Grill This!
Grill This!

Episode · 1 year ago

Beef Fillets Wrapped in Bacon and The Holland Grill

ABOUT THIS EPISODE

Jim and Matt are at it again! Jim grills up some beef fillets wrapped in bacon and Matt Severs up a couples of sours and a stout. Plus we talk about a grill famous for not flaring fup...the Holland Grill

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, Jim, has been a heat wave around this area and all across the country, so I figured Cold Beers are necessary for us today. On ice. I see. Very good, Mr Wilson. Hi everybody, welcome to Grill this Jim Salmon and Matt Wilson. Every week we come to you with some culinary delights and some wonderful craft beers and all kinds of cool stuff. What kind of beard you have today? Well, you know, so I will with the dealer's choice option today. I brought two slowers and two stouts, so we're going to have to pick three of those. All right, and out of those three, put the one that we like the bus today. You know it'll probably happen. Well, recall both through, both through the three and then say, Oh what the hell, get that fourth one out. Gush. That'll be great. That's good, excellent, and today's Culinary Delight. You'RE gonna love you're absolutely love this. Their Bacon wrapped filets, MMM, be filets, and you know you can eat, you can, but are on godly expensive yeah, right now, there and and you go out and you get a little flays tend to be a little thicker but smaller around, maybe, you know, two, three inches at the most, and you you put a little piece of Bacon around there and your lone slow the thing. Oh, coming up right here, Hunt Grill. This is cool. Minute questioning about those, because they're there. Full ways. Does the bacon add a little bit of fatness to us? To it, because there maybe it's a lack of fat and it or is it just more for flavor? It is? Well, it's probably a little both, because when you wrap it that means nothing's escaping right aside, right, and even though I cooked it on the grills, you know, just before you arrived here for this wonderful broadcast, it just it keeps things together. Yeah, yeah, and and it's in the Pan on what we call a forced rest here while we open the show. You have a beer and then dive in. I'm decided. So where you have yet Bacon Jim? Yeah, yeah, Bacon. We you know, the last few episodes, we've pounded the baking pretty high. Yeah, but you know, Bacon lives, Bacon rules. Hey, I have I have to tell everyone listening that since you did Bacon wrap the sparagus here, I have. You've seen it. I've couldn't it what three or four times now. Yeah, my kids devour it. They love it. So cool. Yeah, I and I have a friend of mine, well, Don a sea's been in here before with us on an episode of Grill List and he has asparagus growing wild ad nauseum in his yard, nice and and so he always brings over a giant hunk of it, right, and you know group and we've had it a couple of times since and it's so good from the ground to wrapped with Bacon and cooked in the same night. Debs, you can't get much fresh atress pressure supposed can be right there, man. So to carry on a little bit on the Barbecue Revolution, okay, in infinite gorillas show prep absolutely. Hey, that's what I'm saying. The barbecue revelation is a website or organization or whatever, and they conducted an analysis and through like trip advisor and a bunch of other things, to find out where barbecue is the most popular in the country and in the world. Okay, okay, Texas Barbecue is the most popular style. I would I you know what, if you ever watch anything that has Texas and it, even if you just watch like a newscast, it's a lot of outdoors. Yeah, so I'm not surprised by that. Thirty three states. That's the most popular is Texas Barbecue. Kansas City and North Carolina styles are tied with six states apiece. Also. HMM, I assume South Carolina. Where we're going? Oh, I cannot what it's going to bed. Yeah, yeah, so I know you probably already know. You've had all of these styles, but what style that you lean towards? I love that Texas styles more of a beefy, I don't know if it's sweet, it's more of a like a beefy type flavor. Carolina's got more of that videgree thing going on right, and Kansas cities got that nice sweet little lips smacking barbecue that you that you get. So I like barbecue sauce. I do want and Kansas City seems to pound that a little bit more, I think, than other styles doing that that's probably my favorite although Texas brisket. You can't beat that. You push on it and the juices Lu j out and win. Right, we mean it's just nuts. BRASKET is the most popular smoked meat. Yeah, I'm not shocked by that either,...

