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Grill This!
Grill This!

Episode · 7 months ago

Beef Ribs and Mortalis Brewing

ABOUT THIS EPISODE

Talking salts. grils, and eating beef ribs. And we sample a variey of delicious fruited sours from Mortalis Brewing

It's time to take your grilling skills to the next level. We will take you from grilled disaster to grill master. So grab your tongues, your aprons and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Well, he started out just just out and out lying. There's no there's no grilled disaster. They're all good. Hey, everybody, welcome to grill this Jim Salmon along them with the Great Matt Wilson, Matthew T. Well, that's right, and a tea stands for anything but tea tasty bevers. Yeah, there you go. Ay, Jim Hower, good, good, you're good. Good to see you again and we're going to have a great show for you today, folks. Absolutely, we're going to talk salt. Yep, we're going to talk smokers. Oh, who, I got a I got an interesting smoker I had not seen before. Okay, talk about that and we'll get into talking about salt or you know, you you go out and you have research stuff and you think, oh, there's just one salt or two salts or whatever. There's a there's a ton of salt. So we will cover all of it. All manless. I'm excited. What can I smell? Something? Of course you're so. You've been doing this thing recently where you cover it up so I can't see it. Usually, we first started, you had it open, so I can see it. Now I have I can't see. What I alays do a smell deliciousness. What we got going on today? These are beef ribs and they are smothered in famous days steak rub, with Kansas City barbecue sauce over the top of that. About halfway through I'm excited. All of a sudden I have no idea what they're going to taste like. I've never done it like this before. Put them on a grill just low and slow them all right, and they might even be you know, meetium in the middle. I don't know. I've cooked him for a long time, so I think we're good that way, excellent, but it doesn't matter. I mean, eat them if they're wrong, doesn't matter, and the dog will finish about, you know. So will more to come on that. I'm about a dog, Jim, Oh, if goot your dog, okay. So yeah, so, Jim, I went. I went to bat for you this time, my friend, you are treating me. Well, Buddy. So last couple times we had some okay beers, right, they weren't? They weren't, you know, top of the charts, but they're pretty good. We had that one right as from that was really good, but they were Okay Beers. So I decided that we were going to go up and nut up a notch. So yes, so I will warn if you're listening right now, I will warn you. The Beers that were purchased are not cheap. So you're going to have to come out of pocket for any of these beers that we're going to be talking about today. Right. And we had to wait in line for an hour. Actually, my my wife, I will give that to carry. She waited in line for an hour to pick these up for me. That woman must love you guy. Yeah, okay, so some of these beers aren't available anymore. They're gone then. Yes, so I'm glad you brought that up, Jim. So these beers are all from more tealis brewing, or tellis brewing, is out towards Avon in upstate New York. If, of course, we have listeners from all over. So you may not know the area, but it's upstate new or close to the are that we eat, that Jim and I reside in. They don't really sell any of their beers in store. Almost all. They every once in a while that they'll have one, but for the most part, if you want their beers you have to go there. So those of you running over to your phone to put in the address, yeah, it's five, six, six zero tach. That's TC drive Avan, New York, one hundred and four four, one four. Excellently. Martellis brewing. Yep. So they do special releases a couple times a month where they will make something sell up to what's gone. That brand is gone and they'll do something else. Okay, so you only have a short window to get what they make before they're done making that brand. That's the teas. Yep, that's the...

...tea. They know how to market what's been good. You pay, you pay a little more for it and you got to wait in Linel. Right. Right, that's wonderful. So we're going to start off with one and then we'll get into the rest of the stuff that we're doing. All right, so you know in our area there's something called the grape festival, yep, right, and in Naples, New York, that is correct. Him. Been there many times. Great Pies, Great Pine Torch and you know, you name it. It's great everything tips. So in honor of the grape festival, more talus made a grape pie themed beer. No, really, on the cool right. That'll be great. I I love grape. Not much on great pop or anything, but a great pie, a really good grape pie from the Naples festival. You you have to in it. It's just it's heavy, it's it's sick with lots of grapes and whatever and and I assume it's concord grapes, but I don't know. There's thousand different kinds of grapes. But yeah, absolutely. So what do we have on this? So this is called the fillings are mutual grape, granola and coconut. Okay, six point zero. So it's right, all slightly above average. And you like thick, this is definitely thick. There's a four pack of these will run your twenty five bucks. Okay. So and comparison, let's see, six bucks a piece? Yeah, yeah, six hundred fifty a piece. Yes, twenty five a piece something. Not much. I'm mad, but that's that I got. So we're gonna have to enjoy the heck. Yeah, yeah, so, if you're listening, a case of Budweiser cost you about twenty bucks. Yeah, so a four pack of ease is more than a case of Budweiser. Yeah, so I'm now. We talked about this last week. We hadwich some good beer, we did, we did, but we also talked about the cost versus quality. Right, are more accurately cost verse is taste, yes, and whether we like it. So, according to that scale, this ought to be off the chart. We're I love this thing. So here, get what you see this? Yeah, so here we go. Hit. Keep your eyes on this. Wow, yeah, talk about grape. Now, can you smell the look how thick that is? Oh my gosh, it came out with a little bit of a head, about a quarter of an inch head, which is still going down, but it's there. that. Can you see through it? It know you can. It is it is about the same color as if you poured a glass of Cabernet. They're very good compared. That's very good, yes, and Nice. Wow, it's complex. I mean I smell grape, obviously, but I can also pick up the coconut. Yep, I want you to be the first etases right, here we go. I'm so excited. Oh Wow, well, cost versus quality, I guess you got your win. That's awesome. That tastes just like a grape pot, doesn't it, does it? Now? That's awesome. Oh my gosh, that's good. HMM. Yeah, it's delicious. Not, there's no other way to say it. It's delicious. Now, there's not any sour in that. No, that's that's got some serious they're sweet there or sweet there, but it's not. It's not. Doesn't play sweet right. Yeah, right, doesn't play you out the water. Sweet. Right, it's great piece with exactly. That's exactly what you would expect that to taste like. No, wonder it's twenty five before pack. So I'm not even gonna, I mean will, we're going to go judge all he's but on a scale would a tend where's this one? I know this is right up there. Yeah, nine point eight. Oh my gosh, wow, that's really bad. Good, it is delicious. Yeah, that silence, that...

