Grill This!
Grill This!

Episode · 1 year ago

Episode 5-Italian Sausage in a Stout Marinade

ABOUT THIS EPISODE

This week we sample Craft Beer marinated Italian sausages , we talk Jalapeno Poppers and sample a pilzner from Colorado and other local craft beer

It's time to take your grilling skills to the next level. We will take you from grill disaster to grill master. So grab your tongues, you're aprons and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Hey, what's going on, everybody? It's another episode of Grill this I'm excited. Is Always and with me as always as my buddy and the radio legend. I call them, Jim Salmon. Hey, Jim, how are you? Favor all right, but I'm well. Look great this morning. I feel I feel great. I appreciate that. Hey, who else do we have in the room? We have the Great John Welch, the voiceover guy that we didn't know was a voiceover guy, the the new opening dialog of grilled list John. Well morning, Hey, good morning, guys. How are you doing? Good to be here. I'm excited for what I see coming at me this morning. Well, we might as well get it out ahead of this. Matt and today we cooked Italian sausage on the grill, marinated overnight. We'll talk about that. We have toasted buns buttered up like can't imagine man pep onion sautaidened and marinated, and we'll talk about that. We have some Great Craft Beers to talk about. I'm sure you're going to Phillishon on that, and we're also going to talk about how to really how to properly cook a roasted Halipeno pepper stuffed oh man. So I've had those very different, you know, very different ways from allow of different people and I've had yours and it's amazing. So I'm excited to actually learn how the process that that you have to put those together. There are no less than a thousand different recipes that you can use for stuffed Talipanios and that's the fun part. And even in one batch on the Chili Grill you can have three different kinds, right, and then, of course, I'm somebody always discovers the one they want, another, one, other and there's nothing there. But you know, that's how that parts, right. So we're going to talk halipinos roasted up a couple of different ways. So well, I am excited. I'm excited and we do have a few craft beers here today. So the first one we have is from ELLICOTTVILLE. Looks like it is. It's and and I believe that we have reviewed this beer in the past. Believe we tell however, it was too good not to cover twice. It is elliicuttville brewing companies Raspberry truffle MMM and AL brewed with natural flavors of Raspberry. It's seven point zero percent alcohol by volume. It's a sixteen ounce, or one pint can, and it did has a little bit of chocolate in it. It's a dessert Ale, if you will, truffled chocolate and sweet raspberry. So, without any further ADO, you don't mind if the sound comes your way, do you? I do not at all. This is what you listen to a grill this, for it's one of my favorite cells of the world, all right. So, yeah, how could that not be the number one sound on the planet? And then that that that sound that follows right there is number two. Seven. So there's a nice head on this. It's about what half inch thick anyway. Yeah, and that's what you want out of your beer, and this class, that that is an hourglass shape, especially keeps the head, yes, while you're you're drinking in and it's designed for Craft Beers to get the maximum amount of labor breathe properly, if you will. God, I'm salibrating. Oh, is that good? It's one good beer. Now I know why we're doing this one again. Now. These four pack of this is one thousand, three hundred and ninety nine. So it's not an expensive beer. Yeah, but it is something that is in the seven range. So you might only have one or or if you're Ross work at with a designated but any time you're seven or more, you think about how many you're going to have. Yeah, always, and some of those Scott Jails and whatever that you get are are in a ten range. And and if you're going to have more than one, always, always, have a designated driver. That's rights are absolutely, absolutely, as we've always reiterate our on our beer scale, your standard beer is about five percent. So if you're those are your all day drinking beers at that you that you know of like the bats and Budweiser's and whatnot. So if you start creeping into those upper digits, like, like Jim said, like seven or higher, or if you get into double...

