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Grill This!
Grill This!

Episode 1 · 5 months ago

King Crab Stuffed Peppers, Crawfish and Craft Beer

ABOUT THIS EPISODE

Jim and Matt are joined by the great John Welch from the Home Repair Clinic and Tim Micsak, the co-host of the Salmon Ranch Cowboy Cooking Show. On the menu, king crab and bacon stuffed peppers, a crawfish broil and some amazing craft beers.

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, you're aprons and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Welcome everybody to this edition of Grill. This the most popular grilling podcast on the Internet. And that introduction from that great voice is a special guest in the studio with us today. Matthew, yes, yes, and hello and get good. More to you, Tu you know you hear that voice of intro every girl this and I'm so honored that you actually joined us today. It's Jarn Welch. Hey, thank you, thank you. Please be seated. Thanks for having me here. I'm excited to be here. Everything looks great, as always. This isn't a stump speech. Come on, yeah, just say hi, guys. I'm excited, so must you always, hammer man. We also have a special guest and you haven't even started drinking. Yeah, we will remedy that very siler. We also have another special guest, a full studio with us this morning. Please welcome the cohost of the Salmon ranch, cowboy cooking show series Tim Mexic. Good morning, sir. Hey, good morning, I'm astounded to be here. Yeah, well, thanks for sitting in with all of my eating and drinking buddies are here. That's never a bit. Well, we have a big show for you. Matt has some Great Beers. He'll talk about that in a second. We're going to cover weather and Craft Beers. Okay, every kind of different kind of weather pairs with a craft beer. That's true. So I don't know. Somebody made this up, but it sounds cool. Then the best cities for cheese in the country and the worst cities for cheese. We'll talk about that. And then we have a seasoning chart, okay, to talk about. Plus some culinary delights. You guys are going to love this. Stuffed Halipinos with King Crableg Cheddar cheese, sharp cheddar cheese, the cream cheese, Parmesan cheese, Bacon, salt, pepper butter, you name it in those Halipinos. So we'll die on those. And also we have the first time that I remember in my life, maybe crawfish. Yes, now I don't know how it'll turn out. I have no idea. I have some drawn butter to go with it. We have to figure out. I watched a video, a youtube on how to twist and how a twist and Pol Yep, Yep, as everyone here if I had crumbs network, never in my life have I even I've had him. I've done a couple boils with him next. So this, this is how this is going to go. You know this, Matthew, you and I are going to whether we like him or not, we're going to ruin on whatever and say, okay, we'll try this tim of course, it's done them before. So he's not going to say anything negative. But well, if he does it, if he doesn't like this, if this isn't the pinnacle of lobster and crab, he'll go I hate this isn't even right. You'll know quickly. Do you like sea food? Job, I love see, love Lobster, love crab, like a lot of seafood. So yeah, I do. So I mean crawfish, although crawfish or fresh water. I write. I believe so. Yep, I believe so, because you can. Yeah, you can get him in the creeks and everything around. Will we hear you? Well, that's crayfish. Are we talking the same item? createsis, crawfish bud bucks are all in the same category. Okay, yeah, a little bigger. Yeah, right, right, right, right. So they're fresh water. So we'll see. But I do love fresh water fish, Haddock and, you know, salmon and what have you. So we'll see. Yeah, Jim is a oyster guy. Yeah, I love Ois. I love a lot of seafood. Yeah, never really like fish when I was younger, but you know, it grows on you when you get only it does. It does take your taste, change it, especially if you go fishing it catch. Yeah, well, rarely does that happen, but...

...there's nothing better than a fresh filet that you just catch. Oh Yeah, you take care of right on dock side and batter it up, throw it in a pan of some oil and you're good to go. Yeah, I'm with you. We're also going to talk today about a little bit about taking a grill this on the road. Yes, and we've always struggled a little bit with how to take the hot food with us, the growing part. Yeah, I solved it. Oh, so more to come. I want to hear about this. That's great. Yep, so more to come on this. So what are we drinking to day? All right, so you can waste. Yes, so I went and visited my friends and in Gott he's out in Batavia again. They're also affiliated with beers of the world. The owner recently passed away, so I like to stop there as much as possible. You know, it's at one of the biggest, most wellknown and it's local and it supports all the local breweries around, and not just in like Rochester, but like Batavia and Buffalo and New York and wherever, the whole New York State area. They said they sold a lot of their stuff. So I love to go there support, you know those, those those establishments. So so what is that? Gott he's a grocery store, beer store. It's it's like a it's like a beer emporium. It's okay, has all types of Craft Beers and beers from everywhere. So just unlimited option. Right, right. It's the Batavia Beers at the world like right, right. So the Batavia Beers of the world a little different the one, the one that's out with Henrietta. They have more worldly, I guess, Beers. They have a lot of stuff local, but they also have stuff from all over the world where and Gott he's is more localized and all right, a lot more stuff from like this area. Is that? That? And God crafts a fun place to well if you like crap beer. Right, right, right, so, so, so, I mean to stop there now. We last week, Jim, we tried some beers from a brand new brewery that I I mean, they're not that new, but new to me, fifth frame brewer. Yeah, that's right. The beers were great. So we have one more from them and we're going to start off with an interesting one. I'm so glad you picked that one first. This beer is interesting because we don't know what it is. That's great. We do know the volume of alcohol, though. Right, yes, so this this is from K to, all right, one of our favorite right. Interesting, you say Kto, I think skis. Yep, but Kato's a beer manufacture, right. I believe this is. Is it ironic, wit, that they're well, Ktos down to? That's the one the bottom of the play right right now on empire both. Right, for absolutely correct. So this is kind of like an off brand of the K to. So they made a series where you don't know what it is. This is called the UFO series. What's what do you mean? You don't know what it is like. They don't even tell you give you a hint of what my bound there. The hint just coming. So it says and I and I identified fruited sour black black, black, black, collaboration, black, black, black with black, black black. Right. So all the ingredients are blacked out. It's redacted, right, like like our government does with those laptop discussion right. Yeah, so you see a little classified at the bottom. So what we're you're supposed to do with this is drink it and try to guess the flavors. So it is like government. Spend the body, spend the money first and then try and guess where it went. Absolute. So this is great. So it's a it's six point five. It tells you are on the bottom there. So it's a little high. Yeah, five, Oh, is your standard for pretty much beer. Six five is all. It's not crazy high, but it's higher than average. So so, gentleman, I know Tim, you do drink beer. Correct. Yes, John, you don't. So we're going to try this and we see we can break it down. All right, that's what we do right here under this now we also do this ready. Oh, that's so. Let's so let's see this looks like. All right, what we'RE gonna DO?...