...pregnant pause, there is both of US enjoined. So again this is called the fillings are mutual, if you get I think we talked to the guy who was hang these out. There's a few of these left. So hopefully, if you're listening to this, it's not too late. But if not, if you're in the upstate New York area, get old, get over there and get yourself while a four pack of these and again, more Talis brewings. That fifty sixty tech drive and AB on New York. One hundred for for one four. It's you can't miss it. It's it's easy to get too if you put it in there. Oh Wow, he's actually you know what, you just poured me eleven dollars worth. That's really, really good. You want to rest, I want you to have so you can keep the can to Oh, okay, for your collection. Put It on the wall of fame. Oh that's awesome. Now, this is something that I would imagine if they sold out of it or or we're successful with this. Yeah, mortels would make this every year. Yeah, yeah, a lot of the beers that they make they do make again. It's just you just got to wait till they do it again. Right, that's awesome. Now that was a win right there. Well, I mean out of the box, that's in the in the running for number one, unless you can alway, we got some bother. Well, so that's great. HMM. Well, I love that. As you said. The funny thing is you mentioned it because I went to one of our local grocery stores, run here and where. You buy the mix pack for like you don't. You don't talk about with that ten you pay ten bucks, you get like a mixed bag of beers. It can six of them. One of these beers cast as much of that six pack. Right, yeah, there's a reason for that night, and you could taste it. Okay. Well, well, yeah, we'll find out. Yeah, and that's a that's a bigger bottle to let's yeah, twenty ounces or something like that. But cool. Well, I did some research this week. Okay, you and I both like to smoke stuff. We do, absolutely and I have some ceramic grills that I use for that, m a pellate grill. Okay, what you you know? I know, I know how we have one, Yep, and you could smoke in your gas grill whatever. I mean, you can figure it out if you have to. Yeah, there are some cheap the brinkman series, where you just, you know, there's a little element thing it just sticking are you plug in and lights up some wood and whatever. Sure they. Those of you know a hundred bucks. I mean you can get one of those. You can do that. But there's this thing called the Bradley smoker and I had seen one once and I didn't pay a lot of attention to it because it cooks with what's called a biscuit. Huh. It's a good puck sized wood biscuit, basically, and that biscuit cooks. Every twenty minutes it disintegrates itself and it's pushed out into a pan of water, okay, and then another one drops down in. It cooks and every twenty minutes it provides more smoke. I got you. And there's different kinds of biscuits with this. Now everybody loves smoke something smoke foods, the bust. It's really good to you. This is an efficient electric smoker. Okay, okay, it's a little high end. It's four hundred and forty nine. Okay, it's not cheap. And then the good biscuits, the wood biscuits, are twenty, twenty one bucks a box and I think there's twenty four in a box. What's the size of this? How big is it? It's it's about three feet tall, because stands on legs and it's a it's an interesting, interesting concept. Stainless steel there for racks inside, so you could do pork belly. Okay, do hands, so whatever your thing is, it's great for pretty much any type of food. It's them. There's two heating elements. One heats to oven inside to maintain temperature and one makes...

...the smoke. Okay, okay, it generates hot or cold smoke for up to eight hours, you know, and that's I've I've had stuff in for twenty four. Yeah, you could, you could do some ribs if you want it to for eight hours. But yeah, you're right, we kind of go a little longer. And then there's a removable side panel that makes maintenance easier. Fully insulated, you know, etc. The problem is is not available everywhere. You can get it online like anything else, but I almost like to go look at something before I pulled the trigger. Yeah, sure, and it sounds kind of interesting and I you know, my family constantly says to me you don't need anymore, and which case I completely disagree with them. So I think it's always it's always wise to try to figure out how to cook on his many girls, as you can yeah, Yep, no, I agree with it. I did another one of those tender chucks this week. Did you not how that one turned out? It was fantastic and it was gone in sixty seconds. I'd just carded it and I decided to do a little extra brin, okay, and I use a kosher coarse salt, regular salt, okay. I don't like the taste that much of sea salt. The Himalayan pink stuff doesn't do a lot for me. Sure, I do have this and I don't know if you've ever cooked on one, but it's a salt block, yes, about an inch and a quarter, and I've done shrimp and stuff on that. Now that's another matter. That's that. It was pretty cool. Yeah, I enjoyed that and but but when it comes to regular brine and whatever coarse salt is is the thing. There's this other salt called Mauldon and it's more like a flake. Okay, it four times is expensive and some people, you know, it's more about the presentation sasure. So I you know, I don't don't buy anything. I don't use regular table salt because that's just fooful salt. I mean it's it's too fine and that's yeah, I I was truly think of what would table salt be good on it? Maybe like eggs or something? I Oh, yeah, I mean you have the automatic thing we have all over the place and you know whatever, regular salt and pepper on your egg sure, whatever you're putting stuff on, but for me it when it comes to brining. It's it took me a while to understand that when you take a piece of meat and you smother it with salt, it's completely different than if you cut a piece and said, okay, I'm going to put salt on it. Yes, I agree, you're just putting a little on the surface. What what this does, especially if you let it go for hours, is that salt gets in here and it just changes the whole complexity of whatever you put it not right and it's just wonderful. Yeah, and it makes things more tender. It just develops this really great taste that that you want, especially on beef. Yep, I agree. Ever been to you know Primar rib is the best way to do prim rib is to melt butter, cover the whole thing with melted butter, Yep, and then heavy fresh cracked pepper and brine, salt and let us sit in a refrigerator for a while and what'll happen is that stuff will get into that, especially down a half an inch or so, and when you roast that low and slow and cut that primary, if you win. Yeah, it's it's just wondering. That's the last time we we made primary of I think we got it from the same local store that we that we got our beats from. That's how I did it, because I think you were talking to me about it and I went ahead it, I guess, buttered it up and put this I was so good. The method that I use is different. There's several different...

