Grill This!
Grill This!

Episode 53 · 3 weeks ago

Poor Man's Baked Beans

ABOUT THIS EPISODE

In this episode the guys focus on low cost sides to go with the main course. Jim shows that magic can be made with some low cost items by making the "Poor Man's Baked Beans." And with summer in full swing, the guys try some lighter beers that are easy to drink on a hot summer day!

It's time to take your grilling skills to the next level. We will take you from grill disaster to grill master. So grab your tongues, your aprons and your pint glasses. Get ready to grill this with Matt Wilson and Jim Salmon. Welcome everybody to grill list. Jim Salmon here along with the great one, Matthew t Wilson. The T stands were terribly hungry today. I'm always it's hot. It is to last couple of days here and in our part of the world. You know, it's been great. All right, good day to good time to drink absolutely and certain kinds of beer. We're gonna talk about this. Uh, folks, thanks for visiting with us here on Grill list. Just want to give us a quick shout out to our sponsors here of Grill list, of course, The New York State Craft Brewers Association. Thank New York drink New York dot com. Great website, by the way. And Uh, they put on these festivals all around the state and you and I, you know, life gets in a way sometimes, but you and I try to get to everyone of so much fun, so much fun we get to visit with the people that make the beer. That's one of the things that they insist on that the people that are really owning the place and and and the brewers, the head brewmasters and whatever, are there with the folks, which makes it so cool. It's it's such a great time. It's a it's a lifestyle, it's it's a it's an environment that you've got to be a part of. If you have not been a part of you got to check out some of the festivals that. Think New York, New York dot com, especially if you are non traditional beer person right now. By that I don't mean I mean you can still drink a budweiser or whatever. Your things. Different world, though, but there are so many thousands of different kinds of beer that are so much fun. How many different podcast look at the wall of fame up here. There's thousands of them. Also, tipsy light company. These folks invented a great grill light and you know, the hard part for me is oftentimes I'm cooking out there in the kitchen, in the outdoor kitchen and uh, you know, life's busy and sometimes it's dark. Right, or turn on lights on around a grill, but oftentimes it's just not good enough. Well, these folks invented this thing that goes right on your bachelor or your whatever to it right, or even of your hat. Yeah, and you can see whether that steak is a medium or still raw. Or like you when you cook a brisket like for hours and hours and hours and you have to get up, you know, the crack of Don and you can't see. It's a great time you use that. There you go, tipsy lights DOT COM. That's T I P S E E lights dot Com. Check that out. And then, of course, our friends at a son of see seafoods LLC. They're out in Arden Vore, Washington, and they shifted us some food uh rich and sent a wheeler run that business wild caught everything. Absolutely. You check that out at Senna see DOT com. They ship. I was amazed how cool that was that. That's Sam and that while the last crusting the metatoes. By the way, a bunch of the recipes or you can find it a sentence dot com as well. But man, that was so delicious. Wasn't that great? Right? What was it? What was that sauce? I forgot. I can't remember. It was delicious. I forget it was blank. Yeah, yeah, and of course now the now, the dope in me had to go on to one of those programs on the computer and type and type in, how do you say this? And then it says it and then you know how to actually you're supposed to say right, yeah, the English language and me never really got and, uh, but you don't say the blank part. Yeah, that's I'll tell you. You weren't an idiot when you were golfing that down like a com buying that Sam. That was really good. I think I had healed it. Yeah, so, Um. So, Anyway, thanks to those folks for Sponsoring Grill List and, uh, if you're interested in that too, uh, Grill List podcast dot com is a website and uh, info at Grill List podcast dot you got it. That's correct. Will we will respond to you. Also, you can see all the cool things that we've done. And if you're having trouble finding our podcast, which you shouldn't because we're everywhere, right, but if you can't find it, you can go to grill list PODCAST DOT com. One right there. Also, both episodes of the Samon ratch cowboy cooking show can be found there as well. So that so much fun. So this time of year, Um, I find myself uh sometimes when we have get together here at the Salmon Ranch and make homemade ice cream and I love it. Yeah, I'm pretty traditional. Uh, you know, mostly vanilla or chocolate, but mostly vanilla probably, and then I'll put stuff in it like raspberries or whatever. Blanc. There's an idea. Yeah, we...

...yeah, not a bad idea. So somebody asked me the other day. Um, certain people like grape. You don't find grape ice cream and it has and so I, you know, because I'm the research and development here, I went and found out why. Because the part in grapes that gives it the chemical that gives it the Purple Flavor of the Purple Look of it is called Anth Cyanin, and what has the pigment part of it. And when you and grapes are like mostly water. Yeah, so when you start adding cold to that, it UH gets it freezes like into an ice ball chunk type thing. So it's much more difficult to make a creamy ice cream out of grape. So that's why you don't see it, because a lot of work. Um, and so the same thing would be said for like Cherry ice cream. Right, all right, Cherry's just as much water as grapes. Grape does right, and and there's cherry ice cream all over. Well, everybody really loves Cherry, so the Ice Cream folks have to find a way to the work right. And so that's why you don't find great because I thought, well, you know, we have grape fines out here. Do you like grapes? I love grapes, so do I, grape pie and whatever. We have this grape festival neuron Um, and of course I like every kind of wine made out of grape. That's a different category. It's it's interesting. No, how you know you don't see grape ice I never even thought about that, but you're right, and I love I love grape everything. So yeah, it's weird that that. I haven't seen that. I'm thirsty, you know, the heat does do that. By the way, I smell something before you. What is that? Something good cooking. We're in the sides department. List just pretend we cooked a brisket. All Right, now, I'm tend we cooked one, but this is a a side that I make. It I called the poor man's cowboy bean deal, and so I'll explain that. It's so easy to make. Most people just have that kind of can good in their pantry and you can put it all together real quick and it doesn't cost much and it's out of this I'm looking forward to it. All Right, let me, let's, let's quest your thirst. All right now, we have we have several beers here today. Um, there I visited along with a lovely wife. Um, we went to the Rivi in in Buffalo, New York for a show. Um, this particular group that we love was what was playing there. And but beforehand, of course, we get to everybody everywhere early, because I can't be late to stuff. And so we went over to this brewery called prosper brewing and it's it's very, very small, very quaint, very nice, and they had a ton of beers up on the wall and I'm thinking, I asked the guy, said, how many of those do you make? And here and he goes every one of them, he said, except the CIDER. They had a cider us. Forget where that came from, but sidery. That kind of helps out her. YEA, yeah, it's a guest tap, if you will. Now they had this beer there called tropical wit and it was a Belgian wheat four point seven. Um made coriander, orange, Po Rosemary, Tart Cherry and had me at Tart Cherry. So I tried that and it was very, very good, very good. And that's the one I sent you a picture of and said, how come are you not here? And I was. It was jealous immediately. Yeah. So then Diane said, what's what's that one? And she pointed the one you have, and so she said, yeah, I'll take four this and it says it's called rooster tail. Yeah, it's another light beer. It's a four point five a B V, which is perfect for these hot summer days. You don't want the nineteen point whatever is, because they'll they'll kill you, but not us. But now. Yeah, well, you know we're professionals, Jim. So I'll real quick with on this. Can it says the history of brewing and the Tonawanda and in the tonawandas lives on at Prosper, the first brewery to open its doors there in more than seventy years, inspired by Tonawanda, is first brew master, Prosper Piqua or quick. I'm not sure if I'm saying it right in the eighteenth century immigrant that lived to brew. Prosper brewing is a no nonsense establishment for everyone who calls it their neighborhood home. That's cool, man, and it is. It's very quaint, very nice, and it's all the people in there seem to know each other. It was pretty cool. Yeah. So, by the way, Kudos used for bringing some piers to the play today. I gotta gotta give you some credit. That was not as prepared as I usually am, but it's all right. But these beers, they there. It's they're...