...followed by the whole Turkey and the whole chicken. Now that I'm shocked by. Yeah, I will. Whole Turkey, I would have thought would be behind, but then Thanksgiving kicks in and that's with all the Turkis point. Yeah, I didn't think about that. Okay, that makes sense. Now the barbecue capital of the United States is going to take a guess who I'm gonna go with. Go back to Texas. You're halfway there. HOUSTON, Texas. Used to Texas, yef, Yep, followed by Los Angeles and San Antonio. Los Angeles. Yeah, really? Yeah, cities in Texas make up forty percent of the top ten. Wow, Los Angeles Barbecue, I can't sound right. I know. Canada is the most interested in barbecue outside of the United States. Next sense, followed by Australia and the Netherlands. Now Australia, I can definitely see the shrimp on the Barbie for that friend right. anytimes. Canada's got all types of animals out that area, but the Netherlands kind of Yeah's and the United Kingdom is number sixth on the list. Huh? So, I mean it's we win here. Yeah, absolutely, come on, I'm well again. I'm not shocked by brisket. If you, if anyone, has ever had a really juicy, tender piece of Brisket, sometimes your you have a tear well up and yeah, especially if you cook it yourself. That's great and well, you know what's probably time. Do you know what? Yeah, like I said, it's it's awful hot and human. Human done last few days. So dealer's choice. Him again. We have four beers. I'll pick. I'll pick the brand of which one, but I'll let you pick first. I were going to start off with a sour or we gonna start with a stout as sour? Okay, yeah, if you don't mind. I don't mind because that is my newest love, is yowers. I mean, you really got me going on that. So I'm not going to play around. I'M gonna get the I'm gonna get the big boy right away. All right, there you go. We're going to have a sour as our first beer. To check out this morning. Also, when we get into the whole trying our filet here this morning, it is not a chateau beyond, because I was in one of the big box grocery stores, the big name around here, and prime hub on steak and ninety nine. Oh now, these are about the same size as this Fila and I just have to tell you in advance that I did not it's not this so you know. So I had to read visit now. I've been trying my hardest. They go outside of our comfort zone. Okay, there's a few. You and I both have a few brewers that we kind of lean towards that we like. It's stone yards one of them, and recently we both been loving the beers from rising store absolutely so I try to get away from those to try other things. But this one's been there for a couple weeks and it was gone and then it was back. So I am okay. I had to get it because usually when the rising store wins a pear at Meuse, everyone's loving its absolutely so and that whole going to our own places where comfortable with is a loyalty. Absolutely but another wrong with that. But it's always cool because you go out and find the needst beers. I try, I try. My heart is no. So this one. There is a popular beverage that people buy that not a call. It called Hawaiian Punch, right, and this one's called Hawaiian Punch Sun Moon and sours by rising storm brewery. It is a Berliner Weiss with a blend of tropical fruits. Now, as far as the alcohol all content goes, this actually is on the lower end, is it? Okay, so a four point? Oh okay, all right. So this is definitely made for like summer Greek and it sounds right exactly now in my head, because they mess with your head when they put the name is on there. I'm thinking Hawaiian Punch right now. You thin kind of a sweet. Yeah, push druggy. So we'll say. We'll see what we've been fooled many tides. La Hey, here we go. Yeah, Oh, I have to wait all week for this. Well, maybe I don't like chuck the color as buddy, that's Hawaiian. Pretty right, there is is. It's maybe a hair thicker than Hawaiian Punch. There you go, my friend, and again man is always help be poor. He's very generous and it's not one of those guys, you know, that pors a quarter for well me, and yeah, look, a course that's come out. Yeah, is HMM. So, wow. Yeah, sweet tarts. Yep, that's exactly what it so it's got it's got sweet, but it's got the turt the same time. So I like that. This is good, very good.

And of course, how we rate things? Well, that's the wrong way to say. Yeah, how we we decide which one, right, is our favorite one? Yep, that be what I can say. So, obviously this is the first one we had, so we're still more to go, but this is not bad. This one's in number one right now. Yeah, so let me describe for our listeners it is. It is ruddy color, just as a Hawaiian Punch would be. You can you can smell the fruit when you put your nose to it. Yeah, and again, I remember one that we had was just straight up sour, just bitter sour. This has got sourist to it, but it's got sweet to it also. Yeah, if they're such a thing as both at the same time. This is right. This is a very good, delicious, very good beer. Yep, this would be at four. Oh, this would be one you could go out on on the boat with absolutely you know, out in the back yard, and still be able to function that. Yeah, flip the Burgers, you know. Now be I know that we are not making our official jugments on the beer as yet, but I can already tell by the way you're drinking this that this is one that you would buy. Yeah, yeah, absolutely, yeah, this is really good. Where bouts is that located? I believe rising storm is. I think it's. No, it's locally here. Hang on, just give me a sec I can CAS a Novia, New York. Okay, so not more far on. All that. Fine Away. Yeah, where did you get it? At A, at a, I got out a big box, did you? Okay, well, the the the big one around here. If you don't, I mean yes, I do. Yeah, yeah, yeah, I stop there. You know, it's they're located in Brockport. That now I'm sure he went. Those will talk about now. But but yeah, I stopped and I got it there. The guy that I talked to told me that these were in so I made it's right. Oh, so you mean he reached out to you and said yes, Oh, Yep. So, yeah, that's because it's probably gone by yeah, yeah, I went there during the weekend to get it, just a habit for today. It was it was not there. Yeah, okay, so he told me it was there today, so I wouldn't got it today. Cool. Yeah, yeah, I might have to run out there today. Yeah, you remember how much that was off, and I do now. I'll have you guess because we talked about those before. Usually, when it tastes really good, that usually means yeah, one thousand and ninety nine for four seventeen ninety. Okay, all right. Yeah, so that's an opper scale. Yeah, it is well worth it all. That's very good. One tastes very good. Yeah, I enjoyed that. You know, you could think about all kinds of other stuff to do this too. If you were Fufu, you could put some oranges in there, solutely O. Yeah, you could make a nobody would not like this. Yeah, you know. Yeah, this hardly even taste like a beer. It's that kind of good. Yeah, it's very good. Well, Matt Wilson Wins, you win here's not that at all. You're right. It's good thing these are a little alcohol because you could drink like for these. Yeah, and I have to install a dryer today. Gosh, Um. Last week we talked about the big green egg, we did, and today we're going to talk about a grill that I have here, okay, and have had for, Gosh, twelve, fifteen years maybe. So this is what that you will equated with. Right, it's it's a it's called the a Holland Grill. Okay, Chola and D grill. Holland unfortunately went out of business in two thousand and nineteen. So can you still get these, though? Well, sort of. Okay, okay, all models are discontinued. Since one thousand nine hundred and eighty eight, the Holland Grill Company has manufactured gas grills that guarantee no flare ups. Oh, that's what I always liked about it, right, it was all. I always described it as like a three hundred and fifty oven. Okay, there's a the original cast iron burner on the bottom and then there's a plate and then above that is another reservoir that you can put beer in, water, you can steam things or whatever. There's a valve there you can okay off, okay, or have it drained into a bucket, and you can. You don't have to worry about turning anything because it cooks it like like an oven would. Now this sounds like a great I wonder why they went on the business. It sounds like good. Well, it's an interesting study here. Now Holland grills will not flare up because the single cast burner that is either on or off with no temperature adjustment, is completely closed and separated from the cooking grates by a heat distribution plate and an aluminum drip pan. Okay, with Holland grills, constant rolling heat. You don't have to worry about turning things. You can cook Turkeys in it or whatever, and it's a very it was a very it was on the upper level of cost.

