Grill This!
Grill This!

Episode · 1 year ago

Bacon and Pepper Jack Stuffed Mammoth Burgers

ABOUT THIS EPISODE

A straight up feast! Jim serves up burgers that the Gods would eat and Matt hit's home runs wih craft beers from Mortalis and Rising Storm

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 tongue, your aprons and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. All Right, Jim. Well, we've made it through the fourth of July, which means the officially grilling season absolutely wide open, absolutely the grilling season cranking on, and this is grilled. This the official podcast of all things grilling, Oh man, and craft beer everywhere. Yes, so life is delicious with this podcast. Yep, as I would say. Yeah, last week we talked about a piece of email that we got asking how they cook food on the International Space Station. Okay, so I stood. The answer is. I still don't really know. It's complicated, but it and it is very complicated. But there's this one astronaut up there saying Sandra Magnus, and she is a Foodie. Okay, and she like her already. Everything floats away. Yeah, every every time the man sing, you needed, if you name it, it foats away. Right. So so you know it gravity makes things hell a lot easier because it actually falls down. It looks if you've a hot dog that catch, it falls down right. God Talk Right, exactly. As it turns out, one of the things that she uses up there in the inner national space station is duct tape. Really, yeah, fold it backwards, stick it over here, take the straw and stick it down there, or take the catchup thing that they have, these little squeezers right right, and stick it over there on the on the duct tape, and they go through. I guess they go through tons of duct tape up there. I wouldn't imagine. So that's really funny. But as I'm looking at these pictures of the Galley up there right, it's just a mess. That's got to be. Everything's all over the places. There's little computers here and stuff hanging and whatever. It's a clutter mass up there. So anyway, I mean she has been cooking all kinds of stuff up there. I guess you have. They have the ability to cook just about anything, but there is a roaster that is on the way up there. They want to be able to try to cook with fire inside and enclosed. Are Wow more, it's come on. That's impressive. Yes, it was pretty cool. You know, I never even thought about this because when you put food on a grill, gravity keeps your food on the grill. So if you're in space, where there's no gravity, how does the food stay on? Any cooking setus right? Yeah, it's absolutely nuts. Yeah, so she's one of the experts up there. She prepares a lot of meal, a lot of meals at Sandra Magnus, and apparently she's pretty good at but it's difficult. Everything is difficitely. Yeah, now, you and I most likely would not surviving and know. Yeah, it's that. I wonder if an air ri I would work, because you know, it can kind of just stay in there. Yeah, I mean, yeah, idea are friars? Yeah, I don't know, because they did. It's pure oxygen up there. I probably not a good biggest. Yeah, so it's gotta be. I mean that's what took out the first Apollo. Yeah, is a big oxygen fire. But yeah, anyway, more to come on now. Well, you know, as I research, that that's that's impressive. So, Jim, I wanted to tell you this because I'm excited about this. So one of my favorite breweries as of late has been rising storm. Right exactly. They've made some incredible Craft Beers that we've tried here, right. So I was sitting there one day with my wife and I was like, you know what, we got to get out there because I jim and I keep saying we're going to get out there, we are going to get out there, but I want to get out there too. So luckily I had a friend of mine who knew some people out there and she want to get us out there anyway. So we drop the kids off and we head it out towards Avion, which is where they're located right and on the way to rising storm we stopped that more Talis brewing just happened to be in the way. They're literally about five minutes from each other. Okay, cool. So we stopped at more talus sample some stuff. They're they have some amazing beers at more Talus, and then we left or Talis and went to rising store, which I'm sure you already know. They also have amazing beings. Do Yeah, we've had tons of rising storm samples here. Yeah, and everyone's just better than the offs of Art School. Wonderful. So so what I wanted to do was I wanted to go there and buy some of the beers that you could only get from the brewery meeting. They don't. These are the beers. They have not shipped out to the stories. Right, right, so, and they're good at they're good at holding. Now, absolutely there. So you may go to it, right, to Bicky, go there. So I have two samples, one from rising storm and also one from more Talis, and then also I have a porter that I got at one of the stores. Okay, so those are going to be and plus you actually brought something that you brought here to the table. I did. I love robox. I do to be out here in a...

