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Grill This!
Grill This!

Episode · 1 year ago

Pulled Brisket Sandwich and an Old Friend

ABOUT THIS EPISODE

Jim serves up delicious pulled brisket sandwiches and The Sauce Master himself Paul Guglielmo stops by. We talk sauce, beer BBQ and share some intersting stories.

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, you're apprins and your pike glasses. Get ready to grill this with Matt Wilson and Jim Salmon. I know that guy. That's that's the Great John Welch, the big radio Voice Guy Intro. Hey Man, how are you aboudy? I'm doing well, of course I'm in here. I smell good stuff, so I'm always excited when I come here. I smell food like that. Oh, we have a big one plan for you today. Actually, you're in love this, this is this is right up your alley. We're having pulled brisket and well, and I had a failure this week which you will love. Okay, absolutely love. So we'll get into that, because I didn't do my didn't do my maintenance, probably, so you know, and I want you to pound down. Okay, we'll talk about it. Welcome to grill. This our fifteen episode. I think are so somewhere net night, Jim Salmon here with the Great Matthew t Wilson and the t stands for going to eat anything. Yeah, terribly hungry. Yeah. We also, though, have a very special guest with us this morning. Please, welcome to grill this Paul go grandma, holy voice, exciting man. I would like sad at a microphone with headphones on it. Very last, a couple old familiar faces. Thanks for having me to thanks for being here. You know, I was just telling you there's a there's a big Guy Bro ants. That happens when I see a fellow big guy who loves beer and food and also hip hop music, by the well, yeah, did. There's there's a you know, there's a bonding and I'm happy that you're here. We speak the same way, dude, we think. Yeah, now you you're an interesting individual. Thank and compliment. And at one point in my life, few years ago, you know, I had I had an idea and I came to you and you actually sat down and spend time with me, you know, and and of course you're on girls. We judge people by how they react to people that can't do anything yet and you actually spend some really quality time with me and I learned a lot and and I appreciated that. Oh my God, of course it's my it's my honor. I love talking about this stuff. So and then you you build these beautiful, absolutely awesome sauces, and really good too. You know, I've so many questions I don't know where to start. But me, I guess the whole how it started is the American dream, the business, the taken the leap. What a what a chance, what a risk? Right? Yeah, well, I didn't at first. I mean this was like the slowest risk ever because I started this seven years ago and I started with you know, I still had a full time job. I used to see you guys in the hallways of that full time so I still had a full time job and I didn't quit right away. I did recently, a year ago, and that was the leap that you're talking about where, you know, I am scared to death to this day. You know, I mean to not to turn this back on you, but you're an entrepreneur, right. What was day one like where you scared? Yeah, it was my whole K, you know. I mean, yeah, that's it's how I started the business before one K. I get it. Oh, absolutely. So, seven years ago I started just with I took my GRANDPA's recipe. Is the one skill that I had in life was that I could take tomatoes and make sauce. That was like my only impressive thing. Only if I had before I met my wife, if I had to have what do you do? All I make so I could be sauce like I was the only guy who. Every other guy's like watch you come over on a Saturday night, baby. I was like watch, come over on a Sunday around now. I'll make your sauce, you know. And so that was it. I love doing it. I missed home. I'm not from here, I'm from Ohio. So that was another big piece. Was I was homesick for this Sunday sauce. And then I just started telling people about it and then eventually I just said, well, let me just google. What does it take to get started? That Google, you know, was a dipping my toe in the water, next step. Before you knew it, I was at a farmer's market on a Saturday selling sauce and it went really well. And that was one sauce,...

...like a spaghetti sauce. It was you made them for actually. So this saw. I'm I know it's visual. Look how bad I've got radio and who ever stop this before? Yeah, it's all right. So it was. Yeah, it's one of the ones I brought today. I have too. I started with two sauces, a vegetarian version and a non vegetarian version of the same thing. So they were essentially it was one recipe. Yes, yeah, and that was it. I went that one weekend. I went with like thirty cases of sauce and I remember very specifically then to that week and a couple of the guys I had made friends with talking about having sold sixteen cases and seventeen cases and eighteen and I had sold thirty and they were like what a great weekend, man, I went through seventeen cases. What did you go through, Rook, and I'm like about that? I guess about that. My head I'm going, Oh my God, like I got something, but really well, yeah, so how long did you go with the one until you said away, and I'm at we're going to stick some more ingradients to make another one and another one another. Almost immediately I knew we needed more because, like the thing about you take these two sauces right there another the same thing, like I told you, it's not two different recipes, right. So basically, I'm going out in the world with one recipe. You Walk into some stores with that and you try to talk to decision makers, you look Po Dunk. You look like you don't know what you're doing. You look like a kid who just has some sauce. If you're just like here's my one jar of sauce mat least try it right when your competition has multiple skimes. You know. So I knew right away. I was like, if this is gonna look legit, we need to have a third, of fourth, a fifth flavor. And so there was pretty fast. I think about three months later we launched with a blush sauce and then a Vegan, very healthy sauce of spicy, Chunky Veggie. I've never had that one. Well, you know I mean, it's all about the meat. I got a question for you. So I know we've talked before it. Also, I gotta one of the shows that used to do was a food and wine based show. I love to do it. Yeah, man, well, I love listening to it and and I love talking to you while you're doing it. Yeah, you've surrounded yourself around a lot of people in the service industry, in the beer industry, in the food industry. Did that kind of help you get motivate, they get started? Two, or to help you kind of formula your ideas actually grow into what it is today? For sure. For sure, I'm going to admit something to you that I've literally never told anyone. Only my business partner, my wife, know this. That food and wine show was a three yearlong research project for me on how to start a food business. Awesome. It was just like, let me get business owners in here and ask them all the things that I want to know absolutely and at the same time get their contact information right exactly, and then in about three years, when I'm ready to do this, I will have had all my questions answered and I'll have everyone's number. Yeah, great, what sells best? Which one sells the best, dude. So, speaking of my wife, of course, right she I wanted to just do the one that I have is the meat version of the Mariner, which that that's awesome. That was number one, right, my wife, right off the best she goes, I don't want sausage, I don't want that in I just just do a vegetarian version. None of my friends would eat that and I got now. But he wants saw no me. Well, you already know where this story is going. Yeah, number one seller across the line by a mile, is the vegetarian marineras really just took just a pretty standard plane red sauce. Which one do you like the best? Again, blame answer the original. That's that's my GRANDPA's recipe. When I open that up and I try that, I taste Sundays at my GRANDPA's. Yeah, so the other ones are awesome and they taste great, but this one is that's the og man. That's how it all start, you know. Yeah, my wife, I just because I I know who you are and I want to try your sauce. I wouldn't bought it from one of the stores out here. Thank you. It's expensive. It's all right like that. We you know, we don't. We do it okay enough to get that sauce. It's overpiard, I told all the time. So my wife fell in love with it and now that's one of the only sauces I'm allowed to buy. When I make, which I don't make a lot of posts. A more of a barbecue guy, but when I do make pasta, I usually use that sauce. I got three more jars of your sauce still sitting in my shelter. Thank you. I'm neither lay the joking and and thank your wife for me. Yeah, I appreciate at this point, like every jar you can buy would be great. One...

