Grill This!
Grill This!

Episode 37 · 7 months ago

Lobster Roll, Crab Seafood Bisque, and a Bath Bomb

ABOUT THIS EPISODE

Jim serves up buttery lobster rolls and a crab seafood bisque. Matt brings craft beers from Fifth Frame and War Horse Brewing. And the guys talk about a grill that's similar to a cast iron pan and the best places to go for Mardi Gras.

It's time to take your grilling skills to the next level. We will take you from grill disaster to grill master. So grab your tongues, your apprins and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Well, from Breaskett to ribs. MMM, so pulled pork on the grill, whatever kind of grill you have, Pellette, charcoal, whatever your deal is, we're here for you. This is grill less. Jim Salmon here along with my partner in crime, Matthew t Wilson. Hey, good evening to think about that's well, when you do a radio show that starts to six in the morning or nine in the morning, it's good morning and welcome, you know. But we have to do some extra. Think you're here on grills. Both of us do ready in the morning. So you're ready, you know, right out of the box. So you're driving me nuts. I course, we're both, you know, and business and we have to do social media. Sure, right, we have to do faith. You smoked some chick in this weekend, oh my gosh, I did, by the way, before I to get it. This soup you made is amazing. It's so good. That is crab and shrimp seafood BISC and I hadn't made it before and it's so simple. So I'M gonna explain how I did it, because only takes seconds. It's delicious. I'm eating before the show even starts today. Well, this is America. That's great, but one of those chickens you cooked was a jerk chicken. I did so. I did three whole chickens and our Louisiana pillet girl smokerl G, twelve hundred exactly, sir. Yes, sir, so I did. I did a couple basic ones because I know, as you know, your wife's just like mine, not really big on the heat right right. So we got to usually gift tame stuff for them and for us. We can kind are you get yell the right exactly. So I did like a sweet pepper one and I did like a lemon garlic which had pretty much no heat in a lemon guard garlic. To sweepepper like it need be a touch of heat. The Jamaican jerk had a little kick to it. Now, where do you get the jerk from? Do you do the package or the little package you buy? It does? Yeah, I ordered this one from a special store because they there's a lot of the ones you buy at the your local grocery stores are like almost like a barbecue sauce type, jerk sauce, which I like, the stuff that's like thick that you have to rub in there. Okay, so I have to specially. I think you can find it on Amazon. Well, I don't. I can't remember the name of it, but once I do I'll post it up. But yeah, it came on amazing. It was good. I smoked both of those, all three of those chickens at two twenty for about seven or eight hours. You Go. But now do you have a probe in them? I did. Well, I had a probe and two of them okay, and the third one I had I had a hand probe that I kept checking. So I use a probe every single time I put something in my lge. Twelve hundred Louisiana Pellet Crop, sure, and so they get worn. Yeah, those things. So I want online. Bought a couple more just I have a bunch of not to you. Okay, good, good, because there there's nothing worse than a probe that doesn't work right, and I had one that was you know, of course I adds, I overuse it, I abuse it, I soak it in a saint, you know whatever. Right, right. But you were I saw you were making some steaks through. What were you doing, man, you made you miss a bunch of good stuff. I you know how I like this challenge of buying meat that is maybe a little on the inexpensive side and it might not be the best custure. Well, I bought these Chuck steaks right and and you know, usually when you think chuck, you think low and slow for twenty hours or about you know, the right the roaster, whatever, pot rolls. But these looked pretty good and they were fairly well marbled, so I ja Carter them. I poke millions a little holes in there. Sure rubbed him with a wail and let us sit for a while. Put some seasoning salt on there, a little bit of that Meat Tender Eyes Er and some of the Salmon Ranch dust that we make here, to railed dust, by the way. I use it. By the Tun Day, I haven't even made this year's batch. People are yelling at me where is it, and I just haven't got to it yet. So I'm more to come on that and you'll be doing numbers. The My brisket, by the well, did you came out awesome. Oh, it's it's such a great recipe and that, of course, I stole it from somebody, but but I'm the one that made it into high value. Exactly right. So, anyway, these steaks, I cooked them, I really marinated them good for a long time, hours, and then that the oil got down inside those little pin pricks in there, and it was as tender. You could cut that with US boon man, and it was fun. Yep, I also the other day made one that you taught me here in real this the baker reupt the spare. Guess saw the yeah, that's IT'S A it's a family favorite now and that's one that you taught me out to do and it's delicious. It's fantastic. I hadn't made it in a few months and I saw pictures of years and so my daughter says,...

...what's going on here? I mean, I'll come, he's doing it. We're not. So we did it a few nights. Well it it's so much fun and I don't know how you make yours, but I wrap it with the thinner Bacon. Comes out better sit here and then I brush Maple Syrup on it and then Cook I use like a usually do, like a sweet something like that too. I used a barbecue dusting on it, okay, and it get it tastes pretty good, pretty good. Yeah, Don and sixty seconds, gods, and it's cool. You can represent that as a vegetable for your kids. Yep, that's great. In it. So, by the way, before we continue, we have an announcement to make, a big one. Yeah, and I had to get your a genius. When it comes to tech. There's always in a partnership, there's always one guy that's an idiot, and that's that's me, right, and one guy that's the smartest brain, and that's, of course, you know, grill, this podcastcom. Yes, a lot of our listeners, people have called into your show, even when I produce, and they're and they're like, hey, how could you guys don't have your own website or whatever? It's hard to find. I'm okay, so we've been talking about do this for a while. So we fight. Grilled. This finally has its own website. Yeah, grill, this podcastcom couldn't be an easier YEP, and we also have an email address INFO at grill this podcastcom that's right, so it's your right to Matthew T. will see, yep, official email, official website. You can see pictures of us and some of the avengers that we've taken. You also will see the upcoming grilled this live events that will be attending. Right now. On our calendar we have an April the New York state craft brewers fast and Long Island on island or road trip. Yep, another road trip. We have the real beer expo in June and then the New York state craft brewers fast again in June, this time in Buffalo. Okay, well, that's right down the street. Yeah, so that'll be great. Yeah, that's so much fun. You and I had a great time in Alvin albody. We on the last bit of blast. So much. Yes, sir, and and we took home some beer. So it's Yo, Yo, warehouse of fall. I'm still see. I still have a ton of beer over here. Get to work. Just too funny. Well, those are going out in the Barn and the play barn. Absolutely people will enjoy them, including you and your family, all summer long's preciate there answer. I'm thirsty. Yeah, we and get to it as much as I want to get into all this other stuff. I'm thirsty. All right, let's get into it. So I just want to mention I think everyone's felt the impact and inflation. So I think even in the beer world, prices are going up a little bit, not not, not, not terribly higher than they were, but they are a little bit so packed that were costs like cost it like twenty five bucks and all like thirty dollars. Okay, packs, he used to be fifteen or like eighteen or nineteen dollars now. So there is an uptick in price and a few so I noticed that today. But we still have some awesome beers. Well, big, you know, high value money guy like you know. I mean, come on, that shouldn't be a problem. Well, it is. It's like anything else. There are breweries that put out some awesome beers in limited quantities and it's still cost a lot of money to make all those things and there's a demand going on like crazy right for some of these wonderful beers. So they you know, you you pay for what you want. Yep, it's and some of these breweries I can tune to him off my head. Froth brewing more talents don't really sell their beers at stores right where you have to go to the brewery to get them. So it makes it even harder to get. And you know, and which makes sense because you trying to keep the customers at your brewery doing these times check, which I totally get. So right, right, but this go ahead. And so one of the newer brewers that we started, we started trying and it's fifth frame. Okay, we we did some beers the last couple of girls from fifth frame and they were actually right here thou stand. except. So I figured we go back and try some of the other kinds. I know we tried that. We try to sour and we try something else from fifth frame. So I want to I want to expand. So this was called cloth foot bathtop. That now that's cool. Cloth foot bathtub peanut butter pie. Well, that sounds wonderful. It's a pastry stout with peanut butter, chocolate cream cheese and Graham cracker crust flavoring cream cheese. Well, I'll tell you, there's nothing that couldn't be turned into a beer. Right, oh my gosh, that is so cool. And it's you know how we tell everyone the the ABV of the alcoholic content of these beers. Right, what do you have? Ten percent. Okay, so this this is the real deal here. That's great. So we're going to jump right into order. Suff big...