...couple weeks on a sad sided I'm excited about that. Doing enough grill this live out there. Ye, and it's fuzzy. It's called yeah, and it's it's an eight point five. It's which is perfect. It's a big boy and and it's peachy. Okay, it's called Fuzzy, so it's just I can't wait. I love everything. They turn out as perfect. I love robox and I like peaches to so at picking. I'm thinking now. Well, I'm talking about beer. My nostrils are flared up because I keep smelling this amazing food. So what do we got on deck today? Well, we grilled some burgers today. All right, not just any old burger there. There it's seasoned ground beef for top secret stuff, okay. And and then inside of it, okay, is I like to put stuff in the middle of my Burger. I'm I've done that all my life. Selevation to started already. Pepper Jack Cheese with pre cooked bacon right, not crisp yet, but Bacon in the center and then formed into a almost a ball instead of smashed down right, and then you sprinkle onions on top and then two layers of cheddar cheese melted down, man. So this is why I this is what we bought here. It's because you you throw a little bit. Obviously I love cheese, so you threw cheese in there. I like spice, so you made it pepper Jacks, a little bit of a little spice in there. Love Bacon. Yeah, Bacon's in there. I like. I like onions and garlic a listening. You got all that in there. So, Yep, it's a winner. And I got it on a nice haird roll. So that yeah, and the rolls. Doesn't pepper folks skimp on the Rolls? Yeah, those little they're okay. I mean if you're just having a get together, whatever, all those little Adh that, once you get it to big backs, that's fine. But when you really want a decent roll, and that's a couple couple bucks in a good you were noticed how sloppy a burger gets when you have those cheap rolls and all the meat and stuff is all fallen. Yeah, that's horrible, and there's never enough nap, you know. But today we have times. We have so before we dive in, because I'm I want here. It's been a long day for me. It worked a lot and I'm hungry, so I'm looking forward to this. Do you know? Let's start off with the beverage. Let's do it, all right. What would you like to do first? All right, so I want to start off with we're going to jump right into rising store. Okay, we're in jumper, so this is this is a cool see. Let me grab this real quick. All right. Rising storm has a reputation of having some of the Best Craft Beers in the world, let alone in our area here, and Matt always comes to Grill List prepared and everything is always on ice and ice cold, and that's how you want your craft beer. Absolutely opinion absolutely so this is this is a cool series. So they actually combined with the brewery named the roar brewery. So this is this is this is a they work to get their partner to meet this. Okay. So this is a a dtke. So you know the d glasses, right where, yes, old school ones were ones like blue and one was like red. Right, right. So they made two different beers. They made a blue and they made a red. Okay, and they're actually our colored blue and red, and and I today I brought the red. Next time I come up there I'll bring the blue. Okay. So this is the dtq red. It's a sour, sour beer with dragon fruit, pineapple, coconut, hibiscus and milk sugar. Oh my gosh. Now, okay, all right. What was the second ingredient? Pineapples. Dragon Fruit, pineapple. WHAT'S DRAGON FRUIT? You know what? I've had you before. I think it's that prickly looking looks like it's got. Oh, yeah, yeah, okay, yeah, so it's that fruit semi cacked out, right, yeah, got, you got it, you got it. Here's a lot going on this. Yeah, right, six or six. And again this is one of those ones that you can't if you went to the store, you're not going to find right. You have to go to the brewery. Right. This what you gain. It's obviously marketing, wise, marketing thing. If you want their best stuff, you gotta go there. You don't get it. Yeah, right, so, Hey, here we go. Know the sound? Yeah, Oh, yeah, yeah, smells great too, does it? Yep, so you'd I notice you didn't say what it smells like, because there's thirty things in there. It's hard to yeah, and give that one to you. All right, thank you. Matt passes US Ober and we we have these wonderful glasses from the bill gray's tap room. I love overs. There's like fourteen of them around round. Just yeah, I had bill graiz on Tuesday. Actually was really good. Are you ready, sir? Here we go, bottoms up. Oh yeah, it's bright red. Almost looks like Howai and punching. Go ahead, give it, give that a taste. HMM, didn't get wow, that's all. That's over the top. Yeah, that's really it's really good. So what the reason why they knock these out of the park so much as because it's a sour, but it's not overly sour and there's...

...a little sweet in there too. So it's just a perfect blend, every single tide. Oh, that is awesome. Is it's now I taste the berry part. HM, of course it's our, but I don't pick out I'm not sure. I got coconut, the COCON? It's hard. I get the pineapple. If you get right in the back to get the pineapple. Oh, yeah, there's the Piney. Yeah, with the flavor. Is Very, very another great beer. Now, how much was that? You Remember? Okay, now you're ready for this. Yeah, twenty five dollars a four pack. Really, okay, so that's on the higher end for but Yep, I'm telling you, this one's worth it. This is where every livery so now I know we have three more beers that we're going to we're going to try, but would you buy this in a second? In a second? Yep. Now, I might not tell my wife. Matt said it's only four hundred and ninety nine. When my wife got back and saw what I charged to the credit card after she was using wasn't happy. That's been twenty five bucks of this four pack. But it well, did you do? She likes ours. She does, okay, shoot, does so. And I gave I gave her after she had a couple of the issues. Fine, briberry always works. That's too funny. Well, also in the news our buddy joey chestnut. Yeah, here my dad and it again. Did He beat his own record? Next week the annual Nathan's hot dog eating contest at Brooklyn's Coney Island. He ate seventies, seventy six hot dogs in ten minutes. Let's nuts. He beat his previous record of seventy five hot dogs in two thousand and twenty ten minutes. And that was a covid deal. It was just, you know, and that was no fun. No, but the crowd was there everything for this one. How do you know? I saw a picture of them. Yep, and they were all laid out. It's all. He's hot. He's not that big of a due. Now it's just it's nuts. Yep. Now he chestnut tweeted before the contest began that he was hungry for hot dogs. Obviously so he was. So because the interesting entrepreneur of me, yes, wanted to know what this guy's what this guy does justnus. got his own line of condiments. Joey Chestnuts Select Boardwalk, cony, coney sauce. Okay, Joey Chestnut, spicy brown firecracker mustard, all right, he's got now, he's now we kick it upstairs a little bit and he's got joey chestnuts, citrus habin narrow dipping sauce. Okay, okay, and then he's got a he's got green hatch and Halapeno dipping sauce and then a Saracho, which I are you into? That depends at the past. Stuffs rough on you. Yeah, time. Yeah, well, it's sometimes not so bad going in, but coming out, so the different story. Yeah, no, Hey, we tell the truth. And then he makes a hot chicken. Now I'm sure he doesn't make the easy signed out somebody or whatever, but but that's pretty cool. I was going to ask. So I what I'm his opinion. Now, joy chestnut doesn't seem like the person who tastes his food, just just the bours it. So, although I'm a fan, I watch it and you know, anybody who eat seventy seven high and ten minutes is is a hero in me. Yeah, but I'llow. I don't know if he's like the guy would go to for flavor advice. I agree with that. Now this is actually interesting. I'm glad you brought that up. World eating records that he has. Okay, Apple Pie. Four point three seven five three pound apple pies in eight minutes. Now I'm not going to read all these because it's five pages of this. Right. Let's chicken wings. A hundred and eighty two chicken wings and thirty minutes. She's what else would be in up? Burritos? Huh, fourteen point five pounds of Burritos in ten minutes, and that was on May. Twenty eight two thousand almost fifteen pounds burrito. Yeah, all right, let me because you're pretty good at this stuff. Yeah, glazed doughnuts. All right, how many glazed donuts do you think he ate an eight minutes? Well, I've seen us in studio eating going from hegador. Yeah, we could put back about four or five fifty. Oh my God. And then there's eggs. A hundred forty one hrd boiled eggs and eight minutes. Grilled cheese sandwiches, hamburgers, a hundred three crystal burgers and in eight minutes hot dogs. Of course we got that. Ice Cream sandwiches, all right, twenty five point two five baked bear ice cream sandwiches in six minutes. What you have look like one of those headaches, you know, talking about those ice cream extrag rosen foot too fast, helipenio popper's a hundred and eighteen half in ten minutes. Philly cheese,...