The past thing. There we go. Okay, kind of looks like grapefruit juice type of deal. Interesting, so I'll trade you that. So you would say that not for me. They're tim thanks. So you you would say that looks like grapefruit juice. I think that looks like beer. Appeals Ner, look right. Has A pillser type look to it, a little, a little thicker than unfiltered. Got Some cloudiness. Do it almost the color of apple or CIDER. So you can. So you can go. You can go online, by the way, and figure out what is the these. Okay, so I know the answer. I haven't tried to do you really okay, good, so we'll see if we could figure it out. First of all, what do we smell? That's definitely a sour. Yeah, definitely a sound. COUN SMELL COVID four times. got that appleness to sour. You know, I think that's you're on the right track, though, too. It's a dry beer that's very dry varied. It's almost IPA dry. Is there such a word? Yes, sours can definitely but border on the IP or some ipads are made. So our. So that's that's certainly can apple. Hint a pineapple that he's got two of them. The apple in the pineapple, two of my favorite foods. Well, maybe a touch of pair. I don't think pair was there. Maybe everybody's afraid to say this word, but I'm getting a little vinegar. It is. Well, it's just sour, but it's not a pungent, harsh vinegareree, it's it's. You know, sours do have that, almost like a hard cider has a little sournesstool. Yep, there's. There's two more fruits that were missing. So you said, what are the ones? You said Apple and pineapple. Apple and pepper both in there. Touch your raspberry, strawberry. It's a there's it's the other two are peach and mango. Oh yeah, I can't taste it. I could taste the mango, I can't taste the peach. Really. Yeah, I mean it's a sour as sours going, but it's not. It's not like they learned it. I what. They didn't kill it with hops or anything. No, what's balance? It's not hoppy and some of the sours are balanced with a lot of sweet that we've had before you. It's not very sweet. This is more dry. Our next one, when we get into it, it's going to be a lot more dense, I'm told. I haven't had this next one I had was told by one of the the beer guys at end Goutti's that this we should try this one if we like beers from companies like froth brewing and more talents, which I know Jim and I both love those establishments. I was hoping that Welch would be the first one to be negative, but it's you. It's all right. So it's a good beer, but it's member the discussion we had about sours. I tasted a few hours and they were just kind of Sour, much shout, just sour. And but maybe it's just as I love the fruity, fruity fruity stuff. Yeah, we know, we we hit the heavy, the heavily fruits hours hard recently, and I know which. By the way, those are the more expensive ones. Yeah, but but yes, this one. How much was this? You know, for pack of this Costia fifteen bucks. Okay, all right, that's still that free. No, no, it's it's not as cheap as your industrialites industrialized beers, but not as expensive as the really, really higher up beers. How does it compare? Going back a few episodes, two smares, it's mort is really good. Mark. That was higher with listless. Was the smores like one of your favorite ever now? That? Yeah, well, was. That was a stout, I believe. Breakfast or Churchill or whatever that was, was that was really I was here for that one. To that was that was a pancakes or Churchill. Yeah, that was that was those girls a good one. Yeah, so pancakes with Churchill. Yeah, and SMORES. See, those are two flavors I absolutely love.

So it would be. Now, I don't understand why, I like the root beer world, doesn't make a smores and a breakfast with Churchill. You know what, why don't they do that the next sure they do. I know, I know. When you came here last time I had a couple cool SOLDA's for you. Yeah, the next time you come, I'm get on that for you. We'll have some cool soldas forrail, so who? I can figure out. Yeah, because I would love to drink smores, you know, I definitely or pancakes with Syrup. Yeah, but more could you want? Right, right. So again this is the UN the UFO series there's a bunch of different ones with with a budget, different blends. So all depends on which four pack you buy. So they have many different beers that you don't know what's in them. Right, it's a guessing game. Exactly correct. You know what I've never done? I ever go into those what you McCall its stores and you know, like a thrift shop or where? Not Thrift Shop, that's the wrong word. When you're at the beach and they have all those beach yeah, the novelty stories, that sure. Yeah, gift shops. Right, sometimes there's a paper bag. They're stapled together. It says ten surprise bag. Yeah, I've never bought one in my life. If I said I will spend ten dollars or twenty or anything, I'm something that I don't know what I'm going to open up, that's not gonna happen. So that you know, Kudos to you, you know, spending the money to open that up and well, hopefully enjoy it. Right. Well, I'm gonna crap your guys, you know. Yeah, I know you and I like that. I like to just try a lot of different things. I mean, if it's a flop, you know, it's fifteen bucks lower get back again. But right, but you know, if or if it's great, it's I discover something brand new. They right, you know what I mean. So yeah, so good. Now, Jim, I'm excited to see what's on the plate. It smells go. What do we got going on? So these are Halopenos, cord and the seeds removed. All right. and Oh yeah, I forgot were bill. Thanks for reminding me. Helipinos, with the seeds, cord and the seeds removed. Little butter in there first. Then Alaskan King Krab legs, little bit more butter, Cheddar, sharp cheddar cheese, some cream cheese, salt, pepper, Parmesan sprinkled over that, wrapped with Bacon and a toothpick and broiled, broiled to death. HMM. And so I don't know, shrine s. So how do you balance these in a broiler? Well, you have this little Chili Grill. Okay, holes in it and so special grill for this. Right. Yeah, they stand right up little number one, I love roast of Chili just by themselves. So I so I cut the bottom right. There's a try the Chili itself. Number two, I need a chili grow. Well, I was going to buy you a Chili girl for Christmas, and the one I have is a unique it's in the shape of a Chili and a stainless steel and it's got handles on to high end companies out of business. So well, you, you went way above and beyond for Christmas for me. Yeah, I got you a ten dollar gift certificate, safe way or whatever. I was really good. What are you talking about? What? This is good. This is good. Yeah, now you could. So it's hotter than I was expecting. Hotter, spicy. Yeah, Oh really? Yeah, they must have got the hot Chili. The last time I was here and had Chili's with different things roasted in them for the cooking show, they didn't have this heat. HMM, there's one out of sex. No matter what, it's going to have a big guy, because more your cook at a less hot I guess. Okay, let's you, unless you're brave and you leave the seeds in there. So I've got the one out of the six. Yeah, this is what I have thought. That bad at all? Are you know? When you use the core sometimes you don't get all the things. That's right, it's the webbing. But you are right, because I do remember in the cooking show. I had a couple of these and the first one I had was...