...ways I cook primary because that's my meat. Yes, that's my most favorite meat on the world. Is Primary. It's a good choice, you know. You one of the cool ways of cooking it. If it's if it's bigger than say, five or six pounds, if it's like an eight pounder, which is a good size, Ye, then you can run the butter on it, salt and pepper, heat the oven to five hundred. When it hits five hundred, you put it in there and you cook it at four minutes per pound at five hundred degrees. Then you shut it off. Close the oven and yes, it taped at door off so nobody opens it. And you let us sit for two hours and once and of course I have a probe and everything. And when that, when that temperature comes up and you can see it get in a one hundred and twenty five, one hundred and twenty eight range, you know it's rare, medium, rare too, rare in the middle you win. Yep, you got that crust on the outside and then the tendering pink in the inside out. Man, and I've always I usually put a little bit of liquid into the bottom up and not a lot. I you don't want to boil this right, but a quarter of an inch of something beer, sometimes a white wine, sometimes a red wine, although red wine I'll take it over, so you have to be careful. And then I'll take those drippings from that, if there's any left. Sometimes it gets boiled up, but if there's any left I'll mix that with a little bit of Luz you. MMMMM, Matthew, you're making me well, we have food sitting here that we yeah, you want to try another beer? Do you want to get into the food? Let's that's cract one more that we'll jump into the food. All right, all right, yeah, I'm I'm going to have to hide this great one here. I want to save a little bit of this for my wife. You really like this? Yeah, I think. Yeah, I don't know anyone who would not like this. I can't get over the taste of that. Tastes like Great Pie. Yeah, all right. So what's up next? Let's still one that I haven't had. I say, I want to say at least one for us to have at the same time today. So, yeah, Matt's. Matt brings this cooler with him every week and it's there's nothing worse than warm beer, but he takes it to another whole level. It's immersed in ice water, so everything he brings to the table is ice cold, and that's how you want your beer now. In the old days, when they made beer, they just kept it in the keg under the kitchen table and interpet room, but then we invented free on or whatever. So all right. So what's this one? All right, so this is the other one I have not had. This is called Siren again, from these are all from mortalis. This one is seven point. Oh, it's a sour ale brewed with blackberries. And raspberries again. Now, seven is a little higher. Your typical beer will probably be five, five and a half. A budwis is right at five. Think Bass like at five. So this is stronger than your average beer. So the grape one was six, Ye, and we're going to try a seven. Do you had them together and come up with thirteen? Or doesn't it work that way? I mean it does, but right now we're going to throw numbers all the way. That was John, and I thought know that that's I can't wait to try that one. That's really cool. All right, so let's go ahead and give you know, sound effects are big here. Yeah, Yep, I think. I think we're gonna have another winter here. But hang on a minute. Yeah, if you tried this one yet, this one, I am not drunk. Okay, all right, Matt Pores whole. WHOA. What color we have here? Maroon, look all thick. That is too. Yeah, very thick. I wonder how they get it thick at Martalis. That is really thick. It's a consistency of palpy orange juice. Yeah, they're very good. Another another good an Elogi. Yep, all right,...

Jim, here we go. HMM, wow, that's that's an interesting beer, right. Yeah, does it say that the that's a sour. Yes, this one also. All right, this is a sour elb so our blue brewed with blackberries. That's really good. And raspberries. Wow, I like that. Hmm, let's good. It's definitely sour, but you still get the sweet with that too. You know what adds to this is the thickness. Yeah, because the thickness is a different deal. It's a it's a different consistency, thinks. You know what, the fruited Sour. That's really good. Same Price. Twenty five hours, forty four back. Okay, cool. Wow again. Yeah, you when you buy normal beers, that they're not going to like that. That's absolutely true. Yeah, well, that's why they're six. Twenty five apiece or no? Yeah, I'm not much a man. Now that that big bottle that we're going to try at the end. That one bottle was twenty five dollars. Wow. Yeah. Well, the radio business has been good to you. Actually. Could I get a ride home with yeah, I'll have the limo come. Yeah, right, so I was I was going over the financials of girls. We must be blowing up. We need to you know, right now we can hire a limo another couple weeks from be a lot buy one. Yeah, you'll kill me. That's really good. I like that. Not Bad this one. First taste really caught you with the sour. I'm with you, but then the at. Then you SIP it a couple more time, right, you get the you get more of the mouth field everything else. That is really good beer. To what these people really know what they're doing. Yeah, yeah, more, tellis is quickly becoming one of my favorites. Yeah, I was, I I know. We know. We have a special guest. Yes, we do. Hey, lovely wife, Diane Sammon. They say hey, the folks, amount don't be don't be shy. Come on, just say hi. Hi, I'm all right. Try this. This is. Tell her, tell her what it is again. This is. It's a great pie beer. The name of it is called the fillings are mute utual. It's to soury El with grapes, GRANOLA and coconut. Give that a try and see what you think. And that good. It's just like a grape pie. Wow, yeah, it's not bad, is it? I guess tastes more like the but the crusted right. Yeah, yeah, yeah, we also have a sour hair from mortalis. That's equally a stick that it's our. But that isn't that good? Yeah, there's that pretty good, is it? It? My POM's over here. It's still it from that's why I called you out here. You know, you might as well. Yeah, you know, you normally don't. Is One. That's my wife's favorite, one of my my wife's favorite beers to the state. Is that one okay? Cool? Yeah, yeah, you can have it if you want. Here's yeah, Diane Sam and showing up for re visit. Yeah, by we there's no way we'll ever get her to sit down here. And No, probably not gross me, but but I tell you what, when I get, when either Diane or my wife carry if they like one of these, yeah, that's a win. You know, you know you got something. You know we have. This is a full broadcast studios. It is. Why don't we set up a an episode of grilled Lis and have both of our wife? I think that's a great idea. Yeah, Oh, that was that's a good beer, though. I like that Sour. So all right, up next.

