Grill This!
Grill This!

Episode · 1 year ago

Lamb Chop Lollipops

ABOUT THIS EPISODE

Jim makes lamb chop loli's on the skillet. we talk ribs, and we sample beer from Rorbach and Three Heads

It's time to take your grilling skills to the next level. We will take you from grilled disaster to grill master. So grab your tongues, your aprons and your pink glasses. Get ready to grill this with Matt Wilson and Jim Salmon. That's right, grilled. This is back in man. Have I missed being here last week at Jim. Welcome back buddy. Hey Matthew, good to see you again and I like it when he says the pint glasses the best that, don't you that's this great right, we absolutely you know how much I love the craft beer. Jim. It's raining out here. I don't know what's going on with the wather. Supposed to be Spring Right. What's going on? I know. Well, it's a little warmer, which is good, but it started raining this morning. And all all the plans that men make, you know something, sometimes nothing works. Oh Yeah, yeah, I'm work, of course, here in western New York, where weather is if he. You know, you wait too minutes. It's different. It's if he to begin with. So but like take this opportunity to welcome everybody to grill this. Now we do this every week, but last week we skipped a week. We did because by Little Buddy, Matthew, somehow came down with the big COVID. Yeah, you know, I I've been I've been traveling a lot, I do a lot for work, and somehow I've missed it the entire time. And there was my my my stepdaughter works at a local grocery store where I live and there was kind of a minor outbreak at that grocery store. So she got it and so our whole family kind of, I said it, because of that and she was clear and as we are kind of all getting on of isolation, I started having symptoms and, Lo and behold, it got me. So, yeah, so he came through it, though. Okay, yeah, I mean, yeah, yeah, you know it. I'll tell you, Jim, that's not fun. Number One. I won't I don't recommend it for anybody. But yeah, I love I did lose my sense of taste and smell for a while. Had some but yeah, really, yeah, and you know, you know our lifestyle. Gym's really hard. I think would be worse for either one of us than that. Yeah, I don't know. You know what, I don't mind the aches and pains. The other sick this is losing the sense of taste and smell was the worst for me. Yeah, yeah, but, yeah, I have to have had this mild fever and the aches and pains and and the sniffles and the cough and you know. But I'm over at now. I still got a little bit of a cough but I feel much better. But yeah, that Covid if the actually experienced it now. So yeah, I am. I for one, I'm very glad that number one, you lived to think that would been extremely inconvenient. That's in a broke it's. Anyway, I'm glad you're on the way back and we're here for grill. It's Today. So going back a week, you know, you were just not feeling right. So we skipped it the last week and we'll make it up. We'll do do two of them at some point in one day. I cooked last week in your honor and not, thank goodness, not in your memory, in or cross cut beef short rib MMM, and I had I could not find them anywhere other than one of those club stores. Okay, so I went to one of the club stores and there they had it. It was like thirty five bucks and there was maybe twenty of them and they're they're cut about a quarter or three eighths of an inch thick and there maybe eight to ten inches long short ribs and they have the bone in the bones cut. You know, that thin and you know how regular short ribs, the the thick kind, take some planning. You got a serum on all the sides. I mean there's a lot that goes into it and it's not quick, right. So what I had? What I didn't? Had to work all that day and I thought well, okay, I'll come home and cook them and I'll cook them quick because they're thinner. So what I did was I marinated them in a combination of vegetable oil, Worcestershire sauce, soy sauce, a little rice of vinegar, salt and pepper and a teaspoon or a tablespoon of Maple Syrup, HMM, and put them in a ziplock bag. Now, the recipe that I used also called for, for those of you that like it jacked up a little bit, a quarter of a teaspoon of pepper flakes. Okay, now, I have some people in my family that would then shoot me if I made things too spicy, and you know while I go through that aggravation. So I left that out. I put it in a ziplock bag and I marinated it overnight and then the next day, when I came home from work, I fired up the grill and this was my first time using the two to to two methods. Okay, can you explaan tess what that is?...

