Grill This!
Grill This!

Episode · 1 year ago

Giant Cajun Shrimp

ABOUT THIS EPISODE

Jim and Matt Discuss some of the top steakhouses in the country and a very high end gass grill. And on the menu, canjun shrimp and a craft beer named after a famous artist.

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. Well, you asked part from the highest and gas grill to the top. Forty five steak houses in the country and all the restaurants that are world class closed down in New Orleans. And how much a Wagoo steak cost? Wow, at Jeff rubies and Nashville. Will cover it all the day, right here on girl this. Hello, Matthew, hello, hello, it's good to be here. I'm a little sad and a little happy at the same time. Yeah, now I'm happy because, you know, it one of my favorite times of the year's fall. I'm a fall guy because, you know, there's a lot no insects. It's quite a kind of cool outside. Yep, if you're going to be outside grilling all day long, it's think the perfect temperature because you're not too hot and sweating. Yep, but I'm sad too. Yeah. Well, in then, you know, in the first I don't know what it was a ninth of October. We were all fired up. Yeah, we were crimed with the tickets and everything, ready to go down to King Street, South Carolina for pig picking fest, one of the best festivals in the country when it comes to barbecue. You broke my heart, buddy. You sent me the picture from Facebook, I guess, and acrossed it was a big label that said cancel. Yeah, I was virus. Yeah, got to go, gotta stop now. I had went to my father's a couple weekends back and and my father was like, Hey, I got word from them that they're shrieking it from as you know, it was a few days. There's like a parade, right, a whole deal, right. So they shrunk it down to the one day. So they're still trying to they were trying to hold on, but I guess a lot of people were pulling out and stuff, so they decide to get the shutdown. Now I talked to the one of the head Pooh bus down there in Gamestry and it runs the festival, and he said that there's like sixty, seventy teams usually. Yeah, and that's a lot of growing little US right. Yeah, and so that makes it, I mean there's no mistake. If you're out on top of that thing, you you're the best that ever left, right, right, exactly. But they he did no idea, and this is three or four months ago, that how many people would even sign up. So I'm sure there's part of that. It's it's the virus. And you know, just rus it's go away and come back next year. I guess virus is killing us. Jo. Well, you know, before we get too far, yeah, we're suppress the grass. So depressing. Let's let's have a drink and maybe cry in our beer here. All right. So you have today. All right. So you know, we talked last time on real this that we will eventually have to dive in a Pumpkin Beers. Yeah, I saw a few at the store. Yeah, and I still I couldn't. I could not gather the strength to get it, Jim. So, no, I get it. It's like home Deepo, selling metal, study something. Yeah, they do right. And but so what do we have on deck for that? So the great so the first one that I wanted to try because I saw this art Vincent van go, the okay artist who used to who was who killed himself, I think. Where you go it's not going so well. So far ahead, come up with something dcent. I'm sorry, they'll go, I mean upper who la lie? Right, exactly, higher, you know, high end art. Thank you. That's not awesome. Yeah, we don't buy this kind of stuff, probably, but so he has he. I guess they're giving away some tickets to to a van go experience in Buffalo. I with this beer. So this is a Outreville, Buffalo New York brewery. It's the beyond van go. It's a raspberry sour. Okay, now you peak my interest there. Yeah, what's the alcohol? You know? Yeah, I'm looking for it right now. There is seven percent. Okay, we need that. How does that? That's fine. This goes a good mood. How about that? Yeah, there we go.

I waited all day for the sound and you can smell the raspberry, so that's good. Let me go at your first sir. No, that's all right, you know you can. You smell that smell in here though, too. Yeah, I do know. What what do you have? I'm always excited when I come here because you know I like to eat, I know you do, and you always make something fantastic and I can smell something and you even have it. You haven't heated here, which is fantastic. Good friend of mine. This is an induction cook top. Well, you know, to Tim, they I do co Star of the Sammy ranch cowboy cooking. Yeah's great, great, which will we all eventually? Yeah, for my birthday or Christmas or something, he gave me this cook top. It's in a duct induction cook top and you can take it anywhere and it's so versatile you can cook anything. That's fantastic. Now, I didn't this just to keep this one right. Just you're going to love this. Right, jeems, by way, he's world class and he's a wonderful guy. Yeah, so, anyway, what's just just you can think about what you think. All right, all right, well, I'm still try this beer. Yep, before I selled it to death. Let's go atuous me, you know. Go ahead and Matt Tries First, and of course it's a sour. It looks looks like a darker I don't know. It's all right, got a darker ruby almost taste to it or get beat. Try. I want to get your get your thoughts too, because I actually, I actually think I like this one. Yeah, so do I. Yeah, that's very good. It's not bad, right. Yeah, it's pretty good. Yep, it's it's not pucker, right, but you definitely taste the berry. Yep. And and I don't really taste a lot of the seven percent. I don't. That's that's ahead of that's why I like it, because you can taste the berry. There's not a ton of sweet. is a little bit of sweet there and you don't taste the it's not overpowered by alcohol taste. So yeah, HMM, I like that beer. I do too. That's a that's if I had when I first started in on ours, and I've had you have, but you have made my one a year for my life right, and and everyone would be you know, didn't do anything me and of course, you know, meeting you changes everybody's life. But the the whole deal is if I'd had one of those, I would have said, you know, that's that's a decent so hour like that. Yeah, I think this is right. This is not when we talk about fruited sours, the very heavy, thick, yeah, milkshake style for hours. That we both love. Right, love those two love. Those are death. But this is not that. This is more like sour, but not to sour but a little bit of fruit taste to it. How much was that? Do you have a sense? This was not terrible. It wasn't cheap, but it wasn't terrible as but well, fifteen buck. Fifteen there for for for pack right, yeah, other party for those. You bring them all with you. No, I actually did. There in the cord of he's a really good these are bad. Yeah, I forgot all about kingstree already. There we go, we're starting off on a good foot. There we go, now we're in the right place. Now, you know, one of the things I piques my interest during a week when I'm doing show prep for this wildly popular podcast called Grill. This available on, Iheart, spotify, everywhere in a world to get your podcast, Matt and I. You know mad especially he's got. He's got one girl that's just getting ready for college and two little ones that he's got to pay for. So so we need you to go to girl less hope, a brother, Alton. So I started to research. I've been all around the world actually, and around the country a lot. You want. I've been the world. Travel Steak HOUSPS. Steak houses are my you know, it's fun. You don't you know? It's it can get expensive, but it's part of Peter Man. Yeah, and you're right, a good piece of so, just for the heck of it, I got there and I tried one of the top ten steak houses in the United States. And there's a thousand lists out there. You're all different. Yeah, one of them, but is absolutely different. Right. And you know, when you go to a steakhouse...

