Grill This!
Grill This!

Episode 63 · 3 months ago

Jerk Chicken Wings and Special Guest Tim Micsak

ABOUT THIS EPISODE

Jim and Matt are joined by the co-host of the Salmon Ranch Cowboy Cooking Show, Tim Micsak. The fellas give an update on the Salmon Ranch Cherry Bourbon BBQ sauce, which will be available in stores soon. Also, Jim serves up jerk chicken wings and Matt and Tim provide the beer, including a grape pie beer from Mortalis. You don't want to miss this one!

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 tongue, your aprons, and your pint glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Hey, everybody, welcome to grill list. Jim Salmon here with the man, the legend, a man who history has so clearly thrust forward ladies and gentlemen, Matthew T. Wilson, and that T stands for a tremendously hungry I am. I am. You told me what you were preparing for today's show, and I got excited, and I noticed there's some extra treats here too. We got it going on. I'm really excited. You know why. I'm also excited because a good friend of ours is in the building today. He is the second star and the co host of the samur Retch Cowboy Cooking Show. By the way, expertly produced by yours truly is truly especially happy. Yeah, I Jim's the best that ever lived. Now he creates, uh, some of the finest culinary he's he's. One of his signature dishes is a flank steak cooked right on the charcoal coals. Great nothing and that's gosh, you just see it right on the coals. We'll see. You're a man after my own heart. You love me and you love Kraft beer. So I'm always happy to see it's here, you go. So we have a great grill list lined up here. We're having a jerk. Chicken wings. I can smell them already. Now. These chicken wings are whole chicken wings. There's the I don't know what you call it, the flatt and drums. They're all one, right, they're all one now. The last time I cut him up, Uh, this time, we'll we'll see what happens. I can't guarantee anything. Uh, jerk has a ton of ingredients. It does, blended everything together, and we'll see, you know, we'll see what happens. Jim. I know you like spicy. Do you like spicy? Good? Excellent? Excellent? He once made a rum pound cake and and uh, you know most people put a I don't know a quarter a cup of room in there. Tim put it to it. Remember that when you sliced it, I think the pieces were dripping. It was, I mean one bite and you were, you know, ready for a nap. It was great. I'm not shocked when I saw when I first saw him, helped make the Seven Ranch cherry bourbon barbecue sauce. I saw the bourbon being port in that, and you explain how much was supposed to going there, and I saw just keep getting parted flavor about that smoked old Fashioned still one of my favorite drinks of all time, one of the coolest things I've seen. To the bacon swizzlestick. Yeah, I do believe you copied that at one point. So today we're gonna have some great beers. But we need to acknowledge the people that make this podcast possible and our sponsors. We have a ton of sponsors. Uh. Komodo Joe Grills. Um, those guys make the finest ceramic grills on the planet. Komodo Joe got dot com check it out. We have two of them here at the Ranch and we are cranking out stuff left and right with ye on the giant. Now, my Komodo Joe, this is the value you get with Komoto Joe's mines. Fifteen years old and it still works just like it's brand new. Yeah. Now the modern ones, they've done some research and development improvements. Um, and you know, eventually I'm gonna buy you know, and and I think the big the Giant Joe version they have now is a couple of thousand bucks. I mean, you have to either go big or stay home. Folks, Listen, I've thrown how many gas girls have I thrown out in my time? So if you can buy a girl that last ten fifteen years, you win, you win, right. Also, one of the most fun places on the planet that delivers the finest wild caught They caught it seafood right to your door. Sennessee Foods LLC. I love them. I was just telling you before we even start the show that I actually took them out of my freezer and they're thawing out because I'm gonna smoke some of the salmon that they said. I cannot wait to do that. That's Copper River Fresh cop By Rich and his crewise out there. Rich Yeah, Rich Rich Wheelers apply in the Baring Sea in Alaska. Caught...

...it fresh and sent and they freeze it immediately and sent it right to you. Thanks for helping me. I got you seen a se dot com that's s e n A s e A dot com. They'll ship it right to your house. Try this seriously, try this out because we've had two shipments here at the ranch and it is absolutely also uh a great advertiser here out in the Homie the Homie Pair Clinic that too. Oh maybe it's crossfield hitting a coin. All right, I tried my own wine. Maybe. Uh. Tipsy Light Company LLC, great sponsor grill Is Pops. They're located here in Rochester, New York. Tipsy Lights dot com. Now, folks, this is the most coolest is there such a word? The best, most cool uh light you have for your girl? How many of us have been out there at night cooking a steak and you can't see whether it's well done, medium or you are rare? So you need one of these these lights. Now we gave you one. Yeah, and it's great because it's got the way it's formed, it'll fit on the brim of it'll fit on just about any utensil you're cooking with. Yeah. That's Tipsy Lights dot com. Get one of the other available everywhere Amazon, Walmart. But it's Tipsy Light Company, the only official light for grilling everywhere. Tip see lights dot com. That's t I P s E E Lights dot com and Jim, it's fall now and you know it's getting darker. So if you're one of those guys like me who grills late at night, you gotta get one of these. And of course our friends at the New York State crafh thank New York Drink New York dot Com. Come on, Jim, how what what? So much? Things that are not good? Can we say about these guys? Absolutely, they have festivals about every once a quarter anyway, And uh, I think we're up next in Syracuse. Syracuse'll be a lot of fun. I was looking forward to going to um New York City. Yeah, we'll see, I reached out. I don't know if they're still there's kind of working on working on that. It would be much. Yeah, I need you to take me to Harlem and introduce me to food. Let me tell you seriously, if you eat in Harlem, you will not want to go. So think New York, Drink New York, the New York State Craft Brewers Association, check that out. Go to the festivals. Matt and I are at most of them, so stop by and say hi, and we'll put you. We'll put you in a seat with a microphone and roast you a lot. So I don't know about either one of you, but I'm thirsty. I figured you might be. So, you know, Tim, I saw that you brought some good stuff too. I'm trying to figure out where I want to start, if I want to go right into the really good stuff for some of the stuff that I think might be okay, let's let's let's start light and then I'm gonna so I'm gonna go first, and then you go next. About that. That's great, now, Matt. Matt always bring some fine spears in the world. Um, and a lot of them are New York State beers, but every once in a while we'll slipping them from Wisconsin or California. Nobody wants California, sorry, Matt continues, Well, as Jim said, we like craft beer because it's it's locally made. It's all fresh, locally sourced products usually, so that makes the beer unique, you know. And again for your price point, it's a little higher, but it's but the quality is so much better than that those macro beers, There's no question about that. So this is from stone Yard Brewing right here, Uh, not too far. I believe they were once located in Brockport. I think they are now, I think they're still in that general area, but they don't have a storefront, lie anymore. They're working on that right now. Um, but yeah, it's it's it says it's five Clinton Street, So yeah, they're still out there. This is a Rose Nights. Yeah, it's a sparkling rose style sour with lemon, hibiscus, black raspberry, and pomegrant. Oh my gosh, you got me at all of those. It'll be cool. It is a five point three A A B V, so it's not terribly high. Alright, so we're starting. It's like a normal side. So I'm looking forward to seeing all this daste. All right, here we go. Oh that, let's see how the sports. Yeah it's rose colored. That's pretty cool, Thank you sir. Well, here I'll pass out working. We're working as a unit here. So do eise are one of you guys know how many people grilled out in the United States last last year? I don't know what I'm curious. Take a stab at it. Tell people are grilled out in the United States. Oh gosh, so there's three hundred million people in United States. I'm gonna go for like one. Well, you're a little high eighty million people. Now you have to take into consideration. Nobody grills outside New York City or Philadelphia or Boston, or it's hard. That's a lot of...

