Grill This!
Grill This!

Episode · 1 year ago

Grill This! Episode 1

ABOUT THIS EPISODE

The debut episode of Grill This! Matt and Jim sample brisket cooked on Jim's brand new pellet grill, and they sample a stout beer from the Finger Lakes as well as a sour beer from Colorado.

Hey, what's going on? It's brill this. This is Matt Wilson and I'm sitting next to the Great Jim Salmon. Jim, how you knowing everybody? I'm doing well, how are you? I'm starving. Man's thirsty sucking. Smells great in here. What is that? That is a brisket. Oh my good, hardest, absolute hardest piece of meat to get perfect. We've got one right there, and I play man man. Now you brought some food and I bought brought some beverages for us to try. So so now I we've talked before many times and we both like all varieties of different kinds of beers. Right. So I thought I'd bring too, from different ends of the spectrum. This complete different comes of the hill. Yeah, absolutely, but but great, now, you and I both like will try anything, right, you know, we have our favorite. I'M A, I'm a dark you know. You put to spoon in there and it and and are you and IPA guy like like I peas. They're not my goat too, but I like IPAs. I I used to be a stout and a porter guy and then I kind of I don't know. I started. You know, it was a warm day and I had a sour and it just, it just went well with that that warm weather. So I kind of got stuck in that area for a little bit. So it's, you know, the we'll both try anything. Sure, absolutely, absolutely. So you have a you have what is that? A maple coffee snow. So I saw this at the store. Now you know who that picture is on this beer cans it? Yeah, it's one of my favorite that's Winston Church. That's certainly is complete with the cigar and a whole night. Yeah, so this is a pancakes with Churchill. Okay, Maple Coffee Stout. So how about we start off with this? We'll have a sample this while we discuss this beautiful looking brisket that is sitting right in front of me and it's it's penetrating my nostril. The smell still great. Can't wait to tell you how I cook that too. Okay, this is real important. This's noise right now. Absolutely stand by, ha ha. There we go. And of course we have to have the official craft beer glass. Absolutely stay. What do you call them? Do you know? There? It's the it's wider at the bottom than it is a yeah, you know what I need I used to know the name of these and right now it's keeping I don't know what. All right, we're pouring live here. Right on, girl, this and this will make this will make talking a little easier. Yeah, you know what, I'm sure after this glass is halfway done. Did you see the alcohol content on this? I know I just did. I never look at that first. Just you're smart. This one is stronger than I thought. It's a it's an eight point some eight point six. Yeah, you know right. We'll cheers to you, sir. Oh, and that's actually very good. That's almost from heaven. Yeah, that's delicious. Wow. No, what brewery is this? This is so, this is a brewery that I is from Warhol Warhorse Brewing in the finger lakes. Okay, so this is a local brewer. The other one, we're going to try it from Colorado, which is not obviously local. But okay, well, to road trips, let's go. Absolutely so I have, we have to get into this grilling. So now the reason why you and I actually have bonded is because we have a love for grilling, in a love for food. Absolutely, and you have many girls. So if for the listeners, we're sitting at the Salmon ranch right now, which I visited multiple times now, and it's you have a plethora of grills. I have a I have a collection of girls. Now go through them here in a second. Yeah, but food, all right, yes, now, I don't know. I know you, you know you're I don't know if you're as obsessed as I am, but but maybe we'll find out. I live for food. I wake up in the morning and I'm thinking about what I'm going to cook for supper. Right I have to be near food. I love shopping food. I can't stand to be without. So I'm just setting that up just to let you know. Have you seen the size of me, Jim? Well, yeah, your your big bone. Yes, AH my God. Okay, number one grill that I have that I really, really like is an amish girl, okay, by the Amish folks in Ohio, and there's an I'm a store around here in New York where I saw this grill. It's an octagon shaped thing made up of plate metal. It has a rod going up from the grill with a hook on it so you can hang a Dutch oven and then there's a great. They're a swing out great. It's about thirty six inches in diameter. Okay, I can get fifteen steaks on there, you know, twenty five hot dogs and twenty five hamburgers. It's a wood cooking will. You could put our coal or Burquetts in there if you want, but I'll use would sure, becauuse. I like to...

