Sounder SIGN UP FOR FREE
Grill This!
Grill This!

Episode · 9 months ago

Five Onion Soup

ABOUT THIS EPISODE

Jim serves up Five onion Soup and Matt brings by a special canoli falvored beer!

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 aprons and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Ah, I can't wait. I'm thirsty, I'm hungry. Sorry, my Muthipule, and this is grill this with the Almighty Matt Wilson. Good morning, good afternoon, good up to, good night. How are you, buddy? I'm doing really well. You started me off already. Well, that an appetiser before the shows is ridiculous. Well, you know, the show lasts. This is grills. By the way, Ladies and Gentlemen, Jim Salmon here, Matt Wilson, bringing you grilled lists almost once a week. We try, we try hid. It's a little rough sometimes, but out of the Salmon Ranch today I wound up with fifty wild caught little neck clams and I have them and I did the Salmon Ranch Casino, which consists of chopped up green pepper, chopped up the Dailya onion and Bacon and then, yeah, brailet and they are great. I'm I'm for deep already. You know, I've been used to these farm raized little necks and they're smaller, they're easier to open. These were bitch to get over. Yeah, and I just want you to know there were two of them out of the fifty that I couldn't get open. And I've got the cheated the yard stuff. What did I do? I put it. We have a gas yep up and you know you got to cook with Gass Right, absolutely, and I put them one on top of the gas burner and up there when. So, anyway, that's and I want to make sure you had those early and girl this so they didn't get cold this but, by the way, delicious as always. And yes, it's Jim Salmon and Matt Wilson and yes, we do try once a week. By the way, speaking of taking a week off or whatnot, our last episode we were live. We were from the flowers city broofish Jim. We were it was one so much fun. There were I forget how many were. They're like sixty seven boosts. Yeah, there was a lot. It was kraft bruise, it was. It was CIDERS. How many people were? It was a past Oh, it's pad was behind it was wonderful and that's put on by our friends at warbrock brewing company, John Earlob, he's right organizer of it. Missed it last year and he was nice enough to let us unprofessional interviewers interview him. And and we took this little fancy microphone and we just stuck it in people's face and said Hey, can we interview you? Yeah, and yeah, sure, and we did this one and that one and we interviewed there three or four people. Yeah, this one girl at this one crep brewery and on. And I said, you know, we're here from grilled list, the wildly most popular brewing podcast on the Internet, right, you mind if we interview you know? I turn around and I started laugh right and and you know, my wife is standing there and I go and I was laughing at my head on, I said. She said no, you know, it was not about it. That was so funny. Had to be there, but it was great. But anyway, a good time was had by all you and I. You and I dove through that place like a combine. I mean, yeah, it was some great peers there. We had a hard and Jim, there were so many different kinds of beers there. There were some delicious hours. We had a couple great stouts. There was another one minute of a sports drink or something like that. Yeah, yeah, that was real good. Save by the time we got to that one, though, we have was D it was dribbling, but dad was really good. Mix a craft beer with a sports treat. Yeah, you know, I mean that just the limit of your creativity is the limited creativity, you know. So it's great. So anyway, a good time was had by all and and anybody that's in or near the Rochester New York...

...area. Next year, the flower said, he brew fest is must. I think we're doing another again. Yeah, absolutely, it was a good time. So today for food. Just to stick this in real quick, I yesterday, last night, I made five onion soup. MMM, and five onion soup is a something here at the ranched. It's asked for frequently and it's been too hot the last couple of months, three months, and cool today. Yeah, cut down to sixteen, I go. Five onions right. So when out got Dahlia's MMM, I mean real the daily there's not that fake white onions salad on you. So the purple ones, regular, yellow, regular, old everyday young it's a couple of those leaks. Okay, I love and scallions and I put them in a big Dutch oven that you cook, you know, in the the one use in the kitchen, right to colored one, Yep, and it, I mean it was. The onions are mounted over the top and you think, wow, I got way too many unions, but when it cooks down it's all yeah, right. So you two sticks a butter later and it's all cooked down. And then I have the special top secret recipe that I use, Yep, with some beef base and whatever, and it was awesome. You take and you your SCOOPA. I use tongs, Yep, and I get the the onions out of there and put him in the dish and then I spoon in some of the soup base of got to and then I take these pieces of French bread that I've already buttered and toasted a little bit, put those on there and then smother the whole thing with cheese and put it on the brother. That sounds amazing. I'm excited to sample and it's so funny because you couldn't have picked a more perfect time to do this. We're kind of transitioning from summer or into of fall. You feel it in the air? Yes, you can't. Getting Crisp out. There's falls, my favorite time, mice, mine too. So I I just love fault. So today, after most of that was grazed off, there were still a couple of quarts of it left and I hated it up again. Put in some tenderland chicken brass, hook those in the leftover onion juice, a bag of wide noodles, and now I have onion soup with noodles and chicken, and it's as all that. It's very good, amazing. So that's what you will be obtaining. That's Look Gore makeup. So it's all good here on grill list. Now, of course, I have to tell you what's quote on the beer side. Yep, so I was. I was just at the store, our local big grocer store on of if we you should mention the name of that, but the local big one over. You know which one's talking wagments? Okay, it's Wagman's. Yes, I was there and just kind of browsing. I was at the one in the city, downtown, and I saw a couple of the picked out on my own, and then this guy who's from the Pinyan brewery that I've never even heard of. He's like what are you? What are you doing? And I'm like, Oh, actually, I have a friend of mine. We do a podcast called real this. We try a bunch of you like, you know, unique beers. I'm just trying to find something that I haven't really had before. Right. He's like, well, have you ever have do you know what the brewing pin yeah, I'm like, I've never that's one of the ones that Jim and I have not been. Yeah, so's well, if you like sours, this is a good one. So we handed us. I had me a twelve or six pack of hours and already had two six packs, but I was like, I got it, do it. Why it's not here yet. Bellow, that cards work. So I got so I got that one. I got one that I've never heard before and the first one we're going to try because I wanted, I want to go, I want to bad run into it. It's from one of our favorite brewers, stone yard down. You're doing that. They May. They've always come through with some fantastic stuff. They have won the the rating. Yeah, here many times, many times. Yeah, so it's another one and let me, let me grab it. Yep, and it has a you would think that...