...when a right. So here we go. This is what you listen to girls for. Oh, that was a double duty help. That was happy. You can smell all that stuff in there too. I that is as dark as fire. That looks wonderful. All right, yeah, this is a very dark this is let me smell this, and also looks like I'm pouring chocolate to the IT does. It does now that I got peanut butter right out of the shoot. Here I got peanut butter and chocolate. Yeah, well, here we go. Here we go. Try Out. Well, that's HMM. That's an interesting beer. It is. There's definitely some sweetness to it there. Normal. Yeah, a little sweet, but you're right, the chocolate and the peanut butter are right up from absolutely. Yep, I'm not. I don't tist the cream she well, I don't know. Maybe that's part of the sweetness. It is sweet. I don't know, it's not. It's not overly sweet. That's sweet. There's a sweetness to it. Hmm, I do taste the ten percent. I dod too. Yeah, you don't miss that. There's two of you sitting. No, I just kidding it, folks that a little. It's tasty, it is, and it's like it's got some half to it, though. Yeah, now, how much was that beer? Now, these beer, these packs of beer, now this is like a three ollar pack, for for for for four or sixteen, yeah, sixteen hours, yes, say, Yep, right now, you're the best of ever. Lest you come up with some of the best stuff, though, that's for sure. Well, you know that, as we have discussed before, if you want the Higher Quality Craft Beers, you're going to have to pay for them. Right. There's now there's different kind of craft beers all over the planet. There's some that aren't as expensive or not as involved with so many different ingredients. Right. So you can, if you want to, you know, just spend five bucks or whatever for a craft beer. You can, but you know, you get what you pay for it. Yeah, there's a wide variety of parameter of beers. And you know the the fifteen, twelve, ten, ninety nine, nine, hundred and ninety nine four packs are are, you know, they're gonna good. They're good. Some of them are good, but to get to really, really good ones, you gotta drop here. You know, you're near twenty yeah, and and as the alcohol goes up, so sometimes does the price. Very true. You know, like like that, that Bar, and it's a wonderful life. You know, this is for hard men wanting to get drunk. That's not what this is about. Come on, I agree with you, Jim. I would say when you're about twenty bucks at for pack, you're probably in a good ring here, in a good range of yeah, and there are clubs you can join you where you can. You know, the problem I have with that is that you don't know what you're going to get and if you pay a premium price, and you know, I get done your you know you don't. I don't know. I'd rather try something local in my area, whether I lived in Colorado or California. Right, whatever, you are right, and because that's what it's about. These folks all need good support, not everybody else. Absolutely you're right. I was. I was part of a club, if we remember. I did a couple clubs, but I've halted those because I prefer just to go out now and support a local and I love the beers from all across the country. I know you do too, Yep, but you do want to support the local, you know, entities that are around you if you can and well when you're on a road trip, Yep, you know, like going to Kingstreet, South Carolina for the pig pick and festival this year, which they will have excellent or we're going to take over the town. You go local when you're there. So it's all good. Right. Our friends which wanted to mention this shirt, friends at knucklehead brewery mm in webster, New York, a wonderful, drulicious, very very good beers. They have announced that their Blueberry Cobbler Ale is back. They took a light blond Ale and brewed with Granola and they aged it on a hundred and sixty puss plot pounds of blueberry pureree and finished it with a touch of Vanilla. I'm cell of it, and it hit the taps. Guess what today? That's awesome. Today's Wednesday and whatever it is. Yep, twenty, the twenty three, thirty after the famous Tuesday. Right. Yeah, they're to twenty two. Yeah, to I got all kinds of people. Yeah, text me. Hey, do you know that it's to twenty twenty afternoon, twenty two seconds after under two thousand and ten.