...high end, maybe New York, New Orleans, Chicago, Philadelphia, you know, then on the West Coast or whatever, San Francisco or Los Angeles, and you go to one and you have a great time, it's one of the best steak houses in the world for you at that point in time, you're absolutely right and I get it. So one of these lists calls US Bourbon Steak Location in California, Huh, one of the one of the finest steak houses in the world. And then there's this Peter Luger steak house in Brooklyn, okay, and I've been to that one and that was it's a crazy it was a time in my life when I didn't have a lot of money. Sure, I only had like six hundred on me, so it was anything in New York is it's expensive, but yeah, and then is it New York City known for like not the the best stakes or whatever? Right? Well, yeah, they're known for a lot of them. New York's weird. Now it's weird, right. It not to get into politics, but it went nuts. It's right, a little different. We need Julietti there. So then there's why did I even you kill me. Then there's gibbons bar and steakhouse in Chicago. Okay, and struggle supposed to be really good with stakes to yeah, now that is I believe that's the one that's near Navy pier. It's not all that far from there. And then there's burn steakhouse in Tampa, Florida. Okay, that's high of high end. Okay, Chamberlain Steak and Chop House in Dallas, and you would expect you know where there's a cow on every corner. And then inexis, Texas or whatever. Yeah, absolutely. And there's a place in Dallas called knife. Right, it's a text Mac type of a deal. And I mean you taken in caging up a steak or do I forget what that never mind, I'm never going to remember it. It's a it's a steak how they marinated and it's got that deep worsh just your taste. I like that. Yeah, Yep. And then there's one in Boston called Moo. Very appropriate. All there. You go right and you know, come one of us to steakhouse is that's on this list. Of course, is Jeff rubies, and we'll get into that in a minute, because that's that is one of the best experiences I ever had. Jess and Jim's and Kansas City. That would be a place where I expect. Yeah, massive baked potatoes, a playboy steak. Well, okay, now, that's two inches thick and twenty five ounces of pure Sir line. Now you know I mean I like a cowboy steak, but I don't want to certain line. Yep, whatever. Then there's High Steakhouse and Honolulu at Gallagher Steakhouse in New York. Now that's that's wellknown. Yep. And then there's there's one in Chicago called Bevett's bar and buffet and and they they specializing fish and stuff. And then, of course there's Saint elmo steakhouse in Indianapolis, Indiana, which is one of the tops. And then Jeff rubies. All Right, now jeff rubies, very well known named. Yep, one of the best experiences I ever had. It was Nashville and it you know, they're they're wellknown. And the reason I brought that up again because we talked about that on another we did grow this that he is jeff rubies and eccentric and at one time he refused to serve OJ Simpson or Donald Trump. So that would be a place you would like older Simpson. Yeah, well, yeah, I don't know. There's a knife in the gloves. So appetizers at Jeff rubies. Eighteen bucks...

...for cold bison cold by. Yeah, who ever thought? Huh Way, goose steak ribby on eight ounce Ribby, a hundred sixty bucks. That's got Matt Wilson written all over. Now, ware Goo is known for the marbling right there. Yes, yeah, absolutely. Their cowboys steak is a twenty two ounce seventy day dry age bone in ribby for eighty two bucks. Now that is right up my I'm and then they have chicken Wellington and who cares? Right, yeah, so that's if you can get to any of the Jack Ruby. Jack Ruby, he's a guy to shot, but that's the end of that. Promotion. So anyway, if you can ever get to one of those things, it's just so much fun. It's about the presentation. If you smoke cigars, it's just like not suburban a list whatever. So anyway, now, do any these places make one of my favorites, the Tomahawk steak? You know what, no Tomahawks showed up on any of the researchers. A big stick. It is SS NAN steak. You you've never had one here, though I've I've seen many on on these social media posts, but I've got have one here. Now we have this knew whenever I buy a case of Tomahawks it's like three hundred dollars. They're expensive and there's seven steaks. So it's, you know, I guess pretty good deal on it, but still. But we ran into this French cut ribby which just has a little teeny tail sticking out of yeah, but they're like two and a half inches thick. They're wonderful. So more to come on that. Okay, so I also want to set a shout out to Louisiana Pellet Girls. I just acquired a good for you, Louisiana Pellet girl. My friends. Good, very excited to put it in action and use it. I cooked a try tip roast. Okay, I saw interest in mine. Yeah, I have a one hundred. You have it. What one did you get? A twelve hundred? Yeah, I think so. It's one on you right down bout, though, and I cooked a try tip like I would cook a brisket. Now try tip. Sometimes you cook a medium rare and you're wonderful. Right. This one I took two hundred and ten, okay, and it was awesome. It was awesome. It was so awesome that we had half of it that night. There was probably four five pounds left. My son in law I ate the whole thing. The next day he took some to work with them. It was greaty look and it worked and of course I cooked it my peal rays wom and I'm you're gonna you're up. I'm so excited. I there's so many things I want to try on that, on that thing. I'm beginning to get hungry. But before we jump into the food, because I'm looking at this thing war we're being in. It's penetrating my nostrils. Wh I'm getting excited, you know what I mean. So let's try we all love that I'm excited. I'm excited. Let's try one more, all right, and then we'll get to the food. Right there. More of that Sour in there too? Oh yeah, well, well, we'll do that later. I don't want to waste that. We have this poor outpiture that we never use. Sold the me. I like that Sour. That was good. So do you want to reference the fall beer now or do you want to get back into another sour? Let's do another sow, if you don't mind. You know I'm not management here. You're two brains behind us. Whole dabs to enjoying myself. So this is a juice juice shack tropical milkshake, IPA. Now you go downtown fruity farm, it's called Huh, that's it's only four point seven hm. So it's not. Not. Not. Maybe put a shot of OCCA. Doesn't really say Brew Dog. Is that what I'm reading? Yeah,...