...it would be sweet. We will find out. It might be sweet, it might not be sweet, but when you look at the can and you read the label, you immediately think sweet because it is a it's named after an awesome, awesome dessert that nobody doesn't like. So have you ever heard of the Italian Food Market Rubinos? Yes, yes, absolutely, Rubio's mix our own canolis. Yeah, okay, all right. So Stone Yard partnered up with Rubinos and they have a canoli cream. That's great. You know, Robinos has always been a place where you can get the finest cold consin and, you know, sandwiches, some things like that. If you're doing any party or whatever, it's a sub of your dream. They're great. Yeah, they the the the Italian meets in there than that, but are fantastic. So yeah, they parted up with them. It's seven percent, by the way. So for our for cree male, it's harder than I thought it would be. We will have to suffer through. But again, Stone Yard located in Brockport, New York, Ye, one of our favorite brewers right there on the canal, and you can't miss it. Here we go. Oh, yeah, likes. Well, we could only does. That's great. In it. Yeah, so that pours. Let's see what we got. A Foam on there? No, no, no, it's not much of a head, but it's a little bit. All right, all right, myself, a little here. Oh, it does smell. It's all. I already know. I'm gonna like that. Ye, love, excited about this already. Here we go. That's really good. Yep. Yeah, HMM. Well, I I taste the seven percent. You. That's it. There's a kick in there. Yep, and and there's no question the cannoli comes out as canolie. So you know, you said it would be sweet. It is. Yeah, you could taste this definitely clowly flavor. There's no question about that. That's insane. That's a good beer. Yep, yeah, like that one. Yeah, still. Well, you know what actually, you put the US out on some social media thing, like because you're a, you know, techy, and and my wife's son said I want some of that Cannoli. Yeah, and I said, okay, well, if there's any left, I'll give you a set. I have an ideal king just for her. Absolutely. So seven percent, if I could get her to drink the whole thing. That'd be a win. Yes, that's that. Well, so with typically, with like a creemail, that's kind of in the lack of the logger category, right. Or pills were category almost. So most of those are generally round five percent or so. So this is definitely for a creemail. That's is this is a little higher. Yep, yeah, they might have put some extra ingredients in there to kick that. I'm a little bit but it is I like that B's taste. That's that's a taste it here. I like it too. Absolutely. One of the things that people that are grilling efficionados do a lot of is nobody ever eat every single drop of the food, right, so there's all some leftovers, and what you put your leftover in is everybody treats it different. We use tons of ZIP black bags here. We use foil, we use for ran ramp upperware things, you know whatever. Now the folks at rentals, Aluminum Company, which are they make rentals wrapped. I think a lot of us have use that. So they've gone nuts on us here, all right, and they now color code their foil. Huh? All right. So number one is the pink foil. The end of the box has the color of it right, your standard everyday foil. This is the box you have stashed in your cabinet. Is Perfect for baked...

...to Lopia dinner or a pan of roasted asparagus. Okay, okay, so this is like your your light duty. Yeah, no, need to even have one single roll of that here at the ranch, because we need we need heavy dudes like you to hear. Number two is blue, which is heavy duty. Okay, this is heavy duty foil. That does the trick for hefty foods such a steak. Heavy duty foils durable and not easily torn. That's that's kind of been the category here. I have this roll of foil and we usually go through one a year so and I think it's like two hundred and fifty feet long. It's giants. The boxes like four inches by four and sure, number three is yellow. That's non stick. Okay, now, who knew that was? I didn't not know that was available. Your non stick foiled. That's great for handling sticky situations like Mac and cheese and cinnamon rolls. Okay, it turns any baking dish or pan into a non stick miracle. For Easy Clean Up. Now I have to admit, even though this is you know, I'm I'm forty nine point nine percent of this podcast. I've never tried that. I've never I've been heard of that. Yeah, green is recycled. Okay, gotta recycle anything. I don't want to hear about this. This in a tree hugging and the earth. That is coming to an end. Right. This foil is made of one hundred one hundred percent recycled aluminum and has a much smaller carbon footprint than it's brethren, which I don't give a rapt. Rather, it uses nine percent less energy as opposed to developing a brand new foil. We yeah, you unloaded and there's some the imprint of somebody's fork there. I guess the course will be is a heavy duty that's that's really all. I yeah, I don't I don't know. Yeah, it's still rips easily, but as we don't want carbon this right. So in the last one is orange, okay, orange foil, and it is grilling foil. Oh, that's that's what I was used just to heavy duty stuff on the grill when I'm cooking something that I don't want all the juices get down in the ground like ribs, which are steak or something that or your heavy duty grilling foil that was made for summer. It use it for grilled corn on the cop or even chicken legs. Did you know that you could even crumple some of this foil into a ball and use it as a grilled brush? All right, so that's Madison Avenue sticking into that one. But you know whatever I mean. But who knew? Who knew that there was a color coded foil? I always thought there was light duty heavy duty. Those pretty much right, you know I mean. So, you know what, I might try those that stickless stuff or whatever. What else? That's good, because I know one stay. We like cheesy here. It grow this so that definitely would be beneficial for the cheese your dishes that we that we have. We love every kind of cheese. Absolutely lose up neat around eight mountains, there's this little store and inlet New York, and they have the special top secret cheese that I sure the store only buys for me. Right, that's horse crap. But I go in there and they have ten year old sharp ched extra chart. It's got like five xes on it. The kind of the funk about you got it. Love that kind of stuff. Yeah, and I usually spend forty fifty bucks on that cheese. I come back and Diane Goes, how much cheese did you buy? Well, I got enough for you for whatever. So as she into that, the strong cheese like that. Yeah, I love yeah, that's a good cheese. Is just you know, if you're one of those guys that goes at Walmart and and you buy a little walmart brand cheese and bring it out and that the crackers with your friends. No, look at this, you're that guy here, that you're that guy. You bought Walmart Cheese. Probably get the good stuff. Yeah, I'm with you on that. Absolutely. This is good beer. Is very...

