Grill This!
Grill This!

Episode · 1 year ago

Dutch Oven Pulled Pork

ABOUT THIS EPISODE

Anopther stellar meal paired with great beer! Jim makes some pullede pork cooked in a dutch oven and Matt brings the beer, including one of thier all time favorite porters.

It's time to take your grilling skills to the next level. We will take you from grilled disaster to grill master. So grab your tongues, your ape frons and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Hey, everybody, welcome to grill this. Don't you just love that big radio Voice Guy Introduction? Look look pretty cool and he's a decent guy. He's a great human being, the Great John Welch bringing in the girl. Listen, you know, it was either get him to do it for nothing or hire a big radio go ice guy for a fly hundred underbox. Come on. Well, folks, we have a great show for you today. On Grill this. We're going to talk about all kinds of beers and what makes them what they are. So we have a unique look on that. We also have a culinary delight here, which you you almost missed out on, but I because I love you. So, Maddy, this is what that's where we're friends, Jim, this is why we're from. I put some of this a side, kept it super cool guy, because I knew we needed a couple extra days. So we're going to have pulled pork here today I did it. I did a little bit different. Just okay, so we'll you know, we'll talk about that. Usually I kind of like to leave my pulled pork as pulled pork and let people doctr'm up as you want. This one here, I hit it with some really the good barbecue sauce and whatever, so I'll be interesting mixing. I'm excited. I'man said it. And of course I brought a Bevy of Delicious Beers. We got a couple here month, though. We got a couple porters. We got one from founders. I know you and I both have had founders before. I don't think we've had it on this show, though, but I do. I enjoy founders. That's usually a very dense, dark beer with a with the almost a barrel taste to it. That's my beer right there. Founders is one of my favorite behind know it is. They make some incredible stuff and it's not unusual to see people lined up at seven and the morning soolutely because there's not a lot of it. You know. That's a great point. Usually what they release as like a special release thing. So yeah, a lot of people, you know. So I got one of those somehow. Also, we got a bunch of different sours, including a watermelon sour, which is interesting. So I you know. You know I'll try anything. Yeah, I don't know. Yeah, you know. Well, we find out. Find out together, and one with a new fruit, a new fruit, but a fruit. Ever heard of a Leechi fruit? LEECHI FRUIT NOW? You know, of course we do. We do all the research here ourselves. Right, Lee Chi, a small rounded fruit with sweet white scented flesh, a large central stone which I assume there is a pit, right, and then a thin, rough skin. Now most of us haven't heard of Leechi ou now. So it can't be anywhere near the top of desirability, but maybe it adds a certain something to these beers, to the beer. So I'm excited to try it. Yeah, no, we've tried so many different ones. By the way, speaking of trying beers, I want to mention this real quick before we jump in. Coming up on August twenty as a flower city brewers festival hosted by roar bocks brewing. Right. They have over thirty different craft brewers involved with this, also food vendors and everything. It's right on their railroad railroad road location downtown where the pullet market is. The VIP tickets are already sold out, so there's some regular admission tickets. It's on from six till nine on Friday August twenty, and that's downtown Rochester, New York, near the public market, which is a wonderful facility around there, and it'll be a lot of fun. Last Grill this yeah, we were out lyes Sir at roar box on mum. What a time we had, huh? And and John or Lam is just a great guy, he sure is. He's The godfather of of craft yeah, he was the first guy here. He actually told us that when he registered his brewery in the country, he in the country. Yeah, he was like the hundred and forty seconds. Grew crazy. Now there's a nine thousands, so many of them now. Yeah, I tell you what, he has been delivering for countless years now, since the s quality craft beer and this roof festival that we're talking about. This one of the first roof essels, not in roster but an upstate New York period. Right. So this, this is a this thing has some history and I tell you what, it's usually huge. Usually there's like a hundred or so craft beer venders. What because of, you know, the virus, we had to kind of slim it down with the was still thirties, a decent number of death absolutely absolutely. And and when you and I have a chance to visit with I don't know how many fifty different breweries, Oh man, we're going to have little packets of merchandising stuff for this. We're going to say, Hey, we're grill this wright. Yes, absolutely so. Yeah,...