...digits, yeah, you're going to want to stay put probably or have someone right, someone else drive. Well, because I'm right here in the grill this studio I have. The next beer up is a green flash road warrior. It's an imperial Rye India, Pale Ale, full flavored, full forward flavor, nine point zero. So you you have prior to this, prior to knowing you, Matthew, I really wasn't an IPA guy. I didn't. I don't know. The overtop hoppingess didn't do a lot for me, sure, but since I met you you've given me some really, really interesting IPAs and I'm coming along. I want you to know I'm making progress, kind of like we took Welch from hot dogs and hamburgs and now he's cooking Tom Alex steaks. Right. Yeah, so that's what's doing for me. I'm proud of both of you on that aspect. So I got to get my homie pair skills up now so I can kind of be cool too. Will work. Well, work will work on. So nine point zero is is eighteen proof. Yeah, that's right there pretty much. Yeah, you're tearing it up. Well, well, I haven't open yeah, next I mean. No, I mean I mean when you get when you get into those, I mean this is not ripped down a sixpacker. No, no, you can't know not. This isn't you know, remember that movie, it's a wonderful life, where the whole thing turns around whatever, and he goes into that bar and the bartenders all mean and he asked for the other bartender has been gone for years because the whole world change right, right, and and and and he says we're SOANSO and says if you want to stay here, this is a bar for men that want to get drunk fast and whatever. That's not what these beers are about. No, not at all. are to be enjoyed SIP by step because they're special. Yep, that's that's my plant. A hundred percent correct. The difference between craft beer and the Budweiser is, you're right, John, Budweiser you would think of like if you're going fishing or in a camping trip and you bring an eighteen pack of it and you sit there and buy the fire, you kind of just throw them down all day long. That's kind of what those beers are kind of designed to you don't sit there and savor the flavors of like your Standard Budweiser, whereas a craft beer there's more intense flavors that come for those so you. So it's really more of a sit down and relax and SIP and enjoy those kind of beers. We all have friends that are Budweis, are people, and that's yeah, blood lime or Bud light or whatever, and that's fine, Yep. But if you were to give your friend a case or twelve pack of Green Flash Road Warrior at nine percent, another whole thing to watch, entertaining. So you have to enjoy these crafty right, absolutely, and also this, this one's wonderful. Yeah, and I know it is. And also, if you start ripping them down, that happen, can be pretty expensive, as we discussed. Craft Beers are not in the same price range and an eighteen pack of Budweiser will cost you around sixteen bucks. Were a four pack of these will cost you about sixteen bucks. So so you don't want to drink case loads of the craft beers because their higher alcohol content and they're much more expensive. The reason why I go to the local grocery store like haggad orange where we live here in Webster New York, as a place that has a great beer aisle, and the reason why we go there is because they have a lot of the local craft Brewery Beers right then and there and and they're the same prices, you know, as you would get them in the in the craft brewery, and it's convenient and whatever. But when it comes to really checking it out fresh right out of the KEG, go visit your local craft brewing. They all have great food and you can, you know as a you get a few friends together when when things open up and you go there and you you sit there and you enjoy some of the great craft brewers that are made locally in your area, wherever you live in the country. Absolutely correct, and that's a great way to support your local brewer also, speaking of which we're do one more beer that will get into and to the food portion. So we're talking about these the content or the strung out of the strength of these beers with the alcohol. And I'm so craft breweries do make pilsners do they do make your standard easy drinking beers as well. So what I have here, as this actually is called Bruis Breu Z, it's called it's a righthand man pills neer. Now this one is Belgian influenced and it's out of Colorado, so it's not a Denver Colorado actually, and it's a five point two. So it's right. It's right at your standard five percent of most beers. So if you were...

...going to want to support a local brewery such as this one, you can get these beers there. The pills there's because the ingredients are using doesn't not as complicated as your stouts or your IPA's or your porters. These are usually lower priced. Also, they're still not going to be the same price as like a budweiser, but they're not going to be as expensive as those fruit, you know, infused beers or the ones where you get the chocolates or thesmores or whatever. So but this is something that you could drink pretty much throughout the day if you want it to. And we're going to go ahead sample this right now. We'll get a comparison to the other pills nears. But well, I wanted to say before you open that with a name like bruise, it sounds like it's a man's man. Yeah, like this, you and May, we're going fishing and we're drinking brews today because we're man. Yeah, it is, I like as out of Denver, Colorado, the mountains man. So you know that's there we go. There we go. So it does have the Roma was a little better than that then your standard Budweiser. I'll tell that now, Matt Wilson, try and Brew Hmm. Okay, so it has a little bit more crispness to it than a budweiser. The flavor profile is very similar. It's it's light, not not, not intense. Really, if you're not if you're, if you're kind of scared to dive into this whole craft brewery world with the intense flavors, this is a good way to introduce yourself to how craft breweries are done, because it's not it's not as strong, but the flavor for is definitely more robust than your then your budweiser or your standard look at or whatever else you need to be drinking. I spent some time, some quality time actually, in Colorado and the difference in the liquor laws between New York state, where everything is regulated right to the you you step one inch out of a fence with a beer in your hand at a at a craft brewery or a restaurant or whatever, and there's somebody there waiting to give you a ticket right and Colorado completely different. These craft breweries have big open areas, Park like, where people can go out and sit on picnic tables and there's entertainment and things all the way around. It's nowhere near is restricted when it comes to partaking in these craft brewery experiences in Colorado. That is here in New York state. Right. We need to start over. Hearing The York saying. I'm just put that out. I can't. I can't say disagree with you on that aspect. I can't. So there you go. I agree with you. There's a lot there's a lot of records here. So so today we did and I just I can't wait to dive into this. Today we did Italian sausage and last night I prepped it. Put the Italian sausage in a Pan, rubbed it down with a little bit of powdered mustard, a little bit of stone mustard, I cut up thin sliced a couple of onions and a red sweet pepper, okay, and then then I got out a Kalamazoo Stout and I poured that over the whole thing, put it in the refrigerator and marinated it overnight. Now, Colorado Stop Kalamazoo stouts are. They're sharp. You you taste the stout right and you can now most likely, when we dive into this, you'll be able to taste that in the peppers and onions and in the Italian sausage. It's not for everybody, but it's one of the just great recipes that I enjoy. I don't think that I don't like to just put the Italian sausage on the grill, Cook it and stand it to people. I like to mess with it, sure, and there's a thousand for ways you can mess with it, and this happens to be marinated in a Kalamazoo stout beer with some mustard and peppers and onions. So we will. WE'RE GOING TO GET MR Welch here to to dive into this and start opening up the I always take the the buns that I'm doing. I've got a schwibols brought and Italian Sausage Special Bun got you, and I always take it and melt some butter in a pan and rub them in butter a little bit on the inside and then I toast them a little bit, not not over the top. I don't want the roll to be tough for anything but the butter and the toasting of it and you put that Italian sausage in there and then you dribble that that great pepper and onion Sauteid when are delate on top and not right in there. And John was telling me earlier...