Did you care? No, I'm busy. Don't bother me. Come up with something else right, it's just was pretty funny. So anyway, we have as soon as mad arrived here at the Salmon Ranch Broadcast Studio where we record grill list. Sorry, Find Studio, I might thank you. I met him at the door with crab and shrimp, Seafoo Bisk which I'm still just scraping the bottom of it right now. It's so delicious. I don't know what I what got into me today, but today was seafood day, Hmm, and these recipes cross my whatever you know all the time, and I go well, I think I'll make that. I never made that before. So all it takes is a bag of, you know, kind of inexpensive shrimp. I had a pound of that, you know, six ninety nine shrimp, right frozen, and I had some leftover crab and it called for eight ounces of each. I said, I looked, I said I have that. Take at four tablespoons of butter, cut up, some green onion, some salery. Fortunately, I actually had two cups of milk in the refrigerator and a couple and a half a heavy cream and a little bit of tomato paste and three tablespoons of flour and you mix it up and you saw Tay it all and you put it in there and, Oh my God, is that good. It's rustamant quality. My two favorite soups in the world are like a crab and seafood disc at a lobster business. Those are my to like a good French you know, as also French onion. Yeah, actually, French onion soup is a staple here. We I make you, but it's five on yes, it's so good, my wife, so much fun. You set me home with some. My wife destroyed it. Oh, just on good, like thirty seconds it was gone, you know. But my wife said to me that, you know, you're gonna have to start making this in larger quantities, because you can't, you can't not send mad home from a broadcast at grill this without something for carry. Now, come on, you know. So it doesn't make it home sometimes. Yeah, I didn't believe it and I know nothing. That's too funny. So our our main course today, yes, sir, is Gee lobster Oh my goodness. So I bought a this time of years a little tough up here in northern you know, Tundra, I guess you'd call it. It's it's a little bit tougher to go out. I have one grill on the deck which, yeah, you know, forge out in the cold weather, but it's so outdoor. Kitchens kind of winterized and whatever. So, yeah, but we'll hit the ground running here. But in in the wintertime it's still okay to to cook stuff. So, I mean I took and I bought claw me, okay, and I thought well, this is great, it was reasonable. And I took that up and put it in with some celery, as IM onion, little obey, couple of shots of we're just your sauce, salt and pepper and some male Yep. Next it up and I put it. I buttered those those English buns, you know, the ones with the slits in the top to square ones. I butter them on both sides. Put Him in the oven, heating him up a little bit and you and I here and after we have another drink, another fine craft beers, we will dive into the last lad rolls your and you're right, Jim I was just going to comment on what you said about grilling outdoors in the wintertime. It does pulls a challenge sometimes when, especially when it's like four degrees in the winds blowling like crazy. But we had what the other day was like an Indian summer day, worth the fifty degrees right. Those are great, Gerfect days. Yeah, yeah, now, I noticed you positioned your pellet grill about six inches from your door. I did get right out there and get on it. So I saw winter cookings a little more challenging, but we do do it. One of the things I learned, you know, when it's ten degrees out and I want to do a pull pork, sure takes twice as much palet does. It's just cranking and you have to adjust things a little bit. But but it's all doable. And we're almost to the first of March. Yep, we're getting there and we're going to head right into grilling season and slide right in. The outdoor kitchen will be open, all the coolers will be up and running on the porches and all good. I might always be here once the altar picts. I I apologize. It's all right. In advanced we have room for twenty people. Yeah, yeah, you, I didn't notice that too. I another great point when I cut those hit when I spoke those chickens. Yeah, I went through two bags of pellets. It killed that cold weather makes it tough. I've only had a pellet grill for a year and a half either, you know, like you and I've experimented with some different types of palats and I'm starting to realize that two pellets do matter and which one you get,...

...and I've bought three or four different kinds out there that are hardwood palets and I'm going to try and I really like them Esquaite, because that gives us, I love, this different flavor. So it's all good. So what do we have there, buddy? All right, so we're going to go back to fifth frae one more time now. This one is called a melted gelato bath bomb. So last time we had a bath boboms like an orange like I think was at orange. That was like a creamsicle. Yeah, it was delicious. So this one's a heavily fruited sour with strawberry, banana and Kiwi. It's six point. Oh, and I know these bath bombs are are thicker beers. If you remember the beers that we've had from Froth, more talous and some from rising storm, Yep, they're very thick and they have that extreme fruit flavor. I think this is going to be one of those. Count there wasn't one of those I didn't like. No, those are always know, it's just a really, really good Kiwi, Kiwi. Now, I don't know about you, but I buy Kiwi once in a while and I put them in Salads. That's I love kid great. Yeah, it's it's kind of heart and sour and you get a sweet sour thing going at right exactly. Well, so let's dive into this one. Right here we go, girl this yeah, Oh, yeah, you can spell worst oil. You do it. You do know that? That's coming out kind of I think I should have mixed us up a little bit of Tangerine. Look to it maybe. Oh yeah, that's there you go. That's a little thicker. H Well, it's got a little brown. I think I see some pulp in here. Let me get you last one more time. Some of this stuff kind of felt to the bottom. Now does that have one of those little balls in the middle of it? And this one does not know I should know the proper name of that. And Yeah, I and Iser. I know I should kill it around their way, whatever it is. Now, if you think a look, because I got a lot of that sediment in mine. It's thick. So I guess you don't know whether you should or not just chip it upside down. A couple of variants. Very good point. You shake it right, you don't want to shake it beer, but you're right, I think going forward, and I should I didn't even think. You see the words heavily fruited. Automatically assume there's something in there, something settle. Yeah, right, yeah, so I just all right, let's try around go. Yeah, yeah, that's that's the same. We good. Yeah, that's that's a breakfast beer right there. Yeah, really, that's it. That's the same again. Yeah, I like that. Yeah, now, how much was that one? This is the third dollar. Yeah, Wellson, credit card down, would you? Would you buy on a second? Yeah, that, yeah, this is this is insanely good. I'd probably wait until it was on sale. I don't know. Yeah, that's that's a real good beer. Yeah, what's the name of that one? Again? Melted, melted gelato bath by. Okay, again, this is from fifth frame and it's yeah, this is ridiculously good. I'm just thinking maybe that we better get over to fifth frame and do a live grill. I think so. They're they're in a location that it's been a while. Step been to that location, but it was something else. I can't remember what it was. It I think it was got a restaurant or something, but it's downtown and Rochester New York. Okay, it's real nice. It's kind of it stands out a little bit. And Yeah, that they I guess their foods was be pretty good too. Okay, well, yeah, that's a pretty requisite. Yeah, taking a food. Yes, yeah, I think goes better with a great beer than some great food. You ready to eat? I was a boarder. You Gym all right now, before we dive into these lobster roll there's a lot of different ways of getting lobster. Right now the grocery stores lobsters five, ninety nine a pound. A year ago was nine. Yeah, all right now, you know, okay, fine, once people say that's ridiculous, I'll be back down to ten, twelve bucks of lobster. But are a pound. But when you get your lobster, I had my son visited Maine recently and he brought back for live lobsters for me and they were in a, you know, a special container or whatever. You don't put lobsters on ice, you put them in a bag on ice because if you, if you put the lobsters in there, it'll melt and they'll drown. They need to breathe right. They come with those rubber bands on their cloths. Now I'm old enough to remember when they took these little wooden pegs and jammed them in there and then the Peta people got a hold of...