...ice cold, as we need them, and I like the backstory and I'm I'm thirsty and willing to try this one right now. Yeah, here we go. Matt's good at this. Oh yeah, now, this is a cream Al, uh, and the right up on it says it's a tribute to the days when Miss Jenny and the orange crush used to battle it out on the river. A crushable cream ale brewed with bitter and sweet orange peel and orange blossom honey. These are these are six bucks apiece, which is right in line with where we would want it to be. You know. There you go. Thank you, sir. He'll give you a better pour. All, here we go. All right, here to man. There's MM hmmm. You can drink that all day. That's that's a summer right there. You can drink it's very light, it's crisp, it's ice cold, which is fantastic, and you can drink this that I could see myself outside of a hot day. I can have a million of these. You kill me, it is. You know, you're right on the crisp thing. It's very crisp. It's it's the color of Um. You know, what's the One? I'm trying to think of. It's the color of a all I can think of saw turn, which is it's got a little bit of gold into it, but you can see right through. Yeah, it's almost like apple juice. Yeah, piss Ye. Yeah, I like Apple. No, you're right, yeah, that's good. That's a good beer. Yep, it's. It's it's a very light when you when you drink it, you don't have that harsh alcohol taste in the back. You can have this all day long really, and one of the things that makes this really, really good is it's thirty one and a half degrees. It's cold, ice cold. That's great, delicious. Yeah, it's a good beer. I like these. Kudos to prosper brewing. Now they're at seventy two webster street in North Tonawanda, New York. So that's upstate New York area right. UH, they're open. Uh, let's see, Wednesday, Thursday, Friday and Saturday four uh, Wednesday, Thursday and Friday four PM to A. Uh. Back Up, Jim, you know live radio in the old days you could take a razor blade and cut out the real, real part of this. Let me start over. UH, Sunday through Tuesday there closed. Wednesday four to ten, Thursday, four to ten, Friday four to eleven and Saturday to to eleven. Okay, so, Um, you know the other parts of that. They're probably their first thing in the morning. Bruin Beers. Did they start food there too? Yes, they did, and we had, you know, like some chicken tenders or something. We're very, really good, Um, and we enjoyed our time. Now, so you can have you can have some beer and also enjoy a meal that's best, that's perfect. And the gentleman that appeared to be chief cooked their bottle Washer owner or whatever it was. Of course I am about the four pack of this beer. and Um, then we were going over to the show and the guy said, we'll just leave it here. I men pick it up after the show. I'll save it for you. See, that's Nice old fashioned craft Brew Service, like board, but absolutely so. I have a treat for you today to all right, see that jar over there? Uh Yes, now the garden here at the ranch, cucumbers coming on and Zucchini flying out of there like like. If you don't get them in one day, their giant. So I've been cooking for the last ten days. I've been cooking every night differently, some type of grilled Zucchini, which so much fun. Garlic, salt and pepper. UH, load them up with Parmesan cheese and then run him on the Copper Matta Grill. Get them nice and Crispi and both sides are so good. I did some with an egg wash and and did data on the grill. UH, pounded one with garlic an onion, had a chunk of the Dalia onion that I cooked on the grill and then I put the two of them together and then I'm like Gosh, so good. But what I did here is I obtained some young cucumbers and some young Zucchinis and I cut them like pickles. Uh. And then I did what's called refrigerator pickles, which, folks, is so easy to do. Um, you don't have to even have your own garden. There's gotta be a fruit stand down the street. Get some small Zucchinis, uh, you know, an inch to an inch and a half maybe in diameter, and cut them like you would a pickle. Uh. And then get a mason jar with a top on it. And there is a thing called pickling spices and it's in every single grocery store. Yeah, it has all that stuff you need. A little bit chilly, a little bit of this, a little bit of that, Um, and and it is what gives you that pickle taste. About six bucks for a thing that.