...that he likes his Italian sausage with nothing on it other than peppers and onions. I usually put a little mustard on. How about you? I do the same here. I like I like a little spicy brown mustard on mine. I just the way. I don't know, just kind of how the way I like it. I like a little bite to my sausage and you know me, Jim, I'm a person who likes a little kick. Anyways, I'm a heat profilt at the guy, so that's kind of how I roll. I'm interested to see if the stout flavor comes through in the sausage because I know a lot of people do add beer to their foods when in a grilling process. So I'm very curious to see if that comes through and how strong it does come through. Well, as I'm putting them together here, I gotta Tell You, Matt, you can smell the stout as soon as I peel that and you could smell it. Man, MMM, wow, was that could it looks amazing. Now one of the reason why, one of the reasons why we have John Welch come here is because you can always trust what he tells you is the absolute truth. He's not going to blow smoke on you if he doesn't like it. He's going to tell me, and John told me yesterday, that he is a an Italian sausage, a Fishionado. He's had Italian sausage is of all around the world and and he's going to compare this to all of those and he's going to tell us the truth. So and I'm about ready to dive in. All right, it was not Elvis and the peppers and onions and it's a good aroma, little different than normal, which I like. So here goes my first bite. Go on, girl, this John Welch checking out the Italian sausage. MMM, he's contemplating it, I said in his face. He's thinking about it. Man. You can taste the style to the center of the sausage whiles I bite through it and I dissect it. It's filled every cranny within that length. So you can. You can. It takes a little bit of a flavor away from the sausage puts the stout in there. I I'll tell you, Jim, this is this is a good sausage. It's right up there. I think he's telling the truth. I am impressed. Yes, I'm absolutely crest and I will say APP before I came out, I should make sure you have more than one sausage for me. Yeah, he he just thinks that I'm only then I'm going to feed him a fifty course meal. We're doing a podcast here and there's one for everybody, and he calls me yesterday and he said, make sure you have at least two sausages for me so I can hear feel the things. I could hear the snap in that sausage, to which is a that's to me. That's important. Yeah, these are good. Now are these just in over the counter regular sausage at the grocery store? A sweet Italian, sweet Italian. I didn't know. Not Everybody likes hot. Yep, and that's a problem because you can't trust anybody that doesn't like God. But you know what, it's not and I just I don't want to I don't want to be thrown in the fire pit. Therefore you cannot trust me. Well, what I mean is I didn't some people just don't like Hot Italian sausage. I don't understand it, but whenever I'm cooking for somebody else, I just don't know who likes what. So I I don't want to ruin somebody because they have to sit there and eat the whole sausage. Not to make me feel bad, you know. Well, that's all it is. The stout tones down the sweetness, just a hair. I agree. I agree, which is now is nice. The secret ingredient in the marinade that I added after the marinating process and when I was cooking the onions and peppers is, as you I make up a couple of as you and I put that in there along with the stout. So you're tasting a little bit of the tasty as you yeah. So, so here's here's a question, because the rolls are buttered and kind of toasted down a little bit. Does that help the like the juiciness and of the sausage and the peppers and onions not sulked the butt? You know, the one of the worst things you can have when you're eating a sausage is a soggy bun. You know they mean a but no, I would say no to that. I would say no, there's still juice is flowing...