Yeah, up next to just food. I'm excited. Now you know you haven't had a low when you said beef ribs. You know how I feel about beef ribs. I know, I don't know. This is an experiment. I've no idea what these are going to taste like. Well, I can tell you they look good. I have no idea, but you know you will. You will, of course, be honest with me. Yes, you, I told you. The way you could tell about like something is fastly disappear on the plate. Here's here's the Napkins, because you know, ribs are messy. Yep, and I touch buttons. I guess I should probably have some Americans to get you some some of those covid gloves. Oh, yes, right, there's the whole covid thing. Happen? You forgetting? Well, we don't worry about that. Yeah, your girl, this is about good times. It's not good. How do we get it? Sorry, that's most upon the six percent. That's too funny. Now, these are chuck riblets, they're called. They come in a rack with five, I think five ribs attached. And and what I do is I soaked them in salt and pepper. And then this has famous dabs on it. Stay ACRUB. Yeah, and and then Kansas City barbecue sauce, not a lot of it, but enough to to get before you from that to barbecue. Before I even bet ice, I just wanted to put my finger on the sauce and taste it. I like this combination. Yeah, I think, I think, I think we have a winner here. Alright, Matt Wilson picks up a carefully, you don't burn yourself. They're pretty hot, but that never stopped him before. This is a competition beef rib that is on the low side of quality. I mean you can go out and buy, you know, whole wrecks and ribby racks of ribs. But this is now what I do like about this. When you think of beef, and you are you already mentioned on this episode, you think of like salt and pepper, right, all right, so you get that salt and pepper bite underneath, but you get the sweet of the sauce make it like barbecue. So I think that that's that's that's really good if you're do a beef I think now one of the things that happens to me frequently, well, I don't know frequently is the right word, but once in a while I oversaw right and you know, I can taste pretty good salt on these, but I think the sweet balances the salt out there. Yeah, okay, you like them, I do, all right. Hm Hmm. Any kind of a rib? You know I'm a rib guy. I fell yeah, I mean, this is are your all deal? HMM. Now, this would be an easy beginners beef rib cook right, because they're very their meaty there. There's not a lot of work to membranes already gone right, right, beef membranes are almost impossible to get it off by yourself. And you know, it's just one of those things where, if you just get a pella grill or you want to try to smoke some ribs on your gas grill or whatever, you could. This is an inexpensive rate of without spending a ton of money to experiment, you know, cooking a ribbon. I like I said, it was a tad is a tape of a heat to it too, which I like. Yep, well, that's the famous day, but I think that's perfect. I've never seen anybody eat a rib like a ear, a corn before. You're you're like a typewriter. You like your...

...your like your meat, though, I do you really do it? There's nothing to the tune about me Soever. WELLO's up. Maybe that's that street corn. We have a right. That's a whole different story. Man. I tried once to make that. Didn't even come close. I have to that's one of the best corn dishes that we've fi this just crazy. It's coded, but not over code. Yeah, it was an Anat Fried. Yep, most people don't have access to proper ways of deep frying with that amount of oil right like you wouldn't arrest room. I mean you're cooking onion rings and fries and things like that, so it's easy to dip that corn right down in there and cook that right all uniform and whatever. Most people don't have the ability to do that. The thing I like about robots, which we're talking about, that corn. It's just not just I mean they obviously have great craft beer, but they're they also great food to at. Some of the breweries don't really have the food thing going on. You know, they'll have a food truck come out or whatever. They actually have a good chef and great food at their after gates location. So yeah, there is a craft brewery and Webster in the plaza. They're called I think it's witchcraft or and they have a food truck right inside to still. It's awesome. Yeah, and that call. That's awesome. Yeah, so that's that's kind of NEAT LEM tack by every yeah, I think I have. I have three more of these ribs and because the last couple of girls I did not have enough to send home to your lovely wife. She mentioned that and so I don't have any idea whether these are actually make it that here house or not. I make no promises. I don't know if you can be trusted. Gush. So I want to talk to you about something real quick. All right, let's had. All right, so I sent you a text the other night. There is a beer. Now, last episode of Girl That's we had a pumpkin beer from Sam Adams, one of the original craft brewers. Right. They're still considered an independent brewer and though they're pretty big now, but they're they make this special beer called utopias. Now this is the most unique beer that I myself and the I don't know, twenty plus years of drinking beer I've ever tasted. Hands down. There's nothing on the planet like it. Number one, it's the one of the most expensive beers you can buy a bottle of this beer rings between two hundred and two hundred forty dollars per bottle, per bottle, per bottle, and it's one of the bigger bottles. Like yeah, it's it's funny, it's cool looking bottle, but it's but it's one bottle. It is twenty eight percent ABV. That would be fifty proof Jim Right now. Wow, yeah, now, because it's so high and it's still considered beer because, you know, a beer license is different, different than the liquor life. Right. You could some places conserve beer without you know, you can serve beer and wine without serving liquor. It's actually a legal in fifteen states because it has too much outco right, right, too strong. Luckily for us, New York State is not one the states where it's illegal. Well, that's I am stunned and surprised at the restriction state of America's one of the few times you can say there's a good thing about New York because they actually don't restrict us from getting this beer. It'll be available October eleven, but it won't be available nationwide. Okay, so only in the only in the location. So the states that are some of the states that are banned from this beer. Alabama, Arkansas, Georgia, Idaho, Missouri, Mississippi, Montana, North...