I think it was about eight hundred. Okay, and I'm a again, I'm a I'm guessing at that time to this is probably cutting a technology at that time. Oh, absolutely, yeah. Now this it's a great story and the story is entitled the death of the Holland girl. Right, Brad Holland. He became frustrated with his gas grill because it flared up and for twelve years he worked to improve his grill. In in one thousand nine hundred and eighty eight he began selling the Holland Grill. They didn't keep up with the Joneses. Okay, okay, and it was a very it was somewhat expensive, but it's very similar to the big green egg in the fact that the people that have them are fiercely loyal to those grills Gotcha. And they did not sell them in big boxes. They sold them in the small fireplace shops, other places, you know, grill stores and that kind of thing, because that's what he won under his customer to be. And of course, you know when you build a Home Depot on one side of you and a lows on the other and they have ninety nine cent gril's. Yeah, it's a problem. It's good. Hard to compete, right and and it's just from my my experience with this thing is it. It's awesome. We heat things in it. Or if I don't want to stay out by the because I burned up roast, be sure, so I want to put a roast in there with a probe and I just stick it in there and there's no chances going to flare up right, and I just watch the temperature and a way ago, you know it's great for seafood and you know, like clams and things would be great for see, yeah, ribs, now, Brad Holland and his family. They own this business and and they were, you know, they were really a family operation. Sure, which is, you know, which is a great American story, absolutely, but it, but it just, you know, the circumstances just didn't let it happen. Unfortunately. It seemed that these things were made so well that nobody ever had to replace them, and the only ones that were being sold were the ones that, like if a dad said, hey, you got to have a Holland grow when his son bought his first house, or right on that kind of sure. And on June fourteen, two thousand and nineteen, Holland Grill closed its doors. That's too bad. Now there's always a good ending on stuff. Okay, this from Brian. Brian is the owner. See, period, g period, Oh, period, chief grilling officer at the Holland Grill Company. Now apparently he's bought the assets. Okay, great parts and pieces. We are excited to be bringing this amazing grill back. Our Team in Holland Grill afford to reintroducing you to the great howland grilling experience as we work to resurrect the company. We're happy to offer you a limited selection of parts and accessories. Please stay tuned, as will be introducing new grills in two thousand and twenty one. Thank you for your support and happy grilling. That's that's right. That's great. Now he also went on to say that they're going to be reintroducing the Holland Grill in two stages. First all, liquid a large supply of parts and accessories for the folks that have these grill sure, I never had a single problem with mine, except for I didn't clean it out in the thing got plugged up. Yeah, which makes whatever. So clean it out. We want to make sure current Holland grillers have what they need to make their grill last, and they also have a bunch of hybrid ones that they build out of parts. So second will introduce a new, Lean Lineup of Holland grills for the first part of two thousand and twenty one. And, of course, we'll keep the features that made Holland great, such as no flare up cooking system, and we'll work continuously to listen to our customers to improved a product. So yeah, that I'm excited to have that come back, because I would I would love to have maybe a bigger one. That sounds like a great piece of equipment even something I want to look into. I wonder if it's just lack of education on people, on the part of people, because you're right, if you go to if you're a typical griller, if you're not someone that's really involved, you just want the grill at your need for your backyard hot dogs and hamburgers, right, this is something that you see the prices that I don't want that, I want the one that's got fifty bucks. So I wonder if this is more of a wasn't put out the way of Hey, if you are if you want to go to the next level, this is what you need, you know. I mean, yeah, and next week grill this, we're going to analyze the whole trigger pelle grill situation. There's a really cool thing happening. Yeah, I don't want to spill the beans with that. Sounds the sounds interesting, be real interesting, and you know, more...