...okay, doesn't really say what flavors are here. So I'm kind of curious that we're going to get. Well, but we're going to find out. No, I mean often times in any product the label doesn't indicate what's this. Yeah, we're going to find out what we're putting into our bodies in the second right. Well, we never worry about it. Yeah, there you go. Okay, smells like an IPA. We can't get back Terry into a can like that, right, I mean there's no risk. All right. Yeah, that looks like an IPA too. Looks like a IPA pills in her cross, but also looks maybe a little grapefruity. I don't know. Let's see what I know. I peace are tended to be stronger than for seven. So I smell IPA. Yep, smells like there we go. Yep, where do you have? Fine, come on now, it's got a growing yes, or something. Right here is this is it's different. It's an IPA with a shot of grapefruit juice. That's something. I think. You could not say it better. It tastes like an IPA with a little bit of grape fruit it. I mean it's for seven. I'm trying, man. Well, it's where's is located, you know. So we don't shoot ourselves in a foot. Right, let's see, Brood in Columbus, Ohio will never be there. We will never be there. So that ellokant they'll then go. Was Pretty Good. Yeah, that was an excellent. Yeah, Sour. Yeah, this one. You know, this is kind of what a sour. I cracked them open before in my life and I said I don't like Sour. No, I've liked sour system since the starting. This one that you have to work on. This one, I think, for too Grham will take group, grill this and go there. That's right. That's right. Well, you know you can't win them, all right, you know it's a crap shoot sometimes. Right. So, with that, we need to let's need to wash this. I have to do a small male cow put here, all right, because normally I like to send you home with something for lovely Wilson wiped, and that's right, right here. Yeah, and real nice person, I really like. Yeah, she's a lot of fun. She haddors you, guys, and and if she you know I mean she's got a sense of humor and a land. So that's all good. But this is hot, and I don't mean temperature wise. Yep, she does not do as you know, we have we have kind of the same deal with the wives. Not really big on the spicy. Now how I cook these? These are eight to ten shrimp. They look great for right, eight to ten sighs, and I start out and I rub my shrimp in a pass that over to you. You can grab a skewer. Thank you, sir. And I take my shrimp and I butter them and then I put my spice on. This has a Cajun spice smells and the line's buy you something or other spice that I like. I have a couple of them that I like to go to. One of them is called Slappyr Mama, which is actually really good, but that's got a kick to it. And there's also some cocktail sauce here. This is salmon ranch cocktail sauce, which IM homemade. My wife's dot a fed a cocktail sauce. Either really weird or not. All right. So yeah, get some pictures of that. Matt taking pictures of this because he's Mr Social Media and follow me at Radio Matt Wilson my lands. So that's right, that's right, all right. So we go. Now. You Know Me. I'm not down for the fancy silver ware. HMM,...

...no, you don't need that. Here we go. I Cook Shrimp from raw all the time. I don't I don't buy shrimp. Well, well, I don't say I never do, but I usually don't buy shrimp that's pretty cooked. I cook it. That's why it's got that crunch to it. Now, number one, these aren't small shrimp. These are definitely gentle shrimp. The flavor is magnificent, magnificent because you're right, you got that butter, you got the spice and you know, a little bit of heat on that was well, which I get. It's delicious, fantastic. It makes that beer taste much better. All this and wash it down. Yeah, we might have some other good stuff. I'm sure we do. I'm sure we do. I know. I'm not trying to knock on the guys, the proud brewers that united brew dog over here. Maybe we can hunt down another beer, YEP, that they make rare and say, you know, everyone makes a beer. That's not connecting to be your favorite. So that it is what it is. That's sours. Are there a challenge? They are, without a doubt. Yep. HMM. When we were at the Flower City Brew Fest, which was a fantastic so much fun it was, I was listening to that how we did. There was so much fun. Other group. We had a blast. We did, but there's one guy down there that took a craft beer and he mixed it with a sport drink and it was awesold. Never think that would work. No, it was awesome and it was non proprietary. I mean he couldn't tell us which. So Which? Yeah, I'm sure it's like a powdered mix or something like that. Yeah, or or maybe not. Maybe it was power aid or Gatorade or whatever. Yeah, I was he didn't want to tell us, but I know the name aid was in it and I think it referenced like alligators. So you can figure out which would it probably was. He's shrimper pretty good. It's a delicious out. When I cook these on the Grill, I am very, very, very sensitive to how long they cook. There's nothing worse than rubber ice shrimp, and you can I'm telling you, it's maybe three and a half to four minutes on one side because their bag they're three and so he's on. These are big shrimp and it's about three and a half to four minutes on each side and you have to watch him constantly because once they get from that light color to the pinky color your they're gone. There does that grey goes away, that grayish color. So for our listener out there for our friend who's listening right now. When you cook shrimp on the Grill, how high is your heat? Do you have it up high or is it at a lower heat? It's medium, okay. I mean I don't want it. If you cook it on low, it has the potential to dry out right. If you cook it too hot, you're going to vulcanize it. Right. So you get somewhere right in the middle. And I I'm constantly pound in real butter, even sometimes clarified butter. Yep, on whatever I'm doing in the whole things flaming up and whatever. It just gives it a great taste. I love it. So we again. Another question for you if you let's say, we took about spoken and low and slow a lot of things. Can you low and slow seafood like shrimp? Is that anything if you could do, or should you just always try to like blanch him right, hit him with heat real quick? You know, I think anything can be brought up slow. Anything...