I will, okay, but the first thing I did was I clean to grill off cream, clean the great off and I oiled it. Okay, I want because if you oil it you get that little steer mark on their right and they don't stick. You're not trying to take in your spatula and hack on them to pieces trying to get them off the great right. So I heat it up, get the great medium, medium time to high in the middle somewhere, and then you lay out the short ribs right on the grill and you cook them two minutes that way and then two minutes later you flip them over. Okay, you cook them two more minutes on the other side and then you take them in, you turn them ninety degrees and you lay them out and you cook them two minutes that way and then you flip them again and you cook them two minutes that way. Now you don't don't go for rare or medium rare, don't go for anything. It's it's going to be a little more on the medium. Well, rain, sure, sure, sure, what they were awesome, Matt. They were gone. There were four of us and they were gone in sixty seconds. In honor of you, we ate every single one of them and they were wonderful. I love Worcesterester side. I did too, uncle stand in it. I don't cook a lot with Rice wine because I don't know anything about it, but it was in this recipe and it gave it a snap. I don't know how to describe it, but it was excellent, man, and I would definitely do those again. Now I love cooking short ribs, but you have to you have to be home all day really get that done right. So so I was going to ask one of the things, because I've done suret was ribbs myself a few times and I know earlier on when I first started trying to cook short ribs, I I've gotten past this mistake, Malgim, but often when I was done with them, they were still be kind of tough. You know what I mean, because short ribs if you don't do them right, can can can be tough. So with this method, this, this has a nice and tender also at just you could literally cut them with a spoon they were that tender. Now I credit part of that of the cut of meat I bought. Oh sure, this particular big box of the club store has a prime section and this was right between a choice in the prime section. So I don't it didn't say either one on it, but it was expensive. Your package was like thirty five bucks at a club you right there. Yeah, and I credit some of it the meat, to the cut of meat, and some of it the marinade. Sure, sure, because the you know, it's set up to two hours or overnight. Well, wherever I have that choice, I'm doing it the night before. Absolutely now with with the regular full cut full size short ribs. I think the cut of meats very important, but I also think that low and slow after you sear them is important. I've always had this personal problem with the sear thing. I don't let the oil get hot enough because, you know, I see smoke coming off and I think, Oh, I got it too hot. But that's what you want, right. You, you and and you'd have to do all four sides and the ends to seal those short ribs, and so it takes a little while. I do mine in a Dutch oven on the stove so it doesn't wind up splatter and all over the place, and then you set them off and then the rest of us low and slow, and I think that the cut of meat, low and slow and the marinade all equal tender short ribs. So that's I think that's great, great advice that I do. Wish I was there to enjoy those, but I'm glad I'm back to make sure that I participatet in in future food events. There wasn't that we weren't thinking of. I know I appreciates it. So, speaking of thinking of us and the fact that I can now taste when we go ahead and crack our first beer here, Jim, all right, you pick which one. I might have one of the ones you had, all right. So how about how about we share experience then? All right, so the one that I'm holding in my hand, I think you have it also. It's from robos. Now, robot is a local craft beer place out here in western New York. I'm not right, not too far from either you or I. So we are supporting local by you having this beer. So this one's called instruments of destruction. I love it. Now it's a black wheat wine, Hayes, will nut and orange blossom honey. Who? Who? And now going once the personage in this guy. This is nine point two. So this one's up there. Yeah, don't you love that? I do. I do so as Jim. You've mentioned this before, and I think I have as well. When you start getting past like seven or so, you got to be a little careful with these. This is the kind of this is at the level...

...now where, if you have one or two of these, you may want to stay away from driving in the interest of full disclosure. Yes, all right, here he is, Matt Wilson, the number one opening. Here it is. Listen, folks, that great. All right, go ahead, Jim. That's there. It is. Okay, here we are. All right, so I'm going to go ahead and pour this. So it does have a darker color through it. It's got a nice head. Yep, not too much. It's about a quart of an inch or so and it goes down fairly quickly and I I don't know about you, but I like I like my beer cold, ice cold, me too, ice cold. Yeah, same, here, here we that's awesome. Wow. Well, what do I taste? First, the Hazel Nut, I think that comes out. It's out. Hey, as will nut, I think. I think I taste that orange blossom too, and there's a little there's a test. Not overly sweet, but you can taste that honey is it's just like a touch of honey in there. That is good. Now, it says on this can. This is the part where I should probably do the show preppers. But if that's here, Neo Tarik series. Yes, now you know I barely got out of high school, Right. No idea what neo taric series means. Yeah, I think I think it's I don't know exactly because I know it's a special series that they do a robots. This is not one of their. Now, if you if you know robox from this area, which obviously if you're not from western New York, you may be unfamiliar with the Robock Band of beer. But robot has signature beers there. There's the highland lagger, there's a there's a blue barriers that, there's their their staple snitcher beers, and then they have like the special series that they do for for extended flavors. I know this is one of the series. I don't I don't know exactly what neo taric means, but I know this is one of their specialty series of Beers, which means it may not be around all the time. Right, okay, all right, now, okay, that makes sense. Now roar box is one of the older, yes at breweries around in our area and one of the biggest two they they have a couple of locations here. We can go in there and and they also have guest taps in lots of the craft breweries around and restaurants of course, and whenever I see that they have roar box scotch ail. Any my favorites? That's my good. That's I just love robock Scotch Ail. It's wonderful. Yeah, I believe the varies. The very first beer fest that I ever participated in Jim this is we're going years when I first got out of the military, is back in like two thousand is the very first beer festival I went to was sponsored by Robock. It was the flower city brewers fest. I believe they still do that festival. Obviously they didn't do it last year because of the a pandemic, but it's the one of the oldest festivals. It's the way I got interested in craft beer because at that point I was person who just drink your standard beers, you know, and they're but there whatever. Its exactly correct. And I went to that festival and there's like fifteen tens of beers from all over the country and I was like wow, this is amazing. So that so robos not only is one of the oldest craft brewers here in the western New York area, it's one it's also one of the host of one of the very first beer festivals in western New York as well. So excellent, excellent. Yeah, that any beer that comes out of row box, as they have some master brewers that work there that are, yeah, world class, you know, beer makers. So that's great. You've met General Ab right the I have. Yeah, in fact, the first time I met him was at a beer festival. It was at the what was then called the Culinary Center and Canada Egua New York, and it was a had a tent outside with twenty five various craft and cider guys and Gals or whatever, and you went from one to the other, the other and he was actually there in the row box yes which kind of cool. So very nice guy and he know an he knows his beer. That man knows his beer. And one of the things, if those festivals will be back with of the absolutely hunger and one of the things you can do for yourself is, you know, get some friends together and whatever, you know, get a limo or have a designated driver to take you to one of those festivals and you can have so much fun and and you can try all kinds of really, really interesting beers and and ciders and and even Windes, some wines too. Right now, I like this beer,...