...steaks. All right, here, we just try this now, Okay, I like this. I like this a lot. It is um. But you I must not have heard it. You said you didn't say sour, did you? I did. It's a sparkling rose. I missed that because you get that, because that is this is good. It's almost more dry than sour. It's like a dry rose. Yeah, and it definitely tastes like rose. It's like you said that perfectly. It's like a dry rose. That's a good very crisp. Now, we've always liked stone Yard. They're they're one fantastic stuff. Yeah, this is this is very crisp. It's it's it's light. You can probably have a few of these and be cool. This is very much a summer beer. It is it really is it really You can drink whatever you want, whatever you want. But if this was in front of me and it was February, I drink it. But it is it's very crisp, and it's a very good beer. And it's similar to a reestling. It's got like melon and pair you know, it's yeah, this is really this is you can actually probably pair this beer with like the stuff you would pair with wine with the kind of food that you had. It's very you can see right through it's it's crystal clear except for the rose color of it, and it and it tastes it's crisp, like you said, yeah, I like it. M hm, Wow, it's not bad. How many what percentage of Americans? Uh on an outdoor grill or a smoker? I'm gonna go with slightly less than half, like maybe every household, Yeah maybe not a five Well yeah maybe, but even the Webbers or weber or whatever they're going at these days. Uh, those are smokers, but people don't know how to use them as And that's you know, YouTube is a wonderful place for that. You know, that's a lot of people. Um, you know, eighty million people grilled outside last year and now that's a stunning amount of people. Grilled food outside is delicious. I totally understand why so so this you'll like this though, Matt, because you're you're a guy that studies women, all right, what percentage is men, and what percentages women that grill out? Man, you put me on the spot. That's a tough one. It is, all right, I'm gonna go women, all right. You know you're about right on the percentages on the on the distance. But it's forty four men. And however, it's shown that six of women are much more experimental with their grilling than the men are. The men are you know, straightforward this, I do it this way every time. Women are more to do stuff vegetables. You know what, I'm not shocked by that. A lot of you guys are definitely an exception. We all, all three of us, I think, I think we're all willing to try it new stuff. But right, you know how guy, Ah, this is the way I've done it for twenty years, so I'm gonna keep doing it. So I get it. I get it. Well. Not only that, but when you fire up the grill, the first thing you're thinking is putting meat on, not vegetables, you know. And that's a percentage that's in this study here somewhere where I'll find it. But you're absolutely right. It's most Americans grilled meat. And and that's you know, that's the big part of that. On this show and also on the Salmon Ratch Company Cookie Show, you guys have grilled every thing. You know, You're right here. It is of consumers enjoy grilling vegetables, while seven percent opt for fish and seafood. Yeah. Yeah, Steak is the most popular grilled food in the in the United States. That makes sense. Um, you know there's percentages. Thirty four percent of barbecue fans in the country claim that steak is their favorite grilled food while prefer hamburgers. Who are those people? Well, I have to fall on the sword. I mean, I do cook burgers. But if you if I put a burger or at kid me, i'd fight you off to get No. Wait a minute, I think that over. But I don't make as a rule, I don't just you know, you can buy the prepackaged hamers or whatever. As a rule, I don't. I don't do that. Maybe once in a while if there's some functioning what burgers, But I usually make...

...it out of regular ground beef, um, you know, bulk and I'll put a pocket in the middle, I'll put shrimp in there, I'll put mushrooms, cheese, you know, you name it. Um, nobody's ever had a steakfall through the grid. That is true. Another good point. It's another good point. Burgers maybe, yeah, stack eighteen. Uh say their passion is chicken now, chickens probably, uh you know. I mean that's like it's it's steak and then you can can't have that three nights in rows chicken and then you get the park chops. Eventually if you slow cook a chicken though, like or slow smoke or beer, can't chicken? Come on? Is ribs now? I would have thought that would be more. Actually you both love ribs, right? Oh yeah, so my order would probably be like steak then ribs or ear don't know, sometimes or maybe both because there's lots of deals out There is a seven days in the week filet and four ribs. There you go. Other favorites include black worst at six only six, hot dogs five percent now that does every pineapple four and pork chops three percent. Pork chops I thought would be higher. Hot dogs though, that's that's weird. I think that. I thought everyone girls hot dogs? Now do you do? You guys do pork loins? Yeah? You know, I have one in the refrigerator a lot a couple of days and I had one once out of the fifty i've cooked that, I really said, Wow, this is good. And that one was wrapped and laced with bacon. Well that helps. How do you how do you cook your your pork loin? Do you know? Yeah? So I use a smoker, and I learned something. A lot of times when I smoke something, I'll just put it right on the grate, you know. Or I'll have it like like a pan and then like a little those like mesh grates on top and then put it on there. If I just leave it right in the pan and put some sort of like wetness or damness, some sort of whatever, whether it's like apple juice or cider or whatever that makes it moist, you can kind of base it while it's smoking, and you still get that Christmas around it because it's been sitting there smoking. So that's usually how I like to do it. Okay, Now do you cook it to two or what do you normally do that? Yeah? Yeah, I was gonna say, if you're doing like a shoulder, that's when you do it like two D. But if you're doing a loin, I do, like, how about you same thing? Yeah? Well, as far as cooking it, yeah in a pan, Yeah, on a rack, and you know a little bit because sometimes if you have it two low in the pan, it could crisp up a little on the bottom. It does not bad either. Now when you say loin, are you talking about the smaller loins, you're talking about the big Cut it into thirds and you can each one is a roast. They're not that expensive. You're right, and that's what makes it. But I'm so afraid of ruining it. Are there's worse. The worst thing you can do is cut into your piece of meat and take a piece of it and just no. When you go to the story and you're looking like you came in for like a beef rolls, right, I'm not gonna get a beef rolls and I'm just about that and you see the price of that and you're like, well, I don't feel like paying for that. And then you see in the next roll you see the pork. You're like, now for half the price, I can I could do a pork. Yeah right. I've had an experience where cooking them cut in threes, done in a Dutch oven. Oh, good for you, Good for you. I don't know if you remember Jim. But we did that, and you know that cooked inside a Dutch oven, none of the moisture could escape, so it stayed right in there. And when it was done, you could you could push a fork. That's what I'm talking about, pulled. You know, it was great. Cool. You guys love pulled pork to right, like when you pork shoulder. Yeah, oh my gosh, you know. And I thought about just taking it to that level and seeing what if I could pull it, but you know, whatever I am. However, um, I had an email today from the South Carolina Pig Picking Festival. I figured, probably because of the whole hurricane deal, they are they're doing it. Oh yeah, cranking it out. Um. They had everything all lined out. It's next weekend. Um maybe next year. We were just too late for us now. And they had a whole lineup of bands and stuff down there that they're Yeah, that would be so much of barbecue lovers op for steak as their top choice. Um, now you know, I mean, the vast majority of participants choose to up there grilled burgers with lettuce.

