Grill This!
Grill This!

Episode 62 · 1 month ago

Nashville Hot Chicken Sandwiches

ABOUT THIS EPISODE

On this episode, Jim and Matt celebrate Jim's 68th Birthday with Jims made from scratch Nashville Hot Chicken Sandwiches! Word is, this may be one of the best homemade sandwiches the guys have had! Also, Matt finally brings the first pumpkin spiced beer of the season. You're not going to want to miss this one!

It's time to take your grilling skills to the next level. We will take you from grill disaster to grill master. So grab your tongue, yours and your pint glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Well you know that voice, that's the voice of John Welch making radio voice. Guys. Hey, everybody, welcome to grill. Is Jim Salmon here along with Matthew T. Wilson, and today the T stands for going to dive into Nashville hot chicken. I can smell it right now, all right, so we uh, you know, I researched. I've never made it before in my life, and I thought, you know, I've had it obviously, and some I like, some I don't um. Some of it's too much breading, some of it's whatever. So I researched the best recipes and uh, Salmon brings it to matthewmas. You know you know when you're fried chicken. Well, I'm all over it, and I like you know, I like spicy. So this is right at my alley. Well, yeah, I get ready to puck. We have a big grill this place. We're gonna talk about the five mistakes at people in New York make when cooking brisket. Uh, we're gonna talk about fall and and you know, tomorrow's my birthday. How old are you atturning? I will be sixty eight tomorrow. Actually, Uh, I was born at like two minutes after midnight. Yeah, and there was a guy uh and my mother always told me the story got wester her so that um, she was in in a double room with another lady and he was born at two minutes to uh midnight, And I was born at two minutes after midnight. And uh, you know he wound up going to prison. I went and pretty good. I'm not kid I kid you not. That is crazy. This and this is stupid. You don't need to know about this, but but it just was really funny this guy. Uh. We we went to different school systems, but I would always read about them stealing stuff from the school and you know, it was just too funny. Well, congratulations for not going to prest. We're also going to talk about the end harvest in the garden coming up and uh and and an update of the salmon ranch cherry bourbon barbecue sauce. That sauce is stupendous, by the way, thank you, and the uh the salmon ranch trail dust rub for pork beef chick. This is not me being nice to you, Jim. I I honestly do when I make my pork body, which you love. Yeah, that's the base thing I used before I put the stuff always. So we need to acknowledge our great sponsors here on. Uh. First up is Tipsy Light Company l l C. Now, this is the coolest thing on the planet. Uh. These folks um invented this. It's calling it a flashlight. Is a This as a mistake, but it's a light. It's right, and it's small. It's about I don't know, two or three inches long. Yeah, and it clips onto your spatula or how many times you go out to the grill and you can't see it or you're trying to cut into a steak or something to figure out who you know, where you are with it and whatever. These things are great. And you have a little cradle where you can set it down and emit clips onto stuff. You could use it for a hundred things. You could clip it on the brim of your done. I have done that, and Jim, we are in fall now though it's getting darker sooner. So when you do those long cooks, like for your briskets or for your your pork shoulders, it's a good time to be using those now. These Tipsy lights are everywhere. You can get him, I think at well, at Amazon whatever, or you can go to Tipsy lights dot com. That's T I P S E E L I G h T dot com and uh and check it out. And these folks invented this thing. They invented a whole bunch of other stuff too, So check out their website again, it's Tipsy Lights dot Com. I keep it in my car at all times, so I'm not even joking one of my car right now. It's pretty cool. The New York State Craft Brewers Association. We love beer. Think New York Drink, New York um dot com and yeah came, and you know you can go n y craft Beer dot com if your old fashioned, Thank New York Drink New York dot com. Uh. These folks put on festivals all over the state. They represent five four or whatever we're up to right now. Paul is always saying, no, it's uh now, it's five away. How many New York State Craft yours. Have you drinks since we've been doing grill this, oh my gosh, hundreds and we go to the festivals or most of them. We've been to some interesting that one of...

Belmont Racetrack queens, Now that was cool. Uh, there's supposed to be one upcoming in Harlem. Will be checking that out. We're going to Syracuse and so check it out. Thank New York Drink New York dot com. And then my favorite, Oh my guesh. We love Safe Food or Senna seafoods ll C. Now this is a you visit the website, it's Senna c dot com. That's s E n A s e A because c as and we fished to see right and uh dot com where fresh right out of the waters of Alaska. Now it's wild and it's sustainable, and it's direct from their small boats to your front door. I mean they have all kinds of salmon. Now have you eaten the salmon that they sent us recently? Have a couple of them. They have white fish, all kinds of shellfish. Uh, and you know fresh oysters, pot shrimp, Alaskan king crab right to your door and you can't get more fresh, right, and you know who caught them. They Sena and Rich. They there's a family business. Uh. And you know how we like local. I mean, Alaska isn't local, but it's that is their their deal, and it's a fairly small business. But they send it all over the country. That's the thing. It doesn't go from them to a warehouse of somewhere else. Goals right from them right to you. And they have all kinds of recipes on their website which I I go to all the time. Send us see dot com. Check it out. Send us see dot com. And thanks for those folks for hooking us up with some great uh Copper River salmon? Who is that good? Didn't you cook it and crust it again with? This time? Instead of regular potato, I used to sweet pots. Oh my gosh, it was right, I know, Nashville ch So thanks to the folks at sent us see for sponsoring uh this wildly popular podcast. Girl. This isn't like the world's most popular. That's what the business cards say. So this is what I don't know about you. But fall is my favorite time of the year. I love fall. Spring and fall my two favorite seasons. And it's just it's about the colors. It's about the final harvest in the garden. Yeah, it's not boiling hot anymore. You know, some people yell at me because that's what they want. Uh, it is just this time of year. I love to go out to the garden and get the last remaining amount of fresh tomatoes. Uh, some of the tomatoes aren't ripening is fast. So I did some fried green tomatoes, which those I did him in corn meal, and gosh are they good? Um? Well, thank you, by the way. For those peppers, I don't know if you saw what I did with them. I did, Yeah, you really good. You know, the Hungarian peppers are medium hots now if you leave the seeds in the rocket field. But I always take the seeds out and I load them up with you know, like we've done here with sour cream and cream cheese and um sprinkled cheese, you know, shredded sheddar, shuddar. I put chives in their hunks of shrimp. What did you put in yours when you did so? I use crab this time I got crab. I did cream tree cheese, shredded Mexican cheese. I use a spice called tony satrees, which like a Creole type season to mix into the cream cheese. Yep. And then I stuffed the peppers with that and I wrapped it with bacon. You know how to live from the best. Tell me, tell me who ate it in your house? Okay, So, as you know, I have one of my daughter's likes kind of spicy. One of them young, so they're six and seven. Uh, and one of them like spicy, one of them doesn't. So the one that did not like spicy didn't even want to touch it. The one like spices, she ate it, and she wanted more. She wanted to eat them all. That's the problem. Yeah, there's only so many right now. Of course I did, and I carry tried them, but it wasn't anything. Now, So here's the thing. As you have you've mentioned a million times. You get one that's pretty not really that spice, you're good to go. There's always that one. There's always that one. Yeah. So she had like one, which was fine, So she figured she'd dig it into another one and that one hit it right in the face. Oh my gosh, that's great. Well, good for you. And there's another bag there for this time of year. I don't know what it is, but the peppers are there's thousands up on the plant. I have like five pepper plants and they're just there's so many they're blowing up. Yeah. What I did a little different this year. Um, I pre made them completely. Now I didn't cook them, but I I sliced them in half the long way and make boats out of him. And then I feel them up with all my...