You know, everything crazy right now, but you need some of that. Then salt, pepper, minced garlic and uh uh. And then apple cider vinegar. I thought about using some of my old cider, the hard sighter, that vinegar. Um. So I go in the in the cabinet and I get all my ingredients here, I put it all together. I'm pouring it in there and then turn it upside down, shake it and whatever and put it in the refrigerator. And and you know, then you wait a day or so but uh, they are so good. If you like the vinegary tape, you got to try one of those. And so then I'm sitting there to you know, of course I have to clean up. Nobody comes along behind me and cleans up. Uh. So I'm looking at the JAR. I used almost the whole jar of apple cider vinegar and there's the best by date on there of March Ninety two thousand sixteen, and I go it's vinegar. It's got to be. It's just it's just marinading better, because I usually when I make um like I'll slice up some vidalia onion, shrimp, UH and cucumber and put it in with a little bit of Italian dressing and then pound it with vinegar and you mix that up and it's a salad. Everybody delicious, love it, but I all use white vinegar, and so that's how that somehow survived all this year. But it was fine. I had a whole bunch of pickles yesterday and I'm still alive. I pounded through apples of vinegar because I use it for, you know, my barbecuing. I use it, use that mixture with that and apple juice so like apples of vinegar, apple juice, and when I spread like my ribs and stuff like that. In Our area here we have a marinade, if you will, for chicken and whatever, called Svetto, and that's good, son, you know, that's just so. Yeah, I love doing that. So, anyway, the the pickles. I want you to try one of those when you get a chance. And Uh, you can make them out of Zucchini. Most people don't even know that pickles can be made out of my grandmother, God rest her soul, she used to make those for us all the time. Yeah, people are the cucumbers, yea. And now the cucumbers. You know how the garden goes, right. Yeah, all of a sudden it's a thousand miles an hour and you can't keep up with it. Um, and I probably have fifty, uh, cucumbers that are maybe an inch in diameter. And then I'm going away for a week and you know what I'll happen when I get back here? A whole bunch. Yeah, so I'll make I think you should do so. Anyway, that refrigerator, pickles, refrigerator. Anything is fun. I love it. If you if one of these guys that are gals that likes, um, hard boiled eggs. You can put hard boiled, oh, five different ways that you can put eggs, hard boiled eggs in a mason jar and hit him with stuff, right. Um, one of the best I ever had was beat juice and uh, somehow. So it's it's just so much fun this time of year, especially when the garden cranking and whatever. Ye, man, I'm hungry all of a sudden. Yeah, well, let's let's try another beer. I mean it's hot. Yeah, yeah, and it's still going. And then we'll and then we'll dive into to this. I'll explain what I did here. Yeah, my the small one in there. If you don't know, whatever you want to do. Um, my son in law and my daughter went down to Alabama to visit some of his, my son in law's, relatives, and they came back and brought me a six pack of this beer. And you're looking at the last one. It's excellent. It's a tangerine cult which is fantastic because, once again, it's it's it's built for the hot weather. Now, the one thing I like the fact that this is from Huntsville, Huntsville Alabama, but the way you know, this is a craft beers. Right on the left side of it, you see that little independent Tab, all of them, all our cross the country. If your crap, you'll see that. You'll see that little there. Yeah, cool. So another light five point. Oh and, like you said, it's got the flavors of Tangerine. Um. Let's see if there's anything else that. It says powered orange drinks sent to space with America's first SASSION. Oh that's yeah, that's too funny. So, yeah, it's excellent. I'm interested in your opinions. Again this time of year, I love Coleshi, I love pills nears. It's because it's they're easy...

...drinking and if you're gonna be out, like doing yardwork or whatever you're doing having, if you have a couple of these, that Canna kill you, and you can. And you can have a few them if you want. So, which we did. Oh, that's a double. That's nice. Yeah, that isn't Nice. Look a look at that. What sound is empty glass that's even lighter than the other one, a little bit. It is Um. So I won't spoil it for you. I'll let you. Let you do the first comment on that. Thank you, sir. You're welcome. Here we go. Yeah, test that out, Matt Wilson, trying it out. Oh, that's delicious. That orange powers through. You get it. That Tangerine Flavor, it's right there. And a little bit of that peel too. You get to that's what. You hit that right on the head. It's a peal that gave it. There that little yeah, O tanning type of deal. That's a very, really good and again it's ice cold, so it's like in a hot day. You get I gotta I want to make sure I'm not saying I provoked slamming adult beverages, but if you were to do such a thing, this is easy to do. See that boat out there. Uh No, you know, you're absolutely right. It's it's what we're saying with that is that if you're out with a bunch of guys or you're doing some golfing and you're doing a golf outing or whatever, and you know there's always a hot dog and a beer two on a turn or whatever the the guys and gals are out there with the golf cart going around, you know whatever these are, these are beers that you can have a couple of them and not be all whacked out right. So that that's you said it. That processing the way that I that I've meant is the fact that if you were to have more than just one, it wouldn't kill you. Some of these crap beers are like rocket fuel. You have one of them, you're pretty much that's it for you for the for the day. Don't get me wrong, those are excellent, to love them. We've had a few of those in our time and it's uh, you know, it's interesting because, Um, the different way that different people drink beer. Um, days you can, you can just keep, you know, keep going with them and whatever. Something that's nine point five might be just a sipping thing. But then there's people that say, no, I'm doing it the way I have always stuff and and hell would you write? It's just one of those pretty funny things. You know, it's funny that that we're having a bunch of colchis and and and pills. There's a laggers today. I don't know if you remember, we we did our our podcast out and canalside Buffalo. A lot of the Brewis that we talked about said right now one of their favorite beers a brew is pilsner and Coles and Lagger, because, even though you think we think of those as simplistic flavors, it's if you mess up, you really you can't hide it. You can't throw more hops or more fruit or anything to kind of hide your mistakes. So you have to do it right, do it right exactly, and everybody we talked to was so proud of their pills because of the difficulty involved in that, and you've got to respect that. Most people have no idea what goes in. They don't. They see the guy pulled a lever, they drink it and they go wow, this is good. No idea how they got there right, and they moved on right. Yeah, and that's that's the one thing I love about this podcast. We talk to people that make this and we get to learn the INS and outs and how how difficult it can be to make. Me Sometimes, I the gentleman, our friend John Wells that does our opening here, uh, is constantly on me about how come you and Matt don't open the grill this brewery and uh, we wouldnt have time in to the podcast do that. Well, if we had money to do that, we would find. I'm in charge of finding. It's too funny. So you know, more to come on the YA. I don't know, one day. I know, I know you've you've done a lot of brewing, like ciders and wines, and even you've you've dove into the beer a few times. I've made a couple of them, but I would love to just a fool with a little bit more, you know, just to have fun with it. You. I know you have a set up here. I do like and Um, the last uh, I think I talked about this during the last podcast, but I had some leftover peach, quarts of peaches. That I can do a couple of years ago. Nobody's gonna eat him now, so I I dumped him on a thing with a whole bunch of brown sugar and sugar and mixed them all. I'll put him in a bag, you know, and and then hit him with some fine wine yeast and uh, it's crank. I mean within within eight...