...like nothing. I took a one was like yeah, the one we want see you win, though. Welch, if you don't like hot, then pass the rest of that to us. That's really good. You know, I was talking to him on the phone this morning and he says now I'm describing what we're cooking, when we're having and he said, well, do you have enough for me? You think you know a guy right, come on. So I started at the bottom now, because it's not a one bite Chili, right, and I want to big Chili. Yeah, so I wanted to save the top, where the Bacon was, for my last bite. The bottom was hot, like real kick. All I could taste was the Chili. That's the veins, Yep, in the middle. My second bite, I it was the heat was gone. Could taste of butter, little bit of the King Krab leg. The third one I had the medley of everything in there. It was just magnificent. I felt a tear trickling bell my eyes. He's not nice in it. Yes, so, yeah, magnificent. Now in the cream cheese was, you know, so soft that it just melted in your mouth. It was perfect. Yeah, spot on. It's very nice. Wish. It's one of the best all done so far. I'm getting a second. I agree with him. I think this is one of the best ones you've done so far. Yeah, this is this is great. Yeah, so I know now. I came in here thinking, I've been thinking for a while I need one of these chili girls. Now I know. I'm absolutely have to have this is so fun, because it's not hard, is it? And No, it's easy. Well, they're like laws on you. You can put whatever you want in. You can combination, but no, carbs, nations are endless. You're right, right, man, well done, and your and you scread it very well, because when you hit get that bite with like the Bacon and all the cheeses and in that punch with the crab, you know, wow, this is there we go. This is what heavens like right there. Right, I need to do these at home. Yeah, and I need to experiment with these. Nope, it's a very good this is a very, very good, chilly, really good. Well, thank you. Thank you, guys. I appreciate it. Can you say that again, please? No, here's the deal. We used to struggle on girl list when we first started keeping a food warm and whatever. Ye, and my good buddy tim gave me this. What do you call it? An induction induction heater. Yeah, it's a professional chef uses stuff all over the world and you you have them lined up and they have this going here and that going there, and portable deal. It's electric and you can you can cook something anywhere. Right, it's great. Well, thank you. Yeah, it's about the size of a small laptop. Yeah, no, it's very compact. Now, what's the difference between that? You know, one of those old little electric stoves? Well, I have one of those over there too, with the with the pot of goodness or yeah, well, the pot of crawfish, very fish, all right, whatever, they bogs. Well, it's digital. It's got a digital temperature on it, so you can at it, you know, pretty close to where you want it. Any specific food. You can just keep it warm or you can really pound it. Yeah, right, it couldn't boil water on it. Oh, absolutely, yeah, very quickly to I might add. Wow. Okay, yeah, there's like eight levels or something, and you don't need a special pot to sit on it like some of those induction well, you do, but they also sell that that Gizmo that's on top of it. It's actually an induction plate. Okay, put that on it. It heats the plate and then it will heat like an aluminum pan or something. Okay, that's non iron and Tim knew that I couldn't afford the regular pan to put on there, so that he got me that little thing that sits on there and it heats and you said, I figured that way you be able to use it with any pot. Yeah, it's perfect. Right. Yeah, that's great, and I see you got butter staying warm on their right. Butter Butter warminging up on there. Now for our crawfish bought. This is a...

...great start, by the way. I wish there was more. Yeah, and I always like to send some home from girl this to lovely Mrs Wilson. I pre warned her after you something. You know. I when I go to the store, I always buy a half a dozen Halipinias. Yeah, because I like making this stuff, and I hoarded cream cheese since the banning or the short supply of cream cheese, and so I got it going out to yeah, we're good, man. All right, you need something to wash this down. Yes, so now let's let's go into this one. That was recommended by the gentleman and and Gotti's all right, Matt always brings his cooler. Yeah, every time I've been here he's had a cooler and it keeps the beer at almost zero. Well, thirty three maybe. All right. So, thirty three zero, thirty three degrees apart from each other. Jim. So this one, if I want to give it a camera view real quick. That's called bath bomb. Now that sounds like something my kids would take a bath. So first thing I thought of was so, yes, that's how I like. Why would you want to drink anything with the name bath bomb? Yep, so it's a heavy fruited sour with cranberry, orange and Clementine, clementine oranges. Yes, okay, all right, six point zero. So right, six on the on the money. This is from fifth frame. All again, this is a this is a new wance. It's not like you know, just open yesterday. Knew, but it's one of the newer breweries as open up in Rochester. Rochester, New York. It is downtown and Sat Paul Street next to that topas barbed like Spanish bard row. That's over there, topless. Did you say top US? Top US? That's a whole. We haven't left. Yeah, that's that's all the brother place. That's a different A. Matthew continues. You've had one sip of beer. My godness. Where are we going after this next? So it gets better than that. So again, this is a heavy fruited sour. So I'm assuming this is really pretty thick. I will give us a try. Now, here we go. Oh, that's a good that was an explosion, it was. Look at you now. It sounds like that's going to be orange heavy. Right, every buddy. There we go. That's definitely. Oh yeah, definitely, that's a Cham. You know we need to do is get all this stuff on tap right in the walls. You could just the appearance of that is almost a liquid carm wall. Yeah, I know it's. You know, it's interesting. I was not that the grilled people grilled this. People might want to hear this, the listeners, but I was it. Now Look at how yours is different to do. There's a little studiment. That was at the bottom. I think, yeah, what do you does that? Have a ball, and let me give you a little more to Tim so we can we supposed to shake that? No, maybe just JEM and I probably probably turn it around. You want to shake a beer. But yeah, but yeah, I think Jim's right. I probably should just kind of did that so everything kind settled a little. You. Right, right, some of them have that that ball in there. What do they call that? Yeah, it's for it's for press pressurization, like the Guinnesses, and nitrogen. Right, little nitro caps, right, right, right, really, Yep. Well, you can see pulpin here. Yep, this is, I was going to say, almost like a smoothie. That's thick. This is the real deal. All some good stuff in there. Yea, all right, jeelry go this. This a mystery one to MMM, wow, whatever that. What's the drink with champagne and orange juice? Most also. Yeah, it's almost like a beer MIMOSA. That's it's very good. Dear and orange and it's very good. Yeah, this is delicious. It is so orcious.