...can be brought up slow. Salmon steaks, Sword Fish Right. You hit some of the stuff with too much heat and it gets pretty tough. Right. So I think you know, low and slow works on just about everything. It's just everything's different and you have to experiment and there's a high failure rate with some. Yeah, there is. I we talked about this before. you go out, whenever somebody's a restaurant, one of those chains is advertising all you can eat shrimp, twenty different varieties. It's horrible. Yeah, it's almost unedible. Yep, because they're a little teeny shrimp. This, this is what you serve people right there, human being right. So I'm I'm going to do you a favorite. I'm going to I'm gonna give this, the rest of this to you, because I have us. I have a sixer up for Oh, do you really? This is a yeah, Alicantville, beyond van go. We we just we got fancy with her being run up a little bit. We did de Yeah, by Pinky went up and I drink that last one. So let's see what else. Number one the shrimp. By the way, one more question. When it comes to shrimp. Now, as you said, and I A hundred percent agree with too much make some they curl up all the way to a little ball right, and they get really rubbery. How when you're cooking shrimp, and I don't know if there's an answer for this. I'm just going to get your opinion on this, because I've noticed if they curl up too much, that's a good sign that you've overcooked them. Yeah, how much do you think you should like a on the curl, because when your first come to not curled that much. I think the curl happens on the smaller shrimp, right, the sixteen to twenty, the twenty one to twenty six, right, right, the smaller shrimp, I think they go into us see real quick right now, YEA circle. These not so much, right. And but still, it's all about these things are thirty bucks a bag. Well, these, all these aren't small. You don't want to mess with him. Right, I gotta do it right, right. It's about wasting culinary money, right, you know. Anyway, I eat a hundred of these. I know they're very good, and I just took that last skeewer there. I just took one off the end and left you that giantest one of there such a word as that? There's me. The biggest one of the whole bag is right there, aimed right at you. So who's delicious? M All right, let's go ahead and get another beer. At this. All right, you know want that thing there you just had in your hands really peaking my interest, but it's up to you. The smoothie this well, Yep, I don't know what that is, but oh, that's a hazy IPA to, isn't it? I think so. All right, car or, if you want to, you decide. I'm not management, I don't really care. Well, we're going to go at the bottle now. I've had a lot of these my m my time, especially, like on my trips to Florida and whatnot. These are these are really good summer beers. They're shandies. SHANDIES are usually like a pills germ mix with like a lemonade or something like that. Oh, okay, so they're really good. So this is from I think it's called Luging Tina's. I think that's how you say it. These are summer shandies. Is Up Wie. I have a wife beer with lemon flavor. Really okay. So, usually they're not terribly high enow CAHOL. This is a four point two, so it's kind of these are like if you're going to be out by the beach day drinking all day hog. This is the kind of beer. You could do that, right. You have a twenty gallon coolist. Yeah, right. I'm not much on lemon. I'll get out of the box on that, but we'll just we'll try it out. Check it out here, we get we think of that cocktail sauce that cocked thesel is amazing because that's homemade right here at again, I get right. I keep that by the spoonful. Par I mean. I may have a problem, though. So that's I don't know. If you want to. You know, I don't think the folks are going to believe US forever. There's going to be half. There will be something that we make here that you say you don't want him that taste...

...like crap. I've I'm being honest. I save this. You haven't done that. Well, you know, we'll see. Even even when we're not on my both I've had here has been pretty a pre spectacular think of how much better are both of our radio programs would be if we were, if the company would allow us to drink while we were on the air. You know I'd run up the chain, but you work for the same companies. We already know the answer. Well, that's good boy. The lemon comes right out the bottle, right in your nose and very light, very crisp. I like that. So this is, like I said, this is a light beer. Summer. If it's ice cold, it's pretty decent. You know, it's one of those things. I'm not a big LAK CRONA with the lime kind of guy or anything like that, but but this, for some reason I kind of I kind of like. So I did bring an honorable mention into the digit refrigerator in here and I figured at some point on one of these grill this we ought of doing kind of a mainstream institution. We do what we need to we need to. I have a bottles of Guinnis in there all right, and I like our hands, I mean like goodness. So at some point that made me. Not Today, but at some point we'll have to have one of those. And I've set it before. It's not like the mainstream beers are awful there, because they're not. They're a lot of them are pretty good. It's just when you have we have to mass produce them. Right, sometimes you the the it's like having someone home, someone someone Mak you has something at home, versus going like Apple Bee's any right, right, there's a different a Julie, mean giant, yea. Well, I don't know my I don't know if my family's just being kind to me or not, but wherever we go it's like dad, yours is better. It's that's a compliment. I don't think there'd be mean to you, I mean lying to you. I think that's the truth. Again, if you I'm not. I'm not trying to hate when I do this because I don't want to sun like I'm knocking any of these places. So there's nothing wrong with Apple Bee's as fine as a fantastic salesman put us just you know what you did. When you're right, right, it's going to be. You know you've had a million times. It's okay, it's a good meal. Yeah, but when you have something that someone who went outside it made it by hand, in my scratch, and here you go. Was it was it. I didn't make eighty plates for like the restaurant. I made this one just for you, and something about that just makes it taste better. Apple Beece is a great place, unless you're wearing a trump shirt. Anyway. That told you that story to night. Yeah, and I forgot I had my trump shirt on. Anyway, I did just some high end grill hunting. Okay, I'm a pretty high end. I have a Somerset Grill, which is, I'm the lower end of high end. Right. It's a great girl. I mean I like it and whatever the the little led knabs are. Half of them don't work anymore. So I there's a girl out there called a Kalamazoo grouchhow so, what kind of girls this? It's a stainless steel grill with an unbelievable rotisserie. Okay, it's got a giant wheel on the side of it that's like thirty inches in diameter, which allows you to put a whole hog on. There are a suckling pig or whatever aus and and just turn at that whole wheel turns. It's just really cool. Now they're handcrafted in Kalamazoo, Michigan. Okay, the Kalamazoo Grill is an Argentinan style grill and a Rotisserie that's also akin to a working piece of art. It's certainly priced like one, starting at Matt and I opening twenty threezero three hundred and fifteen dollars, going up...