When I saw that, I was surprised. With ketchup in sixty seven percent go for tomatoes. Now where the healthy onions? I mean, you know, I take onions and grill them right on the grill. And I almost think that they misworded that they're seeing how many people want to put lettuce on it. I don't think they're saying that that many people do, right, is a preference. And and the percentage seventy of barbecue owners, uh that own their own equipment there they grill more than twice a week on average. Now that's me that's most likely. Yeah, yeah, that's all year round. Yeah. How how often are we sending pictures of what we're doing? Yeah, constantly, to the point that people want us to have counseling. You know, I think we need another because I'm going to tell you stay tuned, but I'm going to tell you what the most popular barbecue sauce in the country. Oh it's not first. We'll get to that later too, all right, about to check. So, Tim, I, as I was mentioning before, you brought some special beers today too. So I started with this rose, which actually was a really good beer. So I think let's talk about what you got today. Okay. I have a doppelbox come more Talus called Pluto. It is it was nice. It's full flavored. Um, it's almost like a Scotch gell on steroids. Wow, Okay, it's really good. Now More Talous, by the way, is one of our favorite places to get beer. I know because one of yours too, now write Tim. Yeah, certainly and handsome interesting beers. Yeah, it's more. Are they down now then they have like a little or nowhere? Oh yeah, I think they were. They. Oh, they took over Richmonds's on mon Revenue and Rester, New York. You have to get down I don't know if it's yeah, maybe it's open. I think it is. You want to get down here and maybe grill Less live in color. Stay tuned for that. They've been doing some combination bruise too with others. They've done a few with Rising Storm, which is insane. Yeah, now that was Tim. I might be out of a job soon, Yeah, I don't think so. This is uh dopple. Now look at the color of that. Yeah, there you go, Matthew, Grills here we share this is You can't it's like really like a golden amber almost, but you can't really you can't see through it either. Smell that though, nice, that's different. I guess I'm here we go. It's got the color of an old ale, if you know what that. Ah wow, that's completely different than what I thought. I mean the malt, it's caramel. It's very as you perfectly said. Read the description again, okay, uh m hm, Government warning, we don't want to read that. There's a lot of words you should read it. Don't drink, you're pregnant, smoke you have it on the can. Other than it's called Pluto doppeo box it is seven okay, So it's got a little bit of it. So it's about like a Scotch oil, but it's got such a richer flavor. This is this is this is almost a bourbon barrel. Right yeah, it's it's it's not harsh at all. It's it's it's it's got a nice smooth finish to it, and it's multi comfortable. Ult it almost it almost has a smblance to like, uh, you know, a warm caramel syrup you'd put over vanilla ice creamer. Um, it's a it's a blizzard beer, yes, right, yeah, I mean you know now I meant to talk to you about that because we're going to be recording Grill List in the middle of the winter. So I don't want any excuses from we're not being able to get broadcast studio. We're going into our second years. We've already we've we've made it through the winter. We're almost a hundred. We got we got really close. Now we are I have to count them up. I don't know anyway, I haven't too much fun. That's a good beer. Chance, this is really good? Yeah? I like that. How much was that dude? You remember? Um? I don't know. I don't remember what it was for a four pack? But much is his radio? Though? Tim, when somebody asked you that you make something, this is more...

...talents, more talent, you know this is quality? Yeah? Um, So when I tasted this, I didn't look at the price I bought it. That's what I'm going to assume because it's more talits you're looking at it. Four packs from more Talis can range between twenty to thirty for a four pack. Yeah, yeah, most likely? All right here it is alrighty the most popular barbecue sauce in the nation. Where is my grum? I don't have a drum? I think you don't want a drum roll for this? You want one when we introduced What's Gonna take it over? Right? Right? I'm I'm almost sad to hear what because I don't I don't have the paper from you guys have it, so I can't see A one Yeah, the most the most popular barbecue sauce in the nation. I almost think that that's a misfit because I consider it a steak sauce, not a barbecue. Yeah. But I guess it's a marinade to it, says. A one is currently the most used brand, preferred by over eighty nine point four seven million Americans as of two thousand twenty. Wow now, followed up by one of our favorites, Sweet Baby Races at eighty four point seven three. I like, I like then Hines sixty seven seventy nine, Tabasco thirty nine five, Frank's Red Hot thirty eight point eight three million people, and kick am In. Yeah, uh that's thirty you know, I don't know. I don't know if you can pay to be on this. They're they're lumping things together there. I mean, it's hot sauces, there's there's steak sauces. I think I guess you a marrinade whatever you want. But yeah, that's still not those are a lot of those aren't classic barbiquin. Yeah, I don't know, I don't know whatever. Yeah, I don't know. I think I think there's a sauce coming out soon that we overtake all of them. There is, Yeah, I think so, ladies and gentlemen, we have that d I don't have a drive, I have to put one. Oh wait wait wait wait wait wait wait wait oh Yeah, ladies and gentlemen, welcome down grill this and coming to a supermarket and an online availability near you, the Salmon Ranch, cherry bourbon barbecue sacks. There we go. Thank you, Thank you, Veron Rod. So. I I find this unique because all three of us happened to be partners exactly. This is a collection of people that got together and said, we want to improve the world as we want to knock a one steak sauce off the plate. Hol now this barbecue sauce. If you're listening to this broadcast of Grill liss Um, we've been working on We've been making this for how many years ten years anyway, and and we make it here at to Salmon Ranch. We've made it for weddings that we've had Tim and Colleen got married here by the way, Yeah, that's awesome. Yeah, and uh uh we've we've made it for all kinds of functions and parties that we've had and then it's gone in sixty seconds. White, it's wiped out. I remember first having it at the first seven Ranch Cobby Cooking Show filming, which, by the way, perhaps super launched all of this as well. I'm saying it's a great whoever produced I did a great job. Now you had the unique experience of watching it all being made, wondering what it's gonna taste like. It is the most unique barbecue sauce I ever had. And I remember I was sitting next to John for when we were eating. I sat into John Welch and and I sat right next to each other and we were just sopping it up with bread like there was it was. It was even dipping. Well, this barbecue sauce is so close right now. Yeah, we made our first commercial batch and it's a it's a fairly complicated press um. It has to go to Uh, it's going to Cornell University to be deemed utible by the public and all the official things that have to take place. On that, and we're in the process of designing the label uh and hopefully we'll get it out by Thanksgiving. I'm looking forward to putting it on our website, grill This podcast dot com and plus. Obviously it will be available to purchase there and we'll also listen where you can buy it from what Once it's all said and done. But let me tell you something. This is not barbecues awesome.

This is a craft barbecue sauce. This is handmade, this is organic ingredients, This is all the good stuff. There's chunks in this sauce, Jim, it stands out. The reason why I agreed to get get on board on this is because it's I've never anything like it before and and we have an emotional attachment. We may and we're so. Let me just read the story that absolutely on the label. It says, Jim Salmon and his wranglers have made an year one and Mexican and him, Jim Salmon and his wranglers have made this unbelievably awesome cherry bourbon barbecue sauce at the Salmon Ranch for many, many years. This sauce is filled with rich and delicious, dark sweet cherries from the finest farms in the country. I wish I had my glasses on. Use it on pork, beef ribs, chicken brisket, or right out of the jars a dipping sauce. We hope you enjoy it as as much as we enjoy making it for you. Absolutely grill list podcast dot guy, of course. And if that comes out for Thanksgiving, Turkey may have some competition. Yeah. Let me tell you something. Watching you guys make that and number one, you guys had a blast making and I saw it and when I was able to taste it after you because because I got the coolmoute filming that show was I got to taste everything freshly made, everything, everything was done. I got to immutately put my fingers in it right pretty much, and it was so good. It was I think it was over my shirt by the end of the day. It was delicious. We weren't gonna say it, you know, it was so much fun. One thing I do have to say that the version that you will be able to purchase does not have alcoholic Yeah, it has a bourbon extract. Still similar version that we make character Ranch has copious, but but it tastes just the same and there's nothing that prevents you from opening that jar and pouring a shot of bourbon and mixing it up listening to that, you know, so more to come on that. So we're having a lot of fun making it, and we're learning a lot about how that all was. And I'm probably you guys for making this come come to you know, fruition. It's it's a it's a sauce that deserves to be on the shelves and on everyone's plate. Well, it's kind of like you going to uh various places and obtaining the finest craft beers in the world. Matt All it takes his money, Yes it doesn't. I think that's it. Let's have another beer and then we'll dive into some jerk. So I want to save the pumpkin beer for last, because everyone, everyone wants us to try pumpkin beer, even the emails like it. When you guys got to try more. That not our favorite thing in the world, but you know, we'll try them and if we come across on that we love, we'll let you know. But let me let me grab it real quick, alright. So, Matt, by the way, this is the Grillers podcast, available on I Heart Spotify, Apple, Sounder and pretty much every else. Everywhere else you get your podcast and uh, you don't want to miss one episode. I don't know how it works, but they send it to my phone. Maybe Matt can explain that. But if you follow us and automatically goes right to your phone and downloads and you don't, you don't have to even worry about checking up and seeing when one's available. It just comes right to you. You know, have to like it, you just if you follow it right there like it too. So the the I have two beers in there that are relatively high a BV that we will get too later, so we're gonna know it's gonna be good. I'm home. But Casey BC Brewing as a brewery that I've come to love. They make some really unique and interesting beers, and they've been in a probably two or three the festival that we've gone to, and they've made some of the knockout sours and I didn't expect them to make. So here's one I figured we'd try. It's hip hop, hip hop, hip hop. I can't say it right, hippoco hippocalypse. There you go, hippocalypse hippocalypse hip hop. Yeah, hippocalypse. It's a fruited sour. Let's see, it's so with chart with tart cherry black raspberry and kim Key lime and Burley wheat. It's five point five percent alcohol. Uh. And again it's from k c BC. They're actually located in Brooklyn, New York. There's no cancer that Kansas City. So again they've made some uh they do the regular kettle sours. They all through some heavy fruited sours. I'm curious to...