Yeah, I like pulp anyway and I buy orange juice. It's high pulp. That's chuck O out, John. You can see the pope. I can see it right here in Tim's. Yeah, it's incredible. Well, let's see, what do I get out of this. What was this? The bottle labeled some pulp or no pulp? This is that something? Some POLP? I've got? I've got the oranges. Absolutely. Maybe a tinge of Banana? Yep, Yep, cranberry. Do you guys get a scranberry at all in there? No, I don't know. Just some cranber either, maybe in color, but YEP. I wonder if they use that for the tartness, little bit of a little tart maybe, because in the backy, in the back, it's there's a tartness to it, but it's sweet going to down. Yeah, so it's so like you. That's actually another good description. So there's this sour, is there? HMM, but there's a lot of sweet that kind of counteract that our too. So kind of like a sour patch kid something like that. That's very good. Haste, an idiot, kind of it's kind of accurate. Yeah, right, our patch kids. It's kind of accurate. Looks at Dollin nom me beer. Look the soar sour on the outside and in Oh it's a candy. All Right, then, I'm an a dope. Yeah, we everybody here knows that, except for you. I would say the sour is comparable to orange juice. Yeah, it's really it's not hugely because our picture, but it's balanced. Right, the sweetness. That was a cabbage patch kid I was thinking about. Sorry, I apologize. Now. What do you think? This one coust well, this is two thousand, four hundred and ninety nine of four. Adet rose knows by them. Ask Me the question. Would you buy in a second? Yeah, this is good. Now then I you know, I'd share it with good friends like you, Matthew, and you can. Well, it's not so much, you see, but I'm the best friend of all because I won't take him on you, right, because he doesn't drink, Matt he's a designated drivers the beat and right. That's valuable. Justin that's the things I get used for, and that awful. It is terrible, to be honest. But I did like the Chili, the good, good. Yeah, now, that that is good. That's it. That's definitely I would. I would buy this. Yeah, so the mystery when you want it by that one wasn't the greatest. It was okay, it's if it was a hot day, because it's I was going to say summer. Right, right, a Perry, right, right, the pair cider. Right, but would you pick that over something else? Pro, pro, probably not. Yeah, I if it was on the table and someone offerates to me and it was a hot summer day, I probably would enjoy it. Yeah, but but what? I go out of my way to get it? Probably not. But this one here? Yes, this one, if I one. So, is this a four season beer? I'd forget. Yeah, but like most of these types of beers, they are limited production. Yes, is good brunch beer. Yes, that's it, and Brunch could be morning, noon or night. Yes, so it's a four season beer. It's a three meal beer. Is there anything it doesn't work with? It's great. Now I see the bottom of Jim's glass because it's empty. Yeah, this was all taste. So here's the thing. We take this. We've been on a road two or three or four times, and actually more. We have a lot more appearances to make at crap breweries in and around our area here in western New York, and one of the problems we've als had is we take the food with us and I'll do a roast or, you know, some ribs or whatever. We're going to get a mini Max big green egg wow, which is the portable version. M It's IT weighs seventy nine pounds and it has two handles on the either side. So you and I can take that right into these craft breweries, set it down on a table. There's our our food for there's our food plus. People look at that and go what is...

...that? Right, and we go it's the big green egg mini Max right, right now. These things are great. They're the cooking diameters about thirteen inches, so you could get up Turkey into it. Twelve pounds are last for Burgers, a chicken vertically, couple of steaks, a Rapid Raca ribs. Wow, and that would be just wonderful fable. That's perfect. It's perfect. And and if you bought one of these things you would use it for tailgating or just getto poured because it's portable. Now the bigger, the bigger ceramic grills aren't so portable, right. I mean you can wheel them around, but whatever. But but this you could actually throw right in the car and writing a trunk can take it with you. So and you've made some amazing food on ceramic girls. Amazing Fool, amazing love. Talking the last Chilis we we had came off the ceramic grip. Yeah, I believe you did the brisket in the seramic girl, to my correct brisket, ribs, roasts, I mean, you name it, we've done it in a pulled pork. I mean it's a grill and a smoker. Right, right, yeah, that's amazing. And now, of course, the big green egg leading the whole charge on the quality part. Absolutely. If you don't have a big green egg, it just isn't happening for right, right. So you need one of these things and they're great and they have this. It's never going to rost, it's never going to break, it's it's and when I read the reviews on the big green egg, they're all five star. There's not a single negative, which which means you know, we buy it. Everyone talks about there. Yeah, so, anyway, more to come on that. When we get that going and people that come out and see us with that big green ag that mini Max will be great. Now, could you take grill this on the road and to one of these breweries that also serves food and let them do the grilling for you? We love that too. It happen for us before. He'll take take the big green egg. But just know, I know, I'm just curious as if to have you've been to one where they they do everything and you guys do nothing. Yeah, one of our favorites was at Roor box. Yes, they made us a meal, and I'm not a big fish guy. I like crab and lobster and all that. Over the top, sure, trimp, but not so much I'm fish. They made us a salmon dinner. So good with this, I don't know, for lack of a better word, street corn, Yep, like deep fried and breaded corn. What it was in Jip? Was that done? It was. It was nuts. Him and I got into that like a tape right now. Was that? Was that on the COB? Or was it? It was on the cop with us, all right, and a deep pride it what it was. Awesome. It was the best corn I've ever heard. Now, what else did they do to it other than deep fried? The lead rather yeah, I tried to pull it out of the chef but it was so they seasoned it after they deep Friday. Yeah, well, if they did that afterward, but they dipped it in some kind of sauce, then in the breading and then and then deep price. Was it was it like a you're a corn cooked like a corn dog. I mean it was added and yeah, yeah, yeah, that's what it was. Yeah, but it was awesome. The breading wasn't real thick. No, it wasn't a nice bread layer of yeah, Tim, you would have love like a deep friend pickle. Yeah, but act it handed this corn and do this. It had to be so sweet. Oh, it's really, really good. Yeah, put and it was butter and sugar corn, which is the best. Yeah, you know. So. Or we got to have another beer before we do our bugs. Or we want to do that now. Well, let's do the bugs real quick. Before we get into those, I want to mention this a couple things happening. I want to acknowledge the home grown event that's happening. I believe it's either today or the next day. By a FAIS comes out, it'll probably have already happened. But the home grown it's it's from love and cup and three heads brewery. Yes, they usually the way home grown event where they had they showcase the bunch of brewer of beer from all...