Carolina, New Hampshire, north and South Carolina, by the way, New Hampshire, Oklahoma, Oregon, Utah, Vermont and West Virginia All will not be serving this beer anywhere. That's that's amazing. Well, I guess you know. Everybody has their own different liquor laws and whatever. Yeah, I'M NOT SURPRISED BY UTAH at all. You can't, you can't, you can't find it. All right, driving a hundred miles. So Jim is only thirteen. They're gonna make thirteen thousand of these. They're twenty, like we're talking to twenty five point four ounces per bottle. And how many they're going to make? Thirteenzero. All right, so grill this is going to work really hard to get our hands on one of these. We're going to hopefully not pay the two for you book. Yeah, it so. I told you earlier. I've actually had the opportunity to try this beer. I used to work at a brewery, not a brewery, I a craft brew bar while back, and they had a special when it came out. My two thousand and fifteen or something like that, and they were selling it by the shot class and it was twenty five dollars per shot. Really here? Yeah, wow, well, that's that's that's three point six million dollars for that beer. Yeah, that's that. I wonder what how they get it to be that high in alcohol, but whatever, I know they brew it. I had, you know, a head on my phone, but they brew it in these barrels that were like Sherry and other liquors, and they sit there like for ten years. So they all really barreld. That the one thousand nine hundred and ninety nine and they sit there for a long time. So they're so they're only the only open them every two years from from the barrels that they have an I get it. Yeah, okay, all right, yeah, so, yeah, so they've so they sit and for ment for for literally a decade. So that's obviously that's like twenty five year old Scotch. I mean that's there. There you go, concent right. Yeah, okay. So and as I was telling you, gym, with this beer, this is if you are a novice person and beer. If you are a budweiser or corps kind of guy, this probably isn't the beer for you know, number one, not just because of the price and everything, but it won't really taste like beer to you. It'll it'll taste like like a liqueur. Right, right, right. Yeah, yeah, I think someone like yourself, for me, who we dive into this, you'd be able to get those beer notes. And Yeah, but I don't think the average person would. I I can't wait to try that. You gotta get it. You're a genius. I'll that's my job. I'm more my work extra hard to get that over to us. So what's up next? Yeah, I think now. Do you want another rib while you're at I you know what, I have one more here, so do you? Okay, well, there's four more here for you to either take home or no way, and I won't say anything either way. I won't. I won't email your wife. He started out with for about is what you want somehow, but ribs are so much fun to cook. I always have some beef ribs. Oh. Next up is short ribs. Okay, and short ribs for me are a little more. It takes more to do it, yeah, because you have to Brown them first and then you really have to talk to him and a red wine sauce and let them. You know, there's a little more work involved. And now I've had your short ribs before to have you. Yeah, and they were very delicious. Well, I have this new recipe that I want to try out. It is a a not not jerk, but you know, the sauce when you're done making ox tails?...

MMM, you know how it's kind of thick. Yeah, whatever, that's the surface. I'm looking for perfect, perfect sauce and surface for that I think I'd be great. I love box tails to by the way, do you know we have to do that? The problem is it takes all day. That's that's a slow so that's got to be like a Saturday or Sunday. That's a sale. So and just on, because I know that you like grits, love grits. I've got a cheesy grit breakfast casserole and it's, you know, it's a shot, three cups of grits and a whole bunch of Cheddar cheese and various other things and eggs and mix it all together and and and you know, I'm excited, or so I will. I will put that on the schedule. I still have I looked at two briskets this week. Okay, still waiting for the brisket and I could not find what I wanted right. The problem is I'm a busy guy and I have appointments in the afternoon and a fuel maybe an hour or two sometimes between a plane. Sure, so I'll go in, I'll find a brisket I want and I'll go wait a minute, I've got another appointment. I can be home it in the cruck like a little hot and really down right. So Anyway, I'm working on in honor of you. I'm standing by everything, so I appreciate. I was Oh, you know, before we continue, we should mention this grill. This is available on spotify, I heart, wherever you get your podcast. You can listen to the very first one. We got to be how many episodes of deeper? Thirty five or forty or something? Yeah, we're in. We're in, date, we're in. We heard deep. Now also YouTube. If you go there right now you can look look up the semon ranch cowboy cooking shell the first ones available. I actually finally am working on second one. Particular little while to get my button gear but where. But I will tell you the video quality is a lot better in this one. I'm looking forward to finish. You can maybe I'll release a preview sometime soon, as as I'm working on it, but it's I think it's going to be great. But until then you can watch the first one's available right now on Youtube, and also you can visit our facebook. Grilled this on facebook is there, and also you can watch or listen to any of the episodes. Go to Jim salmoncom or inside the margins raidercom. You can also reach out to US comments, questions, foods or drinks you want us to try or talk about. Will be happy to there's also a facebook grill this face. Yes, say you could check that out, Fini, there's always links to everything there. Yep, Matthew t Wilson are our example of Cecil B Demil. I can't wait. That'll be fun. All right. So I want to try another one. We're going to we're going to save the big boy for last, all right, unless you want to that into that one right now. You know what. Now we say that for last year because you have an interesting another is so I have another one again. This is the weird will call this the beef rib and more Talis Brewing special because everything here is all more talosis time. Usually do a different variety different brewers. This is all more talosis times. Okay, all right, that's going to the deep. Well, they're ice cold as usual. Now, yeah, big chunks. Now this one. This one looks a little different. So this one. You know what, I'm not sure if I try this one yet either. I think I tried the grape and just that big bottle. Okay, this is a called ty fan or Typhon, typh and, so I think it's typhon. This also a seven percent. It's a souril brewed, brewed with pineapple, pink guava, peach and coconut. MMM, and it would be, I would assume, thick. This is Mortalis is all their beers are pretty much they okay, I know they do regular ipis, I think the new stouts, to which I gotta try get one of those. They are hard to get there. But Yeah, this is another twenty five hour four pack. So once at also...