...see which one this is going to be. All right, here we go. Yeah, it's like cocking a gun. You know. It's just the best that ever lived. Alright, let's take a look and see all this looks guys. Alright, So so you're saying, if you ever get a burglar in your house, you just crack crack of all right, that's Tim's We passed stuff around here at their studio. Don't worry about that thousand dollars. That microphone there, you can spill, jerk checking on it whatever you need to. This is this is really interesting. Yea, So it's definitely not see through. Did you roll this before I did? I did? I made sure. Oh this has some serious sentiments. Give that give that a smell. You can spell the fruit in there. Oh yeah, right, here we go. It's a fuller bounce. It's stew of fruit. It's so it's definitely got that sour. But you can you can taste the fruit in there too. This is very much it's very much sour. Now, I like, yeah, this is kind of almost pucker. Yeah, but there's almost there's some spice in there too, working with the fruit. Yeah, there is ye, some like almost cinnamon or something that that line actually comes through if you if you sit there and just let let it go on the mount, you can get that line in there. Maybe that's what I'm tasting, the line that kind of integrates with everything else. Maybe then maybe that's the line. Yeah, Oh that's good. I like that. I think the line gives it that bitterness that we always like anything that's complex that we can't figure out break down, right, Yeah, we get half of the ingredients maybe, but you know whatever, it's not it's not bad. Yeah that's good. Yeah, that's good. I like it very good. This might pair good with some jerk chicken. I think I think it would. Now here's the deal. First of all, I have rules and rules paper towel, so I'll hand you you know how chicken wings are there? They are a mess to begin with. And um, so I'll give you guys each like three whole rolls. So what I'm gonna do. I have some um cherry bourbon barbecue from the world now that one is, and feel free to you know, don't double dim, man, I can't. I make no promises, right. That is a batch we made, gosh, I don't know, a couple of months ago. That's good. And this is a regular old blue cheese blue cheese dressing, which is one of my favorite things wings. So what I'm gonna do is, um, I'm going over and give what three each? That should that's that should work? All right? Three? Did that work for you? Okay, I'll give you each three of these uh jerk chicken wings. I can't guarantee anything. I haven't tried him. I don't know, but good luck, alrighty, all right, and MAT's gonna tell you all about whatever he's gonna tell you. So number one, I'm looking forward to hearing the breakdown these wings but grilled. This podcast is available on i hots, i hot my Heart, Spotify, wherever you get your podcast. Every you get your podcast, Apple everything else. You can also find us on grill This podcast dot com. If you go there, you also will see the both episodes of the seven ratch coma cooking show, which are the two gentlemen you here with me today. Both Jim and Tim are both the hosts and co host of that show. Number one was pretty good. Number two was even better, I think film wise, the food wise, I don't know. They both were awesome with food, but the film looks better for number two, but they both came out pretty well. Also, we are on Facebook Grillers Podcast on Facebook, on Instagram. If you have any questions or comments or you have suggestions for us, you can email us at info wet girl this podcast dot com. You can again, it's infot girl this podcast dot com. Remember keep check on the site because you'll see the new places that Jim and I are going to for our grill This lives and when you can follow us maybe you know, that's that's the fun part of that whole deal that's going on the road, you know. So we're we're right on it. Ye. So yeah, can come meet Jim and I eat some food, drinks some beer. Yeah, Now, you guys can put blue cheese or the barbecue sauce if you want on your chicken wings, or you can taste them to animals. I have to taste it without anything first and then after that. Now you're back. These are this is a Caribbean recipe. Use now you have some have Ja Jamaica, the Caribbean. Okay, on my mom's side, yep, we Kingston, Jamaica. So yeah, well so there's a lot of jerk that's been eating in my household. It's great. Yeah, well...

I don't know I should probably know the answer to this. But are you brought up with spice? Yes? Okay, yeah, since that was little. If you asked my mom, which you have to meet my mom someday, But if you ask my mom, she will tell you that, out of all of her children, I was the one that ate the spice. My two brothers. My my younger brother kind of like spice. My older brother won't touch it. So three kids, Yeah, okay, I have two brothers, so yeah, I I will what my mom made I ate so that she always get hot and hot too. So you know, you can say, is they don't know what they're missing exactly exactly, But I know you like spice, and tim you like spice too, so yeah, so now unfortunately, guys just pretty hot all right? Uh spicy hot? No hot? Well yeah it's spicy. But also I just got done. Yeah yeah, um yeah, so just you say bitey that will pretty much. Yeah. Alright. Now man, he's got the flat and the him stick and he's taking it. He tore it apart and now he's, um get a whisper like a golf coming. I know. Yeah, they'll yell at you if he's not away at it. All right, there's my breakdown. This is good when you bite. When you first bite into it, there's not really much heat, but after it sits your mouth a little bit, you kind of get it in the back. The flavor is good. Um, you can taste. I think there's a little is there ginger in this? For ever? Mind? Is that is incorrect? There's twenty things in there and no no ginger, but there is uh cooman and that's probably what it is. Um no, no spice, and I didn't, Thank god. That's all right, m But it's good. It's it's very tender, very easy to pull off the bone. I think I think it's seasoned well black pepper. Yeah, it is, because everything melts. It's almost hard to pick anything out of it. But it's the synergy of all those flavors. And again, the heat is it's, it's it's it's probably still maybe a little two uschrom my wife, but it's not like, oh my god, it's so hot. It's like you buy it and then it's okay, and then get a little bit of a burn right at the end. And this and I like that. It's really nice. I think this is fantastic. Jo, Well, I don't know. It's different. I I've cooked your chicken three or four times. Yeah, I think I've had you do it once and sometimes this is a different method that I went by. This is baking it like basically I did it on the gas grill, but it was on a baking sheet. It wasn't too crisp, and it wasn't crispy on the outside. It was more making it so it's more soft, right, what saft is good too. It's it's easy to eat when it's soft. I think everything's perfectly balanced. There's a there's a slight amount of heat, but it's not you don't want it too much. It doesn't it doesn't kill you. I don't know. I think Tim's being kind to me. I like it. Do you like it? I do? But you know what I'm gonna try now the salmon ranch cherry bourbon barbecue sauce. Here on. I have to, now, a good friend of mine, look at that. Look at as soon as they gotta spoonful. Look at that cherry cherry chunks of it. Use caution, make contain pitts. Was it on the jar too or is it? Mm? I like that so I think it's really good. Okay, pulls apart easy, it's not tough to eat. Now I'm dipping it. I'm right now, I'm putting it in the cherry bourbon sauce. Him. It's tell you if if, like you were saying before, if somebody put a steak in a hamburg in front of you, if somebody had barbecue chicken and somebody had this, I would choose this. I'm with you, you know, I must just cover in the cherry bourbon barbecue sauces. But it's unique. I mean, it's different, it's but it's delicious. Man. That sauce is really Now that it's funny you mentioned that because this version was smoked and the other versions weren't smoked of the barbecue sauce because we're experimenting with different types. Um, but you you have to taste a little bit more smoke on that, right, you like it? It's delicious, delicious. Mm. So this will take over the earth, I think so from um, you know, from a one steak sauce without it you're talking about. Wait a minute, who's here? I...