...stuff and various things. And some have sausage, some have tramps, some have crab uh. And then I layered them in those those small um foil pans and then put a little wax paper on top of that so and then frozen. Yeah, so they're ready to go, right, So I don't have to even make them in fancy. That is smart, So it'll be great. I don't know about you a little little part. Yeah, I think, oh my gosh, why didn't you mention that earlier? So Jim, yeah, buddy, Now this as you were speaking earlier, this is fall, and we've been talking about some of the beers that get more popular during this season, things that are like pumpkin and apple and and stuff. So I still manage you get a sour, but I also have some fall orientated beers. That's grazy. I can't wait. Let's let's let's go ahead. Yeah, now there, I know there's a pumpkin in there. And you know, no matter what you think about pumpkin adult beverages, this, you know this might be an interesting one. Um, is that what we're starting with? Oh no, we're going We're gonna wait for that one because we'll talk about the whole pumpkin and stuffing a little bit. But I know you like breakfast, oh absolutely? So are you a fan in French toast? I love French to So we have a French toast stout. So this is from Left Hand Brewing. Okay, we like them. Yeah. So now you know the fall you think of like maple syrup, all that's such a kind of big around this time too, right, So this is a brunch inspired brew with notes of maple syrup, vanilla and rich caramel malt. So this is a stout, a malt stout with caramel, maple and uh a little bit of vanilla. You know what just went to my mind? And I know this is stupid. You don't drink at breakfast, right, but unless you're in New Orleans or you're on vacations, right, that's that's true. So just okay, so now that's out of my head. That was stupid. But so yeah, so's it's a six point Oh so it's a little up there, all up there, not too bad. But yeah, I'm curious again. Left Hand Brewing is located. Let me make sure I get their address correct. I don't want to mess that up. Uh, they are located California. That everything's left there, it's it's Colorado. Okay, well it's halfway Long Mount Colorado. Oh I know, we're a long mon Yeah. Yeah, I spent a couple of a couple of long nights and the Long Mount col Bend with you. So you're tater. We start our day off with a breakfast. There we go. Yeah, there we go Long Mount Colorado. Right on the front range. You look to the right and you see the you know, if you're facing south, you see the Rocky Mountains. A beautiful place. I love the Rocky Mountains and I have been there. So this is uh, this is dark. This is dark. Almost has a little bit of a head down there, but it almost looks like not not too heavy. Right, I've got everything here. You can smell all that. Yeah, yeah, the whole breakfast lineup here. No, this is a branch. Yeah that's interesting. Now. What I do like about this is it's not overly sweet, but it's not like completely dry. There's a little there's a little hint of sweet to do it. The maple comes right at you really does. Yeah. And I like this. Yeah it's not bad. Yeah, this is good. M that's why the silence second. So yeah, so I know we we haven't done a ton of stouts, which you don't normally do. I know, I know some people do like stouts in the hot in the hot weather, A lot of people tend to avoid the stouts when it's hotter. You think of a stout, you think of like a cold day. You want a nice dark stout with a strong one to keep your warm in the wintertime. You know, so, well, this is semi strong, right right. Milk stouts I love, you know, has a little bit more thickness to um. You know it's not it doesn't leave much of a residue, but it is I like this beards but um, and and you know I would um, this is a beer that I would have a four or six pack in the cooler right there, because I would want to share that I like it. I do too. Yeah, it's not bad at all. So um, you know, like I said, tomorrow's my birthday. Most people aren't braggards like I am, but you know, I apologize. So tomorrow i'll be sixty eight years old. Yeah, okay, if that's what you want to go and tell my back about that. I went loaded lumber today and uh yeah, I'm hurting right now, buddy. So uh so I decided, you know, I wiped. My lovely wife asked what I wanted...