...taste of wood. Yeah, it's and it's just one of these go to grills that are fun. It's outside all the time, you have to worry about cleaning it right, spray painted up once every two or three years or whatever. Then I have I have two Komodo Joe's. I've seen those. Now I have the Komodo Joe Classic, which is about eighteen inches in diameter. And for those of you don't know what Komoto Joe's are, there ceramic smoker grills, if you will, but they also you can heat them up and Cook steaks on them. I mean it, you could do that. There is there is there a flame coming on with there? Is it mostly smoke that cooks out of the well, there's a plate that goes down, a ceramic plate that goes in the middle of it. That makes it indirect cooking played out and now you can grill hamburgers and sure, whatever, but that's not the real use of this. Girl. I'm just a smoker right time and you get it going with charcoal and the small one, the eighteen inch one, will run fifteen, eighteen hours on one load of charcoal. So you could book a brisket or a couple of pork butts or whatever your thing was. Now you've done brisket on that a few times, and I have. I have, but briskets are what, twenty inches long? Something twenty four inches long sometimes, and I like to cook the whole brisket and you can't get that without bending it over. Guess what, Matt, I had to have what's called the Komodo Big Joe, which is twenty four inches and that's the same ceramic grill. Right. Komodo JOE is out of the New Orleans areas where the concept was it's similar to the big green egg but a lot less expensive and some more innovative things that make it unique in my opinion. I was going to say, you know, when I first saw it I thought it was the big green it because it looks just like it. You can't really tell a difference and I've accept it's orange right, except some of the color. Right. Yeah, but I've eaten food that you cooked off of that and it's been amazing every time so far. So the eighteen inch Komoto Joe, the classic. I can control the temperature within maybe ten or fifteen degrees. Wow, O, big one. I can control the temperature perfectly. Well, it's a it's about air flow in the bottom and out the top and you set you have adjustments on both in and out and it allows you to make a perfect temperature for hours and hours and hours, exactly what you want. And it is a little learning curve on it. So you have to practice with it. I had a a buddy that we bought these two rills at the same time. I actually read on it and I studied it. He just threw in charcoal and got the nine hundred degrees. He burned a steak and said, I don't want this, done with it. Well, it just you gotta apply yourself. It's like anything else. So yeah, so I was going to ask you so, and that's the thing I know with you and myself sometimes we, especially what it comes to food, you get a patient. You want to eat it right away, right, but you have to take the time to learn how these things operate, to get the food cooked the way you want it to be cooked. And I don't want to ever scare anybody off investing in one of these Komodo or ceramic grills, but failures an option and you fail, you fail right. Yeah, it's just one of those things and you learn from that. If you do it twice, wow, you weren't paying a hundred percent attention. If you do it three times, sell it. You're right. I agree with that. You're going to fail when, especially if it's something brand new that you've never used right. Your first one or two times you may not have done you look, you're going to not have things the way you want it, but you're good. If there's a learning curve, you're going to learn to do things and you'll read up. So you also have a newer girl that you now, you and Mr Wells from the Holye pair clinic, you both bought these girls like correct. Yes, we have their brand new, okay, newly minted by Louisiana, pellate grills and they're called the lgeetswe hundred black label pellet grill. Okay, now there's a six hundred and eight hundred and one, twelve hundred, go bigger, stay the hell home, come on. And one thousand hundred is like eighteen. It's one hundred and eighty square inches of cooking space. Okay, so you could get a ton of stuff on there. It's pretty big. And so we got our grills. They're heavy, they're in a box, they weren't assembled. We chose to assemble them ourselves because we want that experience. We want to know how they go. All the parts work right, exactly, and you can pay somebody couple hundred bucks to put them together. If where you buy your Louisy and a pellicrow, you can, but they're heavy. You got to deal with it. So I got mine home, I started writing it. I can't wait put it together and I have to use it right. It's all right. So I got it. You're supposed to run it through a trial period and burn it off for three hundred for an hour or three hundred fifty or whatever, just to you know, just an initial burner, and then it was fair game. And then next day we fired it up and did a brisket, low and slow. This grill talks to your...