...see someone delivering some goodies. One of my favorite people in the world just walked in. What's what's the chance are you coming here? And just saying hi, come on, please come here. The people in grills, I'd like to take this opportunity to introduce you to a man, a woman, a woman who puts up with a lot of crap from me. Ladies and gentlemen, please welcome the great Diane Sam. I thought you're berry reflect berry cobbler. Is that what it is? Is? What it is? I think it's done. Diane. By the way, you're one of the most awesome people on the planet. Sure, man, how much alcoholic I had to figure out how to turn off the oven? I didn't know. Now the truth, that's a rare appearance. I was gonna say a planet, how many years or whatever, and you can tell she didn't like it. That is too funny. Man. Here's the truth, though, That sauce is so good. We got married in five okay, and I don't know, somewhere circle maybe somewheres in there. She made a meat loaf and you know, it was great. I was working, I came home and there was meat loaf and it was awesome. It was really good. I dove right into it, and I made a mistake. I said this is wonderful. It would be great with corn in it, oh boy, and she goes done. That's it. He hasn't cooked one single because because you're critique forty years. No, I didn't critique it. I just said it would be great with corn. And but you know how that works, yes, yes, trust me. That's why I've never seen anything, my wife. Thank you. You know I've cooked for five years now. You said there's no crisp on anything, right, there is. It's crisp. It's very good. That's a crisp alright. That's a winner, Jim. It's not bad at all, man, Well, thank you. It's really good. And of course, although it's season perfectly with the jerk seasoning. I think it goes better with the salmon rancho cherry, just just my opinion. Well, it was fun making it, and now I'll send some home for your lovely wife. She would she eat that I'm on the heat or no? I think she will be willing to try it, because she she has. When she knows that it might be good, as she smells it, she'll try it. And then if it burns your face off, she'll look at me with an angry, angry face like, why do you all right? I'm done with you. I get it. Yeah, that's funny. Now there's plenty over there, so you guys didn't have some marerful. Thank you. It's delicious, delicious. So back to the discussion about the barbecue. World is huge and international. UM Middle Middleby Corporation has the extensive presence in the commercial market as the largest manufacturer of grills in the world. Really yeah, now this must be some parent company or whatever. The most well known UM Middleby brand, of course, is Evil Line, which features numerous cutting edge grill models and stuff, all manufactured in the United States. They have a nineteen point six to market share worldwide. Head of Canadian brand Napoleon, which has a sixteen point eight, and then the third largest market goes to we Bear Stevens product that's that's not surprised at just about fIF um, while the fourth goes to a popular barbecue brand that we know and love. Trigger. Yeah, so yeah, that's interesting. I remember when I was producing your show on on the radio on the radio station we were we were talking about expanding our growth collection and we both were considering buying triggers. Remember that, and absolutely we were like, oh man, I want to get a trigger and there you know, they still cost a little bit more, but they're like the if you think of a smoker now, they're probably like the biggest name smoker. Yeah, thank you, right, And I agree with...

...that. However, I don't agree that they're the best. I didn't say that. I just I think they're I think they're It's like it's like Budweiser is the is the most well known beer, but they're definitely not the best. But Tregger is definitely I think the most known. When people think of Pellet Booker, they think Trigger for some reason. Yeah, Louisiana Pacific, I think Pellet Girl LG twelve black label, Pellet girls, the finest grow on the planet, pellet grill on the planet. I absolutely Now. One thing you were talking about is about, you know, the show through the winter and everything interesting facts of barbecue owners in the US love to grill during the winter. Yeah you know, Yeah, I don't. I don't know. If you guys have gone to a Bill's game like live, everyone's outside grilling when you tell, when you tell, all you do is grill, you know, And I've I've thought of that before. It's like when it's ninety degrees and you're standing against this grill trying to cook in the middle of the summer, you're thinking, is this the time of year? But then you think about it. Yeah, they're out there tailgating because they're keeping warm. Let me ask you guys a serious question then, when it comes to season, What is your favorite time of the year to grill? Do you like spring, fall, summer or winter? Well? I think, um, I can only tell you what happens here at the salmon match. We eat outside almost every night for three months in the summer. Um. But then we have this ceremony where we carry two grills up on the closer deck closer to the house because it's a straight feet of snow. I'm not going out, but you know I mean that. But but yeah, I mean, I think summer is the the time we enjoy the most because we just belly up to the counter and just everybody's happy. In the winter, it's tougher to do that. You have to have a building, you know. Um, summer is a high point, I think because we're using the grill a lot. But I find myself smoking briskets and doing other things a little bit towards this time of year. I was gonna say, my my favorite time you eat outdoors of summer, I think everyone is because because you could, you could be outside and the sun is beautiful in the scenery. But my favorite time you girls actually fall, and the reason being is Number one, it's not as hot, so you're not dying by the grill of the smok or anything that's sweating and death. Number two, no insects. Yeah, I was just gonna say, the mosquitoes are gone. No insects, no bees, no mosquitoes. All that is not a problem. When we're outside in the fall and it's not too cold, it's not winter cold yet, it's just faull where the bugs just went away. Yeah, you're absolutely right, it's the perfect time. September, September, October. I don't know about you guys, but we had the mosquitoes weren't as bad little things. It was nuts and the bees were bad. We had a huge bee problem. Nuts. I got stung in bed four times. Believe me, Diane was pissing. It was it was. It was nuts. Um. Black Stone, you know the black Stone products. Um, they came in as the most popular online sales. They seem to be popular right now. It's a big thing, and and I'm going to fight this with every ounce I have. Consumers chose Walmart for their first pick to buy for new barbecue equipment. Now let me just tell you, folks, please don't do that. Now. Walmart's fine, they have their thing and whatever, But when it comes to quality, how many of those grills do you and I have that We used them one year, We used them in tons of barbecue soft burn off, and we just dragged them to the road at the end of the yis. So you know, let's not just invest in a little bit of quality. I think all both of you and myself, the whole thing that leve about the show is we talk about local, we talk about custom quality craft stuff. So even with the grills, I think you get the good handmade or the or the the stuff that you get from that, not the big box stores. The stuff that you that you get where it's quality, it's gonna last you for a long time. Again, you know a gas girls sometimes as the gas grol I get that and use it for what you use it for. But if you want like a good smoker or a pellet smoker or a really good charcoal girl, you gotta you gotta invest a little bit. Following Walmart would be home depot then loads of that also makes sense. Amazon and Ace Hardware are tied at seven and three percent, respectfully...

...respectively. Yeah, would you say as big box I don't know. Um. No, I think that Aces um even though it's a national brand, it is a local hometown. It's independently owned right right, and and that's where you want to buy your Now. We on our home repair show, we represent Ace Hardware in Pittsfurgh, New York. Calls had locks and they have the best grilling. The little corner of the store, the whole corner, the whole first of the store is a grilling and craft type of hot sauces and everything. You know, it's wonderful for my for my non pelt, my regular woodspoker. There's an a sets around the corner from where I live in Lee, Right, I get all the supplies for that there, so yeah, I'm with you on that. So anyway, Um, then there's Generation xers gen X right, man X. That's why I put those signs on there is bad. We're okay. We were hard workers, you know. Um. There's also this whole deal about uh accessories, and you and I are obsessed with this and um, you know when just when you think you have the ultimate amount of accessories, there's something. Uh if it's the probes that measure the temperature, the meter Welch, Mr Big radio voice guy. He has that meter thing and he's he has no idea how to use it, but he rubs it into us. Yeah, but you have to think too that when when you're cooking inside in an oven, you've got a temperature setting, but on a grill, you don't know unless you've got a good thermometer, and you want to know what your meat is, especially chicken, when it's done at one six and you need tongs. Yeah, you're like brushes. You need all that stuff. It's all part of the pack. The ultimate way you grow your food perfectly is by knowing the temperature of your food. Yeah, the minimum tiperature. Yeah, exactly. Now, for instance, these uh chicken wings have to be at least one in the middle, now, most of them. When I checked it, I cooked him for thirty minutes roughly on the grill. And that when I checked each individual one, they were in the eighties, which which is? And then I put them in this thing for grill less and that keeps them warm, so they're coming right off the bone. They're perfect. And then we get into the whole discussion. Oh wait a minute, we don't have another Yes, so let's let's get into another beer. I think I'm gonna let Tim go this on this one, all right, now, I know what he's Yeah, he's got some he's desert. Yeah. I figured we'd better do this one close to the chicken wings. Now it's burn us to death. This is This is from the Finger Lakes. This is Cuke Brewing Company dot. Yeah, we love them. This one's called after Burner. It's a hebernero ale. Okay, here's the description. After Burner is kbc's devilish take on chili beer. It's a light blonde ale forged with Pilsner malt, chinook hops and roasted Hebernero peppers, giving it a bold, spicy flavor. Now they're roasted, so maybe they won't be so hot. It may not seem like much at first, but be aware the burn grows after. After Burner is also great option to coo with, adding a delicious spice to beer battered fish. Uh, this one here is trying to see where they No, it's lower. You said it's like four, and it's yes, it's four point six. There we go. The heat wanted to get out of the So. Yeah, it's very crisp looking. It's golden color. Give that to Matthew. There you go. You get the first one there. But there's a good head on that too. It's I mean, yeah, absolutely, and I'm not pouring it high either. It's you. You can smell the pepper really. Oh yeah, well you know. Habannarrow is one pepper that I love. It's got a citrusy taste to it, which I like. It's a fruity pepper, very fruity. Um. You can still kill you enough of them. Yes, well I'm not I don't really care for those. Like ghost peppers had scorpion peppers are really a lot of flavor.