...good beer. Well, we will get to the other two beers are sours. Now. Usually, as you know, I recently brought an assortment like four or five. Sometimes, okay, but this time I bought a bunch of six packs. So we have three this day. You know, I knew I liked you the day I met you, and that guy's going to bring six packs no matter where. Oh God. So yeah, so maybe we'll try one more then we'll get into the other food. Yeah, okay, yeah, we can get any other food. I also have a couple things too. are going to talk about how long thought food lasts and a refrigerator before you try and wipe out your family, and then we're going to talk about, with Labor Day coming up, the two thousand and twenty one best cities for outdoor grilling and then the worst cities for outdoor growing, which which is hilarious. Okay, because it's a no brainer, right. Yeah, yeah, so I'm looking forward to that. All right, so he got there. But next up, I don't think this is a local one. It's from collective arts. They are located in, yeah, Ontario, Canada. Okay, and I'll also it's a collab out of work, Canada, and also one Knocki Wisconsin. All right, so two Canadians in an American yes, they got together and said we're doing it. The Canadians brew serious beer. They do. They know what they're doing up there, do they've got a lot of crap breweries up there. So this was called. This was from collective arts and it's called jam up the Mash. It's a dry hot so our didn't really give me a flavor profile on this. I don't know. Man but I art look pretty cool. So it's got glasses on it and all kinds of colors. All right, so we're going to we're going to find out what this is any good. Oh and I did. I forgot to mention this house is not not too bad. Five point two. Okay, so right in the middle normal. Ye, yeah, after that, seven, we need something a little yeah, I like that. Can only beer, though it's pretty. It's actually very good. Right, here we go. That almost sounded a downicle. Yep, all we do. You smell anything that smells. Look at IPA. Almost. Okay. So well, you said dry and you said so our. So I'm expecting this to puck her up my lips all the way down to my toes. Yeah, it's not. There's no fruit color to it whatsoever. I I struggle. I struggle with these kinds of sour. These are like us, these are like the original, right, because these are the hours that I originally had. That I didn't think I liked, right, but then again, you know, I looked for I look so hard for the fruited sours. There they didn't have any. That goes that a were all sold. Well, you know, it might be as that's it's that's you're going to say. Go ahead, I'll just say there must have been twenty Pumpkin Beers and legments. There's so many. Should we okay, before we even sit this beer, I better you know what I'm going to ask you. Should we do it? Well, we'll know how we feel about pup could we mocked every brewer we interview, we by saying, dude, Pumpkin be and some of them go and and some of them said, yeah, we got to. So even our friends at robocks head up ahead, you have a pump out, and even John gave us a little weird look at yeah, but there they are. So I think we should probably try maybe a regular and then a spiced one or something for next time. And you know so. All right. So I want to make this official. Are we officially going to try Pumpkin Beers? Yes, okay, I think we should. We have to do this. All we do right, and besides it nobody can shoot at us from the way. Let's try this out. I'm smelling this and I get grape fruit, I get exactly I get dry. So let's try it out. All that's actually good. I was going to say it's not as bad a little. Know, I was expecting way over the top of hop puck face. But but yes, right, yeah,...

...it no, this is good. It's like it's like a white sour me. I get grape fruit out of I do too. Yeah, it's actually's not bad. Yeah, see, surprise you. Right. Yeah, we go. It's much better that thought that was going to be. Yep, it's definitely a sour. It's there, but it's not as harsh. This is still these are summer beers, in my opinion. Now, don't get me wrong, anything that's little front of me in December, you know I'm gonna eat it. There's no sech thing as turning my back on it, right, but I just most of the probably a lot of these will run out, you know, as the year waynes. So. So, yeah, you're getting good at this. You're absolutely right. What happens right around this time is you will see less and less of the sours because it because you're right, this hours are warm weather beers now, some some brewing companies. It's the bread and butter. So they'll still make them anyways. But we have to find them, all right, you have to hunt them out. So, yeah, there's one brewer I think carry my wife mentioned it to you while we were at the festival. Froth brewing. Yes, that's their bread and butter. Ours is what they do. And they do this one called liquid lollipop. We got to have that, since we haven't had that yet. We have, but it leaves all the fruit like on the side of your glass. That's what we need right there. So it's located in buffalo okay, and it's hard to get around here and I don't know why, even though buffos not so far from where we're located. It's just it's for some reason the frost brewing beers are not easily read available in this area right I don't know why. Also, a guy, I forget what his name is, I'm a dope, reached out to me this week from OSB CIDER okay and they have they have a store in Lakewood or Lakeville, which I write it to head a Conacius like, and then they have a store in buffalo and they reached out because, you know, we reached out to them and they want to have a grill this come and do a I think the live ex you know, cider would be a fun I think that because you both you and I both are cider guys. Yeah, we haven't done a lot of Stutt siders on grill this yet, but I think that be something for us to Diamondt you absolutely. I am all out of two thousand and twenty Salmon Ranch hard cider, so I have to do a batch and I've got the guys prime to we're going to try to do a hundred percent honey crisp juice this time rather than a blend. Sure it may may be too difficult to accomplish, because all we need is like fifteen gowns. So now I will see. I'll now I'll ask you, because I've had your ciders and I think they're great. Are you a person who likes the CIDERS sweeter or more dry, or somewhere in the middle? I think the right answers. In the middle, although some of the Best I've ever had were really sweet. Yep, and and it's almost like sipping a fine liqueur. Yeah, I guess it's just just fantastic. Right, right, and there's one guy around here that's, you know, kind of a cromudge and guy, you know the people that are talking about, and he's a real nice guy and we love them to pieces, but there's no way he's telling us how he makes it. Yeah, and so it's just, you know, one of those yeps, Yep, Yep. So what do you want to do? You want to eat some food. Yet let's already want to dive into the cities. Let's let's go ahead that, because I'm almost out of clam. So, yeah, let's go ahead. And there was. Now okay, so I'm just going to pass this over to you after I open it up. Here there's one piece of this chicken that was marinated in Cilantro and lime, and you can you have a forked. Are Right. Yeah, these are my fingers for stuff. But yeah, that's all right. We can use your fingers too. I mean it's only a thousand million dollar broadcast studio. WHO gives who gets a rats ass rights? Hey,...