...again you got to go to mortals to get that. You not going to find this at the store. So Twenty Five, fifty, seventy five, a hunt or yeah, right, at a hundred. I dropped a little bit this. I around. So so, yeah, this, this should be good. So stand by and here we go. Yeah, all, that smells great. What do you smell? I smell the pineapple right away. Okay, Oh, yeah, it's coming out thick. Oh, that's and it's so cool. It's like halfway to a smoothie. Look at that now. This is a darker orange color and I definitely smell the pineapple. Pineapple hands right through it, right at you. I Love Pine I love are grilled girl. Dude, right on Ham, it's insane. That is really, really good. Wow, wow, these people must be million. This is an excellent, excellent, yeah, Group of Beers, I mean without a doubt. Yeah, so, I know for a few weeks we had some mediocre ones. What do you think about this week's? And you've yourself and you know, I mean I know. HMM, craft beer is as a science, it is a sign to get this. We don't know half of what. We don't know about how they got to know. And you brute CIDERS and we've, we've, we've drink a lot of craft beers, but I have no idea what they do to get these. That is awesome. That's delicious. Yeah, that is a really good beer, and I wonder how long these last. I know I briefly talked and again we gotta Pot, we gotta power these people. We need to do episode of Girl is at Moretewl. Yes, we do, absolutely, a hundred percent. We have to sit there for it. Couse, this is this is top secrets. We need to open this can right up right here, this out right. That is just I I'd have a hard time judging between the Great Pie and this one. Yeah, I think those these, I'm with you. Those are the top ten. Yeah, I like this hour, though. That's but but then these are these are bad by far, none of them. But but yeah, I think the great, the great pile. It's not your socks on. You don't, you don't, you don't see that coming. My my wife, who came out here to try that, took it away to stole it for me. She doesn't drink beer, no at all, and and doesn't like beer, doesn't you know, doesn't like the carbonation, doesn't like anything about it, but she's just poured a funnel on that great pie. Part has excellent. Yep. Anyway, I always told you could tell a quality of beer when it leaves like a like a sludge on the setting your glass. That's great. Now these folks weren't at that flower city, but they were not known, because we looked for him, weep and and that's you know, I mean everybody has their own thing. But yeah, I know I will tell you this. Somehow our friend Kelly guilfoil did have more tealis brew beer and her one of her very first virtual beer fest. Oh Did she? Yes, all right, so, but again they weren't there and they only gave out like you know, the virtual you pick up, you pick up a pack of beers pretty much. It's a variety of different stuff. So they did donate some of that. But yeah, I think. I think this is why I want to go there. I want to know what their thought process, if they separate themselves or every once so they say stay away from all the big events because...

...it's they say, it seems like that. I don't see them at most of the beer vessels I look at or I'm or I've I've attended, I don't see them there. These bears that we're having here from our Talis are different. There's no questions. They're way different. So their whole approach to brewing is different. Yeah, and right, may very well be true, but we need to we need to get over there, we need to talk. Yeah, fuck it, and yeah, we need to get that done. So, Yep, I'll have to work on that. We're also we have like five different offers in the can right now to take this on the road. Always Fun, but I need to work that out. It's it's too bad we have jobs. We're working on. Not Having those three works so we can focus on well this. But yeah, so maybe did. Maybe then we won't go out and buy the limousine. So what what Jim is saying? Please follow us on spotify. I hurt where we could podcast, because if you like girl this much of you like doing it, you need to listen to it more. So we can afford to do this and not other stuff. And and the grilling I'll get even better. Yes, I find that brisket. Yeah, I'm looking forward to it and, like I said, I want to do more on the road stuff. We always have a blast on the road. Those of you that are real growing, I don't know, efficient out us in the right word. You don't have to be good, but if you're a type of person, a guy or Gal, that really loves growing. There's there's I belong to a couple of facebook groups, if you will, that just so much collective knowledge about right about something that went wrong or when you hit when you hit it right, you know, and everybody goes wow, that's great or, you know, sometimes they're tougher on each other, but it's there's a bunch of that kind of stuff out there that it's doesn't cost you hang, it's free and and it's all interesting because you see things like, like we get stuck in a Rut. We do ribs, we do a brisket, we you know, whatever you do Burgers, we do how dogs, but every once in a while and then somebody comes up with something that Hey, wait a minute, yeah, cool, I didn't know you could even grill it like pineapple, like, you know, some kind of different kinds of veggies and so forth. So, yeah, well, we have to powle that a little bit more to I think will research some things that are unique to the gooling experience and maybe try to throw those in as well. Yeah, I think support on things and the more you read, even comments, Yep, you learn one weeks and yeah, mistakes people made and you know, that's just it's just a good way to look at it. So the more information, the more analogy get, the more things you're willing to try, especially when it comes to a hundred dollar piece of me right, and nobody wants. Everybody wants to ruin that there. You know. Can you imagine buying, you know, we'll say, a big full packer brisket for eighty five bucks, Yep, and you take it there and you and you cook it and and it's a mess. It's very IC. That's like leather or whatever, and your wife looks at you and says, Holls America, you're not don't ever get ever money again as long as you're alive. Right. So I don't know, I get it. Everyone's timid. I think that's that to jump the going big. But you always said you can't. You can't be afraid to fail, because everything's that going to come out the way you expect it to all the time. Now, thanksgiving I'll be coming up and you know we went since covid came on, where we had to build our own broadcast. Is Right where you just can't be in the one, the corporate one, and and be honest with you, I don't want to go back to anyway. But anyway, like a lot of people said that. So one Thanksgiving coming up and we were represent heging orange market and they would bring the...

...chef joe over there every he would bring a full Turkey spread with the whole potatoes and Gravy, and you gotta gone. Are you know the one year he actually was there? I missed it, did you? But I was. I was off that day for some reason, and you guys at the show and I listened to the show when I heard you guys challenge into the Duck Bacon Wand Tom and I was in my wife, can see be crying? Yeah, and then covid hit that now the end of that. Well, we had a full Turkey in there with all the dressings once and we had a guest with us and pretty much the philosophy is who's ever on the show with you, we divide everything up. Yeah, well, I wasn't thinking right. I mean I had a plastic knife. So we're on the tailgate in my truck, in the snow and blowing freezing temperatures with a plastic knife trying to cut this Turkey up into three pieces. So, with Thanksgiving coming I'm going to I always get a big Turkey, like a thirty five pounder or even even S. and we used to raise Turkey share to ranch. Okay, and we get in the fifty range. Yep, but I knew every ounce of what I put into. Sure, sure, the best grange and whatever. They were the best Turkeys in the world. But Anyway, get a big one and I'm going to cook it in the big ceramic row. Okay, I like that girl. I usually cook obviously, thanksgivings on a Thursday. I usually cook one on Wednesday because my wife likes to send everybody home with giant place those stuff. Sure, we cook thirty pounders and whoever comes and whatever's left over and whatever. So that sounds amazing. All good. I love Turkey. When you smoke it or grill it or deep fright, it's actually really good. You have that, the fried Turkey. Yeah, that's good stuff too, man, leave. I have a one. I probably told this before, but friend of mine asked us to go to this festival in the wintertime and Oh, it was one of those polar plunch things. We're okay, yeah, but all cut beach and he said, I'm going to bring my Turkey fry, will fry a Turkey? Well, he's got that. Things started in the oil and air and whenever, and he put his thermometer in there and he just couldn't seem to get it up to temperature. And he as well, I got to get to Turkey in there well, and he cooked it and cooked it and cooked it, and I one. You know, it turns out that the thermometer was wrong. Oh and he vulcan eyes. He took it from like fifteen pounds and it was like a Cornish Game Hen when he was done with it. It was so funny. But those are the things. Yeah, that's right, that's all you're living learned. That's great. Fried Turkey, though, is really, really get it was. It's totally different than what you'd expect. Same thing with chicken and whatever. I'm with you and I I love it. Just don't put a frozen Turkey or or checking into hot oil. Where's my explosion sound? Because there's all kinds of videos out there in social media able to burn our house, your whole house, is God. Don't even do it in a dry and the in the garage, and certainly you should never have any kind of a electric fryer or propane fire Fryar in your in your house, in the kitchen night. There's stupid stuff. Be Cover monoxide poisoning right there. And there was one video I saw or a guy that put a sheet of way for board down on his kitchen floor. Brought the thing in there because it was too cold. Yeah, and just oil all over everything, burned up, just a mess. So just use your head. That's ridiculous. Use Your head. We've come to that time, so have we? Yeah, are you ready for this? I am absolutely right now I'm going to warn you on this one. All right, this was strong. Well, you said thirteen or twelve. It's like it's somewhere, because I have to look at it again, but it's hot. It's a high volume, okay, and you will taste it. Well, I'll have to clear a glass. Normally I only bring four glasses in here when we do this podcast. I might have to up that to six. Mortalis...

