big business now and it was a shame, but it was so cool seeing those big giant, you know, pineapple plantations with just tons of tons of pineapples are really cool. That's and that's why I taste here. That's awesome, pretty cool. So I have a tropical story. Sure, can I share? Absolutely, absolutely, absolutely, you can talk. Now the woman gets a chance to talk. Look about like that. You like that? So my mother's an immigrant from Brazil. Oh, really, okay, kid, it's cool. Yeah, she moved here when she was nine and she she couldn't speak English, and that's kind of where quality and inclusion is really important to me, because she was picked on on all races, black, white, whatever, and so for reasons I was very young, I've learned like why, you know that's my mom, because she could speak English. You only speak Portuguese. Why would you hate on her? So, anyways, I am a due citizen of Brazil now because my mother, as it Sitsin and I move and I went to visit before I turned thirteen. So I have a dual censorship in Brazil too, does that's cool. So tropical fruit. But brought me to this is mango me for desert, they might so. We have a ton of family out there. It's all my mother families out there, and we got spelled rotten. So we would have my favorite dessert out there was fresh manglon ice. I know it sounds so silly, but I will never taste anything like it again. Like it's was just so good. So fresh pineapple, dul mango. That's mangoes my jam. A lot of the beers that we review have mango in them. Yeah, yeah, that's true. There's some good man. No, that's cool. That's very cool. Now, extremely cool. Whenever I got Mamma, if I talk to somebody that's from somewhere else, it's the only thing I want to talk about is what's the food like? Yeah, right, I think. Absolutely up, I think, and Kelly, I think being a Foodie makes you, makes you want to be diverse, right, because you, because you like I want to eat wherever, whatever. You all the things. Give it to me. And yes, exactly, exactly. And and you know, Texas, deep Brazil's one of my favorite. All right, all right, all right, that America was, wait for it, like no, no, no, kidding, been there. Yeah, actually is pretty that. They're good. But the close I got out of side of Brazil was steakhouses. That's what you're talking about, Rudisios, where they come around with huge skewers, like not a real skip. They got a huge, like sword skewer of me, right, and there's medallion, I'm sort so they turn from red to green and you kid if you keep it on and they'll just keep...

...beating you, and if you put on rather like okay, you're fat, you're good. So, like that's heaven. Is Like Yall, no sin, like guess, or no, sand is no. So anyways, the best, though, in comparison to Brazil, because ever since I have Brazil's like I need to find the best or theis you ever, and the best one is in Newark, New Jersey, and it's right in their main hub. Of It's in Newark, but there's like a hub of all Brazilians and there's Oh my God, the food is incredible. That's a close ever got to Brazil. But go to New Jersey in the Brazilian community and you'll find the best steak houses you'll ever taste in your life. Well, we have a small, expensive cut on grilled list. Oh my God, I'll take you. Why can't we head down for Zi? Oh, Brazil, my family, I have a rich side. Apparently, I don't know, like riches. Yeah, I'm on the road, isn't it? Oh my God, let's go. Let's there's race sources involved, I guess, or something, I don't know. Let's just try it out. Something like I'm down. I love it. I love it. So, even though Kelly's here, we need to talk real quick about where we're going to be. Yeah, actually, so much as I hate to do it to Kelly because she's a lovely human being. Liston, I was here first. First, I wi you both to say that out loud. We were we was here, we admitted, we were admitted and they're not going there because of other reasons other than and there was other things going on. I was made aware of this little later than for park, right exactly. Can't, however, again I today. Let's wait until the next grow. Well, we're company man. Fine, I love you, Paulion ten Myers. So, as I mentioned before, if you go to our website, grow this podcastcom you'll see the schedule of the events that we have planned where Jim and I will be. You see, the next one coming is abril thirty, Long Island. Yes, abers association are we said it. We're done. Just kidding. Go ahead, boys. Well, I crack this fight and that's the caliber we have at our proof. Fast Nice. What kind is that? Oh, overdistracted. So April thirty, Long Island, New York State crappers association. Go to their website. Check it out. If you're going to be there on race truck, yea Belmont race track. Yeah, maybe we'll been on the ponies or something. Who Lose All your money? So it's a it's I'm just kidding. I Love The New York Sabers Association. I've been supporters. Stop the job. No, I love them. I support them all the way and I know they're they've been dying to get back to Long Island. It's been a long trip for them and thankfully they've now launched and I'm very proud of them. I love their squad in their team and what they do for the craft beer industry. So you guys, go ahead Long Island and go lose all your money on the ponies. While we are making history throwing the first ever Brew Fest, Beer Festival on a bridge next to genesee brewing. I cannot called her, you know. No, I can't. Go ahead, go to Bouma, lose your money. Okay, I'll jet is with that. No, I'm very prodnut. Obviously. Obviously, we support any festival like drink like a girl. Here's the crap Ros or our got our friend genre allowed from warbock. When you throw us his flower, Save