...you said John was a great it was great to be there. We were at the Buffalo Roll location out in the gates. And what about the food? Just they did. I'm not much on Salmon. Yeah, that's my name, but I'm not much. I understood take they may put a salmon in front of us that I would eat fifty pounds, it was so good. And the cords. Now, I studied this. I went out and I said I got to do this right. So they took ears of corn, sweet corn, and they cut it in half and they put a little because we interview the chef, Yep, he put a little bit of that powdery stuff on. Yes, the corn corner starship, Yep, and and then he rolled it in a bad or now the bat or wasn't this big thick blobby stuff. No, it was kind of a thin bad yep, and then he deep fried these pieces of sweet corn. It was in the top sweet corn I've ever had. It was awesome. I ate that thing like a typewriter. Yeah, I had to talk a lot because you kept beating. So I researched how to do it and it's actually pretty straightforward, although you need total submersion in your in the hot oil. It's like a deep friar, a deep friar or you know, I was wondering how it would work in a in ourn air friar like you and I try to expect them know that. What do you think they were working her from? I don't know. I'm willing to try it, but but it was so it was good. That food was amazing. It was amazing. I mean that area that we set was a newer location of error box where they were they're barreling stuff there. I can't remember. I can that remember what they were barreling for some reason, but it was a nice little area. We were right by a little hot farm, right. It was. It was. It was very nice. I love that. Yeah, and we got a chance to hang out afterwards too and go inside the actual bar restaurant area, which like yeah, you're nice, row box, Scott Jail's my favorite. Yeah, good, and and you actually bought me one, I did, and you introduce me to your brothers and good, you know, kinds of good folks were in there and a great time. Yeah, so you're you know what, that just goes to proved it. You're a lot of fun to be you really are. Hey, you know, you put beer in front of me, I'm always a good time. So there's a new brewery in in downtown Rochester called nine spot brewing. Really, yeah, and it's we're we're going to be there. That's guaranteed. Okay, Artemis and Avan the other one and not Artemis. What's the name of the one in Nav on? The all the rising storm? Yeah, rising storm, and then there's another one. Yeah, there's a good gosh, I can't it's we are more. Teris more, tells Matt we're scheduled to build the senior moment. So Anyway, lots of craft breweries out there and we're going to take girl this on the roads. So much fun. Yeah, and we got that all figured out I we know what. We have so much fun doing the road shows. It's always a great time to actually beat in the breweries and look at all this stuff and the big barrels with they make stuff, and and and the Camistry's at the they make stuff in. It's just good to see all of that live in person. I love hearing the stories of how they got there, right the the hard stuff to I mean they g we almost folded to stop anyway, but then we made this beer and everybody came back and you know, all those great success stories are a lot of fun. Jim, it's the American dream right there and the going business for yourself and take a risk and almost not make it but all of a sudden be successful. Are you go? No, yeah, and I'll tell you one thing, though. This virus isn't doing anybody any good with that stuff. But not. Hopefully we continue on with that whole thing. Yeah, I know things when we won't get into all that stuff. I know things are kind of getting weird again, so we'll see. We'll see what happens. Come on, I know you want to. We're not gonna. So there's quite a bit of beer out there. Let's put it that way, they're sure is. And there's eight. Eight normal, actually nine, because ours isn't on this list. Flowers are still a rotively new concept, and that's kind of why. I mean they've been around for a while, but people haven't really dulled into that until recently. That's like a big thing. Now there's like eight categories. Pale, lagger, blond, Blond Ale, Pale, Al Ipa, amber, AL, red, Al Brown, Ale, porter and stout. Yes, now you know, stout being the one down at the bottom of the glass, darkest one. That's where I start. Yeah, and stouts love startuts love porters. A stout as a strong roasted malt taste, coffee, chocolate, caramel flavors, dark and color. Said, I'm selling it, I know, I know. We're gonna crack something. And then the porter just a little bit lighter than that, although a porter probably some of my favor famous best, yeah, favorite bruise.

That's hard to say that. It's our porters. Roasted Malt taste with notes of chocolate, medium dry finish, still a dark color, little fizz, not recommended for beginners, sometimes a little bitter. I agree with that. If you are a person who's nose new to the graphic the craft beer game. You've been drinking it for a while, and so of I. So this isn't this is not new territory for us, but sometimes those really strong flavored beers can be off putting. The things brand new, especially if you're used to it, just like a pills near a logger. But then every once in a while you crack one open and and you take a sip of it and it's the holy grail. Upon I'm bored. I'm on board. Hundred percent. Brown Ale, medium to high malt character, low and hops. Yeah, Caramel, chocolate, toffee, and now we get some of the nuts into brown ale. Biscuit flavors. Medium, dry finish, bitterness. Not Quite as bitter as say, a porter or a stout could be, but right. But it's still in the they measure it in units and it's still in the two thousand hundred and sixty units. Red Ale toasted malt, medium sweet. Now we start to get a little bit sweeter and people that don't like the dries. Right, we're going to go back into it with the IPAS. But you know, red Ales are sometimes people's favorite beer because of the little bit better sweetness. Easy Drinking Beers, easy to drink up absolutely. Now Amber Ale also one of my favorites. Well balanced tops and Malt, Caramel, richness of wet carbal, medium body, Yep, and and about the same bitterness as a Red Ale. But it's Amber Ales are sometimes I don't know if they're labeled right or not, but it's hard to tell the difference sometimes between a Red Dale and an amber and they are very similar. I agree with you on that. And they're again both of them are easy drinking beers. Right. So I felt a lot of ambers and radials that I like, and you're right, there's a note of sweetness to them. Usually Pall Ipa, probably something that came on over the past fifteen years. Yes, sir, like gang bust, like Dag bust, I mean strikes a bounce between Malt and hops, medium to dry, finish much higher and bitterness to fifty two, a hundred units of bitterness. And and IPA's when I have an IPA that I know is a just real, real hopy, it's very dry tasting to yeah, it makes you puck her up as soldier and be bitter sometimes, but again, that's one of those ones. If you're new to the beer drinking game. I've been again. Everyone has their own Palette, right, Jim. So sometimes you can jump right on you you can, you can follow this immediately, but I'll talk about your basic beer drinker. If you jump in your first beers and as an IPA, that might started you a little bit. You know what I mean. There you go. Blondale, of course, mild. Yeah, a malt, sweetness, low and bitterness, light body, dry finish, perfect for beginners. Yeah, blondale is you know, when you turn twenty one you want to try a beer. There's a good one everywhere. Very good way to describe it, absolutely correct. And and if you hear your your dad or your grandfather or whatever talking about the stouts and the porters they love and whatever, and you have one of those for first yeah, night, slow you right down on a beard and maybe you know, maybe that's not a bad thing. And then there's Pale loggers. Soft Mall Taste, light body, dry finish, best for new craft beer drinkers. Yes, so a logger is now one that they don't have. Your our pills ner's now a pills there is still in the logger category, just like a lot it's like a lighter version of a logger, right. And so pillsers are like your your budweisers and your cores. Like they really it's like water with the hints of Beer. Taste it, right. I mean, yeah, that's like your introduction to beer. Period. That's not considered craft beer. You go to a regular logger, which is a little bit more of a stronger beer taste things, your general generic pillsner. That's like craft beer. To me. That's more like and again, it's it really is your entrance into craft beer and it's still taste like. It's like a stronger budweiser, if you will. And then there's hours, Yep, and I can't tell you a whole new world. Gym is a whole new world. Yep. So, without any further else, let's go. Let's get it. Matt Wilson goes over to the to the zero degree cooler and Yanks out a what a little heat. Try First, because you never know. You roll the dice. Let's go with Mingo first. All right, all right, yeah, I'm not bored. So this is this is from Hamburg brewing. It's called to Tomingo as a sour ale with mango. I love it. Not Strong, only four point eight. So this is this is one of...