...teak, parrogue's, let's see, pizza on that. Pork rimes. Thirteen point seven six pounds of Park Right and twelve minutes. She's. I mean I like pork rimes, but Jesus, all right, the couple more if you shut me off your know. I think this is a salt potatoes. Thirteen pounds of salt potatoes and in ten minutes. Does pitals expanded inside you? Two to date, and now here's another one. Yeah, well, yeah, shrimp cocktail. Fifteen pounds of St elmo shrimp cocktail in eight minutes. I don't understand. How I was all how is any of this possible? All right, and I'll finish it off with twinkies. A hundred and twenty one, but wankies at belly's casino in six minutes. On October Twenty six, two thousand and thirteen. How is this man alive? I just don't know. That's like yeah, but now I don't want to get weird on this, but eating them is one thing, keeping them is another one. Bad. Yeah, I mean for any extent a period of time, if you know what I'm saying. Yeah, well, I'm wonder if perhaps I should not go down this role. But MMM, how long is you hold it in? You know what I'm saying? How long is that stuff in him? Yeah, does is there something that he does when he's done at the competition to get all that out? And is that just what bad day at the beast? Think that's what everybody wants. Yeah, yeah, that's at all. That's just not is there any more in that sour? We did we drink on now. That's how you know it's a good beer, as when someone's asking for yes, you have a litmit more that. That's great. Yeah, I won't take it all, though. All the will suppo's put the rest of that. That's good. Yeah, there you go. Yeah, so, yeah, this is one of the better ones we've had again and again. It's from rising store. Now, is the blue the same thing, just different color? No, no, it's a different, different beer. Okay, Yep, it's it's a completely different be with completely different ingredients. As wonderful, isn't it? Yeah, you could bring that any time you want to. The Salmon Ram, all right, let's see, let's do it. All right now, these are let me just recap this. I'm gonna take one of these, putting on this plate and hand it over to you. It sounds great. Now I did provide you with a fork. Oh Yeah, well, I guess I touch your buttons. I mean it's a good idea. Throw me that plate when you get it over there. Thank you, sir. And look at the size of this. I mean they're giant and their giant burgers. And then, like always, I'm not a small man. So one for pretty, one, one for the wife, I say. You see, over the over, the time we've done these shows, you've learned very well. Yes, happy wife, happy favor. Yep, I don't know how that works here, but Ye, now I do have there's mustard ketchup and sweet relish. Are you a sweet relish guy or a dill I like both, and all depends on what I'm eating that day. So on hamburgers I normally go for sweet relish. Okay, if I would doing hot dogs, I tend to go dill Y. Yeah, me too, yeah, me too. Well, I didn't the grills about two hundred feet of where the dill is two hundred feet away. So you got sweet today. Well, you know what. You want to take a bike. I do. I don't want to put you in at first, all right, I just want to taste the way taste, and then we'll see. It's this thing you don't understand, folks. It's three inches high and history inches high and and it's probably four inches in diameter. And now this is a meal of a Burger. MMM, boy, I've good enough. That's delicious and I love this roll to this is great, delicious Burger. You know, you know, every time I think life's bad, I do the podcast and I'm happy. Yeah, yeah, if you could do this, five episodes of this every day, if this was just first of all, you be hammered at the end of the day, Habard and probably have high cluster. Oh Man, that's good. This is delicious. HMM, it's not much needed to know. Well, there's the Bacon. Yeah, that all man. They're very big and not everybody eats that big of a burger. These are got to be what one pounders anyway. Well, I'm a large band Jim so I figured. And when I make Burgers, I always make if I'm you know, if I got a feed a bunch of people, a should I'll go buy. AM already done. Different story. But when I'm making these custom ones, I'll take that and I you know, you gotta massage and put in your spices and whatever. Pepper Jack Cheese gives everything a little bit of so...