...it and said let's, let's, can't we figure something else out? Well, it was simple. One of those big rubber bands. Yea. Now, if you've ever been pinched by a lobster, you could go to urgent care immediately, immediately. So and and there's this discussion about lobster and cooking. It is to whether the rubber band actually taints the taste when it's being steamed or boiled. So there are some people that pull it off. Now you pick the lobster up by the mid of the body. You don't lift it up by a claw. And if you're going to take those bands off, one second before it goes into the pot. Otherwise you're you know it, it may turn out to be an unpleasant situation. Here's your question. Could you use you know that the twy to use at the tight chicken legs up and stuff when you cook chickens are turkeys. Could you use that on the closet or would that not work? Look, the rubber bands are there, according to the experts, just to keep the lobsters from none each other. Okay, because they're all in the in the thing, right, or the quarium, or whatever you call it. Yeah, I suppose you could. You could do that. You're still trying to tie on, not on something that's trying to scissor you. Right, that's the good point. So I you know, I don't know. Okay, this is what you need to do. Okay, because I assign all work here. You check that out. Let me know. So people ask all the time because these lobsters were here. I couldn't cook him the day he boughttom, and that's usually the rule of thumb. Right. You you get live lobster, you cook, try and cook them that day. If you can't, they must be put in a bag in a refrigerator and and you can get two or three at the most days out of them. Okay. Now, if a lobster passes away or start smelling or whatever, you just don't do something, you lose. Was Right. Okay, where's the mone pretty much they should be refrigerated immediately. Wet newspaper, and according to the article it said wet and newspaper. Seaweed. WHO has sea weed? I mean, you know, storm in a strong paper bag and you know, right in the refrigerator. And and there's a couple different ways of cooking lobsters. There's boiling, which we all do when it's that usually means the meat comes out better, that comes becomes detached and it's there's nothing better than grabbing one of those claws in the hole. The whole comes out, you know, and right dip that right net butter. And then there's steaming them, which I have done. I don't have the patients that's got tickle of it. It does, yeah, it does. And then, of course there's grilling, but grilling your lobster requires dispatching it yep early, and there's a specific way of doing that and I won't talk about it, but you have to you have to kill it first and then you. But I've grilled lobsters before and imparts a little bit of smoke on them, which is great. Can You? Can you cook them in a smoker? You can. You absolutely can't. Now the one of the biggest mistakes people make with a fifteen dollar a pound Bacon lobster is is you cook it too much. It comes out like rubbing. Yeah, and that's is a waste of ways and people are scared and I get like this too. I Cook My lobster's probably twelve minutes and but I cook them on the Turkey Friar with water in it so it's fly you know it's really boiling. Yep, and if I'm not quite sure, maybe I'll take one of them out and I'll cut into the back and if it's completely white, we're good. If it's still translucent back in their Tu right. And and it's about the butter. Two don't cheap up on the butter. You need to good. What they call that butter? That's I don't forgotten my salted butter. It's right, it's wonderful. But Anyway, do you good? Do you prefer crab over lobster? Do you prefer lobsterver crap. Oh, I prefer crab overlapster. Yeah, I think, I think I do too. Now, don't get me wrong, I love lobster. If you said you want lobster, why? Certainly lobster tails are much easier for amateur folks to do. Some people just don't like killing the lobster, putting it in there. Whatever I mean. Now, I did read an article that said that the lobsters brains are small. They don't process pain like we do. So I guess whatever. Yep, you know, it's not as suffer as much. Your lobster is done when it's bright red. Yep, and not to throw any wrench into this or anything, lobsters blood is blue. Yeah, it's a it's a crustacean thing that has a lot of copper in it, in the blood, which is, you know, who knows?...

You know, you didn't know you were eating pennies when you eat your lobster. Right. So, anyway, so you're not so you should not consume raw lobster. Then assume, I think we're aw lobster. There is a Sushi that is it. Henny, yeah, I do believe so. Huh, I don't. I'm not much on Sushi. I don't like. You know, for for one thousand five hundred and ninety nine, you can throw it on the ground. Don't Stn't feed me roster right for that kind of money. For Forty Bucks, you can put it on a girl for tour us. Right, a little bit, a little bit of something. All right, I gotta grab these. All Right, where are we? What does this? This is the grill. This is the grill, this podcast. You can find us on spotify, Iheart, wherever you get your podcast. Don't forget. The easiest place to find us now is grilled this podcastcom you got to grow this podcastcom there's a page right there that you can go. You'll see our podcast. You can also at see some cool pictures of Jim and I, and also we have a list of where we're going to go, what our plans are. You can even get on our emailing list. You can join the news letter. If we send anything out, it'll come right to you. So again, you can still go to Iheart, spotify, where you get your podcast, but now we make it easiest possible go to grow this podcastcom Yourn, do you have access to everything from that page? That's great. Well, girl listens here to stay. Absolutely so. If and if you have suggestions, we have a particular grill we're going to talk about today or some more recipes. Talk about a marinade, Yep, talk about the best and worst cities for Marty Gras. And if you have a suggestions for girls, yes, info a grill as podcastcom exactly up in Jimmy Raile or someone else on the girl this team will respond to you. So I took a bite out of this. Not Look all great on the way over to you. I gotta take a pictures before you before I dispose of it. Something about claw meat. LOBSTER is one of my favorites, other than the tail. The lobster tails, I think, are are my favorites. But the claw meat is just extra sweet and it's all about the butter and the various types of things you when you put together a lobster roll. It's really important once you get all your ingredients mixed and everything's and everybody's happy, Uh Huh, put it in a refridge for a couple of hours and let those flavors just blending. Yeah, I take a bite out of there, Mr Wilson, see what you think. HMM. HMM. Now this has old bay in it, MMM, which which I like Old Bay. It's easy to Overdo Old Bay, but can definitely won't do over MMMM. I'm look like a king. I had some seafood bish when I got here and now a lobster roll. This is Great, and Twenty Ollar Beers Thrill our beers. This is one hell of a HMM. So this is delicious. M now if you could just got to go over. Are you the other one more time? This is great. All I did with this. HMM. I have a friend of mine who's a genius with this stuff and he tries different things and he'll email it to me and you see, you got to try this and I take some I start out with celery, fresh celery cut up. I put in a little bit of celery green off the top of the celery. Okay, fresh parsley. HMM. I'll take some old bay, a couple of shakes of worcechester sauce, salt and pepper, little lemon juice, and I'll start that all up and then I hit it hard with my lobster pieces. MMM. And you can do this with that fakes crab meat too. You could almost taste it's not bad. I like the stuff best. If you're doing high volume, it's a lot cheaper. Absolutely the season that you season is perfectly. It's not oversee because, like you said, you can definitely put too much on it. Yeah, I mean you can just boil yourself right off the table if you put too much old bay in there. But it's just enough good. Yeah. And and then mail, Yep, and you put the mail in there and you let it all yeah. I refrigerated this for three or four hours and then you what I do, as I melt some butter and then I take a little brush and I brush the outside of these English hot dog buns and put it in the oven and just warm it up a little bit. You don't you don't have to get crazy with it, right, and you stuff them falls with the lobster meats coming out of the top and this buttery Bun. It doesn't get it this lightnising any better. This is this is it right here, oill man. Now something like this out in a food truck or something. HMM, you're fifteen to twenty. This is just for that,...