...to Thirtyzero and seven hundred and fifteen. Dollars for the free standing model with a sideburn. These girls are not designed for your average Joe, let me tell you. You drive them to it's should be able to do for that kind of the smooth, ratchetless thirty inch flywheel allows you to position the rack just where you want it for perfect results, while the motorized built in Rotessie has enough capacity for a whole animal. Wow, though, that's for money's no object peple. That's what we get more listed or than real. This will try to acquire that grow. You know they they like the pet, the fact that it's three hundred and four stainless steel, which is supposedly the best steam on the steel right. I mean some of the things. You buy it the big boxes, you take him home and two years later there's rust on them, and that's very young. Motorized built in Rotisserie gas starter system for rapid ignition. Well, well, you know how it is, what girls to a lot of times after cook even if you take the best care of some girls, you start seeing something's rust all right, you know. I mean you, especially burners on the lower instant. What they didn't like, though, above about this Klumazoo grow is it, and I can understand this. Limited locations where you can view it. What's gonna have? A thirtyzero girl? Yeah, show room, yeah, right, or one? Well, yeah, you don't want something to take that one. So discussion is our high end gas girl's worth it, you know, and that's a very let's let's stay on that topic for a second, because now we talk about the kind of girls all the time here and you have, I have. I now have four girls and you have like eighty of them. You're catching me, though, moving up there. And we've, I know, a few of these podcasts. I know we've mentioned that we like the flavor that would smokers or pellet smokers or charcoal give in compared to the gas. Right, right, right, Yep. And Gas is more practical, though. So if you want to come something fast, it doesn't take much time to turn on and get the heat up and get going. So you want burgers or dogs or whatever real fast. So if you are cooking with gas and it's Thirtyzero dollars, can you see it shooting over like a pellet grill or something like that? I don't know. No, I guess I can. I don't know. You know, it's depends. There are an I'm meet and greet a lot of people that wear money's no object right, and it gives me nuts. I go home and dive right into a craft beer. But it's it's it's tough. Some people just you know, there's I have a wine list over here that we're going to go through, okay, and it was also at Jeff rubies, and there's bottle of wine all day long. There are two grand. Yeah, and the glass is three hundred. So I mean you can it's it's all relative to the amount of money I have. Yeah, you know, no, it's true. And again, I never I think everyone has the option and right to spend their money however they want to spend it, and that's that's great. My question is just even if you even if you make the food as tender as possible with a gas grill, you still look get the flavor? Did you get from pelt or charcoal or would I a hundred percent agree with that? Hundred percent? I mean the performance part of it is the high end gas. This girl I have, I'm not happy. I never was real happy with the performance. I don't think it's any better than any other girl. Sure the materials, however, are much better. Yeah, which, thank you. Cast Iron Burners, all that stuff. You know, all those gas girls I had when I was dirt poor. Now I'm I'm at least lawn poor, but you know, but when I was dirt poor, you know,...

...you were doing burners every other year. So and that's not the case anymore. And and the luxury models have bunch more features and things like, I like the infrared rotisserie thing, which is kind of cool. Anyway. You know, it's all relative to the kind of money, yes, man, and how much money, sure, but I do write that. I guess when you when you elevate yourself to a level, let's say competition grilling, like, well, we're going to go to like kingstry South Carolina. We we're going to see a bunch of the professionals right putting all their tricks in the trade to the cooking. Yeah, I don't think anyone would be using gas girls. I'm that's just just by it would. They'd all be using wood or verty some charge from some chocolate to right. Yeah, I mean I love watching those grilling competitions and whatever. Those those shows are fun. Yeah, it's a little scripted, but you know what, a little bit right. But but they're all using wood and charcoal. Yeah, absolutely, yeah, but you're you are right. I mean, obviously the functionality of the grill is important and a when you pay more you get more options and and things and it's more durable, right, and all that, all that stuff comes with it. So that's great. But what the end result is always were as it is a portant right, but the taste of the actual food that you make you will never see, I don't believe, a pellet girl at a cop at a barbecue competition, that's true, but it's a great way to get a certain smoke ring on a brisket, on ribs on a roaster a park but or whatever. So I think I want your opinion of this too. I think the reason why you won't see a pellet roll at a competition is not because you don't get the good results. I think they think it's cheating a little bit. Yeah, yeah, maybe, you know. Yeah, they want they want you to know what kind of wood to use and what. Right, you know? Right, I don't know. Maybe some of them supply the wood, but anyway, it's it's the art of knowing what the temperature should be, when you should start to turn it down? How much are you put in there right? Those are all the winning things that to come to play. Now I get that. So of course we went through a hurricane. We shars did hurricane. I'd worked this way through east coast to right, nailed into last the Los Angeles, nailed into new R Orleans. Yep, and we talked in a previous grill this episode where you were kind enough to let me tell the story about going down to New Orleans and I thought I was in Brandon's but I was really in Dickie Brennan's. Yeah, that was actually funny story like that. Yeah, and and and then there was a lawsuit and I got a chance to fly back down there all express paid to testify. So this just in from Dickie Brennans where they screwed up my credit card and and whatever. And to their their credit, a guy, once he found out about he sent me a letter. And so any time you want to come down, you know what take carry, Dude, a Hurricane Ida. We will be closed until further notice. Now this place is in a basement. Yep, I remember the wine cellar in Brennan's not. Dickie brannons, the wine seller, right in the basement of that restaurant and there was millions and millions and millions of dollars worth of wine down the sure wines from the seventeen hundreds. I mean money's no object, wines, right. I don't thought about that. The papage that, but Dickie Brannon's was down this long stairway into the basement and that's where the restaurant was sure filled right up to the rafters. I mean you know they have a sister restaurant called Bourbon House at one forty four Bourbon Street in New Orleans and they're still open but they'll be closed till further notice. I'm sure the furniture is floating, yeah, which is what's you know, you don't wish that on anybody. Doesn't yet. It doesn't matter what you think of anyone, you don't want that happen anybody. That's terrible,...