...of the things that I learned in the radio business is kind of have to get prepared on stuff, right. I mean, if you're gonna go on there, it's not an aptually just to sit there without saying anything. Yeah, so in our research for today's grill, this podcast, I'm going on and trying to figure out where all these sauces are. There in three hundred and seventeen stores or into the website. I don't even know that exactly number. And they're all the way down to Cleveland and New York City's pounded with Googliamo sauce. It's crazy. It's one chain. It's stopping shop, really, you know. Stopping shops are all over the place down there. So that's really you know. But so that's that sounds like a million different sales. That's really just one sale, one merchant, but one of the biggest stores in this area, one of the biggest stories, the one that's known mostly in this area. YEA sells yourself and that's a big deal. That was definitely a dream come true. My that email came through in the middle of the night and my wife woke me up for it. Yeah, that was radio days, so that's two am wake up called. Yeah, she woke me up at like eleven o'clock to shoe. Said Look, look, look at this, and she's showing it to me on our functions. Look at this. Does this mean what I think it means? I was like, Oh my God, I think it does. Actually true. I don't early in the morning gym when I would start my shift, I actually would bump into him because I was again, he is here earlier than me. That's that possible? It's for the morning. What's going on? So of course you're talking about wagments. So yeah, but you know also we represent hag it, orange out and webster and they have all your sauce to and there they specialize in the whole homegrown type stuff, which we absolutely love. So it's it's good. You can get it just about anywhere. Before we I don't know, nobody's offered me a drink. Yeah, it's about that. So they we did a taste test here once with Dale from hagged orange gave me one of your forget which one it was. Oh my God, I'm sup scanned. No, and I don't know. Was Four dollars maybe of my souce. What it cost? Yeah, they're six dollars for the pasta sauces, four dollars for the pizza sauce. Okay, this was so we bought a he brought me that and I had a jar of Raios from New York City. Yeah, in in the thing and I thought, you know, I had friends coming over. We were doing sausage and Yep, stuff. Okay, we're mixing and we label it Google. Almost rails yours one. Did it really? Yeah, dude, it's now. I've been to rails and it's like you gotta you don't get in there unless you you know less, unless you're a mobsters. Right. That is the gold standard for premium sauces in the country. Any grog three go into that's going to be your eight dollar, nine dollars, a big one, right, that's the big one, and it is so crazy. Reals would come out. This is the second time today that Rio's came up, because I actually was asked by one of my employees today. Have you ever tried sauce better than yours? And my answer was yeah, they go what? And I go right, Oh wow. They were like no, you can't say that. I go, well, there's a thing called honesty and we're visiting the today with Poly Googliamo owns googliamo sauce, and you also own a place that makes it. Yeah, I owned a little copack facility. We used to be called PERMAC enterprizes for years, which I think is what you know it as or what is googleable. We Change Our Name recently a craft cannery, just sort of a nod towards the future and the yeah, sure we can, and it's a copack facility. So we make a couple hundred items actually for about sixty different clients and earlier when I reference taking the full leap and leaving my full time job, that was that moment. So I technically own two different businesses. The the sauce business. I am basically my own client, if that makes sense right, there does, yeah, and so that's it. Yeah, so the COPAC facility where we make all kinds of sauce. It's not just possible barbecue sauce. You're going to love the barbecue. I'm excited to seement for that and your accountant loves that relationship to we make salad dressings, marionades. You know a lot of stuff, a lot of stuff you've probably heard of and in some cases I'm bound by confidentiality, but there's a few I'm allowed to talk about for sure. It's great. What do you do dry rubs? We don't, unfortunate. Okay, now it's a...

...different thing. Couple places. I can recommend you a couple places. Okay, I'd like that because we want to do a we do one here, but it's like a hundred jars of year and it just takes me a month to make it. So I want to get I call him some times a day, like him. Isn't ready yet? Yeah, still working on it. Will we can give them. Shout out to Niblack. If you know niblack. They'll do custom rubs for you down in Henrietta in the regional market. And then there's there's also the Stewart spices will do a customer rub for you. Okay, and then if you're going big, like you want hundreds or thousands of pounds all seasonings in o night, I will do it. What do we want, Matt? We want to go back, don't course. Yeah, real good. What do you have? Their Buddy? So we had this one, I think actually was last week, and I didn't think paully would have had this one, because this one's hard to greet. This is one's hard to come by right now. I know you've heard of still young brewing. Oh yes, and they make some amazing beers and there's at you can see one up there, the last Abbot's, but a custom crime. Know that we had was delicious as well and was really good. So I was shopping at one of the stores to get some beers for our podcast and I came across this one and I was like, you know what, I gotta try it. It's stole your nine times of attended. Knock out of the park. We tried this and it was amazing. So this is the first one we're going to do, because Jim and I already know how well this would taste and I just want to see the reaction when you know, okay, here we go. I like it now. I remember this for radio. Don't open the beer too close to the yeah, we don't. Don't. You don't follow it in the rules out. No rules here. have any of you guys, with your careers and radio of either one of you guys ever spilled anything into the Control Board? Oh, yeah, I've got one. I hadn't. Yeah, I have that. Not yet. I've seen it happen and I've not done it yet. Hot Sauce, did you really keyboard? And of course I you know. I mean in that environment you can't fall on the sword. So it's it's pretty full of smell. It smells like dessert, exactly. Yeah, thank you, sir. You're welcome. And you know, mad as, that's amazing, is it that ridiculous good beer? Yeah, that I mean. It tastes like I'm I'm I'm drinking like a strawberry, like a summer strawberry takers. Yeah, exactly. It's amazing. It's strawberries and cream, custard, Creamal by Stone Yard brewing. Yep, six point five a TV. So you drik a few of these, you'll start to feel it. And Yeah, yeah, you're right. It's got strawberries and cream and custard is the flavorit is supposed to come through on this, and you can dust. I feel like I'm drinking out an ice cream custard. Yeah, you catch it all, for sure. It's the only negative with this beer. To Bi was too strong. Like you drink three of them in you're like, I'm hammer. Yeah, we called it out to never happened. So where can people get a hold of you? Have a website? Right here's my cell phone number. Five, a, five, okay, three, five, zero, five, seven, eight, hundred and eight. It is on every jar. So I going to say I don't really heat puts it on the jars. Yeah, yes, now, that's my kind of CEO right here. That I'm telling you. When you talk about real guy, this guy is the realest guy that you could he talks like a regular duty, acts like a regular duty, eats a a regular duty. He's not a that's that's why I always liked you, because you're just you just come across the regular guy. I appreciate it. Yeah, regular guy. Yeah, yeah, well, of course there's a little bit of given back to the community too. You know, I run into you all kinds of cool stuff. Yeah, childhood and various types of charities that that need our support in the community, and it's all good. You're always there to help. I'm glad you're very honestly, I never get to talk about that Rochester Rotary. I'm a board member. Big Brothers, big sisters, I'm a board member and that. Are we in Genesee County right now? By the no, we're in Orleans kind or. I've never been across the border there. Yeah, I don't pay attention. I'm a Jesse County for yeah, anyway, so the genesee, the Bosse's. I joined the Bossese Board to a like culinary consultation. Oh cool, but I love doing that and I think, I think that not everyone, obviously not everyone has the time, and I understand...