...through that butter and into the Bun. So you you have to eat it a little quickly. These things are messy to begin yeah, sure, but but the better the button you get, the better the experience. And and they'll like if you went out and got just a regular hot dog Bun. They're working to put us up in there. You you should be taken to The Hague try for crimes against grilling. Right. But as I'm eating it, and I know Jim has said that some people don't like his recipe with this right, that it's not for them. As I'm getting working my way through it, I'm starting to understand why. Because with that, as you it almost brings a flavor prime ribbon to it. Now actually gets so it killing Matt here. So it's so it's a true oddity. Right. It's like a sausage link with a hint of prime rib and stout in it. So if you're not prepared for that, it doesn't necessarily taste spot on like sausage right throw it throws you for a loop and and so, therefore, so you have to go in open minded. So being prepared for this. Going in prepared, I think, brings the rating up. Had I not been prepared and I thought I was just eating a sweet sausage, I'd say, well, that's not the best sweet sausage I've ever had. So let me, because I love getting people to say things that will ruin their lives. Will you eat a second one? Yes, so it's in my in my opinion, things like that to me make food interesting, because I don't want the standard sausage. You can get a standard sausage anywhere from anybody. It's really easy to throw a sausage on the grill, grill it up and, you know, Sawt tap some pepper Zonias and called a day. When you can make the profile of the flavors something different, something unique, and it's in it makes an experience to eat, not just it's not just so a meal there's that is a regular mean what you're going through. It's an experience. That's what you want when you are going for, I guess, for a Gourd Bay style experience. When you're grilling one of the best Italian sausages I ever had in my life was on Navy pier in Chicago and I walked up there and there's back in the day when I was there. I've been there in twenty years, but I walked out there and there's restaurants and entertainment and people all over the place, and I stopped and got what was called a Chicago sausage and it's almost like a Chicago hot dog. It had those little corns in there and pieces of fruit are not fruit but vegetables, cucumber, and then it had spice. I was wonderful. So I've made that here at the Salmon Ranch several times when I'm doing sausage, which everybody loves. Those are just great. Yep, now, now, could you get it as good as that Navy pier one? No, no, I'm still working on the holy grail of Italian sausage, like I'm working on the holy grail. Well, I got almost there with that breasket once, but that brist was just keep up crying because everything's different every time. You know, you you did get there with the brisket and you did get there with the pork tendor Lord. That was the holy grail all right. So I have to do as much as this is tough for me, and anybody that knows me knows how tough this is. And I'm hanging my head right now. I did not prep that poor roast. My son in law did. Oh No, I took I took full credit for it. It was a total character flaw. At the time it was a moment. Did they call you to the man? Now, yeah, they're all mad at it was so funny because he had been wanting to make a pork roast and and pork tender lizer. You know, they're kind of bland and whatever. I mean, he spent a lot of time on this thing. I watched him. He marinated it and then he made these bacon weaves that you guys saw, and he's he wrapped it all. Now I cooked it, to my credit, I cooked it, but and I put probes in there and whatever. Pretty prepped, but but he made it and and and and you took full credit, full credit, and that's why I need to apologize. And it's then they listen to the podcast and then they roasted and they should have. All you would have had to do was say and as I was doing this with my son in law, I just it just we were it was in the moment. You know, this is great. So, buddy, who...