...nice extra care, a nice little kicks and it's a little one. But I know now again the test, even when you do brisket or Burgers, when you squeeze it and that juice come, oh yeah's that's a wind. Now I'm not one of these guys that buys or gals that buys lean Hamburg no, I just don't do that. And when I make Chili and it says okay, you know cooked the hamburger down and then pour off the juice. No, I'm the same way. I'm not doing that. I don't go to what gives it the flavor. Yeah, that is that. It's not healthy, but it's flavor that. Well, I'm not sure where it's worth on the years more you live scale right, but if I could enjoy something like this and check out four years earli. I'm okay, I'm fine with it. I think we had this discussion. I'd made piece of the fact that if I died happy, I'm cool with it now. Yeah, when I do burgers or I use ground beef, I don't use it going above eighty twenty. Eighty percent meet twenty percent fat. That's usually where I'm at this. You can buy the nine ten s and that's the way to mean eighty twenty or lower seventy thirty. That's a perfect it's all about the marveling and that's what that is. And people say, no, are don't much fat in there. Well, when you're when you're looking for a rib by YEP, or even, you know, a prime rib or whatever that you want. That, man, yes, the whole juicy this, as you see, that's the fat. I'll tell you one thing, though. This Burger Paris very well with this shower. You beat me to it's the truth too. There's very well this hour. Oh Gosh, that's good. Both of those are good. This is one of the better sours I've had. Yeah, I agree with that. Yeah, I'm not sure what it is that's putting that over the top, but maybe the pineapple I think it's I think it's the because it's just a hint, you know. I mean it's a touch of pineapple. I think that's what does it. It's delicious this. I look at look at the cheese, and juice is coming out there in the bacin. Yeah, you know, normally when we're we give about five, eight minutes or so on eating our food. It might go on a little longer. HMM. Oh God, that's really good. So I do want to dive into our next beer, because it's also surprising. Okay, Barton, I'm thinking because we always got to throw at least one porter in there. We used do the porters in the middle, so it's probably right for us of the porter of the middle. Okay, yeah, and they will end with this. This, this last beer, is as ridiculous the marshmallow one. Yeah, that's it's did you try it before? Yeah, okay, I had, as I had a chance to try while I was at the brewery, my wife saw marsh bellow. She got excited, so she got it and it's that's funny. Now let me ask you this. You want to broadcast school sort of right, I mean commradication. What's a degree actually journalism and brought out. Okay, now, what did they teach you about eating on the air and and, you know, chewing gum while you're on the microphone and stuff? What did they tell you had food in a college studio? You were banned for like a week or two. If you ate while you're on air, they would kick you off like a month. Really, I'm not joking now. Did you? I mean at some point you're still involved with those people. Just agree now. Did you tell them what we do? And we we're making millions of dollars by eating on the air. I think I took a picture of one day when we had bill graves dot we got took a picture of us, you know, we're climing around doing our show. I took a picture of it and the person who was in charge of the radio station set me a text, didn't I to teach you better than get the food that close to the board. Is Funny. I'm like, you know, this is I'm good, this is this is my job now and it's and they're okay with it, so I'm will carry yeah, that's pretty funny. Well, you know, we have good sponsors and we do love to just have us have at their stuff right then and there, you know, a little chewing. We try not to make it over the town. You can't you for thirty minutes straight. Yeah, right. So, anyway, all right, let's let's grab that order. But well, let me, I gotta finish it. So you finish that up. Well, you know, I one of the things I've learned over over the years when you encapsulate like cheese and Bacon inside of a Burger, it's easy not to pinch it close enough so that when you start cheating up that all the cheese and stuff go running out of it. Right, but I've got this top secret way that I put this in here and so these together so it all stays in the middle. HMM. Yeah, I'm not to ask you about that because I've stopped burgers before to users are still coming out of the side. Yes, you know what they mean. All right. So the next speer up is we're going to go right to reporter. This is a robust porter from somebody nose brewing, somebody knows,...

...is in Hampton New Hampshire. Okay, so this is a this is a standard porter. I don't see any unique ingredients in this. So there's not again. If you if you're a guy who likes or Gal who likes porters, this and you like the flavor of just what a porter is, this is pretty much what you're going to get with this beer. What's he up? Excuse me, what's the alcohol? Sure, it's a six point two. Okay, so so it's on the upper say a little bit upper. Scare. Ye, if I say four, craft beer as six is probably your standard regular beers, like the loggers and pillars, those really five. Six is usually where you find most craft beers hang out at. You start going on the sun and the stuff. That's what you're going into the uppertime. That's here right. Here we go. Here's Matt Oh. Yeah, now that smells just like a porter, very creamy. Yeah, right, right, it's got like a almost a barrel smell. So let's see. Yeah, okay, so we go there. We are, all right, the poor little bit of a head. Yeah, about a quart of an inch of a head. Very dark. Yeah, it's a dark one, creamy beer. Right, let's give it a try. Here. That is absolutely your porter. Yep, as a standard. That's a flavor of just straight up porter. Yep, nothing, no milk or chocolate or anything added to it. It's dry. That's it. Dry, YEP, which we like. I told you. That's my beer right there, and you get that barrel taste to it, you know, I mean like the going a wood agent, like a would bear. Almost. I like that beer. That's a good beer. Is there are some excellent beers that porters that are very rare. Yep, and you might find ten people lined up at the grocery store at seven o'clock because they know they only have four cases of YEA even delivered to us in studio. Yeah, which which was up? Yeah, Yep, man, that's that's great. I like that. No, it's good. I definitely nothing wrong with that beer. That's actually decent beer. I think at this point I still would say this. That other one is out of the out of this world. Well, yeah, that's that's no question. That's in first place right now. Yeah, that that. There are beers that are good and then there's beers that are next level good. That's like next level good, I think. Well, when we try the fuzzy, I don't know. I Love Peach. Are you do? I don't know how much peach you can get into a beer, but if they can figure it out, robots can do it, so we're works great thing. So I'm not worried about that. What the lover, while you're enjoying your sandwich there, yes, very much so, by the way. And and yeah, you're killing at Bat, allowed chewing this episode. The grow of the day on this episode of Grill List is an infrared grow. Okay. Now, a couple years ago lovely wife bought me a charboil infrared grill, okay, and I said, okay, thank you, honey. I don't know what that is, but we'll try it out. I have know what I have no idea what that is. I love it. It cooks with infrared cooking. It heats up the surface of the food and it changes the molecules in the food that collect heat from the infrared radiation and it causes them to like vibrate. That's the scientific version of it. Okay, this action creates a very high temperature quickly and through conduction, the heat passes through the middle, cooking the food faster but more evenly, and it doesn't dry it out. Now, my first attempt with the infrared grill was a whole chicken. Oh all right, kissory chicken, because that's great in feet of whole family with absolutely so you pop that in there. They have these little hooks. It's row pain, okay, and there's a cover you can put on it if you're doing certain things, but you don't want to cover on because it gets too hot. So for cooking a chicken you want three fifty, three, seventy five for an hour or sure, depending on how big it is. And it was awesome really. You can put sauces on it. The only thing you can't put on it is sugar because on the outside of an infrared the food on an infrared grill, the sugar would go nuts and burn everything got sa so no butter and no no sugar. But it's a wonderful way to cook because there's no flare up. Yeah,...