...just forty bucks. This is delicious. I'm gonna have a sip of this this is a great fruit of this is really good. This is one of the this is gonna be one of the better ones we've had as I mean, it's I don't know if it's the best, but it's up there. I my estimation of the best was that Blue and red weld. MMM. At. Where were we? Rising spousing storm? Yeah, that was the best sour I've ever had. That was just wonderful. That was perfect. MM. It was even better because they gave us some to take home. Yes, they did. But the rising stormism is an amazing brewery. They make some great craftiers and again, Jim and I are working on our road schedule. So if you want to see some of the dates that we're doing for the festivals, you can go to grow this podcastcom. But we're also still in talks with some of our brewer friends and we'll try to get out soon to some of these locations so we can actually see the because, as I've told you before, you can't buy all of their beers at the store. You have to go there. Yeah, they keep some of the if their best stuff is always at the brewery. Another note, excuse me, another note is that when you take your lobster home and you can't cook it that day. Yeah, don't put it in the aquarium or the pool. There's actually people that do that. Are you serious? Yeah, I mean that's just nuts. Yeah, but anyway, that this lobster roll was definitely this is a very good seafood date now, and you you mentioned earlier. The cool thing about this is if it's one of those days where it's extra me outside, or if it's snowy outside or the weathers just not working with you, these are some dishes that you can do still inside. You don't have to worry about, you know, trying to get keep yourself protected while you're grilling. You can stay indoors, would be nice, and say from warm or whatever. When you do this, I always seek out the food truck that has, yeah, the laps. I do too, I don't care what a cost. Yeah, that's yeah, also food. You know, these lobster itself, you know, just boiled or steam lobster plus or a lobster roll. There's a lot of different things that go along with it, like potato salad, pasts out and cold slow clam chowder corner and the cop you know all that stuff. Yep, just because this winter doesn't mean you can't do it's exactly. Are you a Maxella kind of guy? Are Yeah, yeah, yeah, I like Max Salud. We have these things here in our area called garbage plates. Yes, we refuse plates, plate plates, you know, there's a hundred different right kind of things. They are called here refuse played, trash play, yeah, whatever, rubbish play, Yep. And what they are basically as home fries, Max Salad with with either to cheese burgs, to hamburgs, to white hots, to red hots. On air were mixtures or a mixture with, you know, all that hot sauces and stuff on there. Yes, wonderful heart attack city, but whenever it's like a million calories in these, Riad's great. That's too funny. So the basically this a seafood day here at the grill is, which I am enjoying immensely, by the way. So today's grill is a unique thing that peeked my interest. It's called the fired disc and there's this. Basically what this is? It's a thirty six inch tall outdoor portable propane cooker. Okay, it's like a frying pan with legs really, and it's gas. But you know, propane out sure and it's the newest thing on the market. It's made out of carbon steel, it's fireman red and and you can you cook anything in it. You could fry things, you can cook breakfast in it and it's portable at collapses and you can throw it in the back of the car. That's excess. So if, yeah, if you go like to a football game, your tail getting you and make Brooks scooter or something like that, it's gonna work. Yeah, that's acts all it is is. It's a twenty two inch frying Pan, basically. And how how cool is that? Normally, when I caught I have a twenty four inch cast iron frank and that I have to set up to fire for or a grill or whatever. But this thing, you turn it on and the way you go. You can hit up things like stakes and stuff there. Yeah, absolutely, absolutely, so awesome. It's three hundred. The thirty six inch version is three hundred and twenty nine dollars, ninety nine cents. It's called fired disc. So if that's into your wheelhouse, check it out. Three under four hundred bucks. For some of the other girls...

...that we've talked at all, that's not terrible. No, no, yeah, yeah, you're right there there are one of our good friends that the gentleman that opens grilled this, John Welch, bought a one of those blackstone grittles. Did He really Big One? Said Yeah, he's always feed. He's got younger kids and he's always feeding copies amounts of people. Yet kind of like we hear out the ranch and I want him to try it out and do a review on it and then let me know if I need to get one of those. Yeah, by the way, I want to get a shout out to Mr Welch. He's doing fantastic on his is smoker in real as well. He's he's definitely elevated his skills since we've since we've known him. This past weekend he made, for the first time in his life, stuffed Halapinos, I sleep crab, and he said I came up pretty good. He said it was excellent. That's good and it it's you know, he analyzed it. He there were a few things he was would have done differently, which is fine. You always sure improve on things, but they were completely wiped out and gone. They weren't over the top HOTEP, and you know how that works. We've talked about it before, every every sixth one, no matter what it one is a hams bomb. I didn't even mention because I know we we were going to meet up a different day to do the podcast and I was going to I don't know if I talked about that. I talked about the pork belly that I did. Yes, you did. You told me about it and it was you said it was awesome. It was the first time ever done pork belly really. Okay, I've cooked it the other before, but I've never done it on the grill a smoker. It was amazing. The kids inhaled him, inhaled it. It was I wanted to. I was trying to save something to bring here and it's gone. All of it, the whole things gone. You know, I know how that is. Yeah, well, that's kind of cool that your kids are into it to yees are young, they are very young, Yep, and and they watch dad doing all those cooking then they're into it when they're you know, when when they're adults and whatever they they don't fear or they don't fear failure. They try anything right, they're gonna love the end. They like a little heat to one of them, but my younger one. My father should be six. But yeah, but by five year olds. You, she likes to eat a little bit and excellent. Yeah. Now you've had pork belly before, right? You know? I have. Yes, I have, but not much and I don't remember. Yeah, it's like baking on steroids, right. Yeah, and the it's like a like a fifty percent meat fifty percent fat ratio. So you can't, you can't eat this all the time or you'll probably die. Yeah, but but yes, it's something about when you put it your mind and the fat kind of just melts. It's insane. Now the fat comes out somewhat fried. They'll yes, because it's like a like a meat marshmallow. Okay, there you go. HMM, this is a great country. Yesterday it's now do you where do you get your pork belly? Do you have a special place er? Do you just get it in a big box? And went to a big box. I was going to. I was going to go to a specially or butcher to get it, because that's usually, if you want the best cuts of pork belly, that's where you have to go. Okay, but I was kind of it was one of those last minute things. Really I was good. I was looking for a shoulder and I was just going to buy you run a lit shoulder to do and I saw pork belly and it was can. I said, I don't know if I can. Need to say the store, if I should or not, but I don't care that it wagments. It was. I was at wagments. Never heard of it. Like is only one of the top two grocery stores in the nation? Yeah, well, I wasn't. I was like you. I was in Brockport at that wagments, not too far from, you know, from us. So, yeah, I just happen to see it. I'm like, you know, I wondered I can smoke that, and the guy heard me saying that to myself. He's like, Oh yeah, I spoke to millions. You should buy some and try it out. And it was spivey nine a pound. So basically it's Bacon. That's nothing's been done to right the exactly. It's uncured. It's uncured, Uncut Slab a bacon pretty much. Now I'm hungry. There are so many uses for baking isn't even funny. Yeah, roasted or low and slow, pork belly has a unique flavor all its own. It does. But did you treat it with anything? Did you rub it? I did. I had a rub and it again. I went lazy, and you shouldn't, but I had like this rub that I bought. You know, I think it was like a check Daniel style ro you know, they'll come right Y. Yeah, that's what Jack Daniels Rob and I was like it's sweet and a little spicy. So I was like I'll I'll need to put this rub on there.