I really do. I was I was going to ask on Jim Salmon scale, because I know there's the I like it, and there's I would go out and buy more. That we're with this land right in between, right in between and and it's not a negative, but I'm not a big nut guy. Good Point, but I am a big orange blossom honey guy, saying, you know, and and I'm also a big nine point two percent alcohol. But you know what, I would never turn this down. Now. I think these four cans were like fifteen bucks. Yeah, they're they're the pricing, the Pres so you know, I and and and when you go to the store there's five thousand other four can things there to try. So I you know, there are a few go to go to is that I had, but just you know, I would probably try something else too along the line, and many of it be a robot products. Yeah, I'm I think we're on the same page. I don't dislike it, I like it. However, if I were to walk to the store and I saw eighty different choices, I maybe cooted to try something else, not because I don't like it, as just you know I would. I would maybe try something else. But as far as it taste goes, it's not a bad taste of tasting beerd's pretty good. I agree. So last week's grilled this featured the thinner cross cut short beef short ribs, and you know, I'll, I promise you I will make those for you. I appreciate that. This week's grilled this featured something that that I don't do often and was trying to think of the last time I even did it. I know I've done it before, but I had to go out and refresh my memory on how and there's like twenty different versions of this and whatever. But I bought a rack of lamb lollipops, which is basically it's a it's a lamb version of our RIBBI, right, but but it's mutton. It's lamb, right, and the racks are are kind of pre trimmed. There's a little extra fat on there that I trimmed off, but not much. But I cut them lollipop, meaning they have the bones sticking out and you just hold it in your hand and eat it. I mean it's just the way it's meant to be eating. Yeah, awesome. So you I had the rack, I took my nice fell a knife and I cut them into individual pieces and I did this this night. I rubbed them down with coarse salt and fresh black pepper. You know, I forgot to talk about this. And one other time we were talking about pepper. Some people have pepper that's been in your cupboard for five years and and it's it's where I keep the peppers near the stove and there's lots of moisture and whatever, so I'm constantly changing that out. If you have old pepper, you're not getting the best, freshest whatever. So I've kind of changed my mind and store the pepper somewhere else. I put it on a different part of the counter and whatever. So the last long but anyway fresh black pepper all over these lollipops. Then I loaded them up with minced garlic, and I do this on both sides, and then dejon mustard. You smooth it all out with a spoon across there, and I put him in the in the refrigerator and let him marinade overnight. Okay. And so, assuming that I was going to pick what grill I was going to cook them on first thing this morning, and my choices were, of course, firing up my new lgee hundred Black Label Louisiana pellic grill or my Holland girl, which is like a three hundred fifty oven, or the blaze grill, the the main built in stainless steel grill with the side burner, or the eighteen inch or twenty four inch big Joe or Comodo Joe's, which are charcoal girls. Or then I have this plain old charcoal grill out there, which would be fine, and then I have the Amish girl, and then I have dotch Ovins and as pouring rain out. So I settled for a cast iron frying pan on the so I put in a couple of tablespoons of olive oil and heated it up really, really hot, and put those bad boys in there and I cook them. Now. I'm going to try to see if you can hear this. This is the actual cooking of the lamb lollipop. I will be quiet so you could hear this here at the Salmon ranch. Here we go. Yeah, that sounds better than our girl to this intro. That's a so and and by the...