...your all day drinking beers, and that's what it says. This man delicious Ale is a crisp and refreshing tropical sour brewed with massive amounts of real mango. It's so mango you won't even know it. You don't even do. So this is what we're gonna try first. All Right, here we go. This, you know, you love. Yeah, so you can smell the man can yea absolutely cool. Cool. So now we'll will pour it in here and see what color we have. Okay, it's it's almost the color of a pills there, if you will. Let's try the smell taste here. Oh my gosh, you can smell that mango, man. I mean big time. Yeah, the mango comes right through on that. Yeah, so go ahead and chest. So let's go and give it a taste. Yeah, MMM, Grill. This where we taste anything that was ever brewed. All right, so, not a lot US, none. Is Not a lot of sweetness to that. Not Bad. It's actually decent, because this is sour. This is a sour. I'm not's not getting a lot of sound. No, you're not. That's why I say step. That doesn't give you the fucker. Yeah, and it's not that sweet. This is the take. Like a beer with a little bit of mangle for it. Well, this, this is a good beer, but I want the fucker. That's me and I we you've grown up. The funny thing is you've grown to love sour so much now. That's you want a little bit of that, but this is this is a good beer, though. Yeah, it's tasty. I taste the mango. Certainly this the mango. Mango is a different a different type of fruit. I like mango juice. Yep, whenever I go on a diet, mangoes usually on. It's good for its very, very low and carbs and it's just one of those things where now you know, it's all cold. That is and it's very good. You Are you're an expert buddy exactly. You don't mess around. I like that. That's not that. I like not bad. So it's funny how before we started grill this, I, you know, I love what I love. Sure, and the sours that I had previously had didn't really do a lot for me. They were institutionalized or whatever, but right. But then you started bringing in cool stuff and it just there's some amazing stuff now. We recently did one of our shows at rising storm and you try to couple those hours. Remember the D glasses one though? Yeah, Tike, whatever it's called, I it M now. You had the run on the blue. Yeah, that's insane, isn't it? And no coloring was adequate. That was like the natural color of the beers they made. He he gave us each cannon blue and a cannobrett taken home. Mine lasted twenty four I love delicious, and that the linous, specially sue. It had a thickness to it. Did that. It was almost like a beer sour smooth. Certainly was. It was wonderful. I can't tell you back cool that and now I know just saying that, I know rising storm is quickly become one of your favorite brewers. Absolutely, yeah, and it was a lot of fun there and want of fun things for me too, and you was the fact that when we did to podcast there, we talked is as a bill or but was built bill is bill. Bill was explaining all the things they're gonna do. Yeah, so it's fun to see where they're at now versus all the extra outdoor stuff and things that and the potential that's going to be there at rising store. There's a lot of space out there too that you notice is absolutely bunch of space. So there's a lot of potential for a lot of things. I like beers that are innovative. I mean, once there's a category, a lot of people think there's only so much you can do in that category. The funny thing what these hours is there's like no limit to what you can do right now. You can do if you can think about it, you can probably make it happen. With so ours. One of the things that I like to do, because I have this horrible personality as I like to ask people questions that I know that they don't want to talk about right right, and I've asked everybody so far. Would they grew up Pumpkin beer? You have, and and everybody you know, because I I've heard the culture in the craft brew thing is nobody wants anything to do with a Pumpkin. Yeah, although they all make them because it's because it's gimmicky. Yeah, yeah, and it's so fun to watch their all of their real a little bit. Yeah, even John was like yeah, yeah, we have one. It was great. I think we ought to try another one, I think. I think so. So should we go ahead and mixing up one of our styles, or should we go on for another sours? Well, if you're asking for a vote, I vote the sour. If you have one in there that says watermelon on it and I was just thinking, you know, that might be pretty cold. It is. So this is from southern tier, which we have had beer...