So I rub it overnight and then when I took out in the morning to to put on a smoker, I hit it up again real quick with a little bit more okay, so that way penetrated the meat. Also, there's still cold. Be a little crust on the top, right, and then I put on the smoker. Kind of pellets. Dude, do you use or are you just a competition blend right now or you know, I use with pork. Sweeter Woods usually go well with pork. Or if you go hickory or or Mesquite okay, it works well. I did Cherry. I think Cherry would okay. Yeah, and actually take it. I figured that give up a little sweetness to it, and it did, and Cherry departs some pretty good smoke. To some it does, it does. I've found that the competition blends that you get, I don't know why they call them that because I'm sure to competition guys have their own deal. But yes, they do, I'm sure. But it's just normal. Well, yeah, because it incorporates everything and and, which is okay, but if you want to unique flavor to something, you got to go with one specified what right? I those stakes that I marinated the other night. Those looks amazing. I used a half a cup of soy sauce, a third of a cup of olive oil, a little bit of worcester sauce, brown sugar, minced garlic. I cheated. I have a jar of mint scarlet and and a couple of tablespoons of balsamic vinegar and some black pepper, okay, and I mixed it all together and I soaked those those steaks in there and they were so good. There's just one steak that I've had over at various restaurants in my life called a black diamond steak, and it's marinated like for six months or whatever. You know. I mean it's really marinated and it comes out black and and it has this sweet heat to it and it's really man man. So I'm going to put you on the spot, Jim, you've smoked a lot. I've known you for a few years now and you smoked a lot of food. I mean you grill, smoke whatever on all your grills. You've cooked a lot of eating a lot of it too, so far. What do you think your favorite dishes that you've had smoked or grilled or whatever? It's pulled pork. I do it. It's it's pulled poor. Now the challenge part, the the most fun but stressful part, is brisket. Yeah, because you from from minute one, from the second you buy it, you don't know whether you got a good piece or not unless you're at you know, your brother in law was the butcher and he said this is the finest prime beef on the planet. Right, but you don't know how it's going to come out. Yep, and are you doing it the right way this time or because I change it up a little bit, I wrap it, wrap it in that. You know that Red Rosin papers that we use and and I may we'll pour a beer over this one and when it's resting or whatever, and some of it's awesome, some of it's great, some of it's like, okay, yeah, you know too that you've done that. I've had here. We're insanely good. Those two were accident. You'd notch out of the park. They were accident. They just happened and you know we had other stuff going on. But that one that we had in the ear in the first colicy show, you put it aside to rest and I think we were filming into it and you just forgot that you're resting it. So it was properly arrested, but you I don't think you would tear the properly rest of that. We had a probe minute. It was wrapped with a towel because it was wrapped with the paper Yea, and it was written. Then wrapped with a towel. The probe was still in it. It was put in a cooler and the top shot yea, and it's sat there and it rested for like three and a half hours. Yep, it was still a hundred fifty degrees am and when we cut it it was the melt only grail of brisket. Yeah, and the part of that is I have no idea how we got there. Yeah, I I do do a degree, but I just, you know, I was we were so happy that that was that was that was decent. It was there. It was really good. It's very good. So anyway, I one of the things that we haven't covered here on girl list as much as we probably we should is cooking chicken. Yeah, the good point. Um, I cook chicken wings this this past week. I was not happy with them. I've cooked a couple of batches in the I hate shows wings running. Oh, they're there. It was not at twenty bucks for a little bag these days and whatever, and you buy the good stuff. I mean I buy Produ whatever you think is the best. And there's they're tough and it. I just I don't have it down how to cook him yet and I need...

...to work on that. Yeah, wings are we can be tough. The last time I made wings but came lolk good, I but I put jerk seasoning on them. Jerk season there's this recipe where you spread them out of on foil on this cookie sheet and you jerk him up in a little bit and you know that that recipe was the best that I had ever cooked chicken wings. It wasn't perfect, but they were wonderful with the jerk seasoning on it. Only part of the family each that, but yeah, absolute you're probably, you're probably it, but you're right. At that does something to it and maybe I'll go back to that. I tried to Air Friar so and I tried an extra five to six minutes in the Air Fryar to get him crisp beer, and at worked a little bit. But there's nothing worse than overgrown or overcook checking overgrown, checking too. You know, Yep, you know, I have I have one of those mini deep friars and my kitchen. You know I mean the one that you put put the back. That's going to get you. Yep, we have one here at the ranch to so I just compare. I are fried some wings and I deep fried some the deep fire, so deep friar winds every time. I know you're right. The problem with that is the oil, the massive bladder, the cleaning up later. What do you do with the oil? You know, we just take it out here and burn it. Yeah, DC, you'll be here anyway. It's it's it. There's more work to it, but you're absolutely right. Yeah, absolutely right. It's better. It's last night I cook some chicken and overcooked it a little bit. I was busy with other stuff. You know, you should never be working on your ipad when there's a broiler going with chick it was great seasoned chicken thighs, HMM, with the skin on them right, nice and crispy. I like them crisp. I will same here. But it's not good to have them black. No, I mean just burnt to a criss it'll tone. But everybody forgave me. Yeah, but anyway, I made some homemade potato chips last night. Nice cheese cutter and you take the cheese cutter and go across and the potato and you leave the skins right on and put some oil in a pan and just cook them up and up. Yeah, homemade potato chips are wonderful. I love them too. I love them too. Yep, should we? Should we have another one? Yeah, I think we should try another craft beer. All right now, this is one of your just because of the Fed art and who they have on it. This is one of your favorite ones. Matt always brings the Best Beers on the planet because he's got a lot of money, so he always you know, and that particular credit cards got a hundred thousand dollar credit limit on it. So you did so. If you recall, we first started doing real this, one of our first delicious bears, we call them, was pancakes with Churchill. Oh yeah, that so I went back with the Churchill. This is Moka peppermint MOCHA with Churchill. Okay, well, you got me on Mocha, because I love, Yep, that taste. That's I'm you know, here's the thing. I'm going to be completely honest with you. Not really a big mint guy, okay, but however, I'm I was curious to see how this would taste. Okay, so, I do like to like minty stuff. I am not a mint guy. No, now, if you were to buy me a box of those mint patties, that was a little those little public bathings. I love those fees peppermint patties. I can eat forty others. Any other mint just done do anything for me. I'm yeah, I'm not. It's not that I you know, I'm in Julip I don't like much, but I wouldn't waste it right right now. I'm with you. It's not that I hate mint. It's not like if you taste it you're disgusted by it. It's just it's not. It's just that I feel like I'm brushing my teeth or something. I don't know, I get it. Let's check this bad boy out. Oh wait, well, before we get into Alem me how much it says here sex. I think you said. I think it a six. Now I can't fight it, but yes, I believe it was six to we're going to go at six, because I like it's like, can't fight it anymore. It's on there somewhere. Yeah, yeah, it is worth there. Where did you go? There's a whole narrative written on that can. There is. Yeah, yeah, so, if we had time, we stood out. Let read a little portion of it. So we came back, after a long months, from our bubbles, from our lockdowns, with the hands raw from washing and noses red from asking. I love these people already. Have you watched everything worth watching? And having baked all the bread that we could eat, we emerged. I rejoice in the fact that we can all take the night off and another day tomorrow to celebrate those that we love that we only have seen on screens. After that, we must begin the task. If we building our hearth and homes, doing our utmost to make this country and land all land in which we all have a chance, in which we all have a duty, and we must turn ourselves to fulfill our duty to all people. We will...