...hours it was just blowing the top off. So it's coming along pretty good. So more to come in at and there's one court jar of pears in there too, so pair juice and whatever. And then of course we have blackberry wine going here to ranch. I'm always I really enjoyed visiting the studio because I always get a sample of what's what's being brewed in the background. More to come on that. Um. So today we're talking about aside. When you have people over and you're grilling and whatever. I mean it's it's easy to get lost in the steak, the ribs, the brisket, to whatever, and you're putting your your your real concentration on that because that's what costs you a hundred dollars or eight people, right, Um. But then you you gotta have other stuff and you do salad and whatever. And so I've gotten into grilling all kinds of vegetables, like I talked to you about them, the Zucchini, and you know, I'll take slices of onion and just crystal them up with butter around and burn them all down. I love onions that are almost charcoal. I love that too, absolutely. And you do that and you can do a salad. A salad only takes a minute, right, but then there's the superside that makes whatever you're servant just perfect, right. We you know, it's funny you mentioned that because even on the the center ranch comic cooking show, some of those sides really stood out. You don't get me wrong, the means were delicious, but you you weren't really expecting the wold factor from some of the sides and they delivered that. Like those roasted yeah, that was the sleeper deal. When when my buddy Tim said, well, you know, I got this roasted vegetables. Okay, okay, okay, fine, exact exactly, but it was the it was the hit of unbelievable Um, and it took a lot to do. Sure. So. So Anyway, Um, today side is an old fashioned thing jazzed up and it's what I call the poor man's baked beans, Um and, and it's so simple to do. Most families have a couple of cans of baked beans playing around. I remember when I was growing up, you know, my father made fifty four dollars a week and there we lived in a house, so there was a mortgage payment whatever in a car payment and whatever, and and we had a lot of beans, right, and we loved it because my mother would do stuff to it that made it just solicious. Right. So what I do is I take uh, sometimes I do it from scratch because I have somehow or other, Um, somebody that we know participates in there. You know the low income food giveaway Sare. So somehow we wound up with like five or six bags of these ebony dark black beans and I soak him over night and I make stuff out him. I love that. But this is not that. This is just it's not Campbell's, but it's whatever. And there's a couple of big cans of that. You put that in there and then you mix in brown sugar, of course, some some honey, and then, just to give it the beef thing I have. I always have like twenty pounds of all beef hot dogs here. So I cut them in little pieces and I mixed that in there and then I line it with Bacon on top. You have me on hot dog and then you take and you drizzle over the top of the Bacon honey. Now this is raw honey that's on here, and and then you cook it. You Cook it right down so till everything everybody's happy right, and that's what we have here today. I'm excited. Um, as you well, then explain to everybody where they can give this podcast. I'll go serve it up. How's that? Well, as I waiting for the food, he served up. It's the grill this podcast. You can find us on I heart, which we, you know, both represent that company, spotify, apple, wherever you get your podcast and, as I said earlier, if you are having trouble finding it on any of those sites, you can go right to grill this podcast dot com. There's the page in on the website where you can find our podcasts. Also, the Samon ratch comic cooking shows by one and two also available there. We're also on social media, so you can visit our facebook page where a lot of the pictures and things that we've done go to facebook grill this podcast. We have a brand new instagram pagents to our social media department, so you can find us on instagram. Also grow this podcast. So there's no way you can't find us. We're pretty much everywhere you can look on all social media. Also, you can visit my friend Jim Sammy's page, JIM SAMMY DOT COM. You can find information about the podcast there and also something he does, this other thing where he expects in houses or something. I don't know what that's about, but he does that and he also does a radio show which I also...

...have heard of, a home pair clinic. You can check that. All that's information about all that stuff on JIM SALMON DOT COM. And again, like I said, the easiest way to find information on griddled days go to grill this podcast dot com. It's very easy and we really enjoy all the brewers and the people who involved with helping us discover beer and also good ways to cook. And also big shout to John Welch, are the guy who opens our show. Uh, you can go to John John Welsh dot com. Uh. Yeah, John Welch Dot Com. Yeah, absolutely, he's he's a landscaper guy. Yeah, so you're set up for your grilling and stuff all that. Yeah, he looked up with that right. He's the man. Yeah, you are the you're about the best radio announcer I've ever met. You're great a fil you just did. I've worked on your show for years. I've learned one of the things that you have to understand about what you're about to dive into is this four hundred degrees. It looks. Look at it and you know what? I like the pieces of Bacon are like real big pieces of Bacon. They're not. There's no joke here, and I just I just love this as a as a side. M Oh, yeah, I gotta get the photo for the for the website we just talked about. This is the part that that man is so good at. It takes a picture of all the food and Um, you know, so do I take pictures of just about everything that I cook here at the ranch, because some of it we bring the grill list, some of it we do in the in the cooking shows, and it's just so much fun. Uh. And and people send me hate mail, you know, like like one of my good friends. I sent something over. What was it? Uh, something that I cooked the other day that was really, really good. He says, I have to unfriend you. This isn't fair. That's pretty funny. All right, I'm excited. So you also put a side of those pickles you were talking about. This is well, so I gonna try those also. So look at the size of these hot dog chunks too. This is amazing. Well, I buy all beef hot dogs. MM Hmmm, I don't like Turkey hot dogs. I don't like Fu Fou hot dogs. There's a such thing as a Turkey hot dog. Yes, exactly, very good. That's delicious. That's sweetness comes right out too. It's so good. Look at this Bacon. Anything that you put brown sugar on, you win, right. I mean we we use brown sugar like crazy everything, and every once in a while we have a crisis because I go to the cupboard and it's gone, right, because there are several other cooks here, a to Rant, right, yeah, oh, he's a Gore Mate Cook. MM hmmmm, mm, HM HMM. Now the Bacon you use, it's like thick bacon. It is Um M. I'm just as cheap as the next guy, right, and most people think, because I'm on grill this and and uh on the radio all the time, that I'm a multimillionaire. You're not. Not, not even clothes. And so I'm always looking for for deals. And the local discount grocery store has, you know, they have a regular bacon, the six pound, right, and then they have these this you know bacon that didn't survive the inspection process, right, for three night. So I was by a couple of those and that's sometimes what I used to wrap the the plapenos and the Chili Grill or whatever. You know, there's a little more fat maybe, which is what you want. By the way, those peppers and I have to stop right now. Because, holy crap, these pickles are so good. Those are so ridiculously good, and those have only been in that batch of pickles I did yesterday. And you have to keep him in the refrigerator. And that's why they I suppose that's why they called me. That's so good. You Know Me, you know I love that vinegary stuff anyway. So it's so good, man. And this would be a side that would go with any meat. You did, ribs, brisket. I just thought, you know, for the heck of it, we'd just imagine that there was a brisket. sorrybody. You know those pickles that you made, remember these Chicago dollars you did ye will go real good. Yeah, HM, again we're eating on radio, JIM, if we're not supposed to. Didn't they teach you then broadcast? It's funny. Every once in a while somebody will come up to me and go, I've listened to your radio show for for thirty years. What broadcast school did you go at? Nope, and Uh my English...