...you nuts, all right. So here, here's, there's that's the onion soup. That looks the ways marinated chicken, not the the the lime Cilantro marinated part. So these are these are actually good looking noodles too nice. Well, you know, I don't. I look at noodles like those spirals and yeah, as fufon noodles. Right, all I want is wide soup noodles, especially when I grew up on chicken noodle soup with the wide noodles. And you know, both grandmothers made it and both of them were excellent but completely different. Some of them had all kinds of things like carrots and salary and all that. Right. Well, I'm doing some purpose and I'm smiling. Yeah, because Real Bra Real Broth, doesn't go through the Fort. You see it does? He still through the fur? That's good, Bro you know how to analyze food, buddy. So he's eating soup with a fork. Now. Now, this is not this is still a five onion souper, French onion soup, right. Just just added noodle. I added chicken and noodle. That's so good. So it's better than any chicken was sup over because, because you're right, it doesn't taste like you can. It tastes like five onion soup. Right, we're just that with this, some added benefits to it's so good. And you marrind chicken in a couple hours that chicken takes down the beef broth base and in the and onions, there's a little bit of garlic in there. I gotta stop because all you this the entire show. Well, you can, you know, you can eat it on the way home. And also, I know your wife loves this. Is what she said. This is one of the only two soups shee eats, like two soups, and the fight, the five onion one, is one of the one of her favorite ones now. So yeah, Nope, so she's she saw it and I think she even results you on favorite immediately. Yes, he did, and you know I did at the time she did that. I did not know if there'd be any left. So I was required right. So, but I've got a big container for it. So you're smart, quiet until you knew her. That's that's delicious and wow, that's very good. It's very good. And then Hunka chicken at any time during girl list. By the way, Grilli is available on Iheart media, spotify, anywhere you get your podcasts. Like it, friend it, fall in love with it. Whatever you do where, it follows you and it comes right up on your phone automatically. I had no idea how that happens. I just hand my phone to my daughter and say here, make grill this come up to me. So you don't want to miss any episodes. You have to look pretty much on every single podcasting platform you can think of. And Yeah, we be very happy if you follow us and and you know, like us and whatnot, and we want to hear from you too. If you if there's beers you think we should try or places that we should go or people we should reach out to, let us know. You can, as it Jim, as it Kevin Mur even for all of a sudden. I don't know why you'd be Jim Salmon, that kind of you. There's a good context and there would be inside the margins radio goodcom is there's also a context section. There's I'm getting all know this happened there. Yeah, just a man, only it's seven percent Jim. Some of that comment said to Margarcom you can reach out to either of us and we be happy to take a look at what you think we should try. So at any time during the show, if you want to just pick up that, I'll hand you the paper towels, and if you want to pick up that chicken and take a hunk out of it, you're more than welcome. Well, that's you don't have to ask me twice though. So the best cities in a country for growing. Now, what do you think? What are you and I guess they're analyzing this on a year round...

...basis to okay, right, Pomona, California, number one. Palmdale, California, number two. Baton Rouge, Louisiana, number three. I'm not surprised to the list, but I think they'd be number one almost what. Baton Rouge because of Cajun, because of Barbecue. That's, by the way, the chickens green. I'm so I got a multiple just but we do. You go to Broadcast School? I went to Jake. Told you notice to write. Did I tell you not? That you she's man, he's doubling over. Don't choke on that, because the him. Look, I couldn't even get my hands around you to do that. I'm like, maneuver, relax with this. Would be the best girls we ever did. So, Baton Rouge. You know lot of okay, let me let me guess one. It's Texas up there. Yeah, okay, Killeen, Texas. Really? Yeah, number five, okay, Memphis, Tennessee, of course from that makes ribs and whatever. Glendale, Arizona. I wouldn't have thought that. I wouldn't have roast alligator or lizard or whatever. Clarksville, Tennessee, number seven. Huh? Well, Tennessee, no for whiskey. Yeah, and you can't grow what out with Springfield, Missouri, okay, and Patterson, New Jersey. New Jersey, I wouldn't sure I'd eat any food. No, I'm out, but there's probably some people listening to our Jersey. But we love You, DO JERSEY? Yeah, we do. We'd come there. I'll take some money. The worst cities in the world for growing, worst cities. Yeah, all right, it's New York City up there. New York cities, the yeah, that number two. Worse. Imagine. Rise there, yonkers, New York is number one. Right, right, all start New York City, Garland, Texas, I don't know, Mesquite, Texas. What Jersey City, New Jersey, and I can understand that. To Cleveland, Ohio. Yeah, who cooks anything? It's only it's quite cold. SEATTLE, Washington, we're rains one hundred and forty days a year. That makes sense. You can't Cook on the line. Right. Honolulu, Hawaii, that makes no sense. That's stupid. That's a perfect right. I mean it's like, have you had a wine food? I'm sure you know. I've been there. A couple times in as you know, we went with ten people, okay, and you know when you take a number, a bunch of couples, well, five and and we decided that instead of going out every night, we're just cause a thousand, two thousand dollars a nice right expense of all that we would, because we runted this house, that we would each couple would cook something a different night and we want up saving thousands of dollars. Was Easy to cook out there. Mine was prime rib and I you know, who knows? You go to Hawaii, what the prime ribs going to just like it was one of the best I ever had. That's weird. I don't what was up in the list. I don't know. Ya, Tampa, Florida. That's also weird, because I think that'd be nice out there too. And rounding off the list of the worst cities to grow anchorage a last but now that that big said, wellow freaking sir, can't go outside. I used to have a guy that I knew that lived in Alaska for a while and he told me it was so cold, there's forty below zero, that if they they they had to make sure that the they had suburbans and he was working up Darren oil shurance or something and they had to run the they had idle the car all night, otherwise it would freeze and you never get a started again. She imagine that? That's that's crazy. So, anyway, growing up in Alaska, probably not that. Know. I you know what the funny thing I was watching. You ever watch that show bizarre foods? Yeah, you ever see that? Yeah, that was Zimmer. Yeah, I...