...to come in at absolutely trigger girls went from I know, fourteen million dollars worth of sales in what was a two thousand seven steen, I think it was, and and it's four hundred million now. I mean something huge happen there? Weren't you and I very close to pull the truth? Only were we? We very much, we were right up. Yeah, we were at yet. So we'll let's a more to come on that. So you don't want to miss no, next week's absolutely girl thisss. What's up next here? You're going to try another bear. Do you want to want to try to the Fil a? Well, we know. I think we should do a peri, because usually the food goes good with the so now I think it's time to turn to a stout. I agree that this fill at will pair perfectly with a stout. Yep, so I think so. So I'm thinking. I know, we're stout. You want to try absolutely, okay. What was her name again? That it's southern tears and name of the company. Okay, I'll grab it right now. All right, so this, this is a I'm not sure I even know what this word means, but I'm sure Matt does, and when he reads the description of those beer then I will display my ignorance of not knowing what that means, but I'm sure he will tell me. So, yeah, this is from the southern Tier Brewing Company. Again, southern tier is in Lakewood New York. So again, not too too far right, right. Okay, this is a blackwater series Nitro iced Machiatto with its an imperial White Milk Stout Ale with coffee flavor added. Who It is ten point? Oh, oh, perfect time to eat. Yeah, yeah, this may make it a little more difficult to install, which I got install. I don't have to drink it all in. So that's great. These are I think they know that they're strong because these are sold in smaller sizes, as you can see, Much Machado. Now are you going to make me Google add or what? Markyatto is a stock Yada. It's Miciettos as like style of coffee. I think it's a it's a chocolate and vanilla style. So yeah, all right, cool. And you can fill the cans. I school. Oh it is very nice called and in this time and you asually got me a glass for this one. I can I can make the noise myself. Wow, I think that had something to do with the coldness. This is actually ice cold. Yep, and Oh, it's coming out it. Look at it looks like a Cappuccino almost. Yeah, it's like a caramel color. They while you're doing that I'm an open mine man, Wilson, boy, that had I don't know what you callor was an after burning. Yeah, so I'm looking at Jim. I'm coming. I want to see how he likes this one. Wow, oh, that's a breakfast beer, really is. That is boy, let's break this thing down. Wow, this is him. We have two ones. Are this might be our first time. Yeah, definitely, definitely. Taste the the Cappuccino part. Yes, and and it's and it's sweet. Yep, as a sweet component to it. This is dangerous because it's ten Oh and you can't really taste the alcohol on it. No, this this all. You're right. This tastake an iced coffee. That's it's like an artistic, an nice coffee, almost. Boy, that is that's delicious. That's very good. Now, I you know, I mean you and I. We like our dry and whatever, but this, this isn't overthetop suite, but it know, it's it's yeah, this is like if you went to like your favorite coffee joint and if you're an iced coffee person, it has that flavor. It does. Yep, less the ten rock. Yeah, we're without the rocket fuel. Exactly, Jim, black water, we have A, we have a we have a competition today. Yeah, boy, that's a very good beer. So you are you making this difficult? It's really good. Okay, so we'll pair this up with with a yeah, and I was very shocked by the color. I thought you be darker. It's it's all. It looks like a regular beer almost. So Jim Right now is opening up our food. By the way, while he's doing that, my remind you you can find grill this on iheartcom or wherever you get your podcast. Minute looks delicious. You can also go to you Jim salmoncom and also inside the MARSS RADIOCOM. Don't forget, we have a facebook page to Jim. We do, so you can going to grow this on facebook. We are a lot of cool pictures and and links to things that we've done, and also the semin ratch cowboy cooking show...

...of available on Youtube now. We have future episodes in the making coming soon. So you know, I keep your eyes and ears peeled for that. I Like I can't wait the next one where we're cooking ribs all also. That be so much fun. You know I'm a rib junkie. Oh yeah, now I can't vouch for the that looks good. That's tenderness of this. But you know, you try that and see what you got. We're cutting into our filets. Look at it now. It's cooked perfectly. Wow, that looks the has this trail dust that I make. He hmm Y, that's tasty. The flavors voice hmm and I also I made another one. There's there's another one in there for you to take home. HMM HMM. The flavor is insane, but the way, I love that trail thost. anyways, it's one of my parents things that I use it on everything. Yeah, I have to make I usually make, oh I don't know, a hundred of them are so around Christmas time and I give them away to all my friends and family that want them. You know, some some people are ridiculous. I don't want that stuff. Okay, fine, I'll give it to somebody that really appreciates it. You know, I'm one of the first ones in line for it. Now, I like this because it has got the beefiness of it that trailed us in hand. It's it's really good on beat because you think of beef, you think of that Pepperi Salty, you know what I mean. And that's all there. And then you caught it with Bacon. It's a win all day. When I make this, trail doesn't there's there's I don't know, fifteen ingredients or so, hmm, various sizes of it, and I there the original recipe that I have. I stole from a friend of mine, and but that has its good just how to make one little can of it. Sure, so I had to learn to make a whole you know. Yeah, that big giant bowl behind it, and that's what I make it in. Sure, and you get this whole thing filled. But I had to extrapolate the you know, the recipe to get it to make that much and and it came out even better than the small match I love. This is delicious hip well, good, I'm glad you like a flavors insane. So I cook this at medium high heat on the grill. Actually, what I wanted to do was I put it on the upper level around two hundred for a while, okay, and kind of low, and slowed it and then crank to grill up, got the great really, really hot, Yep, and then I you know, three or four minutes on either side or whatever, and it came out pretty much medium, you know, medium to medium rap so and this is this is exactly the way I like my beef cooked. So this is perfect. Read this whole thing. You for this. That's what they tell you, though, in radio, that you're not supposed to chew or eat anything. That's how a whole on. Yeah, how the hell are we going to get give me a break, this is what we do. We've been yeah, and then, of course, on a regular radio show. We represent a great company, Bill Grays, which there's Burgers and they're just and they bring us food during the show and yeah, dive right in here. You Talk. Why? You know it's I think I've had shirts ruined by our sponsor, r by the way, that that show is fun and use radio. Wemleven Eighty Saturdays, the Sunday's Saturdays from six till ten and Sundays from seven or eight hundred nine to eleven to eleven thy. I've getting old, so I don't kind of well, you're there doing others, Almo, I'm there all the so I these filets are very inexpensive. Man. You can get two of these for it's. It comes in a package with two of them and they're like it's like four dollars and sixty cents. So these what? One of these things was like less than three dollars. So yeah, so, so this, budgetwise, this is good. And this and which you did, is a you found a good way to enhance the flavor or something that's not that expensive, which is great. Now I thought we were this was not there be as sweet as it is. So you're right. This is more a breakfast this is a breakfast beer. It is if you want to wake up and start your day off with a little kick, this is the beer. This is the beer for you. Now, Matt Day drinking. Didn't know fun. What's five o'clock somewhere in the world? That's what I'll say it. Yeah, my Gosh. Hmm, I do like that a lot. It's it's really good. That what who was the singer that said in the beer had for breakfast. Wasn't that bad? So I had another one for dessert. Yeah, that's that's one of my favorite songs. I love that. Sunday morning coming down. It was written by...