...from before, and this is called Nice slice susion. They'll with watermelon flavor. All right, I see. If it's a five point. Oh so it's not terribly strong. Well, it's in the normal category, right, for Sour. Right, right. So, Yep, this is nothing special. the can it says a seasonal so this is. This is this is for the season of summer, and that's southwestern, southern tier, southern here. Okay, I could only see the south part. Oh yeah, there we go. You can smell the watermelon, can you really? Oh cool, the guys. That's funny. You want a fresh glass. Are you've got one? Oh yeah, I'm fine. All Right, yeah, I'm supposed to ask the questions. Well, he stepped away from the microphone to pour. Jim, this is radio. Come on, buddy, you're even doing this for like thirty let's see what we got here. Now to look at this, it looks like it smells sweet. It smells like water, it smells just like watermelons and it almost looks like like honey. Yep, in the glass does that? That is different watermelon. Let's break this baby down, Matt. The watermelon does come through. Yeah, it does, it does. It's not, not sweet. It's not as sweet as you think. It smells like it's going to be really sweet, right, and it's not. It's not really not sour either. I don't know. I don't know how you describe this one. Yeah, so, so we've tried two sours. Yep, that weren't real sour. No, I mean they's ours are so reals. Do Not puckle your face. Sallow, and there's not a ton of sweetness either these either. But you can, if you on the back, you can taste that watermelon though. All right, so what I taste here definitely watermelon, but I taste the watermelon seed. Yeah, there, that's that's a good analysis. You know when you if you buy it the sea bags, right, that's the rush of that little taste. Yep, it's interesting. I wonder it's it tastes different than it smells. Oh yeah, yeah, that's all right. I mean, well, it smells nice. Yeah, right, it's it's different, without a doubt, but I'm okay with it, you know, because it's not what you expect, but it is nice and cold to by the way. So I don't know how to tell you this. You know how I love my pellet grow. Yes, and Oh, you know how how much I really love my pellet grown. You Love, love your pellet grows, right, and I loved it so much I bought another one. So now I have to pell. That makes sense. And you know, of course, my wife goes out there and she goes, can I ask you a question? The Hell's wrong with you? Why? Why? Right, and because I can and and I will and I did. So it's I want to make pizzas in my pellet grow when I think is a very cool idea. I have several of those pizza stones, okay, and they both fit into the pellet stove. So on the next episode of Grill List we're going to do pizzas on a stone. In the pellet grow. Oh my goodness. Now, what do you like on your pizza? I mean if you could just order whatever you want and you didn't have to worry about what the kids want or what your wife wants. What do you want on your pizza? Okay, so here's a deal. You know, I'm a meat I'm going to meet guy. Yeah, so there's two types of pizzas that I really love. Of One is actually not really the meaty one. It's the one look like that, the fresh Mozzarella on it, okay, like a little bit of olive oil and like the like, like the tomato, want it, and all that stuff, like the really fresh you know I'm talking about. Yeah, I like those. I don't know why, because I'm a meat guy, but I like the other ones. are ones loaded with meat. Yeah, I mean the SAUCEAE is, pepperoni, Uni, okay, whatever you can put on there. Sometimes, you know, ham or Bacon or whatever. Yeah, for all that stuff on there. Deep dish or or crispy? Who? I like them both. Okay, it all depends on the setting. If I'm going to be sitting down like restaurant style eating, I'll go deep dish, but if I want something where I can walk around. Obviously I want the thinner to be like a fucking folded needed. Those deep dish ones like a meal. They do. Yeah, that's and so you know, we're New Yorker's Jim. Yeah, it's hard to tell. To tell you that a Chicago style pizza trump stavel, pint and TAT HAH. But yes, I think, I think I might prefer because I I pretty much...

I would. If I had to pick, I would say I love deep dish peachas better. Yeah, you know, with a high side on the pan. Yeah, you know, good, three cours and minutes that cuss, hardier rising. No, and then you hit it hired with some great sauce and tons of cheese, Pepperoni, mushrooms, onions, green mean pappers, sausage. I'm pepperoni. If I didn't say that. Get hungry right now and and you cooking and a pellet grow on the pizza stone. Now you do that to you get some that smoke in his heat it to it and that's a new doll. See now, if I if I had a pellet, whish. I do have one. I don't have the pel grab. I have a have a smoke or would smoker, but what I would I might do is maybe put like pizza with like brisket on it, or pizza with like like fresh pulled pork or something like that, so you get that smoky barbecue this to it on a pizza. You know what I'm saying? Yep, absolutely. Now, do you like? And we'll get into a we have a culinary delight to try head. But I see, I see. Now do you like? You like liver? I do, okay, I do pote my chance, Pete. I do like Pete, okay, because I pote everything I can get my hands on. I like liver. That's a no brainer. Primary of steaks, leftover stuff. I have this old cast iron grinder that my grandmother had and my mother had, okay, and it chakes stuff and mutilizes it right, and then I tons of Mayonnaise, some lemon juice, salt and pepper and whatever. I make wonderful part as. I had a little bit of leftover brisket, okay, a couple weeks ago and nobody was eating it. And you know, nobody was eating a little two inch piece that was laughed. That's because I wasn't here. Just you weren't there. Absolutely, I'll stipulate there. So I jammed that in there and I made I made brisket ponte mm on crackers with extra salt. That had the breast save. So good and it's so easy to do. You don't have to go out and buy a queason art machine or whatever. I mean. I we have one of these fancy mixer deals. What do you call it? Kitchen AIDS? Yeah, and there's all these little attachments there and once a while make bread and whatever and use the doll hook and the doll hook at that. That's you. You can big Tim we get the door going and I've never been successful making bread. I got to work on that. But this whole concept of doing them pizza's, I can do them in the ceramic grill or I can do it in the pellet grill, HMM, and that's coming up next. We're going to do. We're going to do as what I call a supreme loaded pizza on that for the next girl, though. So I'm I'm excited about the spectator out. Yea. So so here's the thing. This is pulled pork that I did in a Dutch oven. It looks good on charcoal. Okay, okay, per catts, okay, and I didn't I didn't want to take the time to fire up a fire with wood. I would have done that too, but I bought these brick cats that are oak brook cats, okay, and we used them for the first side time on the second salmon ranch cowboy cooking show and they lasted twice as long as the regular old Kingsford or the natch light or whatever you can buy whatever. Yeah, so it was really, really an eye opener to see how much longer those lasted. But, by the way, the cowboy cooking show isn't production. Will be abut soon. You can see the first one on Youtube right now. Also, all of our podcasts are available on, Iheart, spotify, where we get your podcast, Jim Semoncom, inside the marks RADIOCOM. You can find them all there and of course, get, like I said, the seven ratch cowboy cooking show. Here you go, is right now. The first one you can watch right now, and the second one is currently in production out should be out relatively soon. Cool, Ye, can't wait. So this looks really good. But all right. So, so this pulled pork I did in a Dutch oven, okay, and I just did the regular salt, fresh cracked pepper, freshly ground, right on top of it, man, and then I took even got the right bread for this. I took the thank you. Yeah, those those, I love those buns. And I took the M you like then? Yeah, Matt Jim Continues. Well, Matt Eat, I'm sorry, go ahead, no, that's good. So what happened was it I had a probe in there in the Dutch oven and I'm watching it and it's gone, because I want to get it up to I want it to cook for maybe almost an hour, once it gets to about...