...teacher, God rest her soul, she passed away a couple of years ago. I am you know, I used to always teased because you know I I butcher the English language. M Hm h yeah, so you what you do with these is the problem is, um, everybody can eat a pound of this. So and I've made this mistakes so many times. There was a time when it was just me and my wife living here, I don't know, a year and a half or something like that, and then, you know, a couple of the kids. That happened and believe me, it's not a basement deal. It's the both of them live here and they make more money. Now it's just one, but it's it's just one of those things that when I try and cook for two people, I failed miserably. But then, but then what happens is, Oh, I forgot to tell you so and so and here coming over there, coming over today. Okay, fine, so now I gotta double what I did right. I had the same I don't know if you've seen the pictures that I post when I do my grilling. Had the same problem, you know, being the kids. All of a sudden I'll make like seven steaks like there's no reason to do mm HMM. Some of the reason that I like this bacon so much, man, it's good. It's because when you cook this, you cook it at four hundred degrees for an hour, an hour and a half, and you know you're really getting that hot. And that Bacon this layered on top there is nice and crisp. I'm saying, it's delicious and a ton of flavor added to these being that's great. So, you know, sometimes you just have to you just have to use a little ingenuity and in a couple of cans or whatever you out in the pantry right and it works. This is an amazing dish, I think. I think for a side. I'd eat this all day long. M Hmm. Next, I owe your brisket. I do. I just haven't gotten slipped there. You know, bristlets take time to cook. So I get it. Yeah, twenty four hours. Um, I just want to well, you know what we we should probably get onto another beer. Um, and you know I'm I'm done with the suggestion part. You can pick out whatever you think you'd like. Well, we're gonna jump right to one of my favorite brewers, rising storm. Now, unfortunately we don't have it here, but I saw you share with me this Hawaiian Punch beer that you had. Yeah, I had it too. It's it's insanely good. And again, it's also I looked at the a B V. I think it's like five. Also it's also on the lower side, so you can drink that all day. But there's the that's the flavor is there on that one. That beer from rising storm is was one of the Best Beers I've ever had. That's really, really good. Yeah, so shout out to the rising storm. We we did do a grillers live there and we had a great time there too. One of the first ones we did live and I think maybe the second or third one we did live, but but we were they were early in the in the in the process. MHM. Now they also they do a bunch of different kind of beers and this one is a new England I P A called the show goes on now we do radio and the show goes on here. So we've been talking about lighter beers that at you know, four point five and five. Well, Jim, after we break this seven point one, the show must go on. Like you mentioned earlier, you and I are professionals. Can Kill Look and this as a new I P A. So I know you're not the hugest I P A person. Every once in a while one gets you where you're like. You bring me some Nice Pho, you know. So, yeah, we're gonna give this one a shot again, though. If if we've learned anything, righteous star makes great beer, so I'm expecting it to be decent. Oh yeah, there's right over too. I think you look at here. Yeah, that beer is dying to get out of the CAN. was jumping out. It looks like grape fruit juice almost. That's how a crazy I would look. So when you think hyp I p a Jim, what flavor profile do you think of? Happy? Yeah, you're right, apple on cassidy. I. Um, we've never been a real fan of the happy, happy, which, but you brought me some of I p s that were awesome. I think some of them had some fruit in them too. There are fruited I P S and when you do that, and there's also a piece that they make where they...

...it's not as hoppy and you can you don't get the bitter. Oh my God. You know, let's try this one real quick. This one's good. I like this beer. This actually is not bad at all. This is not I mean it doesn't stab you in that get. You get it, but it's not like it does. It doesn't hit you. This is a good beer and again, nice and cold just makes it go down smoother. And this is the seven one. So you have a few of these, you'll you'll be so that's why it goes down. You'll be your writer's reigning. No time with the don't have a pickle. I ate the meat and pickles. I said I got some bean left, but you know, making those pickles out of your own garden just gives you one of those warm and fuzzies you know that you need in life right now. That those pickles were insanely good too, nice and crisp, and that vinegar byte comes in its Oh man, I love, I love, so I'm gonna put that on everything. You can take that out. My girl, this fun, you know, you and I are because a girl this. We're about to buy a condo on one on Long Island and another one down in Palma, new kilman. Um Summertime also. That's a good beer. I like to m knocked at out of it. Summertime, as you know, if you watch the first UM salmon ranch collably cooking show available, and I hurt not, I heard that's our podcast available on group. Yeah, Youtubeca podcast. My mistake. You See, the seven point one's working already well. One of the things we made during that show was blackberry Cobley. was so good too, and in a Dutch oven. Now this I'm telling you, folks, if you if you don't own a Dutch oven, go to runnings or one of those sports places. There's a whole bunch of them. That sells. Hard work to do. Stay away from the big backs. Go Buy yourself a Dutch oven. You know, for between fifty and a hundred bucks you get a really nice either ten inch or twelve inch Dutch oven. Those are mad a cast iron and they were some of the best Dutch ovens I have. Excuse me, we're are a hundred years old because I reclaimed him and I seasoned them and whatever Um, and there's just so much fun to cook with. Yeah, and that's the cool thing about those Dutch ovens is not only do you make I think you've made the cowway big beans in those right and you've also made a lot of the dessert which I've never I've never seen the desserts made in that kind of device until I started doing these shows. The Cobbler, the cheesecake, all that. It's insane cooking with a Dutch oven has a learning curve because it cooks from the top down, not the bottom up. And the mistake to a lot of people make because to take their whole thing, put the ingredients in there, set that thing on the flames. The next thing you know, the bottoms all charcoal. You have to just kind of relax a little bit and and read deinstructions. Um. So what I'm going to make, because we're gonna be on vacation this week. Oh my gosh, we'll have to reschedule. Um, so I'll be on vacation and Um, and the kids who are thirty something right, I'll say, hey, you're making cobbler. So you get six cups of fresh blackberries. Um. Now I'm doing a blend this time. I'm doing a blend of blueberries, blackberries and raspberries. UH, a couple and a half of white sugar, one cup of flour, a box of extra moist white cake mix, right, and a can of Lemon Lime Soda. You can use, Um, you know, the knockoff brand, or you can use the actual like, yeah, social mountain dew or whatever. You know. Half a cup of brown sugar and four tablespoons of butter. And what I do with my Dutch oven is because I'm notoriously pour it cleaning, I use liners, right, I use a liner and it's so much it's and and, but I still make sure that my Dutch Oven is oiled down, so it's not you know, do you use? I use I use oil. Okay, I may have a thing of oil now. I do use spray on other things, but for this it's I work it in with a thick rag, basically, not a paper towel. Right. So you put the berries down in there and then you Um pour the white sugar around there and a couple of flour and then you just dumped the white cake mix right on top of the berries and you you stirred around a little bit. You don't want to mash stuff up, but you just stir it in a little bit. And then that can of Lemon Lime Soda. Sprinkled that around here and you lightly mix it into your Dutch oven and then, uh, you...