...cell phone. See, though, that's crazy. Wherever ever you are. You can adjust. You can prime it, which means you stick a few extra pellets in here. Say you're going to open your Pelle Grill, and the temperature will drop significantly the more you have that open right, right, and it messes up your cooking time. So if you wanted to, you say, okay, I want to look at this brisket, I'm going to photograph it whatever. So then you well, you know, you hit the prime button a couple times and it puts some more palets in there, gets it a little bit hotter than normally. You put it up to your picture taking and close it bed. It's just it. You can adjust a temperature, you can adjust the time, all from your cell phone and, of course, from the digital readoubt. I'm sure I'm tell it cirl to and this this was a learning experience, number one. But the meat that came out of there, which would you like to try? A people looking at I'm dying. Let's just let's dive right into that breast. All that's soft. So this is tender as the day is long. My God, is there? Wow, MMMMMM, all right. So I honestly have this is number one delicious and number two. Ask some questions for you about m MMM, I think we ought to wash that down with some of this. Absolutely for Mr Churchill here now. How are you number one, before getting the brisket. How are you enjoying the taste of this beverage? I just love it. It's not that I did. This is right up my alley. Now, I'm not a big maple fan, but I am a big coffee fan and this is maple coffee stout. Yep. And it says pancakes with Churchill. Now the maple is not over. It's not, and that's why I'm wordy worried about ABS. Same here. It's not. It's not too sweet. I thought was gonna be really sweet and it's not. It's like perfect. Yeah, we can talk for four hours about that. So the brisket. Yep. Obviously you had to do things differently on this pellet grill then you have when you use the Commodo Joe. Right. Can You? Can you talk about how those are different, how those experiences are different on those grills? The Komodo Joe's are pure charcoal, nothing else. Never Britt Berketts or you could do it and would if you want it, but that's it's a charcoal grow right, and there's a big giant VAT at the bottom. You like that up with the big Joe and I can cook for twenty four hours without having to worry about it. And what I always do is I put a pan of water and then I pour a couple of beers that I'm not going to drink ever. You know, sure there's I don't like in there. I don't know if that helps, but it makes me feel better. I really don't like the style, but put it, you know, it just gives off that, you know, the aroma. Yeah, Gosh, yeah, and it keeps things a little bit more moist. Sure, I cook in the Komodo Joe. I cooked the briskets for no five or six hours and get a good crust and a bark on them and and then I pull them off just before the stall. About a hundred fifty degrees internal temperature. Okay, Fifty Five, and I still have my probe in there because I want to know what the temperature the inside of that meat is every single minute of it while I'm cooking. That's smart cooking, by the way. And I wrap it in butcher's paper, okay, and then I wrap it and foil, so it's a double, double deal. Once in a while I'll pour a beer on top of the just the thing, the oyster you're going. Yeah, or if maybe I'll do a little barbecue sauce. Once in a while I'll put that on there, wrap it all up, then I put it back in and I run it up to about between two hundred and fifteen, usually around to fifteen. The One holy Grail brisket that we did when we did our cooking show, which, by the way, we have to make sure we release because if you're listening to this podcast, you're going to see why we love what we do so much. That brisket got up to about two hundred and twenty. That birth, that brisk but was perfect. It was, it was, it was perfect. was part accident, but part we're going to so, but well, we were filming our cooking show. We took that once the brisket got to temperature, you take it out, you wrap, you keep it wrapped, but you wrap it in a towel and put it in a cooler. And so we put it in a cooler and unfortunately, while we were filming, time got away from us and it rested for a while there and a half three hours, almost three hours, I would say, Yep. And and then when we played it it and cooked it while we were filming the shore, sampled it while we were cooking the show it just we looked at each other and we go, how did this happen? Absolutely perfect. Those guys in Texas, they don't know anything about cooking breaskets. It was you know, the funny thing when we do release this film, the behind the scenes people are going to see is that we kept attacking that brisket while we were absolutely a fine cut of meat. But anyway, one of the things that that we have to talk about too is that you can buy crap briskets. Yeah,...

...sure, you did, and you know you if you get a good black Angus brisket, if you have a local butcher like we went to. You know, we have local guy that's actually a butchery still there and a Meat Department of that local family owned supermarket that we deal with. That's the best kind of meat. MMM. Go Up to the guy and say, Hey, Joe, I need this. This fun right. Yeah, you can go to the big boxes, you can get a brisket, but you never know, might be a dairy collar something you know you want something decent. I will say this. Any time I get meat for barbecuing, I don't go to big box stores. I always go to the local, local butcher, sometimes in my neighborhood, sometimes in the city, all depends where I'm at, but it's always a small butcher who will cut it the way you want to come. That's that's a win every time. Right now I take my brisket and I'm usually pretty traditional on the whole salt and pepper, course, fresh, fresh everything, of course, but I like the course salt and I'll rub it down. Maybe I'll I make a my own salmon ranch trail dust because of it and I sometimes I'll wrap it down with that to cook. But I'm pretty I'm pretty traditional on its salts. Can Ask you, are you a big sauce guy, because that's for a lot of people when it comes to meet pork and beef, especially when it comes to brisket or ribs or pork shoulder roasts, that saucing process is very important. Because, though, are you a huge soft guy or are you more of just traditional? I like the taste of the meat gut. No, I'm well I'd say pretty much both. But but I'm a sauce guy, okay, yeah, I just I'll try any kind of sauce and to this day I'm not allergic to anting. So everything off that. You know, nothing's off the table. But this breast get that we cooked here today was, you know, the piece of actually it was my grill, but it was my son in law's brisket and he wanted the whole experience about his first Bris get ever. Was a really he went out and got it, he researched it. Youtube's a wonderful as this podcast will become. Absolutely and he he rubbed it down with some oil and put some spices on it and I didn't even ask him what he did and he's in the oven or in the refrigerator overnight. And then the next day when we were cooking it at the rest when we took it out to wrap it, he had a bed of Rosemary and time I can taste the rosemary. Absolutely yeah, and it gave a unique taste to this brisket that I hadn't experienced before. And everybody says, well, it was. It as good as the one you did at the cooking show. It's equal to that, but different. The flavor, though. Yeah, it's it's it's soft, it's tender, it's moist, and that aspect is that good. But there's a different flavor which, again, it's not better or worse, it's just different. It's really delicious, though. I loved it. Yeah, and it came out perfectly tender when actually out, when my son in law is his honors, of course he's has to cut the first cut. Absolutely when he cut into it, the juice is hurt. It out off to all, and that's what you want your briskly you you can overcook a brisket and you can really undercook. Yeah, so, yes, I want to do that. Brown's tough to I think briskets one of the tougher ones to master. It absolutely is, and it's if you do it right, everybody loves it. Yeah, and and if you do it wrong, everyone hates you. Things like Robert Right. I mean, come on, a couple of quick things. Sure, cold weather cooking. Now, I went right out of the box with this pellet. Girl, it took me a lot longer to get it fired up and up to temperature and for the igniter to turn off. Sure, then I had imagined, because it was five degrees that morning. And some of US don't have those problems because we're in Florida or South Carolina or whatever. But if you're upset, you're here in the climes, you know. I so this grill took a while. took an hour and something to get up to where I could control the temperature when the uniter went off. I also learned pellets matter. I was so I I was going to I was going to ask you about that. So what were your pellet choices? So I went to the local hardware girls store, okay, right, and they have a dirty foot isle pellets, I mean hundred different kinds, right, and I thought, okay, here's a hopper takes eighteen pounds on this Louisiana l twelve. That's a lot. That's a lot. I was surprised by two things. How long it took to get going in cold weather and how many pellets I used. Yeah, I used a whole twenty pound bag to cook this brisket. Wow. Now I owe some of that to the cold temperatures. I owe some of it to my inexperience with the whole thing. Right, this is your first attempt at this and I owe the fact that I probably brought bought...