...two fifteen, because I want it to bark a little bit, get some crustiness to the outside, Park crust, the goodness, of course, and and I did. And then I hit it with some barbecue sauce. I had a about a half a jar of Jones bones, which we like. That's really good, and I emptied that on there and then some regular gallon of the institutional stuff, Yep, and I mixed it up there and then I cooked it and it really gave it a really good bark. So what do you think? You like it. So I'm going to say this is this might get me in trouble too. So recently my wife made some pulled pork in the CROC pot. Okay, which is nothing wrong with Croc Pole, nothing all. It's good. But you don't get that number one, you get the smoky m number till, you don't get that bark number three. It's just something different about pulled pork when it's cooked and smoked and you get all that in corporate and fuse into the meat versus just the CROC pot, in the Crock pot suff using pretty moist. But yeah, this is this knocks out of the park. I'm sorry, I Love Your Wife, Carrie, but yeah, this is as a whole different experience in the CROC pot pulled pork. Pulled pork can be done no less than two hundred different ways, right, and I wanted to do because my wife was going to have some of this. I couldn't really do it the way I wanted to do it because she doesn't do spice, spicy right. And so I'm saving a jar of how Pinos for my next pork but which I have in the freezer, okay, and so I'm going to heat up the next one so we'll enjoy that right here. Just this is delicious, though. We thank you that. I'm enjoying this. I already even half my sandwich while you were talking. That's one of the things you they tell you when you first go into radio. It's not that we're doing no no eating, no chewing gum, no drinking alcoholic beverages. Oh wait a minute, let's it's a grill. This your favorite podcast right here on I hard, spotify and everywhere else on the Internet, where we break all those rules at the same time. So while we're doing that, I think I'm going to grab one more of these we're to try. Oh okay, now you're going to do a porter or let's stout. Let's do the stop here. The the one stout from founder is probably a rare beer, because they make twenty different things, but they don't make a ton of it sometimes, so there's a rush to yeah, so this is a dark porter right here. Huh? Six point five percent, poor silky black with the CREAMY TAN head, and it says the nose is with strong chocolate and Caramel multipresence. Now there you go. But so you just get some. It's the bottom of the ninth, basically loaded. You just hit it right out in one the game. We go, here we go. That's a that's a cap. That that that was. That's a bottle. All right, so we're going to pour this and see what we got. Founders is a brewery that's been around a while and they make some incredible beers and then every once in a while they have something that is so incredibly rare and good that the price goes up a little bit, I guess, as it should. Once you discover that, you have the Matt getting out his tape measure to measure exactly how much goes into each glass, because we only have one bottle of that. Like, like you said, the founders are are harder to come by, so when you get one, you gotta got be fair with it. Well, first of all, when you smell this, you know it's a stout. Yep, and on it's not, and it has a creamy head on it, a little. Not Nothing real thick or anything, but no, and it stays there for a while. So it's part of what you absolutely want in your stout. MMM, that is put that's the classic founder stays right there. Really, Yep. Now they do a lot of aging of their beer in Bourbon barrels. Yep, exactly, and you and you get that flavor, and that's why I was kind of fucking up before with the founders. You almost always get that barrel, that Bourbon barrel taste night, which I love. that. That's it's very it's dense, it's rich, you know. So it's just with you and it gives it a nice mouth feel. I want my stout to have the spoons standing up right in the middle of it. I'm quite fine one lit'll do that yet, but that's you get the idea of working on that. So yeah, there's a very good beer, very good beer. Not necessarily inexpensive. Nope. But if you're having a get...