...that it is a time thing, but I do think that it is important, especially for business owners or anyone of any type of influence, to try to use that for those things, like you as well have done, and I jem and I think that's awesome. Yeah, your Semon, your salmon to only shit thing that you do is great. Yeah, but you've been doing a lot with that and everyone appreciates what you do that. Yeah, it's it's it's a very rewarding thing down deep inside type of deal. You know, I don't mean to go off off your plan, but what the F is going on with home inspections right now. Like, what is Theo? This is crazy. Yeah, your know it is. It's nuts. I had a meeting. We get together the home inspectors that are doing any work at all in their market. We meet once a month. Yeah, and last night was just there was a few adult beverage is consumed. It's it's nuts. It's it will eventually sort itself out, but right now it's an incredible sellers market and people are buying houses way more than they should be. Yeah, way above asking price. Would not without contingencies like inspections and yeah, stuff, and that's coming back. I get. You should see the phone calls I get here at the office regarding people. They're just crying their eyes out because they bought something and now they have fiftyzero worth of foundation problems and new roofs and furnaces. Are you on tick tocking all them? I am not. I heard about you know what I'm going to tell you about. No, there's a couple guys, like home inspectors, are not local, like national guys, who have who have been starting making videos of exactly what you're talking about. People who buy house is basically sight unseen or without inspections and then they get in they figure out they can't open their dishwasher because the cupboard like that, like just these homes that are super poorly made. Yeah, I might have to check that out, because somebody else told me that and I don't know. Tick Tock and me don't entered. I interviewed that. I'll never mind that. Well, another man, you are right, Jim No, I've talked to Jim a well about this. We're me and my wife. We were going to buy a house, actually relatively soon. We're going to buy it. We we're going to buy in two thousand and nineteen, and then, you know, everything happened. Yeah, and I'm so sorry. Two Thousand and twenty, everything happened and the prices for houses just kept going up and up and people are overpaid by like forty, fifty, sixty thou dollars. Yeah, I'm just like, no way, that makes no sense. Well, how does it bounce that? Like, what happens that it goes the other way? Do People finally just go enough? Well, if I can't afford this. Unfortunately, once the moratorium on evictions is lifted, there'll be wholesale for closures and it'll be a lot more houses for sale and eventually the whole thing, I'll settle itself out and get its brain back. Yeah, and right now it's just nuts. So we're just trying to, you know, Cook brisket and drink rivers and been there and time forget about it. You know where I screwed up with that food show? I should have had you on it. We should have done a show about the perfect home kitchen. Is What we should have done. Perfect home what? But home kitchen, like like the perfect home kitch. What? What have you seen? The SAMMON, which cook you know, I cannot wait to six now. I would promised to to. I cannot wait for the tour. Yeah, it's I've always wanted to do a cooking show and then I met Matt and he's just, you know, we just connect on food and horse and drinking whatever. We're going down to Kingstree, South Carolina, in October for the kingstree pig picking festival, Yep, and we're going to do our shows live from down there. And and man has prout, must me the finest barbecue on a planet. Yes, it's pretty good. Its thousands of dollars are given away at this event for the best pig, and now it's whole pig. So you know, if you think a pulled pork, which you have here, they don't do that there. It's all the whole pig. They chop it up and everything comes in. They shrun it up, and so you get like a part of each portion of the pig and your sandwich and it's it's a yeah, it's a nimes. Yeah, it's into can't wait, can't wait. Yeah, now before we dive into the food here. Yeah, I want it because we ask the tough questions here and everybody, everybody, I say that to us. It's scared. After I know you, I know you your goals to get...

...me to say something, to ruin my life. But what? How active are you in like making this stuff at your at your factory, like, all right, actually pouring things into the count at you, or is it some other folks? So I have about eight employees and for the most part the goal is for me to not actually be personally physically making sauce all day every day. Okay, my job as a business owner, the way I see it, is essentially buying and selling. Right, it's buying and selling. I'm involved in. What are we buying? How are we buying it and how? And can we get smarter and selling? Who can we bring on? What new clients can we do? What can do? What can we do more efficiently? You know, how are our margins looking? The overall health of the business? I would say my number one job is grow the business. Right, right, thanks, but it's a small business. There's eight of us, right. I would be lying if I told you in the last twenty four hours I haven't loaded a kettle. Speaking of barbecue sauce, and one of the ones I am allowed to talk about Uncle Ralph's barbecue sauce. All I love. I personally loaded a kettle of it last night. It's yes, yeah, hey, so is occasionally, is it? Are you making sauce every single day? Making sauce all day, every day? Okay, yeah, I should say five days away. Rights. Yeah, that is really, really cool. That's the American dream, right there. Good. You have the right attitude, though. Yeah, you know. Yeah, I mean there's a you know, looked down. There's times where it's tough. I mean back in radio I used to get to dress nice and come home smelling okay, and now now something about that sauce cooking? No, is it the same smell and the factory as it was on Sunday afternoons? I'm so glad you brought that up too, because sometimes it is like there are times where I catch a with in this factory and I just go, Oh my God, that's it. That smells right like this, that smells like Sunday sauce right there. Great, I love that. In the barbecue sauces, when those are cooking, those smell really good too. Those are tough because I gets you hungry all day, all day barbecue sauce, because you think of slow cook meat or something like that. And Yeah, I get hungry with time I smell it. Am I alowed to ask you guys question and tell me? Just do Promo here really please. Cross you're listening to grill. This the wildly worldwide popular podcast you can obtain at, I heart, spotify and wherever else you get your your podcast. And there's also a little cooking show, yeah, the salmon ranch cowboy cooking show. It's on Youtube. It's thirty nine minutes longer, whatever it is, and and you get to see what we look like. Yeah, that's I take up a lot of the screen. Yes, I'll find it a comedy. Some people find it I'm never watching this again, but it's worth checking out, so we'd pret you know what, we've gotten some pretty good feedback and the food, by the way, was spectacular. That was some of the most tender brisket I've ever had my life. That day, which was an accident, was really good though. All right, you guys talk Yep and I open up your Buns, flip the buns over on your plate. TAT, that can be trippingd and and they and I will. I'll load the we're having pulled brisk okay, I'll load that up. There's a horse radish here and some sweet baby raised barbecue sauce, if you want. Or we can open what's the name of yours? The one that I brought is a brand called Jones bones barbecue. It's not mine. I don't own it. Okay, it's somebody else's recipe. We make it, but it's Jones bones barbecue sauce. So I've had that and I like that. Yeah, so either one. You guys want to open that up, so you talk amongst yourself, open your mount up and I'll dump some okay, some pulled brisket right onto those buns. Well, first of all, bone, bone, bone, bone, bone. Yes, pulled bugs already, that's right, cleveland we come from. So did you hear the news about DMX, by the way? Yeah, it's pretty too bad legend, honestly. Yeah, I mean, dude, I freaking grow up listening. I did too. Yeah, yeah, I keep it. So do you consider yourself? I'm I'm alilio or JEN x, or are you right in between? I think I'm a millennium. What do you think I am? How old? I'm thirty eight. What are you? I'm forty four. You're I'm a Jin xer. You're an xer. Yeah, I'm an elder millennial. Yeah, Comedians have called it before. Right, thank you very much.