I was the other no flowers ground. I was going to say that. So question I guess I would ask you was sometimes you buy those pre made rubs. You know I'm talking about the ones where you go to store this. I'M NOT gonna say the names of the other manufacturers, but you know I'm talking about there's manufacturers and make a bunch of different flavors and there's like stuff for pork, stuff for ribs, stuff for chickens. Hundreds are yeah, right, so some of those have a lot of sugar in them. So would you have to avoid those kind of rubs? Absolutely, okay, yeah, okay, you'd have to stick with the ones that don't. Well, they those rubs would most likely have brown sugar. Yes, and Brown sugars the Holy Grill of everything. You know, you're right, Yep. So anyway, yeah, you could do all kinds of dry rubs, but stay away from the sugar. Okay, and it's a it's a wonderful what they the girls come with the infrared. Girls come with little hooks and things where you can like hook chicken wings around it and whatever. And once you figure out how to use it, it's no flare up, no mass, no fuss. There's a tray at the bottom. It collects any juices. You'd clean the tray out a throw away the little foil that fits in there. I'm a big fan of the new flare up. When you when you cooked with the what was that? The grill that you have? That the no flareup grill. That's the Holland girl, right, and you cooked in that before, and I think is amazing. Absolutely. So I'm definitely a big fan of the no flare up becauld you would there for with the infrared grill. Is it one of those kinds were you put the food in there and walk away from it? Yes, absolutely, Yep. And and it's like anything else, you don't trust it until you try it right. But the charboil version of this is two hundred and fifty bucks. It's not too bad. No, and it's you know, I mean it's just a very simple grill. It needs a propane cylinder, obviously, to operate it. It's easy to clean. There's no moist you know, no heavy maintenance like there is with your gas griller, pounding the yeah, you know, barbecue sauce destroyed somebody girls. Yeah, I know. It's like grill, grill. Life is perfect when everything's working right. Yep, and that's not when it's not worth it right now, and I know about that absolutely correct. So funny. Well, that's cool. So I'm going to I'd another one of those girls that I want to try, you know, as if a red because I've never had a chance to grow. As for a girl. I wanted to talk to you about something. So, as the Great John Welch was sending us pictures of the fantastic brisket that he made, apparently another one that he knocked out of the park. He you know, we discovered him. Yeah, right, just kind of like we always say, we discovered you. No, you discovered up. Basically, we discovered him. He was in the hot dog and him Burg. He were that and that was all. That's where he lived and I am so proud of him because he he just well, he's got a wonderful pellet grill now and, by the way, that girl is fantastic. It is. It's a great quill, quill and a quail and he cooked a big one, a whole packer brisket. It was like, I don't know what it was, twenty one pounds or something like that. It's a big boy. Ye. Now he was describing it to me today. Now, John Welch is one of our radio partners and and front of ours, the Great Guy, and we got them, we working them along and he cooked this grill, this brisket, to perfection. Yeah, it look good and he's it was on eighteen hours or something like that and you had to run in the middle of I get up check on it, you know, and absolutely wonderful. Yeah, so he said you pushed the big part, the point, yep, ed had so much great juice and that's when you know you one right there. Everybody wanted that, of course, and then the flat had not as much of it, but still when you pushed on it, it oozed out. Yeah, and he said there was not one single drop left. Did you? Did you see the pictures that? He showed a picture of the whole thing and there's like two slice of the level. Yeah, it's good for him. Yeah, I think it's fun when somebody really gets ahold of that, I think, and runs with it. You know, he is a he is an example of why we do the real this podcast. So you know, from grilleds aster to grill master. That are opening. Yeah, that's it. That's him. Yep. Yeah. So as I was celebrating his success on that a while ago, I obtained some porterhouse steak tails from heggadorn's. How did that turn out? Man? So this is a cut of meat I had not had before. I've obviously I've had porter house steaks, but I had not had this cut, which is a I guess how Dale and you've both explain it to me. It's a piece that's that used to be the stored away as they were as they were cutting up the portions of the of the cow right to make the stakes and other cuts. But then all of a sudden people discovered the marbling on it and how much of a delicacy you could be and yeah, well, now it's it's a pretty expensive cut of meat too when you buy a package of it. So I...