...brewing. What's the name of it? So this is called the Trent, Traa and t series. It's a barrel age Sour Ale brewed with banana, blackberry, pineapple, Orange and Brandy salked cherries. Why all you got my interest. Now this is a bigger bottle. Yep, they don't make these in four packs. Okay, you can only buy these by the bottle, and this was a special release. These actually might be gone already. Right, you're twenty five bucks. Twenty five bucks a bottle. We bought four of these. Let me think. Okay, yeah, there you go, and this is ten, ten percent. Okay, all right. Well, that okay, that's up there. There are some. I've had fifteen. Yeah, there are something that, you know, hired a nap, but here we go. Listen to this if you can. Yeah, that's kind of that was going to be. That's a sleeper. Yeah, so once you have your glasses, there we go. Okay, I will smell that. What's it come out looking like? It's kind of the consistency of maybe grapefruit juice. That's the color it looks like. I think that is. Yeah, yeah, it's thick. HMM. It's an interesting smell. I can't put my I can't put my I smell banana and brandie shakes, salt, chilies. Okay, I do smell the the banana. All right, you're ready? Yeah, here we go. Cheers, cheers. That's a that's a very interesting Yep, this one's unique. This is a depth. The Cherry and a banana really hammer this home without a doubt. It's thick, but it's not as thick as the other ones, right, but it's still it's still thick. Yeah, and it has that really cool sweet liqueur type that's in there. It is, Yep, exactly correct, very, very good. Has Really, really good. Yep, my Gosh. Well, I get I get the I get the price, you know, and wonder how long it took to make that. I that's it, that it's barrel age. So probably if I set for at least a year right now, would think, because some of the craft brews, every time we go out there they have something that's in a barrel. Barrel are waiting to be hammere done, you know. So, yeah, I like that a lot because I like cherry. Yep, I like that a lot. You can see the pieces of fruit floating in there and look at it. We are spoiled rotten today, yes, we are. These are great, Great Beers. So, Oh, I just I'm just in and warm hid. How are you, buddy? I told you that's how have a couple, though, you start feeling the warp. That's I can go right there. That's actually very, very good. Now it's like anything else that obviously have to use it, responsive you can't, you can't go nuts with this. Yeah, yeah, but that is that's excellent. Yeah, Gosh. So there you go, the mortels family that we just had right there. Yeah, I don't I don't think there's a bad one amongst these. I don't, not at all. So which one was your favorite? Well, it's tough, and they're only separate, you know how sometimes, yeah, during a...

...swimming event, they only win by running millions. Ye, right, right, so number ones are great for me, creep as it's that's off the chain. Number two would be this one. We just had that truant, and and then and just right it equal to or just a hair behind, is the pineapple. Yep, and then followed up by the sour, which isn't all that far. No, I think we are in the same range. And you're right. If you gave me any of these, I would not be sad. Yeah, yeah, and matter of fact, you'd say, wow, you're a good friend. So that's great. On the scales that we talked about, we're talking about there's the beers, that all right, you gave it to me. Thank you. I'm glad I tried it, you know, and I'll save it for to be a different occasion. or well, this is really good, or I'll I'M gonna buy this way, go, buy. Yeah, how these rate? I think. Definitely. I would buy that, that great pie again. I would buy this twenty five dollar bottle of that. We just try it, truant, and I probably would do the pineapple at yeah, pineapple to it depend on how much money I have. Yeah, if I only had fifty bucks, then I would buy a four pack of the grape and I'd buy that bottle of true. Yeah, Yep. So, yeah, excellent. Yeah, very, very good. How A bad day grilled? This is not a bad last it's a fine rib rips, delicious, as I thought. You can always tell if I like them. Buy How yet and there you go. You ever watch people eat? Yeah, like chicken legs and ribs and stuff. There's two people that just go through a real quick they leave a bunch on there, but they don't really spend time on it. Yep. Then there's two people that all this left is the bone. Yep, there's not a single cell of tissue left. Yeah, right, and then there's the normal people. Yeah, so, yeah, that's just great. I guess other one weave the boat. It's well, yeah, I mean you, you don't waste food. Here the best ever. Well, I think. You know, I think anything is better when you make it yourself, and I always or people to to try and do their own brewing to we know, we talked about that last week. I've got some honey crisp pired CIDER and some black. I'm excited, so excited to see how bows come out. I really am. Yeah, I'm going to back sweet and both of them to a degree. Okay, see if I can't. I like dry, but also like some of these are not anywhere near to that great pie. Ones not dry out. Yeah, so, yeah, that's cool. That's one. This was has like a it's a dry but not you know what I mean. Yeah, it's I guess the probably liqueur is the wrong word, but that particular type of taste or and aftertaste is sweet, but it's not candy sweet. Yes, it's. So I want to ask you another question again. I put you in the category of craft beer. kind of Sore, because now you are in your you are in really deep yeah, it's true. Do you think someone who's jumping into craft beer could go for something like that? The tree in here, the Great Piem pure? Someone could, but this one might be a little because of that liquor, like he needs that. That that well, if somebody did a blind test on you, Yep, and said which one of these craft beers do you like best, you would say okay, and you did four of them, three beers in that Yep, you would say, okay, there's only three craft beers here. You gave me something different. Yeah, that I'm with you on that. That's how it works. Yeah, but if and if you started out with that, you either liked it or you didn't. Yep, and that could either ruin your craft beer experience or say wow, I...