...sprinkle a half a couple of brown sugar on the top and you put four tablespoons of butter around. I usually put more butter in there than I need to. And then you you cook. If you're doing a ten inch or a twelve inch Dutch oven, you you've got like fourteen to sixteen briquettes on top of that. Or if you're doing wood, you've got to figure that out. Um, and then you're you're cooking it for forty five minutes or so. UH, checking it once in a while. You know, you use the you can use the fork method, but I always have toothpicks for everything. So you put the toothpick in there and when it comes out without any yeah, you're done. Um. And I usually, because I know what I'm doing with this, I usually put Oh, three or four briquettes on the bottom too, just to get it a little bit from the bottom. But that's the amateur mistake is you pound that too much. Right, and everybody lines up for this. They of this. It's cheap, you know, and and and yeah, sometimes you get, you know, Vanilla Ice Cream and dump that in there or whatever. But something about around the campfire when you're making that it's just so much fun. I've noticed a lot with a lot of the stuff that you make, which I think makes it different or stand out from a lot of the other sauces or desserts or anything is that you've got those nice chunks of fruit you know that are it's not just mixed into like a cream or a sauce. You you got a bite of fruit in your mouth when that's what you want. When we say berries, that's what you want to know. I've done it with Cherry before. Didn't didn't like it as much. The blackberries are the best. They're a little difficult to get this time of year. Yeah, you're not out yet, but Um, I did. I did cheat a little and got some frozen one. So, anyway, have you ever failed making the cobbler or how do you learn to? You, I guess, perfect that technique of making it that way. I have never failed with the cobbler, but our friend Mr Welch failed miserably with because he doesn't listen right. You have to listen when you're putting that can of Lemon Lime Soda in there. You're introducing a fair amount of moisture. You gotta mix it up a little bit and part of the cooking processes, you know, some of that bankes off. Well, you know, people that don't have patience wind up with a Google and you don't want to Google you. You want the cake mix to be, you know, not solid, firm whatever, but soft. And we've all had cobbler where at a restaurant or whatever, where they scoop it out and it's just perfect. Well, that's you know, if you're not if you're not patient, you you wind up with imperfect either overdone or Google. Fortunately I've never experienced that. Now what I have had, and we had this on the cookie show, is the you know, usually it takes forty five minutes, but it wasn't done in forty five. It took an hour. In fifteen minutes. So that's another half an hour. The magic of editing, by the way, absolutely but we and when I set that Dutch oping on the table and ready to serve up dessert after we had our brisket and all that other stuff, Welch was trying to steal that. He was trying to steal all the cover, you know, I wanted some of it. Was Pretty Funny, but anyway, a good time was Hald by all and you could if you say you don't like blackberries, are you like black raspberries? or You like raspberries or peaches or whatever? You can make cobbler out of anything. Yeah, sure, uh, yeah, you could make it out of grape. Um, I don't know why you don't see grape cobbler. It's like you don't see grape ice cream. Yeah, I don't know. That's kind of yeah, sure, you can make it out of that. People on the grapes, I know, and grapes are delicious. You know, wines all over the world. Pretty funny. But anyway, the cobbler was a great thing to do. And if you are looking for something to do in your life that you haven't done, like, you know, I wanted to jump out of an airplane with a parachute, I did, and you know all that other but stuff. But buy a Dutch oven and play with it and it's so much fun you are going to fail. Uh, there's something you're gonna burn if you don't listen to the top down theory. Um, and it'll take you a lot longer to cook it than you think you did. When you cook a polled pork and a Dutch oven, that's gonna be amazing. One of the you know, we have weddings here at the ranch and Um, every time we cook fifteen pork box there's four and nest growing three and that one and you know they're spread out all over, but always cook three or four men various Dutch ovens and one of...

...them I like to do is dump a whole can of uh, cut up Palepeno and Plipino juice in there. Cook that all day. m M M. Anyway, does a spice stay on that or does it kind of Oh yeah, I would say I would love that the spice stays right on that. It Um, it's in. It's in the meat infused it if you have a good pork. But that really pulls Nice Um. And I usually because I want right I want the bone on it. You can buy bone less, but the bone gives it a special with you that I want to be able to just lift that bone right out and throw it right over my shoulder, right Um. And I'll tell you the Halipino juice works it, and then the slices of Halipino to go in there with it. Now I want. I want brisket and I want pulled porks. So one of the things, Um, well, you know what we do. We have another beer there. Let's try another one. Um. This is grill. This podcast available on I heartened and Apple, spotify, sounder, wherever you get your podcasts. Uh like it, uh, fall in love with it and have it sent right to your phone and I don't know how it works. Follow it. Yeah, I don't follow it up. Wherever it goes, YOU'RE gonna follow it, all right. Yeah, I have it sent right to your phone whenever there is a new UH episode of Grill List, and once in a while the Great Matthew t Wilson goes out on his own when when I can't be there, and those episodes are great because he's an interviewer, extraordinary. I don't know what I'm doing, but I have equipment that works. Well, you know what you do. So we have been. We've today. We've been a lot in the category of like pills, theres and cultures, which I think, for a hot day like today, this is a perfect day for these kind of beers. You know, you don't want things that are gonna be too heavy and bogged down. You want to be able to keep it moving. And there's another Um example. This is from thin man brewery. We like that one. We love thin man. This is called electrical eternal. It's an Italian style pills. There it's a five point one, a BV and, like I said, before. I believe most brewers are big fans of making pills and news and lockers, because you really can't hide bad mistakes. And this one is brewding. Buffalo Thin Man is located, uh would avenue in Buffalo can, upstate New York, and I'm looking forward to try again again. As I always say, if you look, if you want to make sure that this is an independent or a craft brewer, just look for the Little Independent Tab out the side of the con yeah, those Um that. What that does is guarantee you that a lot of love one into that right exactly. I mean you can buy, you know, budline cores and whatever, but the love goes into that can right there. So let me, let me, let me ask you a question. We've we've been doing this pocast for a while and you and I have been friends for a while too, and we've had a few drinks in our time. Now. Do you still go to the quote Unquote Industrialized Beers or do you now pretty much? I'm not saying, because I won't lie to you, I never have them, but not often anymore. I don't. I don't if I don't find myself. I still have a little bit of a me personally, no, but I have a circle of friends that just would. I get that. You know, they wouldn't touch something they didn't know about, and you know as much as I try to educate them. And I'm done with you. So there's some bud light in the coolertors. Yeah, stuff for the other guests that be aware of this kind of stuff. Some of them like the Mexican beer with servation. UH, they have this new servetion ultra light that I just like water. That's horrible. I really don't like it. I don't you know, I get the whole weight loss thing. Yeah, but you know, why punish yourself? Yeah, so something that that you and I both are fans of. His flavor, and big time craft beer has flavor, which were the Industrial Beers, which, again, I think it's an art to make something that, I'm hoping not saying this in a in a a critical way, that bland because if you make it, it's it's so generic and bland that it appeals to pretty much everyone because it tasting, it's like, oh, it's not to this, not to that, it's just kind of like water with a beer taste to it. You're you're absolutely right. There, and I think a good example of that would be are our friends there that had that blue and red Um fruited sour that we had? Yeah, yeah, can you imagine budweiser, which isn't even owned by an Americans, not making four billion cans? It would lose it that one. It would lose it. I...