...go hand in hand with them, even if it's a hard struggle. We will not be the ones who will fail. WHOA, that's actually really mad guys like that. Yeah, Hey, that's really cool. Let's let's get at that bad boy. Oh, yeah, we love that sound. Oh Yeah, you can spell the mint, can you? Yep? All right, all right, here we go, other dark one. Yeah, that is that is dark dark. Oh, yeah, you can smell the mint, but I smell chocolate too. I do spell chop. All right, that is a that's very good. It's it's it's a little more complex than the first one. Yeah, Yep, the this. Yeah, I like this beer. I yeah, I think I do get the mint, but I don't get a lot of mint. I do taste the MOCA, which it's like. I think there's some coffee taste to what I was going to say. I think there's definitely a coffee taste to it. It says contains lactose, which I'm I don't really get any lactose in this? Yeah, which like a milky thing, but which I don't really get. Do you get that? I don't really get that. The chocolate in the mint definitely come through the mints. Not a stronger right, it's not. That's not overly bearing on this. I like this beer. That's a good beer. I this one is how much? Now, this one is not terrible. This we're looking at sixteen dollars, okay, for a four pack of this one. This is a winter beer. Yeah, definitely, out of doubt. It definitely is. Stands now and and it's it's there's lots of notes here. And for anybody that you know, if you just open a thing and pound them and whatever, you don't care about all that's. That's fine. Yeah, that's your sector, but it's so much fun to try to pick up the very things in there. And you know now that I takes a little more and I look at it more, it's dark, but there's like a milky yeah, have milk chocolate almost to it, you know. I mean it's more of a it's where the first bear we had is pitch black. Yeah, this one's more of a brownish. There you go. Yeah, good good. That's a good analysis. Yeah, I like that beer. It's not bad. I don't know, you know, if I would go out and buy that for myself, but I have friends that just love mint, Yep, and like my wife loves me. Sure mine to. One of my kids just loves mint and I you know, everybody's different, has their own thing. Yep. So you know, I never even ask you. So about the cloth foot tub peanut butter pie one. Would you buy that one? Yeah, I think I probably would. I like that. This one was pretty good too. I agree with you. Another I really like that. That jelattle Bath Bob, though. I'd buy any, any of them, if I had a gift card. Right, not, just kidding. So if you ever been in New Orleans, I have, but my cousin's wedding. Oh really, okay, cool. Where did you were? Just stayed, you remember? Downtown somewhere. No, we have to tell you the story off air sometime. Okay, that's but yeah, we did end up going down what's the what's the Big Streetmans? BRIBER street. Thing that we went down burner street and we were able to hang out and went to a wet the Ben Ye's. We did all that stuff and I love all that. Huh. Yeah, but our hotel, it's the fleabitten. There was there was actual prostitution. Should happen? Oh my God. Yeah, that's great stuff. It's fun if you're just watching the right when we when we went, I've been down there twice in my life and once I went down with a business partner mine, who not partner but an associate, and we went down for a conference of we're home inspector's right, real exciting stuff, watch paint dry. And so we went down. There was a it was a two months after eleven and I've never seen so many rats in all my mind. My I'm not kidney a matt. We stayed at the high at, which is right across the street from Super Dome. Heiser as a nice hotel. Yeah, it was beautiful, but you came out there, you and waiting for a taxi. You're going to walk over to because it's a short walk over the Bourbon Street. Back then it wasn't. You know, you wouldn't get killed between the Hyattam Bourbon Street. Now you would, but the there, I'm sitting there, we're waiting for...

...a cab and we're counting the rats they're all over the place. But Anyway, I think New Orleans is one of the best things it's known for. It known for is the Marty gross absolutely so. There's a top ten list of the best cities in the United States for Marty Gros other than New Orleans. Okay, right, because that's no, that's not even fair. Sure. Number One? Well, let's see, let's start with let's start a number ten. HOUSTON, Texas. Okay, who would have thought? I would not have thought that. Well, this one makes sense for me. Number Nine, Las Vegas. Okay, that does exact, because that would be, you know, there's all kind of you. There's a theme everything and you could thank whatever you want. Aid Is Dallas, Texas. That's the good yeah. Seven is mobile, Alabama. Have you ever been there? I've never been to mobile. Of It, have you? No, no, I've never been to Alabama. I've not either. The only think the closest I was to Alabama was that super bowl commercial with the with the kids sitting in a buy you on his porch with the light on and he's putting Tabasco on a cracker and he's eating it and a mosquito lands on him, stings him flies off thirty feet blows up. Number six would be Miami, Florida. That makes sense. San Francisco, California, comes in at number five. New York number four. That also makes I would think it'd be higher. Yeah, that makes sense to I don't know about this one. Medi Ari, Louisiana. Number three. I mean it's still in Louisiana, right, must be fus yeah, Baton Rouge, Ye, all right, there where the civil war was. And number one, other than New Orleans, is St Louis, Missouri. St Louis. Yeah, really, I'm surprised. You know what I thought would be there? SAVANNA, Georgia, because I heard that they do a crazy about it. Grow, there's really okay. All Right, yeah, St Louis, though. Well, there's ten road trips for girls right there. So the worst cities, okay, for Marty, grow, the worst of the worst. Hundred Ninety one is Sou falls, South Dakota. All right, you know it's the winner up there, off Ola, thheight, Canvas Elf, Kansas. Well, the name probably is way yeah, would want to go there. Winston Salem, North Carolina. Really, Fayette Bill Fayetville, North Carolina. Number One. Hundred and ninety four. Huh, I like it. I got there. Frisco, Texas, Peoria, Allen, Arizona, Spring Valley, Nevada and the worst city in the country for Marty Graz, Brownsville, Texas, is the how they get away with that's that's I guess it has to do with all the costumes and all the phraids, you know, all that stuff. But we got about five more minutes left here. All right, do we want to try one more? Are we have? Okay, yeah, let's you know. Well, did you want to mention anything about that smoker that goes into catching? Yes, so more to come on this. So I just bet before Jim and I actually came out here, I was just showing this gym too, there's something called the arden in door smoker. Jim. Okay, so a while back then invented this smoker that they made out of a refrigerator. It was a huge thing and they were cooking it outside and they're like hey, you know, they live in like a cold area. To I know, I guess they're a way that we could, you know, bring this in because we can't use this all the year around. We still want to eat smoke food. So the engineers at this company. I don't even think this is a grilling company. They're like a software company or something. They they came up, okay, they came up with a with a method of actually making it indoor where the fans somehow suck or that to work evaporate the smoke from being all over the place, right, so you can have a smoker indoors, and I guess it worked well. So they had it going all year around and then they put like a video out of it, like a look a few years back, and they had like millions of hits and then people were like, Hey, as can you, can we buy this? And if we do buy this, can you make it coltertop so you could fit in our kitchen? Apparently they've invented it really. Okay. Now, be honest, I can't wrap my head around I call that works. Don't know. So more to come, I guess on that right. So they're going and here's the thing, they're going to make it avaiilable for purchase. Okay, so we somehow have to get our hands...