...a crap pellet. I bought a twenty pound bag of competition blend maple, Hickory, Cherry, okay, and it was. It wasn't a major brand. And they had trigger and there they had Louisiana. Will need the bigger grip, and those were twenty bucks. This was ten. I paid ten. Learn my lesson right there. So I'm going to pick a particular hardwood next time instead of a blend and I'm going to pay a little bit more and see how much I use. So I more to come on that. Yes, so I was I was going to say that when you are cooking your meat, sometimes you want a specific taste from a specific wood. Right, sometimes you want a Hickory or you want to maple. Right, you know, whatever else you use. So hickory. So I know a blood is good, but sometimes you want to aim things as this so you can taste the difference of which you got when you use different woods exactly. And I have up till now not experienced a whole heck of a lot of different shirts from that. So I'm right into it right mesquite everybody says everyone loves you want to really figure out how your meat taste, you do mesquite. So that's on the that's on the table too. So I'm going out and I'm going to spend for some higher end pellets and we'll see how long. You know, if maybe it cooks longer or whatever, but I went through a twenty pound bag to cook that breast. Get over about ten hours. She's wow that. So when it comes to cooking, and you mentioned this actually on the home repair clinic, which is on Wamole an eighty, by the way, you can get you guys are wondering comment on Anycoms Handona, which we're all part of. But we mentioned the different kinds of ways you can cook. Right, there's gas, there's charcoal, there's wood. What is your now that you've done pellet, and I know you've done regular wood too, when you've smoked, like with regular wood? Right, so you've used regular wood smoke, you use gas, you've used charcoal and now pellets. Which one at this point? Now you've not done a lot of pellet, a young one at this point, which way of cooking is your favorite? In all fairness to pellet, still charcoals my favorite. I'm with you. Well, I've not tried toll it yet, but wood is what's great. It's unique. You could take it. You know what. I throw that almost ground the back of a pickup chocolate, go to the cottage. You know that's easy. Throw some wood and as Cook. But charcoal allows me to pork butts, brisket ribs and it's what I know best and it's what I'm the best at and most people, I think, if you buy a good brand of charcoal, like that cowboy charcoal, the big chunks whatever, then that's that's that really works for you. I like the I like the taste of wood, but there's a unique flavor that charcoal brings to food that I really like. I really like the way food cooked on a chart open charcoal grill taste. So I'm with you with the I've done wood, I've done different kinds of wood and I I love wood. What's probably my second but I think charcoal still probably my favorite too. Now, from a procedural standpoint and ease, from your cell phone, pellet grow. Yeah, you can set it up in the morning. Is Easier than go to work and and talk to your brisket all day long and come back home as easy. Is that easier than the gas girl? Yeah, much easier because you don't have to worry about flare ups, you don't have to worry about anything. Point Right. It's just not a it's not a problem. Now you do have to do maintenance on a pellet grill. You have to do maintenance in and the instructions in the Louisiana LG twelve hundred black label manual that I have says every five to six grilling sessions you should clear and your girl complete. Sure, and that's all the ash and there's a trains. It a burnoff that you do, or do you sh have to go in there scrub it down? Well, I I think probably a little bit of both. Shot back it out because it'll be all ass run like a pellet stove would be. You'd have to clean the ass out right. That makes sense. To make sense. So Kingsford charcoal probably the biggest name from the biggest ones in charcoal competition everywhere. Myron mixing, chief cooker of all things and analyzer of all people's growing abilities and the breaks people's hearts left and right at competitions because they're not good enough, says the kings kings for charcoals. A way to go and we're effort in getting Myron to come here and talk with us on the bike. I would love to meet and talk to him. You know he's an obviously I'm I'm a huge fan. So absolutely. So that'll be a lot of fun. So another question I I would have for you if you were so we, you and I, are in discussion and we...