Yeah, it's it's too much heat, not enough flavor. Well, that does have some back back tongue heat. It's not it's not not terrible though not over now, it's not terrible. I was expecting like a punch in the face, and it's more like a little little sizzle. Yeah. I think there probably is a is a brewer. They're worried if they make it too hot, you're going to have such for Yeah, we've been through that. Um, it's it's a spicy heat. It's yeah, I like that. It's not it's not it's not bad. It's not bad. Um, this would pair really well with your pulled pork. With the well that's why my doctor says you got to take these, uh you know these medicines that help your esophagus. You know, don't you when you make up your pulled pork, don't you like put like those pepper cheenes on them. Well, we do a whole pulled work with not having narrow plopina, jalapenos and all the juice can. Oh my god, yeah, maybe one of these on there. Yeah, I like that's one thing that is great about this time of year is the fresh cider because if you're doing a smoke pulled pork and you want to really, you know, give it some extra juice. Cider is great. Perfect. You know what we ought to do. I don't know how much time we have left here, but we ought to get to that pumpkin ale. Buddy, we should you know, we're we got time, all right, all right, So what's behind me right now is a fresh salmon ranch apple pie that I baked this afternoon. And Tim brought one of the best desserts on the planet that we know and love. And you and Welch are professional stealers. Tim, tell him what you brought. I brought a BlackBerry cobbler. Man, uh, fresh cooked in a cast iron Dutch of it. Isn't that awful outside in the coal? You made that for the first uh seven watch co Cooking Show. Yes, Jim still gives us a hard time for how much Welch and I have heard that. Well, well still did more than I did. I think We're lucky anybody else had it. It was so funny because I had it at the end of the table. There was twelve fourteen people there. I scooped it and sent it in a dish down there and pass it and whatever. And I kept going for twenty minutes and it wasn't coming, and you and Welch were down there. No, no, you know, it was pretty funny. But anyway, a good time was had by all. So we get asked a lot Jim about pumpkin beer because it's October, it's Halloween time. Everyone does the pumpkin spice everything. I will admit I'm not the hugest pumpkin beer pumpkin spice person in the world, but we will continue to try them and see if what I like. So this one is called the fear. Okay, the holy grail of pumpkin is for me to taste it and say, this is a pumpkin pie. Right, So this one is an imperial pumpkin ale nine point oh a BV. So this is we're going up to the moment this and here's what it says. Why is there only one time of the year where we embraced the fear? At all of the times, the fear dominates us, controls us, and prevents us from greatness. Whatever the fear is that consumes you learned to embrace it. It's a damn vampire. I think they're alluding to the great Pumpkins Charlie Brown and yeah, oh yeah, so it's uh, I see what we would screwed by here it is Flying dog makes this Okay, Flying Dog is located in wonderful graphics on their bottles. Yeah, it's one of those halloweens Halloween HALLOWEENI all right, there's matt. This is a cap. Actually it's a bottle, so it doesn't sound as well, but whatever, that's all good. Now, Tim, explain what you explain what you just did here, because this is this is the way to drink this. I'm borrowing this from U K two Brewery. I was there a couple of years ago, a few years back, and um, that's the way they were serving their pumpkin ails. Basically, you dust the rim with sugar, a mixture of sugar and apple pie spice, the same as what you would do with the margarita with salt, and so it's on the rim. Yeah right, it's it creates a bigger experience with the pumpkin ail rather than just saying, Han's yeah, this this really this...

...might even mean we like it, right, Yeah, that's why I'm trying this to see if it if it imparts a little bit different tasting experience. Very So this is a darker looking type of that looks really good. Oh you got one, Okay, I'll keep that one. Yeah, this is, um, well, it almost looks like a stout. Uh. It's got a three quarter of an inch head on it. It does look like a nice rich yeah Scotch your shale stout. You know. I smell that sugar in the in the spice on it. So this is this is gonna be a little stronger than the other pumpkin all that we had. Yeah. Well, I don't know how you guys do it, but whenever I have a margaritea I lick half of the salt, I might be doing this, you know. All right, gentlemen, here we go. Well, that rim definitely helps. Yeah, it definitely does. There's a it's nine point oh and you can tell that's corn grain right there. Um, all right, yeah, Jim you go first. You wrote you I um, okay, you know, I mean it's drinkable. But and and Tim made it Ultimately, I don't see that there's pumpkin jumping out of it alcohol. I want a pumpkin beer that tastes like a pumpkin pie. Now, maybe it takes more tell us to put DRAMs of pumpkin an's beer or whatever. I don't know. I always having a conversation with someone earlier today. Actually we're talking about craft beer and where it's got about pumpkin and even like pumpkin latte's and all that stuff that they had going on. And she doesn't like them either because she's like, oh, he tastes all that like nutmeg and whatever else that you don't really taste like like pumpkin. You just the spices that they that they would mix the pumpkin, right, She said there there used to be where they used to make the cream the creamy stuff that they used to do for pumpkin, like like the the creamers that you put in there so it would be like a milky, creamy type pumpkin. She liked those. She said that they made a beer like that. She probably liked it. Yeah, I agree, And it was like a creamy, smooth like like like a pumpkin pie, almost a silky type trying to make that shelf stable. That's and that's the problem that might Yeah, I don't know. I I I disagree slightly with that flavor. I mean I enjoy the spices because it's almost this almost makes it to me, uh more like some of the Christmas sales that come out with the Winter Spy. But maybe I'm jumping ahead. Yeah, that's that's coming. Don't worry, there'll be a bunch of Christmas Christmas ales. I need to get us a specific amount of percentage of people that drink this versus other stuff, just to be able to figure out whether it makes sense to do it. So the thing is with pumpkin ales, as you both know, there's a very short time period for them, right, They're only they only make them for a little bit. And I don't want to say this because I'm not trying to upset anybody, but they're almost a gimmick beer. Yeah you know what I mean. If this is not like the there's not really a brewer or brewery that's known for their pumpkin ales. They kind of just do it because it's a seasonal thing and everyone else is doing it. Yes. The other thing is, I mean there's not people buying pumpkins to cook them, because the flavor is a little too strong as far as squash, and to put that in a beer, I don't know how palatable it could be. That's why I think when when a lot of them is stique with pumpkin beers, is actually the spice? I think it's not. I agree with you on that it is the spice combinations. So what do you think of this, uh, flying dog the fear nine point allus? I think it's okay. I think if somebody took and made a barrel aged pumpkin, then it would it would it would make more sense. We're in search of the holy grail of pumpkin ale, and I don't know if we got there. Now I'm dishing up Tim's BlackBerry cobbler. The only issue here we have is that there's no I have this giant spoon, and you guys will have to take one each out of the barbecue sauce and the towel I got there. You go, and uh, I'll...