...gets credit for the sausage? Oh me, hunt about. Oh my God, who gets credit for that, for that brisket? Well, you know what, that was a collaborator. That was ever myself and my good Buddy Tim Mexic and and Matthew and and you were here, although you're annoying. You know that, because remember when he kept saying I want to get into that, and he tried to cut little pieces off of it. And he remember the cobbler, right, we cooked a cobbler and Welch is over there with a spoon trying to get into the thing before we played it for everybody else. He's just a foods the thief. Listen, I was not trying. I was successful to pries to fail, I was getting it done. It was horrible. No, it was delicious. Well that those smells were intense to it. It was hard to not want to dive in. You know, I was sitting there filming that thing and while you were making it, I could just smell it and I seriously wanted to throw the camera down. It is, dive right into it, but I had well, though, those of you listening to this. They have no idea what we're talking about. We filmed a cooking show here at the Salmon Rancha last the end of last summer and a it'll be out here soon. Yes, very some dumb it was so much fun. We cooked brisket, we did cobbler and the Dutch oven. We did Halipinos into Chili Grill, which we're going to talk about here in a minute. We did homemade barbecue sauce, harry sauce. That was so good. Yeah, Verry Jack Daniels in all God with that. What was incredible about the barbecue sauce is that you could eat it with a spoon. Yeah, like a side. I mean it was so we I was sitting next to Wilson, he and I were sitting next to each other, and I was taking my spoon through it and I was putting it on top of every body, like a full school, on top of every bite of everything that went into my mouth. It was ridiculous. Yeah, there was shame in the whole thing. was at the end. Everything was gone. Yeah, white clean, yeah, coming on it. Another bowlos cobbler and I wanted another. Well, now what Briskett? It was just gone. Let's back up. You have the copper were at the end of the table and I was serving up the cobbler and there were, you know, six people on either side of the table as we were filming all of this, as we played it, and everybody's diving in and and I kept filling a bowl and sending it down and filling another one and finally I'm way past the amount of people at the table and I realize it. Well, just eat them as fast as we can send it down there. So come on, I can't lie. I may have had a couple more than one bowl to that. Well, we're going to do that again. That was a lot of fun that. The first show will be out here soon, so you'll be able to see it wherever. So yeah, that was it. That wasn't it was a great day. It was a beautiful day to summer shine and all day long. It was a great day. So I ate my second sausage, one half with peppers and onions, because I love peppers and onions at my sausage, and one half without, with even out the butt. I just wanted to try just the sausage your Ay size. Yeah, yeah, and you get all those flavors, with the exception of peppers and onions. You get all those flavors and a medley right in there and it's really a spot on sausage. So it is. It's a different twist to your normal Italian sausage, sweet sausage, but it's a two thumbs up for sure. Excellent. One of the things that my son in law, Alex, marinated that pork roast in that I didn't say during last week's podcast was root beer, marinated root beer, Maple Syrup and brown sugar, I think, Niger, and a little bit of vinegar. Yeah, and it just well, now I feel at not better, because I I fell on the sword on that. So well, cool. Kudos to your son in law then, for doing it. Amazing. Yeah, well, absolutely, so, so so let rewind here. Your son in law his hit the holy grail of the pork tender line. He has. Yeah, absolutely, yeah, yeah, yeah, so that is a good son in law. So when he's when he is done with his current wife, your daughter, send him over to my play you. How many daughters do you have? I have to oh, wait at all. Can Yeah, I can't wait. I'll be right there for you. Yeah, but I bet you will. I also have one more beer that I want to talk about...

...here you don't mind, love a lot. It's a Sierra Nevada presents PAT RYE OT. It's a beer camp across America, collaboration. Okay, it says Pat Rye ot. I'm not sure what that means. Revolutionary Pale Ale Ale Brood with apples. That sounds awesome. Yeah, and it this particular one, which I have not opened yet, is a see, what's the person? It's a five point six, so that's not so. Sierra Nevada is a wellknown, well we know, world renowned beer, one of the better beers, not just the country but in the world. People of Renown Sierra Nevada is one of the best ones around. Right, right, see there a Sierra Nevada is one of the best breweries in the world. Huh, yeah, yeah, world renown. It is a they make a variety of different beers that are very, very much in demand. It's not unusual when there's a release of when these types of beers will be available at a certain place, there's a line at seven o'clock in the morning of people standing there waiting to get a six pack or or four pack of the various types of craft Brewis that they make. So yeah, no, it's very true. So I'm curious. So I have here a CIDER and I'm going to save that until a future episode. It's a Hamburg heart CIDER. Now we haven't touched on the CIDERS a lot on our podcast yet and I know Jim, you've made set of yourself a few times and I've had it and obviously they're those bottles are all gone, so obviously they are pretty good. So you so you know the brewing process of CIDER. So I'm very curious to get your take on some of these craftsiders that I picked up. Well, first of all, if you want to make anybody can make card cider. It's very, very easy. But you can't go to the grocery store and get citer that has a preservative it. You just can't because of preservatives going to kill any of the yeast that you're going to put in there and it's just not going to work for you. So what I do is I go to a local apple farm, okay, and they jet for us there. They sell their their farm market at's. It's cooled from minute one and I get five gallons of that, that particular apple juice, if you will. Often Times I don't know what types of apples it is and to me it early doesn't make any difference. And the key again, like we talked about all the time, is sanitizing your your buckets and all of the utensils that you would work on your hard cider with. I sanitize, I use an oxygenator and I sanitize everything and including this, the spoon that I would stir with and whatever. I usually use about five pounds of brown sugar. Sometimes I use light, sometimes I use dark brown sugar, depending on what I'm trying to accomplish there. And then you always have to buy a special CIDER yeast. You can't use bread yeast. Yeah, it just doesn't work. You need something that's tailored to whatever you're trying to create and every market has their little brewing store somewhere where they have the little refrigerator. Now you have to make sure some of these yeast sit around for a while and you have to make sure that the the used by date is within your time frame and you hit it with the the yeast and then you let it go for a couple weeks and you put a bubbler in the top and it you can see at work within twenty four hours and it's cranking like crazy. But one of the things that people do is they don't measure the the alcohol content and you have to get the specific gravity down so that you don't get it out too early or wait too late. Right, right, and that's particular. Last batch that I did, I made sure that the specific gravity was right where I wanted it and then I went to the sweetening process and I sweetened this particular batch of hard cighter to a degree I'm not sure I like. It's not my it wasn't my favorite match I made. I think I came out with thirty, thirty five bottles. Yeah, yeah, and and I don't know, it wasn't my favorite. Okay, but neither is my favorite one. I don't sweeten it and it's like, you know, it's like whiskey. You Right. I don't want her head either. I don't want that much of a bite. Right, but trying to figure out where you are. And I've also mixed cherry in with the Marischino Cherry juice or or just cherry juice in with it. There's a million different combinations that you can do to try your sighter and it's so much fun you you can't hurt yourself. So what give it a so quick questioned what was if you were, if...