...love that. He was an Alasky. Do you know how they cook the fish on Snowmobile, where the gas tick where it is really and the muffle? Yeah, there, you go on now, that's fun. Well, yeah, I mean, you gotta do what you gotta do. Yeah. So, yeah, they went. They went for a little rock. I didn't when they got done. The fish was done. When you're cooking anything and something goes wrong or you don't know what to do, you have to use inje and be write like those two clams I couldn't get open. Yep, and you just throw them on the burner. By the burner they go. Should we have one more beer? Let's have that. It all right. And and I have an update that I didn't even tell you about. Yet that I'm going to tell you right here on grill this. Okay, all right, excellent. We also, if we do this one, we also have an what we would consider to be an honorable mention. If you want to. I'm not gonna say no, God, this is good. So this is this. No, this beer was a I was talked into buy. All right, so I guess I was telling you. I was looking through the beers at at wagments and the gentleman who works for this beer company because he had to shut on earthing, so you didn't work for weight, was he was stalking his product on their shell. Okay, and he was like, Hey, have you ever heard of this place in Pen Yang? So the name of the place is abandoned brewing in pen Y and New York. I've been in brewingcom. I guess not to go to that site. Okay, I was like no, I'm never I didn't even know you guys had a brewery in pen Yand so he was like yeah, you know, you shouldn't. He even said we should come up. I wish. What I'm going to do? I'm going to work on it. have to make some grill this cards. So it Sook and hand them out when I'm out and about. You even threatening to do that. Yeah, weld, we need to do that. Well, we've made a half a million dollars on it's so far. Why CAN'T WE AFORD SOME CARS? Had you seen our money? I did. I checked our money this morning, you filthy man. You kill me anyways. So this is a another dry hoop sour, but it's made with local, fresh blueberries. Okay, I don't think I've had a blueberry sour. Okay, now I'm a the can looks a little, I don't know, bland. It does this. When this was on the shelf I walked by it four times because it doesn't doesn't pop out right. Didn't say man on their no. So, yeah, you see, you see the Canoli can, that's mat. That pops out. You this is really pop out. So, but the guy talked me into an eddy actually told me look, look them up, and he talked to us while coming out there. So okay, we may have to work on that. What's the alcohol on that one? Okay, actually, good question. I'm glad ass almost forgot to say it. It's low. It's four point. Oh, so this is very, very light. All right. Well, if it's fruity and I like it, then I'm good with that. Here we go. Yeah, that was a different so okay. Well, the smells like blueberries. Does it really? Okay? Minute, this might be a win. Man. Oh, the color like a ruby grape fruit looking dollar. It looks like beer with a with a little bit of blue in it. That's why I give it. Yeah, yeah, all right, see if he pours me anymore than he poured himself. No, he oh, yeah, he did. He gave me a little bit. Look at that. See, here's a nice guy's such a generous a bells out all over there. All right, all right, here we go. Blueberry from a bandon dry. Yeah, definitely dry, very dry. I do, I do taste the blueberry hittable beer in there. Yeah, I like it. It's okay, yeah, Yep. And now now he did say this, and I'm not no offense to anybody. Right, they're not really huge on sours, okay, they don't like to do this stuff with the because he saw me buying this and he said that looks like one of those kind of beers. I if you have one of them, you might want...

...you're not going to want to have other because they're they're Gimmicky Beers, and I was like, well, no, somebody's turn to be really good. You said to try him. Well, you should have pointed them to big Alice in the red and blue. Oh yeah, those, those showers were awesome. Yeah, they were crazy good. Yep, those are the best ours I think I've ever had. That was actually rising store are rising gener and yes, those were. Those were two big als, a nice place too. Yep, you know what they're still wanted to I haven't brought you that. I want you to try from more talous, more talous. Yep, they make some. We tried. Yeah, and make some really good ones too. But yeah, so, but we still. I we will, you know, I'll reach out. Will certainly visit them and see what they got out there, because we don't only like sours. We like we like snouts and loggers and the thing else to write. So with this, with the summer kind of coming toward PROBAB and we're going to go towards darker now, right, right, absolutely, and you know, I think everybody's kind of busy in vacations and stuff still coming up. Yeah, and we're going down to the pig pick and festival I've went on, which I have another story. Let me remind me to tell you about that. And but I think once we get past some of that will be freed up on time a little bit. Take Grill US on the road. Yeah, and that's the thing is a lot of people that I've talked to that want us out there. You mentioned this the CIDER place, and was it rock city? Rock city brewing? That what that wants to come out there. A couple and then this now on this place. So there's a there's a bunch of place that wants to come out there, which I want what you're right. We're pretty busy, we're kind of booked up, but we'll be it. We will be out there. Were willing to be out there and try whatever. Yep, there wants to try. So I like that beer. Yeah, I like that sour after after you have a couple more ships, it's not it's so bad. Yeah, it's good. I'll mix it with a little Jack Daniels and it's really light. It's so you get you'd have to have a few easy for you. One of the things that that I did this week is this is an unusual week for me because I was very busy businesswise, because I you know, I'm a small business owner. And what's Your Business, by the way? Well, I'm a home inspector guy and I represent people that are suing their roofer and so anyway, but I found time to use every single grill I have. Okay, to guess, girl, one of the pellate girl, one of the strama girls, Ms Robing Girls, and and my infrared grow. Yep, and I cooked a whole bunch of different things this week. The best was the ribbies. That was that was one night. I almost drove over when I saw your posting. Those were some really good ribbis and they were like a full inch and a half thick, which is what you like. And and had a new person over to the ranch who hadn't been here before, and one of my kids friends, and of course, you know you're a little nervous because you're just meeting people for the first time. And I said, well, we're this is a place where you just help yourself. Yep, you know, there's a cooler the beer and all the stuff, so over there, stay out of that one, and anything you want, you help yourself. Right. And by the way, how do you want your steak cook and her response was medium rare, and I said you win, you get to stay. Yep, so it's all good. If you were to say to me, well, well done, you get the car and wait your to hell. I so it's pretty funny. One of the things with leftovers it in. Okay, people don't I'm in houses all the time as a home inspector and I have this little thermometer thing and I aim it in the freezer. And what temperature are my looking for in my freezer? Zero, Yep, that's the best temperature to keep everything frozen. Yea. And people, you know, I'm sure it's I don't know about you. We have one, two,...