...to do for my birthday and I said, I want to stay home and cook something. She goes, you cook every night. I go this, this is my happy place. This is what we do on this podcast. But she didn't realize is that I had my eye on a two roast. But you know that she didn't say we weren't gonna have cereal. So I said, what I would really like is to stay home and cook. I want all the kids there and that you know how our dad is that everybody's got everyone's doing, especially when they're adults, right, Everyone's got stuff going on. So all the kids are coming to morrow. And I went out and I bought a Ribbi roast. Bone out all right, now, you know that's when you look at the one with the bump every whatever, because they cut the bone out of it. And I'm going to cook it on the pellet drill like it's a prime rip that is going to be low and slow to maybe one thirty five, which is medium rare. Uh. And and I'll cook it in a little I'll rub it. I'll trim a little bit of the fat cap on the bottom off of it, but I will keep some of it, dude, And I'll rub it down with some stuff. And then, um, I don't know, maybe I'm thinking about maybe using a coffee rub. I've got a coffee rubb alright, I'll take that under advisement, um. And then a little bit of oju in the pan. I gotta you don't want to cook your roast in water. You don't want to boil it. Um. But I take a mix up a little bit of aju, not the grany or kind, but the pasty kind, and I'll smooth a little bit of that on the bottom and um, maybe maybe a quarter of an inch or so of water and that, and then it'll sit in there and halfway through while going there and baste it a little bit maybe, yea. And baked potatoes with crispy skin. Gotta be crispy skin. Uh, and some fresh sweet corn. We have a lot of sweet corn here still uh and uh get a whole bunch of that. I'm going to cook them um in the husk uh. And I love doing that too, and you just you have to pay attention to it. You don't want to burn them, but I like, I like a little caramelized a little. Yeah, I'm with you on that. Now. You know, I still a technique from you. I will. I will admit that I still a technique from you. That's all right. Because when we first got when we first started doing this podcast, and we got our prime rim from Hecadorns, which is uh one of the people that we go to all the time for that great place, and uh, you were like you told me, you know what I do. I like to get this soft butter, and I smothered the whole thing. So I started doing that and it's made a difference. It's it's so for this this prime river or whatever the roast that you're doing, are you gonna do that that comes automatically? Okay? Yeah, I forgot to say that. Sorry, but yes, what I do is I'll melt some butter in a you know a little picture of little measuring right the glass one there, I forget to name it. Oh, that's it, that's the one. And I'll take that and um, you know, I'll heat up some some butter in there and pour it all over. Um. And I'll do that because i'll take the roast out if we're gonna eat it. Let's say, no, maybe three or four. I'll take that roast out and let it warm up to room temperature because then it's easier to control. Put the probe in and have at it. So and I'll pour butter over the top. I'll rub it first, and I'll let it sit with a rub for a while because I use a lot of core salt and that. Um. When you do that, it gives you that little rind on the outside, but it doesn't make the piece of meat salty. You know. It's it's funny how that happens. No, I think that's a That's a something that you mentioned that I think people should take into consideration when they're doing this is you've gotta two things very important. My opinion. Number one, if you're grabbing your meat out of the fridge, you gotta let it sit and come down to room temperature before you do anything with it. Number Two, when you seazing it. There's some things where you can kind of season and go right to town, but for the most part, you gotta let that kind of penetrating to the meat and everything from the mater, the whole butter thing on on on meat is a is a thing that I learned from my favorite, uh primary restaurant that I represented for fifteen years that closed the first of this past year, um, which which I'm still in counseling over there. That was the finest primary on the planet, and I begged him to tell me what the recipe was. Finally, after a couple of martinis one night, I broke him down. You know not the place where the martins as cold as a glacial running was my favorite commercial. Well, there there's another restaurant out there waiting to have that same thing. That's so funny. Um, so let's try and let's try another beer while we're at it. Absolutely now, now we'll get into what we're talking about before Matt Wilson, he comes with the satchel thing filled with ice because...

...it's ice cold, and he knows what he's doing and he never fails to bring anything but ice cold beer to grill this. That's right, That's that's important. Um. So we have been talking. I know. I will admit Jim and I are not lovers of the pumpkins spice beers, right and we and we've told the truth about this. We'll try anything, but probably I know for me, it's not one of my top I don't know about you. I have several things of pumpkin that I like, but but beverages is not one. Yeah, and I'm not a guy that would go to Dunkin Donuts in order that pumpkin. Right. So, but because this is a roll of this, and because this is what we have to do for our job, we're here, we have to try to pumpkin beers too. So Cuka Brewing Company is not too far from here. This is a pumpkin cream al So it's a cream ale brewed with pumpkin fall spices and natural flavors. Let me ask you, before I judged this without even tasting it, how much was that beer? Do you remember? Oh? Man, that's a great question. I think this one I got it from a store UH that I go to all the time to get beers because you can buy them by the individual can um. I think this can was like six or seven bucks. All right, So so we're talking on the higher end a little bit, okay, So I would expect that to have some pretty strong pumpkiny spicy taste. I'm guessing it's going to I I spoke with the UH person who was working at the desk, and I also loved on my card, of course, so we can follow a girl that's under this podcast did of course, I did my job, but he told me that he liked it out of the out of the pumpkin beers that are out, he liked this one. So we'll see if I hadn't found one I really like. Yeah, and we're gonna find I'm gonna we're gonna try a lot of these, probably throughout the the fall. And so this is the this is the start for us. Here it comes wait, I adv and stuff. It's twelve point seven six point three okay, alright, so you know, and obviously Kuka Brewing Companies in Kennath Dagwood, New York. I've I've been there, yea, and and it's it's a wonderful place. They do a great job and they have some awesome beers. Um, here we go, Matt, Matthew T. Wilson. Yeah, you can smell the pump and there's some U we're pumpka fight absolutely coming that way, all right. Now. That pours out looking like a pilsner. It does. It's kind of golden color. A little bit of head there, maybe a little more, yeah, maybe a little darker than a little darker. It's just a small little head on there. Not not not a ton of holy spices. Yeah, you can smell them, right, I smell I smell apple. I mean it doesn't, it doesn't. It doesn't. It has like that. You're right. I didn't even think of that, but it does almost all right, jimmy face, you're not excited? All I am? I am that I am. We're here for the people. We are, Here we go. I don't. I don't dislike this, Okay, I don't hate it. Okay, it's it's not nothing wrong with this. It's just not the know what what is that spice that that I'm tasting? It's there's some cinnamon. Maybe it's that what little teeny thing that looks like a piece of barbed wire fence. The people, that's what it is. And I cannot think of the name of that, but they put that in like the lattas of stuff too. Is that spice that I'm not a huge So when we walk into like Wagments, right, grocery store around here and out in front of all the wegment stores this time of year, they have those uh trees, and they have all those smelly pine cones and all that stuff. I like that smell. My wife gags. Right, this kind of smells and taste like that, like you're walking into that virus. That's kind of funny. So I don't just like would be Um, I wouldn't buy anything, said pumpkin up except maybe a pie right right? Um? Yeah, I'll tell you Kuka Brewing makes some really good I'm a huge fan of Cucker Brewing. And listen, here's a fair way for me to judge this. If you want me to compare this other pumpkin beers that I've had, this is pretty good. Matthew T. Wilson, the tea stands for giving everybody a chance. You kill me. You are a piece of work, without a doubt.