Chris Christofferson. Oh, and he actually sang it. He's not the best singer in the world. Sure, he had a couple of good things. But but he wrote it, and then Johnny Cash, of course, that's that's who made it big. She just a wonderful it's a great it's a great song and there's a whole there's a whole story behind that whole thing where Christopherson's writing about I got my cleanest dirty shirt out of the laundry and put it you know, and and all those things were all things that happened to him in his life. You know, most of those guys were dirt poor. Yeah, and then, you know, things started going nuts, but they yeah, that is a I will not end. The Beer I had for breakfast was bad, so I had one more for dessert. And that's pretty for her. Anyway, I'm about saying I've ever done that working dun no, no, of course not. Well, I have to tell you a quick story to we have time. We have time. There's a long, complicated story, which I will tell on grill this at some point. Okay. But I wound up having to go back down to New Orleans. I had been there and then about six months later, I had to go back down, okay, and testify in federal court. I know this lawsuit. This is definitely a story wonderful story really. So those the company, that the lawyers that you know, got me to go back down there. I said, well, I got to bring my wife, sure, so, so diane and I went down there. We flew limo to and from Beautiful Hotel Room. Overlooking the hotel room was an alley, or over your whole toees little. Yeah, I'm looking down them too. An A, I got you if I got some beautiful, beautiful place. It was an old bank, okay, and they restaurant in this hotel was in the vault. Food there. It's great, but really cool. So you look down into this alley and there was a diner there called Mama's, okay, and you know those Gosh, I don't know, flavored juices and whatever in those big things where they're all was twirling around. Yeah, like those like slushies or whatever. Yeah, but it was the drinks. Logan Barry, I got you, okay. Well, this place was set up with bloody Mary's Margarita's and people are lining up in there and breakfast. Right, we go down there and you get your train, you get down, you get your breakfast and you they're making stuff for you and you get to the end you get your bloody married as six o'clock in the morning. I gotta Pinch Myself Too. Fun. Right. So, yeah, I went to New Orleans. My cousin got married in New Orleans and we have like the Bachelor and Bachelor Party there as well. Right, man, the number one they like. They like to have a good time out there. Yeah, and the food there is really good too. HMM, having a little bit. No, you're good, you're good. It's there's that place. Well, I'll save that. I'll say that story for another girl list because it's a fascinating, really cool story about and testifying for this restaurant that had a problem with another restaurant. So it's it was. It was a lot of fun. That's awesome. Yeah, it was a cool story. So we'll save that one for another girl list. But those Ben A, Benett's, Ben Yeah, Ben Yeah, yeah, yeah, I don't know what I'm talking about. The love those I we I had powdered sugar over. Yeah, I was wearing a black shirt suit, so it was all I felt like. I thought I fell into a flower factory next, great, they're delicious that they are habit for. Yeah, oh my gosh. And the call offee in New Orleans is awesome. Yeah, I don't know what it is, but you know it's probably New Orleans coffee. But there's as it's not a soup, but it's almost like a super not not the Gumbo, it's called like attufe or something like that, and everything. So it's like a seafood the almost grave you and he put over Rice. It's so good. Gosh. Yeah, I know the food, the Jumbal eyes and trouble are there's amazing. I've into that. Gosh. And and I went to this world famous restaurant in New Orleans and I had oysters benedict for breakfast. Wow, though that sounds insane, I'm telling you it was. It was awesome. I've tried here a couple of times to make that, you know, based on what I thought it was. Couldn't even come close right. Don't get me wrong, I ate him anyway. Yeah, but yeah, that's lands. That great place to take Gril. This on the room. I had those. They are called hogies where they called the their pull boys. Yeah, and I had a had a, think a Fried, oh fried oyster...