...was really nervous of messing it up. I didn't want to mess it up, so I incorporated two methos of cooking. First, I I look at my charcoal grill. I didn't I didn't want to use the the gas girl. I use my charcoal girl because I want to. I want to incorporate the flavors of the charcoal. Sure, hot, like real hot, I would. We were at like six hundred degrees hot. Perfect, right. So I seared the hell out of each side and then I lowered the rock of the charcoal the but it real low, and then put it on the top grate and let it sit there for like another twenty minutes or so. Did you treat it with anything for yeah, any just I wouldn't simple like salt, pepper, a couple too kind of peppers right there, like like black pepper, a little wite pepper, salt. That's it, pretty much. It real standard. That's excellent. Oh my God, it literally melted, melted it like I cut it like a butterlet. You could cut it with right and it just just I weep. My Wife's like what that? She told me that this is stupid. That was our actual words. This is stupid. Of that. Now did you cook them to like burnt end stage or where they still know, they're still I well, you know how I like. I like to have a little pink and yeah, I can't, I can't. I don't like a shoe leather done. You know they mean so. Take credit, though, for some of that, because although those steak tails, and I don't know any other place to get them other than HAG it, all right, nine hundred sixty four rigerrooad webster, New York. Yeah, yeah, and I say so America, if you're over and you know, we have listeners of this podcasts all around the world. I've noticed that and and I keep forgetting it. You know, they're all flying into the Pine Hill airport right down the end of my sphere. This is a you US upstate New York store. So if giving the New Yorker, but they, they, is the only place that I know of. But you got to take credit for cooking it right, because you you understand these things. You talked to him, Ye, you, you, you know, you massage the whole deal and that's that's part of the reason. Our big part, or most of it, probably have why they came out great. Yeah, you know, it's funny because I actually talked to Dale from Megan Orange Sex before Ridge Ridge road webster, and he told me that he tried it. He's messed them up. So He's doesn't easy do it, he's let's chef Joe do it. You know, it's funny. I love him. He says a great he's a great guy and whenever I get to go anywhere Dale, you know, he's a good man. He supply some good food, and then he turns to me and he goes, do you know how to cook these? Ha, Ha, and I go yes, Sir Buddy, I got to cover so photos. I'm happy. I know you had you had chef chow on your homeper clinic show. Yeah, and I talked to chef Joe about this and I talked to you about this and you both kind of gave me advice as to how to get these done. So I took both that took the conversation I have for with both you guys. I'm okay, I'm not going to mess it up. Well, if anything, I would listen to Jeff Joe. You know, he's a world famous chef. He's here, he's got a if you ever get a chance to talk to him, he's got the whole New York City thing, and you know I mean chefs from around the world, and he's wonderful. I got three words for you. Duck Bacon wine. Now my exact that's are so good. They're so good. If you if you're going to say party, so wow, we used to have parties, but they're coming back. So sitting. You know, what do you want? You always say what do you want me to bring? Yep, and they go on, I'm bringing a model online or whatever. Yep. So you go to chef Joe and you get twenty five or fifty of these duck banking line times it forty bucks. Yeah, and you take those are and they're gone in sixty sector. Hero are so good. Who even knew that a duck had baker? Yes, right, you'll think about duck baking. You think of work making. Right. So you you know what's funny about these burgers that we had here? HMM, neither one of US put one drop of any condiment on it. I was going to say that any type. So you know, you have your stick sauce when you have steak, right right, when you make a steak and the stick sauces and get touched, your steak is a winner. Sticks and where you have burgers, usually you you throwlled, catchup, mustard, relish. Some people put Nannies, whatever you put on your Burger right right where you putting not a drop of it. Winter Great, I think that's wonderful. Well, I think it's time. I see both of us have empty glasses. You know what I'm while you pick. It's okay, you know what I want. You know what so okay. So that's okay. We can squeeze it in. You know, we're the last few of these we've done for we're kidding. We're going the wrong directions and we're not driving. No, so we're not. You know what I'm going to we're going to go with the peach first. Okay, we'RE GOING TO WE'RE gonna go with the peachers. I want to end with this last crazy beer. Nice. That's that's fine. We're gonna go at this piece of this is it's called fuzz and it's from robock brewing in in Rochester. I believe they have two locations right there do gates and also in the city by the public market. Yeah, we're going to be doing our show live at the Grillis, live at the gates robots. There you go. Oh,...

I should have probably talked about this morning. If I open it, I got excess. It's eight point five. That's almost all you need to know, but go ahead and reading. It's a Peach Double New England style IPA. So it is an IPA which the sours that we had. If you actually look at the ingredients there, this also is a sour IPA. HMM. So sometimes you can. You can, yeah, you can do the IPA's right, you know what I mean, and not be overly hoppy dragon fruit. Yeah, I find out about you. That's your can by when you keep that. Thank you, but yeah, so you can definitely smell the peach. So I'm like you. I am curious how much of this peach is going to come. Come through right desolutely. Let's get your last first. There we go. We have fresh glasses here for each and every beer that we pour. Well, that's what we tell everybody. And that's a peach color, by the way. It is. It's a very peach color. Little bit of ahead. Well, I smell. Well, first of all I smell IPA, Yep, I smell the happy yeah up and I smell peach. Yep, and we will try this. Here we go. All right. So what I will say is the IPA definitely comes through more than the peach. Absolutely you can. There's a hint of peach that you can taste, but this taste like a an IPA, definitely as a happy, happy beers dry. There's no there's no sweetness to it. Nope, and it is definitely an IPA. It's hoppy. Yep. I like dry. Yes, I just love it. WH same here now with two sips of this, which I take, you know, one ship just to you know, a little bit of a sense yeah, and number two to verifying what number one was right. I can taste. Eight point five. That comes through easily. That's a good beer. You know this is so. They have one called Space Kitty, which is also a relatively strong which is a seven. I think it is suthing, suthing something. Yep, this is like a kick up from that. So, yeah, you have a you have too many of these. You're staying wherever you are right. Yeah, that robberacs. I spend a night, which is yea. Luckily my peers with bout in the gayes shell area, so if that ever happened, there you go. That's a good beer, though. It is especially if you like IPAs, which I have here. An IPA guy. You like IPAs. Now you I wasn't much on I pas. Weren't really not a hundred percent of IPA wouldn't be my go to a beer, but you have brought some of the sour IPAs to the table that are unbelievably wonderful beers. I mean you opened up my I don't know what you call it, parameters. Yeah, you know, Palette or what you know whatever. So No, it's you know what, I think I've said this before in this show. The Way I learned about craft beer is by going to the craftier festivals. Yeah, because you don't you don't know what's out there. You know, actually something someone I know famous, he says on their show all the time. You don't know what you don't know. Right. So if you have new idea that these categories of beers exist, you're not going to try them. You're going to stick with what you're going to stick with what you know. The the best way to find out what's out there is the going to these festivals where there's, you know, twenty, thirty different stands of like a different beers, right, so you can see what they make a beer with tangerines and it could be with watermelon. Then it can bear with. What does all this crazy pain? Yeah, right, happy. So you start trying things and almost sudden you can kind of narrow down the kind of beers that you like and then you'll then, once you find that category that you like, you stead of exploring that category and then you'll find some amazing things. You Go. I think that now I probably shouldn't say this because it's a little tea, any bit negative, okay, but I have people in my orbit that are just meeting potatoes type people. Yeah, they just this this, this, this, and nothing over here. Don't go to the left, don't go to the right, don't go up or down. Yep, this is what I want. I want that's not live. It Diet, PEPs or whatever. It's not living, though, and I there is nothing on this planet that I would not try, including cassadas or whatever you say, the bugs. We're going to do that, some grass, grasshoppers, you know whatever. But when it comes to crap beer, there's nothing I wouldn't try. Yeah, YEP, same here. I've been to cheese. Over the last seven or eight years I've had, I've had to have been a part of like twenty or thirty beer festivals. Probably you and I need to get into the judging category. I'm with you a hundred that will be a lot of fun and I think we know enough people now where we can make that a of course you're listening to the grill. This podcast available anywhere and maybe you're listening to it on Iheart right now...