...on this. I'll work on that. We have the awesome financial leverage of girls. Yep, but that would, like you said, more to come on the class. I'm I, I'm not that dumb, but I have no idea how that way it would work. Still. Now let's squeeze one more in here. Okay, all right, when you got there. So this is from our albity trip. Okay, by the way, if you want to see a picture of Jim with a million beers for going to crow the spot as that kind. We had a blast you. That was a good time. That was a great time. We really did. I have to condition myself better because I I don't know, by ten o'clock I was played out. But well, you didn't. You work them the morning. Yeah, I had to do my radio show at for Clara. I got up at four o'clock in the morning. But that's no excuse. But you know, it's okay, you stare pretty latest the vessel was over, you know, you see, couldn't hang out for the after party. That's all right, you know I love you, Jan so this is four mile. This is a India pellate, India Pale Ale, which is an IPA. It's six point. Oh, let's see where they are brewed out of assuing. Probably think that's only in New York, isn't it? Yep, YEP, you're yeah, absolutely correct. Yeah, for sure, is so. It's called space coot up. Okay, now, I know you're not a huge IPA guy. I am not, but I'm interested in trying this because you have brought me some Ipas that I like. Yeah, which is hard to do, you know. Yeah, I think rising storm overe of those. But yeah, all right, let's get this a try, right. Yeah, I don't know. Are you old enough to remember when you had to use a can opener? I am. Okay, Yep, I am. and Are you so? You know? Of course, my dad taught me how to open beers and you would do the the first one all the way in, the second one on the other side, just a little. Yep. But then they invented those push buttons. You remember that? I do. We used to, I don't know if you remember. You Remember Hawaiian Punch? Yeah, you're so, the buy Hawaiian punching those can yeah, right, so that's yeah, we used to fun. Yeah, all right, hey, so, let's try this, but this IPA, and see what we think. Here it's pouring out like like an now it's got a nice hat at it does the the other beers we tried the sour and the too Darker Beers did not have much of a had to him know the the sour that we had, which is delicious, didn't really a lot of carbonation to it. Right. Yeah, here we go. Have to get more glasses here in the studio because quickly grill this will take over all the other broadcast it come out of this final all right, so let's try this here and see what you think. Now, you're an IPA guy. I do like Ipeas, so you are the quintessential authority on rating this beer. Now, if you smell it, you smell pine cone. Yep, cops right up nose. All right, so that's an IPA. It is it is not. I will say this. It's no question IPA, but I've had the IPAS that will make your pucker and your eyes come on your face like a car tool. Right, this is not that harsh, but's harsh. You can definitely taste his IPA, but it's not that you don't want to bury your head in the sand after you have a sip of it. I have. I get citrus out of this. Absolutely. It's dry. It is right. I like it. I don't dislike it. Yep, I don't know. It's the part, I guess, that I don't like so much about IPAs is the hoppy, hoppy. Yeah, and that's the thing. IPAs are like a choir taste. Yes, is that a good way to say it, because it's a big part of the craft. Yeah, I think when I first started getting craft beer, I wasn't a fan either. There's one of those things where I kept hanging out with IPA guys all the time. Yeah, I kept trinking them and eventually you could start differentiating the difference between, I. The good ones in the bad ones, and now I don't mind the Hams. I like them. I is it my favorite beer? No, but do I like it? Yes, I do. Well, I like I like that beer. That's a good beer. All right. So now comes the tail of the tape. My friend, YEP, out of the beers that we've had, which one's your favorite and which one's your least favorite? Yeah, well, I think I think the IPA is my least favorite. Yeah, which makes sense because you're not like IPA guy. But that that fruited sour Wednesday day. But yeah, seriously, and the other two are fine. They're different, but they're fine. Yep. I don't usually like mint, but I liked that mint.

But it had notes of coffee, notes of MOCHA. I could pick out all of their. The one with the cream cheese. I don't think I got much cream cheese out of that, but it was it was a good beer. It was fun to try to, you know, figure that out. Yep. I think my favorite, hands down, was the GELATTO BAT bomb. That was, like you said, it's a breakfast beer. You can do, you can, it's like candy and it's really good. My least favorite one probably the probably the war horse. Oh, okay, it's just I don't like meant that much. Okay, and it's that, you know. And then the man came out. Yeah, it wasn't overpowering, but it was there. Yeah, yeah, I had a mint jewelip once and I just about gagged. It was and I'm thinking, you know, Churchill downs the whole deal right, right, and and I'm thinking it's just like it's like kerosene to me. But that's why I like craft beer. YEA, Yep. And before we go, just shout out to our friends at knuckle head. Yes, knuckle head craft brewing and Webster New York. They're a blueberry cobbler hit the tabs today. So if you're in an around that area, well, I love you. Can know very cobbler, as you know. So, yeah, that's right. Yeah, so salmon ranch cowboy cooking show with cobbler. Yes, yes, it's delicious. By the way, I apologize. I was so close to finish the cow way cooking show but I got sidetrack. Hopefully this weekend I'll have it fixed. I En't finished. But Matt Wilson, expert producer, you do everything. I do a lot of stuff, but it's not excuse. It's not like we are. You know, we're very forgiving people. You are too fun. Yep, but I also we want to thank the New York Cit Craft Bers Association. Yeah, we are. We've had opportunities to go to their festivals that we will continue to work with them. So one of the things that I really like about meeting all those people in Albany at that festival was a lot of them are new. Yeah, that's the they've only been a business as to will learn that, it is true. And now in the wheels are going back on things. Yep, I'm just looking at these people and just hoping that they go great, you know, and are very successful. And the creativity that we ran into about the various styles and things they can make beer out of, it's just stunning. So more to come on that. Absolutely, and the one thing I love about them to is they are the American dream, right. They these are the guy that starts somewhere in a basement or a garage and now their business. You know, maybe that's you and I were working on it. Yeah, all right, we got to get out of the Jim. Don't forget. We have a new podcast, I think. I'm sorry. Yeah, it's grilled this podcastcom as the website. Check it out. Lots of pictures of all the stuff we do on the road and if you'd like to send us an email with some suggestions, hate mail, whatever you gotta do. Info at Grill this podcastcom will be back next week for more grills. The next time.

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