You didn't like. I really like. I think I kind of have the a lot of stuff that I relate to the youth. However, I grew up without a cell phone. Yeah, I also understand what it was like to go outside and play exactly right, right, yeah, you did you play sports when you were a kid? I played football, I played basketball, I didn't do anything. Well, I must say I practice. Game Days where my off days, because it was a and I was riding the bet pine. I played football too, and also not quite the greatest at it. I'm better watching it, though I was played, but because you and our big guys, would happen every coach ever. I want you on the tall yeah, you gotta come out and try out, but I'm one of my most embarrassing stories ever was Aau basketball in high school. I remember the coach like recruited me to play and he was like, oh yeah, Google Alma was gonna come out and I was a big you know, it's always been a big guy, sigare right, and he knew I played basketball. Was All he knew. So I go to this AU tournament for the weekend and he starts me like first game, first I'm a starter, I'm pulling five minutes I get palled. And then at the end of the weekend, and but by the way, before the weekend there was talk about, okay, we have this tournament this weekend, that tournament, that weekend, that tournament that weekend. At the end I was like so, coach, where we at next week? And he's like, you know what, you don't have to worry about it, we're good. It's funny. Well, you're like twelve feet tall, although right now I'm tall and I'm thick. So every coach ever has always thought this guy probably knows how to do sports. True Story, same issue. I was on vacation before I got before I got in radio or anything. I was working at a call center. I was on vacation and at that time that was really into lifting weight. So I was at not just thick with softness, I actually would add some muscular girth to be and abody went yeah, I'll t jones bones. Got To have it, Yep. And so I'm at a bar, you know, and we've had a few drinks, you know, so I'm probably you know, I feel a little hit that point, and one of the coaches for what I semipro league out and in Florida, was like, Hey, we need you at our trial tomorrow. You're going to be on our team, you know, and I'm like, I got like seven beers. I'm at you serious, this is the guy you want on your teeth? Well, there are a lot of recruiting has done in those places. The really Jim is delicious. Yeah, what's the method? All right, this is a full packer brisket. All Right, Oh, my God and I had to hire security to keep the people away from the four five inches left to feed you guys. But this was a fourteen pounder, hmm. And I cooked it at to ten, four, oh, I don't know, seven hours maybe, and then I wrapped it. I bumped it up to two and twenty. I wrapped it in butcher paper and then and then foil, and then I went to bed. I got up around six in the morning. So it cooked for fourteen, teen hours and when I came out it was to fifteen in the middle. What you're looking for to ten, to fifteen in the center. That's done. Would from the pelt grow. I did. And so then I pulled it off. I wrapped a whole thing in a towel, put it in a cooler and it rested for three hours. It was still about one hundred and forty five in the middle and when I cut into it, I knew I got, I knew I won and it just choozed out and everybody standing there and you know, just as one of those deals. And it was. It was an excellent, excellent brisket. I tried a different rub this time. I made my own rub out of brown sugar, just a hair too much brown sugar, just a hair, Paprika, some garlic, spices and so forth, and salt and pepper, of course. And and I rubbed it down so it had this big bark on the outside of the bark. I eating mad. I'm sorry, that's by. Yeah, and and so then the failure. Okay, so that was a win. Everybody loved it and I was able to save some for you and I hope you enjoy it. HMM. So then the night before last I go back out to the pellet roll and I went through a bag of pellets cooking the basket and that rub produced a lot of stuff...

...and it went down into the to the plate that drains away the stuff underneath the grate into in the pellet grill. Right. So, night before last time went out and I had one of the square baskets with all the holes in it, with a bunch of vegetables, pineapple, Zucchini, onion, mushrooms, a whole deal. Well, I put it on there and turned around. The whole thing lit on fire and it was just the girls. Yes, gotta Clean Your Pellet Grell. Yeah, and they told me that, you know, after each three to four times you use it, you need to make sure you clean it and if you're cooking for fifteen hours or more long you need to clean it every time and I learned a valuable lesson because it was stressful. I had to move it over to another girl's while the whole thing that the flames were four feet high and whatever. So you have to do good maintenance on your pellicow. That's real important. I think it's a guy thing a lot of guys, I know I do it a hundred times, that you'll cook and cook and you'll just put off clearing it. All of a sudden you'll have a grease fire in your going up. What's your best cooking fail ever? Was it? That can't be yet. I mean you have to have done no, this is my my most favorite meat on this planet is primary. Every time I represent tilman's village in out here and it's a fine dining restaurant, my favorite restaurant. I never go any I never go there and not have primar rip and that's the benchmark for Primar rip. So I've tried. I've even gone there and bought his meat uncooked and brought it back to try to duplicate. And so one day I came close. I was doing Easter Dinner. We cooked primary but was great. Everybody ate it and there was maybe a oh three pound piece left. Okay, put it in a refrigerator. Next day I come back in. I'm heating this thing up. I put it in the oven and I had to work some emails, so I went out to my office and I sat down and I was gone six minutes. I came back in. I opened it up. The whole kitchen of the whole stove was on fire because I had cut. I had cut the prime reb and cut through the foil Pan. It was in right. So the drifference went down up and I got what do I do? I grabbed a pitcher of water, throw it in there and close the door. Put Fire up at the whole house was filled with smoke. You know, that's a not. Yeah, you got any good fails man? Yeah, I do. I am. I have recently upgraded my girls, thank goodness, but I used to use really cheap girls, like I didn't really care. I would buy like a fifty yellar want and throw it away. They only mean like every time I was done with it. So we had my inlaw over and I the time she was my law was just dating my wife at the time and she wanted some hamburgers and hot dogs and it's the basics stuff. So I'm like okay, sure, so, but you know what I'm Goa use a charcolate world. I don't want to do a gasp where. Wanna have some charcoal flavor to it. So use a chocolate girl. So I will. I you know, turn the charcoal grill on. Turn it on. Let that, let the chartcoal put it in the you know, the girl had a nice and cold up. It was white. You can see the Little Red Crimson color in the middle. So everything was good to go. Doing the burghers. I was cooking really slow so I didn't want to him to too long and she asked for a drink, so I ran into the house and I came out and there were like six foot flames coming up the charcoal, charcolate grill. I guess the dripping is cat caught fire as well and the burgers shield the covered in Greece, so they just exploded. I got the fire out. That was all the burgers that I had, so I didn't have any backup burgers and they're all burnt up a little hockey pucks, so I had to order pizza. I was so embarrassed because my wife had told my in law how great of a Cook I'm on the grill and I just ruined burgers on a charcoal grill the first time. She asked me to cook herself. That's a great story. She still married you. Yeah, everywhere. We're good now. Well, I think you've regained yourself over here. I first time I have when I asked my father in law for his daughter's hand in marriage. I brought her him to rockies in Rochester, and little Italian joint. Yeah,...