...way, I put this there's some pictures of this up on my facebook page at Jim Salmon. You know it's not hired to find and you know we have lots of kids that need to go through college. So please go to my facebook page. And so this morning when I was cooking knees, I thought to myself, okay, you haven't tasted these in a long time. There's there's a story I'll tell you if you'll sure have time, but about these. But and I thought, well, maybe I'll like them again, maybe I won't. I do remember back when I was a kid in the S and s that the lamb chops in the pork chops that we had back then had all that fat on the edge of them and we ate that fat like because we loved it. Yea, and somewhere along the time, you know, along the deal, somebody tried to ruin our lives by saying that fat wasn't wasn't good for you. So, but I trim most of this off today and when I tasted these, these were awesome. They were tender. I even cut off a little, teeny piece and gave it to my dog, wishbone, and he loved it too. So wishbone signed off on these, lad. So I got a question for it, Jim. Now, I love I love lamb chops. I love them and the ones that I saw, by the way, I did visit your facebook page. They look amazing. But I know some people are scared of lamb because I think that there's a Gamey taste that comes with it. Is that accurate? Do you think it is not gamy? But it is different, right? Fresh lamb can be eaten medium rare. Yes, sure, all rare. It's no different than you know, doing a Ribbi, but it does have a different taste. I happen to like it, but I also happened to like how I treated it and I the stuff that I added to it. Now a lamb chop could be just cooked without any spices, maybe just a little salt and pepper or whatever, and that that's good too. But it's not gamy. No, it's nowhere near Venison or, you know alker or any of those agree toys. Yep, I agree. I know, I just I heard. I was actually talking to my wife about it and she said that when she was a kid she had some lamb that was gamy and I don't know where she got her lamb from, but and she looked thought. She's not the only person that's told me that. But I've never experienced gamy tasting lamb. I think you're right. You get that with some venison or if you've had elk before or something like that, that sometimes will seep in, but I've not. I've not experienced that with lamb. It's usually if it's cooked right you get the right cuts of lamb, it's usually pretty okay. Yep, and I also have a lamb roast in the freezer that I'll be pulling out here and we'll do that down the line on girls too. So it's all good it. Do we have time for a story? Absolutely all right. Well, the last time that I had lamb lollipops was at an event and it was a law firm and Buffalo New York spot answered this this event and it was a charity to bend to benefit Jim Kelly, who everybody knows was the was the quarterback of the buffalo bills for years. His son Hunter had rare disease, Krabe's disease, I think, as how you say it, and it was a benefit to raise money for the foundation for that. And so we went and there was a million people. There was great and it was one of these kind of high flute events where they had, you know, osters on the halfshell on there worthy nice ladies coming out and serving you in this cocktail party at environment right. Okay, well, I'll come to the lady with these lollipop things and and I went with a good friend of mine who's a cooking buddy who you met here on Gril this the last time. Dennis. Dennis I went and we saw this lady come out and we both I'd these things immediately, right, and we also I'd the fact that nobody was nobody was touching them. Right. So we grafted over to her and we convinced her to that whenever she came out of that kitchen, to come right for us, because we grazed her off and her job was, you know, successful if she went back and got more stuff right for coming back with these lollipops. And Dennis and I must they had twenty five of those things apiece and they were excellent. So, you know, I always wanted to cook him and I think this is the first time I ever cooked so and they came up great. They look amazing, they look amazing and yeah, I'll have to offer sample some of those next time. Real quick, I want to mention a couple of beers that we are sampling today. Three heads and love and cup, who, I believe I said I have talked with them. We still will be having one or both people members of those establishment, says our guest. Hopefully upcoming episode of girl this's they had their homegrown event this past weekend. That was an honor.