...pull boy. It was so good. Well, you fry anything and it's yeah, but oysters? Yeah, yeah, it was insane. and Amal Lagassi his restaurants out there too. Yeah, yeah, what's the street? Bourbon? Every Bourbon Street, BUBBA GUMP shirt. Yeah, and and you know, I just it was. That was a lot of it's a good grill. Those should go there. Absolutely. Yeah, absolutely, we gonna work that out. You talk the people are so just a couple of things on this. Yeah, because she'll prep here. Chateau beyond sometimes called these filets that that are eighty four ninety nine a pound. That is ridiculous. Is a dish that traditionally consists of a large center cut filet, which is not that no, in a tender loin grilled between two lesser pieces of meat that are then discarded after cooking. So you use me to cook it and you throw it up. Now the craziest thing I ever heard of. I was stunned when I read this. While the term originally referred to the preparation of the dish, Auguste as coffee are named, the specific center cut of the tender Loin, as you briand okay, and serving temperature is one thirteen to one hundred and twenty two. That's just a hair above raw. Yep, now that's a yeah, I'll eat my gosh all day long. So, anyway, that's so, so that it's I want to make sure I understand this. So they use lesser cuts of meat to cook this piece of meat. Yeah, and then they throw those pieces of meat out. Yep, consist of a large center cut fill at of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. I would have a hell of a time doing that. Couldn't discarded. Well, you know, I mean we're not billionaires either, but no, but yeah, you're right, we cook. I'm not doing terrible life, but I come from I come from a background where I wouldn't be able to do that. I couldn't. Absolutely. Oh my God, that's crazy. Yeah, that's you got to be high end the US food to make main food and then throw it up, throw it out. That's interesting. So the cutting edge stuff right here on grill this. Oh by the way, just so you know, you can get this anywhere. I heart spotify. Well, spotify down a couple of hours. Yeah, it was that got we're a able other location. Yeah, really, and pretty much wherever you get your podcast grill is available. So you were I'd said so. This morning I was working at news reader whimbleven eighty, you know station that we both are part of, and I was, you know, prepping the news. I work on the news as well, and we were talking last week about the CICADAS, right, yeah, and we're talking about the house of Delicacy and some locations like to eat them in prepare yeah. So, as I was trying to figure out what news is happening in the world so we could put together a story. Well, our local news had a story about chocolate coated CICADA's a local news, local news. All Right, so insects are frozen, boiled and fried before dipped into chocolate. So the place that does this. Would you go there and try one of these? In a second, I would too. Absolutely. It tell where the places. I did. I didn't get the picture of that. I should have wrote it down. Ok. Does it do another stuff? Yeah, I mean if, yeah, what hypocrites we are if we wouldn't be telling you right right, one of the things coming up on grill this is rocky mountain oysters. Yes, and we're doing them. Yeah, you know, you know. All you got to do I'd I've always told myself this is when I first I think I told you the story how the very first off thing I think I've ever tried was the Jesus, the the squid. What do you call Columario? CARLM calum? That was the very off thing at the first, long time as when I first went into the military. It's one of the first the things that I didn't want to try. That I tried and someone fooled me and told me it wasn't on your ring. Yeah, so I just dipped it in the sauce and I threw it in allows good right. Yeah, and then he told her it was. At that moment I knew. I Tho, you know, if as long as I don't get it in my mind when it really is and just go strictly on the taste of it, yeah, I'm usually okay. So I think that should be a model for everyone. Like, for example, up with the Rocky Mountain Oysters and if you can just take out of your head what they are and then you can try them. I heard that they're delicious. I've not had them. They're awesome. I lived in Colorado for a little while and there was a bar out there called Bruce's bar, okay, and that was world known for Rocky Mountain Oysters, I mean...

...tongus of them. Right, Yep, that guy wound that Bruce. He was a nut and he would pull out his gun and you know, he was having a few adult beverages. Understand, any starts shooting the lights out and whatever. And that's why everybody wanted to go there's because you never knew what yours are. US, you could have rocky mountain oysters. It back down where, you know, three hundred and twenty nine for a like a French fry retainer, right, you know, and and they're awesome. They're very good if you can get out of your mind what they got. That's exactly what it is. You eat every other part of the whatever. If you think about it, you eat hot dogs. And if you she knew it was an hot dog. Yes, yeah, you're right. So, yeah, that's funny. I that's why I'm not really afraid of trinything. Now, I took a I go put on the plate and let me eat it, and then if I don't like the taste of it, then that's one thing, but at least you try. You've that try it right. That's what I always told my kids. I said you can have and people come up with just weird explanations of what you call it. No, thank you, helping or whatever you write. No, you sit there and you try this. Yep, you know, you just try it and if you don't like it, then don't lie to me. If you like it, tell me to dad. Gee, you're right, right, so it most of the time. You know. It's funny. My my son, he pretty much has his things he likes and doesn't like. Right. My daughter, though, she'll just about trying anything for which, and she started out not liking a lot of things that she really loves now, especially heat. Yeah, you know, spiciness. That's that's good. I still have a problem with a lot of my family. My look, I told you, my little one trend likes it, and my mom is a is the queen of heat really. Everyone else kind of stays away from it, though. It's cool. Yeah. Well, we're my brother's coming to visit US and couple weeks and am seeing him in the year and a half since the virus, actually the the day the wheels came off the earth. I remember was out there in Colorado with him and he's coming here to visit and I'm going to do two pork butts, one regular and one with a whole can of cut up Halipinos and Halipino choose fresh, homemade colts law, you name it. Sounds good. Yeah, be good. So I I just want you to know that your selections so far today out of the power. That right awesome. I mean right out of the park. This, this particular kind of beer is probably fairly expensive, I would imagine, but being is its higher alcohol, but it's much hid. Oh, is that how you say that, Marciatto, Machiatto? Yeah, I'll never get never. You could ask me that in twenty minutes and I wouldn't be able to tell you the same thing. You know. And and in business, because I'm self employed, sure you know, I can meet somebody in the morning and not even know, run right into him, not remember, not even know. You know, it's horrible. It's a IANS A girl character deal. I'd see even the Goo. I was a bouncer. I think I've told you that before. I yeah, I used to work towards it at various bars and restaurants around that restaurant. Will see bars that die, bars or whatnot. But I worked on a few divers it's great, but I would, you know, ID and see tons of people in the night. I would not remember anybody, but you know that. So, yeah, I saw so many people that I just try not to learn my name anymore. I didn't care. Yeah, so I was. I was bad for a while, I did. I would remember anybody. You, if I may say this, you are the perfect, quintessential example of a bouncer. You know, you take one look at you and you'd be out of your mind to mess when you I mean out of your mind. Oh my gosh, that's craziness. Well, yeah, I mean, I don't know that. I thought. Well, first of all, with the virus, bouncers have been out of work to Oh yes, there's been really don't need for him. So anyway, I don't know. Yeah, we have one more beer, all right, that we need to try now again. It's going to be dealer's choice, because I pretty much chose the middle of one. You chose the first one, right, so your last choice is going to be either a sour or the other stout. Gosh, I like two hours. Yep, let's do that one. Save that other stout for next week. We could do that now. This hour is one of the very first hours I've ever had. Now, the company is Brooklyn, Brooklyn Brewing. I actually make name. Yep, I met the had brew Master, Garrett Oliver, out in Pennsylvania during a beer fest couple years ago. Great Guy, great guy, and he their beer company is pretty close to not even being craft beer...