...for we have five freezers, right, I have. I have one connected to my refrigerator and we just bought an actual deep freezer. Did you good for you, I swear we just got it. So we have. I have two now and every once a while, you know, I go through and I call the thing. You know, mean not as often as I should. Sure, right. And there's stuff that gives freezer burn and people think what is Freezer Burn? Well, it's where they are in a zip black bag or whatever, where there was air in there, and the best things you can invest in is one of those hues of I can. I think that's really good atformation. You said that one more time, because a lot of people don't understand what causes freezer burn. That's a very good point. Are So, if you're taking a ziplock bag and putting, I don't know, a hunk a steak in there and putting it in the freezer and you want to take it out a month later, the are around that in the bag has moisture on there which freezes and then it crystallizes in that causes what's called Freezer Burn. Now it's not unsafe to eat it when it's freezer burn, but it tastes right like a cow chip. Right. So, you know, it's if those vacuum I don't own one of those things, but I do now. Do you really sure? Do those vacuum seal things? Stuff lasting there way longer than it ever would just in wrapped in you know, even Sran rappoil or whatever. Right, right, you know, water freezers at thirty two. Ideal temperatures for freezers zero degrees Fahrenheit. And and there one of the reasons why we want zero is it freeze us through fast. Right, right and and thawing. Things should always be done in if they're little quantities, you can thaw them in cold water. You never want to thought anything in hot water. Right. And and thawing, like a brisket. If you have a brisket in the freezer, it takes two or three days for that in the refrigerator. So you got to take it out two or three days beforehand. So now I don't do this. I don't do this because I've had that luck with it and I know you can do this, but there's there's defrosts on your microwave. Have you ever thought like a meat or anything like that in the microwave? Who? Of course I tried. I've done it and I screw it up almost all that every time. But I have a microwave right now. We had a sharp carousel my coral wave that I bought one thousand nine hundred and eighty four for a Thanksgiving thing when we first moved here. Okay, Eighty five, I think it was, and that lasted for twenty two years. It was perfect and then one day it just stuck a stray up in there and it was now went out and bought another one. That lasted two years and now I'm on the I'm on the third one, and this thing's a piece of junk. You put stuff in there and if, depending on what you have in there in your sparks and flames don't it drives me not. Yeah, I don't like to radiate anything that has any value. So nothing that. First of all, I don't usually put unless it's a breast get or, you know, maybe a roaster a pork or park butt or something. I don't freeze stuff. I'll I'll get it as fresh and put it on the cook a fresh try to eat it. Yep, but sawing something in a microwave just goes against the grain of my life. But I can't do it no more. Whatever. Speaker, you know, you mentioned the vacuum Suler. The one of the reasons why I got that. It's because sometimes I cook, I have the Jim Salmon problem where I cook way too much sometimes. Yeah, and I do it too. I while back from PAGADORN's. I got those stick tips. We're big tails. Yeah, those are, thank you, wonderful and the delicious and if you do them right through, one of the best cuts of meat you can eat. And I cooked half of them at one time and I had another half left it and I wanted to...

...save them so I could cook him again and my wife had bought I forgot, man, I wish I knew the name of the company that you got it from. It's one of like the the the vacuum cleaner companies, and I don't know which one is hermy Kirby something that. Yeah, so we vacuum sealed the those that those tails. Yeah, and this past week and I cooked them again on my chocolate broad. I didn't use those smokere use, just put them on the roll right, got it real hot, cooked it real fast and on the side. Man, it was so good. It was so good and no freezer baser, burdenal nothing rank. So yeah, that's that's something. Not Expensive either. I think it costs your maybe sixty bucks, okay, nothing, nothing crazy expense. Right, and it's a great tool for someone if you have if you buy hunks of meat and you want to eat them later and you want to put them your deep freezer whatever. That's a good things and good thing to have. Does does Amazon prime come to your house every other day like that, if you're married? And yes, yeah, so I may invest in something like that. I think that's for because I know you cook a lot of men here. Yeah, yeah, so I think it's a good idea. So she'll prep the last amount of shell. All right, that we still hellow time as how long does thought food last? No, this is a great queen the refrigerator. So I'm going to go over this pretty quick. Protein means, right, curry. Listen to this. Yeah, Bacon for or five days. Really, yeah, once it's out of the package. Really. Yeah. Now I've got I waste Bacon because I use baking constantly for everything and once in a while something slips through a week later and it's and it gets that little purply look. It's not. You get the little twin to it. I got you. Oh, I'm sorry. Cooked Bacon four or five days, raw bacon, Raw Bacon, seven days. Okay, okay. So it gives you another roast beef, steak or ribs, three to five chicken cooked, three or four, chicken uncooked, one to two. We have someone else. You don't want that. Yeah, new fish uncooked, one to two. Yeah, ground beef cooked three or four days, ground beef uncooked one to two days. So pretty much they tell you anything you get from the Delhi anything that's fresh meat, it's one to two days. Yeah, hot dogs opened one one week. Hot dogs unopened two weeks. I don't know why that would be, because whatever the date is on there, if it's unopened, right. Yeah, it doesn't matter if it's in your refrigeration. Do you know what's in hot dogs? Like everything going to man, I won't. I don't want to get canceled. Lunch meat open three or five days. Lunch meet unopened, two weeks. Pork Roast Chops, ribs uncooked, three or five days. Shrimp uncooked, one to two days. Tofu, which would never be in my refusery. What that is under any circumstances? To one week. Yeah, what does that stuff? I would take Tofu and put it on the saw horse out there and shoot it with a set fruits and vegetables. Berries, four or five days, Broccoli, three to five days, corn, three or four days, green beans, three or four days, tomatoes two to three days in in. Well, they say you're not supposed to put tomatoes in the refrigerator. Is that? Yeah, yeah, I got yelled at for doing that. I do it. I still do that. Butter one to three months. What do you use it your house? You use real butter. I use real yeah, so you. I don't know about you, but I go through an unconscious amount of butter now here. I'M gonna admit this right here on the air. So we have sticks of real butter, the first tons of it, tons of it's my wife was butter too, and we have like a stick or two that we keep out of the fridge. So Nice, soft. So if you're making toast, you gall yeah, absolutely, same thing. I have one of these little butter dishes with, yeah, top on...