...you can remember, what was the alcohol content when you were finished brewing decider? When I was done with this last batch, it was about ten percent. Okay, so it was. So we had about look to it. Yeah, I'm always shooting for twelve, but most ciers come in somewhere between eight and twenty. Eight and ten okay, and that's right where I was. Okay, and it's it's easy to measure, you know. I measure the specific gravity right in the five gallon vad and you have this device that floats there and it just tells you exactly what it is. You it's very easy to get it done right. But if it's not, if it's not enough then and you get it out too early, it'll start up on you. And I've had that happen again. It starts up fermenting again in the bottle and starts blowing corks and stuff. Yeah, I made some elderberry wine right, some elderberry wine that I took out too early and I sent a bottle to my brother in Colorado and he put it on. It made it all the way out there. You're not supposed to do that either if they know has done it, but I wrapped it in a ziplock right, and then whatever. And so he gets sit and he puts it on his counter on the wine rack. They come home the next night, put a little heat to it right and it blew the cork out one all over the park. So I had to I had not taken it long enough. You have to. It's an experiment in everything you know, but some of the reasons you don't take it long enough is because you just can't wait to get into it. Well, see, that's the fun part of Yeah, because what I did with all my vessels I use plastic six gallon buckets from my brewing and I drilled a three quarter inch hole all about an inch up from the bottom and I put in a little faucet, okay, so that I can drinking the whole thing above the yeast that settles out in the bottom of the vessel. I can drain it into a secondary ferment or very easily, or I can sample it whenever I want. And some of those wines are half gone by the time. So so I want to do this. I do want to do this when when we get a chance, and hopefully maybe in the next two or three podcasts. I still have my Mr Beer bucket right here and I still have the new kit that I bought for it right I'm looking at it right here, and I have all my glass bottles in the caps right there. We should, for an episode, Brew One of These Beers. We will even film and put on Youtube. Yep, there you go. Perfect, yeah, perfect. Well, we will get that. Will absolutely get that done. And those of you that enjoy you know special. I don't. People have said to me you make some great fruit wines. Why don't you get serious and make a Cabernetir, you know, one of the one of the regular wines, and I don't want to do that. I want I want to do cool stuff, which I held a berry, black raspberries next here at the ranch, raspberry wine, apricot wine, all those kind of fun wines. That's that's what I like to do. So will will definitely get out our beer kegs and set that all up and we'll do it live right here in the studio. I was that. I love it. I love it all right. So I got something here which I will get into at the end. It's some wacky liquor laws. But before we get into those, let's go ahead and talk about those. Those stuffed peppers. Are the Hallopenia peppers or whatever that you make over there? I want to because I do remember having those also last time for the cooking show that we were there, and those were amazing. So I'm curious as to what is the process. I mean, we filmed it, so I've seen it, but if you could explain that again of how you go about putting that together. Well, first of all, I have people in my family that just don't like hot. They don't like hot spicy, and it's annoying on a thousand levels because it's it's there's way over the top. There's ghost pepper, there's how, you know, have an arrows or whatever. I mean, some of that's just over, over, over the top. But a Halipino or a Hungarian pepper where you cut the top off and you take the little corror thing that you you can get anywhere and you get the web and you wash the seeds out and then I have two of these Chili grills. It's basically a stainless steel grill that's a couple inches high and it has these little round one inch holes in it and you stick your pepper in there standing up and you, and I always put a little bit of butter in there. You can put pineapple, nuts, cheese, shrimp, pieces of a crab, anything you can think of you can put inside one of...