...let Matt take the barbeque sauce because he might put some of that on that cobbler. I'll put output of anything in the studio we need to we need to have a full uh right, Oh that's good tim black cobbler and a Dutch of him. M hm m hmm. God that how much do we love this? Come on? This is a delicious man. Good. I know I'm doing very bad with the pictures today. I have I apologize everybody. I sent you some pictures of the jerk chicken. Um, you know, so you can post that. One of the things that will be a lot of fun coming out is that where every every single store that the Salmon Ranch Cherry Bourbon barbecue sauce will be available at will be up on um Grillers podcast dot com. Plus you'll be able to buy it right there, right there, easy for you as possibly get that that jar of sauce in your hands. I have already eaten half of this this cobbler. There's more. This is really good man. Yeah. Well, the only problem is I've eaten off of the utensil problem. So now only he can get more. To see what God him, I smart was calculated. I'll tell you one thing we had when we filmed the first Um Salmon Ranch Cowboy cooking show, which is up on YouTube. You can watch. That's hilarious. Girls, podcast at Cops that links to and uh we filmed the first one. We did it in a twelve inch Dutch oven and the recipe said you cook it for thirty minutes. We checked out thirty minutes. It wasn't even close, so we you know, and Dutch ovens cooked from the top down, not to bottom up. It's so easy to burn stuff. And Tim, you knocked this one out of the park. Don't really really good, but it was so much fun when it was done. Of all the food we cooked during that that show, the cobbler was white clean, there wasn't people were there licking the Dutch oven. You know. It was great. So, yeah, we had fun. I'm not talking that much because I'm eating so much as I apologize, that's all right. You know. One of the things that, um, it's kind of fun is how many different fuels people cook with natural gas. Some people hook up their their grills to natural gas, propane, of course, charcoal. Anybody that knows anything about barbecue knows that wood and charcoal two best ways to cook anything. Would you guys agree, yes, I would. I've actually moved to oak, using white oak quite a bit because it's not overly flavorful. It's not overly smoky, but it provides a good heat long long, Yeah, like for a brisket or you know Texas style. We cooked and the last Cowboy Cooking Show we used that oak brikettes, which I found lasted longer, right, and then did it work for you? Yep? Okay? Did you use those oak briquettes too? Was that when we did the bacon rep sparagus? Was that the first show? That was the second show? Bacon wrapped a sas with with a little bit of maple syrup or honey on them, salt and pepper, You've gone to heaven. I mean, if they serve that at the Pearly Gates, you win. That's your vegetables right there. It is. I've actually made those at home a couple of times. I made up a million times since just the show Your Girls, Kids love the kids. Yes, this is your vegetable for the weak bacon. Yeah, but I mean you wrap anything in bacon, you win. Absolutely. So I have this just plane, but big uh pork tenderloin in never fridge? How do you recommend that I try it? How do you what do you think I should do to make it? Marinated. Should I a card a poke holes in it,...

...put oil on it, um, wrap it with bacon, spice it. What do you think? Well, I always I always do a rub. I always, no matter what, I always do a rub. And I usually will spray it with like butter or like a like an oil or like a spray ohil or whatever you want to do. And like I said, I'll pour something in the pan and it will be like I guess that apple cide or apple side of vinegar or a mixture of both, or something like that orange juice, whatever you want. And while smoking it, probably every thirty minutes, I based it just to keep the moisture on it. So you just take the scoops from the pan and you just kind of baste it that way. It stays moist, but you still get that kind of crust on the outside. And that's usually how I do. I don't I don't know how you go about it on a smoker. You gotta have a water pancause you've got to keep the humidity and there otherwise it'll dry out. Other wise. Um, like I said, do it in a Dutch oven, cut it in third, stack it in there. You got the lid sealed so that none of the moisture escapes. I like the idea, and that came out so tender when we when we did that one loin you you and your lovely wife got married here at the ranch and we cooked and I ran across the pick some pictures of it. The other day, Matt, you love this. We cooked fifteen pork butts. I don't know there was I had that for dinner yesterday and we had them all in Dutch ovens. We had a couple in some of the smokers. Each one was a little different and it was so much fun. And we got about halfway. Well, no, we got almost to the end, right tim, And all of a sudden it started pouring. The sky opened up and me and Colleen were out getting some supplies at Walmart. I go, Matt, I said, this can't be happening to all these pork buns are out there on coals, and it was so funny. Man. Well, we made it through, and unfortunately they were almost done by the good time was had by all. Rain can ruin anything like that, it really can't. I think we have time for one more beer, all right, let's do that, I think, do we have time to squeeze a pie in after that or no, it's it's our podcast. We have time to we want. We can make him an hour or two hours? What are we want to do? All right? What's up next? All right? I'm gonna go with the Do you want to do the Great Pie one? Or do you want to do the man? Are you asking for a vote? Ahead? Well? He just ate a BlackBerry cobbler? Yeah, yeah, now I I can. I will attest. I've had the Great Pie from Mortals before. It is out freaking standing. It's just one you should roll. This is what you should roll. I will roll mats rolling it back and forth. Actually, Tim is I'm over here. That's right, Tim brought the great You're both right or you're you're used to be You're used to be there to the beer. Guys are both better on me. By the way, make sure you turn to Homie Perking tomorrow morning. Interesting. I will let Matt present this one and open it. You are you're a rodent? So yeah, this is one of those thicker beers. You're gonna see a lot of sediment left on your glass. We pour these. This is not a light or um. What do you call it ketles. This is a heavily fruited sour. You will taste the graham cracker in this. You will taste the grape in this. This is a full flavored sour beer. It's one of my favorite ones that Mortels has done. But you will not taste the sour beer invisible. Yes, it's insanely good. Are you guys ready for this one? Sometimes I have to get you a bib for that cherry bourbon barbecue. All right, m hm that wow? Look at you, m Matt. Tim Maddes is one of these guys that really shares well because you and I'll have more than he does. I try to be nice, Hm Canes too. So this this beer is probably about thirty bucks for a four pack. Yes, I forgot this up there, but it's so unique. It's six...

...antv. By the way, Mortalis is located in Avon, and also it is Avon and also now downtown Rochester where the old Richmonds was. And you're right, this is probably like thirty bucks a four pack. This is as good as beer, doesn't It go good with that cobbler? But this is a dessert beer. This is ridiculously it's ridiculously good. I mean, you know, there's no point in you're asking me which beer I like that. I like that first one we had that first hour that was good from stone Yap. You're right, you taste the crust, taste something you taste believable even if you don't if you're a person that when you still you when you have a beer and you're like, I don't I don't drink beer like beer, this is one that could probably change your mind. Yeah, I think our experiences is multiplied by the fact that we just had that. Cobb think right now, you taste this and there's there's a pairing going. Yeah. Now as far as so, you know, I'm forty six and you guys are a little older than I and you've we've been around for a while. We've had a lot different beers. Thanks for bringing that, you know, Happy ninth birthday, Jim. But you know, you know I love you, you know I love good for you. You're do looking for your thank you. But how many beers in your lifetime can you say you've had that tasted like this? Almost none? Yeah, you know this is really good, um compared to Topper. So yeah, are Jenny, you know I liked alls, they're fine. Let me just say that this beer is it's unbelievably It's nowhere in the world. Um, this is one of the best fruited sours you'll ever taste. Yes, Now, all the other fruited hours, the institutional ones, the ones that are fourteen twelve, fifteen bucks a four pack, are nowhere near this. No, that's why this is more expensive, and that's why it's the best. And that's why the seven Ranch cherry Burburon sauce is something that you gotta think about because it's also crapped and it's to that level of my opinion, isn't this isn't tim Like I said, I wasn't joking. You could taste the cross, can't you. Yes, it's it's insane. You don't just taste the grape. You actually can taste the crust and you pick it out. Like I said, it depends on what It's almost like a fine wine, where depending on what you pair it with, you you taste those and after that cobbler it jumps. Right now, I'm gonna ask you a slick question, Jim, are the only answered to would you buy it? Would you buy this? If I could get Diane to loane me. That's really good. Now. The thing about more Talus beer, uh and you you but you bought this. You can't get these at the store. You have to you have to go to more Town. And that's that's part of the cool. Huh Yeah, seriously, I mean, if you can't find it at the local grocery store, then you know there's something special about it. So seek it out, go get it. These people survived the onslaught of the COVID virus and all ruin the craft beer industry, almost ruined it because the craft beer industry is so dependent on actual people being there, you know, buying them their product. And when everyone was stuck at home and the industry was pretty much shut down, thank goodness, a lot of people who wanted to support them somebody that they were able to do those two go things, uh and and survived from that. But it was something that they got through, and they've learned how to make even better beer such as this, able to have a longer shelf life and able to serve these this is insane and and and you know, able to be able for you to get this now is I don't know. I'm just saying. One of the things I wanted to say to you, Matt is This week I listened to Inside the Margins podcast. Thank you Inside the Margins dot com. Yeah you got it. Okay, um, you interviewed one of our friends, Kelly Gilfoil from Drink Like a Girl. Yes, she's here several times, she has been here. She's a lot of fun. You interviewed her on that podcast about some really cool stuff. Yeah, we talked. We talked about women in the industry, and we talked about minorities industry. It's it's one of those things where I don't think people think about it. Here's the thing, I honestly don't think anything is intentional. I don't think anyone's trying to do anything bad or anything like that. But it is funny. I remember the first time I went to a craft peer festival at we're talking like late nineties, the first time I ever went to...