...awful. That's terrible. Well, it was. It was one of those family deals where, you know, one side of the family thought that they used the name of the other restaurant and the confused people and they were right. Yep, two hundred and FIFTYZERO dollars later. Yeah, real quick, I just want to mention that grilled this is available on, I heart, spotify, where we get your podcast. You could also see the cowboy cooking show. The first installment is is out right now on Youtube. Second installment is diligently being worked on by yours truly, which I now be going to get emails and phone call. So I have to get myself here. My brother said, because he was here for it, right, he came into see by the way, great guy was buzz yeah, he really enjoyed meeting you too, and he said, you know on he said you got to get that man with not. I said, look, man's a busy guy. He's got little kids, you know, he's got kids this big, this big, and you know he's got to make a living and whatever. So work. But he makes a valid point. It's you know, we want to get it. You want to get that thing out there. So I will be working on that. Yeah, but again, if you in the meantime, if you want to see the first one is it is available now. You go to Youtube. It's there. Just look under the Jim semon cowboy. Well, I'm saying that wrong. Youtube yes, Youtube, the cowboy cooking show. Now, so that twenty grand I gave you wasn't enough. Anybody that knows me he's now latter. That's good. So, yeah, you're you're good. You were. Were so much fun. You're great director. You know, Oh man, we got to get to a point where that's all you're doing, though. Yeah, and we need we never we need a sponsor where. We need more followers? Yeah, podcaster. Yeah, I mean you mean a million and a half isn't enough. It's not. We are a we are worldwide. That is true. That is true. Yep, we have listeners to this podcast in some of the strangest countries. Just this week Indonesia popped up. There's several people listening in Indonesia. Who would have thought? Yeah, I mean, what did it? What do they speak there? It's not Indonesian or whatever. Yeah, it's got to be some sort of now, you didn't. You didn't sign an agreement. I didn't know about what transferred in a thousand languages. Did it? I don't think I did, but I've always said, you know what one language that is that is very similar to everyone, is food and drink. Yeah, where we? Oh, yeah, where you go. People like food and drink. Yeah, I'm going to food dream and they all know the word stay and stick and ramping beer or Savasa or whatever you want to call it, they know what it is. What do we have next? All right, so we're going to go we're going to go dark now. Okay, good. Finally, yeah, so we've been doing a lot of the stoars and some of the other these other weird ones, but we're going to go back to southern tier, one of our another one that we've done a lot of, and this is a double milk stout. Now this one kicking it back up again. All right, all right, is would last couple we were like for something. This one seven five. So we're back in that range. All right, thank you, though I needed the so not much to say about this one. It's just Lakewood, New York, is where something teers located. Lakewood. Yeah, that's at the topic of Canisius Lake, right, that like correct? Yes, okay, all right, so we get it's in a bottle. So I don't know if I get a cool solid that you're not which, yeah, you will. Yeah, I mean, come on, perfect. So let me actually empty this last remnants of this bureau. So your Mr sound effect anyway. I mean, you went to school to learn how to open that there I did. You would have bet you were a bouncer. Right, I actually was. Yes, yeah, so, je ever, have to grab some guy and fling him out the door and I'll in. Or No, you know what, let me port us for I'll give you one quick funny story. You would be anybody stupid to give you a ration, a crap, right, seriously. Now, so that so while back, I did...

...bounce at this bar that was on downtown in the city of Rochester, and those of you, if you're listening, you may not know after where that is, but up state New York, close around Buffalo, but the city of city similar to Buffalo. Yeah, a bounced there the main area where everyone would hang out at and we had what was called this Alexander Street festival, where they open up the street and people could just drink in the street and go to each bar. They stopped doing this sucial years ago, as obvious, right, everything worth doing in a lot of fun. The government closes down, but go ahead, right, I get it. So usually when you start getting towards midnight, one o'clock, people start of you know, and had a decent amount by that time. I don't know anything about that. Keep gone. So we trying to get ready to close up the front doors because we because we didn't want the regular street crowding more. We people that were just part of the bar. We want to be there, right. So this one guy comes in, hammered off as behind, right, just like kicks the front door open, like pounding the table, demanding beers, right, and they're like, Matt, you got to take care of this guy. So I tried to, you know, ask him nicely. Hey, listen, man, you can't do this. You can't sit here. If you want to come to this bar, that's fine. Come to the back. We'll see if you're okay. We'll let you in, but we're closing off the front dead to the regular street population now because we don't want people are just to keep coming in out like rotating story. Right. So you were a reason. Will try and explain it to him. He said a bunch of explotives to me. Right, of course you did, and I at that point I was like, all right, well, if you don't leave, I will assist you and leaving. More expertos are don't throw my way, right. So I literally picked him up and I use his head to open the door. That's great, that's wonderful. So I just deposit amount on the street. I hit him at the door, USAID and through on the street. Apparently that head against the door was enough to put in the sleep, because he just kind of laid there for a while into the authorities felt it kind of like a bird flying right. It's great. So you're well, I would not, you know, but I'm a pretty nice no, you're not, you're not, you know. I mean I'm sure that was a difficult decision for you to decide to fling his head against the dark. So you're one of your favorite movies is got to be roadhouse factory squeeze, right. I love the part where they those guys are walking in and there's little point on his boot, you know, with a knife blade on there, and the camera shines on it and whatever. You yeah, so it never got that. Never got that. I would I was hoping for a little better stories and that, but that's a good one. There's more, but we'll talk what those later, right. Yeah, so let's try this. All right, what do you have here? But so again. This is the double milk stout from southern tier. That's a what's the alcohol in this? Seven seven, five, seven five. Okay, I taste that right out of the gains. You, you get that, you, but it's you have a barely would taste to it. Sweet, very woodsy. Yep, but more, more more than a bourbon or any think it's a smoke taste. That's very good. Wit. It's yeah, yeah, I like it too, and I get too. Yep, yeah, it's Um. Pretty much any dark beer did this. This was your that, this was your bread butter for a while. Absolutely, yeah, and it took get to a degree. It still is. Right until I discovered sours fruit and they are delicious. It's hard, it's hard to know. Yep, it's hard. It's hard to admit that to anybody, because I was my first I was lagger pills near Embureil. I like...