...these and then you leave about a quarter of an inch at the top. You take your thumb and you push it all down in there right and you cap it off with cream cheese. Now you can use regular cream cheese, which is what I usually use, or you can get that fancy stuff with veggies in and or chives or whatever your thing is, and you seal over the top with cream cheese and then you wrap a hunk of Bacon there and stick up toothpich and you set it in that grill and when you roast it, you were roast a way most of the over the top, uncomfortable heat. Yeah, so I like a medium to hot spice and every once in a while, though, in every match, there's one Hallipino that sends somebody to the Moon. Yeah, that's right, it's always one, and I have a good buddy of mine that I cook them all the time. He goes how come I always get the one right? But but they are. Most of them are just wonder full, especially with that Bacon all crispy. Sometimes I'll sprinkle some of that parmesan cheese on top or maybe some fresh cracked pepper on top of that. Once in a while I use the you know, that cheese with the MAGENTA color and it, what do you call that stuff? Free? No, it's called as a forget what you call it. It's the good it's almost orange Monterey jacket. Yeah, and and I'll use that in there, but that gives a whole thing a different yeah face. Also take a little bit of, maybe a quarter of a teaspoon of butter and put in each helipinho and that seems to soften things up a little bit. And and then in the end it crisps it because it's cooking pretty good. So and you cook them for an hour on the grill, indirect heat, and once that Bacon is nice and Crisp, they're ready to go and they're easy to deal with. Now I also I also like cooking them the long way, so you can cut it from top to bomb and lay them flat on a pan and and you can put all kinds of things in there. Also. You can get into the meat too. I've done them with ground beef pieces a steak. Opportunities are endless as to what you can put in there. You know, it's great and nobody there's never any of them left. Yeah, I was with a salary member when you make we made those for the cooking show and I John, I believe you you sampled those also, if I'm not taking yeah, I'm not your simpling them. So you're not a big spice guy, so I swear at all. I want to ask you, right, I want to ask you how hot were those when you eat them? There was no real heat there at all. They were they were perfect. They were spot on. You know, most of the heat anyway in those peppers is in the seeds, I think. Anyway. So that's all gone, that's all got it and gone. Yet no, there was nothing, nothing to even be concerned with. If you're afraid of temperature, you know, fraid of spice. Back in in December of two THOUSD of one thousand nine hundred and ninety nine, December, one thousand nine hundred and ninety nine. Member Y K it was come and everything was going to shut down and computers, everybody, the world was going to endmember that. Well, my wife and the kids and I went down to Cosmel, Mexico and figured if it all blowed up better there, what's the problems? Eighty five degrees? What all I care? Right, right. So one of the one of the great people that we met down there, good friend of my brother, on hill pave and on hill was the at the time was the director of communication for the island of Cosmel, Mexico, and on Hill took us out to dinner one day to where the non tourists though for the best food, and we walked into this open Air Mexican restaurant which us so excited, and we sit down and there's these three bowls there and on he'll goes, you can have that one, you can have that one, but this one here is not for grain. Goes don't and of course you know me, I don't listen anyhow. Right, I don't into that. And it hurt going in, it hurt coming out and hurt for three days it was so hot. So you know, the good thing to do is listen to people that know that. Who even wants that? Well, I don't understand. Like what why you want to enter the pain zone? There are people like that. Yeah, my mother, for example, so her her dad is straight from Jamaica, right from the Alan Jamaica. So my my grandfather is Jamaican. So we we are of Jamaican heritage and...