...it. Yep, because if you leave it out there without the top, that mycel get. Yeah, but yeah, there you have to. There's nothing worse than the herd. You go to that thing and, Oh my God, one of the idiots that lives here didn't refill it right and now you're hacking it hard butter trying to get that for toast. No, I could. Is that? Is that bad? Having it out on the table? Do you think that's? No, no, not at all. No, not at all. Butter. Let's see, it doesn't say anything about that, but I'll research that for another day. How's that all right? Shredded cheese, unopened one month. Okay, whipped topping one to two weeks. Yogurt, one, two, three weeks. I don't know, I don't I'm not a R your yogurt. No, you know, this is dumb and I hate to admit this and I'll go ahead and do it any go ahead. So there's a local save a lot story down here in Albion, New York, where I lived, and they have these for doll rating nine, is giant. Think cubs go and it's save a lot brand or whatever it is best, you know, can't live without or whatever. And it's a big one and it's a doll rating nine and it's Vanilla and plain. So I get to Vanelle, I bring it home. That's the only thing my wife feeds to cats yogurt, and that's one cat, one giant cat, Bailey. That's the only yogurt hill eat. Really is that one? That particular right, particular one. You could go by that give thousand dollar Greek stuff and it's nuts. He's big. So anyway, bagels one to two weeks, bread, one to two weeks, I don't know about that. Cakes, one to two days, leftover three or four days. Pies three or four days and rolls one week. Okay. So, you know, I think it's all about some of you that have money's no object. Refrigerators like a subser, are Refrigerat sure, yeah, they are. One on a more high maintenance, maintenance, poor maintenance prone appliances. Yep, but you put something in there last forever. It's some kind of vacuum suction thing that goes on there. That's way it pay forty FIVEZERO dollars bikes. Perfect sense, you know, but it's not. Yeah, no, all right, well, that that's good stuff to know. And you're right. Some of those things I may a little longer than you should, but as long as it taste can be out. Really I have, you know, I mean I'm I'm kind of in charge of the refrigerator because I do all the cooking here, and I fail at a miserably because every once a while, and we were talking about this yesterday or today with the family, and we always try to try to eat dinner at the table like blue bloods, you know, Yep, and talk about, you know, whatever what's going on, and we were talking about how much food we waste. Yeah, and here they say the average family in the United States waste fourteen percent of the food they buy. We waste a lot to I'm not going to lie to you, and it's and it's at agree. I don't like to waste stuff. I'm one of those guys. When I was a kid we came from pretty humble beginnings. We didn't really hallow lot. So my mom if it was on the plate, you eight, you ate it, yeah, or you face the consequent right exactly. We waste a lot too, and we try the table thing. I actually was talking to somebody else about this. We sold my wife and myself and the younger girls. We always are at the table by the eighteen year old. Sometimes, yeah, she'll dip out, you know what I mean. But the younger ones are always there and they they actually, you know, asked me, please be excuse and all that stuff. So right, that's wonder if we got we got that like we have. We have some rules. No phones at the table and say, you know, it's whatever. I mean it. We try to do that at least two or three nights a week, if we can, at least once a week. You know anyway. So we try it. Now that I've switched by schedule. We try because I get home at...

Weird Times, as you know, and you do too, I'm sure. The weekends are usually the Times where I'm home the most now. So we try to do it, like on Saturdays and Sundays. We try to. That's that's good. Good for you. I didn't get my invite yet. Your invited any time you want. My family loves you. So how much time we have? Any time? And left or we we got about. We got about ten minutes left. All right, so can we do the honorable mention you think? Let's do it. I want to grocery store today, okay, and I'm perusing the the various beers, which is a hundred times more than it ever used to be, right, it used to be a little quick beer, I with some bud light and whatever and whatever, right, but now it's like it's just crazy. There's thousand beers to pick from, Yep. And I'm going through and I'm reading in whatever and this one struck my eye. It's called pity the fruit. It reminds me of Mr t who said pity to fool, pity fool. Yeah, so Sour Ale with watermelon, dragon fruit, red current, which I still don't know what a current fruit is. I got to look that up and prickly pear currents are about a quarter of an inch in diameter and they come on a plant. Okay, no, kind of like a Berry Bush. Okay, okay, but there's a bunch of current currents. There's different kinds of current ye, black and red and whatever. Are they sweeter or they they are not. They're not sweet, okay, but they're not pucker either. Okay, when I was a little kid we had currents grown all over the neighborhoods. Sure, we'd steal as much food as we could, right, and I got caught once and and and I had to weed the whole bear strawberry patch to for that. I'll never forget that. But current you very good. Okay, they're good and they make jam out of them. They're not for everybody because they're not super sweet. Sure, sure, you know so. So this is from Hamburg brewing, which we've had when we have had some of their beers. Yeah, seven old, so it definitely has a little bit in there. Yep, we got lice and cold. So I'm looking for it. You know, I see all the fruits on this, it makes me, I maketeresting right. So I'm interested in your I've tasted it before, but I'll have I mean, I'll have you poor me some more. I don't say no one real this year. Yeah, all right, I could smell the fruit in this. We didn't need a can opener today either. I didn't. I didn't have any bottle ones. Yeah, that's great, good for you. He's pouring in this comes out that great fruit color to yeah, kind of Pinky. Yeah. Yeah, it was a smell like it smells like a blend of yeah, it done as a bunch of stuff in there, that's for sure. Listen to that noise. Yeah, Oh, look at you go, seven point on. It's so top so, if you're gonna sample, you're going to sample on grill this to be able to all your podcasting platforms. Yes, I hired spotify and where we were else. That's right. All Right, here we go go ahead, give it a shot. Okay, definitely a sour yep, not as sweet as I thought it would be. There's a little hint of it in there. I can end the back. I can taste the watermelon. Watermelon comes out on that pretty good. From you. I think I taste the pair a little bit too prickly. Yep, it's not bad. It's not. It's not. It's not. And it could have it could have done without the watermelon, I think. I think that's you know, it's funny. I think that's kind of what makes it a little weird, right, yeah, a little bit of a yeah, it's not. It's not a bad tasting beer, a up, but that's a way to that's a...