Bruce Please. So we spore all. So and I know there's another one that we will be at the summer. It's the cheese, the the one on Gregory Street, the drink like a girl. July thirty, Geneva. Then we will be at that way Gregory Street. Is John, I mean Joe and his come through with that event, which is actually amazing and will be expected. Fantastic guy, fantastic guy, and they all put on great show. So I'm just Josh and I love you. I know, I know. So right now we're drinking fightings. How about that? Have you heard of itings? No, I've not. No, we're an IPA arrant. Ye Attention. I got you beer geeks. They don't know about fightings. No, I'm just so. This is one of the most sought after breweries in New York state right now. Is it really all? That's really their production is low. People waiting hours and lines. They'll travel hours and hours to go the brewery and when the hours of an hour's line and they all, like the Beer Geeks, like oh you're going to fight INS, like cool, get me this. I was Venmou and they make things happen to get their hands on this liquid. So it literally is one of the most prestigious liquids in New York State and they've been huge supports ours,...

...which is crazy. I'm just like, thank you. So they donated beer for the one mile craft beer tasting walk that we did as a customer event for Auburn, but they are either going. I hope they can make it to April thirty. If not, they're guaranteed to make out the next one. So we're super excited. They've never really they don't do festivals, they don't distribute like they're super exclusive. They stay local and show love there and Mike and Allen have showed us so much love because they really believe in drink the ground. What we were for and what we try to put out there. So this, okay, particular one. So whereabouts are they? Alban area also, they are sold Albany. Okay, okay, all right, up in Alban area. So I like I took the Hudson Valley trail up from starting at Hudson Valley Brewing, who will be at our event, all the way up to Albany and we hit up fightings then had a rare form was also at our event. And Yeah, it's it's they have limited their sold out immediately. They for a while the only open that like Saturday and did pick ups and they just sold completely out right and that great. Oh, that's awesome. Why didn't we go there when we were in Albity? Didn't want you didn't know. We're not because you didn't talk to me. You know what? We just proved to ourselves. We need to talk to Kelly Moro off. I told you her knowledge basis, say knowledge based on the beer. Try To tell you about bears is outstanding. I definitely give you. No, I'mould definitely not that that person, but I need a little stuff. But these guys are excellent. So they have a whole it's called socratic questioning series. So Socrates kind of vibe and they did this huge series like numbers and numbers and double digits. And this is an experimental called Snap Dragon, where they started in fusing those base recipes with flowers. Okay, this is a snap dragon flower. Wait, eight point one. Hang on, as do England IPA. When I was saying high school and somebody, one of the teachers, met and mentioned socrates, I got up and walked out. And how are you walking out right now? No, Queen thinks that, because there's beer in front of me, but a delicious not what double? No, this is the reason why I'm going to say this, Jim, this is ridiculous, because this is an eight, right. Oh, is it all? You can't tell no, you cannot write that. Knock these styles out of the parts. For IPA, it's very smooth and light, but it's an eight. So if you had to be these, you might be a true Oh yeah, oh, yeah, and again people stand up. I'm telling you, it's most that out here. You're welcome. I give you an I mean I have a couple of that. One of the things that I like about Kelly's frequent appearances. We're learning about this no, no, I don't care about any of that. She brings a lot of beer with it. Yes, she does, and that's a win right now, right pounds. Yeah, that's just that's very enlightening and I really, really like the drink like a gear. Girl, be a gear, a gear drink like a girl beer. Are you trying to man manness? I'm going to keep this can. Oh my God, I love that. Thank you. Yeah, I had a lady once said don't Mansplain me. Yeah, you just man described off on the man's plaining. Now, which is gonna do with that? Shut uppy. I love all women. I bet you did all why? Bet You all? I know your wife and I know your wife, so let's just keep this house is all women. Take it. Yeah, Oh, you are surrounded and my wife and the cat's a girl and I have a girl house to so I get it, except not a man. But that's why your big Softian Swheart, though. I think so. I know so, I know so. The first time I ever saw Matt, and I'm not tired of saying this, I looked at him through the glass at the studio and he was our producer for the very first time, where he was learning. I was what I'm going to learn and I looked in there and I said to my radio partner there's my bodyguard for the rest of my life. He couldn't had a fly. Come on, I'm a night I'm a nice guy. Yeah, but you have the ability to squish people. Well, shut so that thought. I wasn't. I wasn't. No, you know, before before we get we have a couple more buses of before we go. I want to ask I want everyone kind of to give an answer this question. Okay, so I remember the first time I was introduced to craft beer. Okay, right, I was. I was ask my favorite beer. No, no, no, I'm going to ask when was the first time you had craft beer, not not a regular beer, that not an industrialized beer, but a craft beer, nashural like local craft beer. And I remember because I...