...the darker stuff too, stouts, porters, those are all the stuff that I drink. I wasn't a sour guy at all. At first time I had a sour to I was like, but I remember when I went to that, one of the festivals I went to was when I first had a really good sour. I was like, what is this? This is our like, wow, you can see like that the remans, the fruit, just that kind of drop it down the glass. Cool, thick, hearty song. You've had them. Yeah, I love and the PARTYSIC you're drinking like a like you went to Orange Julius. Yeah, you know what I mean. It's people. You know, I have this conversation with my my buddies all the time, like they're there Ton of vision folks, right, they yes, they like those, they like this, they like so I want going to see what I drink. Right, but I can drink stuff that's just really, really sweet to medium all the way to dry as rushball, right, and enjoy all three certain ones. And all right, right, and you're this kind of the same way, I think. I think every category of the beer has good ones. I think you you can go some for Pumpedin Beers, but now down I s easy star. We're gonna have to deal with that. That's too funny. But yeah, but for the most part, in any category, are you going, you'll find something that tastes really good in that category. Right. Yeah, no, I agree. I absolutely agree. I think of all the of all the beers that we have tried here on grill this and we're you know, we done a lot of episodes last year with a lot of beers, not and and some some of the finest tasting beers on the planet came across this desk. Game. Really, we really, we were really, you're very good. You All star team up there. Yeah, that, that three ticking was delicious. Yeah, that was good, Sticky Bun was excellent, curtain was really good and even an honorable mention for the genesee Brewhouse, one of the oldest breweries long and upstate New York and Rochester. You Right. Well, yeah, I got a call from the folks at OSB CIDERY slider. Yeah, we know we've taught CIDER, but we've really done a lot of slater in the show. Have we know we haven't. And they actually invited us to come and take grill this on the road. So we need to work out a date. Okay, I'll get back to the guy and notoriously pork getting back to people. So we'll work that out and that would be fun. Yep, maybe a lot of fun. siders are great. I love sliders and you know, when we were working together we were on this. We worked on the same show. You used to deliver me some of these others that that you made right, and they were some of the most man my wife drink one by herself, I think. Yeah, I'm all out. This year we're going to do it a little different. I've got an order in for honey crisp apples only, and I want to try to make cighter out of honey crisp apples. What I usually get as a blend, untreated on past your eyes and no preservatives, because that's what you need. So I'll probably making a couple of batches of that. Okay, looking for also have a black raspberry wine coming and then some fired up, a couple of them, Mr Beers, so we'll have a couple of those. Soil questions should be Gett into wine series. You weren't realist. You know the wine. I'm not as educated on that. That's a that's yours. You you like Star Trek Right, I love start track. You know that phrase undiscovered country, right? I think that's that's it for us. Yeah, why is that really about? Iving? not very versed in the wine category. One of my most treasured friends in this world is a man named Peter Parts. Okay, well, I hear is advertise. It's Peter, isn't? You and him would hit it off like you can't even imagine. And I remember the you know, we do these smoker dinners where, you know, we go and we sit down with a bunch of great people and some interesting people. I mean you know fighter pilots and you know people that have...

...owned giant companies, isitions are type stuff, right, and they're just a fantastic group of people. And Peter is a he's a real craft beer aficionado, but he's a wine guy and he knows wines. So maybe we can get him in here to do it. Thinking that's a great idea because that if we get someone in who knows whines, they could talk about it better than we could, because I'm not really that good on the wine aspect of everything. I'll be honest about that. I like wine, I do like wine. Yeah, I just don't know what that much about it. You know, what we should do is do a grill list. Well, I can't say that because I don't have permission to say but grill this on the road where we can meet up with Peter. How's that? I like very well. settled. Yeah, we could do that. By the way, I also want to mention yes, we mentioned that. That's at the beginning of the PODCAST. And know where we're running out a time. We got a little bit, we got a few minutes left, that we won't, unfortunately, be doing the picnic and festival because it's been canceled. Pig Pick and fence to festival in Kingstree, South Carolina, biggest ones. Yeah, canceled for this year. Hopefully next year. Yeah, we were going to take grill this right there and do it all, but next year we'll just yeah, you know, we'll do the best weekend. I will still be heading out that way in the myrtle beach area around that time frame, so I made be doing some, you know, special reports for you, Jim from okay, perfect, from us, for some of the crapperers out there. Yeah, excellent. That'll be a lot of fun. Yeah, you have that little portable grill this like that, which is pretty cool. I gotta get one. I figured you'd want about this. So cool. You're such a talented young man. Now, are we out of time or do it? Are you going to do that smoothie or not? We have we have time. We have time to do it. So can we? Can we do it this? Let's do it. Yeah, I mean, anytime you say smoothie to me, you gotta right now. It might be kerosene, it might be battery ascids, I don't remember. Did I bring that marshmallow smoothie from? Yeah, we did. That one one was yeah, that was awesome. That was very good. Yeah, so anything that says smoothie on it can't be horrible. But then again, we found horrible and a lot of places we didn't think we're ye, you'll find great, don't find terrible. So anyway, next, I had somewhat promised you that this week would be a brisket, but I never got to it. I am somewhat DEP dependent on the scheduling. Yeah, it's brisket. Takes time to cook, as we as we all know, and I cannot wait to try to do a brisket on my knew Louisiana Pillow, where you will? You just have so much fun doing that, especially with the probe, because the probe, you can you have a separate probe, though. I do to you. I've my own probe that you stickid. I just actually ordered another digital probe to. So the thing with the probe is the probes connected to the grill, which can be connected to your phone Wifi and on the cloud. That's awesome. So you can you can track it and and you need to do that, obviously, and you'll learn about it. And but when it gets to two thousand and five, two thousand and eight to ten, then you're going to take it off. It's already wrapped and you need to pull out the probe from the grill, stick in the probe that you can get remotely. Yep, that's not connected to the grill. Put it in a cooler and wrap it with a towel and put it in a cooler and rest it. Yep, let rest. That's important and you can. You know, we rested that world class one that by accident for four hours because because we were working, so we kind of look it was kind of back of the mine. And also, Oh yeah, we have this rep wrist it that we have and it was one of the best. And again, I'm I am a friend and I say all these nice things, but I'm being dead honest. That's one of the best books I've ever had. The the thing with this is this just as important to monitor the temperature when it's...