...good way to describe it as weird. It's just it's just this seems like when a bunch of things are jumped into the potter. One of these things don't belong to that song, when these things don't belong, that's like that's like one of them. But it's not. It's not. It's not a bad beer. It's still it's nice and cold and it has a summary Taste to it. So my taste, I definitely taste a seven percent in there. Oh yeah, that's there. Well, you know which we love, but I'm not a plenty of yeah, okay. So, yeah, now we have four beers to choose from. Which one was your favorite? Oh Gosh, that's just tough. It's always Um. So, once again, I mean for the listeners. Yeah, we can. We have the sour project from from Pinny, and that's from abandoned brewing, Britain. First Time we're having a beer from this brewer right jam up the mash, from a different assortment of locations, but the name of the companies called collective arts. It's another sour. Not a grape fruit in that one. Good, Yep, we have pitty, the fruit that we just had from Hamburg. What's that sour with watermelon, dragon fruit and red current and prickly pair. MM. And finally, from our buddies at Stone Yard, it's the Rubino's Italian food market Canoli Beer, which I thought was very good. Yeah, I liked Yep, that tastes like Anolis. Yeah, with alcohol, and there's no lose to that. I love cannolis. I do too. If you look at me, you could tell I look only so so. Out of these four beers, which is the beer of the day for me? It's the project five. Just what here? Yeah, so our project. I'm not that one sh that one shocking to be yeah, for me it's the gem of the bad. Is it that I like that one too? I did. I like that one too. Abandon Brewing Company. Yeah, the Sour Project Number Five Ye, not specializing inshours, but they realize they got to make one now and then, and I think it's pretty good. You know what, I was pleasantly surprised by this. Our I was. I was. I think that our friends at Hamburg could have left out if they lottermon ter mellontain. Yeah, I think this would be really good. Yeah, I mean, it still good, but I think that when it taken, that little weird takes to it and it would have been a delicious beer. Yeah, well, I ain't pouring it out anyway. Well, we're still going to drinking. That's what we give here. But that was, you know, the Canoli, I liked Yep, and and the Mash. I like Yep, but I thought that that abandoned somewhere project was a was a little bit of a sleeper for me at first. I had to taste it. It's a little more. It wasn't hoppy. Yeah, well, it says hops. Yeah, that's the thing. That was the one where you had the initial sip and you're like, I don't know, yeah, and then you go dive deeper little Kay, this isn't this is one of the, if not the I don't know how many of these. We done fifty or something. We're getting up there now. We haven't disagreed, I don't know. Ever, this syme. I think this is the first one we see. Yeah, yeah, but I mean the point spread isn't much. You know, we both like both. Right. So, yeah, none of this got poured out, so it's all good. And shout out to our friends at Stone Yard. This was a great beer. I would I would ris again. Yeah, it's just, you know, that these, the other ones, were a little little better in my opinion, but not bet at all. Coming up next on grill list next week will be, if all goes according to plan, which, you know, nothing ever goes, will be another brisket and and I have it under advisement that the...

Great Matthew t Wilson may be obtaining a pellet grill. I'm and and I'm dying to know what his first cook will be on that. So you know, you know, I'm dying to do a briskow poet girl myself. That's so much fun. You know. I can't let John Welch out do me one briskets. Come on, come on now, Welch is just begging for a house fire. Seriously, he has cooked for biskets and each one was excellent. Yeah, and and he doesn't know, he doesn't have any idea what he's doing, but he's knocking out the park and and he's knocked him out of the park. So it's it's got to be a mistake, I don't know, but but he's I'm proud of him. He's pulled it off. I work with you guys, as you're one of the first radio programs that I work with, the company that I'm that we're both with, and you and I heard off right at the bat. I reknew you. She were good cooking. You real knew that I like to eat as these to cook myself. But well, you're he was like, you know, I can make a hot dog. Yes, I know pretty much this. I can do man's he come a long way from really hand. Yeah, he now, and this is a self sorry, you know, and it's just a full disclosure. When he's cooking those briskets, he calls me every half hour. Well, I do next right, and you know, I mean I'm not there. So but I talk, I'm through whatever whatever, and he, you know, he does. And one of them in the middle of the night. He started this brisk at his giant Brisket, twenty pounder. What? Right, he started it like in the afternoon and it's got cook all night, right, and it went off in the middle of the night and he was just panicking. Right, he calls me, and I don't relax. Just turn a thing back on. Something happen there and it just a little glitch. Get it back up to two hundred and twenty five or whatever you're doing. And and I said, those ups and downs and those ups and downs, it's all about what the temperature is in the probe. Yeah, and when you get to one hundred and sixty five and or between one H and fifty five and one hundred and sixty five, it's going to stall and stay there for an hour. Yep, Yep, and then eventually it'll start working its way back up with you. And and that's the time when you take it off and you wrap it and you spray it down with apple juice or whatever the hell you're going to do it right. There's a hundred different things you can do. And then you put it back on it. It doesn't matter if it goes on and off or whatever. You just keep working the thing right until you get to about two, two hundred and eight two ten right, you win. Yep. So it's just it doesn't matter what I think. I have to give him crait. I've seen the pictures that he posted them, and he'll look at what loves. He loves doing it to now he's like, I don't I don't think he's ever going to be like, like over the top like you and I are right, but he's kind of bitten by the bug, which I'm glad to see. It's something something about it. So it's not trying to sound sex is all, but it's something manly about when you of course it is. I don't care about that. You know, I can be canceled at any point. I've done everything I need to do in my life and I could just go on an island and relax for a while. That would be a good thing. So cancel the hell out of me. You are a manly man and that's fine, thank you said. Nothing wrong with testosterone in this world, and there's nothing wrong with us with women either. Come on, I'm with you, which we love. We Bird nep children's right. Don't get. Why did you get you start on that? By the way, before we get out of here. Just want to mention real quick you can find grilled this on spotify. I Heart Apple, wherever you get your podcast. There out now is the salmon ranch cowboy cooking show, the the original one. I've been told that need to get to work finishing. I didn't say far money, so that isn't the works and I will get out, rep it up a little bit trigger that finish a little faster. All of our past episodes are available now, though, on all of our platforms. Again,...

Jim semmercom and inside the margins, Radiocom, you can reach out to us and let us know where we should go. When beers at you try and, like Jim said, we got we got brist coming up soon. Uh Yeah, I can't wait. I just love cooking fist and we'll do it right here on grill this. Stay with US, folks. Will be back next week for another edition of you guessed it, Grill this.

In-Stream Audio Search

NEW

Search across all episodes within this podcast

Episodes (49)