...hope that the competition has happening in Kingstry, South Carolina. Yeah, it's still happening. If you were to do competitive really, if you were to get yourself involved in something like that, which one would you use to compete with? I would use charcoal, I probably, if money was no object, I'd go out and I'd have myself this beautiful grill built on a trailer. How you that debt was in direct cooking or direct cooking and was just just giant great thing. Right now. I've seen in the competitions. I've seen the big green egg, I've seen the Komodo Joe's, but charcoal, charcoals, away that I would go. Now some of these girls are multi fuels. So you could do wood in there. You get some good apple wood or whatever. A lot of people swear by apple wood cooking. I've hand and that's good too. Good. That's great. You have you now nothing we've talked about doing and hopefully, maybe sometime this springer, some of we'll give it a shot. I'll have to assist you on that. One is whole hog grilling. That is the super bowl of grilling right. That is pretty much. That's the Holy Grill. Once you can do whole hog and you get that down, you are the winner of the grilling competitions. Pretty much an where you go absolutely. Have you done whole hog before? We've. We used to raise pigs here at to salmon old really okay, and at one point we had a couple of thousand a bore. And the problem is it was back before I got busy, right Yep, and they would all of the mom pig would just saw would always have the babies at midnight, one o'clock in the morning, right, and if you're not up all night with him there, she'll lay on them and you lose half of them. So it one of our litters. We are fifteen little little pig lists, you know, suckling pigs, and so I'm up all day and then I got to go to work, and sure I'll that it got old after a while, right. However, we probably had ten pig rows here and you can a market hog is about two hundred and twenty five to forty five rough a regular market hog that goes to be turned into Bacon and write about someone and but that's that's a little harder to handle. So what I would do is I get them about one hundred and seventy five, one hundred and fifty, and we'd take him to a guy and he'd set it all up and we'd go there and get it, put the poll in there and take it out and put some apple wood down on the ground and have at it. No better tasting meat in the world then. Then then a pig roast. Yeah, especially if you get somebody that knows what they're doing. We used to take this pan. After a few hours it starts rendering off some of the fat, right, and we put a pan in the fire and the fire there and it would drip down and everybody be around with hunks of press re j happen in there and just I'd be right in there. Probably not very healthy, but I'll tell you what's just the worst. We work for you. Is was really, really good and it's and I still have the equipment here. If you want to do one, we're going to have to probably film that one too. Will have to oh, that's right now. Louisiana coming out with a whole hog cooker. Really okay, it's some time in the spring. I reached out to the direct our sales for dancing company which makes Louisiana girls and Said's be some time in late spring, early early summer that that girl will be out. Okay, it'll be a price point around fifteen sixteen hundred, which is not bad, and it's might be on the on the horizon here at to Salmon ranch. You never know. I love my wife says I have enough girls, but that's not possible. I was going to say. You know, my wife says the same thing and whatever it's, it's not. You know, a couple days I'm thinking about maybe trying to do we still got a little time here. They have competitions here and in the Rochester New York area. Right they have. There's one in Charlotte, I believe, and there's one that one of the other parks. I can't remember that. It is the big rib cook off, it's called, and there's another one rock fast or something. Yeah, you know I'm talking about. So I wonder if we can talk to some people, maybe get ourselves stationed up there to broadcast from there as well so we can sample some of those. I was an official Kansas City Barbecue Association judge. We had a competition here in Blackport, which is not to for colleges, twenty minutes actually it was right at the college, okay, and it was a black part rotary or something like that. So they invite me to come down there. I had to go to a class to learn how to judge. You judge, so you you don't just seat your face off. You have no, yeah, not supposed to do that. However, it was I believe it was checking brisket, ribs and and it was one other meat, I forget. Maybe pork, pulled pork, I'm sure,...