Yeah, thank you. That's just where Matt hands me the rest of the can creamil that. Okay. Now, now I if you think of Jenny Cremel, they're they're usually like Pilsberry loggery type things. Yeah, but these, um yeah, yeah, again, this is not the It's definitely not the worst pumpkin spice. And if you compare them to a lot of them, this is this is decent. But it's just I have to like you know how you said, I have to have like a more tallis pumpkin pie? Yes, if you if I get that, If I got that, I might be in Yeah, that's we gotta check that. I agree with you. Um so do you have a sense of humor? Right? I mean you have to be sitting here with me. You are just a wonderful human being. I can't even stop laughing. So I'm a I have to be a social media person because part of what part of my business I'm in the advertising business. I'm in the you know, we do grill this, we do you know, radio programs, and for my business as a home inspector, and I do workmanship investigations on poor workmanship and stuff like that. So anyway, I have to be on social media, so I'm constantly on there. Most of it just a nauseation. There's there's a lot of stuff that you just don't want, but every once in a while something will come across and you just gut laugh. Alright, So picture this all right? You picture this off in the distance, the ark, all right, and on the left is Noah standing there with a big beard, right, and there's I don't know where was the nose ark over in the Middle East, somewhere right something like that. Okay, So there's two Egyptian guys with black beards hanging out and they they wheel over this uh black barrel um smoker with a stack on it, right right, and Noah goes, not a chance. And in the background is the steps going up into the ark with a couple of beef cattle sitting there right. Are you sure those people weren't you? And I, Matt, I about I about died laughing. That was so funny. But welcome to grill this that would be yeah. I mean, if you're gonna be on the arc and you're gonna be out there for forty days and forty nights whatever, Yeah, the only problem is we won't have any salmon rams with cherry bourbon barbecue. So anyway, you know, you just you had to be there. But it was hilarious. So, um, a couple other things that I wanted to talk about. First of all, if you're somehow this just popped onto your phone into your earpiece, this is the Grillest podcast and it's available on I Heart media, my heart, a little app thing. This looks like a heart it does, uh, and you go to podcast grill List exclamation point like a friended, you know, send it to your life whatever however that works. I don't know. Somehow it shows up on my phone. Yeah, well we also work for that. Yeah, I forgot about it. Um, so it's on my heart, It's on Spotify. Everybody's on there with Joe Rogan, everybody. Everybody's on We're almost there, and and it's on Apple and you know wherever you wherever. Grill List podcast dot COM's our website. Um, we are, I am efforting getting some more recipes in there. We're notoriously pour dan and I apologize, but there's a whole bunch of recipes coming your way. I think that's that sent to see recipes still up there, the one for the crusted fish. That was so good, and that was so easy to ache you and you nailed it. I came here, you knocked it out of the park. You are so kind to me. It was really good. One of the things this year in the garden is the tomatoes a leg behind, like I said before, and they don't ripen as fast. And there's I probably have two hundred tomatoes. They're still out there. They're green right, and the frost are coming in towards the end. But um so I went out I'd never cooked fried green tomatoes. Uh, And I thought, we go out there and check the internet, and there's fifty different ways and whatever. So I settled on a on a recipe that has corn meal a little um uh little buttermilk uh and uh a couple other things. I don't have the recipe in front of me, but um so, that's on the that's on the list for this week. So maybe next week I'll tell you whether it's a failure or not. I got a little got a little bitterness to them. Usually I love them though they're they're delicious. Salt pepper, a little salt pepper, and they're a little crunchy, you know...

...from from the from the breading that's on there, parmesan. Maybe a dollar I think part would work. Okay, this is usually like you, you usually can dip them, you know this the dip that you that you get, like would you buy the on your rings at Burger King? And that's that a little dip if you dip them something like that, perfect wind Um. How how much are they fried? Are they fried? Crispy? So everybody seems to comment, Yeah, I read the stupid reviews, and the people that really like them like them more crispy, like a potato chip type. I like him crispy. I won't lie. But people do make them not crispy. If you like that, get more of that meaty, beefy feel to it. But I like that crispy outside and that juicy inside. That's that's where I'm at, and I think it's delicious that way. Now, this is this is dumb, and I apologize everybody listening to So I'm reading this a bunch of reviews on how to cook them and whatever, because I like to figure out what and then I do my own thing. Anyway, But you almost always one guy says uh to this other guy in a review. Right, he goes, you're an idiot. He goes, he goes, you can't cook him a quarter of an inch. I do mine anathem an inch. We want him crispy, and and then the guy goes, no, you're an idiot because you don't know what you're talking about. And they're going back. It's on green fried tomato. Who everyone has their own preferences anyway, the world is screwed. I like him either way, but usually it's still. Let me put this way, you ever have fried pickles before? Oh? I love fried? Right now? Do you like him crispy? I like them crispy, and I like that. I like them both ways. And that's that's kind of how I'm with with the tomatoes. Okay, I'm cooled either way, but I think I favored crispy. I think someone is a fried pickle and it's crispy. I'm always impressed, because you know those are those sometimes are pretty tough to get christy. It's hard to get it crispy without vulcanizing the boom right there. No, and if you think of a tomato, it's got that same kind of water rejuicing this inside. Yeah. Okay, so you're you're you're kind of doing the same thing, you know what I mean. So, um, coming up next is of course Nashville Hot Chick Excited now never cooked that before either. It looks it looks at number one from the pictures. It looks amazing. The smell is amazing me. Nuts. I used chicken size, boneless, juicy, juicy part of the I like that chase better than I like white meat. I made chicken and biscuits a couple of weeks. Oh, you're talking my language. And the I used half chicken sizes and half white meat. And the white meat was tough even though it cooked for long. Yeah. I was just enchanted with that. Um. There's this charity that that these group of veterans that gets together and they do hunts and stuff and it's a uh, it's a good thing. Um. And the name escapes me right now. But um, the folks reach out because they know I love to cook, and they said, would you mind cooking chicken and biscuits for for fifteen or twenty people? I got this, This is so much fun. And I called up our buddy Dale at Hagad Orange. I said, I need a thousand rolls and you know, fresh and uh um, but and so it's coming up. I haven't cooked it yet, but I'd be embarrassed if the chicken was dry. Yeah, I think maybe I need to cook that separate power boil it's separate and cook it just but you cook it too much and it turns into shredded or pulled you know. Um, I still want a little bit of chunks in there. But well, you know, you know the trick temperature. That's that's how that's how you if you if you hit that temperature on the nose, your chicken will not be dry. If you go over that temp you're you're gonna get dry. Chick O, you're depressing me. I'm sorry. Up next, chicken. That's gonna tell you what you're hungry. Of course, come on, do you like chicken? Of course, like all that stuff. Um Ma's gonna tell you all about grill list and a website and all that other stuff and maybe covered a you know, yeah, I mean the whole universe while I prep you one of the finest meals you're ever gonna have. So stay tuned. I'll be right back, Matthews. Up next. As Jim mentioned before, our website is Grill This Podcast dot com. That's where you can find us. You can find all parts of what we do. They're all the places that we've been to where we're gonna go. Uh, the old podcast that we've done, the ones that we've just done, pictures of stuff. It's all their grill This Podcast dot com. But of course you can find us on I Heart, Spotify, uh Bowl, wherever you get your podcasts. Uh.