...the local brewers at the love and Cup but due to due to the virus, they made it virtual again. This year. So it's a second you really a do it virtual. So people drove to the love and Cup bought like a package. I think it's a Baker's dozen, so thirteen different beers from from different breweries around Rochester and upset New York, and also five samplings of food from local food places and upset New York. Well, that'd be fun, Yep. So you get to you get to bring that home. You log on to the to their website and they do like a live show that you can watch them perform, like music and stuff while you're in jowing your food and beer. So I just wanted to acknowledge them. I know we mentioned all the time these local places are struggling a little bit because of because of all this. So this is just a way. I know the proceeds are kind of it up to all the local brewery is the local eateries that they're supporting. So that's why it's you know, it's important. If you didn't support it this year, you can definitely do it again. They do it. So so I've been I'm going to start with this, the we calm crawfish right. The crawfish have landed on my plate and fine, and, to be honest, they don't look appetizing. And of them is mini lobs. Yeah, I'm trying to, I'm trying to, but I see crayfish swimming around. Well, now, wait, another creed. Did we need to tell you then, if you haven't done this, how to? How To do this? So right, you grab ahold of it and stretch it out. Now I hope there's more in there. If I like them, you know. So I need the demonstration. So Jim said. I grab a hold of them and stretch them. If you look at them, they really little lobsters. Right. Yeah, they really are. Thank you. The butters just arrived. We have a whole of it and pull the tail out straight, okay, right, and where they're separated at the tail, you take it and twist it where they're okay, like that. Twist it and pull and you'll get right, matthews, got it. It's been seeing out of the body of it. Yeah, twist and pull and then if you pinch the tail they'll squish out kind of like you have to kind of peel them out. Now there's not a lot there. See, if you squish at the very end of the tail, pull them out they'll come out just like a shrimp does out of the tail loops. Now, this, this isn't a giant volume thing. I mean you, you have to get a few of them. Let's give it a shot. Yeah, I failed miserably. However, those are good. Those are good. Actually, oh, that's taste. Yeah, that bet at all. Very similar to lobs. Yeah, yes, HMM. Yep, it's got that little sweet. Yep, that's it's not bad at all. Actually. Oh, wait a minute, I got a little piece out of the out of the claw. You got a clock also. That is good. MMM, oh, that's excellent. If that's really good. Yeah, now do we want the body? Does is the well, I know some places take the head off. You can suck the juice out of it. Yeah, right, and if you want to do that, you can. Some people really like it, others not so much. Right, right, this is a dirty finger. Yes, HMM. And there's no way to get the yeah, there's not much in the body at all. It's like peeling eat shrimp and there's nothing, no way to get anything out of the legs. These are tasty, man, but they're good. Yeah, it's Nice Little Sho there's a lot of work involved in. There's a lot of work, you know, but anything else it's good, you know, but they are very good. They're very good. HMM. Well, some people like them with sauce, right, Jim, one of my favorite meals is crawfish at toufe.

Yes, that's the okay. Over Rice. You make a rule and you make a sauce and you mix these in it and it's it's like one of those comfort foods sticks to your ribs. We think, John, very good. A lot of work for very little. It comes a negative. Well, no, I'm just it is very good though. It is very good. MMM, but they're taste though they are. I'm going to try and get something out of this claw and see if that works. I tell him right off. I will say I've had oh yeah, I had one. To come right out. I've had crab before and it's almost the same thing. It's a lot of work for little volume, but it adds up when you have them, you know, when you have a few, these are a fun like this. A bag of crawfish is a fun thing to do for the family that that likes some seafood. Right now, it's a lot of work, but but it's, you know, if you eat, if you get a few of them, you can get full on it. MMM, just and there's a sweetness to it. There is a sweetness. I caught crayfish all my life out in the creeks and stuff. I never hate them. I've done a couple crawfish boils, you know, where you add the onions, the corn, yep potatoes, and I'd make two large pots of them, you know, soup pots of them, and I'd have my kids over and we just pour it out on newspaper on the back patio and the next day all I have left is two big pots of potatoes, onions and corn. See, this is what I'm supposed to come out like, John. That's perfect like that. Yeah, right, right, M boy, that's good. It is good. It's very tasty. He's all that. Yeah, there's some more there too. So all right. I feel bad for the listeners right now. Why is that? Because we're tasting. We're just all showings. Look at they've all had it down to the supermarket to buy some. That's a goal, right. So America, we're sound. Start's right. They have a great flavor and I don't think you can overseason them either. I mean because they're in the shell. These are very good. Jim, these are very good. They are wrinkled a little. These are preseasons, and this I hate to aimen met this because we have Louisiana and whatever right down the road. Right, these are product of Spain. That's all right, you're good, though. That's better to deplete their food resource than ours. Man, what do you say? That's a good thing about buying, buying food from overseas, buying there, you know. Yeah, once they're out of food, will still have it. Now there's a percentage of people that would look at these and say not a chance. Yeah, right, because they look like cassadas. Don't take kind of a little bit. Anybody wants some more? Sure, I do not see anything in here that reminds me of a Cassada. Yeah, not nothing, but yes, I would like more. Thank you, sir. These are good, though. It's very good. Yeah, they are good. I don't think anyone's set seat. No one said about eating these, and that's great. Yeah, why would you be satiating them? No, see that this. This just proves a theory, though, right, a lot of stuff that we enjoy eating at first glance aren't the prettiest things in the world. Yeah, you know what I mean, like oysters, clams, lobsters, yeah, crab. They all look kind of weird. But this is the this is a fun, interesting thing to do. Like if you're having a some people over that you want to scare to death or that you don't, you don't. You say to him, well, what do we have for...