...and their cash only. And after I didn't know so when it came time to pay for a lunch. Oh No, Mr Bouchard, I don't have any money. Funny, but my biggest food fails are both spills. Are really well, not. My spilled five gallons of pasta sauce in the middle of Buffalo Road, right in front of food town on in North Childie. I just didn't I didn't have my my trunk latched, I guess, and I as I accelerated coming out of that parking lot, it just flew open and a bucket came out a pale this five gallon pail came out and just all over, all over the road in the middle of traffic. I'm sorry, that was embarrassed. Are there's no scooping it back. No, no, no, that's pretty much a loss. Is pulled over. I ran out there with like some blankets I had in my car. I did whatever. I said. Yeah, but my worst one is I spilled two hundred and seventy five gallons of imported first cold pressed macadamian nut oil from Australia. Oh my goodness, Yep, how how do you what is? What is two hundred? What does it come in? That? It's that. It's a toad. It's called a Toka, it's a giant toe and it's a lot of our ingredients will come in big toat's right. That and and this was we needed it. So this was a project where we were bottling some oil for somebody. Right, and basically the bottles, we get the oil, we put it, we cork it's it's a done deal. Nice job, Nice, littally be simple, pretty simple old job. Well, the net well, my grandmother had passed away and the next day was her funeral, and so the night before I decided, and I am not a manly man who knows these things, but now I do, that I would get this job completely ready for my morning crew. So the night before I lift it up on a forklift. I put a table and chairs underneath it, and anybody who knows about hydraulics nose this was not smart, because I left it looked great and over over the course of the night it just just slowly came down and the nozzle caught itself on that table that I left out and it and I whole thing, I walked into a puddle. The entire for our entire it was half of our warehouse was just a pall. You Win. I don't think that was an insurance clear. Yeah, that's wow, that's what you do. Those are the things you learned. On that note, I think as time for a beer, but I do think, yes, the Great Matt Wilson. The good thing about him is he's always good at finding the best craft beers. Oh yeah, now we took our podcast on the road a couple of weeks ago out to Geneva. There was a new craft brewery out there called big alice that just opened up and we did our show live for the first time out there. It was a lot of fun and we have lots of plans to do that again. Some of the Best Beers that we had we're out there in big alas. They were really, really good. They have two locations in New York City and now they moved out here to the fingerlakes right. Yeah, we check that place. I had a war award winning beer. Okay, where the New York and the National One? I believe it did right. It was. It was a amazing and those guys are great people too. They were and you went right for that. Of course. I knew that. When you had your you did here, I knew what I was doing. Yeah, all right. So this one is not a local one. So, as I've discussed before a lot of times, in order for me to try different beers were across the country, I have to go to different companies that can bring them to me because I don't have the opportunity to trouble everywhere. So I go through craft beer kings and they send us beers from all over the country. And this comes from great notion brewing and Barrel House in Portland, Oregon. So this is called hot fudge Saturday. Yes, it was my nickname and high school, I think. Think that was thick, that was mind. This is pureal stout with chocolate, strawberry, banana and Vanilla. Sounds disgusting. Yeah, it to me, by the way, up to the Ivy ten percent add okay, so that's why there's only one of those hares.

So we're sharing this one too. Here we go now we like porters a lot Dar to Garlip Beers. As far as I'm concerned, you put stands right up. You know, that's the type of thing. Barrel Age, what do you think about that? You like? Sure, Burman Barrell Age, sure, yeah, of course, I mean, you know, I that's a happy deal. Ook At that. I wish I was more of a beer expert. I mean I'm just a beer drinker. But what the Dark Beers? I'm completely with you. I think it's the best for sipping. Now, I but I have two different types of drinking, and tell me if this is immaturity or if this is normal. I've too. I have drinking where I've drinking where I want to enjoy the beer, and I'm drinking where I want to get drunk. Is that normal or not? I can't say that's not normal. Well, no, if you just dumped two hundred seventy five gallons of oil, you know you want to drink and get dropped. Oh yeah, so you know what I saw a little about after we taste this beer. I have a question for you now. Yeah, in regards to that. So let's give this a taste. By Matt. Matt, were bringing it right up there, because this is a dark, dark beerry. Had A pretty good little hell in there. Know, the banana and it everything you described. You can taste all of it. This is delicious. You could taste that. The Vanilla, you can fast of strawberry, banana. It's all there. Yeah, it's all. That's very complex. Yep, I can taste the ten percent in here too. Yes, yes, you can. It tastes like a strong what's that? The cosmopolitan ice cream, almost right where they have the vanilla, strawberry and chocolate all in one on the APOLTIE. Yeah, I think you NE A polaty, which a big Cos my pot nice, a magazine. You're right. I'm so sorry. My favorite just what it tastes like that with with alcohol in it pretty much. How do they how do how do brewers get the chunks out of there, because, I mean they're using real banana right out of it. How does banana not make it into the final product? Is it all just final, strong to its strained is straight and filtered out? Yeah, and that seems though. We do some some filtering ourselves for some products. Like there's a sale dressing we make where it sits overnight with just tons of blueberries in the right pounds and pounds and pounds of blueberries. That takes a lot of straining, though, to make sure you don't have any blueberry in the final product. I mean that's got to be a hell of assist. There's some Craft Beers that I've tried, those thick IPA like they call a milkshake. IPA's almost where they're extremely thick. They pour like a milkshake. They're still chunks and seeds in those sometimes because they're trying to extract so much fruit to the end to that, yeah, that they end up putting some of the fruit in it. That's a good beer, Matt. Yeah, I like this is really good, this is this is actually fair. That's it's like right up alley, though there's no I mean, that's right, kind of beer we really like. So I might like, speaking of Beer, my question to you. So I always ask us to people who drink craft beer, because I think everyone who drinks craft beer didn't start off drinking craft beer. Most of US started off drinking something crappy, right, so, so, but I'm like they're whatever, yeah, yeah, any like. Yeah, right. So, so my question is this. Some people, once they go into craft beer, that's where they are. They don't go back to anything else. Do you go back and forth? Do you do the craft beer and then sometimes you slip back to like a budweisery once? So I don't. I don't drink to. In all honesty, I don't drink to get drunk that often. That's that doesn't happen. That off. Yeah, I want older now is oh. Yeah, yeah, but once in a while I will, and usually those are the nights where I'll slip back into my old like, like I'll drink corona or something like that, especially in the summer. Yeah, where if also, if I'm in the mood to drink twelve beers today, yep, like it can't be this. Yeah, being a name exactly right. So you know, like we went to a bills game once a couple years ago with my father in law and I remember like yeah, Budweiser, and I go, well, this is you know, I don't want to drink budweiser ever, except for this situation where I need to drink for the next twelve hours right now. It's fine, now, I'll drink about it. That makes perfect that's a good answer. Yeah, what about seltzers? Are you a Seltzer guy? No, I'm well, regular self, not, not hard sell hard selter. So regular selter, I drink all the time. Hard selter, not real. I'm going to go for a beer. I'M gonna go...