...would drink that every single day. But we know that that isn't gonna Happen. And that's the difference right there. I mean you, you're the flavor. You're absolutely right. All Right, here we go, all right, here we go. Oh Yeah, all right, now I fight in with the pillsers and stuff. The flavor from a craft beer is still different than the flavor of a regular pills are like a like a budweiser. Jenny, Jenny is different too. I think Jenny has come along in the in the in the in the independent realm uh. You have. You've been to their brewhouse at all? I have not. We need to do that. Um, taking grill us up there might not be a bad idea. Um, one of the things that that they put out lately was an apple beer. Yes, now, I haven't tried that yet, but you know, that shows that they have the craft beer ingenuity deal going. Plus, Jenny is one of the oldest breweries around the absolutely rk area, so and in the country. Yeah, they've been doing it for a while. So Alright, my friends, let's give us a try and see. So, when we think about again, this is electrical Eterno. So that's that's in a tome different right there. It's almost like it's almost like a spice to it, almost, you know. Yeah, Um, I like this. So this is Italian style. Well, I guess I didn't know there was such a thing. I mean I knew, I knew Germany was over there, but you know, I guess every country in the world. Yeah, every except for country that don't do spirits at all. But other than that, most countries have some sort of beverage. You never trust a country that doesn't try the same thing. I have friends that don't and, you know, for whatever reason. And Uh, and it's just fun to tease them. I Apologize, I just can't trust you. I'm just I'm just kidding. This is a good one. Mm Hmmm, alright, that is I'm getting a little teeny. I P A out of that. It's almost like there's a little hoppy there yeah, I've got some spices that I don't know. Um, interesting beer. Yeah, you know, with pills are sometimes you get a hint of that Malta. I don't get much maltiness in this one, which is which is fine. What's what's the alcohol on this? Sure it's a five point one. Okay, so that's perfect. Another all day drinker, I think. You know, with the exception of the seven point twelve or what, these are all summer beers. Yeah, absolutely, even for an ID this is not terribly high. No, it isn't. We've had something like eight nine. Those are the ones where but you gotta watch out a prison. Well, there's life stuff here in America. One of the things that I um enjoy doing when I travel, and I you know, I'm I've been fortunate. I've been around, I've been in Europe and around the country and there are breweries pretty much everywhere you're going and one of my big passions is brewery with a really cool view. You know, there's a brewery out in Wyoming called the ten sleep brewing company. Ten Sleep, yeah, and it's it's you see the picture of it. It's just it's at the back of a butte and it's just absolutely beautiful. Um. And you know, can you imagine just sitting outside and taken in the whole Rocky Mountain Day? Right? I know you've been the mountains a lot a couple of times. I loved it out there. Uh. Then in Breckon Ridge, Colorado, there's Breckenridge Brewery, which is uh, with a beautiful view of the rocky mountains. Sit Out there and you get the color of the mountains and whatever. That's a beautiful place. Uh. Then in Ames Iowa there's a place called alliavel brewing. All you veil, all right. Uh. And and you know, I was flat as a pancake, but it's just absolutely beautiful to overlook these meadows and whatever. It's just beautiful. And then in Taylor, Nebraska, there's a place called bootleg brewers and Sand Hills Brewing Company, Um, and it's out in the middle of absolutely nowhere and it's just a beautiful place and it's sprawling. Now one of the things New York state has been very good to crap brewers and so we can't really getting, you know, to two down on it, but the alcohol laws in New York are very yeah, Um, when I go my brother lives in Fort...