...pull pork. And there's for meat. You judge them. You judge them by appearance, you judge them by taste. Some of the fatal flaws are you've got to take that membrane off, that's huge, off those ribs. Oh, so let's stop there for a secon because I want you to talk about that, because you're right. I remember the funny thing when we first start talking about cooking. That's one of the things that you're like, you take that membry now for them. Oh, yeah, of course I do. You're right. There's I've been to a lot of people's houses or even some restaurants where they don't take the membrane Allstar ribs and that that affects it so much. And make number one, it makes it tougher because that membrane isn't let all the stuff penetry through and so the meat doesn't come it doesn't become a soft the problem with that, restaurant wise, or institutional wise, is the time it takes. Yeah, you have to have a sharp knife get started. Takes its slippery. You have to take a piece of paper towel and grab it. If it all comes off at once, you it's a weird you're don't proud of you. If it doesn't, you're and you have to work out at it. And what it does, though, is it allows the juices and the size it in the season you put on the right so to get in there and grab a hold of it. Ribs are ribs are wonderful I love them. Ribs are wonderful there. I've cooked ribs every way possible here. One of my favorite ways non traditional. I cut him separate. Okay, I cut him right off at the beginning, raw each individual rib, and I just start hitting them with barbecue sauce right on the onset, and I've get a mop and a giant gallon of it. That's the way. You don't now I'm using a grill that I don't care. What about too much, because it's a mess. It's a mess. Yes, mopping on, you flip it over and your mopping on. You do that twenty times while they're cooking and they come out with this crispy barbecue. Yeah. Well, I have one of the I have a really, really small charcoal grill, which is like I'm actually tossing it out because it only cost you like thirty bucks. It's already in the trash lock because I usually buy one a year, and that's the particular reason why. It's a small, little charcoal grill. I'll know for a couple recks, right, but I can, I can make a mess on it and I don't care. And that's exact. Guy. I have a mop to our you stop all that stuff stuff on there. I like to what I usually do, as I usually do some apple cider vinegar. I do that ice. I kind of mop that on first. That's great, and I let let that cooking after that kind of sits and soaks into the ribs and that's when I get the sauce and I'm mop the saucer. Yea, I will tell a quick story here. This one grill that I use for that kind of thing and and I'm not perfect about the cleaning. I don't so you don't, but you don't apologize on the same way. So I had this this roast and I put it on the spit and it's turning and whatever, and I went away. I went and got my laptop, did some work, came back six minutes later and this five pound roast was fist sized. Oh, the whole thing must have set right off the second I left right and it just burn that thing to nothing. There was well done in the middle, about an inch long. That was under that's heard frank, and those are the things you'll learn. Come on, I've done that too, or I've I once, because I didn't clean it just like you said. I what was I doing? I think it was like just like pork sticks. They were just just basic pork sticks and I just walked in the house for a minute just to get like a drink or something right, and I came out and I just see flames, just sake here, hight. It's ruined all of it and I hate that. Yeah, but, yeah, that, but I'm one of those guys. I have two at my house. You had, you have more than I got, but I have two really good girls. I have a I have a smoker and I have this brand new charcoal rolled up my femily just got me. Oh, cool, really nice. I have about the standard gas grill, like a webber standard gas grow, and I have a throwaway grill, and that, again, it's a really cheap when you can get any big box store on purpose. That way, when I'm done with it, I don't clean it, I just toss it and make it another one. Well, you're just getting started. Yeah, you need to need and before you leave here today I got to take you out and show you that lge black level. I'm going to lazy and don't have to see that. That's an amazing piece of high tech equipment and I'm so excited to get really fired up using that. I'm excited to all right, I want to shift a little bit. Let's get that. Let's talk about Craft Beers. Okay. Now, craft beer is different than your standard industrial beer. You're basic, and I'll just spout some names off. I'm not promoting any of these. But your Budweiser's or your cores or your regular light or regular beers, you're those are typically loggers or pills. There's and their golden color and they're easy drinking beers and that they don't taste batter...

...anything. There's easy drinking beers, but craft beers usually have a lot more depth than a lot more flavor to them. When did you switch over? When did you become interested in Craft Beers? What got you off the regular Standard Beers and into that craft universe of these darker stouts and these hours and everything else that's out there? I think because I had a good friend of mine who quit his job, raised money and dove right into the opened up a craft brewery and some of the beers that they were producing right at the beginning we're awesome, completely different. Not to beat up on the you know, the budweisers of the world, but there's more love that goes in. Yes, absolutely, beer. Absolutely, it's just amazing and the more I tasted the different varieties. And now when you go to the store there's every kind of lollipop. I stand. You know, whatever video right. It's just awesome, all the types and you just want to try them all. So I you know what, I should have had this up before we started today, but there's a there's a new APP that is out there. I see if I can pull it up real quick. Okay, it's called untapped. Okay, now this APP, which I'm not the best at using, it's a way for you to track your Craft Beers. So so every time you have a craft beer you get, you go into this APP and you kind of log that you've tried it. That way you know what Beers you've tried and what you haven't tried. That's a great idea. So that way, if you go into you have I had this before? You hope I have, so never mind, or Oh, I have not, let me try this one. So it's a great way to end plush. You can. You can. It's almost like a facebook type thing too, where you can friend people. So you could. So if so let's say, let's say you and I are friends on this APP. If I log that I tried a new beer, you'll get a little message saying your friend Matt Wilson just try to Blah, Blah Blah. That's so you can say, I don't want I don't want to be the only guy'm not trying there. Right, you can go up there and try yourself. That's great. Yeah. So I'm just saying, if you're interested, it's a free APP, you know, it doesn't cost anything. It's called untapped. If you gold it right, I'll get that this week and yeah, I'll connect right up with you. Yeah, and yes, every time I got something new, you'll just hit'll hit you up. You'll know that I'm trying something and then you can try something too, and it's great. Now we have another beer. there. We trying to. We have time. We have about fifteen more minutes. Oh, we're good. So, so we're good. So this one is from Colorado and it's called Cybers Sour Two thousand and twenty one. So this is a brand new beer. Okay, and I just had this delivered to my house yesterday. Actually, Raspberry Orange Sherbet. Yep, kettle shot sour. Now here's here's a dangerous thing. Jim Nowhere on this can is it tell you? Just look at it. Doesn't tell you what the alcoholic and it's twice spot. I thought they had to. I think they're supposed to, but they did not. WHO Open up your own risk? So we're going to learn. Here we go, ready. One to the sound you love. Here grills smells good too. Actually. So it is an orange color. Yeah, kind of a cranberry. Look to it too. Yep, that okay, good, that's not bad at all. No, that is really good. Now it's a sour. It's that. You do you get that sound out of this? I like sours. I don't like hoppy sours, but this one's a fruity sound. Yeah, so there's a difference. Those hoppy sours usually are spawns of IPA's. Okay, so they're they're like sour IPA. So you'll taste like the fruit flavor that you hit. You get that really bitter harsh is of IPA. That's they're right. This one kind of does. It have that harshness. You get the sour feel, but that harshness is not there. So it is good. I'm enjoying this beer. So how much is this for? It's comes in a four pack, right. What I'm much was that. So this so I believe this one was. Now again, for a lot of Craft Beers, as Jim alluded to, believe earlier, you're going to have to open up your pocketbooks. These aren't that. These aren't in price comparisons. They're not the same as a budweiser or or course. So a four pack of these costs about fifteen dollars. Okay, all right, where you can get what a twelve pack of that of Budweiser probably for. But again it's still your your loggers that you get there. That are industrial are usually a five point, oh i'lcol content or lower. They're very watered down again and you, like you said, I'm not trying to beat up on these beers, because nothing. If you like those, there's nothing wrong with those. It's just a different experience. You get that. Those are, if you're going to drink beer all day, kind of beers. You can have those if you want a couple of great tasting, two or three beers for the day...