...supper? SCALOPETTI isn't hamsteak. Do you do pill park or whatever? No, have a crawfish. Why, there's things. I caught in a creek. Yeah, now, crawfish expensive. A bag that we just went through. Maybe we each had what, maybe eight or eight of them a piece was nine bucks. It's not bad. No, that's fun. There you go. Oh, yeah, yeah, yeah, that's a big boy, perfect. Yeah, and I don't know if you can. I don't know if you can buy them by size at all. I mean I think, yeah, they are. There, is right, right. So, anyway, do think we ought to wash this just do they come pre cooked? Yes, okay, well, I'm not not all of them as this this one was pre cooked, because if I ever poisoned you, well, I'd never hear the end of it. Never you're right. So but you know, pre cooked means that you don't have to mess with other than steaming it or boiling it. Right. So we just had a fantastic, delicious beer. Get a higher end, more expensive craft beer. I want to go ahead and get to the ones that you brought for us today. Tim which is the Jetty Bach, HMM, and those are as in Genesee brewering cotting locally. About that? Yeah, it's a time of year. It's often overlooked, but it's out there. It's very enjoyable. Yep, so it seats so timid seasonal right, this this, yes, it is. Yep, so it's actually pretty early this year. Yeah, would it be unacceptable of a drink my butter? No, there are no rules on grilledres. Yeah, yeah, I mean some people just love butter and yeah, who doesn't love butter? Everything tastes better with butter and Bacon. So this is a genesee specially beer. Now again, we I know, girl, this is listen to you, which is impressive all over the country and also all over the planet, like ten countries. Yeah, it's pretty impressive. I get that out. But where we are, located in up state New York, all of us right here we are. We all live in various places. I'm seeing York, but we're still centralized here and up state New York, and one of the biggest and long longest standing breweries in this area is genesee brewery, since the dawn of time right there, and they have a long and storied history and this is one of everyone's favorite beers when as soon as it comes out, you see them getting pulled off the shells. Everyone's going crazy get these very easy to drink. Tim What's your opinion on this beer? That's very enjoyable. Yeah, it's it's a little bit richer and depth than a standard American lagger. Right. It's got a little bit more golden color to it, little bit more flavor depth and it's a seasonal thing, you know, right. If you enjoy celebrating early spring, this is this is one of the things you do is enjoy a nice should be what com you bring back give the love. The viewers all look looks. Oh yeah, so the name of it is spring, Spring box, springbock. I was heard that they cleaned out the VATS at this time of year and that this is part of that. Now I've no idea if that's the you know at all whether that's still how that works or whatever, but it might have been. My Dad told me about that. You mean that's part of that's like they're cleaning it out. That's what they've cleaned out, or they cleaned it out and start with this to you know, I don't know. I think that's just a rumor. I mean it's a p used to say that about Guinness Stout, you know, because it's so dark, yeah, rich, you know, listen, it's a different variety, it's a different style of beer and just like Sim so, if you look at the color of it, it's a lot. It's a it's a darker and richer and more golden. Well, like it comes from a German boch where box are...

...a little bit stronger, a little bit more depth to them, little bit more maltiness. You know. You know, rumors make the best story. So yeah, I mean, but this is this, like this is like classic. This is a lot of the beers that we've tried today are from breweries that haven't been around forever. They're newer there. They're going with the newer, I don't want to say fads, but but you know what I'm saying that their trends. Listen, you can start a brewery now in your garage, your basement, whatever you know, which is great. That's America, right. That's what you want to be able to do right, right, but that doesn't mean that we don't have a place for genesee. Right exactly. I mean, if you look at the beer, it's got a nice golden color to it. It's almost like a weaker version of a mart center in October. Fast now, right, all right, and it's still that's the classic, class delicious. Here we go, boys, to your health, to your know, and genesee perfect yours. HMM, like that classic flavor? Yep, classic flavor meaning very balanced. Yeah, not too heavy on the Malt, not too heavy on the hops. It's like right right in the middle. Normal. There you go. Now I'm grow less. We best specialize in abnormal. So this is the most normal beer you've brought to grill this for in a while and a whole. We've tried some other stuff. Everyone's good utility beer. I like this and it comes out every year and everybody buys a heck out of it and it's it's nine hundred forty eight, a twelve pack. So it's reasonable there, and that's that's the that's the important thing. You want to you want to mention, not everyone. You know, every once in a while you're going to take a break from buying these expensive beers right there. You can't be kind afford to a for pet for twenty five bucks every weekend. So if you want to have a reliable, delicious beard, that's been a long standing this is definitely the way you do it. Yeah, two thousand and twenty two's best cities for cheese lovers. Americans obviously have a big deal with cheese, whether it's on a pizza or smothered over Nachos or laid on board with crackers. I mean it cheese. We love cheese rightsolutely. Can we guess at any of these cities? Sure, if you want to. Let me just say that the first we find this, you know I you know how prepared I am. Okay, well, seeing as you brought that up, what is the best city for any cheese in the country? Somewhere around Green Bay, Wisconsin. Well, I thought about Wisconsin. Yeah, in the top ten, and there are two cities within the top ten from Wescon from Wisconsin. Yeah, Madison is number seven and Milwaukee is number ten. Okay, but you'll never guess the city in the country with that is where cheese is the most popular, where it's the most popular. Right, Vermont, somewhere in Clayton, New York. I'll give you a huge I'll give you a hint. I'll give you a hint. Okay, it's overrun and there's more are murders there than anywhere in the country. CHICAGO, Chicago, number number when you were just an over run. I had not honed in on Chicago yet it took the murders because of my because it's number nine. Washington, DC, number eight, Los Angeles, California, number seven, Madison, Wisconsin, number six, Boston, mass. I mean that deam? Yeah, yeah, I'm so. So what I'm seeing so far is it's all based on population, except for in Wisconsin. You're talking monster, monster cities. Well, I imagine has to do with sales. And yes, what, you're...