And also again uh, we do go to the New York City Craft Brewers Associations festival events. We have one coming up, I believe on the nineteenth in Syracuse. Uh. So you can go to Think New York, Drink New York dot com to get your tickets for that. It's a good chance you might see Jim and I there too, So you can come talk to us, have a have a craft fear with us, you know, well we wouldn't mind saying hello. Um. Also, we're on Facebook. Griller's podcast is on Facebook, We're on Instagram. If you want to email us, it's info at grils podcast dot com. Again, it's info at Grilled This Podcast dot com. You can ask Jim or I any questions you want. If you have comments on an episode that we did, if you want to know if how we cooked something, if you want to tell us how you think we should cook something, We're always open to suggestions. And once again I want to mention our sponsors, Tipsy Light Company at Tipsy lights dot com. It's t I P s E E Lights l I G h t S dot com Great lights. UH. Like Jim mentioned before, you can put them on the brim in your hat, you can put them on your cooking utensils. They penetrate the smoke and make you see the food in the dark. So you want to do that. And of course can't forget sena c dot com, that Sennase dot com, s e n A s e a dot com, rich In Center Wheeler. UH. Some of the best fish you'll eat in the plant on the planet, right from Alaska shores to your plate. Jim prepared us a encrusted salmon dish potato encrusted seven dish that was amazing. The recipe for that is on our website, also on their website as well, So you do want to order your fish from there because you're gonna have the best fish that you've ever had. Sina c dot com. Now this is part of the UH Grillers podcast always a risk because this is a production, right, Yes, it is. The most important part is that we actually have it here. The second part of it is that it's actually edible, so we don't always know, um, whether it's edible or not. Well, so far we've so far, so good. I think there may have been maybe one failure, but most of them have been pretty good. Yeah, what was that one? That was it? That's right? Was the pizza. I looked at his face and he goes, you're feeding me. I'm not a hug. Now. This looks really good though. Matt photographing the Nashville Hot Chicken. Yeah, let's taste it and then we'll talk about how we made it and then we'll break it. We'll dive into it the first down first on the air. Here. Mhm m hm hm. Oh that's good. And there's a spice which I like, mm hmm. That's perfect. The chicken is tender mm hmm. Like you said that, Stymy, And you can tell who has got that flavor and it's juicy and that he is spot on perfect. That's not over there, not over the top hot, but it's enough for you to know it's there, you know, what I mean. M m, it's Jim well done. Mm hmm. Nashville hot chicken in Albion, New York. Who would have thought? And these are perfect roles too well, you know, you and I have talked about this forever. The role is very important. People don't understand, Oh kay. It is. If you go to Walmart and you buy an eight cent pack of Hamburger buns, they drive you out of the nation. The dill pickle is a sleep for on that the sleeper on that sandwich. It just takes it to another level. Now, what I like about the sandwich is that. And this is a recipe before I get into it all. It's crazy, it's got everything, and there is fifty things in here, and it's not over the top hot, but it's consistent. Right, let me tell you something you did well? It really good. This is your first time doing this. Did you listen before you go any further? I have to say this. I was a little worried about the heat. I didn't know if it was any way hot or not hot enough? Right spot on in the middle of heat wise perfect, Thank you gosh man. Well, one of the things I like about the boneless chicken thighs is I don't have to do any work, don't mind paying an...

...extra five bucks for having somebody else take the bones out. But it opens up like almost like a spatch cock. Check it and and that's what just hanging off the end of this. It's great. Now you have to be honest. I know you don't like to create your own cooking, but this is a good sandwich. This is basically I win. Yeah, it's not bad at all. You know, anybody that's on a podcast or a radio program, because you know semi egomaniac, you know how it is. This is really good. One of the things that this could be just a little more crispy. Normally when you're taking this right off of the oil, you brush it right down and the air putting on a roll. And but it's been an hour and a half, but but it's still it's still pretty cras. I got a couple of crunches in there, and you're right, if you serve it immediately, you get it. But it's still tender, it's still flavorful. And like I said, something as simple as a dill pickle just shoot it to another to another level. Everybody, every single recipe said you have to put up. And now I know why. It's it's it makes it. It makes a difference. It means a huge difference. And one one recipe said, well, you can use the bread and butter sweet pickles if you want, and they drove him out of the country. People are tough on a review deal, right, this sandwich I may play. If you look at it, it's almost already gone. M hm, well go ahead. Well, um, this is a four stage thing, all right, you can hear in my mouth. Yeah. So I went hunting for the recipe first, and then I know that my preference is chicken thighs, so I went and just got some of those. I got some chicken breasts too, but I thought, no, I'm not doing that. And you you take them, they gotta be dry. Um. Yeah, it's a fifty fifty thing. Everybody I know washes they're chicken. There's no reason for absolutely no. Um. If you cook your chicken to one, you're done. So don't worry about. Everything that was that could be wrong is taken care of. So this has you start out with. You have two bowls. One has flour, paprika, cayenne pepper, a little bit of chili powder, a little bit of salt and pepper. Okay, you mix that all up. That's a dry rum. Then over in this bowl there's two eggs, a couple of cups of buttermilk, um, some salt, and uh something else. I forgot. That's because you have fed me those two beers. So um uh and oh, a little bit of tabasco, just a little bit. That's that's what it was. And you mix that all up. Um. And then so what you're doing is you're taking the chicken and putting it in the flour, coating both sides completely, you know, wipe it off so you're not you don't have chunks of it. You put that in the egg wash and then back into the flower for that extra crispy, and you set it on. You set it out on. I used parchment paper so it doesn't stick to everything. I do the same thing almost all the time. It sits there and uh and you let it sit for a while, you know, twenty minutes or so, and and it just kind of soaks into it. In the meantime, you're heating your oil. Um. I use peanut oil exclusively because I love that. It's better to control. And you pan fry and in the cast iron skillet, which I saw right. Well, this one actually isn't cast iron, but it's it's one of those giant Um. Normally I do cast iron, but this thing is so big. It's like and I love I love cooking. It's just so much fun. It's got the giant to three ft handle on it. Right. So then you heat up your oil to three fifty. And you know one of the mistakes that people make is they, you know, the oils three hundred or two seventy five or whatever, and the chicken just sits there and sits there and sits there. You don't want that. You don't want the oil penetrating anymore. You want it cooking it. So get it to three fifty. Even if it spikes up to three seventy five or something, you're good. Um, so I'm I control it pretty well. I got it up to about three seventy. And then you take a pair of tongs and you put each individual piece in there separately so they're not touching each other, and you cook him for about ten minutes. Um, you...