...and it'll get you where you want to go. As far as alcohol content. Usually these are the way to go. Matt, I see no point in drinking anything under five. Give me a break here we so that is very good. Yeah, I'm going to have to ask you between these two. Now I know again you're you're more of a of a stout and Porter Guy Yourself. Yeah, which one of these that you like? Bell? Absolutely, the church it's much not. I can't take away anything if it was, you know, on a scale at ten. This, okay, let's Puttner, let's do that. Okay. And and that sour. There's a seven. So it's right up there. Now here's the thing. I'm you know, I'm a stowars Guy, right, I actually agree with you. I think this churchill beer for a porter is much better than I expected it to be. This is probably eight or nine for me, right, and this is probably right around the seven. Okay, YEP, we're right on the scale here, and of course we invented that scale, we just did right now. That's what we're we're going without all the rest of these. Yes, yes, the scale one to whatever. So this this warhouse brewing beer again. It's brewed out of finger lake, so it's a local beer, and I believe you can get this at any place you get your your Craft Beers. I went to I won't say the name, but I went to a larger grocery store to get this. I know this. I know the one that we also know about on the home pair. Clinic has a huge beer selection there, which I'm sure you can probably find. That there's as well. So these, though, you're going to have to go to. It's called beer drop. Hopefully we can talk to them, talk to them later and they'll help us out too. But you can have it delivered right to your home and there's their beers from all across the country. So they're not local. There from anywhere, so they can cut. So these happened to be from Colorado at this point in time. So so I have not heard previously of war horse brewery. So we need to reach out to those folks absolutely and and get that Ketek guy or gal down here and talk to him about how good this is. This is amazing, isn't it? This is real. This is a really good this is this is one of the better ones I've had recently. Now I have to round out my collection of girls. I also have a blaze. Oh, speaking of that grill and with a giant side burner and it's a it didn't come with a stand on it. I built an eight foot rolling stand with a granite countertop on it and this grill sits into that and as a sideburn so I can will add out right out the fire pit on the patio and whatever and just grill like craziers to propane tanks in there. And those when you invest, when you you can go to a big box and buy a gas girl for two or three hundred bucks, which is, you know, I'll fine, it's going to work all the little job. But when you when you kick it up a notch and you get a bull long horn or a blaze grill, there are three or four times more expensive, but what you get is superior cast iron burners or even aluminum burners, which last, you know how, after a few years, especially if you're girls outside, you wind up replacing all of them. You have no choice, you have to. They're all rusted out whatever. So but if you invest in a better grill than you get a better response and actually have something. It's kind of like when you buy a decent lawn tractor, you get to hand it down to your kids. Right. Well, that's the same thing if you buy I was going to say that. So with those those big box grills, what do you what do you say? Maybe five, six years out of those? Maybe, yeah, especially if they're outside. Yeah, I try to cover all my girls. I have a few of them that I can't. I have a Holland Grill to which is stainless steel. It's like a three hundred and fifty oven and it comes in handy because if you're cooking out there and you have a whole bunch of people coming and and you need something to stay warm, you fire up to Holland growing sirs and no flare, indirect whatever, or you cook a roast in it, whatever. But right, all of those, some of those things are outside and the weather weeks havoc on them. So right, I really have to clean them and do good maintenance when spring comes. You know what I want to ask about because, by the way, I have gifts coming for you and Welch, because you guys were so nice to me for for for the holidays. One of the things that you that you got me that I want to talk about as an outdoor cooking table, and it's for these these Dutch ovens that I have now. You've used Dutch ovens before all my life. I have. You know what. I bought them and they're still in the box. I still have not used to yet. But so the experience with Dutch oven cooking. Now, have you only made desserts in those or have you made oh no, I've...