...if you are familiar with Jamaican cooking, there's a lot of jerk, there's a lot of hot and heat and you know in a lot of those foods. He would eat hot pepper sand when he's meeting. He would take peppers and put them in between two slices of bread and just eat them at my mother carried that with her. She is, you know, you know me, I like spice. I'm not crazy. I don't want to, you know, put hot sauce in my eyeballs, but, but, but I like spice. My mother is a kind of person who will put those ghost pepper chilis and food, the kind that that burn when you just smell it. She likes this that hot. Yeah, and like, I don't even want to be in the same building as ghost peppers. Well, ghost peppers are a way to achieve certain results. That's for day. Sure, and you're trying to make something. Ghost peppers a way to do it. That's for Darn't share. Well, that's that's interesting. I okay. Jamaica ox tails. Yeah, I love Them, Love Them, Oh, love them. I did oxtails once here at to ranch and I made them not over the top hot, yeah, but they were wonderful. I never had that before. Just going out and trying to find ox tails was a little bit of a challenge. Yeah, but so now that I know that you can cook Jamaican, you're the man, buddy. Yeah, I do see more of the man than you ever were. We'll do some jerk chicken for whatever episodes too. I'll all right, we'll get it going. All right. So we got a little time left and I wanted to go over some of these wacky liquor laws. Now, oh, that'll be so there are. You know, there are some crazy laws across the country when it comes to a drinking and and liquor. So right now most of the local breweries, and we're around the country, can sell growlers. Even grocery stores, most of them can sell beer. Sometimes, you know, in the south they can't sell them in on Sundays that's still one of those things in a lot of the southern area. So here's a few that I want to get into. So in Ohio it is illegal to get a fish drunk, even though no one knows how to tell if a fish is drunk. So another words, pour and a beer and a fish tank or whatever. Right, okay, that's against the law in North DA in North Dakota, beer and pretzels cannot be sold together. Well, that's pure stupid. There they go to. How would these things even get to legislation? I don't know. I'll just take a look at New York state figure that right exactly. In Texas you can only drink three sips of beer while standing. That's natural law, it's a state law, it's a staple law. So you can only ship have three sips while you're actually on your feet. Right. You have to sit down to continue drinking. I wonder what that was all about. Maybe not walking around on a side locker whatever, like you go to the local carnival and there's a beer tent and there's no seats. Yeah, you do sit on the ground. That's that's just ridiculous. Those, those are those are a few will get to someone some more later, but I just thought those are those three in particular were kind of weird. So especially the beer and pressels one. I mean that's like a standard where we are at any brother to go to. Right. That's that's well, in fact in New York state, because you had to buy food over the past few months. Right. The pressels were one of the food you are buying. Right. I wonder how many people have been ticketed or arrested for drinking beer while standing? I bet just about not. Right. Those are probably may be public intoxication. That's another all matter. But you know, these are probably lost. He was on his feet. Yeah, I don't while he was sipping his beer. I'm sure they don't. I'm sure they don't enforce these very much, but for some reason they decide to leave those laws on the docket, which I don't understand why, but I don't sense. Makes no sense. Oh well, well, I'll tell you. I had more fun cooking the sausage and prepping it up, because nothing says spring more, and starting hot dogs hamburger's Italian sausage, getting the grill out. I went over to the grill in the outdoor kitchen here at the Salmon ranch to cook the sausage. Everything's a mess. Can't wait to get in there and clean, scrub everything, fired it up, open it up and get ready for spring here...

...in western New York. I was going to say the sun is shining. And does that mean, Mr Welch, that you'll finally get on putting that real together? The Sun is shining. I cannot wait to put that grilled together, that Louisiana LG Twelve one hundred black label Louisiana Pellet Grill. Yeah, okay, cannot wait. All right, so it's so before we go a couple of things I wanted to mention where you can find this podcast. Obviously, if you're listening to it right now, you found it, but other places where you can find it. You could go to Jim salmoncom. I believe he has a leaked there's that correct him. Absolutely. Every week we put to the fresh link up to the newest episode. But you can get right there and get all this is episode five, I believe. Yes, sir, you can also get it on my site inside the margins RADIOCOM will have it. We have it available there. It's you know, we are part of the I hurt family. So it is on iheartcom and wherever else you get your podcasts, and you don't want to miss each one because you'd never know what's going to happen. Matt comes up with the best craft bruise well, and I come up with stuff to cook the that you know you want to just go to the supermarket by the stuff all right now and cook at tonight. Right. Absolutely. And speaking of Mr Welch, I got to give him a shut up because he is are now. He's the official voice over for grill this. So I believe, speaking of spring coming up and having nice places and areas to grill, I believe John Welch can actually put stuff together to make your place a little better as that correct, John? That's right. We are the master of outdoor kitchens and outdoor grilling spaces. Absolutely. Outdoor living spaces are our specialty at John Welsh enterprise, John welchcom. Yeah, and about a hundred feet from us, right here, right here in this studio, is a wonderful outdoor kitchen built by John Welsh, John welshcom five eight, five nine, two four, forty four and eighty eight. And nobody better her at pavers and creating that outdoor space with a fire pit and John Welch and his cruise. Yep, and I believe John Welch is cooking now too. So that makes me excited and I can't wait to see John put that grill put together. Hey, Jim, another great episode. Thank you, my friend. I appreciate you. Yeah, a lot of fun. Will be back next week for another addition of Grill. This.

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