See Patty's Day. As you know, St Patrick's Day usually there's a festival and parade and there's it's a big party downtown and things are happening and allow the craft breweries and bars and other establishments have events that kind of go with that. But allow that was canceled this year. So they did a homegrown event where you you were able to buy your own St Patrick's Ay Kit, which included fourteen craft beers and a bunch of food that you could look at home that that was Irish relate, you know, like bangers and mash and that that kind of stuff. Yeah, that's right. I got the I did not get the food box because I wasn't feeling that hot. So I bought the beer box, which is which is your option to buy just a beer, just a food or both, and I bought just a beer. I was not able to sample it because obviously because of my issues as well, but we're sampling a couple of those beers today from that event, which was very successful. So I just want to say thank you too to love and cup and also the three heads brewery for that excellent excellent three heads has some wonderful craft beers. Yes, absolutely absolutely so. Speaking of which, then we'll talk more about some food that will hopefully be sampling in the future. One of the beers that they had at the event was based on popular cartoon law of Very Long Running Cartoon Sitcom called the simpsons. This beer is called Haha Nelson. Yeah, fuck this and the Nelson. Yeah, there's a character on the simpsons that always makes fun of Bart when he falls or whatever, as name is Nelson. He always points, he goes Ha Huh. So that's where they came up with a name of this beer. It's an India Pale Ale, which is an IPA. It's six point five percent alcohol. It's not like a fruited IPA. It was like, I just a your standard IPA. So we're going to give this a try. Matt Wilson Live here on grilled this stand by. Here it comes ready, that's sound just now. It's got a very floral, very floral smell. If you if you've smelled IPA before, it has like a floral almost pine coney sent to it sometimes. Okay, all right, that Wilson Pouring Haha Nelson and of the glass. Weird name, but it's buddy all right, and he's tasted all. It's nice. Had on that. Yeah, and it's it's you got the standard color of a beer. It's not like nothing dark or really life. It's kind of right in the right in the mid range there blond. Yeah, here we go, here we go, matt tasting it up. HMM. Okay, now I will say this as far as IPA is go. Now I know Jim ipiece aren't your favorite, and Kate Ip is can be really harsh where some of the you're eating a pine cone sometimes. This one does not have that kind of harshness to it. So it has the flavor it does. It tastes exactly like you think an IPA tastes happy, happy, absolutely, but not over the top, not where you're you're puckering your face. Well, you know, because it's so bitter and sour. You're like, Oh, it's very light, very faint. So if you like the flavor of the happy, the Pine Cone Happy Flavor, but you don't like it where it makes you cringe, this is kind of exactly where that is. There you go. Okay, HMM, take another ship of that, Matthew. Not Bad at all. It's actually it's light, very light, crisp, not extreme. Again, it's a six point, six point five, I believe it is. So it's yeah, six five, so it's right above that five point all threshold that we talked about, but it's still lower than like a seven. So you could have it probably at one or two of these and you'd be all right, not have a problem. Okay. So which brewery was that from? Again, this is from three heads, he had. So this is from three has brewery. Ye, you you remember what that cost? Yeah, I think it's like one thousand four hundred and ninety nine. Four four pack back. Okay, that's that's normal price. About normal price? Right? Right, that's normal price. Some of the some of the eccentric stuff is out there in a twenty dollar right. Yeah, I have some stuff in the in the box waiting for you next week. I've I've been a surprise you. I'm bringing a bunch of stuff to your house when I come over this do I need to buy a new refuge? Right, I think. I think you might pick up my show through. That box is over stuffed with all these beers that gotten. Well, wait a minute, that's what you got for Christmas, right? That? Yeah, that refrigerator for your studio. You're a winner, buddy. So, yeah, I got, I got. So craft beer kings is another craft beer delivery service and they deliver beers...

...from all across the nation and I got a craft beer kings delivery here and we have beer from Virginia, California, Colorado, a bunch of places from across the country and they're they look like they're very cool flavors and I'm bringing them over. We're going to we're going to sample some of those together, Jim. So that's excellent. Well, we need to get some videos up on yes facebook and around the world of the craft beer part. I've got a ton of videos out there of US cooking meat and stuff like that. Like this week I did a video and it's up on my facebook page at Jim salmoncom or Jim Salmon facebook page, where it's one of the big mistakes that people make sometimes when they're cooking pork ribs is not taking a membrane off. That's so important, Jim. That's so important in competition cooking now it's that's failure. One of the one who be correct right now. Some of the bigger restaurants that are processing, you know, hundreds of racks are ribs every night. They don't then't have time for this, but but when it comes to having that rub absorbed onto both sides of your ribs, pulling that membrane off is is very, very important and on that video I go through how to do that and and it's actually very easy. Some are worse than others. Has To do with age, if it was previously froze or whatever, and the quality of the of the piece of meat that you're working on. But you just take a knife and running on that bone underneath that membrane and you pull that up and you grab a paper towel and you kind of pull on it and eventually, if you win the the membrane lot of you pull it right up and the whole thing comes right off. So it's now do you that's up on my facebook page. Now do you do that with beef ribs also, and I know you mentioned it is and how difficult is it with beef? It's much, much, much more difficult to do it with beef ribs. However, every time I've been successful getting the membrane off. Sometimes you just get so frustrated you say now you know what, this stupid, I'm not doing this. But but if you get it off, the difference in the taste of the rub on both sides of the piece of meat as you're cooking it is awesome. And if you can get it off, your beef ribs. That's a win. That's excellent. axolutely excuse me. I also want to take this opportunity to mention the cowboy cooking show is still up and available on Youtube right now. I've gotten a lot of positive feedback. You know, it's funny, I it's you and I are very slimmer in this aspect, Jim. We're very critical of ourselves. We're very selfcritical, absolutely, but but we've had a lot of positive feedback on that show and I like to thank everybody for for all the positifeedback. But you still can see it now. It is available on Youtube. Just search the JIM's the seven ranch cowboy cooking show. Yeah, and it's it's a lot of fun to watch because it's something we both wanted to were right into doin and I've always wanted to do that and whatever. And we know what we need to do different and and we're going to try to do some more. Yep, and and it's great. But, and I put it out there to everybody that I know. I said constructive criticism. Absolutely right. So one of my best friends he emails me, he goes, you aren't going to win an end me and I you know, I go okay, drop dead. You know, it's funny. But anyway, we know what we got to do differently. But it was so much fun and and the food was was awesome. So if you folks, if you get a chance to help us out with that, we would be honored if you would go to the salmon ranch cowboy cooking show on Youtube and and watch that and then subscribe to Matt Wilson's channel there, and that will help us get out more, more and more folks to watch the cooking show and, you know, eventually turn into well, money has just said. As Jim said, we are, we are retooling it. Obviously that was our both of our very first time attempting doing something like that and it didn't come out bad and I think, but I definitely think we could do better and we will. I think we will. So you know, it's your right, though we're critical, yeah, everything we do. So that's great. So, anyway, it was a lot of fun. I enjoyed that. Yeah, Oh, and and you know, I just would love to be doing that again. So whether, yeah, whether it's looking great, you know, and that definitely is something that we will do in the future. I also do want to, you know, like you said, I want to get some footage of the beer and we are and I also want to try to make some craft beer to will try to get that in there. Want to mention this to Jim. I talk to our friends with drink like a girl. Now'll drink like a girl as a they've been doing virtual events recently, obviously because of all the closures, but they do craft beer festivals also and they're one of...