...together, you know, you invite the guys over to shoot some pool or, you know, play some cards or do things like that. That that, you know, we used to do. Well, one whole world's ruin right now, right, one bottle of this sometimes to run you like twenty yards or something, right and so well, they make most of these in a bigger bottle to R that's true. Now this is a regular twelve ounce bottle, SOT, but it's a very good beer, without a doubt. HMM. Yep. Now again, this is again, if if you're doing beer one hundred and one and you're jumping head first into the craft beer world, this is your first attempt at beer. You've been drinking the cords and a budweiser your entire time. This might be a little big as but be a big leap for you jump right into. But if you're a season vetted better, you will, like I drew myself as this is something that you you you start learning flavors that you like, Jim, and you start going down paths we were. You want things more intense in that area where you like the flavor right, and this is you might find yourself in this area, because I like, I like this flavor and but, like you said, you get that barrel taste and to me it's delicious, very good. So so I hmm, I know the sandwich. Yeah, that's it. Pears well with absolutely does. Of course, even if I didn't, we would still drink right, still say oh, that bears with that. Those pairs with bubble gum. Really a good beer. It is. I think one of the first beers that I made when I started making beer was a brown ale. All right, it was very similar to one of the good name Brand Brown Ales that I like, okay, which I can't think of the name Offhand, but it I always order when I go to my little Irish pub, is a place called old Lacey's, and you've been there, you must her right and and they have unbelievable food and you know it's an Irish pub. That's just like you were in Ireland, exactly's right. Those are those are fun kind of puppy they are. It's a little teeny, you know, it's probably not even fifteen feet will right, but it's a wonderful place and they they know what I what I'm asking for when I ask for a black and Tan. Yep, and oftentimes you mix a Guinnis with some of that other chestnut stuff whatever and it winds up being a black and Tan and they how they pour it is it's black here and it's a ten down. They're perfect. Yeah, yeah, I love those. I was going to say this as far as the Craft Beers go, and with these Darker Beers, a lot of times they go with like a chocolate type thing too, and that's when sometimes you get that milk milky color, you know I'm saying, Hey, and you get that creamy look and both are really good to it sounds like you're you're going to chocolate milk streak with a little bit of alcohol. Yeah, yeah, which wouldn't bother me about around newcastles. Yeah, and I was trying to yes, yes, TA can make a black and tan out of Newcastle and Guinness and and Guinness isn't my favorite taste. It's somewhat bland. Yeah, whatever, but you mix it with with Newcastle or something else, a brown nut ale or whatever that's like that and it's really, really good. So, but we like anything. Will try anything here and and have proven that over the last thirty episodes. So what I what I want to do to Jim, and I know I've been just before our episodes, as I want to try to have us make our own beer. Yep, we because we both have done it. You've done more than I have, but I've done it once and it was it was it was semi successful it. I did mess it up. I luckily went to you. You told me about the sanitation and stuff I had to do. Most important part of beer making is sanitation. Yep, so it actually came out okay. We drink all of it, so that that's usually a good sign. Did I get one of those? Did I? I don't. I think I was supposed to bring you one of them, the good I'm just saying you think you know I got I was supposed to. What I had was set the side of them. We had some people over and then it was gone. That see, that I understand. Yeah, that that. I did set of the side, though. I so we're funny. But I still got the container and I thought it. I bought another, another one to make. I can't remember the flavor of what it's supposed to be, but I want to. I want to get on that. So we have a homework assignment eventually, as we both got to make our own. Okay, we got to bring them to girl. This the PODCAST, and we'll we'll try the beers that we made. Well, I'll have mine sitting right here on the studio, on the table. Okay. So I would give everybody a word of advice on this. What. Okay,...

I think what we're talking about is the Mr Beer. Yes, Mr Seer, Mr Beer. Yet the easier way to make it right, not extremely complication in this. You know, for I don't know, for a hundred bucks, you can get all your knee when that right, and and and that's a lot of fun and you make some Great Beers. Yeah. That being said, there are some places that sell all the beer kits because they have, you know, it's like three cans and they it's so easy a baby could do it right. Right. But some of those cans will sit in the stores for a while and the longer they sit there, the less taste they're going to bring to the table. Right. So, for my money, when if you buy a Mr Beer Kit, and believe me, I love local and all that, but you order an online you get the freshest stuff and yeah, that's you know, would I'm with you on that. Again. We, you know, both strongly promote local. I we always will. But if you're this is your entrance into trying to make beer, I think this is a you want to do what you've got to do to not mess it up right. You don't want to have a failure of the first time, right, and I mean, and you may it happens a lot of us. But this, I think that Mr Beer Kit, and you think you said like a hundred bucks something like that. If you followed directions properly and you do like Jim said, you sanitize the heck out of everything, all your utensils, the pots that you put the stuff in, everything is sanitized all the way down. Everything has back Terry on Yep, everything in the world has back Terry on it. And what I use as an oxidizer? Yeah, it's a powder owd run and you know it all. It takes a little scoop and I set up one side of the sink and I throw everything I'm going to use in there and and then oxidize it and whatever. And then you wash two bottles. That's because I bought bottles that have of bales on the so you can see them and you reuse them right, but that's that's just another thing. You have to assume that everything is contaminated. So if you clean it and sanitize it, and what I do is I'll fill up one side of the sink and with a sanitizer and then I'll take the the bottles and I'll hold them under water until they're all filled and I'm just sit there and once this is no rinse stuff to you don't. You're not supposed to have to rinse it. So, but that will go a long way towards ensuring that your first is that episode is not a failure. Right, right now, some of the beers, most of the kits, are twenty bucks, I think. Yeah, to make I think those barrels that we have are like three gallon barrels, something like that. But, like you said, you got to. I bought a bunch of bottles and I bought you, so you gotta, you want to Butt and they come. I think the couple plastic bottles, which I'm not a huge fan of the plastic stuff. That's just me. If you want to use the plastic stuff, that's fine, but I bought the glass bottle so you can, like you said, put the little caps on them and all that stuff. I have a problem re using the plastic bottles. So now the glass ones with the bails on them. They're sixteen ounce too. So if I'm making three gallons, I think I'm getting sixteen bottles. Maybe right, and they're sixteen ounce apiece. So that's perfect. Yeah, the problem is there's not enough of the no, and if you hit the home or holy Grail, homer own of beer and and you love it, then it's gone. It's gone, EXEC gun Sol fast. Yeah, so I think the one I made was it was an IP Yay. I think I made a wrong turn somewhere, Jim, because it was kind of there's a multitaste to it. Okay, so it's an idpay with the malt, but and up tasting pretty good. So everyone still drink it. I don't know if this is ipre, if this is a multier and guy, it's something. But and if it done taste bad, right, that's great, good for you. So yeah, well, so we will do that in a future episode. We will both make will both do one, okay, and we'll bring them in on I mean, I may try to drive carefully and bring the whole tink over here. We'll see what we got going on. Be Cool. Yeah, I'm also making black raspberry wine. Okay, I'm excited. So that'll be up here too. I've got all the ingredients that I've put together on that and that's so much fun. I tell you what, Jim. The one thing about this whole thing that's crackier thing what you get like as deep as you and myself we we get into it. You want to tryst themself right and and there's nothing you don't want to try right there are. There is a local brewing store in Rochester, New York. I forget what the name of it is because you know whatever, but it's where I go. I get fresh yeast and I get to yeast and I'm supposed to get right you know, I have friends that make wine out here all the time. They've been making wine since they we're in diapers right, right, and they use bread yeast right, and their stuff is good, but it's not. It's not the it's not as good as it could be if you used a right yeast. And and your yeast has to be current to those little packets of wine or beer yeast that you get. They all have an expiration day. Yeah, and every once a while ago the refrigerator and I'll go. All these are all shot. Yep. So then you...