...going to have more sales in Boston than you are in Barry Food? Yeah, right, right, number five, New York City Looks Number Four, Jersey City, New Jersey. No, that's interesting. Yeah, three is San Francisco. To is Modesto California and and one in Chicago, Illinois, the worst city in the country for cheese. Best City for hot fogs, though. Yes, no, you're right. What's that? Rochester? No, no, Oh, the Chicago dog is insane. It is the best hot dog on the planet I've ever had. I will. I love you know that. Were you guys there together or something? Are you just both happen to have them? Well, you know, I was. I was in the navy. Yeah, sure, saw station of greatly so Illinois, right, and which is Chicago's right there. So did you spend a lot of time on Navy pier? I good, yeah, buddy, that's where had my first Chicago hot dog. Yeah, and they had all those little corns in it and stuff. It would I was going to ask what's on it, but maybe I should ask what's not on it, because it might be short list. It's like the neon green relish. There's like a giant pickle, tomatoes. It sounds like a little sub. It's the most insane. It's wonderful. So it would be. It would be awful to get a hot dog plane. Yeah, Oh, you throw you under the water, right, because because a y around the pier like yeah, like Michigan because I love hot dogs so much. I get him playing out. I don't even put catch about them. I love a good hot doggle do that with all right. So what's the worst city for cheese in the country? I'm gonna guess the worst city for cheese in the country would be St Louis, Missouri. Huh. Anybody else? I'M gonna say it's it's not connected to the country. It's got to be in Hawaii. Yeah, I'M A little why? I don't see a lot of cheese being made there. Right. Al Paso, Texas, Vancouver, Washington, Kansas City, Jackson, Lincoln, Nebraska. See, I was close with St Louis, Kansas City, side California, Amarillo, Texas, Anchorage Alaska and Selina's California. Round it out from between one hundred and seventy two and one hundred and eighty one. Yeah, cheese now we've got in our ear. We had a cheese manufacture for a long time. Hell of a good I don't know if they're still local. Well, they were purchased by somebody. Yeah, they do a lot of those dips to I think that I think that company might have been the one at bottom and I'm not sure, though I don't I love, I loved stopping at that hell of a good cheese store out on one hundred four, no, four, out for the extra, extra, extra, extra, Charlotte, fifteen year old, let's salt crystals in its sore, so pungent. You're like, Oh, yeah, salt makes everything taste better. Oh, absolutely, yeah, rocks all. Yeah, so I want to know. We're finishing up this here, but I want to I want to jump in with another one real quick. We still got about fifteen minutes or so. So, man, you, you just so. The first few times I've been to this show. Yeah, we it was testing two beers. We've expanded out to for we decided that that wasn't even close. So is that what was needed? Is this? Is this because over time, your tolerance is just gone up so much? No, or we the more beers we review, the more we get paid. Yes, happier we are. So we're going to go back to Katu, and this is one of their mainstays. Kat's got a bunch of again. I Love Them. They're they're great brewery. This is their black and blue sour. So so you're staying with this sour theme all day today. Yes, last think there's a there was a we had a bunch of stout. I saw. Yeah, stout ship. Now, is that because you love sours? Yes, I say I do. I do. I think sours right now are something that I'm I really enjoy, especially those heavy fruit ones. We kind of grab gravitate to those. Those are good. You know what it is too? It's because you, you, you try a lout of different beers.

You know this is good, this is good, and then you get like the one that we just had. We're like wow, what the heck? Yeah, that's you know, you're interested. Yeah, just sour mean dry? Not all the time. No, not always. No, no, it can be. It can be sour like a sour patch, like a sweet tart type of thing. Yeah, but still have sweet to know. All right, what do you have there, buddy? Okay, so again this is the this was brewed with blackberry and blueberry pure a. that'll be good. How can that not be magnificent? We're back at six point five. All right, so again we're a little up. Now I forgot to mention the GENESEE bock. I believe it's a five. Oh, probably it's right at the right, at the normal sea level. Yes, it is five point two by point. Yeah. So, yeah, so we're going back up again the six five. A lot of these craft beers, these hours and stuff, as you know, to Jim, a lot of them are are higher. We've had some highs like nine. Yeah, yeah, we love those. So here you go. Here we are. You guys are getting tuned up today. Depends on what you mean by tuned up. What. There's one definition for tuned up. Looser, looser at the end of the show that you were at the beginning. Look at that now. That looks like, yeah, that's a grapefruit by red maybe. Yeah, so this is a little thicker. Yeah, you you almost folks. Watching how that looks, Jim. It looks like a Ruby red grapefruit type of well, maybe a little darker than that. A good shot of that. There we go, girls, now with the hours based on like a Trappist Ale are it is. Sorry, this is a says it's make with Shouldook hops, which I wish I had new more about that, but I don't know what I should the copies. But it's a hop, obviously, but I don't know if that makes that that that makes it more sour, not having no idea. It's dryer stuff, definitely drier than the other when I make blackberry wine. This is what I wanted to come out. This is this is pretty good. Yeah, when it comes to wine, I want my wine drug dry that don't want a sweetie wine. Right, this is good. Yep, like this. I do too. It's it's definitely which is weird because we just came off that. How we fruited sour, which is extremely sweet. Now extremely sweet, but definitely sweet. Yeah, right, this is not like that, but it's still hardy, still got girth through it, if you will. So okay, to like that cranberry finish again, almost they try. Yeah, so when you say this is what you want your blackberry wine to come out like, right, could you serve this like a wine? No, okay, these are individuals. Now we do this because we're sampling a bunch of it different beers. YEA, so we take one, we open a sixteen ounce and we share. Otherwise we wouldn't be able to stay up. We all had it, buy ours Alves. So we wrot, we try it and whatever. But if if you're having a gathering or whatever and you bring this out and you know your friends like drying and like sour. I mean when somebody comes to a ranch that I know, I know what they like, what they don't like, and day each get a sixteen ounce can, which would be gone in sixty seconds. Right, right, that's how it works right now. So you got to have more than one sixteen ounce can for them. Well, look, not everybody's as cheap as you. Not Come on out that that make me. So money's no object when you're inviting somebody over. Write. The...