...the newer festivals on the block. The purpose of the festivals before was to promote females in the craft beer great game, you know, because a lot lots of you think of craft beer you think of guys. So you know the ladies also want to put it up that that there's a lot of ladies. They also have interesting craft beer and it's grown and grown and grown and it's certainly not just a lady thing now. It's an involves men, women, people of color, every everybody who is interested in craft beer is now participen in this and I've been talking back and forth with some of the people who sponsor and put on the event in the creators of that event, and we're trying to see if we can maybe do our very first grilled this live from a location podcast. That'd be so fun. A lot of times they do pickups for these virtual events and it's like a it's like a party almost. I got music going and they got all these different beers being given out. So hopefully we can get a little ten or booth set up over there and we can interview one of the ladies who who started this thing, just kind of figure out how it got caught, got to where it is and maybe sample a few beers in in the meantime over there as well. So the name of it is drink like a girl, drink like a girl. I think the website is of it. Yeah, drinker a girl. KCOMICALLY, was your website. I have to double check that, but I believe that is. But yes, it is. It's, you know, the I can't remember the name of the WHO's the name of the woman from World War Two, of the one that was that's flexing, you know as a de Riverter River, rosy ladder, that arows either. Yes, yes, that's their logo. That's their logo. You know what, I would never have remembered that if I hadn't had some of this instruments of destruction from rabbi. So you some more to come on that. They're they're delightful. I've met I've talked to them, I've gone to a pick up a few times and they're delightful and they're happy that people are actually catching on to their Evan and the interests is growing from, like I said, from all sexes, all all backgrounds, everyone who likes craft beers kind of gravitated for this. It's a great event. Excellent. Now, that sounds good. We need to take this thing on the road. There's no question about that. How much fun would that be? Yeah, it out there and meet to people and interview the guys and Gals that are actually making these crabs solutely and getting the back rooms and ask them top secret stuff. Get the recipes right. Yeah, so and and, because we're notorious for asking the tough question. Right, hey, have you ever made a whole match of beer, thousands of gallons that went bad or didn't work out or something went wrong? We want to hear all the good stuff. I'm sure it absolutely so. Or some of us do that. Well, we'll do our best to find out. Obviously. Also just want to take another opportunity to gym to remind people to go to craft beercom no matter where you are located in the country, if you go to that website you can find the nearest craft beer vent to you and also the nearest craft brewer to you. So, if you're still a person who is kind of getting your toe is what and this craft beer game, you want to know where to go to get some of those beers or if you want to go right to the source and go right to the actual brewers who make these beers, to go to that website. You can find those ones that are closest to you and you could set yourself on your this new journey of this whole craft beer world. That's great. And and go f this them and and if you're one of the people that are kind of still in the lockdown mode, that's fine that you can go in there and get growlers or cans of some of the Great Beers and then bring it home. And on the way home you detour around the big box food stores and you go to your local hometown grocery store that still has a meat department with a guy or a Gal that's called a butcher or a meat cutter acing here and get yourself a brisket or some ribs, beef ribs, pork ribs, maybe some of those thin cut short ribs like we were talking about before, some lamb lollipops are maybe even a primary roast. And, like you here, I here on on girl list. But buy it from your local hometown store. They're going to love that. They need that to right now and you get a better cut of meat. Absolutely, Jim I both always are about the local, the small mom and POPs, the people that are that need your support to stay alive in this game that the big box is. Obviously they're going to be fine no matter what happens, but the ones are that a community base in your town, that that that that live and breathe from the local people that support it, make sure you support them because they're there, there for you. They've been there for you. To be there for them. That's very, very important. Absolutely, and I just want to remind everybody one more time that the salmon ranch cowboy cooking show is...