...flip it it to five minute mark. Uh, and then you I have this probe thermometer that allows me to It's a smart deal because it doesn't take long. Right, you put it right in there, and it tells you you want what you're looking for is seventy um. And then once that's you know, once they're cooked, you pull them out and you let it rest a little bit, and then right and then you take a butter and some more cayenne pepper, and some more chili powder and some more I use smoked paprika, some salt, some pepper quarter a stick of butter, and you you put that into one of those pirates things and then you pour in about a half a cup of the oil that you cook the chicken in, and you you heat that up and and be just before you serve it, you take a brush and you you know, sticking in here and you brust the chicken with that mixture. Man, that's what you're tasting right now. Let me tell you something. Here's here is how you will break this down. So there are a few dishes that I've had here that are like the rock Star, are like good. Right. There was the brisket on The Cowboy Cooking Show, which is still one of the best briskets briskets I've ever had. I don't even know how you did that. It was really good. I don't either. But there was the armadillo eggs that you knocked out of the park with those really really good. I believe that the peppers that you made. I liked those a lot. The fish was off the off the chain good. And this is up there, this is this is pretty pretty pretty damn impressing. Well, I'm glad, I'm glad, you're happy. It's really good. Well, you know you know how much I respect your opinion of food, and and you're not prone to I don't want to say it on the podcast, but you don't blow smoke, right if if you don't like something like pizza, that you didn't say it, but you can see why are you feeding me this? But this was its juicy, it's flavorful, the perfect consistency of the meat, the buns perfect, they'll pickle made it as you as you can see by my plate. And I'm gonna send you home with two of these. I don't know if she may never even see him. Yeah, I know. So anyway, that's Nashville Hot Chicken, first attempt here at the Salmon Ranswer. Yeah, Well, if they get that recipe. Yeah, put it on the put it on a website if we can. I think people are gonna want to try this one, all right, Yeah, I'll get it to you. Yeah, you know what goes good with the great meal? Another let me go ahead one for you. We can always count on Matthew. He hunts down the finest craft beers on the planet. And uh so he's he's deciding right now between the sour and and the other one in there, which I forget what it is. Oh, I think it's a sour we're doing. It's not. Actually it's not, but it's it's in that real So this is from K two Brewing. We we you know, we love not too far from it again right now, Western New York area as well. Um, and then you've mentioned before in New York State has some of the best craft brewers on the planet right here in the state. People from other states come here for that, right So ktoo is one of the better ones too. Uh And this is an orange cream sickle cream ale. So I know, summertime is kind of past us and cream sickles are probably more summer orientated. So this is kind of uh and a salute to the summer with this kind of beer here. Uh it's an Imperial cream al brewed with vanilla and orange puree. Uh and Chinook hops as well. Uh. It is a here we go seven point five. So we're gonna kick it up a notch for this one. And again this is right here in Rochester. Rochter career. It's okay, I only have to get up at four o'clock. Tomorrow's right by the way. Sorry, tomorrow morning, were too funny. Tell the tell the listeners. I apologize. Matthew Wilson firing it off. Yeah, K two. Just a wonderful brewery showed up I don't know, three or four or five years ago. Maybe, um it was. It wasn't one of those antique co op buildings. Uh. And the folks just turned it into this wonderful craft brewery down at the bottom of Empire Boulevard by the rounda Quite Bay...

...and Rochester. Um. He's easy to find parking and they do food too. They do food and they have this. Really what I liked when I went there was this flight thing. Yes, they still do that, so you can you can taste whatever and you go, I want that one running. You know, of course you kicked that up to at all. Now, if you look at the color of this this is it's got like an orangey color to Italy. Maybe you can smell that. Oh yeah, creamsicle creamsic. I love creamsicles. When I was a little kid, I used to down with crazy. That's good, actually not bad at all. That has a little bit of a heft to it. I mean it's not not much of a but it's it's you can't see through it though, you know. Yeah, that's good like that. I like this one too. I like anything at seven point five and be honest with the job. Yeah, this is good. Would you buy this one? Yeah, that's one I would buy me too. Um My, my desire outweighs my wallet sometimes. That's why we have you. This is why this is my job. The chicken was less than that. That's all right, It's it's worth it. If you want the best, you got to be able to you know. And that's what we tell everyone when every all the time. You can buy lower and beers if you want, and that's fine if that's your that's your thing. But if you want quality, you're gonna have to come out a pocket a little bit, especially with so many different things popping up so many different times. Uh, you know, it's it's just you. It drives you not you gotta check everything out right, Oh that looks cool, John, And I was disappointed with that one, but this one hit it out of the park. That's the fun of craft beer experience and the experience of finding what you like and not gonna like everything. But there's some things you're gonna be like, wow, that's not really my thing, or someone are gonna be this is the best thing I've ever tation. And you won't know until you try, now, I know, Yeah, I know, I've asked you this question. Be for it, but I'll ask you again. Um. So in your beer drinking, not on air beer drinking, Like, if you're just normal, normal every day, how often do you gravitate back to the macro beers? I don't as a rule usually, um, because we have a lot of functions here, right, I mean, you know, we're add nauseam sometimes, but um, and I always make sure that in there is the institutional beer, right, maybe some bud bud Light, bud Light line or labas. Yeah, a few Coronas, although that that Corona Ultra stuff. I don't know why they do that to themselves. Corona is a wonderful beer. Yeah, they just well you know, I mean that's everybody's thinking about carbon healthy healthy thing. Well, you know, I may get you know, people may say he's an idiot for saying this, but you know, I check out ten years early and enjoy life, right, I'd rather die happy, right right. So anyway, I I there are some beers that I really like, and I'll tell you the beers. I go to Mexico frequently, yes, yes, yes, um, and I'm out on the beach and you know, the folks are the waitresses and waiters are wonderful, and you know you bring that Servesa Superior and that bad stuff and it's different down there because it's real. Um. You know, they don't make in California and ship to Mexico. It's just it's wonderful. And there are still parts of mac Code that I like to go to. That um are as backwoods as you'd ever get. There's people out on the sidewalk making tortillas and that's the best food you'll eat, and cutting up fresh mangoes vendors and make me hungry. We got chicken now. Now I'm I'm with you. I mean, if I'm going to a function somewhere and there isn't craft beer, but there is just regular macro beer, I will perhaps drink a macro beer. But if if I ever have a choice, I will almost always not drink macro beer. I agree. The top five brisket mistakes. Everyone in New York should know this I'm interested in, but most don't. Um. Number one, not knowing your best smoking temperature. Now, this is one of the biggest lessons that most barbecue folks that are...