...to craft. Yeah, and and I like whiskey too. That's anything. A Bourbon fursfectly. I know you're a bourbon guy. To right social his stray of Bourbon. I want to ask you a question. Things have been pretty challenging. I know quite a few people, Friends of mine, that are business owners, that made large decisions around the first quarter of two thousand and twenty that were then upended and goofy stuff happened because of the stupid virus thing. So what about the supply chain? What was it like for you? I mean putting a fact that you're you know, there's a certain scared to death fact factor when you dive into stuff like this. But then then you put the virus on top of all that and you thinking to myself, what have I done to myself? You know what? What? What was it like? What's the supply chain like? So the deal, so the deal to actually buy this business, speaking specifically about the manufacturing business. Now, right, the one where I went all in. Now I'm leaving my fulltono. Yeah, that deal came in place just before the pandemic started, a couple months before wow, but the closing took a few months. So the closing wasn't scheduled. Happened till after the pandemic. So food manufacturing actually was not a bad business to be in at that time. Still isn't, quite frankly, because think about were making pantry items, Posta Sauce, barbed people probably buy that drolls the last April, April two thousand and twenty. I mean you couldn't keep Posta sauce on the shelf. Now. The first reaction to that is like, oh, that sounds awesome, that's great. Right, yeah, that sounds great. Okay. Well, now how about the fact that I need to make more of it? And I got out the glass, the glass supplier and the Glass Flyer goes five weekly time. Sorry, you know. And you're going what you mean five weeks? I thought it was five day. It's been five days for seven years. Now it's five weeks. Oh, Ye, have five weeks and twelve cent per jar pric increase. Will get it to you in five weeks. That kind of stuff. Right. We're looking at new kettles right now. To go into current time, we just took out on a couple of quotes for for these new kettles. Delivery estimated December. Two Thousand and twenty one. Wow, I mean so that's the press. So the demand is there, right. The problem is the supply chain, you called it. That's exactly what it is. These metal lids that you see on these jars, those things became hard to find. And you see how it has a button on it. Everybody wants to button. That's your safety seal. Right, all of a sudden it was like, Hey, if you want buttons, you're waiting three months. Do you got to take the ones that button? So we had to put product that would no button. You know that still gets the seal right, but you don't want that. You know the public has been trained to look for that safety button, so you don't want to put that out. But back to the very beginning, when we reached a deal for this and then the pandemic hit and food manufacturing kind of went up and it became a good business to be in, I started to get scared to death because I thought the gentleman selling us this business is going to want to go back to the table now because all of a sudden his bis worth more than it was. And to his credit, he didn't. He was like looking, you know right guy. And now, at that time too, we didn't know how long this was going to last. So I do want to remind you that at that time there was still thoughts that this might only extrouple weeks, couple of months maybe. So his idea was, well, it's not. This little bubble right now is not representative of what this business actually is. So, even though we're kind of threw the roof right now, we're going to go based on the numbers we agreed on, because that's what this business really is, and so I was really thankful for that because I start, did start to get scared that he was going to say back to the table, back to the negotiation here. Now they were making your sauce. One of several places, I think right they were making your sauce prior to you. They were the first ones that ever made my wasnt coach Tony Jamie Lloyd. They were the first guys who ever made my sauce and I'm forever, forever thankful to them for that. We did end up going to a couple different, slightly bigger copackers over time, but I always kept something with them. They always had something, one piece of my business at least, and they had one big piece because they were Usda Cannery. We still are. And I have one sauce, a Sunday sauce. That's a USDA product because it has all that meat in it, and so they did that the whole time. So they always had a little piece of the business and I loved that they had a little piece because they deserved it, because they...