...need more, Yep, right, Yep. So either way, I don't know, I think it's pretty cool. Yeah, I guess. I guess you're all in with sours now, aren't you? I am all hours. I look for sours, Yo. A few of them have disappointed and there's going to be some that do. But the fruited ones, the you know, I just love them. Yes, I think they're great and there's some people that won't even go anywhere near sours. Well, that's because you have to be again, you have to be in deep down. Believe me, we're in there indeed. Well, I want I want everybody to especially with Christmas coming up two or three months away. You know, maybe maybe your wife or your husband doesn't do any grilling, shows no interest in it. Sometimes you have to take them by the hand. Will motivation. Right, yeah, you don't have to spend a lot of money. Go, I'll get a grill. Yeah, go and get even a webber. You know, they're very versatile. You can smoke in him whatever, or or go bigger, stay home. Yeah, you know, I talked to a firt of mine into they were like, I don't really grill. I'm like, you know what, if you're afraid to send money for free to jump into you know, the big things, start with it. Ninety nine dollar, guess girl. Yeah, start there and just and experiment and then, when you get tired of just the profane taste and you want more smoke and charcoal taste, kick up a man. Yeah, let's start, start, but start somewhere. That's all I got to do. Now you have you have a nice collection. Five now. Yeah, it's just it's once you it's kind of like the radio thing. Yeah, once your in it and love it, your Hook Your Ey here and you want more girls and more girls, more girls. So the next one for me is going to be a whole hog cooker and we for the last couple years that I've known you gym, I think we've been talking about this one. That's the big that's the big one, the big COHNA. Yeah, that's the big one right there. There's no when I used to raise pigs from start to finish, I knew exactly what was in each pig right, right. And you know, I had a local butcher guy that would butcher him and if I wanted, if we were doing a pig roast, he would set it all up that way so you could put it on a pole or he would cut rap and freeze and it was like fifteen cents a pound right, plus a hundred bucks to do the butchering or something like that. was very reasonable. And the hall we had freezers filled with pork chops and Picnic Hams, you know, pork Botson and Bacon. It took me a while to convince this old guy to that I want a the Bakon the pork belly just then sliced like regular baking. Yeah, uncured and took me a while to commit, but there's something like just cooking it like regular bacon in a pan and then it tastes like a pork child. It's awesome. Elst it's awful. No, you so this is how I judge. I'm pretty good at grilling. I think you're a step above the beer category. You're great. I think I'm a stop above there. That's why we blend very well. Yeah, I agree. In your opinion, is the whole hog the holy grail of grilling, or is there something that he's even bigger than that? I don't I have never I think that it is that it is the holy grail of the whole experience of a pig roast. Is just right at the time. I'm now I have to tell you. Every once in a while you watch a John Wayne movie and they're doing they're doing a whole stair. I've seen a rotist. What was that one? Chisholm? Yeah, I've seen and and I've never done that. I've never been able to afford twozero dollars to do a...

...whole stare right, there's a lot of people, but I'm thinking that maybe something like that. I don't know if that would be better, because there's almost nothing better than a than a pig gross day. That's just good eating. That's something about that. Yeah, kids crispy and yeah, sure, and what I used to do was, I told this before, but I used to put a pan down there underneath it and once it started to render, all that juice get down in there and you'd stir it up and then take a piece of breathing sock and the cheek meet. Yeah, smart people know about the cheek. Yeah, so pig pig grows are so much fun. Now there are some people that just don't want to look at it. Yeah, and I get that and I live with one. Yeah, but when we used to raise those pigs, we perfect pig gross size for me would have been about the maybe a hundred seventy five to two hundred pound market hog, which are dressed down to one hundred and undred and thirty. Right, sure, that's enough to feed a lot of people. Yeah, I could feed eighty people with something like that. Ye, so and did. Now, as I know, this is make us that again. But as we know, we were going to go to king tree and they're definition of barbecue or pulled pork is not the way we think of it. We think of pulled pork as like a shoulder of pork butt right. Just look with that and you pull out apart. They do whole hog and they chop up the whole half thing and that's that's her that. You're pulled pork. There you go and I'm really sorry I'm going to miss that this year, but I I hope we can, we can get that all schedule for next year to so that'd be I hope they do it next year. I do too. We got a got here soon. One more time, Jim. Where can they find more Talis Brewing Martellis? Is it fifty sixty tech drive to EC drive in Evan, NEW YORK? One hundred four, one four. There are closed on Monday, Tuesday, Wednesday Thursday. They're open Friday, Saturday and Sunday and the phone numbers are code eight, five, four, three eight, forty two hundred and then they have an email address at Info at more Talis brewingcom and tried. Trust me. I'm sure Jim will agree. If you want a unique craft beer experience, yeah, Mor tells definitely deliver that. Guess this is there's there's not a lot of things like this all there. Well, we tried once before, but we need to go and take this podcast on the road at Mortellis. Suck down some more of these colors, I'll tell you. Well, Jim, another successful girls. The ribs were delicious, the beers were delicious. I guess it's time for us to say goodbye again, spotify, I heart wherever you get your podcast, Apple Jim sammoncom inside the margins, raadycom Salmon Ranch, collacook. The show on Youtube. What am I missing him? Not much. Next week maybe the brisket. Never can tell. So I gotta listen to Grill this. See you next time.

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