...right into it. You know, you don't determine what temperature to smoke your brisket. The equipment does right, and a pitmaster with a big thousand gallon offset competition smoker can afford to smoke their biscuit their brisket at to seventy eight because that's it's being put right to it right. But if you do that, you know, you wind up with a brisket that's tough and leather over dried out whatever. So um, you know most of the time, uh, you know, vertical smokers like uh, like the webber and and pellet pellet grills and electric smokers all should be around. What do you what do you do. I do my briskets at two fifteen because I cook a man nauseam forever. I'm I ranged from two anywhere between that. Okay, that area. Well, I don't think you're wrong there. Um. The Salmon Ranch Cowboy Cooking Show number one on YouTube if you want to change, was an accident. And like I tell you, I mean the same thing with grill us. The food has got to be here and whatever, but I can never guarantee what it's going to taste like, because that's not the main concern. But the brisket, you know, we filmed it, we trimmed it, we we did all this stuff to it, and we cooked it for hours and hours and hours. I started at the night before we were filming, and we yanked it. I don't know, I've been on twenty hours or so, and we yanked it maybe eleven in the morning, right, and we didn't played it until like five. So it's sat in that cooler for hours, wrapped in a you know, wrapped in butcher paper and a towel for four hours. Uh, and I still had a probe in there. So it dropped about one forty from two eighteen or whatever it was up and it was you push on it and it just the juices just flew upulous it was nuts. So that's that's one of those things that you try to think, Gee, what did I do with that brisket? So number two is not allowing enough time on your brisket. Um, that's happened to the best of us. You know, you you have a group of people coming at five o'clock, you have a lot of stuff going on. You know what happened to me the last time. And I don't know whether I did this or whether it was a hiccup or whatever, but I put it on at like five o'clock at night, and I watched it and whatever, and I went to bed and I checked my phone in the morning and it had turned off. Oh no, yeah, but the probe it was still like, I don't know, a hundred and fifty in the middle or something. So I fired it back up and then of course I had to raise a temperature up a little bit, but I still rested it for two hours and it was good, but it wasn't the best. You know, all kinds of goofy stuff hasn't happen. Ye, gotta allow yourself enough time to cook that brisket. Number three is the holy grail of cooking a brisket. Not allowing enough time to rest. That is huge. Huge. People. People are conditioned that if they let stuff sit out, it'll die, will get it or whatever. You know. Um, you know, if you go and you take a course maybe from one of those master pit master type folks or whatever. Um, you know, resting the brisket is important because it allows all that rendered fat to spread throughout the meat and then you know, all that juice that you see, that's that's from the resting right now. UM. You don't want to cool it down much more than one. But if you you have a brisket that's um, say you get it up to to fifteen or so, maybe you know a little less an air a little more that um, and you you take that whole thing. I always like to transplant to put another probe in there so I can read you can keep right. So I pulled the probe out from the grill and plug one in. It's a local probe you know whatever, and uh, and then I wrap it tight with a towel, um, and then put it in the cooler, shut the top and don't open it and it'll last four or five hours before it ever gets anywhere near all day for the show. Yeah, it was good number four. Of course not being consistent. Uh you know what. A lot of it depends on the cut of meat and all those kinds of cool things. I mean there's a lot you can't control of the brisket. Do you buy your brisket from the same place or did I...

...get it at heck and Orange Market, which is a butcher. I talked to the guy. He goes, I know what you want. You know, I might pay a little more, But you can't control how long the brisket will stall. And that's one thing I've Everyone is different now, nobody really understands the stall. But it's when it's about one fifty or so, when it just starts giving off more moisture in it. It cools the brisket. Actually, so it can be an hour, it can be two hours of a stall. I think people get nervous. I know I got nervous. I remember when Welch first got his smoker and he was in the group tests. You gotta wait it up. You know that your your inclination is to crank to heat, and that's not what you should do. UM, so you know it's that's important. Um. The stall is is really uh throws a wrench into things, but it happens on almost every brisket. It makes you nervous. That's that's the problem. But you're right. If you just keep calm and win it through, you should be fine. You know, unless your previous brisket was an abject failure, then keep doing what you did right, I mean rub wise and everything. UM Number five is of course not using the best rub for your set up. Most of the time on a brisket, I'm just cors salt and lots of pepper or that salmon that I like that and you can you know you win when you look at that when you cut that brisket and that smoke ring is like a quarter of an inch or cre eight of an inch all around the outside. I think anyone who is a person who has smoked food knows when you see the smoke ring and it's perfect, you win. It's a win. You've done it right. And and you have to trust your equipment. That's true. You know if you have a pellet grill, that that's that you're not happy with or it doesn't seem to give you the results you want. Get a different one. There's plenty of good pellet grills out there. I think we may have got the best one. We do. We have LG twelve hundred Louisiana black label pellet grills. And uh. We bought ours from a local fireplace shop here called Big Gash Fireplace and Stove. It's located in western New York and they sell these things exclusively. And these Louisiana grills are unbelievable. I have used mind so much. I think the whole neighborhood knows when. That's why you're so popular. So cooking brisket is uh. You know people are, oh, I can't do that. I can't cook a brisket. You know they're eighty bucks. I can't risk that. Well, come on, get off the couch, right, or get that kid off the video game, go learn how to cook a biscuit brisket. I think, well, I think when you talk about cooking on the pellet grill or smoking or whatever, there's like beginner, intermediate, advanced meats and and cuts a food that you do. I think when you start hitting brisket, you're in that advance in advance. People get a little nervous about that. Anybody can cook. We don't know everybody, but ribs as hard as people think it, right, I'm with you. Pretty cool. There was this restaurant that's that's around where we lived that the ribs are awesome. They sell them everywhere, right, and the folks just don't know that they soak them in liquid smoke, which is okay, it's just fine. I mean it tastes great when you're selling five thousand racks and right. So anyway, well we're getting close. We have time for one more beer. You never thought you'd say that. There we go, Matt Wilson. So we covered everything today. I think fried green tomatoes. Oh you know what we did miss We missed talking about the update on the rubs. Oh, we'll do our beer first and remind me of that. Okay, we gotta talk about that. And isn't there also a roast of some sort of happening. Ah, we're roasting John Welch, big radio voice. Yes, Yeah, that's November nine at the comedy at the Carlson here in Rochester, New York. So if you're listening to the podcast, well, you know, we have people listening in Germany. Wouldn't it be great? The chickens are twenty bucks, you know the comedy at to Carlson website. It's on November nine. Um, it's a great dias Matthew T. Wilson. You'll get a chance to meet the great man of all time. It would be so cool that well they also have to meet the great Jim Jim Salmon, and of course John Welch will be there, and we have a plethora of local celebrities they're gonna be there as well. It's gonna be I think it's gonna be fun. I'm not I'm not known for burning people too much, so we'll see how I do. Jim,...