...or spotify or you know, wherever else you might get your podcast. Where we were, we're here every week. A couple of hiccups. Yeah, you know, life is, life comes at you and once in a while we don't get a thrill this podcast out, but we have other jobs. Yeah, we have ather, but but we try real hard and we love the people that that listen to this. And and if you have any suggestions, like you want to throw out tomato's Addus or whatever, you go to my website at Jim Salmoncom and there's a contact section there. Or you can go to Matt at inside the margins RADIOCOM. There's a contact section there inside the margins RADIOCOM. Now that's that's a lot of word. Yeah, that's why it's that's what this is why I eventually we'll have to just get a grilled all right. You know what? Put my office on finding big mattcom, something a little simpler. Yeah, it's about inside the margin. I guess that's too funny. Yeah, eventually I think we'll get a grilled thiscom or something. Yeah, well, we're kind of well, no, no, you know what, who was it that was researching that for me? The other thing was Welch. Yeah, and he said, Oh, this one's available. Grillerscom's available for Tenzero five on. We could. We're not that big parts grilled grill this podcastcom was four dollars and fifty cents. I don't know, what have we made so far? Never Mind, I just I just it's too much for us to say. Yes, it's astronomical, isn't it? You kill me. Yeah, so we got one more beer coming, okay, and I think it's time to break that one. Yeah, now let's do it. Coming up on future broadcasts of a grill this maybe next week or the week after, we will be doing sausage on the grill, various types of sausage. Now, before we did just regular old every day sausage, which was good, but we're going to kick it upstairs a little bit and get some ultra ultra habanarow sausage and some really good Brad bonds and whatever to bring to the table. Okay, we also have porterhouse steaks that we're going to cook. So we've got a lot of a lot of plans for grill is going forward. I think we're in the twenty five episode count. Now we world. You know what I when I met from now on, when I come here, we'll have the number that we they were at. So so we could actually say that curally. Yeah, I'm actually looking for them and that you one more time. We like doing. We enjoy doing reallets on the road too. We have another road show coming up. You know it roar box on Buffalo Road. That's on the what twenty four? What's something like that? The weekend of the twenty six, something like that. Yeah, whatever day that you know where is Saturday and absolutely it's the twenty four. It's a Saturday and we'll be out of Roor bocks on Buffalo Road around three o'clock in the afternoon. Will get there a little early to set up because we have to broadcast table and we'll have have the guys from row box around the table talking with us about how they got started and all that. John's a great guy. Like John. He's a ground and he's just real approachable and and loves to talk his business. It's funny too, because he's again he's considered the godfather of great you're absolutely he's one of the first ones that bring it to this area and there's so many and he's still like humble, like. He doesn't he doesn't sit there saying, well, you know, I started this stuff. He's really approachable, really easy to talk to and he also gives advice to other craft brewers who are trying to start out. One of the things I like. I've only been in there two or three times in my life and I don't know why, because it's a I love that. Sorry, it's great, you know, because I'm out busy guy. But they have the vessels in the tanks there. Yes, they did. They're not afraid to show you all the stop walk around on it. You want a tour of how they do this. It's great. So on the twenty four of July, at around three o'clock, will be out there doing a live grilled this at rowerbocks on Buffalo Road Chester, New York's and I also heard some something. Someone told me a little Bertie told me that they actually might be preparing some barbecue food first. Are we excited about that? Yeah, how'd you pull this off? By the way? You know, it's just your personality. I said, yeah, Matt Wilson, He Goes Matt Wilson, he's He's grin there. So let's what you got there, Buddy. Okay, so this is now, as I told the story earlier in the show, this is from mortalous brewing. That was the first one that we stopped. Stopped that again. US out towards Avon. Okay, out that, out that direction. Great.