...up on Youtube, so check that out. These podcasts, grill this are available on Iheart and every pretty much everywhere else you get your podcast, spotify and all that other, all the other places that you get your podcast and we'd appreciate it if you would check them out. And I don't know what you do. Do you like them? Do you follow them? Do you how does that war? Yeah, you, you could do either, or you can follow them or if you go to like iheartcom or spotifyes with the other what the other podcast carriers? You can subscribe. You can actually subscribe to the podcast and then every time you step right to you when there's a new APPS. That okay, thanks grow you know you're the you're the technical guy. I barely got out of high school and that was back in the sound. Matt. Well, Ladies Gentle Matthew t Wilson, and that G stands for turritill. Thank you, sir. But yeah, they're available. We're I think we're passed. By the way. I want to thank the listeners. We're well passed. A thousand streams, Jim, by the way, yeah, that's great. That's the so people are she listening to our show. It's it's amazing and I'll be able to buy that island. We are, you know, get a billionaires run a got out there for us. Right. I again make it up. We have so much fun with girls that it isn't even you know, it's just not right. So now do you have another craft beer over there? I do. I have a craft beer. You're going to have to excuse me for that's okay. Matt Wilson Talks while I go. Will you can also, by the way, visit inside the margins RADIOCOM and Jim salmoncom. If you go to Jim salmoncom or inside the margins ercom, we will also have links to grill this and also to the Samon ratch cow why cooking show. So on Jim site, at Jim Salmoncom and also on my side at inside the margins Radiocom, and go there. You'll find all that stuff there as well. Well, thank you, sir. You're welcome. Okay, this comes from threes brewing, okay, okay, packaged and Brood and package by threes brewing of at single cut north, which is in Clifton Park New York, and so New York craft brew and it's titled It's an India Pale Ale and it's titled I Hate Myself, ha ha. And and it's six point eight. Okay. Well, it's up there a little bit but still under seven. And it's definitely a wonderful I have not tasted it before, so here you go. I can't beat that sound. Sound always is a winner. Now that's that's that's definitely what you would taste for the knife, a Pale Ale absolutely in an Indian pay hell. It's it's Pine Coney. It's IT lives up to its name. I hate myself. And if you like a beer that grabs you by the throat and put you on the floor, that's it. It's excellent beer. I mean, that's all. If that's what your thing is, where you want it to come right out of the can and knock in the head, that's what it is. I taste lots of lots of green and yeah, and hop and and it's it's got a bite to it and some people really, really like that. It's not my thing, but yeah, there's actually a group of people called hopheads, Jim, and they're they actually live to find beers that have that extreme happiness that actually bites, almost bites at you when you have it. So if you're a person like that, this is probably what up your alley for that kind of thing. Now, this was a little more expensive to this was like one thousand eight hundred ninety nine one four, okay, and that's one pint cans, which would at least it's one pint. So right. Yeah, no, I so the one that I'm drinking this IPA again. It's it's got that happy taste, but it's very muddle. So this one's more. This more is a punch in the face type one. Yeah, we know how to live though, absolutely, you know, if you have more than a few of the strong ones and when you wake up the next day sometimes you'll hit yourself. So, yeah, well, you know, I have to work tomorrow, so I can't hate myself. No, I you know what, this could grow on you a little bad, I suppose, and it's like anything else when you're when you grow up. Maybe you know, when you were a kid you had certain things your mom and dad cooked it, you didn't like or whatever, but now you love them. It's different. And sometimes it's a...

...shame, though, because some people just have it in their head. No, I don't like that and there is nothing on this earth that I wouldn't try. No, and and or or maybe, more accurately, haven't tried. Sure, and so I think the same thing with Craft Beers. If you have, just don't just because you it's got a name on it, because you prove to me that that there was a Palal out I brought was said, brought one over that you actually liked, or if you recall. So yeah, no, you know. That's the thing, Jim, about craft beer is, ever, taste is very personal, right. Everyone has their own Palette of what you're going to like and what you don't like, and that's what's beautiful about craft beer is there's a whole world of different flavor resu out there. So you're going to find, obviously, some that you don't like. You know, there's going to be categories of beers it's that are not going to be your favorite and they're going to be ones that you gravitate more store more to, and that's okay. That's that's the same way with food. That the same way with anything. There are some things you like, is something if you don't, and I'm just like you. There's a there's there are fields of beer that aren't my favorite, but I will always try them anyways, because I try this, like you, I try everything. As I'm not I'm not afraid to try it because even if I say I don't like something, if I'm there's a chance I may find a version of what I don't like that I will like. So Yep, absolutely. And in going through some planning for future episodes of Girl List from the Meat Department side of things, I debated whether we would do a wild game show. MM. Talk about other things now. I don't know what you've had in your life, but I've had rattle, snake, elk, I've had antelope. I've had venison, what's not really big on. I've said some great venison sausage that some of my friends made, but I'm not. I wouldn't enjoy a venison steak right. But I've had I've had Muskrat, goat, Squirrel. Never been so sick in my life. Then after having squirrel, it wasn't it wasn't warm enough. And it's a while game dinner. A friend of mine and I went to this wild game dinner and they had alligator there, all kinds of cool stuff and and I really was enjoying the squirrel stew. I wasn't hot enough and the next day I paid to price. So it's like anything out. You have to cook it right and it's and has to be warming up. And anybody that cooks for groups of people like you, and I saw you know, you have people over all the time. So Do I. I went to Health Department and took a course on how not to kill people. Yeah, and and it's just, you know, it gives you through the basics and a thermometers and things like that are so important to to health. But back to the wild game thing for a minute. There's there's all kinds of things you can eat, you know, from snails to Rattlesnake, and I think we should cover them, don't you? I think so. You got to remember my dads from the South, so I've tried a lot of different weird things to you know what we can start off with, which is weird but not very weird, oxtail. Oh Yeah, yeah, I actually made oxtails a couple of years ago. I Love I love them and and I went on Youtube. I watched a couple of guys make it and the one that I knew was the best guy to follow was this Jamaican Dude. He's that smart man. He grew up, yes, right at it. So that's the guy to learn from, right, and I I had so much fun to I had a hard time finding oct it's not easy to find. Believe that. I had to hunt him down a little bit and again my local butcher grocery store guy came through and and you know, it was wonderful and but it takes a lot. You have to really but it was awesome. I really, really enjoyed making them and then, of course, you know, wiping them out. So I love boxtails. One of those things that I ate as a kid that a lot of my friends weren't really a huge fan of, but it was. If you do it right, it's delicious. That doesn't taste gamy has a very beefy taste to it. So I think that's one of the now I've had gator, of that frog, I've had snake, I've had all a bunch of weird stuff too, and we will, we can definitely go down that road also. I'm not I'm not, you know me. I'll try whatever, but I think we should start it off with oxtail. My eighteen birthday back in the day, and it and back then it was during the era of Vietnam and eighteen was the drinking age. And here in New York State and I'm a eighteen birthday, went to a restaurant, had a Tom Collins and frog legs, ha ha. So you can't, you know, you just whatever. Never had a Tom Collins after them. Just...