...a crappier festival. And my friend Joe McBain, who used to run the Old Toad runs that runs the Sheffield now out and up and Pittsburgh but I can't remember, but so yeah, I think it's Pittsburgh, but I would I remember being there and I'm enjoying all my beers and you know, we're laughing at having phone with my friends, and all of a sudden, just for a brief phone and like, wait a minute, I'm the only brother here. I'm like, why is that? Why? Why am I the only black dude here? And at that time, at that time, there weren't many women either, so so it really was just like a bunch of white guys in me and I was comfortable. I wasn't like, you know, I wasn't like, oh no, but anything like that, but it was just it was unique that I recognized that. I'm like, why are not more people aware of this kind of product? Like it's not like women and black people don't drink, so, so why you're not aware that that craft beer is available and there's something that's even better than what they're having at home. And one of the things that the New York Straight Craft Brewers Association is really pounding on is diversity. And there's some you know it, you're only limited by your own creativity, and uh so I think that you know that whole that whole situation is just gonna be great. I mean, going forward, we're looking forward to I want to go to Harlem, right, and here's the thing. You'll fall in love with it when you go there. Yeah, I can't wait. Yeah, of course I'm gonna need you to go with me to protect me. But other than that, we're good. You might be to eat that first meal and you eat that that that that really good fried chicken. Well I'm I you know, I just wanted to say that that interview on Inside the Margins dot com. Um, I don't know where out you can get. It's also all right, it's a wonderful interview with Kelly, and she's great and I hope we have her back here. Yeah, if if, if, I'm going to plug Inside the Margin's coming up next. I talked to a lady named christ As smith Um. She is a mental health specialist and she also is a She teaches people how to be mental health first aiders. She has a sad story her brother committed suicide, but it led to her career and helping people get through their depression and anxiety and also learning how to recognize when other people are going through stuff. So this one is not as fun. It's a little a little it's a little sad and done. But but but it's something that you know, people, especially post COVID or in COVID, people went through a lot of stuff, so it was great. So it's it's just, you know, it's great stuff that you do because you're non judgmental. You're just a friendly guy. But you bring some great stuff to the Thank you. It's very kind of you to say, podium. So it's all good. Also, great crap, Tim, I can't thank you enough. My god, this is good. Yeah, it is great. And you know I just thought it was, you know, seasonally fit perfect. You know, this is the time of year for great pies. Yeah, um m mmmm. So we know I'm looking a rim of that. That's left I do. So I'm leaving up to you guys. I do you still have a pie? Right? Yeah? And I still do have one more beer? All right, let's do the beer. The pie I'll send home with you. It's an apple pie here from the ranch. It's the best apple pie you'll ever taste in your life because I don't pound the sugar. But the next beer it's more important. And here's me. This is how you know him nice? There's are you handing it to me? I put it in the middle you take it, Jim, I got two more four packs. I love that beer. Oh my gosh, that's good. It's mortalis apple pie, folks, great, great pie. I'm sorry I got confused. Maybe it was that we had been speaking of high alcohol. Oh this is this is the speaking speaking of Halloween. So this is another HALLOWEENI beer. It's called All Hallow Street. It's an Imperial chocolate peanut butter stout seven point six a b V. And it's made by om Gang is good. Now Gang. Some people consider macro beer because you're bigger. They're still not as big as like your bud Wiser and stuff, so they kind of they kind of walk that line, you know what I mean, Like they're not quite industrial huge macro, but they're a little bigger than your standard independent brewery. Well,...

...is that because they were one of the earlier craft beer They were there's a there's a lot of the Lex sam Adams, for example, they were originally considered craft beer. Now you think of them kind of as a macro beer too, but they still have a lot of different flavors and seasonal stuff too. So it's it's it's it's it's a weird place to be when you've grown that big, but you still try to be craft So, so I mean, only give me some good stuff. And they're actually located right here in Cooperstown, New York. So it's not you know, not too fast, right right, So here we go. Do you guys like chocolate? We love chocolate peanut butter. Alright, let's give it a try. Here we go. It's like peanut butter cup and up beer. Let me get rid of a hang, Yeah, get rid of that. You know there, you're right, too funny. Here's this one's dark, good, dark color. You know. When I that up for grill this, I get three glasses for everybody, right screwed up? Oh gosh, that's yeah. It's always like motor oil. It's like an imperial stout smell that it's like it's like a peanut butter and jelly peanut butter. Gosh, all right, get this. I have not well, first of all, I have not tasted a peanut butter. A beer that said peanut butter on it tasted like real peanut butter. We're gonna see if this might be there. Here we go. I tastes peanut butter. I tastes peanut butter, peanut butter and coffee, A little bit of coffee, not as chocolate. But I taste the peanut butter. Yeah, good roast, nous. I like this roasted. It's like row did. Yeah, like a coffee roasted peanut. You know the guy at the baseball game. And this is really good. This is good. It's a seven six or so. It's it's a little up there. Thank you, Good luck tomorrow morning. You know, neither one of you have to get up at four or thirty like I do. No, yeah, but it's not that strong. No, no, it doesn't. You can really really taste the peanut butter. That's the first beer I've had all the way through. It does. And that's that's kind of a little twist on Halloween, isn't it? Peanut butter cups? So I you know, I saw something at the store. Um now we're going a little over today. But you know every once when you but I saw I saw one at the store that I've had before the Hershey's yngling? Have you have you guys had that? I don't think so I like that. I haven't really I'm going to bring that next time, all right, I'm gonna bring the Hershey's Yingling there not that expensive. You can buy six packs of relatively easy. You can buy a twelve packum if you want. But they actually taste pretty good. Yeah well okay, I'll try that. Um. Every beer that ever said chocolate on it, I don't get big time chocolate. The Hersheyes Yingling is one of the few chocolate beers that tastes like a chocolate beer. Really okay, all right, And it's not more to come on that. And you know, Yongling is not really craft. They're more of a macro beer too. Another one to look at is Founders Macinac. Yeah yeah, yeah, yeah, yeah, yeah, there's there's another one that was really work. Tellis makes it a chocolate one that tastes like candy bar. But I want more. Tellus to make a pumpkins that tastes just like pumpkin. I just want more tell Us. I think we're we're just about wrapping it up, aren't you. We had a great time today. I might have to take a nap after this. But Tim, thanks for coming. Buddy, always run having you because he analyzes stuff too, you know, to high Heaven. Yeah, let's see. Tim is the guy that you want to talk to you about all these cobblers and pies, and I'm always happy to see you. And when you want to make a smoked old fashioned, that Second Cowboy Cooking Show on YouTube and check that out. We're also on Spotify, I Heart Apple, wherever you get your podcast. Grilled This Podcast, dot com, Jim Salmon dot com. What am I missing, Jim, I don't know, dot com dot com. You gotta cover buddy. We'll be back next week for another stellar edition of the Grillest Podcast. Stay tuned as the bus and fol.

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