...worst insult on a planet is to have people at your house and run out of food. Right, that's true. I've I've been there before. Had it run out on me, not run out myself. Yes, yeah, you'll if you ever come over the Wilson Els. Still, we always have food. Yeah, I'll be fine. Hi, my problem is I love food. Well, you know. I know, I'm obvious, I do. So. Yeah, well, one of the differences with Kraft Beers also when you drink them, they're a lot more satisfying. Yes, it's not like absolutely know. Yeah, good boy, you hit the nail and one beer could last you. You know, you enjoy it, you drink it slowly and smartly, and I mean one layer has a patil, the last you two, three minutes. That's this is there was a right there's when you were coming up drinking beer. And you know, probably, probably with all of us, when you first start drinking beer, you bought like, and I'm again this is not an insult. Yeah, these companies. I'm not trying to insult any of these companies. I want to they all have their place. But but like like a budweiser or like a cores or like a most whole Milwaukee build the beast road golden anniversary, a lot of times when you open those you're trying to drink as many as you can to get to where you want to get. You're swilling about. You're not drinking for flavor. That's it's like that. Drinking for value. Yeah, it's like that scene in it's a wonderful life right where he's already back into he you know, the angel took him back into time or whatever to deal is, and he goes into that barried been in a thousand times and he walks up and a bartender says, what are you doing here? This is a place for men that want to get drunk and get drunk. We're not like that here. No, don't. This is more of a these craft beers are more of the sipping paper where you took the sea is really good and you savor it and you and your parent with food they can be they do paraloil with different foods actually dealt you have a list of yeah, of seasons, the Best Beers of the seasons. I want your opinion, and I because I think you're going to hammer. I'm curious. I know something. I know something about Beers. There's three rows here and I'm gonna go through them by row first and we'll comment by row. Sunny weather, a colch, rainy weather, a porter, heat wave, a berliner waste, okay, okay, a wiss ISS, a German right. Yeah, I could see that. I have the wise as a beer that I drink a lot, which is good. I think. The porter, when it's rainy and snow and whatever, is okay, now that that makes sense. Row Number Two snow, a wheat wine hurricane, a double IPA and a deep freeze below zero, s Boch, okay, okay, I yeah, the only thing I disagree with there is if I'm in a hurricane, I'll drink anything I can get. A hurricane and as much of it I thought, one of the drinkers. Yeah, I make it her there, whatever, it is. Right, all right, row three fog, a wet buyer, that is. I don't know what a wet buyer is. I don't either. was what your looks like. A whipper here? Yep, we're here. Yeah, for WET BIRE weapon. There's a German wind and British. I don't know what that means. A Brown Ale, of course, Brown. Yeah, that's and thunder derwinklefeison. Yeah, Uncle Vie, uncle by uncle. Yeah, Oh, that's ridiculous. Sorry about that. For me, I'll make it simple. Warmer weather usually pair as well with lighter years. Yeah, right, so it's same with wine. So if it's what you want, you want something that's lighter and not as heavy. If it's cold, you want something that's that's Hardier and heavier. So last night you would have been drinking some hearty, heavy beers. Right, guids, I woke...

...up it was eight degree, or eight blow, negative, eight treas out there at the compting cold. It is cold. Yeah, this is you're listening to grill list this is the most popular grilling and craft beer podcasts on the Internet. It's available on Iheart and spotify and apple and sounder and wherever you get your your podcasts. And we're into our second year, Matthew Wow, and you years of grilled and it's all parked right care where you can go and listen to every single episode of Grill this. We our goal is just to make you feel better. I mean, come on, right, Ronald appause retreat. That's been it's been. It's been fun doing this. I've enjoyed this, the food that we've eaten, the beers that we've drank. It's been a great time to people that we've met. Yeah, we've we've gone to a lot of different places. It's been a good time. More to come on that too, because once the once I don't want to get in a politics, stupid mass thing and all that. Once that all gets kind of subsided, maybe a little bit. We're going to take grill this out there and go to every crap brewery we can find. We have a portable studio we take with us. We're going to bring our bring our Max mini, Max big green egg and serve up some grape food and and and try crap beers all over the country. Yes, fun and last they will mention, as if you're if you're trying to get out and about, there are still a few festivals that are still in person. They are still they are pretty much saying they don't care. So they're good for a crap group. So there's still doing the festant. So there's the the one that's coming up that worked. I'm trying to try to get to is an Albany. That's next Saturday. What's to those day of twenty nine? Yeah, right, thank you. So it's going to it's on the twenty nine. There is one in Albany that they're doing. It's in person. Now it's not going to be as packed as normal because they still got to try to make my get in trouble. Okay, now do you get US tickets? Working on? Work out. I work on. I want to take this opportunity, though, to thank Tim Mexic for sitting in with us. Thank you very much. I was enjoyable and you know, you know how it works with the Internet, right, stuff never goes away. That's right. Anything you said today, I'll be there in the next century when you're great great grandkids are listening to folding around and in from grandfather Tim Right, and you, John Welch, Co host of the Homey Pair Clinic Radio Program News Radio Wham Eleven, and sitting in here on Grill this, even though Mr Welch is may have figured out how to be smarter than us. He doesn't drink, but he was provided some excellent commentary and he sucked down half of the food. So we don't have much, but he did a great job and we want to thank you. Thank you, and the Great Jo had to be here. And also he's the he's the radio. He's the big Rodeo voice or girl. This he is. That's wonder. Yes, waiting on my royalty section. Just a just a quick recap. I know we're out of here, but by some how APINIOS stuffing with anything you want this week. Grab a bag of those crawfish and steam them up and have a party with your friends. Will be back with the next episode of Grill less real soon. SEE LOOKS UP.

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