...go and they're only like two bucks. Yeah, there, that's not tertally expensive now. But if you go to that brewing store and and and they they have some of the most basic ways that you can make wine. Now, if you want to get started with the whole you know, the champagne stuff or or Merlot or you know, a really different type or regular shirt wine, and they can help you with that. But what I do is I like making the fruit wines, YEP, and they have fruit base for anything you can think of, from apricot to blackberry or raspberry. I just love making those. They're so goods were great. I'm I do remember when we talked to John. Doesn't he get his US like it from a special place or something? I know he mentioned it. Yes, remember, but I know we've talked about like he goes to a guy that gives them like the special use they can make what they make there. There's a big difference in that and if anybody's learned that, it's John at Rouge. He's you know. That's that's wonderful. Also real quick and we're going to try one more sour. I want her that Leach you one. Okay, I'm not. I want to give a shout out to agree with a girl. They had their first craft there, the first major crap your festival this past weekend. They had some like twenty plus craft brewers involved in theirs and I saw pictures and it was a success and boulogies. Jim and I were unfortunately we have things that we were scheduled to do, so we couldn't make it, but so we still want to support. I'm glad that it turned out very well for her, though my excuse is I went to see the grass roots, which I saw, and look cool man, it was so cool. Now those guys are seventy. Yeah, right, and I was afraid one of the guys wasn't going to make it up the stairway to the but entertainment wise, and and songs, of all those songs I grew up with. They just were awesome. Yeah, and I apologize to Kelly because I we had had those tickets for a long time. Did we did? So I had my daughter's high school graduation party. Now, that's all. I couldn't. I couldn't think that it was a big deal. So we owe her. We do know will do will pay off by bringing her into Gril this over time. I'm sure she loved it. Yeah, all right. So it's time for us to find out what leachy tastes like. Jim, okay, you're ready for that, let's have it. It's IT'S LEECHY L Y C Hee, and again the description of that is a small, rounded fruit with sweet, white scented flesh, large central stone and a thin, tough skin, and it's put into this beer, so go ahead and tell us about it. All right. So it's again another white one. Four point five, says our CITRU go. So let's look go, which is a we use e their lighter as an American take on traditional German sour wheat beer, with zesti citrus flavor and herbal coriander notes. This thirst Quensher toennalizes taste buds with its tarts our edge balance with the quaintly set salty. A Summer Brew Crafted for Repeat Indulgence. All right, also goes sound to say that this is a sweet yeah, Barry, yeah, so we'll see what happened. And it's from young lion, Young Lion Brewing. I know that I first had their stuff probably in two thousand sixteen or Seventeen, okay, and they were brand new at that time. So I know they've been they have become successful also because they're still with us and they're still making a lot of craft beer. Excellent. So they actually Beer Tavia, which hopefully that comes back. That's in the Tavia close to where I live. They had a beer festival and young lion was one of the first craft brewers that went to that festivals. Okay, cool, well, yeah, so this is what we like the most. Here is Matt Wilson doing what he does best. Yeah, look at you. Okay, smell the lie cheechee or whatever. I don't know what I'm smelling. Funny. I can't wait to try this. That's great. So it's coming out and it's looking like almost looks like a like an amber. All they're a little bit got that. Oh, it's clear. It's like a clear Golden Dat. It's almost like a CIDER. Look, okay, so GIM's up first. This is different. Wow, so, you know when you lick the Margarita glass with a salt on it? Yeah, it's coming. It's cutting. Yea. So it said it was Saley and salty, and it is. It is sour. It's much more sour than the other. This one's got the sour beard. It's got a little bit of a Pucker, although nowhere near that. Not like it. It doesn't kill you, but you're a couple of me. You...