It's a small it's so easy to miss you drive through there. There's like a digre and a bunch of industrial buildings. It's really hard. It's really easy to drive right by it and not know that it's a brewery. Okay, the way we knew, is it? There's a couple people sitting outside of these little tables, like you know, you could tell they're happy. You know, else tell right. So we finally pull up in there. And yet. So this one is called Hydro slushmellow. It's a sour ale brewed with raspberry, strawberry, banana and marshmallow. All Right, we've tasted three beers so far and numb. I think we both are great at the first hour, off the Che rising storm is off the chart. and Go ahead. Seven point. Oh, by the way, say something. Yeah, that's your past. Be One of those right to bed. That was a yeah, that took a while. Now before I even I shall let you spell it when I can. I report because you're going to you'RE gonna, you'RE gonna laugh. When you smell I think you're going to tell me it's a small or something. Oh, it came out. It's a creamy beer. GOING, go ahead and get that a smell. Yeah, it's Oh my God, what am I getting there? It's you get banana. You get to get banana. That's right, marshmall, you can smell the Marc. Hmm, oh, that is it's it's thick. Yep. Well, that's really, really good. Oh my gosh, that would be all right. Tell me how much that costs for a four pack. This was also twenty five bucks for our pack up. Well, you brought two perfect beers to the table. Fifty buckses the damn right. So, my Gosh, if you that's we're really good. If you went to a Orange Julius, if they still make those, you bought like a one of those juice slushies, it would taste like this. Am I tasting a pulp in here you are. That's exactly what it's. This is this is one of the craziest beers I've ever had. HMM, wow, that's really, really good. Yeah, I like that. Yeah, it's I told you, I it's insane. Be Tough. So that first beer. Now now I got some not to interrupt you say, go right, hot please, I got some spice in the back and that what one of my you know, I got that too, and I'm not really sure what that is. I wonder. Cinnamon. Yeah, I wonder if that's the that's the a'll cahol, because it's I gotta seven old. You know, Gosh, that's good. It's this is off the church. Guess that's very good. That's a very good beer. HMM, I would buy both of those. Yeah, and I heartbeat. I might buy two of these and one of that first one. Yeah, I you know, this really, really good. If we have to vote, yeah, we so this time around. I think some days we've had, you know, Beers that are just dad. These are pretty good beers. Today I brought to really, really good beers. You know what, you're a good guy to under so, yes, I think we both are going to agree. Although I love that red. It's delicious and I would buy it again, and I'd like to take that, that blue I'm bringing. I'm reading that next time. All Right, I would buy that run and heartbeat once again, no questions asked. Yep, but I think this one is the winner. This is almost the sickness of pulpy orange juice. If you showed this to somebody and told them as the beer they went the you're lying right, right, I love that. Yep, that's really weird. I told you to you. Yeah, yeah, I told you I was going to that's gonna surprise you today. Gosh, hitting out of the park here. Yeah, all right, now, more talous, more talius brewing, any will? We'll have to go up there in afternoon. Yeah, we will have a couple. Okay, all right, might have to get a limo. Yeah, we'll need some presided drivers. Yes, we know, I have a problem with that. No, no, we're good. Wow. Yeah, so I and I know we've had I think we maybe we may have had one or two from more Chelas on the show before. We have had a ton from them. Rider Storm. We've had a lot of because they're so good. So I think this is this is sneaking in, because I had a couple other ones, one called milk of the Gods here, another insane beer. That's it's all gone. So I can bring one to you because thanks. Man. Sorry, but they make some just insane beers there, really and they're so small. They're like this office small, like you would you again. There's a that's like four tables out in the front. That's that's it, right, you know? So, yeah, well, that's how some of the big ones get started. YEA, but yeah, if you I was, I posted...

...that I went there on facebook and everyone else who's been there. So this is one of the best rules I've ever been to. Okay, and you can you can see why. Yep, all right. So we need a road trip down to more talents again and then, well, I don't know, after I'd taste a few of those, I don't know if I'd want to go anywhere else. Rising storm still good. You'll still be happy again. You just have that Rediz. Yeah, it's good. Everything you ever brought from rising storm was unbelievable. Yoh, yeah, all right, see, killing, I know, killing me, Gosh. Well, anyway, I'm glad we got to yeah, you know, wash down those wonderful burgers. Burgers, by the way, again, I'm just about done with it. I actually stopped eating it because I knew I sound like I had a mouthful of broad gass. And then we talked broadcasting one hundred and one. But go ahead, but I'M gonna we're going to sput the rest of this because I know you want a little bit more of that one. Yeah, how do you guess? But but yeah, so look at that. Yeah, creemy part. Is that come out? Is that insane? It's no one, no one's going to believe you. We in tell about this. Doesn't have that that ball in the bottom right? No, no, okay, there's nothing in there. Yeah, Oh, yes, you can keep this, Canto you so, you can. Okay, YEP, clar up. Any you got any archive? Yeah, I know you got some championship beers up there. So, yeah, absolutely. Yeah, four hundred and fifty North Brewing Company, more Telis Hydras lush mellow. Yea, a fifty sixteen ounce one pine, of course, seven percent alcohol, Sour Al, brewed with raspberry, strawberry, banana, and I didn't hear you say banana before, and marshmallow. Yes, Livingston County, New York. Keep cold, drink fresh, don't age. That means drink it today and come back and get more, more, some borrow. Oh my gosh, is that good? Yeah, so I got and they call it slushmellow. Now you can see why because, yeah, look at that. Yeah, I mean you can't obviously in the pocket you can't see this, but it's this is you can't see you this the spirits. It's insanely thick. It's insanely it is. It leads a residue on the glass and when you pour it out, the lighter part comes out into the Darker Yep, heart, and it does have I think it's pulp, yes, and it's all usome awesome beer. Man. We this. America's a great place in it. Man, amen to that. Friend. M Well, we had a time that I think we're on. Yeah, I know, we just get started all the time and and and this happens. So Hey, I just wanted to make sure that I did mention Jim salmoncom. Make sure you visit there. You can find some past episodes of grill this there inside the marge's RADIOCOM. We're on facebook. I forgot to mention that. So you're going to grow this on facebook? What am I missing? Well, the only thing I would say is that serve your local craft brewery. Yeah, you know what. I almost always said that. I forgot. Thank you, Jim. Make sure you support your craft brewers. Even though that we're coming on this pandemic, they still have been through a lot. They're still working on getting back in almost deathly need you and it's always great. Yep, great drinks. Yep, Jim, I said we finished these slush metals. And Are you? Nobody? All Right, girl? This will be back next week. Far more ore grill this.

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