...a quick, uptraight update on the king's tree south. Yeah, like, thank you. A pig pickin festival down in Kings Kingstree, South Carolina, known across the country great cooking teams and whatever. Reached out to those folks and they got back to me and said we're still deciding whether we're going to be able to pull it off this October. It's usually like the second Wednesday in October or something like that. So you know, I'm on board with that. If they're going to do that, you and I are there. There's no if it's happening, I'm a hundred percent in and I really hope I'm sad that it didn't go down this year. Obviously it's it was beyond their control of what's been happening out there, obviously. So if they can make it happen, you don't even have to ask. I'm definitely there. That's one of my favorite I've been going to that event since I've been a kid. Yeah, it's one of my favorite. If you are a person who likes food, I mean slow Cook Barbecue Food, good stuck the yeah, the good stuff, Jim, the good stuff. You go to this festival and I don't care where you come from, you you don't leave disappointed. Absolutely not. Now I don't. I ask you this. Are things a little slower in our south? It's very, very fair question. And yes, you don't. No one's in a rush. Everyone's got time. If your pretty much if you're a person who does barbecue and you try to take shortcuts or speed around or something, people frown on you very hard for that kind of stuff. It's low and slow is you know, if you got your your your beer, your are your your moonshine or your you know, iced tea or your lemonade, you sit there, you sip that and you and you cook all day, and I mean all day. It's that's great. You know, things where we live are too fast. I agree. And now I reached out to these people in King Street through their facebook page and I sent out and I said saying, you know, we're girl this, we want to come down there and just do our podcast from there and whatever, and I didn't hear anything. You know, and like a month later. So I sent him another one and I go take two, and you know, another month went by and I you know, I get it, we're in a pandemic, but so I you know, another one went by and send them take three and they got back to me. So we got the other two. Just waiting to make the decision. Will get back to you soon exactly how it is. That Guy Bitch lapped me. That's great. I shouldn't have rushed into it right, come on, yeah, it's still it was just gay and I hope we get a chance to go there because I I just love the food that comes out of that stuff. So No, you, I know you'll love it. I know you'll love it. It's I can't wait. Well, Jim, we are at that point where we're pretty much done with the show. I just want to remind everyone to make sure you check out any past episode of grilled this that you may have missed on iheartcom or wherever you get your podcast. Again. You can also go to Jim salmoncom and inside the margins radiocom and also, Jim, we still have up our our cooking show right the semi ranch cooking show cowboy cooking show. Yep, Salmon ranch cowboy cooking show on Youtube and you just go to the Youtube and type that in and up it will come. It's thirty nine minutes long or so and you know, enjoy it. Send us a good information about it. Back constructive criticism absolutely welcome and we hope you join us for free future. Absolutely and also the TW trophy. You'll see us talking with the girl. Also three heads and love and couple. Try to work on that, Jim. It was great me back. Thank you so much, but I'm glad we we're able to do another podcast this week. Well, I'm Aye Plan Willing and able and glad that you got through the covid virus. So, Matt Welson, Ladies and Gentlemen, our hero here on Brill this. We'll see you next week.

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