...brought in here. That right, just I couldn't. It's great. Ye, yeah, this one. So none of these have so like. So let's compare this to like rising storm. Okay, where you get like that balance of a nice strong fruit flavor to it right mix with this sour. These all have like hints of fruit with more of a beer base. This one's that's a much more of a sour base, but this the fruit isn't as an over put, like, I must say, overpowering. With rising storm. It's like you drinking, like you can taste the fruit intensely in those. I I think that that's what I like. And they said that's the thing. I think that now, now, truth be told, and you're ready for this, and this, Ladies and Gentlemen, is Matt Wilson being as honest as possible, an honest man. Yep, those rising storm beers. You remember how much those costs? Yeah, twenty bucks a for right, except for the founders, which I had paid a little bit more for. These were nowhere nears in that price range, right, and you can tell now. I'm not saying they taste bad. No, I'm just saying for some reason in life we usually when you pay more, you get what you don't you understand what I'm saying? Yeah, that's like if you buy like a I don't know, like a a high end car, versus your standard car, the other tender car, runs well and it's a good carpet, those sign, cars, a lot of things that are really cool. Right, same deal. These beers, almost these, all three of these beers were were sours that are drinkable. Yeah, they're absolutely drink right, without a doubt. The ones, the special ones that we have had from rising storm or tell is. Yeah, three heads gave us a couple good ones to ye, all of those fruit sours. Kick it out of the part who did sell and they are. I guess that's what we like, what I need to have from your buddy. Come on now, you know. Here's so here's the deal, gym. Every once in a while I I throw it back into to the mix and see if if some of the lower end ones can it can hold up up, and I've been not so yeah, because, if you notice, every time I do that, every time I go to the ones where they're not expensive, we have the same reaction. Where ever, and now we're looking, these are okay. Yeah, and then when I go to get the rising store whatever, we're like, wow, these are amazing. These are the types of so hours that I had before you introduced me to the really good, to the different ones. Yeah, and and there you know. I mean I wouldn't pour them out at all. They're good. They're not bad there. It's just that I know what to bring to the table next time. So go that way. Yeah, you know, it's fun taking this thing on the road. I love going on the right we're going to do Friday and you know whatever. But the when you when you sit there and you talking with the guy that owns the place and you just you pointing up there to the big screen. It has all the types on there, and you go ow, can I try that one? Well, he's got to say yes, right, number one, sure, Jim whatever, and it's just so fresh right out of the yeah, you know, and to be able to tour those two of those breweries and and talk with the people that are that are actually right on the line, you can the stuff, and watching them wash the floor and do all the stuff that they do. You know, it's pretty cool. John and bill both said is I'm looking at your collection up there, which I think is really cool, because some of those are amazing. Look that dtike beer that we had. Yeah, you can't buy that at the store, and that's that's the draw of going to the breweries is there. They will make some of them that they put out in the stores, so you can go this ring get those, but there are some specialty ones that you have to go to the brewery to get, and and they know it's worth it and they know it's this one. The vessels we have you have come get. Okay, you hooked me on that. So that's why going to the road, going on the road, is so cool, because we get to have stuff that you can't get unless you were there anywhere else. Right, Yep, that's a good thing. So there's so many great craft yeah, our goal is to go to every one of those and do girl this and you know, we have some cool stuff planned. And liver don't fail as please. Yeah, no, you you know. I know the rules, right, I do. Deliver is evil. We must be punched, it must be punished, right, and so we punish it as we you know. So when I'm standing there at the gate, right, I'll probably right next to your front and they all man says to me, come on and here's some craft brews and Margarita. You know whatever. I don't want you to, you know. So we have to you know, how excellent. Only when we're not on the road, we don't do this.

We're in studio. So you got to pick a were right. Okay. So, well, I know, I think all of these beers were drinkable. I liked the founders porter because because that's our stout, because that's my that's my beer, Yep. So I would vote for that. I'm with you. I'm with you. You're right. The rest of these are drinkable. I have nothing negative to say about them. I just know that if you're going to invest in craft beer and you're afraid of paying the extra amount, right, just remember what we said. When we pay the extra amount, we get something that's good, dazing stuff. Absolutely well, I think that upcoming episodes of grill this we will have some wonderful fruited salas coming out. I predict it. I think you're right, sir. And you know, we're halfway through summer, Yep, and the growing seas. You know, that's a good point that you make. Before I let you, I'm sorry to cut you off. You it's just that sours are seasonal, so when summer ends, a lot of the slurs kind of go away. Right. Yeah, so we have to get all those. Yeah, we gotta get on them now. Yeah, but don't forget, I don't know what you've cooked this year. You've you've cooked some cool stuff. I know you did out on the grill. I've done I've done brisket it, I've done pulled pork roast. I love doing those tender chucks, which is a lower cut of meat. That last batch you made was insane, straight up. It was so tender. This a lower end cut of meat, Jin and you tenderize the hell out of it and it was so good. I did a what I do for a living is I'm a home inspector. Right now, you do a break out, you buy it. Well, thank you're working to go to good inspection without five, eight, nine, hundred and fifty sex and and on the web at Jim salmoncom. Okay, I did a home inspection for a gentleman that was planning on putting his house on the market and a lot of our businesses people sure just having an inspected to see what's going to happen to him. Right, and he was a vice president of Jackard, which was this device where you and he gave me one right, and it's a it's a device where you push down on your meat and it puts thirty two of these little pins and total spears. Right, yeah, a little spears and you go boom, boom, boom, boom, boom boom, and you cut. I covered a whole half of this tender chuck and flip it over and boom, little meat, tender eyes or little salt and pepper. Then I usually get some beef base. Yep, that thick good stuff. And and I in a refrigerator. I always have beef based, chicken Basse and AJU base, and I have clam base and lobster base. But anyway, so I mix up a little of that in a little bit of warm water. You don't want a lot of water there with your with your roast, but I'll put a little of that and drills it over the top. PUT IT in here and slow roasted at like two hundred degrees until I get to one hundred and twenty five, which is pretty raw, medium in the middle. Yep. And then, and I either it's a gamble at that point, NK. It's taken a couple hours right, YEP, and it's and you cut that off and you slice of piece in the first piece will tell you if it's a shoe. You lose. It was it was too bad of a piece of me. It was heard. Is couldn't fix it if it's just tender as how you win, you know. And that last one right, because it only cost you a ten box set of twenty five or thirty. Right. I remember. I think that last pet you made was when we were at rising store. I remember Kelly thinking about she looks to be like wow. I'm like Guy, because we've all had that, that Chuck Ros Yeah, and your rights, like it's like you take your boot, your shoot a yeah, yeah, and it's melting in your mouth as it's it was insane. It was so well done. It's great for them say, I don't know where we are time. Yeah, well, we are at that point. Where how are we? Yeah, we're going to do this. There we go. We've had a lot of fun to day. Good food, good friends, good drinks. Absolutely. So this is grilled list on. I heart get us go up there and follow us or like us or whatever. I'll I don't know. And it's a spotify a certain wherever. So that youtube, the cowboy cooking shows, the sun ranch couple cooking show is there. Jim SAMONCOMM inside the marks Radiocom, as you said, I hat, I heart, spotify, apple, wherever you get your podcast. I think I got everything. I think you got it all. Folks, will see you next time on Grill List.

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