...was a bouncer. Well, I just got out a navy, I came back and I was a bouncer at some local bars and Joe mcbain was working at the old toad and I was a bouncer at the blue room, which was like a couple of doors down. That is old school, and after hours, after the Blue Room would close, we would hang out at the old toad and Joe would introduce me to a bunch of crab beer folks, and that's how I started getting involved with craft beer. Can I answer for Kelly? Oh sure. The question was when did you first have craft beer? Yep, she was six. You might be right. I am fish as well. Just do you know fully happen? Yeah, so, no, you wants to go first. I want. I want to hear this thing. Definitely need mind's not that fun. I kind of. I guess I made I'm a pioneer and craft brewing, although I never knew it right me, because twenty years ago I bought one of those Mr Beers. Oh the bull home kiss, I can do this right, and so I made my own beer, and it was way before the explosion of Rep brewing. So that's I know this is stupid, but it was a stout, because that's one of my favorite go to beers. Love steps. I will see, and you didn't crack that stout. We will before that be okay good. Yeah, I might have to do it afterward. Done, but you know, I don't know. And ever since then I thought, wow, this is great. You and I, Matt, need to open our own craft brewery. Oh my God, it's and Sur food and drink and eat like a ground, like a great let drink any and the name of it would be grilled. This horse available with I heart, spotify five, where ever, just wherever you get your podcast. Drink you KCOM and tell her you all. Oh wait a minute, it's grill this podcastcom. That's our official upsite. You know, check it out and there's Info it, girl, this Infi real side. Okay, and for what rolls pockets? That comments her whip as our email address. That's the thing. All right, Kelly, your turn. When was your first craft beer experience? My first craft beer experience. So you know that I've been in the service industry for twenty four years. Yeah, prior to launching Zoe. If we include drinkly girl, it's twenty seven years. Yep, soot, you bartended, waitress, all that stuff, right. I started as a bus girl, YEP, and work my way up. In my last fifteen years of the efface Instey, I was bartending. Okay. So it's really hard for me to pinpoint this, to becomely honest, because I clearly had a craft beer. I mean it was around, yeah, right, but one of the main. I have two main beers that I remember is the Harlem Harlem Brewing, so my girls, less beauty have you. You know, it's less Medios is that is that the African Ber can brew master. That was all. Yeah, that was not. Was On your virtual event that I actually talked and she was my suppecial guest at the one K and Aubert. Yeah, and I just emailed it that that long. Yes, I do it where she did. She's the best. She's the first African American female on a brewer in the UN. I'd say it's I did not know her when I tried her beer. So her beer, Harlem Brewer Ring Sugar Hill, was one that really was pronounced in my head. And when I worked in Harlem, the heart of Harlem, and then the capital theater, do you know a couple thing? We did a we did a stop in our virtual events, but I work there for a while. So, Captain Lawrence, it sounds super like bent, but it was like such an impactful thing to me. So I've always tasted craft beer throughout my career, but it wasn't until I just love you, Phil, Phil Platts Young Lion Bourbon barrel aged out that I was like bring it. So I actually was there arm promi sales rap and I took him from twenty counts, the hundreds accounts, and that's how I dove into the craft beer game and, with that being said, that's how I also found out that women are minority in this thing. And we have but you're on a mission. We are in a mission to take it all back and, I have been said, I got my support. You've been doing a fantastic job. Thank yeah, I really appreciate it absolutely. One of the fun things that Matt and I had when we went to especially all beneath the New York strake crap brewers, was interviewing all the women. Yes, amazing they were. They were awesome. Were awesome, tons of time with us and and you know, they made some great beer. They were deliciously. What did you talk to? I Have I have the I filmed, so no way to sy that. Tell me. This is one of them from strange bird. Yes, so one of my most favorite females yes brew game, is Nicky, Niki foyster. She came from Robach...