I didn't think so. We have weddings here, Yep, and the very first wedding here was fifteen pork butts. Okay, so I had I had to feed a hundred and seventy five people. Pulled pork with fresh roll. You know, it's just a wonderful meal. But my worst nightmare in life is running out of food. Yep, and so everything here's an excess. That's how I lived my life. You know. I eat too much. I drink too much, I think. You know whatever, it's all that this with this pockets. Right. So, but I've cooked everything in those and and I have. My son said the other day, Dad, why do you need eight Dutch others? I said, you know, well, when you get married, if you ever get married, we got a covered buddy, all right, and it's the table that I got for you. My wife actually got me one for my birthday last fall and I'm sixty six and although I'm you know, I get up move every day. You do pretty good. That is it's much more fun to cook at table level with a Dutch oven then it is having to bend over. Yep, so I figured that be a natural for you too, and not that you're anywhere near my age, but the over still sucks. I believe that it's so this table. You can put the Ber catts right on the on the table, or would or whatever you want. And you have to remember when you first start cooking with Dutch ovens, it's it cooks from the top down, not the bottom up, and people can't wrap their head around that. Now put a ton of fire on the bottom. Next thing you know, those biscuits are Shim's. Yeah. So, yeah, to be you have to be careful and and one of the things that I had to learn in go right to youtube or right to the Internet and figure out how many based on what you're trying to accomplish. Park Butt. All right, you have to maintain eight perquetts on the bottom and fifteen on the top and you have to change him. You Cook it all day longer and once you pull that off and and especially the one that I like, I'll cook I'll put up a park butt in there and I'll pour a whole jar of Halipino juice and kind of Palapinio's on there, and that one's my Goto Park Sol. They're all so good, God. But the whole table experience allows you to control things easier because you can have a fire over here and do your dessert over there. Your kids are going to love that whole cobbler and and all that stuff is so simple to cook. So I think so. This is just my opinion. It to me cooking in that Dutch oven requires a certain skill because you got to put the trickles on the top right and you kind of got to keep your eyes on that work, even though cooking on the on the grill, does require a lot of skill as well. You kind of you know once it's in there, it's the heats going to be all round it already, so you don't have to worry about you understand what I'm saying? Yeah, so how did you learn to master that Dutch oven cooking ability? I failed in most of anything I did at school, all right. I barely got through school they said, have a good life and you know, here's your high school diploma out right. But one of the things I did pay a little bit of attention to is each briquette, as we're so much beat you. Yep, and it's no more difficult than that. Are you talking science? All of us that I'm talking man, which I barely got out of that either. But it's all and it's like twenty five degrees per Berkett. So if you're remember from the top down right, so if you set it up, it's three hundred, you know, degrees worth of priquettes. There you go. Now once you go off to burquette thing and go to a wood or whatever, all bets are off because you have to know what you don't right now, even if I'm cooking a pork butt in a Dutch oven, sometimes I'll stick a probe in there, which probe everything I do. I know what the temperatures I want that thing to be cooked down and knows juices and whatever. And often times with Park Butts I'll use a liner in my Dutch oven and a desserts to because it's easier to manage and get out of there and whatever. But when you're cooking like mushrooms and onions and whatever. I made French onion soupe a Dutch oven, which she just was so anyway, I'm my own best customer. We have about five more minutes before you got to get out of your Jib. Last question I to ask you and we'll then we'll finish another piece of but it's delicious brisket and maybe our couple beverages here. Your you cook a lot outdoors, right, and that's kind of my home too. I'm an outdoor cooking type of guy. Are you? Do you do as much indoors? Are you of the frying pans and and and the ovens, the regular oapans? Are you into that as much as you are on the grills and everything else? I married a woman who despised cooking, doesn't value food or doesn't like to food. She...

...mows the lawn right, she's outside all the time. It's still kind of a window. Rescues animals. She's an outdoor person, hates to cook, doesn't want anything to do with the kitchen I have. She has not cooked a meal in thirty five years that we've done. Now, Matt, look in my eyes. I'm not no, you're told the truth. Telling you the truth, and so that means I cook right. I love to Cook Right. I love it when people eat my food. I try, I love I love the eat your food. And inside, you know, when it's like yesterday here at the ran it was a bull or degree. So inside cooking, I love to cook. The good part of not having to rely on anybody else to cook as if I want primary of three, three nights in a row, I get it right. Cook. Okay, so it's but to answer your question, inside and outside. And I have a son in law who is better cooked than I am because he mastered the I don't know if exotics are right word, but the different types of spices. He runs time, he's he's Rosemary, he's you know, he's not the basic spices that get you use. He goes outside of the box. You know, that's another thing. It's funny that we're some and we're similar with as my wife, even though she's been coming along, at first she didn't touch anything in the kitchen. That was just that was my domain. She's trying to learn and if you've noticed, I haven't post a lot of a recent pictures of her cooking. Because she's kind of backed off. So it'spect to have said that she won't listen to the Harry Day. I'll deal up that later. Well, she has, actually, you know, because I look at social media food right. Yeah, she's made some really, really nice me yes, I can't wise that she has stuff. I was very jealous of them. Yeah. Well, Jim, this has been fantastic. Thank you so much for doing this podcast with me. I'm glad we'll do it one do us again, absolutely, maybe like next week next look yet, don't forget, every Friday will have this out. Will be on iheartcom and other podcasting platforms. So look for grilled this with Matt and Jim. We have bris getting beard to finish them. What do you say we get at it? I say we get right out of Matthew. All right, we'll go. We'll see you guys next week. This is real. This.

In-Stream Audio Search

NEW

Search across all episodes within this podcast

Episodes (56)