Collins, Colorado, and when I go out there there's a craft brewery we go to and you just you know, it's a big place. You can just go wander around and have your enjoy your beers. There's games and stuff out there. In New York you can't go out of the fence. Um, I don't think we need to work on that element. And then in a big fork Montana is a place called flathead Lake Brewing Company and and pubhouse and it's just a wonderful looking place too. It's just a mountains, the Black Hills of South Dakota, and the beer is like below zero. And Uh, you know, when you when you go to a craft brewery and view is just as cool as the rest of it. Exactly. It really does. You got me thinking. I got maybe you know we earlier on in the podcast I used to get a delivery of beer from across the country. I might have to start that up again. What was that? King Craft Beer? Kings Beer, King. Yeah, I have to do that again this weekend, which again we obviously love our New York state craft beer here. We will promote them all the time, but I'm always it's always cool to experience other beers from across the from across the country. Well, of course we would. We would take grill this off to Montana in the second absolutely, I love the view there. Yeah, where's our agent? And I have to talk to our agent. We're working on that. One of the reasons why um here at the ranch that I decided this year to plant a giant garden, way bigger, which is, by the way, I been a lot folks can't see your garden, but I have had the privy. I've been privy to see it. It's a beautiful garden, really nice. UH, because I was I was afraid because some people told me that the wheels are going to come off and no food will be aware and we need to eat. So yeah, so I'm thinking to myself, alright, garden, we're hitting it hard. Now. There's one red tomato out there. That's about a day away, and so that'll be the first harbors tomatoes. And then once the tomatoes start, oh, there's nothing better. Every single night in the outdoor kitchen, slice them and I have one friend that he doesn't like tomatoes with without, with the skin on, so I have to power boil them for him. You know anyway. But you fresh tomatoes with mayonnaise and salt, a little salt, little pepper. Come on, that delicious. You ever ever like little like Mozz Rolla balls, like the Tomato Salad. You can make tomato cucumber salad and all of that stuff. We'll have fresh tomatoes here between, you know, probably tomorrow and the first of October. So while you're on vacation I should stop out. Uh So, it spiked me up a little bit to to think of, you know, survival in case, you know, we have to go live on a moon or something, I don't know. So this this guy, this little old guy, sent me the twenty things that I can survive on in the wilderness. Uh and, and I'M gonna I'm not gonna spend a million hours on no, you you give me whether you would eat them or not. All right, well, you know, you've known me for many years now and you know that I'll eat almost almost. Number one is wild asparagus Um and it's thinner than the stuff you get at the store, but it's it's pretty cool. Absolutely and if you knew what you were looking at. Now, that's that's the key. I might kill myself. Well, on my phone. Now I have an APP that I just aim it at a plant and you push a button, it takes a picture of it and it scrolls through and it says this is this. That's really cool, cool, and you know what, it's really cool on his mushrooms because because I'm a wild mushroom, I don't want to kill. I die. Number two is a thing called lamb's quarters. That's all over the place. They're rich in vitamin A, C, calcium, iron and protein. If you know what you're looking for. It's a plant. It's a leafy plant. They're all over the place. Yeah. Number three is burdock. Burdock Um, the leaves, uh, and the you know, they has that purplish flower heads thistle like in nature, but you're not eating that. It's the leaves you're eating and it's totally edible. I never had uh, chickory. There's a...

...bushy plant has a small lavender look to it. Um. Then there's a red clover. We have clover all over my yard. Yeah, and that's like a salad wild ginger, if you know what that yeah, that's all a dandelion. Of course, Dandelion Salad. Half of my yards dandelions. I've never and yeah, one I did. I did, and and you know, I mean that's probably one of the reasons why I have back problems because I went out there in the yard and you gotta pick up billion, you know, and whatever. I did that two years, two or three years, and I said, you know, that's pretty young, guys. I had it was delicious, by the way. Thank you. I think I have still a couple of bottles. That Green Seaweed. Uh. And UH. What's the other one? That's the Kelp that I don't like. Kelp, I don't. I'm gonna be honest. I've had the I'm not eating that. American elderberry. I love Alderberrus and they're all over the place. We have them out here. That too. Yeah, yeah, uh. And then cat tails. Eating a cat tail. And and it's Um. No, you need to the leafy part Um, but it's like a corn like thing. White Mustard, I don't know. You know some of the stuff, prickly pear, cactuses. Now we don't have that here where we are. No, but we've had beer being out of par we have and it was very, very good. Um, and you have to get the spines off and you have to cook it and whatever, but that's okay. Chick weed, miners, lettuce, I don't know what that is. Wild rose, I wouldn't need. I don't think I would either. fireweed. Bamboo, of all things, I bamboo shoot right. Is that what you eat? I've had that before. Now the problem the edible part of the bamboo. Uh. Is there a ton to buds which have uh, which are you know, folks over in Asia, where this has just gone out, they have been eating that for cent sure. The problem with this is Um that if you plan a bamboo plant here, and I've seen some of them around while I'm out doing home inspections in this part of New York, and if you don't watch it, the next thing you know your whole yard is bamboo. So it's like, you know, it's like you just gotta take it easy with that. Uh. pers laying. I don't know what that is. Pine nuts. Pine nuts are from pine cones. I think I might eat pine. I don't know. Well, that that salad that you mentioned with the tomatoes in the cheese, UM, when you sprinkle that or you put those little balls of feather or whatever you um and you put pine nuts on there. Yeah, that's that's very good. All right. So I'm thinking maybe I'll have to go, UM, take a course on survival here if things get really rough. What we're gonna EAT at one point? Um, yeah, well, we have to wait seventeen years. We missed out, didn't we? My wife Um put the end of that. She said you are not cooking bugs in our house. Whatever. I would have tried it. Would I would Um, grasshopper or whatever, chocolate covered anything. That's a wind. Yeah, I give it a shot. Um, and and I don't know, I guess you could. You need anything if you needed to survive. Um, I just hope we don't get to that point. But I've learned how to ferment anything. Yes, so we, we, we drinked it. At least I could. If things are going bad, I could find your gym, don't we? Yeah, that's why I tell everybody. I said, you know, we we've got it going on here with anything you need to survive. So if you can get you and your family here, you're more than welcome. Right. So we may be stacked up a little bit, but it's all right. You gotta make around. A big guy makes the room for me. You're good. I have a special room for you. Appreciate it. Uh So, Jim, you will be on vacation. So grill this is going to take a break for like a week and then we'll be back. I know we have a few festivals coming up. I wanted to mention two of them. I know Kelly is doing one in Geneva. Um, there's the drinking a girl festival on the lake. I think that's the thirtieth. I believe I can. I think it is. And also our friend John Erlab from robots, they're doing another flower city brewers festival. That was one of the more fun times. Yeah, that's on August nine. Yeah, yeah, and that's go. We both will be at that one. Um, and it's always that's always so fun. They have a lot of the brewers. It's right in the public market too. Wonderful place here. Is there a link from grillers PODCAST DOT COM? There will be. Okay, I have to...

...talk to the advertising carpet. That's management. No, that'd be fun. We we went to that one last year and it was just a weird blast. We had a blast, a really good time. Some of the finest beers in the world, some unique things if you'd never get anywhere. Right. And Plus, John arlob has been doing the fessevls since the nineties. Jim, he's the first craft brewer here in the first real craft career, mclm, Godfather craft beer. Yeah, and he's a nice guy. He's a great guy. He's always, always kind to us. So, yeah, what's that? Annoys me. That means uh, that means we're done. Jim Alright, grilled this grill this PODCAST DOT COM. UH, JIM SALMON DOT COM, grilled us on Facebook, on my heart, on spotify, on Apple, on instagram. Uh, what I missed? Nothing. We got it going on here on Gril list. We'll be back in a week and a half with another stunning edition of grilled s.

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