...anymore because there's so when you think available. Yeah, when you think of Brooklyn Brewery, they're like maybe a maybe, a step behind Sam Adams. Okay, all right, all right. They're still in New York state, they're still locally pretty much made, I mean, but they're distributed everywhere and everyone knows who they are, right, and you know everyone who's involved on the probably millionaires, I'm sure, but but but they're they're still not. They're not budweiser big, HMM, but they're not rising storm small, right, you know? Okay, so, yeah, I'm going to visit the rising storm brewery. I think we need to contact them and maybe do a build this right at the yeah, it's now a far way know, and their beers are outstanding. Yeah, so, yeah, let's let's get that other shour out of there and and Matt has this rolling a roving cooler that he brings and normally it's just, you know, than in the refrigerator whatever, but it's the last three days here and where we live has been between eighty and ninety five degrees, and so he packed it with ice. And there's nothing worse than a warm beer, although, you know, I was thinking about that the other day. In the old days before reiduration, Yep, the beer was underneath the kitchen table and you just reach down and grabbed it. You can still go to some like English style pubs and even places like that Mallet and ask for what's called a cask okay, and a cask beer. The beer's right there on the table and they serve it to you almost room temperature really. So it's I've had cask beer and even if the flavors good, you got to just got to get past effect of this like warm water. Well, back in the day when there was no choice, Ye, okay, yeah, so, I mean right now I'm be in need it, but I forgot to tell you I'm need a bottle opener. I didn't even wasn't prepared for this. I forgot that this is this is about. Yeah, we came across that, yeah, problem one other time and we were prepared for it, but I forgot to tell you about it. So that's my fall. I can we're gonna do. You know what? We may have to go up this to go of the stout because I don't have an opener right now. I don't think I usually have one on me future, but this is a and never know what you're going to see it. I guess I'll do the key trick here. Yeah, Oh, yeah, there's Matt Wilson, expert key opener of yeah, now, now, God, I'm I'm out of practice. I used to be able to do it all the time. I don't know. All right, stand by what we we will change this. Know there's a certain people in the pot, in the population that could take that bottle and just go bling on the end of a table or do it with her teeth, thanks to what my teeth all the time. Yeah, but that well, I do represent a dentist if you need I do. You know the still funny. You know what that I learned. I learned a lesson that I always have to have a bottle opener in here and I should have had one and I don't so. And that one's kind of bottle cap to. All right, so mask got to entertain you while I go on a hunt for a bottle opener. All right. So, if I have not mentioned by the way, you can find grill this on iheartcom and wherever you get your podcast. Also, we are available on Jim Salmoncom and and inside the margins radio. That I think. I think we may have come through. We're going to see what happens. Well, I forgot that in the broadcast. Jared Studio here I represent a company called Geek key. Oh it's a multitool, okay, and it's in the shape of a key and it's you can open. I look at that and it's got a bottle opener on it. I forgot all about that. There we go in a hurt beat. You Save the day. Now that this one cutting edge podcasting, right, key multi tool. Folks, go get one of these things now. Maybe. Yeah, we well, this is America, we sell stuff, so you know whatever, that's great. Well, you know what. It came through for us right now. So, all right, now again, this is a standard sour. I believe it's you got the bottle, the RESINK's five point eight. Now, you said that this was one of the first hours in the country or something with the very first one I've had, and it's been around. It's been around for a while. Twenty seven. No, five point eight. Yep, so it's a little above but it's not much. But not crazy about and there's no you know how we have all these fruited sowers that we've been trying like this, a Wan Punch. There's nothing crazy like that. This is just a sours is over standard sours beer. Right, son, I remember like this, so I'll see if I still do. This looks just like a beer would look colorwise, almost like a I like it.