...were the whole reason I even got started. I got a question for you, Guest Your Business. Sorry, my answers are so no, no, north. So I left radio on that try and cut him down the STU. Very interesting, stubborn you kid, because I'm thinking about myself and I'll freaked out. I would have been, because you had you had a job that you left to start your business and then not long after this whole thing, you know kind of happened. Did your freak out when you are or you're like, okay, I got I gotta been looked dude, I'm still freaked out of this day. Like the there's literally, I mean that. The thing about owning a business is you you see the bank account right like you know what's in the bank, your port and and there's days where you look at the bank acount, you home, my God, you know. I mean just have your listen. Salmon, home improvements are probably beyond those days were can know? I went to the I went to the post office before and there were three checks in there and I took pictures of them and center to my wife and I say we can survive another way. Yeah, there's, there's certainly, you know, you can. Only I like talking about it because because he doesn't get talked about a lot, you know, because when I do talk to other business owners, it is pretty frequent. Yeah, and I wonder sometimes. I go, do the CEOS of multi billion dollar companies lived daytoday the way small business owners do? I don't the answer to that is no, no, I don't think that. I don't think so. But Dude, scared craples every freaking day. For sure, there's days. And the other thing is the emotional roller coach got to be of just out of me days when it feels like we're taking over the world versus days where I'm going, Oh my God, right have I done? You know, like, Oh God, for sure you've been and you've been doing your business for a heck of a long time. So do you still get those fears, Jim, when you yeah, I mean this is America. I live beyond my means. Right, if I want something, yell, I just worry about it later, right. Yeah, of course. You know, I have a great family and wife and this is a been out here at the Salmon Ranch has been a wonderful place to raise kids and do stuff. When we first came here this house was fallen down and it's only three court has fallen down now. So I have a surprise for you. Okay, okay, if you don't mind, I don't, but because I know in the craft beer world you like sours. I am a sours and you have brought me some of the most awesome sours in the world. So you guys talk for a second. I'm going to get you a different kind of sour. Okay, it's it's a CIDER Soeur. So I but I need to get up and go to the refrigerator. Okay, and I'll be right back. That's fair. Well, I we will. We will allow that. Okay. So I followed the food and wine show that you did for a while. What are some of the more interesting people that you talked about and how they got their upstarts and people that you're kind of, I don't know, latched onto? The kind of get, the get how they became who they were. Let's stick right with the let's there. We go go ahead. Oh, Jim's got the surprise. You the scrubbist to us. Let's let's go right with the barbecue theme. John Stage, the founder of Dinosaur Barbecue. When I first moved to Rochester in two thousand and seven I of course went to dinosaur barbecue. It's right good. I walk in and I see all the stuff on the and it looked like an x con like her, and all I could think was what a bunch of marketing bs, you know, they bunch of suits sitting in a room came up with all this to make it look like an ex time. Like it right. So then I get to meet John Stage and turns out he's an EXCON biker and I go, Oh, this place is off. It's real very up. That's a place where you can go where there's sheels and suits and one booth and bikers and the other and and women wear nothing but a you know, a leather masts up. You know, it's just great that the the hour that I got to spend talking to John Stage because he was so descriptive of what it was like, all the stuff we've been talking about,...

...all the insecurity, the not knowing what you're doing. ME. He talked about when he bought his first store in Syracuse, was just that one little room. Then he bought the rest of the building and he was able to expand and he starts. You're like this story right. So he starts. Expect it's a couple of his boys and they start knocking down walls and expanding. Cop Show up within two days ago. What are you doing? Where's your permit? He goes, my what right, I like that guy right there. Those are the kind of start, though. He had a bunch of those kind of stories, you know, and and it when they got started. It was like he started out by he was going to biker events and he was like there's no great food here, you know, Yep, nothing, it's at and also dinosaur barbecue. The first thing he ever had was basically a hot dog cart and he was doing Italian sausage with peppers and onions. That was the FAC you didn't start with barbecue. So a lot of little nuts, is crazy. Lot of little nuggets came out and I loved their ribs in their pulled porker pretty much. They're like mainstay now right. You go anywhere near in Cherracuse or in Rochester the dinosaur barbecue and you can smell it from a mile away. It's wonderful. This hours all right now. This is one thousand nine hundred and eleven them. Master series sour with hibiscus premium sour batch hard cider. So I'm interested in your opinion because you're Mr Sour. You go all right, Matt, trying it out right now and huckering up a little bit now. I like this. Number One. I'm at. I do like herdsiders. I don't think a lot of them, but I like them. I like this. It does. It definitely has a sourish do. It not too sweet, which it's our sire's gonna be too sweet for me sometimes. I why don't? I don't tend to drink them, but this is something that I would drink on a hot day. Okay, you know what I mean, if you're outside the sun's beaming on you. Yeah, it's delicious. It does kind of feel like a refrat. It's a refrain, right, exactly. Yep, right, yeah, where is the dark the beer that we're drinking? This tastes almost more like winter day. There you go, setting by the fires. Yeah, I don't know if I like this. Oh, Oh, oh, boy. Well, boy, it's six point nine. All right, so what's up there? That that? Yeah, because most ciders are around five or a little bit more. But well, yeah, it's got some it's got some half to it. If you look at a lot of the regular said as Your Bay, you can see right through them, and you really can't on this one. So it's kind of cloudy, which means there's some there's a lot of stuff that's in it. But so the flavor profile to this is is complicated, but I would drink this. I like it. Yeah, I can't. I can't like this. Guess what? Maybe I just don't know what that is. I have no I would a biscus. I think it's a flaw. Me Google it. You know, that's where the show prep fell. Bubbish, it was. It's okay, I make hard cider here. It's a flower. Okay, all right, so that maybe that's what the color is and whatever, but it says just like a regular cider to me. I don't know. I know I've I've had your heartsider, which I will say I probably like that better than this. This as far as one thousand nineteenred eleven, glad for that. You make your own heart cider. Yeah, you know, I'll remind me when we I'll take you on a tour out back here and I'll give you a bottle. You like CIDER? Sure, yeah, of course, I just I like anything home. I got there twenty bottles of this, what's the HEX set rhubarb wine that I made there in two thousand and eighteen. I can't give it away. That stuff is harsh, right. So, yeah, have a bottle of that too. As I said, I have had your elderberry with that was pretty good. That was a good deep I like that. Yeah, so I will. So here's the honesty I mean saying about this. One Thousand Nine hundred and eleven I've had. I've had a lot of their sires before. This is not my favorite of theirs. I like it. I don't know if I would go out and buy it, but if it was given to me, I would have a problem drinking it. Yeah, there's very noticeable. There's yeah, that's why I'm blood. So there's a realness. But, but, but it's it's not something. I'm not disgusted by everythingcause that it's definitely drinkable. You drink the whole thing that he...