...you know you got all right. Never mind I was born and I know you were. I'll tune to you. I think when I mentioned you burned me. But I'm gonna roast you like like stock whatever. And it's all on fun. I know it is, man, I know because because you're a lot bigger than our last beers is from one of your favorite brewers, war Horse. I know war Horse. So they've done a couple of fantastic the Pancakes with Churchill, all those really great ones that we like. This one is Tardy McFly. It's called and it is a peach mango sour ale. So, like I said, we don't get a lot of sours out there this time. There are some brewers that do nothing but sours really, so you'll still get them from there, but a lot of sours kind of get tamer as the weather gets cold. Right, So what's the uh, what's the alcohol? And let's be ready. Yeah, four point five. Okay, so that's a light one. That's probably a good thing to end with. Yeah, that's why. Yeah, that's why I figured i'd bring it down Turny McFly. Now that's a take off of the guy with the car. You got it, you got it? So again the flavor, Yep, it's peach and mango. It's our war Horse is located in Geneva, New York. Uh so that's that's we've been there with gorillas or was that Oh that was Big Alice. That was Big Alice. Yep, And well we've we've visited war Horse and a few of the festivals that they were at. So they make and what I like about war Horses they make everything. Yeah, they make everything. So let's give it a try. You know what you love it? Oh yeah, there was a double whammy there, buddy. That smells really fruity. So I'm curious, so put it in that glass, Matthew, tell me, I got a big twelve glasses here too. We have upped our beer and takes since we started. Do you have a dishwasher at your house? Uh? No, actually do not? Who does the dishes? She does really well at a dishwashing. It runs twice a day. Yeah, no, I I'm supposed to buy a one. Do you smell it right? Yeah? Yeah? That comes right? Yeah it does. I'm not sure what fruit, but it's a mango. Yeah that's the main. Yeah, let's try it. Now, that's a complex deal. That's interesting. Yeah, it didn't taste the way I thought it was gonna taste. But it's not as hours I thought I was gonna be either. That's good. Actually I was gonna say, yeah, I should like this, and I sleeping and take the whole deal at d right, you could taste the first you know how bious I am with these fruited so know you are? Now this is you can't see through it. But it's not a heavy for usself. But and I know, but although it does leave a rest. It does. I've noticed that too, mm hmm, it's not it's really yeah, I'm with you like that. Okay, war Horse Here at the Salmon Ranch Broadcast Studio. This coming Tuesday will be a name that you know and love well, the great Joela Monico Oholo, Yeah, I love that guy. He's uh wham celebrated a hundred years a couple of months ago. W h A m A love and eight in Rochester, New York. Yeah, happy birthday to uh the radio station. Don't we both work for that radiation. We love it. It's one of the first radio stations, uh in the nation. It was it was started by somebody I forget, but then right after it was purchased by George Eastman. He's the one that named it. That you've been on that station for what two years? This December will be thirty three years. That's that's uh gosh, that's a long time, A long time. Three years of the Holy birth thank you. Um yeah, when you think about it, it's one third of the time, it's you're scaring me. I'm sorry sorry, um. But anyway, Joe's doing uh some podcasts UM with lots of the personalities that are still around, you know, and he's coming here to do one. That's great. You know you're not You're not. You're gonna be surprised he sent me too, did He really is cool. It's it's gonna it's one of the up and comers of LAMB or something. It's cool. Good for you. Yeah, I I've been through. You've been here for war owners yes, um, and uh you survived everything a hundred yeah,...

...not in good shape a hundred different voice. Uh, folks and broadcasters and professionals and legends you know. Um, one of them really outstanding people throughout your time. Paul Harvey, UM, Russia Limbaugh, all of them were here, and UM, it just was. Paul Harvey was one of the things that all of my adult life, wherever I was working, he was on from twelve to twelve thirty with his news and we all stopped what we were doing and listened to it. I mean, it was just amazing. Uh. He was a legend. And and there's so many legends that were on news radio wamleny you know the funny thing And I laughed because number one, it's been an honoraby part of your show. So I thank you for We had fun with you instant. We had a we had a blast and we I was on your show during a time where history was made, when the whole COVID deal started happening. It broke during your show right now. I wasn't there. Yeah, it was crazy. You guys did a wonderful job. That was John Wells jumping into a cauldron of burning pinote. I mean, it was just nuts nuts. Um. We we experienced over the years some of the most fascinating things that ever happened. The Falkland War, um shock and awe, um, the Challenger Challenge, lost lost contact with the shuttle right during our show. Um. You know, many many, many things. Uh. And we met some awesome people over the years that you know, we're from some of the big networks and so forth. It was a lot of fun that some people that I would have never met that I'm now friends with, were due to your show. So it's a great group of professionals on that radio station and the people that that run it now are and it's such a different world than it was thirty years ago. For the first ten years we were on the air, we had a twenty one share run out of every five radios. We're listening to our our radio car and but now there's four billion things ways to get your information. Um, you're still number one country mile, but it's still it's you know, it's more like seven is the country mile. Right, it's pretty interesting. Well, I guess that your show is still engaging and everyone's got home home issues, pair issues, so everyone wants to talk to you guys and get and you guys are great and funny on the air too, so we do have a good time. But people tell me all the time that you know, you and Matt do grill List is so much fun. I never miss an episode of it. Uh, And you know, I think we'd like to invite to people to go to grill list podcast dot com. So there's a contact section there or what's the it's the email address info at grill this podcast dot com. Yeah, if you want us to talk about a particular thing or a particular recipe that you've had in your family forever and you want us to try it out here at the ranch, we'd be absolutely willing to do that anything else, So grill this podcast dot com or info at grilled this dot com Available on I Heart Spotify, Apple Sound or wherever you get your podcasts. Now before we go, two things I wanna say. Number one Nashville Chicken knocking down the park. Thank you, sir, the excellent job. I'll send you home with at Number two beer the day Beer of the day is a sour. I agree with you. Yeah, that's a darn good sour right there, Marty McFly from Yeah, I noticed she didn't push that can over here. I'm keeping this word alright, folks. We'll see again next week for another edition of Grills. Jim Samon, Matthew T. Wilson. The T stands for stay tuned. We'll be right back. Hurled this.

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