I like it. Ye, what give it, give it a taste and that's good. Yep, it's good. Now, like I said, this is this is like one of the original sours. So all you get is sours. There's like nothing else really in it. MMM, you'll get like the fruit of you or Raspberrier and this is just this is just a sour beer. I yeah, it's it's okay. I mean, I like it. I they're almost isn't anything I don't like. Right, right, this doesn't float me right off. And No, see the reason why I wanted to bring this one, and there were, and there's always a method to my madness, is to show you how far we've come as far as sours as so this is. This is pretty much where we started out as hours. Okay, it looks just like a better beer. Yeah, yeah, what's the one we tested? Are The regular beer? It and it's it is a very sour yep, but there's no other taste to it in this hour. That's all you get as hour this. Yeah, now the we've had sours that had all kinds of stuff in it. Yeah, and those are wonderful. And so I think the whole reason why I like sours now is because of all of those other ones. Go told me, we're you can go with it. So this is not a bad beat by any means. It's not this, but this is this would be like where you start right, okay, now that you go from here. Yeah, so this is your base and then you start throwing another flavors and whatnot. So basely based on that, I'M gonna say. I'll again. I like Brook and brewer. I think they're a great brewer and I liked this beer, but I think this is probably not going to be the one of the top ones for today. It is not. This one. I'm going to have to place in number three. Yea. So the last two, now, both of them were in trouble. Very Good Beers, both of them. Both of them. So you got one that tastes like that, like you can't even tell it's alcohol based. It's it's like a Cappuccino and it's ten. Yeah, so it was. This is one of those was I called dangerous, where you would drink it not even know how strong it was and you would stand up and realize it. Bit, you're in trouble, it's true. And there's the other one, the sour. That was that we both already finished. That was delicious. Tastes like a Hawaiian Punch, a little bit more sour, but you got the sweet and this hour and it's filled with fruit flavor and as a four. Oh, so it's a if you want to have a few of those throughout the day, you'd be okay. And what brand was that again? This is right, rising storm. Right, this is the Hawaiian Punch, Sun Moon and stours. All right, well, we have almost never the disagreed on it. So you go first, okay, this is hard for me. It's really hard because I was I was actually kind of shocked how good this one was. The NITRO. Yeah, man, a drum roll please. Yeah, I gotta Try. I put that on the point. So it's a hot day and that she's both. I aren't bad for a hot day. I think I'm gonna go with the Hawaiian Punch me too. Yep, yeah, thing dinging. Yeah, absolutely, you know, not hands down, but it's both of those who are very good. So ones and nine ones in eight. I totally agree. You know, absolutely. The other one is, is there seven point whatever? That was very good. Yeah, that was those are great selections. You always find the best stuff. Yeah, it's that's a wine punch. Again, is one of those ones that, when you have some free time, you might want to go chase out with the store that I talked about, because they're they're not going to be the big yeah, okay, check that out. Yeah, so this is pool time of the year. You know, everybody's pools are open whatever. I got the pool open and fired up this week at the ranch. So I'll saw pictures all of these. That was funny. It was hilarious. Well, nobody knows what you're talking about. But anyway, if they don't, I was in a the pool temperature was like sixty something degrees and I needed to go in there and shovel up pineeails and leaves and stuff. Right because guy had a cover failure and I went to get my websuite and I barely fit into it and I couldn't get out of it. I had to have help to pull the arm to get it out. It's just enjoying girl this too much. Yeah, that's exactly right, and somehow I can always blame it on somebody else. It's your fault that. That's still bunny. Anyway. We got so. Anyway, it's pool season. Yep. I'm telling you one thing, though. That's sour from rising storm. If you can get your hands on...

...that, that is a great you know, hanging out, not too much alcohol, you know, Ninety degree day, type of absolute beautiful sour. You know what, I might actually, if it's still around, might have to invest in a few of those for the cowboy cooking show. Yeah, there have any of those on set? We are actually funny. You mentioned that today goes to the official men who goes out to everybody. So we got it all nailed down and it's going to be so much fun. I'm looking forward to it. And we're going to do a smoked old fashion. Now you're gonna have to explain this. I don't know. Huh. I know it's a drink and I know you can smoke alcohol. Now, wow, so you're going to have to do well, you'll be there filming. Yeah, so I'll know what it is. What I'm for the regular folks, you're gonna have to watch this what comes out on Youtube. That is amazing. Yes, well, it's going to be an old fashioned is, you know, probably Bourbon or something. You don't know what. I went to a long time ago. I wanted to be a bartender, I don't know why, and I went to Bartonic school. Really, I'm not even joking me, and I mean a buddy, was as that one of the big hotels downtown. They had like a six week class or something, okay, and I remembered there was like a muddled old fashion, and I call these weird like old school drinks. I don't old fashioned is like a yeah, straight liquor drink, right, yea. Yeah, well, that's cool. Now did they teach you how to prevent women from hitting on you and all that. Or No, no, I think it came with was a deal right. Oh my gosh, that's were well man, Jim, another great day here girls. I have no complaints. The food was amazing. We had good beers and matthew and I will toast each other. Yeah, hey again. As we've said a few times, make sure you go to the our facebook page where you can see grill this. I keep forgetting to mention that. To make sure even us on facebook. Go to I heeartcom where over else you get your your podcast? Jim salmoncom inside the marriage has RADIOCOM, the cowboy looking show on Youtube. What a my missing yeah, got it all, little be back next week with another stellar edition of Grill thiss.

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