...gave you. So I did. I may have a problems. That's that's the matter. Feels that to do, you know, to make a proper analysis on anything, it must be completely because I have to pass it through. All all right, we got a little bit time left, so I want to stick in one more lease before we go. Yeah, you know what? So that I have to clear one glass right. Can I see you guys? One Barbecue question. Lea's absolutely barbecue sauce, duds and don'ts. What makes a good barbecue sauce? What, Mr Salmon's got your etchs for that. And what ruins a barbecue sauce? That's your catchup. Catch up. Okay, okay, what and burned and being burned. We Make Cherry Bourbon barbecue sauce here and we start from scratch. It's all tomato bass stuff and spices and fresh cherries, nothing ever frozen, and you cook it down, you cook it down and then you run some Jack Daniels honey and some Jack Daniels in there and you cook that down and it's awesome. So yeah, we're obviously bias here because that's what we do and that was if you watch the salmon ranch cowboy cooking show on youtube, like everybody should be. Let me, you will, you'll see us make some of that and we've made fifteen batches of that over time. We make lots of it because we've had four weddings here and it's just gone. And so I said, I think we cleaned you out of it last time. It was gone real fixed. So I do buy gowns of barbecue sauce because we're always cooking something here and you know I'll get some of the usual just runner of the mill stuff that's twelve bucks a gallon or whatever, or maybe I'll invest in some sweet baby rays or uncle when someone Ralph's about Ralphs, I have a friend of mine, well actually my cooking buddy tim, who's in the cooking show with us, that's he doesn't use any other barbecue sauce other than then Uncle Ralph. So I was right into that. Yeah, very nice. So the final beer of our podcast today, you got to do at least one local. Now, I know we did this one that was local, but we did this one before, so that this one isn't count to be. This one is what I haven't tried yet either, so we're all going to try this one for the first time. This is from Hamburg brewing. Hamburg is in Hamberg, New York. Of course, this is seven point. Oh, this is called tropically delicious. It is a Sour Ale with mango, passion fruit and Pineapple. MMM. So this just came out. I saw it at a variety of different stores around here and I walked by it a few times and I was like, you know, should try it. I should try with a group of people and get get a variety of opinions. So that's why we're here and we're going to try this one right now, to crack it open the same time. Let's go ahead, all right, ready. Yeah, I love that sound. All right now, wait a minute, I I didn't know I had yeah, when did you deliver that? I gave them. I gave him. I need a NAP. All right, there we go. That's got the sourness to it. Yeah, so how many different kinds of Googliamo sauce are there? Cut Too many. There's I think we're this one sour source ourness, right, this one, sour, sour focome at the movies that our patch kids right now. That that one's got, I think, a little too much. Yeah, they were not. Well, okay, I like. That's just what you like. Yeah, this one's Sour sours. That's just dry and as sours you possibly get. Never had one this Sou I've not had when this story. That's awesome. This I really like. What fuckers you up that? You're right, it's like a sour patch kid. This is what it's what is like candy? Yeah, yeah, yeah, so, all right. So we have about a dozen flavors, but they're not all out at all times. So I borrowed, stole, I stole from the beer industry the idea of having seasonal beer, smart special releases. So we're constantly like one of the ones I brought you, actually two the ones I brought you. One a seasonal only comes out in the summer. We called summer sauce because...

I'm creative, so I got out of radio. The other one is a collaboration. Yes, what is a collaboration with Verns restaurant on Park Ave? All right, so it's actually one of their sauces. So little stuff like that I think the beer industry is so brilliant with. You know, October fest comes out and it comes out in August and you gotta get it right then. And you know October fests a little bit more hyped. You can get that for a few months, but some of the other stuff just it's a quick flash in the pan. You get it, it's not the end. I've had luck with that, putting stuff out in seasonal rotation or just one quick flash of a special thing, and so why I say there's twelve flavors, you can't actually find all twelve right at the same time. Right. Yeah, five or six are out at any given time. How is it out there somewhere on a website or whatever? This says. Okay, this time of the year we do this. This is yeah, yeah, and also the other thing is we do make little tiny batches of all of them all the time. So the one thing that I do about all my festivals, like this pot I. is this podcast come out right away, or is this like takes me thinks about the DIS should be able by tomorrow. Okay, so Lilac Festival is going on right now, right now. So Lilac Festival will have everything, and that's one unique selling point, because the number one thing when you come to my booth, people don't want to buy sauce. What they tell me is they I'll just get it at Wagman. So I always go well, I was, well, you know, I've got ten, ten flavors here, twelve flavors here, you got to Wagman's. is only about the marketing genius. Yeah, so that's the side where, like, I wanted to give myself a bit of a leg up so some of them you can find year around, but only specifically at events where it's US doing a pop up tent somewhere. My wife Loves Spaghetti and stuff. Right. She didn't like the sausage and fire, but it's big any meatballs or whatever. Her favorite thing is a for cheese. Is there something similar now? Yeah, what's the one that I posted on the site that I had in yours? It was the I can remember which one it was. We called Rosa. Yes, yes, my wife's favorite one. That's your favorite one. It's not doesn't have four cheeses in it, but the secret ingredient that one has cream cheese actually, which is weird and definitely a weird ingredient for pasta sauce. But yeah, for cheese, for cheese sauce is great. We do a we do a blush sauce and we also right now we have a grenache sauce we put out which is a collaboration with living roots winery. So it's grenage wine pits for dairy cream and part and Peccorino Romano Cheese. Okay, yeah, and with the tomato. Obviously. There's also a sauce out there called a vodka sauce. Oh Yeah, yeah, did you do that? or I mean, what is that anymore? Right, so vodkas are educate me. Yeah, vodka sauce essentially a red sauce that then you're going to hit with like cream and cheese, basically, okay, and some people add other things. I know if you're in a restaurant they'll hit it with vodka right before they serve it to you. Our world is a little different, the world of manufacturing, because I can't put anything out with more than a half of a percent of alcohol. Right, must makes sense. What or else becomes an alcoholic product? So any vodka sauce you by commercially doesn't have properly shoal vodka. Now it's done. It legally has to have some or it can't be called vodka sauce. Right. There's like an FDA regulation on that. If you're going to call Vodcasus, could be bus something at your right, but it's gonna be the minimum minimum out because it cooks out and there's so you know, there's not enough to change the flavor anyway. Right, we do a blush sauce and the reason we did that is because when I first started there's a million pasta sauces and I realized everyone has a vodka sauce. I have to be different some way. So we did blush instead of vodka, and blush is just half Marinera Half Alfredo. That's it. Okay, that's no. Just a quick comment on this beer. That is tropically delicious. Sour Ale with mango pass and fruit and pineapple. You know if you ever sucked in helium? Yes, that's what this tastes like. I can't talk after I did it. It's your pucker. Yes, you know. If it's one of those things, though, it's the more I sip it, the less I hate it. But it could be because it's some percent through. So I am I have no idea. Think that could be the reason. Yeah, and wait a minute, that was eight. That was seven. It's not where I can wait. A mint doesn't work that way, Pauli. So if anyone wants to get a hold your one more time, if you have an email phone number, how can I get ahold it? Go with the cell phone number. Five, a, five, three, five, zero, five, sevenn eight hundred and eight. Shooting text is probably easiest. If you want...

...to call me, that's fine. Too, but I get back to everybody. So yeah, one of them and Googliamo SAUCECOM. Yep, YEP, Google almo saucecom, the the COPACK facilities, Hall Craft Cannery, and I am very appreciative to you guys for having me on this. The whole story is here too. The whole use your story is right there and on the website. So it's an interesting read back to your grandfather and all that. Yeah, really cool. Thanks to being being here. was definitely an honor. Thank you all. We appreciate it. Yeah, by the way, if you go to Jim Salmoncom, you go to inside the bargains RADIOCOM. You could find the podcast there. Also links to the Youtube video the semi ratch cowboy cooking shows there, I heardcom spotify, wherever you get your podcast probably thank you so much, man, for being here. Jim Thinks I first to get out of here. Man, say nxwig.

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