...in the cooler as it was on the Grille. You don't want it to get much below one hundred and fifty, five, hundred and sixty before you cut into it. But that could be two, three, four hours, something. That was littlest shut out to John Welch, by the way, who's been killing it on his on his has twelve literally still funny. All right. So what do we have here, buddy? So this is yeah, so this is the you can't make it up. This is from six point brewery, which I've not had beer from before. They're looking in Brooklyn, New York. All right, six point five smoothie. Now it does say warning there is no fruit in this smoothie. Yes, it's the juiciest, fruitiest, smoothest thing you'll ever drink, but that's just hopped juice, my friend. So all right, will be to this will be the deciding factor on that. All Right, here we go. Seven point five, by the way. Oh, sleeping will be easy, the seeming. Now it comes out just like that. Great from one, does I don't well, we'll see. It's an IPA looking beer. So yeah, got it. Yeah, Matt is such a good person. He never gives himself more than me, except this time, here we go. Smells like pineapple, buddy, it does. This might not be bad. Will find out. Well, there you go, and if I was in Hawaii there'd be four and a half more ounces in the ocean. It's a little different, buddy. That's you know, this is a point where we vote. Might as well get to that. You know, my parents choice like because if it's something nice sitting at all. I can't wait to meet your folks, really, because the person that raised you're such a nice problem. Thanks, man, and you know whatever. All right. So I think this is almost easy vote. I'm going with the van go. HMM, yeah, without a doubt. Yeah, it's the question. That was a very good the bang was really fun. All of these have their place and I'm sure there's somebody that loves everybody. Yeah, I mean even but even a miserable human being can have somebody that loves them. Yeah, you know, that's that. That that in itself wasn't very good. You know, that was a Blaine attempt. Yeah, that was a humor. It was this funny, though. But yes, listen again, notice pric the any beers that we have. But yeah, some we like more than others. And Yeah, this one stood up. The dango stood out today, obviously far ahead of mostly this. The something true was pretty good for yeah, I know, I like that. That probably came in second for me, I think so. You know, that's one of the things, though, and and I feel bad for you, because I always I get a chance to shop all the time and I get pretty good deals on what I do, and I represent a grocery store, so I get some pretty good deals. You, on the other hand, have to buy the beers I do, and you know I mean. Well, money equals quality sometimes, you know, and today it wasn't that. That wasn't even the issue. Actually had a decent amount of cash on me today so that it was not your wife's going to listen to this or what a this probably the last time ever have a do some of the cash me now, because I said that right, but I had a decent amount of cash on me to this. I wasn't really worried about price. It's just that I have a very weird day today, but a lot of time, I know I get it APP appropriately looked in depth to get what I wanted to get so you would love this. I was in the liquor store the other day by and some wine or whatever I was doing, and go up there and I pay right and I put my credit...

...card in. The guy says, do you want to receiat and I go yeah, I get yelled at if I don't guess the seat and he said. He said I get yelled at if I bring the receipt from the liquor store home. It's it's looking to both for being right. Yeah, it's there's something I'm hiding up. I don't bring it right or if you see what actually spent, the right exactly. Yeah, you know, I mean one one good thing this virus brought to the table, Yep, was the liquor stores never closed. That's right. I think we have a lot of similarities when it comes to the things that there. Way, this is America and you know, unless they bring prohibition back, which, if you listen to the president today, that's next. Oh my God. Well, Jim, there's are done so much fun. It has been and there's a few, like I said, what we have a we have a a few brewers that we're going to reach out to. I like to hopefully soon get us back on the road is our road shows are always someone is so much fun. Yeah, and we get to eat some really cool food. Mass everybody's on their a game. Yeah, like when we were at roar box that time, like, Oh my God, that's right. Oh Yeah, oh my Goddamn, it's good. Yeah. So, yeah, so, anyway, that on the road soon. We'll have board to come on that. Last few things we want to mention before we get out of here. Once again, grilled this available on spotify. I Heart Apple. Wherever you get your podcast will find it. Also, the seven rerench couple cooking show was available now on Youtube. Jim salmoncom inside the margins, radiocom. You can follow me at Radio Matt Wilson, and you can follow Jim, Jim Seven. Yeah, we have a facebook page. I'm Standon facebook page. Girl, this facebook page, real les facebook page. We have your name it. We have it. We're all top of this. We're all type things and we need you to listen to this and tell everybody who ever knew about grill. This the wildly popular craft group podcast. Everywhere you get your pod our side. Reach out to Jim or myself if you think there's something we should try. We'd love the try. We will will be back next week, God willing, for another edition of you guessed it, grill this. See you next time, guys,.

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