...and she wanted to just kind of move forward with her career and strange bird was ready launch and she moved on to strange bird. And you guys probably don't know this part, but eric cells are is also part of the strange bird launch and he was brought in from other half and to do a sour program where like real so our program where they're like souring things in the earth, in the ground, and it was a slow start and then it kind of got canceled for a minute. So Eric's up here, got moved up here from like oudustay or what have you, and made a home and he's like, Oh, okay, this isn't going to happen. So then strange bird developed and now you got Nicki foyster, you have eric cells are, you have Mika, you have these brilliant brewers and no wonder they took home, what is it, six, six awards for the New York, say Brussociation. They haven't been open a year. Yeah, these are gods, and Nikki is, I love her so much. That's one of the things that we were so surprised about. Yeah, because these people had not been in business very long at all. A lot of people talk to were like, well, there and they're already big time in it. They will be a yeah, dingler girl, any brother, actually, many of their award winners for this and young to Anco I've been supporting from day when they're like two years. A lot of young breweries and old they'll be there and which is really fun to have the support from these people, because I'm nothing. I'm really I'm about. What am I doing? My little festivals? No, you're no big deal. He's pretty good. Yeah, now you support it. That's a flattering thing to me. I think you do a great job, like I said, especially especially during the pandemic, when you do in the virtual stuff that I didn't know what I was doing. Was I just trying to throw very, very smart though, because there's there is no there's nothing going on. Match's nail and I would have why? I would have died. I can't even talk to you guys at every all right, let me we have a few miss left. Let's go ahead and do this. This is the yours from the from the same war horse. Okay, all right, so this is the white chocolate star. Really, that's so what it looks. We're good as the crack. So we're going to end with the white chocolates down live summer rather here on grill list. I'm on spotify, on apple and wherever. Get yourself your podcast, whatever the hell it is. Where are the so smells good. I'm very excited about this one. Out of there, like I think this is a great finish. Yeah, yes, here, this is where Matt Poors, and usually he's pouring for two people. Today he's pouring for three. I still got it. He gave Kelly just a little bit more this, a little actual love. I got a pretty even. I got a pretty even. I think he feels bad for not being there and abled thirty of the Rochester New York. I'm the bridge next to Dennessey. Bring point to rent. I'm just saying I'll be there in spirit. You will. I'm gonna facetime you. Why not? I'm not kidding. I'm going to face I he mike has long Alan a might. We're having more fun. We are doing griller live all, here we go. That's like candy. Where else? This so good. Yeah, I want love that. Christians are really biased because I'm from g town, but they really do a great job. What's the what's the number? I didn't even yeah, I forgot that. What's your guys? Six? Five, no, I'd say this is more like five eight or something. No Way, sixty three close. I know what that'd be later. Well, yeah, I wanted it to be. Looking here, I said, is nine percent from big Elis. We haven't finished out the way, just saying it even has. This is so again, as we told you, this is from from Dolentine's Day. I shred the CAD. It actually has music pairing with this beer. So for this beer, love making, baby making, music is supposed to be Roberta Flak and Din hathaway. Oh my God, can you pull that up right now? As we say goodbye, everybody can use put like it's too late. If we would have known it's too late, it's just singing. Just see, like a little course. Kids Saydon Wara been there too. I like her to. I'm just saying like maybe, Oh God, well, we have run out of time. Kelly, always a pleasure to have you, always a pleasure to be on and I want to keep her. You can't have a limit. Beginning I was sold there possibly could be a limit to this funness, and you can't do that to me, just like you're replacing me with other...

...things. You can't do that. I don't know if she's replaceable. You can't here. That's what I want here. Grill this podcastcom Jim salmoncom Huh, inside the marge radiocom yeah, facebook, twitter, wherever. Get Your podcast. What am I missing? Not a thing. The only thing I didn't get to today is the Kansas City Barbecue Oh, which we will do next time. Okay, it's no problem. Coming up next time it'll either be hot dogs and beans for the Cowboy Ranch Cook Out, oh, or it'll be oxtail. Come on, so that's not right. You know if you want it to be oxtails, grease the palm here on Grill this, Mr Wilson, that meets you. Guys. Gotta go to Gros podcast. That coom outloaded like million times. We'll see you next time on grill this B.

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